Lunabread Local Foods Emporium now open for business in midtown Tulsa: organic and healthy foods made with local and fresh ingredients – southern food that tastes good
While you and I were sleeping last night, Chris Foster, owner of LunaBread Local Foods Emporium, was baking magical things for us to eat today. Chris has been baking all his life and is now open for business and ready to feed and spoil us.
Lunabread Local Foods Emporium is located at the east end of Cherry Street at 3144 East 15th Street, just a few blocks west of Harvard and on the northern side of Florence Park neighborhood. Phone is 918-639-4749. Dining in and carry-out is available.
If you’ve visited the Cherry Street Farmer’s Market, you’ve probably tasted Chris’ breads, muffins or cookies. Having learned from his grandmother, Chris has been a baker and chef for many years who adds just a slightly different touch.
He buys his ingredients locally because supporting the community is important to him. You won’t see him using a tub of butter purchased at Sam’s, because Chris makes his own butter, sour cream, cheese and mayonnaise – he’s working on a mustard recipe.
Chris was born in Louisiana then moved to Tulsa. His southern influence comes from his mother’s family in Mississippi, where he spends most holidays and much of his summers. This man has turned southern food into a healthy and robust treat.
While I visited his shop, he pulled out four beautiful quiches which he sells by the slice (cut like a piece of pie). I tasted the rich quiche and Chris said, “I don’t mess around with milk – I go straight for the cream.” His quiche will get your attention.
I watched him make a “Creole Shrimp Po’ Boy” sandwich and red-eye gravy which is served on “The Big Easy” sandwich with baked ham and pickled okra.
The creole recipes were mostly brought to Lunabread via chef Paul Wilson. Paul spent five years training under a few top New Orleans chefs before moving back to Tulsa (his hometown). Chris and Paul met while Paul was the executive chef at the Chalkboard and Chris was a pastry chef. Chris says Paul has an impeccable and creative palate.
Chris says the heart of his red-eye gravy is the Holy Trinity of Cajun cooking – onion, celery and pepper. To that, he adds garlic, thyme, tomato paste and ham. After that’s caramelized, he deglazes the pan with coffee, bourbon and beer. Now, THAT’S good eats! Add sautéed fresh shrimp to that, and you’ll be in food Heaven.
Now for the fries. Chris roasts organic potatoes in grape seed oil and tosses in Boursin cheese which he makes himself. YUM. I asked why he uses grape seed oil, and he said, “because it tastes SO much better.”
It’s all about the freshness, nutrition and taste for Chris. The ingredients have to be local and fresh, natural and organic. He is consciences about using chemical-free, hormone-free, antibiotic-free and toxin-free meat, and above all, his food has to TASTE great.
Did I mention that he also offers vegan AND gluten-free options?
Chris’ love is his sourdough bread, a more recent acquisition with the training of Tom Farrell and some good books. He showed me his “mother starter,” and I’m guessing he doesn’t show that to just anybody. When he makes a new batch, he begins a new starter, then adds malt, flour, water and salt to his mother starter. The long-rising, long- fermentation process (3 days) is worth it. Chris studied chemistry in college, so he has a lengthier explanation of how this works. I just like the bread.
I tasted the quiche, red-eye gravy, shrimp and fries and left with fresh bread, basil-walnut pesto, homemade Boursin cheese and a Dixie Snap cookie. Next time I’m going for empanadas, black bean hummus and pecan tarts.
Serving breakfast and lunch, utilizing local animal, vegetable and grain, Lunabread is a healthy haven for those with a discriminating palette. Call in your order or drop by to see the daily specials.
Shop for coffee, pickled okra, molasses, homemade cheeses, pesto or butter and watch Chris prepare your meal. And don’t forget to enjoy some sweet tea or strong (but legal) coffee. Definitely pick up a menu and ask him about his catering services.
“Lunabread fosters a symbiotic relationship between Oklahoma growers, cooks and eaters.” ~ Sol Foods
Dream about the taste of Chris’ healthy southern cooking while he bakes his artisan breads by the light of the LUNABREAD moon.
