2010 Restaurant Guide

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A supplement to the Wednesday, July 28, 2010 edition of the Amite Tangi Digest, Kentwood News Ledger and St. Helena Echo.

2010 Restaurant Guide Servings from the South

2

Servings from the South

Wednesday, July 28, 2010

Great conversation and wonderful food at Skinney’s Restaurant

To help in the venture of the 2010 Restaurant Guide, David and I were asked to visit Skinney’s Restaurant and eat a meal. I am sure glad we did. We were greeted by our waitress Carly Grice, who was friendly and just as sweet as can be and took a seat in a booth. David ordered a cheeseburger with french fries and I ordered a combo of dry rub ribs and brisket with a salad and potato salad. We

ordered fried dill pickles as an appetizer and they were the best I’ve ever had. The crust was light and cooked to perfection and great with the ranch dressing. Our food arrived and I absolutley loved the potato salad. It was like grandma used to make it. David’s french fries were delicious too. They are fried just like you would at home. My ribs DQG EULVNHW ZHUH JUHDW DV ZHOO *RRG ÁDYRU DQG juicy.

I think the best part of the entire meal though was listening to the conversations around us. People were reminiscing about old days and talking about the memories they have of Skinney’s. That made me remember times with family and friends at Skinney’s. We had a wonderful time and will surely be visiting again soon. ~ Karen King

Quick Tips BBQ Do’s

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BBQ Don’ts

s $ON T USE ,IGHTER &LUID s $ON T USE MATCH LIGHT CHARCOAL s $ON T BOIL YOUR MEAT s $ON T GUESS IF THE MEAT IS DONE USE A THERMOMETER

New Owner Beryl Billiot

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Live Entertainment Every Saturday Night

-RLQ XV IRU 'LQQHU DQG 5HOD[ LQ WKH /RXQJH Hwy. 51 at the Louisiana-Mississippi State Line

985-229-4142

Wednesday, July 28, 2010

Servings from the South

3

Dub’s Smokehouse takes Almas’s to a new level My dad told me that “barbecue is not the sauce that you put on meat. It’s how you cook it!â€?, and over at Dub’s Smokehouse, they do know how to cook it. With a real smoking pit on site, Dub’s serves authentic, tender pit barbecue that will that please any and every barbecue-lover. Located on Highway 16, west of the interstate, and across from the Tangipahoa Parish School Board Building, Dub’s Smokehouse is housed in the establishment previously known as Alma’s. Like Alma’s, Dub’s offers a variety of home-style favorites. On my visit to Dub’s, I was accompanied by my father and coworker, Virgil Howell. He, always on the lookout for “real barbecueâ€? was quite pleased with what he found. Both of us tried the brisket and were quite taken in by the delicious seasoning and succulence of the meat. $VLGH IURP WKH DOUHDG\ Ă DYRUIXO EULVNHW ZH JRW WR WDVWH 'XE¡V delectable country sides. I chose for their Mac and Cheese along with Yams, and I followed up with cornbread. My dad opted for the greens and baked beans, complete with a pistolet roll. Everything was fantastic

Where did BBQ come from?

The most plausible theory states that the word “barbecue� is a derivative of the West Indian term “barbacoa,� which denotes a method of slow-cooking meat over hot coals. Bon Appetit magazine blithely informs its readers that the word comes from an extinct tribe in Guyana who enjoyed “cheerfully spitroasting captured enemies.� The Oxford English Dictionary traces the word back to Haiti, and others claim (somewhat implausibly) that “barbecue� actually comes from the French phrase “barbe a queue�, meaning “from head to tail.� Proponents of this theory point to the whole-hog cooking method espoused by some barbecue chefs. Tar Heel magazine posits that the word “barbecue� comes from a nineteenth century advertisement for a combination whiskey bar, beer hall, pool establishment and purveyor of roast pig, known as the BAR-BEER-CUE-PIG. The most convincing explanation is that the method of roasting meat over powdery coals was picked up from indigenous peoples in the colonial period, and that “barbacoa� became “barbecue� in the lexicon of early settlers.

DQG IUHVK 7KH FKHIV DW 'XE¡V NQRZ MXVW ZKDW EOHQGV RI Ă DYRULQJV WR combine to bring out the best from every dish. During the meal, we enjoyed a spacious and relaxed atmosphere, adding a cozy feel to the appetizing meal. Every staff member was kind and respectful. Dub’s is certainly a place the whole family can have a nice, comfortable meal. From my sampling of the menu, I am glad to say that Dub’s provides that wonderful, home-cooked taste in every bite of the meal. So, if you’ve got a craving for mouthwatering, authentic pit barbeque, Dub’s can supply just that! Dub’s is open Monday through Saturday with later hours on Thursday, Friday, and Saturday. Dine in or take out from the newly-opened smokehouse on the west end of Amite. And for any adventurous restaurant-goer, try the goat! ~ John Joseph Howell

Alma’s is now...

Dub’s Smokehouse U N DE R N EW M A NAGE M E N T

MENTION THIS AD AND RECEIVE A 10% DISCOUNT

(IGHWAY 7EST s !MITE ,!

985-747-0301

On the corner of Bennett Road & Hwy 16, across from the Tangipahoa Parish School System offices

