BOOM Jackson: Autumn 2010 by Jackson Free Press Magazine

boomjackson.com

Extreme Makeover: Mall Edition, pp. 12, 18 // JXN Body Art, p. 15 Chefs Give Tacos a Chance, Ramsey p. 60

FREE // autumn 2010

Local Menu Guide, starts p. 37

‘

ROUND MIDNIGHT Wake Up to the City’s Nightlife: Clubs, Fashion, Music, Impresarios, starts p. 73

GREAT SOCIETY OF WEST JACKSON pp. 65-70

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Autumn 2010

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Work. Live. Play. Prosper.

Saturday, January 8, 2011 • Jackson, MS

presented by

DUVALL DECKER A R C H I T E C T S , P. A . 2915 NORTH STATE STREET . JACKSON, MISSISSIPPI 39216 . PHONE 601.713.1128 . FAX 601.713.1168

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Our expertise is understanding yours. 6

Autumn 2010

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“I don’t know if I’m going to heaven or hell, but I’m going from Jackson …” —Medgar Evers

JXN: HAPS IN THE CITY

Who Said This Mall Is Dead?

Everlasting Love

Secret City

Charles A. Smith

Bradley Elementary School children helped create an artistic tribute to Jackson hero Medgar Evers.

Primus Wheeler and Zakiya Summers talk about the vision behind the city’s “hidden gem.”

Urban warriors’ body art shows just how much some Jacksonians are committed to their hometown.

Rankin County’s Gold Coast was once the center of the area’s raucous nightlife. Really.

18 Don’t Look Now

The city is enjoying a bit of makeover madness, from Metrocenter Mall to downtown to the south side.

FEATURE: RIGHTING THE FUTURE

Charles A. Smith

Why are so many young Mississippians moving back to Jackson? What is the draw for creative classers?

Local 463

Artist Ginger Williams-Cook strikes again with ultracool tables for the new sibling of Walker’s Drive-In.

fashion info p. 75; more photos at boomjackson.com

DO-GOODERS: OUR ANGELS

Tour the amazing new Hindu Temple in Brandon.

School of Hard Knocks

Rasslin’ is good for more than bruises; it can raise money for schools and charities.

Music-n-Motion

This local do-gooder is recycling instruments so that more kids can make music.

MENU GUIDE

What’s cookin’? The foodie’s guide to Jackson-area eateries. (Paid advertising section.)

DINING: RESIDENT TOURIST

Jacksonian Tom Ramsey and his chef posse tour the area’s taquerias con gusto mucho.

Governing the Galley

Nicholas Wallace and Tom Cook manage their respective kitchens and signature menus with delight.

LIFESTYLES: Great Society

After-Dark Fashion

Rock ‘n’ Blues

Work. Live. Play. Prosper.

Five hot Jackson chicks show what to wear out.

Storage 24 blends rock and rap; the state owns our storied musical past, and uses it for tourism.

Girls’ Night Out

What happens when two wallflowers paint the town pink? Find out.

The Impresarios

The backgrounds of club managers and owners vary as greatly as the crowds in their clubs.

Farish Redux: A Map

Farish Street’s staples meet newcomers.

EVENT LISTINGS

MY LOCAL LIST

Meet a visionary who turned a crumbling west Jackson house into a haven for artists and friends.

Places to go, things to see, people to encounter.

Personal trainer Keith Richardson tells where he eats, what he buys and where he gets his car detailed.

natural grocery OS N O GM

NO HIGH FRUCTOSE CORN SYRUP

NO REFINED SUGAR

ITES NO NITR NO PESTICIDES

NO ANIM AL TESTIN G

NO HERBICIDES

• Deli/Bakery • Pet Care NO ANIM AL GROW TH H O R M ONES • Health & Beauty • Eco Home/Bulk • Herbs & Supplements • Fresh Organic Produce

Autumn 2010

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With Great Intention

Associate Editor Natalie A. Collier Art Director Kristin Brenemen Editorial Writers Natalie Bell // Carl Gibson // Adam Lynch Lacey McLaughlin // Ronni Mott Andrew Muchin // Casey Purvis // Tom Ramsey Ward Schaefer // Jackie Warren-Tatum Valerie Wells // Jesse Yancy

Listings Editor // Latasha Willis Cartoonist // Chris Zuga Interns Kate Brantley // Katie Bonds // Jessica Mills Holly Perkins // Briana Robinson

Photography Cover // Charles A. Smith Photographers Natalie A. Collier // Jert-Rutha Crawford Charles A. Smith // Jerrick Smith Jaro Vacek

Ad and Menu Design Lydia Chadwick Ad Production Christi Vivar

Sales Kimberly Grifﬁn // Ashley Jackson Adam Perry

TARJI SMEDLEY

Editor in Chief Donna Ladd

Others don’t have any real connection f we trust the calendar and not the temperature outside, autumn is to the city outside relationships they’ve upon us. Soon, though not soon built since coming here. But one thing is for sure: These members of the enough for many of creative class aren’t just all us, the dog days of talk. They are committed summer will have to the city’s success, and it ended, and for a short while, behooves us to follow their we’ll see the universe’s arexample. tistic flair, as green leaves It is not enough to draw turn into vibrant shades of people to the capital city red and yellow. Other things with gimmicks. The difhave changed, too, since the ference comes when the June issue of BOOM. people who move here (or Just like the leaves are back) find a community morphing, so is the landthey want to join and “be the scape of Jackson. In the last change” they want to see in few months, some of the their world. projects we reported to you Natalie A. Collier Associate Editor, I’ve never seen complainin the summer are well under BOOM Jackson ing get goals accomplished. way, and new things are hapI have, however, seen things pening still. The quiet buzz change when people enthroughout the city seems to gage and are willing to get their hands dirty. be growing louder. But what happens when the positive Let’s get our hands dirty, Jackson. There’s buzz dies down? That’s where you and I reward in it. A little dirt never hurt anyone. come in. In his feature story, “Righting the Future,” Tom Allin introduces us to young professionals throughout the city who have, with great intention, decided to make Jackson their home. Some of them are Jackson and Mississippi natives who’ve returned.

contributors

Bookkeeper // Montroe Headd Publisher Todd Stauffer CONTACT US Letters to the Editor: editor@boomjackson.com Queries: natalie@boomjackson.com Ad Sales: ads@boomjackson.com Boom Jackson P.O. Box 5067, Jackson, MS 39296 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 Adam Perry at 601.362.6121 x18. BOOM Jackson is a publication of Jackson Free Press, Inc. BOOM Jackson focuses on the urban experience in Jackson , Miss., emphasizing entrepreneurship, economic growth and city life.

Charles A. Smith

Photographer Charles A. Smith, a Tougaloo graduate, thinks football should last 12 months out of the year, and every ofﬁce in America should have a Joan Harris from “Mad Men.” Check out his work at www.studioroyale.net.

Katie Bonds

Editorial intern Katie Bonds has a master’s degree from the University of Memphis and a bachelor’s from Rhodes College. She is a Madison native and now lives in Belhaven. She enjoys reading everything, writing and running the hills of Belhaven.

Tom Allin

Former editorial intern Tom Allin is a native Jacksonian with a Tar Heel streak. He teaches fourth grade in Clarksdale through the Teach for America program during the school year and loved being back in Jackson for the summer.

Work. Live. Play. Prosper.

ATP[c^ab BX]RT (&&

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â&#x20AC;&#x153;Welcome to Townâ&#x20AC;? Package! For information on these properties and many more, call us at 601-982-8455 or visit us on the web at nixtann.com for a free MLS Search.

Autumn 2010

boomjackson.com

photo by Jaro Vacek

mall revivals pp 12 and 18 // jack tats p 15 when rankin county rolled p 16 // city progress p 18

Going from

Jackson

Public Domain

s you approach the principal’s office at Bradley Elementary School (the school where “everybody is somebody”) off Medgar Evers Boulevard in west Jackson, a mosaic of slain Jackson civil rights leader Medgar Evers looks stoically on, encouraging the young people at the school to do their best. Evers said once, “The gifts of God should be enjoyed by all Mississippians.” So Jackson artist and mosaicist Teresa Haygood— and the hands of children from kindergarten through fifth grade—adorned the school halls with their very own masterpiece. Dionne Woody is the principal at Bradley Elementary School. To see the Medgar Evers mosaic in person, call the school at 601.987.3507. ¢

Work. Live. Play. Prosper.

JXN // vision

Mall With a Mission

// by Casey Purvis

How Gen Y Works

casey purvis

rnate ironwork fencing surrounds man and Cultural Services is a tenant, as well the parking lot of the Jackson Medi- as the Jackson Heart study, the UMMC Concal Mall, and green crape myrtles tinuing Health Education Center, Department line the entry. There’s not a piece of Public Health, Jackson State University’s of litter to be found. Inside, it’s vibrant—far Public Health program and numerous retail from the virtual ghost town it was in the ’80s. businesses. Most of the 800,000-square foot Original parquet wood floors gleam. Brightly building is occupied. This winter, UMMC’s Information Services Decolored hanging plants partment will move into punctuate the walls. Peothe old 40,000-square-foot ple walk in and out; some Woolco building. rest on blue benches. The foundation is com “This is,” says Primus mitted to developing the Wheeler, the executive neighborhood around the director of the Jackson mall as well. It began with Medical Mall Foundation, the acquisition of a par“a birth of Dr. Shirley’s cel of land on the corner vision.” Wheeler’s office, of Livingston Road and furnished with overstuffed Woodrow Wilson Drive. cordovan chairs and cherPrimus Wheeler says the Jackson Liberty Bank purchased ry tables, is in Suite 107, Medical Mall is “a birth of Dr. (Aaron) this parcel from the founand the five goals of the Shirley’s vision.” And that vision is progressive, and growing. dation in 2005 and began foundation—individually construction of a $3 milframed—are prominently displayed on the wall. They all tie into one lion branch in 2007. Liberty Bank opened at 2325 Livingston Road on Jan. 4 of this year, theme: serving the community. Dr. Aaron Shirley, an advocate of health and the foundation was its first depositor. Tony’s Tamales and S&M Automotive, care for the underserved, particularly children, saw the mall’s demise and wanted to formerly located on adjoining parcels, reloredevelop it. In 1995, the University of Mis- cated as a result. Tony’s Tamales renovated a sissippi Medical Center, Jackson State Uni- boarded-up building, which used to be a KFC, versity and Tougaloo College joined forces to on Woodrow Wilson Drive; and S&M bought form the Jackson Medical Mall Foundation. the Independent Linen building. Thus, two The foundation’s main mission is twofold: to previously vacant buildings are now generatprovide health care for the underserved and ing revenue. to engage in economic and community devel- The foundation began residential development. The repurposing of the mall has been opment—its first affordable housing proj15 years in the making. It currently houses ect—in August. Phase I includes 24 affordable most of UMMC’s primary and specialty clin- single-family homes on Prosperity and East ics. The City of Jackson’s Department of Hu- streets. The homes will have between two and

Fact:

If you were born since 1977, you are part of the most “helicoptered” generation in history. Your parents were probably attentive—to a fault. You were the baby on board; you may still talk to your mom a few times a day. In your kindergarten class, everyone got a trophy, a star or some other award. Perhaps your parents went to college orientation with you. Your parents managed your time and gave you the latest Autumn 2010

tech tools and “polished” your homework. You were told you do not need criticism, even from people who have much to teach you. You can be impatient, unfocused, overly eager for attention, over-confident. You miss deadlines. At work, you can be a pain in the butt. You want to change the world. You’re not cynical like Generation X. You will work long hours when inspired. You are comfortable using technol-

Fact:

five bedrooms and will use environmentally friendly structural insulated panels (SIPs) to provide energy cost savings to homeowners. The Residential Advantage Group manufactures them in the community. The Mississippi Development Authority provided $2.6 million of the $3 million project, and Trustmark National Bank and the Federal Home Loan Bank of Dallas awarded $260,000 in two Affordable Housing Program grants. The project will target very-low to low-income, first-time homebuyers. Phase II of the development will target existing homes in the area. The foundation hopes to engage the owners of existing homes in the area by assisting them in remodeling their homes. “Within 10 years, you won’t recognize this community,” Wheeler says. Phase III will feature moderately to higher-priced homes and possible multi-family units. The foundation’s future plans also include a recreational park for children. The foundation converted the former New Deal Supermarket at 2548 Livingston Road into the Jackson Roadmap Farmers’ Market. The indoor, air-conditioned market features locally grown produce at affordable prices. The market is open Fridays from noon until 6 p.m. and Saturdays from 8 a.m. until 3:30 p.m. The market is part of the Kellogg Foundation-funded Jackson Roadmap to Health Equity Project, aimed at making fresh fruits and vegetables more accessible to people in the inner city. The foundation also has a community vegetable garden west of the mall. “This place was created to make a difference in people’s lives, and we’re doing it,” Wheeler says. ¢

ogy. You’re eager to be inspired. You are confident. You will do remarkable work for a small amount of praise, or even a paper gold star. You like to be managed and helped and trained, and did we mention praised? You are the most diverse generation in history: being different is cool. You will work very hard under the right circumstances.

So just what are the right circumstances? In his 2009 book, “Not Everyone Gets A Trophy: How to Manage Generation Y,” management expert Bruce Tulgan gives hints on how to manage Gen Y effectively (even if you’re Gen Y): •Provide structure and boundaries first, then flexibility in location, schedule, hours, etc.

boomjackson.com

// by Katie Bonds

Charles A. Smith

Hidden Gem

Zakiya Summers says the Jackson Medical Mall is “a gem in our own backyard.”

im Hill High School and University of Missouri graduate Zakiya Summers, 27, has made a seamless transition from TV news producer to public relations manager at the Jackson Medical Mall. Working at the mall, she says, she gets the best of several professional worlds—planning events, meeting new people and promoting something she’s passionate about. BOOM: What are your responsibilities at the Medical Mall? Summers: I write all the publications for the mall (and) coordinate special projects—news conferences, special events, any type of activities that we’re doing. I deal with media-relations tours. I coordinate speaking engagements (and) help with developing the website. BOOM: What do you wish people knew about the Medical Mall? Summers: I want people to know that the Jackson Medical Mall

•Constantly communicate and give feedback. Tell them what you want. •Track progress with check-ins, mini-meetings, benchmarks. •Allow them to make decisions within clear boundaries. •Teach them to check their own work and be their own safety net. •Do not allow them to “delegate up” back to you to finish their work. •Give rewards only for successes. Buy results with rewards they want. •Be in loco parentis: let them know

is a jewel, and people really have to take advantage of who we are and what we have to offer. We’re a versatile place. ... One thing that we’re really pushing now is our housing component. We’re really working to redevelop the area … and make it a place where people can be proud to say, “I live there; I work there.” BOOM: Tell me. Why Jackson? Summers: I absolutely love Jackson. Jackson is on the track to becoming a Dallas or Houston, Texas. It’s going to take some time, but Jackson has kind of gone through its stage where it’s almost been a dead city. But there are folks who really care about the revitalization of this city and getting it back on the move. We all want Jackson to grow and to flourish, but we each have to play a part in making sure that happens. … [W]e’re on the move. Please believe we are on the move. We’re going to get there, for sure. ¢

the kinds of decisions they can and can’t make. Be straightforward about what they do wrong (and right). •Don’t treat good, focused workers and slackers the same. •Inspire them with your mission. Tell motivational stories often. •Mentor a lot and give workshops. •Give the gift of context. Teach them why they shouldn’t do things like ask the CEO for a stapler in the middle of an important meeting. More tips at boomjackson.com.

Work. Live. Play. Prosper.

McDade’s Market is proud to be Jackson’s locally-owned neighborhood grocer, and we’re honored at the opportunity we’ve had in the Jackson community. As our customers, you have fueled our growth over the years, making it possible for us to expand to four area supermarkets while still offering low prices everyday. Local ownership also gives us more freedom to work with Mississippi-based distributors and to source in-season produce from Mississippi farmers.

Thanks for your support. Keep “thinking local!” - Greg & Kathy McDade

Mark your calendars and make plans to aƩend the 2010 Emerging Leaders Conference

Mobilizing the CreaƟve Class for AcƟon and Advocacy Thursday, November 4 - Friday, November 5, 2010 King Edward/Hilton Garden Inn (Downtown Jackson)

If you are between the ages of 25 - 45 and are a member of a young professional’s group; a social entrepreneur; a community advocate; a leader is business, government or educaƟon; or if you are interested in beƩering your community, this conference is for you. Mobilizing the CreaƟve Class for AcƟon and Advocacy will launch, deliver, and refuel an energeƟc audience commiƩed to strengthening communiƟes, building leadership skills, and proving that strong networks make signicant impact and lasƟng change.

Go to youngleadersinphilanthropy.com to register to aƩend and view the conference schedule. RegistraƟon deadline is October 15, 2010.

YLP YO U N G L E A D E R S I N

Keynote Speaker Dan PalloƩa

Don PalloƩa is an award-winning humanitarian, an author, and the founder of TeamWorks which brought the pracƟce of four-gure philanthropy within the reach of the average ciƟzen. PalloƩa has spoken at Wharton, Harvard Business School, TuŌs University, NASA’s Jet Propulsion Laboratory among others. He has been wriƩen about in feature and cover stories in the New York Times, Los Angeles Times, Washington Post, Stanford Social InnovaƟon Review, and has appeared on The Today Show, CNN, American Public Media’s Marketplace and on numerous NPR staƟons.

PHILANTHROPY UNITED WAY OF THE CAPITAL AREA

Autumn 2010

boomjackson.com

JXN // body art

Jack Tats

eople show their love for people and places in different ways. Some Jacksonians have chosen to show their allegiance for the “City with Soul” permanently—with body art. They’ve taken the phrase “rep your city” to a different level. Do you have tattoos that represent your allegiance to the city or state you want others to see? Send your pictures to editor@boomjackson.com.

The Leg Has It Justin Sebren immortalized iconic downtown buildings, the Standard Life and Hotel King Edward, on one of his legs before revitalization projects had begun..

(above) Amanda Cashman celebrates the hospitality state, known for its cotton, magnolias and fancy trademark font. Joshua Clark chooses a simple logo.

(right)

Morgan Cook’s Mississippi silhouette marks the capital city with a star.

(below) The old capitol building meets the words “Taught 2 Die” on Corey Stokes. Symbolism?

All tattoos by Erica Flannes, except bottom, which is work by Tre at Dark Dimensions. Work. Live. Play. Prosper.

JXN // secret jackson

When the Good Times Rolled by Jesse Yancy

The Green Mile

“I

really think that Jackson has some sort of magnetism to it that can’t really be explained,” says Melody Moody, 29. Moody felt that pull 11 years ago when she made the move from King Fort, Tenn., to Jackson to attend Belhaven College, where she got her bachelor’s degree in biblical studies. She says it’s the strong sense of community that has kept her here; she even returned to Jackson after moving to Philadelphia, Pa., while she obtained her master’s degree in international development from Eastern University this past May. Moody has strong ties to the Jackson community. She was the co-founder and president of the Jackson Bike Advocates, worked as a di-

Autumn 2010

JIM O’NEAL AND SCOTT BARRETTA

uring the heyday of Prohibition, the speakeasy districts of New York and Chicago were legendary, dazzling gathering places, filled with music, dance, drink (and a few bullets, mind you). So were similar areas in the South, notably Beale Street in Memphis and, of course, the French Quarter in New Orleans. In Jackson, this glittering venue of vice and iniquity was known as the Gold Coast. Also known as East Jackson or even “cross the river,” the Gold Coast was the area of Rankin County directly over the Woodrow Wilson bridge at the end of South Jefferson Street. Though it covered barely two square miles, it was nationally notorious. In 1939, H.L. Mencken’s The American Mercury magazine published a rollicking account of the Gold Coast called “Hooch and Homicide in Mississippi,” by Craddock Goins, who declared, “There is no coast except the hog wallows of the river banks, but plenty of gold courses those banks to the pockets of the most brazen clique of cutthroats and bootleggers that ever defied the law.” Goins cites one Pat Hudson as the first to see the lucrative possibilities of booze and gambling near the junction of two U.S. highways (80 and 49) across the river from

The Gold Coast in “dry” Rankin County was the place to let loose until 1966.

Jackson. Before then, there was only a scattering of gas stations, hot dog stands and a few corn-liquor peddlers. Then Sam Seaney began selling branded liquor, and his place, called

The Jeep, became a headquarters for wholesale illegal booze. Soon, others joined him. The sheriff of Rankin County did his best to restore some semblance of order, but as

// by Holly Perkins rector of development at local non-profit Neighborhood Christian Center, created and organized the outdoor festival Pickin’ and Paddlin’ at Mayes Lake, and was recently appointed as the new executive director of Bike Walk Mississippi, which moved from Oxford to downtown Jackson Aug. 1. Moody hopes to raise awareness of Bike Walk around the state, but particularly in Jackson. “I think that the fact that Bike Walk is moving from Oxford to Jackson is really going to help make an impact on the state as a whole, just in the sense that we’re closer to the Legislature. Being in the capital city, we can set a standard for the whole state.” With the John Paul Frerer Bicycle Safety

Act recently signed, requiring motorists to maintain a three-foot distance from bikers, Melody hopes to continue improving safety for bikers across the state. “Safety is a major concern for bikers in Jackson, and we just want to make it feel like a safe, fun thing that people of all ages can do,” she says. Bike Walk Mississippi works with the Safe Routes to School initiative, which aims to increase physical activity among children by improving the built environment and state-level policies to make it safe, convenient and fun for children to walk and bicycle from school. Moody also aspires to improve the environment and overall health of Mississippians, boomjackson.com

Work. Live. Play. Prosper.

Biz2Biz:

Andy Wilson

e opened Underground 119 because we believe in Jackson, and in downtown’s renaissance. We also wanted to improve the caliber of entertainment and bar food that people here have access to. And we love to see more and more businesses doing the same thing. It’s not about competition; it’s about making downtown a thriving and lively place for residents and visitors, and raising the bar for Jackson. Having more restaurants, bars, and other venues enhances everyone’s experience and benefits the city as a whole. … We want people to go (to locally owned restaurants), enjoy a great dinner and then be able to come to our club for some great drinks and music, and round out the experience at F. Jones Corner, or for people to go support Debbie and Nathan Glenn’s new venture (Congress Street Grill). We’re thrilled to support what they’re doing and thank them for helping to bring even more energy to downtown. — Andy Wilson

THOMAS BECK

Melody Moody, 29, says the strong sense of community keeps her in Jackson.

Jert-rutha crawford

hoping biking and walking will address both issues. Overall, Moody simply hopes to help the city progress. “I think if we can, as a city, get on the same page about where we truly want to be in the future—(we can be) progressive as a city, whether that has to do with a green initiative, or biking and walking,” she says. “I would really like to see Jackson determine who we want to be and what we want to show to the rest of the U.S. I just think we need a shift in mentality for the greater good.” ¢

By 1946, Rankin County was paying the highest black-market tax in the state, but the golden years of the Gold Coast came to a crashing end one hot day in August 1946, when club owner Sam Seaney and Constable Norris Overby met each other at a place called the Shady Rest. The two gunned each other down in a shootout. Their deaths spelled the end for the old Gold Coast. Others had been killed, of course (locals fished bodies from the Pearl for many years), but this double homicide involving a local constable so aroused public opinion that afterward, operators never dared be so blatant. A colorful bootlegger named G.W. "Big Red" Hydrick dominated the Gold Coast by the 1950s, as securely under his domain as any corrupt feudal lord might. But even under his reign, the Gold Coast as an entity ended in 1966, when Mississippi finally repealed Prohibition and liquor became available in stores all over Jackson. (Not, ironically, in Rankin County, which only started allowing the sale of liquor in restaurants this year.) Beale Street is a wonder now, and the French Quarter will (thank God) always be the French Quarter. But the Gold Coast is gone. Attempts have been made at some sort of commemorative festival, but the good citizens of Rankin County seem to prefer this celebrated venue of vice and joie de vive remain lost in a maze of time, asphalt and blue laws. See a historic marker for The Gold Coast in Crystal Lake Park on the east side of the Pearl River in Rankin County. ¢

Jaro Vacek

soon as he cleaned out one place, legend has it, another opened up. After he was severely beaten and hospitalized for two weeks after one raid, he simply bided his time until his term ran out. Goins reported that whites and blacks were often together under the same roof then, albeit shooting craps and drinking whiskey on opposite sides of a thin partition. This lawlessness did not pass unnoticed in the nearby state capitol. In December 1936, Gov. Hugh White ordered the National Guard into a business on the Pearl River where liquor was seized, but a Rankin County chancellor later ruled that the evidence had been illegally obtained and, at any rate, local authorities, not the governor, should handle law enforcement. The Mississippi Supreme Court later overruled the decision, but by that time, the liquor was flowing again. The governor, too, bided his time and did no more. The Gold Coast had flowered into a vigorous nightclub scene by the 1940s. Places like the black-owned Blue Peacock, the Stamps Hotel (the only hotel in the South that catered to “Negroes”) with its famous “OffBeat Room,” The Blue Flame, the Travelers Home, and others featured entertainment by national acts such as Duke Ellington, Cab Calloway, Lena Horn and Billie Holiday as well as local blues legends Elmore James and Sonny Boy Williamson. These establishments even ran advertisements in The Jackson Advocate newspaper, including one that offered a “special bus” to the Gold Coast from Farish and Hamilton streets.

