Quick bites with 

Pamela Kasper, owner/operator, Pamela’s Cook Shack

PQ; What’s your food/wine philosophy?

PK: When they are both prepared from the heart.


PQ; What’s the most important principle in cooking?

PK: Making good wholesome and healthy food made with love.


PQ: Weirdest thing you’ve eaten?

PK: My homemade pancakes with cheese wiz or crunchie cheesies dunked in French’s mustard.


PQ: Most memorable meal you’ve ever eaten?

PK: When my boyfriend made me shrimp Caesar salad, seafood stuffed mushroom caps and steak & lobster for dinner, accompanied with a bottle of red wine. He prepared it at Pamela’s Cook Shack.


PQ; Exact moment you decided to become involved in the food industry?

PK: When I got a job at this little restaurant called the Three Acorns. I started in the dish pit and moved on from there, and now I have my own place.


PQ: Most memorable meal you have ever served?

PK: The Pamela’s special chicken burger with tossed salad topped with homemade house dressing at Pamela’s Cook Shack.


PQ; Most interesting environment you’ve ever worked in?

PK: Working in the Cayman Islands at a restaurant called the Lobster Pot. While over looking the ocean, I served all kinds of fresh fish and seafood to people from around the world.


PQ: How far have you traveled for a great meal?

PK: To mom’s house (five hours).


PQ: What brought you to Pemberton?

PK: My boyfriend came to pick up a buffet table at the Pemberton Hotel and I came with him.   I ended up with a job managing the lounge at the Pemberton Hotel.


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

PK: I would gather with my friends at Pamela’s Cook Shack.


PQ: Who has been the most influential person on our cooking/career?

PK: My boyfriend, Keith Kwasnicki, of many years.


PQ: What would you advise anyone wanting to come into this industry?

PK: Be prepared to work long hours, work hard and most of all enjoy everything you do.


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