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PARTICIPATING RESTAURANTS

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Chef Week is easy:

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1. Everyone who dines in a participating restaurant gets a ballot with a unique code. 2. Go to jxnchefweek.com/ballot and vote for your favorite chef and charity!

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Eslava’s Grille The chefs who get the most votes will win money for their charities: First place is $1500 from presenting sponsor Lady Luck Casino; Second Place is $1000 from Abita and Capital City Beverage and Third Place is $500 from Rebel Butcher Supply. Seafood, Steaks and Pasta

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Voting runs from May 11 - 17, 2014. Every time you visit a participating restaurant during JFP Chef Week you’ll get another chance to vote for your favorite chef and charity. Visit http://jxnchefweek.com/ for more info. DRIVE-IN

FOR MORE INFO VISIT


6ÂŁ{{ÂŁÂ˜ÂŁ{ ‡£|z{~ Welcome to JFP Chef Week 2014! Inside you’ll ďŹ nd our fabulous participating chefs and the restaurants they helm; you’ll also see the charities they’re competing for. The chefs who get the most votes will win money for their charities from our sponsors. First place is $1500 from presenting sponsor Lady Luck Casino; Second Place is $1000 from Abita and Capital City Beverage and Third Place is $500 from Rebel Butcher Supply.

LONESTAR

Saturday, June 7 • 6:00pm

Voting runs from May 11 - 17, 2014. Every time you visit a participating restaurant during JFP Chef Week you’ll get another chance to vote for your favorite chef and charity. (Campaigning is permitted!)

Tickets are on sale at O&H ExpressÂŽ or online at www.ladyluckvicksburg.com

Here’s to great chefs, great cooks, great food and a fantastic opportunity to help some worthy causes. We encourage you to Dine Local this week and every week!

Visit http://jxnchefweek.com/ for more info.

Alex Hammack is from South Jackson and has been cooking ever since he was old enough to reach the counter top. He grew up learning how to cook from his mom and grandmother. Alex has worked in fast food and pizza delivery before he came to Broad Street, but mainly did construction before cooking professionally. Alex never thought about being a chef for a living before he started working for Mangia Bene, but owner, Dan Blumenthal, gave him the opportunity to work his way up from the bottom. Outside of work, Alex cooks as often as possible, plays the guitar poorly, and works on his motorcycle.

Chef Daryl Maloney developed an interest in cooking while attending college at the University of Oklahoma. He completed a two year classic French apprenticeship under Chef Kurt Fleischfresser of The Coach House in Nichols Hills, OK. He went on to work as the sous chef at The Metro, executive chef at Terra Luna and executive chef of The Museum CafÊ in Oklahoma City. Since his move to Mississippi, Daryl worked at Nick’s and Walker’s and opened Anjou as the sous chef where he is now the head chef.

Dish: Pan Seared Tuna

With Moroccan spice, Apricot-Almond Couscous, and Spicy Ratatouille.

Charity: Make-A-Wish Mississippi

May 7 - 13, 2014

Since 1980, the Make-A-Wish FoundationŽ of America has enriched the lives of children with life-threatening medical conditions through its wish-grant- ing work. The Foundation’s mission reflects the life-changing impact that a Make-A-WishŽ experience has on children, families, referral sources, donors, sponsors and entire communities.

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Dish: Beef Daube (just like Grandma made)

Braised beef dish consisting of beef chuck slowly cooked in cabernet with garlic, carrot, onion, and potatoes.

Charity: Stewpot

Stewpot, which began as a simple soup kitchen, has developed into an organization offering several different programs – from shelter, to clothing, to counseling, to children’s programs.

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Charity: Make-A-Wish Mississippi 361 Township Avenue, Ridgeland • 601.707.0587 • anjourestaurant.net

Charity: Stewpot I-55 N & Northside Drive • Jackson • 601-362-2900 • BroadStBakery.com


Formerly Pastry Chef at Nick’s on Lakeland and The Mermaid Cafe, Mitchell is originally from Byram and moved back home from Los Angeles after meeting the woman of his dreams. He restored Campbell’s to its rightful place as a made-from-scratch destination.