4

Servings from the South

Wednesday, July 28, 2010

A taste of the south on the south end at Annette’s Country Cooking Right on Highway 190 in the bustling business area of Hammond sits a home-cooking gold mine known to the south end as Annette’s Country Cookin’. On any given day, Annette’s offers true home cooked meal specials for patrons who prefer something other than burgers. The atmosphere was warm and inviting and my server, Tammy, was as sweet as they come. Tammy made sure to greet me when I walked in the door and promptly made sure I had something to drink while I waited for my hamburger steak lunch special. As I sat and waited for my food, I watched the people at the tables around me who seemed just as comfortable as I did. There was an older couple, a young couple with children, and a group of businessmen, ZKLFK WROG PH WKDW WKLV ZDV GHÀQLWHO\ D SODFH IRU HYHU\RQH My food came out piping hot and was absolutely delicious. Though it took a little longer to arrive than I had hoped, I chalked it up to the GHVLUH WR PDNH VXUH LW ZDV PDGH WR P\ VSHFLÀFDWLRQV $V 7DPP\ SODFHG my meal on the table, I had to smile. The hamburger steak had just enough gravy with little rings of sweet yellow onion placed on top, I had generous servings of spaghetti with cheese and butter beans as side dishes, and my toast was warm and buttered. Tammy must have also known how much I enjoy eating my dessert ÀUVW VLQFH VKH PDGH VXUH WR EULQJ PH WKH GHOLFLRXV KRPHPDGH VSLFHG cake before my lunch made it to my table. Since I knew I couldn’t just base my opinion on one meal, I ordered a sandwich from the menu to take home with me. Once I had time to let my hamburger steak settle, I tried a few bites of the chicken tender club sandwich. Let me tell you, it was just as good as Tammy said it would be. She told me that she loved them so much, she had to ween herself off of them! I can see why! The chicken tenders were juicy and the bacon was crisp. It was a nice spin on the traditional club sandwich. I was even treated to another big piece of the spiced cake. Annette’s is certainly a place to bring your family for a special breakfast or lunch, since they are only open until 2:00 p.m. each day. Or, bring a group of your co-workers for a nice, sit-down homemade lunch! There is also another location of Annette’s out on Highway 190 east of Hammond. So, it doesn’t matter which side of Hammond you are on, stop by to have a bite at Annette’s! ~ Alissa Cannon

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Wednesday, July 28, 2010

Servings from the South

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Seafood station indeed on Cate Street Cate Street Seafood Station was calling my name a few nights ago and I really wanted to try it out. I had never eaten there before and I have enjoyed getting to experience different restaurant atmospheres and food. I grabbed Joy and we headed south towards Hammond to eat at Cate Street. Not being very familiar with downtown Hammond proved to have it’s downfall. All the one-ways threw me off a little bit, but I managed WR Ă€QG D SDUNLQJ VSRW DW WKH FRUQHU RI &ROHPDQ 6WUHHW DQG &DWH 6WUHHW Joy met me there and we headed through the door. We were greeted E\ D QLFH KRVWHVV ZKR WRRN XV WR RXU ERRWK :KHQ ZH ORRNHG DURXQG we saw many different types of patrons eating their dinner. There was a family with small children, a couple on what appeared to be a date, friends gathered in a far corner, and even a party of some sort was happening. The restaurant also had a separate bar area for the adults ZKR ZHUH PHHWLQJ IRU GULQNV 2XU ZDLWHU¡V QDPH ZDV %ULDQ DQG KH ZDV YHU\ QLFH +H WRRN RXU GULQN RUGHU DQG JDYH XV VXIĂ€FLHQW WLPH WR ORRN DW WKH PHQX DQG GHFLGH RQ GLQQHU , RUGHUHG WKH EHHI WHUL\DNL GLQQHU ZKLFK FDPH ZLWK D VLGH VDODG PL[HG YHJHWDEOHV DQG D ORDGHG EDNHG SRWDWR -R\ RUGHUHG WKH JULOOHG FKLFNHQ SDVWD DOIUHGR ZKLFK DOVR FDPH ZLWK D VLGH VDODG 1RW WRR PXFK

Top 10 most popular seafood recipes Marinated Grilled Shrimp Coconut Shrimp Peppered Shrimp Alfredo Cioppino Frogmore Stew &DMXQ &UDZĂ€VK DQG 6KULPS (WRXIIH Miso Soup &UDZĂ€VK &KRZGHU Oyster Rockefeller Smoked Salmon Try these at home!

time lapsed when our food was being put down in front of us. We had MXVW HQRXJK WLPH WR Ă€QLVK RXU VDODGV ZKLFK ZHUH EURXJKW RXW Ă€UVW 7KH GLVKHV KDG D VXEVWDQWLDO VHUYLQJ VL]H :H ERWK DWH DQG WDONHG DQG LW ZDV TXLWH FRPIRUWDEOH :H KDG D IHZ FKXFNOHV OLVWHQLQJ WR VRPH conversations around us, though. But, the food was quite delicious. The EHHI WHUL\DNL ZDV FRRNHG H[DFWO\ DV , RUGHUHG LW , KDG D ODUJH SRUWLRQ RI VWHDPHG YHJHWDEOHV EXW WKH EDNHG SRWDWR ZDV D OLWWOH GU\ 2WKHU WKDQ that, it was very good. -R\¡V SODWH ZDV Ă€OOHG WR WKH EULP RI SDVWD DOIUHGR DQG LW KDG TXLWH D IHZ VWULSV RI JULOOHG FKLFNHQ ODLG DFURVV WKH WRS 6KH VDLG LW ZDV YHU\ JRRG and the sauce wasn’t too overpowering. Neither of us had any room left over for dessert, but our total still wasn’t bad. We spent roughly $35 with the tip for both of our entrees. I had no idea that Cate Street offered as much as they do. I didn’t NQRZ WKH\ IHDWXUHG VXVKL HLWKHU 6LQFH , VWDUWHG DVNLQJ DURXQG ,¡YH KHDUG D ORW RI SHRSOH UDYH DERXW WKHLU VHDIRRG DQG HYHQ PRUH WDON DERXW KRZ great the sushi is. Cate Street truly is an all-around restaurant, but it does cost a little more for two people to eat. ~ Alissa Cannon

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Servings from the South

Wednesday, July 28, 2010

Good service and great food at Bear Creek “Welcome to Bear Creek Steakhouse‌ Where we offer good service and great food.â€? These were the words across the whiteboard on the wall next to the entrance, and I can attest to their validity. Off of Highway 16 in Montpelier, Bear Creek Steakhouse is a restaurant where the staff meets you with a smile, and the cooking is sure to put a smile on your face. From the moment my party walked in, the employees kindly and courteously attended us. The waitress kept the perfect level of presence: QRW VR OD[ WKDW ZH ZDLWHG IRU D QDSNLQ RU GULQN UHĂ€OO QHLWKHU ZDV VKH circling our table endlessly. Whenever there was a lack of anything, it ZDV LPPHGLDWHO\ Ă€OOHG :KHQHYHU D GLVK ZDV Ă€QLVKHG LW ZDV VZLIWO\ carried off, and every time the waitress arrived at our table, we were met with a bright and cheery attitude that certainly made us feel well received. On my visit, present with me were several members of my family—my wife, my parents, and my grandmother—as well as a family friend who was in town. Between all of us, we sampled a fair variety of the menu. Tossed green salads, spinach and artichoke dip with fresh ingredients, FUDZĂ€VK NLFNHUV ZLWK D OLJKW ]LQJ EXW D IXOO Ă DYRU DQG VRPH WULHG DQG WUXH PR]]DUHOOD FKHHVH VWLFNV VWDUWHG RII WKH GLQQHU $V ZH Ă€QLVKHG XS WKH VDODGV DQG DSSHWL]HUV HQWUpHV RI JRUJHRXV IULHG VKULPS EUHDGHG FDWĂ€VK Ă€OHWV DQG HQRUPRXV VL]]OLQJ VWHDNV ZHUH brought out, complete with sides and delicious golden rolls. While I did

How do you like it?

