Quick Bites 

Alan Golds, GLC bartender

Text and photos by Maureen Provencal

PQ: What’s your food/wine philosophy?

AG: Perfect portion sizes with good drink pairings.

PQ: What’s the most important principle in bar tending?

AG: Service with a smile.

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

AG: Drop shots at après.

PQ: Weirdest thing you’ve eaten?

AG: I ate dirt once as a child.

PQ: Most memorable meal you’ve ever eaten?

AG: My first Canadian Thanksgiving.

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

AG: I was in a lift line on 7 th Heaven and I bumped into Mike Wilson of the GLC. I said, “How’s it going? Do you need any staff?”

PQ: Most memorable drink you have ever served?

AG: When someone from the kitchen staff leaves we serve Yaeger shots. One with soy sauce for the unsuspecting staff member who is leaving.

PQ: Greatest professional moment?

AG: Starting my own company. We run an accommodation company out of the U.K. for seasonal Brits in Whistler.

PQ: Do you dream of opening your own pub?

AG: That’s a lovely dream.

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

AG: Authentic Indian off of Brick Lane, London.

PQ: What brought you to Whistler?

AG: Snow, originally. But I’m a dirt man now.

PQ: Has Whistler opened up any doors for you?

AG: Many, the door to my life today.

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

AG: My girlfriend’s parents on Lakeshore Drive.

PQ: Who has been the most influential person on your career?

AG: Mike Wilson, he’s the man. (Only second to the Rev!)

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