Restaurant Helpers p 10 // Dreaming of Sun-n-Sand p 16 The Best Lawyers pp 24-25 // Le Bon NoLa p 56
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Autumn 2016 // The City’s Business and Lifestyle Magazine
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Autumn 2016 // The City’s Business and Lifestyle Magazine
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“The image that’s being portrayed of our state in the media isn’t at all what we’re about.” —Mike Cashion, p. 10
38
9 JXN Chicken City Feathered friends get new digs. 10 Help on the Way Read how MHRA helps local restaurants. 12 Custom Made Mozingo measures twice, cuts once. 12 Dress for Sale This app lets women profit off their closets.
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46 20
38 Small Batch, Big Dreams Read about this new distillery. 40 Nitro Dreams Obsessed with brewing great coffee. 42 Mississippi Brews A map of the state’s breweries and distilleries.
16 SECRET JXN Way Back When We take look back at the Sun-n-Sand.
43 Outsiders Speak A fresh take on our food and beer.
18 EXPAT The Other One Hal and Mal: a brother’s heroes.
44 DO GOODER Weathering the Storm Stephanie Echols’ journey up.
18 Beauty in Brandon LaQuanda Sims is fulfilling her dream.
46 ARTS Small-Town Feeling Blue Magnolia wants to capture it.
20 PROGRESS Going Up Jackson heads forward.
48 MELODIES Chad Wesley’s Brand He’s not just a musician.
23 BIZ Boxes of Community That’s what this woman serves. 24 BEST OF JACKSON Law-Abiding Citizens The area’s best lawyers.
23
36 COVER Making Spirits Right Behind the scenes at Cathead.
14 Be the Media Young people take downtown Jackson.
22 The News of Food We take a look at the past year.
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27 Menu Guide Paid advertising.
50 EVENTS Fall Happs What to do, where to go. 56 COOL, TOO Jazz Traveler What to see and do down in New Orleans. 58 LOCAL LIST Stax’s Top Nine A restaurateur’s Jackson faves.
10 Work. Live. Play. Prosper.
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editor’s note
Food for Thought Editor-in-Chief and CEO Donna Ladd Managing Editor Amber Helsel Art Director Kristin Brenemen
Editorial Assistant Adria Walker Editorial Writers Dustin Cardon // Brynn Corbello Richard Coupe // Morgan Gallon Onelia Hawa // Mike McDonald Maya Miller // Christopher Peace Shelby Scott Harris // Tim Summers Jr. Abigail Walker Listings Editor // Latasha Willis Photography Imani Khayyam Ad Design Zilpha Young Business and Sales Advertising Director // Kimberly Griffin Sales and Marketing Consultant // Myron Cathey Sales Assistant // Mary Osborne Distribution Manager // Richard Laswell Assistant to the CEO // Inga-Lill Sjostrom Operations Consultant // David Joseph President and Publisher Todd Stauffer CONTACT US Story pitches // editor@boomjackson.com Ad Sales // ads@boomjackson.com BOOM Jackson 125 S. Congress St., #1324, Jackson, MS 39201 p 601.362.6121 // f 601.510.9019 Would you like copies of BOOM Jackson for recruiting, welcome packets or other corporate, institutional or educational uses? Call 601.362.6121 x16 or email inga@jacksonfreepress.com. BOOM Jackson is a publication of Jackson Free Press Inc. BOOM Jackson, which publishes quarterly, focuses on the urban experience in Jackson, Miss., emphasizing entrepreneurship, economic growth, culture, style and city life. © 2016 Jackson Free Press Inc.
Cover photo of Gabe Sandoval by Imani Khayyam See more on pages 36-37
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tures eat. Tribes in Africa eat. And dogs, cats, ome health-conscious people may ocbees, turtles, spiders and panda bears eat. casionally utter this phrase: “I eat to We don’t all eat the same thing, but we do live, not live to eat.” engage in the act of eating. I understand that sentiment, but I So by this premise, food can be a window don’t agree with it. I think you’re limiting yourself if you believe that. Are you really appreciat- into a culture. If you go to the U.K., you’ll probably find fish and chips ing your food? Are you savor(fries) stands everywhere. ing every single morsel that And if don’t like fish, you the cook or chef fussed over? can probably find chips and I don’t think a lot of us do. cheese, which is equally as That’s what I’ve been all good. Canadians take that about lately—learning to apidea and make it their own preciate food—and I’ve been in the form of poutine. As delving into the idea of food Americans, we like loaded being a way to look at different fries with lots of bacon and cultures. cheese and chili and other I recently read “Living deliciousness. Buddha, Living Christ.” The Managing Editor The basis of each of those book, which Buddhist monk Amber Helsel dishes is one thing: fries— Thich Nhat Hahn wrote, exwhich, by the way, either plores the connection between Belgium or France invented Buddhism and Christianity. (and put mayo on them). Here in the South, we (It’s not blasphemous, I promise). eat biscuits and gravy, but you probably won’t In one part, the book talks about how find much of that up north or in the rest of the monks eat in complete silence at Buddhist world. And while we drink a ton of sweet tea, a temples. One of the Buddhist principles is for people to think about their food and ask the lot of other places don’t. Jackson is an interesting place in terms of “Five Contemplations While Eating”: What food. We have the southern and Mississippi stais the food? Why do we eat this food? Where ples (where else could comeback dressing have does it come from? When should we eat it? How been invented?), but many different cultures should we eat it? contribute to our food scene. There’s Taste of Before the book, I had a base knowledge of the Island Caribbean in downtown Jackson; Buddhism. But I never realized that even food plays a role in the philosophy. That part of the El Sabor Latin Cuisine in Ridgeland; Mediterbook piqued my interest because it sheds light ranean restaurants such as Aladdin Mediterraon a particular population’s culture. And like the nean Grill; Greek restaurants such as the Mayflower Cafe; Asian restaurants from Japanese monks (and French people), I also believe that to Vietnamese to Thai food; and a patisserie, La slowing down and savoring food is something Brioche. We have down-home restaurants such we should learn to do. I’ve also been listening to Dan Pash- as Two Sisters’ Kitchen, Gloria’s Carryout and Mama Hamil’s. The list goes on and on. man’s “The Sporkful” podcast, which foSome people say Mississippi is backward, cuses on eating as an almost religious exbut those people haven’t taken a close look at its perience (as I believe it is) and explores different cultures’ food and how they look at it. capital city. If the Mississippi detractors want to see In the podcast, he interviews people and debates topics such as “Is a hot dog a sand- how the state really is, they just need to look wich?” (it is) and “Is what we know as a Belgian to the center, the very heart of Mississippi, and see how the city celebrates its diversity with its waffle actually a Belgian waffle?” (it’s not). “The Sporkful” even aired a series that dealt with cul- food and sense of community. tural appropriation through food. If you think about it, besides math, food is a cross-cultural (and species) phenomenon. Black people eat. White people eat. Famous people eat. South and Central American cul-
Summer 2016 // The City’s Business and Lifestyle Magazine
IMAnI KHAYYAM
Assistant Editor Micah Smith
S
// by Amber Helsel
boomjackson.com
contributors
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Editorial Assistant Adria Walker likes collecting vinyl and watching films. She also enjoys reading the biographies of forgotten dead people and thinking about Gotham City’s political structure. She wrote about New Orleans.
263 E. Pearl Street Jackson, Mississippi
601.460.1745
Micah Smith
Assistant Editor Micah Smith is married to a great lady, has two dogchildren named Kirby and Zelda, and plays in the band Empty Atlas. He edited for the issue and wrote about The Chad Wesley Band.
Tim Summers Jr.
Writer Tim Summers Jr., also the city reporter for the Jackson Free Press, enjoys loud live music, teaching his cat to fetch, long city council meetings and FOIA requests. He wrote Jackson’s Progress report.
Christopher Peace
Editorial Intern Christopher Peace has a bachelor’s degree from Mississippi College and a master’s degree from Jackson State University. He grew up in Clinton, where he currently resides. He is interested in African American folklore and religious traditions. He wrote about for Best of Jackson lawyer winners. Work. Live. Play. Prosper.
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Autumn 2016 // The City’s Business and Lifestyle Magazine
boomjackson.com
Restaurateur’s Help p 10 Measuring Success p 12 To Borrow a Dress p 12 Downtown Perspective p 14 In the Sun-n-Sand p 16 Hal, Mal and Brad p 18 Brandon Beauty p 18 Progressing the City pp 20-21
Little
Chickens,
Big
City
Scott and Allison Allen first became interested in owning chickens after seeing backyard chickens in New Orleans.
// by Abigail Walker
Scott ALLen
N
Work. Live. Play. Prosper.
three weeks, he had a beige-and red-colored cedar coop with a metal roof. A bright, vintage sign that reads “Silkie Motel” sits overhead. Scott and Allison own three types of chickens: a handful of dark silkies, a white Cochin and Phyllis, the Polish chicken. Phyllis, who is a few months older than the rest of the chicks, has become the adoptive mother of the group, wrapping the chicks under her wings at night. The Allens won’t know the sex of the other chicks until they are 6 months old. Because roosters are not allowed in the city, Magee will help the Allens Phyllis find a home for any males that emerge. After that, the number of chickens they have will be below seven, the maximum number Magee recommends for a backyard. At this point, the couple has named all of the chickens. Scott says that kids who would come over named the chicks.
Magee says that chickens can also recognize faces. “I try to handle them a little every day,” Allison says. She hopes that she can train them to come to her. The Allens say they love the routine of taking care of the chickens each day. “It’s something to keep up with, and it’s fun to watch them grow,” Scott says. “I love sitting out here with a cup of coffee and watching them in the morning.” They are also looking forward to getting fresh eggs. Magee says that raising backyard chickens is rewarding and fun, but it’s also a commitment. He stresses the importance of security. Even in the city, plenty of predators exist, so it’s important to build a protective coop. Scott says they are learning as they go. “You need to do your homework, but there are way more pros than cons to having chickens,” he advises. Scott ALLen
estled behind a Fondren house, little chicks, with their signature fluffy coats just starting to come in, scamper through the dust in their Silkie Motel. Then there’s Phyllis, with her distinct feather mop on top of her head, keeping the young ones in line. When Scott and Allison Allen come out to greet them each morning, the chickens chirp with delight and scurry for the mealworm treat they know is coming. The Allens always wanted land, but now they have a little piece of farm life right in their backyard with their coop of exotic chickens. The desire to raise chickens came from seeing friends who owned the creatures in New Orleans. “I didn’t know that people have chickens in the city,” Scott says. So with the help of Dan Magee, who had chicks that were hatching, Scott went to work on building his chickens a home. As the owner of A Plus Signs and Creative Inc., Scott put his artistic skills to work and drew up a retro, ’50s-inspired coop design. Within
9
JXN // hospitality
Diners, You’re Welcome Here // by amber helsel
ImanI Khayyam; ImanI Khayyam; amber helsel
The Mississippi Hospitality & Restaurant Association, of which Mike Cashion (center) is the executive director, seeks to help the restaurant industry in the state through avenues such as lobbying and training. Restaurants including Majestic Kitchen (left) and BRAVO! Italian Restaurant and Bar (right) are members of the association. MHRA started the Everyone’s Welcome Here campaign after HB 1523.
R
estaurants all over the Jackson metro area cater to many locals’ needs, whether it be coming in for lunch or catering for a large banquet. They give us their services, but who helps the restaurants? For many in the area and all over the state, the answer is the Mississippi Hospitality & Restaurant Association. This year, the organization celebrates 62 years. It’s the only trade association in the state that exists solely to help the state’s hospitality and restaurant industry succeed. “There’s some much more to the restaurant industry than what meets the eye,” says the organization’s executive director, Mike Cashion. “From a consumer standpoint, consumers see one side of it, but there’s so much more to it, from a government affairs standpoint, (from an) education and training standpoint, from an operations standpoint.” For him, getting involved in the organization was a way to give back to an industry that he says he been good to him. The Wisconsin native’s journey through the industry is one that took him from Florida to Oklahoma to New Orleans and then to Mississippi in 1986. He has worked in many facets of the industry, from fast food to fine dining to club management, and he even worked at Ameristar Casino in Vicksburg as the food and beverage director. Before becoming the executive director of
10
MHRA in 1998, he served on the board of directors as a volunteer for about 10 years. “I just felt that it was important to do whatever I could to make the industry a little bit better,” Cashion says. Many restaurants and businesses all over the state, from hotel chains to restaurant franchises to local restaurants, are members, and the Jackson metro area has about 200 businesses that are members of MHRA, including Cabot Lodge in Jackson, and Campbell’s Bakery in Jackson and Madison. “The services that we offer and the products we provide are worth the investment that they make,” he says. MHRA has different levels of membership, including one for restaurant members, an associate membership for service professionals and businesses that supply products or services to the industry, and a lodging properties membership. Lodging properties and associate members pay flat fees as dues, and restaurants’ dues depend on how much money the business makes per year. Some of MHRA’s services include ServSafe training, scholarships for students, UnitedHealthcare insurance products, marketing, and discounts at businesses such as BMI for music licensing and Office Depot for office supplies. But some of the association’s most important work centers around government affairs. At
autumn 2016 // The City’s Business and Lifestyle Magazine
the moment, the association isn’t working on much legislation, but it does work on the regulatory side, including working with restaurants during the Mississippi Department of Health’s current restructuring, and working closely with agencies such as Alcohol and Beverage Control, which regulates the state’s liquor. After Gov. Phil Bryant signed House Bill 1523, or the Protecting Freedom of Conscience from Government Discrimination Act, into law earlier this year, MHRA began the Everyone’s Welcome Here campaign. “We were concerned about what the potential ramifications were from a business standpoint,” Cashion says. “Were … tourists going to boycott Mississippi, and not spend their vacation dollars here? (We) started the program to kind of offset some of the negative imaging that we were getting nationally to say, ‘Hey, wait a minute. The image that’s being portrayed of our state in the media isn’t at all what we’re about.’” The organization also creates campaigns such as Dine Out Mississippi, which the organization did during July and August. Cashion said it was another way to highlight MHRA’s member restaurants. For more information on the Mississippi Hospitality & Restaurant Association (130 Riverview Drive, Suite A, Flowood, 601.420.4210), visit msra.org. boomjackson.com
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JXN // sartorial
F
or Charlie Mozingo, the customer service is as important as the clothes in his men’s clothing store, Mozingo Clothiers. “I opened this business because I felt there was a great need for a clothier in Jackson that was focused on custom clothing, as well as customer service,” Mozingo says. “My favorite part of my job is working with customers to make their clothing, seeing them smiling and feeling better about themselves when we deliver our clothing, and seeing what a difference it makes.” Mozingo got into the clothing business in 1999 doing outside sales for Tennessee-based retailer Tom James Company. He left that business in 2001 and, in 2003, went into business for himself with help from his business partner, Wen Nance. Mozingo and Nance opened Latham Thomas in Highland Village, which sold custom clothing in the store and to wholesalers and other retailers. In 2008, Nance took over the manufacturing and wholesale aspects of the business, and Mozingo took over the retail side. In 2010, Mozingo rebranded Latham Thomas as Mozingo Clothiers. Today, Mozingo Clothiers does custom suits, sport jackets, trousers, dress shirts, accessories, jeans, shirts, socks and shoes, and also non-custom items. It also offers a wide as-
sortment of casual wear. Custom suits start at $950, and custom shirts at $145. “Here in Mississippi, a lot of our customers want a suit that’s made of a year-round quality fabric like 100 percent wool,” Mozingo says. He says linen and linen blends are also a popular choice here because they’re lightweight and breathe well, even though they may wrinkle. For summer, he says the big trend is wool blends, and silk and linen in bright colors with accents such as contrasting button holes in light blue or pink and pocket squares for suits. Earlier this year, Mozingo moved the business to 3100 N. State St. in the Fondren neighborhood. The new location opened on March 1. “We’re all excited for our move and are very appreciative of all our customers over the last 13 years,” Mozingo says. “I’m a lifelong resident of Jackson, and I always want to stay here and have my business here, too. Jackson is home to me; it’s familiar. I can walk into establishments and see the people who own it and been there for years, and I love that sense of community. I’m looking forward to seeing all our customers both old and new in Fondren.” Mozingo Clothiers (3100 N. State St., Suite 101, 601.713.7848) is open Monday through Friday from 10 a.m. to 6 p.m. and Saturdays 10 a.m. to 2 p.m. or by appointment. For more information, visit mozingoclothiers.com.
Made to Measure // by Dustin cardon
ImanI Khayyam
Mozingo Clothiers, which Charlie Mozingo owns, is now open in Fondren.
