Craft party for the Arkansas Blogger Bake Sale this Saturday!

7 Apr
Feeling crafty? Join us this Saturday!

Feeling crafty? Join us this Saturday!

Tag-making and craft party for Arkansas Blogger Bake Sale

Saturday, April 12, 3-6 p.m.

Home of Joel and Amanda DiPippa (Please RSVP for address – note “craft party”)

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The fine folks over at No Kid Hungry want more than just food bloggers to participate in their big bake sale this year, which we’re participating in on May 3.  With that in mind, we’re holding a special event this Saturday for those who like to craft!

We’ll make tags for our own baked goods, or for someone else if you aren’t baking. Or, you could make thank you cards (see awesome example by Cassi Wortham), decorations for the sale itself, signage, anything that will make our sale more awesome!

If you want, you could even make something to sell in our online auction, starting next week. Packs of greeting cards, gift tags, etc. would work here, too.

Just show up with your own cardmaking/scrapbooking/papercraft supplies and be ready to share!

If you haven’t already, RSVP by filling out your interest in the craft party on our Google doc.

See you there!

 

About these ads

Announcing ARFoodJobs.com!

1 Apr
Free job listings for employers throughout April with code APRILFOOLFREE. No joke!

Free job listings for employers throughout April with code APRILFOOLFREE. No joke!

It’s not a joke…I finally did it. Today marks the official launch of my new food job site, ARFoodJobs.com. And this month, employers can use it for free.

Since entering the culinary world as a student in 2009, I noticed there was no reliable system for filling our state’s food-related positions. Job openings were filled by word of mouth (which isn’t always a bad thing, but with limited reach), newspaper listings, Craigslist (gah) and a flurry of emails between those in the industry.

And then, around 2012 or so, our food world smooth blew up, especially in Little Rock. New restaurants, improved concepts and inspired chefs popped up everywhere. (A recent visitor who works in the industry marveled to me at our density and variety of dining.) By 2014, Little Rock was named one of five “Secret Foodie Cities” by Forbes Travel Guide.

So, who’s gonna work at all these places? And how will the busy owners, managers and chefs make connections to the best workers?

Today I offer a solution: ARFoodJobs.com.

It’s more than a job board…I like to say we’re matchmakers for Arkansas’ growing culinary and hospitality industry and the state’s most qualified job candidates in these areas.

Our matchmaking is made possible through strategic affiliate partnerships with Pulaski Technical College — Culinary Arts and Hospitality Management Institute and the Arkansas Hospitality Association. With their help, we are gathering the resumes of the state’s best food job candidates, from students to seasoned (ha) veterans, and helping them connect with employers.

May I ask for your help in getting us started? It’s a big week. Help a sistah out.

1. Employers: Register as an employer on the site (click “register” and follow prompts). If you have a job opening right now, you can start at the “Post a Job” menu button and it will register you automatically in the process. Use coupon code APRILFOOLFREE to get free job listings all month in April.

2. Job Seekers: Select “Post a Resume” under “Find a Job” on the site and you’ll be registered as a job seeker in the process. Then fill in our resume form as well as attach your PDF or Word formatted resume. Please do both, as the form is searchable by employers, and they also like one to print out. If you’d rather be stealthy about your job search, you can just click “Register” and sign up as a candidate.

3. Everyone Else: If you’re not in the industry or not currently looking, please share this site with others. The more jobs and resumes we have listed, the better it will work for everyone.

Thank you in advance for your support. It means so much. What a great food culture we have right here in Arkansas!

Save the Date: 2014 Arkansas Blogger Bake Sale is Coming!

13 Mar

BakeSale_Blogger_badge1_244x300_with dateArkansas Blogger Bake Sale for No Kid Hungry
Saturday, May 3, 9 a.m. – 3 p.m.+
6th and Main, North Little Rock 
(Next to the Argenta Certified Arkansas Farmers’ Market)

Click here to bake or volunteer

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Hey friends,

I see from my search terms that some of you are looking for details about the upcoming Arkansas Blogger Bake Sale for No Kid Hungry! So, I suppose it’s time to tell you what’s up for 2014. (First note: You may have noticed that the word “Food” is missing from the formerly-Food-Blogger-Bake-Sale. This came from the No Kid Hungry national folks, as to involve more non-food bloggers, which we did anyways.)

