Seafood R'evolution's Chef Simon Brown Named "Culinary Innovator" by Certified Ang

RIDGELAND, Miss. – Chef Simon Brown, Chef de Cuisine of Seafood R'evolution, was named “Culinary Innovator” this year by Certified Angus Beef® during their convention in Maui, Hawaii, from September 26th-28th A native of Dundee, Scotland, Chef Brown moved to the United States in 2011 and was recruited by Chefs John Folse and Rick Tramonto in 2014. He was named executive sous chef in 2015, then took the helm as Chef de Cuisine of Seafood R’evolution in March 2017. As a child growing up in Scotland, his grandparents taught him to use every single cut of meat, a lesson remembered as he created his award-winning dish – a braised beef cut that offers guests the flavor and appeal of steak. “I us

15,000 Pounds of Food Donated to Mississippi Food Network

JACKSON, Miss - Walmart, Bimbo Bakeries USA, and Tyson Foods teamed up to donate 15,000 pounds of food to Mississippi Food Network through a partnership with Feeding America® to help end hunger across the United States during Hunger Action Month. Representatives from each of the organizations recently visited Mississippi Food Network to deliver the food and tour the facility. As part of this partnership, Walmart, Bimbo Bakeries USA, and Tyson Foods donated 5,000 pounds of bread and 10,000 pounds of chicken that will be given to individuals and families over the coming weeks. “We are so thankful for the incredible support from these four organizations,” said Marilyn Blackledge, Director of Ex

Mars Food Celebrates 40 Years in Greenville

GREENVILLE, Miss. - Mars Food North America, maker of UNCLE BEN'S® and SEEDS OF CHANGE® products, recently celebrated 40 years of operation in Greenville. The company marked the occasion with a celebratory ceremony for Associates and local dignitaries including Mississippi Governor Phil Bryant, Greenville Mayor Errick Simmons, and Greenville Public School District Superintendent Dr. Janice Page. Opened in 1978, the facility is the third largest employer in Greenville, with more than 180 full-time associates, and produces UNCLE BEN'S® dry rice and ready-to-heat rice pouches and SEEDS OF CHANGE® ready-to-heat rice pouches. Mars Food has invested nearly $200 million into the site over the last

Chicken Salad Chicken Set to Open Location in D'Iberville

Chicken Salad Chick, the nation's only southern-inspired, fast casual chicken salad restaurant concept, recently announced it's expanding in Mississippi with its first Biloxi area location in D'Iberville, which will be the brand's fifth restaurant in the state. The new restaurant will open on Tuesday, October 2nd and is located at 3821 Promenade Parkway. During grand opening week, guests will experience the southern hospitality that Chicken Salad Chick is known for, with giveaways and specials that include: Tuesday, October 2nd: Free Chicken Salad for a year –The first guest will receive one large Quick Chick of chicken salad per week for an entire year; the next 99 guests will receive a fre

Strawberry Cafe Has Historic Ties, Continues to Serve Great Food

Imagine eating lunch in a railroad depot. Well, it’s not actually a depot today, but the site of one many years ago. Conjure up the mental picture of a spoonful of thick, creamy crab soup warming your soul on a chilly winter day. Okay, I admit, with our unseasonably warm weather, winter is still months away. However, one thing is true. Strawberry Cafe in Madison is one of the best places to enjoy lunch, dinner, or brunch in the fall, winter, spring or summer. Madison’s first restaurant has withstood the test of time and continues to serve delicious soups, sandwiches, entrees, and brunch items in the original spot in which it opened in 1983. Looking around Madison today, it’s hard to believe

Curious About Wine? Send The Wine Guys Your Burning Questions

We love it when readers send us their nagging questions. They show what is on the minds of consumers, but questions also reveal to us a level of curiosity that is so different today than it was decades ago. Here are several of the questions we recently received: I have noticed on the back of bottles various notations such as vinted, bottled, produced, etc. Could you explain how that relates to a vineyard and production? Federal regulations require wine labels to have a name and address of the bottler or importer. Domestic wines also may include the name of the producer, if at least 75 percent of the wine is fermented at the address stated. “Vinted” means the wines were given cellar treatment

