Meridian Magazine May/June 2025 by Meridian Magazine

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OF MERIDIAN

M ERIDIAN

ASSOCIATE EDITOR

GRAPHIC DESIGNER

Tayler Dailey

PHOTOGRAPHY

Thomas Howard

ADVERTISING

Lisa Webb

Tayler Dailey

DISTRIBUTION

Bobby Fields

Circulation Director

Melissa Miller

Classifieds and Public Notices

CONTRIBUTING WRITERS

Angela H. Cutrer

Lela Tisdale

Meridian Magazine, a publication of MeridianNewsMedia©, is published six times a year.

814 22nd Ave. Meridian, MS 39301 601.693.1551

Comments or editorial content, including photos, should be sent to tayler.dailey@meridianstar.com. Meridian Magazine is not responsible for unsolicited submissions.

Reproduction or use of any content in this publication for any manner without permission is prohibited.

Meridian Magazine can be found online at meridianstar.com.

Kolton Drury Photo by Thomas Howard

10 The Roaring Taste of 6:01 Local

14 A Dining Original: The Legacy of the Rustler

23 Spice, Slurps, and Smiles at Bua Thai Kitchen

25 Juicy Guru: Good Vibes & Great Food

16 Sizzlin’ Summer Recipes 28 Class of 2025

20 Cajun Rules the Kitchen at Don P’s

39 Snapshots

Editors Note: Schools not included in the graduation section either declined participation or did not respond to our request for information.

FROM THE EDITOR

One of the greatest pleasures in life is gathering around the table—and in Meridian, Mississippi, there’s always a place set for everyone.

As our city continues to grow, so does its culinary landscape. From tried-and-true soul food kitchens and family-owned barbecue joints to bold new bistros and globally inspired menus, Meridian’s food scene is a rich blend of tradition, innovation, and community. Each dish tells a story—of heritage, creativity, and the people who make it all happen.

It’s easy to be transported through time while dining at 6:01 Local, where the ambiance of the Roaring ’20s pairs perfectly with a curated cocktail. The legacy of The Rustler continues to serve up steakhouse nostalgia with timeless charm, while Bua Thai Kitchen offers a vibrant, flavorful dive into Asian cuisine that reminds us how global Meridian truly is.

Whether you’re craving tamales that taste like they’ve been passed down through generations, catfish fried to golden perfection, or sushi rolls that rival the big cities, you’ll find it here. And more than just great food, it’s the people behind the counter—the chefs, servers, and small business owners—who infuse every meal with heart.

In this issue, we’re pulling up a seat at the table to celebrate the flavors that make Meridian unique. We’re spotlighting restaurants that reflect the spirit of our city: diverse, resilient, and full of flavor. So go ahead—try something new, revisit an old favorite, and don’t forget to save room for dessert.

With gratitude (and a full stomach), Tayler Dailey

Associate Editor, Meridian Magazine

ocallive &

Live & Local is your go-to guide for everything happening in our community! From concerts and festivals to art shows and local markets, we’ve got the inside scoop on the best events in town. Stay connected, support local, and never miss out on what makes our hometown special.

