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Virgil Muir 

Chef/co-owner the Food Wolf, @thefoodwolf

  • Shawn K. Thompson

"I'm a self-taught cook," says Virgil Muir, who handles chef duties at The Food Wolf with Eric Gunnells. "I'm musician and am trained as a massage therapist; I use my senses to do everything I do. The food that I cook is made with particular attention to how it tastes, smells, looks and feels."

Muir grew up in kitchens---his father owned a pizzeria in Pictou County. It's a sense of home, influenced by an appreciation of away---places like Vietnam, Mexico and Korea---that he brings to life in his kitchen.

"I like the spicy, salty, sour, sweet thing that goes on with Asian cuisine," he says. "I'm a noodle and dumpling freak, and seek them out everywhere I go. I like to cook things on the truck that I would make at home for my friends. I use local veggies and meats 'cause that's how we eat at home."

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Vol 25, No 21
October 19, 2017

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