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Quick bites with

Kirk Shaw

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Wine Director, Bear Foot Bistro

Photos and questions by Maureen Provençal

Q: What’s your food/wine philosophy?

KS: Life is too short to drink bad wine. Good thing I’m surrounded by lots of good stuff.

Q: One food you can’t live without?

KS: Foie gras (engorged goose or duck livers).

Q: One drink you can’t live without?

KS: Champagne.

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

KS: Grappa.

Q: Weirdest thing you’ve ever eaten?

KS: Maple syrup glazed scallops.

Q: Most memorable meal you’ve ever eaten?

KS: Steak and arugula in Florence before the outbreak of BSE.

Q: Exact moment you decided to become a wine director?

KS: While drinking La Sorcerries Guwürztraminer at Statunders in ’85

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

KS: Pesto linguini.

Q: Best trend in food/restaurants?

KS: Superclean presentations.

Q: Worst trend in food/restaurants?

KS: Overhandled, ill-executed fusion experiments.

Q: Greatest professional moment?

KS: Can’t remember through the haze of grappa.

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

KS: The French Laundry in Napa, California.

Q: What brought you to Whistler?

KS: Unemployment.

Q: Personal hero?

KS: Reid Flemming — World’s Toughest Milkman.

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