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2 March - April 2014 // The City’s Business and Lifestyle Magazine boomjackson.com

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3 Work. Live. Play. Prosper.4908 Ridgewood Road | Jackson, MS 39211 | 601.362.9676

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11 JXNFlag DayA different kind of star-spangled banner waves on many Jackson fl agpoles.

12 On ParadeBrush up on your St. Paddy’s and Zippity Doo Dah history before the party weekends.

12 PeekabooFrom Rapunzel to court rules, see what Dorsey Carson carries around.

16 PROGRESSDuling to downtown, new management is shaking things up.

18 BIZUrban RenewalDowntown is a blank slate. What should it become?

20 Green HouseJeff Seabold is on the cusp of sustainable architecture in the Southeast.

22 ExpatFashion designer Hilton Hollis gives back.

25 Office OverhaulExplore the transformation of the BOOM Jackson (and Jackson Free Press) workspace.

29 Coolest Offices 2014We honor three of Jackson’s most creative spaces.

33 BITES

So Cool, So CalThe Fairview’s new restaurant combines West Coast vibes with Southern tastes.

34 Downtown DoughMonroe’s recently expanded its growing doughnut empire, opening a fourth location on Congress Street.

35 MENU GUIDESpecial Advertising Section

51 Spring ChicBright layers and lightweight fabrics are a must this year.

58 ARTSCreative Process Bonnie Dickerson’s chalkboard art is sprouting all over.

60 MELODIESRecord City Get to know downtown’s musical landmarks.

62 DO GOODEROpen EyesEducation is key for the Mississippi Coalition Against Domestic Violence.

64 COOL TOOA City Named DesireActually, it’s named Columbus. But it’s pretty desirable, too.

66 EVENTSScrew the groundhog! We’ve got the hottest events in town no matter the weather outside.

70 LOCAL LISTFind out Elizabeth Tyler’s creative favorites.

7 Work. Live. Play. Prosper.

I didn’t choose Jackson. That is, when I moved to Jackson the first time, I didn’t really come here for the city it-self. I moved here to attend Millsaps

College (which I consider one of the best decisions I’ve ever made). I don’t know if I ever considered myself a “Jacksonian” in my first four years here. On campus, people talk about the “Millsaps Bubble,” meaning many students have a ten-dency to live, work, eat, learn and play all on our small plot of earth in the middle of the city. Sure, I knew there was life outside our campus gates, but I didn’t spend much time in the city beyond dinner dates at local restaurants, shopping excursions, volunteer opportunities set up through the college and the occasional ladies’ night at Fenian’s or George Street. I can remember coming downtown only a handful of times—trek-king with a group of friends to one of the last JubileeJAM! festivals, dancing at date parties and formals at the Capital Club and Edison Walthall, and attending a smattering of musicals and plays at Thalia Mara. I never even made it to the Mal’s St. Paddy’s Parade while in college, to my utter regret. I had friends who lived and played off campus, but I had no desire to commute or pay rent, and partying in the fraternity houses or dorms with my friends seemed cheaper and safer, while just as much fun as bar-hopping. Jackson’s renaissance really took off while my back was turned. I studied abroad in fall 2009 and then left for graduate school in Boston in spring 2010. The semester in between was my last as an undergrad and involved all the fantastic last-chance silli-ness such a time deserves. So I didn’t notice as new restaurants opened, and as develop-ers took buildings that once seemed lost and converted them into new jewels. I recall the King Edward as a hulking, crumbling urban-legend-ridden shell of a

building. When I returned from Boston in summer 2012, it had become a beautiful, bustling, and desirable hotel and apartment space. The first time I went to our art mu-seum, sometime around 2007, it was a small space in the Arts Center building. Now, in

its newish location a stone’s throw away, the Mississippi Museum of Art is among my top three favorite places in town. And speaking of art, our midtown and Fondren art communi-ties are getting nation-ally recognized. Boston, as in many of the country’s biggest cities, was en-joying a booming food-truck culture while I lived there. Well, we’ve got food trucks now too, along with new (again, ish) eateries

that I now can’t imagine how I lived without, such as Babalu Tacos and Tapas, La Finestra and the Apothecary at Brent’s Drugs. Soon, we will have an oyster bar in Fondren. Aren’t we fancy, Jackson? At Millsaps, the “Bubble” still rings true in many ways, but I can see that students are more involved with Jackson these days, with the culture and the events and the local scene. Part of that is because the college is making a concerted effort to better connect with the city through initiatives of business, community service, etc. But it’s also because Jackson is chang-ing. The city is blooming before our eyes. I see it in every neighborhood, and even en-joy a bird’s eye view of some of that change from our new offices downtown. We often talk about how it’s not the same place it was 50 years ago. But we don’t always give ourselves credit for the fact that Jackson isn’t the same place it was even five years ago. It’s becoming the type of city young, thriving, creative people choose.

Editor in ChiefDonna Ladd

Managing EditorKathleen Morrison Mitchell

Art DirectorKristin Brenemen

Assistant EditorsAmber Helsel // Briana Robinson

EditorialWriters

Tommy Burton // Tyler Cleveland Richard Coupe // Alexis Moody // R.L. Nave

Julie Skipper // Christina Spann

Listings Editor // Latasha Willis

Stylist // Nicole Wyatt

Photography

Staff Photographer // Trip Burns

Photographer // Tate K. Nations

Ad DesignZilpha Young

Design InternJesse Flowers

Business and SalesAdvertising Director // Kimberly Griffin

Account Executives // Gina Haug // David Rahaim

Director of Operations // David Joseph

Executive Assistant // Leslie La Cour

Distribution Manager // Richard Laswell

Bookkeeper // Aprile Smith

Operations Assistant // Caroline Lacy-Crawford

PublisherTodd Stauffer

CONTACT US

Letters to the Editor // [email protected]

Story ideas and pitches // [email protected]

Ad Sales // [email protected]

BOOM Jackson P.O. Box 5067, Jackson, MS 39296

p 601.362.6121 f 601.510.9019Would you like copies of BOOM Jackson for recruiting, welcome packets or other corporate, institutional or

educational uses? Call 601.362.6121 x16 or email [email protected].

BOOM Jackson is a publication of Jackson Free Press Inc. BOOM Jackson, which publishes every other month, focuses on the urban experience in

Jackson, Miss., emphasizing entrepreneurship, economic growth, culture, style and city life.© 2014 Jackson Free Press Inc.

boom

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m editor’s note

Choose Jackson// by Kathleen M. Mitchell

Cover photo of Victoria Casher by Tate K. Nations

Fashion info is on page 55


Managing Editor Kathleen Mitchell (right) with Liz Lancaster at a MPB premiere event at the Mississippi Museum of Art.

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contributors

1. Latasha WillisEvents Editor Latasha Willis is a native Jack-sonian, a freelance graphic designer and the mother of one cat. See her design port-folio at latashawillis.com. She compiles the event listings in every BOOM.

2. Tommy BurtonJackson Free Press Music Listings Editor Tommy Burton is keeping the dream alive one record at a time. He can usually be seen with a pair of headphones on. He wrote a mu-sic story for this issue.

3. R.L. NaveR.L. Nave, native Missourian and JFP news editor, roots for St. Louis (and the Mizzou Ti-gers)—and for Jackson. Send him news tips at [email protected]. He wrote the downtown business feature.

4. Julie SkipperJulie Skipper lives, works and plays down-town. Ask her about it if you want an ear-ful. She hopes to learn to cook one day, but mostly thinks of the kitchen as additional closet space. She wrote a food story and the expat feature.


Bringing The Community Together:Promoting Racial Harmony and Facilitating Understanding

• • • • • • • • • • • • • • • • • • • • • • • • •25th Anniversary Friendship Ball GalaApril 19, 2014, Mississippi Museum of ArtJoin the board of directors and membership for our 25th Anniversary celebration! Companies and organizations are encouraged to sponsor, purchase tables and participate in this milestone occasion.

• • • • • • • • • • • • • • • • • • • • • • • • •Monthly Discussion LuncheonsSecond Wednesday, 11:45 a.m. - 1:00 p.m.Jackson 2000 invites you to join us to “lunch and learn” with provocative speakers and discussions held at the Mississippi Arts Center in downtown Jackson.

• • • • • • • • • • • • • • • • • • • • • • • • •2014 Dialogue CirclesOngoing for adults and youth - see websiteJackson 2000 presents dialogue circles, a series of facilitated, curriculum-based discussion sessions that can open minds, change hearts and build lasting friendships.

More information: www.jackson2000.org

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HoistYour Flag // by Amber Helsel If you look at a map, you’ll notice that Jackson is at the crossroads between major cities. The

city sits on two major U.S. roadways—Interstate 55 and Interstate 20. Go down Interstate 55 far enough, you’ll find yourself in the middle of New Orleans. You go up, and you’ll end up in Chi-cago. If you go far enough either way on Interstate 20, you’ll find yourself in Dallas or Atlanta.

That’s why Jackson was once known as the “Crossroads of the South,” and also why a white cross spans the city flag. And yes—Jackson has a flag. You can see it flying in front of City Hall, as well as around town. Designed by Clay Moss and others, the outer area is a dark green (technically Dartmouth green) like a forest, symbolizing growth, the land and opportunity. The blue symbol-izes the city’s location on the Pearl River, and the yellow star in the middle symbolizes Jackson’s position as the capital of Mississippi. The city adopted the flag in November 1992 and raised it Jan. 6, 1993. This year, the flag is officially 21 years old. And we’re still proud of it.


early 1980s

Malcolm White and friends celebrate St. Patrick’s Day by dressing as Tennessee Williams

characters and having a pub crawl-slash-parade up Capitol Street. Jill Conner Browne dubs herself a Sweet Potato Queen and, with some friends, jumps in the back of a pickup truck for the parade, throwing sweet potatoes at passersby.

1984 The Mal’s St. Paddy’s Parade, as it becomes known, moves from

St. Patrick’s Day to the Saturday before, to avoid affecting workday traffi c.

1999 Lesley McHardy starts the marching krewe the Green

Ladies, the third major krewe in the parade,

behind the O’Tux Society (Malcolm’s krewe) and the Krewe of Kazoo, founded by VA Patterson and Gay Reynolds.

2002 The theme is “2002, A Palin-drome.”

2005 The Sweet Potato Queens—who have been a part of the parade

since the beginning and have spawned other chapters around the country—inspire 10,000 Queens to come to Jackson to march in the 2005 parade. The number grows each year.

2006 The St. Paddy’s 5K is established. The race is the morning of the

parade and benefi ts Blair E. Batson Children’s Hospital.

2010 Kermit the Frog serves as the parade’s grand marshal.

2011 The St. Paddy’s festivities spill out into Friday night before the

parade with the start of the Marching MALfunc-tion & Second Line Stomp, featuring music and the various krewes from the next day’s parade.

2011 Jill Conner Browne and the Sweet Potato Queens establish

their own weekend, Zippity Doo Dah, which attracts SPQ chapters from all over the nation.

2013 Malcolm and Hal White’s daughters, Zita White and Brandi

White Lee, form a new generation’s krewe for the Mal’s St. Paddy’s Parade, the Nugget League of Mayhem.

2013 Grammy winners Alabama Shakes headlines the Mal’s St.

Paddy’s Parade concert.

2014 The theme for this year’s Mal’s St. Paddy’s Parade (March 15) is

“Drink Local, Think Global.” The grand marshal is longtime bartender Cotton Baronich. The Zippity Doo Dah weekend (March 20-23) honors Vietnam Veterans.

2014 Arts, Eats, and Beats, which Fondren Renaissance

Foundation calls “Fondren’s offi cial rites of spring,” moves to May 1.

JXN // throw me somethin’TR

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Downtown attor ney D o r s e y

Carson specializ-es in construction and development cases. When he’s not working, he’s usually Instagram-ming his family’s adventures. He let us peek inside his business case to see what he uses to keep Jackson progressing.

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Dorsey Carson

Peekaboo

A Parade Town // by Kathleen M. Mitchell



a boom jackson magazineMay-June 2014

! e glossy guide to the metro’s bestReserve your ad space by March 29 and get a 25% discount• Directory of 2014 winners• Feature stories Best of Jackson winners • Distributed in area business-class hotel rooms • Recruitment tool for businesses and universities

To advertise, call 601-362-6121 Ext 11 or email [email protected]

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JXN // progress

LANDMARK GETS A NEW OWNER A deal is in place for the University of Mississippi Medical Center to purchase the long-vacant Landmark Build-ing in downtown Jackson. UMMC spokesman Jack Mazurak confirmed that the school reached an agreement with Capitol Street Associates, the group that currently owns the building, to purchase the 366,500-square-foot, seven-sto-ry building for $6.25 million. It was previously listed for $7.5 million. “The building is in rela-tively good shape,” Mazurak said. “But we’re still working through a couple of require-ments we have to meet be-cause we are a state entity. It could be a couple of months before we close the deal, but the good news is that they want to sell it, and we want to buy it, and we’ve agreed on the price.” The Landmark Building has been empty since primary tenant AT&T moved out in 2011. It was one of two sites proposed as the new home for the State of Mississippi Depart-ment of Revenue in 2012, but the state chose a location in Clinton, instead. Mazurak, who serves as assistant direc-tor of media relations for UMMC, added that the renovations, which include a new roof for

the building, are the last obstacle holding up the sale. UMMC is expected to do some addition-

al renovation, depending on how the school’s leadership decides to use the building. Ma-zurak said tentative plans include using the first floor as commercial space, and possibly a health clinic of some kind. “We currently don’t have any kind of specialized health-care services like that,” Downtown Jackson Partners Associate Direc-tor John Gomez said. “But we’re very excited about that proposition, if it comes to fruition,

because it would just help our attempts to grow our neighborhood of already 300-plus residents.”

BAPTIST FILLS THE BELHAVEN Baptist Health Sys-tems has filled the com-mercial space inside The Belhaven, the hospital’s five-story medical office and retail building located across State Street from Baptist Hospital. Landmark Property Management manages the 180,000-square-foot build-ing, which houses three eateries—The Manship Wood-Fired Kitchen, Millie D’s Frozen Yogurt and Ein-stein Brothers Bagels—on the first floor. The second through fifth floors hold a dozen private clinics, rang-ing in services from eye care

to a muscle and nerve specialist. Because city zoning ordinances require builders to construct residen-tial or commercial property on each side of the garage, Baptist is building 11 town homes along the east and south side of the parking garage adjacent to The Belhaven.Floor plans for the town homes range in size from 1,983 to 2,800 square feet and prices range from $310,000 to $399,000.

New Faces in Charge at Landmark, Duling // by Tyler Cleveland

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The University of Mississippi Medical Center is purchasing the Landmark Building downtown, with the hopes of bringing more of the medical community downtown. Meantime, the two-waying of Capitol Street goes on.


