Quick bites with 

Rob Shortreed

Chef/manager of kitchen, Dusty’s

Photos and questions by Maureen Provençal

PQ: What’s your food/wine philosophy?

RS: Seasonal, fresh foods are good. I’m more of a beer connoisseur. A good dinner beer is a honey lager to go with barbecued ribs, for example, or a light beer, like 801, to go with pasta.

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

RS: Asparagus.

PQ: One food you can’t live without?

RS: East Indian cooking. Home made samosas.

PQ: Weirdest thing you’ve ever eaten?

RS: Chicken feet.

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

RS: In the tropics, a fresh parrot fish with coconut sauce.

PQ: Most memorable meal you’ve ever eaten?

RS: Sitting at a side café in southern Yugoslavia.

PQ: Where would you go for your last meal in Whistler?

RS: Rim Rock.

PQ: Greatest professional moment?

RS: When I made a meal for Princes Charles, William, and Harry on their visit here.

PQ: Best trend in food/restaurants?

RS: I like the barbecue trend because it’s casual. You can mix different spices for different flavours.

PQ: Worst trend in food/restaurants?

RS: Nuevelle cuisine.

PQ: Who has had the biggest impact on your cooking or career?

RS: My great aunt was my inspiration.

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