5 minute read
What’s Happening
Chipotle Opening Madison Location
The citizens of Madison have begged for years, and they are finally getting their wish. Chipotle Mexican Grill is set to open in Madison on Grandview Boulevard next to Zaxby’s. The Madison location will be the second for central Mississippi, with another location currently being constructed on County Line Road in Ridgeland. Construction is set to begin in early 2023. edm
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Restaurant in a Caboose Opening in Long Beach
Juicy Caboosy, a restaurant that will be inside of a caboose, is set to open on the coast early next year. The train caboose was brought from Missouri to Long Beach and will house the restaurant that will serve fruit juice in the morning, pimento cheese dip in the afternoon, and a “boozy caboosy” and charcuterie boards at night. Co-owners Tomeka Bryant and Ailsa von Debeneck work in the railroad industry and have dreamed of opening a restaurant on the Coast. Along with restoring the 1944 caboose, they will add a pole barn for indoor seating and lawn games for outdoor entertainment. edm
Hal & Mal’s Under New Ownership
The iconic Hal & Mal’s restaurant and bar in Jackson is now under new ownership. The transition is an investment in the preservation of the Hal & Mal’s legacy. Damien Cavicchi and Mary Sanders Ferriss Cavicchi took the reins of the establishment in early November, with continued involvement and dedication from previous owner Malcolm White. For 37 years, Hal & Mal’s has been a staple of downtown Jackson, serving up tasty local eats along with live music and events. The new owners will bring their own new visions to the table and will also keep the traditions of Hal & Mal’s alive. The Cavicchis also recently acquired Campbell’s Bakery in Fondren. edm
Upscale Ramen Restaurant Set to Open at Silo Square
Silo Square in Southaven is home to several new restaurants and shops, and a ramen restaurant set to join the crowd. Kyuramen is an upscale ramen restaurant that will serve ramen, rice and ramen burgers, and dessert and bubble teas. Kyuramen will be the first of its kind in Southaven and is set to open this winter. For updates on an opening date, follow their Facebook page at facebook.com/kyuramensouthaven. edm
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Holiday Lamb Shanks
by Chef David Raines, The Flora Butcher
One of my favorite foods is lamb – it’s delicious, festive and makes great leftovers. At The Flora Butcher, to have great sources for locally raised lamb. Mississippi farmers take a lot of pride in their products, and it shows in their quality, so make the effort to find Mississippi-grown lamb. I promise you it will be well worth it!
BRAISED LAMB SHANKS
Ingredients:
• 4 lamb shanks, frenched • 1/2 cup lamb tallow (fat) • 1 carrot, peeled and split • 1 yellow onion, chopped • 1 stalk celery, chopped • 2 bulbs fennel, sliced • 1 large tomato, diced • 8 cloves garlic, peeled and crushed • 2 cups sweet Riesling wine • lamb stock to cover • 2 bay leaves • 1 sprig rosemary • zest of 1 lemon • 1/2 teaspoon chili flake • Salt and pepper
Method:
Season the shanks liberally with kosher salt and fresh ground pepper. In a heavy pot melt the lamb tallow over medium high heat and brown the shanks on all sides; set aside. Reduce the heat to medium and add the carrot, onion, celery, and fennel. Using a wooden spoon, stir often and scrape the bottom of the pan as the juices come out of the vegetables. Once softened, add the garlic and tomato, and continue to cook until all the liquid has cooked away. Still stirring often, add the wine and cook until the wine has evaporated. Return the lamb shanks to the pot and add the stock until the shanks are submerged. Add the bay leaves, rosemary, lemon zest and chili flake. Cover and gently simmer for about 2 ½ hours or until tender but not falling off the bone. Remove from the heat and allow to cool in the liquid. Once cool enough to handle, remove the shanks and cover with foil to keep warm. Strain the sauce, discarding the vegetables. In another pot, cook to reduce the sauce by half and adjust the seasoning with salt and pepper. To serve, place a shank on each plate and glaze with sauce, adding a little extra to that it pools on the plate. Pair with farro, risotto, lemony grits or a bed of pappardelle pasta.
