“It’s all about how you finish.” That’s the “coach speak” you’ll hear at almost any post-game press conference. It’s also the advice a friend gave me when I first started delivering keynote and after-dinner speeches. In the foodservice world how one finishes is the top slice of the how-to-make-a-good-impression sandwich. The initial greeting is the […]

Lauren Wood | Buy at photos.djournal.com
Chef Don Carlson has made a houseboat at Midway Marina his home after retiring from his job as a culinary instructor at Northern Arizona University last June. For the 25 years he taught at NAU, Carlson's car tag read, simply, Chef.

By Ginna Parsons Daily Journal FULTON – Not everyone can say they’ve cooked alongside Julia Child or taught Emeril Lagasse a basic cooking class. Don Carlson’s done both. The 65-year-old New England native led an interesting and colorful life before retiring in June 2013 and moving to Midway Marina where he lives on a houseboat […]

Thursday night we had salmon, Friday it was pork and Saturday I made a chicken dish. So when Sunday rolled around, it was time for some beef. My husband and I kicked around some ideas … beef stroganoff, beef tips over rice, boeuf bourguignonne … and finally he suggested something we’d never made before: beef […]

“Oh my darling, oh my darling, oh my darling, Clementine.” I spent a few months in Italy a couple of years ago and that song was stuck in my head the entire time. Why would a corny western folk ballad be stuck in my head while in Italy? Why not street-side accordion music, or one […]

My husband and I spent all day Saturday tooling around Memphis, visiting shops and stores and restaurants that aren’t available in our beloved Tupelo. We started with a restaurant supply store called Lit. We were like kids in a candy store. We raced ahead of each other, pointing out all manner of things, some that […]

Food development is fluid. Many times a new dish starts as one thing and ends up being something entirely different. I was working on a baked crabmeat dish 15 years ago hoping to offer a feature that was a light take on crabmeat au gratin, except very easy on the cheese. I developed a dish […]

Thomas Wells | Buy at photos.djournal.com
Chef Ty Thames opened his dream restaurant in Starkville in 2008. Restaurant Tyler specializes in blue plates at lunch, Southern fine dining in the evenings and Sunday brunch.

By Ginna Parsons Daily Journal STARKVILLE – Ty Thames has always known he wanted to own a fine dining restaurant. He began working in the food service industry when he was 15. At the University of Southern Mississippi, he double-majored in hospitality management and psychology, while working as a “kitchen dog” at O’Charley’s in Hattiesburg. […]

Perhaps I arrived late to the party, but at least I got there. I have just discovered baked kale. For years, people have been telling me about kale and how versatile it is. You can cook it like greens, they said, or put it in a salad or even a soup. But the best way, […]

By Errol Castens Daily Journal VERONA – Nearly 100 active and aspiring growers got technical information and compared experiences at Mississippi State University Extension Service’s Fruit/Vegetable Producers Conference at the Lee County Agri-Center on Thursday. “There’s a lot of interest in locally grown produce, as evidenced by this turnout,” said Crofton Sloan, assistant research professor […]