The Palette Café
The Palette Café is open Tuesday - Saturday, 11 AM - 2 PM. Contact at 601-960-1515.
THE MENU at The Palette Café combines fresh, local ingredients with refined techniques to create cuisine connected to visual art at the Museum. The menu includes a selection of soups, salads, sandwiches, and entrees, crafted by Executive Chef and Culinary Curator Nick Wallace, who draws inspiration from Mississippi cultural traditions. Each month, from the third Thursday - third Saturday, Chef Wallace invents pop up menus for his ‘sipp Sourced dining experiences, sourcing ingredients directly from highlighted Mississippi purveyors.
In addition to pleasing guests with unique menu items in the café, Wallace also caters our extensive schedule of private and public events at the Museum. Click here for more information on booking a private event. Parties of 10 or more please call ahead for reservations. A 20% service charge will be added for large parties. Inquire how we can assist your group in having a beautiful lunch prepared and waiting for you after you tour the galleries. Please contact Shelley Yates at 601.960.1515 or firstname.lastname@example.org to place a group order.
Meet the Chef
Chef Nick Wallace was born and raised on a farm in Edwards, Mississippi, and has always given credit for his cooking abilities to his grandmothers Queen Morris and Lennel Donald. A leader in redefining the Southern food experience, Wallace blends his Mississippi family-farm origins with sophisticated French techniques to create exceptional dining experiences.
With a desire to take on any challenge the culinary world has to offer, Wallace possesses the creativity, innovation, and drive to deliver exceptional cuisine of the highest quality. His culinary philosophy and passion reflects the growing trend towards a healthier lifestyle; by working with local farmers, Wallace uses the finest local and regional organic produce in his dishes.
Wallace participated in the James Beard Foundation’s third Chefs Boot Camp for Policy & Change at Glynwood in Cold Spring, New York in September 2013. He has served as chef at The Beard House in New York City on two occasions, most recently hosting a sold-out “Southern Hospitality” dinner in December 2013. Wallace was also featured on the list of “Best Chefs America” in 2013. In 2015, he was invited to cook at Chefs & Champagne, the James Beard Foundation’s annual summer tasting party in the Hamptons.
Museum-Kitchen Chef’s Table
Just as the visual artist harnesses inspiration inside the studio, Executive Chef and Culinary Curator Nick Wallace practices his art where he is most at home: a Mississippi kitchen. Feed off the energy and authenticity of a working kitchen, interact with the Chef, and see the meal - and the story - plated before your eyes. See more here.
The Payton CityFarm Learning Garden, located in back of the building on Museum grounds, is spearheaded by Chef Nick Wallace in tandem with the Museum’s education department. The produce grown here is used to help educate students about nutrition and sustainability; the garden also serve as a hub for ingredients featured in the Chef’s menus. The Payton CityFarm Learning Garden is dedicated in memory of Alyne Payton by Merry Walker Dougherty and Katie Walker McBrayer with the hope that it might offer the nourishment for body and soul that its honoree so lovingly provided. It is also funded in part by a grant from Whole Kids Foundation, and executed in collaboration with The Partnership for a Healthy Mississippi.