Lunch. Boxed.
Ask Atlanta’s most celebrated chefs to create a healthy lunch for an executive, and they won’t blink. Ask them to create one that will fit inside a small container and hold up during a long day of travel, and you’ll see quite a few eyelids fluttering. Here, four innovative toques think inside the (bento) box and create good-for-you, go-anywhere meals for business travelers on the fly.
© GREGORY CAMPBELL
Born in France but an Atlantan at heart, Chef Yves Samake wows tourists and locals alike with inventive Southern cuisine at The Ritz-Carlton, Atlanta (www.ritzcarlton.com/atlanta).
Moroccan salad with bulgur, tomatoes and cucumbers, served with pita bread
“This is a very refreshing and light salad full of colors, with a little crunch from the pita bread.”
Grilled tuna with cucumber and wasabi pasta
“I made a Japanese version of seared tuna served over a wasabi pasta recipe, only I replaced half the pasta with cucumber spaghetti. This gives it a little crunch and cuts down on calories.” Fall fruit bowl “This fruit salad with mint leaves, oranges, cantaloupe, plums and nectarines is refreshing and light and a great complement to the almond cake.”
Pear and almond cake
“The pear in this moist cake is poached in syrup so its texture acts like a cream. This helps cut down on fat, just as a banana does in banana-nut bread.”
Chef Jenny Levison is Atlanta’s First Lady of Lunch, serving up salads, sandwiches and soups for busy professionals at the always-packed Souper Jenny (www.souperjennyatl.com).
Jenny’s favorite fruit salad
“Fresh fruit is always light and perfect when you’re flying, because the water content helps you stay hydrated. I make my salad with raspberries, pineapple, fresh figs and blackberries, and squeeze fresh orange juice over the top.”
Farro grain salad
“Farro salad is a healthy alternative to pasta or rice. I love the nutty, earthy texture, which is complemented by tomatoes, sweet onion, fresh parsley and garlic. It’s filling and delicious.” Hummus and veggie wrap “I love this whole wheat wrap because it holds up well without refrigeration. Plus, it’s packed with protein-rich hummus and crunchy vegetables like peppers, carrots and radishes.”
Baked apple with chocolate-cinnamon drizzle
“This baked apple is my favorite ‘diet’ dessert ever. It’s packed with fiber, has great flavor and keeps well during a day of travel.”
Chef Anne Quatrano of Bacchanalia fame doesn’t just prepare five-course dinners at one of the city’s top restaurants; she also serves healthy lunches out of Provisions To Go (www.starprovisions.com), her adjoining café.
Hard-boiled organic egg, prosciutto, watermelon and cantaloupe
“The egg is the perfect protein and travels very well — as long as it’s cooked right. Melons are cool and refreshing, very stable and available year-round. Prosciutto goes great with them and is a good source of salt, which helps keep you hydrated on a flight.”
Ceci pea salad with vegetables, dates and cumin
“Ceci peas also travel well. I like to add an exotic flavor to them by combining them with cumin and dates in a salad.”
Marcona almonds, dried apple, goat cheese and breadsticks
“Dried apples offer a chewy, sweet contrast to the salty almonds and creamy fresh goat’s milk cheese. They’re also a great source of fiber to keep you full. I like to have breadsticks for a savory treat, especially with parmesan and mozzarella cheese.” Molasses ginger cookie “These cookies provide just enough sweetness to end the meal.”
From his helm at Empire State South (www.empirestatesouth.com), five-time James Beard Award nominee Chef Hugh Acheson dishes out Atlanta’s most inventive — nay, fearless — takes on Southern fare.
Roasted carrots with feta and crushed pistachios
“The natural sweetness of the carrots, matched with the nuts and the cheese, gives a healthy start to this bento meal.” Lettuces with simple vinaigrette and radishes “I could eat simple lettuces tossed in a light vinaigrette for three meals every day. So fresh and lovely. You wonder why rabbits are speedy? You don’t see them eating double cheeseburgers for lunch too often.”
Farro with roasted apple and butternut squash
“With twice the fiber and protein of modern wheat, farro is a wonderful starch that can be eaten hot or cold. It’s a breeze to cook, too.”
Strawberries with black pepper, balsamic and mint
“I want a dessert that makes me faster at the gym, not one that makes me yearn for a nap.”
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