Eslava’s GrilleSeafood, Steaks and Pasta

SOUTHERN COOKIN’Four Generations of Southern Cooks

Welcome to the Family

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Welcome to JFP Chef Week 2016! Inside you’ll � nd our fabulous participating chefs and the restaurants they helm; you’ll also see the charities they’re competing for. The chefs who get the most votes will win money for their charities from our sponsors.

The winning chef gets $1000 for their charity from Capital City Beverages; second place chef gets $750 from Hotel and Restaurant Supply for their charity; third place chef gets $500 from McDade’s for their charity!

Voting runs from May 1 - 8, 2016. Every time you visit a participating restaurant during JFP Chef Week you’ll get another chance to vote for your favorite chef and charity. (Campaigning is permitted!)

Here’s to great chefs, great cooks, great food and a fantastic opportunity to help some worthy causes. We encourage you to Dine Local this week and every week!

Visit www.jfpchefweek.com for more info.

May 1 - 8, 2016

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Kitchen SuppliesChina

GlasswareRefrigeration Equipment

Ice Machines

Six Locations Open To the PublicMeridian, MS Jackson, MSGulfport, MS

Tuscaloosa, ALMemphis, TNNashville, TN

Proud Sponsor of JFP Chef Week

McDade's is proud to support our local restaurants and charities for Chef Week!

And for nights you're not headed out for dinner, come by for the best beer selection in town.

Woodland Hills Shopping Center Fondren 601-366-5273Maywood Mart 1220 E. Northside Dr 601-366-8486English Village 904 E. Fortifi cation St. 601-355-9668

And Don’t Forget About Our Growler

Station in Maywood

Mart!

HAPPENING NOW! May 1 - 8, 2016

Here’s how you can help

raise money for local charities:1 Visit participating local restaurants.

2 Keep the ballot that comes with your � nal check.(ask if you don’t get a ballot!)

3 Go to www.jxnchefweek.com

4 Enter the ballot code to validate your ballot.

5 Vote for your favorite chef.

The top three chefs win prize money from our sponsors for their selected charities!

For more info, visit www.jFPchefweek.com or call 601.362.6121 ext 11

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Andrew Harris is a Jackson native who started

cooking at an early age. He began at On The Border Mexican Cantina.

Andrew then moved to Atlanta, where he was formally trained at Dugans. He took what he learned and came back to Jackson, using

his skills at restaurants such as Mississippi Legends,

Burgers and Blues, & Majestic Burger.

Andrew prides himself in providing fresh

ingredients and the best possible food.

Andrew Harris - 4th & Goal Sports CafeCharity: Wounded Warriors of MS

Charity: Wounded Warriors of MSThe mission of “Wounded Warriors of Mississippi” is to help veterans physically, mentally,

� nancially and spiritually. These heroes are now � ghting a war within themselves to reconnect with society, and they are � nding this battle is as di� cult as the battle� eld itself.

Mississippi native and chef Jesse Houston

is putting Jackson on the culinary map. Cozy oyster bar and seafood restaurant Saltine opened in 2014

with fun and funky takes on Southern food accented by regional craft beer. His playful dishes, like a PB&J (pork

belly, boiled peanuts and pepper jelly) and po’ bao (fried oyster on a steamed

bun), infuse nostalgia, skill and � nesse. Named after the popular cracker served

with seafood, Bon Appetit “Top 50 Best New Restaurants” winner Saltine ful� lls Houston’s personal mission to

bring oyster heritage and culture back to Jackson. He previously worked at

Mississippi staples Parlor Market and City Grocery (Oxford) before opening Saltine, his � rst restaurant. Houston

is a 2015 James Beard Foundation

semi� nalist for “Best Chef: South” and

has been featured in Southern Living, Garden & Gun, The

Local Palate and Taste of the South.

