• Top Chef: Kevin Moore, Plaid Rhino

    Kevin Moore, 46, was born and raised in New Orleans. He graduated from Marion Abramson High School in New Orleans and has been cooking ever since he was 14. He’s been at Plaid Rhino for four years, and said “If anyone could be called Mr. Plaid, it would probably be me!”

    What’s one ingredient that you can't live without?
    Salt. It’s the base of all ingredients.

    What’s your favorite type of music to listen to when cooking? 
    Hip Hop or High Tempo music,

  • Plaid Rhino: Good people, great food

    Scenario: You’re getting together with family – a pretty big, multi-generational group WITH kids. You’re going out to dinner without a reservation. You want time to catch up with the grown folks, but Grandpa’s been sneaking sugar to the kids all day, and they are bouncing off the walls.

    Someone’s feeling salady, someone else wants a burger, and your sister’s kid will only eat chicken fingers. Your brother-in-law has a hankering for pancakes that won’t go away, and your cousin has gone Paleo.

    Where to go?

  • Baby Food Cake by Sonya Varnell

    2 cups all purpose flour
    2 cups sugar
    1 cup oil
    3 large eggs
    1 tsp. cinnamon
    1 tsp. ground cloves
    2 jars of baby food (most recipes call for plum baby food)


    Mix wet ingredients, then add dry. Generously grease, then flour bundt pan. Pour in batter.  Bake at 350 degrees for 45-55 minutes.

  • Sweet potatoes by Viola Hensen

    3 pounds sweet potatoes, peeled and chopped into large chunks. Mash after cooking.
    2 tablespoons unsalted butter
    1/4 cup milk or half and half
    1/2 teaspoon ground cinnamon
    2 tablespoons brown sugar
    Salt (optional)

    4 tablespoons unsalted butter, room temp.
    1/4 cup brown sugar
    1/4 cup all purpose flour
    1/2 teaspoon ground cinnamon
    1/8 teaspoon salt
    2 cups mini marshmallows

  • Maggie's Honey Chicken by Maggie Prout

    4 teaspoons honey
    1 teaspoon of salt
    1/2 teaspoon fresh ground black pepper
    1 1/3 cups of buttermilk
    2 1/2 lbs boneless skinless chicken breast halves, each cut crosswise into 8 to 9 strips
    1 quart vegetable oil (cooking oil of choice)
    3 cups all-purpose flour
    1 teaspoon garlic powder
    1 tablespoon Old Bay Seasoning
    1 teaspoon garlic powder

  • Christian Services Cornbread Dressing

    (One 4" Pan)

    16 Cups Crumbled Yellow Cornbread
    12 Crumbled Hamburger or Hotdog Buns (Can substitute 2 rolls or 2 slices of white bread for each bun, if necessary)
    4 Cups Finely Chopped Celery
    2 Cups Finely Chopped Onion
    8  Raw Eggs, beaten
    8-10 (16 oz. cans)  Chicken Broth

  • Sunday Brunch Quiche by Josh Casper

    Sunday Brunch Quiche:
    Recipe for 1 – 8in Pie Shell

    9 eggs
    1 ¼ cup sour cream or crème fraiche
    3/4 Tbsp. Kosher Salt
    ½ Tbsp. black pepper
    ½ cup roasted red pepper, chopped
    ¾ cup fresh spinach, chopped
    ½ cup goat cheese, crumbled

  • Roasted Root Veggies by Josh Casper

    Roasted Root Veggies with Gremolata, Arugula and Pecorino Romano

    1 lb each red potato, carrots & parsnips
    4 tablespoon minced flat leaf parsley
    3 cloves garlic, minced
    1 lemon, zest only
    few tablespoons Olive Oil
    1 cup baby arugula
    1 small hunk Pecorino Romano

  • Top Chef: Josh Casper, The Depot

    Josh Casper, 30, grew up in Picayune and graduated with a BA in Psychology from USM in 2008. He cooked in Portland, OR for four years before returning back to Hattiesburg in June 2014. He won an award from the Sales & Marketing Professionals Pine Belt earlier this year for the Depot and was also nominated for Best Chef of the Pine Belt at Signature Magazine’s Best of the Pine Belt in 2016.

    What’s one ingredient that you can't live without?
    Fat. (Though my co-workers want me to say lemon because I pretty much put it in or on everything.)

  • The Depot Coffeehouse and Bistro

    Have you been to The Depot Coffee House and Bistro lately? If so, you might have noticed the joint has been spruced up – a fresh coat of cheerful orange paint, new light fixtures and handmade tabletops, a sparkling set of dishes and bright bouquets of flowers from neighboring Blooms.

    All signs point to one thing – new energy fuels The Depot.

    The source of that energy? Chef Josh Casper, who took over during the change of ownership in May 2015.

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