Background

If you’re unfamiliar, No Kid Hungry is a national nonprofit with several programs that fight childhood hunger in the United States. I’ve been a part of one of them, Cooking Matters, which teaches lower-income families about nutrition and basic cooking skills. Our books, program materials and much of the food were made possible by bake sales just like this one. Bake sales make a difference!

Event Details

This year’s bake sale is Saturday, May 3, at our same location at the Argenta Certified Arkansas Farmers’ Market, 6th and Main in North Little Rock. The hours will be at least 9 a.m. to  3 p.m., but we’re thinking about extending them to catch more folks going to another event in the area later that day.

New this year: a crafting/tag-making/decor prepping party for those of you who can’t bake your way out of a Ziplock bag. (Ha! Or even if you can…) That will be on April 12, 3 – 6 p.m. (will send address to RSVPs). We’ll make tags for the baked goods, thank-you cards for donors, crafty items for the auction and some decor for the bake sale itself.

Bigger and better this year: an online silent auction for larger baked goods and even non-food goods and services donated by area businesses. Check it out here in coming weeks.

How to Help

Open this Google doc and fill in whatever you think you might be able to do or provide. It’s okay if the details are sketchy right now. :) The possibilities include:

  • Bake items for the sale (both individuals and professionals)
  • Help during the sale
  • Donate items for the pre-sale auction (doesn’t have to be food)
  • Attend the crafting/tag-making party

You can also just help us promote the sale itself on your own social channels. Please tag our Facebook page as well as No Kid Hungry’s Facebook or Twitter.

THANK YOU, and watch the Facebook page and our bake sale website for more details!

2014 Diamond Chef Prelims Play by Play

6 Mar
Chef Philippe Ducrot of Pulaski Tech (right) looks on as his sous works on a basket ingredient.

Chef Philippe Ducrot of Pulaski Tech (right) looks on as his sous works on a basket ingredient.

Check here for live updates on today’s 2014 Diamond Chef preliminary competition. Today’s results will choose the competitor who will cook against Chef Dan Capello in the Diamond Chef final event on June 3.

Heat 1:
Chef Philippe Ducrot of PTC Culinary Arts and Hospitality Management Institute vs. Chef Coby Smith of Arkansas Heart Hospital.

Basket ingredients:
Eye of round, buttermilk, meyer lemons, parsnips, toasted sesame water crackers, tequila, salted caramel Cracker Jacks, sassafras.

You can drop in anytime today between 2 – 8 p.m. to watch the action yourself. Free appetizers and beverages will be available for the final rounds, 5 – 8 p.m.

Winner: Chef Philippe Ducrot of Pulaski Tech.

Heat 2:
Chef Marc Guizol of the Capital Hotel vs. Chef Elliot Jones of YaYa’s.

Basket ingredients:
Chuck roll, ice cream mix, guava, fava beans, Funyuns, marinated peppers, peppermint Schnapps, lemon verbena powder.

Winner: Chef Marc Guizol of Capital Hotel.

Heat 3:
Chef Jason Morell of Starving Artist vs. Chef Payne Harding of Cache.
Winner will move on to compete against Chef Guizol.

Basket ingredients:
Beef bottom round, cottage cheese, seckel pears, porcini mushrooms, cheddar and jalapeño chips, hearts of palm, Szechuan peppercorns, Gentleman Jack.

Winner: Chef Payne Harding of Cache.

Semifinal:
Chef Philippe Ducrot of Pulaski Tech vs. Chef Payne Harding of Cache.

Basket ingredients:
Tri-tip, sour cream, dragon fruit, Belgian endive, mango chutney, cheddar munchies, Gold Bacardi rum, hibiscus powder

Winner: Chef Philippe Ducrot of Pulaski Tech.

FINAL:
Chef Philippe Ducrot vs. Chef Marc Guizol.

Basket ingredients:
Strip loin, plain lowfat yogurt, passionfruit, sunchoke, saffron, instant oatmeal, vodka, cocoa nibs.

Winning dish by Chef Marc Guizol of the Capital Hotel.

Winning dish by Chef Marc Guizol of the Capital Hotel.

PRELIMINARY COMPETITION WINNER:
Chef Marc Guizol of the Capital Hotel.

Chef Guizol will compete against last year’s winner, Chef Dan Capello, in the ticketed final event at the Statehouse Convention Center on June 3.