Rare ~ Rare is a cold red to red blue center with just a bit of browning of the outside of the steak. Medium Rare ~ Medium rare is a cool center (but warmer center than rare) with more browning on the outside. Medium ~ Medium is the middle of the road. Your steak will have a warm red pink center and be brown on the outside and about half way through the steak will also be brown. Medium Well ~ Medium well will arrive at your table with a thin line of pink in the center of the steak with the rest being throughly cooked. Well ~ Ordering your steak at the well temperature will mean your steak will arrive cooked completely through out with no pink inside at all.

QRW JR IRU DQ\ RI WKH VHDIRRG GXH WR DOOHUJLHV DOO UHSRUWV RI WKH FDWÀVK VKULPS DQG HYHQ FUDZÀVK NLFNHUV ZHUH SRVLWLYH WR VD\ WKH OHDVW , FDQ KRZHYHU VD\ ÀUVWKDQG WKDW WKH VWHDN ZDV WUHPHQGRXV ERWK LQ VL]H DQG in taste. Every bite that we had of every dish was wonderful. The only drawback of the entire meal was that everyone in our group was already full from everything up to that point, and we were not able to try any of the items on the dessert menu. The entire outing was a very pleasant experience. The simple and XQLTXH UXVWLF ZHVWHUQ GpFRU DQG WKH DWWLWXGH ZLWK ZKLFK ZH ZHUH greeted combined to give a family-friendly atmosphere. With the specialty nights like Kids Night on Fridays, where children 10 and under can order anything off the Children’s menu for $2.99, or Steak Night RQ 7KXUVGD\V ZKHUH JHWV D R] ULEH\H IULHV DQG D VDODG %HDU Creek Steakhouse is a place the entire family can enjoy a meal. ,I \RX DUH ORRNLQJ IRU D JUHDW VWHDN D PDJQLÀFHQW VHDIRRG SODWWHU or any of the other excellent items on a steakhouse menu, Bear Creek FDQ SURYLGH ÀUVW UDWH IRRG ZLWK VHUYLFH WR PDWFK -XVW UHPHPEHU WR VDYH room for dessert. ~ John Joseph Howell

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225-777-4709

Under New Management - Mandy Watts

Wednesday, July 28, 2010

Servings from the South

La Carreta’s hits the spot on a hot afternoon

I don’t think there are many people in Amite who haven’t eaten at La Carreta’s at some point. Except maybe those who don’t necessarily have a taste for Mexican cuisine. I happen to be one of the frequenters of “Carreta’sâ€? as we call it. Joy and I decided to hit La Carreta’s, located on Southwest Central Avenue, one hot and humid afternoon to sit in a booth and enjoy big glasses of sweet tea. Our server, Erica, didn’t introduce herself to us when she took our order, but she was still a nice girl. When we sat in our booth, we made ourselves aware of our surroundings and found that the music playing was at just the right level, not too loud, and you could see that the patrons were having a good time. I ended up ordering Monterrey grilled chicken, which always comes ZLWK D ODUJH SRUWLRQ RI ULFH JULOOHG YHJHWDEOHV DQG D EXWWHUĂ LHG EUHDVW RI chicken. I felt that there was a little too much spice on the vegetables, but they were still crisp and juicy the way I like it. The chicken was grilled well and was not dry, and the rice is always delicious.

Mexican cuisine Mexican cuisine is a style of food that originates in Mexico. Mexican FXLVLQH LV NQRZQ IRU LWV YDULHG à DYRUV FRORUIXO GHFRUDWLRQ DQG YDULHW\ of spices and ingredients, many of which are native to the country. The staples of Mexican cuisine are typically corn and beans. Corn, traditionally Mexico’s staple grain, is eaten fresh, on the cob, and as a component of a number of dishes. Most corn, however, is used to make masa, a dough for tamales, tortillas, gorditas, and many other cornbased foods. Squash and peppers also play important roles in Mexican cuisine. The most important and frequently used spices in Mexican cuisine are chili powder, cumin, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeùo chili, is also common in Mexican cuisine. Many Mexican dishes also contain garlic and onions. Next to corn, rice is the most common grain in Mexican cuisine. According to food writer Karen Hursh Graber, the initial introduction of rice to Spain from North Africa in the 4th Century led to the Spanish introduction of rice into Mexico at the port of Veracruz in the 1520’s.

7

Joy ordered a ground beef taco salad, which also comes in a heaping serving. She didn’t talk much while she ate, which usually means she’s HQMR\LQJ WKH PHDO $IWHU ZH ÀQLVKHG GLQQHU , RUGHUHG D GHVVHUW E\ WKH name of Tres Leches, which is a very delicious sponge cake with a sweet cream topping. I quite enjoyed that piece of dessert. Joy was too full to eat any of it with me! All in all, the experience was very good. The atmosphere is nice for anyone who wants to go to La Carreta’s, whether you’re having a family dinner, a date night, an employee party, or just hanging out with friends. During the cooler months, it’s even nice to sit outside on the patio to enjoy live music. During the summer, La Carreta’s is open Monday - Wednesday from 11 - 9 p.m. and Thursday - Saturday from 11 - 10:30 p.m., but is closed on Sundays. Be sure to stop by and visit! ~ Alissa Cannon