Charity: Craig Noone’s Rock It Out Memorial ScholarshipIn memory of Parlor Market’s Chef/Owner Craig Noone, the Mississippi Hospitality and Restaurant Association member chefs and the Noone family created a $10,000

scholarship for deserving culinary-arts students.

Jesse Houston - Saltine Oyster BarCharity: Craig Noone’s Rock It Out Memorial Scholarship

Kelly Ray is from Baton Rouge, LA and has been cooking craw� sh

with his dad, Tommy “T’Boy” or “T’Beaux” Ray, since 1992.

Kelly’s dad established a thriving craw� sh business and after Kelly

mastered the art of cooking craw� sh and � nished college,

he decided to establish his own craw� sh business. In 1998,

Kelly began his business from a catering trailer using various

local venues and in 2008, he o� cially moved into “the shack”,

T’Beaux’s Craw� sh & Catering’s current location in Clinton.

Kelly’s favorite thing to cook is

CRAWFISH, using his family-owned Cajun

seasoning recipe.

Kelly Ray - T’Beaux’sCharity: Horses for Handicapped

Charity: Horses for HandicappedHorses for handicapped was established in 1981 and takes place each year in April at

the Mississippi Fairgrounds. The 4-day event provides horseback riding, wagon rides and

o� cially moved into “the shack”, T’Beaux’s Craw� sh

& Catering’s current location in Clinton.

CRAWFISH, using his family-owned Cajun

seasoning recipe.

If it wasn’t for a last minute decision from

Pierre Pryer to take a dish-washing job and the faith of The Iron Horse Grill’s

original owner in Pryer’s culinary and management abilities,

Jackson may never have fallen in love with this legendary

restaurant. Truthfully, without Chef Pryer’s commitment and

attention to detail, the Iron Horse would never have become such

a cornerstone of the Jackson restaurant scene. Now, Chef Pryer

is back and stands behind this newest iteration of the classic restaurant. His commitment

is to provide the excellent food and an

experience we all remember.

Charity: The Mississippi Symphony OrchestraThe Mississippi Symphony Orchestra reaches young people all over the metro area with

life-changing programs. MSO’s education and ensemble concerts plus their award-winning string instruction programs are truly a signi� cant part of forming the lives of our

future citizens, voters and leaders through music.

Pierre Pryer - The Iron Horse GrillCharity: The Mississippi Symphony Orchestra

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Frank Signa III is a third generation

restaurateur and chef who grew up learning the family’s

Italian recipes and delta-style fare at the famous

Doe’s Eat Place in Greenville. “My family has wonderful

cooks and we’re a family of restaurateurs.” Frank says. “It’s all I know and my first

love.” Frank opened Signa’s in 2012 which melds southern

favorites and cajun influenced dishes creating unique and

accessible dishes. Signa’s has received a host of awards

including City of Ridgeland

Business of the The Year and

Best Restaurant finalist in annual Best of Jackson

reader poll.

Charity: St. Vincent De PaulA ministry providing assistance with food, medicine, and utility bills for families

in Washington County.

Frank Signa III - Signa’s GrilleCharity: St. Vincent De Paul

Welcome to the Family

Charity: Alzheimer’s Association - Mississippi ChapterThe Alzheimer’s Association, Mississippi Chapter, provides vital services and support

to individuals with Alzheimer’s and their caregivers and families. They serve 82 counties in Mississippi.

Grant Hutcheson

is a chef, husband, father and outdoorsman. Grant focuses

on chef-driven award-winning competition BBQ and is always trying new � avors and ideas at The Pig & Pint. He uses as many local ingredients as possible and loves to pair food with di� erent beers, especially new craft beer

made in the South. The Pig & Pint won Best

New Restaurant, Best Place for Ribs and Best Barbecue in the 2015 Best of

Jackson Reader Poll.

