Quick Bites 

Pillsbury cresent rolls?

Quick bites with

Kelly Maguire

Manager, Merlin’s

Photos and questions by Maureen Provençal

PQ: What’s your food/wine philosophy?

KM: Create a family that sells cold beer, hot food and has fun doing it.

PQ: One food you can’t live without?

KM: Seafood.

PQ: One ingredient you can’t live without?

KM: Butter.

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

KM: Try something new to you.

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

KM: Asparagus.

PQ: Weirdest thing you’ve ever eaten?

KM: Uni.

PQ: Most memorable meal you’ve ever eaten?

KM: Fresh whole sea bass sitting at a table on the edge of the Red Sea.

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

KM: I was 18 years old and got a job at a local golf course waitressing. Never looked back.

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

KM: Hot dogs and sliced cheese in Pillsbury cresent dough.

PQ: Best trend in food/restaurants?

KM: Bistros and fine dining establishments relaxing their atmosphere and their waiters interacting with their clients on a more personal level.

PQ: Worst trend in food/restaurants?

KM: Overpriced wine lists.

PQ: Greatest professional moment?

KM: At the opening party of the new Dusty’s when I was introduced and given a spontaneous ovation by the VIPs and local clientele.

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

KM: Torremolinos, Spain.

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

KM: La Rúa.

PQ: What brought you to Whistler?

KM: Skiing and bartending.

PQ: Who’s your personal hero?

KM: Paul Street.

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