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Quick Bites

Quick bites with

David Kay

Kaytering Whistler

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Quick bites with

David Kay

Kaytering Whistler

Photos and text by Maureen Provençal

PQ: What’s your food/wine philosophy?

DK: Fresh, fresh and always fresh. With wine, try anything; don’t be afraid if you don’t like one, try another.

PQ: One food you can’t live without?

DK: Fresh herbs.

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

DK: Oysters and blue cheese.

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

DK: Spain, Italy or France

PQ: Most memorable meal you’ve ever eaten?

DK: "Armando." I had beef tenderloin done Cuban style in the early ’70s

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

DK: La Rúa.

PQ: Greatest professional moment?

DK: Feeding Pierre Trudeau in Whistler and having him come back and shake the kitchen staffs’ hands.

PQ: Best trend in food/restaurants?

DK: Good value, quality food, and good service.

PQ: Worst trend in food/restaurants?

DK: Too many deep fryers.

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

DK: Auguste Escoffie (French chef from 1800 or early 1900s) and Peter Mattsen.

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