Nathan Glenn 17

JXN // repurpose Courtesy Watkins Partners

Metrocenter’s Promise by Adam Lynch

ackson developer David Watkins, the force behind the renovation of the King Edward Hotel and the development of the Farish Street Entertainment District, says he has big plans for the Metrocenter Mall in upcoming years. Watkins completed his purchase of the vacant former Belk department store site at the mall last month and immediately trooped over to the Jackson Public Schools board to propose moving JPS administrative offices into the upper level of the store. The developer said JPS stands to gain from moving its headquarters to 120,000 square feet of rental space in the partially empty Metrocenter, and promised the move would be the first step in a major overhaul of the Highway 80 corridor where the mall sits. Watkins’ three-to-seven-year master plan for the mall area could mean a complete retrofitting of the mall, construction of a hotel and entertainment venues—including a water park

and movie theater—and new residential and retail space. Watkins said development in the area could mean up to $400,000 in annual new salestax revenue for the district. The offer does not come without a price tag and board-member concern, however. Watkins said rent and renovation could run the district about $1 million per year for a 20year lease, with an option to buy at the end of the lease. But he said his option would still be cheaper than keeping JPS headquarters in their current buildings. JPS board member Otha Burton expressed skepticism that the district could save money with the move, especially considering the district already owns the buildings it occupies. Burton pointed out that board members’ first priority is the education of students, not the revitalization of the Highway 80 corridor. Watkins responded that many of JPS’ buildings are old and that the district stands to spend more in upkeep and inefficiencies than

Watkins Partners LLC has big plans for Metrocenter, including an art gallery.

they would by moving to a new spot. Watkins said he has already tallied the potential savings of the move, and would not have approached the board with the proposal if his plan came up short. Still, the developer told the board that he would let JPS staff consider the proposal and crunch the numbers, which he is confident will add up. ¢

HALFOFFDEPOT.COM/JACKSON 18

Autumn 2010

boomjackson.com

courtesy Blue Clover

New Green City by Natalie Bell

ozens of the nation’s leading experts on environmentally sustainable building and design are helping plan the proposed Old Capitol Green development in downtown Jackson. On July 12-13, architects, engineers and manufacturers of real-estate products from 16 different companies met at Johnson Controls across from Grand Central Station in New York City for an all-hands-on-deck design strategy meet-up—called a “design charrette.” It was a distinguished line-up: Some are listed in the Fortune 100, and all want to work with Full Spectrum South to develop the Old Capitol Green, the vision of Jackson (and New York) developer Carlton Brown. “Old Capitol Green will put Jackson in the center for demonstrating to other mediumsize cities what a sustainable environmental building strategy should contain,” Brown said. The proposed high-density residential and commercial district—the first of its kind in Mississippi—would cover a 14-squareblock area adjacent to the Pearl Street exit from Interstate 55 into downtown. Phase one of construction, scheduled to begin January 2011, includes the two major buildings—one with 190 apartments, the other an office tower—and a parking garage. The project will mix

Duling Hall Soccer Sherrod “Mad Men” Skinny jeans Sustain Standard Life flats Spandex Steve Jobs Reinhold Neibuhr Contra dance LEED Buildings Solar Robots New Androids Cloud computing Apps Reggie Bush

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residences, retail and service businesses. At the charrette, the intense brainstorm- The Old Capitol Green development project is attracting assistance, and ing sessions yielded sustainable design advice, from experts from around the United States. agreement that Old Capitol Green should use building techniques the world, it makes sense to stop thinking that will reduce energy consumption by 30 to about “sprawl, sprawl, and more sprawl,” Tim 50 percent below federal energy code. Cole said during a break in the charrette. Strategies include solar-shading above Cole chairs the U.S. Green Building Council, all window exteriors, roof gardens, and solar- a non-profit group of industry professionals powered “night lights” in public spaces. The that sets environmentally sustainable building latter absorb the sun’s rays during the day in standards. Green neighborhoods and cities order to generate light at night. “They use this are the next step in their movement, he says. Full Spectrum was selected to develop a lot out West and other places in the country where there’s a lot of sunlight,” project archi- Old Capitol Green by a search committee of tect Frederic Schwartz said. principals in a public-private partnership that For much of the year, the humidity will includes the Mississippi Development Aube too high to turn off the air conditioner and thority, Hinds County Economic Development take advantage of natural ventilation in the District, the City of Jackson, Entergy and the Jackson Chamber of Commerce. Private inresidential and office areas, Brown said. “What we can do is small things, like vestors, led by Entergy, primarily support the during the cooler months open windows and estimated $120 million project. Old Capitol Green will be the largest debring in air from outside, circulate it around with ceiling fans,” Rebecca Geraghty, a Char- velopment of its kind in Mississippi to date and one of the first in the nation to meet LEED lotte, N.C., architect, offered. Commercial real-estate investors are neighborhood building standards, the most starting to recognize the direct relationship widely accepted green building certification. “Jackson will be a benchmark,” Cole says. between saving energy and reducing their operating costs, said Chuck Mirabile, head “This is going to help change the way people of development at Johnson Controls, the think. The whole thing about sustainability is charrette’s host and one of the world’s largest having a culture shift.” providers of sustainable energy solutions. Brown also wants the project to be “so “When you save energy, you reduce oper- cially inclusive.” Twenty percent of the space ating costs ..., your net operating income goes in the first residential building will offer lowup, and it makes the building more valuable,” income housing, with the balance of units said Mirabile, whose company was brought leased at work-force and market rates. “In addition to residential units, you get in to improve energy efficiency in the Empire State Building after it guaranteed 30-percent retail … drug stores, small grocery stores, reduced air-conditioning needs. beauty and barber shops all in one place. You Johnson Controls has committed to help won’t have to drive to these places,” said Full build, operate and manage Old Capitol Green Spectrum director of development Malcolm Shepherd. “If you can live, work and play in and hosted the charrette in New York. “We’re going to provide some certainty the same area, there’s no need to travel those around what the energy efficiency and operat- distances. The only reason you need a car is to ing costs will be, so we have a vested interest go see grandmother out in the country.” In August, the Hinds County Board of Suin seeing that happens,” Mirabile said. He credited Brown for his bold vision to pervisors approved a tentative agreement with build an environmentally sustainable commu- the City of Jackson and Full Spectrum estabnity where people can live, work and play with- lishing financial support for Old Capitol Green infrastructure, such as a parking garage. in a 10-minute walk of downtown Jackson. Considering population growth around Natalie Bell is a New York-based writer.¢ 19

JXN // progress

City On a Roll Farish Street Entertainment District Cost: $110 million

// by Adam Lynch

framed by Pearl, Jefferson, Tombigbee and Commerce streets this year. The Jackson City Council Adam Lynch

Five businesses will open their doors in late October in the renovated Farish Street Entertainment District. The district already plays host to F. Jones Corner, and will soon feature a Red Rooster’s, Big Apple Inn, Beethoven’s—a dueling-piano club—as well as a Cool Al’s and Hamp’s Juke Joint, reports Farish Street Group Media Director Brad Franklin. The developer is building an open–air amphitheater even as new sidewalks and walkways are put down. Its first event should occur in the latter part of September.

Timber Falls $350 million

Standard Life Building Cost: $35 million The Standard Life Building, a gorgeous survivor of the Art Deco age, houses 76 luxury apartments priced from $925 to $1,975 a month, and 2,600 square feet of retail space. Retail space will be limited to the ground floor of the building. The six adjoining one-story buildings will feature more apartments, but developer David Watkins said the buildings could evolve into commercial space.

Capitol Street Two-Way $5.6 million for street work The city is ready to begin work on transforming Capitol Street back into a two-way street as soon as it nails down $6 million in water-line construction. The city projects the cost of transforming the street to its pre-1960’s-era direction to be $5.6 million. The city will pay $800,000, courtesy of a local bond issue for street re-paving. The federal government will provide $4.8 million for the endeavor. The Mississippi Legislature also signed off on $2 million, through the Mississippi Development Authority, to pay to retool entrance ramps for the Parkway Properties parking garage. At press time, the Mississippi Bond Commission has delayed a $4 million bond the Legislature OK’d for water and sewer construction tied to the project as if press time—potentially putting a hold on two-waying Capitol Street.

Old Capitol Green Cost: $1.3 billion (eventually) The city expects construction to begin on 6.4 acres

remodeled King Edward Hotel could easily serve as an open-air market similar to those near the French Quarter in New Orleans. Jackson Redevelopment Authority Executive Director Jason Brookins said the 10,000-square-foot space could sell locally grown or produced products. He said the JRA is not sure yet when the market will open and is in the early planning stages.

Construction is under way on Subway Lounge on Farish Street, opening in 2011. approved a non-binding memorandum of understanding with developer Spectrum South, LLC, and Hinds County, to provide “infrastructure and services” related to the project. Phase one of the project consists of 190 residential apartments and 190,000 square feet of space that could comprise business suites and green space. Another 30,000 square feet will house retail and entertainment space.

Oxford-based Chartre Consulting cleared the first phase of construction on the Timber Falls subdivision in south Jackson, but plans to expand its current list of 325 single-family homes to more than 1,000 homes and additional commercial space. The first phase consists of homes carrying a unique 15-year lease, which some critics consider a new tactic for offering rental housing. Chartre Consulting president Clarence Chapman asked the Hinds County Board of Supervisors to help extend and straighten Forest Hill Road and a portion of Raymond Road into a new parkway and add sidewalks and water infrastructure.

UMMC Biotech Research Park Cost: $19.8 million, so far

Art Garden Cost: $5 million The Mississippi Museum of Art is converting the parking lot between the art museum, the Mississippi Arts Center, Thalia Mara Hall and the Convention Center into a public garden featuring outdoor performance spaces, a garden and water features. MMA Director Betsy Bradley said museum staff hopes the area will serve as a focal point for all the art buildings surrounding it. “We’ve raised $3 million. We need $2 million more,” Bradley said. “We’re hoping to break ground in the next few months.”

Union Market Cost: Undetermined The Jackson Redevelopment Authority is gearing up to submit requests for bid proposals for developing the empty storage space under the Mill Street Viaduct. The area across the street from the newly

University of Mississippi Medical Center officials plan to build a biotech research park at the abandoned location of the old farmer’s market in Jackson, on Woodrow Wilson Avenue and West Street. The facility is modeled after mixed-use, university-linked parks in North Carolina, South Carolina and Virginia, and could eventually employ up to 1,700 people. UMMC will build the park in increments, beginning with the construction of the 70,000-square-foot office laboratory next summer, which will employ about 200 people. Mississippi Biotechnology Research Park could marry university research and development space with rental space for private companies. UMMC reports that it has already received $13.8 million for the park through the National Institute of Standards and Technologies, and another $6 million through the U.S. Department of Commerce. UMMC predicts the project will take 10 years. Get breaking local progress news at jfpdaily.com.

JXN BIG IDEA: Old Cola Plant On Highway 80, developers want to transform the old Coca-Cola bottling factory into a mixed-use facility centered around the arts. Owner Gil Sidi, of Grace Jackson LLC, has enlisted the help of the Jackson Community Design Center to develop preliminary ideas for the space. At 143,000 square feet, the site has room 20

Autumn 2010

to accommodate a plethora of uses. Sidi hopes to bring a young, artistic and vibrant element to the Highway 80 corridor. To flesh out that vision, the JCDC is holding periodic community meetings to gather more input from residents on what the area needs. See its blog at http://theoldcolaplantllc.wordpress.com. boomjackson.com

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Autumn 2010

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by Tom Allin Jaro Vacek

he story, as I remember it, went like this: A man in Mississippi, having worked in the state for the better part of his life, finally gets fed up with it. What exactly tarnished him on Mississippi is not clear, but he knows he has to get away from the state. The man leaves work, hardly having packed a thing, and gets on the highway with the intention to leave and never return. The Mississippi landscape swoops by as he rolls down his windows to take in his last breaths of a place he will never see again, when suddenly a loud rattling begins to sound from his trunk. When the sound does not stop, the man pulls over to inspect. The man grabs a crowbar he keeps in his car before walking around to the back. Very slowly, he reaches towards the latch to open the trunk. The rattling stops as if in anticipation of the man, who clicks the latch open. Out of the trunk, a giant snake springs forward—its body raised to its full height— while the man, in turn, raises his crowbar, ready to strike. Suddenly the great snake raises both its hands and shrieks, “Please don’t kill me, I’m just trying to get out of Mississippi, too!”

Upon Further Reflection I remember the first time I heard that story. I didn’t understand it at all. I thought I must have missed the punch line of the joke. Was it something about the snake having hands? As a recent Mississippi expatriate in North Carolina, the “Mississippi joke” never held any significance for me. What I came to realize over the next four years was that leaving is an all-too-prominent element of Mississippi’s, and Jackson’s, narrative. But with all the fear of “brain drain”—los

Work. Live. Play. Prosper.

ing smart, young Mississippians to other states—a new narrative is forming. Many young, creative people are not only returning home to Jackson, but other young creatives, who are not from Mississip- After spending several years working in Chicago, pi, are coming, too. Mississippi native Ellen Collins returned to her roots and now works with the Children’s Defense Fund. Get ready.

Maine or Washington? Even before Mary Elizabeth Evans graduated from Murrah High School in 1997, she knew one thing: She was leaving Jackson. Evans felt limited here. Not only was Jackson too small, but she also feared it would not offer her the opportunities she needed in a city. An urge to see and experience different parts of the world certainly did not help her chances of staying in Jackson. “I was pretty determined not to come back,” Evans recalls. When she started looking at colleges, Evans remembers asking her mother: “What’s farther away, Maine or Washington state? Because that’s where I’m going (to college).” As it turns out, Evans went to Birmingham Southern College in Alabama for her undergraduate degree. After she graduated in 2001, the Congressional Hunger Center selected her as a National Hunger Fellow, which led her to work in a rural Massachusetts community food bank for six months before working on housing policy at the National Coalition for the Homeless in Washington, D.C. Her work to provide families with affordable housing took her to Harvard’s Kennedy School of Government, where she received her master’s of public policy in housing and urban development in 2005. During her time there, Evans began to shift her interest from policy work to more on-the-ground community development and

neighborhood revitalization work. After graduating from Harvard, Evans followed her interest in community development and housing back to Birmingham that same year. The move back south made a lot of sense for her. She was tired of moving, never having lived any one place for more than two years after college. She was ready to commit to a community, and Birmingham seemed to meet that need for her. Not only did she still have a lot of friends there, but the organization that had hired her was starting a new division to focus on affordable housing. They wanted her to head it up. As she puts it, she was helping start something in a city she cared about. Yet a year later, Evans decided to leave Birmingham to go back to the place to where she thought she would never return: Jackson.

Kings and King Makers On Aug. 23, 2008, the day then-Sen. Obama announced Joe Biden would be his running mate in the presidential elections, Roosevelt “Trey” Daniels had a dilemma. Earlier that day at the Old State Capitol in Springfield, Ill., Daniels had stood in front of more than 30,000 people and every imaginable news camera to deliver the field pitch (the speech before an event’s main speaker) to raise a campaign’s volunteer support. Daniels, who is a 2001 graduate of Callaway High School and Hampton University in see page 24

from page 23

Polished Daniels returned to work as Mayor Harvey Johnson Jr.’s political director and says he is more committed to the city than ever. Evans now works as the director of community and economic development at Midtown Partners Inc. in Jackson. She and her husband, Josh, have just bought a house 24

Autumn 2010

in Fondren. She calls buying a house a “big commitment” but also says it means that she and her husband are committed to living and working in Jackson for the long term. Looking at Evans’ and Daniels’ decisions angelyn irvin

Virginia, deserved the opportunity. After all, for the past year, he had been working tirelessly for the Obama campaign, which had taken him to Kentucky, Indiana and Montana, back to Indiana, and finally to the national campaign headquarters in Chicago. When Daniels walked off the stage after giving his pitch, Ken Bennett, the Illinois state director for the campaign, met him offstage and, according to the young campaign field director, told him: “Trey, there are two kinds of people: There are king-makers and kings. Trey, you’re a king. I want you here in Illinois.” This was not the first time Daniels had heard Bennett’s desire for him to stay in Illinois. Bennett knew Daniels was considering a move back to Mississippi, and he would often tell Trey he did not want him to go. Daniels had a lot to consider. A few weeks before Obama announced his running mate, Daniels woke up at 3 a.m. Whenever he has a big dilemma, Daniels finds himself waking up around 3, he says. Rolling and tossing in bed, he thought of his two options: stay in Chicago or go home to Mississippi. Daniels knew he was in with Bennett, and, if Obama won the election, Daniels thought he could make it to D.C. He had always dreamed of going to law school at Georgetown University. And though there might not be much money for him in D.C., he couldn’t help hearing himself after arriving: “I’ve made it.” But there was Mississippi, too. As an aspiring politician, Daniels knew he would have to go back home some day. He was pulled in both directions. Daniels says he prayed about it, talked to Bennett and called political mentors back home in Mississippi. Finally, he asked his then-girlfriend what she thought. She asked him, “At the end of the day, what do you feel most comfortable about?” Later in the day, after the Biden announcement, Daniels and Bennett sat down over lunch to talk about the future. Daniels had made his decision.

than one-third of movers (that is, people moving from one place to another) were between ages 25 and 39. The report explains that this population, despite its smaller size, represents a potential population growth through future childbearing. Also, their college educations help “provide a measure of economic opportunity in an area.” The group will be more likely to start businesses and play key roles in the economic activity of a city. Lastly, the group represents a population willing not only to move into cities but invest in them over the long haul. Why would this group ever pick Jackson?

Busting Stereotypes For one thing, pride. Daniels remembers sitting in a politics class at Hampton University. He had dreadlocks and was wearing cargo pants and a linen shirt. His teacher asked him, “Roosevelt, where are you from?” “Mississippi,” he said. “Mississippi?” she asked, eyeing him incredulously. “You look too polished to be from Mississippi!” At this point, Daniels Whitney Barkley, Mississippi Center for Justice reared up in his chair—whethfellow, only knew stereotypes about Mississippi er in the classroom or in his before moving to Jackson. She is committed to bringing about change in the capital city. fantasy is murky. “What does someone look like from Mississippi? What is to reconsider Jackson, a clear reason stands polished?” he asked. out for why they came back: it is home. Hav Today, he explains it with disbelief. “Being family and friends here is a huge draw cause I was from Mississippi, and I looked for many returning Jacksonians; family roots like everyone else, I was polished,” he says. grow deeply in Mississippi. Many such as Daniels, as well as people Yet there is more to the Jackson draw who have never left, hope to help correct the than just being home. For some, Jackson and myths about Jackson and Mississippi. Mississippi’s civil-rights history motivates Daniels says his teacher’s comment mirthem to come. For others, the opportunity rors what many people think about his city to be a significant contributing member of a and state. “I wanted to prove them othercommunity helps to draw them. wise,” he says. Others are drawn to a city by basic quali Others see Jackson and Mississippi’s ties that make it a desirable place to live. For history as a motivating factor for them to live one, people need to feel secure—in their job, and work here. with their health and their personal safety— Whitney Barkley, a legal fellow at the in the places they live. Mississippi Center for Justice from Cra Factors like a city’s crime rate, access to merton, N.C., says that before she came to and quality of its health care, and the strength Jackson, she knew the stereotypes. She of its economy are all benchmarks used in a knew about the Civil Rights Movement person’s decision to move to the city or not. here, but she qualifies her statement when The strength and quality of a city’s school sysshe points to her time spent growing up in tem is another important factor, particularly Charleston, S.C. for families with children. “I’m from South Carolina ... so I thought But beyond these basic draw factors, the it’d be South Carolina,” the Michigan law question that Jackson faces, like many other school graduate says with a laugh. growing cities, is what else makes people For her, Mississippi’s past makes her want to live in a particular city? commitment even more intense. She says In a 2003 report, the U.S. Census Bureau it’s the story of a place rising from the ashes, showed that between 1995 and 2000, more with the Civil Rights Movement and desegre

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vidual is important, he believes. “It feels like not that many people are participating in things, and your presence is felt in whatever you do,” he explains. Many of the returning young professionals say it is important to believe that they can contribute to building up and shaping a place—an important draw that Jackson, unlike many other cities, has. Hilton points to his work with the Jackson Bike Advocates as a place where he has actively contributed to Jackson. Additionally, Barkley says the Friday Forum at Koinonia Coffee House is a place where she, as a young professional, feels empowered and part of Jackson. “As a young person, somebody one year out of law school, it’s really cool to be able to come into a city and immediately get taken into this family of people who meet on Fridays and who bring in people who are really movers and shakers,” Barkley says. “(These people) are very influential, not just in Jackson but in Mississippi, (and they) talk about the work that they do to solicit ideas, to ask for questions and criticisms. ... I can’t imagine that happening in an Atlanta or

The Ground Level

Jerrick Smith

gation still affecting the state. Ellen Collins, a Starkville native who is now the director of the SPARK Mississippi Initiative for the Children’s Defense Fund, says Mississippi’s past and perception affected her decision to return as well. Collins, who spent 10 years working at the McCormick Tribune Foundation in Chicago, says her experiences of talking about Mississippi in Illinois were part of the reason she returned. She relates one story in which a supervisor told her he was shocked she was as good a writer as she was, being that she was from Mississippi. With these experiences, Collins started to think about what she could do. She thought if the perception of Mississippi was still poor in Chicago in the ’90s, then she would have to find a way to help change it. Daniels also remembers Jesse Jackson Jr. giving a speech a number of years ago. One remark still sticks out to Daniels as being part of his drive: “The country will not make the changes it needs to make until it happens here in Mississippi.” Daniels looks straight ahead. “I wholeheartedly believe that,” he says.

Andy Hilton puts it best. It’s easy to matter in Jackson. When Hilton, a Murrah High School graduate with a degree in industrial design from Auburn, looks around Jackson, he finds signs of hope. He says the activity happening downtown is cool and that the architectural renderings of projects slated to happen are exciting, too. Hilton points to new businesses and to a possible Town Creek project downtown as signs of progress. Then, Hilton utters the words that have become unofficial keywords for the young creative class of people coming to Jackson. “It’s cool to be in on the ground level of something. It’s cool to be in Elizabeth Evans, after resisting the pull to on the beginning of something,” return to Jackson, where she was reared, he says. moved from Birmingham back to the place For Hilton and many others, she thought she’d never return. being in Jackson isn’t all about righting the past; it’s about righting the future. It is about coming to a place on a Charlotte,” she says. Barkley continues: “I think part of that the ground level and playing an integral role is because Jackson is seeing this re-growth in building it up from there. Hilton, the owner of Studio 2 Concrete, period. So it gives you this opportunity as a says young professionals’ presence anywhere young person and a professional to really be a —from grabbing coffee at a local coffee shop part of that on the ground level, and that’s not to showing up to a fledgling soccer game—is something that—again, in a more established city—you’re likely going to have.” important. There it is again: the ground level. Jackson is small enough that every indi-

Work. Live. Play. Prosper.

Becoming Sticky It is one thing to make people want to come to a place, but it is an entirely different, more complicated matter to make people want to stay there. Yes, Jackson has opportunities for people to contribute to the community, and yes, its history inspires people to work and spring to action. And yet, it seems Jackson’s greatest challenge may not be attracting people to come but rather keeping them here. A number of recently returned and “nouveau” Jacksonians consistently mention the need for more restaurants, urban living options, concert venues, walkable communities, green space, and outdoor activities as what the city needs to attract visitors. Hilton agrees that it’s more important, at this point, to focus on keeping people, not just attracting them. The city needs to make itself sticky, he says. Jonathan Lee, chairman of the Jackson Chamber of Commerce, explains that Jackson has to do a better job of telling its story. The young businessman says the city has to educate the community about what is here and why it is worth staying. When he talks about Jackson, he speaks with animation. At times, it seems the words cannot leave his mouth fast enough to make way for the next. These words come from a man, who, like others, thought he would leave Mississippi and never come back. But, as Lee explains it, he never truly invested enough in Jackson to know what was (and is) here. Dr. Bill Cooley, a Jackson social entrepreneur, Lee’s mentor and a retired Jackson State University business professor, agrees. He looks to the colleges and universities in Jackson as untapped key resources. “We haven’t sold them on the climate,” he says, referring not to the weather but the feel of Jackson. “How do we get these folks tied to our folks and all of us interacting together? I think that’s one of our challenges this year,” Cooley says. “I think that’s big for us.” Lee agrees: “We’ve really got to break out of our little segment of the community. We’ve got to remove the scales from our eyes and somehow create a forum in which we can reach across. It’s all mired in collaboration.” When Cooley explains why he stays in Jackson, his answer points back to Jackson’s challenge: “There’s a climate in Jackson that is intangible. There’s a feeling that you get in Jackson,” he explains. “You can’t define climate. It’s a feeling that you get, like going to a see page 26

JXN // Creativity Goodbye White Tablecloths, Hello Art // by Katie Bonds

from page 25

fine restaurant. You get a certain feeling. Going to the local pub, you get a feeling, if it’s right. So it’s a feeling that you get when you’re in Jackson that causes me to promote it and be in Jackson.” Many people are eager to talk about what they love or what frustrates them about Jackson, but questions about what makes Jackson unique—different from anywhere else—make people balk. As Evans puts it: “You go to Austin, and there’s a clear character. You go to Boston, and there’s a clear character. I think creating that and maintaining a character for Jackson is probably what will attract and keep people here.” Evans points to the support of local businesses and artists as disproportionately responsible for the character of a city, especially Jackson. “It’s a time to be here and to help 26

Autumn 2010

Charles A. Smith

inger Williams-Cook is a prolific Jackson artist who does everything from graphic design to abstract paintings, and she’s now added tables to her repertoire. She recently made the tabletops for the new restaurant Local 463 in Madison into individual pieces of art. Each of the 41 tables is covered in unique abstract designs, but none of them, individually or collectively, overpowers the room. In fact, the tables soothe diners with pastel colors that seamlessly blend together and add to the laid-back ambiance of 463. Upon seeing the wood she would use for the tables, Williams-Cook immediately knew she didn’t want to hide the beauty of the wood itself. By using semi-transparent colors, the artist was able to incorporate the grain and pattern of the wood into the art of the tabletop. The tables also integrate natural elements with graffiti-like patterns. WilliamsCook says she knew the tables would fill up with plates and glasses as people ate, so she created distinctive focal points on the edges and corners. She also personalized the tables for the restaurant by including the numbers 463 on each one.

