Hello Eat Twin Forks, nice to meet you

Allow me a moment to introduce myself to you.  My name is Michelle.  I’m friends of the original author of Eat Twin Forks, Sara.  Sara has graciously invited me to join this blog with her.  I live smack dab in the middle of Hattiesburg with my husband , son, and dog.  They are the lucky three that get to sample my cooking ups and downs.  While Eat Twin Forks will keep its focus of bringing you reviews of local eats, I would also like to share with you the eats from my own Hattiesburg kitchen.  They aren’t all original.  I try many recipes along the way.  But I’ll share it all with you from the perspective of a working mom trying to keep in touch with her foodie-wannabe side.

As a science minded person, I like to approach cooking in a trial and error method.  Many “experiments” take place in my little kitchen.  I’ll just keep trying until I get it right.  I’m by far my own worst critic.  My sweet husband has the most forgiving palate of anyone I’ve ever met.  He’ll eat anything I cook and still give it a thumbs up (with only one exception, ever).  I’m teaching my little fellow to be appreciative of different flavors.  He “helps” mommy in the kitchen, scooping and stirring when allowed.  Tasting at will.  And everything cooked in this kitchen goes on his plate.  Table manners are a work in progress, so eat at our table at your own risk.

I appreciate all comments, good and not so good.  I aim to share with you the things I like, things I make that my family likes, and the quickest way I can make that happen.  Having dinner each night at our table together is a top priority for me.  Food isn’t only about the nourishment to our bodies it provides.  It’s also about a sharing of time with one another.  Time is such a precious commodity.  And that time is never wasted in the company of family, good friends, and good food.

Three Things to Love About Tabella Before It Even Opens

Any minute now, Tabella, Robert St. John’s new casual Italian venture, will be feeding us what I can only imagine will be great meals. According to the facebook page, they will not make an announcement of the opening, but will instead just open the doors for lunch one day soon.

1) It’s not a Mexican or Japanese place. Lots of love for both cuisines, but we really need a great Italian place here.

2) Its central location. With apologies to my western friends, I’m always glad to see development on this side of I-59.

3) Seeing the work in progress. You can check out the Tabella facebook page for updates, but also take a look at the archive of posts showing the progress of the restaurant from the ground (or strip mall) up.

If you happen to be driving by and see the doors open, drop us a line and let us all know.

The Shed opens today!

The Shed BBQ and Blues Joint which opens today in the former Bottling Company building downtown already has the feel of a Hattiesburg fixture. The place has a really fun, laid back vibe. With the live music and the name-yelling food distribution system, it’s not a place for a quiet dinner, but you didn’t expect a quiet dinner, did you?

The bbq is sweet–actually, very sweet. I like a sweet sauce, but in my opinion this could have used a little more heat for balance.  In the future, I’ll ask for the extra-spicy sauce.  The chicken was tender and the pulled pork sandwich was a huge pile of awesome. Next time, I’ll try the ribs. The baked potato salad was great, but I do have a weakness for potato salad with sour cream. The baked beans were good, but I didn’t love the slaw (not sweet enough, actually). If you are a vegetarian, you’ll enjoy the beer selection and music, but eat before you go.

The Shed is located at 126 Market Street.

Bakers Burger Co.

There’s a new(ish) fast food burger joint in town.  I found it sort of similar to Five Guys (which I love) with hand cut-style fries but with a few more choices–like whole wheat buns and black bean burgers.  The menu is pretty simple–just burgers, dogs, grilled cheese, fries, and dessert.  I’ve tried a beef burger, a hot dog, a black bean burger, and the grilled cheese, and I liked them all (no, not all in one visit).  The buns taste fresh-baked, and the wheat bun actually tastes like wheat.   Shockingly, the black bean burger actually tastes like black beans–not some weird frankenfood veggie burger.  The fries actually taste and look like potatoes and were not too greasy.   The beef used in their burgers is labeled as “open prairie” beef (see Food, Inc.).  The chocolate chunk cookies were good–at least my son liked them.  No, I wasn’t fooled into thinking that the fare is health food, but I think the quality of the ingredients make these burgers stand out among the fast food crowd.  My only gripe is that everyone’s food is individually bagged (whether eating-in or to-go).  It just seems like a lot of paper to me.  Still, I like the place.  You should give it a try.

Bakers Burger Co. is located at  6154 US Hwy 49 in Hattiesburg.

This week’s news

Hope everyone had a great summer.  Here are a few news tidbits for you as I work on a new post or two.

• The Depot Coffee House undergoing change in ownership and renovation–larger food menu planned
• Special Seafood September menu this month at Crescent City Grill
• Robert St. John becomes temporary vegan

Have a Yummy Earth Day

Just in time for Earth Day tomorrow, the movie Food, Inc. will be featured on MPB tonight at 8:00. While it’s a bit sensational, it’s worth a watch. The movie definitely makes you think. I was talking about it non-stop for a few days after watching it. It elucidates the environmental and health consequences of our food systems, but one thing about the movie that I found frustrating was that it didn’t go far enough into what we, as consumers, can do to improve things. So, I’ll get on my soap box for a second and list a few things I think we can do.

1) One of the biggest things we can do is to buy local as much as possible. One way to do this is to shop at the Pinebelt Farmers and Artisans Market on Thursdays from 3-6pm. Also you can support restaurants/businesses that use or carry local produce, dairy, etc. New Yokel Market is such a place and Robert St. John has planted a new garden for his restaurants (see last week’s column).

