Faubourg St. John neighbor Janet Davas would like you to know about this upcoming event at Commander’s Palace…
SUNDAY | JANUARY 29 | 6:30 pm to 9 pm | 1403 Washington Ave.
Those drive-thru places offer quick food but at what cost? Your health, your sanity?
Everyone knows that stuff isn’t good for you and barking your order through a speaker can’t be good for for your mental health. Oh, but the price is cheap and it’s quick.
Consider this, you can have food prepared by a chef for the same or less cost in an environment that will relax your mind and regenerate your spirit. And, you’ll be helping a non-profit that helps others.
Where is this place you ask? At 422 1/2 South Broad. It’s called Liberty’s Kitchen and is a NON-profit restaurant that provides jobs for at-risk youth. The food is prepared by Chef Reggie Davis and the price is right.
The downside? You have to go in and sit down. You get your food prepared and served by people who actually care about what you are eating, and you might spend a total of thirty minutes enjoying your meal. (more if you partake of the free wireless internet)
So, back away from the drive-thru and head on over to Liberty’s Kitchen at 422 South Broad near Tulane Avenue. Your physical and mental health will thank you.
Click here to listen to what Ian McNulty has to say about Liberty’s Kitchen.
Faubourg St. John neighbor Janet Davas is the Director of Liberty’s Kitchen.http://www.libertyskitchen.org/files/LIBERTY__S_KITCHEN_CAFE_MENU.pdf
Liberty’s Kitchen Café and Coffee House – A Product with a Purpose
The retail establishment at 422½ South Broad offers an espresso bar serving Starbucks® coffee and espresso beverages as well as a full service kitchen serving breakfast and lunch – all giving the students an opportunity to learn basic barista and culinary skills in a real life setting. Everything at Liberty’s Kitchen is made “from scratch” – from the pastries to salad dressings to soups and stocks. Not only does this give customers a quality dining experience, but Chef Reggie Davis has designed the menu with an eye for training opportunities.