Chef's Choice: Dave Currie 

click to enlarge ARTISTIC ANGLER Dave Currie, the executive chef at Whistler's Pan Pacific hotels, is a multi-talented culinary pro who likes to fish and paint when he isn't managing the hotel kitchen.
  • ARTISTIC ANGLER Dave Currie, the executive chef at Whistler's Pan Pacific hotels, is a multi-talented culinary pro who likes to fish and paint when he isn't managing the hotel kitchen.

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One of the most popular dishes in the pub is Steak and Guinness Pie. The dish is so-named because the key ingredient is Ireland's famous Guinness beer. To say the pub is influenced by the beer, which has been around since 1759 is an understatement. The name translates to Black Pool and refers to the dark pool of water beneath the heart of Dublin. The pool of water is located near St. James Gate Brewery where Guinness originates. According to legend, the dark waters are the inspiration for the beer Arthur Guinness perfected.

The Dubh Linn Gate is the place in Whistler to go for a pint of Guinness or a bit of Scotch. According to Pique readers, the Gate has the best beer selection in Whistler and the best Scotch.

"Fifty per cent of our sales is food," Currie announces with conviction when it is suggested that the Dubh Linn Gate is a pub known more for its liquids than solids.

"We're upscale pub food," he says. "Our portions are large. We have some signature Irish dishes on our menu."

While the most popular is Steak and Guinness Pie, Currie's team cooks up a few other favourites like Irish Stew, Corn Beef and Cabbage along with Bangers and Mash. All the dishes are made with raw ingredients from scratch. When his friends at Hilltop Farm near Spences Bridge have vegetables and fruit in season Currie says that's where he gets his produce. He also happens to enjoy visiting the area of the farm to fish in the waters of the Thompson River.

With Currie it always seems to come back to fishing. His art is inspired by fishing and he's clearly a man who finds relaxation at the end of a fishing rod, which means when he's at work in the kitchen he's focused knowing that once the work is done there will be time to tie a few more flies then get back on the water coaxing aquatic life to take the bait.

Steak & Guinness Pie

2 tbsp (30ml)  vegetable  oil

2 ½ lbs (1.15 kg) top round beef. Cut into 1 inch cubes

1 ½ cups (37 ml) chopped onion

1 lbs (500 G) button mushrooms – wiped clean

1 ¾ cups (425 ml) chopped carrot

1 ½ cups (375 ml) chopped celery

1 tbsp (15 ml) chopped garlic

¼ cup (60 ml) all purpose flour

1 ¾ cups (425 ml) of demi glaze we make our own but can use powder form from store

½ cup (125 ml) of Guinness beer

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