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ProStart Culinary/Hospitality Winners Announced; Diamond Chef Prelims Tomorrow

5 Mar
A student from North Pulaski High School's Simply Delicious restaurant competing last week. North Pulaski's team won the culinary competition.

A student from North Pulaski High School’s Simply Delicious restaurant competing last week. North Pulaski’s team won the culinary competition.

If the weather outside hasn’t caught on that it’s almost spring, the event calendar is getting the hint. This time of year brings back some of our favorite food-themed competitions and events.

Last week, the annual ProStart Student Invitational brought the state’s top high school culinary and hospitality programs to Pulaski Tech’s Culinary Arts and Hospitality Management Institute for a couple days of intense competition. (What, you didn’t know ProStart was a thing? It’s like home ec on steroids, doing a lot of the stuff we did in culinary school.)

Thursday, six culinary teams were set up in the institute’s open atrium, each at a professional workstation. Each team presented a multi-course menu to a team of judges, and I got to watch some of the cooking action. These guys and gals had it going on.

In the end, North Pulaski High School’s Simply Delicious restaurant team won the culinary competition. On Friday, Northwest Arkansas Community College Early College Experience won the hospitality management competition. Both teams will advance to the national ProStart competition.

Tomorrow, the Diamond Chef preliminary competition takes place from 2 – 8 p.m., also at Pulaski Tech CAHMI. This free event is to identify this year’s competitor against last year’s champion, Chef Dan Capello of Chenal Country Club, in the ticketed final event on June 3 at the Statehouse Convention Center.

The schedule has just been announced:

Heat 1, 2pm: Chef Ducrot of PTC Culinary Arts and Hospitality Management Institute vs. Chef Coby Smith of Arkansas Heart Hospital.

Heat 2, 3:00pm: Chef Marc Guizol of the Capital Hotel vs. Chef Elliot Jones of YaYa’s.

Heat 3 at 4p: Chef Jason Morell of Starving Artist vs. Chef Payne Harding of Cache.

The final two rounds after that will determine this year’s competitor.

*****

Photos from last week’s ProStart competition:

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Poblano Quinoa Cucumber Bites with Cumin Vinaigrette

2 Mar
Attendees at the North Little Rock Vitamin Shoppe's Share the Health event loved these Poblano Quinoa Cucumber Bites with Cumin Vinaigrette

Attendees at the North Little Rock Vitamin Shoppe’s Share the Health event loved these Poblano Quinoa Cucumber Bites with Cumin Vinaigrette.

An aside…

This title reminds me of a silly page I want to do someday on this website. I want to have a “fancy food name generator.” It will have a series of food words that go something like this: adjective noun noun noun with a(n) adjective noun noun. Refresh the page and you’ll get something like this:

Crispy Tomato Kumquat Compote with a Creamy Asparagus Sorbet
or
Savory Watermelon Kimchi Pizza with a Chilled Habañero Reduction

Anyways.

This weekend I participated in the national “Share the Health” expo held at Vitamin Shoppes nationwide, setting up camp at my local store in North Little Rock. While others demonstrated taekwondo and sold bikes, I whipped up samples of this tasty quinoa salad. Even the healthy-food averse were converted. Hallelujah!

I served the salad cold atop tiny rounds of fresh cucumber, but it could be served as a meal component or salad all by itself, warm or chilled.

Here’s the recipe, as promised to those in attendance. I think you’ll love it!

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Poblano Quinoa Cucumber Bites with Cumin Vinaigrette
Serves 30 as an appetizer, 8 as a main dish or salad

  • 1 cup quinoa, uncooked
  • 2 cups chicken or vegetable broth
  • 1 garlic clove, peeled and smashed
  • 2 Poblano peppers
  • 1 Red bell pepper
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tsp. Dijon mustard
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried oregano
  • 2 T. dried parsley (or 1/4 c. fresh parsley or cilantro, chopped fine)
  • 2 tsp. ground cumin, plus extra for garnish
  • Kosher salt and fresh ground pepper to taste
  • 2 cucumbers
  • Optional: Fresh parsley or cilantro for garnish

If the package states to do so, rinse and drain the quinoa. In a medium pot, heat the quinoa by itself over medium-high heat a minute or two, stirring occasionally, until slightly toasted, then add the broth and the garlic clove. Bring just to a boil, then reduce the heat to a simmer and cover. Cook according to package directions, probably about 15 minutes, until the quinoa is done and all the liquid is absorbed.