JXN // progress

DULING: UNDER NEW MANAGEMENT On Jan. 1, Arden Barnett, founder of entertainment company ardenland, final-ized a long-term lease for Duling Hall with building owner Mike Peters of Peters De-velopment for Duling Hall in Fondren. Barnett had previously been running ar-denland out of his home and is looking forward to his business having a place of its own. “I’ve been doing shows at Duling Hall for two-and-a-half years now, so when I decided to get a place for my business, I knew it was the place,” Barnett said. “The neighborhood is phenomenal. The building has such a nos-talgic feel, and the sound quality makes it one of the best rooms in the state. Every band that plays there wants to come back, and the customer experience is fantastic whether it’s a seated or standing show. Duling is, in gen-eral, a very warm and inviting building.” Barnett plans to make a number of im-provements to the building for the sake of both customers and staff. “A lot of what we’re going to be doing is cosmetic changes to enhance the customers’ experience,” Barnett said. “We do a lot of pri-vate events, weddings and fundraisers. With that in mind, we’re also going to improve the kitchen and bar.” Barnett is prepared to make full use of his new acquisition, with shows booked from March to August.

OLD BROADMOOR CHURCH FOR SALE The old Broadmoor Baptist Church on Northside Drive is for sale, and could be primed to become another church, an enter-tainment venue or a school.

The building, which is listed for $2.8 million, features seating for 750 in the sanctu-ary, dozens of offices, more than 100 meet-ing rooms, a 250-seal chapel and a 120-seat lecture hall. It also features an organ, a four-lane bowling alley, an elevator and a 500-space parking lot on the property. The building was most recently used as the site for the Wesley Biblical Seminary.

ONE PERCENT AT A TIME Jackson residents voted in January to add an extra 1 percent tax on commercial sales inside city limits, a move Jackson May-or Chokwe Lumumba said could be huge for luring new businesses to the capital city. Since coming into office, Lumumba has leveraged his goodwill from voters to add $700,000 in new revenue to the city’s budget through sewer-and-water rate hikes and the referendum vote. With the new tax, he said, the city can leverage the new funds to rebuild the infra-structure of the city and set the table for the construction of a new economic structure. “We call it the new economic frontier; that’s an infrastructure frontier that we’re building in order to expand our economy and give people more jobs,” Lumumba said. “We want to create more homeowners, cre-ate more businesses. It’s what we’re about in Jackson. We’re going to set an example for the rest of Mississippi, the rest of the country and, if necessary, the rest of the world.”

HOSEMANN’S NEW DIGS An early January announcement from the management of Capital Towers at 125 S. Congress St. to tenants revealed that Secre-tary of State Delbert Hosemann had signed a lease to move a portion of his offices into the building. At Capital Towers, the secretary of state will have offices on multiple floors, but Hosemann himself will not have an office in the building. Hosemann has Jackson offices at 401 Mississippi St., downtown near the governor’s mansion; 700 North St., in Belhaven; and in the Capitol building. The move is expected to add 90 more people to the downtown Jackson workforce. For more business and development news, subscribe free to jfpdaily.com.


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After leasing Duling Hall in January, Arden Barnett plans to make improvements to the building where he hosts music events.

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One evening in February, about 30 people who live, work and own businesses in downtown Jackson packed into a small room in the

10th-floor offices of engineering consulting firm Neel-Schaffer for an intervention of sorts. In this case, the loved one—and the subject of everyone’s concern—was Smith Park. The park has seen better days. Smith Park was officially converted into a public square—bounded by Congress, Amite, Yazoo and West streets—in 1884 and fenced off with funds donated by local businessman James Smith Jr., for whom the park is named. In the 1970s, the park underwent a major renovation including the installation of a pavilion, ponds and other water features. Since then, in tandem with much of downtown Jackson, the park has notoriously spiraled into a state of neglect and disrepair. “Smith Park is a beautiful piece of art, but no-body uses it,” said Rick Griffin, a landscape architect who worked for the city of Jackson during its 1974 renovation, in starting the Neel-Schaffer planning meeting, also known as a charrette. By most accounts, Smith Park is on the rebound. Organizers of the charrette made it clear that the meeting’s purpose was to re-imagine the park, to figure out what to add, what to take away, or whether to bulldoze it and start over from scratch. Smith Park and downtown are blank canvases. As with its decline, the beginning of Smith Park’s renais-sance is taking place just as other aspects of downtown are also starting to grow again. After years of abandoning downtown, firms and government entities are inking deals to fill hundreds of thousands of square feet in now-vacant spaces in downtown’s office buildings. And they’re being served by a re-spectable menu of new restaurants. Residen-tial development is moving more slowly, but for the first time it seems to be within reach. Although there is still is no convention-

center hotel deal in place, there appears to be less handwringing over the availability of downtown lodging with the introduction of a new luxury high-rise that will break ground within the next few weeks. In 2012, the Hinds County Board of Su-pervisors sold the long-dormant Mississippi Valley Title Building to Capital Hotel Associ-ates LLC for a 205-room Westin hotel. That agreement came after working out a deal to let the county retain about 100 parking spac-es, said Capital Hotel Associates’ managing member and lead developer, Joseph Simpson. Simpson said the company hopes to demolish the Valley Title Building in March or April 2014 and commence construction in June. Al-though timelines are tough to nail down with large-scale developments, Simpson expects the construction to take 15 to 18 months, wrapping up around October 2015. Wischermann Partners, a Minnesota-based operator of Starwood hotels, will man-age the hotel that will include a restaurant, bar, Heavenly Day Spa and 15,000 square feet of meeting space. Simpson said that the proj-ect will inject an estimated $40 million in an-

nual tax revenue in to the city. That would complement additional reve-nue that is already pouring into Jackson from new eateries now open in downtown. Right across the street from Smith Park, for ex-ample, Tom Ramsey opened his first restau-rant venture, La Finestra, which specializes in Italian cuisine, serving lunch and dinner. “The whole idea was to do a place that is affordable, because Italian food really should be affordable,” Ramsey told the Jackson Free Press in January. Ramsey, who attended the planning char-rette for Smith Park, compared the park to Europe’s famous open plazas that are often built around a central focal point such as a statue or a fountain. “The walls and the (landscaping) berms separate people from the park,” Ramsey told BOOM Jackson. While downtown’s identify is inextrica-bly linked to its businesses, boosters say its growth is tied to attracting people who will feel safe enough to have a picnic in one of the parks and, eventually, live downtown. That may be the biggest challenge, however.

Downtown’s Blank Canvas // by R.L. Nave

Mayor Chokwe Lumumba chose downtown’s Smith Park for a city-wide block party to celebrate his mayoral victory in June 2013.

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BIZ // renaissance


One project, Capitol Art Lofts, had brought high hopes to finally address what many people con-sider an eyesore across from the downtown’s crown jewel—the King Edward Hotel—but is temporarily on the shelf as developers search for new financing. The original plan for the $20 million development called for 31 moderately priced loft apart-ments and included fitness and busi-ness centers as well as space for art galleries and studios. Leland Speed, chairman of the board of directors for Jackson-based EastGroup Properties Inc. and former direc-tor of the Mississippi Development Author-ity, calls Capitol Art Lofts the most important project in downtown, more so even than the Farish Street Entertainment District. “What we need is nice stuff across the street from nice stuff. That block is the only place where that’s a possibility,” Speed said of the 200 block of West Capitol Street. Another opportunity for residential de-velopment is in the James O. Eastland Fed-eral Building, at the corner of Capitol and West streets. Investor and lead developer Ja-son Goree hired Duvall Decker Architects to

transform the historic Art Deco building into a mixed-used space that could be open to resi-dents in about a year. The $20 million project will involve installing a new heat and air-con-ditioning unit as well as a new stairwell in the U-shaped building. “We’d like to open up the fifth-floor resi-dential area by summer of 2014, and if we hit that mark, we should be able to open the rest of the building by the end of the year,” Goree told the JFP in fall 2013. Another challenge, and the one that Roy Decker, owner of Duvall Decker, is the most excited about, is the balance he must strike

between updating the Eastland build-ing and preserving its past. The Mis-sissippi Department of Archives and History placed the building on the National Registry of protected build-ings in 1976 as part of the Smith Park Architectural District, so Decker must take some of the building’s old-est and most distinct features into consideration. In the meantime, much of the progress seems to be taking place in downtown’s office buildings such as the Capital Towers building (see Progress, page 16-17).

Backers of the plan to renovate Smith Park estimate it could take up to one year to develop a final plan. George Ewing, a land-scape architect for the city of Jackson, added that there would likely more public meetings about the park’s future. Then, fundraisers might have to raise the cash to do the actual renovations. In all likeli-hood, Ewing said that downtowners are go-ing to have to adopt Smith Park and be com-mitted to remaking if that’s what they want to happen. “People have to stand up for their neigh-borhoods,” Ewing said.

Barefield Workplace Solutions 251 W. South St., 601.354.4960

Big Apple Inn (509 N. Farish St., 601.354.4549)

Elite Restaurant (141 E. Capitol St., 601.352.5606)

George Bell Rug Cleaning (207 Commerce St., 601.944.0630)

Hal & Mal’s (200 S. Commerce St., 601.948.0888)

Historic King Edward (235 W. Capitol St., 601.353.5464)

Lamar Restaurant (209 S. Lamar St., 601.354.9300)

Martin’s Restaurant & Bar (214 S. State St., 601.354.9712)

Mayflower Café (123 W. Capitol St., 601.355.4122)

Mississippi Museum of Art (380 S. Lamar St., 601.960.1515)

Office Environments (100 E. Capitol St., 601.355.0313)

Old Capitol Inn (226 N. State St., 601.359.9000)

Old Capitol Museum (100 S. State St., 601.576.6920)

Ole Tavern on George Street (416 George St., 601.960.2700)

Peaches Café (327 Farish St., 601.354.9267)

Smith Robertson Museum & Cultural Center (528 Bloom St., 601.960.0716)

Stanley’s Liquor & Wine (1049 S. State St., 601.353.0331)

Steve’s Downtown Deli (125 S. Congress St., 601.969.1119)

Two Sisters’ Kitchen (707 N. Congress St., 601.353.1180)List courtesy Downtown Jackson Partners; add more businesses at jfp.ms/dtbiz.

The revived Gumbo Fest brought music lovers from all over the metro to downtown Jackson.

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Downtown Jackson: The LegendsA Sampling of Long-time Downtown Businesses


Our grandparents knew much more about building science than we do now. Of course, they didn’t call it that, Jeff Seabold explains in his small second-fl oor studio just off North State Street in Fondren. “But they knew what window to open to let

the breeze in or what shade to draw at what time of the day to keep the heat out. … The most sustainable houses we have were built 100 years ago, with local wood and local labor.”

The Bold Choice

// by Kathleen M. Mitchell

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Jeff Seabold is a leader in LEED architecture in Jackson.

Seabold should know. He is quickly becoming “the green guy” in Jackson area architecture. The architect, who grew up in what he calls “Mississippi’s most northern city, Memphis,” came to Jackson to attend Millsaps College. After graduating, he worked a while but didn’t feel connected to his job. He ended up in architecture school at Mississippi State Univer-sity and found a career that brought together art and business. Seabold worked at Pearl River Glass for a bit, and then collaborated with fellow architect John Weaver on primarily residential projects for six or seven years before opening Seabold Architectural Studio. His fi rm just celebrated fi ve years. Green building wasn’t always Seabold’s main concern. “I defi nite-ly found my way into that niche,” he says. “(Leadership in Energy and Environmental Design certifi ca-tion) hasn’t been around a very long time. I worked with some groups to get the U.S. Green Building Council chapter started here in Mississippi. LEED was still in its early inceptions at that point. “I knew that nobody was really focusing on (green design) exclu-sively, so I looked at that as an op-portunity. We were always design-ing well-built homes, and nobody comes in and says, ‘Come what may, whatever our power bill is, let it be.’ Nobody wants an energy-inef-fi cient place. Focusing on more du-rable, better-built homes—I view it as a better business practice.” A passion for better business practices is evident in how Seabold describes his chosen fi eld. “People rarely understand that ‘built to code’ is a home that just barely can’t break the law,” he says. “We take owner-

ship in trying to help educate all of our clients.” Studies show that making any-thing greener also makes it more affordable, and housing costs are no different—a greener home results in lower utility bills. But when it comes to making buildings more sustain-able, Seabold says, its not just about slapping solar panels on a structure. “That’s kind of like buying an engine and trying to fi nd a car to put it in,” he says. Instead, he fi rst looks at imme-diate ways to cut down a home or building’s footprint and correspond-ing costs, from simply unplugging rarely used electric-sucking items to using windows and shade more ef-fectively. Next come the bigger sys-tems, such as installing a more effi -cient water heater. Once he reduces the energy demand of a building, then he starts considering large-scale changes like solar power. His approach to remodel and new design is nuanced as well, con-sidering everything from where the wood is sourced to which way a master bedroom should be situated to catch (or avoid) the sun. National groups are noticing, and Seabold is a top-10 fi nalist in Green America’s Green Business People and Planet Award. The contest website says the award honors those who “rep-resent both an overall green way of doing business, and also shine in their commitment to helping create green and healthy homes.” In the end, Seabold just wants to continue making Jackson and the southeast more aware and more sustainable, one building at a time. “Architecture does change lives,” Seabold says. “We have the power to make that change and make peo-ple’s lives for the better.”


JFP Chick Ball | Saturday, July 19, 2014 | 6 p.m. to midnight | Mississippi Arts Center

Help the JFP Chick Ball celebrate its 10th anniversary of helping keep metro families safer from abuse.

Sign up now to sponsor, volunteer or donate for the silent auction.

Write [email protected] or call 601-362-6121 ext. 23 to get involved.

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Mississippi native Hilton Hollis, 39, didn’t let small-town resources (or lack thereof) stifl e his dream to work in the fashion industry.

In fact, his southern upbringing taught him the resourcefulness and determination need-ed to make it in New York City. Born in Natchez, Hollis’ family moved to their hometown of Carthage when he was 3 years old. As a young man, he became in-terested in the arts, but his exposure and opportunities were limited. Realizing he wanted to pursue an education and, eventually, a career in fashion, Hollis sought out a local artist in Carthage willing to teach him the basics of drawing. With little more than that, Hollis moved to New York in 1997 to attend the Fashion Institute of Tech-nology, where he special-ized in tailoring because, as he explains, “If you can tailor a garment in the proper way, in the old Italian style … you can make anything.” While in school, he honed his skills under mentor Tim Gardner from Cal-vin Klein. After graduating in 1999, Hollis returned to the South to work with designer

Dana Buchman in Memphis. Though he enjoyed working for a fellow southerner, he went back to New York to freelance for men’s designer John Bartlett. By 2001, Hollis had acquired a de-voted following of women who purchased his custom evening gowns for events, and he de-cided to launch his own high-end American couture evening collection in New York. The opening date of his store was Sept. 10, 2001.

Then, everything changed. “9/11 put me out of business,”

he says. In the year following the attacks, parties and events were cancelled, and “that (evening gown) business just went away.”

Unable to fi nd a job in the fashion industry, Hollis

worked as a makeup artist to make ends meet. “I made it work and didn’t give up,” he says. “One of the things I learned grow-ing up in the South was that where there’s a will, there’s a way.” His persis-tence paid off, and Hollis start-ed freelancing

for Ralph Lauren Purple Label as well as a manu-facturer of private labels for depart-

ment stores and major retail chains.