Lance Gammill, executive chef at The Capitol Grill in Northeast Jackson is no stranger to the fires of kitchen life. Working in some of the top kitchens in the city before moving to the west coast to pursue culinary arts with the Four Seasons Hotel chain. He returned to Jackson five years ago with stops at Shapley’s and the Country Club of Jackson before opening Capitol Grill with his wife India and their partner Robert. His influences include Pacific Rim dishes and Southern cuisine.

Dish: Caramel Blondies

A bar similar to a brownie, but with caramel instead of chocolate. Covered in a house-made caramel sauce, the same used on our caramel cakes.

Charity: Children’s Advocacy Centers of Mississippi

The Children’s Advocacy Centers of Mississippi (CACM) is a membership organization dedicated to helping local communities respond to allegations of child abuse in ways that are effective and efficient – and put the needs of child victims first. CACM provides training, support and leadership on a statewide level to local children’s advocacy centers and professionals throughout Mississippi responding to reports of child abuse and neglect.

Dish: Steamed Shrimp in Curry Broth

Beautiful gulf shrimp steamed in white wine with a shallot and fresh basil, served with Thai chili curry broth.

Charity: Community Animal Rescue & Adoption, Inc

CARA is a True No-Kill organization that cares for an average of 300 dogs & 120 cats. It is operated by volunteers & part-time employees and is supported by private donations from individuals, businesses, & fund raising events.

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Charity: Children’s Advocacy Centers of Mississippi 3013 N State St, Jackson • 601.362.4628 • campbellsbakery.ms

Charity: Community Animal Rescue & Adoption, Inc 5050 I-55 North, Suite F, Jackson • 601.899.8845

Robin DeVos Owen has always loved to cook. In 2010, she decided to pursue her dream of opening a local speciality food and catering business. Cookin’ up Storm serves up lunch and freshly prepared, casseroles, soups, salads and desserts for easy at home preparations. The self taught cook emphasizes using simple, wholesome ingredients to feed busy families. “It doesn’t have to be complicated for it to be delicious.� she says.

Derek George is a native of Davenport, Iowa. Derek has worked in the restaurant industry since the age of 16, starting as a dishwasher, busboy and server. Derek began his journey to becoming a chef at the age of 22 in New Orleans. He is a 2003 graduate from The Culinary Institute of America in New York. Derek enjoys cooking classic southern food with a new world twist, as well as Latin, Mediterranean and Caribbean cuisine. Dish: Colossal Char Grilled Shrimp

5 lemon zest and herb marinated shrimp over roasted corn and back fin crabmeat risotto with roasted red pepper coulis and fresh basil oil.

Dish: Southern Pimento Cheese Our authentic southern pimento cheese with hints of garlic and cumin.

Charity: Diabetes Foundation of Mississippi

Charity: The Gleaners The Volunteers of Gleaners collects food that otherwise would go to waste and gives it to charitable agencies.

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Charity: Diabetes Foundation of Mississippi 4500 Interstate 55 Frontage Rd, Jackson • 601.956.9562 • charrestaurant.com

Charity: The Gleaners 1491 Canton Mart Road, Suite 1 • Jackson • 601-957-1166 • www.cookinupastorm.kitchen

jacksonfreepress.com

The Diabetes Foundation of Mississippi is dedicated to providing hope through research, programs and service to the 372,000 Mississippians with diabetes. 100 percent of the funds raised by the Foundation stay in the state, and 89¢ of every dollar raised goes towards the Foundation’s charitable purposes.

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At six years old Danny Eslava, executive chef and owner of Eslava’s Grille, was tasked with putting together a simple meal for his mother as she dealt with an illness. This began a life-long fascination with the culinary arts. A self-taught chef, Danny describes the kitchen as his classroom. His influences are an eclectic mix ranging from latin, to Mediterranean, to southern and many places between.

Gary Hawkins is the Executive Top Chef for The Fairview Inn & 1908 Provisions, featuring regional Southern Cuisine with a healthful flair. Chef Hawkins, a native of Michigan, graduated from The Memphis Culinary Academy in 1993. He spent the next thirteen years learning his craft at some of Memphis’ favorite restaurants: Paulette’s, Marena’s, McEwen’s and Lolo’s Table.

Eslava’s Grille Seafood, Steaks and Pasta

Dish: Cazuala de Mariscos

A creamy Colombian dish composed of coconut milk, onions, red and green peppers, spices, and seafood.

Dish: Red Fish

With sweet potato crust, chevre Delta grits, Creole-honey mustard and fried okra.

