Quick bites with:
Wendi Gabelhause, manager, Samurai Sushi Nesters &
Text and photo by Maureen Provencal
PQ: What’s your food/wine philosophy?
WG: Be adventuresome when preparing familiar dishes. Don’t be
afraid to try different ingredients.
PQ: What’s the most important principle in cooking?
WG: Matching wine with your food.
PQ: One food you can’t live without?
PQ: What food should people be more open to trying?
WG: Raw fish.
PQ: Weirdest thing you’ve eaten?
WG: Turtle stew.
PQ: Most memorable meal you’ve ever eaten?
WG: At the Rainbow Room in New York.
PQ: Most interesting environment you’ve ever worked in?
WG: When I owned my own restaurant in the Caymen Islands: The
PQ: What’s your solution for a last minute meal?
WG: Add cheese to anything.
PQ: Greatest professional moment?
WG: Managing both Samurai Sushi restaurants.
PQ: Do you dream of opening your own restaurant again?
WG: I’ve done that and now have better sense.
PQ: How far have you traveled for a great meal?
WG: I traveled from the Cayman Islands to Miami.
PQ: What brought you to Whistler?
WG: My husband.
PQ: Has Whistler opened up any doors for you?
WG: Yes. My husband and I opened up a small business here
called Pure Source H2O. We’re the only local water supplier in the Sea to Sky
PQ: Where would you go for your last meal in Whistler?
WG: The Rim Rock.
PQ: What advice would you give to anyone wanting to get into
WG: You have to be in it for the long haul.
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