• Tiny Bubbles

    “Come quick! I am tasting stars!” - Dom Perignon
     

    Ah, the lovely bubbles, so satisfying as they dance across your tongue. But is this Champagne? Cava? Prosecco? It's sparkling wine first and foremost. What you call it depends on the region where it is grown. 

  • Craft Cocktail: Blue Hawaii

    Not to be confused with a Blue Hawaiian, which features cream of coconut, the tiki-inspired Blue Hawaii was invented in 1957 at the Hilton Hawaiian Village by head bartender Harry Yee. Originally created to showcase the blue color of Curaçao, our take on this classic ditches the bottled sour mix in lieu of fresh lemon juice and simple syrup. We also kick the party up a notch with the addition of vodka to the Plantation rum base. Not a luau for one, the recipe below serves 3-4 - garnishes NOT optional.   
     

  • Release the Beast: Lazy Magnolia's Timberbeast Rye IPA

    Lazy Magnolia Brewing
    Kiln, MS
    Rye Imperial Pale Ale
    9% ABV | 94 IBUs | Recommended glassare: snifter

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  • TOP CHEF: Darryl Jackson

    Darrel Jackson, Brass Hat

  • An Evening at the Brass Hat

    I’ve always been intrigued by places that are easily reachable, but manage to feel far away. The Brass Hat, located in the new Hotel Indigo in Midtown Hattiesburg, embodies that very feeling.  As Jamie said, “The restaurant is very modern and like nothing I’ve seen in Hattiesburg before.”   When we arrived, we were whisked to a cozy corner table next to the bar and right in the middle of the action. The bar was definitely jumping. We saw a large table of couples sharing appetizers, work associates having after-work cocktails, and a group of young women giggling and swapping stories.

  • 5 reasons to attend a local wine dinner

     Wine dinners often lead to the discussion of flavors, which let’s face it, is what food and wine is all about!

     

    1. Learn what constitutes a “good wine.”  
    How would you know what a good wine is if you have never taken the time to experience a wine’s structure and complexity? Wine pairing dinners will teach you how to be attentive to your complete palate during the tasting experience.

     

  • Old Fashioned

    While the origins of similar versions of this cocktail date back to the early 1800s, the moniker "Old Fashioned" is said to have begun its association with the now well-known bourbon-based beverage in 1881. Invented by a bartender at the gentlemen’s Pendennis Club in Louisville, Kentucky, the recipe was said to have been invented in honor of Colonel James E. Pepper,  a prominent bourbon distiller. As the summer begins to slip away, we offer this updated take on the Old Fashioned.   

    ½ oz           JM Cane Syrup

  • tropical paradise

    Look, I’m a beer geek, sure. But I’m no beer snob. I like my hoppy IPAs, my big robust stouts and my cheap easy-drinking light lagers too. But I’ll admit that I’ve always had an aversion to putting fruit in beer. I just figured if the brewer wanted the beer to taste like oranges or limes then, by God, they would have put them in there in the first place. And thus, in the fullness of time, some extra-creative types over at Terrapin Brewery in Georgia decided to do just that.  

  • Chef Q&A: Taylor Hurt, Birdhouse Café

    Taylor Hurt, 28, born and raised in Hattiesburg, attended Oak Grove High School and jumped straight into culinary school after graduation. Her first job was cooking, on the line, at Seasons from the time she was 16 to 21. While there, she not only fell in love with the art of food but with the restaurant industry itself. Since Seasons, Taylor has worked all over Hattiesburg learning and perfecting her craft. As far as her future goes, watch out New York.

     

  • A little birdhouse in your soul

    Albert Einstein is quoted as saying, “Life is like a bicycle. To keep your balance, you must keep moving.”  It’s easy to say this quote exemplifies Katie Dixon. Whether she is taking her kids to extracurricular activities, catering a party, running her restaurant, taking family trips to Chilé, or taping episodes of “Food Network Star,” she’s constantly moving and she finds a way to balance it all. 

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