Meanwhile, roast the poblano peppers. If you have a gas cooktop, this can be done there. Place one or both peppers directly on a burner and turn on the flame. When one side is charred, turn carefully with heat-resistant tongs. (Turn on the vent if you have one!) If you do not have a gas cooktop, you can do this under the broiler of your oven. Place the peppers on a baking sheet just under the broiler. Stand nearby and watch, turning with tongs when the top is charred. With either method, when all sides are charred, place the peppers in an airtight container such as a plastic storage bag or rigid container with a lid. Allow the peppers to steam while you continue.

Chop the bell pepper, which we’ll use raw, into small dice. You can do this by cutting the pepper in half, carefully removing the white membranes and seeds with the tip of your knife, and slicing the pepper halves into very thin strips, about 1/8″ thick. Line the strips up and cut into small cubes.  Place in a large bowl.

By now your poblanos are ready to peel. Hold them under running cool water and scrub off the charred skin. If some skin wasn’t charred and doesn’t want to come off, don’t worry about it. Now dry the poblanos and cut the flesh into small pieces with the same method as the bell pepper. (Yeah, it will be more floppy, but it’s floppy deliciousness.) Add to the large bowl.

In a jar, add together the olive oil, apple cider vinegar, Dijon mustard, herbs and cumin. Shake to combine, taste and add salt and pepper to taste. Keep it in the jar for now.

When the quinoa is done and still warm, turn it out into the large bowl and gently mix it with the peppers, being careful to not crush the quinoa. Pour the vinaigrette over the mixture and fold it in gently. If possible, let this stand, covered, in the fridge for at least 4 hours before using.

When you’re ready to serve, slice the cucumbers about 1/4″ thick. Sprinkle sparingly with kosher salt. (Skip the salt here if these will sit out a while, or they’ll weep.) Find the garlic in the salad and remove it. Using a small spoon or melon baller, place a small amount of the salad on top of the slices. Sprinkle with another bit of kosher salt and a dash of cumin. Add a small sprig of parsley or cilantro if you like.

Prettied-up option that I skipped during my show: Before slicing the cucumber, use a vegetable peeler to make four or five stripes evenly around it. When you cut the slices, they’ll have a cool pattern and they’ll be easier to eat if the peel is tough.

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I so enjoyed making new friends at this show, especially those of you who had questions about how food changes can affect your health. I hope I can be of service to you. Stay in touch!

Diamond Chef Prelims Set for March 6 at PTC

19 Feb
Chef Dan Capello, Executive Chef of Chenal Country Club, competing in last year's Diamond Chef preliminaries.

Chef Dan Capello, Executive Chef of Chenal Country Club, competing in last year’s Diamond Chef preliminaries. Capello won last year’s final and will compete against this year’s preliminary winner. Photo courtesy of Pulaski Tech.

UPDATE 3/5/14: Specific competitor heat times announced here.

What better setting for this year’s Diamond Chef preliminaries than a shiny new culinary school, right?

The annual Diamond Chef competition is a fundraiser for the Pulaski Technical College Culinary Arts and Hospitality Management Institute, taking place in two phases. The preliminary competition, taking place at the school on Thursday, March 6, culls the field of several talented local chefs (see graphic below) down to one competitor, using an elimination-style setup. Each heat features a mystery basket of ingredients that both chefs in that round must use.

Then later in the spring, at a ticketed event at the Statehouse Convention Center, the finalist goes mano-a-mano (or woman-o, if one had entered) on-stage against the previous year’s winner, Chef Dan Capello of Chenal Country Club, while the audience enjoys a multi-course meal. In the final, a single secret ingredient is revealed that must be used in each of at least three courses.

This year marks the preliminary event’s move to the institute’s new building, which opened to students last fall. The preliminary had been held at the former Peabody Hotel in years past.

If you’ve never been to the preliminary competition, it’s a great time to jump in. As opposed to the final, this event is free, and this year it will include some complimentary hors d’oerves and beverages from 5 – 8 p.m. (Thanks, sponsors!) You can drop in anytime between 2 and 8 p.m. to watch the action.

Diamond Chef Arkansas Preliminary Competition
Thursday, March 6, 2014
Pulaski Technical College Culinary Arts and Hospitality Management Institute
13000 Interstate 30, Little Rock
Drop in 2 – 8 p.m. (hors d’oerves and beverages 5 – 8 p.m.)
FREE

Prelim eblast FINAL

Gluten Free Chicken Pot Pie Class at PTC March 22

14 Feb
gluten free chicken pot pie

Amazeballs gluten free chicken pot pie, if I do say so myself. Learn to make your own at my class!