Curtsy: Not Your Average App // by Brynn corbello
12
courtesy curtsy
S
ara Kiparizoska was in a sorority at the University of Mississippi, and she needed suddenly a dress, which is a crisis many women in college face. To solve fashion dilemmas like hers, Kiparizoska partnered with William Ault, Eli Allen and David Oates to develop an app called Nimble, now called Curtsy. Curtsy is a free app in Apple’s app store where users can rent dresses from their current location and also post dresses for rent to earn cash. The team didn’t even place in a business competition at The University of Mississippi. But, Kiparizoska says, “when the app launched … it gained 2,000 users in 100 days.” The app became a part of the Rebel Venture Capital Fund, a fund for small businesses cre-
From left: Eli Allen, David Oates and William Ault are Curtsy team members. ated through the University of Mississippi Center for Innovation and Entrepreneurship, and the team won the next competition. Now, the app is a part of Y Combinator, a
autumn 2016 // The City’s Business and Lifestyle Magazine
business famed for assisting tech companies such as AirBnB, the wildly popular lodging service. The app’s market is women ages 18 to 25 years old. “(Our clientele are) the women who wanted to make money … and never have to wear the same dress twice,” she says. Curtsy’s feedback is positive, probably due to 100-percent protection from dress damage, dress try-ons, a five-business-day rental, user control with renter confirmation and scheduling, and suggested listing prices. The company is currently located at the University of Mississippi, University of Georgia, Louisiana State University and is still growing. The business is hiring campus directors for the Jackson area as a part of its expansion. For more information, visit curtsyapp.com. boomjackson.com
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KELSEE FORD
JXN // pulse
Being the Media // by Onelia Hawa
ZACCHEUS WHITE
IMANI KHAYYAM
KELSEE FORD
IMANI KHAYYAM
E
arly in the summer on the 13th floor of Capital Towers, 20 highschool students gathered in a space that overlooked the city skyline for a pizza social to learn more about an intensive, hands-on summer project that teaches reporting, podcast and videography skills to teenagers from the Jackson metro area. Students ate pizza with friends and relatives who came in to support them, and waited anxiously to hear what the next two months would mean for them. The Mississippi Youth Media Project brings young people, age 14 to 19, together to learn how to report on their community and tell their own stories, with a focus on juvenile justice. Supported in part by the Kellogg Fellows Leadership Alliance (kfla. org), the project’s nonprofit fiscal agent, YMP is a volunteer project of Donna Ladd— BOOM editor-in-chief—and four other Kellogg fellows. YMP’s mission is to teach young people to produce powerful stories that reach a larger audience and how to build equity principles into their community’s media narrative, while teaching them professional skills. Here are some words from students themselves: “I wanted to do something this summer, so I jumped at the opportunity,” says Jennifer Shields, 16, a YMP podcaster
and senior at Clinton High School who plans to attend Mississippi State University for either microbiology or medical technology. “This program gave me confidence in my writing, taught me to be more outgoing, and I also learned how youth can be journalists.” “I don’t usually do things during the summer, but my mom told me about this program,” says Kelsee Ford, 16, a videographer and junior at Murrah High School who plans to continue her career in
“Show them that you can do it.” Junior Reserve Officer Training Corps and move up to ROTC. “I learned to conduct a podcast and a little about web design. I learned that people might give up on you, but show them you can do it.” “[W]hen you learn that there’s more to (a) place than brimstone and bullets, you’re surprised; when you learn that maybe things are dangerous because people have human problems and need help, maybe you’re a little shocked,” says Ryan Perry, 18, a senior at Northwest Rankin High School who plans to attend the University of Mississippi
and study psychology. “That was, and is, my relationship with the Washington Addition. I was entirely ignorant of its existence until this summer when I joined the Mississippi Youth Media Project.” “I felt good about how the program explained the ins and outs of journalism,” says Z’eani Furdge, 16, a YMP podcaster and a homeschooled junior from Newton, Miss., who plans to go to college and major in technology. “One lesson that I learned is that the real world is no joke.” “I joined YMP to better my photography skills,” says Zeakyy Harrington, 17, a YMP student actively pursuing a music career. He plans to challenge people’s perspectives of young adults like him from the Washington Addition and better the lives of people in his community. “Kai Smith (a violence and gang expert, and former felon, from New York City see graafics.org) was my favorite speaker because he comes from a similar environment to mine. ... He understands the violence of youth and media.” After two months of intensive reporting, interviewing, cold-calling and jumping to the beat of breaking stories and protests, students published their work at jxnpulse. com. The site includes enterprise stories with solutions to the school-to-prison pipeline and opinion pieces on race, education and Pokémon.
Top to bottom: The 20 Mississippi Youth Media Project students from this summer included Jennifer Shields, Kelsee Ford, Ryan Perry, Z’eani Furdge and Zeakyy Harrington. For more information about YMP and the students who made this project a success, visit jxnpulse.com and youthmediaproject.com, or write onelia@youthmediaproject.com. 14
Autumn 2016 // The City’s Business and Lifestyle Magazine
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15
JXN // secret city
Old Haunt:
Sun-N-Sand Motor Hotel // by Amber Helsel
IMANI KHAYYAM
Rudolph “Cotton” Baronich holds a photo of himself as a mixologist in the 1950s. He began mixing drinks at the Sun-n-Sand Motor Hotel in 1970 and knows where the old bodies are buried, so to speak.
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S
ome people may know the name Rudolph “Cotton” Baronich well. He was a mixologist who worked for years in places such as the Edison Wathall Hotel, George Street Grocery (now Ole Tavern on George Street) and Hal & Mal’s. But others may also remember him from his days bartending at the Sun-n-Sand Hotel. He got his start in the club business in 1955 and went to the Sun-n-Sand in 1970, creating cocktails for legislators and others who populated the hotel. These days, the 86year-old (he’ll be 87 on Dec. 1) doesn’t mix drinks, but he still remembers his time at the Sun-n-Sand. “We had all the legislators staying with us; we had good food, entertainment, and it was the spot,” he says. “If you had business at the … state capitol, well, we were right across the street, and it was so convenient for people who had business with the State. If you didn’t get there before 4 (p.m.), you couldn’t get in.” He remembers it back in its heyday, but these days, the Sun-n-Sand Motor Hotel doesn’t look it used to. The building has been vacant since the early 2000s. The only indication that the space was once thriving is the yellow sign with the name in a Las Vegas casino-esque font. But turn the clock back 50 years, and the hotel was the place to be. R.E. “Dumas” Milner, who also owned the King Edward Hotel, opened the Sun-n-Sand in October 1960 as an alternative to the grandeur of hotels such as the what was then called the Edwards Hotel. It eventually became a second home to state legislators, with its calling card being the affordable rooms and proximity to the Mississippi State Capitol. Even famous authors inhabited the space. In Willie Morris’ book, “My Cat Spit McGee” (Vintage Books, 1999, $11), he describes the Sun-n-Sand where he would go to write. “The physiognomy and décor of the Sun-N-Sand were straight out of the 1950s, and since numerous members of the state Legislature rented rooms here, it had been famous for many years for its egregious political wheelings and dealings, not to mention its secretive trysts,” Morris wrote. “In the shadowy bar with Patsy Cline and Hank Williams and Loretta Lynn on the jukebox, or in the dining room at breakfast, the pols more or less passed that day’s legislation, merely to be formalized later on the floors of the capitol.” The late author’s book details his experience with his cat, Spit McGee. Morris would take Spit to the Sun-n-Sand as he worked on a book about William Faulkner. The confident white cat would explore, interrupt the author numerous times, and disorganize his notes and index cards. Some of the politicians who frequented the hotel would come to see him and Spit. The Sun-n-Sand closed in 2001. Four years later, the Mississippi Heritage Trust put it on its “10 Most Endangered Historic Places” list. Currently, the State is leasing out the space for parking. In 2015, Gov. Phil Bryant signed SB 2685, which lets the Mississippi Department of Finance and Administration purchase the nearby Wright and Ferguson Funeral Home property with available funds. At press time, MDFA was still in the talking stages of purchasing the funeral-home space. The “10 Most” posting says that Sidney Mack of Lamar Properties owns the Sun-n-Sand. Mack could not be reached for comment on the building’s future. Though the hotel is still endangered, the memory of it lives on elsewhere in Jackson in the form of wearable art: Studio Chane, which Ron Chane owns in Fondren, has items such as T-shirts and mugs with the Sun-n-Sand logo on them. Read more about it in “My Cat Spit McGee.” For more information, visit ms10most.com and misspreservation.com.
Autumn 2016 // The City’s Business and Lifestyle Magazine
boomjackson.com
! ! ! ! ! !
CREATE! " !INNOVATE! " !COLLABORATE
Designed with the creative professional in mind, Coalesce focuses on design aesthetics, a sense of place, and an open workplace for tech focused startups, creative entrepreneurs, freelancers, project teams, and other small businesses. workspace "! conference room " C-Spire wi-fi " coffee & water stations " printer/scanner/copier " monthly events
coalescejxn.com | coalescejxn@gmail.com. Lot One, Square One Ð SpenglerÕ s Corner Historic District | 109 North State Street Ð Jackson, Mississippi
College Life 24/7 • Residence Halls at the Raymond and Utica campuses • 90 plus clubs and groups • 20 plus intramural sports and challenges throughout the year • 13 varsity sports
Academic Programs • Classes guaranteed to transfer to MississippiÕ s public universities • Institute for Honors, Leadership and International Studies
Career/Technical Programs • More than 80 career and technical program options • 14 nursing & allied health programs In compliance with the following: Title VI of the Civil Rights Act of 1964, Title IX, Education Amendments of 1972 of the Higher Education Act, Section 504 of the Rehabilitation Act of 1973, the Americans with Disabilities Act of 1990 and other applicable Federal and State Acts, Hinds Community College offers equal education and employment opportunities and does not discriminate on the basis of race, color, national origin, religion, sex, age, disability or veteran status in its educational programs and activities. The following persons have been designated to handle inquiries regarding the non-discrimination policies: Dr. Debra Mays-Jackson, Vice President for Administrative Services, 34175 Hwy. 18, Utica, MS 39175, 601.885.7002. Dr. Tyrone Jackson, Associate Vice President for Student Services & Title IX Coordinator, Box 1100 Raymond Campus (Denton Hall 221), Raymond, MS 39154, 601.857.3232, titleIX@hindscc.edu
Work. Live. Play. Prosper.
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JXN // family
The Other Brother // by Mike McDonald
Local Beauty
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s LaQuanda Sims makes preparation to open her store for the day, she gently adjusts a hair wig on one of her store fixtures. She goes through new packages of hair products she has ordered for customers. She marks each product in detail from style to purchase date, which helps her with organization when dispersing the orders. This is a typical occurrence for the young entrepreneur, who has always had a
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Brad (left) and Malcolm White pose for a photo after the Mal’s St. Paddy’s Parade and Festival (now called Hal’s St. Paddy’s Parade and Festival) in 2015. to Oxford for college at the University of Mississippi. He graduated in 1982 with a bachelor’s degree in physical education. “My father worked at Perkingston Junior College, and my mom was a nurse,” he
passion for style, although her journey has had some shifts and turns. In 2008, the 31-year-old owner of Quan’s Beauty Boutique and Brandon graduated with a bachelor’s degree in biology from Millsaps College and planned to attend medical school. But Sims’ plans shifted, and she began working as a director for the 1 Campus, 1 Community Program at Millsaps—a community-outreach program for local schools and hospitals—only to realize that working a 9 a.m. to 5 p.m. job was not the right fit for her. “I have always had an entrepreneur spirit,” the Brandon native says. “I was always looking for different ways to bring in income.” Sims’ lifelong interest in fashion and beauty led her to create the blueprint for Quan’s Beauty Boutique in 2014. The store opened in April 2015.
Autumn 2016 // The City’s Business and Lifestyle Magazine
says. “We had a strict upbringing. Most of our time during childhood was spent outdoors: swimming, fishing and running around barefooted,” White says. He met his wife, Cammie, at the University of Mississippi and still remembers the day it happened. “After the spring football game of 1980, I was at a party and introduced randomly to her,” he says. “I grabbed her hand and said, ‘I (am going to) marry you one day.’ She looked at me like I was crazy. We just celebrated our (34th) anniversary.” Like many others who choose to remain within the borders of the Magnolia State, one thing is certain to White: Lessons taught here are inescapable. “I learned from an early age that we might be poor as Mississippians, but we are proud,” he says. “I got my work ethic from here, and I see it in people across the state, regardless of religion, politics, race, etc. You know, some people come up to me and say negative things about the state. I respond by asking them if they like me. They respond in the affirmative. I then say ‘Well, I’m a product of Mississippi.’” White, who works at Cherry Hill Farm, a farm and ranch, says he would love to live in Mississippi again some day, yet understands how important it is for his wife to live close to her family. He still likes to visit, though.
Her beauty supply store offers everything from virgin hair (a type of extension) for all ethnicities to natural hair-care products to wigs and more. She also goes above and beCoURTeSy LAQUANDA SIMS
// by Danie Matthews
Roy A. ADKINS/LIGHT AND GLASS STUDIo
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al and Malcolm White have had a huge influence on Jackson, from their namesake restaurant, bar and venue, Hal & Mal’s, to the Hal’s St. Paddy’s Parade & Festival (formerly known as Mal’s St. Paddy’s Parade & Festival) that serves as Jackson’s version of Mardi Gras. Even though Brad White, brother to Hal and Malcolm, moved to Franklin, Tenn., in 1984, he still considers Mississippi his home, often visiting family here, and of course, stopping by Hal & Mal’s, and participating in the St. Paddy’s Parade each year. “They always hand me a list of jobs when I get (to Hal & Mal’s). A repair list of sorts,” White says. “It’s a special place because people who work there are like family. Some have been there for 10, 15, 20 years.” He says Hal and Malcolm were his heroes growing up. Roots of the White family are deep in the Mississippi soil across the state. Brad White was born in Wiggins, while his brothers were born in Hattiesburg. “(Wiggins) was a small town like Mayberry, where you rode your bike everywhere,” he says. “We had three stores. My uncle was the postmaster.” The family lived in Perkingston until the age of 5, when they moved to the town of Booneville. He stayed there until he moved
LaQuanda Sims opened Quan’s Beauty Boutique in Brandon in April 2015.
yond the call of duty for her customers. “If there is something that they’re looking for, and I don’t carry it in the store, I order it for them to purchase,” the businesswoman says. Sims is currently working to expand her brand by recently joining the Rodan-Fields Company as a skin-care consultant. She believes everyone should have the strength to follow their dreams and says she is no longer afraid to fail. “If you have a dream, don’t sit on it,” she says. “There is always a lesson in failure.” Quan’s Beauty Boutique (404 Section St., Brandon, Suite D, 601.591.7179) is open Tuesday through Friday from 9 a.m. to 5 p.m. and Saturday from 8 a.m. to 2 p.m. For more information, find the business on Facebook or Instagram.
boomjackson.com
JACKSON ACADEMY
Awards Gala MISSISSIPPI Innovators Hall of Fame
Thursday, September 15, 2016 6 PM Reception & 7 PM Dinner Program The Country Club of Jackson Presented by
2016 LEGEND AWARD Mr. Joe F. Sanderson Chairman of the Board of Directors and Chief Executive Officer, Sanderson Farms 2016 INNOVATORS TO WATCH Fuse.Cloud, Jackson Jeff Good, Jackson Hawkeye Industries, Tupelo Next Gear Solutions, Oxford TelehealthONE, Canton
Diamond Sponsor
2016 INDUCTEES Linda and Billy Howard Founders, Howard Industries, Laurel Thalia Mara (Posthumously) Founder, USA International Ballet Competition, Jackson Dr. S.L Sethi Founder, Jackie’s International, Canton
Visit www.innovate.ms for more information. Or email jparker@innovate.ms or call 601-960-3611 for sponsorship and ticket details.
Mississippi New Venture Challenge Business Plan Competition Tuesday, November 1, 2016 Jackson Marriott
Are you a Mississippi innovator or technology entrepreneur? This is your opportunity to pitch your pioneering business plan to a distinguished panel of judges comprised of the state’s top entrepreneurs and investors. Email tbibb@innovate.ms or call 601-960-3610 for more information.
17th Annual Conference on Technology Innovation Wednesday, November 2, 2016 Jackson Marriott
Don’t miss Mississippi’s premier innovation-centered conference, with valuable networking, panel discussions, renowned speakers, exhibitors and much more! Email jparker@innovate.ms or call 601-960-3611 for sponsorship and ticket details. Work. Live. Play. Prosper.
Julia and Emily aren’t just playing in class. They are experiencing a lesson Jackson Academy has celebrated since its founding. We’re better together. Striving for a common purpose, students learn teamwork and flexibility needed for lifelong success— side by side…All For One.
THE POSITIVE COLLABORATIVE
WAY PROGRESSIVE STUDENT-CENTERED
JACKSONACADEMY.ORG
19
JXN // transformation
Downtown Jackson a Work in Progress // by tim Summers Jr.
Helm Baptist Church in a press release. “Decades ago, Mount Helm elected to stay in the Farish Street community and be a blessing to it. Today, we praise God for a long-term
ribbon cutting of Helm Place. The State of Mississippi worked with the Mississippi Home Corporation, which awarded the developers $13.1 million in tax
file photo
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owntown Jackson is poised for significant revitalization over the next year, including museums, housing developments and much-needed apartment space. Gradually, over the next year, additions to the area may change the way Jacksonians view the heart of the capital city.
