lo•ca•vore [loh-kuh-vawr, ‐vohr]
noun: a person who makes an effort to eat food that is grown, raised, or produced locally, usually within 100 miles of home.
It’s a strange conjoining of two words, but don’t let it or the farm-to-table food movement fool you; it is not your everyday unremitting food fad. There is no carb intake limit, no frozen-microwave ready meals – no crock pots or bacon fondue oat bran cupcakes – it’s simply about eating what is locally sourced and available.
For Chefs Jonathan Stranger and Russ Johnson, that’s exactly what they’ve been doing out of their restaurant, Ludivine since September of 2010.
“If Ludivine is to stand for anything its honesty in our commitment to provide the best always locally sourced or foraged ingredients from around us,” Johnson said. “It stands for a different option in OKC outside of the same food that is offered at almost every restaurant.”
However, with a menu that boasts such creations as bone marrow and chicken liver mousse, this rustic and vibrant eatery would suit any adventurous eater.
“Think steak and asparagus or chicken breast with mashed potatoes and yellow squash,” Johnson said. “Every place has that – we don’t – we want food to be delicious, new and exciting for people, not routine.”
Keeping their cooking practices off the beaten path is part of what makes Ludivine such an appealing dining destination.
“Being a chef is the constant search for flavor,” Johnson said. “Whether it is developing it through a particular cooking method, tasting new things while walking around in the woods, or pulling the freshest produce right out of the ground and serving it to our guests that night; this is the reason for our never ending commitment to our process for allocating our food.”