Grant Hutcheson - The Pig & PintCharity: Alzheimer’s Association - Mississippi Chapter

made in the South. The

BRAVO! Sous Chef Matt Mabry

has been a vegetarian for the past three years. His wife, Lindsey, has been a

vegetarian for longer and his 6-year-old daughter, Kelsie, has been veggie since

birth. (Matt’s nephews, Jaylen and Dalton, are meat-eaters.) At home, Matt has to accommodate a variety of dietary needs

and has brought that focus to BRAVO! Matt’s been creating special vegetarian

dinners for BRAVO! customers, and more recently took things a step further with vegan options, particularly on BRAVO!’s Vegan Night every Thursday. Although

he personally hasn’t been able to give up a good fried egg or cheesy pizza, Matt

understands vegans’ preference to exclude all animal products

such as dairy and eggs and works hard to

create delicious food for people with all sorts of

dietary restrictions.

Matt Mabry - BRAVO! Italian RestaurantCharity: MS Children’s Home Services

Charity: MS Children’s Home ServicesFor more than a century, Mississippi Children’s Home Services has made a transformational

di� erence in the lives of Mississippi’s children. Founded on the belief that the best place for a child is in a permanent, loving home, the organization formed a tradition of transformation through

programs that serve the ever-evolving needs of Mississippi’s children.

Buranee “Tim” Bunniran’s

� rst experience as a chef was in elementary school, preparing

snacks in Thailand with her mother and selling them for 10

cents. With lots of hard work and determination, she saved enough

to buy her � rst pair of roller skates. The sense of family, love of food and a strong work ethic

led to Tim opening Jackson’s � rst Thai restaurant in 1992. Thirty years later and halfway around

the world, Tim was � nally able to share her mother’s Thai recipes

with fellow Jacksonians. Named Thai House to

exemplify Tim’s vision to create an atmosphere like

home, every guest should feel like

they are coming to have a good home-cooked meal

with a Thai family.

Buranee “Tim” Bunniran - Thai HouseCharity: Blair E. Batson Hospital for Children

Charity: Blair E. Batson Hospital for ChildrenAs part of the University of Mississippi Medical Center, the Blair E. Batson Hospital for

Children provides high-quality treatment for all patients using the disciplines and specialties of modern health care for all children regardless of the family’s ability to pay.

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Sommart Viriyakitja,

was raised in Thailand, where he watched his grandmother

cook and was inspired to do the same on a grander scale. He

specializes in Thai cuisine. He has over 30 years of executive chef

experience. He served as executive chef in Thailand for 12 years, in Switzerland for 10 years and at

Surin of Thailand for 15 years. His passions are playing with

the � sh and curries.

Chef Sommart - Surin of ThailandCharity: Mississippi Coalition Against Domestic Abuse

Charity: Mississippi Coalition Against Domestic AbuseMCADV is a statewide resource on domestic violence issues. We provide support for member

shelter programs though training, technical assistance and capacity building; advocate for public policy that supports victims; and seek to change societal attitudes and beliefs through awareness

and prevention activities in communities throughout Mississippi.

Ryan Cassell, a Madison, MS native began his

culinary career at the Trace Grill in Ridgeland at the age of 16.

After spending ten years in North Carolina and working as the

Executive Chef of Ri Ra Irish Pub in uptown Charlotte, he brought his

family back to Mississippi and took over as Chef and General Manager

of Fenian’s Pub in September of last year. With his experience of

working in one of the country’s premier Irish pubs and traveling to

Ireland, Ryan has been able to bring traditional

Irish food with a Southern twist to Jackson. Utilizing

local ingredients and innovative recipes,

Fenian’s has become a food destination as well

as a great place to have a drink.

Ryan Cassell - Fenian’s PubCharity:

fenianspub.com

Charity: The Little Light House - Central MSThe Little Light House is a tuition-free Developmental Center that for over three decades

has been making a di� erence in the lives of hundreds of children with special needs.

At six years old, Danny Eslava, who is now the executive chef

and owner of Eslava’s Grille, was tasked with putting together a

simple meal for his mother as she dealt with an illness. This began a life long fascination with the

culinary arts. A self-taught chef, Danny says the kitchen is his

classroom. He has an eclectic mix of in� uences, ranging from Latin

to Mediterranean to southern and many styles between.

