The Local Palate Cookbook Club gives you access to a vast collection of cookbook content, bi-weekly newsletters, exclusive recipes, cooking commentary, and author insights.
Chef Lawrence Weeks opens Murray’s Creole Pub, his own homage to the British pub.
Louisvillechef Lawrence Weeks has long harbored a fascination for British pubs. As an industry veteran, he often pays close attention when dining at other restaurants, and after many visits to London, specifically the Devonshire pub, he recognized a certain uniqueness to the space pubs create. “People go there to actually find community,” he says. “You don’t see a lot of phones out. You see people chatting, whether it be 2 p.m. or 5 p.m. after everybody gets out of work. It’s really like a gathering place, and not just a place to go to drink.”
Friday, December 12, along with partner Thomas Wavid Johns, he opens his own rendition, Murray’s Creole Pub in Louisville’s Deer Park neighborhood in a space once occupied by brewpub Pints & Union. The two-story space called to Weeks, both for its lived-in comfort and for its footprint—often, British pubs are considered third spaces with a communal bar downstairs for drinks and lighter fare and a slightly more formal, but still-casual dining room space upstairs.
“Downstairs, you might have a Scotch egg and a pint but upstairs you can find more refined dishes,” he says.
Weeks, who recently parted ways with restaurants North of Bourbon and Enso, is known for showcasing his Creole and Cajun roots, as well as for connecting two cultures into one concept by highlighting their similarities. This concept marries a British pub with Creole influence.
“I’m a person who heralds tradition. I want to hold on to the things that are old and celebrate them, instead of moving past it and finding a new thing,” Weeks says. “There are pubs in London that have been around longer than America’s been around. How do you make a space that feels like that? As soon as I stepped into this space, I knew it could work here.”
Murray’s downstairs remains mostly unchanged except for some updated design elements. That’s where you might catch a soccer match on TV, enjoy canned and kegged beers, and nosh on fish and chips, a pub burger, or duck nuggets. Upstairs, which will open soon, the vibe is slightly more sophisticated and refined with some nods to voodoo lore. That’s where you might find a tasting menu plus a few items served a la carte with wild game dishes playing a role, plus a more advanced cocktail program with an emphasis on clarified cocktails and other more complex drinks. Throughout the building, Weeks is aiming to keep sustainability in mind such as minimal ice usage and canned and bottled drinks. “If you want less fussy, go downstairs. If you want white tablecloth, go upstairs,” he says.
As for the third space element, Weeks wants to encourage the same neighborhood gathering that happens in British pubs throughout the day and night. “We’ll have a crazy happy hour, similar to The Devonshire where they get so full that everybody stands outside on the sidewalk,” he says. “We kind of want to encourage that behavior.”
Ten Charleston cookbooks that share the dishes and history of the Holy City.
For nearly two decades, the steady rise of Charleston’s food scene has made the city a haven for both locals and visitors who want a seat at the table of the region’s best restaurants. All of that current glory can be traced back to the city’s deep culinary roots, which are woven through with Gullah Geechee traditions, seasonal produce, port-city access to international goods, and expert hospitality. Today’s wave is just one of many that have set the Holy City apart. For anyone looking to explore the city’s historical and current foodways, these Charleston-area cookbooks offer fascinating stories as well as essential dishes to try at home.
Join the Cookbook Club
Members Only Content
This page is for Cookbook Club members only.
If you are a member, please sign in and try again.
If you are not a member, click the button below to sign up.
It has been a YEAR, so as the holidays roll around, I’m keeping it simple. These incredible new spirits coming out of the South shine in classic cocktails with just a few ingredients, and they’re unique and complex enough you’ll also love them on the rocks.
