Enjoy the Adventure
by Jason Niblett
C
The glorious beauty of winter
hristmas may be over, but this part of winter still continues my favorite time of the year. We’re still a few months from the heat and humidity of summer, and days are often crisp, somehow making people seem to be in better moods. This past December, we had the rare treat of a decent snowfall across much of our region. The drama of social media was replaced with children playing in the snow, adults enjoying the beauty, and pets scampering with their owners. One such photo, shown on this page, was captured by Zander Williamson and shows our state’s capital after the winter storm. It’s hard to imagine the drama, deals and decisions that will take place in this building during the quickly approaching 2018 Legislative Session. In this month’s edition of Venture South Magazine, Mississippi is blessed to offer something some states can’t claim: Passenger train service. Our state has 11 stops - small towns and larger cities - welcoming two Amtrak routes: The City of New Orleans and the Crescent. We introduce our readers to
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these oustanding communities, offering tips on places to eat, shop and visit. Enjoy the 2018 Whistestop Tour of Mississippi! Jason Niblett is the publisher of Venture South Magazine. He may be reached at jason@myventuresouth.com 8
In this Issue 11
Whistlestop Tour
12
Visit Brookhaven
14
Visit Greenwood
16 Visit Hattiesburg 18
Visit Hazlehurst
20 Visit Jackson 22 Visit Laurel 24 Visit Marks 26 Visit McComb 28 Visit Meridian 30 Visit Picayune 32 Visit Yazoo City 36 The Barbeque Princess 42 Sweet Suites 50 Events & Happenings
Publisher Jason Niblett jason@myventuresouth.com Editor/Design Lacey Slay lacey@myventuresouth.com Advertising Production Manager Anna Griffing anna@myventuresouth.com
Get your free copy from fine locations including hotels, hospitals, airports, clinics, businesses and more. For the complete list of locations, visit: www.myventuresouth.com /find-a-copy
Happy New Year!
Contributing Photographers Zander Williamson City and counties featured Amtrak Media Relations Debra Jefcoat Ubon’s Restaurant Contributing Writers Jill Deakle Engitshun Magee Nkrumah Frazier Debra Jefcoat Advertising Kevin Dearmon kevin@myventuresouth.com Jill Deakle jill@myventuresouth.com Debra Jefcoat debra@myventuresouth.com Venture South Magazine is published monthly by Venture South Media LLC. Laurel, Mississippi Pine Belt: 601-909-0990 Meridian: 601-453-1377 Gulf Coast: 228-207-1606 North Mississippi: (662) 830-8333 email: info@myventuresouth.com facebook.com/myventuresouth Š All rights reserved. Contents of this magazine may not be reproduced in any manner without written consent from publisher. Venture South Media LLC/Venture South Magazine cannot be held liable for errors and omissions. Copies are available at locations throughout south Mississippi.
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www.myventuresouth.com Volume 2 Edition 1 Cover design by Anna Griffing and photo by Jason Niblett. Photo taken at The Laurel Train Depot Laurel, Mississippi
Good Eats & Treats
By Debra Jefcoat. Photos submitted by Ubon’s Restaurant & Debra Jefcoat.
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The Barbeque Princess: Ubon’s is the Grand Champion in dining In my home town of Yazoo City, there’s a place that has become known worldwide for their famous barbecue. Now, I hate to admit it, but I had never stopped Ubon’s Restaurant before until recently. I had passed by many times in the past, but either I didn’t have the time or they were closed. Recently, while I was in Yazoo City on a business trip (and visiting friends) for the magazine, I finally had an opportunity to go. I was meeting my oldest childhood friend, Debbie Davis, and her husband, Marlon. When I pulled into the parking lot, I could smell the aroma of smoked meats and barbecue in the air, and it really smelled great. Since we were taking a lunch break from our work, they went ahead and ordered for me before I got there and before the rush hit. We had one of their Friday specials which consisted of fried catfish, coleslaw, home-style fries, hush puppies and, for dessert, I chose blackberry cobbler. I’m here to tell you, the food was fine and the friendly atmosphere was welcoming. As we were eating, I noticed a man walking around speaking to everyone sitting at each table and, when he reached our table, he was introduced to me by my friends as Garry “Pop” Roark, one of the partners of “Ubon’s Barbeque of Yazoo.” He was asked if the fish was harvested by the local company Simmons Catfish, at that point he gladly told us it was. He said he visits every local catfish y
Debra’s Picks:
Pulled pork or any BBQ Fried Delta catfish Secret recipe hushpuppies Blackberry cobbler
Hours:
Sundays - Thursdays 11 a.m. - 2 p.m. Fridays & Saturdays 11 a.m. - 9 p.m.