This gave him valu-able experience and

knowledge of various

price points and price levels. Hollis launched a line of women’s wear in June 2005. Currently producing two full collections a year, he relishes the creative process of owning a label. “When it’s your own, you come up with the concepts, fi nd the fabrics, and cre-ate and implement your own vision,” he says. “You have to be very specifi c and detail-oriented. That’s what makes the collection special. … My customers no-tice things when wearing a piece that you might not even notice just looking at it on the hanger.” Hollis hasn’t forgotten the obstacles he overcame to achieve his dream. “It’s amaz-ing to me how (Mississippi) as a state doesn’t have those opportunities to explore the cre-ative process,” he says, recalling that at his school, Carthage High School, only students who qualifi ed for the gifted program got ex-posure to art classes. With that in mind, in 2013, Hollis started a fashion show in Carthage called the Lo-cal Fashion Advantage, for which he helped build a runway in the auditorium of his old elementary school, Carthage Elementary School. About 350 people attended the show, and 40 girls from around the state had the op-portunity to model. This year, Hollis hopes to add more focus to the creative process and add a design competition. He adds that, after the experience of the show, models went on to participate in Bir-mingham and Memphis fashion weeks, and at least one signed with JEA Model Manage-ment in Jackson. He wants to keep the fash-ion show going “to expose those girls to a different way of thinking—that just because you’re from a small town in Mississippi, it doesn’t mean you can’t go out and make it.” Hollis proves that even if you start small, you can make it big. “It’s about making what you love to do work for you,” he says. Visit hiltonhollis.com for more informa-tion on Hollis and his fashion design career.

Starting Small, Making it Big // by Julie Skipper

The City’s Business and Lifestyle Magazine boomjackson.com

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Hilton Hollis brings his big-city fashion clout back to his home state to benefit Mississippians.


Barefi eld Workplace Solutions congratulates Jackson State University on opening the Innovate lab this spring.

We truly enjoyed collaborating on this fantastic, forward-thinking project.

www.barefi eld-local.com601.354.4960


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t was all about a rent increase. The new owners of the Fondren building where the Jackson Free Press and then BOOM Jackson had lived for a decade suddenly announced last fall that they were jacking up our rent 40 percent within weeks.Considering that no repair schedule for our crum-bling space came along with the rent-increase mes-sage, we knew it was time to fi nd new work digs. It

was also the chance to do something we’d wanted for a long time: set up shop in downtown Jackson, where our report-ers could walk to the Capitol, to City Hall, to courthouses, and we could do our part to help make downtown a more creative, collaborative place, as we had in Fondren.

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The Zen Den—BOOM Jackson’s staff photographer coined the name—is part of our new downtown offi ce dynamic. And it sure beats a stodgy conference room.

Old School/ New School A Collaborative Office Makeover // by Donna Ladd

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Our friends, Andrew and Jan Mattiace, own Capital Towers—you know, the tall (for Jackson) building with the big cross on it during the holi-days and the Capital Club on the top fl oor. We told them that we’re not exactly a high-priced law fi rm and needed to fi nd affordable space. So they brought us to the 13th Floor (next door to the Asso-ciated Press) and showed us a big, raw space on the south-eastern corner of the building. Let’s be frank: It had rockin’ views and huge win-dows, but the space had been some sort of printing business, with ink stains on the walls and ugly cu-bicles along one side. Scrawny power poles dotted the main large space. I was skeptical at best. Techy Todd Stauffer, my partner and the publisher, saw something else, though: potential. He started talking about how we could set up a large, Silicon Valley-style collaborative room (or a real “newsroom,” in newspaper-speak) Matti-ace’s property/construction team (led by Jack Lowery, the property manager, and Gordon Lewis) promised they could add and move walls, paint, build us an open kitchen and get rid of the ugly poles—all in less than a month. And we could even pick our carpet. Well, then. I was skeptical—what about the noise?—but I also know how our younger workers and interns will just line up three to a desk and work

elbow-to-elbow even when there is other space available. I agreed to consider it. I started Googling “collaborative offi ces,” and was blown away by colorful, creative spaces (including Google’s) where team members work in close proximity, but have “break-out spaces” they can escape to. I saw huge rooms with move-

able meeting spaces, comfy libraries and “living rooms” replacing conference rooms. I liked what I saw. A lot. Suddenly, I was all in. But I also knew that we don’t have Google and Zappos-level budgets. We’re more a DIY crowd here, but I could see how we could make the space our own, considering that Mattiace’s

team was excited about giving us the foundation for it. So we sketched an idea for creative “pods” in the big room for the news, features and de-sign teams, and drew in what we’ve come to call our Zen Den. We would use four tables that fi t together well as a meeting and entertainment table in the large space, and the Zen Den would function as a break room, an extra working space and a spot for comfortable meetings. The sales team would have its own big white-

boarded offi ce that opens directly into Todd-the-publisher’s offi ce, much as my offi ce opens into the newsroom. We decided to rip out the ugly desks in the cubicles and turn them into color-ful break-out spaces for staff and interns. And our favorite part? Mattiace would build us a small open

kitchen right next to the community table. Canizaro Cawthon Davis Architects, who work with Mattiace, sent back a blueprint show-ing where the walls could go and where halls could become doors, and the construction team went to work, ripping out, painting, building. Even though members of the staff were

BEFORE

AFTER

Members of the student-run Starkville Free Press and some BOOM staff members sat—or lay—in on Editor in Chief Donna Ladd’s “Writing to Change Your World” class Feb. 8.

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For more offi ce transformation photos, visit jfp.ms/newoffi ce.


also nervous about noise and the lack of privacy, everyone was excit-ed about the idea and kept visiting the office to watch and Instagram the progress (#jfpmove) as we packed and decluttered the old of-fice. (The new one has no room for clutter, and only one storage room. Goodbye, broken computers.) Once in here, shortly before Thanksgiving, two things hap-pened: First, we fell in love with the open-space concept. Sure, it can get noisy if you’re not careful, but so could our last office. And here, people tend to self-monitor the noise better and be more account-able because, let’s be honest, it’s hard to hide in this space. Second, as we started to make the office our own, it seemed to spark creativity and action in all parts of our company. Even more than in the old space, this feels like a learning environment. With white boards and a blackboard wall lining the space, it’s hard to forget that we’re here to learn from and teach each other, not be part of a workspace where people slack or try to game the system. This space keeps us honest and engaged and, I’m guessing, will always filter out people who don’t want to work in this kind of immediate, get-er-done environment. And that’s good. As I write this in February, we’re still making the space our

own (and we finally got all the awards on the wall in the front office). The Mattiace team has been remarkable, giv-ing us large, used white

boards they found in storage, hang-ing some of our art and boards so they’ll actually stay up, and painting our blackboard and seafoam-blue wall for us. They’re our heroes. We use the space as it’s de-signed to be: We had a holiday pot-luck around the big-room table(s); I teach classes and workshops here with staffers wearing headphones to tune us out; and I see and hear all sorts of collaboration going on outside my office door. We even craft, spreading supplies out on the table and floor to make holiday wreathes to feature in our paper and to decoupage mini covers onto an old table for our front office. And there are rumors of an upcoming dance party in the big room. The most fun time so far was the afternoon when we opened staff Christmas presents; passed around wine, beer and eggnog; and broke out the table-tennis set and inaugurated the dart board. And right before I wrote this, I napped in the Zen Den after teaching a writing class with our advertising director working on her laptop in the comfy chair next to me. We’ve quickly learned how much a creative space can foster team spirit, increase accountability to each other, and keep our work exciting. We’re thrilled that we got hit with that rent increase. It made this magic happen.

Making Collaboration Work Open office plans do present challenges, but you can overcome them with the right team attitudes and systems—and benefit from what Steve Jobs called “unplanned collaboration.” We’ve learned:

1. Order matters. We like creative things and toys, but you can’t just leave piles of unsorted papers and boxes sitting around. Everything needs a home, and all team members need to straight-en their spaces at least once a week—and no random junk in the store room!

2. Store creatively. Team members who share “pods” need spaces for their own belongings. Keep an eye out for bins, small shelves that can be tucked under desks, and other ways to hide necessities.

3. The walls matter. Collaborative spaces can quickly look junky if you don’t have a plan for what goes on the most visible common walls. Our creative team

together chose a soothing, but vi-brant blue for the wall of the Zen Den, which is our main focus wall. We then worked together to add a red salon grouping that adds a creative punch to the room.

4. You might not have a wall. BOOM’s managing editor, Kathleen Mitchell, keeps her calendared white board on an easel behind her desk. And we bought a bunch of red coat racks.

5. Use iChat or other chat systems. You can’t keep team members from wearing headphones for privacy, so have a way to reach them so you don’t have to get up every time. But get up, too.

6. Don’t shy away from all noise. Yes, too much per-sonal conversation is distracting. But what we think of as “newsroom noise”—calling out questions or breaking news—is a vital part of the creative, collaborative vibe. Just don’t overdo it.

7. Keep common furniture configurable. We can move our main four tables as needed, as well as chairs and small tables to set up im-promptu workspaces. And keep pieces light. Our meeting chairs from Bare-field are mismatched—on purpose.

Collaborate from page 27

Donna Ladd held a planning session with Starkville Free Press students at our moveable tables, between our open kitchen (right) and Zen Den (left). The chairs are floor samples from Barefield Workplace Solutions in Jackson.

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8. Have a sofa for naps.Or even fl oor cushions or yoga mats. We love, love, love our Zen Den (named by our photographer Trip Burns) with its easy chair, wall of books, small TV, and even turn-table and albums. It’s where the JFP Chick Ball committee meets, and it’s a calming space for staff meetings. Conference rooms are so last century. Get a lava lamp.

9. Embrace play. Play doesn’t mean goofi ng off constant-ly. It means bringing out some craft beers and playing darts after a big project, putting together puzzles in the Zen den on break, sitting on the sofa clipping magazines for your inspiration board (have one!), drawing pictures on the white and blackboards, or even mind-mapping a complicated story idea.

10. Use your open space for parties. Invite your neigh-bors (look for an invitation soon, 13th fl oor!), have family members in, welcome their kids, keep a toy basket, stock a beer fridge (yes, we have a little one).

11. Food is the great connector. In our offi ce, if the food is on the big table(s), anyone can eat it. Staff members constantly bring in goodies to share—which we believe is a sign of an engaged staff. Also, having a common space for food brings everyone together often, regardless of department.

12. Build tribal spirit. I love Seth Godin’s concept of tribe-building, whether in the offi ce or the community. Hang pictures and

artwork of and by staff members; workshop ideas or a manifesto, and post it somewhere; give quirky awards. Todd started hosting what he calls DrinkThinks on occasional Fridays to bounce ideas for innova-tion off staff members. (One led to the new Best of Jackson rules!)

13. Use color. No one wants to work in drab, dark, windowless rooms (and even if they think they do, they’re usually not productive). Color brings out creativity (our main ones are red and seafoam blue in the big room), and bright colors are great for spaces without enough light. Studies show the best light comes from a mixture of overhead light and from lamps that

shine upward, along with a healthy dose of natural light.

14. Have good water and coffee. We provide a fi l-tered water cooler, brew dark-roast

coffee, lots of tea, and a Keurig so that people can bring in their own K-Cups (we can’t afford to provide them). If they want sugar water, they need to buy it themselves.

15. Provide lots of white boards, wall stickies and sketchpads. And color-ful markers and other art supplies, even Play-Doh. Encourage staffers to bring in fun toys and art. The Gensler workplace study shows that good work performance and happiness stems from four com-bined elements: learning, socializ-ing, focusing and collaborating.

16. Encourage “break-outs.” If someone needs to con-centrate, they may need to hide out in the Zen Den, or change spots for new ideas. Hey, as long as the work gets done and deadlines are met. — D.L.

Collaboratefrom page 27

Stylists: Nikki Henry, Brock Freeman, Griff Howard Lori Scroggins, and Liz Torres.

147 Hwy 51 N. Suite H, Ridgeland, MS 39157601-856-4330 | Like Us on Facebook


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Godwin Group188 E. Capitol St., One Jackson Place, Suite 800

Coolest Offices

L eading up to Godwin Group’s 75th anniversary in 2012, the advertising agency decided it needed a space to match its success. The company fully overhauled its offices in One Jackson Place, going from a dark-wood law firm-esque office

to a bright, modern space that screams 21st-century ad agency. No de-tail was overlooked, and the result is offices that are not only striking to look at, but feed the creativity of the multiple departments that work within them. The lobby sets the tone, with cherry red accents, ads for Godwin clients running on loop on a television wall, and shelves of the golden statuettes and glass awards that are clustered in nearly every room. The centerpiece of the office is a hallway-length visual timeline of the Godwin Group’s 75-year history, going back to 1937 and covering some of the company’s many mile-stones. Around the office hang some of Godwin Group’s

most successful print ad campaigns, and a couple of areas are fully themed to clients such as Louisville Slugger and Trustmark Bank—Godwin’s longest-running client. When renovating, the company considered what environment would inspire each type of employee, even down to which inspiring quotes are stenciled on the walls in which area of the office.

Creatives work in pods with room for customization and decoration. Their break-out room (nicknamed the Kaleidoscope) has an entire cork wall, Etch-a-Sketches for mental stimulation and a rainbow of colored chairs. On the other side of the office, execu-tives can pop into spaces with floor-to-ceiling white boards or high-tech meeting rooms (such as one nicknamed Brand Central Sta-tion) to work out their ideas.

Bright and

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Group’s office just

works, in every

sense of the word.

Coolest Offices: Room to Create // by Kathleen M. Mitchell

This year’s class of Coolest Offices inspires creativity in very different ways: from a soft, lovely white space where beauty blooms both inside your head and on the tables to a modern tech paradise where everything is designed with productivity in mind. Each space distinctively matches the workforce that uses it—Jackson State professors would find Tulip’s low-tech showroom a poor place to design digital classroom tools, while the bright, advertisement-filled spaces of Godwin Group might not provide the best space for Lesley Frascogna to envision beautiful bouquets.


When Lesley Frascogna saw a “for rent” sign in front of an unassuming brick office build-ing on North State Street, she

knew immediately it was the space for her. The Chicago native jumped at the chance to move her floral-design business, Tulip, from Fondren to downtown. “I always like to be different and do something dif-ferent from everybody else, so I thought it was maybe a little bit edgy to move down-town,” she says. Plus, she adds, the space sold itself—even her retail store back in Chi-cago wasn’t as beautiful as her downtown digs here in Jackson. Once she got her hands on it, the front half of her 2,500 square feet transformed into a soothing space for sore eyes. Frascogna redid the floor and covered the brick walls with her signature shade (white), making the soaring ceiling a focal point. An accent wall of floral wallpaper provides just a hint of pattern. Fitting with her modern eclectic style, Frascogna pairs flea-market antiques

with hyper-modern pieces like a clear acrylic coffee table. Scattered across shelves are vases, milk glass and objets d’art such as sleek ceramic dogs. Everywhere, little puffs of greenery—mostly succulents and air plants—give a pop of soft emerald or olive or jade. A softly pink chandelier hangs over a 12-foot table that a friend made for her. Tulip isn’t the average floral shop where you can walk in any time and leave with a package of peonies or handful of hollyhocks. Frascogna specializes in event florals, mainly for weddings, so Tulip is only open by appointment—ex-cept when Frascogna hosts workshops and pop-up holiday shops in the showroom. Recently, Frascogna expanded her business to include full event planning (again, mostly weddings), and she just booked her first client to plan the details from start to finish. Behind the scenes of the consultation showroom,

Frascogna and her team have plenty of workspace, including a floral process room with large sinks and steel tables. In the back is storage space filled with fabric, tools, and shelves upon shelves of vases, flower pots, stands and more. See more of Tulip in the fashion spread, pp 51-55.