State Games of MS

Opening Ceremony

June 6, 2025

5:00 pm – 8:00 pm

City Hall Lawn

MS Sports & Entertainment with Rick Cleveland and Malcolm White

June 7, 2025

11:00 am – 1:00 pm

The Max

Drum Circle with N’Spire Walker

June 7, 2025

2:00 pm – 4:00 pm

The Max

Earth’s Bounty

June 7, 2025

8:00 am – 5:00 pm

The Max

Michael Farris at The Max

June 12, 2025

5:00 pm – 7:00 pm

Never Ending

Summer Ale Trail

June 13, 2025

5:00 pm – 10:00 pm

Downtown Meridian

Movie Monday

Kung Fu Panda

June 16, 2025

2:30 pm – 4:30 pm

Meridian Public Library

Magic Monday

June 16, 2025

10:30 am – 3:00 pm

Meridian Children’s Museum

Bulldog Book Bash

June 18, 2025

2:30 pm – 4:00 pm

Meridian Public Library

ARTinis at the Museum

June 19, 2025

6:00 pm – 8:00 pm

Meridian Museum of Art

Juneteenth Heritage Festival

June 19 – 21, 2025

For more information call 601.485.1998

Rose Hill Storytelling Conference

June 21, 2025

10:00 am – 2:00 pm

Meridian Railroad Museum

Household Hazardous Waste Day

June 21, 2025

08:00 am – 2:00 pm

Public Works Complex North Hills Shopping Center

The Boxcar Spring Luaus

June 27, 2025

4:00 pm – 12:00 am

Threefoot Hotel: The Boxcar Rooftop Bar

Sensory Friendly Fireworks

July 2, 2025

6:00 pm – 8:00 pm

New Harvest Church - Collinsville, MS

Earth’s Bounty

July 5, 2025

8:00 am – 12:00 pm

The Max

MHS Class of ‘85 Reunion

July 11, 2025

7:00 pm – 12:00 am

The Max

4th Annual Robert

Sanford Folds of Honor Golf Classic

July 25, 2025

8:00 am

Briarwood Golf Course

10th Annual River Fun

July 26, 2025

8:00 am – 1:00 pm

Quitman boat ramp Chickasawhay River

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The Roaring Taste of 6:01 Local

By Lela Tisdale

Photos courtesy of 6:01 Local

Ah, the Roaring Twenties! It was a time to celebrate and be mesmerized by social, artistic and cultural flair. If only we could step back in time and relive those days. As a matter of fact, we can right here in Meridian. Since 2021, the Threefoot Hotel, a Tribute Portfolio Hotel by Marriott, has been delighting guests with the perfect combination of nostalgia, all the modern amenities, and the best in Southern hospitality.

While the Boxcar rooftop offers breathtaking views of the Queen City from the 11th Floor, an equally enchanting experience awaits their guests on the ground floor in the 6:01 Local restaurant and bar.

But before we go any further, let’s set things straight. You don’t have to come dressed like you are headed to Cinderella’s ball to enjoy this terrific dining experience. Just get ready to relax and enjoy the best in Southern hospitality, along with delicious food and drink.

Kolton Drury, Food and Beverage Manager at the Hotel, says visitors to the 6:01 Local and the Hotel continue to be dazzled by the uniqueness of the restaurant and the hotel.

“So many of our guests comment that they can’t believe something like this is right here in Meridian,” he said.

As soon as you step inside the 6:01 Local, you’ll notice the beautiful art-deco styling of its columns and marble floors which were restored to their original grandeur. Deco-inspired chandeliers and wall scones were also installed during the renovation of the building, which is listed on the National Register of Historic Places.

“As a Tribute Portfolio Hotel, we are allowed certain creative liberties that are not always granted to other hotels in the Marriott family of properties,” Drury said.

Guests in the hotel or anyone who drops by with an appetite for sophisticated southern cuisine can enjoy breakfast from 6 a.m. until 10 a.m. Monday through Saturday. Dinner is also served from 4 p.m. until 10 p.m. Monday through Saturday. If you’re ready to jump-start your day, we suggest the Queen City Classic featuring two farm-fresh

eggs cooked to order, breakfast potatoes, bacon, Tennessee pride sausage, and your choice of toast or a biscuit. Plus, there’s even a kids› menu featuring some all-time favorites like buttermilk pancakes, or eggs and bacon.

As for dinner, Drury says the menu has an American cajun flare thanks to Jerod Grace, Chef de Cuisine for the 6:01 Local.

“We order all of our produce from Mississippi suppliers and all our sauces are made in-house,” Drury said.

Fan favorites on the menu are the Half-Roasted Chicken prepared in a honey garlic Dijon sauce, complemented with green beans and macaroni and cheese. Plus, the crab cakes are to die for, served in the creole remoulade sauce.

Also worthy of note is the Dreyfus Chicken Alfredo, which pays homage to the German family patriarch who originally built the towering 15-story symbol of the Golden Age. Driefuss is the German word for Threefoot, for which the beloved icon of Meridian is named. For steak lovers, there’s also the Threefoot Ribeye with roasted garlic potatoes and green beans.

