• Dirty Blondie by Evan Curry

    Ingredients

    1 lb of butter, melted

    4 cups of tightly packed dark brown sugar

    4 eggs, lightly beaten

    4 teaspoons of vanilla

    2 teaspoons baking powder

    1/2 teaspoons of baking soda

    Pinch of salt

    4 cups (128 g)  of all-purpose flour

    1 cup butterscotch chips

    1 cup Giradelli Milk Chocolate chips

     

    Directions

  • Top Chef: Evan Curry, The Porter

    Evan Curry, 29, and grew up in Jackson, where he lived for 18 years. He then moved to Starkville, where he met his wife - Emily Curry - and graduated from Mississippi State University (Hail State). He likes long walks on the beach, Simon Pegg movies, and filling out professional questionnaires like they are meant for a dating website.

     

     

  • Downtown pub puts punch in local fare

    Spring is here, y’all, and that can only mean one thing. No, not the return of the fine layer of pollen covering the Pine Belt. It means that downtown is hopping!

    The Porter threw open its doors in May 2016, and kicked off a wave of new business openings in east Hattiesburg. Downtown is the place to be right now.

     

    Pub 101

  • Raise a Glass: Southern Prohibition

    Southern Prohibition Brewing also began with a home brewer, Quinby Chunn, who grew up in Texas and followed his parents, David and Diana Chunn, to Hattiesburg.

    Emily Curry, the company’s sales and marketing coordinator, said Quinby Chunn fell in love with homebrewing.

  • Raise a Glass: Southern Beverage

    Employees maneuver forklifts around the climate-controlled warehouses, where it looks like children have been building really tall box forts out of colorful cardboard. And come spring, there will be even more room to make really tall stacks.

    The United State’s beer market saw $109.5 billion in overall sales in 2015 (a growth of 0.2 percent over 2014). Hattiesburg and the Greater Pine Belt area are doing their part to keep those numbers on the up and up.

  • Raise a Glass: Stokes

    Long gone are the days when Stokes Distributing was working out of an an old house behind Economy Supply in Downtown Hattiesburg. During that time Stokes was distributing about 60 different packages from five suppliers. Today, their inventory consists of approximately 1,000 different brands and packages from 60 different suppliers.

    Stokes also has other locations in Laurel, Natchez and McComb.

  • Raise a Glass: Slowboat Brewing

    The Pine Belt beer scene has been active in Hattiesburg and Laurel, not only because of the number of drinking-age customers around the community colleges and universities in the area.

    The recent establishment of successful microbreweries has pushed the social aspect of drinking beer to the spotlight in local restaurants and taverns. Slowboat Brewing of Laurel and Southern Prohibition Brewing Company of Hattiesburg have reached customers throughout Mississippi and beyond its borders.

  • Mom's Smothered Pork Chops

    Ingredients:
    1 lb. pork chops
    1 pkg. brown gravy mix
    3 oz. julienned onion
    3 oz. julienned red bell pepper
    3 oz. julienned yellow bell pepper
    3 oz. julienned green bell pepper
    1 cup water

    Directions:
    Sauce onions and all bell peppers. Sear pork chops in sauteed vegetables for one minute each side. Add brown gravy mix and water. Simmer for 30 to 35 minutes. Serve over white rice.
    Season pork chops with desired seasoning before searing.

     

  • Kevin's Mother's Gumbo

    Ingredients:
    5 lb. chicken necks (cleaned)
    5 lb. chicken gizzards (cut in half)
    2 cans tomato paste
    ½ jar gumbo filé (to your taste)
    ½ jar crab boil (to your taste)
    5 lb. shrimp (cleaned & deveined)
    5 lb. crabs (cleaned & cut in half)
    5 lb. sausage (sliced)
    2 pkg. Okra
    2-10 oz. pkg. seasoning blend
    2 cans whole kernel corn
    1 jar roux
     

  • Top Chef: Kevin Moore, Plaid Rhino

    Kevin Moore, 46, was born and raised in New Orleans. He graduated from Marion Abramson High School in New Orleans and has been cooking ever since he was 14. He’s been at Plaid Rhino for four years, and said “If anyone could be called Mr. Plaid, it would probably be me!”

    What’s one ingredient that you can't live without?
    Salt. It’s the base of all ingredients.

    What’s your favorite type of music to listen to when cooking? 
    Hip Hop or High Tempo music,

  • Pages