Artist Ginger Williams-Cook painted 41 tables especially for the new Madison restaurant Local 463.

She compares the process of designing each piece to putting on a giant fake tattoo. Creating the designs on Photoshop, she then did a print transfer onto each table and finally sanded each tabletop down. She put a clear coat on top of each piece, but the tables are now covered in Plexiglas so damage to the tables is not a concern. Jennifer and Derek Emerson, owners of Walker’s Drive-In in Fondren and coowners of Local 463 with Dave Blumenthal, asked Williams-Cook to do the tabletops. This isn’t Williams-Cook’s first collaboration with the Emersons. She also helped

Jackson become what it can be,” she says. Lee compares Jackson to the iMac: something only a few people had at first and now something everyone wants. The tide is turning. One of the greatest signs of hope for Cooley and Lee is when they hear people making excuses for not living in the capital city instead of a justification for why they do. “I don’t live in Jackson, but …”

The Snake Comes Home The story, as I dream it, ends like this: The same man who left decides to come home. For one reason or another, he misses Mississippi and gets in his car to come home. As he gets closer to the state line, he sees a figure in the distance, walking beside the road. The unusually tall and thin traveler wears a hat and carries a big suitcase in his right hand. His left hand cuts the air, his thumb waving, trying to catch a ride.

create the mural in Walker’s and often has a couple of canvas pieces in rotation there. She also did the tables for Congress Street Bar and Grill downtown and has done tables for Basil’s and Rooster’s, as well. WilliamsCook has two paintings hanging in 463 and Walker’s, but her work can also be seen at Fischer Galleries in Fondren. Ginger Williams-Cook’s “Solo Exposition” opens Sept. 9 at the Mississippi Arts Center. The exhibit showcases the artist’s styles of artistry through varied mediums. Find more information about Williams-Cook on her website at gingerwilliams.net. ¢

The man passes the traveler but slows down and eases to the side of the road just in front of him. Moments later, the traveler, a snake—the same snake from Mississippi— walks up to the passenger window and bends down to look at the man. “Where you going?” the man asks. The snake pauses and gives an exasperated chuckle, having recognized the man. He looks away, down the road, and then, after a moment, says, “Jackson?” The trunk pops open, and the snake looks back, with eyes of disbelief, to the man. “Your bag,” the man says, motioning to the trunk. Moments later, the snake settles into the passenger seat, takes off his hat and places it on his lap. He looks over at the man, and the two exchange a look, knowing and understanding, as the car pulls back onto the road, heading to Jackson. “Heading back home ...” ¢ boomjackson.com

The Jackson Chamber of Commerce is a diverse group of small and large businesses dedicated to improving the quality of life in the city of Jackson, encouraging diversity, and promoting a business climate that is favorable to economic and community development for the benefit of all its residents.

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Speakers every Friday at 9 a.m. 136 S. Adams Street (off JSU Parkway) 601-960-3308 Everyone Welcome! Come hear local business and community leaders speak to the issues facing West Jackson, the city of Jackson, the Greater Jackson area... and all its people. This weekly event, presented by Dr. Bill Cooley, offers a wonderful opportunity to learn more about our community while networking with engaged Jacksonians to help solve your business or community challenges! Write Frances Kelly at francesfkelly@live.com for more information.

P.O. Box 22548, 201 S President St., Jackson, MS 39225 Phone (601) 948-7575 • Fax (601) 352-5539 www.metrochamber.com 27

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Do-Gooders

Vishnu in Mississippi Story and photo by Ronni Mott

t is breathtaking to turn the corner of narrow Vernon Jones Avenue and see the dazzling white Hindu temple, so unexpected and incongruous in its suburban Brandon neighborhood. The main entrance, the Rajagopurum (royal tower), stands 45 feet tall with massive carved wooden doors. Intricate sculpture covers the temple’s many layers, and flower-wreathed Garudas (eagle-winged guardians) stand watch at the door. Just inside the entrance stands a copperclad flagstaff, the Dvaja Stambha, traditionally used to signal important news and summon worshippers to the temple. To one side stands a statue of Ganesha, the elephant-headed remover of obstacles. “I don’t think you can see any structure like this in Mississippi,” says Dr. Sampat Shivangi, a Jackson physician and chairman of the public-relations committee of the Hindu Temple Society of Mississippi. The society brought eight traditional Indian artisans to Brandon to complete what could be the most beautiful Hindu temple in the South from all natural materials: wood, marble, straw and granite. The 3,500-squarefoot temple, built on the precise principles of the Agama Shastra, an ancient Hindu sacred scripture, took more than four years and $4 million to complete. The funds came from many of the Jackson area’s roughly 1,000 Indian American families. Priests selected the auspicious dates of May 22-26, 2010, to dedicate the temple, inviting Work. Live. Play. Prosper.

16 Hindu priests from India and across the U.S. to help perform the traditional rituals of Prana Prathista and Kumbhabhishekam, purifying and giving life to the temple. “The day they installed the (statues of the Garuda) guards, so many eagles came,” says Dr. Udaya Shivangi, wife of Dr. Sampat Shivangi. “Unbelievable; nobody expected it. … We’d never seen the eagles before like that.” Her husband agreed; he saw them come and circle the temple’s flagstaff, yet his voice holds a measure of incredulity, as if relating a dream. “I was there,” he says. “If somebody told me, I might not believe it.” “When we’re going in the right direction, the eagle will come and appear,” the priest says later. In the cool sanctuary, the sweet scent of sandalwood delights the senses. Vishnu, preserver and protector of creation, the supreme deity of the Vaishnavite denomination, gazes to the east from his dark abode across an expanse of gleaming, black marble inlaid with symbols, the sun and moon. On either side of the Vishnu stand the temples of Shiva the destroyer and Brahma the creator. Together, the three represent the main trinity of Hinduism. The temple priest, Pandit Sri Rambabu Vadala, greets visitors under the main dome inside the cavernous, echoing sanctuary. The dome is decorated with layer upon layer of intricate carvings, including a tier of musicians playing all manner of instruments: drums, horns, flutes and stringed instruments.

“Babu,” as the Shivangis called him, enthusiastically and good-naturedly explains a few basics of Hinduism in thickly accented English: the role of the sun and moon; the chakras, or energy wheels; types of purification and devotion, including worship and chanting; and the numerous demi-gods and goddesses—often thought of as different manifestations of the same entity— housed within the sanctuary. Everyone seeks God, Babu says. “Hinduism says, ‘You are seeing God.’ Who are they? Your parents,” he says emphatically, adding, “First parents, then teacher.” Hanuman, the monkey-faced protector who reminds us of our greatness, features prominently throughout the temple, as does Ganesha. Housed in individual temples within are the goddesses Lakshmi, representing light, beauty, good fortune and wealth; Durga, the mother goddess; and Saraswati, the goddess of knowledge and the creative arts. Hinduism, the main religion of India and much of South Asia, grew from numerous traditions across the region, where each village or district may have had a unique ethnic and cultural set of beliefs. As such, it has no one founder. Experts have dated the faith back to 5500 BCE, often calling it “the first religion.” Today, the belief system, which is simultaneously maddeningly complex and elegantly simple, has more than 1 billion adherents, making it the third largest religion behind Christianity and Islam, and in its ancient form, it gave rise to other traditions, notably Buddhism and Jainism. ¢ 31

Do-Gooders // beefcake CREATIVE CLASS, MOBILIZE THYSELF!

Faces vs. Heels

// by Andy Muchin COURTESY SCHOOL OF HARD KNOCKS

phi·lan·thro·py (f-lnthr-p) n. pl. phi·lan·thro·pies 1. The effort or inclination to increase the well-being of humankind, as by charitable aid or donations. 2. Love of humankind in general. 3. Something, such as an activity or institution, intended to promote human welfare. (SOURCE: THE FREE DICTIONARY)

eady to step up? If you’re a young professional in the greater Jackson area, you may just now be starting to think about how to give back to your community. (And if you’re a member of Generation Y, you may even be obsessing about it!) Wonder no longer: Young Leaders in Philanthropy is a group of young leaders who already have the infrastructure and network in place to help you get started as, well, a philanthropist. YLP, part of the United Way, is hosting its first emerging leaders conference in Jackson Nov. 4-5 at the King Edward/Hilton Garden Inn downtown. The conference, deliciously titled “Mobilizing the Creative Class for Action and Advocacy,” is designed for the 25-45 set “to launch, deliver and refuel an energetic audience committed to strengthening communities, building leadership skills and proving that strong networks make significant impact and lasting change.” The conference will feature a VIP breakfast with social entrepreneur Dan Pallotta, eight professional development sessions, mega-networking (including in the King Ed bar, we’re guessing) and even an Adult Spelling Bee. Fees range from $149 to $190. Call 601.918.5001 or e-mail info@youngleadersinphilanthropy.com to get involved.

Autumn 2010

The School of Hard Knocks, based in Pearl, raises money to help schools. “Parents get tired of selling candy and wrapping paper,” CEO Darrell Troth says.

ith each body slam, flying drop kick, jab at the eyes and wallop with a metal folding chair, a bad guy pledges to rip off a good guy’s head. When School of Hard Knocks Wrestling stages a rasslin’ show in the Jackson area, it is usually for a good cause. The year-old entertainment company’s two biggest shows have benefitted the American Legion of Carthage’s building fund and the Veterans of Foreign Wars in Raleigh, Miss. CEO Darrell Troth of Pearl established SOHK to raise money for schools. “Parents get tired of selling candy and wrapping paper to help public schools cope with budget cuts,” he says. Troth admits his fundraising concept has been a hard sell. School officials shy away from the violence. “I can’t turn around and tell them it’s not real violence. But there’s less real violence in this than in some football games,” he contends. “We’re not going to come in and tear a school up.” Wrestling shows consist of loosely planned fake fights between two individual wrestlers, two “tag teams” of two wrestlers each or a battle royal featuring a crowd of wrestlers. The SOHK

is just like World Wrestling Entertainment’s or Total Nonstop Action’s extravaganzas but with fewer flashing lights and no mammoth closed-circuit TV screen. The organization is housed in a rustic former high school gymnasium in Puckett, about 40 miles southeast of Jackson. SOHK sponsors shows at the old gym every other weekend, attracting 50 to 100 fans who pay $5 to $8 each to sit in ringside folding chairs. Troth and his business partners, Michael Shea Crosby of Jackson and Robert Wadsworth of Pelahatchie, add show-business touches to the events. Wrestlers enter through an archway lined with green Christmas lights, descending a 15-foot ramp to blaring music. The faces (good guys) shake fans’ hands and distribute candy or dance. The heels (bad guys) taunt the crowd without resorting to profanity. Troth, a freelance graphic designer and computer technician who’s involved in community theater, plays Bobby Wayne Truemark, the “dean” of SOHK. Truemark enters the ring to introduce each match and explain the story line, usually a roiling feud between wrestlers. “Wrestling is a man’s soap opera,” he notes. “The plot can be as bad

as a soap opera or as good as a superhero movie.” Wadsworth plays cheating manager and wrestler R.L. Andrews, who yaps at the crowd and uses his cane as an ostensible weapon in matches. Crosby depicts good ol’ boy wrestler Logan Creed, a member of the Redneck Revolution tag team. Wadsworth and Troth also co-host “The Wrestling Zone,” a half-hour TV show focusing on SOHK that airs Saturdays at 10 a.m. on channel 98 in metro Jackson. SOHK also has Facebook and MySpace pages. “I know wrestling isn’t real, but I also know that what’s happening in there should look as realistic as the movies,” Troth says. “Do you think those guys (in the movies really) get hit?” Wrestlers learn to hit without causing excessive pain, to fall (“bump”) without getting injured, and to craft moves and countermoves as matches progress. Blade Trinity—really Barry Thomas, 26, of Hattiesburg—is an average-sized father-to-be who works at a Taco Bell, which he admits is only a little less glamorous than semi-pro wrestling. “I tell people if you’re in this business for the money, you’re in the wrong business,” he says. “I’m here to entertain.” ¢

boomjackson.com

A LEGEND

UHERUQ The grand new

Hilton Garden Inn Jackson/Downtown Hotel

resides within the walls of the former King Edward Hotel, with 186 luxurious rooms and suites, 6,000 square feet of meeting space, a Premier Ballroom for up to 300 guests and an elegant restaurant and bar. This new tastefully restored landmark is within walking distance to all of downtownâ&#x20AC;&#x2122;s most popular sites, including the State Capitol, the Governorâ&#x20AC;&#x2122;s Mansion, the Jackson Convention Complex and the Farish Street Historic District.

Why not come take a peek? Thereâ&#x20AC;&#x2122;s no better way to experience our award winning renovation than to stop by for

Sunday Jazz Brunch served weekly from 11:00am - 2:00pm

Treat yourself to exquisite cuisine, and enjoy the sounds of Howard Jones Jazz at the King Edward Grill. Reservations are recommended; required for parties of 6 or more

601-353-5464.

For reservations call

or the hotel direct at

.,1*

MDFNVRQGRZQWRZQ KJL FRP

Work. Live. Play. Prosper.

David Keary, Artistic Director

NUTCRACKER

Thalia Mara Hall s December 4 & 5, 2010 www.balletms.com s 601.960.1560 s info@balletms.com tickets on sale September 20, 2010

Put your best face forward. They’ll be watching more than the game! M ED I SPA

601.608.TRIO (8746) • 4812 LAKELAND DRIVE • FLOWOOD, MS 34

Autumn 2010

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courtesy Bette Shornick

Do-Gooders // instrumentation

Operation Shoestring’s summer program with Music-n-Motion brings music, instruments, and music education to under-privileged and elementary-aged students.

Love is a Trombone by Jackie Warren Tatum

ette Shornick’s Mississippi Music-n-Motion didn’t just happen. It was a journey. When native Jacksonian Shornick was a small child, she threw a tantrum in the A&P grocery store. Her mother filled an empty Coke bottle with cold water and poured it over Shornick’s head to cool her off. As an adolescent, she was even more of a rebel. Shornick passed the entrance exam for boarding school at age 12 but conveniently flunked the personal interview. Nonetheless, after a short stint at Sacre-Coeur, a Catholic boarding school in Montreal, Canada, she returned to Jackson and graduated from Murrah High School in 1975. During her angst-filled formative years, Shornick gained two things in particular: how to channel her waywardness into advocacy and a love for music. Her mother, Cecile Shornick, taught her daughter advocacy by example as she lobbied for printing expiration dates on dairy products in Mississippi groceries. Shornick calls her mom a “wonderful mentor (with) moxie,” who reared her to be “strong on principle, demonstrative, not a shrinking violet—more like a steel magnolia.” Both her mother and her father, Louis H. Shornick, were generous arts supporters and

gifted all three of their children with an appreciation for music. “I was raised on opera,” Bette Shornick says, recalling how she’d sit and listen to her mother play piano before she started taking piano lessons herself. She didn’t like practicing or recitals but enjoyed playing for pleasure. After her time in Georgia, Shornick moved back to Jackson in 1999, 40 and single. Dawn Camper, one of her mother’s former caregivers, was ill and soon passed away. Camper’s son, Andretti, was preparing for middle school and wanted to play trombone. Like many students, he didn’t have enough money to buy an instrument. Shornick bought him a trombone and donated her parents’ piano to another student. Then, a few years ago, Richard’s Music Store in Maywood Mart burned. Shornick remembers walking sadly among the seemingly destroyed burned instruments. Serendipitously, in August 2009, a friend led her to a large cache of Richard’s fire-damaged instruments under a Belhaven house. Helpers rescued, cleaned and evaluated them for use. Four months later, using the salvaged instruments, Shornick founded Mississippi Music-n-Motion. Shornick, 52, believes Mississippi Music-nMotion is her destiny. Her Jewish faith teaches her “tikkun olam”—to repair the world. The “continued existence of humanity depends upon

Matt Jiggins

Butler Snow Goes Paperless

hink it impossible to run a law firm without paper? It’s not. Butler Snow in Renaissance at Colony Park in Ridgeland is teaching others how it’s done. The law firm occupies the first LEED-certified high-rise office building

in the state, finished in 2009. The firm takes up four floors in Renaissance 200, which is designed to minimize energy use. Butler Snow uses electronic measures to cut down on paper use. The electronic workflow provides for paperless transactions beneficial to the environment and more convenient for clients. “The consensus is we all think it is the right thing to do,” Executive Director Lance Bonner says. “In the long run, we know it’s only sustainable if we can do the things that will serve to keep the environment around us the way we want it to be.”

Work. Live. Play. Prosper.

our studying and learning, our gratitude for the gift of life and our loving kindness,” she says. So the non-partisan, secular Mississippi Music-nMotion brings music education to youth through organizations like Operation Shoestring and after-school and summer enrichment programs, hiring teachers for music-based curriculums. To maximize the organization’s mission, Shornick envisions partnering with other entities and venues. Next on her radar, she wants to expose children to sound mixing, recording, radio stations and electronics. The visionary is also working to publish “Phoenix Dancing,” an illustrated collection of stories about people, like Andretti, whose lives have been changed by a love for music. For more about Music-n-Motion and to donate instruments, visit msmusicnmotion.org. ¢

// by Briana Robinson

“It has impacted the things I do at home,” Bonner adds. “I’ve seen us implement recycling programs and energy-management systems, and it’s made me more aware of the benefits.” Butler Snow, which has offices in five cities, made a commitment under Leadership in Energy and Environmental Design (LEED) standards to be as green as possible while building or renovating new offices. It uses low-energy fluorescent lights, organic compound paints and stains, and waterconserving fixtures. In 2007, the Butler Snow Memphis office submitted an ap-

plication to be the first LEED-certified law firm in the southeastern part of the United States. “Not only is it the right thing to do, it can be a means of improving our processes and cutting costs,” Bonner says. The firm also offers exercise programs. Any tenant in the building can check out bicycles and other equipment and freshen up after exercising with onsite showers. Butler Snow’s “Balanced Lives Initiative” allows employees to gain credit to use as discounts on insurance premium costs. ¢ 35

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781 Liberty Road

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Flowood, MS 39232

Free background information available upon request.

Autumn 2010

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FALL 2010

Jackson Menu Guide

In This Issue: Aladdin Biaggi’s Campbell’s Bakery Cerami’s Congress Street Cool Al’s Crazy Cat Bakers Fenian’s Pub Fratesi’s Georgia Blue Haute Pig

M47 M45 M56 M38 M56 M47 M54 M44 M54 M48 M39

Hickory Pit High Noon Café Ichiban Ivy & Devine King Tortas Last Call Local 463 Lumpkin’s BBQ Mellow Mushroom MiMi’s Family & Friends Nagoya

M39 M53 M40 M55 M57 M59 M46 M48 M41 M49 M49

Ole Tavern Olga’s Fine Dining Poets II Primos Café The Regency Lounge Rib Shack Scurlock’s Donuts Shapley’s Sportsman’s Lodge Stamps Stix

M50 M57 M51 M42 M55 M53 M56 M59 M51 M57 M43

Strawberry Café Sugar’s Place The Irish Frog Time Out Sports Café Underground 119 Vintage Wine Market Wired Espresso Café Zydeco

M50 M52 M59 M57 M52 M56 M56 M56

Menu Guide (pages 38 - 59) is a paid advertising section.

Jackson Menu Guide

M37

Steak • Seafood • Pasta

Happy Hour

5-6 Half Off Cocktails & Beer Appetizers, Zuppa & Insalata Bruschetta - Diced tomatoes and basil with a slice of buffalo mozzarella on toasted bread. Calamari - Slices of calamari fried and served with marinara sauce Antipasto - Provolone cheese, Italian meats, and variety of vegetables on a bed of lettuce surrounding a cup of creamy Italian dressing. New Orleans BBQ Shrimp - Eight fresh gulf shrimp in a worchershire and butter sauce. Cerami’s Stuffed Mushrooms - Four large mushrooms stuffed with our tasty melt-in yourmouth filling ~ topped with our chefs basil cream sauce. Fried Mozzerella - Italian mozzerella cheese breaded in italian breadcrumbs and fried golden brown served with side of marinara Salad Wagon - Crisp mixed greens, fresh gorgonzola cheese, marinated onions, olive salad and creamy Italian or Italian Vinaigrette dressing. Caesar Salad - Romaine mixed greens tossed in parmesan cheese and homemade Caesar dressing. Add Chicken or Shrimp Soup of the Day - Chef ’s Choice Soup and Salad - Cup of soup of the day and salad wagon

Early Bird Specials

$9.95 Tues - Thurs 5:30 - 6:30

Tortellini Alfredo - Spinach tortellini covered with creamy alfredo sauce. Linguini with Garlic and butter Angel Hair and Pesto Add variety to your dish: Four Shrimp, Link of Italian Sausage, Chicken or Meatballs Substitute pasta for seasonal veggies

Carne & Pollo

(meat & poultry) AJ’s Spaghetti & Meatballs - Classic Spaghetti pasta with Cerami’s homemade meatballs 8 oz Filet with Pasta and Vegetables - Classic filet cooked to order with seasonal vegetables. Veal Parmigiano - Breaded veal topped with mozzarella and Cerami’s tomato sauce over linguini pasta Veal Picatta - Breaded veal with a lemon & garlic butter sauce with capers and mushrooms with a side of angel hair pasta Chicken Parmigiano - Breaded chicken topped with mozzarella and Cerami’s tomato sauce over linguini pasta Chicken Picatta - Breaded chicken with a lemon & garlic butter sauce with capers and mushrooms with a side of angel hair pasta Chicken Alfredo - Breaded chicken on the side of linguini pasta and our creamy alfredo sauce.

Pastas

Pesce (seafood)

Baked Lasagna - Heavenly layers of pasta, beef, cheeses and spices. Pasta Primavera - Sauteed seasonal vegetables served over linguini pasta Eggplant Parmigiano - Fresh breaded Eggplant served with Linguini pasta, topped with Cerami’s tomato sauce and mozzarella cheese. Cannelloni Florentine - Cheese, beef, and spinach stuffed in two homemade pasta crepes topped with alfredo sauce. One of our specialties!!! Manicotti - Two homemade pasta crepes stuffed with blend of cheeses and spices topped with Cerami’s tomato meat sauce.

Linguini with Clam Sauce - Lots of open shell clams on top of linguini topped with a butter clam sauce and parmesan cheese. That’s Amore!!! Shrimp Scampi - Succulent fresh shrimp sautéed in a garlic butter sauce served over linguini pasta Shrimp or Calamari Diablo - Fresh Shrimp or calamari with a spicy tomato sauce on linguini pasta. Parmesan Crusted Tilapia - Fresh breaded Tilapia served with angel hair pasta topped with capers, mushrooms and a lemon & garlic butter sauce. Shrimp Cerami - Fresh shrimp sautéed in white wine cream sauce topped with capers,

artichoke hearts, and mushrooms on top of angel hair pasta. Cajun Pasta - Blackened tilapia & crawfish in a cajun cream sauce on top of angel hair pasta.

Desserts

Tiramisu - Layers of imported mascarpone cheese and lady finger trifle delicately soaked in espresso with a hint of liqueur. Italian Canoli - Italian pastry shell stuffed with sweet cheese filling and miniature chocolate chips Spumoni - Three Flavors of creamy ice cream: Cherry, Pistachio, and Chocolate Crème Brulee Cheesecake - Creamy vanilla custard cheesecake topped with a delicious caramel crust topping. Italian Cream Cake - Homemade - moist cream cake with pecans and coconut. Finished with a decadent airy icing mixed with more pecans. Serenity’s Chocolate, Vanilla or Strawberry Ice Cream

Lunch Hours: Fri. & Sun. | 11am-2pm

Dinner Hours: Tues. - Sat. | 5pm-9pm We also accommodate... Corporate meetings...Birthdays...Rehearsal dinners...Catering, and much more. *Menu Subject to Change.

www.ceramis.net 5417 Lakeland Drive ~ 601-919-2829 ~ Flowood, MS 39232 M38

Autumn 2010

jxnmenus.com

(a very high-class pig stand)

Jackson’s Best BBQ JFP’s Best of Jackson

2003 • 2006 • 2008 • 2009 • 2010

Sandwiches

Extra Fixins

BBQ Chicken (chopped w/ slaw relish) Garlic Bread ............................. .85 ..................................................... 4.95 Brunswick Stew w/ homemade BBQ Pork (chopped w/ slaw relish) cornbread: 1/2 pint - 4.95, pint - 8.25, ..................................................... 4.95 1/2 gallon - 26.40, gallon - 49.50 BBQ Beef (chopped w/ slaw relish) Assorted Potato Chips ........... .95 ..................................................... 5.25 Onion Rings ............................ 3.55 Smoked Ham (lettuce, tomato & mayo) Fries (fresh cut taters) ................. 3.25 ..................................................... 5.75 Regular or Sweet Potato with cheese ................................ 6.95 Small Garden Salad .............. 3.85 Smoked Turkey (lettuce, tomato & mayo) (Come Back, Ranch, or Raspberry ..................................................... 5.75 Vinaigrette) with cheese ................................ 6.95 Chef Salad ............................. 10.75 Hamburger ............................. 4.35 (topped with cheddar and swiss (lettuce, tomato, mayo, mustard, cheese, boiled egg, smoked chicken or pickles & onion) with cheese ....... 5.50 smoked ham & turkey, with a choice Double Hamburger ............... 5.45 of Come Back, Ranch or Raspberry with cheese ................................. 7.25 Vinaigrette) Po-Boys your choice of Pork, Chicken, Beef, Ham or Turkey (lettuce, tomato, mayo & Rufﬂes) ........................... 9.50 with cheese ............................... 10.75 Grilled Cheese ........................ 3.75 extra cheese ................................ 1.25 Special Sandwich Platter ...... 8.55 (BBQ Chicken, Pork, Beef, Ham, Hamburger, or Turkey Sandwiches. Choice of two ﬁxins: garden salad, slaw, tater salad, home fries, sweet potato fries, onion rings or baked beans)

BBQ Plates Choice of 2 of our delicious ﬁxins: garden salad, slaw, tater salad, home fries or baked beans and Texas toast! BBQ Pork (chopped) ............. 11.75 BBQ Beef (chopped) .............. 12.25

Tater Salad, Cole Slaw, Baked Beans, BBQ Sauce: single - 2.25, 1/2 pint - 2.95, pint - 4.59, 1/2 gallon - 16.80, gallon - 29.95

Homemade Pies Lemon or Pecan ..................... 4.35 Hershey Bar ............................ 4.95 Carrot Cake ............................. 4.50 Coconut Cake .......................... 4.95

We also sell Whole Pies!

