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Quick bites with

David Foran

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Manager, sommelier, The Den at Nicklaus North

Photos and questions by Maureen Provençal

PQ: What’s your food/wine philosophy?

DF: Clean, pure and simple flavours magnified by the perfect wine paring.

PQ: One food you can’t live without?

DF: Artisian cheese.

PQ: One ingredient you can’t live without?

DF: Fresh herbs.

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

DF: Different styles of sparkling wine/Champagne.

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

DF: Mushrooms

PQ: Most memorable meal you’ve ever eaten?

DF: Fresh Dungeness crab and Viognier on the beach at Tofino.

PQ: Exact moment you decided to become involved in the food and beverage industry? DF: When I had to make a choice of pursuing rock stardom or getting involved with the F&B industry. I chose F&B because I thought I would be better at it.

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

DF: Make your own pizza, using pita bread and whatever’s in the fridge.

PQ: Best trend in food/restaurants?

DF: Golf and country club restaurants becoming destination dining rooms for foodies and winos.

PQ: Worst trend in food/restaurants?

DF: Big portions lacking identity.

PQ: Greatest professional moment?

DF: Opening my own restaurant in ’94 on Vancouver Island.

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

DF: Piedmonte, Italy or Mallorca, Spain.

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

DF: I would have my last meal with friends and family at home.

PQ: What brought you to Whistler?

DF: To contribute to a burgeoning food and wine scene.

PQ: Who has been the most influential person who had the biggest impact on your career?

DF: Springsteen has been a life influence, but not a career influence.

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