Quick bites with
Jay Symons
Managing Partner, Edgewater Lodge & Restaurant
Text and photo by Maureen Provencal
PQ: What’s your food/wine philosophy?
JS: Love simple honest food not overly cooked with great ingredients and lots of mystery tastes.
PQ: One food you avoided as a child and now love?
JS: Probably Yams or Sweet Potatoes
PQ: One food you can't live without?
JS: Don’t seem to live without Wop Slop.
PQ: Weirdest thing you’ve ever eaten?
JS: Frogs. Burp. What was that?
PQ: Where would you go to eat if you could go anywhere in the world?
JS: I think it’s called the Rain Coast Café in Tofino. Had a dinner there many years ago and I’m sure it is still as great as I think it was.
PQ: Most memorable meal?
JS: Has to be one of the great ones Chef Thomas has cooked for me in the last few years at the Edgewater.
PQ: Where would you go for your last meal in Whistler?
JS: I’d go to Colin’s at the Riverside Café.
PQ: Greatest professional moment?
JS: Putting the Edgewater together I suppose.
PQ: Best trend in food/restaurants?
JS: They’re getting better all the time.
PQ: Worst trend in food/restaurants?
JS: Little morsels on gigantic plates. One has to go pan handling on their way home after dinner and then raid their own fridge when they get home/
PQ: Who has had the most influence on your career?
JS: A fellow by the name of Kilgour Trout. Cooked a mean fish and ran a heck of a fish store.
