Mary Beth Ringgold is the president of local favorites Cajun’s Wharf, Capers and Copper Grill. In this exclusive conversation with our brand new sister publication Fit Arkansas, she shares some of her go-to wellness tips, tricks and secrets.
Read the full interview and get more insider looks at Little Rock chefs on FitArkansas.com.
Mary Beth Ringgold
Cuisine you’re known for:
Cajun’s is known for seafood and steak; Capers boasts California wine country cuisine and a Wine Spectator award-winning wine list; and Copper Grill is known for Southern-influenced, hand-crafted dishes.
What is your top tip for healthy eating?
Most “casual dine” restaurants have a large variety of ingredients in their coolers. If you are worried that the mashed potatoes might take more of you’re budgeted calories than you are willing to spare, ask to replace them with grilled vegetables or substitute a small side salad. Restaurateurs are very aware of food trends, allergy issues, and their guest’s desires to eat healthy. It is no longer a “take it or leave it” world out there. Ask for your dinner to be prepared in a way that is healthy.
Simple suggestion for cooking healthier at home:
Concentrate on pairing a protein and fresh vegetables for your meal. Use grilling and broiling as your “go-to” cooking methods. Limit starchy meal accompaniments like pastas and potatoes.
What item on your menu do you most recommend to those looking for something healthy?
Our Seafood Mixed Grill—chargrilled salmon, a daily fresh fish portion, scallops and Gulf shrimp—served with grilled zucchini and squash, complimented with a lemon caper sauce (570-600 calories). Chargrilling is a health method for preparing proteins. It doesn’t introduce the added calories and fat that deep-frying and sautéing do.
What food trend are you loving right now? Why?
I love eating a king crab leg with a spinach salad or a lobster tail with a variety of grilled vegetables. They are both healthy options and I don’t feel stuffed afterwards. Plus, as I get a little older, my body doesn’t seem to like read meat like it once did.
Ingredient you can’t live without and why?
All fresh herbs. I keep a variety growing all year long and I use different herbs in every meal that I cook at home.
Superfoods — what are your favorites and how do you use them?
Jicima in salads and slaws, sunflower greens as a crunchy topping in a salad or salted as a snack, celeriac as a substitute for mashed potatoes.
How do you feel these trendy culinary ingredients—love it or leave it, Chef?
Sriracha: Love it
Kale: Love it
Chia: Leave it
Quinoa/similar grains: Love it
Matcha: Love it
Fancy salt: Love it
Bone broth: Love it
Coconut sugar: Love it
Cold-pressed juice: Leave it