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Servings from the South

Wednesday, July 28, 2010

A popular place for working class people

Muffalettas and More, located on Highway 16 just outside of Amite, LV D SODFH ZKHUH \RX¡OO Ă€QG PDQ\ ZRUNLQJ FODVV SHRSOH RQ OXQFK EUHDN 0\ FR ZRUNHU %HYHUO\ DQG , WRRN D OXQFK WULS RXW WR 0XIIDOHWWDV WR VHH ZKDW WKH\ KDG WR RIIHU 7KHUH ZHUH WKUHH GLIIHUHQW KRPH FRRNHG lunch options on the menu, as well as salads, sandwiches, and soups IURP ZKLFK WR FKRRVH 6LQFH , HQMR\ PXIIDOHWWD VDQGZLFKHV WKDW¡V ZKDW , RUGHUHG DQG %HYHUO\ RUGHUHG URDVW ULFH DQG JUDY\ ZLWK D VOLFH RI DSSOH SLH IURP WKH OXQFK PHQX 0\ RI D VDQGZLFK FDPH ZLWK FKLSV DQG D GULQN 1RZ \RX PD\ QRW WKLQN WKDW RI D VDQGZLFK LV PXFK DW DOO EXW LW ZDV DOO , FRXOG GR WR Ă€QLVK LW 7KH EUHDG ZDV DEVROXWHO\ GHOLFLRXV DQG IUHVK WKHUH ZDV MXVW HQRXJK ROLYH VDODG WKDW LW ZDVQ¡W RYHUSRZHULQJ WKH VDQGZLFK DQG LW ZDV SLOHG KLJK ZLWK DOO WKH RWKHU PHDWV DQG FKHHVHV %HYHUO\ VDLG VKH UHDOO\ HQMR\HG WKH URDVW ZLWK ULFH DQG JUDY\ DV ZHOO 6KH VDLG WKH URDVW ZDV WHQGHU DQG KDG MXVW HQRXJK Ă DYRU %RWK RI XV UHDOO\ HQMR\HG WKH ODLG EDFN DWPRVSKHUH RI WKH SODFH DQG VDZ D ORW RI SHRSOH WKDW ZH NQHZ DQG ZRUN DORQJ VLGH RI 2YHUDOO , ZRXOG UDWH 0XIIDOHWWD¡V DQG 0RUH YHU\ ZHOO 7KH VWDII ZDV YHU\ IULHQGO\ DQG 0U )UHGGLH %DJOLR EURXJKW RXU IRRG WR XV DQG VSRNH WR XV IRU D IHZ PLQXWHV WR VHH KRZ ZH ZHUH GRLQJ 7KH\ KDYH JUHDW KRXUV RSHQ VHYHQ GD\V D ZHHN IURP D P XQWLO S P ~ Alissa Cannon

What is a muffuletta? The muffuletta is a type of round Sicilian sesame bread, as well as a submarine-style sandwich made with that bread that originated from New Orleans, Louisiana. A traditional muffuletta consists of one muffuletta loaf, split horizontally. The loaf is then covered with a marinated olive salad, then layers of capicola, salami, mortadella, emmentaler, and provolone. The sandwich is sometimes heated through to soften the provolone. The size of the muffuletta is enough to feed more than one person, and many stores sell quarter or half-muffulettas. The olive salad consists primarily of olives, along with celery, FDXOLĂ RZHU DQG FDUURW 7KH LQJUHGLHQWV DUH FRPELQHG VHDVRQLQJV DUH added, covered in olive oil and allowed to combine for at least 24 hours. Prepared olive salad for muffulettas can also be bought by the jar.

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Wednesday, July 28, 2010

Servings from the South

Delicious, quick meals made for college students

If you stop by Muffalettas and More on University Avenue in Hammond, and you’re a student at Southeastern, you’re sure to get a good meal at a good deal. But, you don’t have to be a student to still get good deals on good food. I dropped by to pick up a Tuscan spinach salad and a smoked chicken salad sandwich on ciabatta bread. All I can say about the food is “Wow!â€? The salad featured a ton of spinach topped with cran-raisins, candied pecans, shredded chicken, shredded cheese, and crumbled bleu cheese, and featured a balsamic vinaigrette for the dressing. The serving size ZDV TXLWH ODUJH VR , FRXOG QRW HYHQ Ă€QLVK WKH VDODG , KDYH QHYHU KDG D VDODG ZLWK WKDW PDQ\ Ă DYRUV PL[HG WRJHWKHU EXW , HQMR\HG LW YHU\ PXFK The chicken salad sandwich was also very good. I ended up having to WDVWH WKDW RQH D OLWWOH ODWHU EHFDXVH , Ă€OOHG XS RQ WKH VDODG 7KH FLDEDWWD bread was a little hard, but that’s typically how ciabatta is. The chicken VDODG KDG D JUHDW Ă DYRU ZLWK D OLWWOH VPRNLQHVV The atmosphere was comfortable, but it felt like it was designed for college students and to-go orders. The television was on a popular Muffaletta’s Continued . . . Page 13

Great new restaurant Mi Patio

On a recent trip to Ponchatoula, Whitney and I decided to eat at the FLW\¡V QHZ 0H[LFDQ FXLVLQH UHVWDXUDQW 0L 3DWLR 1HLWKHU RI XV KDG HDWHQ there before, but with it being located on Highway 22 east it was easy to access so we wanted to try it. We chose to sit inside, but they do offer a nice patio seating area ZLWK D EHDXWLIXO UHOD[LQJ IRXQWDLQ *RLQJ LQVLGH ZH IRXQG WKH EXLOGLQJ to be quite spacious and cool. We were seated quickly and were served by Elias, who was very nice and polite. He gave me plenty of time to look through the large menu which offers pretty much anything you’d want. They feature light foods, vegetarian foods, and they have a great selection for kids. Though there were very few people eating at 4:00 in the afternoon, I KDG D IHHOLQJ WKDW WKLV SODFH LV D PDMRU IDPLO\ RULHQWHG UHVWDXUDQW GXULQJ the day and early evening, but they can switch gears to serve the older generation who look for happy hour drink specials and margaritas. Whitney ordered a burrito dinner with rice and beans and I ordered Mi Patio Continued . . . Page 13

