Tiffin Project

Q&A with Chef Dennis Peckham of Black + Blue

by Editor on December 4, 2011

Post image for Q&A with Chef Dennis Peckham of Black + Blue

(Image by: Brian K Smith)

Describe the concept of Black + Blue…
The concept for Black + Blue is relatively simple. It’s the golden age of steaks. I guess that could be a number of different opinions to different people. For me it means a return to the classic Chicago and New York steakhouses of the 70’s and 80’s. I think we have done a good job in achieving that with our food, such as Beef Wellington and Salmon Coulibiac, the music that plays throughout the dining room and touches in the interior as we’ve done with our tobacco room.

What are the most important elements of a good steak house?
The main element in a good steakhouse is the steaks!! I think that we’ve done a great job at sourcing our products from P.E.I., North-East Washington State, Idaho, and Alberta Angus. The meat from P.E.I. in particular has gone over very well with the customers.

What is the most extravagant steak you serve at Black + Blue?
The most extravagant steak we serve in terms of price and quality is the Snake River Farms Wagyu, both Ribeye, and Striploin. The biggest steak we serve is the 60oz RR Ranch Long Bone Ribeye.

How do you like your steak? What cut?

I like my steak done medium rare and prefer a nice, thick Porterhouse. The Blue Ribbon we serve is amazing.

What keeps you inspired in the kitchen?
The things that keeps me inspired the most in the kitchen are the challenge of running such a large and busy restaurant where no two days are the same. The second would have to be Emad. He has such great vision and is always looking to improve each operation. Some days you just try and keep up to him, but the challenge is trying to stay ahead of him.

You’ve obviously been working long hours with the opening of the restaurant, what is the first thing you are going to treat yourself with on your day off?
The first thing I treat myself to is sleeping in, then a nice strong coffee and a cigarette. After that, is to try and have a nice and normal day off with my better half to make up for the fact that I’m at work all day everyday.

Where do you like to eat after your shift?
After my shift I’m so tired that I’ll basically take what I can get. If I have a choice, it’s usually tucked away in a corner of a Japanese Izakaya somewhere with my girlfriend, where no one recognizes me so I can have a little bit of peace and quiet.

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Black + Blue
1032 Alberni Street | Vancouver
Tel: 604-637-0777
www.glowbalgroup.com/blackblue

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HOW TO GET THERE

Hours of Operation:
Monday – Friday: 11:30am-midnight
Saturday – Sunday: 4:30pm-midnight

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