Tulip115 N. State St.

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Just off State Street, Tulip Floral is a breathtaking, elegant oasis.


When Jackson State University began its re-accredita-tion process (something all colleges go through ev-ery 10 years) a few years ago, the school used the time to kickstart a quality enhancement plan that is

slowly but surely making JSU one of the most competitive universi-ties in the south in terms of 21st-century learning objectives. The plan has already led to a scholarship that gives every in-coming freshman an iPad on which to study newly revised digital textbooks for courses based around cyberlearning. Now the campus has a physical space to support that cyber-learning, the Innovate Center. Dr. Robert Blaine, head of the center, says Innovate is a place where people can bring ideas and leave with a product such as a digital textbook, reimagined course plan or teaching podcast. JSU worked with Barefield Work-place Solutions to outfit the center with modern Steelcase furniture that incorporates extensive research

on how furniture can boost productivity. High-tech collaboration nooks feature tables with hidden plugs and cords to connect de-vices—keeping everything neat and organized on the surface—as well as screens for showing work and sharing ideas. A prototype classroom, which JSU hopes to eventually rep-licate in every teaching building on campus, offers professors a place to come for special classes. Every wall is a white board or dry-erase glass, the tables are configurable to fit many different

types of class style (particularly collaborative ones), and even the traditional classroom desks have gotten a facelift, with wheels and a more customizable seat. Large “mondo-pads” offer video conferencing, touch-screen capabilities and online access. Blaine says the classroom meets two objectives. “One, it promotes active learning. Not just what I call ‘preaching and sleeping,’” he says. “And two, it is expand-ing the bounds of traditional learning.” So far, the Innovate Center is just for professors and faculty, but the adjoining writing center has been updated with similar technology and furniture as well. The next phase will involve upgrading the student space next door, which JSU plans to dub “Create.”

JSU Innovate Center1325 John R. Lynch St.

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JSU’s Innovate Center helps faculty and staff take the university to new scholastic heights.

2 March - April 2014 // The City’s Business and Lifestyle Magazine boomjackson.com 32 March April 2014 // The City’s Business and Lifestyle Magazine boomjackson.com

HEDERMAN BROS

facebook.com/rainbowcoop twitter.com/rainbowcoop

Creative &Innovative Solutions

500 Steed Road • Ridgeland, Mississippi 39157

601.853.7300 • 1.800.844.7301

PRINT

DIRECT

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GREEN

The Belhaven area has a new neighborhood restaurant at a fa-miliar location. 1908 Provisions opened in the space formerly known as Sophia’s at the Fairview Inn this January. Executive Chef Gary Hawkins points to the success of the Library Lounge,

created in December 2012 as a bar in the his-toric inn’s actual library, as the catalyst. “We had no idea what to expect (when Library Lounge opened), but its craft cocktails and small plates have been well received and brought in a younger crowd as well as a lot of folks from the neighborhood as regulars,” Hawkins says. On the heels of the lounge’s success, he and owner Peter Sharpe decided it was a good time to freshen up the on-site res-taurant. “We wanted to make it a less for-mal experience, as opposed to thinking of it as a place only for special occasions. We want folks to come enjoy the restaurant several times a month or even a week,” Hawkins says. The environment of 1908 Provisions is warm and welcom-ing, with a laid-back and approachable feeling and modern updates, including a dark hardwood floor and neutral fabrics featuring simple linear patterns, and low table arrangements of succulents. Servers wear jeans and black bistro aprons. 1908 Provisions specializes in fresh, clean flavors and a fusion of Cali-fornian and southern influences, such as its boiled peanut hummus and curried chicken salad. Hawkins explains that while brainstorming on the concept, his team considered what restaurants in Jackson already offered

and tried to find a niche to make their own. “California cuisine popped into my head, not only because nobody (in the area) is really doing that, but also because it’s got great food, great wines, and it’s fresh and light with lots of flavor,” he says. Hawkins visited

San Francisco and Napa Valley for six days to conduct research. The restaurant gets some products from California, in-cluding olive oil and cream cheese from Bohemian Creamery. But patrons can expect those ingredients merged with famil-iar southern flavors. “We’re still using pork belly and quail,” Hawkins says. He anticipates changing the menu five or six times

a year to incorporate the freshest prod-ucts and keep people coming back to see what’s new. The updated wine list incorporates more California offerings while still offering a wide selection from other regions. The drink menu also includes California-inspired cocktails, such as L.A. Lips and the Napa Divide. In addition to a nightly chalkboard fea-ture, the menu has “for the table” items to share, including boiled peanut hummus and flatbread pizza, first courses and salads, about 10 entrees and desserts. Down the

line, the restaurant hopes to conduct special “culinary tours” featuring different California wines and vintners. 1908 Provisions (734 Fairview St., 601.948.3429) is open for lunch and dinner Monday through Friday, 11 a.m. to 2 p.m., and 5 to 9:30 p.m. and Sunday brunch from 11 a.m. to 2 p.m. Reservations are encouraged.

BITES // infusion

1908 Provisions fuses Southern cuisine with California inspirations.

California Craft // by Julie Skipper photos by Trip Burns

The Fairview Inn added a library in the year 1908, which inspired the name of the inn’s new restaurant.

The building owners added a library in the

year 1908, which inspired the name of Fairview’s new

restaurant.

Executive Chef Gary Hawkins


Monroe Jackson Jr., 28, remembers being teased at elementary school because he smelled like donuts. He stated working at his father’s shop,

Monroe’s Donuts, when he was 5 years old. “I barely had a childhood,” he says, adding, “We never had a vacation.” He and his older sis-ter worked in the bakery every weekday morn-ing before school and on Saturdays, starting at 4 a.m., through high school. “It’s funny now, though,” Jackson says, “because the very same people who used to tease me are now coming to me for advice on starting a business.” Monroe’s Donuts, a Jackson institution since 1995, now has four stores in the metro area—the latest stores opened on Rice Road in Ridgeland in December 2013 and in Capital Towers down-town in January of this year. The company is a family-run, father-and-son business—Monroe Jackson Sr. and Monroe Jackson Jr. Monroe Sr. learned to be a baker in Chicago and worked there for many years before return-ing to Mississippi in 1989. The original Monroe’s Donuts was a 16-by-20-foot shed beside the fam-ily residence on Highway 49. “The den of our house was the bakery where the doughnuts were fried,” Monroe Jr. says. The shed is long gone now, replaced by an iconic, orange and yellow, two-story structure with a peaked roof, looking a little like a cross be-tween a ski chalet and a beach house. Located on Medgar Evers Boulevard just west of Interstate 220, it’s easily recognizable, although it’s not what one expects a doughnut shop to look like.

Nor does Monroe Jr. look like a stereotypi-cal baker. He is slim and well dressed, wearing a canary-yellow shirt with the company logo over his left breast. The logo is as eclectic as its building, featur-ing an African American male wearing shorts with vertical orange lightning stripes, blues socks and orange tennis shoes, and peeking through the hole of a large doughnut. The advice that Monroe Jr. gives to his friends about entrepreneurship comes in two parts: First, have a good product, and second, know how to manage it. He wants others to know, especially other African Americans want-ing to start their own businesses, that it can be done, and that college is not always necessary. Monroe Jr. graduated from Callaway High School, tried a little college and then took a 9-to-5 job, but he returned to the bakery, because, he says: “There is nothing like having your own business. It is such a pleasure to serve a good product and to hear positive feedback.” Monroe Jr. speaks of his father with great respect. “He started out in the cotton fi elds, and that gave him a work ethic and a strong back-bone,” he says.

BITES // culinary legacy


TRIP

BU

RN

S Sweet Entrepreneurship

// by Richard Coupe

Monroe Jackson Jr. started out in the baking world at a young age.

*All Services Performed by Students in Training and Supervised by Licensed Instructors. No Refunds Available. For more information about our graduation rates, the median debt of students

who completed the program, gainful employment statistics and other important information,please visit our website at www.magnoliacollegeofcosmetology.com.

4725 I-55 N • Jackson, MS

601.362.6940www.magnoliacollegeofcosmetology.com

Salon Hours: Tue - Thu 8:30AM-9PM Fri & Sat 8:30AM-5PM

Call for Complete List and Monthly

Specials.

ESTHETICS

Brow Wax $7Face Wax $20Bikini $15Full Body $75

CHEMICAL SERVICES

Relaxer Retouch $30Permanent Wave $30 & UpPermanent Color $30 & UpHighlights/Foiling $35 & Up

BRAIDS AND WEAVING

Full Head Twist Style $25Goddess Braid $30

Cornrows Full Head $30 & UpCornrows w/ Design $40 & Up

Twist & Lock Full Head $40

HAIR

Shampoo/BlowDry $10Shampoo/Set $15Scalp Treatment $5Press/Curl $20Flat Iron Style $20French Roll/Set $20Deep Condition $5Hair Cut $7Hair Cut w/ Shampoo $13Mens Haircut w/ Facial Hair $10

NAILS

Manicure $7French Manicure $10Pedicure $15French Nail Tips $20Nail Tips/Sculpts $15Gel Polish $15Paraffin Wax (Hands) $5

SPRING2014

Menu Guide (pages 35-49) is a paid advertising section.

904 Pizza pg 46Adobo pg 39Aladdin pg 39Bravo pg 43Broad Street pg 43Cafe Olé pg 49Capitol Grill pg 40Cerami’s pg 36Cherokee Inn pg 49Crazy Ninja pg 46

Fusion pg 48Hal & Mal’s pg 41Hickory Pit pg 40Iron Horse Grill pg 43Koinonia pg 49Local 463 pg 38Mc B’s pg 42Mellow Mushroom pg 41Nagoya pg 47Ole Tavern pg 42Olga’s pg 46Parlor Market pg 44

Pizza Shack pg 44Shea’s pg 45Ruchi India pg 45Sal & Mookie’s pg 43Sal & Phil’s pg 47Steve’s Deli pg 47Time Out pg 49Underground 119 pg 37Vasilios pg 48Walker’s pg 38Wing Station pg 48Wing Stop pg 45

In This Issue:

JacksonMenu Guide

M36 March - April 2014 // The City’s Business and Lifestyle Magazine jxnmenus.com

5417 Lakeland Dr. Flowood MS 39232 • 601-919-2829Delivery available for orders over $100 • Gratuity added to all to-go orders

LUNCH MENUAPPETIZERS

Stuffed Mushrooms..........................................$6.95Large mushrooms filled with our roasted red pepper cream cheese stuffing. Topped with melted mozzarella and a honey butter white wine cream sauce.

New Orleans BBQ Shrimp...............................$6.95Tail-on jumbo shrimp sautéed in a Worcestershire roux. Served with garlic bread.

Fried Mozzarella Cheese Sticks.......................$4.95Italian battered mozzarella cheese fried to perfection. Served with our homemade marinara. Customer favorite!

Fried Ravioli ....................................................$4.95Cheese ravioli fried golden brown. Served with our homemade marinara.

Meatballs................................................. $1.50 eachIf you haven’t tried our big meatballs, you should. Get one, two, or a whole plate!! Nana’s ground beef meatballs hand-rolled with love. Served in our marinara & topped with mozzarella.

SOUPS & SALADSoup of the dayCup .......... .....................$4.95 Bowl .......... $6.95

Cerami’s Salad Wagon .....................................$6.95All you can eat. Fresh romaine, olive salad, gorgonzola cheese, marinated onions. Choice of Italian vinaigrette or creamy Italian.Help yourself! Add grilled chicken..........................................$2.95 Add 5 grilled shrimp ........................................$4.95

Soup & Salad ...................................................$9.95Cup of soup & salad wagon

DESSERTSTiramisu Classic OR Toasted Almond.............$4.95Cheesecake NY style OR Crème Brulee..........$4.95Chocolate Eruption cake ..................................$5.95Italian Cream Cake ..........................................$5.95Italian Cannoli .................................................$4.95

$10 ENTRÉE SPECIALSAll specials come with salad wagonGluten Free Pasta available for $1.50 extra

The Italian MeltThick slices of tender roast beef piled high on Gambino’s French bread. Topped with mozzarella and broiled to warm it all up. Served with side of au jus.

Meatball SubOur homemade beef meatballs on Gambino’s French bread, smothered in our marinara and topped with mozzarella cheese. 9” of Italian Bliss!

AJ’s Linguini & MeatballsA classic Italian favorite & customer favorite!! Served with 2 Meatballs.

Baked LasagnaHeavenly layers of Italian. Filled with cheeses, herbs, ground beef & marinara.

Chicken AlfredoGrilled chicken on linguini pasta covered in our “oh so good, I can drink it” parmesan Alfredo sauce.

Pasta PrimaveraDelicious handpicked vegetable medley sautéed in garlic herbed butter over linguini pasta.Add Chicken ......... $2.95 Add Shrimp .......... $4.95

Red Beans & RiceAbsolutely nothing Italian about this dish but the chef’s favorite recipe. Red beans, sausage, and white rice served with toast.

M37 Jackson Menu Guide


Redfi sh 463 with sauteed crabmeat, garlic mash, thin beans and a charred tomato-lemon butterGrilled Jumbo Shrimp with spicy cheese grits, braised greens and fi eld peas, roasted red pepper relish, and

potlikker jusApricot-Teriyaki Glazed Grilled Salmon on sesame spinach, with shiitake mushrooms and soy lemon butterPan Roasted Jumbo Sea Scallops on carbonara cous cous in a tomato-parmesan broth with a sweet pea, aspara-gus, and grape tomato saladThe “Original” Honey-Rosemary Fried Chicken all natural chicken breast in a Mississippi honey-rosemary with garlic mash and thin beansPrime Flank Steak spice crusted and sliced with toasted garlic, spinach, Manchego shoestring fries and a chimichurri sauce8 oz. Filet wood-grilled Hereford beef fi let with bacon-

cheddar mash, fresh asparagus and crispy onions

Southern-style plate lunch on weekdaysreservations welcomebar open all day

LunchMONDAY - SATURDAY, 11:00 - 2:00 PM

DinnerMONDAY - SATURDAY, 5:30PM - UNTIL

121A COLONY CROSSING - MADISON, MS601.707.7684 - LOCAL463.COM

Walker’s Drive-In and Local 463 are owned and operated by Derek & Jennifer Emerson.

