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
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.
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.
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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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
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.�
Dish: Chef Max’s Pizza
Roasted red bell peppers, bechamel, smoked Gouda, Fontina, picked red onions, blackened beef shoulder, & sliced tomatoes. 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.
5ÂŁ //,+ÂŁÂ˜ÂŁ )ÂŁÂÂŁ ,,(&"ÂĄ0 Charity: Chive Charities 565 Taylor St., Jackson • 601.368.1919 • salandmookies.com
jacksonfreepress.com
Charity: Chive Charities
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