Address:
801 Jerry Clower Blvd. N. Yazoo City, MS Jerry Clower Boulevard is U. S. Hwy. 49 inside Yazoo City
Phone:
(662) 716-7100
Web:
www.ubonsbbq.com
farm and picks the fish up freshly packed on ice every Friday morning. We all complemented him about the food we had just finished, especially the hush puppies and how different the texture was. Garry told us they have a secret ingredient in their own private mix. I have made and eaten my share of hushpuppies in my life time, and these were some of the best I’ve ever had. Four days later, I found myself again working in Yazoo City and the surrounding area, and I decided I would like to meet Garry’s daughter/partner, Leslie Roark Scott, who is known as “The Barbeque Princess,” and, yes, she is the one and the same many of us have seen appearing on The Food Network on several different food challenge programs.
I called to ask about meeting with her, and she was more than happy to do so. When I walked into the door I was welcomed by Leslie and her dad, whom was sitting at one of the tables having what he called a ‘snack’ before he set off for a delivery. I was invited to sit down with them and they told me how their barbecue business started and where the name came from. Leslie began talking very proudly about how her great grandparents came up with the recipe, then mixed in a washtub and stirred with a paddle. Leslie said it was really her greatgrandmother’s, Ubon’s mother’s recipe, created while living in the boothills of Missouri. They then passed it down to their son, Ubon, whom passed y
it down to his son, Garry. The recipe goes back at least five generations now. Garry started catering in the 80s and, with so many requests for his sauce, he started producing it by the gallons right in his own kitchen until he started his own “plant” in 1986 and, to this day, produces their Ubon’s Sauce and their BBQ Bloody Mary Mix. He also began competing on the BBQ Circuit in 1989 with Leslie joining the cooking team in 1990. Both still compete to this day all over the country. They followed with the opening of the restaurant in 2004. In 1992, she was the first woman to win a “Grand Championship” in the Memphis in May circuit. Since then, between the two of them, they’ve been featured in cookbooks, TV shows and of course, “Pitmaster.” Garry is one of the featured Pitmaster’s at the Big Apple Barbeque Block Party, Memphis in May and Hog for the Cause, just to mention a few. They have appeared on “BBQ Pitmasters” and “The BBQ Crawl” together . As for Leslie, she’s appeared on “Smoked,” “Chopped Grill Masters,” “Chopped Impossible” with one my personal chefs, Robert Irvine, and she’s also a “Chopped” champion. I’m also looking forward to seeing her compete with her son, Jacob (who is following his granddad’s and mom’s footsteps) on a program that will air in January called “Stove Tots” on the FYI Network. I had already made plans to have a business/ catch-up lunch with Melinda Dees, another Yazoo friend of mine, to meet at Ubon’s. I was planning to order off the daily lunch menu which included meatloaf or country fried steak with a choice of two sides
that consisted of mashed potatoes with gray, rice with gray, English peas, corn nuggets, fried okra and a dessert. Not bad for $6.95. Lunches run from $6.95 to $8.95; just check to see what’s on the board. There’s a menu you could choose from also. As we were deciding what we were getting, Leslie came back out from doing a radio spot to tell me she was bringing me some barbecue with all the fixings and said she had made a pot of gumbo the night before. I’m picky about my gumbo, but that was some good stuff, and it was made with the BBQ Bloody Mary Mix. It was so tasty that I almost forgot to take a picture to share. When she brought out our meal, there was plenty for the both of us, and we would quickly understand why it’s called the “Belt Buster Combo.” The plates were overflowing with pulled pork, a smoked chicken quarter, ribs, sausage and beef brisket with coleslaw, baked beans, home style fries, sweet potato fries and rolls. It was well worth the wait. During my first trip, I noticed their many trophies and awards from many of the competitions they y
y
have participated in over the years. I also admired the walls with writing all over them, signed by guests from all over the world. I thought to myself that I should write my name on the wall before I left, and, yes, I did so. I noticed signatures from New Orleans, New York City and many other states. There have been guests from Guatemala, England, Switzerland, and a Bishop from New Rwanda, Africa. There were also two guys that had come to visit the United States, one from Japan and the other from Korea, who told their friend from Greenwood that they wanted their first stop to be Ubon’s. Garry went on to tell me that the signatures started off as a small area by the door, but to their amazement, it has moved to every wall, ceiling beams in each room, and even down the hall into the restrooms. Ubon’s is a place you can go and feel like a member of the family. All of the staff was friendly to every person that entered through those doors. People at Ubon’s Barbeque of Yazoo are like family and their motto is “We bring the Front Porch of America to cities across the country.”