TRIP ADVISOR’S #1 RESTAURANT IN JACKSON

DRIVE-IN3016 NORTH STATE STREET - FONDREN ARTS DISTRICT601.982.2633 - WALKERSDRIVEIN.COM

Artist Series: Jacqueline Ellens southern breeze gallery

WOOD GRILLED 12oz WAGYU HANGER STEAKARUGULA, PICKLED ONIONS, CONFIT FINGER-LING POTATO, CRISPY ONIONS, RED WINE SAuCE

MISO-MARINATED SEABASS FORBIDDEN BLACK RICE, DAIKON & CARROT SLAW, COCONUT-CUR-RY BROTH

PAN ROASTED GULF GROUPER PEPPER JACK CHEESE GRITS, CRAWFISH-CORN SALAD, ROASTED CORN SAUCE

EVERYTHING CRUSTED #1 TUNA SPICY CHEESE GRITS, CHIPOTLE GLAZE, TOMATO RELISH

PAN SEARED JUMBO “DRY-PACKED” SEA SCALLOPS SHRIMP & FETA RISOTTO, TOMATO-CUCUMBER SALAD, CHARRED TOMATO LEMON BUTTER

SAUTEED GULF SHRIMP ARUGULA-PESTORISOTTO, PAN ROASTED HEIRLOOM TOMATO, PARMESAN BROTH, SMOKED TOMATO AOILI

CRISPY POULET ROUGE RED CHICKEN-SEMI BONELESS, ROSEMARY ROASTED POTATOES, THIN BEANS, SPICY THYME JUS

REDFISH ANNA WITH LUMP CRAB MEAT GARLIC MASH, THIN BEANS, CHARRED TOMATO LEMON BUTTER

Dinner Reservations Welcome. Private Dining & Catering Services Available.Walkers Also Serves Lunch Monday Through Friday.

SELECTED ENTREESMonday - Saturday, 5:30pm - Until

Selected EntreesTRIP ADVISOR’S #1 RESTAURANT IN MADISON


M E D I T E R R A N E A N G R I L L

2.955.493.754.494.494.494.497.597.598.59

Add meat on your salad for 3.00Add feta on your salad for 1.00

14.693.954.504.504.50

(mixed hummus & foul) 4.504.504.504.502.503.504.005.953.502.502.50

served with salad, hummus, rice and white or whole wheat pita bread

12.9911.6910.6911.6911.6912.6912.6915.9911.6916.9917.6910.99

10.6912.9911.699.69

3.994.99

chicken or lamb 5.49beef or lamb 5.49

5.495.995.994.794.995.49

1.951.951.951.653.69

FINECATERING FOR EVERY OCCASION

CHEF LUIS BRUNOBRUNO’S ECLECTIC / ADOBO

[email protected]

DINNER FOR TWO PARTY FOR TWO HUNDRED

RECEPTION FOR YOU AND ALL YOUR FRIENDS


SandwichesBBQ Chicken (chopped w/ slaw relish)

..................................................... 4.95

BBQ Pork (chopped w/ slaw relish)

..................................................... 4.95

BBQ Beef (chopped w/ slaw relish)

..................................................... 5.25

Smoked Ham (lettuce, tomato & mayo)

..................................................... 5.75

with cheese ................................ 6.95

Smoked Turkey (lettuce, tomato & mayo)

..................................................... 5.75

with cheese ................................ 6.95

Hamburger ............................. 4.35

(lettuce, tomato, mayo, mustard,

pickles & onion) with cheese ....... 5.50

Double Hamburger ............... 5.45

with cheese ................................. 7.25

Po-Boys your choice of Pork, Chicken,

Beef, Ham or Turkey (lettuce, tomato,

mayo & Ruffl es) ........................... 9.50

with cheese ............................... 10.75

Grilled Cheese ........................ 3.75

extra cheese ................................ 1.25

Special Sandwich Platter ...... 8.55

(BBQ Chicken, Pork, Beef, Ham,

Hamburger, or Turkey Sandwiches.

Choice of two fi xins: garden salad, slaw, tater salad, home fries, sweet potato

fries, onion rings or baked beans)

BBQ PlatesChoice of 2 of our delicious fi xins: garden salad, slaw, tater salad, home fries or baked beans and Texas toast!

BBQ Pork (chopped) ............. 11.75

BBQ Beef (chopped) .............. 12.25

Pork Ribs (wet or dry)

1/2 slab ..................................... 14.95

whole slab ................................ 25.95

BBQ Chicken (1/2 cluck) .......... 11.95

Combination (1/2 cluck, 1/2 slab) .

.................................................. 22.75

Extra FixinsGarlic Bread ............................. .85

Brunswick Stew w/ homemade cornbread: 1/2 pint - 4.95, pint - 8.25,

1/2 gallon - 26.40, gallon - 49.50

Assorted Potato Chips ........... .95

Onion Rings ............................ 3.55

Fries (fresh cut taters) ................. 3.25

Regular or Sweet Potato

Small Garden Salad .............. 3.85

(Come Back, Ranch, or Raspberry

Vinaigrette)

Chef Salad ............................. 10.75

(topped with cheddar and swiss

cheese, boiled egg, smoked chicken or

smoked ham & turkey, with a choice

of Come Back, Ranch or Raspberry

Vinaigrette)

Tater Salad, Cole Slaw, Baked Beans, BBQ Sauce: single - 2.25,

1/2 pint - 2.95, pint - 4.59,

1/2 gallon - 16.80, gallon - 29.95

Homemade PiesLemon or Pecan ..................... 4.35

Hershey Bar ............................ 4.95

Carrot Cake ............................. 4.50

Coconut Cake .......................... 4.95

We also sell Whole Pies!

Party PacksServes 10 Adults .................. 44.95

(2lb. pork or beef or 2 whole

chickens; 2 pints beans, 2 pints slaw

& 6 slices of Texas toast or 10 buns)

1/2 Party Pack ....................... 23.75

Rib Party Pack (serves 4) ....... 52.15

(2 slabs ribs, 1 pint beans, 1 pint slaw, 1

pint potato salad, 4 slices of Texas toast)

We sell BBQ Pork, Beef, Ribs, Chicken, Ham & Turkey by the pound.

Ask About Our Catering!

Jackson’s Best BBQJFP’s Best of Jackson

2003 • 2006 • 2008 • 2009 • 2010 • 2011 • 2012

5050 I-55 North, Suite F •

THE GAMECOCKSFried whole chicken wings with your choice of sauce. Comes celery sticks &ranch (sweet barbeque , hot,

teriyaki, spicy garlic, Caribbean jerk)

(3) Wings $5 (6) Wings $10(12) Wings $14 (24) Wings $25

HAPPY HOUREveryday • 3 - 7pm

$1 off draft & bottle beer 1/2 Price Shots, Wells & Calls

Visit our website for our entire menu & daily express lunch specials.

www.capitolgrillofjackson.com

APPETIZERS

BREADED BUTTON MUSHROOMS $6 hand battered mushrooms served with a side of ranch

TIGER BITE $10 beef tips &tails along with grilled onions &peppers

ONION RINGS $6 a large portion of hand breaded onion rings served with a side of comeback

GATOR BITES Hand breaded crawfish tails served with cocktail sauce $9

CHEESE FRITTERS $9 our house made goat cheese fritters served with marinaria & honey mustard

FRIED GREEN TOMATOES $8 they speak for them selves served with chipotle aioli

CHIPS &QUESO $8 generous portion of our queso blend with our tri-color tortilla chips

CHIPS &SALSA $6 roasted salsa made in house with tri-color tortilla chips

NACHOS $8 tri-color chips topped with chili, sour cream, shredded cheese & roasted salsa

QUESADILLA $8 (Add chicken $3 Add steak $5)12 inch flour tortilla with a Mexican cheese blend, caramelized onions & roasted salsa

STADIUM FRIES $9 covered in chili, cheese, sour cream & salsa topped with bacon bits

CHICKEN TENDERS $6 a half dozen tenders Grilled or Fried in your favorite sauce

BURGERSOur 8oz Certified Angus Beef Patty (All burgers are served on our house or wheat bun with lettuce, tomato, pickle & your choice of side)

CAPITOL $10 Cheddar cheese, lettuce, tomato, onion, pickle, &mayoBLACK & BLEU $13 Cajun seasoned patty, topped with pecan smoked bacon & blue cheese crumblesSCREAMING JALAPENO $12 Pepper jack cheese, fresh sautéed jalapenosMUSHROOM ONION SWISS $13Sautéed mushrooms &onions topped with melted SwissCAPITOL CHILI $14 smothered in our house made chili topped with cheese served open faced THE AGGIE $12 Smokey barbeque sauce, house ranch & two strips of pecan smoked baconMAC ‘N CHEESE $13 Our signature burgertopped with bacon and our house made macaroni and cheese

POBOYS(All po-boys are served w/ lettuce, tomato, mayo & a side)

REDFISH $7/$13

CRAWFISH $7/$12

SHRIMP $7/$11

HAM MELT $6/$10

TURKEY CLUB $7/$11

PHILLY STEAK $7/$11

BLT $6/$10

PLATES&PLATTERSREBEL RED BEANS

$9

PULLED PORK $10

GRILLED CHICKEN

$9

REDFISH $16

SHRIMP $11

STEAKSRIBEYE $25 our 12 oz ribeye served with your choice of two sides

FILET $23 6 oz filet with choice of 2 sides

PORK RIBEYE $14 beautiful 10 oz flavor injected pork ribeye cooked medium or higher w/ 2 sides

BULLDOGSall dogs come with potato chips

CAPITOL DOG $6

UGA DOG $8

HAIL STATE $6


601.948.0888200 S. Commerce St. • Downtown Jackson, Mississippi

visit HalandMals.com for a full menu and concert schedule

Book with us for holiday parties, events & rehearsal dinners!

3 rooms to choose from!

MONDAY - FRIDAYBlue Plate Lunch

with corn bread and tea or coffee

$825

As well as the usual favorites!Seafood Gumbo, Red Beans and Rice,

Burgers, Fried Pickles, Onion Rings and Homemade Soups made daily. *Fridays:

Catfi sh Plates are $9.75*Bringing back some old favorites and creating new items daily

like: Roasted Duck Sandwich, Crawfi sh Etouffee, Crystal Scallops, Homemade Chicken Salad

BUY GROWLERS OF YOUR FAVORITE BEER

TO TAKE HOME$24 for fi rst time fi ll for high

gravity beer. Refi lls are $20.00

$19 for fi rst time fi ll for regular beer. Refi lls are $15.00

follow us on facebook for daily specials!


Restaurant: Mon.-Fri., 11a.m.-10p.m. | Sat., 4p.m.-10p.m.Bar Hours : Mon.-Fri., 11a.m.-2a.m. | Sat.,-4p.m.-2a.m.

Happy Hours: Mon.-Sat., 4p.m.-7p.m.

416 George Street Jackson | 601.960.2700www.oletavern.com

(Call 601-960-2705 for Catering and Private Parties)

This historic 1910 building located in downtown Jackson, was once a neighborhood grocery called George Street Grocery.

The famous Pulitzer Prize winning author, Eudora Welty, lived just around the corner until she was age 16. She frequented the store often and wrote a short story about it.The store was converted into a restaurant/bar in 1973. In 2008, under new ownership with some renovations, it was renamed “Ole Tavern On George Street”.

We have captured the essence of the South’s unique culinary flair and good ole fashioned home cooking inspired by the local fares of Jackson and New Orleans.

Cuisine ranges from Fried Green Tomatoes and Pimento Cheese Fritters to Seared Tuna Sandwich, Portabella Burger, and King George Burger to Gumbo, Red Beans & Rice, Fried Catfish and Country Fried Steak.

Our night life includes: Mon. Pub Quiz, Tues.-Open Mic, Wed.-Karaoke,

Thurs.-Ladies Night with D.J.,Fri./Sat.- a variety of live music from national

and local bands and DJs.

National Register of Historic Places

APPETIZERS*Home Fries ........ 4.25*Fresh Onion Rings ........................... 5.95*Fried Jalapenos .. 6.25*Mozzarella Cheese........................... 7.75*Fried Pickles ...... 5.95Combination ..8.95Any three with *Cajun Chips ......... 4.75Chili Cheese Nachos .............................. 8.75Hot Wings ........... 8.95Chicken Strips ..... 8.75Egg Rolls ............. 8.95Sausage & Cheese Plate ........................... 8.95Chicken CheeseQuesadilla .......... 8.95The “T.J.” ..........10.75

PIZZACheese Pizza 7.75Additional toppings available:Green Peppers...... .50¢Sausage .............. 1.25Jalapenos ............ .50¢Ground Beef ....... 1.25Onions ............... .50¢Pepperoni ........... 1.25Mushrooms ......... .95¢Chicken .............. 1.50

LUNCH SPECIALServed Monday thru Friday11 a.m. to 2 p.m.Includes: 1 Meat, 2 vegetables, roll, dessert, and iced tea

WINE BURGERSLarge Cheese ....... 8.95Large Burger ....... 8.25Large S\ W Burger 9.95Big Blue Bacon Burger .9.95Small Cheese ...... 7.25Small Burger ....... 6.75Small S\W Burger 7.95Baby Blue Bacon Burger ................ 7.95

SANDWICHES AND PO-BOYSClub ................... 8.25Grilled Ham & Cheese ........................... 8.25Steak Melt ........... 9.00McB’s Favorite BLT 8.95BLT..................... 7.25Grilled Chicken Hoagie ........................... 9.25Po-Boy ...............10.75French Dip Po-Boy..8.75Grilled Chicken Breast ........................... 8.75Chicken Cordon Bleu........................... 9.50Asian Grilled Chicken........................... 9.25Grilled Mahi Mahi..........................11.25Ribeye Hoagie ....11.95Italian Beef Po-Boy..........................10.25

ENTREESGrilled Chicken Breast ..........................11.95Steak .................10.95Chicken Strip Dinner..........................10.95Country Fried Steak........................... 9.95Red Beans and Rice........................... 9.50Shrimp Dinner ...14.25Grilled Mahi Mahi ..........................21.95Ribeye Steak .......25.95

Like Us on Facebook!

Serving the area for over 30 yrs

LIVE MUSIC | KARAOKE | LADIES NIGHTHAPPY HOUR | DRINK SPECIALS | 11 HDTVsLUNCH SPECIALS | COLD DRINKS | GREAT

FOOD| COME EARLY STAY LATE

( 6 0 1 ) 9 5 6 - 8 3 6 2815 Lake Harbour Dr | Ridgeland, MS

APPETIZERS SANDWICHES

Serving the area for over 30 yrs



BELHAVEN: 925 East Forti! cation Street(In the former FabraCare Building, between Kats & Fenian’s)

NORTH JACKSON: 5046 Parkway Drive • Colonial Mart Shopping Center(behind Great Harvest Bread Company o! Old Canton Road)

Belhaven Location: 601-352-2001North Jackson Location: 601-957-1975

SPECIALTY PIZZASChicken Curry DelightDouble CheeseburgerCajun JoeTurkey ClubSupremeCarnivoreVeggie DeluxeHawaiianBBQ Pork or ChickenShrimp, Spinach or Chicken AlfredoChicken FajitaThree CheeseThai ChickenThe GreekMexican FiestaMargaritaChicken Cordon BleuAndy’s Bu! alo Ranch ChickenItalian CowboySteak Fajita

SUBSItalian SubmarinePhilly Cheese SteakMeatballRoast Beef DipChicken Salad SubBLT SubVeggieChicken ClubRosie O’ CadoLa Dupree

ON A BUNJoe’s Sloppy JoeBBQ Pulled Pork or ChickenBu! alo Ranch Chicken

DELI SANDWICHESSmoked TurkeyTurkey ClubRoast BeefHamVegetarianUltimateChicken SaladBLT

BUFFALO WINGSFlavors: Southwest Garlic Ranch, Garlic Parmesan,

Lemon Pepper, Traditional BBQ, Citrus Chipotle, Honey Mustard, BBQ, Traditional Hot, Fire Starter, Teriyaki, & Spicy Thai

SALADSAsian Chicken SaladChefAntipastoGardenCaesarChicken CaesarChicken Salad

SIDESBread Sticks • Cheese Sticks • Side Salad

HAPPYHOUR

4 ! 6 PM

Look ForNew Menu

Items

Voted Best Pizza2009-2014

Best of Jackson

Lunch. Dinner...

