Chillin’ With Virgin River’s Kandyse McClure
Fans know Kandyse McClure as Kaia Bryant, the strong and grounded fire chief on Netflix’s hit series Virgin River.
When she’s not on set, the Vancouver-based actress spends her time volunteering with local film festivals, experimenting in the kitchen, tending a balcony garden full of edible plants, and exploring the city’s dynamic restaurant and cocktail scene.Chilled chats with Kandyse to find out what she’s working on now, the spots she loves to dine in Vancouver, and the cocktails she orders when it’s time to relax.
Tell us about the projects you are working on.
Currently on Virgin River, Netflix’s longest-running series, which is wild. Season 7 is showing now and just waiting to hear when we go back to camera for Season 8. I play Kaia Bryant, the town’s fire chief, who is navigating a new relationship and figuring out whether small-town life is really for her after years of living on the move. It’s a beautiful, character-driven show and I feel incredibly lucky to be part of it.
Off-screen, I volunteer with a couple of the local film festivals here, one of which raises funds for Education Without Borders. So, between acting and community work, I’m keeping myself out of trouble, mostly.
With your busy schedule, what do you like to do with your downtime?
It’s embarrassing how many seeds I have, am I stockpiling?! Primarily, I grow anything I can eat or is useful and beautiful and that will grow on my apartment’s tiny, windy balcony. What do they say about having grandma hobbies? That’s me. The other thing is cooking or rather, experimenting with food. The running joke is that I don’t make dinner I make ingredients. There’s always something fermenting on the kitchen counter. I love the puzzle of looking at what’s in the fridge or the pantry and figuring out how to turn it into something delicious or something I’m craving, especially if I’ve grown it myself. Or like, how do make the thing I want without having to leave the house. Extra points for that.
When you go out to eat, where do you like to dine?
Vancouver has a truly remarkable dining scene, and when we go out, we go all out. I want something I can’t make or won’t — I want to be surprised. Dining out is like theatre to me. I want the full experience: the service, the food, the room, the vibe. I love a well-done fusion restaurant or an original take on traditional flavors and techniques. Kissa Tanto in Chinatown definitely ticks those boxes. The same team just opened Meo downstairs, and it’s equally adventurous and delicious. The dining room is, in a word, sumptuous—this 70s love-motel energy with plush fabrics and a vintage jukebox, and the cocktails are wild. Botanist at the Fairmont Pacific Rim is stunning for a proper occasion—beautiful room, Pacific Northwest ingredients done at the highest level. And Barbara is high on my list, it’s a tiny room, limited seating, already has a Michelin star and the chef cooks right in front of you. That’s my kind of evening. Also St. Lawrence. I could go on and on.
What types of dishes do you typically order?
I’ll always ask what the server loves on the menu or what the kitchen is excited about. Generally, I want what the chef wants and what the restaurant does best. I like to be surprised. Not afraid of spice, acid, or heat, any food that makes the palate work a little. I’m also a sucker for anything pickled or foraged. I mean, it’s anything from a lamb curry to a ceviche. Uni? Sure! A watermelon grilled like a steak served with sea asparagus and local morels? Yup!
Any favorite bars?
More of a restaurant-bar person than a stand-alone bar person, if that makes sense. I like places where the cocktails are taken seriously, but it’s not the entire personality of the venue. I don’t need a scene. I need a well-made drink, a dimly lit, sexy room, and good conversation. Bartholomew is my go-to meet-me-for-a drink spot. I also enjoy a good pub – Lions Pub is classic and they have a hidden speakeasy through a secret door….Call me back. June is next on my list of places to try.
What drinks do you order when out? Favorite drink?
Love a Dirty Gin Martini. I know Dirty Martinis are usually vodka-based, but the way the brine plays against the herbaceous and floral notes of a good gin, that’s a more interesting drink, in my opinion. Spirit forward drinks in general: a Negroni before a rich meal , or a sipping tequila if the menu looks right. Or a sour of some description. Prefer cocktails that are briny, bitter, or with a good hit of citrus. Nothing too sweet. If it comes with a paper umbrella, it’s not for me.
Do you prepare drinks at home?
The occasional sundowner, a little something to enjoy at sunset, or if we’re hosting a dinner or celebrating, then yes. The kitchen experiments also extend to beverages. I have a tumeric and ginger bug I’ve had since 2021 – it’s pretty delicious and so effervescent. Also, a potent earl grey tea infused vodka and a lavender gin because I was trying to recreate a martini I had at a restaurant once.
Tell us about your home bar. What is it stocked with?
It’s not huge, but it’s curated. A couple of good gins: a London dry and of course a bottle of Empress Gin, the color is so gorgeous. Campari, obviously, because…negronis. A decent blanco tequila, some dry vermouth, and a bottle of mezcal. Castelvetrano olives and good brine on hand for martinis. Oh, and champagne. Never a bad time for champagne.
Have you ever been a bartender?
I haven’t, but I play a character on a show where the love interest owns a bar, so I’ve picked up more than I expected just from being on set. But in real life? No, I think I’d be a terrible bartender. I’d get too sidetracked with making the drinks and the line would be out the door. Or just want to make interesting drinks for friends and give them away.
If you could share a drink with anyone, who would it be?
SO many people. My great grandfather, Toni Morrison, Rainer Marie Rilke, Miriam Makeba…. Actually, I’m gonna go with Tom Robbins, the author. I love all his books, the dense imagery of them, the complicated heroines he wrote…positive it would be a hilarious conversation that would leave me thinking about big ideas and small moments alike.
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