How We’re Embracing the Holiday Spirit(s)
Waterloo Gin: Barrel-Aged Gin Old Fashioned and Prickly Pear and Rose Gin and Tonic
Georgetown, Texas
Barrel-aged gin is becoming a thing, and if you have no idea what to do with it, as I did not, it’s perfect in an old fashioned. (I got this idea from Jennifer Brian, the Cocktail Evangelist, in her new book, Classic Cocktail Revival(University of Kentucky Press, 2025). I’ve also been enjoying their prickly pear and rose gin so much in an effortless G&T—it’s strong enough to stand up to the tonic and the layered flavors make it seem like a much more complex cocktail.
Other ways to enjoy: 3 Herb Gracious Grapefruit Gimlet
2 ounces barrel-aged gin (it’s also delicious with the prickly pear and rose) ¾ ounce Make & Muddle 3 Herb Gracious Grapefruit Syrup ½ ounce grapefruit juice ½ ounce lime juice
To a cocktail tin filled with ice, add all ingredients. Shake until well chilled, about 20 seconds, and strain into a chilled coupe.
I haven’t enjoyed a daiquiri this much in a while. The Gatsby-esque bottle will make you want to dress up for this cocktail, but this Cuban-style rum is too good to overcomplicate, with a nice blend of smooth and bold.
I first had the pleasure of trying this gin at The Archer; it speaks to the quality of their cocktail program that they use this boutique gin in their house martini—it’ll make you fall in love with a classic martini all over again. It’s also delicious in a dirty martini or gibson, but take a light hand to let the subtle flavors of Vidalia onion shine through.
This brandy is just too delicious all by itself. It drinks like bourbon, at 100 proof aged 4 years in Jimmy Red bourbon barrels, but finishes with a subtle peach infusion that tastes like all the best things about the South.
Other ways to enjoy:
Katie Daniel, bar manager at High Wire Distilling, says this brandy makes a great old fashioned (use orange bitters instead of Angostura) or a mint julep. Or try this recipe:
Princess Peach
1 ounce Peach Brandy Bottled in Bond ¾ ounce Cocchi Americano ¾ ounce Dolin Génépy ½ ounce lemon juice
To a cocktail tin filled with ice, add all ingredients. Shake vigorously for 10 seconds, and strain into a coupe or martini glass. Express lemon peel and place on the side of the glass.
When I found out about this vodka (and bourbon) being distilled from sweet potato, I knew I had to try these unique spirits. As with white potato vodka, their award-winning sweet potato vodka is smooth, but with just a hint of sweetness to distinguish it. These make a one-of-a-kind gift for any spirit lover.
Other ways to enjoy:
Ruby Slipper from The Southern Foodways Alliance’s Guide to Cocktails by Sara Camp Milam and Jerry Slater
Jamaican chef Nicola Blaque shares the recipes closest to her heart
For chef Nicola Blaque, cooking Caribbean food is the truest of callings. One night back in 2017, she was visited by her late aunt in a dream. “She’s telling me that I’m not living to my fullest potential,” says Blaque. “She wanted me to share my culture more.”
Blaque, today the celebrated chef-owner of The Jerk Shack and Freight Fried Chicken in San Antonio, Texas, had just visited her hometown in Jamaica for her aunt’s memorial service, where she experienced an inspiring dish. “Jerk chicken never tasted like what I tasted on this trip. Where I’m from, in Jamaica, jerk chicken is served very simple,” she says. “You might have some bread, some hot sauce. They might have some boiled yam with it. But you’re just appreciating the jerk chicken.” She told her husband that she wanted folks back home in Texas to experience the dish like this.
Blaque was born in Jamaica and moved to the US when she was 5. She joined the US Army at 18, and after she got out, her husband asked her what she really wanted to do. “I told him I just want to cook. That’s it. I want to go eat cool things, things that I don’t know about,” she says.
She started out as a private chef before quite literally dreaming up her first restaurant. “I could see our building that we’re now in, and it said, ‘The Jerk Shack.’ And so I woke up, shared it with my husband, and I was like, I think I need to be selling jerk chicken out of this building.”
