Brown Bag Gourmet

Trent Bonnette, the chef/owner of Brown Bag Gourmet, had been working in restaurants for eighteen years when he decided to venture out on his own and open a small lunch spot in Marksville near his hometown of Moreauville, Louisiana. Bonnette named his restaurant Brown Bag Gourmet because of the high-end, farm-to-table takeout food he intended to serve to the lunch crowd. “I wanted to provide something different for Marksville. I wanted to have sandwiches and healthy salads,” Bonnette said.

Brown Bag Gourmet opened right after the Deepwater Horizon oil spill in the Gulf. “I thought it would be a miracle if we made it,” Bonnette said, “but five years later we are booming.”

Marksville is the kind of town known for casino buffets, fried chicken joints, and plate-lunch places; counting on locals to flock to an inventive restaurant offering farm-to-table fare was a huge gamble. Brown Bag’s location was also a bit of a risk. “We are off the beaten path, tucked away in the back of a shopping center off the main road,” said Bonnette. “You would really never know we were here.” Nonetheless, the plain, aluminum-sided building yields to a warm, wooden interior reminiscent of a casual French bistro. “We wanted a place where everyone felt comfortable and could come to socialize,” he said.

Brown Bag quickly won over the people of Marksville. The restaurant’s hearty salads became best sellers, and locals lined up for blackened tuna over locally sourced lettuce served with house-made vinaigrette. Bonnette also managed to elevate the humble hamburger into a farm-fresh masterpiece. The Brown Bag Burger has been a favorite since the restaurant opened and features fresh Louisiana beef, a grilled portabella mushroom topped with caramelized onions and avocado, all served on a fresh onion roll Bonnette picks up every morning from the bakery of a local grocery store.

“We really try to feature local farmers and backyard gardeners,” said Bonnette. “It keeps local money with local people, and that just makes sense.” Crab cakes made with fresh Louisiana crab, shrimp served with a lemon beurre blanc sauce and corn—both are also staples of the lunch menu. Bonnette and his kitchen staff make all thirteen of their spreads, dressings, and sauces in house. “The best way to get a great product is to make it yourself,” he said.

About a year ago, Brown Bag obtained a liquor license and began opening for dinner. In addition to Louisiana craft beer, a seasonal cocktail menu, and carefully selected wines, the restaurant also features frequent craft beer tastings to introduce local residents to new brews. “People are more likely to try something new at a free tasting and decide they like one,” he said.

“Every three weeks the dinner menu changes based on seasonal offerings,” Bonnette explained. Recent dinner favorites include bronzed red fish with Gulf shrimp and roasted corn grits, as well as Gulf shrimp and grilled Mahi Mahi with thyme butter, lump crab, and mirliton slaw. “I wish mirlitons were available in summer. They are so light,” he said. One staple of dinner is the Louisiana beef burger served with blue cheese, bacon jam, and caramelized onions “We took it off the menu once and people went crazy,” Bonnette said. “We had to make it a permanent item.”

“I always say, try what you want. It might not be there next time,” Bonnette laughed. “We encourage our guests to be adventurous when dining with us, as the menu is always changing.”

The seasonal dessert menu is also made in house. The selection currently features winter favorites like satsuma cheesecake, cranberry almond bread pudding, and key lime crème brûlée as well as chocolate mousse.

Even with all of the preparation and the fresh ingredients, Bonnette manages with a staff of six people. “We try our hardest to put out the best food possible,” he said.

Details. Details. Details.

Brown Bag Gourmet
310 Acton Road
Marksville, La.
(318) 240-8211

You can find Brown Bag Gourmet on Facebook.
Photographs by Joshua Ardoin at SpotOn Photographers.