Wine Director, Bear Foot Bistro
Photos and questions by Maureen Provençal
Q: What’s your food/wine philosophy?
KS: Life is too short to drink bad wine. Good thing I’m surrounded by lots of good stuff.
Q: One food you can’t live without?
KS: Foie gras (engorged goose or duck livers).
Q: One drink you can’t live without?
KS: Champagne.
Q: What food/drink should people be more open to trying?
KS: Grappa.
Q: Weirdest thing you’ve ever eaten?
KS: Maple syrup glazed scallops.
Q: Most memorable meal you’ve ever eaten?
KS: Steak and arugula in Florence before the outbreak of BSE.
Q: Exact moment you decided to become a wine director?
KS: While drinking La Sorcerries Guwürztraminer at Statunders in ’85
Q: What’s your solution for a last-minute meal?
KS: Pesto linguini.
Q: Best trend in food/restaurants?
KS: Superclean presentations.
Q: Worst trend in food/restaurants?
KS: Overhandled, ill-executed fusion experiments.
Q: Greatest professional moment?
KS: Can’t remember through the haze of grappa.
Q: Where would you go to eat, if you could go anywhere in the world?
KS: The French Laundry in Napa, California.
Q: What brought you to Whistler?
KS: Unemployment.
Q: Personal hero?
KS: Reid Flemming — World’s Toughest Milkman.