Charity: Simon Sharp Eagle Fund

Charity: Cheshire Abbey

A 501c3 charity dedicated to caring for the animals-in-need of the Jackson Metro. While the responsibility of an animal’s needs rest in the hands of the owner an animal without owners becomes the shared responsibility of the community. Help make a positive change for the community and for these forgotten animals.

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The Simon Sharp Eagle Fund was established to honor the remarkable life of Eagle Scout Simon Sharp while raising money for the Boy Scouts of America (Andrew Jackson Council) and the Blair E. Batson Children’s Hospital Cancer Center.

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PJ Lee is a lawyer turned chef who took over the culinary reigns at the legendary Hal Mal’s eatery and music venue after his the death of his father-in-law chef/owner Hal White. Hal taught PJ everything he knows about cooking. Today PJ sticks to the family’s tried and true southern recipes while adding some modern touches to the menu.

Dish: Grits and Grillades

Traditional Southern Louisiana style Grillades with pork served over stone ground grits.

Charity: Harold White Memorial Scholarship Fund

May 7 - 13, 2014

The scholarship goes to a deserving culinary student at Hinds Community College.

4

Raised in the Mississippi Delta, Ginger Watkins knows good barbecue. When Ginger bought the Hickory Pit in 1979 she wanted it to be known for two things, great barbecue and great customer service. Ginger’s overnight smoking process creates succulent fall-offthe-bone ribs chicken and pulled pork. “Good food feeds the soul. That’s what we are all about,� Ginger says.

Dish: BBQ Nachos

Smoked beef, chicken or pork over tortilla chips with cheddar cheese, avocado, black beans, lettuce tomato sour cream and jalapenos.

Charity: Catholic Charities

Catholic Charities provides quality direct services, education, and advocacy regardless of faith, race, gender, or age. Programs include drug and alcohol rehabilitation, therapeutic foster care, and domestic violence counseling and shelter. They serve 65 counties.

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Charity: Harold White Memorial Scholarship Fund 200 S. Commerce St. Downtown Jackson • 601.948.0888 • HalandMals.com

Charity: Catholic Charities 1491 Canton Mart Rd. • Jackson • 601.956.7079


Jessica Furches learned as a young girl growing up in Crystal Springs, MS, where her food came from and how to prepare it. Role models like her mother who taught her to garden, can and freeze vegetables and make jams and jellies, and Julia Child on PBS, inspired her as a child to be a chef. After a few years cooking at a country club right out of high school, she was driven to break out of the small town and work in the big city. Her Jackson career started at a grill station at Char and has brought her to Islander Oyster House, where she has the creative freedom to express herself with fresh local products and serve beautiful food.

Troy Woodson, a native of Charlottesville, Virginia, has been cooking for more than 20 years. As a chef, he focuses on comfort food and low-country Southern food - food with a lot of flavor. Troy brings this flavor-packed style to every dish at High Noon Cafe, ensuring vegetarian and organic cuisine never tasted better.

Dish: Good Burger

Our Good Burger is full of great flavor and ingredients: a seasoned black-eyed pea patty topped with pepper jack cheese and mixed peppers and served on Busy Bee Honey White Bread.

Dish:Islander’s Mediterranean Seafood Pasta

Linguini pasta tossed with Pinot Grigio & garlic, rosemary, basil, and thyme infused olive oil. Kalamata olives, fire roasted red bell peppers, artichoke hearts, Feta Cheese, and fresh basil. Gulf Shrimp, Scallops, and Snow Crab clusters

Charity: Blair E Batson Children’s Hospital

Charity: Restoration Home

Restoration Home is a transitional (one to two months) drug and alcohol treatment center located in Jackson.

Batson Children’s Hospital, part of Children’s of Mississippi, is located at the University of Mississippi Medical Center. It is the only hospital in the state devoted exclusively to the care and treatment of sick and injured youngsters

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Charity: Restoration Home 2807 Old Canton Rd., Jackson • 601.366.1602 • www.rainbowcoop.org

Charity: Blair E Batson Children’s Hospital Maywood Mart, Jackson • 601.366.5441 • www.IslanderOysterHouse.com

If not for a last minute decision by Pierre Pryer to take a dish washing job and the faith of the Iron Horse Grill’s original owner in Pryer’s culinary and management abilities Jackson may never have fallen in love with this legendary restaurant. Truthfully, without Chef Pryer’s commitment and attention to detail the Iron Horse would never have become such a cornerstone of the Jackson restaurant scene. Now Chef Pryer is back and stands behind this newest iteration of the classic restaurant. His commitment is to provide the excellent food and experience we all remember.

