Love the Louie! GianMarco’s seasonal tomato Louie salad is crowned with Gulf shrimp. By Jan Walsh
My favorite thing about summer is a perfectly ripe heirloom tomato. I have spent many summers learning and tasting the various varieties and buying the finest from organic farmers.
And the only thing better than an heirloom tomato sandwich in my own kitchen is GianMarco’s tomato Louie salad. Last summer I caught their Crab Louie often. One bite and I knew why Crab Louie—California’s version of a cobb salad—is known as “The King of Salads.”
Today’s lunch Louie is Shrimp Louie. This colorful salad begins with a bed of romaine lettuce leaves topped with three different types of vine ripe summer tomatoes, layered with avocado, grilled and butterflied Gulf shrimp, and crowned with boiled farm egg and crispy bacon bits. GianMarco’s pink Louie dressing adds just the right amount of moisture and creaminess to balance the acidity of the tomatoes. And just when I decide GianMarco’s Shrimp Louie is fit for royalty, I learn tonight’s version will include Royal Reds that just arrived from the Gulf. Oh my, I will have to come back soon and try to catch this version soon.
Ovenbird’s Patatas Bravas is a popular brunch dish that pleases all.
By Jan Walsh
When shopping The Market at Pepper Place on Saturdays, we don’t miss the Market Brunch at OvenBird. Last week we did not make the market, but we did make OvenBird’s Market Brunch. And we were delighted to find the parking lot in front of OvenBird conveniently open for OvenBird patrons’ parking, rather than filled market booths.
Market Brunch is seasonal at OvenBird, and is served during The Market at Pepper Place’s main season. This live fire restaurant is Chris and Idie Hastings casually upscale eatery, which serves seasonal, Southern ingredients in a synthesis of cuisines from the American South, Spain, Portugal, Uruguay, and Argentina. Yet the brunch menu is very approachable.
Located beside a farmer’s market, there is no shortage of farm eggs. Here fresh farm eggs are served ala carte or with a variety of dishes: steak, Serrano ham and crab benedict, sofrito and bacon, boudin rouge, and the burger.
Our mimosas are presented unmixed in two glasses, one with the bubbly and the other with fresh squeezed orange juice. We each add as little or as much orange juice as we prefer to our glasses of wine. And I order the Patatas Bravas. This Spanish potato dish is often served with a topping, as is today’s two fried farm eggs. On first cut the orange yolk runs down the generous portion of tiny, tender white potatoes, which have been cooked in their skins. This simply delicious dish is vegetarian friendly and highly recommended.
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