How a Pressure Cooker Can Save You Time and Energy in the Kitchen

Pressure-cooking may sound intimidating, but it’s important to keep in mind that it’s actually a simple process that can save you time, energy and money. Not only does a pressure cooker use up to 70 percent less energy than a stove, it combines high pressure and high heat to dramatically reduce cooking times, saving you as much as two-thirds the time it takes to cook with a conventional stove. Another benefit? More vitamins and minerals are retained by pressure cooking vegetables as opposed to boiling and steaming. Using a pressure cooker is different than cooking on a stove-top or in the oven, so the first few times, follow a recipe to get the feel for liquid ratios and cooking times. Recip

Food Factor: Fried Rice Makeover

Leftover rice – whether you’ve brought it home from a local restaurant or cooked it yourself – is the perfect foundation for a fun and easy weeknight supper: fried rice. But if you’re not careful, fried rice can be chock full of calories and sodium. Here are some tips for making your fried rice healthier! Use brown rice instead of white rice for more whole-grain goodness. If you don’t have low-sodium soy sauce, substitute water for half the amount called for in the recipe. Include lots of green veggies, such as spinach, broccoli, and bok choy or cabbage to balance out sweeter veggies, like carrots and sugar snap peas. Use a small amount of a healthier oil, such as olive or sesame oil. For th

Best of Jackson: Fried Chicken

Southerners love fried chicken, and there are several places to find great fried chicken in the metro area. Here are some of our favorites on Sipp Jackson's newest post!

Walker's Drive-In is a Mississippi Classic

Old Capitol Museum…Lamar Life Building…Governor’s Mansion…Greyhound Bus Station…Capri Theatre…Walker’s Drive In… you can’t mention one of these recognizable and beloved Jackson landmarks without adding the famous Fondren restaurant to the list. It’s been a beloved part of the Jackson landscape for over 70 years; a small, but colorful neon aqua building with pink signage filled with charm, satisfied diners, and of course, delicious food. Don’t let the name fool you. You won't get your food handed to you through a window. Walker’s cozy dining room is regularly filled with an eclectic mix of scrub-wearing medical students, white jacketed physicians, young professionals, and retirees. They've en

Wine Rules Are Meant To Be Broken

Look at any wine book, and you’re likely to find more rules there than you did in grade school. No running in the hallways, white wine with fish, no chewing gum in class, don’t open that bottle for 10 years. Blah, blah, blah… Rules are made to be broken. We laugh whenever we find a recommendation beneath a recipe. Suggesting a chardonnay is appreciated, but really do we need to scour stores for a 2016 Far Niente chardonnay? Okay, may an oaky chardonnay would be appreciated advice too, but for heaven’s sake, there is more than one chardonnay that would work well with your Dover sole. As our education into wine expanded over the years, we developed a common-sense approach to applying well-docu

Food For Thought Set for October 2nd

Mark your calendars for the 8th annual Food For Thought event on the evening of Tuesday, October 2nd. Food For Thought is hosted by MadCAAP and all proceeds go to MadCAAP and their services. Head out to the town of Livingston in Madison for Food For Thought where attendees can taste food from 39 restaurants, cocktails, live music, and a silent auction. Tents will be set up for each restaurant and will offer different foods and treats at each stop. Tickets are $50 each and can be purchased at Please not that this is a 21 and up event.

Food Factor: How to Season a Cast Iron Skillet

Here in the South, a good cast iron skillet will never go out of style. Before using a new skillet, follow these steps to season it. Preheat the oven to 350 degrees F. Wash the skillet in warm soapy water to remove manufacturing residue. Use a paper towel to apply a thin layer of vegetable shortening to both the inside and the outside of the pan. Place the skillet upside down in the oven. Place a sheet of aluminum foil on the rack below the pan to catch drips. Bake for an hour, then turn off the oven. Allow the skillet to cool in the oven before removing. Repeat this process 3-4 times and you will have a well-seasoned pan!

