Celebrating local restaurants

THE LADY WHO LUNCHES

You all know I am a “chocolate-dipped, champagne goes with everything” Sovereign of Self-Indulgence, but lately my food dreams are filled with freshly prepared, minimally processed vegetables and fruit being served by more local restaurants. I am thrilled with the latest fresh food options and farm-totable trends.

The tastes made me excited before I realized it was healthy. Now, it’s what I crave.

This seemed like the perfect time to gather friends for dinner at El Cabo Verde – Cocina & Barra in the Provenance community. Many people whose taste buds I trust were singing the praises of Chef Gabriel Balderas and his family’s latest culinary exploration, and the rumors proved happily true.

The first sign that we were somewhere different came as we ordered our drinks. No sweet tea on the menu, or sweeteners available, but the Hibiscus tea was a refreshing alternative. Then, their signature tomato and verde salsas were delivered warm to the table, and we quickly discovered why these are bottled and stocked on our favorite grocery shelves. However, the arrival of the guacomole was met with even more praise. If the lush green adjective, verdant, had a flavor, this would be it.

Their philosophy – “we source our ingredients with the highest integrity focusing on purchasing products that are raised with respect for animals and farmers” – shows in every dish we ordered. They strive to be non- GMO and gluten-free, and their menu lists notable local sources: Mahaffey Farms, Smith Family Farms and Shady Grove Ranch.

Two of our guests ordered salads.

The Grilled Vegetable Salad was selected for its featured plantains amongst the colorful array of peppers, avocados and seasonal vegetables. This generous medley is a satisfying, flavorful choice, even if you are not a vegetarian. The second, a Grilled Chicken Salad, was topped with the juiciest, tender, carved slices of poultry I have tasted.

Two diners ordering the Chicken Quesadillas and Enchiladas were at a loss to realize that flour tortillas were not an option, but our waitress assured us they would not be disappointed in El Cabo Verde’s fresh-ground, handmade corn tortillas. She was correct.

They were soft and tender with a light corn flavor that would be delicious simply dipped in butter. These, dressed with cheese and sour cream, were folded over more tender chunks of chicken.

All of the dishes were beautifully arranged, so I looked askance when my Filet al Carbon arrived placed unceremoniously among square slices of potato and a vegetable medley, but I should not have hesitated. Everything on my plate was perfectly prepared. The filet of tenderloin was expertly seasoned and seared to a mouthpleasing medium-rare.

If we had not indulged in the estradas Queso Poblano, we might have made it to dessert, but the smooth, creamy mixture with a hint of heat was worth it. Next trip, maybe we’ll order the flan first!

We will have to plan for a Saturday or Sunday for brunch, because I love Eggs Benedict. Along with a traditional Huevos Rancheros and Chilaquiles Rojo, El Cabo Verde offers three types of Eggs Benedict. I don’t know how I will choose between Cruz Benedict with smoked bacon and cheese, Carne Beef with steak, and Veggie with spinach and avocados.

We also have some great fresh options for lunch right here in town. Chef Mosa Armand, a Top 5 Finalist in the LA Food Prize, has opened Sassi Café (sau-s ) in downtown Shreveport based on the healthy eating philosophies that have made her catering business so successful. Celebrating its first anniversary this March, she offers flavorful, balanced lunch alternatives for people on the go. Healthy here tastes delicious.

The key, Chef Mosa says, is that she listens to her customers. If they love bacon, but want to eat healthier, she adds turkey bacon to the menu options for salads and sandwiches. When I felt a little guilty for ordering my Turkey Chili over Baked Potato with a healthy dollop of sour cream and cheese, she reminded me that eating healthy is about balance. Occasionally adding a touch of your favorite ingredients helps keep you from feeling deprived and overindulging.

The quality and fresh ingredients were apparent as she ladled savory turkey, tomato, beans and corn over the baked potato. So tasty, I wasn’t even bashful about using a spoon to scoop up the chili. It may sound old-fashioned, but Cabbage Roll Soup filled with turkey sausage and tomatoes was so good I will be watching the menu board for it again. I’ve also had the same reaction over her Chicken Parmesan Soup and Chicken Sausage Gumbo, nearly scraping the color off of my bowl. Next week the goal is not to miss Taco Tuesday!

One more healthy treat nearby that keeps me from driving through the fast food lanes, is the Smoked Salmon at Rhino Coffee. Originally lured in by The Noble, a rich half-and-half coffee with chocolate, they also have a small yet delectable selection of baked scones, cookies, muffins and sandwiches. Literally a stone’s throw from my office, my new quick fix is their Spinach, Strawberry, Feta and Walnut Salad topped with Smoked Chicken or Salmon. The thick, moist filets of salmon have won out more lunches than not lately.

With all of life’s tasks tugging for our attention, having restaurants serving fresh, locally sourced, and farm-to-table ingredients is a gratifying convenience. It’s the luxury of having vine ripened just picked from the garden flavor without having to turn one spade of dirt. Enjoy!

Lynn Laird is a writer, fine artist and self-professed bon vivant living in Bossier. With her “Flair for Cooking” blog, she seeks out interesting ingredients and techniques to help make everyday meals just a touch more fabulous. She can reached at [email protected].