Kirk McLean likes to sweat when he eats. Bring on the spice and salt, he says. When I asked him which food he’d call ‘to die for’, however, he went with his grandma’s leftover scallop potatoes, reheated the next morning for breakfast.
Though he wouldn’t refer to himself as a ‘foodie’, the former Canucks’ goalie can talk food. Here part one of the never-before-seen, uncut interview at his Gastown restaurant, McLean’s:
Stay tuned for part II of the interview, where we head into the kitchen with McLean’s Chef, Eddie Szasz.
Wishing you to die for food on a daily basis,