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Servings from the South

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Choosing a wine that complements your food can make a meal more enjoyable. Some people go to great pains to match food with the perfect wine, but it really doesn’t have to be that painful. If you follow some simple guidelines, the wine you choose should complement your meal MXVW ÀQH 5HPHPEHU WKDW WKHVH DUH JXLGHOLQHV QRW UXOHV 7KH RQO\ UXOH should be to drink what you like. ‡ 7KH ROG HVWDEOLVKHG ODZV RI ZLQH SDLULQJ GLFWDWH WKDW UHG ZLQH should be served with beef and pasta, and white wine with chicken and ÀVK ,I \RX KDYH QR RWKHU FOXH WKHQ WKLV PD\ VWLOO EH D JRRG JXLGHOLQH However, there are some other simple guidelines that give you greater variety. ‡ 7KH JHQHUDO JXLGHOLQH LV WR SDLU OLJKW ERGLHG ZLQHV ZLWK OLJKWHU IRRGV DQG KHDY\ ERGLHG ZLQHV ZLWK KHDYLHU PRUH à DYRUIXO IRRGV $ wine’s body is how powerful and weighty it feels in your mouth. ‡ :KHQ SDLULQJ IRRGV VXFK DV OLJKW VHDIRRG EDNHG RU JULOOHG FKLFNHQ turkey, mild cheeses and ham, a light wine is a good choice. If you ZLVK WR SDLU ZKLWH ZLQH ZLWK WKHVH IRRGV WU\ 5LHVOLQJ 6DXYLJQRQ %ODQF Pinot Grigio or even a rose such as White Zinfandel. If red wine is your SUHIHUHQFH WU\ D %HDXMRODLV 3LQRW 1RLU RU %XUJXQG\

Wednesday, July 28, 2010

Fine dining and atmosphere at Mariner’s I love Mariner’s! My hunny and I were asked to eat at Mariner’s and “reviewâ€? the food and atmosphere. Well, I can’t imagine anyone not liking Mariner’s. My husband William and I have always loved it. We were ushered to our tabled by our waitress Lindsey Lizak who was just as friendly as she could be. We were also greeted by the owner’s son Tyler LaBreque. Everyone was accomodating and humorous, keeping us smiling. We continued to smile throughout our meal. The food was so good! I ate the New York Strip with a baked potato and shrimp and corn soup and drank sweet tea. I swear that is some of the best soup I have ever eaten! William ate the grilled tuna with fries, salad and a glass of wine. He said his was great as well. The food was great! The atmosphere was good and everyone was extremely friendly. Mariner’s has just the right combination on their menu to be sure to have something for everyone. Pasta, salads, soups, sandwiches, you name it! They also have weekday lunch specials such as grilled ribeye, 9RGND PDULQDWHG ULE URDVW DQG EURWK EUDLVHG FDWĂ€VK DQG YHJJLHV MXVW WR name a few. When in Hammond and you’re in need of a great meal, stop by Mariner’s Inn on West Thomas, you’re sure to be pleased! a %HYHUO\ +ROPHV

‡ :KHQ SDLULQJ IRRGV VXFK DV EHHI JDPH EDUEHFXH FKLFNHQ EDUEHFXH SRUN JDPH RU SDVWDV LQ D KHDY\ UHG VDXFH D IXOO ERGLHG à DYRUIXO ZLQH LV D JRRG FKRLFH 7U\ D &DEHUQHW 6DXYLJQRQ =LQIDQGHO 6\UDK RU 0HUORW If you would like to pair a white wine with these foods, try Chardonnay, *HZXU]WUDPLQHU RU 3LQRW %ODQF ‡ )RRGV DQG ZLQHV IURP WKH VDPH UHJLRQ JHQHUDOO\ ZRUN ZHOO WRJHWKHU because, over time, the people of the region naturally consider one when FUHDWLQJ WKH RWKHU 7KHUHIRUH ,WDOLDQ GLVKHV XVXDOO\ ZRUN ZLWK D JRRG Chianti, which is a classic Italian wine. ‡ 'HVVHUW ZLQHV VXFK DV 0XVFDWV 3RUWV DQG 6KHUULHV DUH YHU\ VZHHW ZLQHV 0XVFDWV DUH WKH VZHHWHVW DQG DUH QRW UHFRPPHQGHG IRU SDLULQJ with food. Ports and Sherries, however, can be paired as long as the dessert isn’t sweeter than the wine itself; wine will turn sour in the mouth if paired with a sweeter food. Ports are classically paired with GHVVHUW FKHHVHV SDUWLFXODUO\ 6WLOWRQ 7KH\ IDUH QLFHO\ ZLWK DQ\ EOHX RU KDUG à DYRUIXO FKHHVH 3RUWV DOVR ZRUN ZHOO ZLWK FKRFRODWH RU FUHDP GHVVHUWV 6KHUU\ LV DQRWKHU RSWLRQ ZLWK GHVVHUW FKHHVHV 7U\ SDLULQJ Sherry with nuts or nutty desserts as well.

3TEAKS s 3EAFOOD s 3IDES s 0ASTA 3OUPS s 3ALADS s 3ANDWICHES "EER s 7INES s #OCKTAILS 7EEKDAY ,UNCH 3PECIALS #HILDREN S -ENU !VAILABLE 7 4HOMAS 3T s (AMMOND ,!

985-345-9854

Open Mon-Fri 11 am - 2 am Sat & Sun 12 pm - 2 am

Wednesday, July 28, 2010

Servings from the South

Keeping it simple at Smokehouse BBQ Smoking barbecue! That’s one way to describe it, and the prices are unbeatable. Two people can eat for less than $25. My guest, Joy, and I visited Smokehouse BBQ on Thursday, July 22. Joy ordered a barbecue beef sandwich with cole slaw and corn nuggets. I ordered a “split plateâ€? of half smoked chicken and half sausage. I chose fried dill pickles and onion rings as my side orders. Our waitress, Erin Lofton, brought our drinks and informed us that the day’s dessert was chocolate cream pie. We ordered one slice, which we almost completely devoured in a matter of minutes. Our food arrived shortly after we ordered it and we were shocked at the amount of food that we received. Joy’s sandwich was huge and loaded with barbecue beef, not to mention the heaping amount of cole slaw and corn nuggets on her plate. 0\ SODWH RYHUĂ RZHG ZLWK IRRG DV ZHOO , KDG D TXDUWHU RI ZKLWH smoked chicken, three pieces of smoked sausage, and a mound of fried dill pickles and onion rings. Each table in the Smokehouse has a bottle of Glen Magee’s homemade barbecue sauce. All of his seasoning, rubs and barbecue sauce are made in his kitchen at home and transported to the Smokehouse. Let me tell you, that was some of the best barbecue I’ve ever had. 7KH FKLFNHQ ZDV PRLVW ZLWK D ZRQGHUIXO Ă DYRU DQG WKH EDUEHFXH VDXFH only made it better. The fried dill pickles with ranch dressing were great DV ZHOO (DFK RQH ZDV FULVS\ DQG ORDGHG ZLWK Ă DYRU -R\¡V FROH VODZ ZDV good also, it had just enough sweetness to complement the barbecue Ă DYRUV , WKRXJKW HYHU\WKLQJ ZDV JUHDW DQG ZDV HYHQ PRUH HODWHG WR Ă€QG WKDW both mine and Joy’s meals, drinks, plus a slice of pie was around $22 with tax. Our cups were never empty and our bellies were happily full when we left. Smokehouse BBQ is owned by Glen and Lisa Magee. It is located on Highway 38, east of Kentwood on “top of the hill.â€? So, when you want a belly full of great food that won’t hurt your wallet, visit the Magee’s at the Smokehouse. ~ Alissa Cannon

Our gigantic piece of delicious Chocolate Cream Pie!

