- Young Kwak
- Justina Renoud
It’s fitting that local film company North by Northwest chose Bordeaux on Broadway as their movie crew caterer. While Chef/Owner Justina Renoud has just made the “final edits” on her new restaurant, two blocks west of the Spokane courthouse, film crews on location in Spokane have been enjoying her healthy creations for months.
“I have never worked harder in my life to get the food right. It’s very rewarding, but you have to love complete chaos,” she laughs. “One actor insisted on scalding hot oatmeal each morning. When you have to run the oatmeal half a block away to their trailer, the oatmeal isn’t scalding anymore.”
Actors often wait for their big break working in restaurants. Renoud also survived working in restaurants as a server and bartender. “I went to school three different times in my 20s trying to figure it out,” she sighs. “I always wanted to get in on the kitchen action, but just never did. My friends told me to start cooking for others. It’s crazy how I didn’t realize my hobby was my true passion.”
Finally she started a catering company. One day while she was ordering business cards, she was asked if she was a chef. She hesitated. “I was self-trained, but I couldn’t put that on my card, I wasn’t a true chef… so back to school I went.” She chose the Inland Northwest Culinary Academy and says it was the best decision she ever made. “To learn proper cooking techniques, the history of food… finally school made sense!”
Bordeaux on Broadway entrées are made from scratch right down to the stocks. “I love big flavors and cooking with seasonal veggies. I have such an appreciation for good, well-grown food.” Renoud traces her interest in the kitchen to time she spent with her grandma at a very early age. “I had my own stool and apron and loved helping her in the kitchen,” she remembers. In her teens, it wasn’t uncommon for Renoud to come home from school and “doctor up” her mom’s dishes when her back was turned.
Whether she’s whipping up food for a hungry movie crew or creating meals for her restaurant patrons, Renoud says she hopes people walk away from the table feeling satisfied and talking about how much they loved the food — not commenting on how miserably full they are. Sweet words for this dietitian to hear!
Avocado Crabwich with Mango
1 pound jumbo lump crabmeat
1 bunch chives, chopped
1/2 red onion, small dice
2 T diced celery
2 T cucumber peeled, seeded and diced
2 T cilantro leaves, chopped
1 T rice wine vinegar
2 T Dijon mustard
Juice of 1 orange
Juice of 4 limes
1 T olive oil
Salt and pepper to taste (very important)
4 good quality sandwich rolls
1 avocado, pitted, peeled and sliced thinly
1 mango, pitted, peeled and sliced thinly
*Roasted garlic mayo, reduced fat (see below)
Red onion for garnish
Directions: In a medium-mixing bowl, combine the crabmeat, chives, onion, celery, cucumber and cilantro. In a separate small bowl, combine the mustard, vinegar, orange and lime juices and olive oil and mix well. Pour over the crabmeat mixture, toss and season with salt and pepper.
Slice sandwich rolls in half, spread with garlic mayo. Alternate slices of avocado and mango on bottom of sandwich roll, top with the crab mixture, and top with slices of red onion. Serves four.
Roasted garlic mayo
1/4 cup mayo (reduced fat)
4 cloves roasted garlic, mashed
salt and pepper to taste
Preheat oven to 450. Coat 3 heads of garlic with 1 T olive oil and season with salt and pepper. Wrap garlic in foil and place on baking sheet. Roast for 20-25 minutes or until soft. Let cool, squeeze out the roasted garlic from the cloves.
Nutrition Notes: Calories 454, 16g fat, 55g carbohydrates, 22g protein, 6g fiber.