Vancouver, Canada
What do you love most about your role with Foster’s Food Fair?
Being able to work with great people and, of course, food, which is my greatest passion in life.
What is your all-time favorite meal?
1st Course – 12 Kushi oysters, served with red wine and shallot mignonette paired with king crab grilled with shiso lime shishito butter.
Paired with Domaine Francois, Chablis Premier cru, 2009
2nd Course – Cacio e peppe with fresh white truffle
Paired with Alex Boxler, Pino Gris Grand Cru 2010
3nd Course – Dry aged rib eye steak, with grilled lime, blue cheese, and wasabi. With a salad of mustard greens, arugula, tomatoes, and avocado, topped with pomegranate molasses and 1st pressed olive oil.
Paired with K Vinters, The Boy Grenache 2014
4th Course – Lemmon ginger meringue tart
Paired with Motellobos Mescal on the rocks.