C&C's Italian Grill, one of Bay St. Louis's most popular eateries, becomes C&C Farm to Table on September 3rd.  Check out the new menu and find out why Chef David Dickensauge is giving the restaurant a delicious - and sustainable - makeover. 
- story by Ellis Anderson

​What remains is the award-winning chef’s dedication to fine food created from locally sourced ingredients.  The new concept meshes seamlessly from another of the chef’s businesses slated to open a few blocks away in mid-September – the Ugly Carrot, an artisan juice bar and local produce market. 
 
According to Dickensauge, all the food served in C&C Farm to Table will be produced within 100 miles of the restaurant.  “Since we’re doing it with the Ugly Carrot, it made sense to change over the restaurant now too.” 
 
“No large food purveyor will be delivering to this restaurant,” said the chef.  “The food we serve will be all produced by local farmers.  And all our seafood will be local too - not brought in from who-knows-where.  Every dish will be made from scratch.  We’ll be the only restaurant in South Mississippi to be 100% farm to table.”
 
While Dickensauge enjoyed the Italian theme of the original C&C’s, he said he felt confined by the menu. The new menu will change often, depending on what’s in season.  The basic theme is Southern, but expect to see the chef’s regional spin on Asian, Moroccan, Greek and Mediterranean dishes as well.  

​On the opening menu, diners who love to sample many flavors will have 18 fascinating small plates to choose from, like Lamb Empanadas, Smoked Crawfish Boudin Balls and Duck Confit Beignets.  Heirloom Tomato salad and Organic Mixed Greens are just two of the salad offerings, available with toppers that range from poached shrimp to grilled duck. 
 
Sandwiches include a Pork Belly Reuben, Soft Shell Crab BLT and a locally-raised Wagyu burger (Wagyu is a type of cattle prized for its rich tasting beef).  The “Big Plates” selections shine with Cous-cuos Crusted Local Lambchops, Cold Smoked Prime Rib and Cast Iron Crusted Local Catch. 
 
Locals will be happy to learn the restaurant’s tradition of daily specials will be carried on.  

​Monday:  Southern Style Steak Night specials
 
Tuesday:  A Taco Tuesday where all tortillas are made in house by hand.  Look for lamb, pork belly and smoked duck burritos.
 
Wednesday:  Half price Small Plates, bottles of wine and cocktails.
 
Thursday:  $25 three-course specials.
 
Friday:  Steak night - $28 steak with locally-sourced twice-baked potatoes and vegetables.
 
Saturday: A different special each week.
 
Sunday:  Single menu brunch and dinner available all day.  
 
Happy Hour – Monday thru Friday, 3-6pm (at the bar only):  Half price drinks and $5 for Wagyu burgers, flatbreads and small plates.
 
New Hours: 
Monday:  4pm – 9pm
Tues. – Thursday:  11am – 2pm & 4pm -9pm
Friday & Saturday:  11am – 10pm
Sunday:  11am – 9pm

For the inaugural Farm to Table opening on Labor Day evening, diners will have choices of  steak and pork chop specials.
 
“We’re really just returning to the original Cork & Cleaver concept,” says Dickensauge, referring to his original local in Gulfport.  “It’s all about the ingredients and cooking food the way it should be cooked.”  

Nikki Moon's story of creating a successful B&B despite unimaginable obstacles is featured in a segment on PBS's popular "Start Up" series - and it's now available to stream.  
- story by Ellis Anderson 

Now that the episode has been made available on the Internet, it's gained a whole new audience.  Moon says "the phone has been ringing off the hook" with people calling to congratulate her. 

In the interview, Moon discussed her first career in sales.  When asked by host Bredow what she sold, her response:  "A very strange commodity; I sold New Orleans."  The former tourism director of sales explained that she worked for the city's tourism division from 1979 until 2013.  

Moon left the job the first time in 2003 when she purchased a historic bed-and-breakfast on the beachfront in Bay St. Louis.  Two years later, Hurricane Katrina destroyed the inn and nearly took her life.   The interview follows her through the trials and tragedy that followed, which led to her eventually rebuilding a new Bay Town Inn on the site of the former one. 

Moon has obviously not forgotten her original career.  In the interview, she touted Bay St. Louis as being a charming arts community by the water with great restaurants and boutique shopping.  She also lauded the town's walkability and safety. 

The Bay's Historic District earned high marks too - the inn is located within the district  and the city's Historic Commission had oversight of the new inn's design. "It [the Historic District] is a great thing, because it keeps everything with the right look." 

When Bredow asked Moon to name the hardest thing about working for herself, she said it's the fact there's nobody to blame when she makes a mistake.  The best? The rewarding feelings she has making travelers' experience in Bay St. Louis a positive one.

Moon's final advice to those contemplating starting their own businesses?

​"Just do it!" she said.