Tonight from 5:00 p.m. to 10 p.m. is the second part of My Michelle’s four dinner series featuring locally-sourced ingredients in Mississippi.
These three-course meals are $30 per person, and libations are available upon request. Michelle Rousaville-Love recommends reservations due to “very limited seating.”
The first course opens with the appetizer of smoked pork shoulder served with pickled cabbage, cucumbers and radishes served with tabasco mustard aioli and homemade crostinis. My Michelle’s Summer Salad will also be served. This green dish features mixed salad greens with fresh lady peas and goat cheese. It is tossed with cilantro-lime vinaigrette and topped with homemade green tomato salsa.
Then comes the main course with two choices of meat: catfish and pork chops. The Catfish Lafitte features pan-seared catfish from Simmons Catfish topped with light cream sauce and peppers served with Creole roasted okra and Delta Grind grit cake. The Grilled Pork Chop has a sweet topping: grilled onion and blueberry relish served with honey roasted sweet potatoes. The other veggie side is tri-color hericot verts with a tart bite from quick pickled red onions.
But save some room for grilled bananas and blueberry hazelnut shortcake! The bananas are topped with burnt honey ice cream and bacon chocolate gravy. Yes, you read that last bit right! The other dish has hazelnut shortcakes topped with fresh blueberries and homemade mascarpone ice cream.
These following Mississippi-based farms provided for these dishes: Woodson Ridge Farms, Home Place Pastures, Yokna Bottoms Farm, Simmons Catfish and Bost Farms. Brown Family Dairy, Delta Grind and Bottletree Bakery also provided as well. Some ingredients were also bought from Oxford Farmer’s Market.
Now come on by tonight and enjoy the best of north Mississippi at My Michelle’s!
Callie Daniels Bryant is a senior managing editor at HottyToddy.com. She can be reached at callie.daniels@hottytoddy.com.