The Jerk Shack opened in San Antonio in May 2018 and sold out on opening day, dishing out jerk chicken and fried chicken plates with sides like masala fries and mac and cheese (a recipe inspired by her cheesehead husband, who’s from Wisconsin). The accolades came pouring in: San Antonio Magazine’s Best New Restaurant. Eater’s Best Fried Chicken. A James Beard nomination. Michelin’s Bib Gourmand award.
In 2020, the chef opened Mi Roti serving Caribbean street food, later closing its doors to make way for Freight Fried Chicken in 2024, which honors the Black women who sold fried chicken to people traveling by train through Gordonsville, Virginia, after the Civil War. The chef has noticed a shift in recent years as the US embraces her culture and cuisine.
“I feel like Caribbean food is just now getting people’s attention,” says Blaque. “It’s heartfelt, it makes me want to cry sometimes, because growing up, I didn’t have anybody to share that with. I didn’t grow up seeing Caribbean restaurants. I didn’t get to grow up around the culture, and to know my restaurant could possibly be everywhere, and people are reading about my story, and coming and trying the food—it means a lot.”
For Blaque, sharing her culture means legacy. “[My kids are] Jamaican American, and I think having some continuity there for them in the future, to be able to see a Caribbean restaurant, to be able tell the story—I was very fortunate that my mom shared these lessons, recipes, and style of cooking with me,” says Blaque. “Now I’m able to share it with my kids on a larger level, but I’m also able to share it with kids that haven’t really been able to connect with their Caribbean heritage.”
After envisioning her future and seeing it come to life, the chef is recognizing how far she’s come, sharing the recipe for her jerk chicken for the first time. “I’ve been kind of iffy about sharing my recipe, because it’s something that I’ve had to work really hard on, and obviously we’ve been recognized for it,” says Blaque. “Now I’m to the point, it’s like, hooray. I think we’re here.”
AOn December 6, Joy Wilson, better known as Joy the Baker, launches preorders for The Bakehouse Texas monthly pop-up at her new Belleville, Texas, location just outside Houston. Wilson has set up and hand-painted picnic tables in the backyard of her home and garage workshop “bake room.” On a monthly basis, she’ll offer seasonal Bakery Boxes with a rotating selection of pastries, breads, and baked goods.
The baking badass says she loved hosting strangers who became friends in her time running The Bakehouse Nola, where she taught workshop-style classes. Now, she’s inviting customers to sit and relax while they enjoy her fresh baked goods. “It’s small-batch baking, a lot of the recipes from my website,” she says. She’ll host the first official event on December 20. Starting January 3, the pop-up will operate on the first Saturday of every month, the same day as the Belleville Market.
“It’s a great day to visit Belleville because there’s so much going on at the town square, at the farmers market, and I want people to get to know this place,” Wilson says. “So having them come on market days is a great introduction to the city.”
She’s also excited for them to see the results of her expanded baking operation. “I have a big Rofco oven in the workshop. There is a dedicated bakery, freezer, refrigerator. There are speed racks—we’re running a small-scale bakery at this juncture. I love it.”
December’s Bakery Box menu features celebratory holiday treats with Wilson’s special spin, starting with her Christmas morning orange rolls, a cheffed-up riff on cinnamon rolls. “I love the flavors of orange and a hint of clove this time of year,” Wilson says. “These will be available frozen, unbaked, with directions for people to bake on Christmas morning with cream cheese spread.”
December’s other Bakery Box items include:
Texas Bakehouse chocolate chip cookies—a stacked bakery-style cookie studded with Guittard chocolate that Wilson says will be included in every box
Fresh cranberry galette with citrus and crumb topping
Giant Linzer cookies
Cheddar pecan crackers—“Pecans are everywhere this time of year in Texas,” Wilson says.
Giant cheddar scallion scone with hot honey butter—“I like a savory element to my bakery boxes,” Wilson says. “I think at some point I want to do an entire focaccia box. And in January we’re doing all bagels and schmears.”
In November, Wilson ran a soft open with her chocolate chip cookie, lemon poppyseed kolache, Dad’s perfect sweet potato pie, and a chai-spiced apple fritter. “It went really well,” she says. “People hung out in the backyard, and it showed me lots of room for opportunity and growth.”
