Page 70 - South Mississippi Living - August, 2018

DINING calling all connoisseurs
DEEP SOUTH
Culinary Adventures
story and photos by Julian Brunt
Cooking Tip
Butter to brown, oil to cook
P op up restaurants have been around for a while, but the Coast has not
of C & C Italian Bistro are the headliners, and I think it’s fair to say that so much talent
exactly been
has never been gathered together before on the Coast. Sommelier Jonathan Maisano will pair the wines and chef/ baker Robby Holmes will bake bread like you’ve never had before.
a hot spot, and like food trucks,
we’ve been missing out. But times are changing and I can’t tell you how excited I am to be involved in a truly innovative event. On August 21, three
Chef Austin Sumrall, Chef Alex Perry and Chef David Dickensauge
Only 80 tickets will be sold at $125 each, or $200 for a
of the Coast’s top young chefs will come together at the Lynn Meadows Discovery Center for a six-course meal, paired wines by one of our best sommeliers, and breads baked by one of the most talented bakers I know.
very limited number of seats at the chef’s table in the kitchen. Proceeds will support the Lynn Meadows Discovery Center. See www.lmdc.org for information.
Chef Alex Perry of Vestige, Chef Austin Sumrall of White Pillars and Chef David Dickensauge
Robby Holmes and Jonathan Maisano
If you are a connoisseur of Gulf Coast food culture,
you will be delighted to know that Gollott’s Fresh Catch Seafood Restaurant has opened at the old Hook Up location in Biloxi and is serving
a menu steeped in local culinary legend.
Quave Brothers has also opened in D’Iberville.
The family has deep roots on the Coast and in the seafood industry. If you’re a fan of po-boys, you may cheer what the Quave Brothers call the Back
Bay Po-boy. Make sure to check out the 90 percent crab meat crab and cheese po-boy.
The Brew at the Inn in Ocean Springs is one of the coolest little coffees shops on the Coast. Owner Craig Banister roasts his own coffee, bakes fresh muffins and breakfast tacos for the early risers. It’s a very cool way
to start the day.
Shrimp season is in full swing, and I hope you are visiting the boats
at the harbor or one of our famous seafood shops for fresh, wild caught Gulf shrimp. Shrimp and grits, shrimp po-boys, shrimp and sausage, even a shrimp and cheese omelet, are all delightful, inexpensive and healthy. Don’t overcook or over season the shrimp and always make
sure the shrimp smell fresh from the sea (never fishy).
Chef Geo from The Steamer
Seafood platter from Gollotts
Shrimp po-boy from Quave Brothers
HOT Tips
Pop Brothers
Gulfport, Ocean Springs, Bay St Louis
Munchies
D’Iberville
(used to be Orleans Chicken)
Cafe 1310
Gulfport
Cannella
Bay St Louis
Jourdan River Steamer
Kiln
Pop Brothers
The Brew in Ocean Springs
70 SOUTH MISSISSIPPI Living • August 2018 FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net