115 W. Capitol St • Jackson, MS 39201601.360.0090

[email protected]

Complimentary Valet

•SMALL PLATES •

OYSTERS GULF/PREMIUM soy mignonette/cocktail/seasonal sorbet

OYSTER ROCKEFELLER creamed greens/pork belly/parmesan

STEELHEAD SASHIMI fennel/yuzu vinaigrette/chopsticks

BLOODY MARY MUSSELS cathead/celery seed/fried potatoes

CHICKEN+WAFFLE charred onion waffle/fried thigh/hotsauce honey dijon

KIBBEHroyal farms lamb/sumac yogurt/pine nut salad

DUCK SAUSAGEdelta grind grits/muscadine jus/kale/duck cracklings

GENERAL THO’S PORK CHEEKSsesame+scallion grits/local green kimchi/pimento cheese wontons

CHICKEN LIVERSwatermelon bbq/pimento cheese/compressed fruit

CHARCUTERIEhouse cured meats/preserved vegetables/seasonal mustard

+ cheese


Patio Brunch (Saturday & Sunday 11am-4pm)

810 Lake Harbour Dr., Ridgeland 601-427-5853Like Us on

810 Lake Harbour Dr., Ridgeland Follow us on

Prime Rib Herb Crusted And Slow Roasted Petite 8oz $16 • Shea’s Cut 12oz $24 • Chef’s Cut 16oz $32 With 2 Eggs, Home Fried Potatoes, Fresh Fruit And A Muffin Shea’s Loaded Delta Omelet $12 Ham, Bacon, Sausage, Onions, Bell Peppers, Tomato, CheeseFried Green Benedict $182 Fried Green Tomatoes, Topped With Our Crab Cakes, Poached Eggs And Remoulade

Traditional Eggs Benedict | $14 2 Poached Eggs Over Grilled Ham On English Muffins With Hollandaise SauceSteak & Eggs $18 8 Ounce Ribeye, Grilled Or Blackened With 2 Eggs Any WayShea’s Fried Chicken & Waffl es $16 A Thick Belgium Topped With A Pecan Crusted Chicken Breast And Maple Syrup. Served With Fresh Fruit And A Blueberry Muffin

On The Start Oysters… On The Half Shell1/2 Dozen $7 Or Full Dozen $13 Charbroiled 1/2 Dozen $10 Or Full Dozen $16 Spicy Deep Fried $12

Fried Green Tomatoes $7Jalapeno Mac & Cheese Bites $7 Crab Fritters $10

Mozzarella Caprese $9

Huge Salads & Homemade Soups File Gumbo Cup $4 • Bowl $8 Mt. Olympus $14

Shea’s Chopped Olive Salad $8 Strawberry Walnut $12

SandwhichesFried Green Tomato Blt $8 The Ultimate Veggie Burger $9

Mahi Tacos $12 BBQ Chicken Sliders $10

Entrees served with choice of garden or chopped olive, or ceasar salad

Shea’s Ribeye Filet 16 Ounces $36 10 Ounces $39 Pork Ribeye $18 Crab Cakes $20 Top With Crawfish Cream Sauce $5

New Orleans Style Bbq Shrimp $19Jambalaya $18 Seafood Risotto $22

The Blue Plates $10 Served daily until 2pm

Every Day Special Soup & Salad Combo (Does Not In-clude Sides) • Choice Of Side Garden, Side Caesar, Or Side Olive Salad And A Bowl Of File Gumbo Or Chef’s Soup Of The Day. Monday Country Fried Pork Chop – With Gravy Red Beans And Rice - With Grilled Green Onion Smoked Sausage Tuesday Pot Roast • Pecan Crusted Chicken Wednesday Meatloaf • Catfish Reuben - Blackened

Catfish, Sauerkraut, Swiss Cheese, And Remoulade On A Marble Rye Bread Thursday French Onion Salisbury Steak - Garlic Cheese Toast With French • Onion Gravy • Chicken Spaghetti - With Fresh Angel Hair Pasta, Loaded With Chicken Friday Seafood Platter - Fried Catfish And Fried Shrimp • Mahi Tacos - Blackened Mahi, Shredded Cabbage, Mango Salsa Drizzled With A Pineapple Mango Bbq Sauce On Flour Tortillas

CLINTON(601) 924-2423

1001 Hamptead Blvd.

JACKSON(601) 969-6400952 N. State St.

JACKSON(601) 969-06061430 Ellis Ave.

RIDGELAND(601) 605-0504398 Hwy 51 N

Order online - www.wingstop.com“1st Place Best Wings 2009-2014” Best of Jackson Awards

COMBO MEALSWing Combo Meals are sauced and tossed and served up with Specialty Dip, Fries, and Beverage.

MIX AND MATCHREGULAR AND BONELESS WINGS6pc (1 flavor, 1 dip) .........7.998pc (2 flavors, 1 dip) ...... 8.9910pc (2 flavors, 1 dip) .... 9.7915pc (2 flavors, 2 dips, 2 drinks) ...................................... 16.99BONELESS STRIP COMBOS3pc (1 flavor, 1 dip) .........7.995pc (1 flavor, 1 dip) ........ 8.9910pc (2 flavors, 2 dips, 2 drinks)

...................................... 17.99Add 5 wings to any order ....................................... 3.79GLIDERS2 Gliders...............................$4.994 Gliders...............................$9.896 Gliders.............................$13.99Glider Combo......................$6.99Add a Glider to any order 2.59

REGULAR/BONELESS WINGS10pc (2 flavors) .............7.2920pc (2 flavors) .......... 14.1935pc (3 flavors) ......... 24.2950pc (4 flavors) ......... 33.4975pc (4 flavors) ..........47.99100pc (4 flavors) ........ 60.99

BONELESS STRIPS4pc (1 flavor) ................ 5.997pc (2 flavors) ............. 8.9916pc (3 flavors)............ 17.9924pc (4 flavors) ......... 24.9932pc (4 flavors) .......... 33.99

FAMILY PACKSComplete meals for large orders. Packs the perfect size to feed family, small gatherings and large parties.

REGULAR/BONELESS WINGS30pc (3 flavors, 3 dips, large

fries, veggies) .............. 25.9940pc (4 flavors, 4 dips, large

fries, veggies) .............. 33.9950pc (4 flavors, 4 dips, large

fries, large side, veggies)

......................................41.99SPECIALTY DIPSCreamy Ranch, Chunky Bleu

Cheese or Honey Mustard. Great for wings (fries too).

Single Serving......................$0.59Large........................................$3.29HOMEMADE SIDESFRESH CUT SEASONED FRIESRegular.....................................$1.99Large.......................................$3.19CREAMY COLE SLAWRegular.....................................$1.99Large........................................$3.19FRESH POTATO SALADRegular.....................................$1.99Large........................................$3.19BOURBON BAKED BEANSRegular.....................................$1.99Large........................................$3.19HOT AGED CHEDDAR CHEESE SAUCERegular....................................$0.99Medium....................................$1.75Large........................................$3.49CRISP VEGGIE STICKSRegular....................................$0.99FRESH BAKED YEAST ROLLSEach.........................................$0.59Half Dozen.............................$2.99

Dozen.......................................$5.79

BEVERAGESICED TEA/SODA20 oz. $1.99 32 oz. $2.49

BEERDomestic $3 Specialty $4

WING FLAVORSATOMIC, CAJUN, ORIGINAL HOT, MILD, TERIYAKI, HICKORY SMOKED

BBQ, LEMON PEPER, GARLIC PARMESAN, HAWAIIANSauced and Tossed in your favorite flavor!


Bento BoxesAll Bento Boxes Served with Soup, Salad, Spring Roll, Dumpling, and Fried Rice. Your choice of Chicken, Steak or Shrimp

Rockin’ Raw Sushi AvailableNigiri: Fish on RiceSashimi: Cuts of Fresh Fish without Rice

Sushi Platters AvailableServed with Miso Soup & Ginger Salad. Chef Choice of Nigiri & Sashimi.

2560 Lakeland Dr. • Flowood601.420.4058

2560 Lakeland Dr. • Flowood

ChickenScallopsN.Y Strip SteakSalmonFilet Mignon

LobsterShrimpVeggiesShare Plate

HibachiServed with Fried Rice, Soup, Salad,Noodles & Vegetables

Sushi Rolls

Hall of Fame

Crazy Ninja RollHard Rock Roll6 String Ninja RollNarley RollLive to ROCKWild ThangFire & Desire RollThriller RollGood Times RollDrum and Snare Roll

Legendary

Tuna, Salmon, or Yellowtail Roll(available in Spicy & Spicy Crunchy)Spicy Crawfi sh RollPhilly RollShrimp Tempura RollCucumber RollAvocado RollRainbow RollVeggie Roll

Some Of Our Most Rocking

Japanese, Chinese & Asian Inspired Dishes!

Rock-N-Roll Sushi & Hibachi

!"#$ %-&& N'()*, J+,-.'/, MS!"#-$!!-#$!!

'01+.2%/34%/%/1.,'5

THE FRIENDLIESTPLACE IN TOWN

LIVE ENTERTAINMENT!

Text “Olgas” to 72727

for daily specials

and entertainment!

Book your Luncheons

and private events with us!

O%&' ()* D+''&*

Lunch SpecialsMon - Sat11 am - 2 pm

1/2 CHEESE OR

PEPPERONI+ side salad $7.50

1/2 DAILY

SPECIAL+ side salad

$8.75

DailySpecialsMonday : MillsapsTuesday : The 904Wednesday : BBQ ChickenThursday : PopeyeFriday : MeatballSaturday : Surprise

Real Food Tastes Good

The Pizzas

PEPPERONI $11tomato sauce, cheese blend, pepperoni, basil

CHEESE $10tomato sauce,

cheese blend, basil

MARGHERITA $13tomato sauce,

fresh mozz, basil, roasted tomatoes

BBQ CHICKEN $16honey bbq sauce, cilantro, chicken, caramelizedonions, bacon, jalapeños

POPEYE $15white sauce, spinach, chicken, roasted garlic

THE BELHAVEN $16creamy pesto, chicken, artichoke hearts, asparagus

MILLSAPS $13tomato sauce,

garlic, roasted tomatoes, spinach

THE 904 $15white sauce, spinach, roasted garlic, Italian sausage,pepperoni

MEATBALL $15

tomato & white sauce, basil, sliced meatballs

Build Your Own

($10 CHEESE PLUS...)

FRESH HERBS

basilcilantroparsley

SAUCES

honey bbqtomato - lightly seasoned with a kickwhite - spiced bechamelcreamy pesto

$1 TOPPINGS

caramelizedonionsred onionsmushroomsroasted garlicpepperoniblack olivesspinachjalapeños

$2 TOPPINGS

red bell pepperasparagusroasted tomatoesartichoke heartsItalian sausagebaconfresh mozzextra cheese

$3 TOPPINGS

chickenmeatballs

904B E. Fortifi cation Str.Located Inside Basil’s

904 in Belhaven

601.352.2002 glennfoods.com

Monday - Thursday11 am - 9 pm

Friday & Saturday11 am - 10 pm


STEVE’S BOX LUNCHESMade from the freshest ingredients and include a sandwich or wrap of your choice, side item, and one of our famous fresh-baked cookies.

Side Item ChoicesMiss Vickie’s Chips, Baked Lay’s Chips, Pretzels, Sugar-Free Fruit Cup, Lemon Dijon Pasta Salad, or Cole Slaw.

Metro Deli Box | $8 per personOven-roasted turkey breast, smoked ham, or chicken salad sandwich on house-baked focaccia, croissant or wheat bread.

Club Box | $9.75 per personOven-roasted turkey breast, smoked ham, bacon & provolone on house-baked focaccia, croissant or wheat bread.

Wrap Box | $9.75 per personChicken Club Wrap, Smoked Brisket, Sausalito Wrap, Area 51, or Mediterranean Wrap on wheat or sun-dried tomato tortilla

QUICHE BOX LUNCHESThinking outside the box? Looking for asandwich alternative? How about a slice of our hand-made quiche with a salad or a cup of one of our famous soups. Vegetarian options always available.

Quiche & Greens Box | $10.75 per personOne slice of quiche; fi eld greens salad with dressing; and a fresh-baked cookie.

Quiche & Soup Box | $10.75 per personOne slice of quiche; 8 oz. cup of soup; and a fresh-baked cookie.

SANDWICH TRAYS

Small Sandwich Tray | $50Eight cut deli sandwiches (turkey breast, ham, chicken salad). Feeds 8 – 12

Large Sandwich Tray | $73Twelve cut deli sandwiches, Feeds 12-18

Custom Catering | Starts at $12 per personHot lunches served buffet style with tea and desert.

125 S. Congress St. | Capital TowersT:601-969-1119 F: 601-969-7058

200 S. Lamar St. | City Centre NorthT: 601-714-5683 F: 601-714-6989

[email protected]

[email protected]

YOU WORKHARD.