To top things off, you’re sure to be tempted with a delicious slice of their blackberry, strawberry, blueberry, or raspberry pie a la mode.

With so many unique offerings at the 6:01 Local, we just might have saved the best for last in mentioning the bar which offers a plethora of fine wines, including its own signature flavor which is custom-made for the Hotel by the Threefoot Brewery. If a cocktail is what you’re thirsting for, be sure and ask for such novelty choices as the Boxcar Martini, the 11th Floor Daisy or Trainwreck just to name a few.

Typically dressed with a nod to the Golden Age, complete with his crisp black slacks, suspenders, and signature mustache, Kolton loves interacting with his guests and not only concocts tasty beverages, but also some great conversation. Watch him in action for only a few minutes, and you can’t help but notice that he loves what he does. He and his team can mix up just about any drink you might have on your mind and have fun with it every step of the way.

“So many of our guests comment that they can’t believe something like this is right here in Meridian.”

- Kolton Drury, Food and Beverage Manager

“I love to suggest the Gypsy Queen which always creates great conversation about a colorful figure of Meridian’s past,” Kolton added.

Yes, every intricate detail is well thought out at this unique dining destination. Given the fact that the train used to arrive in Meridian at 6:01 during its humble beginnings, and the address of the hotel is 601 22nd Avenue in Meridian, it all adds up to a winning combination. So don’t delay a single minute to escape the day-to-day routine, and treat yourself to a one-of-akind dining experience – a Meridian treasure.

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A Dining Original: The Legacy of The Rustler

By Lela Tisdale

while travelers along the interstate often look for signs that point to the most popular dining experiences, locals here in Meridian know there’s a hidden gem at 5915 Old Highway 80 West.

Since 1981, The Rustler has been delighting their customers with mouth-watering steaks and delicious seafood, and their loyal fan base keeps coming back for more.

Whether you’re celebrating a special occasion, or simply ready for a night out on the town, you can count on The Rustler to help you kick things up a notch and ensure your night is memorable. Much of the restaurant’s charm comes from its intimate setting, touch of elegance, great atmosphere, and attentive staff. Semmes Martin, current owner of The Rustler, said, “Our customers are like family to us, and we love getting to know them on a first-name basis,” she said.

Family ties run deep for Martin, who began working at the restaurant in 2016 with her dad, Mike Partridge, who poured his heart and soul into the business for over 30 years after selling his family radio business. “I stepped in one day

on an emergency basis during a busy time, fell in love with the restaurant, and have been here ever since,” Martin said. Martin and her family experienced a tremendous loss in November 2024, when her dad passed away, but the team of approximately 20 employees continues to carry on his legacy by providing top-notch service and a seemingly endless list of delicacies to delight just about any set of taste buds.

Mike Partridge and Semmes Martin

Photos courtesy of The Rustler

“ my dad prided himself in offering handcut steaks and seafood that was delivered daily to our restaurant, and the tradition continues.

“

–

Semmes Martin

“My dad prided himself in offering hand-cut steaks and seafood that was delivered daily to our restaurant, and the tradition continues,” she said. “He also loved greeting them as soon as they came in and holding the door open for them when they got ready to leave,” she added.

Some of The Rustler’s most popular entrees include their filet mignon, barbecue shrimp, crab claws, and red snapper. But wait. There’s more. Each entrée features a house salad with your choice of a homemade dressing, plus a baked potato and the veggie of your choice. And no evening is complete without a delicious serving of their bread pudding, a slice of their banana pudding cheesecake, or your choice of many more cheesecake flavors on the menu.

They’re also home to a full bar, which offers plenty of classic wines as well as numerous specialty cocktails to help you celebrate or simply kick back and relax.

In 2024, readers of The Meridian Star gave The Rustler an overwhelming vote of confidence when they rated the local spot as Best Fine Dining, Best Appetizer, Top Choice Steaks, Top Choice Dessert, and Best Wait Staff.

Martin and her husband, Malcolm, are committed to continuing the tradition of The Rustler as they raise their three sons: They have a baby boy, Judge, as well as Hayden who is 8 and Ridge who is 2.

