Quick bites with 

Kirk Shaw

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.

Comments

Subscribe to this thread:

Add a comment

Latest in Food News

Sponsored

Demystifying the rules around renting out your Whistler home

From average price per night to acquiring the proper license, here’s what you need to know...more.

© 1994-2018 Pique Publishing Inc., Glacier Community Media

- Website powered by Foundation