Party Packs Serves 10 Adults .................. 44.95 (2lb. pork or beef or 2 whole chickens; 2 pints beans, 2 pints slaw & 6 slices of Texas toast or 10 buns)

1/2 Party Pack ....................... 23.75 Pork Ribs (wet or dry) Rib Party Pack (serves 4) ....... 52.15 1/2 slab ..................................... 14.95 (2 slabs ribs, 1 pint beans, 1 pint slaw, 1 whole slab ................................ 25.95 pint potato salad, 4 slices of Texas toast) BBQ Chicken (1/2 cluck) .......... 11.95 Combination (1/2 cluck, 1/2 slab) . .................................................. 22.75

We sell BBQ Pork, Beef, Ribs, Chicken, Ham & Turkey by the pound.

Ask About Our Catering!

Jackson Menu Guide

1856 Main St. • Madison 601.853.8538

M39

filet, shrimp, scallops, lobster

KID’S HIBACHI

Age 10 and under Chicken, Steak or Shrimp - Lunch 6.95 Dinner 7.95 Scallop Lunch 7.95 Dinner 8.95

SOUP & SALAD Miso Soup 2 Clear Soup 2 Seafood Tofu Soup (For Two) 7 Squid Salad 5 House Salad 5 Seaweed Salad 5

SUSHI ROLL/HAND ROLL/ICHIBAN SPECIAL ROLL

LUNCH SPECIALS

Served with Soup or Salad, Fried Rice and Vegetables Sushi Lunch 8.95 - 3 pc sushi selected fresh daily and choose one roll Sashimi Lunch 8.95 - 3 pcs of raw fish and choose one roll Sushi Roll 8.95 - Choose two rolls

COMBINATION LUNCH Any two items 14 - chicken, steak, shrimp, scallops Ichiban Lunch 16 - chicken, shrimp, steak

HIBACHI LUNCH

• Cooked Roll * California Roll 5 - crab, cucumber, avocado * Crunchy Shrimp 5 - shrimp & crunchy * Crunchy Crab 5 - crab & crunchy * Spicy Crab Roll 5 * Spicy Shrimp Roll 5 * Spicy Crawfish Roll 5 * Salmon Skin Roll 5 - salmon skin, cucumber inside * Snow Crab Roll 5 * Eel Roll 6 - eel & avocado inside, eel sauce on top * Spicy Mango Shrimp Roll 7 - shrimp, mango, spicy mayo & crunchy Alaskan Roll 5 - fresh salmon, avocado, cucumber * Crab Family 10 - spicy crabmeat w/ crabmeat on top

Served with Soup, Salad, Fried Rice & Vegetables Vegetable Delight 14 Chicken 17 Shrimp or Fish (salmon or tuna) 21 Steak 22 Filet Mignon or Scallop 23 Create Your Own Combo 25 choose 2 Per Plate Lobster Dinner (2 Tails) 31 Filet and Lobster (1 Tail) 32 Seafood Lover 33 shrimp, scallop & lobster Ichiban Dinner For Two 50

tuna on top with spicy sauce NEW! New York Roll 12 - spicy salmon, yellowtail, tuna, crunch and avocado inside, wrapped with soy paper NEW! Sushi Sandwich 12 - spicy tuna, avocado, eel, snow crab sandwiched in between seaweed and rice Out of Control Roll 12 - spicy salmon, cucumber inside, spicy tuna and avocado on top with chef special sauce NEW! Spicy Girl 12 - spicy yellowtail, cream cheese, avocado, fried roll w/ spicy crab and spicy scallop on top Tokyo Roll 13 - crab ,tuna, yellow tail, salmon, white fish and 3 types of tobiko with soy wrapped, chef special sauce

TERIYAKI

Served with Soup, Fried Rice and Vegetables Vegetable 9 Chicken 10 Steak, Shrimp, Tuna or Salmon 11 Scallop 12

HIBACHI DINNER

NEW! Ichiban Roll 11 - tuna, crab, salmon, red snapper, avocado, masago, fried like a tempura, special chef sauce Crazy Salmon Roll 11 - spicy salmon, spicy tobiko, and crunchy inside with fresh salmon and spicy tobiko on top Crazy Tuna 12 - shrimp tempura inside, pepper tuna on top with wasabi mayo NEW! Tuna Lover 12 - spicy tuna, avocado inside fresh

* King Tempura Roll 10 - shrimp, snow crab, cream cheese, tamago, avocado, massago, deep fried with special sauce, no rice * Dancing Roll 11 - shrimp tempura, cream cheese, avocado, wrapped in soy paper, crabmeat on top, eel sauce * Mississippi Roll 12 - spicy crab, avocado, cucumber, shrimp, crunchy wrapped with soy paper & special sauce * Lobster Roll 14 - lobster tempura, cucumber, lettuce, avocado inside with crazy sauce Double Spicy Roll 10 - spicy crabmeat inside topped w/ spicy tuna and spicy sauce Rainbow Roll 11 - crabmeat, cucumber, avocado, tobiko, tuna, salmon, yellow tail

Served with Soup, Salad and Rice Vegetable Teriyaki 12 Chicken Teriyaki 13 Shrimp Teriyaki 15 Beef Teriyaki 15 Salmon Teriyaki 16 Scallop Teriyaki 17 Filet Mignon Teriyaki 21

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food-borne illness.

153 Ridge Way • Flowood | (601) 919 - 0097

www.ichibangrill.com

M40

Autumn 2010

jxnmenus.com

Mellow your world. Call us to cater.

Flowood, MS (601) 992-7499 Dogwood Festival Market Ask us about our GLUTEN FREE pizza! For or our FULL menu & online ordering: www.MellowMushroom.com Twitter: MellowJACKSON - Facebook: Facebook.com/MellowJackson *V *Vegetarian Menu Items

Munchies $3.99 $5.99 $7.50 $6.50 $6.50 $7.35 $8.99 $8.50

Tortilla Soup* Bruschetta* Spinach & Artichoke Dip* Meatballs Hummus* Pretzels* Stuffed Portobello* Oven Roasted Wings

Calzones (Bigger IS better.) Cheese* Steak & Cheese Chicken & Cheese House* - Stuffed w/ spinach,

$7.65 $10.75 $10.75 $10.50

Salads

$3.99 ‘lil $6.25 reg $5.75 ‘lil $7.99 reg $5.75 ‘lil $7.99 reg $5.75 ‘lil $7.99 reg $5.75 ‘lil $7.99 reg $5.75 ‘lil $7.99 reg $9.50

Jackson Menu Guide

Small 10” ~ Medium 14” ~ Large 16” Why are we nicknamed “THE CADILLAC OF PIZZAS”? Size matters: Our medium is the same size as other’s “large”. Details matter: We ONLY use the healthiest ingredients in our dough - NO preservatives or reﬁned sugars. Our red sauce contains only vine ripened, steam peeled tomatoes (not chemically peeled like most) and no added citric acid...because heartburn is a drag.

$13.75 - $20.99 - $25.99

House Special

Pepperoni, Sausage, Ground Beef, Onions, Green Peppers, Mushrooms, Black Olives, Tomatoes, Ham, Bacon & Extra Cheese

$13.25 - $20.50 - $25.50

Hey Dude

Ranch Base, Chicken, Bacon, Jalapenos, Cheddar & Buffalo Sauce Swirl

$13.25 - $20.50 - $25.50

Gourmet White*

vine-ripened tomatoes, mushrooms & mozzarella cheese Italian Stallion - Mozzarella, $10.75 Sausage Links, Ricotta, Roasted Red Peppers, Caramelized Onions & Spinach

Tossed Greek* Chef* Field Green* Caesar* Spinach The Brutus

Pizza

Olive Oil & Garlic with Sun-Dried Tomatoes, Provolone, Mozzarella, Feta, VineRipened Tomatoes & Onions

$13.25 - $20.50 - $25.50

Kosmic Karma*

Sun-Dried Tomatoes, Spinach, Feta, Fresh Tomatoes & Pesto

Magical Mystery Tour*

$13.25 - $20.50 - $25.50

Pesto, Spinach, Feta Cheese, Jalapenos, Button & Portobello Mushrooms

Philosopher’s Pie

$13.75 - $20.99 - $25.99

Steak, Portobello Mushrooms, Artichoke Hearts, Kalamata Olives, Provolone, Feta & Mozzarella Cheeses on an Olive Oil & Garlic Base

Hoagies $5.95 half - $8.99 whole Capri* - Avocado* - Portobello & Cheese* - Tofu* - Tempeh* Irv’s Sausage & Peppers - Steak & Cheese Chicken & Cheese - Jerk Chicken - Old Skool Jerk Chicken Meatball - Chicken Parmesan - Mushroom Club All prices are subject to change. Please see website for current pricing.

M41

Children’s Menu Also Available

Family Owned and Operated since 1929 BREAKFAST Early Bird Platter 6.50 Three-Egg Omelet 8.25 Breakfast Wrap 6.50 Buttermilk Pancakes 6.50 Sides: Plain Biscuit, Egg Biscuit, Sausage Biscuit,

Bacon & Egg Biscuit, Toast, Raisin Toast, Bacon, Sausage, Pancake, Hashbrowns, Egg, Gravy, Cheese Grits, Fresh Fruit, Muffin, Pastries, Raisin Bran Cereal, Oatmeal, Cinnamon Roll, Glazed Donut, Chocolate Donut, Cinnamon Twist

SANDWICHES

Served with pickle spear and choice of curly fries, potato salad, or chips

Angelo Burger 7.75 Old-Fashioned Burger 6.50 Grilled Chicken 7.75 Lone Eagle 7.95 Reuben 7.95 Primos Club 8.25 Biloxi Press 8.75

BLUE PLATE SPECIALS Hot Plate

Choice of daily entrée, two vegetables, cornbread or roll, and tea 7.65

Vegetable Plate

Black & Bleu Salad 8.95 Crab Cake Salad 8.95

PLATTERS

Served with two sides, green salad, and roll. Sides: daily vegetable, daily potato, steamed broccoli, rice, or curly fries

Crunchy Romaine 6.95

Prime Rib 16.50

Chicken Tender Salad 8.75

Fish of the Day market price

Cobb Salad 9.25

Fried Catfish 14.25

BAKE SHOP SPECIALTIES

Grilled Tilapia 11.95

3-Layer Cakes by the Slice 3.60

Seafood Platter 14.95

Pies by the Slice 3.25

Fried Shrimp (8)13.25 (10)15.50

Banana Nut Bread by the Loaf 7.00

Hamburger Steak 11.25

Pound Cake by the Loaf 7.00

Chicken Tenders 11.25

Lemon Square 1.00 Caramel or Fudge Square 1.00 - 1.60

Catfish Po-Boy 8.25

Chicken Strips 5.00/7.50

Beef Tenderloin 7.95

Fried Popcorn Shrimp 6.00/10.00

Chicken Salad 7.75

Fried Catfish 5.50/11.00

Seafood Gumbo (cup) 4.25 (bowl) 5.95

Pop’s Shrimp Salad 8.50 Shrimp Remoulade 8.95

BASKETS

Vegetable Soup (cup) 3.25 (bowl) 5.25

Fresh greens served in delicious combinations with seafood, meats, vegetables, or cheeses – with your choice of Primos dressings

Creole Seafood Salad 8.95

(4)7.55 (5)7.95

Tiger Wrap 7.75

SOUPS

FRESH TOSSED SALADS

Onion Rings 3.50/5.25

Cheese Straws by the pound 13.25 Caramel Brownie 1.55 Gingerbread Man 1.60 Pecan Tart 1.85 Petit Four 1.55

Curly Fries 1.75/3.00 Sweet Potato Fries 3.00/5.00

Assorted Cookies 1.10 Cupcake 1.75 All Prices Subject to Change.

M42

Autumn 2010

RI VE R

LAKELAND DR

515 LAKE HARBOUR DRIVE

601.898.3600

HWY 80

AIRPORT RD

COUNTY LINE RD

PRIMOS RIDGELAND

P E A

LAKE HARBOUR DR

OLD CANTON RD

MON-THURS 6:30AM-9:00PM FRI-SAT 6:30AM-9:30PM

Open Every Day Except Sunday

Y5 1

NATCHEZ TRACE PKWY

RI DGEWOOD RD

PRIMOSCAFE.COM

PRIMOS FLOWOOD

2323 LAKELAND DRIVE

601.936.3398

jxnmenus.com

FACEBOOK.COM/STIXFLOWOOD TWITTER.COM/STIXRESTAURANTS

109 MARKETPLACE LN | FLOWOOD, MS 39232 | 601.420.4058 | WWW.STIXONLINE.COM

Also serving

Sushi, Martinis, Wines and Beer!

APPETIZERS spring rolls

chicken and vegetable spring rolls delicately fried. served with sweet and sour sauce 4.50

bang bang chicken

crispy chicken tossed in a creamy, sweet, mild spicy sauce on a bed of greens 6.95

lettuce wraps diced chicken, onions, water chestnuts, and shitake mushrooms wrapped with crisp lettuce 7.50

SOUPS AND SALADS panko crusted chicken salad

onion soup miso soup

soy bean soup with seaweed and mushrooms 2.75

crisp, fresh salad greens topped with grilled shrimp, tomato, and crispy wontons. served with sesame ginger vinaigrette 9.95

thai spicy beef salad

grilled chicken salad

small salad with fresh homemade ginger dressing 2.75 strips of grilled beef, tomatoes, red onions, cucumbers and cilantro tossed in a spicy lime dressing on a bed of fresh greens 9

crispy calamari

japanese hibachi grill

shrimp and vegetables gently fried. served with light soy tempura sauce 6.50

appetizer sampler

ENTREES

crab wontons, bang bang chicken and edamame 7.95

dumplings

steamed or fried chicken and vegetable dumplings with chili soy dipping sauce 5.95

crab wontons crab meat & cream cheese wontons with sweet and sour sauce 4.50

seared ahi tuna tataki seared ahi tuna with soy vinaigrette 9.95

asian bbq wings sweet and zesty 7.95 edamame steamed soy beans lightly salted 4.95

NOODLES AND RICE

served with onion soup, ginger salad, vegetables, and steamed rice or fried rice

teriyaki chicken all white chicken breast sukiyaki steak grilled with teriyaki sauce, onions & scallions filet of tenderloin our most tender steak hibachi shrimp large fresh succulent shrimp teriyaki scallops large fresh scallops with teriyaki sauce N.Y. strip steak the classic U.S. choice teriyaki salmon fresh salmon grilled with teriyaki sauce hibachi vegetables soup, salad and fried rice

lo mein noodle egg noodles tossed with scallions, onions, shitake mushrooms, bean sprouts, carrots and chicken 8.95 chicken teriyaki bowl sweet soy glazed chicken with cabbage, onions, carrots, mushrooms and broccoli topped with toasted sesame seeds 7.95

fried rice scallions, egg, carrots, and onions with chicken 8.50 with beef 8.95

HOURS:

Jackson Menu Guide

14.95

9.95

17.95

14.95

19.95

9.95

17.95

10.95

17.95

9.95

17.95

N/A

17.95

7.95

12.95

6.50

pick two FOR 12.95 (L) 19.95 (D) pick three FOR 24.95 AVAILABLE DINNER ONLY NO DUPLICATED ITEMS

steak shrimp scallops lobster (add 8.95) AVAILABLE DINNER ONLY

MON - THURS 11:00 - 2:00, 4:30 - 9:30 FRI 11:00 - 2:00, 4:30 - 10:30 PRICES SUBJECT TO CHANGE WITHOUT NOTICE

DINNER

8.50

served with onion soup, ginger salad, vegetables, and steamed rice or fried rice

chicken with shrimp 9.95

LUNCH

COMBINATIONS

pad thai noodle rice noodles pan fried with chicken, eggs, bean sprouts, and crushed peanuts in a thai sweet and tangy sauce 8.95

crisp, fresh salad greens topped with grilled chicken, tomato, and crispy wontons. served with sesame ginger vinaigrette 8.95

from the

shrimp tempura

served with sweet and sour sauce 6.25

grilled shrimp salad

ginger salad

tender calamari lightly fried. served with sweet chili sauce 7.95

panko crusted chicken tenders

panko crusted fried chicken, assorted crisp, fresh lettuce, tomatoes, carrots, and crispy wontons. served with sesame ginger vinaigrette 8.95

clear soup topped with green onions and sliced mushrooms 2.75

filet (add 3.00)

SAT 10:30 - 11:30 SUN 11:30 - 9:30

8.10

M43

Phone 601-948-0055 Fax 601-948-1195 fenians@bellsouth.net KITCHEN HOURS Mon-Thur 11am-11pm • Fri-Sat 11am-Midnight Sunday 11am-10pm

901 E. Fortification Street, Jackson, MS

Highlights from our menu. View Fenian’s complete menu selection at www.FeniansPub.com

Appetizers Scotch Egg A traditional Celtic staple. A hard boiled egg wrapped in mild sausage, lightly breaded, fried golden brown and served with a side of spicy mustard. (Allow 15 minutes to prepare.) $4.99 Chili Nachos A pile of corn

chips topped with chili, cheese, lettuce, tomato, onion, black olives, jalapenos, sour cream, and served with salsa. $7.99

Chicken n’ Chips Freshly

breaded chicken fi llets, fried crispy, and served on a bed of fries with the dip of your choice. $7.99

bun with lettuce, tomato, onion & our Cajun comeback dressing. $8.49 add bacon $.99

Cobb Salad Fresh salad greens topped with grilled chicken breast, crumbled bleu cheese, tomato and pecans. $9.99

The Bookmaker Generous portions of our homemade roast beef stacked high on a toasted hoagie with Cheddar cheese, and served with Au jus for dipping. $9.49

Caesar Salad Fresh romaine,

bacon bits, and seasoned croutons tossed in Caesar dressing and topped with Parmesan cheese. $7.99 Add a grilled chicken breast $3.29

Homemade Vegetable Soup cup $2.99 bowl $5.49 Cup O’ Gumbo $3.99 Bowl O’ Gumbo $7.49 Cup O’ Irish Stew $3.99 Bowl O’ Irish Stew $8.49 $3.99

Grilled Sausage & Cheese Platter Cubed Pepperjack,

Bowl O’ Chili Chili topped with cheese & chopped onion $7.49

Basket O’ Fried Okra $4.99 Basket O’ French Fries $3.99

Salads All salads served with choice of dressing: Cajun Comeback, Bleu Cheese, Ranch, Honey Mustard, Thousand Island, Caesar, Italian, Oil & Vinegar, or Balsamic Vinaigrette, and crackers

House Salad Fresh salad

greens, tomato, cucumber, carrot, olives, & purple onion. regular $4.99 large $8.49 Add a grilled chicken breast $3.29

Chef Salad Fresh salad greens topped with ham, turkey,

Autumn 2010

Cheese Steak Our homemade

roast beef grilled with bell peppers, onions, mushrooms, and provolone cheese. $9.99

Irish Favorites

Soups & Stews

Spicy Drummers Spicy chicken wings served with fries, carrots and celery. Bleu cheese is the dip of choice. Regular (5) $9.99 Large (9) $12.99

Swiss and Cheddar cheeses, served with a half-pound portion of grilled sausage. $8.99

M44

cheddar cheese and garnished with onions, black olives, tomato & a boiled egg. $8.99

Add a salad for just $3.99.

Traditional Irish Stew Choice cuts of tender lamb & fresh vegetables simmering in a thick brown broth. $8.49

Ploughman’s Potato A huge

Cup O’ Not So Irish Chili

Sandwiches Served with a choice of french fries, coleslaw, potato salad or fried okra

Fenian’s Pub Burger The

Pub’s version of a classic hamburger w/choice of cheese, lettuce, tomato, purple onion, pickles and mayo. $7.49 Add mushrooms, bacon, jalapenos, chili, or Stout Cheese $.99 each

Pub Club Deli-sliced turkey & ham, American and Swiss cheese, lettuce, tomato, & mayo and served on the toasted bread of your choice. $9.99 Grilled Chicken & Cheese

Tender chicken breast, grilled to perfection, topped with your choice of cheese and served on a

baked potato fi lled with the most tender homemade roast beef or corned beef, shredded cheese, butter and sour cream topped with chives and fresh bacon bits. $9.99

Old Fashioned Shepherd’s Pie Tender beef baked in

Reuben Boxty Corned beef and sauerkraut topped with Swiss and Thousand Island. $9.99 Veggie Boxty Mushrooms,

onion, peppers, tomato, olives and provolone cheese wrapped in a boxty and smothered with marinara. (Vegetarian Friendly) $8.99 Add a salad to any boxty for just $3.99

Desserts Irish Bread Pudding

Homemade sweet bread pudding, baked with raisins & pecans and topped with Irish whiskey Sauce. $3.99

New York Style Cheesecake $4.49

Molten Brownie A warm, decadent brownie served with vanilla ice cream and chocolate syrup. $5.49

Call ahead and take home a hot meal for supper!

casserole with gravy and vegetables under a mashed potato parmesan crust. $9.99

Red Beans and Rice Red beans served over rice with a tender pork sausage, a stalk of green onion &garlic toast. $9.99

Irish Boxties Boxty is an Irish potato pancake and a specialty of the northwestern part of Ireland.Here’s the way we fix them.

Beef Boxty Hearty cuts of choice beef simmered in a rich Guinness and mushroom sauce, wrapped in boxty and topped with brown gravy. $10.99

jxnmenus.com

Biaggi’s Ristorante Italiano

Stuffed Mushrooms Calamari Fritti Bruschetta Classico Crispy Shrimp Amalfi Tomato Mozzarella caprese Crab and Lobster Dip Fried Ravioli Carpaccio* Mussels in Tomato-garlic Broth Pizza Stromboli

Fresh. Relaxed. Delicious.

LASAGNA BOLOGNESE

Pasta layered with our hearty meat sauce & a three-cheese cream sauce baked until golden.

FETTUCCINI WITH LOBSTER

Black fettuccini tossed with lobster, wild mushrooms & homemade lobster-cream sauce.

ZITI AL FORNO

Savory shrimp & chicken baked in a lobstercream sauce with Italian cured ham, red onion & our Italian cheese blend.

PENNE SARDI

grilled chicken, wild mushrooms, caramelized onions & a sun-dried tomato cream sauce. Topped with garlic & oregano breadcrumbs.

CHICKEN CANNELLONI

Fresh pasta filled with roasted chicken, fresh ricotta cheese & spinach. Finished with Alfredo & a touch of tomato sauce.

Tuscan Minestrone Sherry Tomato House Salad Wedge Salad Roasted Beet and Arugula Salad Lobster Bisque Chicken Florentine Soup Soup of the day Caesar Salad Spinach Salad Messina Salad

SHRIMP & CRAB CANNELLONI

Spinach pasta filled with shrimp, crab meat, ricotta cheese & spinach. Baked in a rich lobster-tomato cream sauce.

Chicken Piccante Pizza Sausage Pizza Pepperoni Pizza Margherita Pizza Mediterranean Pizza Pepperoni & Mushroom Stromboli Sausage & Cheese Stromboli

CAPELLINI DI MARE

Angel hair pasta, shrimp, scallops & calamari sautéed in a spicy tomato-vegetable sauce, topped with mussels & Little Neck clams.

BUTTERNUT SQUASH RAVIOLI

Roasted butternut squash ravioli tossed in a brown-butter-sage sauce with toasted walnuts, diced butternut squash & Parmesan cheese.

FARFALLE ALFREDO

Bowtie, grilled chicken, roasted red peppers, crispy Italian-cured ham, sautéed red onion & peas tossed in Alfredo & Asiago cheese.

SPAGHETTI AND MEATBALLS

Spaghetti with homemade meatballs and fresh marinara sauce.

RIGATONI ALLA TOSCANA

Large tube pasta with Italian sausage, roasted peppers, onion & tomato sauce. Topped with Montchevré goat cheese.

RAVIOLI QUATTRO FORMAGGI

Chicken Marsala Chicken Piemontese Grilled Chicken Pietro Grilled Pork Chops with Parmesan-Gorgonzola Butter Filet Mignon* Filet Mignon & Shrimp Oreganata* N.Y. Strip*

Chopped Chicken Salad Venetian Chicken Salad Seared Salmon Salad Filet Mignon Salad

Homemade ravioli filled with ricotta, Parmesan, Romano & blue cheeses. Tossed in a delicate cream sauce with a touch of fresh basil & pine nut pesto served over fresh tomato sauce.

RIGATONI ALLA BOLOGNESE

Large tube pasta tossed with our hearty meat sauce, Italian sausage & a touch of cream.

LINGUINI AND CLAMS

Chicken Parmesan Eggplant Parmesan Veal Parmesan Lobster and Shrimp Stuffed Holland Sole Garlic Shrimp Oreganata Seared Sea Bass Tilapia Florentine Salmon & Shrimp Milanese Pork Osso Buco

Little Neck clams sautéed in a garlic-herb butter and tossed in a white wine clam sauce with tender asparagus.

SPAGHETTI MARINARA

Spaghetti with a simple and aromatic marinara sauce, fresh mozzarella & basil.

