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Monday June, 26

CHEF’S SPECIAL: Blackened Chicken and Havarti Cheese Wrap, with Spring Mix Greens, Red Onions, and Honey Lemon Vinaigrette QUICHE:  Turkey, Red Onions & Cheddar VEGGIE QUICHE:  Southwestern Veggie SOUP OF THE DAY: Southwestern Bean Soup CHEF’S SIDE:  Potato Salad    

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plum painting

This Is Just To Say

April is National Poetry Month.  So, I thought I would share my favorite food poem.  Enjoy! This is Just to Say William Carlos Williams I have eaten the plums that were in the icebox And which you were probably saving for breakfast Forgive me they were delicious so sweet and so cold

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Dine at Broad Street and Send Support to Japan

We at Bravo, Broad Street, and especially Sal and Mookies have witnessed and are proud to be a part of the revival of Fondren.  On a small scale, our team, our neighbors, and our patrons have demonstrated that a few dedicated people and businesses can band together to restore, rebuild, and redefine a community.  Next week, […]

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Comeback Sauce, Thousand Island and Remoulade

Okay I’m a Yankee ~ there I said it. Splitting my youth between Louisiana and my young adult life in California, I know how to say yes ma’am and welcome a new neighbor with a batch of lemon squares, but let’s just say my accent lacks that certain timbre and my lemon squares are made […]

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honeycrisp

Ode to MN 1711

We are food obsessed. You might say that we are in the age of designer food. Ask your mother how many apple or lettuce choices could be found in the local supermarket when she was a girl. Now ask you grandmother. You might be in for a shock. What does that have to do with […]

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settingthetable_dannymeyer

Foodie Library

Poor Borders, the days of big box book stores is on the decline, and I am frightened to think about the state of the book industry as a whole. Our society is so dazzled by Kindles and iPads, I wonder how long it will be before bound books go the way of the Walkman. You […]

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Broad Street Fiction Challenge

There can be little doubt that restaurants and cafes have played a far greater role than the backdrop for social and political change.  In LA they don’t “have” lunch, they “do” lunch before making the movies that move us.  In the age of the ad men, the Martini lunch fueled the business relationships and campaigns that changed our relationship with […]

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Why do we make our chili white?

We hear the mantra, eat more lean meat and fish, but sometimes it’s hard to make the leap from mind to mouth.  Take chili for example, friend to hot dog eaters, Frito dippers, and football fans everywhere, will chili by any other name or color smell as sweet? By making our chili with turkey we are cutting […]

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First Cookbooks

First Cookbooks

Do you ever wonder where a chef’s passion comes from?  Is he born with it?  Is it passed down from her mother’s apron strings?  Or was it from sheer necessity of having a mother who can’t boil water?  I polled a few of our chef’s to learn about the first cookbook or recipe that launched their culinary career: […]

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Mr. Howell and His Biscuit

While the legislature is in session and bills are busy becoming laws, Broad Street is often called upon to bring brain food to keep the Senate and House focused on making a better Mississippi.  That means we might cater breakfasts and lunches for anywhere between 100-300 politicians and their staff.  This session, Broad Street was called upon to make 300 biscuit sandwiches for […]

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BRAVO! Italian Restaurant & Bar Sal & Mookie's New York Pizza & Ice Cream Joint Pi(e) Lounge