August 25, 2016
On Aug. 2, The Palette Cafe at the Mississippi Museum of Art closed for a revamping of sorts. But it wasn't the decor.
For the last couple of weeks, the museum's culinary curator and executive chef, Nick Wallace, has been working with restaurant staff members to create a menu "inspired by Mississippi foodways traditions, local ingredients, and the art on the Museum walls," http://www.msmuseumart.org/index.php/blog/entry/new-menu-connects-visual-and-culinary-arts">a blog post on the website says. "His artistic appreciation and culinary prowess will now be fused in forthcoming menus that draw explicit connections between the narratives depicted by Mississippi visual artists and the storytelling that informs his own culinary creations."
Today, Aug. 25, the museum has announced the unveiling of the new menu. Here are some highlights:
Tomato pie: It's a classic Southern dish, but Wallace and his culinary team have added their own elements to it. The Palette Cafe's has baby sage, kale, sage, basil-whipped cheese and peppery olive oil.
Juke joint burger: For many people, nothing is better than a really good burger. Like the blues, this burger has soul. It's got Swiss cheese, a Hereford beef patty, lettuce, tomato, pickled onions and a homemade steak sauce, and it's all piled on an egg bun. And like any good burger, fries come on the side.
Vegan skillet: Vegans need love, too, right? Wallace had that in mind when he created the vegan skillet. It has caviar couscous, baby kale, confit tomatoes, pickled onions, sunflower seeds, chia seeds, wheat germ, oats, cauliflower, red quinoa, flaxseeds and tomatoes.
See more http://www.msmuseumart.org/pdf/menu_8_16_16.pdf">here.
https://jacksonfreepress.media.clients.ellingtoncms.com/img/photos/2016/08/25/nick_wallace_Christina_Cannon_Boteler_web_1_t500x291.jpg?291e49f5988265e65cfd93403e0768c5490544cd">Photo of Nick Wallace by Christina Cannon Boteler by amber_helsel
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