Charlotte chefs dish about how to spruce up the brown bag lunch

In a perfect world, we all take a luxurious one-hour lunch break at the newest restaurant, catching up with a friend. Unfortunately, the realities of financial and time constraints mean you are sitting at your desk, in your car or at the gas station grabbing a bite.

Lunch doesn’t have to be a boring affair. Three Charlotte chefs talk about how to spruce up the brown bag lunch experience.

Find your go-to homemade lunch

What is your go-to lunch? Is it one that you can change up depending on your mood or just what you have in the house?

Chef Matthew Krenz is the culinary director at The Asbury in The Dunhill Hotel in uptown Charlotte. His go-to lunch is Jambalaya, which he referred to as the “one-pot wonder.”

Krenz said, “I love making a big pot of Jambalaya and having it for leftovers throughout the week.”

Depending on his mood, he adds seafood, chicken or sausage, with or without heat.

For something lighter, Krenz recommended a roasted broccoli salad with a vinaigrette, some red onions, a dried fruit and nut.

“Possibly some of Sammy Koenigsberg’s baby carrots from New Town Farms,” he said. “I also think fermented or pickled vegetables, when eaten in moderation, can be a good snack.”

Nourish Charlotte’s founder and executive chef Julia Simon suggested making dishes over the weekend, that improve in flavor throughout the week, like quinoa.

Simon said, “Curries, anything aromatic, protein-dense salads, roasted vegetables combined with quinoa or other high-protein grains and a light dressing — these all change slightly as the days pass, keeping flavors and textures interesting.”

Co-owner of NoDa Bodega Bryan Moore’s go-to lunch is a toasted multigrain bread from Golden Grains Bakery with fresh avocado, a cashew crema and whatever veggie specials they have around that day.

Moore recommended keeping a few garnishes and sauces like mayonnaise, pesto or chipotles.

“Something with an acid — like a vinaigrette — on the side or pickled anything is always a great addition to any sandwich or salad,” said Moore.

Presentation

Your lunch’s appearance can make or break the experience. Moore suggested a vintage lunch box or a bento box.

“I was just at The Greener Apple inside Book Buyers on the corner of Plaza and Central and they had a lot of bento box style options that were both functional and hip,” Moore said.

However, it’s not just the outside of your lunch box that counts. Take care of the items inside. Krenz suggested using glass air-tight bowls, real flat ware, napkin and a refreshing drink offer an attractive appearance.

The garnish you add could be the topic of co-workers’ conversation at the water cooler. Simon noted that microgreens, fresh herbs, sunflower seeds, alfalfa sprouts and minced scallion add nutritional punch and look lovely.

“You’ll thank your past self for packing your hungry, busy self a beautiful, nutritious lunch and it’ll brighten your day,” Simon said. “Plus, microgreens are amazingly nutritious.”

Where to buy

Each of the three chefs insisted that a farmer’s market was the best place to shop for your items, not only because of the availability of great foods, but because of the importance to support the small business owners and local farms. See a farmer’s market guide here.

Krenz said, “Talk to your local farmers and local product vendors at the markets. Introduce yourself. They probably have or can get what you are looking for, or they know someone that can get it for you.”

Photos: Nourish Charlotte, NoDa Bodega, Lee Rathers

This story was originally published July 11, 2017 at 11:00 PM with the headline "Charlotte chefs dish about how to spruce up the brown bag lunch."