NEWS on LIFE, WORK, & PLAY in Mississippi's College Town

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Lancaster Farms Brings a Family Approach to Building Starkville’s Culinary Community

Since the inception of the award-winning Starkville Community Market, one of the weekly vendors locals and restaurants alike have come to rely on for fresh produce is Oktibbeha County’s own Lancaster Farms. Whether it’s providing fresh-picked goodness for local culinary events, faithfully interacting with customers at the Market on Tuesdays and Saturdays, or setting up the annual… More

Recap: Starkville “Smokin” at Atlanta Food and Wine Fest

A taste of Starkville’s culinary scene was on display this month at the annual Atlanta Food and Wine Festival on June 2-5, and the best description was “smokin’“! Chef Ty Thames, owner and executive chef of some of Starkville’s most celebrated restaurants, joined the Starkville Convention and Visitors Bureau for two events showcasing the tastes of… More

Chef Ty Thames Hones His Role as Starkville’s Farm to Table Ambassador

Locals and visitors to Mississippi’s College Town know that Starkville’s authentic farm to table goodness needs no greater showcase than a table at Restaurant Tyler, Bin 612, or The Guest Room. Owner and executive chef, Ty Thames, has nurtured these unique restaurant concepts in Downtown Starkville with a commitment to honest cuisine that’s rooted in the deep… More

Starkville Restaurant Week Feature Restaurant: CENTRAL STATION GRILL

The Quick Bite: The Restaurant: Central Station Grill The Executive Chef: Leon Jefferson The Dishes: Appetizer — Double-Battered Fried Okra with Chipotle Ranch Sauce Salad: Crawfish Caprese Entrees — Pesto Crusted Catfish on Almond Basmati Rice Pilaf, with Roasted Red Pepper Remoulade, and Broccoli/Mushroom/Andouille Stir Fry Springtime Shrimp Primavera Farfalle Desserts — New York Style Cheesecake with Bourbon Pecan Glaze Salted Caramel… More

Starkville Restaurant Week Feature Review: RESTAURANT TYLER

The Quick Bite: The Restaurant: Restaurant Tyler The Executive Chef: Tyler Thames The Chef de Cuisine: John Fitzgerald The Pastry Chef: Claudia “Bery” Gordon The Dishes: Soup — Beet Bisque with Goat Cheese and Balsamic Reduction Appetizers — Duck Boudin BBQ Okra Brunch — Omelet Sandwich French Toast Sandwich Entree — Ribeye Steak with Cave-Aged Blue Cheese Desserts — Stuffed Pancake… More