• Signature Magazine's Top Chef

    Signature Magazine's Top Chef

    What’s one ingredient that you can't live without?
    Garlic
     
    What’s your favorite type of music to listen to when cooking?
    Blues and Jazz
     
    What’s your favorite ethnic cuisine?
    Cajun
     
    What’s the strangest request you’ve ever had from a diner?
    Burger cooked for 5 seconds on each side.
     
    What’s the best part about being a cook? 
    Enjoying people’s reaction to food.
     

  • Great food and All that Jazz

    Great food and All that Jazz

    Nelson Haskin Jr. is a busy man. By day, he’s a National Guard recruiter at Camp Shelby. By night, he owns and operates one of Hattiesburg’s newest nightspots and eateries – Blu Jazz Cafe.

    Blu Jazz opened its doors mid-April of this year, but Haskin is no stranger to the Hattiesburg food scene.

    He got his start at Chesterfield’s when he moved to Hattiesburg to attend Southern Miss, and worked his way through the ranks during the next 14 years. He also owned Nelli’s Deli in the Cloverleaf Mall food court. 

    His passion for hospitality has brought him downtown.

  • Southern Miss Dining

    Southern Miss Dining

    A confession: Between 1996 and 2000, one of us (this is not a full confession!) ate a fried chicken sandwich in the Southern Miss student union three times a week without fail.

     

    It was a good sandwich, to be sure. Utilitarian. A bun, a huge piece of boneless fried chicken, a couple of pickles. It got the job done. A nice full belly to sustain us through a heavy class load and the daily hunt for parking.

  • Top Chef: Joshua Cathey

    Top Chef: Joshua Cathey

    What’s one ingredient that you can't live without? Butter

     

    What’s your favorite type of music to listen to when cooking? Jazz

     

    If you could cook for anyone, dead or alive, who would it be? My Grandmother, Mama Georgia

     

    Who is/was your food mentor?

    Grant and Carmen Ford, my first chefs

     

    What’s your favorite ethnic cuisine? Italian

     

    What’s the strangest request you’ve ever had from a diner? Gluten-free fruit

     

    What’s the best part about being a chef? Being able to be creative

     

  • Bop's - It’s worth a detour to eat this ‘real food’

    Bop's - It’s worth a detour to eat this ‘real food’

    Drive down Hardy Street in Hattiesburg these days and you can’t help but notice: Something big is going on.

    Construction, and lots of it. Spanning the blocks between 30th and 32nd avenues across Hardy from the University of Southern Mississippi, The District at Midtown will bring exciting new businesses to Hattiesburg, including a swank hotel, retail space and a handful of new eateries. It’s a big deal, and construction of this phase is expected to last into 2018. Exciting times!

    One drawback, though.

    It’s kind of hard to get to Bop’s.

  • Bop's - It’s worth a detour to eat this ‘real food’

    Bop's - It’s worth a detour to eat this ‘real food’

    Drive down Hardy Street in Hattiesburg these days and you can’t help but notice: Something big is going on.

    Construction, and lots of it. Spanning the blocks between 30th and 32nd avenues across Hardy from the University of Southern Mississippi, The District at Midtown will bring exciting new businesses to Hattiesburg, including a swank hotel, retail space and a handful of new eateries. It’s a big deal, and construction of this phase is expected to last into 2018. Exciting times!

    One drawback, though.

    It’s kind of hard to get to Bop’s.

  • Oysters and so much more

    Oysters and so much more

    Show of hands: who has bought seafood out of the back of a van? If your hand is politely in your lap, you’re probably imagining a shady character selling substandard product while promising it’s not stolen. If your hand IS raised, you know it means fresh shrimp brought up from the Gulf daily and great prices. 

    We’re lucky in the Pine Belt to be close enough to the Gulf of Mexico to have easy access to some of the freshest, most delicious seafood to come out of American waters.

  • Italian fare with a Southern twist

    Italian fare with a Southern twist

    When most people think about retirement, they imagine taking time to travel, finally being able to dive deep into favorite hobbies and spending time with family.

    We imagine propping up on a French Quarter balcony, eating po-boys and listening to buskers serenade tourists through our golden years.

    Columbia native Sebe Dale went the opposite direction.

    He decided to spend his retirement doing whatever his wife, Amanda, wanted.

    Amanda wanted to open a restaurant.

  • Town Square Cafe and Bakery

    Town Square Cafe and Bakery

    We like to keep our ear to the ground, attuned to pick up news about new restaurant openings in the ’Burg.

    After we started writing the Signature food feature, we quickly learned that one of the best perks is that people are excited about sharing food news with us.

    So, from the first “There’s a new cafe opening downtown,” we’ve picked up any information that came our way about Town Square Cafe and Bakery and anticipated featuring them here. 

    First, news of the location – the Pastry Garden building at 129 Walnut St.

  • Tails up at South MS Crawfish

    Tails up at South MS Crawfish

    It’s springtime in South Mississippi. That means that if you are on the road after 11 a.m. on any given day, there’s about a 50 percent chance the driver in front of you will be chucking crawfish heads out of their window.

    We don’t condone littering, but we get it.

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