A ‘Landmark’ Transformation Downtown will receive a much-needed boost in the transformation of the old AT&T building at 175 E. Capitol St., at the corner of Lamar Street. Now known as the Landmark, the building is turning into a residential and commercial space over the next year. The development by Baton Rouge-based firm Weinstein Nelson will include 200 oneand two-bedroom apartments, a rooftop pool and downtown’s only grocery store. Along with the residential half of the building, the firm is looking for renters for the commercial side, which it plans to design to fit the needs of the individual companies. Dyke Nelson, one of the partners in the project, said that the design, with its emphasis on creating an urban space, follows a larger trend. “If you look at national trends, the desire to be in an apartment is very strong,” Nelson said in June. “The desire to be in an urban center and not have to drive anywhere is very strong.” The timeline for the project staggers for each of the sections, with the last of the residential work set to end by sometime in 2017. “We are thinking early 2017, mid 2017,” junior partner Bee McNamara said. “We are hoping to begin construction within the next few months.”
Helm Place Townhomes More than 88 new townhomes will open soon near the historic Mount Helm Baptist Church at 300 East Church St.. “Helm Place is an extension of our church’s mission to change lives that change the world,” said the Rev. C.J. Rhodes of Mount 20
The Landmark building in downtown Jackson, when completed, adds hundreds of residential opportunities to the market.
dream come true, and I am humbled (that) Mount Helm took the lead in our neighborhood’s transformation.” Each home is designed as a 1,520square-foot single-family space with three bedrooms and two and a half bathrooms, including a two-car garage. Developed and constructed by Chartre Consulting Ltd., the homes surround the church, adding more residential space to the stalled Farish Street area. Also included in the development is a 4,000-square-foot community center. “To go with strengthening downtown Jackson by providing a safe place to raise a family, Helm Place will serve as an important piece of Jackson’s growing health-care corridor,” Gov. Phil Bryant said during the July 14
Autumn 2016 // The City’s Business and Lifestyle Magazine
credits to develop the homes. “This new development is another example of the transformation underway in Mississippi’s capital city,” Jackson Mayor Tony Yarber said at the ribbon cutting. “Helm Place benefits not only the residents in the area, but Jackson’s downtown as a whole. The foundation of a strong community is safe, attractive, affordable housing. We’re hopeful Helm Place will inspire other business and community partners to invest in Jackson and its citizens.”
New Museums Local Boon The two history museums planned for completion in December of next year could boomjackson.com
wind up adding $17 million to the local economy. The Mississippi Civil Rights Museum and the Museum of Mississippi History, sideby-side a few blocks from the state capitol on a parcel bound in by North, Mississippi and North Jefferson streets, are projects of the Department of Archives and History. They are funded in part by bonds the Mississippi Legislature authorized; the museums must find matching funding. “The State of Mississippi did a great thing building these two museums together,” Mississippi Department of Archives and History Director Katie Blount said during a July 13 Jackson 2000 luncheon. “It’s really important symbolically that people would walk in the same door together to learn our history together.” Blount anticipates that the duo will draw around 180,000 visitors a year. The Museum of Mississippi History will trace the state’s growth all the way back to 10,000 B.C., highlighting some of its most influential residents. The Mississippi Civil Rights Museum will focus on the tumultuous Civil Rights Movement, from 1945 to 1975, including the most difficult parts. “We are telling all of the stories in their complexity, not shying away from any aspect of a story, no matter how difficult or complex,” Blount said.
do well, but the area around it, I am very interested in improving that.” Cooley said that he plans for the center to work with schools and other community groups to create opportunities for residents of west Jackson, especially students.
Mantle.Co in Fondren Fondren has a new and different sort of shared office space in the Mantle.Co addition, sitting on top of Babalu Tacos and Tapas in the Duling School building at 422 Duling Ave. across from McDade’s Market. “We are an inexpensive and flexible office space,” founder Christopher Lomax said during a phone interview on Aug. 9. The creatively designed space, which has plans ranging from the four-person team for $800 all the way down to the student version for $100, includes collaboration areas, mail service, and private lockers for laptops and other personal items. Not only does the space function as an
worked as the director of sales for the Marriott Jackson for 19 years, a press release from company states, “overseeing all aspects of sales strategy,” before moving to the District’s Residence Inn. InterMountain Management and its owner Dewey Weaver will manage the hotel. “This development will be a hub of activity for thousands of visitors, employees, residents and neighbors,” Weaver said in a release. “Our new hotel offers them a seamless blend of modern style and functionality that allows them to settle in, thrive and soak up all The District has to offer.” The hotel adds four stories of rooms, 95 in total, to the development, with a list of amenities that includes a swimming pool, exercise facility, an outdoor patio fireplace, meeting rooms and on-site laundry. The hotel is set to open in August.
Meridian Apartments to Open
Work. Live. Play. Prosper.
ImanI Khayyam
The Meridian at Fondren development should be ready soon at 802 Lakeland Drive, adding much-needed housing to the rapidly growing Fondren and University of Mississippi Medical Center area. The five-story building offers a variety of options for floor plans, from one to three bedrooms, with options for the last that add balcony or expanded kitchen space. The bottom floor of the building will be dedicated office and storefront space, the Meridian’s website states, and as of the moment, they Social Entrepreneurship The Mississippi Civil Rights Museum will focus on the Civil are still offering space for residenThe Center for Social EntrepreRights Movement, unflinchingly covering 1945 to 1975. tial reservations. neurship opened its doors July 1 at The structure surrounds 1225 Robinson Street, beginning its an outdoor pool and gathering space, with mission to “serve as a major catalytic agents office for those who normally work at home balconies overlooking. Other amenities are or in coffee shops; it also serves as an incuthat transforms west Jackson, Jackson and offered in some of the packages, which range bation space, Lomax said, for mobile-based Mississippi into greatness,” its website says. from $950 for the studio apartments all the development companies. Mantle provides The nonprofit is an outreach project that way to $1,650 for the three-bedroom options. services for budding businesses, such as lebegan as a part of Systems Consultants Associates Inc. that now allows the organization to gal and graphic help, in exchange for a slice Tyler Kassinger, one of the partners in the development firm SKD, said in a press re“vigorously address diverse issues including of the company as it grows. lease from UMMC last year that one of the Lomax said that they are currently takhousing, education, economic development and community engagement.” The Center ing applications for participants and potential largest attractions for the property is its close proximity to the eating and nightlife options partners. will provide “training and technical assistance that Fondren affords. to minority and disadvantaged businesses” “A lot of folks are really excited about the way the for-profit Systems did, but on a this because there’s such a parking shortmore “as able” basis, the website states. Residence Inn at Eastover “Basically, it is just to try and improve The Residence Inn is the latest addition to age in Fondren,” Kassinger said. “You can the quality of life in and around west JackThe District at Eastover, just east of Interstate park your car and walk to work, campus or son,” founder Bill Cooley said in an Aug. 9 55 near the Meadowbrook Exit, this year. Tina shopping.” Arielle Dreher contributed to this story. phone interview. “Jackson State is going to Smith heads the management team. Smith 21
BIZ // local
The Last Year in Food // by Dustin Cardon
A
s the years go by, Jackson’s food scene keeps getting bigger and bigger. Here is some news from the last year.
¤ Flora Butcher Opens for Business
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Boo Noble, owner of Cajun restaurant Que Sera Sera in Fondren, officially retired and closed his popular establishment after 27 years of award-winning operation on Thursday, June 23. Alan Lange, owner of Jackson-based Kinetic Staffing, purchased the property, with Sterling McCool of Marketplace Real Estate representing Noble and Scott Overby of The Overby Company representing Lange in the sale. Cesar Torres, who co-owns authentic Mexican restaurant Green Ghost Tacos (1290 E. County Line Road, Ridgeland) with his mother, Yolanda Coronado, and his brother, Oswaldo Sanchez, is leasing the building from Lange
well since we opened in September last year.” For more information on Green Ghost Tacos, call 601-957-7436 or visit greenghost tacos.com.
¤ Ellis Seafood Gets a New Location The popular family-owned and -operated restaurant Ellis Seafood opened a new location at 350 Meadowbrook Road in Fondren Nov. 2, 2015. The new location joins two others in the Jackson metro area on Ellis Avenue and Woodrow Wilson Boulevard, which have been open since 1986 and 1987, respectively. Ellis Seafood offers a wide variety of fresh seafood, including snow crab legs, jumbo shrimp and catfish. Khai Tran, owner of the new locaImanI Khayyam
Chef David Raines, who opened Seafood R’evolution (1000 Highland Colony Pkwy., Ridgeland) two years ago, left the restaurant last year to pursue a new business venture. On Friday, July 29, he held the grand opening for The Flora Butcher (4845 Main St., Flora), a butcher shop that specializes in locally sourced meat, a variety of hot dishes and Wagyu beef, a type of beef that is renowned for its marbling and tenderness. “Marbling is basically a quality that the rating of a meat is based on,” he says. “The good marbling in Wagyu means that the meat has more feathery streaks of fat in it, is more tender (and) has a more mild flavor than other kinds of beef.” Raines’ business is a pasture-to-table operation, with his father raising the cattle on the family’s Louisiana Wagyu beef farm. Imported Wagyu can sell upwards of $130 per pound, but Raines offers his Wagyu anywhere from $9 to $40 a pound, depending on the particular cut of meat that one buys. “I had originally wanted to try out a butcher-themed restaurant, but running a butcher shop is complicated enough on its own, and I thought it would be better to supply restaurants with quality meat from this shop, especially my dad’s Wagyu beef,” Raines said. In addition to providing meat from local farms, The Flora Butcher also features locally made artisan knives, sauces and rubs, as well as 30 varieties of local and regional craft beer. Flora Butcher also has daily blue-plate specials featuring two hot dishes available to go. The hot-dish selection at The Flora Butcher changes each day and includes items such as red beans and rice, roasted chicken, spaghetti and meatballs, Wagyu meatloaf and pot roast. The Flora Butcher is open from 10 a.m. to 7 p.m. Monday through Friday and 10 a.m. to 5 p.m. on Saturdays. For more information, call 601-509-2498 or find The Flora Butcher’s Facebook page.
¤ Jackson Legend Closes, Tacos Take Its Place
Green Ghost Tacos will open a new location in Fondren in September.
and plans to have the grand opening on Sept. 16 to coincide with Mexico’s Independence Day. In addition to renovating the building, Torres also plans to add an array of cocktails and other beverages to the new Green Ghost’s menu. Torres is working on a phone app for the restaurant that will allow customers to mark their favorite menu items and place orders in advance with the touch of a button. “I think Fondren will be a good fit for Green Ghost,” says. “The community has supported our current location on County Line Road very
autumn 2016 // The City’s Business and Lifestyle Magazine
tion, said that the pride of the restaurant is her family’s special breading recipe. “My father, Dau Nguyen, first opened Ellis Seafood 29 years ago in Lake Charles, Louisiana, so he could serve up his secret recipe for cornmeal bread seasoning that we now use for all our seafood,” Tran said. “He taught it to me and all my brothers and sisters, and we all decided to go out and sell it ourselves.” The Nguyen siblings, three brothers and five sisters, run all the Ellis Seafood locations, including two in Memphis, Tenn., that have been boomjackson.com
Selling Community in a Box // by morgan Carol Gallon to-go box, and you are not able to plate it, you have to sell yourself in a box,” she says. “When they pop that box open, I want them to feel like they just unwrapped a Christmas present.” Chicken tetrazzini, shrimp and grits, and to Townsend’s surprise, burgers and wings keep her guests coming back. However, she notices when they are hesitant to try out other dishes, so she likes to send samples of other items out with their order. Townsend says she keeps up with customer reviews to improve her menu and understands that everyone has a different palate. If a customer does not like something, she makes it her goal to learn how to appease them. “If you are going to be in a guest-service industry, you have to provide guest service,” she says. Eating at local restaurants
open for business for three years now. Ellis Seafood is open Monday through Thursday from 11 a.m. to 10 p.m., and Friday through Saturday from 11 a.m. to 10:30 p.m. For more information, call 601-981-7885.
¤ Changes at Fenian’s A few months ago, Ryan Cassell—a Madison native who had been living in Charlotte, N.C., for the last 10 years—returned to his home state to take on the position of head chef and general manager at Fenian’s Pub (901 E. Fortification St.). Cassell, who had been spending his time in Charlotte working at Ri Ra Irish Pub, was glad to put his years of experience working there to work in Jackson. While Fenian’s classic menu selections such as shepherd’s pie remain as permanent fixtures, Cassell largely decided to give the pub’s menu a complete overhaul, with plenty of new items that all share an emphasis on being fresh and locally sourced. Everything is made fresh in house from local ingredients such as bread from Gil’s Bakery in Ridgeland, beef and lamb from Simmons Farm in Yazoo City, and eggs from Bobcat Farms. Fenian’s new menu includes plenty of traditional Irish pub favorites such as beef and Work. Live. Play. Prosper.
ImanI Khayyam
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t the age of 13, Alivia Townsend and her parents moved to Mississippi from Mobile, Ala. When she turned 14, she began her culinary journey at Frisco Deli while her mother, Denise Ashburn, managed the shop. Over the next 20 years, she gained experience in the industry. On June 1 of this year, she opened Jackson Culinary Concierge, a delivery-based food service. “This whole experience of opening my restaurant and following my community and getting back out to give back to them keeps me humble,” she says. While Jackson Culinary Concierge is a delivery-based food service, Townsend still makes every dish from scratch. Her family does all the deliveries, and customers even call her personal number to order, which she says is about building trust and community. “When you are serving in a
Jackson Culinary Concierge, which Alivia Townsend owns, gives back to the community with its delivery-based food service.
Guinness stew, fish and chips, and shepherd’s pie made with lamb. Cassell has also worked to expand the amount of local craft brews available at the pub. Fenian’s only had one local beer when Cassell first started, but he has since started bringing in new brews from Mississippi breweries such as Lucky Town Brewing Co., Yalobusha Brewing Co., Southern Prohibition Brewing and Lazy Magnolia Brewing Company. And now, Fenian’s patrons have more opportunities to enjoy these new brews, since Cassell reopened the pub for lunch after it had been closed for lunch since January of this year. “This is one of the last standing old Jackson pubs, and I want to take care of it while also breathing new life into it,” Cassell says. “I want to work together with the community on it too, because that’s what a pub should be,” he adds. Fenian’s Pub is open from Monday through Friday from 11 a.m. to 2 a.m., Saturday from 4 p.m. to 2 a.m., and is closed on Sundays. The new menu is available from 11 a.m. to 10 p.m. before the pub switches to its late-night menu at 10 p.m. For more information, call 601-9480055 or visit fenianspub.com.
has also cultivated Townsend’s desire for great guest service and inspired her to create weekly specials based on community choice or one of her own moments from dining in the Deep South. She says one of her inspirations is Brian Myrick, who is the chef and co-owner at Johnny T’s Bistro & Blues. “I’m all about supporting (local), so I do not eat at chains,” Townsend says. “I just really believe in community, and if I’m going to spend my money, I want to spend it where people are spending it with me.” Jackson Culinary Concierge is open Monday through Friday. Customers can call in orders from 8 a.m. to 1:30 p.m., and deliveries start at 10:30 a.m. To place an order or inquire about catering, call 601.506.9636. For more information, find the business on Facebook.
