Quick Bites 

Tomatoes, avocado, bocconcini cheese on Ryvita with balsamic vinegar - perfect last-minute meal

Quick bites with

Tannis Ryan, Lead Server, Palmer’s Gallery

Text and photo by Maureen Provencal

PQ: What’s your food/wine philosophy?

TR: Simple quality ingredients with nice wine and good company.

PQ: One food you can’t live without?

TR: Avocado.

PQ: One ingredient you can’t live without?

TR: Oregano.

PQ: Most memorable meal you’ve ever eaten?

TR: Ribs at my father’s home.

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

TR: It kind of snuck up on me. About a year ago I decided to stay in the food industry.

PQ: Most memorable meal you have ever served?

TR: My first serving shift at Sachi.

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

TR: Bartending at Moe Joe’s nightclub.

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

TR: Tomatoes, avocado, bocconcini cheese on Ryvita with balsamic vinegar. Simple and fantastic!

PQ: Greatest professional moment?

TR: I won bartender of the year in Pique’s "Best of Whistler" contest.

PQ: Do you dream of opening your own restaurant?

TR: Yes.

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

TR: Japan.

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

TR: As far as Creekside.

PQ: What brought you to Whistler?

TR: A six-month vacation that turned into seven years.

PQ: Has Whistler opened up any doors for you?

TR: Definitely. Just because there are so many restaurants and amazing people in this town.

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

TR: A toss up between Sachi & La Rúa.

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

TR: Kelly Maguire.

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

TR: Work hard, keep an open mind and you’ll be able to stick around.

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