“My dad always referred to our restaurant as a ‘Dining Original,’ and that’s so true, Martin said. “We love interacting with our customers and we love going over and beyond to wow them and help them make memories with their families,” she said. “It’s not just a business. We truly love what we do,” she added.

Hours of operation for The Rustler are Monday through Saturday from 5 p.m. until everyone is served and closed on Sunday. Reservations are welcome and can be made at TheRustlerMeridian.com or by calling 601.693.6499.

The Rustler’s famous Bread Pudding

Freshly breaded Crab Claws

Ribeye served with green beans and loaded potato

Savor the Summer Savor the Summer

Fire up your appetite with this trio of crave-worthy recipes! Sink your teeth into the rich indulgence of a Bacon Brie Bliss Burger, twirl your fork into the bold, zesty layers of Antipasto Pasta, and finish on a sweet note with the tropical temptation of a Pineapple Tart. It’s a delicious journey from savory to sweet—no passport required.

Bacon Brie Bliss Burger

Ingredients

Burgers (Makes 2)

» 2 brioche burger buns

» 2 beef burger patties (1/3 lb each)

» Salt and pepper

» 4 slices thick-cut bacon

» 2 slices cheddar cheese (optional, but adds extra richness)

» 1 handful fresh arugula

» Butter for toasting buns Deep-fried Brie

» 2 Brie rounds or thick wedges (~2–3 oz each)

» 1/2 cup all-purpose flour

» 1 egg, beaten

» 3/4 cup panko breadcrumbs

» Salt and pepper

» Oil for frying (vegetable or canola)

Directions

Prepare the Bacon

» Cook bacon in a skillet until crispy. Drain on paper towels. Deep-Fry the Brie

» Freeze Brie wedges for 15–20 minutes to firm up.

» Dredge each piece in flour (seasoned with a bit of salt/pepper), dip in beaten egg, then coat in panko.

» Heat oil (about 1.5” deep) to 350°F (175°C). Fry Brie until golden and crisp (1–2 minutes per side). Drain on paper towels.

Cook the Burgers

» Season patties with salt and pepper.

» Grill or pan-sear to desired doneness. In the last minute of cooking, top with cheddar if using. Toast the Buns

» Butter and lightly toast the brioche buns in a skillet or on a grill.

Assemble

» Bottom bun

» Beef patty with melted cheddar

» Crispy bacon

» Deep-fried Brie

» Handful of arugula

» Top bun

Optional Sauce Ideas

• Fig jam or honey drizzle (to contrast the brie)

• Garlic aioli or Dijon mayo

• Caramelized onions

Antipasto Pasta Salad

Ingredients

Pasta and Base

» 12 oz rotini pasta (or any short pasta)

» 1 cup cherry tomatoes, halved

» 1 cup mozzarella or provolone cheese, cubed

» 1 cup salami slices, halved

» 1/2 cup sliced black olives

» 1/2 cup roasted red peppers, sliced

» 1/2 cup marinated artichoke hearts, quartered

» 1/4 cup red onion, thinly sliced

» Fresh basil leaves, for garnish

Optional Add-ins

» Pepperoncini or banana peppers

» Cubed ham or prosciutto

» Sun-dried tomatoes

» Dressing

» 1/3 cup olive oil

» 3 tbsp red wine vinegar

» 1 tsp Dijon mustard

» 1 garlic clove, minced

» 1/2 tsp dried oregano

» Salt and freshly ground pepper to taste

» Pinch of red pepper flakes (optional)

Directions

Cook Pasta

» Boil pasta according to package directions until al dente.

» Drain and rinse under cold water. Set aside to cool. Make Dressing

» Whisk together olive oil, vinegar, mustard, garlic, oregano, salt, pepper, and red pepper flakes in a small bowl or jar. Assemble Salad

» In a large bowl, combine pasta, tomatoes, cheese, salami, olives, peppers, artichokes, and red onion.

» Pour dressing over the top and toss to coat evenly. Chill & Serve

» Refrigerate for at least 30 minutes to let the flavors meld.

» Just before serving, garnish with fresh basil leaves.

