March 1-March 31, 2015
From catfish and pecans to honey and chicken, the food of Mississippi is a great reflection of the food of the South. To celebrate the food and unique culinary culture of one of our closest neighbors, the Southern Food and Beverage Museum dedicated the month of March to Mississippi!
We had a lovely time on March 7 celebrating the start of Mississippi March at SoFAB. Chef Regina Charboneau made us a delicious chicken pot pie topped with her unique biscuit recipe. We were honored to have Mississippi Governor and First Lady, Phil and Deborah Bryant, visit to kick off the month.
Then on March 14 we welcomed Chef LaMont Burns of Lamont's Authentic Southern Food Products. He shared tastes of some delicious grilled chicken marinated and served with his amazing sauces. On March 21 we ate soo much delicious barbecue from The Shed BBQ and Blues Joint. Brad Orrison and Hobson Cherry were kind enough to also share a few secrets to their award winning brisket and pulled pork.
Chef Whitney Miller wrapped up the month on March 28 with a delicious Southern Brunch for Easter demonstration. Chef Whitney was Fox’s 1st U. S. Masterchef and the author of Modern Hospitality. She showed us how to make a Fresh Fruit & Granola Tart, Butterbean Hummus Crostini topped with reduced balsamic vinegar, Spicy Pimento Cheese, and Olive Oil Biscuits.