¤ Dining With Dignity Carlyn Hicks of the group JXN Foodies, Chef Nick Wallace of the Mississippi Museum of Art, Mangia Bene co-owner Jeff Good and other Jackson locals are teaming up to organize a special event at Stewpot Community Services this fall. Dining with Dignity, which will take place Nov. 20 at Stewpot Community Services, will provide a five-star dining experience for individuals that homelessness has affected. “The JXN Foodies wanted to be able to combine our love of food with fellowship and service in a special event to commemorate our group’s one-year anniversary and our relationship with Jackson restaurant owners,” Hicks says of the effort. Jackson Foodies plans to host anywhere between 150 to 200 people at Stewpot. Nick Wallace will prepare the food for the event, and Jeff Good will provide professional wait staff, though some of the Foodies will serve as well. To raise money for the event, JXN Foodies has launched a GoFundMe campaign titled Feed JXN, with the aim of raising $5,000 for the dinner. Businesses and individuals who would like to give an in-kind donation for Dining with Dignity can email feedjxn@gmail.com or visit gofundme. com/feedjxn. 23
Best of Jackson: Lawyers and Law Firms Sometimes things happen, and you need a good lawyer. Luckily, Jackson has quite a few to help out, whether its for real estate, divorce, personal injury or everything in between. Check out this year’s results for our Best of Jackson Lawyers and Law Firms pop-up ballot. See more at bestofjackson.com. FuLLoFFLava PhotograPhy
Best Defense Attorney: Eugene Carlos Tanner III Tanner & Associates, LLC, 263 E. Pearl St., 601.460.1745
Eugene Carlos Tanner III has been active in the Jackson community since June 2014 when he founded Tanner & Associates LLC. Tanner received his bachelor’s degree in finance and Spanish from Morehouse College in 2003 and his law degree from University of Texas in Austin. He also studied Spanish language and culture at Universidad de Granada in Granada, Spain, in 2002. At his firm, he handles criminal and civil cases in federal and state courts throughout the country. In his years as an attorney before founding his firm, Tanner worked as a federal prosecutor at the United States Attorney Office from 2008-2014 doing a variety of jobs ranging from health-care fraud coordinator to Internet
fraud coordinator, and federal judicial law clerk under Chief United States District Judge Henry T. Wingate. “He’s dedicated to his craft and the best defense attorney that I’ve seen in my 15 years in the legal field,” says Jeanine Credit, who is Tanner’s legal assistant. —Shelby Scott Harris
Finalists Mike Malouf Jr. (Malouf & Malouf, 501 E. Capitol St., 601.948.4320, malouflaw.com) / Richard Schwartz (Schwartz & Associates, 162 E. Amite St., 601.988.8888) / Wyatt Hazard (Daniel Coker Horton & Bell, 4400 Old Canton Road, Suite 400, 601.969.7607)
CourteSy SChwartz & aSSoCiateS
Best Local Lawyer, Best Local Law Firm: Richard Schwartz, Schwartz & Associates
For more than 20 years, Schwartz & Associates, which local lawyer Richard Schwartz owns, has served the Jackson area. As this year’s winner for Best Family Lawyer and Best Local Law Firm, Richard Schwartz Richard Schwartz and his firm have proven that they are one of the best in the area with their service, dedication to clients and the firm’s commitment to the local community. The firm has helped organizations such as Blair E. Batson Children’s Hospital. Schwartz, a Jackson native, received a Bachelor of Arts degree from Millsaps College and his law degree from the University of Mississippi School of Law in 1978. He is now a member of the Mississippi Association of Justice, the Mississippi Prosecutors Association and the Mississippi Bar Association. Schwartz also served for 10 years as the assistant city pros-
24
Eugene Carlos Tanner III
autumn 2016 // The City’s Business and Lifestyle Magazine
162 E. Amite St., 601.988.8888 ecutor for Jackson and two years as the city prosecutor for Ridgeland. He deals with cases that deal with subjects such as personal injury, worker’s compensation and Social Security. “Law is sort of like a minefield, and it’s (my job) to guide (clients) through it so they don’t step on any mines,” Schwartz says. —Brooke Dutton Best Local Lawyer finalists Eugene Carlos Tanner III (Tanner & Associates, LLC, 263 E. Pearl St., 601.460.1745) / Katrina S. Brown (Brown Bass & Jeter, PLLC, 1991 Lakeland Drive, Suite L, 601.487.8448) / Mike Malouf Jr. (Malouf & Malouf, 501 E. Capitol St., 601.948.4320) Best Local Law Firm finalists: Chhabra & Gibbs P.A. (120 N. Congress St., Suite 200, 601.948.8005) / Malouf & Malouf (501 E. Capitol St., 601.948.4320) Tanner & Associates, LLC (263 E. Pearl St., 601.460.1745) / The Wade Law Firm, PLLC (321 Highway 51, Suite C, Ridgeland, 601.790.0043)
boomjackson.com
Robby Followell
Best Family Attorney: Melissa Malouf Malouf & Malouf, 501 E. Capitol St., 601.948.4320, malouflaw.com
For the second year in a row, Melissa Malouf of Malouf & Malouf has won a category in our Best of Jackson Best Lawyers pop-up ballot. In her practice, she focuses Melissa Malouf on areas of domestic relations and criminal law. Malouf received her law degree from Mississippi College School of Law in 1998. Currently, she is a member of the Hinds County Bar and the Mississippi Bar, where she has served on several committees. She also speaks at seminars regarding divorce, child custody, and alienation of affection each year.
On cases such as ones that deal with divorce, Malouf says: “To me, divorce is worse than death. With divorce, you don’t have closure; therefore, I always try to resolve this matter as quickly and amicably for my clients as I can.” —Christopher Peace
Finalists Richard C. Roberts III (Roberts Bridges & Boydston PLLC, 618 Crescent Blvd., Ridgeland, 601.607.4144) / Tametrice Hodges (Hodges-Childress Law, LLC, 199 Charmant Place, Ridgeland, 601.376.9604, attorneyhodges.com) / Teresa E. Harvey (Chhabra & Gibbs, P.A., 120 N. Congress St., Suite 200, 601.948.8005, cglawms.com)
couRtesy Mike MalouF
Best Plaintiff’s Attorney: Mike Malouf Jr. Malouf & Malouf, 501 E. Capitol St., 601.948.4320, malouflaw.com
couRtesy FRank “buddy” youngblood JR.
Joining his sister, Melissa, this year, Mike Malouf Jr. has won in the lawyers and law firms pop-up ballot. Malouf & Malouf specializes in general practice, with its primary focus on personal injury, divorce and criminal law. Malouf’s main areas of practice are personal injury, wrongful death cases and bad faith insurance. He received his law degree from Mississippi College School of Law in 1996. “My family has always been in law, and I’ve always been fascinated by it,” he says about deciding to go into law. “It’s an opportunity to help a lot of people.”
Malouf is also active in other community organizations such as Jackson Metro Habitat for Humanity. —Christopher Peace Finalists: Eugene Carlos Tanner III (Tanner & Associates, LLC, 263 E. Pearl St., 601.460.1745) / Merrida Coxwell (Coxwell & Associates, PLLC, 500 N. State St., 601.948.1600) / Richard Schwartz (Schwartz & Associates, 162 E. Amite St., 601.988.8888)
Mike Malouf Jr.
Best Real Estate Attorney: Frank “Buddy” Youngblood Jr. Title & Escrow Services, Inc., 111 Office Park Drive, Suite A, Brandon, 601.825.5200
For Frank “Buddy” Youngblood Jr., owner of Brandon-based law firm Frank M. Youngblood Jr., Attorney at Law, and winner of this year’s award for Best Real Estate Attorney, meeting new people is the best part of the job. “I love meeting all the parties Frank “Buddy” Youngblood Jr. involved in buying and selling and helping them through the process, and I love the camaraderie of walking around and being out and about downtown,” Youngblood says. “We strive to reduce as much of the stress that comes with the buying and selling process as possible, both for people who come into our office and people we work with in the courthouses.” Youngblood, 59, handles all of the transaction work involved in matWork. Live. Play. Prosper.
ters such as closing the sale of a house, resolving a defect in a title, preparing paperwork for the transfer of property, and mortgage work. He has been in practice since 1983 and has been running his Brandon company since 1997. Cynthia Youngblood, Youngblood’s wife, is his office manager. The couple has two sons, Brad Youngblood, 27, and Frank “Mac” Youngblood III, 32, who works as a missionary in Honduras together with his wife, Ashley Youngblood, and their two children. —Dustin Cardon Finalists Andy Segrest (Randall | Segrest Attorneys and Counselors, 992 Northpark Drive, Suite A, Ridgeland; 1900 Lakeland Drive; 301 Webster Circle, Suite 301, Madison; 601.856.2615) / Jay Cooke (Jack W. Cooke Jr. Pa., 1437 Old Square Road, 601.981.1912) / Robert E. Moorehead (Robert E. Moorehead, Attorneys at Law, PLLC, 220 W. Jackson St., Ridgeland, 601.208.0569) / Sharon Plunkett (YoungWells Attorneys at Law, 141 Township Ave., Suite 300, Ridgeland, 601.948.6100) 25
n lack Canyo USDA and Bs Choice Beef Angu
Mis sis sippi Trademart | Jacks on, MS
Presented by the Junior League of Jackson
Your Tailgating HQ
Wednesday, November 2 PREVIEW GALA & AUCTION� A YULETIDE TREASURE Presented by the Junior League of Jackson
HAIL THE NEW YEAR | 7 P.M. WALK THE RED CARPET | 7 - 10 P.M. Presented by C Spire SILENT AUCTION | 7 - 10 P.M. LIVE AUCTION | 9 P.M. Presented by Rogers Dabbs Chevrolet PRESENT PICK | 7 - 10 P.M. Presented by Lee Michaels Fine Jewelry
Thursday, November 3 MISTLETOE MORNING� A MORNING OF MERRIMINT 8 - 11 A.M. Presented by Trustmark GIRLS NIGHT OUT� ALL DECKED OUT 6:30 - 8:30 P.M. Presented by Belk
All Season Long!
! ction in town le se r e e b st e B
Friday, November 4 MARKETPLACE BRUNCH� MARKETPLACE JAZZ BRUNCH 8 - 11 A.M. Presented by Regions FASHION SHOW LUNCHEON� JOYOUS ALL TOGETHER - A CELEBRATION OF STRENGTH Featuring Joan Lunden 11:30 A.M. - 1:30 P.M. Presented by Baptist Health Systems Fashions presented by Belk
SANTA SNAPS | 2:30 - 6:30 P.M. TWEEN & TEEN EVENT� THE SWEET LIFE 4 - 5:30 P.M. Presented by University of Mississippi Medical Center FRIDAY NIGHT EVENT� MISTLETOE ON TAP 7:30 - 11 P.M. Presented by Southern Beverage Co, Inc.
Saturday, November 5 CHILDREN’S EVENT� SANTA’S WORKSHOP OF WONDER 9:30 - 11:30 P.M. Presented by Ergon
ilable for Order Party Trays Ava (call ahead) Belhaven English Village 904 E. Fortification St. 601-355-9668 Maywood Mart 1220 E. Northside Dr. 601-366-8486 Westland Plaza 2526 Robinson Rd. 601-353-0089 Woodland Hills Shopping Center Fondren 601-366-5273 Yazoo City 734 East 15th St. 662-746-1144
Download our new app!
SANTA SNAPS | 11:30 A.M. - 3 P.M. MISTLETOE SPIRITS | 10 A.M. - 3 P.M. For more information or to order tickets, please visit MistletoeMarketplace.com or call 1.800.324.0027.
26
Autumn 2016 // The City’s Business and Lifestyle Magazine
boomjackson.com
Jackson Menu Guide F
A
L
L
2
0
1
6
Aladdin Mediterranean Grill p 30 Babalu Tacos & Tapas p 29 Chimneyville Smokehouse p 33 Eslava’s Grille p 31 Fenian’s Pub p 33 Fusion Thai & Japanese p 31 Green Room p 32 Hal & Mal’s p 30 The Iron Horse Grill p 28 Johnny T’s p 33 Little Tokyo p 29 Signa’s Grille p 32 Sugar’s Place p 32 Surin of Thailand p 28 Taste of India p 31
Menu Guide (pages 27 - 33) is a paid advertising section. For these and more visit www.jfpmenus.com
*#22; *174
4:30-7PM 7 DAYS A WEEK
1/2 Nigiri/Maki roll $2 Off House Wines by Glass, Beer and Signature Martinis
&#+.; .70%* /'07 $11- 174 2#46; 411/
for Rehearsal Dinners, Birthday Parties Corporate Events and more! 3000 Old Canton Road, Ste. 105, Jackson (601)981-3205 Like us on Facebook! www.surinofthailand.com M28
Autumn 2016 // The City’s Business and Lifestyle Magazine
jfpmenus.com
Appetizers Little Toyko Appetizer* $7.50 Peppercorn Tuna* $8.50 Spicy Pepper Tataki* $7.50 Tuna Tartar Tokyo Style* $10.50 Shrimp Tempura $6.75 Vegetable Tempura $5.50 Chicken Tempura $6.25 Mixed Shrimp & Vegetables $6.25 Shrimp Mino Age $6.00 Scallops Mino Age $6.50 Almond Coated Shrimp $6.50 Almond Coated Scallops $7.00 Almond Coated Chicken $6.50 Shiso Hasami Age $6.95 Shrimp Lagoon $7.00 Calamari in Onion Rings $6.50 Vegetable Lettuce Wrap $7.00 Chicken Lettuce Wrap $7.50 Shrimp & Mushroom Teriyaki $6.50 Eda Mame Boiled Soybeans $4.50 Shrimp Dumplings $6.75 Pork Dumplings $4.95 Spinach Dumpling $4.50 Salads Miso King Salmon Caesar Salad $9.50 Chirashi Salad* $12.95 Tataki Salad* $10.95 Tuna Boat* $6.95 Crab Salad $6.50 Seafood Salad $9.50 Sunomono $5.50 Squid Salad $4.95 Seaweed Salad $4.95 Rolls 6 pieces Asparagus Roll $4.00 Avocado Roll $3.25 Bagel Roll* $4.75 BBQ Yellowtail Roll $4.75 California Roll $3.95 California Roll w/ Roe $4.50 Crunchy Shrimp Roll* $4.95 Cucumber Roll $3.25 Dynamite Roll $4.95 Eel Roll $4.75 Philadelphia Roll* $4.75 Salmon Roll (Fresh*/Smoked) $4.50 Salmon Skin Roll* $3.95 Shrimp Tempura Roll $4.95 Snow Crab Roll $4.75 Spicy Tuna Roll* $4.95 Tuna Roll* $4.95 Yellowtail Roll* $4.75 Nigiri 2 Pieces Abalone* $3.75 Crab (Surimi) $3.50 Eel $4.00 Egg $3.00 Mackerel* $3.75 Octopus $3.75 Salmon Roe* $3.95 Salmon (Fresh*/Smoke) $3.75 Salmon Toro* $5.00 Scallop (Cooked) $4.20
Sea Urchin* Market Price Seared Albacore* $3.75 Shiitake Mushroom $3.75 Shrimp (Cooked) $3.50 Smelt Roe* $3.50 Squid $3.75 Sweet Shrimp (Raw)* $5.95 Toro* Market Price Tuna* $4.25 White Fish* $3.50 White Tuna* $3.75 Yellowtail* $4.25
Seafood Tempura $16.95 Chicken Negima Dinner $15.50 Beef Negima Dinner Market Price
Bento Lunches Choose any 2 for - $10.95 Served with rice and choice of soup or salad Teriyaki Chicken, Beef or Shrimp Gyoza Pork, Shrimp or Spinach Dumplings California Roll Sub Dynamite, Tuna, Crunchy Hand Rolls1 piece Shrimp, Asparagus Roll add - $1 Crunch Shrimp* $4.25 Mixed, Shrimp or Veggie Tempura Dynamite $4.75 Soft Shell Crab $5.20 Donburi Spicy Rock Shrimp* $4.75 served on a Bowl of rice. served with soup or salad Special Rolls Spicy Tekka Don $13.50 Amazing Roll $11.95 Spicy Salmon Don $11.50 Avery Circle* $8.00 Una-Ja Broiled Eel $16.00 BBQ Salmon Dynamite $8.20 Seafood Ten Don $13.95 BBQ Salmon*w/Tuna $8.20 Katsu Don $8.95 BBQ Salmon mz Cheese* $9.20 Ten Don $8.95 Caterpillar Roll $9.95 Crispy White Tuna Roll $8.00 Noodles Deluxe Oyster Roll* $9.20 Sansai Udon $8.50 Deluxe Spicy Tuna Roll* $7.75 Tempura Udon $8.50 Jackson Roll* $8.25 Curry Udon $9.50 M & M Roll $7.20 Kakiage Udon $8.50 Mango Roll $4.75 Ramen $8.50 Mississippi Roll $8.20 Tempura Soba $8.50 Mod Roll $7.75 Sansai Soba $8.50 Paradise Roll $7.00 Zaru Soba $8.50 Rainbow Roll* $9.20 Cha Soba $10.50 Rock & Roll $7.20 Seafood Yakisoba $16.50 Sakura Roll* $6.00 Beef Yakisoba $14.95 Salmon Kodiak $6.25 Chicken Yakisoba $13.95 Samurai Roll $7.95 Vegetable Yakisoba $11.95 Sashimi Roll* $8.75 Shrimp Kodiak $6.50 Teppan-yaki Lunch Snow Crab Roll* $9.25 New York Steak $9.95 Soft Shell Crab Roll $7.95 Filet Mignon $13.95 $8.95 Soybean Roll without rice* $8.75 Chicken $8.95 Special Vegetable Roll $5.50 Clamari $9.95 Spicy Lobster Roll $9.25 Tiger Shrimp Spicy Rock Shrimp Roll* $5.50 Premium Atlantic Scallops $10.95 $7.95 Spicy White Tuna Roll* $5.75 Vegetable $11.95 Three Bean Roll $7.20 Salmon Volcano Roll $11.20 Teppan Yaki Dinner Dinner served with soup, Entrees Teriyaki Filet Mignon $21.95 salad steamed or fried rice, Gorgonzola Filet Mignon $21.95 vegetables $14.95 Alaskan Salmon $18.95 Chicken $19.95 Mountain Delight $15.95 New York Steak $23.95 Beef Sukiyaki $15.95 Filet Mignon $10.95 Seafood Sukiyaki $16.95 Vegetable Dinner $14.95 Traditional Chicken Teriyaki $13.50 Calamari Salmon Teriyaki $16.95 Shrimp (Tiger Shrimp) $18.95 $19.95 Shrimp and Mushroom Teriyaki $15.50 Salmon $18.95 Beef Teriyaki Ribeye $17.50 Tuna $19.95 Fried Shrimp Dinner $15.50 Scallops $29.95 Shrimp Tempura $14.95 Fillet and Lobster $31.95 Chicken Breast-Tempura $14.95 Seafood Lovers Vegetable Tempura $11.95
YO U R S . M I N E .
ours.