Pineapple Tart

Ingredients

Topping:

» 1 1/2 cups pineapple chunks (fresh or canned, drained)

» 1 tbsp sugar (optional, if using fresh pineapple)

» 1/4 cup shredded coconut (toasted or plain)

Tart Crust:

» 1 1/4 cups all-purpose flour

» 1/2 cup powdered sugar

» 1/4 tsp salt

» 1/2 cup unsalted butter (cold, cubed)

» 1 egg yolk

» 1–2 tbsp cold water

Filling:

» 1 1/2 cups whole milk

» 1/2 cup granulated sugar

» 3 tbsp cornstarch

Directions

The Crust

» 4 egg yolks

» 1 tsp vanilla extract

» 2 tbsp unsalted butter

» In a bowl, mix flour, powdered sugar, and salt.

» Cut in butter until the mixture resembles coarse crumbs.

» Add egg yolk and just enough water to bring the dough together.

» Press into a disk, wrap in plastic, and chill for 30 minutes.

» Roll out and press into a tart pan (about 8–9 inches), trimming the edges.

» Prick the bottom with a fork, freeze for 15 minutes.

» Bake at 375°F (190°C) for 15–20 minutes or until golden. Let cool.

The Filling

» In a saucepan, whisk milk, sugar, cornstarch, and egg yolks until smooth.

» Cook over medium heat, whisking constantly, until thickened (~5–7 min).

» Remove from heat, stir in vanilla and butter.

» Let cool slightly, then pour into the cooled tart shell. Refrigerate until set (at least 2 hours).

Assemble Tarts

» Arrange pineapple chunks on top of the chilled cream filling.

» If desired, sprinkle a bit of sugar over fresh pineapple to sweeten.

» Press shredded coconut around the outer edge of the tart for decoration.

» Optional: Lightly glaze the pineapple with warmed apricot jam for shine.

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Ca un Rules the Kitchen at Don P’s

By Angela H. Cutrer

DonP’s in Meridian is named after a pretty famous guy you might know: Donnie (Paul) Bilello, who had a restaurant in his native Thibodaux called, what else, “Bilello’s.”

Now Donnie and his son, Brady, own Don P’s – named after the elder, using his childhood nickname – and things have been going great for the business.

Located at 2305 Front St., the eatery opened its doors merely months ago, but Brady said they are already eyeing to buy a brick building across the street, which would double the size of the restaurant.

“We’d be able to install a kitchen there, apply for a liquor license, create a courtyard atmosphere and have two stories to use,” said Brady, who serves as the business’s general manager.

Donnie and Brady Bilello’s restaurant started from a food truck eight or nine months ago. That food truck hasn’t retired, though; it’s still where the magic happens that creates the red beans and rice, jambalaya and gumbo dishes served at Don P’s.

that keeps ‘em coming back for more.

But take note: It’s Cajun food, not Creole food, at Don P’s. (Cue intensely scary music.)

Brady explained there’s a distinct difference. “This is how my dad did it,” he said of the recipes from the former restaurant that a food critic called “a real treasure and an institution in a state where food is so important a part of the culture.”

The owners plan to either build a kitchen where they are or across the street. Time will tell which way that wind blows.

But for now, the little food truck that used to sit out at the Bonita Lakes Walmart is still kicking out old-time Cajun food

Bilello’s etouffee was said then to be “beautifully seasoned but not hot or peppery. The flair is subtle, with the taste of the crawfish enhanced by the careful blending of spices. There is pepper, of course, but as one of many ingredients and not the dominant one.”

One diner recently shared a photo of that etouffee on social media, exclaiming “Yallllll idk who taught Don P’s how to cook but bless their bones, souls & everything else for teaching them.”

But not all might be as kind. “I just saw a review that said they didn’t like our gumbo,” Brady said with a sigh. “I had to write back ‘just because you didn’t like it didn’t mean it wasn’t good.’”

And he has a valid point: Anyone who knows Southern food knows that everybody does it a little different. That doesn’t make it wrong; it just means they aren’t doing it right (accord-

Photos courtesy of Don P’s

Photo by Thomas Howard

Brady and Donnie Bilello

“ “ It’s just a different approach and we think a lot of people like it because it’s different. That’s all, just different, but it’s good. – Brady Bilello

ing to your preferences).

