1. 14 / LOVE HOW YOU FEEL ACADIANA
have admitted to being the spy who inspired the upcoming film
“The Bourne Culinary,” he did explain what food scientists do:
“They research and develop a variety of things – formulations
to add nutrients to food, ways to improve a product’s shelf
life, even coming up with novel food products or twists on old
favorites.”
Chef John’s remarkable knowledge of food and nutrition has
led to the creation of an equally extraordinary restaurant.
Named after his mother, Anne, who died of breast cancer,
Anne’s Table doubles as Chef John’s personal laboratory. In it,
he blends his knowledge of chemistry, nutrition, and culinary
arts to create the best type of scientific experiments - the kind
you can eat afterward.
Of course, these experiments offer his customers more than
just flavor. Chef John is committed to using his knowledge of
nutrition to ward off serious diseases in our culture. “Scientists
are discovering new things about nutrition all the time,”
he explained, “one thing we know for sure is the number one
killer associated with the American diet–heart disease.” He went
on to point out common causes of heart disease: high-fat diets,
overly processed carbohydrates, minimal fiber and vegetables,
and lots of fried food, just to name a few.
Blasphemy! Does Chef John not know that these are staples
in many a Cajun’s diet? Why start a health food business in
a region that’s notorious for its unhealthy (albeit delicious)
foods? “Because I couldn’t think of any place more difficult,”
Panaro chuckled. “No, in all seriousness,” he continued,
“I just fell in love with the area…But as far as heart disease in
the United States goes, Louisiana ranks in the top 5–I plan to
take it back one meal at a time.”
One way in which this renegade chef hopes to take it back is
through education. With a sign near the front entrance that
reads, “Smart people eat here,” it should be no surprise that
Chef John believes that an educated eater is his best costumer.
“Motivation is the greatest challenge people face when trying
Culinary Love Notes
Chef John Panaro
Food for Thought{A culinary chemist creates delicious nutritious food}
Chef John Panaro is the owner and executive chef of
Anne’s Table, a restaurant serving what some might
call an oxymoron – convenient, gourmet health food.
Although mountains of evidence suggest that healthy
eating is the best way to prevent diabetes, obesity,
and heart disease, many Americans tend to associate
“health food ” with food that tastes like cardboard. And
if there’s one thing the people of Acadiana demand
even more than convenience, it’s flavor. However, Chef
John isn’t your typical chef. Over a long career in food
science, he’s acquired a very particular set of skills;
skills that have once made him a Culinary Institute
of America (C.I.A.) research chef, at least that’s all he
would confirm in this interview. While he may not
“I’m most proud of the fact that ninety percent of people leaving my
restaurant saying they never knew healthy food could taste so good.”

2. to change eating habits,” he continued—“And education
is extremely important in motivating people to make
healthier choices.”
Chef John makes sure each dish meets the recommended
nutritional criteria of various government agencies. Not
only is there a comprehensive menu available on the
Anne’s Table website (www.annestable.com), there’s also
one printed on cardstock in a binder at the front of the
restaurant itself. “To truly make a difference,” he explained,
“I have to share all of my knowledge and expertise with
the public in complete transparency.” In keeping with
that philosophy, Chef John not only updates his website
regularly with articles he’s written on the latest health
and nutrition topics, but he also encourages anyone with
related questions to contact him directly via email at
chefjohn@anne’stable.com.
However, as important as these educational opportunities
are, they won’t add to the flavor of the food. Chef John
knows that success relies on taste. Fortunately, that’s his
specialty. By utilizing basic cooking techniques, Chef John
is able to find just the right balance between flavor and
nutritional value. “I’m most proud of the fact that ninety
percent of people leave saying they never knew healthy
food (Chef John’s dishes) could taste so good.” Naturally,
Chef John backed his claim up with evidence. Pulling up an
email he received earlier that week, he read aloud, “Today
was my first visit. My ten year old loved the salmon and
wheat, and said,“Next time, I’m getting two.”
Impressed as I was, I decided to conduct a little scientific
research myself. After the interview, I ordered the shrimp
paella to go, one of the more popular dishes at Anne’s
Table. The next day, I shared the meal with my daughter,
which after the first savory bite, was no easy task. But in the
name of science, I pressed on. After we finished our meal,
I asked my daughter, who turns three in August, what she
thought. “There’s no more?” she pouted. “I want more!”
Her tantrum was short, but it added to an ever-growing
body of evidence in Chef John’s theory - health food really
can be both convenient and delicious! — Jamie Allemand
I’m a passionate foodie, but I make healthy choices. I’ve
always been committed to eating foods that make me feel good.
My friends always tease me for being ‘that girl’ who brings a
veggie tray and hummus to parties, but I really do eat anything. I
just don’t prepare it like my friends do.
One night my friends and I decided to bake brownies and
go on a Mad Men viewing binge. As we all crowded into the
kitchen and pulled out our ingredients, everyone was staring at
my coconut flour.
My friends didn’t know this at the time, but coconut flour
is great in brownies: it’s unprocessed; it offers fiber and protein;
it’s wheat-free, gluten-free and delicious!
They all watched me so seriously. Seriously! I placed the
coconut oil next to the coconut flour, agave nectar (a low glycemic
alternative to sweetener), and unsweetened cocoa powder.
My friend Ashley threw her arms up in the air exasperated,
“Really? Coconut flour! Why not go for the normal stuff for
once?” My other friends and I burst into laughter. They all know
I am different when it comes to food! I understood her frustration.
She had never tried it before so how could she know?
I then proposed a “Mad Men Bake off!” They could make
the brownies with white flour, butter and sugar, and I would
make my version. They agreed to it. My hope was that they
could all experience the joy of indulging in real and healthy
food. Food that could make them feel as great as it makes me feel.
When the brownies were ready to eat, we set the pans side
by side. We cut some fudgy pieces out of each. Everyone loved
the regular version, and then they took bites of my ‘that girl’
brownies. It felt like a long time before anyone commented.
Finally the awkward pause broke and Ashley blurted out, “This
stuff’s good! AND good for you?”
Delighted at the positive feedback, I added to her
observation “and we can keep our bodies ready for our next
beach trip!” Everyone else grabbed a piece and loved them! That
night we finished the coconut flour brownies, and we never had
any other kind on our movie nights again. Recipe on Page 28
OneChoiceIsOneStepTo
FeelingGood
by Michelle Colon
You can eat
that brownie!
“As we all crowded
into the kitchen
and pulled out our
ingredients, everyone
was staring at my
coconut flour.”
LOVE HOW YOU FEEL ACADIANA / 15
If you would like to contact Chef John he can be
reached by email at: chefjohn@annestable.com
Dine-in or Takeout | 740 Jefferson St., Lafayette, LA
Menu and great articles at 337.889.3832