Quick bites with
Kelly Maguire
Manager, Merlin’s
Photos and questions by Maureen Provençal
PQ: What’s your food/wine philosophy?
KM: Create a family that sells cold beer, hot food and has fun doing it.
PQ: One food you can’t live without?
KM: Seafood.
PQ: One ingredient you can’t live without?
KM: Butter.
PQ: What food/drink should people be more open to trying?
KM: Try something new to you.
PQ: One food you avoided as a child and now love?
KM: Asparagus.
PQ: Weirdest thing you’ve ever eaten?
KM: Uni.
PQ: Most memorable meal you’ve ever eaten?
KM: Fresh whole sea bass sitting at a table on the edge of the Red Sea.
PQ: Exact moment you decided to become involved in the food industry?
KM: I was 18 years old and got a job at a local golf course waitressing. Never looked back.
PQ: What’s your solution for a last minute meal?
KM: Hot dogs and sliced cheese in Pillsbury cresent dough.
PQ: Best trend in food/restaurants?
KM: Bistros and fine dining establishments relaxing their atmosphere and their waiters interacting with their clients on a more personal level.
PQ: Worst trend in food/restaurants?
KM: Overpriced wine lists.
PQ: Greatest professional moment?
KM: At the opening party of the new Dusty’s when I was introduced and given a spontaneous ovation by the VIPs and local clientele.
PQ: Where would you go to eat if you could go anywhere in the world?
KM: Torremolinos, Spain.
PQ: Where would you go for your last meal in Whistler?
KM: La Rúa.
PQ: What brought you to Whistler?
KM: Skiing and bartending.
PQ: Who’s your personal hero?
KM: Paul Street.
