Quick Bites 

Speak kindly of ex-father-in-laws and don't forget the squash in spagetti

Lawrence Black, of Black's Restaurant Pub Patios. Photo by Maureen Provencal
  • Lawrence Black, of Black's Restaurant Pub Patios. Photo by Maureen Provencal

Lawrence Black

Owner/operator, Black’s Restaurant Pub Patios

PQ: Food/wine philosophy?

LB: I’m always looking to savour something new and unique.

PQ: What’s the most important principle in cooking?

LB: Fresh.

PQ: One food you can’t live without?

LB: I am big lamb fan.

PQ: One ingredient you can’t live without?

LB: Garlic.

PQ: Weirdest thing you’ve eaten?

LB: I went out of my way in the Dutch West Indies to try Lion, unfortunately they were out.

PQ: Most memorable meal you’ve ever eaten?

LB: At Charles Knob Hill in San Francisco: an 11 course tasting menu.

PQ: Most memorable meal you have ever served?

LB: When clients who had been coming up for about 20 years asked to have their son’s wedding reception here. We closed the restaurant and did a fabulous barbecue for them.

PQ: What’s your solution for a last minute meal?

LB: Spaghetti Squash with tomato sauce, I replace the pasta with the squash.

PQ: Best trend in food/restaurants?

LB: The infusion of world ingredients/foods in restaurants.

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

LB: Italy or France or both once if I’m that close.

PQ: How far have you traveled for a great meal?

LB: Dutch West Indies for the Lion.

PQ: What brought you to Whistler?

LB: To open Black’s or The Original Ristorante as it was called then.

PQ: Has Whistler opened up any doors for you?

LB: Definitely. Mostly in friendships and meeting people.

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

LB: I would stay home and have Ms Mah cook one of her incredible six-course meals. Second would be Rim Rock, I’ve never been disappointed.

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

LB: My ex-father-in-law, David Landman.

PQ: What would you advise to anyone wanting to come into this industry?

LB: The secret to success is the 28-hour day.


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