Downtown, Mobile, Alabama
THE SALAD: $9
Lettuce, Tomato, Broccoli, Onion, Carrots, Super Seeds, Hippy Ranch*
Add Pork – $3
THE WRAP: $10
Paprika Porkloin, Roasted Onion, Tomato, Lettuce, Hippy Ranch
*Hippy Ranch is our original vegan almond aioli.
4oz Containers of Hippy Ranch To Go – $5
Owned and operated by Le Cordon Bleu graduate and chef Garrick Ogburn, Nourish offers delicious healthy food inside the Downtown Mobile Moorer YMCA. Open to the public, the cafe features whole food entrees, paleo and vegan options, sandwiches, smoothies, and soups. Our menu changes daily.
Chef Garrick offers family-style to-go meals, corporate and group immersive experiences, preparation services, custom chef experiences, private parties, and cooking classes. If you’re looking for flavorful, unique, and delicious food...look no further!
Chef Garrick offers cooking classes either virtually and face-to-face, this family-fun activity is good for birthdays, date nights, special events, you name it.
Heart and Sole A love letter in food. En Papillote refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper and then cooked in the oven. While the method can be as simple as a Hobo's purse using aluminum foil and a campfire. Elevated the method is the same but the art of presentation becomes a story of Love and sharing. Hand written love letters were on parchment paper. Do not try this with wax paper. We are going to cut a large Heart shape. I like to fold it in half and cut an arch and taper to a point. This will be filled and starting with the "tail" end of the heart you will roll and crimp. Folding along the way to make a tight seal. Be bold and firm making clean even folds, because after the dish is done service is as subtle as a magician. Out of the oven quick as a stolen kiss, A fork is plunged into one side and rolled along the dish to peel back and reveal the dish. A cloud of steam and aroma bursting from this golden pillow. Sole En Papillote for two 2 each 6-8 ounce fillets Sole 1 Leek, white part fine julieanne 2 parsnip, peeled fine julieanne 4 ounces Celeriac fine julieanne 1 garlic clove thin slice or sliver 6 ounces mushroom sliced Salt and White pepper 2 oz Vermouth 4 oz Butter Layer the root vegetables on the bottom half of the paper season lightly and place the fish on top. season and top with butter and Vermouth. Roll tightly and bake in a 450 degree oven until golden and puffed about 15-20 minutes. Serve with a side of you choice, a fennel and spinach salad and crusty bread and buttery Chardonnay. Throw in some tomatoes and a dash of smoked paprika and change out the fish to a nice fatty Mackerel and Rioja red. Bone in chicken thighs roasted with chilies and onion could be done at 350 for 25 minutes. What I like about this method is food that likes moist heat cooking bone in poultry and fish. It infuses flavor and gives the ingredients a chance to mingle but maintaining a high presentation and ease of service. All the aroma and smell is kept locked up until served too. Enjoy and make this method your own. Giant boats of cornbread filled with rustic chili. Things that have a sticky sauce that may burn, Asian sweet chili chicken wings in a purse. Roasted mushrooms with truffle oil and ramps Squash and zucchini with pesto.