That’s a lot of food! And it smelled wonderful!

7ALK )NS s 'ROUPS 4AKE /UT s #ATERING +IDS 7ELCOME

Thursdays - Saturdays Hours: 5 pm - 9 pm (IGHWAY s +ENTWOOD ,!

11

12

Servings from the South

Wednesday, July 28, 2010

New tastes in familiar tradition DW 0LNH·V &DWÀVK ,QQ -R\ DQG , WRRN D WULS WR 0LNH·V &DWÀVK ,QQ RQ :HVW 2DN 6WUHHW LQ $PLWH IRU OXQFK RQH GD\ :KHQ ZH JRW WKHUH DURXQG QRRQ ZH IRXQG D WDEOH LPPHGLDWHO\ 6LQFH ZH IUHTXHQW 0LNH·V ZH ZDQWHG WR JR LQWR WKH UHVWDXUDQW ZLWK QHZ IUHVK H\HV WR VHH ZKDW VRPHRQH ZKR KDG QHYHU HDWHQ WKHUH ZRXOG H[SHULHQFH :H VDW LQ RXU VHDWV DQG 7UDFH\ FDPH WR WDNH RXU GULQN RUGHU DQG VKH ZDV YHU\ FRXUWHRXV 6KH PDGH VXUH ZH KDG UHJXODU PHQXV DQG FKHFNHG WR VHH LI ZH KDG D OXQFK PHQX IRU WKH GD\ 6KH EURXJKW RXU VZHHW WHDV DOPRVW LPPHGLDWHO\ DQG WKHQ WRRN RXU RUGHU , RUGHUHG WKH ÀYH RXQFH ULEH\H OXQFK VSHFLDO ZKLFK FDPH ZLWK P\ FKRLFH RI SRWDWR DQG WKH VDODG EDU -R\ ZHQW DOO RXW DQG RUGHUHG WKH JULOOHG VKULPS DQG VWHDN PHDO ZKLFK DOVR FDPH ZLWK KHU FKRLFH RI SRWDWR DQG WKH VDODG EDU $IWHU ZH PDGH RXU WULSV WR WKH VDODG EDU 0UV 5RVH 6XPUDOO FDPH RYHU WR VLW ZLWK XV DQG WDON WR XV DERXW KRZ RXU GD\ ZDV JRLQJ 6KH DOZD\V PDNHV LW D SRLQW WR YLVLW ZLWK SHRSOH ZKR HDW DW WKH UHVWDXUDQW ZKLFK LV VRPHWKLQJ , KDYH DOZD\V HQMR\HG

2XU IRRG FDPH RXW TXLWH TXLFNO\ DQG ZDV YHU\ GHOLFLRXV 1RW RQO\ ZDV WKH IRRG JRRG WKH SULFHV ZHUH WRR 2XU WRWDO PHDO EHWZHHQ -R\·V JULOOHG VKULPS DQG ELJ VWHDN DQG P\ VWHDN OXQFK RQO\ FRVW DERXW $V -R\ DQG , HQMR\HG RXU PHDOV WKH UHVWDXUDQW ÀOOHG XS TXLWH TXLFNO\ 7KHUH ZHUH EXVLQHVV SHRSOH RQ WKHLU OXQFK EUHDNV IDPLOLHV HDWLQJ WRJHWKHU DQG HYHQ FRXSOHV ZKR PHW IRU OXQFK 0LNH·V LV GHÀQLWHO\ D SODFH IRU HYHU\RQH , NQRZ RI D IHZ FRXSOHV ZKR KDYH GUHVVHG XS DQG KDG GDWH QLJKWV DW 0LNH·V DQG , NQRZ , KDYH JRQH LQWR 0LNH·V TXLWH D IHZ WLPHV LQ MHDQV DQG D W VKLUW 2Q DQ\ JLYHQ 6XQGD\ WKRXJK \RX·OO SUREDEO\ KDYH D KDUG WLPH ÀQGLQJ D SODFH WR VLW 0LNH·V LV WKH SODFH WR JR DSSDUHQWO\ IRU OXQFK DIWHU FKXUFK 7KH RQO\ GD\ WKDW WKH UHVWDXUDQW LV FORVHG LV RQ 0RQGD\ EXW WKH\ GR FORVH DW RQ 6XQGD\V (YHU\ RWKHU GD\ \RX FDQ VWD\ WLOO DW QLJKW 6WRS E\ DQG YLVLW ZLWK 0LNH 5RVH RU .HLWK DQG VHH DOO WKH JUHDW IRRG 0LNH·V &DWÀVK KDV WR RIIHU ~ Alissa Cannon

Got seafood? 7HVW WKHVH WUHDWV s !LLIGATOR ^ !LLIGATOR 3AUCE 0IQUANTE s #RAB ^ #RABMEAT #HEESECAKE WITH 0ECAN #RUST #RABMEAT -ORNAY #RABMEAT 2AVIOLI #RAB #AKES 3TUFFED #RABS s #RAWlSH ^ "OILED #RAWlSH OR CRABS OR SHRIMP #RAB #RAWlSH AND 3HRIMP "OIL 3EASONING #RAWlSH "ISQUE #RAWlSH "OULETTES #RAWlSH #URRY #RAWlSH ²TOUFFÏE #RAWlSH -ANICOTTI #RAWlSH 0ASTA #RAWlSH 0IE #RAWlSH STUFFED "ELL 0EPPERS WITH #REOLE SAUCE s &ISH ^ #ATlSH 0ECAN -EUNIÒRE 'RILLED #REOLE SEASONED 3ALMON &RIED #ATlSH 'RILLED #ATlSH s /YSTERS ^ #HARBROILED /YSTERS /YSTERS "IENVILLE /YSTERS EN BROCHETTE /YSTERS 2OCKEFELLER 3CALLOPS -USSELS #LAMS AND OTHER 3HELLlSH s 3HRIMP ^ "ARBECUE 3HRIMP 3HRIMP 2EMOULADE 3HRIMP 4CHE FUNCTE #REOLE SEASONED SHRIMP SAUTÏED WITH MUSHROOMS AND SCAL LIONS

