380 South Lamar Street
Jackson, MS 39201
Tuesday - Saturday
10 AM - 5 PM
noon - 5 PM
Nick Wallace, Executive Chef and Culinary Curator at the Mississippi Museum of Art, goes to the source in this monthly culinary series, coinciding with his themed pop up ‘sipp Sourced menus available each third Thursday - third Saturday in The Palette Cafe.
Learn more about December’s ‘sipp Sourced menu.
Posted on Tuesday, December 13, 2016 by MMA
Culinary Curator Nick Wallace has a special relationship with dirt. “One Saturday morning at the Mississippi Farmer’s Market, the first thing I saw was a humid trailer full of living worm soil,” he said. “I touched the dirt; played in it. I smelled it. A worm was popping his head out. I had a huge attachment to smelling the richness of that soil, knowing the types of produce and vegetables that come out of it.”
As Executive Chef at the Mississippi Museum of Art, Wallace is always on the look-out for fresh, locally sourced ingredients to use on his menus. He likes to know where the food he’s preparing comes from – right down to recognizing the hands that worked the soil.
Wallace, a native of Edwards, Mississippi, has long been influenced by his experience growing up on a farm.
“In the old school way of living in Mississippi, the sacrifice of your animals and the harvest of crops for sustenance was the only way to feed the children...
Posted on Thursday, September 15, 2016 by MMA
(Jackson, Miss…) From August 2 – August 16, it’s Summer break at The Palette Café at the Mississippi Museum of Art (the Museum). While the cafe will not serve lunch during this period, Executive Chef and Culinary Curator Nick Wallace will be busy with his team conceptualizing new menus inspired by Mississippi foodways traditions, local ingredients, and the art on the Museum walls.
Wallace, a native of Edwards, Mississippi, has long been influenced by his experience on the farm. Since joining the Museum, he has found added inspiration from the artworks on view in The Mississippi Story, the Museum’s ongoing, free, public exhibition of works from the permanent collection. Wallace can often be found roaming the galleries, studying scenes of farm life and pool halls that hearken back to his childhood, and quilts illustrating family meals at a shared table. His artistic appreciation and culinary prowess will now be fused in forthcoming menus that draw explicit connections...
Posted on Friday, July 29, 2016 by MMA
Mississippi Museum of Art and Jackson Public Schools announce
Creativity Kitchen: Chef Inspired Cuisine for Healthy Scholars
Partnership led by Chef Nick Wallace brings culinary arts, nutrition, into local schools
(Jackson, Miss…) Jackson Public Schools, the Mississippi Museum of Art, and the Museum’s Executive Chef and Culinary Curator Nick Wallace announce Creativity Kitchen, an initiative designed to spark excitement and education about eating and preparing healthy food in middle school cafeterias. The program will be piloted in two Jackson Middle Schools, Blackburn Laboratory Middle School and Powell Middle School, before rolling out in a wider launch to more middle schools around the city.
The purpose of Creativity Kitchen is to connect culinary arts, nutrition education, and creativity to engage students, staff, families, and the community to foster the desire in students to eat well, eat fresh, and enjoy the process of preparing healthy meals. Through the partnership, JPS students, staff, and supporters will be exposed to the fruits of culinary...
Posted on Monday, January 25, 2016 by MMA
See more in our Chef’s Eye series, where Executive Chef and Culinary Curator unearths culinary inspiration in the galleries of the Museum.
Coming around the corner in the Marie Hull exhibition, I was delighted to confront a painting of one of my favorite naturally occurring treats, the watermelon. When I look at this painting by Hull - Rinds, painted in 1947 - I see a world of stories. You’ll notice the bite marks – whoever was eating the watermelon took it all the way down to the rind.
That’s how we did it as kids. Watermelons were the perfect Saturday snacks. The whole family would sit outside on a picnic table eating and there wouldn’t be a napkin in sight. It’s all about getting up close and personal with the food. Eating every bit, and spitting the seeds out on the ground.
I always get a kick out of eating watermelons because it’s food play. And play is so important in...
Posted on Monday, January 4, 2016 by MMA
Chef Wallace prepping ingredients for an elevated chicken liver dish.
This coming week, from October 15-17, the Museum embraces the chilling Halloween season, transforming the on-site restaurant for three-days-only to feature palate-pleasing comestible nightmares from the mind of Executive Chef and Culinary Curator Nick Wallace. Part of Wallace’s monthly ‘sipp Sourced pop up series – showcasing all-new menus sourcing product from Mississippi purveyors every third Thursday through third Saturday – October’s affair is themed “Scary Good Creepy Cuts.”
The final details of the menu are still coagulating, but planned are dishes highlighting some of the food world’s most humble – and often feared – ingredients. Wallace, whose culinary worldview is steeped both in his blue-collar rural upbringing and his classical training, is experimenting with dishes featuring chicken livers and gizzards, pig ears, pork cheeks, and turkey necks; “Oxtails from the Crypt” is an early crowd favorite. While some of these products are outcast from mainstream fare, Wallace resolves to elevate them to satisfy the most discerning of diners. He is also incorporating more approachable items with a Halloween twist, like “beet-blood” risotto that uses...
Posted on Tuesday, October 6, 2015 by MMA
The Museum is proud to congratulate Nick Wallace, our Executive Chef and Culinary Curator, on being one of over forty celebrated chefs invited to cook at the prestigious 25th anniversary of Chefs & Champagne, the James Beard Foundation’s annual summer tasting party in the Hamptons. Held Saturday, July 25 at the Wölffer Estate Vineyard, this year’s event honors TV personality, chef, and cookbook author Carla Hall. While Nick Wallace – who runs both the Museum’s on-site restaurant and catering operation – is not alone on the list of accomplished culinary professionals, he is the sole chef representing Mississippi and the Deep South.
Cooking alongside Nick Wallace in New York is Dan Blumenthal, Chef and Partner at BRAVO! Italian Restaurant and Mitchell Moore, owner of Campbell’s Bakery, both located in Jackson, Mississippi.
“I’m extremely excited to be representing the Mississippi Museum of Art and the state in the Hamptons,” said Wallace. “We have an incredible culinary community here in Mississippi and I’m honored to be a part of it. My team and I have conceived a refined dish inspired by...
Posted on Wednesday, July 22, 2015 by MMA
In this Chef’s Eye installment, I’m featuring a painting that has a lot of meaning to me, Marshall Bouldin’s Second Notice, that hangs in The Mississippi Story exhibition. It takes me back to my youth on the farm and the strong men and women in my family who made it all go. In the woman in the painting, I see my grandmother – a lady who is all about business. She is in charge and taking care of every situation.
I’m also drawn to the chickens. Chickens were everywhere growing up. They roamed free range all over the yard all the time. When you came out the door as a kid, chickens would fly up all around you. We had one in particular that we named Tina Turner. She, like the singer, was the most beautiful one of the bunch and she had this really spiky hair that you couldn’t miss.
The title of this painting tells me that the woman...
Posted on Thursday, June 25, 2015 by MMA