• DENIM DIVA

    After scrapping the idea of doing a coffee-based cocktail  in honor of one of the world’s greatest photographers, Yousuf Karsh, a Turkish Canadian immigrant, an old party favorite was remembered. Named in honor of Ben’s photographer friend who has a fondness for denim jumpsuits, July’s cocktail is nearly effortless. Don’t skimp on making your own honey lemon mix – it’s a small step that makes a big difference in this crushable summer beverage.

    1 oz          honey lemon mix*

    ½ oz        Giffard Passionfruit liqueur

  • Top Chef: Conway's Family Pub

    The Crew, Conway’s Family Pub

  • The Hub City welcomes an Irish take on Pub Grub

    It was a dreary and muggy Sunday afternoon when the Food with Friends team pulled into Conway’s Family Pub, and the rain made it the perfect weather to bond over some traditional Irish food and good company.

  • Top Chef: Dell Smith

    Dell is the great-nephew of Leottis “Lee” Barnett, the namesake of Lee’s Coffee & Tea. Before moving to Laurel, Dell lived in Texas and Arizona, where he developed a great appreciation for fine craft coffee and beer and honed his skills making both at home. Missing the coffee culture to which he had become accustomed, Dell saw an opportunity to help build one in the growing downtown Laurel district. The stars aligned, and he found himself in charge of one of the staples of the community.

  • Lee's Coffee & tea

    On a hot Sunday morning, the Food with Friends crew decided to caravan a little north to the City Beautiful herself, Laurel, to check out a beautiful coffee shop in the heart of its downtown – Lee’s Coffee & Tea.

  • Chef Q&A: Antoine Anthony

    Antoine Anthony is originally from New Orleans, La., where he began his career in the food industry at age 16. After gaining experience at the “garde manger” section at the Fairmont Hotel in Dallas, Texas, Anthony went on to work as a chef’s assistant at “The Grape.” After moving to Hattiesburg in 2000, Anthony has served as executive chef at Canebrake Golf Club and Cotton Blues. Now serving as executive chef at the Hattiesburg Country Club, he creates a personalized dining experience for members and their guests.

  • Luxury Dining at the Hattiesburg Country Club

    On a chilly spring day, three of the regular “Food with Friends” friends missed our fourth friend, brought along another friend, and met up with an old friend for a fabulous dining extravaganza at Hattiesburg Country Club.

    Have I lost you yet?

  • Chef Q&A: Michael Petitto

    Michael Petitto, 54, is originally from Amite, La., where he owned and operated his family's restaurant, Spitale's, from 2002-2012. Spitale's was originally opened in 1921, by Sam Spitale, Michael's grandfather.  Michael is the son of the late Frank and Frances Petitto. He is married to Lori Petitto of Amite, La., and they have a total of six children combined. Michael has four adult children – Michael, Chris, Andy and Kasey. Lori has two adult daughters, Christine and Mikki. They have four grandchildren, Peyton, Cameron, Ty, and Olivia.

  • Doggone Good Time: Dis & Dem

    First impressions are important. You never get a second chance to make a first impression. In a sea of restaurants off Highway 98, in what I like to call “retail-ville,” there is a place I’ve always said I would try, but had yet to finally check it out. Well, I’m happy to report that I have finally eaten at Dis & Dem, and I’m kicking myself for not trying it sooner. 

  • Top Chef: Carlos Molina & Isabel Laguna

    Isabel Laguna is originally from Guanajuato Mexico. She learned all of her cooking skills, like most Mexican chefs, from family traditions. Carlos Molina is originally from Rio Grande City , Texas. Similarly, he was trained by family traditions, but passion for food and work experience all joined to help him create new mixed recipes. Both chefs work side by side to bring traditional and new flavors to Hattiesburg. Through food, they both feel they create unity not only with customers, but in the community.

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