Quick bites with: Amy Huddle , co-owner / mastermind, The Burrow Tapas Lounge
PQ: What’s your food/wine philosophy?
AH: Eat fresh. Be bold. Try new things. And be curious. If you loved a meal in a restaurant look into it and try to make it at home. Enjoy your food!
PQ: Weirdest thing you’ve eaten?
AH: Vitello tonnato in Milan. Cold veal roast smothered in a tuna caper sauce. Sounds so odd, but oh so good.
PQ: Exact moment you decided to become involved in the restaurant business?
AH: I was 15 in a pub in Kingston, ON. I asked the head chef what chutney was because it wasn’t a relish and wasn’t a jam. He went and found his copy of Joy of Cooking and looked it up for me. I spent the rest of the afternoon browsing through this stained, battered book and I was hooked.
PQ: Most memorable meal you have ever served?
AH: It was at Jane’s house in Squamish. She had just moved in and wanted to do her first Thanksgiving dinner in her own home for 25 people. I had to bring everything down from Whistler: the roasting pan, thermometer... everything! It was the moveable feast!
PQ: Most interesting environment you’ve ever worked in?
AH: La Brasserie des Artists.
PQ: Greatest professional moment?
AH: Would we (my partner & I) have called this a career two months ago? Opening The Burrow is my greatest professional moment.
PQ: How would you describe what it is to be a restaurant owner?
AH: I can’t say yet! We are so new to this adventure I really just feel like a co-worker with lots more debt.
PQ: Where would you go to eat, if you could go anywhere in the world?
AH: Italy. Hands down. I’d start in Milan and work my way south, down the coast.
PQ: What brought you to Whistler?
AH: A job in landscape architecture, my field from university.
PQ: Why open up a lounge in Squamish?
AH: Because it is beautiful and so full of potential and because so many of our friends are moving here. It seemed logical to follow.
PQ: Has Squamish opened up any doors for you?
AH: Of course. I truly believe we could not have done this anywhere else but in Squamish.
PQ: What advice would you give anyone wanting to come into this industry?
AH: Don’t do it alone! Have a great support team and people you can count on. I couldn’t have done this without Seleena and everyone else.