Kerry Brashear purchased Kathryn’s more than two decades ago and is still cooking some of the best steaks, seafood and prime rib that can be found in the state of Mississippi. Chef Brashear still uses many of the recipes that the original owner passed to him from 1979. When he’s not in the kitchen, Brashear is also involved in many community organizations and loves to get involved where he is needed.

Dish: Iron Horse Classic Shrimp Enchilada

Charity: The Mississippi Symphony Orchestra

The Mississippi Symphony Orchestra reaches young people all over the metro area with life-changing programs. MSO’s education and ensemble concerts plus their award winning string instruction programs are truly a significant part of forming the lives of our future citizens, voters and leaders through music.

Dish: Yellowfin Tuna

Seasoned and cast iron seared, sliced thin, and served with homemade apricot chipotle sauce.

Charity: MS Animal Rescue League

The MS Animal Rescue League’s mission is to find loving, forever homes for their animals where the pet is a member of the Family.

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Charity: The Mississippi Symphony Orchestra 320 West Pearl St., Jackson • 601-398-0151 • theironhorsegrill.com

Charity: MS Animal Rescue League 6800 Old Canton Rd #108 • Ridgeland • 601-956-2803 • www.kathrynssteaks.com

jacksonfreepress.com

Gulf coast shrimp cooked in Chef Pryer’s secret cream sauce, rolled up in a corn tortilla, and topped with monterey jack cheese. Served with rice and beans. Beef and chicken enchiladas are back too!

5


Robert Rushton, a Jackson native, has been cooking professionally in Mississippi for almost fifteen years. This passion started as a young child making homemade pasta with his mom. He worked at Proud Larry’s in college and learned to enjoy the mass chaos of a kitchen. Later he trained with James Beard Award winning Chef John Currence at Boure in Oxford. In 2011 he returned to Jackson and found a perfect fit in the Local 463 kitchen with James Beard Nominee Chef Derek Emerson. Though most of his week is spent in a professional kitchen, on Sundays Chef Rushton can usually be found smoking pork ribs or grilling out with family and friends.

Some people say Tom is a Renaissance Man. Others say he can’t decide what to be when he grows up.Tom just says,“...are you hungry?�Chef Ramsey has had careers in mergers and acquisitions investment banking, cigar manufacturing and lobbying. He traded in his suits and ties for a shirt with his name on it and an occupation our president describes as “the kind of job where you take a shower AFTER work.�He’s never been happier. As the Chef, Proprietor and Sommelier of La Finestra in Jackson he gets to feed his creativity as much as he feeds his customers and as a food writer, media personality and general bon vivant, he gets to feed his ego. Dish: RAVIOLI CARBONARA

Dish: Pan Seared Duck Breast

Ricotta, salami, egg yolk + sage brown butter.

Charity: USA International Ballet Competition

The USA IBC is one of the oldest competitions sanctioned by International Theatre Institute of the United Nations Educational, Scientific and Cultural Organization’s (UNESCO) International Dance Committee. Jackson is the official USA home of the International Ballet Competition.

On roasted potato-brussels sprout hash, dried cherry compote and raspberry demi-glaze.

Charity: MRAEF General Hospitality Scholarships

The MRAEF is proud to provide scholarship funding to deserving students pursuing a post secondary degree in restaurant management or culinary arts.

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Charity: Blair E. Batson Children’s Hospital 120 N. Congress St., Jackson • 601-345-8735 • eatlafinestra.com

Charity: MRAEF General Hospitality Scholarships 121A Colony Crossing • 601-707-7684

The Manship’s head chef Alex Eaton, a Madison, MS native, was studying for a business degree at Mississippi State when he heard the call of the culinary arts. After graduating he attended the culinary program at Johnson andWales University in Charlotte, NC. His skills developed at a variety of restaurants including Mr. B’s, New Orleans andTable 100, Flowood. Now he brings these experiences to The Manship’s menu: an eclectic mix of southern style and healthy Mediterranean simplicity.The menu is dictated by seasonal availability and local sources. Even the artwork on the walls come from area artists.

