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Quick Bites

If you have money and time to throw out the window, get into it
Reid Flemons, co-owner, The Watershed Grill, Squamish

Quick bites with

Reid Flemons, Co-owner, The Watershed Grill

PQ: What’s the most important principle in cooking?

RF: Patience.

PQ: One food you can’t live without?

RF: Potatoes.

PQ: One ingredient you can’t live without?

RF: Garlic.

PQ: What food/drink should people be more open to trying?

RF: Brussels sprouts.

PQ: One food you avoided as a child and now you love?

RF: Brussels sprouts.

PQ: Weirdest thing you’ve eaten?

RF: Sea urchin in Shanghai, China.

PQ: Most memorable meal you’ve ever eaten?

RF: Eating in Shanghai, there were many memorable meals. For example, having soup served with live prawns swimming in my bowl and eating in alleys where food was served off little Bunsen burners.

PQ: Exact moment you decided to become involved in the restaurant business?

RF: When it was helping me to get through university.

PQ: Most memorable meal you have ever served?

RF: At Vertical, a restaurant I used to own in Vancouver. We served a five-course meal for a group of 12 and each course was paired up with a wine.

PQ: What’s your solution for a last minute meal?

RF: Cereal.

PQ: How would you describe what it is to be a restaurant owner?

RF: Stressful, challenging but gratifying.

PQ: Where would you go to eat, if you could go anywhere in the world?

RF: My mom’s house.

PQ: What brought you to Squamish?

RF: The growth of Squamish and Brackendale.

PQ: Has Squamish opened up any doors for you?

RF: The people up here are some of the nicest people I’ve ever met. I have new friends and connections.

PQ: Who or what has been the most influential on your career?

RF: A restaurant I worked at before (Joe Fortes Restaurant). It encouraged me to want to stay in the industry.

PQ: What would you advise anyone wanting to come into this industry?

RF: Think twice. If you have money and time to throw out the window, get into it.