The restaurant scene just keeps getting better and better.

True, the French restaurant in the Legacy Village shopping center off Dauphin Street just west of the Interstate, should be opening soon. I also have heard that something is going into the GM&O building off Water. I’ve heard everything from fine dining to a sandwich shop. I ran into the Dream Chef people I profiled earlier this year at the Farmer’s Market downtown (more about that in a bit) and they are opening a restaurant on Old Shell Road (I believe behind Nixon’s Drugs on Infirmary Drive) serving lunch and dinner. Their breads are great and I had a wonderful sausage biscuit hot off the griddle at the market last Saturday.

Adding to this is the return of Cortland Inge to Mobile – which I am thrilled about. He will be opening around the beginning of he year in the old Gus’s building on Dauphin Street. Beyond being a pioneer in Downtown about 15 years ago by opening the Courthouse Café on Royal Street across from the Riverview, he went on the open the Bakery Café.

At the time, this CIA graduate (Culinary Institute of America. He’s not a spy) was brining new tastes and preparations to Mobile. And he is just an overall nice guy without any of the generalizations made about chefs – no pretentiousness is found in Cortland. After years spent away in Washington DC, Chicago and Seattle he has found his way back home.

He came for a visit and was literally blown away with what is happening here, and the growth of local restaurants. He specifically mentioned in our meeting that Liquid has unbelievable sushi – that what they are doing could hold up against anything found in Seattle. Cortland also went on and on about the crab and corn bisque and the beef tenderloin small plate at the Royal Scam. After four back surgeries, and being unable to do anything for two years after the last one, he is back on track. In Seattle, he had sold a successful BBQ joint and was thinking about opening a French Bistro when he came home.

He met Eddie Cornell, who owns the building, and after establishing not only a business relationship but working in concert with each other, began to work on getting what will be named the Courtyard Manor up and running. Courtland plans on bringing in a chef from out of town, and bringing to our area items that are innovative but not overly snobby. I am expecting great things.

Market at full speed

The Fall Saturday LoDa market is going at full speed. Each Saturday from now through November is offering several bread vendors (including the return of the baker from Toni-El, who had some great stollen this past weekend), some tasty casseroles from a lady in Jackson, honey, flowers and wonderful tomatoes, plus fig and other fruit preserves. It all starts at 7:30 a.m. and runs through 11:30 a.m. All of the great breads had me thinking about some sweet breads for you to try.

Apple Walnut Bread

Quick bread recipe made with applesauce, spices, and pecans or walnuts

Ingredients

1 cup sugar

1 cup applesauce

1/4 cup vegetable oil

3 egg whites

3 tablespoons milk

2 cups all-purpose flour, sifted before measuring

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon allspice

1/2 cup chopped pecans or walnuts

PREPARATION:

In a large mixing bowl combine sugar, applesauce, oil, egg whites, and milk; mix until well blended.

Into another bowl, sift flour, soda, baking powder, salt, and spices. Stir into the first mixture until well blended; stir in chopped pecans or walnuts. Spread batter in a greased and floured 9×5x3-inch loaf pan.

Bake at 350° for 60 minutes, or until a wooden pick inserted in center comes out clean.

Banana Cream Cheese Bread

This banana bread recipe is made with biscuit mix or Bisquick and cream cheese

INGREDIENTS:

1 cup granulated sugar

1 package (8 ounces) cream cheese, room temperature

2 ripe bananas, mashed (about 1 cup mashed)

2 eggs

1 teaspoon vanilla extract

2 cups biscuit mix (Bisquick, Pioneer, etc.)

1/2 cup chopped pecans or walnuts

PREPARATION:

In a large mixing bowl, cream sugar and cream cheese until light and fluffy. Beat in mashed bananas, the eggs, and vanilla. Stir in biscuit mix and pecans just until ingredients are moistened. Pour into a greased 9×5x3-inch loaf pan. Bake banana bread at 350° for 1 hour, or until wooden pick comes out clean when inserted in center. Cover with foil the last 15 minutes of baking if too brown. Cool banana bread before slicing.

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

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