Page 44 - South Mississippi Living - October, 2019

DINING pro le
Brandon and Brenda Vega, a brother and sister team and owners of El Milagro Grill & Cantina, have been serving authentic Mexican cuisine to the Mississippi Gulf Coast since December 2016. They are from Michoacan,
Mexico, and moved from California to Mississippi more than 20 years ago.
GRILL & CANTINA story and photo courtesy of Mississippi Coast Restaurant & Beverage Assoc. onions, bell peppers, mushrooms,
bacon, and pineapple, and topped with shredded cheese. This dish is served with rice, beans, lettuce, pico de gallo, sour cream, guacamole, and tortillas.
El Milagro Grill & Cantina is located at 9994 Rodriguez Street in D’Iberville
“We grew up in restaurants,” Brenda said. “My dad had several growing up and we loved it. My dad was a big inspiration.”
Introducing the Coast to authentic Mexican food is one of their favorite things about owning a restaurant. One of their favorite dishes to prepare
Brenda and Brandon Vega
and serve to their customers are the Hawaiian Fajitas, which include a choice of chicken, steak, or shrimp, tossed with
and are open for lunch and dinner seven days a week. They are a member of the Mississippi Coast Restaurant
& Beverage Association and will be
a featured restaurant at Chefs of the Coast Food and Wine Gala, October
20, at the Mississippi Coast Coliseum & Convention Center.
Island View Casino Resort Executive Sous Chef Wins the Final Table of World Food Championship story by Lori Beth Susman photos courtesy of Island View Casino Resort
The World Food Championship (WFC) celebrates the cooks, chefs, and competitive teams that compete year-round across the globe in the culinary arts. The champions from each category earned more than $10,000 in cash and prizes while earning their world titles and compete at WFC’s Final Table where the grand prize is $100,000.
Jackie Seavey, executive sous chef at Gulfport’s own Island View Casino Resort was declared champion of the 7th Annual World Food Championship. This year’s final table food destination city was set in New Orleans, a city whose unique cuisine is as diverse in its history and culture. Chef Seavey’s winning dish, “Kumquat Duck & Cornbread Waffle Canapés,” will be featured at Antoine’s in New Orleans, America’s oldest family-run restaurant; a huge achievement, as Antoine’s has not made many additions to their menu in over 100 years.
“Just to get to be a competitor at the WFC Final Table was nerve rattling; but it was a rewarding experience,” stated Chef Jackie Seavey. “As with my culinary career, I never thought I’d make it as far as I did. This win is the pinnacle of my entire culinary career. It also helped to have talented teammates, my boss David Crabtree and co-worker Deborah Thomas, who are both amazing southern chefs in their own right.”
CHOP, CHOP
RIGHT: Chef Jackie Seavey BOTTOM: Chef Jackie Seavey (third from left) and her team, Deborah Thomas and David Crabtree, stand with Mike McCloud, CEO of World Food Championships.
44 SOUTH MISSISSIPPI Living • October 2019 FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net