It also comes down to Cajun versus Creole. They are not the same. New Orleans is mainly associated with Creole, while Cajun food found its beginnings in more rural areas of southwest Louisiana.

Some think Creole is refined while Cajun is rustic. Some might think one is better than the other.

Either way — and even if you disagree with those definitions — each and every cook has a certain way of doing things regardless of the rules set down by anyone else.

Don P’s is Cajun. It uses the more hearty style of roux, not necessarily the darkest style.

“But it’s all made from scratch and takes a long time,” Brady said. “It’s just a different approach and we think a lot of people like it because it’s different. That’s all, just different, but it’s good.”

Brady said the boiled crawfish seems to be the most popular offering at Don P’s; however, any of the flavorful plump seafood the restaurant serves seems to always be a hit, no matter the dish. There are dishes galore, including shrimp, crab, chicken and sausage; gumbos and etouffees; Cajun pasta and Cajun potato salad; and even items on the menu, such as mac and cheese, for those kids who haven’t developed a taste yet for seasoned dishes.

It might not be the restaurant for you, but it is for a lot of people. The only way to know is to stop by one day and find out what segment of the population you belong to. You might find you don’t care, as long as you can have another spoonful. After all, those in the know know that the South cooks with flavors no one else thought of, and we’re all proud of every one of our native sons and sisters.

Just hand us a spoon and we’ll be “awright y’all.”

Photo

Thomas Howard

big flavors it offers are a definite hit with locals.

Spice, Slurps, and Smiles at Bua Thai Kitchen

By Angela H. Cutrer

meal. Hilyer was just being cordial, you know?

From its Buathai Salad (fresh mixed vegetables with shrimp and chicken served with peanut sauce) to the popular Red Curry (blended with coconut milk, bamboo shoots, peas, carrots, bell peppers and fresh basil with a choice of meat) to the unforgettable Pineapple Fried Rice (curry powder, shrimp, chicken, onions, cashew nuts, peas, pineapple, carrot and raisins), the Thai Kitchen offers the usual in an unusual way.

Though the rest of the dining room guests joined in with good-natured chuckles, Hi lyer merely acknowledged the attention with his eyes and continued on. After all, in most Asian coun tries, it’s rude not to drain every drop of your host’s

Dan Hilyer is one of the eatery’s big fans. He doesn’t just eat his meal; he makes sure to consume every drop, tipping his bowl up to ensure he doesn’t miss a thing. As he

Then the two devolved into a spirited conversation once Hilyer found out he could get Pho with all meatballs. His face took on the look of a boy in a candy store. His two co-workers at the table had a good laugh at his excitement.

“Pho” is a Vietnamese-style noodle soup with bean sprouts, fresh basil, onions and cilantro.

Bua Thai Kitchen offers many different Asian-based meals, but most all are flavored by the spices and techniques of Thailand instead of the usual fried rice and noodle offerings. Using the flavor of curry, basil and peanut sauces, for example, the Thai Kitchen’s entrees give a kick to the taste buds through rice noodles instead of the more common udon, ramen or egg style, though the eatery does offer woosen and Lo Mein noodles, too.

The ever-popular fried rice is available as well, with Kao Pad containing egg, peas, carrot and onion, while Bua Thai adds bell pepper and basil. Crab Fried Rice throws in some scallion, tomato, edamame and seasoning soy.

The restaurant offers chef’s specials that feature various proteins, including Salmon Choo-Chee, Ginger Tilapia, Tamarind Shrimp, Mango Red Curry and Basil

Appetizers include spring rolls, edamame, crab rangoon, gyoza, Satay Chicken and steamed dumplings. For dessert, choose from fried bananas or cheesecake, Thai donuts or Sticky Rice Mango.

Hilyer said he’s not found

Continued on page 24

Photos courtesy of Bau Thai Kitchen

Photo by Angela H. Cutrer

Dan Hilyer enjoying his flavorful bowl of Pho

anything “too” spicy during his visits to Bua Thai Kitchen, so there’s some useful information for those who prefer the mild side of the food pool.

