Page 43 - South Mississippi Living - March, 2018

was heirloom tomatoes that were intensely flavored (from a farm near Hattiesburg) and scantly garnished with an emulsified vinaigrette (lemon, garlic, egg, herbs) and just a scattering of caramelized pecans. Oh my.
Next, we had a cauliflower soup that was silken, creamy, and almost an understatement, but the saffron and Old Bay oil garnish — just a dribble and artfully applied — added the simple zest the soup needed. This soup and a piece or two of house made bread would make a fine lunch for a light appetite.
We had two entrees that were both simply over the
top. One was salmon prepared with a dry rub, cooked
in an immersion circulator at a low temperature for just 30 minutes, and paired with blanched Brussel sprouts
and roasted heirloom carrots from a Louisiana farm. The whole was lightly garnished with a Japanese citrus and chili vignette. It’s hard to describe the perfection of this dish; from conception to preparation and plating, this was culinary heaven.
The last dish we shared was a Berkshire pork tenderloin. This dish was wet brined and also cooked in the immersion circulator (a process called sous vide). It was paired with dark red beets, and savory cabbage (Romanesco actually). The pork was fork tender, and as expected, the pairings were perfection.
Find your way to Vestige, take your time ordering (sharing family style is a good idea) and be prepared to be transported to culinary realms unimagined.
ABOVE: SALMON BELOW: HOUSE MADE BREAD and herb butter
BELOW: CHEF Alex Perry
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March 2018 • SOUTH MISSISSIPPI Living 43