Quick Bites 

Wendi Gabelhause, manager, Samurai Sushi

Be adventuresome when preparing familiar dishes.
  • Be adventuresome when preparing familiar dishes.

Quick bites with:

Wendi Gabelhause, manager, Samurai Sushi Nesters & Creekside

Text and photo by Maureen Provencal

PQ: What’s your food/wine philosophy?

WG: Be adventuresome when preparing familiar dishes. Don’t be afraid to try different ingredients.

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

WG: Matching wine with your food.

PQ: One food you can’t live without?

WG: Chocolate.

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

WG: Raw fish.

PQ: Weirdest thing you’ve eaten?

WG: Turtle stew.

PQ: Most memorable meal you’ve ever eaten?

WG: At the Rainbow Room in New York.

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

WG: When I owned my own restaurant in the Caymen Islands: The Flavourful People.

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

WG: Add cheese to anything.

PQ: Greatest professional moment?

WG: Managing both Samurai Sushi restaurants.

PQ: Do you dream of opening your own restaurant again?

WG: I’ve done that and now have better sense.

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

WG: I traveled from the Cayman Islands to Miami.

PQ: What brought you to Whistler?

WG: My husband.

PQ: Has Whistler opened up any doors for you?

WG: Yes. My husband and I opened up a small business here called Pure Source H2O. We’re the only local water supplier in the Sea to Sky corridor.

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

WG: The Rim Rock.

PQ: What advice would you give to anyone wanting to get into this industry?

WG: You have to be in it for the long haul.

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