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A room with a view
A Laurel bakery is now even sweeter with suites by Engitshun Magee photos by Jason Niblett
Just a few years ago, the reputation of a small, family-owned bakery – operated out of a private residence in Jones County – started growing. Scrumptious cinnamon rolls and sticky buns started appearing in offices around Ellisville and Laurel. Trays of cookies tempted folks at receptions and parties. Then they were voted as the best bakery in Jones County. Jamie Suggs and her husband, Joseph Watkins, personally made deliveries throughout the day, often arriving at places at business before many people even thought about going into work. As their work grew, so did the demand for a storefront. That wish came true in 2016 when a dilapidated building in downtown Laurel was totally renovated, creating a new home for Sweet Somethings Bakery. The renovation was designed by Erin Napier, and the partnership between Suggs, Watkins, Napier – along with her husband, Ben – also led to filling another demand created by the Napiers’ television show, “Home Town.” “After talking with Ben and Erin, (we realized) space was needed downtown for folks that were visiting to stay,” said Suggs. With a huge selection of cakes, pies and pastries, along with a soda fountain straight out of the history books, the upstairs now welcomes guests from all over the world. Huge, modern yet vintage suites, complete with kitchens and living areas, welcome travelers for business meetings, holiday visits or leisurely travel. After the final discussions were made in March 2017, Suggs opened a bed and breakfast above the bakery, which includes four incredible rooms that were designed by Bill Holloway with Lake and Land Studio. y
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alized kitchen and bathroom access that range in prices from $120-$150 a night,” said Suggs. Suggs is hoping to attract anyone looking to visit the place where she calls home. “We are very proud to offer a beautiful space downtown for our visitors. They can walk everywhere, dine and shop
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and never use their vehicles!” she exclaimed. For bookings, visit Airbnb.com and search for Laurel residences. The bed and breakfast also offers cookie boxes upon arrival and breakfast before morning routines. Who wouldn’t want to wake up to the smell of fresh baked goods?
z
z “We offer four semi-private rooms with person-
Upcoming Events
January B.B. King and B.B. King’s Blues Band For more than 50 years B.B. King and B.B. King’s Blues Band defined the blues to the world, averaging more than 250 sold out concerts per year. Now, superstar Tito Jackson (along with his beastly Blues guitar) has teamed up with B.B. King’s Blues Band to tour, keeping the musical legacy of B.B. King, The Jackson 5 and The Jackson’s alive. IP Casino 850 Bayview Avenue, Biloxi 8 p.m. Tickets: Start at $20 www.ipbiloxi.com
Meridian
16
Biloxi
5
Music & Theatre
Gladys Knight Gladys Knight, the Empress of Soul, has won seven Grammy Awards. In the late 1960s and 1970s, she created a string of memorable hits. Rolling Stone magazine listed her among the 100 Greatest Singers of All Time, and she’s a member of the Rock and Roll Hall of Fame. MSU’s Riley Center 2200 5th Street, Meridian 7:30 p.m. Tickets: $74 - $80 www.msurileycenter.com
Jackson
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Biloxi
19
Smash Mouth Multi-Platinum,Grammy nominated pop-rock band from NorCal known for songs such as “Walkin’ on the Sun”, “All Star”, and a cover of The Monkees’ “I’m a Believer”, the latter two of which were featured on the soundtrack for the animated film Shrek. Hard Rock Hotel & Casino 777 Beach Blvd., Biloxi 8 p.m. Tickets: Start at $19.99 www.hrhcbiloxi.com Riverdance The international Irish dance phenomenon is back by popular demand in Riverdance - The 20th Anniversary World Tour. Drawing on Irish traditions, the combined talents of the performers propel Irish dancing and music into the present day, capturing the imagination of audiences across all ages and cultures in an innovative and exciting blend of dance, music and song. Of all the performances to emerge from Ireland - in rock, music, theatre and film - nothing has carried the energy, the sensuality and the spectacle of Riverdance. Riverdance - The 20th Anniversary World Tour is composed by Bill Whelan, produced by Moya Doherty and directed by John McColgan, and comes directly to North America from a sold out run across Europe and Asia. Thalia Mara Hall 255 East Pascagoula St., Jackson Tickets: $35 - $100 7:30 p.m. www.jacksonbroadway.com
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