• 350 Degrees Bakery

    Crunch time is here, folks. We are neck deep in holiday shopping, visits with family and friends, candle lightings and Christmas pageants. We’re spending our spare time making lists, hanging lights and driving over the river and through the woods, so to speak. One thing we aren’t doing? Arriving at Grandmother’s house empty-handed.

    To grandmother’s house we go

    When you cook and everybody knows it, showing up at a family function without a foil-wrapped dish - well, we just don’t do that, lest we earn some serious side-eye from the relatives.

  • The Depot Coffeehouse and Bistro

    Have you been to The Depot Coffee House and Bistro lately? If so, you might have noticed the joint has been spruced up – a fresh coat of cheerful orange paint, new light fixtures and handmade tabletops, a sparkling set of dishes and bright bouquets of flowers from neighboring Blooms.

    All signs point to one thing – new energy fuels The Depot.

    The source of that energy? Chef Josh Casper, who took over during the change of ownership in May 2015.

  • A Gulf Coast dining experience

    What does it mean to constantly innovate? How does it feel to put yourself in front of decisions that can make all the sense in the world to some people, but feel questionable to others?
     In the restaurant business, innovation is the controversial balancing act of creating something that you’re proud of while meeting the expectations of the patrons who facilitate growth.

  • Chef shines light on eating healthy

    “Your cholesterol is high, so you need to go on a low-fat diet and we’ll check it again in a year.”
    Like it or not (I didn’t like it), that’s exactly what the nurse who reviewed my recent lab work told me. 
    It was not the most specific advice, so it sent me to the Internet in a googling frenzy:
    High cholesterol
    How to lower cholesterol
    Foods that lower cholesterol
    Does a diet of mostly flour tortillas and cheese cause high cholesterol? 

  • Roasted Sweet Potatoes and Fresh Figs by Chris Hackbarth

    Ingredients: 

    4 small sweet potatoes
    5 tbsp olive oil
    3 tbsp balsamic vinegar
    1 1⁄2 tbsp superfine sugar
    12 green onions, halved lengthwise and cut into 1 1⁄2 -in segments
     1 red chile, thinly sliced
    6 ripe figs, quartered
    5 oz soft goat’s milk cheese
    sea salt
    freshly ground black pepper

     

    Directions:

  • South Bound Bagel

    The center table at SouthBound Bagel and Coffee Shop is one of our favorite spots in all of Hattiesburg. 
    We love to savor a long drink of their strong, dark coffee and take in the view. 
    Located downtown at the corner of Front and Mobile Streets, the windowed dining room at SouthBound looks out at the train tracks and neighboring businesses. 

  • Strick's focuses on food, family and fun

    Late October, 2006. Just more than a year after Hurricane Katrina, when storm refugees started to vacate the local hotels they’d called home for so many months, both sides of our sizable family gathered in Hattiesburg to celebrate our wedding. 
    Our wedding was casual – no need for a rehearsal. Not the kind to miss an opportunity for a big meal, we went ahead and had a rehearsal dinner anyway. 
    Folks traveled from as close as the Delta and as far away as Seattle, and they were hungry.

  • Movie Star keeps families coming back for more

    We have a huge extended family. Between the two of us, we have four living parents and step-parents, eight siblings (including in-laws), upwards of 25 aunts and uncles (NOT counting in-laws), and somewhere in the neighborhood of 50 first cousins. We have never been able to make an exact count. 
    We came into our marriage with the understanding that we’d try to learn the names of all the great aunts, but probably fail, and that Thanksgiving dinner would always have a guest list of at least 30. 

  • Say "cheese" to something new

    Every family has its own version of a “celebration” meal. Be it a special birthday meal, turkey with all the trimmings at Thanksgiving or grilled burgers on the Fourth of July. We all have foods that mark special occasions. 
    In our family? Nothing says “party time” like cheese. 
    Our family table overflows with as many cheeses as we can find – a peppery salami, fruits, olives, jams, breads and crackers. There’s barely room for wine glasses, but somehow we manage. 

  • Good food, hospitality at top of Georgia Blue menu

    Did you eat yet? Every Southerner knows that the answer to this question really isn’t important. You are about to be given food – and a drink – no matter what you say.
    Whether it’s a slice of pound cake and a frosty glass of sweet tea enjoyed on the porch, a dizzying array of leftovers on your grandma’s kitchen table, or – if you are really lucky – a homegrown tomato sandwich so juicy you eat it standing over the sink, nothing says “Welcome” in the South like food. 

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