FO OD WORTH SHARING.
SUN: 11:00 am - 2:00 pm | MON - THURS: 11:00 - 2:00 pm | 5:00 - 9:30 pm FRI: 11:00 - 2:00 pm | 5:00 - 10:30 | SAT: 5:00 pm - 10:30 pm
876 Avery Blvd., Ridgeland, MS 39157 601-991-3800 Jackson Menu Guide.
6 2 2 D U L I N G AV E . | 6 0 1 - 3 6 6 - 5 7 5 7 |
E AT B A B A L U . C O M
M29
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An eight-ounce burger grilled to your order and served on a bun with lettuce, tomato, pickle, and onion
Better Burger $8 Cheese Burger a Pair o' Dice $8.50 Border Burger $9 Bacon-Cheese Burger $9 Diddy Wah Diddy $20 Free Press Veggie Burger $8 $2 Extras: Potato salad, French fries, Baked potato
Decatur Street Muffeletta Size: Quarter $7.75 Half $11.50 Whole $20 Michael Rubenstein Sandwich $9.25 Glennie’s Hot Roast Beef $9.25 Vashti’s Hot Turkey $9.25 Chicken Mozzarella $9.25 Chicken-Fried Steak Sandwich $9.25 Southern Fried Chicken Sandwich $9 Grilled Portabella Mushroom $8.75 Downtown Club $10 Aunt Voncil's Spicy Pimento Cheese & Bacon $5 Grilled Cheese & Soup of the Day $8.50 Served with lettuce, tomato, mayonnaise, and pickle on authentic New Orleans French bread.
Shrimp $11 Mississippi CatďŹ sh $11 Oyster $12 Hot Roast Beef 10 Half n’ Half Shrimp/Oyster $10 Andouille Sausage $9.25
The following entrees are served with soup or salad and your choice of: baked potato, french fries, potato salad or rice. Gumbo add $1
Hamburger Steak $15 Chicken Zita $15 Shrimp Platter $22 Oyster Platter $20 CatďŹ sh $20 Seafood Platter $23
For all side items (jalapeùos, cheese, green onion, onions, guacamole, etc) add 50¢ each. For andouille sausage, add $2
Soup & Salad 5HG /HQWLO 6RXS *UHHN 6DODG *UHHQ 6DODG )DWRXFKH 7DERXOL 7]HNL 6DODG $UDELF 6DODG &KLFNHQ 6KDZDUPD 6DODG %HHI 6KDZDUPD 6DODG *ULOOHG &KLFNHQ 6DODG 6KULPS 6DODG
2.95 5.49 3.75 4.49 4.49 4.49 4.49 7.59 7.99 7.59 8.59
Add meat on your salad for $3.50 Add feta on your salad for $0.50
Appetizers
$ODGGLQ¡V 6SHFLDO +XPPXV 'LS %DED *DQXM 'LS 0XVDEDKD )RXO 4XGVLD (mixed hummus & foul) /HEQD )ULHG .LEE\ 0HDW RU 9HJJLH 'ROPDV 3LFNOHV DQG 2OLYHV )HWD &KHHVH DQG 2OLYHV 6SLQDFK 3LH )ULHG &KHHVH )DODIHO %DVPDWL 5LFH Z 6DIIURQ )UHQFK )ULHV
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Sandwiches )DODIHO *\URV /XOD .DEDE chicken or lamb &KLFNHQ .DEDE %HHI .DEDE /DPE .DEDE &KLFNHQ 6KDZDUPD %HHI 6KDZDUPD +DPEXUJHU &KHHVHEXUJHU 3KLOO\ 6WHDN
Desserts
)UHVK %DNODYD %XUPD 14.69 %DNODYD )LQJHUV 3.95 %LUG 1HVW 4.50 7LUDPLVX 4.50 4.50 4.50 4.50 4.50 4.50 2.50 3.50 4.00 5.95 3.50 2.50 2.50
3.99 4.99 5.49 5.49 6.49 5.49 5.99 6.49 4.79 4.99 5.49
1.95 1.95 1.95 1.65 3.69
Entrees
served with salad, hummus, rice and white or whole wheat pita bread
&RPELQDWLRQ 3ODWH 12.99 6KDZDUPD 11.69 &KLFNHQ /XOD 10.69 &KLFNHQ 7HFND 11.69 &KLFNHQ .DEDE 11.69 /XOD .DEDE 12.69 %HHI .DERE 12.99 &RPELQDWLRQ .DEDE 16.99 %HHI 6KDZDUPD 3ODWH 12.99 /DPE .DEDE 3ODWH 12.69 *\UR 3ODWH 11.69 /DPE &KRSV 16.99 /DPE 6KDQN 15.99 %LJ &RPER 17.69 )ULHG .LEE\ 10.99 +XPPXV ZLWK /DPE 10.69 6KULPS 3ODWH 12.99 7LODSLD 3ODWH 11.69 %DUUDPXQGL 15.99 0HDW *UDSH /HDYHV 3ODWH 9.69
6WRS E\ RXU JURFHU\ VWRUH WR WU\ RXU 1RQ $OFRKROLF %HHUV DQG -XLFHV
$INE IN OR 4AKE /UT #ATERING $ELIVERY 6XQ 7KXUV DP SP )UL DQG 6DW DP SP DODGGLQLQMDFNVRQ FRP
,AKELAND $R &ONDREN
$ODGGLQ *URFHU\ )RQGUHQ /DNHODQG 'U 7HO )D[ M30
Autumn 2016 // The City’s Business and Lifestyle Magazine
jfpmenus.com
TASTE of INDIA APPETIZERS
CHICKEN 65 . . . . . . . . . . . . . . . $8.99 VEGETABLE SAMOSA. . . . . . . $4.49 CHICKEN SAMOSA . . . . . . . . . $4.99 ALOO TIKKI . . . . . . . . . . . . . . . $4.99 CHICKEN PAKORA . . . . . . . . . $5.99 FISH PAKORA . . . . . . . . . . . . . . $5.99 AMRITSARI FISH FRY . . . . . . . $8.99 PAPADAM . . . . . . . . . . . . . . . . . $3.99 VEGETABLE PAKORA . . . . . . . $4.99 PANEER PAKORA . . . . . . . . . . $5.99 ONION PAKORA . . . . . . . . . . . $4.99 SHRIMP PAKORA . . . . . . . . . . $8.99 ASSORTED FRITTERS . . . . . . . $8.99 GOBI MANCHURIAN . . . . . . . $7.99 CHICKEN MANCHURIAN . . . . . . $8.99 CHILLI PANEER . . . . . . . . . . . . $7.99 CHILLI CHICKEN . . . . . . . . . . . $8.99
CHICKEN DELIGHT
CHICKEN TIKKA MASALA . .$13.99 CHICKEN CURRY. . . . . . . . . .$12.99 MANGO CHICKEN . . . . . . . .$12.99 BUTTER CHICKEN . . . . . . . .$13.99 CHICKEN SAAG . . . . . . . . . . .$13.99 CHICKEN COCONUT KORMA.$13.99 CHICKEN KORMA . . . . . . . . .$13.99 CHICKEN VINDALOO. . . . . .$12.99 ACHARI CHICKEN . . . . . . . . .$12.99 KADHAI CHICKEN . . . . . . . .$12.99
VEGETARIAN DELIGHT
VEGETABLE MASALA . . . . . .$11.99 VEGETABLE CURRY . . . . . . .$10.99 MANGO VEGETABLE . . . . . .$10.99 VEGETABLE COCONUT KORMA . $11.99 VEGETABLE KORMA. . . . . . .$11.99 ALOO GOBI . . . . . . . . . . . . . .$11.99 CHANNA MASALA . . . . . . . . . $9.99 BHINDI MASALA . . . . . . . . . .$12.99 BAYGAN BHARTHA . . . . . . .$12.99 PANEER TIKKA MASALA . . .$11.99 PANEER MAKHANI . . . . . . . .$11.99 ACHARI PANEER . . . . . . . . . .$10.99 SHAHI PANEER . . . . . . . . . . .$11.99 SAAG PANEER . . . . . . . . . . . .$11.99 MATTAR PANEER . . . . . . . . .$10.99 MATTAR MUSHROOM. . . . .$11.99 MUSHROOM DO PIAZA . . .$11.99 MALAI KOFTA . . . . . . . . . . . .$11.99 DAL TADKA. . . . . . . . . . . . . . . . $9.99 DAL MAKHANI . . . . . . . . . . . . $9.99
SEAFOOD DELIGHT
Monday - Wednesday
DATE NIGHT SPECIAL APPETIZERS Avocado or Spinach Dip 2 DATE NIGHT ENTREES Grilled Tilapia Grilled Shrimp Pork Tenderloin with Crawfish Sauce 4 oz Filet mignon Flounder Shrimp Scampi DESERT Tres Leches ALL FOR
SHRIMP TIKKA MASALA . . .$16.99 SHRIMP CURRY . . . . . . . . . . .$15.99 SHRIMP COCONUT KORMA .$16.99 SHRIMP KORMA . . . . . . . . . .$16.99 FISH MASALA. . . . . . . . . . . . .$16.99 FISH CURRY . . . . . . . . . . . . . .$15.99 FISH VINDALOO . . . . . . . . . .$15.99 FISH MADRAS . . . . . . . . . . . .$15.99
$30
957 HIGHWAY 80 E, CLINTON MS 601-272-3000 TUESDAY – SUNDAY LUNCH 11:00 AM TO 2:30 PM DINNER 4:30 TO 9:00 PM
2481 Lakeland Drive 601.932.4070
Jackson Menu Guide.
2 LOCATIONS Madison
" )XZ t .BEJTPO .4 behind McDonald’s on hwy 51
601.790.7999
Flowood
5SFFUPQ #MWE 'MPXPPE .4 behind the Applebee’s on Lakeland
601.664.7588 M31
Add cheese .50 Add egg .75
Texas Toast Breakfast Sandwich 4.19 Full Breakfast 4.99 Add .50 each for cheese grits or cheese eggs
Chicken & Waffle 8.99
A la carte
Biscuit or Toast s 2 Eggs 1.75 Side Grits 1.15 Extra Breakfast Meat 1.50 Juices s Bottled Water 1.25 20 oz Soda 2.19
Daily Lunch Specials $9.00 Includes entree , 2 sides, bread
Monday Red Beans & Rice Tuesday Smothered Pork Chop Wednesday Baked Chicken Thursday Chopped Steak & gravy Friday Chef’s Choice Fresh Vegetable Sides
Collard Greens, Green Beans, Black-eyed Peas, Yams, French Fries, Fried Okra, Green Salad, Macaroni & Cheese, Coleslaw Additional sides 1.99 VEGGIE PLATE W CORNBREAD s VEGGIE PLATE W cornbread 6.00
Catfish, Chicken Tenders, Wings CATFISH 1 side s 2 sides 9.89 CHICKEN TENDERS 1 side 6.49 2 sides 7.99 FRIED WINGS 1 side 6.49 2 Sides 8:49
Burgers & Po-Boys with Fries 1/3 lb. Hamburger 7.99 2/3 lb. Double Hamburger 9.99
"URGER ADD ONS #HEESE s "ACON 'RILLED ONIONS
Catfish Po-boy 7.49 Shrimp Po-boy 8.99 Chicken Po-boy 7.49 Philly Cheese Steak 7.99 Downtown Club 7.99 Smoked Ham 4.99 Roasted Turkey 4.99
Salads
Garden s Chef 8.89 Grilled or Fried Chicken 7.69 Grilled Catfish s Popcorn Shrimp 9.89
Sugar’s Place Downtown 168 W. Griffith St. Jackson, MS Phone: 601-352-2364 www.sugarsdowntown.com sugarsdowntown@bellsouth.net M32
Autumn 2016 // The City’s Business and Lifestyle Magazine
EG H T
Breakfast
Grilled Cheese s B.L.T. 3.99 Breakfast Biscuit 1.99
EN E R
OM RO
Open Monday - Thursday 7am - 6pm Friday 7am-9pm Saturday 7am - 12noon (Breakfast Only)
- Pool Is Cool-
APPETIZERS
Battered Fries - $3 Fried Pickles - $5 Cheese Stix - $5 Nachos w/ Cheese - $8 Nachos Supreme - $8 3-Way Sampler - $10 (tenders, wings, & fried pickles w/ fries)
SANDWICHES
108 Burger - $6 Pork Chop Sandwich - $7 Philly Cheesesteak - $8 2 Grilled Munch Dogs - $7 Grilled Cheese Sandwich - $3 Grilled Ham & Cheese - $4
MUNCH BASKET
(Includes Bread & Fries) 2 pc CatďŹ sh Basket (grilled or fried) - $10 4 pc Tender Basket - $10 7 pc Tender Basket - $14 Chick-On-A-Stick Basket - $10
WINGS (Your Way)
(Sauces: Yum Yum, Honey BBQ, Hot, Lemon Pepper, Naked, Regular Fried) 6 pc Wing - $8 12 pc Wing - $14
444 Bounds St. Jackson MS
601-718-7665 jfpmenus.com
"QQFUJ[FST
PLATE ORDERS
All Lunches Include Beverages Lunch Special - $9.95 Combo Plate - $12.95 Sampler Plate - $14.95 Regular Pork Sandwich Plate Reg $9.95 Lg. - $10.95 Regular Beef Sandwich Plate Reg. $10.95 Lg. - $11.95 St. Louis Style Rib Plate - $12.95 St. Louis Style Ribs for Two - $26.00 Daily Special Vegetable Plates THREE $7.00 FOUR $8.00
SALADS $8
$IFG 4BMBE t (SJMMFE $IJDLFO 4BMBE Pulled Pork or Chicken Salad Veggie Salad
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Desserts $3.00
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Autumn 2016 // The City’s Business and Lifestyle Magazine
boomjackson.com
Envelopes
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Calendars Invitations Information Booklet
500 Steed Road • Ridgeland, MS 39158 601.853.7300 • 1.800.844.7301 www.hederman.com
Amber Helsel
Behind the Cathead // by Amber Helsel
Amber Helsel
Cathead Distillery makes spirits such as vodka, chicory liqueur and gin.
E
ven on the days when Cathead Distillery (422 S. Farish St.) isn’t doing tours, there’s still a lot going on, whether the business is distilling spirits and bottling them or traveling around the state, finding local live music to inspire the next batch of spirits. Believe it or not, Cathead is the oldest legal distillery in Mississippi. Austin Evans and Richard Patrick founded the company
36
in 2010—44 years after the state’s antiliquor laws were repealed. In Cathead’s early days, the company distilled its spirits in a space near the Alcohol and Beverage Control’s warehouse. Last year, the business moved into a building in downtown Jackson right near the Mississippi Museum of Art. Since then, the business has expanded and now even makes moonshine, along
Autumn 2016 // The City’s Business and Lifestyle Magazine
with the company’s signature vodkas, gin and chicory liquor. Master distiller Phillip Ladner and other staff members work day in and day out to create Cathead’s many spirits. If you’re like some people (me), you may be curious about exactly how they’re made. Recently, BOOM Jackson went to Cathead and took a tour of the process. Here’s what we found.
boomjackson.com
D i s t i l l a t i o n
ImAnI KHAyyAm
ImAnI KHAyyAm
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After the fermentation is complete, the mash, which now contains ethyl alcohol, goes through the distillation process. They pump it into a 550-gallon copper pot still, cycle it up and down, and heat it with steam until the vapors release and then condense. This process also helps remove any impurities. The vapors move up to the copper chambers, where they become concentrated. Materials that are extracted (this by-product is called heads, or foreshots) flow into the lower chamber, and Cathead collects separately. At this point, the mixture is around 95-percent alcohol, which means it’s 190 proof. To make it drinkable and meet federal regulations, water is added to decrease the percentage to 40, which translates to 80 proof. The distillery’s flavored vodkas are blended down to 35-percent alcohol, or 70 proof.