Visit Hattiesburg Announces Culinary Crawl to Kick Off Restaurant Week

HATTIESBURG, Miss. — Visit Hattiesburg is excited to announce #CulinaryCrawl as the kickoff event for the city’s first Restaurant Week, scheduled for October 7-14, 2018. The #CulinaryCrawl is a ticketed progressive dinner featuring stops at four Hattiesburg hotels. Participating hotels are Courtyard by Marriott, Hotel Indigo, Doubletree by Hilton, and Hilton Garden Inn. In addition to live entertainment, crawlers will be served a featured signature dish and cocktail at each stop. Set for Sunday, October 7, the crawl begins at 5 p.m. and concludes at 9 p.m. “We enjoy working with our hotel partners every opportunity we get, and #CulinaryCrawl is another way for us to showcase the offerings of

Mugshots Has So Many Burgers, You're Bound to Love at Least One

How many times do you enter a restaurant that’s somewhat famous for a specific cuisine or dish, only to find a confusing number of dissimilar items on the menu? When only a burger will do, a place that won’t distract you with a dizzying array of “everything but burgers” is Mugshots Grill and Bar. With 22 burger varieties and even more toppings, Mugshots, located from the Gulf Coast to Oxford, knows a thing or two about burgers. Okay, I'll admit, there are a few other items on the menu. But burgers are the unequivocal star at Mugshots, which has been creating, shaping, flipping, sizzling, and spicing up its creative, meaty offerings since 2004. Almost as notable, Mugshots is a true restauran

Corn Harvest Underway, Not Hurt By Tropical Storm Gordon

Corn harvest is on schedule this year despite rain from Tropical Storm Gordon that passed through the state. This corn was dried and awaiting harvest in Washington County, Mississippi, August 24, 2018. (Photo by MSU Extension Service/Kevin Hudson) STARKVILLE, Miss. -- Tropical Storm Gordon interrupted harvest across Mississippi, but the storm left most of its wind along the coast and does not seem to have damaged the state’s corn crop. Erick Larson, corn specialist with the Mississippi State University Extension Service, said there was a lot of corn in the field when the storm arrived, particularly in the northern part of the state, but rain alone generally does little damage to corn awaitin

Don't Give Up Summer Wines Quite Yet

We know, it’s still hot out there. The kids are back in school, the leaves haven’t even fallen, and the deck is still beckoning us to get outdoors. Don’t give up those summer wines yet. There are lots more to enjoy. We are excited to find new, crisp, and simple wines that take the edge off those humid happy hours. These wines have good acidity and austere flavors that perfectly complement grilled chicken and vegetables or seafood with citrus sauces and marinades. Even some of the lighter-body red wines do well in the heat, especially when they are chilled to 60 degrees. Hold on to your zinfandels and cabernet sauvignons. Here are 10 unique last-gasp-of-summer whites: Chehalem Three Vineyard

Hot and Sweet Peppers Produce Best in the Fall

All peppers start off green, then some mature to shades of red, yellow, orange and even purple, as seen in these bell peppers. (Photo by MSU Extension/Gary Bachman) Several weeks ago, I wrote about looking forward to the time of year when ornamental peppers start strutting their gorgeous fruit colors. What I didn’t mention is that late summer is not just for ornamental peppers; I always get my best home-grown culinary peppers from August until frost in the fall. My tastes for culinary peppers range from the mild and colorful bell peppers all the way to the super hot selections like Ghost, Scorpion, and Carolina Reaper. “Heat” is measured in units called Scovilles, named after Wilber Scoville

Get Your Greek On at Kristos in Madison

When you drive up to Kristos Amerigreek in Madison, don’t be misled by the Victorian-style building complete with gingerbread trim and a wide front porch. This isn’t your grandmother’s tearoom. The food is exactly what you would expect from a bustling Greek restaurant offering a celebration of the palate with a charming combination of Greek and, as the name suggests, American cuisine. And by the way, don’t worry if you haven’t mastered the pronunciation of words on the menu like tzatziki and gyro. Just remember these two words: “Meatballs, please.” I promise, you won’t regret it. In my opinion, the measure of a good Greek restaurant is the freshness of the offerings and the balance of season

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