Page 85 - South Mississippi Living - May, 2025

Visit Mississippi, Visit Oxford, Coastal Mississippi, Visit Jackson.
Fly Llama.
smoked oyster croustade, citrus kosho, sansho, and Tororo kombu. And finally, Gulf shrimp and winter vegetable “nabe,” shrimp dashi, koji fried shrimp, and white truffle emulsion.
“It was an honor to help represent Mississippi along with so many other talented folks,” Perry said. “I believe we showed how exciting and surprising this state can be.”
Vestige has been recognized multiple times for culinary excellence and hospitality at the James Beard Awards. Known as a tasting menu restaurant that beautifully blends Coastal ingredients and Japanese influences, Vestige was tapped in February as a semifinalist for the James Beard Award for Outstanding Hospitality and was a 2024 finalist for the James Beard Award for Outstanding Restaurant. Perry and Omori were also finalists for the James Beard Award for Best Chef in the South region in 2023.
The two-night event held in January at the Platform in New York City treated attendees and media friends to a culinary journey through the Magnolia State. Other Mississippi culinary and distillery trailblazers included the Mayflower Café, City Grocery, Cathead Distillery, and Wonderbird Spirits.
The happy hour and dinner nights connected media, industry insiders, and curious consumers with the chefs, flavors, and stories that make the Magnolia State a true culinary destination. The intersection of heritage and reinvention was on full display, with James Beard-nominated chefs, brewmasters, and rising stars sharing Coastal Mississippi’s story, one unforgettable dish at a time.
Vestige.
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