Amber Helsel
Amber Helsel
1
The process starts with fresh water. Cathead sends city water through a three-stage filtration process. The distillery filters it through an activated carbon filter, which removes the chlorine and chloramines that the water-treatment plant added. This filter keeps the mineral content in the water. Cathead uses some of the carbon-filtered water in the fermentation process. The water then goes through reverse osmosis, which filters all of the impurities out, and as it’s being cycled through a 2,000-gallon holding tank, the water is also being filtered under an ultraviolet light, which destroys microbes. Cathead uses this lab-quality reverse-osmosis water for blending and proofing (lowering the alcohol content of the spirit). The final filtration sends the water through a de-ioniozer, which produces lab-quality water for use throughout the distillery.
P r o c e s s
2
The carbon-filtered water goes into a 550-gallon mash tun, a tank that mixes water and grains to produce a distillers’ beer, or mash, and after it’s raised to 165 degrees Fahrenheit, Ladner and other employees at Cathead mix in 1,000 pounds of yellow corn flour. They bring the mixture to 185 degrees, which helps breaks down starches, and then let it mix for a few hours. When the temperature drops to 152 degrees, they add about 100 pounds of malted barley, though the amount depends on the spirit. The mash mixes again for a few hours, and once the temperature drops to 86 degrees, they add the yeast. It goes into fermentation tank, where it sits for three to five days.
Amber Helsel; ImAnI KHAyyAm
R
Hoodoo Chicory Liqueur
Mississippi Moonshine
Work. Live. Play. Prosper.
4
After that, the spirits go to the bottling line. Interesting fact: Cathead ages the Bristow Reserve gin for two months after it’s bottled, so the spirit ages for a total of 14 months.
ight now, Cathead produces moonshine, chicory liqueur, vodka and gin. So what’s the difference between these spirits? • Most have a vodka base. • The gin is aged in barrels or stainlesssteel stills, depending on which type. The Bristow Reserve ages for one year in an American oak barrel. It goes to a stainless-steel still to age for two months and is then bottled and aged again. The Hoodoo Chicory Liqueur ages for 110 days in used bourbon barrels. The moonshine ages for a short time
period in used or uncharred oak barrels. The pecan vodka ages for two months in a stainless-steel still. • The vodka is charcoal-filtered six times. • For the gin, Ladner and staff drop a cheesecloth bag filled with macerated botanicals such as juniper, cardamom and cassia bark, and leave it in a still for two weeks. It’s then redistilled, coming out at 74-percent alcohol, or 148 proof. They blend the gin down to lower the proof to 94, and pump the spirit in a stainless-steel still for three weeks before bottling, though Bristow Reserve ages for longer. 37
Growing Rich Grain // by micah Smith
D
chef
I
1. Coffee cup
4. Ray-Ban sunglasses
7. Carmex lip balm
2. Wrigley’s Spearmint gum
5. Headset
8. Pocket knives
6. iPhone
9. Sharpies
3. Toy baseball
10. Bath & Body Works Pink Lemonade Fizz body spray 11. Bible
t’s always nice to see women who are kicking butt in male-dominated industries. Rashanna Newsome, who is the sous chef at The Manship Wood Fired Kitchen, is one of the women bucking traditions in the restaurant scene here in the capital city. She recently let BOOM Jackson take a look in her bag. Here’s what we found.
Can we peek inside your work bag? Write editor@boomjackson.com. 38
autumn 2016 // The City’s Business and Lifestyle Magazine
boomjackson.com
ImanI Khayyam
Peekaboo
ton pouch filled with natural ingredients such as vanilla bean, cinnamon sticks and orange peel, in a barrel of white rum for a few weeks. Rich says he’ll also make off-the-wall beverages to taste exclusively on tours, which take place Saturdays from 10 a.m. to 5 p.m. and cost $7 per person or $10 with a Rich Grain shot glass. Large groups can also schedule times for a weekday tour. While Rich says bourbon will eventually become the flagship beverage of Rich Grain and make up the bulk of production, consumers won’t get their hands on a bottle until late 2017. For many industry newcomers, he says, the common practice for getting bourbon out quickly is to buy it from another company and just place it in the new distillery’s bottle. “I could do that, and a lot of consumers would never know,” Rich says. “I could start releasing bourbon next week if I was interested in doing that. But I’m not selling anything that I didn’t personally make, starting from raw grain, mashed, fermented, distilled, barreled and bottled here.” If a local liquor store or bar doesn’t carry Rich Grain products, ask for them to place a special order from Mississippi Alcohol and Beverage Control. For more information, find Rich Grain Distilling Co. on Facebook. ImanI Khayyam
avid Rich loves bourbon. It’s a pas- Spirits, Briarwood Wine and Spirits, and Mcsion that the Madison, Miss., native Dade’s Wine & Spirits, already carry Rich’s first developed further while he worked as product, an unaged corn whiskey. He’ll soon a mechanical engineer for a defense be launching a line of white rum, and later this contractor in Huntsville, Ala. He had tasted a year, customers will also be able to purchase his spiced rum, which he makes by soaking a cotwide variety of brands and soon wanted to try his own hand at distilling. “I decided, as a hobby, ‘Hey, I’m going to build a small still and David Rich opened Rich Grain Distilling Co., in start distilling at home for fun,’” Canton in March 2016. he says. “That’s been seven years ago that I first started doing that. Now, that’s not necessarily legal. I wasn’t selling anything to anybody, though, but just like how homebrewer guys make beer at home or somebody can be a winemaker at home, I started making distilled spirits in my home, in my kitchen and my laundry room.” As Rich continued reading up on distilling methods and applying his engineering knowledge to perfecting his still, his interest grew, and about two years ago, he moved back to Mississippi to launch his own distillery. It took a year and nine months for him to purchase property in the Historic Canton Square District, submit renovation plans and then see them through, but in March 2016, Rich Grain Distilling Co. (339 W. Peace St., Canton, 601.750.8221) opened for business. Many liquor stores in the Jackson metro, including Kats Wine &
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Kegging a Crazy Idea: The STory of
Cascade on Tap // by amber helsel
I
40
autumn 2016 // The City’s Business and Lifestyle Magazine
brew coffee, and told the brewers of South Bend, Ind., brewery, Evil Czech Brewery, about the idea. Because they had the equipment, they said, “Let’s try it.” Malone brewed nitro coffee and then took it to them. “It was delicious, and they loved it, and they sold out of a keg in one afternoon,” he said. “One of their brewers was like, ‘Dude, you should totally do this.’ And I was like, ‘I don’t know what this is.’” The brewer sent him a list of supplies, and the business took off. “It worked so well that I decided to do it in (four) other places within the first year of coming up with this crazy idea,” Trey said. imani khayyam
n a space connected to Lucky Town Brewing but North Judson didn’t have a big coffeedrinking culture. To open the coffee shop, Company sit the tools of the trade for something that looks like a small brewery—only he had to find funding in another area. He it’s for Jackson’s own cold-brew nitrogen- says many coffee-shop owners mitigate the infused coffee company, Cascade on Tap. The cost of retail is by selling coffee wholesale. He was interested, but a friend in the town space has kegs and barrels, a couple of coffee brewers, barrels, and in a small space near decided to start a coffee-roasting company, which meant his idea was off the table. the front door, a place where Benny Malone “We didn’t want to compete with them in and Tommy Kirkpatrick carve handles for the such a small town,” Trey said. “So, necessity nitro-coffee taps. The larger brewer is named Fat Man, and the small one is called Little Boy. Both are named for the bombs dropped on Japan during World War II. Trey Malone, Benny’s brother, started Common Coffee in North Judson, Ind., a suburb of Chicago. Trey, Benny and Kirkpatrick grew up in Macon, Miss., just outside of Starkville. Trey attended Mississippi College, receiving a bachelor’s degree in graphic design in 2012. Benny also went to MC, graduating in 2015 with a bachelor’s degree in foreign language and international trade. Kirkpatrick received a bachelor’s degree in computer engineering in 2013 from Mississippi State University. Trey moved to Indiana in October 2013. His original Cascade on Tap distributes its goal was to create a communicold-brew nitrogen-infused ty-minded coffee shop as way coffee at places in the Jackson to give kids in North Judson area such as Deep South Pops. a community that was bigger than themselves. The fact that he was in a Chicago suburb gave him many is the mother of invention. We were sitting possibilities through the connections he here, needing wholesale funding, basically a way to pull in profits to support this coffeemade in the city’s coffee industry. “When I moved there, I saw how boring shop model that we had that wasn’t going to the town was, and so I found it really impor- make a lot of money. And since wholesale tant to give to that community,” Trey told roasting was off the table, we had to think of another way to sell wholesale coffee outside BOOM Jackson in a phone interview. of this small town.” He jokes that to be successful in the inHe came across nitrogen-infused colddustry, business owners have to sell coffee,
Jackson Bound In October 2015, Trey moved to Jackson to begin the city’s branch of the company, Cascade on Tap. “It felt like one of those typical start-ups,” Kirkpatrick told BOOM Jackson. “The first brew we ever did was in Trey’s mother- and father-in-law’s garage over in Flowood. The first time we did it, it was the crappiest little set up we had, but that was the first brew we did here.” Jake Franklin, who owns Deep South Pops, was one of their first clients in Jackson, and his shop was one of the first places where they began making the nitro cold brew. With his help, the Malone brothers and Kirkpatrick launched Cascade on Tap at a “Breaking Bad”-themed Halloween party at Deep South in October 2015. After that, they moved into an extra room at Lucky Town. “It’s been really cool interacting with boomjackson.com
ImanI Khayyam
Tommy Kirkpatrick (left) and Benny Malone (right) run Cascade on Tap. They keg their coffee after they brew it.
all the other local businesses in the Jackson area because all the local businesses want to help each other out. There’s not a sense of necessarily competition; everyone wants everyone to succeed, even if you are kind of in similar areas,” Kirkpatrick said. Lucky Town and Cascade are almost doing the same thing, except with different products, he added.
The Method That Works The nitro cold-brew coffee works much in the same way that regular cold-brew coffee does, except that they keg after they brew it. The brewing system for the coffee was something of Trey’s design. He says he didn’t like the Toddy system that many coffee shops use, which employs full-immersion extraction, where the coffee is fully immersed in water, sits for about 24 hours and is then filtered. When Trey first started doing nitro coffee, he used full-immersion extraction because that’s the only way he knew. After discovering that he didn’t even like coffee from a French press, which he said is basically a full-immersion method for hot coffee, Work. Live. Play. Prosper.
he began to search for another method to brew the nitro coffee. “A part of my honesty as a businessman is I’m never going to make someone else drink something that I don’t enjoy,” he says. “Even if they have different taste buds than mine, I want to be able to back up my product.” He came across an invention in Japan called the Kyoto Tower, which was a slowdrip coffee brewer. For that method, the brewer puts coffee into a grounds chamber over the top of a filter. The person puts cold or room-temperature water in the water chamber above the filter, and then pulls a valve to release the water over the grounds, which go drop by drop into the lower chamber. He tasted coffee from a Kyoto Tower and realized the problem wasn’t cold brew itself (he had originally begun to suspect it was), but the extraction method. The biggest that the towers can go is about a quart, so he said he was going to need something bigger for nitro coffee. He saw a hopper for a coffee grinder that he had used and realized that it was shaped similarly to the middle portion
of the Kyoto Tower. He built a wooden structure to hold the hopper over a bucket, and then built a bigger bucket over that and set a slow drip on a water spigot. The next day, he said he had 5 gallons of the best cold-brew coffee he had ever tasted. The metal ones currently used at Cascade are different models than the original and are more efficient, quicker and brew better coffee. “It’s very important to see (nitro coffee) as its own industry, and not just falling in line with what is status quo in the rest of the industry,” he says. “… The way that I came up with (the brewing system) is that I saw what I wanted to create, and then I threw out the manual for what everyone else was telling me to way to there, and I wrote it myself.” Cascade also brews kombucha, which is fermented tea, and kegs it. Currently, the business has nitro coffee at local locations, including Cups Espresso Café in Fondren, Deep South, Saltine Oyster Bar and Fusion Coffee House in Ridgeland. For more information, visit cascade beverage.com. 41
Mississippi
Brewery and Distillery Tour // by Amber Helsel
Beer
Lazy Magnolia Brewing Company (7030 Roscoe Turner Road, Kiln, lazymagnolia.com) Beers to try: Southern Pecan nut brown ale, Southern Hops’pitality IPA
OXFORD TUPELO
Crooked Letter Brewing Co. (1805 Government St., Ocean Springs, crookedletterbrew.com) Beer to try: Mariposa Pale Ale
WATER VALLEY
T
Southern Prohibition Brewing (301 Mobile Street, Hattiesburg, soprobrewing.com) Beer to try: Crowd Control Imperial IPA, Suzy B blonde ale Yalobusha Brewing Co. (102 Main St., Water Valley, info55592. wix.com/brewery) Beer to try: Yalobusha River Ale Mississippi Brewing (13247 D. Seaway Road, Gulfport, mississippibrewing.com) Beer to try: Courage Pale Ale (beers only sold in Gulfport) Oxford Brewing Company (1613 Jackson Ave. W., Oxford, oxfordmsbrewing.com) Beers to try: Mississippi Pale Ale No. 8
Slowboat Brewing Company (318 W. 5th St., Laurel, slowboatbrewco.com) Beer to try: Into the Mystic Belgian witbier
CANTON
hese days, it seems breweries and distilleries are popping up everywhere across the state of Mississippi. Take a trip soon and check some of these out.
JACKSON
NATCHEZ
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Autumn 2016 // The City’s Business and Lifestyle Magazine
Spirits and Wine
Charboneau Distillery (617 Jefferson St., Natchez, charboneaudistillery.com) Spirit to try: Charboneau White Rum, Charboneau Gold Rum The Winery at Williams Landing (500 Howard St., Greenwood, deltawinery.com) Wine to try: Delta Blue Mississippi blueberry table wine, Three Forks Red table wine
HATTIESBURG
Chandeleur Brewing Company (2711 14th St., Gulfport, 228.701.9985, chandeleurbrew.com) Beers to try: Curlew’s Toasted Coconut Porter Natchez Brewing Co. (413 Franklin St., Natchez, natchezbrew.com) Beers to try: Revival Pecan Coffee Porter (seasonal)
Lucky Town Brewing Company (1710 N. Mill St., luckytownbrewing.com) Beers to try: Flare Incident oatmeal stout
Old South Winery (65 S. Concord Ave., Natchez, oldsouthwinery.com) Wine to try: Southern Belle white wine Cathead Distillery (422 S. Farish St., catheaddistillery.com) Spirits to try: Cathead Honeysuckle Vodka, Bristow Reserve gin
GULFPORT
Rich Grain Distilling (339 W. Peace St., Canton) Spirit to try: corn whiskey
boomjackson.com
Mike arquines
CouRtEsy PHilliP EstEban
EstEs PR
M
ississippi’s craft-beer culture is small but growing. The state has around 20 breweries, with more coming. In June, Jesse Houston at Saltine Oyster Bar put together a beer dinner, which was the first one Jackson had ever had. He partnered with Phillip Esteban of Cork and Craft and Mike Arquines of Mostra Coffee and the LAB Dining Sessions in San Diego for the dinner. Esteban and Arquines created a menu based on Mississippi craft beer and menu ingredients with a San Diego twist. This was the men’s first time in Jackson, so BOOM Jackson sat down before the dinner to talk to them about Jackson’s food and beer culture. Here’s what we learned. For more information on Saltine Oyster Bar (622 Duling Ave., Suite 201), visit saltine restaurant.com.
Phillip esteban
On the fOOd scene in JacksOn: Esteban: I find it very similar. I think the great thing that Jackson has is an identity in terms of what food is, and how they like food. … A lot of people (in San Diego) are not from San Diego. It’s a tourist town. People go in, people go out. When you ask people, “Where do you take someone in San Diego?”, it’s taco shops. Tacos and burritos. I mean, that is a cuisine, but it’s not really San Diego’s. It’s Mexico’s; it’s Tijuana’s, which is right on the border as well. But the great thing about Jackson is it has its own identity; it has so much, like, history and culture—the styles of food and what people grow up (with).
On the city’s beer scene: Arquines: I think we’re just excited about the whole scene here, whether it’s beer or food, with what Jesse and the other chefs are doing here in town. (With beer) there’s restrictions on certain distribution and “can’t do this, can’t do that,” but I think it will eventually work itself out, (and) everyone will be able to experience craft beer … how we can experience it in San Diego, on a smaller level, but at the same time, it’s a start. It’s starting to build up … with Lucky Town, Southern Prohibition. I think they’re great, pretty good starting points for developing a great craft-beer scene.
Wine and a Sense of Community
// by R.H.Coupe
ers in the Jackson area like. For the campaign, customers can use the hashtag #tastingteam. “It’s fun. We taste, and the consumer tastes,” he says. “The feedback is crucial for us in confirming that consumers feel the way we hope they will about the wines we are vetting.” “We want to engage our customers,” Katsaboulas says. “We want our customers to tell us if they liked the wine, or if they didn’t, if it’s good with chicken or not.” He says customers will receive a discount on the next wine no matter the response. Kats Wine and Spirits has been a Jackson institution for 50 years, ever since the repeal of prohibition in Mississippi in
Work. Live. Play. Prosper.