Bryan Myrick’s first culinary experience was with his mom cooking for their church. This first taste developed over the years into true passion. After spending time at Copelands Bryan found a place at Char and later Anjou where he continued to build his culinary capabilities. Now he is applying this experience and knowledge to a new concept. Norma Ruth’s is a quick service restaurant providing fun food at great prices. He calls his dishes Modern Southern: high quality comfort food with heart healthy options like grilled chicken and fresh veggies cooked with olive oil. Dish: Salmon Balls

A twist on the traditional salmon croquet made with onions, celery, fresh lemon, spices, cracker crumbs and served with honey butter and rice.

Charity: Open Arms Health Care Center

May 7 - 13, 2014

The Open Arms Health Care Center’s vision is to achieve healthy equality and restore life expectancies to maximum attainable levels among under-served, under-insured, and under-represented populations in Mississippi.

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Dish: Pork Belly Appetizer

This pork belly is brined for two days and slow cooked with the Sous-Vide method for eighteen hours before hitting the wood fired oven. Tender and cooked in its own juices the dish is served with a maple glaze, spring onions, and Delta Grind polenta.

Charity: McCoy House for Sober Living

An elegant two story southern plantation style home offers a tranquil place for women to reflect on the past, live in the present, plan for the future, and start a lifelong journey for recovery. Emphasis is placed on unity within the home, working a twelve step program, and being responsible and self-supportive.

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Charity: Open Arms Health Care Center 1019 Ellis Avenue • Jackson • 601-201-0658

Charity: McCoy House for Sober Living 1200 N. State Street • Jackson • themanshipjackson.com


Trelisia Mosley cooked in Jackson restaurants for over 20 years. She has done stints at the Iron Horse Grille under Chef Pierre Pryer, the Jackson Country Club where she worked with the late Vincent Curry and eventually landed at the University Club under the tutelage of John Hardy. The Penguin’s menu specializes in American cuisine with a southern flair. “I’m really proud of our lunch,� says the Jackson native. “There’s something on the menu for everyone.�

Don Primos wears a lot of hats at Primos Cafe. As Chef, Owner, and Operator, the Jackson native continues the Primos family legacy - one that has stood the test of time since 1929. Like generations of Primos that have come before him, Don brings “Southern Food for City Folks� to the hungry crowds of Jackson with tried-and-true family recipes and new favorites.

Dish: Crab Cake Salad

A deep dish quiche that combines succulent cheeses and fresh seafood in a flaky crust.

This crowd favorite consists of grilled jumbo lump real crab meat tossed with green and red onions and garlic and lightly breaded, all served atop a bed of spring mix with roasted red peppers tossed in Primos’ house-made sweet and sour vinaigrette.

Charity: Boys and Girls Club-Capitol Street Location

Charity: Neighborhood Christian Center

The Boys and Girls Club of Central Mississippi inspires and enables young people to become successful, responsible citizens. Youth benefit from trained staff caring professional staff and volunteers who help young people take control of their lives, envision productive futures and reach their goals.

The mission of the Neighborhood Christian Center and Peyton’s House is to equip inner-city children and young adults with academic and leadership skills from a Christian perspective so they may love and serve their neighborhood and city to the glory of God. This is done through after-school tutoring and a summer program focusing especially on math, reading and Bible teaching.

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Charity: Boys and Girls Club-Capitol Street Location 1100 John R. Lynch Street, Suite A • Jackson • 769.251.5222 • thepenguinms.com

Charity: Neighborhood Christian Center 515 Lake Harbour Drive, Ridgeland • 601.898.3600 • primoscafe.com

Matthew Kajdan is a native of Madison whose culinary roots began with his larger European family. His professional career started at Bravo! Italian Restaurant where learned the basics of line cooking and culinary arts. He eventually joined the Sagamore hotel staff in upstate New York. He returned to Mississippi in 2008 to work with the Nick’s restaurant group. He joined Parlor Market as Executive Chef in October of 2012. Matthew promises to bring us a “New Southern Menu� with progressive ideas and local products.

Grant Hutcheson is a chef, husband, father and outdoorsman. Grant focuses on chef driven award winning competition BBQ and is always trying new flavors and ideas at the Pig and Pint. He uses as many local ingredients as possible and loves to pair food with different beers, especially new craft beer made in the South. The Pig and Pint is one of Fondren’s new favorite restaurants.

