• Signature Recipe Roundup: Thanksgiving Edition

    Thanksgiving and this season of gratitude evokes memories of the family gathered around the dining room table laden with holiday favorites, children dressed as pilgrims and Native Americans or volunteers reaching out across the community to help others. For the past five years, Signature has featured the Thanksgiving traditions, complete with recipes of local families and organizations. This year we’ve pulled all that together for a neat recipe book that our readers also contributed to.

  • Best Wines for the Holidays

    It’s official: The holidays are here! As pumpkin spice “everything” lines the grocery store shelves, your neighbors cover their yard in flashing reindeer and the in-laws come to visit, we need wine more than ever. To prevent holiday cheer from becoming holiday madness when it comes to food and wine, I have some versatile pairing recommendations you can follow to make your celebrations more delicious. Here are some traditional American holiday dinner staples and the wines you can pair with them without breaking the bank. Cheers and enjoy the holidays!

  • Star-Worthy Beer

    Stella Artois was originally brewed back in the 1700s as part of the new wave of European brewers’ experimentation with this crazy new type of beer from Pilsen Germany. This “pilsner’ beer was radically different from the ales that everyone knew and loved. This new yeast fermented at much lower temperatures than traditional ale yeasts and produced a crisp, clear, and light-on-tongue beer. A beer you could see through! Shocking!  Damn near scandalous.  To say it took the beer world by storm would be an understatement.

  • A Hop-Bomb For Fall

    ​VOODOO RANGER IPA
    NEW BELGIUM BREWING CO | FORT COLLINS, CO
    7% ABV | 50 IBU'S
    RECOMMENDED GLASSWARE: STEMMED GLASS

  • Food with Friends: Live @ Five

    A Hattiesburg institution started by Sarah Newton in 2008, Live at Five is what happens when you bring all the best parts of Hattiesburg together: live music, local food and downtown. Much like Hattiesburg, Live at Five is ever expanding, now here for a whopping six weeks this fall.

  • VisitHattiesburg presents Restaurant Week

    The Hub City is known for its many culinary offerings and VisitHattiesburg is putting them front and center during the city’s inaugural Restaurant Week. 

    By partnering with local restaurants and hotels to highlight culinary delights to visitors, VisitHattiesburg expects this event to attract foodies from across the southeastern United States. 

    OctoberFEAST is the overall theme for the week-long events with individual focuses each day. 

  • Tiny Bubbles

    “Come quick! I am tasting stars!” - Dom Perignon
     

    Ah, the lovely bubbles, so satisfying as they dance across your tongue. But is this Champagne? Cava? Prosecco? It's sparkling wine first and foremost. What you call it depends on the region where it is grown. 

  • Craft Cocktail: Blue Hawaii

    Not to be confused with a Blue Hawaiian, which features cream of coconut, the tiki-inspired Blue Hawaii was invented in 1957 at the Hilton Hawaiian Village by head bartender Harry Yee. Originally created to showcase the blue color of Curaçao, our take on this classic ditches the bottled sour mix in lieu of fresh lemon juice and simple syrup. We also kick the party up a notch with the addition of vodka to the Plantation rum base. Not a luau for one, the recipe below serves 3-4 - garnishes NOT optional.   
     

  • Release the Beast: Lazy Magnolia's Timberbeast Rye IPA

    Lazy Magnolia Brewing
    Kiln, MS
    Rye Imperial Pale Ale
    9% ABV | 94 IBUs | Recommended glassare: snifter

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  • TOP CHEF: Darryl Jackson

    Darrel Jackson, Brass Hat

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