Kevin Sousa

We’re kicking off a new series, asking great chefs and others around town to name the best meal they had last week.

This week, Superior Motors chef Kevin Sousa makes us wish we could be so creative with our leftovers.

The best meal I ate last week was actually put together with stuff I had laying around my house. Last Tuesday, I pulled out things from my pantry: a loaf of light rye sourdough made by Braddock Community Oven‘s Shauna Kearns, some leftover grass-fed beef from Mark Smith who will be providing the meat for Superior Motors and then some stuff from the garden: tomatoes, shisito peppers, hatch chilies.

Took some really good olive oil and put it all together for some fancy bruschetta: bread, sliced rare tenderloin, topped with all the vegetables.

 Then for dessert, I took some cucumber base leftover from The Brew Gentlemen event and put it in the ice cream maker and ate it with some of Randy Hall’s amazing honey. 

Shauna Kearn's bread, Cucumber Slush served at The Brew Gentlemen Garden Party, BeeBoy Pure Local Honey. Photos by Kevin Sousa.
Shauna Kearn’s bread, Cucumber Slush served at The Brew Gentlemen Garden Party, BeeBoy Pure Local Honey. Photos by Kevin Sousa.
Shauna Kearn’s bread, Cucumber Slush served at The Brew Gentlemen Garden Party, BeeBoy Pure Local Honey. Photos by Kevin Sousa.

Leah Lizarondo is a food advocate, writer and speaker. She is also the co-founder of 412 Food Rescue, an organization that seeks to eliminate food waste to make an impact on hunger and the environment. She is the Chief Veghacker, recipe creator and curator at The Brazen Kitchen, where she writes about food and food policy. She writes about the intersection of food, health, innovation and policy.