Reserve your box here with a preorder, or stop by on December 20 and see what’s available. Dress appropriately for the weather—all seating is outside; complimentary coffee will be provided. Wilson says her goal is to eventually include other local vendors and makers, from flowers to coffee and cocktails. And, she adds, feel free to bring your own beverages or a picnic basket to complete your spread.
“The intention is to get to know the community and bring the community together in this space,” she says, “and also bring people to Belleville, because I think it’s such a special community.
Orlando is fueling the city’s noodle obsession, one steamy bowl at a time.
Orlando turns 150 this year. What used to be a small town dotted with orange groves has grown into a world-famous entertainment hub with a flourishing food scene. Recently, dim sum spots and noodle joints have burst onto the scene like a juicy soup dumpling.
In the 1970s, Vietnamese refugees set up businesses in Mills 50, the heart of Orlando’s Asian and Pacific Islander district. Subsequent revitalization efforts and MICHELIN stars landing on a pair of Japanese restaurants in 2022 propelled Orlando’s Asian food scene forward.
Today, a good portion of the city’s MICHELIN Guide-recognized restaurants are Asian. What better way to celebrate Orlando’s birthday than with a bowl of hand-pulled noodles, symbols of longevity?
Since these noodle shops are stretched across the city like a springy strand of la mian, you’ll need a car (and a friend); noodles taste best when slurped in tandem.
Image courtesy of Grand Bohemian Orlando
FRIDAY
First, check into the Grand Bohemian Orlando. This stunning, art-forward 248-room downtown hotel underwent a $20 million renovation in 2024. A sleek, black Bösendorfer piano punctuates the rotunda, the centerpiece for the popular Sunday jazz brunch.
After a drink at the rooftop lounge, head to Mills 50. Kick off the weekend with sake at Michelin-recognized Tori Tori, chef-owner Sonny Nguyen’s modern twist on a Japanese pub. He’s also behind the fame at handmade ramen shop Domu, once featured on Somebody Feed Phil.
Cross the street to Mills Market, a collection of Asian eateries named Restaurant of the Year by Orlando Sentinel. Share Kai Kai’s smoky beef chow fun, rice noodles rolled by hand each morning, or try a petite packet of onigiri filled with spicy crab from UniGirl.
Next stop: Chinatown. Behind the red gates lie some of Orlando’s hottest Asian restaurants, including Walala Hand-Pulled Noodles. Sit near the glass kitchen, watching as the chef twists, folds, and stretches the dough into delicate strands.
Father-daughter duo Jian and Yafei Yan named the restaurant Walala as a play on “violà,”capturing the feeling of delight as the noodles arrive. Tender beef swimming in broth seasoned with housemade soy sauce and chili oil make this a must-try. End the night with palate-cleansing mango shaved ice from Taiwanese dessert café Meet Fresh.
Image courtesy of Red Panda Noodle
SATURDAY
Head west to Winter Garden, where outdoor cafés and trendy shops line cobblestone streets. Stroll the farmers market looking for boiled peanuts and fresh oranges, then grab a slice at Michael’s Ali Coal Fired Pizza in the Plant Street Market, or stop for coffee at Axum, where proceeds support poverty alleviation.Nearby Lake Apopka is a great place to spot gators and majestic grey herons.
Red Panda Noodle’s wide biang biang ribbons with chili oil explode in the mouth, like New Year’s celebrations in Beijing. The food truck’s only regular location is on Tuesdays in the Milk District, and weekend locations are posted weekly on their Instagram. If the food truck isn’t available, go instead to Wonderful Hand-Pulled Noodle. Owners Ken and Zoe Chen come from Fujian province, known for authentic seafood dishes. Get the stir-fried shrimp noodles—light and fresh with crisp vegetables. Ken shows off his noodle-pulling prowess with each order.
Back at the elegant Bösendorfer Lounge, sip a Bee’s Knees cocktail as piano jazz fills the room.
