Ruth’s Chris Mobile just recently celebrated ten years of successful operation under the ownership of Cooper Restaurants.

For those who may not know the back story, the Ruth’s here was doing a decent business before the Coopers took over. However, the level of profit, I understand, was not up to the level that corporate demanded. We were going to lose the restaurant.

At the time, there were few fine restaurants in town, especially none for business entertaining. David Cooper of Cooper/T. Smith Stevedoring was concerned about not having a place to entertain and discussed taking over the location and running it himself. It has taken off wildly since then, establishing Cooper Restaurants and including the creation of Felix’s on the causeway.

People, including David’s brother, thought he was crazy to do this, but for the past decade the Mobile location has consistently ranked among the top in service and profit throughout the entire chain.

Chili time, y’all

Right on the heels of Mardi Gras, the 19th Annual American Cancer Society Chili Cook-Off will be held Saturday, Feb. 23 from 11:00 a.m. – 3:00 p.m. in Bienville Square, downtown. There will be thousands of bowls of chili, entertainment and fun for the whole family. Proceeds from the Chili Cook-Off benefit the American Cancer Society’s educational programs that teach the importance of early detection and prevention; patient services such as transportation, prosthetics, counseling; and lifesaving research.

Lagniappe co-publisher Rob Holbert and I will again be judges for the competition, much to our delight. For more information on the Chili Cook-Off, to purchase tickets, or to register a team, please call (251)344-9856 or 1-800-ACS-2345.

Thanks for the Memories

Sadly, Memories Café and take-out, located on Old Shell Road in Midtown closed last week. They had some great casseroles and nice deals on lunches. I hate to hear it as these ladies were making a great effort to build a nice take-out business. Do not know if competition, service or lack of interest is what caused them to close. Memories did have some talented, reliable casseroles.

New Micheal’s?

While I am having trouble contacting him, several reliable sources tell me that not only is Michael Ivy healthy and looking great from his liver transplant, but he is going to be opening a restaurant right across Florida Street from where he started. He is said to be looking at locating in the space where Mrs. Wheat’s Treats sells her wares.

People who have run into him say he looks like his old self and should be able to bring back his talents to us. This is a wonderful thing to hear, especially since he has undergone such trials the last few years. He is a nice and informative person to spend time with and I look forward to being able to eat his food again!

Mushroom springing in spring

Chad Hicks, owner of the Mellow Mushroom pizza restaurants in town, says the newest location under construction on Airport Boulevard at the Loop should be ready to produce masterful pies by April. This is one of my favorite pizza spots and I’m thrilled to have one opening closer to my house.

Joe Cain brunch

If you are staying downtown for “the Gras” you ought to check out the Riverview Plaza’s Joe Cain Day brunch on Sunday. The feast will take place in the hotel’s Harbor Room restaurant on the second floor, overlooking the convention center and waterfront.

On Sunday, from 11:30 a.m. to 2 p.m. for $17 you can choose from a list that includes a Croque Madame (grilled ham and gruyere cheese topped with a fried egg and Mornay sauce); scrambled eggs with lobster, bourbon French toast with maple cured sausage and a couple of other items. The cost includes a non-alcoholic beverage and dessert. Call 415-3092 to make your reservation.

Yard bird delight

The last few days of Mardi Gras have me thinking about what bad-for-me food I want to eat. Ashley Toland has a new pad right on the parade route and I think some good cold fried chicken is what I need to take over. This recipe, from my favorite lady, the Barefoot Contessa, is easy and will not make you feel too bad about eating fried food.

Oven Fried Chicken

Serves Six – Eight

2 chickens (3 pounds each), cut in eight serving pieces

1 quart buttermilk

2 cups all-purpose flour

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

Vegetable oil or vegetable shortening

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees. before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

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

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