60 seconds with Chef Wayne McQueen of Half Shell Oyster House
Wayne McQueen, Managing Partner/Head Chef, 37, USM BS Hospitality Management, Marriage to Amy McQueen, 2 children (Valerie 8, David 2)
What’s one ingredient that you can't live without? Cheese!
What’s your favorite type of music to listen to when cooking? Classic rock
If you could cook for anyone, dead or alive, who would it be? My Grandmother
What’s your favorite ethnic cuisine? Mexican
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.
What’s one ingredient that you can't live without? Passion
What’s your favorite type of music to listen to when cooking? Americana
If you could cook for anyone, dead or alive, who would it be? My family
What’s your favorite ethnic cuisine? Italian
What’s the strangest request you’ve ever had from a diner? A no egg omelette
What’s the best part about being a chef? Eating your work
What’s the most challenging part of being a chef? It's a young man's game
Life in downtown Hattiesburg is all about reinvention. Businesses come and go, spaces are reimagined, and the creative drive of local entrepreneurs brings a steady flow of new life to the ever-changing scene.
So, it came as no surprise when Tom White announced that long-time downtown favorite 206 Front would re-open with a new concept and a new name.
In December 2016, Front Street Bar opened its doors to Hattiesburgers excited to see the return of one of downtown’s favorite destinations.
Looking back; facing forward
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.
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.
4 cans kidney beans
1 large yellow onion
2 cloves garlic
1 Tbsp. red wine vinegar
1 tsp. red pepper
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. Ground Cumin
1/2 tsp. Ground mustard
1/2 tsp. thyme
2 bay leaves
Cubed ham (or ham and ham bone from glazed ham)
Sausage, as much as you can stand – Polks Smokes and Conecuh
White rice, follow directions.
Trey Viehweg is a graduate of Oak Grove High School, PRCC and USM. A resident of Oak Grove, he works for Merchants Food Company.
Paul Sims is originally from Terry and graduated from Terry High School, Hinds Community College and USM. He is owner of The Agency, Inc – Commercial and Personal Insurance.
Trey and Paul met at USM in 2003, where they were both members of Sigma Alpha Epsilon fraternity. They opened South MS Crawfish in 2015 as a catering-only business. The restaurant opened in 2015 in the current location on Old Hwy. 11, across from G&G Hardware.
Whether you call them crawfish or mudbugs, crayfish or crawdads, the Pine Belt loves to eat them! Here are some of our must-try dishes from local spots.
350º Bake Shop
521 Old Richton Road, Petal
Perfectly-cooked fettuccine topped with a creamy, well-seasoned sauce and a bounty of plump crawfish tails.
3822 West 4th Street, H’burg