I had a lot to do last night.

Pinterest-y Valentines for the Kindergartener’s friends. A not-so-Pinterest-y Beyblade Valentine mailbox for same Kindergartener. Spray-painting elements for said box outside. Realizing that wasn’t going to work and going out for red plastic plates. Baths. Homework. All that momma stuff.

For some unknown reason, I decided it would be a dandy night to make chicken pot pie from scratch. Well, sorta from scratch; my mom brought a rotisserie chicken over at lunch, and the leftovers pretty much demanded to be pot pie. They told me so.

It’s just as well, since I’m teaching a class next month at Pulaski Technical College’s Culinary Arts and Hospitality Management Institute on this very dish. Why not practice a few times? Yum.

The whole pot pie. In class, we'll probably make individual-sized ones. Equally delicious.

The whole pot pie. In class, we’ll probably make individual-sized ones. Equally delicious.

Last night’s version used (gasp) frozen veggies, just because it’s what I had and I forgot to go to Kroger. Sue me. (In class, we’ll bust out our real knife skills on real-life veggies. Because you need the practice.) Well, I did dice a real onion and some garlic, so there’s that.

Want to make your own? Of course you do. This dish was amazing, even with cheater ingredients. We’ll go over how to mix your own gluten-free all-purpose flour (and save a ton of cash) in our class. I’ll teach you how to make flaky pie crust that nobody will know is gluten-free, even your picky gluten-eating family. And we’ll package them up to freeze and bake whenever the pot pie siren calls. (Or, you can bring it home for dinner that night.)

The class is $75 for four hours of instruction and lots of tomfoolery. But productive tomfoolery. Let’s just say we’ll have fun.

Sign up for this class by calling (501) 907-6670, ext. 3407 or emailing Emily Story, Director of Community Education at PTC. See you there!

Gluten Free Pot Pie Class
Pulaski Technical College Culinary Arts and Hospitality Management Institute
Community Kitchen
Saturday, March 22, 2014
12:30 – 4:30 p.m.
$75 per person

Panic and Gluten Free Turkey Potstickers

10 Feb
My glorious plate of too-few GF turkey potstickers.

My glorious plate of too-few GF turkey potstickers.

Most of the time, I don’t really mind being gluten-free.

I’ve gotten used to GF bread (don’t eat much anyways). I’m better off skipping the cupcakes and such at the bakery anyways (with a notable exception). But there are two siren calls that still wail to me: doughnuts and Asian dumplings.

Not much I can do about the doughnuts right now, but I saw a post recently on Brokea** Gourmet that rekindled my hankering for potstickers, the close cousin of traditional steamed dumplings.

I’d found myself on the aforementioned site because I’m bootstrapping a new spinoff business, one that you’ll hear all about very soon. Things are going well, but the fancy food budget has been, well, constrained. The recipe fit right in, using small amounts of inexpensive ground pork or turkey and some other bits that I mostly happened to have around.

I probably would have rather used pork, although I usually don’t eat much of the stuff, but my local Kroger didn’t have any ground pork on hand. I picked up the turkey instead, remembering that the recipe said it would be fine with the addition of an egg yolk for added moisture.

It took me a while to find the rice paper, but when I did, I realized what a great deal it was. For a little over $2, I had like a bazillion wrappers for my little packets of Asian awesome. I couldn’t wait.

I made the mistake of coming home to cook dinner right after a major shopping trip. Hungry. Panicked. Must. Have. Dumplings. NOOWWWW.

In a move of total desperation, I put the husband on rice duty. Just cook some white rice, sauté the veggies and throw them together, I said. He looked at me like I was speaking Korean. “You did cook before we got married, right?” More blank stare. He ended up doing pretty well, despite charring the zucchini a bit — the daughter asked how I made it because it was so good. Heh.

Meanwhile, I got after the cumbersome task of the dumplings. The filling was easy enough, if you’re comfy with your knife skills; just some mincing and a quick stir. The wrappers, however, were a little more tricky.

In this recipe, you wet two large pieces of rice paper and stick them together, then cut smaller circles out of that using a cup or small bowl as a guide. A little cumbersome and time-consuming, but I got one sheet done, resulting in four small circles. Yay! Oh wait…I want to make more than four dumplings. Fill those, struggle with sticky edges, smoosh closed however they’ll smoosh. Repeat. Cook those, and repeat again.

