Food: Penny Kazmier got to dine with Chef Christian 'Lucke' Bell from Oreatha's at The Point and got to know more about his melting-pot childhood
Chef Christian"Lucke" Bell grew up in what he describes as the cultural melting pot of Evanston, where he was blessed to be welcomed into the homes of friends from multiple ethnic backgrounds. Like his family, they used what they had on hand, along with the traditions of their heritage, to bring love into their homes through food. No matter what nationality the household, they cooked from their soul.
Smoked Duck Potato Latkes were next, a nod to his love of Jewish cooking and a touch of sweet potato to honor his Southern roots. It was followed by Stout Beef Stew and Catfish Ballotine and Grits, with Irish and French touches. And, just when you thought you couldn't eat any more, Chef Bell's version of a Bananas Foster Cheesecake arrived. He noted that his mom makes the best banana pudding.
His grandparents' roots go back to Tennessee and Arkansas and he remembers his grandmother lovingly making his scrambled eggs, white rice, bacon and toast before church and how they would sit and eat together. The men in his family all cooked too and had great success making everything from barbecue to tuna noodle casserole.
Chef Bell has dreamed of owning a food truck someday but currently lives in Atlanta and is the Executive Chef of Oreatha's at The Point. He was happy to share his Goat Cheese Pesto Bruschetta recipe. Even though he is a chef, when I asked him what he likes to eat at home, he responded,"Anything I didn't have to make." That's a response we can all appreciate.
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