DON’T WORKHARDER FOR LUNCH.APPETIZERS

Crabmeat Stuffed Jalapeños (5) 5.50Fried Crabclaws 9.95Fried Crawfish Tails 8.95Crabcakes (2 large) 7.95Oysters on Half Shell 1/2 doz. 6.95 doz. 10.95Fried Pickles 3.75Onion Rings 4.49SOUPS & SALADSAll salads served on a bed of lettuce with cherry tomatoesBoiled Popcorn Shrimp 8.75Fried Popcorn Shrimp 8.75Fried Crawfish Tails 9.50Crabmeat (Lump) 10.95Fried Chicken Salad 7.95Oyster Salad 10.95Seafood Gumbo Cup 3.95 Bowl 6.25Crawfish Ettoufee Cup 3.95 Bowl 6.25Red Beans & Rice Cup 3.95 Bowl 6.25PO-BOYSServed on Gambinos New Orleans french breadAdd .50 for swiss, american, or provolone cheeseSal’s Supreme (roast beef, ham & cheese) 9.50Roast Beef 8.50Veal Cutlet 7.25Hamburger 6.25Ham 6.25Ham & Cheese 7.25Chicken Strip 6.75Smoked Sausage 6.75Oyster 10.95Shrimp 9.50Catfish 9.25Crawfish Tails 9.25Soft Shell Crab (in season) 10.95Crab Cake 8.75Fried Grouper or Red Fish 9.50Muffuletta Half 7.45 Whole 12.95BOILED SHRIMP10 Large 5.9918 Large 9.2530 Large (with salad bar)

13.50DESSERTSCobbler (with vanilla ice cream add 0.50) 2.25Homemade Bread Pudding 3.50

LUNCH SPECIALSTuesday through Friday OnlyServed 11:00 am - 2:00 pmwith salad bar add 1.00Fish Plate (french fries & hushpuppies) 7.99Pork Chop Plate (rice w/gravy & squash) 7.99Red Beans & Rice (sau-sage & bread) 7.99Chicken Fried Steak 7.99Grilled Red Snapper (new potatoes & squash) 7.99Stuffed Flounder (new potatoes & squash) 7.996 Fried Jumbo Shrimp (new potatoes & squash)

7.99PLATESAll FRIED and served with french fries and salad bar. Baked potato served after 5:00 pm. French bread served on request.Trio (8 shrimp, 4 oysters, 3 catfish) 14.50Combo (10 shrimp, 3 catfish) 12.95Combo (8 oysters, 3 catfish) 14.95Shrimp (10) & Oysters (6)

13.95Stuffed Shrimp (5) 11.95Shrimp (15) 12.95Oysters (12) 14.95Catfish (6) 12.95Stuffed Crab (2) 11.95Soft Shell Crab (1 - in season) 12.95Crawfish Tails 11.95Popcorn Shrimp 11.95Chicken Strips (4) 7.50Seafood Platter 15.95(3 catfish filets, 8 shrimp, 4 oysters, and 2 stuffed shrimp)BEVERAGESSoft Drinks, Tea, & Lemonade 1.75Domestic Beer 3.00Import Beer 4.00EXTRASFrench Fries 1.75Baked Potato 1.75Hushpuppies 1.50Chips 0.95Pasta (only after 5) 2.95Fried/Grilled Squash 2.49Salad Bar 2.95

U.S. Farm Raised Catfish•All Shrimp North American Gulf Shrimp•WE ALSO SELL FRESH GAMBINOS

BREAD FROM NEW ORLEANS

6600 Old Canton Road • 601-957-1188Tues - Thurs 11am - 9pm • Fri - Sat 11am - 10pm

Sun 11am - 8pm • CLOSED MONDAYSTAKEOUT: Call ( 601) 957-1188 OR Fax: (601) 957-2939

BOILED AND LIVE CRAWFISH

APPETIZERS* indicates raw materialEdamame 4.95Gyoza 5.95Soft Shell Crab 8.95Oyster Tempura 8.95Chicken Tempura 5.95Shrimp Tempura 5.95Vegetable Tempura 4.95*beef Tataki 7.95*tuna Tataki 7.95BbQ Squid 7.95Yellow Tail Neck 6.95Shrimp And Avocado 4.95Baked Salmon & Scallop 7.95Japanese Egg Roll 4.95Cheese Wonton 4.95Sashimi (8pcs.) 11.95LUNCH SPECIAL* indicates raw materialL1. Chicken Teriyaki 8.95L2. Beef Teriyaki 9.50L3.*sushi Lunch Special 9.95L4. *chirashi Lunch Special 10.95L5. Tempura 8.95L6. Chicken Tempura 8.95CREATE YOUR OWN COMBO LUNCH(any two items) 11.95Shrimp/Chicken TempuraChicken/Beef Teriyaki* SushiHIBACHI LUNCHServed with soup, fried rice and veg.Vegetable 6.95Chicken 7.95Steak 9.95Shrimp 9.95Salmon 9.95Scallop 10.95Combination (Choose two) 12.95Chicken, Steak, Shrimp, Scallop, SalmonNagoya Lunch 14.95(Chicken, shrimp and steak)Share Plate 5.95NOODLESYakisoba 8.95Yakiudon 8.95Udon 10.95Tempura Udon 10.95FRIED RICEPlain Fried Rice 2.95Chicken Fried Rice 7.95Steak Fried Rice 8.95Shrimp Fried Rice 8.95Combo Fried Rice 10.95SIDE ORDERSScallops 7.95Shrimp 7.95Filet Mignon 9.95Steak 6.95Chicken 6.95Lobster 13.95Vegetables 3.95Fried Rice 2.95KID’S MENU(For Dine in Only)Fried Chicken Strip 4.50French Fries 3.50KID’S HIBACHI(Dine in Only, for 10 years old and under)Chicken 5.95Shrimp 5.95Steak 5.95

DINNER SPECIAL(All dinner served with miso soup and house salad)* indicates raw materialChicken Teriyaki 14.95Beef Teriyaki 15.95Grill Salmon 15.95Shrimp Tempura 15.95Chicken Tempura 14.95Seafood Tempura 16.95Unagi Donburi 13.95*tekka Donburi 14.95*sushi Combination 18.95*sushi & Sashimi 18.95*sashimi Dinner 22.95*chirashi 19.95CREATE YOURCOMBO DINNER (any two items) 18.95*Sushi, *SashimiShrimp/Chicken TempuraChicken/Beef TeriyakiHIBACHI DINNERServed with soup, salad, fried rice, and vegetableVegetable 9.95Chicken 13.95Steak 17.95Shrimp 17.95Salmon 16.95Scallop 19.95Filet Mignon 19.95Lobster 27.95Filet and Lobster 29.95Seafood lover 28.95Nagoya for Two 39.95Combination (Choose two) 20.95Chicken, Steak, Shrimp, Scallop, SalmonSub Filet 6.95Sub Lobster 6.95Share Plate 6.95SUSHI NIGIRI ORSASHIMI(2 PCS.)Tuna 3.75Fresh Yellow Tail 3.75White Fish 3.50Fresh Salmon 3.50Sweet Shrimp (Raw) 6.50Octopus 3.95White Tuna 3.50Smelt Roe 3.75Salmon Roe 3.75Smoked Salmon 3.75Shrimp 2.95Crabstick 2.95Eel (Unagi) 3.50Squid 3.95Egg Omelet 2.95ROLLSCalifornia Roll 3.95Special Eel Roll 4.95Alaska Roll 4.95Miami Roll 4.95Tuna Roll 4.95Spicy Tuna Roll 4.95Fresh Yellow Tail Roll 4.95Fresh Salmon Roll 4.95Spicy Salmon Roll 4.95Sashimi Roll 6.95Rock & Roll 8.95Soft Shell Crab Roll 8.95Jackson Roll 10.95Rainbow Roll 10.95Ultimate Roll 12.95Oyster Tempura Roll 10.95

Note: Consuming raw animal products such as egg, beef, or fish can be hazardous to your health. *A gratuity may be added to the bill for a group with six or more. You are free to remove any item from any order. But any substitution may cost you extra money.And for some specific items, no special request is available.

6351 I-55 North, Ste. 131 (next to Target) in Jackson6 0 1 • 9 7 7 • 8 8 8 1

JAPANESE SUSHI BAR & HIBACHI GRILL

VOTED BEST SUSHI AND JAPANESE2009-2014


Japanese & Thai Cuisine

Lunch Specials Starting At $5.99

AppetizersSpring Rolls • Chicken Wings

Satay • Egg Rolls

Spring Rolls • Edamame

SoupsMiso • Chicken Broth

Thai Noodle Soup

SaladsSeafood Mixed Salad

Seaweed Salad • Thai Salad

Entrees•Sushi

•Thai Curries Curries

•Hibacchi

(Steak, Chicken, Vegetable)

•Tempura Udon

•Thai Fried Rice

•Vegetable Tempura

1002 Treetop Blvd. Flowood, MSbehind the Applebee’s on Lakeland

601.664.7588www.fusionjapanesethaicuisine.com

AUTHENTIC GREEK DINING

Mon - Fri 11am - 2pm 5 - 10pm Sat 5 - 10pm

828 Hwy 51, Madison

601.853.0028

G D

Vasilios

THE WING STATIONTHE KING OF WINGS

CALL: 888-769-WING (9464)EXT. 1 - JACKSON, MS

5038 Parkway DriveJackson, MS 39211

769.233.8177

Monday-Sunday 10am-Until

WWW.THEWINGSTATION.NET

10 FOR $1010pc Bone-In

or 6pc BonelessRegular Fries & Regular Drink

20 FOR $2020pc Bone-In

or 12pc BonelessLarge Fries, 2 Regular Drinks,

Celery & Carrots

$7 WANGS & WAFFLE6pc Wings, Belgian Waffle,

Regular Drink

$3.99 KID’S MEAL4pc Bone-In or Boneless

Regular Fries

Ranch & Blue Cheese are Free!WE DON’T CHARGE YOU TO DIP.


1410 Old Square Road • Jackson

cherokeedrivein.com • 601.362.6388

HelpingJacksonians

blow their dietssince 1946

TASTY FOOD • COLD BEER

Nachos, Burgers,

Salads, Hot Wings,

Pasta and much more

Happy Hour 4-7 everyday

Half off bottle beer

2-for-1 all liquor drinks

Late Night Happy Hour

Sun - Thur 10pm-midnight

2-for-1 everything

except pitchers and

bottles of wine

6270 Old Canton Rd, Jackson601-978-1839

www.timeoutcafe.com

LUNCHFlatbread PizzasSandwichesWrapsSalads

BREAKFASTWafflesGritsBreakfast Sandwiches

136 South Adams Street Jackson, MS(Adams & Metro Pkwy between Downtown & JSU)

601-960-3008koinoniacoffee.net

Voted One of the Best!• Meals under $10

•Places to eat Mexican/Latin•New Restaurants

2752 N State Street • Fondren769.524.3627

Mon - Sat: 11-9 • Sun: 11 - 2

JFPmenus.com

Now you can access local restaurants’ menus any time, day or

night, on your computer, tablet or

smartphone!

Plus, get maps, phone numbers, social media feeds and much more!


705 N State St. Jackson601-957-1951

greenbrookflowers.com

Lakeland Drive Jackson, MSOpen Tues-Fri 10am-6pm

Sat 10am-5pm

601.420.0784www.therugplace.com

Over2,000 rugsto choose from!

xx Work. Live. Play. Prosper.

Photographer: Tate K. NationsStylist: Nicole WyattHair and Makeup: Delores BrennanModels: Abbie Johnson, Victoria Casher and Ryan Wiltshire of JEA Model ManagementLocation: Tulip (115 N. State St.)

Victoria is wearing a red dress ($22) and denim shirt ($13) from Fondren Muse; leopard tee ($56) and Waverly boots ($194) from Mulberry Dreams; hat ($58) from Free People; gold bracelet ($109) and geode necklace ($142) from High Cotton; glasses ($600) from Spectacles; and Chan Lu earrings ($40) from the Shoe Bar at Pieces.


Ryan is wearing a denim-wash linen dress shirt ($165), tie ($145) and tie clip ($45) from Great Scott; handmade lapel pin ($20) from MaxLux Men’s accessories; glasses ($680) from Spectacles; black dress pants ($95) from Kinkade’s; and Adidas ($80) from Swell-O-Phonic.

Abbie is wearing a blue silk romper ($110) and Chan Lu earrings ($40) from the Shoe Bar at Pieces; denim blazer ($79) from Soma Wilai; and Dolce Vita heels ($96) from Mulberry Dreams.


WHERE2SHOP:Bargain Boutique (5070 Parkway Drive, 601.991.0500); Blush and Bashful (619 Crawford St., Vicksburg, 601.883.0090); Fondren Muse (3413 N. State St., 601.345.1155); Free People (1000 Highland Colony Parkway, Suite 5018, Ridgeland, 601.605.0406); Great Scott (4400 Old Canton Road, Suite 101, 60. 984.3500); High Cotton (4500 Interstate 55 N., Suite 188, 601.982.3280); Kinkade’s Fine Clothing (120 W. Jackson St., Ridgeland, 601.898.0513); MaxLux Men’s accessories ([email protected]); Mulberry Dreams (3026 N. State St., 601.559.7074); The Shoe Bar at Pieces (135 Market St., Flowood, 601.992.9057); Soma Wilai (2906 N. State St. Suite 103, 601.366.9955); Spectacles (4500 Interstate 55 N., Suite 143, 601.398.4662); Swell-O-Phonic (2906 N. State St., 601.981.3547)

Abbie is wearing a vintage Trina Turk Dress ($138) and vintage Louis Vuitton briefcase ($895) from Fondren Muse; geode necklace ($114) from High Cotton; gold Jeffrey Campbell booties ($160) from the Shoe Bar at Pieces; and a sequin-sleeve army jacket ($108) from Mulberry Dreams.

From page 51: Victoria is wearing a vintage Diane Von Furstenburg silk dress ($89.98) from Fondren Muse; electric green vegan leather jacket ($147) and gold stud belt ($42) from High Cotton; and glow-in-the-dark Jeffrey Campbell pumps ($25) from the Shoe Bar at Pieces. Ryan is wearing a pink gingham dress shirt ($89.95) and Cole Haan shoes ($198) from Kinkade’s; element chino ($49) from Swell-O-Phonic; belt ($115) from Great Scott; and local-made floral bow tie ($25) from MaxLux Men’s accessories. Abbie is wearing a teal blouse ($48) from Mulberry Dreams; a vegan leather shift ($51.50) Blush + Bashful; hat ($58) from Free People; glasses ($600) from Spectacles; a striped clutch ($70) from High Cotton; tights belonging to the stylist and her own shoes.


Ryan is wearing a Touch by Ballin dress shirt ($150), Ike Behar tie ($95), black dress pants ($95) and Cole Haan loafers ($198), all from Kinkade’s.

Victoria is wearing a white dress ($54) from Soma Wilai; an orange tweed blazer, part of a vintage St. John Collection suit ($550) and yellow statement necklace ($68) from Fondren Muse; glow-in-the-dark Jeffrey Campbell pumps ($25) from the Shoe Bar at Pieces; and mint-colored glasses ($600) from Spectacles. (Also on the cover.)

FONDREN


Stylists:Elisa Acey-Shelly BurnsBob Smith-Kacy Whitty

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ARTS // calcium carbonateC

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Bonnie Dickerson calls herself a crazed creative seeker. Her verve for all things beautiful and inspiring spills over into every aspect of her

life and out into Jackson through her brand, Southern Sprout. Southern Sprout doesn’t have a single driv-ing focus, but ebbs and fl ows with 32-year-old Dickerson’s artistic pursuits. “It involves all cre-ative aspects of just kind of being me,” she says. Dickerson’s husband, Doss Dingli, also does projects under Southern Sprout’s umbrel-la—mostly woodworking and home DIY—and contributes to the blog the couple writes at southernsprout.com. Dickerson, a Gulfport native who moved to Jackson for work after Hurricane Katrina, earned a graphic-design degree at Mississippi State (she also studied some fi ne art while there) and is the art director of Mississippi Magazine. She started Southern Sprout in 2011 as a way to offi cially pur-sue some of her creative side interests. These days, graphic design, calligraphy and chalk art are Dickerson’s main endeavors, with chalk art being her most public contribu-tion around Jackson. Her chalkboard artistry gives life to decor at The Manship Wood-Fired Kitchen, collaborative message boards at Josh Hailey’s HeARTalot space, much of Fondren Public, the Livingston Farmers Market and more.

