Vaeda Mann is 18 years old and the daughter of Mark Mann and Andrea Marx. She graduated from Oak Grove High School in 2015, and is now working and traveling as a freelance model. During the past two years, she's had the opportunity to work for designers in Chicago, Fort Myers, Miami, Nashville, Houston and New Orleans, and it was a dream come true to be seen in two issues of Seventeen Magazine.
Once again the Pink Ribbon organization is hosting a tea party, but not just an ordinary tea party, but a true Downton Abbey English-themed teac party. Scheduled from 2-4 p.m. Sunday, May 22, at the Historic Hattiesburg Downtown Train Depot, funds raised will benefit the Pink Ribbon Fund.
Vinh Dang, 34, grew up in Thamesmead, London, with his parents, two brothers and one sister. He attended Westminster Kingsway College in London. While in London, he worked at One Adlwych Hotel, where he won numerous awards for his cooking. He relocated to Hattiesburg after meeting his wife, who is originally from Laurel. They have one son.
What’s one ingredient that you can't live without?
What’s your favorite type of music to listen to when cooking?
Mik Davis is the record store manager at T-BONE's Records and Cafe and a GED instructor. At other stations of life, he has been a musician, writer and much more. However, he would much rather talk about music. Davis came to the Hub City in 1987 to attend USM, where he planned to study filmmaking. Instead he got a degree in American Studies, which he described as a catchall – poly sci, lit, music and reflects too many tastes. “And I haven’t left,” he said.
Tom White is the chef-owner of Bianchi’s Pizzeria in downtown Hattiesburg. His Italian-immigrant ancestry inspires the menu. In 2002, Tom opened 206 Front, helping jumpstart the revitalization of Historic Hattiesburg where he lives, works and plays to this day. After much success, he was able to open a second restaurant, Bianchi’s Pizzeria, in 2007. While attending Southern Miss, he acquired the passion for the industry working at Chesterfield’s and Purple Parrot/Crescent City.
1 whole Rabbit (4 legs and split saddle)
2 tbsp oil
6 cloves garlic, crushed
2 sprigs Rosemary
1/3 cup Cognac
4 cups rabbit stock
1 each, green, red and yellow peppers
8 oz butter
For Rabbit Stock:
1 rabbit carcass
2 med onions
1 large carrot
4 ribs celery
Bouguet Garni (thyme, bay leaf, parsley)