Hours: Monday - Thursday 11am-10pm, Friday & Saturday 11am-10:30pm, Sunday 11am-9pm

Renaissance at Colony Park 970 Highland Colony Parkway | Ridgeland MS 39157 601.354.6600 | www.biaggis.com

Jackson Menu Guide

M45

Dinner Menu

MONDAY - SATURDAY, 5PM - UNTIL

first bites

Tamales with a sweet corn sauce, fresh pico de gallo and a chipotle-lime sour cream “Breadless” Jumbo Lump Crab Cake with a grain mustard-lemon butter

Lunch Menu

MONDAY - SATURDAY, 11AM - 2PM First bites, pizzas and salads mentioned on dinner menu are available at lunch as well

burgers

Served on white or wheat bun with house-cut shoestring fries.Substitute sweet potato fries, add $1.50. Super Kobe Burger 8 oz. Wagyu beef with applewood-smoked bacon, Provolone, lettuce and tomato, Dijon mustard and mayo Southwest Turkey Burger with fresh pico de gallo, sliced avocado,lettuce and tomato, with a chipotle aioli Burger 463 Meyer Ranch angus beef with smoked gouda, bbq aioli, lettuce and tomato topped with crispy shoestring onions 9 THE BEST Veggie Burger a house-made veggie patty with double cream brie, local sprouts, sweet red onions, fresh pico de gallo, and basil aioli

sandwiches

Served with house-cut shoestring fries. Substitute sweet potato fries, add $1.50 463 Club three slices of toasted sourdough with Gruyere and provolone, Fudge Family Farms all natual ham, house-roasted turkey breast, applewood smoked bacon, basil aioli, mustard, lettuce and tomato Muffaletta the real deal, made a day ahead with salami, Fudge Family Farms ham, mortadella, provolone, mozzarella, fresh herbs, EVOO, and house-made olive salad Grilled Chicken & Fried Green Tomato BLT with applewood-smoked bacon, provolone cheese, local arugula, and a basil aioli Panko-Fried Fish Sandwich Wright Dairy white cheddar, marinated shaved red onions, lettuce, and tomato with a spicy Tabasco-tartar sauce Wright Dairy Truffled Grilled Cheese with Fudge Family Farms smoked ham and caramelized onions

big plates

Shrimp “Corn Dogs” hand-battered and served with a grain mustard-mango ketchup Fried Green Tomato Napoleon with crawfish tails and a grain mustard-lemon butter Portobello Fries with a spicy comeback Truffled French Fries tossed in truffle oil and topped with fresh Parmesan and truffled salt

big plates

Pan-seared Hawaiian Sunfish on shrimp & feta risotto with grape tomato & avocado salad and a chive lemonbutter Redfish 463 with sauteed crabmeat, garlic mash, and thin beans with a charred tomato-lemon butter Wood Grilled Shrimp on Falls Mill Cheese Grits with a red & green tomato chutney and fried okra with lemon-butter Pan-seared Sea Scallops with Pecorino polenta, shaved fennel & arugula salad with a smoked tomato vinaigrette

The “original” Honey-Rosemary Fried Chicken all natural airline chicken breast in a honey-rosemary glaze with Braised Duroc Pork Belly with Falls Mill smoked corn pudding and thin beans cheese grits and a kumquat marmalade Duck Confit Cassoulet 463 housepizzas made conﬁt of duck, slow cooked beans, roasted pork and local andouille Not your typical pizza — chargrilled over an sausage open wood grill and ﬁnished in the oven.

Florida Rock Shrimp & Fried Green Tomato with Wright Dairy trufﬂed cheese, fresh mozzarella, and Duroc bacon lardons on a charred tomato sauce

“Big Boy” Duroc Pork Chop woodgrilled 16 oz. porterhouse chop with a chipotle glaze, braised fresh greens and corn pudding with house-made apple sauce and shoestring sweet potato fries

Spicy Thai with fresh mozzarella, roasted pork, and cilantro-siracha slaw on a crunchy peanut sauce

Dr. Pepper Braised Beef Short Ribs in natural jus with horseradish mash and broccolini

The Greek with artichoke hearts, Greek olives, caramelized red onions, and feta cheese on a Romesco sauce

Hereford Filet wood-grilled 8 oz. beef ﬁlet in a red wine demi-glace with redskin mash and fresh asparagus

salads

The House chopped iceberg and romaine, sweet peppers, zucchini, yellow squash, red onion, and Alabama goat cheese crumbles in a lemon-Dijon vinaigrette 463 Caesar romaine lettuce and garlic croutons tossed in a basil-Caesar dressing Smith County Watermelon & Tomato Salad with local arugula, candied pecans, fresh mozzarella and shaved red onion tossed in a Green Goddess dressing The Wedge iceberg lettuce with ovendried tomatoes, Duroc bacon lardons, feta cheese, and crispy croutons topped with a house-made buttermilk ranch dressing

Hereford Ribeye wood-grilled 18 oz. ribeye with trufﬂed mash, broccolini and a red wine sauce Super Kobe Burger 12 oz. Wagyu beef with applewood-smoked bacon, Provolone, lettuce and tomato, Dijon mustard and mayo topped with crispy onions Veal Meatloaf all natural veal with wild mushroom gravy, garlic mash, fresh asparagus, and crispy shoestring onions

desserts

Vanilla Créme Brulee

Louis’ White Chocolate Pecan Bread Pudding with a banana rum caramel sauce and Wrights Family Farm vanilla ice cream Chocolate Ganache Torte with housemade blackberry jam layers

Pan-seared Hawaiian Sunfish on shrimp & feta risotto with grape tomato & avocado salad and a chive lemonbutter

Menu changes seasonally. Selections are subject to change.

Cinnamon Candied Apple Crisp with Wrights Family Farm vanilla ice cream

Redfish 463 with sauteed crabmeat, garlic mash, and thin beans with a charred tomato lemon butter

RESERVATIONS WELCOME

Mississippi Fruit Cobbler with Wrights Family Farm vanilla ice cream

The “original” Honey-Rosemary Fried Chicken 7oz fried chicken breast in a honey-rosemary glaze with smoked corn pudding and thin beans

ALSO VISIT US AT...

Dr. Pepper Braised Beef Short Ribs in natural jus with horseradish mash and broccolini Meyer Ranch Flat-iron Steak wood-grilled 8 oz. steak in a red wine demi-glace with redskin mash and fresh asparagus, topped with crispy shoestring onions Veal Meatloaf all natural veal with wild mushroom gravy, garlic mash, fresh asparagus, and crispy shoestring onions

PATIO SEATING - PRIVATE DINING ROOM LARGE WINE LIST - CATERING SERVICES 3016 NORTH STATE STREET - FONDREN ARTS DISTRICT 601.982.2633 - WALKERSDRIVEIN.COM

Local 463 is owned & operated by Derek & Jennifer Emerson and Dave Blumenthal. 121A COLONY CROSSING - MADISON, MS 39110 - 601.707.7684 - LOCAL463.COM M46

Autumn 2010

jxnmenus.com

OVR :H DHU FDW

fax:601-713-3021 4654 McWillie Drive | Jackson, Mississippi Open Monday-Saturday, 10AM - 9PM

MEDITERRANEAN GRILL

Soup & Salad 5HG /HQWLO 6RXS *UHHN 6DODG *UHHQ 6DODG )DWRXFKH 7DERXOL 7]HNL 6DODG $UDELF 6DODG 6KDZDUPD 6DODG *ULOOHG &KLFNHQ 6DODG 6KULPS 6DODG

2.95 5.49 3.75 4.49 4.49 4.49 4.49 7.59 7.59 8.59

Add meat on your salad for 3.00 Add feta on your salad for 1.00

Appetizers

$ODGGLQÂ·V 6SHFLDO 14.69 +XPPXV 'LS 3.95 %DED *DQXM 'LS 4.50 0XVDEDKD 4.50 )RXO 4.50 4XGVLD (mixed hummus & foul) 4.50 /HEQD 4.50 )ULHG .LEE\ 4.50 0HDW RU 9HJJLH 'ROPDV 4.50 3LFNOHV DQG 2OLYHV 2.50 )HWD &KHHVH DQG 2OLYHV 3.50 6SLQDFK 3LH 4.00 )ULHG &KHHVH 5.95 )DODIHO 3.50 %DVPDWL 5LFH Z 6DIIURQ 2.50 )UHQFK )ULHV 2.50

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3.99 4.99 4.99 4.99 5.49 5.49 5.49 3.75 3.99 5.49

1.95 2.00 1.95 1.65 1.65 1.65

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Jackson Menu Guide

M47

Eat In $8.00 T-F Take Out $7.00

Sunday Meal $10 Take Out $9.00

Home of the Best Brisket in Jackson

Blue Plate Lunch Special $10 11 am - 2pm (Tax + Drink Included)

APPETIZERS Jenn’s Fried Green Tomatoes $7.95 Crawfish Crepes $7.95 Lump Crab Lollipops $11.95 Wings $8.95 Fried Crawfish Tails $8.95 Gorgonzola Chips $7.95 Georgia Blue Cheese Fries $6.95 Shrimp Cocktail $8.95 Cup Red Beans & Rice $4.95

SALADS

Dressings: Ranch, Blue Cheese, Thousand Island, Remoulade, Blueberry Vinaigrette, Jennifer’s Vinaigrette, Caesar, Honey Mustard

Crawfish Salad $9.95 Crispy Smoked Duck Salad $9.95 Garden Salad $6.95 House Salad $8.95 Caesar Salad $7.95 Add Chicken $3, Salmon, Mahi, or Shrimp $5, Crab Lollipops $6

SANDWICHES

Served with hand cut Vardaman sweet potato fries, home-style fries, or homemade potato chips.

Hot Ham & Cheese $8.95 Mahi Sandwich $9.95 Fried Green Tomato & Praline BLT $8.95 Po-boys (Crawfish/ Chicken Strip/Shrimp) $8.95/$8.95/$9.95 Blue’s Burger $9.95 Grilled Chicken Sandwich $9.95

WEEKLY MENU - MEATS -

BBQ Pork Ribs, Award Winning Beef Brisket, Smoked Chicken, Baked Chicken, Fried Chicken, Fried Catfish (Fri. & Sun.)

ENTREES

- VEGETABLES -

Served with house, garden or Caesar salad.

Collard Greens, Cabbage, Fried Green Tomatoes, Black Eye Peas, Candied Yams, Beans, Cole Slaw, Potato Salad, Rice and Gravy, Mac and Cheese

Handcut Stockyard Angus Filet 8 oz. $26.95 Handcut Stockyard Angus Ribeye 16 oz. $28.95 Georgia Blue Shrimp & Grits $22.95 Atlantic Salmon $16.95 Grilled Pineapple Mahi $17.95 Crispy Smoked Duck $16.95 Seafood Linguini $17.95 Chicken Alfredo $14.95 Vegetarian Pasta $12.95 Red Beans & Rice $13.95 Grilled Chicken Breast $14.95 Genna’s Chicken Strips $9.95

- BREADCornbread

- DESSERTS Cakes, Peach Cobbler, Watermelon (Seasonal) Catering menus are available upon request. Please call or e-mail lumpkinsbbq@comcast.net. ** Menus are subject to change due to availability of fresh, high-quality ingredients **

COME & GET A FACE-FULL OF BARBEQUE AND FAMILY FUN

- LIVE MUSIC -

Hours: Tues-Fri 11-3, Sat Closed, Sun 11-3 182 Raymond Road Jackson, MS 39204 Phone: 601-373-7707 | Fax: 601-373-7743

111 Colony Crossing, Suite 130 Madison 601.898.3330 Sun.-Wed. 11am-10pm, Thurs.-Sat. 11am-12pm M48

Autumn 2010

jxnmenus.com

FAMILY AND FRIENDS (601)366-6111

Breakfast

2 Egg Breakfast - $4.50, $6.50 Full Quiche of the Day - $7.50 Cheese Grits - $2.50 Cp, $3.50 Fresh Fruit Plate - $6.50 Danish - $1.00 Biscuit & Butter - $1.75

Coffee & Drinks

Bacon, Ham or Sausage Biscuit - $2.50 Meat, Egg & Cheese Biscuit - $3.50, or Croissant - $5.50 Breakfast Panini - $5.50 Toasted Croissant - $3.00

Seattle’s Best Whole Bean Columbian

Drip - $1.75, $1 Refill French Press - $2 Sm, $3 Lrg Hot Tea Press - $1.75

Milk - $1.50 Orange or Tomato Juice - $1.50 Soft Drink, Tea, Bottled Water - $1.25

Soups

Cuban Black Bean - $3, $4.50 Bowl

Salads

Dressings - Blue Cheese, Lemon Vinaigrette, Come Back, White Remoulade, Mediterranean Feta, Raspberry Vinaigrette or Ranch Club Salad - $7.25 Cobb Salad - $8.75 Fruit Salad w/ Grilled Cheese $7.75 Honey Stung Chicken Salad - $6.75 Mimi’s Tuna Salad Plate - $6.75

Salad Sampler Chicken, Tuna, Pimiento Cheese & Blue Cheese Egg Salad $7.75 Salad of the Day Avocado w/ Chicken or Tuna Salad - $7.75

Sandwiches

Served with Potato Chips (Side of Mimi’s Hot Sweet Garlicky Pickles for .50) Ham or Turkey & Swiss Croissant $6.75 The Sammich on Wheat - $8.25 The Pressed Cubano on French - $7.75 Tuna or Chicken Salad on French $6.50

Desserts

Bread Pudding, Brandy Sauce - $2.50 Lemon Chess or Pecan Pie - $2.50

Blue Cheese Egg Salad on French $6.25 Gran Jenny’s Pimento Cheese - $6.25 Red Beans and Rice (Sausage) - $7.34 Entree of the Day - Price Varies

Cobbler of the Day - $2.50

Located in the Historic Fondren District 3139 North State Street Corner N State/Hartfield Tues - Sat 7am - 2:30pm w w w. m i m isfa m i lya nd fr iends.com

Jackson Menu Guide

J A PA N E S E S U S H I B A R & H I B AC H I G R I L L

Appetizers Crabmeat Tempura Almond Shrimp House Chicken Tofu Steak Soft Shell Crab Vegetable Tempura Shrimp Tempura Chicken Tempura Oyster Tempura Gyoza Dumpling Squid Tempura

Sushi & Sashimi Dinner Combos Sashimi Dinner 22.95 Chirash 19.95 Unagi Donburi 13.95 Tekka Donburi 14.95 Sashimi and Sushi Comb0 18.95 Vegetarian Special 10.25 Chicken Teriyaki 14.95 Beef Teriyaki 14.95 Salmon Teriyaki/Special Grilled Fish 15.95 Grilled Seafood Tempura Dinner Yakitori 4.95 15.95 Nigima 5.95 Shrimp Tempura Dinner BBQ Salmon 5.95 15.95 BBQ Squid 9.95 Tuna Tataki 6.95 Dinner Beef Tataki 6.95 Combinations Baked Green Mussels 5.95 Sushi/Tempura Comb0 16.95 Baked Seafood 6.95 Sashimi/Tempura Combo Yellowtail Neck 7.95 17.95 Edamame 4.95 Tempura & Chicken Teriyaki Shrimp and Avocado 4.95 14.95 Shrimp Shumai 4.95 Chicken Teriyaki & Sushi Oshitashi 3.95 or Sashimi 16.95 Sushi Appetizer 8.95 Chicken Teriyaki and Beef Sashimi Appetizer 9.95 Teriyaki 14.95 Chicken and Shrimp Soup Tempura 14.95 Miso Soup 1.00 Red Miso Soup 3.25 Lunch Specials Clear Soup 3.25 Chicken Teriyaki 8.95 Grilled Fish 8.95 Noodles Sushi Lunch Special 9.95 Tempura Udon 10.95 Chirashi Lunch Special 10.95 Beef Udon 10.95 Tempura 8.95 Tempura Soba 10.95 Beef Teriyaki 9.95 Beef Soba 10.95 Gyoza Fried Dumplings 8.95 Nabeyaki Udon 10.95 Chicken Tempura 8.95 Seafood Nabeyaki Udon 11.95 Shrimp Teriyaki 8.95 Yakiudon 8.95 Beef Donburi 9.95 Yakisoba 8.95 House Salad NAGOYA JACKSON

4.95 6.25 5.25 4.95 8.95 4.95 5.95 5.95 6.95 4.95 5.95

Salad 2.50 Oriental Salad

3.00

NAGOYA MADISON

Mon-Thu 11am-2:30pm/5-10pm Fri 11am-2:30pm/5-10:30pm 6351 I-55 North (next to Target) 111 Colony Crossing (next to Kroger) Sat 12-3pm/5-10:30pm • Sun 12-3pm/5-10pm

601-856-5678 M-Th 11a-2:30p/5p-10p, F 11a-2:30p/5p-10:30p, Sat 12p-3p/5p-10:30p, Sun 12p-3p/5p-10p

601-977-8881

6351 I-55 North | 601-977-8881 M49

Lunch 11am - 4pm PO-BOYS Served on French Bread The Train Car – 7 Philly Cheese Steak – 6 Blackfish Po-boy – 8 Gulf Shrimp Po-boy – 6 Fried Crawfish Po-boy – 6 Café SPeCialtY SandwiCheS with Sweet Potato Fries Crab Cake Sandwich – 13 Soft Shell Crab – 13 Muffaletta – 10 Mango BBQ Pork – 11 SandwiCheS Dagwood Club – 7 Chicken Sandwich – 6 Turkey Florentine – 6 Hot Ham & Cheese – 6 Grilled Portabella – 6

PitaS and wraPS Pita Fajita – Chicken or Shrimp 6, Steak 7, Choice of 2 Combo 8 Turkey Melt – 6 Veggie Pita – 6 Caesar Wrap – 6

Prize winning author, Eudora Welty, lived just around the corner until she was age 16. She frequented the store often and wrote a short story about it. The store was converted into a restaurant/bar in 1973. In 2008, under new ownership with some renovations, it was renamed “Ole Tavern On George Street”.

SOUPS and SaladS

We have captured the essence of the South’s unique culinary flair and good ole fashioned home cooking inspired by the local fares of Jackson and New Orleans.

The Classic – 6 Tired Salad – 6 Caesar – 6 Café Salad - 6 Sesame Salad – 6 *Add-ons Are Available.

Cuisine ranges from Fried Green Tomatoes and Pimento Cheese Fritters to Seared Tuna Sandwich, Portabella Burger, and King George Burger to Gumbo, Red Beans & Rice, Fried Catfish and Country Fried Steak.

Dinner 4pm - 9pm aPPetiZerS Crab Cakes – 13 Spring Rolls – 10 Spinach & Artichoke Dip – 7 Craw Puppies – 7 Pita Melt – 6 Cafe Fries – 4 Sweet Potato Fries – 5 Onion Rings – 5 freSh SeafOOd Subject to Availability with Vegetable of the Day Fresh Fish Available Daily (Grouper, Lemonfish, Mahi Mahi, Blackfish)

Yellowfin Tuna – 19 Crab Cake Dinner – 18 Soft Shell Crab Dinner – 21 Gulf Shrimp Dinner – 16 frOM the Grill with Vegetable of the Day Café Filet – 23 Lamb Chops – 26 Pork Tenderloin Dijon – 15, w/ Creole Sauce – 19 Smothered Chicken – 13 Portabella Mushroom – 13 alOtta PaSta Pasta Creole – 15 Asian Noodles – 15 Vegetable Pasta – 10 Fettuccini Alfredo – 9

Our night life includes: Tues.-Open Mic, Wed.-Karaoke, Thurs.-Ladies Night with D.J., Fri./Sat.- a variety of live music from locals and bands around the country,

416 George Street Jackson, MS 39202 601-960-2700 www.oletavern.com myspace/oletavern (Call 601-960-2705 for Catering and Private Parties)

107 Depot Drive in Madison, MS

Restaurant: Mon.-Fri., 11a.m.-10p.m. Sat., 4p.m.-10p.m. Happy Hours: Mon.-Sat., 4p.m.-7p.m.

Phone: 601.856.3822 www.strawberrycafemadison.com

Bar Hours: Mon.-Fri., 11a.m.-2a.m. Sat.,-4p.m.-2a.m. M50

Autumn 2010

jxnmenus.com

Appetizers

Soup of the Day $3.95, $5.95 Bowl Mexican Fried Okra Cornmeal fried jalapenos served with Ranch for dipping $5.95

Lodge “Press Club” Melted Swiss and Bacon, lettuce, tomato, red onion with Creole mustard atop shaved turkey breast and ham, pressed on Fresh Foccacia. $9.95

Fried Pickles Herb breaded pickle chips fried crisp and served with Ranch. $5.95

Turkey Panini Sliced turkey breast, Philadelphia cream cheese, bell peppers and onions pressed on Fresh Foccacia. $9.95

Chips and Dip Fresh fried white corn tortilla chips served with queso cheese dip & a side of jalapenos $7.95

Catfish Poboy Gambino bread w/ fried MS catfish, lettuce, tomato, red onion and our zesty remoulade. $9.95

Cheese sticks Beer Battered Mozzerella fried to perfection and served with ranch &marinara. $7.95

Shrimp Poboy Gambino bread loaded with fried Jumbo Shrimp, lettuce, tomato, red onion, and our zesty remoulade. $9.95

Better than Stadium Nachos Loaded with chili, queso and cheddar cheeses, diced tomatoes, shredded lettuce, onions, salsa, jalapenos, and sour cream. $8.95

Turkey Rueben Wrap Shaved turkey with 1000 Island & spicy mustard, sauerkraut and melted Swiss. $7.95

Quesadillas Queso cheese & cheddar with your choice of chicken, shrimp, or steak. Served with sour cream and salsa. $8.95

Chicken Strip Basket Fried chicken tenderloins with honey mustard or ranch. $8.95, Buffalo Style + $1.00

Award Winning Wings Served w/ pepper jack cubes, carrots and blue cheese dressing with sauce: BBQ, Sweet Chili, Thai BBQ, Mild, Hot, or WOW! 8...$7.95 or 15…$13.95

Catfish Basket Fried catfish strips with cocktail & tartar sauce. $9.95

Combo 6 Award winning wings, 3 chicken tenders, 2 cheese sticks, fried pickle slices, served with ranch, honey mustard, and marinara. $14.95 Alligator Tail Tender fried alligator tail strips served w/ Tabasco butter sauce & ranch dressing. $8.95 Lodge Platter BBQ sausage, pepperjack cheese, served w/ sliced pickles, olives, & crackers. $9.95

Sandwiches & Baskets

Sides : Steak Fries, Onion Rings, Sweet Potato Fries, Fresh Chips, Potato Salad

All-American Burger 1/2 lb. seasoned burger with lettuce, tomato, & red onion. $6.95 The Lodge Burger Half pound burger with cheddar, Swiss, bacon, lettuce, tomato & red onion. $8.95 Sportsman’s Chicken Burger 6oz grilled chicken breast, sautéed onions and mushrooms, lettuce, tomato and melted Swiss. $7.95 Chicken Cordon Bleu 8oz chicken breast, grilled or fried, loaded with ham, Swiss, cheddar, and bacon, lettuce, tomato, red onion. $8.95

Alligator Poboy Fried Louisiana alligator, lettuce, tomato, red onion and zesty remoulade. $10.95

Salads

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Entrees

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Red Beans & Rice Red beans cooked w/ smoked Kielbalsa, onions, celery, bell peppers & spices over rice. Topped w/ cheese, tomatoes, red onions and jalapenos. Served w/ garlic bread. $8.95

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Grilled Sirloin 10 oz Sirloin Steak topped with sauteed mushrooms & onions served with Steak Fries. Choice of Soup or Salad. $15.95

Burgers

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Desserts

Salads

Dressings: Ranch, Blue Cheese, 1000 Island, Honey Mustard, Ginger Thai, Honey French, Balsamic Vinaigrette, or Fat Free Raspberry Vinaigrette

Soup and Salad Cup of Soup of the Day w/ a small house salad $5.95 House Salad Iceberg, carrots, red onion, tomato, and cheddar cheese & croutons. Sm. $3.95 Lrg. $5.95 “The Big” Chef Salad Large house salad loaded with ham, turkey, bacon and grilled chicken. $9.95

STADIUM DOGS - with your choice of our sides -

$7.50 - 100% All Beef Substitute with Polish Sausage. +$1.50

Kids

Served with fries. Sweet potato fries for $.75 extra. Add house salad for $1.

Sandwiches

Served with fries. Sweet potato fries for $.75 extra. Add house salad for $1.

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Beverages

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Many kinds to choose from!

www.thesportsmanslodge.net

1220 E Northside Dr, Ste 100 • Maywood Mart • 601-366-5441 Best Sports Bar in Jackson - Best of Jackson / Jackson Free Press Voted Best Wings in Jackson - Rock 93.9 Jackson Wing Tour

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Shrimp Basket Fried/grilled with cocktail & tartar or butter. $10.95

Roast Beef & Gravy Open faced on Gambino Bread w/ roast, onions, peppers, Swiss & gravy. $7.95 Philly Cheese Chicken or chopped Ribeye steak, w/ sautéed onions & peppers, lettuce, tomato, provolone, & hot chili sauce. $7.95, add Shrimp for $3.00

Appetizers

Jackson Menu Guide

1855 Lakeland Drive in Jackson 601-364-9411 | POETS2.NET

ing rv Se fast w No reak B

Opens at 4pm Wednesday-Friday and 6pm on Saturday Entertainment starts at 8pm Wednesday-Thursday and 9pm Friday-Saturday

Down Home Cooking Downtown

Home of the blues, jazz, bluegrass music, and something or ’nother. 119 South President Street in Jackson, Mississippi | 601.352.2322

Open Monday thru Friday from 7 a.m. until 4 p.m. Call or e-mail sugarsdowntown@bellsouth.net about catering.

