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Black Creek Bistro focuses on local foods

Walker Evans Walker Evans
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The Dispatch wrote Restaurant focuses on local foods and sustainable practices

Friday, December 21, 2007


Brad Sorenson, chef at the fledgling Black Creek Bistro in Old Towne East, is psyched about zucchini — almost as excited as he is about heirloom tomatoes and duck.

Those ingredients are delivered to his kitchen from the farm of the restaurants’ owners, Kent and Leslie Peters. As a result, Sorenson can flex his creative muscles and offer dishes the likes of which you’ve probably never seen.

So far, they’ve included “zucchini, zucchini, zucchini,” with three preparations of the vegetable, and “faux gras,” made from livers of ducks that have not been force-fed. He also has served a sweet corn creme brulee, using corn from another local farm.


Related Stories:

Black Creek Bistro – Restaurant Widow Review

Black Creek Bistro – A new restaurant on Parsons

Black Creek Bistro off to flawed but promising start

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