Page 45 - South Mississippi Living - May, 2018

photos by Katherine Sowers
from the May 1995 flood, Hurricanes
Katrina in 2005, Gustav in 2008, Isaac in 2012 that led to us tearing down the old building that we loved so much, and the former re-building that resulted in losing a contractor and friend. That was a very hard time.”
The new facilities include a covered drive through under the building where people can be dropped off next to the elevator out of the weather. The same area is set for guests to relax and play ping pong, corn hole, giant Jinga, and foosball while waiting for tables or after dinner.
“The response has been tremendous. Every night so many guests come to us and thank us for bringing back the best food and service on the Coast,” says owner Hank Plauche’. “And, they love
the new building.”
Executive Chef’ Geo Morse,
with the Steamer since 2010, got
his start in 1977 at a fried chicken place in Long Beach. He worked
in such places as the Palace Café’ for the Brennans in New Orleans, Café’ Rani on Magazine Street, and had his own place, Four Corners, just to name a few in his 40-year career.
“I definitely feel like I have come
full circle, growing up in the Pass,
and back here in the Kiln,” said Chef Geo, “but with Hank’s blessing, we are putting out some of the finest seafood in a 200-mile radius. We have resources all over the Southeast bringing us
the freshest Red Snapper, which has become a signature dish. I’m concerned about what I’ll do when the snapper runs out, but we have so many other options to work with!”
Sous Chef John Dalton Hendrix
grew up in a family restaurant in the French Quarter and has always been passionate about cooking; seafood is his favorite. Also back is Chris Yaniga, the bar manager.
“It’s a dream team. Our whole staff is very experienced and professional
Hank Plauché, owner
Jourdan River Steamer staff
and they love working here, which really shows in the food and service,” Plauche’ said. “Any one of us could run a restaurant, but as a team, we are rock stars.”
Some ‘firsts’ for the Plauche’s included starting the Coast’s first crawfish cook-off, and introducing the area to Royal Reds and charbroiled oysters.
Once again Hank Plauche’, who started washing dishes and bussing tables in New Orleans at age 11, is
back at home with the new building.
“I have been involved with restaurants and clubs ever since that first job, working for many different venues and positions in the industry for 43 years. This is what I know the best and what I do the best.”
15152 Highway 603 Kiln, MS 228.255.7333 www.jrsteamer.com
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