TASTE WHAT WE’RE KNOWN FOR or something a little spicy Try our signature dishes

Full Lunch is $9 with tax

Includes Entree, Two Sides, Bread and Beverage

BRUSCHETTA

Daily Lunch Specials $6.50

Roma tomatoes, spring onions, basil, garlic, aged balsamic vinaigrette and French bread with mozzarella cheese

served with your choice of any 2 vegetables and bread

MONDAY Red Beans & Rice with Sausage TUESDAY Pork chops (fried or smothered) WEDNESDAY Chicken & Dumplings THURSDAY Chopped Steak with Gravy FRIDAY Spaghetti with Meatsauce

CAESAR SALAD

Crisp romaine hearts with garlic, croutons and parmesan. Add blackened or grilled chicken or grilled shrimp

Build Your Meal $7.50

Your choice of one meat & two vegetables served with cornbread or a roll

Meats

PORTOBELLO FRIES

Fried Catfish, Fried Pantrout, Baked Chicken, Fried Chicken Wings, Chicken Tenders or Fried Pork Chop

Lightly breaded and sliced portobello mushrooms served with a Creole dressing

Vegetables (will vary daily)

Greens, Macaroni & Cheese, Rice & Gravy, Mashed Potatoes and Gravy, Green Beans, Lima Beans, Black-eyed Peas, Candied Yams, Corn, Squash, Sweet Peas, Broccoli & Cheese Casserole, Fried Okra, Fries, Coleslaw

FRIED CRAWFISH TAILS

Seasoned crawfish tail deep fried and served with a Creole dipping sauce

Three Vegetable Plate $4.50 · Four Vegetable Plate $5.50 Individual Entrée $4.99

SAUTÉED CRAB FINGERS

Fish Sandwiches

Served with fries or your choice of one vegetable; two slices of bread

Sautéed in brown butter and blackening seasoning, served with French bread

Pantrout $5.00 · Catfish $6.50

Sugar’s Cheeseburger and Poboys

Topped with mayo, mustard, ketchup, lettuce, pickles, onions, & tomatoes

1/2 lb.(8oz.) Cheeseburger $5.00 Catfish Poboy $5.25 Shrimp Poboy $5.25 Grilled or Fried Chicken Poboy $5.25 Philly Cheesesteak $5.25

UNDERGROUND WINGS

Four whole wings, not those dinky little drummettes tossed in a citrus honey garlic sauce or a poblano chili barbecue sauce and served with ranch or blue cheese dressing

Make it a reg. combo - Add $2.00, Make it a lrg. combo - Add $3.00

Sandwiches

Piled high on Texas Toast & dressed with mayo, lettuce, cheese, & tomato Served with fries, chips or your choice of one vegetable

CRAB QUESADILLA

Downtown Club $6.25 Smoked Ham $5.00 Roasted Turkey Sandwich $5.00

Salads

Served on a bed of mixed greens with tomato, carrots, purple cabbage, cheese, pickles, & dressing of your choice

Garden Salad $4.50 Chef Salad $7.00 Fried or Grilled Chicken Salad $7.00

Beverages

20oz. $1.29, 32oz. $1.79, Bottled Water $1.25

Thick-sliced fried green tomatoes. Topped with hollandaise sauce. Add lump crabmeat

THREE CHEESE AND CRAB STUFFED PORK LOIN

Seasoned roasted pork loin roulade filled with ricotta, parmesan and romano cheeses and sliced thin, topped with jumbo lump crab and rosemary beurre blanc

JUMBO LUMP CRABCAKE

Maryland-style jumbo lump crab cake sautéed and served with a roasted red pepper aioli

FILET OF BEEF ON GRILLED FLATBREAD

Three lamb “lollipops” pan-seared with rosemary and garlic, served with a mint yogurt sauce for dipping

LOLLIPOP LAMB CHOPS

SOMETHING SWEET BANANAS FOSTER

New Orleans original ca. 1951.

BREAD PUDDING

Made with day old crusty French bread. No raisins. Maker’s Mark sauce

Thoroughly cooking foods of animal origin such as beef, eggs, lamb, pork, poultry or shellﬁ sh reduces the risk of foodborne illnesses. Individuals that have certain health conditions may be at higher risk if foods are consumed raw or undercooked.

601-352-2364 • Fax: 601-352-2365 Autumn 2010

FRIED GREEN TOMATOES

A gratuity of 20% will be added for parties of six or more.

168 W. Griffith St. • Sterling Towers Across from MC School of Law

M52

Large succulent Gulf shrimp sautéed to perfection in an orange marmalade and minced garlic glaze, served with grilled baguette

SEARED SASHIMI-STYLE TUNA

Made to order smoked sashimi tuna. A hint of spice served with toasted French bread

Pepsi products and Homemade Tea

ORANGE GARLIC SHRIMP

Beef filet marinated and grilled, served on grilled flatbread and topped with sun-dried tomato chutney

SMOKED TUNA DIP

Cobbler $1.49 · Cake & Brownies $1.29 Cookies $.99 · Ice Cream $1.29

Shell-on large Gulf shrimp braised in homemade Creole barbecue sauce. Served hot with French bread for dipping

Jumbo lump crabmeat with red and yellow bell peppers and pepper Jack cheese, served with a red pepper aioli

Spice-rubbed tuna steak lightly seared, sliced thin. Drizzled with sweet sesame dressing

Dessert

NEW ORLEANS-STYLE BARBECUED SHRIMP

jxnmenus.com

Jackson Menu Guide

M53

BAKERS HIGHLAND VILLAGE CENTER COURT 601.362.7448 • WWW.CRAZYCATBAKERS.COM HOURS: M-TUES 1OAM-6PM, W-F 10AM-8PM

LUNCH MEATLOAF PANINI • $9.95 Homemade meatloaf served on a wheat roll with roasted red bell peppers, Swiss cheese and honey mustard sauce ROTISSERIE CHICKEN • $8.95 Roasted chicken, bacon, roasted red bell peppers, romaine and basil pesto mayonnaise on a wheat roll PIMENTO & CHEESE • $8.95 A trio of cheeses, parmesan, smoked gouda and sharp cheddar, with roasted green & red bell peppers and jalapeno peppers on honey wheatberry bread TOMATO PANINI • $7.95 Fresh tomatoes on wheatberry bread with basil pesto mayonnaise HIGHLAND CLUB • $8.95 Turkey, bacon, brie, romaine, tomatoes, sautéed onions and basil pesto mayonnaise on sourdough HAM, CHEESE & ASPARGUS • $7.95 Black forest ham, fontina cheese, asparagus on sourdough bread HOUSE SALAD • $2.95/5.95

Appetizers

ROASTED RED BELL PEPPER • $7.95 Roasted red peppers, feta cheese, and olive tapenade on wheatberry bread with a balsamic vinaigrette CARAMELIZED ONION BLT • $7.95 Caramelized sweet onions, bacon, romaine, tomatoes and a basil pesto mayo on sourdough bread MEDITERRANEAN VEGETARIAN $9.95 Mediterranean feta dip, provolone cheese, artichoke hearts, cucumbers, grilled onions, pepperoncini peppers on honey wheatberry bread GRILLED CHEESE • $7.95 Melted brie & strawberry preserves served on honey wheatberry bread

Entrees Spaghetti with Meatballs ..................Sm 10.95/ Lg 12.95 Spaghetti with Sausage

GREEK SALAD • $9.95 Feta dip, olive tapenade, artichoke hearts, cucumbers, caramelized onions, tomatoes, feta, roasted red bell peppers over a bed of romaine with balsamic vinaigrette

..................Sm 11.95/ Lg 14.95 Ravioli ........Sm 10.95/Lg 17.95 Beef Lasagna ..................12.95 Rigatoni Supreme ...........14.95 Vegetable Lasagna ..........11.95 Veggie Pasta ...................12.95 Seafood Lasagna .............16.95 Ricotta Stuffed Shells .....18.95 Cannelloni ..................... 14.95 Chicken Parmesan ...........12.95 Eggplant Parmesan ......... 11.95 Fettuccine Alfredo ..........11.95 Shrimp Alfredo ...............15.95 Chicken Alfredo ..............14.95

BIG SALAD • $8.95 Turkey, ham, parmesan cheese, tomatoes, cucumbers, caramelized onions and roasted red bell peppers served over romaine

CHECK OUT OUR CHALKBOARD FOR DAILY SPECIALS

DESSERT

9” TWO LAYER CAKES • $36 • Carrot (Cream Cheese Frosting) • Double Chocolate Layer Cake • Devil’s Food Cake (Chocolate Satin Frosting) • Italian Crème • Chocolate Espresso (Mocha Latte Frosting) • Coconut Cake ($38) • Lemon Cheese Layer Cake ($38)

PIES • $19

• Lord Have Mercy Sweet Potato Pie • Chocolate Chip Bourbon Pecan • Coconut Custard • Key Lime • Pumpkin • Apple • Coconut Cream ($22)

9” ROUND CAKE • $28

• Fudge Pecan Cake • Chocolate Cake Geraldine • Queen Mother’s Cake (Flourless)

M54

Autumn 2010

Bruschetta .....................11.95 Spicy Cheese Fritters ........8.95 Grilled Mushrooms with Garlic Bread ..............................7.95 Spinach & Artichoke Dip ...8.95 Meatball & Olive Salad ......7.95 Garlic Loaf & Red Sauce ....3.95 Tortellini in Chicken or Tomato Broth ...............................5.95 Angel Hair Soup in Tomato or Chicken Broth .................. 4.95 Antipasto .......................12.95 Fried Ravioli ....................7.95

DAILY SELECTIONS VARY

SPECIALTY CHEESECAKES • $45 • White Chocolate Raspberry • White Chocolate Strawberry • Blueberry

POUND/COFFEE CAKES • $26

• Lemon • Chocolate Sour Cream • Almond • Cream Cheese • Classic Sour Cream Coffee Cake • Toffee Crunch Coffee Cake • Milkyway Pound Cake ($28) • Apple Spice Cake ($28)

Shrimp Scampi ...............15.95 Shrimp Marinara .............15.95 Veal Parmesan ................ 17.95 Veal Scaloppine .............. 17.95 Grilled Chicken & Angel Hair ..................................... 13.95 Grilled Chicken & Eggplant ..................................... 14.95 Tortellini Soup ............... 13.95 Fratesi’s Choice 8oz Filet..25.95 Fratesi’s Choice 14oz Ribeye ......................................25.95

Desserts

Tiramisu ..........................7.95 Canoli ..............................6.95 Blackberry Cobbler & Icecream ........................................5.95 That’s Amore Chocolate Cake ........................................6.95

A True Taste of Italy

CHEESECAKES • $40 • Amaretto • Killer Chocolate • Turtle • Praline • Pumpkin Spice

Named one e pi Magazin of the Best Italian Rest aurants in Mississippi by Mississip

BREAD PUDDING • $38 (with Brandy Butter Sauce)

CATERING LET US CATER YOUR NEXT EVENT

910 Lake Harbour Dr. Ridgeland | 601-956-2929 Open Monday thru Saturday 5 pm - until jxnmenus.com

Bringing The Community Together: Promoting Racial Harmony and Facilitating Understanding

Friendship Golf Tournament Thursday, October 14, 2010 at Colonial Country Club 8:30 p.m. Shotgun Start

For more information, to play in the tournament or be a sponsor, call Hibbett Neel (601-948-3071) or Jonathan Larkin (601-957-0434).

Monthly Luncheons

Wednesday, September 8, 2010, October 13, 2010 and November 10, 2010 at 11:45 a.m. Jackson 2000 offers a monthly luncheon, featuring speakers on topics of social and political significance to our mission.

THE REGENCY LOUNGE Exquisite Dining

at The Rio Grande Restaurant

$7.99

Daily Buffet 11am - 2pm

For more information, please e-mail Todd Stauffer at todd@jacksonfreepress.com or visit www.jackson2000.org

Ladies Night Wednesday:

Ladies get in FREE Buy 1, Get 1 well drinks

Music by Snazz Band Thursday:

Live Music $2.00 Margaritas! Friday & Saturday

Live Music

400 Greymont Ave. Jackson, MS 39202

(601) 969-2141 www.regencyjackson.com

Jackson Menu Guide

M55

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Gooey Bars, Cupcakes, Carmel Cake, Brownies & Bars, Caramel & Chocolate Brownies, Snickerâ&#x20AC;&#x2122;s Brownies, Orange Brownies, Lemon Bars

Iced Tea Cake Cookies

meat loverâ&#x20AC;&#x2122;s 6.50, the plain one 3.00, vegetarian 3.50, and the piglet 3.75

Pastries Petits Fours, Ooey

200+ shapes, almost any color. great for parties, Birthdays, any Holiday and everyday snacking. Standard $1.25 each / $14.60 dozen Fancy $1.35 each/ 16.50 dozen

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biscuit sandwiches

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Loaded sandwiches

croissant sandwiches

)BN &HH $IFFTF $SPJTTBOU 1BUUZ 4NPLFE )BN PS #BDPO #JTDVJU X &HH $IFFTF 1BUUZ 4NPLFE )BN PS #BDPO $SPJTTBOU X &HH $IFFTF $IJDLFO PS 4UFBL #JTDVJU X &HH $IFFTF $IJDLFO PS 4UFBL $SPJTTBOU X &HH $IFFTF

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0UIFS breakfast #JTDVJU X (SBWZ (SJUT #JTDVJU $SPJTTBOU &HH

Open 7am to 11am | Mon. - Fri. 125 S Congress St., Ste 106 Jackson, MS 39201 Phone: 601.326.8520 | Fax: 601.326.8521

M56

Autumn 2010

jxnmenus.com

Bar and

Lounge Now Open!

Serving Jackson Since 1986

Practice Shots Appetizers

Monday – Saturday, 10 a.m. – 8 p.m.

First Base Nachos $9.75 Home Run Nachos $11.00 Tee Off Chips & Salsa $5.75 Fried Pickles $5.75 TKO Jalapenos $10.50 Kick-Off Wings 10pc. $8.75 20pc. $15.25 Washington Red Skins $10.75 San Diego Chicken Tenders $9.00 As dinner item with “Side Line”: $10.25 Pop-Up Popcorn Shrimp $10.75 Batter-Up Fried Cheese Sticks $10.50 World Series Platter $10.75

Courtside Sandwiches

Jackson

1801 Dalton Street (601) 352-4555 Fax: (601) 352-4510

Byram

5752 Terry Road (601) 373-7299 Fax: (601) 373-7349

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 - N, J, MS -- | .

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LUNCH SPECIAL

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Mexica

$7.75 + Tax

3 Tacos & a Fountain Drink 1290 E County Line Rd (next to Northpark Mall) Ridgeland, MS 39157 | 601-983-1253 Hours: Open 9AM - 9PM Everyday

G F, G S  W H

Jackson Menu Guide

For up-to-date

Marathon Burgers $10.50 Grand Prix Chicken Sandwich $10.50 Turkey Club Croissant $10.75 Peewee Grilled Cheese Sandwich $7.25 Press Club Sandwich $10.25 Cowboy’s Southwest Chicken Sandwich $10.25 Saints’ Smoked Chicken Salad $10.50

Bullseye Po-Boys Roast Beef $10.50 Shrimp $11.75 Catfish $11.25

The Main Events Touchdown Red Beans & Rice $9.00 Blue Jay’s Parmesan Chicken $14.50 Champion Chicken & Pasta $12.00

Pregame Show Salads Club House $5.50 Olympian Chef $10.50 Grilled Chicken Packer’s Chef $10.75 Cowboy’s Taco Salad $10.25

6270 Old Canton Rd, Jackson MS

601-978-1839

www.timeoutcafe.com

Events Listings jfpevents.com M57

M58

Autumn 2010

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Kitchen Open Late ‘Til 2 a.m. - Seven Days a Week

Your house for all Boxing, UFC and WWE Events Starting Lineup (Starters) Shrimp & Pork Egg Rolls 7.99 Cajun Spinach and Crawﬁsh Dip 7.99 Last Call Quesadilla 5.99 Chili Cheese Fries 7.99 Beef Battered Onion Rings 5.99 Jalapeno Poppers 7.99

Kick-off (Signature Wings) Bone-In Wings - 7 for $6.99, 20 for 15.99, 50 for $34.99 Boneless Wings - 10 for $6.99, 25 for $14.99, 50 for $27.99 Signature Sauces - Fire, Hot, Mild, BBQ, Frank’s Chili Lime, Asian, All-Star, Bourbon

Touchdown (Burgers & Po-Boys) Mean Burger $6.99 Jalapeño Burger $7.99 Catﬁsh Po-boy $7.99 Blackened Catﬁsh Po-boy $7.99 Philly-Style Steak $8.99 Turkey Burger $7.49 Chili Burger $7.99 Shrimp Po-boy $7.99 Hot Roast Beef Po-boy $7.99 Club Po-boy $7.99

The owners of the Froghead Grill present...

MVP (Panini Sandwiches) Roasted Chicken Panini $7.99 Roast Beef Panini $7.99 Club Panini $7.99 Meatball Panini $7.99

Wildcard (Salads) Garden Salad $5.99 (add-ons avail.) Chef Salad $7.99 Blackened Catﬁsh Salad $8.99 Taco Salad $7.99

Hall of Fame (Specialties & Platters) Nachos 8.99 Sampler Platter 11.99 Catﬁsh Platter 9.79 Chicken Tender Platter 7.99

* Above is just a sample of our full menu. Prices, specials, menu selection and hours subject to change.

www.lastcallsportsgrill.com

Traditional Irish Favorites with a Variety of Pub Fare

#LINTON´S .EWEST 'REATEST %ATERY - LIVE MUSI C E VE RY WE E K E N D -

1428 Old Square Rd in Jackson 601.713.2700

Jackson Menu Guide

M59

BITES // resident tourist Story and photos by Tom Ramsey

¡Vivo con Sabor!

your hand because if it stays still around a platter, one of the chefs might think it’s part of the meal. I had planned the trip for a Wednesday, when I knew La Morena (6610 Old Canton Road, Ridgeland) would be making Albondigas con Chipotle, meatballs filled with boiled egg, and I wanted to get there early to make sure they weren’t sold out. But counting on six other chefs to show up on time was folly. We gathered in the parking lot of La Morena around noon, strolled in and took up the entire counter. The rest of the place was full, and there wouldn’t have been a table large enough for us, anyway. Arielle Garcia recognized me as we came in and flashed a big smile when I told him that this crew was all chefs. He jumped behind the counter and helped out his cooks as we ate pretty much one of everything. Ryan took a long look around the small, angular dining room and smiled. “Man, this is like being back (in Texas),” he said. Instead of waiting for all of our orders to start eating, we just took the plates as they came off the line and passed them up and down the counter, noshing on a little bit of everything. We had tacos made with pork, tongue, beef, chicken, tripe and chorizo (spicy ground sausage). We ate enchiladas with green chili sauce and red sauce. Ryan tried to hog a massive sandwich called a torta that strained to contain grilled hot dogs, chorizo, tomato, ham, guacamole and a fried egg, but his Daniel Honan, Stuart Ramsey, Ryan Bell, Craig Noone, Jesse Houston and Gary Hawkins. efforts were intercepted, and his sandwich disappeared, one bite at ucked behind Sal & Phil’s on Old Canton Road lies a little strip mall that is home to several Mexican American businesses. The shopping center includes a bakery, an herb shop, barbershop, tailor, fruit shop and a notary, all catering to the growing Latin American and South American population in the area. The cornerstone of this Latin oasis is La Morena, a taqueria and small shop run by the Garcia family. Just down the street are two more shops with taquerias inside, one a butcher and grocery shop (Carneceria Valdez) and the other, a larger convenience store and market (Guadalupe). Since lodging and shopping weren’t my focus for this assignment, I made it a day trip, instead of a weekend getaway. Thinking to myself, “Who better to appreciate this type of excursion than a bunch

Autumn 2010

of chefs?” I gathered Daniel Honan (executive chef of the Convention Center), a group known among many as the “Parlor Market Boys” (Craig Noone, Gary Hawkins, Jesse Houston and Ryan Bell) and my son Stuart who rocks the back of the house at Mint Restaurant in Ridgeland. Eating with a bunch of chefs is always a treat. They appreciate the individual ingredients, the skill of the cooks and the way everything comes together in a dish. And they love to talk about it. With a group of chefs, you don’t have to worry about conversation once the food comes. If it’s good, there is plenty to talk about. And if it’s bad, you can’t stop them from yammering on about what is missing. Plus, chefs love to share. Just put everything out on the table with a bunch of little plates and watch out for the back of

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Albondigas con Chipotle

a time, as it moved down the counter through the hands of six other hungry cooks. Jesse attempted the same move with his huaraches but was met with the same end, as his plate was snatched away and the ravenous crew did its job. If you’re not familiar with huaraches, you need to get to La Morena and order one. It’s made with an oblong base of masa, toasted on the griddle, and topped with any number of goodies and a variety of sauces. The dish’s moniker derived from its shape, which is similar to the sandal of the same name. One of the last dishes to come out was the meatballs, and that was a double order. It, too, quickly vanished amidst the groans of joy and smacking coming from six grown men eating like they had just been released from a Russian Gulag. We finished up the last bites and washed it all down with an assortment of soft drinks flavored with tamarinds, pineapple and mango as well as “Mexican Coke” (made with cane sugar instead of corn syrup) and a homemade concoction that was bright pink and tasted like a flower. When we went to pay, the guys discovered the cool stock of boots, hats, candles and candies in the little shop in the back of the restaurant and picked up a few souvenirs to remind them of our trip across the border (into Ridgeland, technically). Mr. Garcia presented Craig with an old tortilla press and assured him if he came back before the Parlor Market opened, he would teach him how to make the best hand-pressed tortillas. As we were walking through the parking lot “Reservoir Dogs” style, I reminded the guys we weren’t done, yet. There were two taquerias to go. Consummate professionals, they all reluctantly agreed to loosen their belts a notch for a few more tacos, all in the name of culinary journalism. Our next stop was Carneceria Valdez (6530 Old Canton Road, Ridgeland),

Work. Live. Play. Prosper.

Santos Candles at Carneceria Valdez

the butcher shop and market next door to Hancock Fabrics. With another round of exotic fruit soft drinks on the table, we admired the sausages the cooks hand-made on the premises and ordered a variety of tacos and an order of warm, fresh-made chicharrones. The salty, savory pork skins had a huge initial crunch and then melted in the mouth in a symphony of porky goodness. Despite being a dining room in a butcher shop, the tacos arrived on a fancier plate than

Craig Noone enjoys the culinary delights at LaMorena.

at La Morena, along with a little silver serving tray of sliced avocado, pickled onions, fresh radishes and lime wedges. But like La Morena, the tacos were hot and well seasoned with a light topping of chopped white onion and ci-

Produce at Carneceria Valdez

lantro. The acidity of the onion and brightness of the cilantro were the perfect balancing foil for the richness and spice of the chorizo and seasoned meats. I tried to talk the chefs into making the trip across the street for the taqueria hat trick, but they had run out of steam. Taco Tour ’10 was over for them. But a couple days later, I ventured out on my own, like every good tourist should do. I visited Guadalupe and a couple other “taco joints” that readers of my personal blog turned me on to. Because of the tiny building and kitchen, Taqueria La Guadalupe (6537 Old Canton Road, Ridgeland) is filled with the smells of chilis, cumin and sausage. Since I had a long day ahead of me, I opted to go light and try a couple of tacos and a bottle of tamarind soda (my new obsession), ordering a spicy chicken and a beef tongue taco. Both are served with cilantro and onions—traditional taco toppings, not lettuce, tomato and cheese. I took my goodies to a corner booth at the back and watched people coming, going and lingering. A Spanish-language soap opera blared from the TV mounted high on the front wall, and everyone, including the hard-looking construction crew, gave it their attention when the music struck a dramatic chord and the two on-screen lovers pulled each other close and shared a tearful moment about … I don’t know what it was about. So much for not taking Spanish in college. Back in my booth, all alone, I enjoyed a romance with my tacos and soft drink while a world, not my own, hummed and buzzed around me. On the way out the door, I was greeted with smiles from the patrons and a big “adios” from somewhere back in the kitchen. Just down the road, I found King Tortas (1290 E. County Line Road, Ridgeland) and figured if this guy was the king of tortas, I should probably try his tortas. At La Morena, 61

BITES // resident tourist

The chefs get serious at Carneceria Valdez.

when Ryan was describing the tortas back in his Texas homeland, he said he liked his “really junked-up,” so I took his advice and ordered mine with egg, chorizo, cheese, guacamole, hot dogs, onions and a couple other things I don’t recall, as I’m writing this. I had snarfed through half of the torta before I realized I was making “nom, nom, nom” sounds like a countrified Homer Simpson. A couple of the guys behind me had been watching my eat fest. When

Gary Hawkins preps his plate at La Morena. 62

Autumn 2010

they caught my attention, they flashed big smiles and one said, “Good, no? Better than Burger King?” As they laughed at my expense, I wiped my chin and cheeks and nodded at them with smiling eyes and a full mouth. At King Tortas, I opted for the Mexican Coke instead of tamarind soda, and it reminded me of being a kid and thinking that the “big bottle” of Coke was a sugary challenge to be conquered. There is such a difference between the sugar-sweetened Mexican variety of Coke and the American corn-syrup Coke that they shouldn’t even have the same name. The two beverages even feel different in your mouth. I didn’t get an opportunity to try some of the Colombian dishes and pastries at King Tortas because I had one more place to go before calling it a day. On Highway 80, between Valley Street and Ellis Avenue, is Taqueria Mexicana (1999 Highway 80 West). It’s in a kind of shabby-looking strip mall, in a kind of shabby-looking part of Jackson. What wasn’t shabby was the food. Again, the tacos were hot, fresh and topped with cilantro and white onions. They were well seasoned and generously portioned. Because this was my last stop of the day, I enjoyed my two tacos al pastor (“shepherd style”) with an ice-cold Tecate Cerveza and noticed a common thread among all the taquerias I had visited: Everyone—and I mean everyone—was incredibly nice and happy. Despite the fact that my Spanish is terrible, and their English is

only slightly better, every single person I communicated with (through smiles, hand gestures and a mixture of bad Spanglish) seemed genuinely happy to see me and was proud to show off their food. There isn’t a fast-food joint in town that can compare with the freshness, taste, value or experience I found on my culinary vacation below the border around the Jackson metro. As I drove back home to take a welldeserved nap, I wondered if all the myth and rhetoric on local talk radio about “dangerous Mexican immigrants,” “border violence” and “job-stealing illegal aliens” could be dispelled by having everyone sit down at a local taqueria. When you’re sharing good food and watching bad TV, you can’t help but feel a human connection. Perhaps it’s time to give tacos a chance. After I left Taqueria Mexicana, I decided to drop in to say “hello” to the Davis family at Lumpkins BBQ, which is just around the block. On the way, I spotted Taqueria Guanajuato. It looks like my work here is not yet done. ¢ Tom Ramsey, who loves to eat and talk about food, is a private cooking instructor and the owner of Ivy & Devine Culinary Group. On Mondays he hosts “At the Cook’s Table” at noon on WLEZ FM 100.1. boomjackson.com

BITES // yum Natalie A. Collier

King of the Kitchen by Jesse Yancy

he restaurant at the Hilton Garden Inn, historically known as the King Edward Hotel, is now arguably the highest-profile eating establishment in Jackson.    And it’s to their credit that the management team has made a Hinds County native, Nick Wallace, the executive chef for the establishment. “My grandmother, Ms. Lennell, had six acres of garden. She’s 81 years old now,” Wallace says. “About five years ago, she quit butchering her own hogs, which she raised, but she still raises her own chickens and always has fresh eggs.” She taught him to cook. “When I was 5 years old, I was picking peas and greens and okra. ... [W]hen I was 8 years old,” Wallace says, “I could make scratch biscuits.” The 31-year-old Wallace said his other grandmother, Queen Morris, was also a big influence on his culinary development. “She could take a little and make it a lot.