CouRtsy Kats WinE and sPiRits
F
or those who like wine, Kats Wine and Spirits has another way to share that love: its social-media campaign, Kats Wine Tasting Team. In the campaign, Kats buys an initial set of wines based on professional critics’ reviews and price. Then, the staff does their own taste-test and orders wine that they think their customers will like. The customers buy the wines, taste them and let the business know what they think. Tasho Katsaboulas, who operates Kats with his brother, Kanella, says it’s a positive feedback loop that leads to more wines in inventory that custom-
kats Wine and spirits now has a new way to engage with customers: the social-media campaign, kats Wine tasting team. 1966. Originally opened on Cap-
itol Street by “Kats” Katsaboulas, Tasho and Kanello’s father, the store moved to the current location on Fortification Street in the 1970s, and the Katsaboulas brothers eventually took over. They pride themselves on making good-tasting wines available for a relatively low price (around $20). “I have a Aquinas Pinot Noir that is the best value that I have seen in 17 years of buying,” Tasho says. Kats Wine and Spirits (921 E. Fortification St., 601.983.5287) is open Monday through Saturday from 10 a.m. to 10 p.m. For more information, visit katswine.com or find the business on Facebook and Instagram. 43
DO-GOODERS // helper
Through the Storm // by amber helsel
Tell me more about your childhood. I grew up around a lot of happy times, but
cause if it wasn’t for this, they don’t know how they would make it. I see some people that get a good check, but they’ve just fallen on hard times, and that makes me feel good to be able to help them. We also get assistance from a place called Gleaners, where we get fresh fruits and vegetables, and I love to see that come in to help the elderly, rather than give them the canned beans, and the different cans, when the fresher things are healthier for them. ImanI Khayyam
S
tewpot Community Services Director of Food Services Stephanie Echols is no stranger to hard times. Echols, one of 10 children, grew up in Deer Park near Stewpot, though she says she didn’t know the organization was there back then. Nineteen years ago, the single mother of four began to work at Stewpot, at first just doing tasks such as sweeping the pantry and restocking the shelves. She worked her way up, and around six years ago, when the former director of food services, Nancy Dennis, left the organization, Echols got the position. BOOM Jackson recently talked to Echols about her childhood and her experience at Stewpot.
What’s one moment that has stuck out in your mind since you started as director of food services?
There were three old ladies, and they were, like, in their late 60s or early 70s. They were regulars, and they used to sit and tell how they would walk What made you want to from (points) A to B back in the work an organization like ’60s … and they were cleaning Stewpot? houses and things. I just love The idea of helping people. the stories. On one occasion, The homeless population … I two came without the other one saw a lot of that out here in west and told me that one of them Jackson. ... I just wanted to work had passed over the weekend. somewhere that can help them. That’s what you see a lot of, … I just remember seeing Stephanie Echols is the current director of food services at Stewpot Community Services. She started out there sweeping the pantry and too. Your senior citizens who my mom help a lot of people restocking its shelves. you get to have a relationship that were down on the street. ... with—they enjoy seeing you, (My mom) would go in and fix you enjoy (seeing them). Then sandwiches or drinks for anyall of a sudden they stop coming, and then you one that was in need that passed by the house also sad times. When the drugs hit out west back in the early ’70s and early ’80s, and she (Jackson), that was a bad time. I never did get hear that one of them has passed or something just instilled that in her children. into drugs, but a lot of family members got into or is down sick. I also have a few individuals who I take groceries to that can’t get out. You know, that. I lost my mom 10 years ago. Two days later, they don’t have a ride or stuff like that. I lost a best friend of stomach cancer. Six months What has your experience been like as later I lost my twin brother. But I’m still going. the director of food services? I’ve been though the storm. (It’s) just life. I’m How have you seen the organization help I’m helping, but it’s also helping me to also purchasing my home through Stewpot on the community? see how far I’ve come because I grew up in the Bratton Street. Next month is my last payment, It has helped them where people can come system on food stamps and free housing. (I’ve) and I will officially own my first home. and get a hot meal. People can come and get just been blessed and try to help as many peoIt’s just a blessing to have a place like that coats in the winter, clothes all through the year, ple as I can. … I worked here for so long partbecause we help people from Madison, Rankin and the food. With the SNAP program that’s gotime, sweeping the pantry, passing out grocerCounty; I’ve even had them come from Copiah ing on now, it has affected a lot of individuals as ies, keeping the pantry stocked. It paid off for County. ... They come in, and they just tell you far as cutting a lot of people. me ... to get the position as being the director. how thankful they are for a place like this beWe’re able to take up that slack. 44
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courtesy Blue MAgnoliA
ARTS // creative
Perspectives
of Small Communities // by Maya Miller
Alison Fast (right), who co-owns Blue Magnolia Films with her husband, Chandler Griffin, films Yalobusha Brewing head brewer Tony Balzola (left) for Blue Magnolia’s film, “YALO.”
I
n the film “Grin” by Blue Magnolia Films, Tommy Temple of Grin Coffee Co. in Hattiesburg remarks, as he’s driving the future Grin coffee truck, that he should name it. “... I might call it Uncle Henry,” he says. “I got a roaster named Gertrude and a truck named Uncle Henry.” Temple took his small-batch coffeeroasting side business and added a new element to it: a coffee truck. “Grin” explores the Temple family journey from owning a side business to taking it up full-time and creating
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the Grin coffee truck. The film is an example of the work Blue Magnolia does in Mississippi. The company has sought to highlight the bright spots in towns all over the state. Alison Fast and Chandler Griffin say their goal in creating Blue Magnolia was to tell stories that build better, more connected communities. “What we’re asking communities is, ‘What is life giving to you?’ (and) really looking deeply into what life has been giving to those communities in the past,”
Autumn 2016 // The City’s Business and Lifestyle Magazine
Fast says about Blue Magnolia. In 2006, Griffin, a Jackson native, and Fast, who is from Boston, were filming on location in South Africa when they made the sudden decision to get married. After traveling and teaching in the Middle East and Africa, they decided to bring what they learned to Mississippi. They taught documentary filmmaking in Clarksdale for a few years and created the company in 2013. They have spent the last few years traveling around Mississippi, filming stories of small-town successes and boomjackson.com
Work. Live. Play. Prosper.
sippi’s bicentennial. The goal is for these films to create a dialogue and highlight both the state’s challenges and what makes it great. Some of the themes of the films are new literacy, the creative economy, racial reconciliation, health and wellness, and arts and place-making. “Your community is a canvas, and your community is a classroom of teaching and learning with one another,” Fast says. “We’re opening up a space to creatively have concrete conversations with chambers of commerce, with institutions, as well as individuals who make this town tick. Really, we’re talking about passionate people, in the end.” Blue Magnolia Films hopes to screen, “Pulse,” a documentary about design company NunoErin, LLC., at Fondren’s First Thursday on Oct. 6. At press time, the screening hadn’t been confirmed. For more information on Blue Magnolia Films, visit bluemagnoliafilms.com.
courtesy Blue Magnolia/ rory Doyle
revivals of culture. Besides Grin Coffee Co. other subjects of their documentaries include Sweet Magnolia Gelato Co. in Clarksdale, Blue Delta Jean Co. in Tupelo, and Yalobusha Brewing Co. in Water Valley. “We want to open up a rolling conversation across the state about how Mississippi’s creativity can be used to revitalize communities and small towns,” she says. Now, Blue Magnolia, along with filmmaker and Jackson native Natalie Irby and her company, Corner to Corner Productions, is working with state agencies—such as Visit Mississippi’s Bureau of the Creative Economy and Culture, Mississippi Heritage Trust, the Mississippi Humanities Council, the Mississippi Arts Commission and the Mississippi Main Street Association—to produce 25 documentaries that they plan to share during small-town film festivals across the state in 2017, which aligns with Missis-
Chandler Griffin (left) and Alison Fast (right) started Blue Magnolia Films to highlight communities in Mississippi.
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MELODIES // karma
The Chad Wesley Brand // by Micah smith
O
ver the past decade, Forest, Miss., native Chad Wesley has worked to build a brand that he hopes will evoke quality, creativity and hard work. It just so
probably 75,000 miles of traveling.” After testing the market with his debut release, “The Liberation EP,” Wesley began recording tracks for an eventual full-length courtesy chad Wesley band
(Left to right) Adam Moore, Chad Wesley and Mike Bernard of the Chad Wesley Band recorded and released “The Liberation LP,” the first album from Wesley’s own Ridgelandbased media conglomerate, Karma Records.
happens that both the brand and the product are Chad Wesley. Even before moving to the Jackson metro area in 2005, Wesley knew he wanted to pursue a music career. To make the connections that he would need as a solo artist, he spent several years playing guitar for other acts, including alternative-rock artist and former TNA wrestler Goldy Locks, country act Santa Fe and cover band Full Moon Circus. Then, in 2011, he made the transition to frontman with the Chad Wesley Band. “I was 25, and I was just getting married, so it was time to really make a big move,” he says. “I put together a really heavy-hitter band, and then over the course of five years, I logged 350 shows in 10 states, 50 cities, with 48
in 2014, working with Ryan Montgomery of Terminal Recording Studios in Ridgeland and Paul Babineaux of TRS in Pearl. When his band of five years broke up in early 2015, however, Wesley put the record on pause to rebuild. The search led him to drummer Adam Moore and bassist Mike Bernard. Even with top-notch backing musicians, it didn’t feel like the right moment for the album yet, he says. “I still needed some time because I wanted to change the direction of what I was doing,” Wesley says. “I had just come off a one-off deal with the record label N.O.W. Entertainment out of Terminal Recording Studios, and I wasn’t pleased with the feeling of being under another record label and kind of
autumn 2016 // The City’s Business and Lifestyle Magazine
having my decisions made for me.” Between the work that he and manager VaNario Youngblood of Youngblood Entertainment in Atlanta put into promoting the band, Wesley says they felt like they were already doing most of what a record label would do for an artist. Rather than partnering with another label, the two men decided to create their own, Karma Records, which is currently working with artists such as Jackson rock group The AM/FM and hip-hop collective Mississippi Cartel of Magee, Miss., in addition to the Chad Wesley Band. “I always had a dream, ever since I was a kid, to not just be an artist and entertainer, but to own my own record label, as well, because I love to produce and love to write,” Wesley says. “Last year, I decided to start implementing my idea of building my own version of record label, a label that more or less does what a record label should do— just offer the service, not try to own anyone, not try to bind anybody down.” When the label moved into its space in Ridgeland in June 2015, Wesley used the opportunity to partner with Babineaux to open two additional businesses as part of the Karma conglomerate, including liveaudio service and recording studio Surreal Sound Company LLC in that first month and shirt-printing business ScreenCo Printing LLC later that October. With the opening of Surreal, Wesley also made the difficult decision to scrap $18,000 worth of studio work that he had already done to record with his new band mates on their own terms. After about five weeks of nonstop work, he released “The Liberation LP” on Aug. 3. In order to meet that release date, he says he had to turn away from bigspectacle recordings and toward the raw, live Chad Wesley Band sound that listeners have grown to love. “Because I grinded so hard and because I failed so many times along with my successes, people are actually believing in what I’m doing now,” he says. “That, to me, is the reward. That, to me, is making it.” For more information, find Chad Wesley Band on Facebook. boomjackson.com
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Events // arty
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Run to the Latin Beat 5K Sept. 3, 8 a.m.noon, at Old Trace Park (Post Road, Ridgeland). The Mississippi Hispanic Association (MHA) is the host. The event is held in commemoration of National Hispanic Heritage Month (Sept. 15–Oct. 15). Includes a 5K run/walk, a kid’s fun run and more. Proceeds benefit MHA’s community programs. $25 in advance, $35 day of race; fun run: $10 in advance, $15 day of race; call 601.594.9835; email avmcrae@sfbli.com; mshispanicassociation.org.
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WellsFest Art Night Sept. 20, 5:30-9 p.m., at Duling Hall (622 Duling Ave.). Includes a preview party and buy-now section from 5:30-7 p.m., a live auction from 7-9 p.m., live music and refreshments. Wyatt Waters also paints a still life on site. Proceeds benefit the Center for Violence Prevention. Free admission, artwork for sale; call 601.353.0658; email arden@ardenland.net; wellschurch.org.
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Kettle Bell Run: Labor of Love 10K and 5K Sept. 5, 8 a.m., at Harper, Rains & Knight (1052 Highland Colony Parkway, Ridgeland). The Salvation Army Women’s Auxiliary is the host. Check-in is from 7-7:45 a.m. Proceeds benefit women and children through the Salvation Army’s Emergency Assistance Program. $35; call 601.982.4881; salvationarmyalm.org/jackson.
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“Steel Magnolias” Sept. 13-17, 7:30 p.m., Sept. 18, 2 p.m., Sept. 20-24, 7:30 p.m., Sept. 25, 2 p.m., at New Stage Theatre (1100 Carlisle St.). Set in a Louisiana beauty shop in the 1980s, the Robert Harling play is about the struggles of five Louisiana women. $28, $22 seniors and students; call 601.948.3533; newstagetheatre.com.
“A Streetcar Named Desire” Sept. 29-Oct. 1, 7 p.m., Oct. 2, 3 p.m., Oct. 3, 7 p.m., at Jackson State University (1400 John R. Lynch St.). In McCoy Auditorium. The Tennessee Williams play is about a former teacher’s move to New Orleans and the conflicts that ensue with her brother-in-law. $10, $5 seniors and students; call 601.979.5956; jsums.edu/speechcomm.
29 Harlem Renaissance at the Mississippi Museum of Art Sept. 22, 5 p.m.-11 p.m., at the Mississippi Museum of Art (380 S. Lamar St.). Includes lectures, panel discussions, art making, entertainment and a juried exhibition. Included with admission to When Modern Was Contemporary ($12, $10 seniors, free for members and students with ID); call 601.960.1515; msmuseumart.org.
13 22 Indigo Girls Sept. 13, 8 p.m., at Duling Hall (622 Duling Ave.). Emily Saliers and Amy Ray make up the folk rock duo, and their latest album is entitled “One Lost Day.” Standing room only. Adults must accompany children. Doors open at 7 p.m. (The Sept. 14 show is sold out.) $45 in advance, $50 at the door, $3 surcharge for patrons under 21; call 877.987.6487; email arden@ardenland.net; ardenland.net.
Band of Horses Sept. 28, 8 p.m., at Thalia Mara Hall (255 E. Pascagoula St.). The rock band from Charleston, S.C.’s latest album is called “Why Are You OK?” The Wild Horses also perform. The event is part of the BankPlus Concert Series. Doors open at 7 p.m. $30.5-$42; call 877.987.6487; ardenland.net.
Zoo Party Unleashed 2016 Sept. 22, 7-10 p.m., at Highland Village (4500 Interstate 55 N.). The annual adults-only fundraiser for the Jackson Zoo includes culinary samplings, cocktails, craft beer, wine, soft drinks, silent auction, animals, dancing and more. The theme is “Roaring ’20s.” For ages 21 and up. $75 per person; call 601.352.2580; jacksonzoo.org.
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Pink Tie Party Sept. 29, 5:30-10 p.m., at Mississippi Agriculture and Forestry Museum (1150 Lakeland Drive). In Sparkman Auditorium. The Central Mississippi Steel Magnolias Affiliate of Susan G. Komen hosts the annual fundraiser with tastings, a silent auction and music from Doctor Zarr’s Amazing Funk Monster. For ages 18 and up. $50 in advance, $65 at the door, $750 reserved table of eight; call 866.475.6636; komencentralms.org.
Chamber I: Baroque! Sept. 24, 7:30 p.m., at St. Andrew’s Episcopal Cathedral (305 E. Capitol St.). The Mississippi Symphony Orchestra and Viola da Gamba specialist Lisa Terry perform compositions from the 17th and 18th centuries. Admission TBA; call 601.960.1565; msorchestra.com.
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Final Friday Sept. 30, 5-9 p.m., at Midtown Arts District. Held on the last Friday of each month, visitors can tour Midtown businesses to enjoy art, live music, shopping and more. Registered vendors welcome. Free admission; follow Midtown Jackson on Facebook.
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Events // sweet
OCTOBER
1 Renaissance EuroFest Automobile and Motorcycle Show Oct. 1, 10 a.m.-6 p.m., at Renaissance at Colony Park (1000 Highland Colony Parkway, Ridgeland). See 150 vehicles that were manufactured in five different countries. Free; call 601.946.1950; email mike_marsh@bellsouth.net; euro-fest.net/ridgeland.
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Fondren’s First Thursday Oct. 6, 5 p.m., at Fondren. Studio Chane hosts the mostly monthly neighborhood event, and the main focus will be the arts for 2016. Includes shopping, food vendors, live music, open houses, a pet adoption drive and more. Free; call 601.720.2426; fft.city.