$QG PXFK PXFK PRUH

SPECIAL

Tues & Thurs Nights Only ALL YOU CAN EAT Chicken Fried Fish Filetstripor to salad bar with 1 side order &

$

14

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Special price from 4 pm to 8:30

pm

fish Inn Mike’s\ C at :HVW Amite +LJKZD

985-­748-­5126

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Wednesday, July 28, 2010

Servings from the South

13

Enjoy the specials at Murphy’s Family Restaurant After a long day at work, a quick trip to downtown Amite is the place for a good meal in a relaxing setting. Just drop in at Murphy’s Family Restaurant on West Oak Street, across from First Bank and Trust.. Robert and I enjoyed the Thursday night special of ‘surf and turf’. , RUGHUHG VWHDN DQG JULOOHG Ă€VK ZLWK JULOOHG YHJHWDEOHV DQG 5REHUW ordered steak, grilled shrimp and a sweet potato. Both came with a trip to the salad bar. Well, you can already imagine this is way to much food to eat, so I skipped the salad bar, except for the little bits I took off Robert’s plate. They have an extremely stocked salad bar, that could be a meal in itself. When our waitress brought our food, it was piping hot! Our steaks were cooked exactly the way we like it, rare! You might think that would be easy for anyone to do, but it’s not. We rarely get our steak cooked the way we really like it. Pat Murphy, owner cooks each steak LQGLYLGXDOO\ MXVW WKH ZD\ WKH FXVWRPHU DVNV IRU LW 0\ VWHDN JULOOHG Ă€VK DQG YHJHWDEOHV ZHUH VHDVRQHG WR SHUIHFWLRQ , SHUVRQDOO\ WKLQN WKH Ă€VK was the best and could have eaten more of it. The restaurant is suited to families with children or for a couple who

want to talk over their day sitting in the corner and enjoying a good meal. Our family has also enjoyed bringing the entire Brooke crew for a special dinner, which did not detour our service at all. Even with the moving of tables, the extra ordering and noise, we were always treated like we were no trouble at all. Pat and his wife Denise have worked hard at making each customer feel special, coming by our table several times just to make sure everything was okay. Murphy’s Family Restaurant offers a variety of meals from seafood to hamburgers. They are open Sunday, Tuesday, Wednesday from 11 until 3 p.m. and Monday, and Thursday through Saturday 11 a.m. until 9 p.m. For more information on Murphy’s specials see their ad on this page or contact them at 747-8050. ~ Carol Brooke

Mi Patio Continued from . . . Page 9

an enchilada dinner with the same sides. The food was delicious! It FDPH RXW SLSLQJ KRW DQG KDG D JRRG à DYRU %HWZHHQ RXU IRRG DQG HDFK of us getting a dessert, we were only out $28. You can’t beat that! I would strongly recommend Mi Patio for a good family dinner or for margaritas with friends! ~ Alissa Cannon Muffaletta’s Continued from . . . Page 9

gaming station and the tables were high pub-style tables with stools. Both of the employees I interacted with were both college-aged, who were both very nice. This branch of Muffalettas and More does have summer hours, so they close a little earlier than the Amite restaurant. I think this would be a great place to eat with a group of friends in between classes or one early Saturday afternoon. The food was delicious and the service was great! I had a nice time eating there. ~ Alissa Cannon

Family Restaurant

7 /AK 3T s !MITE ,!

985-747-8050 Monday Night Special 10 oz. Ribeye

Side & Salad Bar

13

$

95

Thursday Night Surf N’ Turf 10 oz. Ribeye

with your choice of Fish, Shrimp or Oysters and Side & Salad Bar

15

$

95

(OURS 3UNDAY 4UESDAY 7EDNESDAY AM PM -ONDAY 4HURSDAY 3ATURDAY AM PM

14

Servings from the South

Wednesday, July 28, 2010

Family fun at a favorite eating place

I could recite to you, with my eyes closed, pretty much the entire menu at Master Chef and tell you what each thing tastes like. I would say I know Master Chef’s food pretty well, since I have been eating there my entire life. But, it’s always a treat to get to eat at Master Chef, so I loaded up my Mama and my little sister and we headed out for supper. I went ahead and ordered a hot ham and cheese po-boy, something I haven’t had in years. Whitney ordered a beef on bun and we shared some amazing onion rings. Mama decided that she wanted some fried chicken and french fries, so that’s what she got. We each gave our order to Dana, who is always a super nice girl, and for all of us to eat it only cost $22. That includes drinks and tax. Unbelievable! Now, anytime you walk into Master Chef, whether it be for breakfast or lunch, you’re sure to run into someone you know. Mama, Whitney, and I sat in the dining room and Mr. Tony LaMarca came over to see how we were doing. I made the comment to Mama that Mr. Tony always takes care of me whenever I come eat, just like Mr. Vince LaBarbera used to when he owned it.