However, one of his co-workers seemed to be almost on fire as he ate the decidedly mild dish of Pad Thai. This popular dish contains stir-fried thin rice noodles in a brown sweet and sour sauce, accompanied by eggs, with bean sprouts, crushed peanuts and green onions on the side. It took a couple of napkin swooshes – and sips of drink – to calm that heat spike down.

But Hilyer didn’t really notice; he was rather busy providing good slurps of his meal. It’s a sign of respect, after all.

And don’t worry – you, too, will get the hang of it after a visit or two.

Juicy

InBy Lela Tisdale

recent years, downtown Meridian has been buzzing with activity and seems to be continually reinventing itself.

MERIDIAN’S GO-TO SPOT FOR GOOD VIBES AND GREAT FOOD

to catch some great acoustic music.

One of the newest additions on Front Street, across from Union Station, is The Juicy Guru, which opened in January of this year. If you need a little help envisioning where the restaurant is located, it’s in the historic Union Hotel building, which still has a nostalgic sign painted on the side that says “Café.” The townhomes in the Union Hotel adjoin the restaurant, which is located at 2000 Front Street, Suite C in downtown Meridian.

As soon as you step inside the café, there’s a good chance you may feel as if you’re at the beach and the good times are about to begin. They’ve often got some good music jamming through their speakers, or if you drop by on Friday nights, you’re likely

Husband and wife co-owners, Dustin and Tiffany Evans, are pros at this type of setup, since their Newton grub spot by the same name has been open since April 2023. Since both Dustin and Tiffany are health enthusiasts, they love serving their almost endless list of protein shakes, smoothies, and loaded teas, as well as their Italian coffee. They are also proud to offer a wide variety of wraps and sandwiches, and they air fry most of their entrees.

Many things make the restaurant unique, such as their delicious hot and cold bar featuring soups and salad, which can be enjoyed by dining in or through takeout if you’re busy and on the go. Also, if you miss the days when you could go to Logan’s Restaurant and throw peanuts on the floor, we’ve got great news for you. The Juicy Guru has plenty of sea salted dry roasted peanuts for you to enjoy while you wait on your order or simply hang out enjoying a cold beer or glass of wine. And you’re sure to enjoy their numerous bigscreen tv’s so you can cheer for your favorite team.

Photos courtesy of Juicy Guru

When asked about the most popular items on the menu, Tiffany mentioned the loaded nachos, wings and loaded fries. For example, you can order the loaded nachos with your choice of chicken, steak or shrimp, and topped off with queso dip, jalapenos, black olives, sour cream and more.

As for the loaded fries, you can doctor them up in all kinds of ways such as fried chicken or steak smothered fries, chicken bacon ranch, or chipotle ranch loaded fries. There is also a huge variety of flavors with their boneless wing bites and traditional wings.

To enjoy the Juicy Guru at its finest, be sure and mark your calendar for Taco Tuesdays, which includes fajita specials, and be sure and drop by on Gumbo Thursdays.

The restaurant truly is a family affair as Tiffany commented: “We really poured our heart and soul into getting the place ready to open for business. Dustin did tons of painting to bring our vision to life, and I did all of the decorating.”

Their son, Cameron, who is 14, also spends plenty of time at the business as a homeschooled student.

“ Even on the weekends, when we have our live music, our restaurant is very family-oriented.”

– Dustin Evans

“Even on the weekends, when we have our live music, our restaurant is very family-oriented,” Dustin said.

It’s not uncommon at all, to see kids dancing around in the middle of the floor and enjoying themselves.

Visit the Juicy Guru Facebook page, or call them at 601-357-0319. Their hours of operation are Tuesday and Wednesday, 11 a.m. to 6 p.m. and Thursday and Friday, 11 a.m. to 10 p.m.