Conference on the Liberal Arts Oct. 6-8, 9 a.m., at Jackson State University (1400 John R. Lynch St.). The theme is “[Re]Defining Liberal Arts Education in the 21st Century,” and the keynote speaker is Dr. William D. Adams, chairman of the National Endowment for the Humanities. Registration required. $20-$155; call 601.979.2121; jsums.edu/liberalarts.
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Millsaps Arts and Lecture Series: Reflections on 20 Years in Jackson, and the Upcoming Election Oct. 11, 7 p.m., at Millsaps College, Ford Academic Complex (1701 N. State St.). In the recital hall. The speaker is editorial cartoonist, and radio and television host Marshall Ramsey. $10; call 601.974.1130; millsaps.edu.
Pumpkin Adventure Oct. 12-15, 9 a.m.-noon, Oct. 19-22, 9 a.m.noon, Oct. 26-28, 9 a.m.-noon, at Mississippi Agriculture and Forestry Museum (1150 Lakeland Drive). Enjoy a hayride tour of the grounds, a visit to the Heritage Center Gallery, refreshments and picking a small pie pumpkin to take home. $5, $4 seniors, military and ages 3-18, children under 3 free; call 601.432.4500; msagmuseum.org.
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Bravo I: Berlioz! Oct. 8, 7:30 p.m., at Thalia Mara Hall (255 E. Pascagoula St.). The Mississippi Symphony Orchestra presents selections from composer Hector Berlioz such as “Queen Mab Scherzo” and “Le Corsaire.” Admission TBA; call 601.960.1565; msorchestra.com.
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Fall Festival: Pop into Comics! Oct. 15, 6-9 p.m., at Mississippi Children’s Museum (2145 Highland Drive). The family fundraiser includes a superhero training camp, face painting, a dinner buffet, adult beverages, raffle prizes, live music, a silent auction and more. Admission TBA; call 601.981.5469; mschildrensmuseum.org.
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20 Blues by Starlight Oct. 20, 7-10 p.m., at Highland Village (4500 Interstate 55 N.). The Boys & Girls Clubs of Central Mississippi’s annual fundraising event includes southern cuisine and cocktails, and live music. Sponsorship available. $100; call 601.969.7088; email sdrennen@bgccm.org; bgccm.org.
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Mississippi Pearl River Woodcarvers Guild’s 22nd Annual Show and Championships Oct. 22, 10 a.m.-5 p.m., at Brandon Civic Center (1000 Municipal Drive, Brandon). Includes artwork displays with carvings for sale, door prizes and demonstrations. Free; call 601.506.8356; pearlriverwoodcarvers.org.
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“Our Town” Oct. 25-29, 7:30 p.m., Oct. 30, 2 p.m., Nov. 1-5, 7:30 p.m., Nov. 6, 2 p.m., at New Stage Theatre (1100 Carlisle St.). Thorton Wilder’s classic Pulitzer Prize-winning play about relatable struggles among residents of the village of Grover’s Corners. $28, $22 seniors and students; call 601.948.3533; newstagetheatre.com.
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Museum24: The Happening Oct. 28-29, 10 a.m.-10 a.m., at Mississippi Museum of Art (380 S. Lamar St.). The 24-hour closing weekend celebration for the exhibition “When Modern Was Contemporary” includes performances, music, art making, specialty tours and games. Included with exhibit admission ($12, $10 seniors, $6 students, members free); call 601.960.1515; msmuseumart.org.
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“Hero of the Empire” Oct. 11, 5 p.m., at Lemuria Books (Banner Hall, 4465 Interstate 55 N., Suite 202). Candice Milliard signs books. $30 book; call 601.366.7619; email info@lemuriabooks.com; lemuriabooks.com.
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8/12/16 3:35 AM
Events // crafty
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Mistletoe Marketplace Nov. 2-5, at Mississippi Trade Mart (1200 Mississippi St.). More than 100 vendors sell their wares at the annual holiday shopping event. Proceeds benefit the Junior League of Jackson. Visit the website for a list of signature events. Tickets go on sale Sept. 1; call 601.948.2357; mistletoemarketplace.com.
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Positioned for Progress Conference Nov. 3, 8 a.m.-6 p.m., Nov. 4, 7:30 a.m.-1:30 p.m., at Jackson Convention Complex (105 E. Pascagoula St.). The annual conference is for nonprofits and mission-based agencies. Topics include community engagement, money matters, leadership and volunteering. Speakers include Martha Bergmark, Anastasia Khoo and Katie Blount. Registration required. $249, $139 one day; call 601.960.2321; positionedforprogress.org.
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Millsaps Arts and Lecture Series: Annual Writers’ Program Nov. 10, 7 p.m., at Millsaps College, Ford Academic Complex (1701 N. State St.). In the recital hall. Speakers include Richard Grant (“Dispatches from Pluto”) and Harrison Scott Key (“The World’s Largest Man”). $10; call 601.974.1130; millsaps.edu.
3-5 “The Wiz” Nov. 3-5, 7 p.m., Nov. 6, 3 p.m., Nov. 7, 7 p.m., at Jackson State University (1400 John R. Lynch St.). In McCoy Auditorium. The multicultural version of the classic tale of “The Wizard of Oz” originally debuted on Broadway in 1975. $10, $5 seniors and students; call 601.979.5956; jsums.edu/speechcomm.
11 Gingerbread Market Nov. 11, noon-7 p.m., Nov. 12, 9 a.m.-4 p.m., at Mississippi Agriculture and Forestry Museum (1150 Lakeland Drive). Purchase crafts and specialty gifts at the annual shopping event. $5 admission, item prices vary; call 601.432.4500; msagmuseum.org.
Galactic: Fall Tour 2016 Nov. 6, 7:30 p.m., at Duling Hall (622 Duling Ave.). The New Orleans funk band’s latest album is entitled, “Into the Deep.” Fruition also performs. $25 in advance, $30 at the door, $3 surcharge for patrons under 21; call 877.987.6487; email arden@ardenland.net; ardenland.net.
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Battle of the Bartenders Nov. 28, 6-9 p.m., at Cathead Distillery (422 S. Farish St.). Local bartenders create Cathead Vodka-based cocktails for a panel of judges. Includes music, heavy hors d’oeuvres and a silent auction. Proceeds benefit the Mississippi Burn Foundation. For ages 21 and up. $40 in advance, $50 at the door; call 601.540.2995; email afontaine@ msburn.org; msburn.org.
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Harvest Fest Nov. 10-12, 9 a.m.2 p.m., Nov. 16-18, 9 a.m.-2 p.m., at Mississippi Agriculture and Forestry Museum (1150 Lakeland Drive). Small Town Mississippi comes to life with demonstrations, live music and more. $5, $4 seniors, military and ages 3-18, children under 3 free; call 601.432.4500; msagmuseum.org.
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Art Is Word Nov. 25, 7-10 p.m., at Big Sleepy’s (208 W. Capitol St.). Inspire Jackson hosts the open mic for youth who are poets, musicians or performance artists. Includes music from DJ Spre. If you are performing with a music track, please provide a flash drive. $5 cover, $3 to perform; call 601.863.9516; email bigxsleepy@gmail.com; facebook.com/inspirejacktown.
“Rudolph the Red-Nosed Reindeer: The Musical” Nov. 14, 7 p.m., at Thalia Mara Hall (255 E. Pascagoula St.). The holiday show includes puppets, bright costumes, singers and dancers. Admission TBA; call 800.745.3000, 888.407.2929 or 888.502.2929 (season tickets); jacksonbroadway.com.
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Millsaps Arts and Lecture Series: The Craft Beer Industry in Mississippi Nov. 28, 7 p.m., at Millsaps College, Ford Academic Complex (1701 N. State St.). In the recital hall. Speakers include Craig Hendry of Raise Your Pints, Lucas Simmons of Lucky Town Brewing and Matthew McLaughlin of the Mississippi Brewers Guild. $10; call 601.974.1130; millsaps.edu.
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NOVEMBER
Pops I—Woodstock: Real and Imagined Nov. 19, 7:30 p.m., at Thalia Mara Hall (255 E. Pascagoula St.). The Mississippi Symphony Orchestra and the Jeans ‘n’ Classics Band perform selections from the legendary Woodstock Festival. Admission TBA; call 601.960.1565; msorchestra.com.
The
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Plato's Closet buys and sells gently used clothes and accessories for teens and twenty-something's. All the latest styles and trends for up to 70% off! www.platosclosetridgeland.com 1260 E County Line Rd, Ridgeland 601-487-8207 Work. Live. Play. Prosper.
With coffee sourced from around the globe, and our weekly roasting production here in Mississippi, we spend alot of our time contemplating the best cups of coffee for you. So whether we are your home away from home, your weekend office, your conversation with friends spot, or your reading nookenjoy your coffee.
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CUPSESPRESSOCAFE.COM 55
COOL TOO // le bon temps
Down in the Bayou // by Adria Walker
courtesy PulP And grind
Pulp and Grind has items such as cappucino and muffins.
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courtesy dAt dog
dancing, music—all in a place that is less than three hours away from Jackson. For breakfast, try Pulp and Grind (644CampSt.,504.510.4037). Located in easy walking distance of Audubon Aquarium of the Americas, the National WWII Museum, Lafayette Square and the Louisiana Children’s Museum, Pulp and Grind is in the ideal space to start off the day. The cute restaurant offers freshly squeezed juices, rich coffee and delicious food. I’m fond of the frittata. After leaving Pulp and Grind, the Ogden Museum of Southern Art (925 Camp St.) is a fiveminute walk away. The museum has a $13.50 entry fee for adults, but that is a small price to pay for the four levels of art.
After visiting the museum, try Dat Dog’s Magazine Street location (3336 Magazine St., 504.324.2226). Dat Dog is a great place for vegetarians, vegans and carnivores alike. Every time I go, I get the apple-smoked sage dog with mustard and ketchup, though I’ve heard good things about the alligator sausage, beef wiener and duck sausage. The restaurant also has locations in areas such as Freret Street and Veterans Boulevard at Lakeside Mall, so no matter where you are in New Orleans, of the dogs is probably not far away. Magazine Street is The Ogden Museum of Southern Art famed for its shopping, so features four levels of art. make sure you stop there. If you’re looking for vintage I’ve heard that if you want to clothes, accessories, or even cosexperience New Orleans the way tumes, stop by Funky Monkey (3127 Magazine St.), a locally locals do, you go to Fauborg Marigny to see the area's jazz clubs, owned and operated vintage shop that has been open since 1997. The shopping and local restaurants. Frenchmen Street is a good famed Sucré (3025 Magazine St., 504.520.8311) also has a location spot for hearing live music, with its many jazz clubs, but if you find on the street, among others in New yourself during the day, hit up Cafe Orleans. The shop is known for its Rose Nicaud (632 Frenchmen macarons, among other treats. Try the New Orleans flavors such as St., 504.949.3300), which is a cafe with breakfast items, sandwiches, salted caramel and chicory.
Dat Dog has dishes such as the Blue Dat Burger, which is a rolled beef patty with bleu cheese, grilled onions, bacon and barbecue sauce.
Autumn 2016 // The City’s Business and Lifestyle Magazine
courtesy ogden MuseuM
D
ay in and day out, New Orleans has festivals, music playing in many places and people walking around, shopping or eating at one of the local restaurants. The city is always alive. I’ve been four times so far this year. New Orleans is special because it allows visitors to see and explore just about any and everything they’re interested in—history, delicious food, art, architecture,
salads and more. One thing to try is the Rose Benedict, which is an eggs Benedict layered with a biscuit, portabella mushrooms, tomatoes, avocado, two sunny side-up eggs, asiago cheese, balsamic vinaigrette and rosemary cheese grits. The Bywater neighborhood is home to many local artists such as folk artist Dr. Bob, who has a studio in the area (Dr. Bob Folk Art, 3027 Chartres St.). In his work, he uses thematic images such as juke joints, shotgun shacks and SnoBall stands. You might even see Jackson-native artist Josh Hailey in the area. After that, drive to St. Augustine Catholic Church (1210 Governor Nicholls St.). Free people of color established the church in 1842, and it allowed enslaved people, free African Americans and white people to attend services. It is the oldest interracial Catholic parish in the country. A sign on the church that was once for enslaved people reads: “The blood, sweat, tears and prayers of slaves hallowed this the aisle and its corresponding aisle on the opposite side of the church. These were reserved for and used exclusively by slaves from the date of the church’s dedication, October 9, 1842, until the slaves were freed after the Emancipation Proclamation in 1863.” Once you finish visiting St. Augustine and pay your respects to the tomb of the unknown slave, stop by Backstreet Cultural Museum (1116 Henriette Delille St., 504.577.6001) and reflect on the gentrification that plagues the city. For more information, visit neworleansonline.com. boomjackson.com
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Bringing Bringing The TheCommunity CommunityTogether: Together: Promoting Racial Harmony and Facilitating Promoting Racial Harmony and Facilitating Understanding Understanding
••••••••••••••••••••••••• 2015 Friendship Gala Monthly DiscussionBall Luncheons April 18,Wednesday, 2015, Mississippi Museum of Art Second 11:45 a.m. - 1:00 p.m.
Join the board of directors and with membership for ourspeakers 26th Join us to “lunch and learn� provocative and discussions held atCompanies the Mississippi Arts Centerare in Anniversary celebration! and organizations partnership the City of Jackson. encouraged towith sponsor, purchase tables and participate in this milestone occasion.
2016 Dialogue Circles • • • for • •adults • • • •and • •youth, • • • •see • •website •••••••• Ongoing
Monthly Discussion Luncheons Jackson 2000 presents dialogue circles, a series of facilitated, Second Wednesday, 11:45 a.m.that - 1:00 curriculum-based discussion sessions canp.m. open minds, Jackson 2000 invites you to join us to “lunch and learn� to with change hearts and build lasting friendships. Thanks The Nissan Foundation their generousheld support. provocative speakersfor and discussions at the Mississippi Arts Center in downtown Jackson. (On January 14, 2015 we
2016 Golf Outing have aFriendship special Membership Meeting at our regularly Sept 29, 2016 scheduled luncheon event.)
The Friendship • • • • • • Golf • • •Outing • • • •is •an• opportunity • • • • • • •for• •a diverse • group of golfers to get together to enjoy a scramble 2015 Dialogue Circles format tournament while building relationships and Ongoing for adults and youth - see website raising money for Jackson 2000’s operations. Jackson 2000 presents dialogue circles, a series of facilitated, curriculum-based discussion sessions that can open minds, change hearts and build lasting friendships.
More information: www.jackson2000.org 201 Riverwind East Drive, Pearl, MS 39208 601-965-9561 www.smiledesignorthoms.com Work. Live. Play. Prosper.
Thanks to our dialogue programs sponsor
More information: www.jackson2000.org
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MY LOCAL LIST
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, r re T ie ut ” x abo Sta n “ now lific h o o k w J -the- a pr y T’s pany no s n n i i k n OM d om ’s ’t on . He ife an s Joh ing c e BO n. d v n ld tl a th so w ou f y shou nigh ho o s clo he g Jack , a s n u w y ’ l i l t s yo son eur el cen ace k n sw Jac epr e ar, a r. Re te pl i a B tr en and k We favor c f o o o r l t t Bis cial B is lis h fi f n O kso Jac
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1. Stamps Super Burger (1801 Dalton St., 601.352.4555) If you want an excellent burger, Stamps is one of the must-go places in Jackson. 2. Jackson State University football (Mississippi Veterans Memorial Stadium, 2531 N. State St., 601.354.6021, jstatetigers.com) If you’re looking for excitement, the college’s 2016 season has it. 3. Johnny T’s Bistro and Blues (538 N. Farish St., 601.954.1323, johnnytsbistroandblues.com) This is one of the best places to have a fall drink on the patio. I promise. Also, don’t forget 540 Ultra Lounge upstairs. 4. Parham Bridges Park (5001 Ridgewood Road) I go to its tennis courts when I’m feeling the need to serve up a few aces.
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autumn 2016 // The City’s Business and Lifestyle Magazine
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5. Renaissance at Colony Park (1000 Highland Colony Pkwy., Ridgeland, renaissanceatcolonypark.com) I love to go here because of its beautiful décor and restaurants. 6. F. Jones Corner (303 N. Farish St., 601.983.1148) This is my favorite place to hang out after hours. 7. Freelons Bar (440 N. Mill St., 601.949.2535, freelons.com) If you want to go to a hip-hop concert, this is a great place to catch one. 8. King Edward Hotel (235 W. Capitol St., 601.353.5467) When I want peace and quiet with a wonderful view, I head to the historic hotel’s rooftop. 9. Fondren’s First Thursday Fondren’s First Thursday is where I go to have a good time around dynamic people. boomjackson.com
ImanI Khayya,m; fIle photo; JSU athletIcS; ImanI Khayyam; flIcKr/eveln GIGGleS; coUrteSy renaISSance at colony parK; coUrteSy f JoneS corner; clIrKc/ mUrdelta; fIle photo; ImanI Khayyam
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