The Chef's Cookbook: Brian Kearns of Canvas, Simply the Best Catering
Brian Kearns is a well-known name in the Little Rock restaurant industry. Originally from St. Louis, Kearns moved to Little Rock in 2008 to open YaYa’s at the Promenade. Since then, he’s served as executive chef at the Country Club of Little Rock, Arthur’s Prime Steakhouse and most recently he’s purchased Simply the Best Catering and Canvas at the Arkansas Arts Center.
A typical day in the life of Chef Kearns begins at the Simply the Best offices, checking emails, signing checks and making sure his chefs have everything they need to start the day. Then he’ll head over to Canvas for the lunch service.
Kearns serves an eclectic menu at Canvas, focusing on fresh, local products. Menu items include locally sourced ingredients from places like Kent Walker Cheese, War Eagle Mills and Grass Roots CoOp, along with a number of local veggies.
“Working in a creative environment like the Arkansas Arts Center is really fun,” he says.
“If you’re ever feeling stuck on a menu item, I’ve found that a stroll through the galleries can really provide some inspiration.”
Rapid-Fire Questions:
Guilty pleasure food: Popeye’s Fried Chicken (Although I never really feel guilty about eating it.)
Favorite celebrity chef: Sean Brock
Go-to meal when short on time: Fried egg sandwich
Secret recipe you’ll never share: My ramen broth
Coffee or tea: Coffee
Favorite meal of the day: Breakfast
Zucchini Tomato Basil Salad with Lemon Basil Vinaigrette
INGREDIENTS
For the dressing:
2 tbsp. white wine vinegar
2 tbsp. extra virgin
olive oil
2 tbsp. fresh lemon juice
1 clove garlic,
finely minced
1 tbsp. minced shallot
2 large fresh basil leaves,
sliced thin
For the salad:
2 medium zucchini, ends
removed and discarded
6 large fresh basil leaves,
sliced thin
8 oz. cherry tomatoes in a
variety of colors, sliced
in half lengthwise
5 oz. small fresh
mozzarella balls
salt and pepper to taste
DIRECTIONS
1. To prepare the dressing, in a small jar, combine the white wine vinegar, extra virgin olive oil, lemon juice, garlic, shallot and basil. Screw the lid onto the jar tightly, then shake until well mixed. Set aside.
2. Using a vegetable spiralizer, prepare the zucchini using the straight blade according to manufacturer’s recommended instructions. Alternatively, slice the zucchini into ribbons using a vegetable peeler or a mandolin.
3. In a mixing bowl, toss the zucchini with the remaining basil. Transfer to a large serving platter. Arrange the tomatoes and the mozzarella on top of the bed of zucchini.
4. Pour the dressing on top of the prepared salad, then sprinkle with salt and pepper to taste.
