Whistler's annual Cornucopia food-and-drink festival is adding a two-evening dinner at SIDECUT Steakhouse on 13 and 14 November 2026. Executive chef Shiv Kappal will take guests through a menu reflecting his travels and connections around British Columbia.
The experience links the province's Pacific coast with inland farms and the mountain communities around Whistler. It is part of Cornucopia's broader festival programme, not a regular SIDECUT menu.
From the coast to the mountains
The announced menu uses ingredients such as Dungeness crab, wild blueberries and Pemberton potatoes. Hand-cut bison tartare brings another expression of the province's regional food culture.
Kappal's premise is that each course should connect to a place and producer. That makes the dinner more narrative than a conventional series of luxury ingredients.
Two intimate evenings
The experiences are scheduled for Friday 13 and Saturday 14 November at SIDECUT. The chef will present a multi-course menu rather than one-off à la carte specials.
Because the programme is limited to two dates, guests should reserve directly and confirm any dietary requirements early. The hotel has not framed it as a permanent restaurant change.
A festival built around producers
Cornucopia draws chefs, winemakers and beverage specialists to Whistler for tastings and dinners. The SIDECUT event contributes a distinctly local culinary journey within that wider programme.
It gives visitors another reason to travel outside the ski season and use the mountain destination for food and hospitality. Related festival tickets may be separate from this dinner.
Pairing food with a mountain stay
A November itinerary can connect regional dining with the resort's accommodation and wellness facilities. That approach is separate from the October Canadian Thanksgiving programme already reported by LYG.
The two events have different dates and menus, so they should not be treated as one seasonal package. The hotel's reservation team can confirm the dinner arrangements.