A Taste of the Mountains

om Cook, 67, appreciates the art of fried food. He makes the sweet and savory treats at his shop, Tom’s Original Fried Pies on McDowell Road, using recipes handed down from his mother. “The secret is they’re made fresh,” Cook says. “If you go down to the supermarket, you can buy one that’s been made three months ago. We make the dough fresh, roll it out, put the ingredients on it, crimp it, put it in the fryer.” Fried pies were a staple for Cook when he was growing up in Kentucky. The fourth-youngest of 13 children, Cook spent the first 10 years of his life in Bottom Fork, a tiny community near the Kentucky-Virginia border, then moved with his family to Bowling Green. Cook’s father drove the mule-pulled trucks that carried coal from the mines. Every day,

Work. Live. Play. Prosper.

“Glenn,” whom the chef has worked with for the past eight years, “and I are a perfect team. I’ve never experienced anything like it before in my life. ... We believe in making the guests happy, and we know how to do that,” he says. “Deshawn is the middle block in our stack of blocks. He holds us all together,” Wallace says. “The raw talent that he has—I’ve never had another chef work under me as talented as he is.” Three elements support Wallace’s King Edward menu: fresh local produce, an emphasis on flavor and staff development. “I’m a big fan of local produce, and I’m committed to talking with my produce vendors who deal with the local farmers’ markets about what’s coming. I’m also planning on having a small garden here in the back of the hotel where I’ll grow fresh herbs and other items for the kitchen.” Wallace also says building a kitchen staff with the same degree of dedication is important. “I’m amazed at the places I’ve been, from Alaska to Alabama, where I was brought in to troubleshoot, to teach people. A lot of chefs these days are afraid to teach because they’re afraid of training someone who might end up being better than they are. But you’re never going to have a great restaurant environment unless everybody in the kitchen knows what you know. ... [S]o we’ll be holding training for staff once a week.” Dinner entrees at the hotel range from $19 to $34; lunch items, $7-$14. ¢

// by Ward Schaefer

Cook’s mother would pack him two pies, fried apple and peach, and cream fillings like chocoin lard, for lunch. The pies became a hit with his late and coconut. Cook’s menu goes further, father’s coworkers, and Cook’s offering pineapple, spinach mother added a side business and mushroom, “Pizza Style” in fried pies to her responsibiliand “Tex-Mex” fillings as ties managing the family. well. All of them share the “There were so many of us same flaky, caramel-brown crust. Cook says the menu’s kids. I’d see her fry all morning diversity is another hallmark long and just keep frying the of his mother’s belief that pies and take them out of the anything can be transformed lard, dripping, and put them in into a pie. the platter,” Cook says. “She did everything,” In November 2009, Cook opened the pie shop, resurrectCook says. “If we had fried ing his mother’s recipes by callchicken one night, and there Kentucky native Tom Cook ing his brothers and sisters. was chicken left over, we’d makes fried pies in his south The shop sells pies with have a fried chicken pie the Jackson shop based on his next day.” ¢ conventional fruit fillings, like mother’s recipes. Ward Schaefer

Jacksonian Nick Wallace is the executive chef at the historic King Edward/Hilton Garden Inn.

Queen Morris showed me how to improvise. As a chef, that’s important. For instance, if we had fennel, she’d use every part of the plant in a variety of recipes. In her kitchen, you weren’t going to throw away a single piece of anything—even the onion hulls. She used everything.” Wallace moved to Jackson from Edwards when he was 11, but he still went to the family place every weekend. “The first restaurant I ever worked in, Fernando’s, was on Lake Harbor Drive,” Wallace says. “I worked there for two and a half years with a brother-in-law who was running the kitchen. I wanted to learn how to do restaurant-style cooking. They taught me knife skills, how to cook fast and clean, and I gradually worked my way up.” The chef says he has more creative freedom since moving from the Marriott Downtown to the King Edward earlier this year. “I get to put the ‘Nick Wallace’ signature on things. … The Marriott was too structured. It’s a corporate entity; you can’t change that,” the chef says. “But this is the rebirth of the King Edward. It’s historical. It’s original. Before I came on—it’s a big task—people kind of had a bad taste in their mouth about the food and service (at the King Edward). It’s a big task for us. And we’re up for it.” The “us” to whom the chef refers is his sous chef, Deshawn Barnett, and banquet manager, Glenn Williams, who both followed Wallace to the King Edward.

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Autumn 2010

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Great Society

n 1999, deborah Rae Wright* walked up to what was supposed to be her new home—a house that had been boarded up for 15 years. She went ballistic, thinking she’d made a mistake. “Maybe I should have stayed in Dallas,” she thought. As Dixie and Lowell Noble from Voice of Calvary Ministry—the organization that found the west Jackson house for her—approached the front

Work. Live. Play. Prosper.

by Natalie A. Collier Photos by Charles A. Smith door with her, Wright was speechless and overwhelmed. “They’d described the house they’d found for me on the phone,” she says. “Wraparound porch; lots of character; and I had in my mind what that would look like. I had no idea they’d pick a house like this. … I said to (the Nobles), ‘They wouldn’t do this to me.’” But they had. (* deborah Wright does not capitalize her first name.)

courtesy deborah Rae Wright

Previous page: Valley Gordon and Michael Lewis fill the library with laughter. Top Image: The Wright home was completely gutted before Voice of Calvary volunteers rebuilt the home, adding grandiose archways throughout. Middle image: Artists Brother Shambé (foreground) and Gail Gettis sit at the dining room table. Bottom image: Gordon and Lewis play backgammon at the kitchen island. Large image, right (from left): Doug Hester, member of the Craftsmen’s Guild; Clyde Watkins; artist Tony Davenport; Bria Griffith; and deborah Wright’s mother, Jimmie Wright, engage in individual discussions.

Autumn 2010

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After spending the month of August in Jackson each a summer for three years working with Voice of Calvary, Wright decided to make Jackson her home permanently in 1999. “I no longer had a case-worker mentality about parachuting into a community, helping and then leaving. I became convinced and convicted that it’s not about me. It’s about others,” Wright says. “I chose to become a comrade and live in a disenfranchised community to be a part of transforming the community back to what it was before white flight.” From start to finish, it took Voice of Calvary Ministry volunteers 10 months, off and on, to complete the renovation of the Wright house. Now the home is a safe haven for the growing and diverse crowd of creative class and young professionals. And that’s exactly how Wright wants it. “Communities like this need more assets, not hindrances,” she says. But the house, though a warm gathering place, isn’t just a home. It’s a living, breathing and active art museum. Inside the walls of the Wright home, starting with the 72-inch wide center hallway, practically every space is filled with a celebration of Jackson’s artistic community. Andy Hilton’s stone work; Lorenzo Gayden’s jazzmen; Gerard Howard’s and Myra Ottewell’s photography; Tony Davenport’s interpretations of Jackson; Marques Phillips’ largescale homage to chanteuse Erykah Badu; Carmen Castilla’s handmade candles: It’s all there in the Wright home. The latest push in the city’s housing redevelopment is the FHA 203(k) Rehab Loan, an advantage Wright was unaware of when she rehabbed her home. The loan program,

Work. Live. Play. Prosper.

Top (from left): The shower in the master bathroom holds five people comfortably: Bria Griffith, Kitty Cook Ramsey, Andy Hilton, Michael Lewis and Gerard Howard. Maybe even six. Bottom: The 6-footwide hallway of the home creates definition between the side of the home where people gather and the side where they sleep. From left: Tony Davenport, Bill and Lillian Cooley, and Michael Lewis admire the artwork.

established in 1965 by then-President Lyndon B. Johnson as part of his “Great Society” initiative, is for owner-occupants (not investors) to rehab residences, in some cases, from the foundation up, in areas that some entities deem undesirable. “We want home builders and developers, but those who listen to and engage with the community and rehab our gemsin-waiting with the 203(k) that create value, prosperity and possibly first-generation wealth building for homeowners,” Wright says. “I’d also like to see innovation in some designs so they become a destination, especially homes with art studio bonus rooms for our creative class.” Wright’s home in west Jackson was one such gem. But now in an effort to create beauty from proverbial ashes, Wright and a team of dedicated individuals are trumpeting their message of hope: “This neighborhood will once again be more

Natalie A. Collier

Autumn 2010

boomjackson.com

family friendly, more beautiful, more prosperous and more diverse.” “When I tell people I live in west Jackson or it comes up in conversation, two things often happen. The person says, ‘I grew up there …,’ then they say ‘Aren’t you afraid?’ And my answer is, ‘No. I wouldn’t live anywhere where I was afraid.’” ¢

Top images: Wright decorated her bedroom-turned-home office with more art and personal tchotchke. Jackson Free Press reporter Ward Schaefer, Kitty Cook Ramsey, Tony Davenport and Bria Griffith exchange ideas. Left image: Concrete artist Andy Hilton conceptualized and built the headboard for Wright’s bedroom; Cook Ramsey did upholstery work.

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CHARLES A. SMITH

BOOM Jackson, Jackson Free Press and our advertisers present: A different kind of fashion show for Jackson.

Call 601.362.6121 ext. 11 to get involved.

DRESS FOR SUCCESS ® JACKSON

This event will beneﬁt Dress for Success Metro Jackson. www.dressforsuccess.org

Photo by Charles A. Smith

Coming this fall.

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• Local business news and feature stories • Proﬁles of community leaders and people making a difference • Special dining section with local menus • New developments and initiatives to improve Jackson • Arts, nightlife and style coverage for the urban lifestyle in the capital city

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Autumn 2010

Bless Your Heart

he BOOM staff would like to thank each participant of the two photo spreads featured in this quarter’s magazine. It wouldn’t have been the same without any of you, and we’re grateful. You all were wonderful. We would especially like to thank Aladdin Mediterranean Grill; Chanelle Reneé for jumping right in; deborah Rae Wright for opening her home to us; Dorothy Triplett and Michael Lewis for their helping hands; the girls who flaked on the Girls’ Night Out Friday and the ones who shared their Saturday evenings with us; Katie Bonds, Holly Perkins and Briana Robinson for your extra help; the Mississippi Arts Center for use of your space and the always dedicated and ready-to-help Jackson Free Press staff.

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Work. Live. Play. Prosper.

Autumn 2010

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hey say you can tell a lot about a person by the clothes she wears … and the music she listens to. So it only makes sense that music would influence fashion. In fact, music loves fashion. There are websites, magazines and books dedicated to the pairing that prove it. When you’re headed out for the night, to hear Tchaikovsky at Thalia Mara, a little Eddie Rabbit blended in the mix at the Electric Cowboy, the new locals on the scene at Sneaky Beans or some hip-hop/rock fusion at Fire, you have to dress the part. Music and fashion require it.

Photos by Charles A. Smith Styling by Natalie A. Collier

On models, clockwise (from top): plaid jumpsuit, Posh Boutique, $40; gold belt, Sami Lott Collection, $45; graphic print dress, Orange Peel, $4; hat, model’s own; split-arm tunic with zipper detail, Incense Salon & Boutique, $39.50; black motorcycle jacket, Bargain Boutique, $10, print tee, Posh Boutique, $22, houndstooth leggings, Orange Peel, $2; white vintage sheath, Orange Peel, $14; pillbox hat, Orange Peel, $12. On the cover: black and animal print dress/skirt, $175, Sami Lott Collection; orange suede booties, Posh Boutique, $42.

see page 74

Work. Live. Play. Prosper.

On Valley Gordon, right: sleeveless T-shirt dress with fringe detail, Posh Boutique, $60; boots, modelâ&#x20AC;&#x2122;s own. On Chanelle Renee, below: see previous page.

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On Kelly Shannon, above: striped turtleneck, $5; tweed vest, $6; wool mini-skirt, $8; skinny leg jeans, $30, all from Bargain Boutique; hat and purse, modelâ&#x20AC;&#x2122;s own. On Caroline Crawford, right: blue satin dress, $70; rhinestone bracelets, $18.50 and $24.50, Incense; hat and purse, modelsâ&#x20AC;&#x2122; own.

Work. Live. Play. Prosper.

Where 2 Shop Bargain Boutique, 5070 Parkway Drive, 601.991.0500; Incense Salon & Boutique, 2475 Lakeland Drive, 601.933.0074; Orange Peel, 3026 N. State St., 601.364.9977; Posh Boutique, 4312 N. State St., 601.364.2244; Sami Lott Gallery, 1800 N. State St., 601.212.7707.

On D. Nichole Kennebrew: black long-sleeve T-shirt with exaggerated shoulders, $42, black leggings with stud details, $22 and black pumps with stud detail, $52, all from Posh Boutique.

Autumn 2010

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Work. Live. Play. Prosper.

MELODIES // fusion

The Rebirth of Rock

courtesy Alex Thomas

BOOM: A lot of folks would say the Limp Bizkit sound is dead. Are you trying to hash out a future in rap/rock, or are you going the way of genre purity? Baby Phred: We’ve been around for about 10 years, and the name Storage 24 is about seven years old, so we’re always trying to bring something new to the table. Our current lineup is pretty solid. We’ve been playing together for about two years now. Our influences, more than anything else, are bands like Sevendust, Slipknot, Korn, Disturbed. We’ve phased out the DJ in the band, and we’re working on adding a keyboard player. The rap/rock thing has faded, but we’re going to come back. We want to be more hard-rock oriented than anything else.

BOOM: But what about rapper and hype man Brad “Kamikaze” Franklin? Will there still be a place for him in this new sound? Baby Phred: Oh, most definitely. Kaz has always been there with us. And, you know, he’s actually got a pretty good voice. He can definitely sing. Rap is his main style, and that’s his strong suit, but the band still definitely needs his voice.

Baby Phred: Yeah, we’re really excited about that. It’s on Halloween weekend with Captain Clegg and the Night Creatures, which is one of Rob Zombie’s projects. We’re also going to be working with a Nashville-based producer named Chris Murrow. He produced some of Matchbox 20’s music, and really helped them develop their sound. He’s going to be a big part of us getting our music tight. We’re looking for a BOOM: Storage 24 has gone more unique sound with a through line-up changes. rough edge. We’ll also be Who’s in the band now? performing at the LouisiBaby Phred: Well, I’m on Lead singer Baby Phred says ana State Fair in Shrevelead vocals. You’ve got Kaz port. We’re working a lot on the vocals as well. Daniel Storage 24 is re-inventing itself. now on just putting a real Warren plays lead guitar for us, and Daniel Guaqueta is the drummer. We’ve show together, instead of just playing songs onbeen working with a new bassist named Blake stage. Thomas, and he’s a real solid player. And like I said, we’re working on adding some keys to BOOM: Where can interested listeners find some of your newer music? the mix, too. Baby Phred: We’ve still got the YouTube thing BOOM: So tell me a little bit about your latest going, and you can see our latest “No Surrenand upcoming projects. I understand you’ve der” video on our YouTube page. You can also got a gig the last weekend of October at the go to storage24.org and check out some of our music. We’ll put more on the website soon. ¢ Mississippi International Film Festival?

Happy Trails to You

Legendary blueswoman Dorothy Moore poses with the Alamo Theatre marker along the Mississippi Blues Trail.

Autumn 2010

lex Thomas, 36, loads up his car for a weekend in Clarksdale while juggling phone calls. This particular day, a Thursday, he’s headed to a reception at a juke joint honoring Pinetop Perkins, 95. The next day, he’s unveiling a Mississippi Blues Trail marker noting Ike Turner’s contributions to music. After that, the Sunflower River Blues and Gospel Festival. As music development program manager for the Mississippi Development Authority, Thomas’ job is to saturate life with music. He

courtesy Storage 24

he fusion of rap and rock has enjoyed widespread radio airplay, since Faith No More’s “Epic” and Beastie Boys’ “Fight for Your Right” 20 years ago, while outsiders speculate that rap/rock is long-dead. Still, the debut of albums like rapper Lil Wayne’s attempt at rock, “Rebirth,” hint that the genre is reinventing itself. Jackson-based rockers Storage 24 are also working hard on rebranding themselves to keep up with changes in the music world. BOOM recently spoke with Storage 24 frontman Baby Phred about the band’s future.

// by Carl Gibson

// by Valerie Wells

promotes and preserves the state’s musical heritage, which translates into increased tourism and economic growth. This summer, Thomas and the Mississippi Blues Trail won the Tourism Visionary Award from the Jackson Convention and Visitors Bureau. Started in 2006, the Blues Trail has erected 104 markers honoring music legends. Nine of those are in Jackson. Six more are outside the state, including one in Chicago, Memphis and Maine. More are coming. “We have people calling, ask-

ing how to get a marker,” he says. Soon visitors to the markers will be able to use their smart phones to access music clips, short videos and other artist information. Now Thomas is working on a Country Music Trail. “We have all these genres of music—blues, country, rock ‘n’ roll, gospel,” he says. “There was Sam Cooke, Tyrone Davis, Howlin’ Wolf, Muddy Waters. I had no idea these people were from Mississippi,” he says. “Their album covers made you think of Chicago.” ¢

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incredible

classic

Work. Live. Play. Prosper.

affordable

powerful

Mississippi Opera Presents

NIGHTCRAWL // debauchery

a n n a W t s u J s Girl n u F e v Ha by r A. Collie ie l a t a N

e had a plan—a good plan, so we thought. Neither Kristin nor I are much of the going out type. She’s a sci-fi chick who loves a good convention, and I’m a dinner-party type of girl. So we enlisted the help of two of our girlfriends who are pretty partial to flitting about the city for our girls’ weekend out. And as the universe would have it, they and the backups cancelled on us. This was going to be an adventure. A few days before, we’d come up with a couple places we might check out. By Friday evening, when we were just preparing to leave work at 7 p.m., the best place was any place with decent food. Kristin had been to The Bulldog (6111 Ridgewood Road, 601.978.3502) before and raved about their rice bowl, so that was our first stop. The Bulldog (formerly Lager’s) surprised me when I walked through the doors. I expected loud and dirty with a hole-in-the-wall feel. I got a skosh of studious (the back wall is a library … with real books. Who knew?) mixed with comfort, cool and gender neutral. We seated ourselves (there were plenty early-night seats to choose from), and the server came to the table. Kristin knew what she’d be drinking immediately—Rogue Chocolate Stout— and I needed a little time. I ordered a glass of water with lemon and readied to look at the drink menu. There wasn’t one. “I want something to drink, but I don’t know what,” I told the server when she returned. “She doesn’t drink much,” 80

Kristin affirmed. “Do you like fruity stuff?” the server asked. After a little back and forth, she confidently suggested I try the Hawaiian Punch from Hell. I ordered it. I’m glad I did. It was just the right mix of alcoholic kick mellowed by the sweetness a nondrinker like me prefers. Though I was looking at the menu, trying to decide what I’d eat, I still hadn’t shaken my surprise at how not-grungy The Bulldog was. Any bar that has a wall of real books moves up quickly on my places-to-hang-out-even-whenyou’re-not-writing-an-assignmentfor-BOOM list. And if that weren’t enough, a handbill that rested on the tabletop advertised that if a patron buys one of the many framed and matted prints off the wall, the money is donated directly to the Society for the Prevention of Cruelty to Animals. The rice bowl and southwestern wrap Kristin and I ordered, respectively, arrived at the table before long, and we drew attention to ourselves by taking multiple pictures. The wrap was pretty good. If I had been hungrier, it probably would have been delicious. The sweet potato fries, however, were a bit disappointing. My girls’-night-out buddy was pleased with her dinner, though, so all was well. Within an hour’s time or so, more people began to filter in. Some were dressed casually— jeans and T-shirts—and others’ attire would have been better suited for attracting people on street corners. There was something beautiful about the ambivalence of it all, though. The Bulldog is a

bar. It’s a lounge. It’s a restaurant. It’s a club. It’s whatever you need it to be. As we prepared to leave, Kristin excused herself to the restroom. What does this have to do with anything? Everything. She came back excited. “The bathrooms have cool hand dryers and a foot thing on the door so you don’t have to touch it when you’re going out.” Not that I didn’t believe her, but I had to go see for myself. Sure enough, the pearl green, space-age-looking hand dryer hung on the wall, with the foot apparatus for door opening to its left at the base of the door. Ladies, you know, just like Kristin and I do, if you’re looking for a girls’night-out spot, the bathrooms are important.

Dancin’ in Our Seats After paying our reasonably priced tab and tipping the server well, we hopped across Ridgewood Road to see a band and get dessert at Zydeco Restaurant and Bar (6340 Ridgewood Court, 601.977.9920). We’d read in the Jackson Free Press that Time to Move Band was playing, and they’d just done the Chick Ball so we knew even if the atmosphere was whack, we’d hear some good music before deciding on our next locale. “Come on in, ladies!” the

Autumn 2010 | PHOTOS BY KRISTIN BRENEMEN, NATALIE A. COLLIER & HEATHER COURSEY

hostess greeted us exuberantly. The man in front of us took out his wallet and fished for money. “There’s a cover?” I asked Kristin. “That’s what it looks like. I wasn’t expecting that,” she replied. “Do we want to pay a cover?” I then asked. By that time, we were standing at the hostess table. “It’s just $5, ladies. Come on in, pay your $5 and listen to music. Have a good time,” she said. Let me be clear: $5 is an inexpensive cover charge; we were just jarred because we weren’t expecting to pay anything. “It’s $5 to hear the band? … We were really just coming to get dessert,” I fudged. “What do you all have?” “German chocolate cake, beignets … I’ll tell you what, y’all just come on in,” the hostess said, as she came from behind the barrier between us and her and led us to an empty table four booths away from the band. “They just want dessert— German chocolate cake,” the hostess said to a server. The server walked over to us, took our drink orders—water with lemon for me, coffee for Kristin—and scurried to the back. When the server returned, she explained to Kristin that she looked over the entire kitchen and there was no cream for coffee to be found anywhere. Distracted only by the impressive musicality coming from

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the lead guitarist’s tuning, we realized we’d been waiting much longer than we should have been for a slice of cake. Just as we were about to start seriously griping, the server returned and placed before us a slice of cake. “German chocolate cake,” the server said pleasantly. “May we also have beignets?” I asked. The server left to put in our other dessert order, and we tasted the dessert we already had. There were two issues: It wasn’t German chocolate cake. It was chocolate cake with chocolate frosting. Dry, bitter cake with dry cool fudgy frosting. The band began to play and filled with the air with the songs of Lenny Williams, Tracy Chapman, Chaka Khan and others. Kristin and I danced in our seats; I sang along. “I’m going to have to get you to drink Hawaiian Punch from Hell more often,” Kristin said. About that time, the server placed a plate of beignets on the table. This was Zydeco’s opportunity to redeem itself in the dessert department. They did. The beignets are excellent. As the band played on, we decided it was time to head downtown. It was about 11 p.m., and we’d decided that we’d go see drag queens. Freelon’s and Club City Lights were near our final destination, so we drove by slowly to see … I don’t know what we were looking for. Perhaps that’s why we didn’t see anything. Drag queens, here we come.

