Quick bites with 

Daniel Liddy

Sommelier & Manager Val d’Isere Brasserie

And owner/operator Platinum Palate Food & Beverage Educators

Photo and questions by Maureen Provençal

Q: What’s your food/wine philosophy?

DL: Eat what you like and drink what you like. And it will be somewhere between fine and fantastic.

Q: One food you can’t live without?

DL: Alsation onion tart.

Q: Your favourite wine?

DL: I cannot choose a favourite wine: choosing a favourite wine is like choosing a favourite child, each one is special.

Q: One ingredient you can’t live without?

DL: Sauce — I can’t eat dry food.

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

DL: Champagne.

Q: Weirdest thing you’ve ever eaten?

DL: Fruit de mer (tempura fried minnows).

Q: Most memorable meal you’ve ever eaten?

DL: Italian, near the Colosseum.

Q: Exact moment you decided to become a sommelier?

DL: When a boss told me I had great wine knowledge. Unfortunately 80 per cent of it was bullshit. It motivated me to study and become a sommelier.

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

DL: A ribeye barbecued with red Zinfandel Ridge.

Q: Best trend in food/restaurants?

DL: Three course special tableau d’hote.

Q: Worst trend in food/restaurants?

DL: Fast food.

Q: Greatest professional moment?

DL: I’m living it right now.

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

DL: I would go to a sailboat on Sea of Cortez and catch a Dorado and eat it ceviche.

Q: What brought you to Whistler?

DL: Food & beverage industry.

Q: Personal hero?

DL: The Dali Lama.

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