Father & Son Lunch Box Specials

Vanessa Goodman and Erick Fisher met at the The Trellis in Williamsburg, Virginia, where they worked long hours for chef/owner Marcel Desaulnier, a James Beard Award- winner and chocolatiere known as “The Guru of Ganache.”

Fisher apprenticed at restaurants while still in school in his ethnically diverse hometown of Long Beach, California. Devon Seafood Grill lured him to Philadelphia and then to Milwaukee in November 2006. Of their three children, Charlee, Erick and Chancellor, it is Chance, the youngest at 6, who has developed a passion for cookery.

When time allows, father and son are working on a cookbook together. Says Erick, “It’s his idea. He’ll ask me a question about something and I’ll make him go look it up and then we’ll make it together. He’s really into this cooking thing, no matter how hard I try to dissuade him. When I push him away, it just increases his hunger for it. This is a business that takes me away from my family a lot so you can’t be in it halfway – you have to be really good at it.”

To Chance, who started working with food at his Montessori school in Philly, it’s simple. “I just created stuff and didn’t use a recipe – it turned out pretty good!” He is still thinking of a title, but he does believe that his wraps are “very tasty.” VS

Chancellor Fisher’s Favorite Lunch

Cucumber & Cherry Tomato Salad

Photos by Dane Haman

5 medium cucumbers
1/2 cup sour cream
3 T mayonnaise
1 bunch fresh dill, stems removed
1/2 cup cherry tomatoes
Salt & pepper to taste

Peel each cucumber and slice in half lengthwise. Scoop out seeds and slice each half into 1-inch sections (half moons). Place cucumbers in large bowl and add sour cream and mayonnaise
and stir until blended. Add dill and blend well. Add cherry tomatoes, salt and pepper. Chill for about an hour.

Bologna & Cheese Wrap – makes 4 wraps

“Chance likes Lebanon Bologna – it is a tangy & tart beef sausage from Lebanon, PA. It goes really well with Swiss cheese and mustard. We haven’t been able to find it since we left the east coast, so you can substitute your favorite lunchmeat and cheese combination,” says mom
Vanessa.

1/2 lb. Lebanon Bologna or Roast Beef
1/2 lb. Swiss cheese
1/4 cup low-fat ranch dressing
4 t mustard
4 leaves of Romaine lettuce
1 kosher dill pickle, sliced thinly

Wash lettuce and let dry. Spread thin layer of ranch dressing and mustard on each wrap. Add meat and cheese, then lettuce and pickles, and roll tightly.

Finish off this great lunch with a bunch of washed fresh grapes.

Erick Fisher’s Grilled Veggie Chicken Sandwich

Next time you’re grilling on the weekend, throw on a couple extra chicken breasts and the veggies for this weekday lunchtime repast. Use the veggie relish as an accent to any
grilled meats.

1 5-oz. chicken breast, grilled
2 slices smoked mozzarella cheese
2 slices sourdough bread, grilled or
toasted
Grilled veggie relish to taste

For Grilled Veggie Relish

1 zucchini, seeded and sliced 1/2” thick
1 yellow squash, seeded and sliced 1/2” thick
1 red onion, sliced 1/2” thick
1 tomato, seeded and sliced 1/2” thick
1 red pepper, cut in half
Olive oil as needed
1/4 t Montreal seasoning (available in grocery stores)
1/2 t freshly-ground black pepper
2 t chopped fresh parsley
2 t Balsamic vinaigrette
1/8 t table salt
1/4 t granulated sugar

Season each of the sliced vegetables with olive oil and Montreal seasoning. Place veggies on a hot grill to mark each side, 30-45 seconds per side. Place on sheet pan to cool. Dice cooled, grilled vegetables to half-inch dice. Place in mixing bowl. Add seasonings and vinaigrette and toss gently to coat. Place in a suitable storage container and chill.