Quick bites with 

Mathew McGuire

General Manager, Crab Shack

Photos and questions by Maureen Provençal

PQ: What’s your food/wine philosophy?

MM: Our wine philosophy is North American West Coast, centering on B.C. wines in an effort to showcase B.C. wines and to offer them at very reasonable prices. Our food philosophy is to offer fresh east and west coast seafood with high standards and reasonable prices.

PQ: One beverage you can’t live without?

MM: Red wine.

PQ: One ingredient you can’t live without?

MM: Cayenne pepper and fresh basil.

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

MM: Oysters.

PQ: One beverage you avoided as a child and now love?

MM: Red wine.

PQ: Weirdest thing you’ve ever eaten?

MM: Probably cat or dog, travelling in the east on a low budget.

PQ: Most memorable meal you’ve ever eaten?

MM: In Florence, Italy. It was two dinners. They didn’t have cappuccino or Grand Marnier at the first restaurant so I had to go to another restaurant and have an entire meal to enjoy the cappuccino and Grand Marnier properly.

PQ: Exact moment you decided to become involved in the F&B industry?

MM: When at 18 I got hired as a busboy.

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

MM: Call Ryan.

PQ: Best trend in food/restaurants?

MM: Fusion, my favourite being Vij’s restaurant in Vancouver.

PQ: Worst trend in food/restaurants?

MM: Nouvelle cuisine.

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

MM: Salzburg, Austria.

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

MM: Pemberton Valley Vineyard.

PQ: What brought you to Whistler?

MM: Mountain biking.

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