other business,” said Whitehead, who owns 50 percent of the business. She may have had ulterior motives. “Jim has no fear of a 2,000 pound bull.” While Jim’s son still manages a herd and they tinker with horses, only a single longhorn steer remains at Cowboy Jim’s. While the six-foot horns are daunting and he is far from a lapdog -- he’s still a tame pet. And there is no chance he will end up on the grill. Like Jim, his rodeo days are behind him. “You can feed them by hand in the field, but not in a rodeo pen. Once you load pets from the field into the truck, they take on a different mode and seem to know they are headed for the arena,” said Whitehead. While no one is roping a calf, there remains that showman’s sense of entertainment, of celebrating farm life. Cowboy Jim’s serves up a family-style experience that starts with the fresh air, flowers and farm animals and ends with a great meal. Savvy grandparents, Jim and Kathy put a playground outside and another one in the restaurant behind the cash register, a safe place so parents can chat at the table while the kids play. Bring a good appetite as Cowboy Jim’s serves giant 16-20 grade shrimp butterflied and grilled or barbecued. Oysters come on the half shell or grilled in season, and fried yearround. Steaks are hand-cut to order, with one pound as the max. Larger sizes can be arranged. However, be aware, Cowboy Jim is a purest – no well-done steaks in the pound and above category. The filet mignon lives up to its “cut with your fork tender.” Located in a dry county, the only spirits to be found are the dollops of bourbon flavoring the New Orleans style bread pudding. The country life is spirited enough for Whitehead and Lott, who have been partners in business and life for more than 25 years. Although, she claims they are oil and water. “I have crazy ideas and Jim is down to earth. But, when it comes down to it, I usually win,” said Whitehead. Fortunately, she wanted a restaurant.
36 DeSoto