She evolved into the art form naturally after learning calligraphy at a Millsaps College com-munity enrichment course. “The calligraphy took off for a little while, and that was keeping me pretty busy,” she says. Then, just about a year ago, some people saw her calligraphy and asked her to do a large-scale piece on chalkboard for a wedding. Drawing inspiration from old signage, books and labels, Dickerson dove in and loved the new medium. “I think it helps that with a background in graphic design, you’ve got a lot of typography experience—layout and stuff like that,” she says. “Then, my fi ne-art background kind of merged with it, so it became a perfect little outlet.” Art is evident in Southern Sprout’s creations, which go beyond someone with nice penmanship writing on a chalkboard. Dickerson practices her craft on a huge blackboard in her house. “It’s my blank slate that I can sketch on and play, try new techniques with shading,” she says. “Of course, a main part of it is putting chalk on the board, but a lot of the creativity comes from taking away from the chalk with a wet sponge or brush.” Since creating her fi rst chalkboard for the wedding, Dickerson has created chalk art for numerous private events as well as the two res-taurants and HeARTalot. Soon, she’ll begin what calls phase two at Fondren Public, creating a big

Bonnie Dickerson’s chalk art is popping up all over Jackson.

// by Kathleen M. Mitchell


board for the back deck with the rules of bocce ball and cornhole, and another chalkboard piece to hang by the outdoor bar. Her chalk art has led to exciting cross-coun-try collaborations. “I did a chalkboard for a wed-ding that was shot by Elizabeth Messina. She’s this big-deal wedding photographer,” Dickerson says. “We just kind of struck up a good exchange while she was here. … Every year she does this big annual photography workshop where she works with amazing vendors, and she asked me to do some chalkboard signage for the event. I was just kind of starstruck and said, ‘Sign me up.’ (The event and my art) has been blogged and published in a couple different magazines.” Instagram has also helped Southern Sprout get noticed beyond Jackson. “A wedding planner in Washington, D.C., saw some of my work on In-stagram … and called me up and (asked for sig-nage for) a Great Gatsby-inspired birthday party in D.C.” Dickerson did some graphic design as well as the chalkboards and shipped it all—as carefully as one would a painting—to D.C. Although she has ways to make the chalk art less prone to smudging and accidental era-sures, Dickerson says the impermanence of the

medium is one of the things that she is attracted to. “That’s kind of the beauty and the downfall of chalk art,” she says. “You really get that hand-drawn textured look, but in the end, it can be erased. But that’s what I like about it.” As an artist, Dickerson is always growing, expanding what Southern Sprout can do. “Last

year was chalk. This year might be linowork or cross-stitch or something. Who knows?” she says. “I think that’s the cool thing about creative people, they’re always moving to different areas. I don’t want to get stuck in one area.” To follow Dickerson’s creative adventures, find her on Instagram at @SouthernSprout.


1 Malaco Records

2 Ace Records

3 Gold Coast / “East Jackson”

4 Cassandra Wilson

5 Bobby Rush

6 The Subway Lounge

7 Trumpet Records

8 The Alamo Theatre

9 Ishmon Bracey

MELODIES // city with soul

Most of you probably know that Mississippi is indeed the “birthplace of America’s music.” As

the weather warms up, it might be worth taking a trip around the capital city and exploring some of popular music’s roots. 2. Ace Records

W. Capitol Street

1. Malaco RecordsW. Northside Drive

3. Gold Coast /”East Jackson”

Crystal Lake, Flowood Drive

9. Ishmon BraceyHattiesburg Street

7. Trumpet RecordsFarish Street

4. Cassandra Wilson

Abermarle Street

6. The Subway Lounge

W. Pearl Street

9. Ishmon Bracey

8. The Alamo Theatre

Farish Street

5. Bobby RushJohn R. Lynch Street


This is an exhibition organized by the Center for Documentary Expression and Art. Major support for the exhibition has been provided by the Bruce W. Bastian Foundation and the

National Endowment for the Arts. Local presentation of this exhibition is made possible through the generous support of Jones Walker LLP, Wynne and Bill Seemann, Mississippi Power Company,

Jackson Convention & Visitors Bureau, Leslie Hurst, and The Clarion-Ledger Media Group. The Mississippi Museum of Art and its programs are sponsored in part by the city of Jackson.

Support is also provided in part by funding from the Mississippi Arts Commission, a state agency, and in part by the National Endowment for the Arts, a federal agency.

March 7 – August 15, 2014

MISSISSIPPI MUSEUM of ART

Matt Herron, Bogalusa, Louisiana, 1965.

380 SOUTH LAMAR STREETJACKSON, MISSISSIPPI

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D U VA L L D E C K E RA R C H I T E C T S , P . A .

A R C H I T E C T U R E

P L A N N I N G

I N T E R I O R S

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Do-Gooders // rights for all

Domestic violence doesn’t usually start with heavy physical abuse or fatal blows. Often, it begins with warning signs, smaller things that build in

cycles into a dangerous situation. Moreover, do-mestic violence can take many different forms—verbal, physical, psychological or sexual. That’s why the Mississippi Coalition Against Domestic Violence makes education a main goal in its fi ght against abuse. “A lot of people don’t recognize abuse. … Cultural, environmental or religious reasons are ingrained (to make people) believe that it is OK for him to talk to me like that, it is OK for her to hit me,” Arian Thigpen, public awareness coordinator, says. “So our goal is to educate the layperson on what domestic violence is. If they know what it is, they are more likely to not stand for it, and more likely to get help.”

Founded in 1980 by local area organizations including Catholic Charities, MCADV is a safe space to get information or get in contact with someone who can help with domestic-abuse situ-ations. The group provides information, lectures and services to Mississippi survivors of domestic violence all around the state. MCADV can also help victims leave abu-sive or dangerous situations. “(We’re) there with counselors, day cares and work to provide em-ployment if needed,” Thigpen says. In 2013, the coalition added a new focus to its roster of programs, centered on LBGT rela-tionships and combating domestic abuse in that particular community. “When you get into the LBGT community, it can be less cut-and-dried,” Thigpen says. “A lot of people in that community are less likely to come

forward about being abused, because they are afraid they are usually going to be discriminated against if they report it. If we can provide law en-forcement and social workers with resources on how to understand their relationships and what to look for, then we have done a service to that community to get help if they need it.” Upcoming MCADV events include a Do-mestic Violence Training Tour in conjunction with the Mississippi Coalition Against Sexual As-sault. The coalition also hosts a brown-bag lunch series at the Eudora Welty Library (300 N. State St., 601.968.5811), which covers a different do-mestic violence-related topic each session. The next lunch hours are March 6 and June 5. For more information or to schedule a talk with prevention and intervention specialist Keisha Varnell, visit mcadv.org.

Fighting Violent Cycles// by Alexis Moody

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Greg Patin has been executive director of Catholic Charities for fi ve years.

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Arian Thigpen wants to educate the public about recognizing early signs of abuse.


3011 N. State Street !"#$%&'()*+),-./0)1)203/4),005-0,,www.facebook.com/nutsjackson

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Enroll Your Child to Receive

FREE BOOKS

Children from birth to age 4 who live in Hinds, Madison, or Rankin County are eligible to receive a free book a month until age 5 through United Way’s Imagination Library program.

Reading regularly with preschoolers gives them a boost toward successful education.

Register at www.MyUnitedWay.com Or dial 2-1-1 to speak to an operator.

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COOL TOO // living history

If you find yourself in Columbus in the spring, you’ll be just in time for the Columbus Spring Pilgrimage festival, where people open their historic homes to visitors. Architecture is in

no short supply, either, as Columbus boasts more antebellum homes and churches than Natchez. This year’s festival is March 28 through April 14. History buffs will love the Friendship Cemetery (4th St. S., Columbus, 662.328.2569), which plays host to “Tales from the Crypt,” a liv-ing-history tour run each spring by the Missis-sippi School of Math and Science. “Each spring during the Columbus Pilgrim-age, visitors tour the cemetery by candlelight and stop by tombstones to hear monologues from authentically costumed students standing by graves of those whose lives they re-create,” the Columbus website states. “The dramatiza-tions culminate a year-long research effort by the students.” Southern bibliophiles will love that Tennes-see Williams’ birthplace is right on Main Street in Columbus. Such folks may want to plan a trip in the fall. One local downtown boutique owner, Glo-ria Herriott, started the Hollyhocks Stella Shout-ing Contest in 2010 in honor of Williams’ famous play, “A Streetcar Named Desire.” The contest is in conjunction with the Tennessee Williams Trib-ute and Tour of Victorian Homes each September. Herriott’s store, Hollyhocks (204 5th St. S., Co-lumbus, 662.329.0025), features a New Orleans-

style second-floor balcony. Con-testants kneel on the street and, in their best Stanley Kowalski voice, shout “Stella!” three times to an actress standing on the balcony above. Of course, all that shouting will raise an appetite. If you are planning to see the Tennessee Williams play du jour (the local theater produces one of his plays each year for the festi-val), stick around to sample local vendors’ bites while lis-tening to live music. Other-wise, stop into Huck’s Place (121 5th St. S., Columbus, 662.327.6500) downtown for crawfish nachos, or Proffitt’s Porch (1587 Officers Lake Road, Columbus, 662.327.4485). If art and culture is on the slate, check out the Blues Trail stops around town before head-ing over to see legendary Mississippi photog-rapher Birney Imes’ studio above The Princess Theatre (215 5th St. S., Columbus, 662.570.1695). Imes is the man behind the photography book “Juke Joint,” which explores the black juke joints of the Delta in the 1980s, including the Pink Pony Cafe in Darling, the People’s Choice Café in Leland, and more. University Press re-released the popular book in 2012. While there, check the

Princess’ schedule—you could be in for a treat if a live show or concert is slated for your visit. Another must-see is the Mississippi University for Women (1100 College St., Columbus, 662.329.4750), which has the distinc-tion of being the first women’s public university in the country. It is co-ed now, and the campus also houses Mississippi School of Math and Science. Even if you aren’t shopping colleges, the W houses some striking architecture and the churches around campus are worth a visit. As far as purchasing mementos for your trip, stop by The Attic (116 3rd St. S., Columbus, 662.549.5613), a huge vintage store, for a tchotchke from a time gone by. You could also head over to nearby West Point and stop at Anthony’s (122 W. Main St., West Point, 662.494.0316), one of the best res-taurants in town. Or, grab a bite at Café Ritz (125 Commerce St., West Point, 662.494.7489), part of the recently renovated The Ritz Theatre. West Point is home to the Wa-verly Plantation Mansion (1852 Waverly Mansion Road, West Point, 662.449.1399) an old restored antebellum home with a fascinating history (and more than a few rumors of haunt-ings swirling around it). Take the day to play a round of 18 on the Old Waverly golf course (Magnolia Dr., West Point, 662.494.6563) be-fore tucking in for the night at the mansion—if you dare. Before heading home, you’ll want to make a stop in Starkville to pick up freshly made cheese and ice cream from Mississippi State University.

Columbus Calling// by Kathleen M. Mitchell


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Author Tennessee Williams made his home on Main Street in Columbus—just the tip of the cultural iceberg in the Golden Triangle.

Downtown Columbus offers many hidden treasures, such as The Princess Theatre.

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Facebook FlickrTwitter


Castle of Raymond

www.castleofraymond.com

601-383-2008

A One of a Kind ExperienceWhatever the Occasion


2014A FE ST IVAL of DANCE

2014 USA International Ballet CompetitionIBCIBC

Watch top young dancers from around the globe “dance Jackson” – taking the stage where many of today’s foremost ballet principals launched their careers. Enjoy 17 performances over 14 days. Three rounds of dazzling “olympic-style” competition Opening night performance by Complexions Contemporary Ballet Performance, master class and demonstration by Trey McIntyre Project Two-week USA IBC Dance School with renowned faculty Art exhibition by Andrew Bucci, Official 2014 USA IBC Artist

Welcoming Edward Villella, International Jury ChairOfficial U.S. Competition by a Joint Resolution of Congress

“The most important ballet competition in North America” celebrates 35 years.

June14-29,2014Jackson, Mississippi

Package tickets on sale Jan 6

usaibc.com/ticketsCall 601-973-9249facebook.com/usaibc twitter.com/usaibc

Funded in part by Mississippi Development Authority and grants from the Jackson Convention & Visitors Bureau; South Arts, in partnership with the National Endowment for the Arts, a federal agency; and Mississippi Arts Commission, a state agency.

Presented under the auspices of the International Dance Committee, International Theatre Institute of UNESCO.

USAIBC'14 BOOM.indd 1 12/9/13 4:42 PM

Subscribe for Only $18*!To sign up visit boomjackson.com/subscribe/or call 601-362-6121 x11.* $18 covers shipping and handling for six bimonthly issues of BOOM Jackson magazine.

in your mailbox?

Want

MY LOCAL LIST

1) Fondren Barber Shop

(2939 Old Canton Road,

601.826.0707). This cool, upscale but never snobby barber shop offers everything from basic haircuts to a straight razor shave, facial, “man”icure and even the complimentary Scotch on the rocks. I buy gifts certifi cates here for a

“man who has everything.” Very GQ!

2) Pure Barre of Jackson (4500 Interstate 55

N., Suite 235-A, 769.251.0486). Borrowing from Pilates, yoga, ballet and aerobics, “total body workout” is an understatement. I despise running, so this is the perfect exercise regime for me and, if you stick to it, it really works. If you think it sounds tame, call me when you are limping down the stairs after the fi rst class.

3) Underground 119 (119 S. President St.,

601.352.2322). Two-for-one happy hour every day. Friendly bartenders. Perfect joint for downtown business people looking to unwind after work. Enough said!

4) Steve’s Downtown Deli (125 S. Congress

St., 601.969.1119). Try the Senegalese peanut chicken soup. You will not be disappointed.

5) Forty Four Fifty (4450 Interstate 55 N.,

601.366.3687). I describe this store as the most perfectly edited closet of smart, sexy yet sophisticated, mostly neutral-colored clothing. Head straight to the second fl oor

where there is always an amazing sale.

6) Skin by MD (4500 Interstate 55 N., Suite

215, 601.212.0955). Get a fabulous facial treatment by Diane Henson or something a little more refreshing (no one has to know) from Dr. Mitzi Ferguson.

7) The vitamin section at Rainbow Co-op

(2807 Old Canton Road, 601.366.1602).

These folks know everything and, if they don’t know, they will fi nd out for you. I trust

the product and the customer service. Rainbow, don’t ever leave!

8) Art Remix at the Mississippi Museum of

Art (380 S. Lamar St., 601.960.1515). I never miss this annual outdoor music fest, which the Mississippi Museum of Art hosts. It’s free to the public and always features some cool, funky, bands that people with great taste have heard of, but not me. It’s a laid back but fun scene with food vendors and beer. Now, to get Motley Crue to headline …

9) Kats Wine and Spirit (921 E. Fortifi cation St., 601.983.5287). Great selection, great customer service. I go here to see Robert (except he doesn’t work on Tuesdays). Oh, and for all my alcohol needs.

10) The Art Garden at the Mississippi

Museum of Art (380 S. Lamar St.,

601.960.1515). Yes, I work here. However, if you want a green space to sit and enjoy your lunch on a pretty day, this is the place. On some Wednesdays, bands play at lunch. This is a hidden oasis in the concrete jungle of downtown. To get out of the sun, go in and check out the permanent collection. It’s totally free—and you can’t beat that.

1010Artsy

Escapes


1

At work at the Mississippi Museum of Art, Elizabeth Tyler is surrounded

by creative beauty all day. Here are 10 things that catch her

eye around Jackson.

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