Food Guy Montreal’s 10 Questions with: Kris Laing

January 31, 2012 · 7 comments

in Food Guy Montreal's 10 Questions

Welcome to January’s installment of Food Guy Montreal’s 10 Questions. This month get introduced to one of the best chef’s you may have never heard of: Kris Laing. Chef Kris operates the Mountain Street Kitchen in the Cote-de-Liesse Tennis Club. Don’t be fooled by the obscure location since you can still walk in just to eat, and I recommend you do. The burgers are fantastic, the roast beef sandwich is great (he makes his own), and there’s always specials like succulent ribs. I have to admit I am a little biased since I’ve worked side-by-side with Kris occasionally for the last 3 years for his catering company Cinq A Chef. We’ve cooked everything from chorizo poached shrimp, to beef tataki with harissa creme fraiche, and delicious rack of lamb (see pics below). Many of the cooking techniques I know are because of him. I’m proud to call Kris a friend, and I couldn’t be more excited to feature him this month. Here are Kris’ answers:

  


1. What are your 3 all time favorite restaurants in the world? (No particular order)

Anise- Montreal
Rosie’s (for their homemade English muffins drowning in butter)- Middlebury Vermont
A small homestyle Yeminite restaurant in Tel Aviv that I forget the name of. Each dish was better than the last.

2. What would be your last meal?

My grandmother’s baked rigatoni with bechamel to start and her peach trifle for dessert. Short ribs as a main.

3. If you were hosting a dinner party, which one guest would you invite? Dead or alive.

My uncle Jeff

4. What is your signature dish?

Cheesecake

5. What is your favorite junk food?

Salt and vinegar chips

6. What single food do you or would you go out of your way to have?

Poutine!

7. If you could eliminate one food from the world, what would it be and why?

Turnips. I don’t like them, they don’t like me. Also baby carrots. Nothing should stay “fresh” that long.

8. Single best childhood food memory.

Dinner at my grandparent’s on Friday nights

9. Describe the kitchen you grew up in.

Meat sauce sandwiches anyone?

10. What is your go-to comfort food?

Burgers

Bonus: 11. Charcoal or Propane, and why?

Charcoal. Better searing capability. Unless you have a great bbq with high btu’s and cast iron grill. Then I’d go with propane.

 

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{ 7 comments… read them below or add one }

diane sasson February 7, 2012 at 9:59 pm

Way to go Kris. So impressed but never doubted your creative, delightful abilities!!!
Diane (and Roby in absentia)

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Sandra Peterson February 7, 2012 at 11:12 pm

I, too, have wonderful memories of those Friday night dinners at his grandparents. I am certain that those dinners and the culinary talents of his grandmother are the reasons Kris is such a great chef.

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claudie azoulai snarch February 8, 2012 at 1:31 am

Kris, Vancouver needs you!!! I thought your signature dish was your soufflee as it was divine. I’ll have to try your cheesecake one of these days. Congratulations on being recognized for your talents- well deserved.

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Lorisa Schouela February 8, 2012 at 12:33 pm

How great it is to have a master chef in the family. Your grandma’s Friday night dinners were legendary. Your love of good cooking is no accident. Congratulations on your success.

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Liliane Grossman February 8, 2012 at 5:21 pm

Congratulations Kris! As probably the only true carnivore in the family I would have your beautiful meat dishes one after the other and a small piece of cheesecake for desert.

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Margaret Douek February 10, 2012 at 11:41 am

Congratulations for the amazing review and the beautiful pictures. Aren’t we lucky to have you in Montreal. There are many in this large extended family who loved good food and new how to cook well….few made it to the professional ranks. Well done!

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Oana from dishchronicles February 28, 2012 at 9:25 pm

All I have to say is that this food looks just awesome. Good teacher and friend to have.

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