Dick & Jane’s (206 W. Capitol St., 601.944.0123) can be difficult to find. We didn’t know where were going. When we finally made it to the kiosk at the club’s entrance, we paid the $6 cover, and as the lady at the door adorned us with our paper, fluorescent “they’re legal” entrance bracelets, I had a strange feeling we may have been the only patrons in the club. We walked into an empty room where disco lights danced, not people, canned music streamed from speakers, and every seat in the house was available to us. After a little discussion, we decided to stay. We came to see drag queens. We would not leave until we saw drag queens. It wasn’t until about an hour later—12:30 a.m.—that a crowd joined us. But when they came, they came ready to dance. The crowd segregated itself naturally, almost upon instinct, it seemed. On the dance floor, lesbians were to the left, straights in the middle and gay men to the right. We, sitting in the back, were voyeurs of it all. Near 1 a.m., a host made his way to the stage and after a failed joke or two, introduced the first queen, Tori. Singing a sexed-up version of Oleta Adams’ “Get Here,” the performance was

lackluster. I expected RuPaul and got … Tori. The other queens, Imani Sanchez, Iman Sanchez, (yes, both Imani and Iman Sanchez) the one who looked kind of like Dolly Parton and the other whose name neither of us ever caught, took turns prancing around the stage lip synching badly to covers. The most entertaining part of the drag show was not the queen’s talent but the snide remarks we came up with about their lack of talent. When the show was done, the already-small crowd thinned more. It wasn’t until the next week a co-worker told us we should have gone to Dick & Jane’s Saturday night. “No one goes on Fridays,” she said. Figures. But we’d already had plans for Saturday night: The Pretty Things Peepshow at Hal & Mal’s (200 S. Commerce St., 601.948.0888). When I talked to my mother Saturday morning and told her of my evening’s plans, she said, “That’s not you.” “I know, ma,” I said. “That’s the point.” At 9 p.m., an hour after the

scheduled start time, Rev. Stephen Strange stepped from behind the curtain and introduced the show. Bonnie Voyage with her soulful, sultry voice, Go-Go Amy and her sexy burlesque dancing and Lil’ Miss Firefly with her wee freakshow antics all rotated throughout the night while Strange ushered them on and off the stage, doing a few magic tricks himself. The crowd went wild when two couples from the audience volunteered to go up on stage for an impromptu strip show, complete with Velcro pasties each woman placed on her partner’s chest. Believe it or not, there’s something for just about everyone at a burlesque show. But what goes on at one stays there. After a weekend together, I’m comfortable calling Kristin my friend, not just my co-worker. And isn’t that what a girls’ night out is all about? While it’s not uncommon to hear people complain “there’s nothing to do around here,” this Kristin and I know for sure: Just about anything you do, even if it’s sitting in an empty club with someone you like, you’re bound to have fun. Í

Of Drag and Burlesque If you don’t know where you’re going, the entrance to Work. Live. Play. Prosper.

NIGHTCRAWL // clubs

Jackson’s Impresarios by Jackie Warren Tatum

Brad “Kamikaze” Franklin and Kwame Moore bring 30 years combined entertainment experience as co-impresarios of the multi-level Dreamz JXN in downtown Jackson The pair has built a team dedicated to networking and keeping customers happy.

Cody Allen, 38, has managed The Bulldog for a year, but has been in the restaurant business for 22. The Bulldog is a local watering hole where 20- and 30somethings come to see and be seen, eat and listen to a motley of music. Allen, a University of Southern Cody Allen Mississippi grad, has a hands-on approach to managing. He says if his employees are digging in a ditch, he will be out front with the shovel. He believes the business is about understanding people: talking to anybody, wearing different hats, taking care of customers, and giving them a consistent experience in an atmosphere of music, beer, service and food.

Jerrick Smith

File Photo

Kamikaze

Damon Hogben

Autumn 2010

Fire smolders with music and party-goers ages q 18 to 50ish. Sharon Jackson, 50, owner of the club for four years, is cool and serene, however, like she was in the accounting job she did for 25 years. “I want the club and the bands in the foreground, and I want to stay behind the scenes and do my job,” Jackson says. Whatever customers and bands needs, she be

lieves, it is her job to deliver. People tell me I’m too nice, but “I’ve learned how to be a little bit of a witch,” she says with a smile. Her advice to budding club managers: “Get along with employees. Don’t be ugly to anyone. Support people.” For two years, Wesley Edwards, 28, has managed and bartended for Jason and Shannon Cockrell at Ole Tavern, where rock and bluegrass draw a 20- to 40something crowd. The three years he spent at Ole Miss, he says, didn’t earn him a degree, and he’s not so sure he’ll return to finish one. He’s afraid he wouldn’t make as much money. Wesley Edwards

Jaro Vacek

Sherman Lee Dillon, 59, a blues musician for five decades, books Mississippi blues artists for lunch and nighttime gigs at F. Jones Corner on Farish Street. His son Daniel and partner Adam Hayes opened the blues joint in 2009. The F. Jones Corner manager knows the old guys in the town and the industry and “tries to do right by them,” especially since he’s been on both sides of the fence. He also consulted on the 2000 film, “O’ Brother Where Art Thou.” His advice to new impresarios: “Every venue has a character of its own, and entertainment needs to accommodate that.”

Sharon Jackson

Jerrick Smith

Damon Hogben, 38, of Fenian’s Pub is English, has a great smile, an upbeat spirit and a bachelor’s in business administration and finance from Delta State University. He’s a self-proclaimed old hand with 15 years in the bar business (more than five at Fenian’s). Fenian’s “throws a party every night and asks friends to come. They just have to buy their own booze,” he says. Hogben says his business is unpredictable, so he provides predictability at the pub. Patrons don’t like change. Once, he says, a regular came dressed “as a pickle spear from hell” to protest Hogben’s changing plate garnish from pickle spears to sliced pickles.

Both men wear other proverbial hats beyond Dreamz. Franklin, 37, is director of media and community affairs for Watkins Development and Farish Street Group and a Jackson Free Press columnist; Moore is an investigator with the Byrd Law Firm.

Jaro Vacek

usic is pumping, drinks are flowing, the air is filled with laughter, and were it not for hard-working nightlife impresarios across the city, patrons would have to let good times roll elsewhere. Thankfully, Jacksonians have a choice of watering holes, clubs and pubs offering a wide variety of nightlife options. Meet some of the men and women who bring the city’s night scene to life.

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Jaro Vacek

courtesy brandi white lee

Brandi

Wilson, a long-time restaurateur, said, “You set a mood, ambiance, try to hold the customer, and it doesn’t always work.” There’s a lot of trial and error. Beyond that, it’s simple: White Lee Keep what works. When it doesn’t, step back, re-evaluate. He says he has learned a couple of important lessons over the years: He cannot predict other people’s actions, tastes, wants and reactions. “I don’t know everything,” he says.

Isaac Byrd III

Edwards says Ole Tavern bartenders and the bands, booked by Cody Cox, create the scene, but a bartender has a 15- to 20-minute window to keep a customer. It’s tough to please everybody, he says. “Sixty percent of the time is good.”

Lizzie Wright

Sherman Lee Dillon

Jaro Vacek

Harvey

Harvey Freelon, an attorney, has operated Freelon’s for almost 10 years, as it’s switched from a huge restaurant and tiny club at its opening, to the exact opposite today: a mega-club. Patron enjoyment and safety drive him, so he provides the best technology, club lighting, sound system, visual effects and top-notch security. He updates the décor frequently to maintain attractiveness akin to clubs in major cities. He believes the Farish Street Freelon area is the “economic catalyst” for Jackson and that city leadership should focus more on the entire area. Jerrick Smith

Isaac Byrd III, 31, has been the on -site impresario at 930 Blues Café since it opened eight years ago. He focuses on marketing and customer service, learning and personally meeting patrons. 930 Blues Cafe has seen an international clientele; patrons have come from as far as China, Australia, Russia, Canada, France and Germany. He

challenges bartenders at the café to learn the names of 10 patrons and say “hi” and “goodbye” to them all. Over the years, Byrd has learned to be patient and get out of difficult situations. His advice for newbies: “Watch the pennies, not dollars.”

Farewell, Charly. Hi there, Brandi White Lee. After Charly Abraham helped create then-Gov. Ray Mabus’ Inaugural Mo-Town Show, he became the general manager of Hal & Mal’s Restaurant and Brewery. For more than a decade, Abraham managed Hal & Mal’s, but now he has moved on to teach at Delta State University. This doesn’t mean the familiar Hal & Mal’s nightlife magic ends, though. Thirty-one-year-old Lee (whose father, Hal White, co-owns the establishment with his brother Malcolm) and her husband PJ are taking over, in the best sense of the word. Just as Abraham didn’t, the Lees won’t micromanage employees but plan to treat them and customers the way they want to be treated. The spunky manager is always cheerful—as she tells you exactly what you ought to be doing. ¢

Andy Wilson

Andy Wilson, 45, is managing partner at Underground 119, the swanky basement nightclub, and the result of majority partner Mike McRee’s vision. It opened August 2009 under a downtown Jackson art gallery. Partner Bill Ellison books its entertainment.

“Jackson, Mississippi, y’all know what it is, I’m straight up outta Jacktown.”

– Lil’ Boss 601, “Straight Outta Jacktown”

Work. Live. Play. Prosper.

Autumn 2010

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Work. Live. Play. Prosper.

Farish Redux F arish Street used to draw crowds. Huge crowds. And now newcomers will join the streetâ&#x20AC;&#x2122;s mainstays, like the Big Apple Inn and Peaches, starting October of this year. Farish Street is once again the place to be. Go take a stroll. (Locations for future venues approximate.) by Chris Zuga

listings

BOOM Events Carlyn Photography

Exhibits and Openings

Mississippi Greek Weekend will take place at several Jackson venues Sept. 23-26.

Community CelticFest Mississippi Sept. 10-12, at Mississippi Agriculture and Forestry Museum (1150 Lakeland Drive). The state’s annual celebration of Celtic heritage returns for its 19th year. Enjoy three days of film screenings, whiskey and scotch tastings, music, dance and more. Gates open at 7 p.m. Sept. 10, 10 a.m. Sept. 11 and 11 a.m. Sept. 12. $12 adult weekend pass, $8 seniors and students, $5 children ages 5.17, $1 children under four; visit celticfestms.org Events at Jackson Convention Complex (105 E. Pascagoula St.). • A Conversation About Community Sept. 16, 6:30 p.m. Features a panel discussion on issues affecting our community, including poverty, race, health care and faith. Panelists include UMMC’s Dr. James Keeton, JSU’s Dr. Leslie McLemore and former Mississippi Assistant Secretary of State Constance SlaughterHarvey. Visit operationshoestring.org. Farish Street Heritage Festival Sept. 17-19, on Farish Street. The second oldest African American community festival in the state of Mississippi features live entertainment, arts and crafts, a Kiddy Cottage, food, and more. Gates open at 4 p.m. $10 in advance, $15 at the gate; call 601.948.5667. Toula Week Sept. 19-25, at Dillard’s Northpark (1200 E. County Line Road, Ridgeland). During the week, any customer that buys $500 worth of Toula merchandise will receive a $100 gift certificate for their next purchase of Toula. In a separate promotion, anyone who purchases. Call 601.957.7100‎. Mississippi Greek Weekend Sept. 23-26, at various Jackson locations. The weekend is a series of events designed to promote Greek and non-Greek unity while highlighting community service and social action across the state. Visit mississippigreekweekend. eventbrite.com for a schedule of events and to purchase passes. Charges vary for individual events. $25 all-access pass, other fees may apply; call 601.706.9273 or 601.953.7284. Young Leaders in Philanthropy Emerging Leaders Conference Nov. 4-5 at the King Edward Hotel (235 W. Capitol St.) The theme is “Mobilizing the Creative Class of Today for Action and Advocacy.” Dan Pallotta, philanthropist and author of “Uncharitable,” is the featured speaker. Registration and check in is from 2-7 p.m., Nov. 4, and the conference is from 9 a.m.-4 p.m. Nov. 5. $99 by Aug. 31, $149 thereafter; call 601.918.5001 or 601.441.1889. 86

Indoors and outdoors; city limits and outside: If you need something to do this fall, find it here.

Autumn 2010

Events at Mississippi Museum of Art (380 S. Lamar St.). • Cabbagetown: Photographs by Oraien Catledge Oct. 2-Jan. 16. Beginning in 1980, and for more than 20 years, Oraien Catledge captured in his black and white photographs the inhabitants and surroundings of the neglected industrial area near downtown Atlanta known as Cabbagetown. Museum hours are Tuesday-Saturday 10 a.m.-5 p.m. and Sunday from noon-5 p.m. $3-$5. Call 601.960.1515. • River and Reverie: Paintings of the Mississippi by Rolland Golden Sept. 25-Jan. 16,. Golden’s evocative riverscapes depict the iconic body of water at various times of day and from many vantage points along its long, winding banks. Museum hours are TuesdaySaturday 10 a.m.-5 p.m. and Sunday from noon-5 p.m. “Super Realism” Exhibit through Oct. 31, at Cups in the Quarter (1855 Lakeland Drive). Roger Leonard Long’s life-like portraits and figurative works using the trompe l’oeil technique are on display. Free; call 601.981.9088. Events at Mississippi Craft Center (950 Rice Road, Ridgeland). • Glass Craft Demonstration Sept. 11, 10 a.m., at Mississippi Craft Center. Debby Delashment will lead the demonstration. Free; call 601.856.7546. • Exposed Party Sept. 28, 7 p.m. Twelve craftsmen shed their inhibitions and their clothes to “expose” their craft and their favorite cause will showcase this cutting-edge fundraiser. Ticket price includes a “Expose Yourself to Craft” 2011 calendar. $30; call 601.856.7546. • Metal Craft Demonstration Oct. 16, 10 a.m. Michael Hayman will give a demonstration. Free; call 601.856.7546. Opening Receptions at Fischer Galleries (3100 N. State St., Suite 101). Oct. 7, 5 p.m. See artwork by Rob Cooper and Wendy Edelman; and Nov. 4, 5 p.m. See artwork by Rolland Golden. Call 601.366.8833. “Sanctify” Art Reception Sept. 9, 6 p.m., in the Commons Gallery. See photographs by Atlanta-based photographer David Knox. Free. Jackson Arts Collective Annual Fall Showcase Oct. 23-24. This annual showcase presents a cross-section of the Jackson arts scene. Musicians, dancers, visual artists, poets and comedians from the Jackson metro area will be featured on three stages and in the plaza. $5, at The Commons at Eudora Welty’s Birthplace (719 N. Congress St.). Call 601.352.3399.

Holiday Boo at the Zoo Oct. 22-23, at Jackson Zoo (2918 W. Capitol St.). More than 50 booths will be placed around the zoo for children to trick-or-treat from until 9 p.m. each night. There will be space jumps, hay rides, a rock wall, “Dracula’s Disco,” a haunted house and much more. The last ticket will be sold at 8:30 p.m. $8, $5 children 12 and under; call 601.352.2580. Mistletoe Marketplace Nov. 3-6, at Mississippi Trade Mart (1200 Mississippi St.). Find the perfect holiday gift at this annual market, which is celebrating its 30th anniversary. Shopping hours are 11 a.m.-9 p.m.

Nov. 4, 11 a.m.-8 p.m. Nov. 5 and 9 a.m.-5 p.m. Nov. 6. Visit mistletoemarketplace.com for a schedule of additional events that begin Nov. 3. $10, $5 children and seniors, $20 weekend pass; call 888.324.0027. Holiday Saturday Shopping Day Nov. 13 and 20, 10 a.m., at The Mustard Seed Gift Shop (1085 Luckney Road, Brandon). Shop for special holiday gifts handmade by Mustard Seed residents. Call 601.992.3556. Fondren Unwrapped Nov. 18, 5 p.m. This special holiday edition of Fondren After 5 is your opportunity to find that special local find for your holiday shopping needs. Call 601.981.9606. Handworks Arts & Crafts Holiday Market Nov. 1920, at Mississippi Trade Mart (1200 Mississippi St.). Shop for handmade gifts from 9 a.m.-7 p.m. Nov. 19 and 9 a.m.-4 p.m. Nov. 20. $5, children under 12 free; call 205.991.9840.

Music Drum Circle Sept. 5, 7:30 p.m., at The Commons at Eudora Welty’s Birthplace (719 N. Congress St.). The event features drummers of all ages and from various musical backgrounds who come together to play traditional and contemporary rhythms. Free; call 601.352.3399. Symphony at Sunset Sept. 23, 7 p.m., at The Cedars Historic Home (4145 Old Canton Rd.). The Fondren Renaissance Foundation presents music from the Mississippi Symphony Orchestra. Bring your blanket, lawn chairs and picnic baskets. Free; call 601.981.9606. Music in the City Sept. 28, Oct. 12 and Nov. 2, 5:15 p.m., at Mississippi Museum of Art (380 S. Lamar St.). This partnership with St. Andrew’s Episcopal Cathedral encourages Jacksonians to stay downtown for culture and fun. Hors d’oeuvres served at 5:15 p.m. The music performance begins at 5:45 p.m. Free. Donations welcome; call 601.354.1533. Jason Ajemian & the High Life Oct. 5, 7:30 p.m., at The Commons at Eudora Welty’s Birthplace (719 N. Congress St.). The jazz/rock ensemble from Chicago will perform live. The Mississippi Improvisation Alliance hosts. $5 general admission, $10 for admission and a CD; call 601.540.1267. Downtown Harp and Juke Festival Oct. 7-9, at Underground 119 (119 South President St.), in the parking lot. Enjoy a different music lineup each evening, Performers include Bobby Rush, Grady Champion and Easy Company. $20, $50 three-night pass, $30 reserved seating, $70 three-night reserved seating pass. Call 601.352.2322. Total Praise Gospel Tour Nov. 18, 7 p.m., at Jackson State University, Williams Athletics and Assembly Center (1400 John R. Lynch St.). Performers include Smokie Norful, J Moss, Castro Coleman, Bishop Neal Roberson and comedian D.L. Henry. Tickets are available through Ticketmaster. $37.60; call 601.979.2420.

Stage and Screen “Red, White & Tuna” Sept. 14-26, at New Stage Theatre (1100 Carlisle St.). The southern comedy about the polyester-clad citizens of Tuna, Texas is written boomjackson.com

Work. Live. Play. Prosper.

“Hair” Nov. 4-6, at Millsaps Christian Center Auditorium (1701 N. State St.). Presented by Millsaps’ Theatre Department, the musical is directed by Jeannie-Marie Brown. $10, $5 students and seniors; call 601.974.1422. Fall Dance Ensemble Concert Nov. 12-20, at Belhaven University, Bitsy Irby Visual Arts and Dance Center (1500 Peachtree St.). See a showcase of choreography by dance faculty and guest artists, presented by the Belhaven University Dance Ensemble. Styles Courtesy Kimberly Jacobs

by Jaston Williams, Joe Sears and Ed Howard. Show times are 7:30 p.m. Sept. 14-18 and Sept. 22-25, and 2 p.m. Sept. 19 and Sept 26. $25, $22 seniors and students; call 601.948.3533. Events at Thalia Mara Hall (255 E. Pascagoula St.). • “Legally Blonde: The Musical” Sept. 21-22. The Broadway musical is based on the popular 2001 film about a sorority star who decides to go to law school. The show begins at 7:30 p.m. nightly. Tickets are available at ticketmaster.com. $20.$62.50; call 800.745.3000. • “Oklahoma!” Nov. 16-17. In the Rodgers and Hammerstein musical, two suitors compete to win a farm girl’s heart. The show starts at 7:30 p.m. nightly. Tickets are available at ticketmaster.com. $20.$62.50; call 800.745.3000. “Rat Wives” and “Chicks” Sept. 24-26, at Millsaps Christian Center Auditorium (1701 N. State St.). Presented by Millsaps’ Theatre Department, “Rat Wives” is directed by Elizabeth Gutherz, and “Chicks” is performed by Mandy Carlock and directed by JeannieMarie Brown. Show times are 7:30 p.m. Sept. 24.25 and 2 p.m. Sept. 26. $5; call 601.974.1422. Community Dance Concert Oct. 16, 7:30 p.m., at Belhaven University Center for the Arts Concert Hall (835 Riverside Drive). Members of the Belhaven University Dance Department share the stage with other local dance artists for an evening of dance. $10, $5 seniors/students/children, $2 faculty and staff; call 601.965.1400. “The Miracle Worker” Oct. 26-Nov. 7, at New Stage Theatre (1100 Carlisle St.). The American classic about Medal of Freedom winner Helen Keller is written by William Gibson. Show times are 7:30 p.m. Oct. 26.30 and Nov. 3.6, and 2 p.m. Oct. 31 and Nov. 7. $25, $22 seniors and students; call 601.948.3533. Events at Russell C. Davis Planetarium (201 E. Pascagoula St.). • Mississippi International Film Festival Oct. 2830. The festival includes international film screenings, live music, a Halloween street fest and costume contest. Visit msfilm.org for a schedule. Tickets are available at BeBop and the planetarium. $5-$20; call 601.665.7737. • “Space Storm” Sky Show ongoing. Investigate what happens on Earth and in space as the Sun hurls matter and energy toward Earth. Show times are 8:30 p.m. on Friday, 3 p.m. and 8:30 p.m. on Saturday, and 3 p.m. on Sunday.

Lori Gordon (artwork pictured) has an exhibit at the Arts Center of Mississippi, Nov. 4-28.

for the evening include classical and contemporary. Show times are 7:30 pm on Nov. 12, 13, 18 and 19, and 11 a.m. Nov. 20. Suggested donation $10, Seniors/Students $5. Complimentary admission for children, Belhaven faculty/staff/students. Call 601.965.1400. Events at Black Rose Community Theatre (103 Black St., Brandon). $12, $10 students and seniors; call 601.825.1293. • “Joseph and the Amazing Technicolor Dreamcoat” Sept. 23-26 and Sept. 30-Oct. 3. The biblical saga of Joseph and his coat of many colors comes to life in the musical directed by Stacy Walker. Show times are 7:30 p.m. Sept. 23.25 and Sept. 30-Oct. 2, and 2 p.m. Sept. 26 and Oct. 3. • “Christmas Belles” Nov. 12-14. It’s Christmastime in the small town of Fayro, Texas, and the Futrelle Sisters attempt to put on a Christmas program in the midst of constant chaos. Directed by Lydie Vick. Show times are 7:30 p.m. Nov. 12.13 and Nov. 19-20, and 2 p.m. Nov. 14 and Nov. 21.

Be the Change “Free

the

Scott

Sisters” March and Rally

Sept. 15, 11 a.m., at Farish Street Park (Farish St.). The march is at 11 a.m., and the rally is at noon. The march will begin at the park and end at the Mississippi State Capitol. The rally is on behalf of the Scott Sisters, who supporters say have been unjustly incarcerated for 15 years. Call 601.353.4455. Cyclists Curing Cancer Century Ride Sept. 18, 7:30 a.m., at Baptist Healthplex (102 Clinton Parkway, Clinton). The ride will be along the Natchez Trace. Participants will receive a T-shirt and lunch after the event. Rest stops will be stocked with water, sports drinks, snacks and fruit. Proceeds benefit Baptist Cancer Services’ Serenity Garden for cancer patients and their families. $45; call 601.968.1248. Extra Life Oct. 16-17. Extra Life is a 24-hour video game marathon benefitting Children’s Miracle Network hospitals, including Blair E. Batson Children’s Hospital. On Oct. 16, gamers from all over the world will begin the 24-hour marathon at 8 a.m. in their local time zone. The event will conclude at 8 a.m. Oct. 17. Gamers can sign up online. Visit extralife. sarcasticgamer.com. Blues by Starlight Oct. 21, 7 p.m., at Highland Village (4500 I-55 North). The fundraiser featuring music, food and a silent auction benefits the Boys & Girls Clubs of Central Mississippi. Performers include Jesse Robinson & the 500 Pounds of Blues Band and Hunter Gibson & the Gators. $100; call 601.969.7088. spellBOUND, SPELLdown Nov. 4, 7 p.m., at Hal & Mal’s (200 Commerce St.). The adult spelling bee is part of the Young Leaders in Philanthropy Emerging Leaders Conference. Proceeds benefit Imaginary Library, a nationwide, early education and literacy initiative supported by the Dollywood Foundation. $5; e-mail sharla@youngleadersinphilanthropy.com. NAMIWalks for the Mind of America Nov. 6, 9 a.m., at LeFleur’s Bluff State Park - Mayes Lake (115 Lakeland Terrace). Check-in is at 9 a.m. The 4K walk is an annual fundraiser for NAMI Mississippi, a local branch of the National Alliance on Mental Illness. Call the office for information on walk teams and sponsorships. Donations are welcome; call 601-899-9058. Jackson area events updated daily at jfpevents.com. Post your own events or send info to events@boomjackson.com.

Autumn 2010

boomjackson.com

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MY LOCAL LIST

TerrificThingamajigs Charles A. Smith

Everyone needs a little spiritual uplift, and I am no different. The new pastor, Rev. CJ Rhodes, at the historic church brings a fresh perspective every week. 300 E. Church St., 601.353.3981

Jackson Roadmap to Health Equity Farmers Market

The market is located at 2548 Livingston Road and is open noon to 6 p.m. Fridays and 8 a.m. to 3:30 p.m. Saturdays. What could be better than fresh fruits and veggies at rock-bottom prices?

Bentley’s Detail

Hands down the best detail shop with the best prices in Jackson. They can make any car look like a Bentley, even if it’s just a Pontiac (as my whip is). 1111 W. Northside Drive, 601.366.5100.

Sunday Service at Mt. Helm Baptist Church

BBQ Brisket from Lumpkin’s BBQ

{ Keith Richardson } A local entrepreneur who knows all about T-shirts, workouts and the best places to schmooze shows us around the Jackson he loves and supports.

Tender, mouthwatering … just plain delicious food. 182 Raymond Road, lumpkinsbbq.com, 601.373.7707

Personal Training Session with Me

No matter if your goal is to lose weight, gain muscle or train for a sport, I can help you achieve your goals. We can start to achieve results in as little as two weeks. trainforfitness.com or 228-343-0188

YMCA Membership

Chicken Soprano Panini from Koinonia Coffee House

Grilled chicken, provolone cheese, bacon and roasted red peppers on a ciabatta roll. What else can I say? Throw in an angel, and you have heaven on earth. 136 S. Adams St. (JSU Parkway) www.koinoniacoffee.com, 601.960.3008

JB Entertainment’s First Fridays

The first Friday of every month, the best party in Jackson goes down at spots across the city. Beautiful women, great music and beautiful women—I didn’t say that already, did I?—make for a terrific party. jbentertainmentgroup.net

There is nothing more important than your health, and a membership at the downtown YMCA makes sure you stay in tip-top condition for a reasonable price. I frequent the one at 800 East River Place. metroymcams.org, 601.664.1955

Kenneth Cole Metro Racing Shoe from Red August

This shoe is stylish and comfortable and can be dressed up or down. How often do you find that combination? www.shopredaugust.com

Lunch Buffet at the Roberts (formerly Edison) Walthall A southern lunch buffet with way more comfort food than you’ll ever have problems that need solving. 225 E. Capitol St., 601.948.6161

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