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"Born to Farm" – ‘sipp Sourced with Chef Nick Wallace

Thursday, June 15, 2017 to Saturday, June 17, 2017

Lunch 11 AM – 2 PM; dinner Third Thursday night, 5:30 PM until

Lunch 11 AM – 2 PM; dinner Third Thursday night, 5:30 PM until

Not just farm to table. Farmer to table.

This month, Chef Nick Wallace and the Museum partner with Up in Farms Food Hub for a celebratory menu showcasing the best of Mississippi ingredients, sourced by the entrepreneurial farmers who are helping redefine food access and ownership in the state. We honor both the literal birthday of Chef and Culinary Curator Nick Wallace, and the ribbon-cutting of the Up in Farms Food Hub. During the Museum’s Third Thursday programming, shop a pop-up growers’ market in The Art Garden curated by Up in Farms, and sign up for the Up in Farms’ Farm Pack to receive your supply of fresh produce from farmers across Mississippi.


Chick’arrones (shareables), blueberry hot sauce, onion jam, herbs $8

Strip Steak, warm heirloom tomato salad, forage mushrooms, brassicas, crispy leeks, pork belly dressing $17

Pan Seared Simmons Catfish
, French sorrel gremolata, beet-squash and collard hash, heirloom grapes, roasted sweet corn $16

Southern Fried Chicken, pimento cheese, sautéed collards, blueberry hot sauce, pickled jalapeños $14

Salad of Kale and Plums
, smoked goat cheese, peppery walnuts, cucumbers, preserved strawberries, oil and vinegar, vanilla popovers $13

Root Crudo, chioggia beets, purple radish, purple turnips, carrots, beet tops, dill flower honey $13

Smoked Pork Butt, coriander white beans, ham hock marmalade, roasted spiced cabbage, onion bread $14

Smoked Turkey Burger
, beet marmalade, swiss chard, onion bread, tomato, sandwich spread, crispy fries, signature pickled ketchup $13

Whole Fried Simmons Catfish
, mardi gras cauliflower, pork jowl bacon, caviar couscous, eggplant, charred peppers, cilantro, spiced pecans, bone marrow potlikker $17

Roasted Pork Belly, wheat germ, sweet potato mousse, peaches, chanterelles, beets, kale, pickled blueberries $15

Whipped Raw Cake Batter, preserved blackberries, basil, kouign-amann, nut gremolata $6

Pound Cake, carrot top, strawberry ice cream, vanilla whipped cream, crème anglaise $7

Alderman Farms | Artis Fletcher | Booker Brant | Choctaw
Fresh Produce | Country Girl Creamery | Farmgirl Grocery |
Farm Fresh Produce | Foot Print Farms | Harris Farms | Barton
Farms | Gregory & Son | Larry Jamison | Leonard Keyes Farm |
Mar-Jac | Mileston Cooperative | Mississippi Honey | Grenada
Street Farm Coop | Sumrall Farms | Sweet & Sauer |
Two Dog Farms | Beefalo Farms

Before great ingredients become great dishes, they must go through a great kitchen.

NOTE: In addition to regular dinner service in The Palette Cafe:

For this ‘sipp Sourced event, we inaugurate the Museum Kitchen Chef's Table, offering special dinner services on Third Thursdays inside Chef Wallace’s culinary art studio. Interact with Chef Wallace while he cooks and learn about his Mississippi farm roots, his approach to great ingredients, and his visions for what food and creativity can do for the state. Space is very limited. Seatings at 6 and 7:30 PM. Email syates@msmuseumart.org to reserve your seat. (Dinner seatings in The Palette café are first-come-first-serve and do not require reservation.)

About ‘sipp Sourced:
Each month, for a limited time, Culinary Curator and Executive Chef Nick Wallace of the Mississippi Museum of Art creates a three-day pop up menu highlighting product from Mississippi purveyors. These menus are inspired by seasonal ingredients and rooted in Mississippi artistic and culinary stories and traditions ‘sipp Sourced is sponsored by Capital City Beverages.

About Up in Farms Food Hub:
Up in Farms Food Hub is located in an historic produce distribution building at the site of the former Farmers Market on Woodrow Wilson Boulevard in Jackson. Up in Farms coordinates production schedules with farmers based upon the demand by regional buyers, such as grocery stores, restaurants, schools, and commercial distributors. Up in Farms helps Mississippi’s small- and medium-sized farms meet the standards of commercial buyers, plan and operate profitable businesses, and satisfy emerging federal and state standards for food safety and security.
Up in Farms also provides support and training necessary to deliver a high-quality products on time and at a sustainable price. Additionally, the hub aggregates produce directly from farmers in Mississippi, to its warehouse in Jackson. The warehouse is designed to wash, grade, pack, cool, and store fresh produce - activities that can be prohibitively expensive for many individual farms.