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Table 100.

Recently, while visiting my daughter, we dined at a new restaurant in Flowood called Table 100. They had a butter bean soup that was absolutely delicious. Will you inquire as to whether or not they will share the recipe?

Betty Sullivan Young Hattiesburg

A recipe for restaurant success: the combination of legendary restaurateurs Bill Latham and Al Roberts with Mike Roemhild, an executive chef who has opened four restaurants on four continents. Many Mississippians are familiar with the Latham and Roberts successful eateries Amerigo, CHAR, Sombra Mexican Kitchen, and Babalu. They might not be as familiar with German chef Roemhild.

A native of Zella-Mehlis, Germany, Roemhild knew at an early age that food was his passion. First trained in his grandmother's kitchen, he began catering weddings at 11 years old. From this beginning, his career has taken him around the world (literally) and landed him on Lakeland Drive in Flowood. Here he commands the helm at Table 100, overseeing three sous chefs and 27 culinary staff members. "My goal, together with my sous chefs, is to elevate traditional Southern food and incorporate my international and German experience in our menu," shares Roemhild.

Table 100 opened in April of 2011 to a wealth of accolades such as Best New Restaurant awards from Mississippi Magazine, Jackson Free Press, and Best of Metro Mix Jackson. The restaurant, with its New Orleans-inspired decor, features a delightfully Euro-American menu crafted by chef Roemhild. Guests enjoy appetizers like Mac & Cheese (duck confit or Tripp Country Ham with cheese and herb crust) or Savory Pork Belly Yin Yang (brined and slow roasted Korubuta pork belly, and an Asian-spiced apple cabbage slaw with a Vermont maple syrup-soy glaze). Roemhild shares that many guests come for their unique version of Shrimp and Grits--fresh gulf shrimp wrapped in applewood-smoked bacon in a ham hock jus with house-smoked barbecue sauce and a Delta Grind grit cake and farm greens. Their most popular casual fare is the Table 100 Burger, made from Mississippi's Two Run Farm artisanal beef and topped with a house-smoked tomato, applewood smoked bacon, and white cheddar cheese, and the option to add a sunny-side up farm egg. Another crowd pleaser is the daily fish special. "Next to our Shrimp and Grits, our daily changing fish specials are our best sellers," states Roemhild.

The Butter Bean Soup won't be on the menu every time you go, but if it is, you are in for a treat. "It's one of those recipes we are known for," says Roemhild. "We use local farm vegetables when they are in season and available. Butter beans are well liked, and it was an easy choice for us to make a soup from this wonderful local ingredient." When pressed to express what sets Table 100 apart, Roemhild shares, "It is the high level of talent with our sous chefs and cooks, the use of the freshest local produce and ingredients possible, as well as the unchallengeable commitment to the highest-quality standards in food and service." Stop by Table 100, notably located at 100 Ridge Way, and enjoy a bite at of one of Mississippi's best.


1 tablespoon olive oil
1 cup chopped onions
1 tablespoon minced garlic
1 cup roughly chopped green peppers
1 cup roughly chopped carrots
2 pounds fresh butter beans
6 cups chicken stock
1 piece smoked ham hock
1 tablespoon red wine vinegar
8 ounces Tripp Country Ham, diced
Salt, black pepper, and hot sauce to taste

In a large soup pot over medium-high heat, saute olive oil, onion,
garlic, peppers, and carrots until onion is translucent. Add butter
beans and saute for another 5 minutes. Add chicken stock and ham hock
and bring to a boil, reduce heat, and simmer until all vegetables are
tender. While soup is cooking, saute ham in a small frying pan until
just brown on edges. Remove ham hock from soup and puree in blender or
with immersion blender until smooth. Season pureed soup with salt,
pepper, and hot sauce to taste. Add ham in even portions and serve hot.

Yield: 4 servings

Table 100

100 Ridge Way, Flowood | 601.420.4202 | Hours: Monday-Saturday, 11 a.m. to 10 p.m., Sunday, 10:30 a.m. to 10 p.m.

by melanie m. ward | photography by michael strong
COPYRIGHT 2012 Downhome Publications, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2012 Gale, Cengage Learning. All rights reserved.

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Title Annotation:dish it out
Author:Ward, Melanie M.
Publication:Mississippi Magazine
Date:Sep 1, 2012
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