SUNDAY
Wander through Orlando’s art district to Lake Eola Park, lingering over an orange-infused latte at Craft & Common. Rent a swan-shaped pedal boat and enjoy the skyline.
Lunch is at Kung Fu Kitchen where New York chef Peter Fong serves hand-pulled noodles and a full dim sum menu. Don’t miss the crab and porksoup dumplings, popping with rich flavor.
On your final stop, sip bubbly at Wine Bar George, reflecting on the noodle pullers who might just make Orlando the happiest place on earth. Add in Asian bakeries, Chinese hot pot, sushi, and Japanese ramen shops, and Orlando bubbles over with sublime eats. With the MICHELIN Guide showering new accolades on a collection of Asian restaurants this year, this is one show you don’t want to miss.
An izakaya and beer garden has opened its doors in downtown Charleston, serving more than just sushi to diners on King Street. Shokudô joined Indigo Road Hospitality Group in 2025 with a menu crafted by chef Masatomo “Masa” Hamaya that goes beyond your typical Japanese restaurant in the US, combining bold flavors and time-honored Japanese techniques with Charleston-area ingredients for a unique dining experience.
Chef Masa was born and raised and received his culinary education in Japan. In the US, he was head sushi chef at Uchiko in Austin, and in San Francisco, he served as executive chef at Ozumo and executive sous chef at Michelin-starred Ame. Today, he is culinary director at O-Ku and chef partner at Shokudô on King Street.
The menu is a journey of yasai (vegetables), kushiyaki (skewers), kozara (small plates), men (noodles), tenshin (dumplings), temaki (hand rolls), and yaya oki (slightly larger plates). Chef Masa describes the food as approachable, but elevated. “How do you make Japanese cuisine? How do we build a flavor? It’s based off umami factor,” says chef Masa. This is evident in the vegetable starters like aona, or bok choy in a spicy chili crisp with lime zest, and crispy, thick shaka shaka fries that are shaken tableside in a paper bag of Shokudô seasoning.
When it comes to ramen, the chef says, “My style is more savory. I’m used to building flavor with a little bit more Chinese technique…so making just regular ramen, and on top of it adding stir fried vegetable produce from a local source—then you’re adding more flavor to it.” The nagoya mazesoba is a standout, a brothless noodle bowl with wild boar, pork butt, shrimp miso, green onion, and crispy chili for a kick.
The temaki handrolls are served deconstructed, a spoonful of rice and fish or meat on a seaweed wrap for the diners to roll themselves, with options like the market catch, with sashimi and lime kosho. Among larger plates, the crab-fried rice is a Southern seafood classic with a Japanese touch, with blue crab, crab butter, ikura, Carolina gold rice, and Tokyo negi sesame.
Then comes dessert, which delivers sweetness with unexpected plates like the Golden Arches Hand Pie, Masa’s take on McDonald’s famous apple pie with roasted South Carolina apple, butterscotch, and miso caramel. The Honey C(ube) is a honey-glazed milk bread topped with ube custard and taiyaki, little fish-shaped cakes.
Cocktails are creative and delicious with highlights like the Matcha Nolada coconut matcha mocktail and Yuku-al Suspect with vodka, green tea, and absinthe. The sake flight paired well with all of the savory dishes and reset the palate.
From vegetables to dessert, a meal at Shokudo is savory, seasonal, and approachable. “And fun,” Masa adds.
Explore hidden gems all over the South with our in-depth city guides and articles on some of our favorite culinary towns, which hold unmissable restaurants and experiences. From small town charm and nostalgic flavors to luxurious dining experiences– these culinary towns have it all.
Discover our 20 favorites from 2025, or nominate a town for 2026 here:
Please note, nominated towns must have a population size under 450,000. Any town that was previously featured in either 2024 or 2025 is not eligible to be featured in 2026. Towns will be selected by examining all aggregated data from our editorial research team.