Not too much time passed when our food was brought out to us. As we ate, we noticed all the conversation that was going on around us. A lot of it was focused on children and the importance of education, and some of it was just family conversations. The feel of the restaurant is extremely friendly and comfortable. We literally sat for an hour and a half just talking and laughing with one another and no one even looked at us sideways. Mama didn’t have much to say as she ate, except the compliments on KRZ JRRG LW ZDV 6KH WROG PH WKDW VKH ORYHG WKH Ă DYRU DQG FULVSLQHVV RI the crust, and was in awe at how much meat each piece had. Whitney, of course, always enjoys the messy beef on bun, especially when it takes 10 napkins to make it through half of the sandwich! She said that’s ZKHQ \RX NQRZ LW¡V JRRG , GHĂ€QLWHO\ HQMR\HG P\ KRW KDP DQG FKHHVH on french bread and the onion rings. Mr. Tony only has Master Chef open for breakfast and lunch during the week and on Saturday, but they are open for dinner on Friday nights. If you stop by, be sure to tell him we sent you! ~ Alissa Cannon

What is a “po-boyâ€?? A po’ boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost always consists of meat or seafood, usually fried, served on baguette-like Louisiana French bread. A key ingredient that differentiates po’ boys from other submarine sandwiches is the bread. Louisiana French bread is different from the WUDGLWLRQDO $PHULFDQ EDJXHWWH LQ WKDW LW KDV D Ă DN\ FUXVW DQG D VRIW airy center. This is generally attributed to the high ambient humidity causing the yeast to be more active. It also differs from the bread usually used for submarine sandwiches in the rest of the country, which has a soft exterior. The crust of Louisiana French bread is very crispy because much care is given creating an extra humid environment in the oven using steam (whether it be by injecting steam, using a steamer pan, or a spray bottle). Once a golden color is obtained then oven is opened several times to allow excess steam to escape. Typically, the French bread comes in two-foot-long “sticksâ€?. Standard sandwich sizes might be a half po’ boy, about six inches long (called a “Shortyâ€?) and a full po’ boy, at about a foot long. But they can be prepared in longer and shorter versions for group events. The traditional versions are served hot and include fried shrimp and R\VWHUV 6RIW VKHOO FUDE FDWĂ€VK FUDZĂ€VK /RXLVLDQD KRW VDXVDJH URDVW beef and gravy, and French fries are other common variations. A “dressedâ€? po’ boy has lettuce, tomato and mayonnaise; pickles and onion are optional. Non-seafood po’ boys will also usually have Mustard, but the customer is expected to specify whether he or she wants “hotâ€? or “regularâ€?— the former being a coarse-grained Creole mustard (such as that produced by Zatarain’s) and the latter being American yellow mustard.

0$67(5 &+()

“AMITE’S FAVORITE PLACE TO EAT� Hours: Mon.- Thurs. 5:30 a.m. - 2:00 p.m. Fri. 5:30 a.m. - 9:00 p.m. Sat. 5:30 a.m.- 2:00 p.m. Closed Sunday

Serving t Breakfas t. Mon- Sa - 11 a.m. 5:30 a.m.

Wednesday, July 28, 2010

Servings from the South

15

There’s hearty eating Fast and fabulous at at Hanks Gas and Deli Located at the corner of Highways 10 and 37 is a busy little place, known to Greensburg as Hank’s. The deli stays quite busy and the store brings much business to this little town. On Friday, July 23, I ate a very tasty lunch at Hank’s Deli. It was a lunch cooked to perfection with the tastiest of seasonings. As I sat and waited patiently for my meal, the aroma of food cooking from the kitchen area was very inviting. The store had lots of customers coming in and out, but the business of the little place didn’t seem to affect anyone. They all seemed to be used to the comings and goings. I must say, the chicken tenders I ate were very tender and juicy. The potato wedges were also very delicious. They were soft and seasoned MXVW ULJKW 7KH PHDO DOWRJHWKHU ZDV YHU\ Ă€OOLQJ Hank’s is the perfect place to eat if you’re looking for something Just off the beaten path on Highway 51 south of Kentwood sits a quick, or just have time to spare. charming little restaurant known as Hart’s Barbecue where barbecue ~ Tiffany Stewart chicken, pork and beef are all served up hot and steamy. For tender brisket or a fresh sandwich this is the stop to make. Hart’s offers an array of barbecue dishes. Beef, pork and chicken smothered in their sweet and tangy barbecue sauce or served on the side for dipping, your choice. With a full lunch and dinner menu, you DUH JXDUDQWHHG WR OHDYH IXOO DQG VDWLVĂ€HG The atmosphere is cool and refreshing especially when your traveling In Business Since 1928 on a hot summer day. The staff is friendly and work tirelessly to ensure Third Generation Owned and Operated Daryl & Teri Hanks, Owners your meal is served hot and fresh. Besides delicious barbecue, the menu has a wide variety of meats, Serving Krispy Krunchy side orders and sandwiches including poboys. Cheese sticks, stuffed jalapenos, fries, bakes beans, potato salad, and cole slaw are just some Chicken - Cajun Recipe of the extras to choose from. Sandwiches - Burgers - Salads - PoBoys For a great meal and a relaxing time I highly recommend going to Hart’s. The food is tasty and the sauce is incredible. The meat is always Daily Lunch Plates Monday - Friday incredibly tender and cooked to perfection. As I looked around the restaurant, I wasn’t the only customer enjoying a delicious meal. Customers from all over the parish were indulging in ,OCATED ON THE CORNER OF (WY s 'REENSBURG ,! WKH PRXWK ZDWHULQJ IRRG 6R WKH QH[W WLPH \RX¡UH LQ VHDUFK RI Ă€QJHU licking sauce, dripping barbecue, and mouth watering side dishes visit Verda Strickland and her family at Hart’s. Hart’s is open Tuesday through Saturday from 10:30 a.m. until 9 Fhg&?kb 1&. LZm 1&, p.m. and closed on Sunday and Monday. So either dine-in, drive-thru /ÂˆĂ€iĂƒĂŠUĂŠ Ă€>ÂŽiĂƒĂŠUĂŠ É ĂŠUĂŠ"ˆÂ? or carry-out at Hart’s where everyone is treated with good-ole southern hospitality. i˜iĂ€>Â?ĂŠ >ÂˆÂ˜ĂŒi˜>˜Vi ~ Margaret Andrews

Hanks Gas & Deli

3HOP s $ELI

Now Open! Mechanic Shop

16

Servings from the South

s on u r o f k o Lo k Faceboo ace & MySp “Falling off the Bone” RIBS!!

r t ’ a s H

Wednesday, July 28, 2010

Family Atmosp here

BBQ Seafood & more!

Hom e of t h Seaf e ood Club

H AR T’S

BBQ

Lunches Served Tuesday - Thursday Family Owned & Operated 2ONNIE s 6ERDA 4INKERBELL s 2ODNEY *ESSICA s ,EVI s 3ARAH s #OLTON 1120 N. 3rdÊ-Ì°Ê­ ÜÞÊx£®ÊUÊ i ÌÜ `]Ê

Caterin g Availab le

985-229-2100 BEST BARBECUE IN TOWN!

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