2) Another thing we can do is to eat less meat. I don’t think you have to give up meat altogether to make a difference for your health and for the environment. You can do this by cooking meatless a couple of nights a week or by using less meat in your recipes. Think of meat more as a condiment than as the center of your meal. For some ideas, join the HattiesVeg community on Facebook.

3) Plant a garden. You can’t get more local than your own back yard. If you’re not a master gardener, you can start with a few containers of herbs or tomatoes.

Ok, off soap box. Watch the movie and come back and leave a comment about what you think!

Mama Alma’s Kitchen

Go there.  .  .  . now!

Mama Alma’s Kitchen is located at 5096 Highway 42, Hattiesburg, MS 39401

Oh, you wanted more information?  How about these?

Ok, seriously.   If you thought Hattiesburg didn’t need another Mexican place, you were wrong.  Some of you may know Mama Alma by her wonderful tamales and salsas that were available last season at the Pine Belt Farmers and Artisans Market (which, by the way, starts back in a couple of weeks).  And, yes, her tamales are great, but her new place Mama Alma’s Kitchen has whole menu of great stuff.

The menu includes all the offerings you would expect, but also has some more traditional Mexican dishes that are sure to become your new favorites.   In addition to the regular menu, there’s also a lunch menu available from 10am-2pm. I had the Mexican Lunch which includes a taco, a burrito, an enchilada, and a tostada all for less than $6.  It was much more food than I could eat, but it allowed me to try all the staples.  I also tried the guacamole and the horchata.  You can get the Mexican Lunch with pork, beef, or chicken.  I chose pork and found it tender and flavorful, yet not too spicy.   The red sauce was just right.  The guacamole was fresh and the horchata (a creamy spiced rice drink) was unexpectedly refreshing.

I really can’t wait to go back and try some of the other things on the menu.  Next time I’m getting the Pozole, a hominy soup, or maybe the green enchiladas, hmmm.  There are also a number of vegetarian dishes I want to try.   And the desserts. . .  looks like I’ll be dining there a lot.   You should too.

Old Athens Grill

Hallelujah!  We have a new Greek(ish) place in Hattiesburg.  When Old Athens Grill first opened, I heard a few mixed reivews, but was still eager to try it.  Opened by the same folks as The Bottling Company, Old Athens Grill has the usual Gyro offerings (similar to those available at Keifer’s in Jackson) as well as quite a few more original Greek-Southern hybrid gyros like the Comeback Burger Gyro.  I’ve been twice now, but have so far stuck with the regular beef/lamb and chicken gyros.  I enjoyed both meals there and plan to frequent the joint often. I particularly recommend the brightly flavored original Hummus.

The atmosphere was unexpected.  If you thought it would look anything like the former tenants of the building, you’d be wrong.  The interior was completely gutted and re-done.  There is an impressive bar, some funky wall art, and an old painted piano that you can help adorn as you please.

Old Athens Grill is located at 6174 US Hwy 49 (the old La Fiesta Brava building).

Magnolia Sisters Buffet and Bakery

A couple of months ago the little man and I went with some folks to check out Magnolia Sisters Buffet and Bakery in Lumberton.  Bottom line:  really good food in a really bizarre atmosphere.  First, the food.  It was the best local buffet food I’ve had. Everything was cooked very well and seemed to have quality ingredients. Nothing seemed like a filler or tasted like cafeteria food.  The usual fried goodies were featured as well as some really good traditional New Orleans style seafood dishes.

Now the bizarre. . . the buffet is housed in an extremely well lit large room with larger than life photo murals of New Orleans landmarks.  In the center of the room is a karaoke area where folks can serenade the diners.  While we were there we were treated to some Patsy Cline, which I discovered the little man likes to “dance” to in his high chair.  I think this is a great place for families and groups of friends.  Not really a romantic, date night type of place.

Just don’t ask me how to get there.  I followed some folks and had absolutely no idea where I was.  It was a pretty drive, though.  Magnolia Sisters Buffet and Bakery is located at 1556 Little Black Creek Rd, Lumberton, MS 39455

Happy Pumpkin Bread Day

Sometime around this time of year, in addition to all the usual holidays, is the elusive Pumpkin Bread Day.  It occurs one day each fall.   It’s not the first Monday or third Thursday of any month.  In fact, you never know in advance when it will be.  One Fall morning, though, you will wake up and need a sweater.  You will walk outside and smell chimney smoke.  Then, you will realize you have some time on your hands and you NEED to bake Pumpkin Bread.  Pumpkin Bread Day is one of my favorite days of the year.  Sweet, spicy, and soft this warm copper-orange bread is the best way I know to celebrate Fall.

Pumpkin Bread

3 1/2 cups flour

2 t baking powder

1 t baking soda

1 t salt

1 T cinnamon

1 T nutmeg

2 1/2 sugar

4 large eggs

1 stick butter, melted

1/2 cup canola oil

1 15oz can pumkin puree

1/2 cup water

1 t vanilla extract

Preheat oven to 350 degrees.  Grease and flour 2 large loaf pans (or 1 large and 2 small pans).  Combine dry ingredients in a medium bowl and whisk for a few seconds to incorporate.  Combine eggs, sugar, butter, oil, and vanilla in a large bowl or stand mixer and whisk until well mixed.  Stir in water and pumpkin puree. Add dry ingredients to wet ingredients in batches until just combined.  Pour mixture into greased pans and bake about 1 hour until top is firm and tester comes out clean.  Place pans on rack to cool 15 minutes.  Run a knife gently around the edges of bread and then turn upside down to remove bread.  Place loaves on rack to finish cooling or, even better, serve warm.

Adapted slightly from Sara Foster’s The Foster’s Market Cookbook