The return of the Farmer's Market(s) always inspires me to create new dishes. I love the creative process. I would venture to say 90% of what Chef Sydney, Chef Eric, and I create turns out precisely how we envisioned. I just love the 10% surprise.
you should eat this:
try a side of:
grilled summer vegetable, three cheese (pepper jack, fresh parmesan, and montasio (fresh from the farmer's market) mac and cheese. will be out by tuesday! hurry! :)
Jamaican hummus and black beans with fresh spinach and fresh cut local tomatoes in a jalapeno cheddar wrap. Try this with a fresh fruit cup sans the whip cream add the Aiden's granola. perfect for the vegetarian or vegan in all of us.
Farmer's market Jalapeno chicken sausage poboy with romaine lettuce, local tomatoes,purple onion, creole mustard, and dill pickle. Served with a side of roasted potato avocado creole salad (vegetarian!)
My favorite part:
White chocolate macadamia nut creme brullee
Bourbon Pecan pie
and working on a pineapple sorbet. ask us if we succeeded!
quench your thirst with one of these:
Pineapple iced tea cooler
Fresh Homemade lemonade (no fooling)
Raspberry Iced tea
Now as you know, I like it FRESH and love it LOCAL. Join us early in the week to try the great specials. When They run out they are gone.
Never fear though, I am always cooking up something new, fresh, and creative just in case.
See you soon,
Michael
Saturday, June 5, 2010
Thursday, June 3, 2010
Monday, May 24, 2010
eat your heART out downtown! 11:05 AM
this week's specials:
Morrocan vegetable stew (vegan) $4.00
Pineapple watermelon gazpacho (vegan) $3.50
Red beans and rice $5.00
side- creamy crawfish and rice $3.00
bourbon pecan pie
white chocolate macadamia nut creme brulee
watermelon sorbet
Morrocan vegetable stew (vegan) $4.00
Pineapple watermelon gazpacho (vegan) $3.50
Red beans and rice $5.00
side- creamy crawfish and rice $3.00
bourbon pecan pie
white chocolate macadamia nut creme brulee
watermelon sorbet
Tuesday, April 13, 2010
SOMEONE'S IN THE KITCHEN@ARTSPACE!!! 2:36 PM
MAY 11, 2010
happy to showcase our very own chef Sydney Bell for the month of may!! reserve soon.
happy to showcase our very own chef Sydney Bell for the month of may!! reserve soon.
Sunday, April 11, 2010
Wednesday, April 7, 2010
SOMEONE'S IN THE KITCHEN@ARTSPACE!!! 11:04 AM
chef dave bridges wishes he could be here this month. sometimes even when you follow the recipe closely, it doesn't always come out right. he and chef stephanie parkman will be back with us later in the season. you wouldn't want to miss them!
thankfully, chef dave reminded me of a young man who i believed had left our city to pursue big chef dreams. I had no idea he was still satisfying here in shreveport.
after spending some time with chef dave and i at bella fresca, he moved from private restaurants to private clubs. you have had his food before and you just didn't know it. whether it was his time in the kitchens of the shreveport club and the shreveport country club or the 500 people he fed last sunday as part of the culinary team for southern trace, he continues to cook simply for the love of it.
we are pleased to introduce and have this very talented SOMEONE IN THE KITCHEN @artspace.
Chef Jeremy T.Harrell menu
roasted corn salad with molasses glace' and braised pork belly.
blackened pork loin on a bed of tasso grits and braised turnip greens with a crawfish cream sauce.
( you can substitue blackened scallops for the pork loin if you can resist it)
apricot tart with roasted pecans a caramel sauce and chantilly.
$65 per person/ includes excellent wine pairings by Republic beverage.
tax and gratuity not included
reserve your seat today ! 673-6535
thankfully, chef dave reminded me of a young man who i believed had left our city to pursue big chef dreams. I had no idea he was still satisfying here in shreveport.
after spending some time with chef dave and i at bella fresca, he moved from private restaurants to private clubs. you have had his food before and you just didn't know it. whether it was his time in the kitchens of the shreveport club and the shreveport country club or the 500 people he fed last sunday as part of the culinary team for southern trace, he continues to cook simply for the love of it.
we are pleased to introduce and have this very talented SOMEONE IN THE KITCHEN @artspace.
Chef Jeremy T.Harrell menu
roasted corn salad with molasses glace' and braised pork belly.
blackened pork loin on a bed of tasso grits and braised turnip greens with a crawfish cream sauce.
( you can substitue blackened scallops for the pork loin if you can resist it)
apricot tart with roasted pecans a caramel sauce and chantilly.
$65 per person/ includes excellent wine pairings by Republic beverage.
tax and gratuity not included
reserve your seat today ! 673-6535
Monday, January 25, 2010
New Year and New Things 10:47 AM
It's amazing that another year has come and gone! We at the cafe@artspace want to start this year out on the right foot by offering you healthy food choices, amazing soups, and delightful desserts. It's easy to keep a new years resolution of losing weight or just eating healthier here.
This week we are serving up a tummy pleasing sandwich known as the Croquet Monsieur. This wonderful sandwich is a ham sandwich on toasted bread and Dijon mustard and has a delightful cheese known as Gruyere melted into it.
For our hobo stew we have a warm bean soup topped with melted Cheddar and sour cream.
As as usual we saved the best for last : dessert. This weeks dessert is a light and fluffy marscarpone cheesecake topped with hazelnut, chocolate syrup. It went fast last week and I'm sure it won't last long this week! Be sure to get a piece!
This week we are serving up a tummy pleasing sandwich known as the Croquet Monsieur. This wonderful sandwich is a ham sandwich on toasted bread and Dijon mustard and has a delightful cheese known as Gruyere melted into it.
For our hobo stew we have a warm bean soup topped with melted Cheddar and sour cream.
As as usual we saved the best for last : dessert. This weeks dessert is a light and fluffy marscarpone cheesecake topped with hazelnut, chocolate syrup. It went fast last week and I'm sure it won't last long this week! Be sure to get a piece!