Mississippi’s capital, Jackson, is the largest and arguably the most delicious city in the state. Known as The City With Soul, Jackson is steeped in Civil Rights history and home to music and art legends, and at the heart of the soulful city are the foodways that feed the community. A blend of African American, Indigenous, Latinx, and European cuisines forms an eclectic mix of new Southern food, and restaurants and bars dot the city alongside local shops, mon- uments, museums, and neighborhoods. Gas station gizzards, meat and threes, breweries, barbecue, crabcakes, Delta tamales, and handmade pastas are just a few of the community’s favorite bites. Home of the famous comeback sauce, Jackson has always had profound flavor whether it comes to food, music, history, art, or culture.
Brothers Hal and Malcolm White opened Hal and Mal’s in 1984, and it’s been a downtown Jackson favorite since. They serve classic Southern comfort food in a lively, historic warehouse set- ting. It’s a great place for food, drinks, and live music. Get the Comeback and Crackers—a Jackson original—and the tamale nachos.
Chef Chaz Lindsay’s relaxed neighbor- hood bar offers an eclectic menu ideal for brunch, dinner, or drinks. Get the bologna sandwich, and try their play on a pickle- back with a shot of Jameson chased by boiled peanut juice.
This cozy downtown cocktail bar serves creative drinks and shareable plates. A blend of Southern comfort and global flavors makes it perfect for a night out, board games included. They’re known for the caesar salad and the pupu platter.
This all-day French café led by cele- brated chef Hunter Evans was recently awarded MICHELIN Bib Gourmand sta- tus. During the day, Elvie’s serves simple but delicious biscuits, omelets, and duck fat hash browns; at night, it transforms into a lovely French bistro with chicken liver pâte, poulette Wellington, and red- fish almondine.
This recently revitalized restaurant has been a Jackson staple since 1935, known for its seafood and signature comeback sauce in a location steeped in history. Take advantage of the daily blue plate special for only $15.
Chaz Lindsay’s cozy Italian restaurant in Jackson’s Belhaven neighborhood achieved a MICHELIN recommendation for its handmade pastas, wood-fired pizzas, and seasonal Italian dishes. A standout is their caesar salad—crisp romaine tossed in anchovy dressing, topped with breadcrumbs and parmesan.
Urban Foxes is a family-owned pie shop located in a restored 1940s craftsman- style house. They offer a rotating menu of small-batch baked goods, coffee, and beer. Diners can enjoy a slice of pie or a cup of coffee in a relaxed, homey atmosphere.
This retro soda fountain and diner in Jackson’s Fondren neighborhood, serving breakfast, lunch, and brunch, is a nostalgic spot where locals gather for good food and sweet treats. The biscuits are incredible— they taste like someone’s grandma is in the kitchen making them.
Located in a historic 1906 building, Iron Horse Grill blends great food with a sense of Mississippi’s rich heritage. The Soul Train hot wings and the fried chicken cobb salad are must-haves, and most dishes are perfect for sharing while enjoying the live music. Don’t miss the happy hour deals.
This classic Jackson eatery serves up delicious bites in a no-frills, old-school drive-in setting. It’s a local favorite for a quick, tasty bite. For lunch, they have a rotating blue plate special for $15, fantastic Delta tamales, and a tasty assortment of sandwiches. The dinner menu elevates a bit, with lobster skewers, everything-crusted tuna, and more.
The Big Apple Inn, Image courtesy of Visit Mississippi
The Big Apple Inn was originally opened in 1939 by Mexican immigrant Juan Mora. Selling tamales in the African American neighborhood on Farish Street led him to create a third space where organizers and activists of all backgrounds would come together over a meal. Now led by fourth-generation owner Geno Lee, The Big Apple Inn has remained the premiere place to go for real good food you can only find in Jackson. Two standout dishes are the pig ear sliders and “smokes,” ground Red Rose sausage patties served on a sweet bun and slathered with hot sauce, mustard, and slaw. Chef Enrika Williams suggests getting your sandwiches with a peach Ne-Hi or Faygo soda.
