A novel idea for a food business has taken hold in town. Carl Haas (of Hennessy’s and Kaffe Kathedral fame) and Parrish Walker have opened Better Brown Bags – “a fresh approach to an old routine” at the end of March.

I found them recently when talking to the “ZEWtopia” promoter about what food would be offered. The vast majority of the food at the ‘topia will be carnie food, but these two will be bringing vegetarian items to the festival.

If you do not remember Carl, diner favorites at Kaffe Kathedral were his chicken salad and vegetarian chili. With Better Brown Bags, Carl and his girlfriend Parrish are preparing fresh, healthy lunches and delivering them to offices – and for a good price. A quick look at their menu, for example, shows the chicken salad sandwich, with chips and homemade cookie for $5 – that includes delivery price!

There is a turkey or ham sandwich and some salads. The menu has a green salad, with the basics, plus walnuts and red grapes, a chef and chicken salad. There are several desserts beyond the cookie, a regular and turtle cheesecake. They ask that lunch orders be called in by 11 a.m. and they are open from 7 a.m. to 5 p.m. Monday through Saturday.

Why did they decide to work at ZEWtopia? They are hoping to score some backstage passes, but at the same time are hoping to get more word out and have people try their food. For the festival, they will have veggie chili, shrimp or veggie fajitas, chicken salad, a cucumber boat (a hollowed cucumber filled with creamy seafood salad) in addition to ice cream treats, trail mix and homemade granola bars.

Any profits they make are going toward a building on DIP (“the old Cajun Man’s building” ?) and to open a storefront with “everything-else-you-can’t-get-on-the- Parkway shop.” To order, or for more information on Better Brown Bags, contact them at 605-4673.

Not much else going on in the restaurant world, so here are some Easter time recipes.

Breakfast Casserole with Sun-Dried Tomatoes

Bon Appetit Magazine

Serves Eight

1 pound Italian sweet sausage or country sausage (if using Italian, remove, the casings)

1/2 cup chopped shallots

2 garlic cloves, minced

1/2 cup chopped drained oil-packed sun-dried tomatoes

4 tablespoons chopped fresh parsley

5 large eggs

3 large egg yolks

1 cup half and half

1 cup whipping cream

2 cups grated mozzarella cheese

1/2 teaspoon salt

Preheat oven to 375°F. Butter 13×9x2-inch glass baking dish. Sauté sausage in medium non-stick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

The asparagus is at its prime right now. Try this light and healthy soup.

Asparagus Soup with Lemon Crème Fraiche – Serves Six

1/4 cup (1/2 stick) butter

1 cup sliced shallots (about 6 large)

2 pounds asparagus, trimmed, cut into 2-inch lengths

2 teaspoons ground coriander

2 14-ounce cans vegetable broth

1/4 cup crème fraîche (you can find this at The Fresh Market) or sour cream

1/2 teaspoon fresh lemon juice

1/4 teaspoon finely grated lemon peel

Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.

Stir crème fraîche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.

Happy Easter.

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

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