The eating is good at the Salvation Army.

A few years ago I was invited to a luncheon at the facility on Dauphin Street and had the best BLT ever – ripe, bright tomatoes and bacon Callaghan’s would be happy to serve.

“We’re proud to serve more than just institutional fare,” said Area Commander Major David Waite. The Salvation Army is becoming known for more than its service to the homeless and addicted in Mobile and Baldwin Counties. And it is all due to Cecil Morris, a former Salvation Army client who has risen to the position of chef for the organization.

He is most famous for his ribs, as I mentioned in my last column. The ribs have won local cooking competitions countless times. The challenges include the Bay Area Food Bank’s Gourmet Chef Challenge and Point Clear Rotary Club’s Taste of Rotary and the Volunteer Mobile’s Shrimp Cook-off.

The popularity of the award-winning ribs led to the creation of a fundraiser to be held this coming Friday, May 26, a fundraiser that will be held for its second year, Memorial Day Weekend. This event gives the public an opportunity to enjoy the slowly smoked ribs while showcasing the talents of Morris and his team. This story is more about Morris, however.

Cecil Morris, the team leader and kitchen manager, as well as the majority of his staff, are recovering addicts who have been through Salvation Army treatment programs. Morris was in deep addiction for 15 years.

Although he was born in Mobile, Cecil was raised in New York. He began his road to addiction with his first drink at age 14. By 16, he was using crack-cocaine. When he returned to Mobile at the age of 30, he was in full-blown addiction, broken and hardened by life on the streets. Eating out of grocery store dumpsters, Morris sunk into a deep depression and was contemplating suicide.

It was then he entered The Salvation Army for the first time. Beginning as a transient in the feeding line and progressing to a client of the Corp Salvage Rehabilitation Center (CSRC), Morris began his recovery. The process, as with many recovering addicts, was not without difficulty. He was dismissed for behavioral problems shortly after entering the program. He attributes the problems to street living and his fear of the unfamiliar. Morris soon found out The Salvation Army is a place for second chances.

Every new client in the CSRC program assigned to the kitchen begins as a dishwasher. Morris was no different. As he made his way through the recovery process, he also rose through the kitchen. He was originally hired as a part-time cook. He was promoted to first cook and within five years of entering The Salvation Army, became Culinary Arts Manager. Today, Morris has 13 years of sobriety.

Morris has continued to stay with The Salvation Army despite other offers of employment because he wants to give back. He feels it is his turn to give support and encouragement to new clients coming through the Army’s doors. Today’s clients face similar challenges Morris has faced during his recovery. He knows he is an example of second chances at work.

Over the years at The Salvation Army, Morris has developed his culinary skills. He and his team, including Oscar Smith, Lorraine Ledqux and Willie Harborson, can prepare magnificent meals to feed the homeless and marginalized in Mobile and Baldwin Counties.

The Memorial Weekend Rib Sale will showcase Morris, his team and the wonderful cuisine they create. The event runs May 26th from 10 a.m. to 6 p.m. at 1009 Dauphin St. Place your orders for ribs, sandwiches, potato salad and baked beans in advance. For more information or to place an advanced order, call 438-1625×139. You can see here the cause is worthy, as are the ribs.

Cops and dogs

Drive down Government Boulevard past the Police Headquarters and you might see the acting chief, or a sea of blue eating up the hot dogs served from a recently located stand in front of the MiMo building – actually the gas station next door. Are they not supposed to be on some sort of health plan or is it only the firemen who are flocking to the Y and getting in shape?

Mexican comes to LoDa

Margarita’s Bar on Dauphin is offering authentic Mexican fare in LoDa. It’s the first time we’ve had a South-of-the-Border experience in downtown in some time.

The restaurant is perched just behind Three George’s and connects with the barfront on Dauphin just east of Three George’s. Owner Yolanda Garcia is offering what she says are authentic Mexican dishes. The lunch menu is traditional, but at night she offers tapas, a series of smaller appetizers, including ceviché.

Margarita’s is open Wednesdays through Saturdays, and the owner says the rest of her week is spent finding the best ingredients for her creations. I tried some tacos at Arts Alive – one with chopped up chicken breast meat and the other beef. They were very good. Her pico de gallo is in-house, full of veggies and tangy brine.

It’s nice to have a little of Old Mexico in Old Mobile again.

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

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