By Alice Waters
Alice Waters, chef, writer, and the owner of Chez Panisse, is an American pioneer of a culinary philosophy that continues that cooking might be in accordance with the best and most up to date seasonal components which are produced sustainably and in the community. She is a passionate suggest for a foodstuff economic system that's ‘good, fresh, and fair’. Over the process approximately 40 years, Chez Panisse has helped create a group of rankings of neighborhood farmers and ranchers whose commitment to sustainable agriculture assures the eating place a gradual provide of unpolluted and natural parts. Waters is vp of sluggish meals overseas, and the writer of 8 books, together with The paintings of easy foodstuff: Notes and Recipes from a scrumptious Revolution, from which this feature is taken. She is the recipient of many awards, together with the French Légion d’Honneur.
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Additional info for Recipes and Lessons from a Delicious Cooking Revolution (Penguin Great Food)
Lunches at CBG’s are a real deal. A rotating menu of weekly blue-plate specials includes such favorites as Red Beans and Rice, Meatloaf, and Fried Chicken. If the specials don’t strike your fancy, there’s always an inexpensive “Chow Down Lunch” option of a half sandwich and a choice of soup or salad. Since this is the South after all, ice tea is included. If you still can’t commit to any of these lunch deals, there are also many inventive soups, gumbos, salads, and sandwiches to choose from. Clever diners will save room for dessert so as not to miss out on such delights as the Root Beer Float with Homemade Vanilla Ice Cream, the Chocolate Silk Pie, or the famous JoJo Cakes (rich devil’s food cake with a fluffy cream center, covered in chocolate ganache).
The menu features a rotating selection of main entrées and side dishes served as a plate lunch special. Regulars swear by Mama’s Meatloaf, praising its spicy Creole sauce topping. There are also rabid fans of Tuesday’s Chicken-Fried Chicken and Wednesday’s Deep-Fried Chicken who claim these dishes will change your life. Fortunately, the chicken-fried and deepfried camps have learned to live in harmony. Arkansas is the heart of the Rice Belt, and the grain features prominently in many of the side dishes, including Rice Pilaf, Red Beans and Rice, and Lemon Risotto.
Other seafood options include tilapia, crawfish, shrimp, and redfish, all available in myriad Creole and Cajun styles. “Meunière” means that your seafood will be fried and topped with a tart brown sauce, and if you see “Pontchartrain” in the name of an entrée, you can expect a delicious sauce of lump crabmeat with mushrooms, roasted red peppers, and green onions. Whichever preparation you choose for your seafood at the Faded Rose, you can’t go wrong. In fact, the menu is filled top to bottom with winners, so you may have to return soon to try something else on your next visit.
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