Dish: BBQ Taco Sampler (3) One Pulled Pork BBQ Taco , One Smoked Chicken BBQ Taco and One Hereford Brisket BBQ Taco with Mango-Jicama Cole Slaw, Lucky Town Pico de Gallo and “Sweet� BBQ Sauce

Charity: Alzheimer’s Association - Mississippi Chapter The Alzheimer’s Association, Mississippi Chapter, provides vital services and support to individuals, caregivers and families. They serve 82 counties in Mississippi.

Dish: General Tho’s Pork Cheeks

Braised pork cheeks served with scallion grits, pimento wonton and kimchi.

Charity: Red Cross / Mississippi Tornoda Relieve

The American Red Cross, a not-for-profit organization, has served Mississippi since 1947. Volunteers and staff assist communities with disaster response, assistance for military families, international aid, lifesaving training programs and blood services.

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Charity: Alzheimer’s Association - Mississippi Chapter 3139 N State St, Jackson, MS 39216 • (601) 326-6071 • www.pigandpint.com

Charity: Craig Noone’s Miracle League 115 W Capitol St., Jackson • 601.360.0090 • parlormarket.com

jacksonfreepress.com

Dish: Seafood Quiche

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Ken Crotwell is a south Louisiana native with a long and storied history as a chef and restaurateur in Jackson. He inherited his love of food and cooking from his mother, a Mississippi native. Ken owned the original Iron Horse Grill in downtown Jackson and ran a successful catering business for several years. He’s excited about returning to his Tex Mex roots at Sombra. DRIVE-IN

Dish: Tuna Salsa

Dish: Pan Roasted Gulf Grouper

A Ceviche inspired blend of tuna, vine ripe tomatoes, fresh lime juice and seasonings.

With black lentils, vine veggie salad, red pepper coulis.

Charity: The Center for Violence Prevention

Charity: High Hopes Farm Therapeutic Riding Program

The Center For Violence Prevention is a twenty-four hour crisis and referral center. The Center also provides a home-like setting designed to assist families that are in need of a safe environment. Services help individuals begin a productive life, independent of abusive relationships.

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Charity: The Center for Violence Prevention 140 Township Ave. • Highland Colony Parkway, Ridgeland • 601.707.7950 • sombramexicankitchen.com

Charity: High Hopes Farm Therapeutic Riding Program 3016 North State Street, Fondren Arts District • 601.982.2633 • Walkersdrivein.com

Dish: Chef Max’s Pizza

Roasted red bell peppers, bechamel, smoked Gouda, Fontina, picked red onions, blackened beef shoulder, & sliced tomatoes.

Charity: Chive Charities

Chive Charities is dedicated to championing the underdogs. Among the causes we focus on are disabled and sick individuals with rare medical conditions, disabled veterans in need of quality of life enhancements, underfunded special needs education initiatives, and organizations that provide emergency assistance / disaster relief. May 7 - 13, 2014

Studies have shown both physical and psychological improvements can be accomplished through the use of therapeutic riding. High Hope’s certified instructors works to develop a lesson plan focused on improving communication skills, self confidence, balance and core strength.

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Sous Chef Max Barron was born in Seoul, Korea, but was adopted by a family in Jackson when he was 6 months old. Max has always worked in the restaurant business, from his first job at Jason’s Deli where he worked as a dishwasher. He then took a job at BRAVO! where he trained under Chefs Louis Larose and Jon Pixler. Max worked every station in the BRAVO! kitchen for 6 years before being asked to help open Sal & Mookie’s as Sous Chef alongside Chef Jon Pixler in 2007. Max believes that no matter how hard or how long it may take to do something, you must do it right the first time—“do it right, do it light.�

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Michael Greenhill began his career in the restaurant industry as a “bar back� filling beer coolers and sweeping floors. He soon accepted a position as line cook for Grant Nooe at The Brick Oven Cafe. Later Michael was part of Nooe’s new venture, Pan Asia. His career involved several farm-to-table restaurants in North Carolina and Colorado, a stint has Executive Chef at Eez Fusion Restaurant and work on the West Coast under a talented Thai consulting chef, learning techniques that have hugely influenced his process.After 11 years of moving around, he now returns to Mississippi as Chef De Cuisine at Derek Emerson’s Walker’s Drive-In.

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