Since you really can’t cook more than eight at a time anyways, the process was very staggered. After the second batch of eight, I was done. I could have eaten twenty more of them, but I was tired of it. And hungry. Darned shopping!

Everything said, these were delicious. If I do it again (and I probably will), I’ll start early, when I’m NOT HUNGRY, and make a bazillion dumplings all at once. To do this, I’ll have to keep them on a non-stick surface, maybe a Silpat or wax paper, covered with a wet towel to keep the wet rice paper from drying out and getting crunchy. Doable.

Also, I think I’ll fry them a bit more on each side before the steaming step. The linked recipe didn’t suggest this, but the rice paper did often taste a bit gummy on the side that didn’t meet the pan directly. A bit of oil and a little flip before steaming wouldn’t kill anyone.

Now that this subject is broached, maybe I’ll try a more authentic pastry-style dumpling next time, like this one by Gluten Free on a Shoestring. Or, I’ll just make a bazillion of the rice paper ones.

Either way, honey, you’re on rice and veggie duty. Fair warning.

Cafeteria Food Gets Awesome at Green Leaf Grill

24 Jan
A chef tosses a customer's salad to order at Green Leaf Grill.

A chef tosses a customer’s salad to order at Green Leaf Grill.

I don’t do a lot of restaurant reviews, but I had to share an experience from last week. In short, there’s a fairly new cafeteria, or fast-casual, or some kinda restaurant in the Arkansas Blue Cross Blue Shield building on 7th and Gaines in Little Rock, and it’s pretty amazing.

I was there for a meeting with Chef Jason Knapp about an unrelated business project. If his name sounds familiar, it should; Knapp’s lofty résumé hails from the Governor’s Mansion to the culinary school and Big Rock Bistro at Pulaski Technical College, then Executive Chef of Aramark’s dining program at the University of Central Arkansas in Conway.

A chef slices tomatoes for the grill station.

A chef slices tomatoes for the grill station.

It was likely at his last two appointments that Knapp got a good sense of what cafeterias need: fast, quality food that can serve a mass of hungry folks when they all show up at the same time. (Note: Much of his work at UCA involved cooking for special functions and executive meetings, giving him the best of both worlds of this type of foodservice experience.) At his new venture in the BCBS building, managed by Compass Group USA, he was given the opportunity to take cafeteria-style efficiency a step further and implement his passions for fresh, scratch-made food, using local ingredients as much as possible.

The spacious serving area has several large sections, including grill, deli, pizza, soups, entrees and a tossed-to-order salad bar. Just walking around looking at each station, one thing became immediately apparent: None of this stuff came from a box. There’s a swarm of young chefs buzzing around each station and in the open-to-view back kitchen, and each one of them has a hand in creating real food. Each freshly prepared item is pleasantly offered in French-style blue enameled cast iron, offering a bistro-meets-home feel.

Fresh vegetable selections in the entree area.

Fresh vegetable selections in the entree area.

I asked the chef what I could eat, having to be gluten-free and all. Usually, in a cafeteria-style operation, I would get glazed looks because they often don’t even know what’s in the food. Knapp immediately rattled off at least three entrees that were safe. He knew every single ingredient because he planned them himself, on a menu that changes daily.

The Shepherd’s Pie was calling my name, with its billowing, toasted peaks of mashed potatoes over fresh vegetables and tender, flavorful ground beef. The sides, however, were the show-stealer. I chose the beet salad with feta cheese and the roasted broccoli, both healthy and beautiful enough to not look it. My meal, with a drink (I chose the cucumber-infused water), came to about eight bucks. Not bad.

That seems to be the idea at Green Leaf, healthy food that you’d crave even if it wasn’t. I ran into a friend who works at Blue Cross, and she said the company was moving in the direction of promoting health in all areas for their own employees, and the restaurant was just one part of that equation.

Luckily, it’s open to the public, too. Check it out (weekly menu here) and you won’t think of cafeteria food the same way again.

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Green Leaf Grill
601 S. Gaines St. (7th and Gaines, Arkansas Blue Cross Blue Shield building)
Little Rock
Breakfast grill hours 7:30 – 9:30 a.m.
Lunch 10:45 a.m. – 2 p.m.

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