Topic: Malcolm White and Java Chatman attended Sipp & Savor 2025 at The MAX in Meridian where they talked to so many chefs we had to split the interviews into multiple episodes!
Today, we are sharing part 2 of our interviews from Sipp & Savor 2025.
Alex Perry (Vestige in Ocean Springs) talks about his James Beard Award journey and why he chose to use chicken hearts as an ingredient in his dish for the night. Ty Thames (Restaurant Tyler, Bin 612, and The Guest Room in Starkville) shares his culinary journey and how his Italian-style wine bar and restaurant became famous for cheese fries. Geno Lee (The Big Apple Inn in Jackson) gives away family secret recipes and praises food festivals like Sipp & Savor. And Jeremy Noffke (Southern Prohibition Brewing Company and Big Trouble in Hattiesburg) wrapped up the night with updates on the Hattiesburg restaurant scene and a unique dining experience with Big Supper Club.
Guest(s): Alex Perry, Ty Thames, Geno Lee, and Jeremy Noffke
Host(s): Malcolm White and Java Chatman
Email: food@mpbonline.org
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