Charity: Cheshire AbbeyA 501c3 charity dedicated to caring for the animals in need in the Jackson metro area. While the

responsibility of an animal’s needs rests in the hands of the owner, an animal without owners becomes the shared responsibility of the community. Help make a positive change for the

community and these forgotten animals.

Danny Eslava - Eslava’s GrilleCharity: Cheshire Abbey

Eslava’s GrilleSeafood, Steaks and Pasta

PJ Lee is a lawyer turned chef who took over the culinary reigns at the

legendary Hal Mal’s eatery and music venue after his the death of his father-in-law chef/owner Hal White.

Hal taught PJ everything he knows about cooking. Today PJ sticks to the family’s tried

and true southern recipes while adding some modern touches to

the menu.

Charity: Harold White Memorial Scholarship FundThe scholarship goes to a deserving culinary student at Hinds Community College.

PJ Lee - Hal & Mal’sCharity: Harold White Memorial Scholarship Fund

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Bob Hamil Bob Hamil learned his

techniques and work ethic at a young age by observing Mama and Daddy Hamil. In 1994, he took over the responsibilities of managing the restaurant

and there he quickly discovered that cooking was one of his

many talents. Through trial and error, he developed his recipes.

Within six months, his lunch crowd grew

beyond their restaurant that seated fifty people. In January

of 2007, the family opened a new Mama

Hamil’s.

Bob Hamil - Mama Hamil’sCharity: sunnych.net

Charity: Sunnybrook Children’s Homecontinues its mission to help society’s children who have had challenging beginnings in

their young lives.

SOUTHERN COOKIN’Four Generations of Southern Cooks

The former pastry chef at Nick’s on

Lakeland and The Mermaid Cafe,

Mitchell Moore

is originally from Byram and

moved back home from Los

Angeles after meeting the

woman of his dreams. He restored

Campbell’s to its rightful place as a

made-from-scratch destination.

Mitchell Moore - Campbell’s BakeryCharity: Children’s Advocacy Centers of Mississippi

Fondren: Madison:campbellsbakery.ms

Charity: Children’s Advocacy Centers of MississippiCACM provides training, support and leadership on a statewide level to local children’s

advocacy centers and professionals throughout Mississippi who respond to reports of child abuse and neglect.

The Manship’s head chef Alex Eaton,

a Madison, MS native, was studying for a business degree at Mississippi State when he heard the call of the culinary

arts. After graduating he attended the culinary program at Johnson and Wales University in Charlotte, NC. His skills developed at a variety

of restaurants including Mr. B’s, New Orleans and Table 100, Flowood. Now

he brings these experiences to The Manship’s menu: an eclectic mix of

southern style and healthy Mediterranean simplicity. The menu is dictated by seasonal availability and local sources. Even the

artwork on the walls come from area artists.

Charity: Mississippi Military Family Relief FundMississippi Military Family Relief Fund supports military families in need of � nancial assistance

while their soldier member is called to active duty as a result of September 11, 2001.

Alex Eaton - The ManshipCharity: Mississippi Military Family Relief Fund

Don Primos wears a lot of hats at Primos

Cafe. As Chef, Owner, and Operator, the Jackson native continues the Primos family

legacy - one that has stood the test of time since 1929. Like generations of Primos that have come before him, Don

brings “Southern Food for City Folks” to the hungry crowds of

Jackson with tried-and-true family recipes and

new favorites.

Charity: Neighborhood Christian CenterThe mission of the Neighborhood Christian Center and Peyton’s House is to equip inner-

city children and young adults with academic and leadership skills from a Christian perspective so they may love and serve their neighborhood and city to the glory of God. This is done through after-school tutoring and a summer program focusing especially on

math, reading and Bible teaching.

Don Primos - Primos CafeCharity: Neighborhood Christian Center