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Flora Butcher names director of charcuterie, meat fabrication

David Raines, chef, owner and operator of The Flora Butcher in Flora, has promoted Matthew Groll to director of charcuterie and meat fabrication. Groll joined The Flora Butcher in 2016 after a tenure as meat cutter with Whole Foods in New Orleans and Fresh Market in Ridgeland. The Flora Butcher opened in 2016, offering above-prime wet-aged and dry-aged Japanese Wagyu ...

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Highland Village: the more it changes, the more it’s the same

By JACK WEATHERLY Masa Liles, general manager of Highland Village, thinks of herself as a curator. Selecting new pieces and keeping certain “old” pieces has been the signature approach since the shopping center was opened in 1972. In an era when naysayers are predicting the demise of shopping aggregations, especially enclosed malls, Highland Village closes in on 50 years in ...

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Slowboat Brewing Co. owner says the future is ‘bubbly’

By BECKY GILLETTE Kenny and Carrie Mann are making things happen in downtown Laurel. The young couple left their 9-5 jobs to follow their dreams of owning a brewery. “And they are doing an incredible job,” said Jim Rasberry, chairman of the Economic Development Authority (EDA) of Jones County. Slowboat Brewing Company distributed its first batches of beer on Dec. ...

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Award-winning chef opening Italian Bistro in Old Town Bay St. Louis

By LISA MONTI Chef David Dickensauge is bringing upscale Italian fare to Old Town Bay St. Louis. Dickensauge and Lee Parrish are opening Corks & Cleaver Italian Bistro this month in the spot that was vacated by Old Cuevas Bistro after about a year. The two have partnered on the Italian restaurant through their newly formed restaurant group. The Parrish ...

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Primos to open third restaurant, this one in Madison

  By JACK WEATHERLY Angelo K. “Pop” Primos emigrated from Greece and opened a restaurant at 236 Capitol St. in 1930. The restaurant operated there till 2002. Primos Northgate opened in 1964 and stayed open for the next 37 years, said Don Primos, owner and a grandson of the founder. During the years, several family restaurants have operated simultaneously. Subsequently, two ...

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Yalobusha Brewing converting to a brew pub

Andy O’Bryan, the founder of Yalobusha Brewing Co. in Water Valley announced over the weekend that the craft-beer bottler he opened four years ago was changing its business model. YBC is converting to a brewpub, and by doing so, its beer won’t be sold anywhere else but in Water Valley. The move was prompted by the passage of HB-1322 in ...

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Kajdan to be top chef at Westin Jackson hotel

By JACK WEATHERLY Matthew Kajdan will bring his culinary skills honed in top restaurants in the Jackson area and elsewhere to Estelle, the wine bar and bistro at the Westin hotel. He has been executive chef for five years at the Parlor Market at 115 West Capitol in downtown, within blocks of the 203-guest-room hotel at 315 Tombigbee St., which ...

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Appointments at Flora Butcher

Chef Daryl Maloney, right, has been appointed to the position of Manager of Culinary Operations Flora Butcher in Flora, and Kristen Martin has been appointed to Sous Chef. Maloney served as a colleague of Flora Butcher Chef David Raines during his tenure at Ridgeland’s Seafood R’evolution in 2015 where Maloney was a Sous Chef until March of 2017. Maloney also ...

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JACK WEATHERLY — Doe’s: the tradition comes to Ridgeland

Maybe Shakespeare got it wrong. A Doe’s by any other name probably wouldn’t be as big of a deal. The restaurant did a very low profile opening last week but the fact that it was half full anyway is testament to the name of the steak and tamales restaurant that dates to 1941 in Greenville. No advertising beyond the sign ...

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