2025 GRADUATES

CLARKDALE HIGH SCHOOL

Graduates

ENTERPRISE HIGH SCHOOL

Valedictorian Emmaleigh Ross Salutatorian Hannah Gunn Star Student Jaxon Ivey

Teacher Amber Smith

Graduates

KEMPER ACADEMY

Graduates

Weaver | Brody West | Faith Wilson | Grant Wilson | Nick Zehr

Valedictorian Star Student Holden Anderson Star Teacher Leigh Ann Smith Salutatorian Paisely Ivey

Valedictorian

LAMAR HIGH SCHOOL

Graduates

NESHOBA CENTRAL HIGH SCHOOL

Graduates

Valedictorian Sean Auzenne Salutatorian Star Student Connor Lagendyk

Star Student Eleanor Cosby

Star Teacher Stephanie Brown Star Teacher Matthew Whiting

Salutatorian Star Student Lakota Jo Coley

Star Teacher Anne Fisackerly

Valedictorian Leigh Allyn Stroud

NEWTON COUNTY HIGH SCHOOL

Graduates

NORTHEAST HIGH SCHOOL

Graduates

Valedictorian Star Student Emily Terrell

Salutatorian Seth Gipson

Star Teacher Leann Little

Valedictorian Star Student Hayden Donnelly

Salutatorian Annilyn Hoang

Star Teacher Keely Followay

PENTECOSTAL CHRISTIAN ACADEMY

Salutatorian Jyniah O. Jones

Valedictorian Star Student Garion J. Clark Star Teacher LaToya Gray

Graduates

Garion J. Clark | Jyniah O. Jones | Shala Padgett | Savannah M. Pringle | Isaiah Scott

QUITMAN HIGH SCHOOL

Valedictorian Holden Turner Salutatorian Zoe Rush

Graduates

RUSSELL CHRISTIAN ACADEMY

Valedictorian Alexis Killough Salutatorian Star Student Sarah Dover Star Teacher Anna Eaves

Graduates

Your hard work, resilience, and determination have brought you to this exciting milestone. As you take the next step, know that Citizens National Bank is here to cheer you on and support your future. The best is yet to come! 

Graduating From College? Take These Steps to Launch Your Career

With demand for financial advisors expected to grow quickly — at a rate of 13% through 2032, according to the Bureau of Labor Statistics — those with college graduation on the horizon would be wise to consider this marketable profession. The key to launching a successful financial advising career is becoming a CERTIFIED FINANCIAL PLANNER® professional. Those with CFP® certification are highly valued by employers and clients alike and can expect to have more career options and higher

salaries. Here are the steps to take to gain this competitive edge and begin working in the field:

Get educated:

CFP® certification has a two-part education requirement. The first is attaining a bachelor’s degree in any discipline from an accredited college or university. The second is completing comprehensive college-level coursework in personal financial planning areas such as investment planning, estate planning and psychology of

financial planning. While many begin the certification process after graduating college, you can get a head start by working toward this goal while you’re still enrolled in school.

practice exams, are available online to help ensure your success.

Gain experience:

There is no substitute for real-world experience. That’s why CFP® certification requires 6,000 hours of professional experience related to the financial planning process or 4,000 hours of apprenticeship experience. These hours can be gained before or after completing the exam.

Commit to ethical standards:

All CFP® professionals commit to CFP Board to act in the best interests of their clients at all times when providing financial advice. They do so by completing an ethics declaration and agreement and by passing fitness standards and a background check.

Choose a path:

Financial planning is not a one-track career. You can work at a large firm or be your own boss. You can specialize in a particular area of financial planning, provide holistic advice or even offer a financial services firm auxiliary support, such as in technology or marketing. Visit CFP Board’s Career Center to find a mentor, get information about career fairs and search for open positions suited to your skills and interests.

Market yourself:

Ninety percent of consumers see an advisor’s certifications as important, so put your best foot forward by heralding your credentials. Display your CFP® marks on your LinkedIn profile and on other networking sites. Also, be sure to create a public profile on CFP Board’s consumer site, LetsMakeAPlan.org, so that potential clients can find you.

Keep learning:

Be sure to keep your continuing education requirements up to date so that you can continually serve your clients to the best of your ability and maintain your certification.

Take the exam:

After you’ve completed the education requirement for CFP® certification, you’ll need to prove your skills by passing the CFP® exam. These exams are offered three times a year, and test preparation resources, such as

To learn more and to get started today, visit cfp.net.

Financial planning is a lucrative career path offering room for growth, independence and the opportunity to give back. As you envision your post-college future, consider taking steps to launch a career in this rewarding industry. (StatePoint)