As the nation’s oldest Black-owned bookstore, Marshall’s has been a constant in the historic Farish Street neighborhood for more than 60 years. The store honors the legacy of distinguished Mississippians from all backgrounds, spotlighting the achievements of Black leaders in sports, the arts, literature, and social activism. It also stocks a wide selection of sheet music and church essentials.
Phillip Rollins, also known as DJ Young Venom, wanted to create a space in Jackson that was unique, fun, and soulful, showcasing that even in a small city like Jackson, you can find new experiences. Part comic/manga shop, part record store, part clothing and sneaker spot, OffBeat is one of a kind.
The Orchid Bed and Breakfast opened in 2023 with husband- and-wife duo Jason and Katrice Thompson leading the way. First built in 1888 as the Millsaps Buie House (for Webster Millsaps, the founder of Millsaps College and confederate army major), it is now Mississippi’s first Black-owned bed-and-breakfast. With 11 rooms, four on-property event spaces, private chef and spa services, and more, The Orchid is where history meets luxury. Its convenient downtown location is great for exploring Jackson.
Chef Enrika Williams was born in West Point, Mississippi, but was raised and has lived in Jackson, for most of her life. She is the creator and chef-owner of Fauna Foodworks, which has given her the opportunity to work with some of her biggest inspirations like chefs Carla Hall and Emeril Lagasse. She was featured on FOX’s Hotel Hell with Gordon Ramsay and most recently went head-to-head with Bobby Flay on Beat Bobby Flay. Williams has also cooked at the prestigious James Beard House and led culinary experiences that explore food, culture, and storytelling. At Fauna Foodworks, she’s reimagined her kitchen as a creative, ingredient- driven food lab, producing “bohemian- chic” cuisine that’s thoughtful, socially aware, and expressive. Through catering, pop-ups, dinners, and curated menus, Fauna Foodworks continues to push conversations and expand the culinary landscape.
Enrika Williams, Image courtesy of Imani Khayyam
What is unique about what you do?
I get to tell stories with my food. I get to express how I feel and I put my feelings into everything that I create. Also, just being able to expand on what it is to be a chef—it’s honoring traditions and it’s sharing food. It is creating warm, inviting spaces [that are] inclusive. It’s also unique because being from the South, I’m able to give a different perspective about food traditions through a different lens.
How are you involved in giving back to your community?
I love having the opportunity to talk to students about my experiences in fine-dining kitchens, my career path. I’m always very intentional about who I hire and who I offer internships, stages, or trials to. I love working with local people, especially younger wom- en, just to give them an idea that chefs who look like me exist, that chefs can look like them, and that the things they want to do, they can actually do. I especially love working with Black women and people in marginalized communities so they can see what’s possible and expand on it.
Walk us through the perfect day in your city.
A perfect day in Jackson is a Saturday. I’m going to get up and go to the High Street Farmers Market. I’m going to get Delta tamales from the food truck out front, and then buy something from High Heel Hippie and a couple of other vendors, and Miss T’s Sweets and Treats, which are very local. After that, I am going to Conkrete Kicks. They are a boutique sneaker salon, and Keith, the owner, is an amazing person. He does a lot in the community, he’s a great neighbor, and he has amazing shoes. I love to go in and spend too much money on sneakers.
Across the street, I’m going to go over to Aladdin’s and get some delicious hummus, lamb chops, and the “shata” hot sauce. And then I’m going to OffBeat, a record store in downtown Jackson. I’ll probably harass the owner, Venom, for a while. By then, it’s time for dinner, and I’ll go to Mayflower [Café] and get a crabcake.
What’s a hidden gem in your city that visitors shouldn’t miss?
The Mississippi Museum of Art—they have permanent collections, but they also have amazing rotating exhibits. It’s a beautiful space, with a nice garden out front where you can just sit and lounge.
Cathead Distillery is also right around the corner. They have a great bar, they do tours, and they’re really big supporters of live music and local culture and the arts. I’ve had dinner there and done events with them— they’ve been incredibly supportive. And their product is just excellent.
