It takes vision to see time for change, the need for renewal and a move to a higher level. But, as a good friend of mine likes to say, “a vision without action is a hallucination.”

Richard Walsh, the owner of the Li’l Lunchbox Café in the Exploreum, is a visionary, and is currently listening, talking and creating a plan of action. He is, literally, tearing down the walls of his past, hoping to change the way we eat – a move toward locally grown food straight from the source. And the end result will be healthier, better tasting food that supports our economy and a sustainable environment.

The Li’l Lunchbox is gone. Richard is in the midst of changing his space into Project 100 – the creation of an open market system that will promote and support a local farmer’s market as its ultimate goal. There are two spaces for the project – the first at the Exploreum location. Richard has done well with his café, but the success of the last two blockbuster exhibits stretched him thin production wise – during Pompei for example he took one day off in five months, at that was Easter Sunday.

He does not have the labor to meet the demand that comes with serving his consistent customers along with the visitors to the museum. With the Human Body exhibit beginning in January he saw the opportunity to have a plan in place that would serve his market, carry out his vision and hopefully not wear him out.

Walsh’s concept of an open market is not new. Simply put, he provides his space and access to customers and restaurant owners, entrepreneurs and others bring the product. Anyone with a food or drink, produced locally, can sell to his customers. His only requirement is that what is sold contain local ingredients – but not entirely. He does require that if fresh produce is present that it come from local sources. In the open market, what sells succeeds and what does not, no longer gets sold. You sink or swim. Richard likes to call it a “combination of a commune with capitalism.”

This vision extends to his desire, along with several other restaurant owners in town, to use as much local produce as possible in their establishments. Not only a good idea, but this is the trend across the nation. Many are tired of having to put up with tasteless produce shipped in from who knows where. I admire and support this.

I mean I hardly ever eat a tomato on a burger, in a salad or on anything else unless I am in the best of restaurants. It is a waste – for both my mouth and the restaurant that bought it. Richard has gone out and bought a space on St. Anthony Street in the Detonti Square area to serve as a consistent farmer’s market that can serve the restaurant industry and the general public.

Discussions Richard has had with Michelle Estes of Café 615 led them to work toward action – the goal to be a source for all. During this evolution, Café 615 has developed a menu for the Exploreum Café that includes wraps, sandwiches and salads. Just the other day I had a nice grilled chicken wrap with spicy aioli. Café 615 has also taken over the delivery service for the café with the new menu. And Stevie Watford, formerly of Downtowner’s ownership and having just opened Baccus, will prepare food for little kids taste as well.

As plans are updated, I will keep you posted. But, Richard welcomes your ideas and innovations. Drop by Project 100 in the Exploreum, as he will more than likely be there, fulfilling his dream.

Bellini’s folds early

Well, maybe I went to press to early, but I did see signs, people hard at work, and even an official announcement from the Downtown Alliance that Bellini’s was opening across from 219 at Conti and Joachim Street. The owners decided to abandon their project the day after we went to press last time. Hopefully, what little work they did will spur someone else out there with a restaurant idea.

Cool food

It is hot, and hot weather calls for some cool food. This past weekend I was looking for a tasty snack that would refresh rather than heat me up. Looking through cookbooks, I came across two things that spent the day inside cooking up. I never even noticed how hot it was outside.

Monterrey Jack Salsa

Makes one and a half cups

Come on in!

This was a staple for my crowd over a decade ago, and I had not had it since. I almost ate it all myself. Serve with blue corn tortilla chips.

One four ounce can chopped green chilies

One four ounce can chopped black olives

Four green onions, chopped

One half pound shredded Monterrey Pepper Jack cheese, shredded

One tomato, chopped

One half cup Italian dressing (any brand, cheapest is best)

One fourth cup chopped fresh cilantro

Blend all ingredients, chill and serve with chips.

Roasted Tomato Basil Soup

Barefoot Contessa Cookbook

Serves Six to Eight

You know by now that I swear by the Contessa. This recipe is easy, and you do not have to have the “best” ripe plum tomatoes to make it. It is wonderful in the winter, but cold it will take the heat off your mind. If you do not have fresh basil, the Fresh Market usually has plenty, and I used two boxes.

Three pounds ripe plum tomatoes cut in half lengthwise

One fourth cup plus two tablespoons olive oil

One tablespoon kosher salt

One and a half teaspoons freshly ground pepper

Two cups chopped yellow onions (2 onions)

Six garlic cloves minced

Two tablespoons unsalted butter

One fourth a teaspoon crushed red pepper flakes

Twenty-eight ounce canned plum (or regular) tomatoes with their juice

Four cups basil leaves, packed

One teaspoon fresh thyme (you can leave this out)

One quart chicken stock

Preheat oven to 400. Toss together tomatoes, one fourth cup olive oil, salt and pepper. Spread the tomatoes in one layer on baking sheet, roast for 45 minutes. In large stockpot on medium heat, sauté the onions, and garlic with two tablespoons of olive oil, butter and red pepper flakes until onions begin to brown. Add remained of ingredients. Add oven roasted tomatoes, including the liquid on the baking sheet. Bring to boil and simmer uncovered for 40 minutes. Use either a portable blender to puree the soup a bit, or I use a large strained spoon to take tomatoes and basil, whirl it in the processor and return to the pot.

Kinnon Phillips is Lagniappe cuisine editor. Contact him at kphillips@lagniappemobile.com.

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