Catfish, Hushpuppies, Fried Dill Pickles
In the early 1800’s, Natchez “Under the Hill” in Mississippi was a gathering place for the “Keelboatmen” bringing goods and supplies down the Mississippi River on their way to New Orleans. Each boat had its own “champion” fighter and when two boats met it was the custom for these “champions” to fight for the honored title of “Cock of the Walk” the “Best of the Best”.
In the late 1970’s some folks got together at that historic site in Natchez on the Mississippi and developed a combination of southern style recipes to compliment their specialty of golden fried catfish. the name of “Cock of the Walk” was reborn—the “Best of the Best”.
Our casual, rustic atmosphere, and service personnel attired in period dress of the riverboat era will bring you back to the time of the old riverboat days and now, something for everyone in your party!
1818 is located in the parlors of Monmouth Plantation and offers an ala carte menu to its patrons. Guests staying at the Inn primarily dine in the main dining room where a fixed menu with three entrees are available as part of a five course meal. Both dining setups are serviced by the same kitchen by the skilled hands of Chef Scott Varnadoe. Scott’s early exposure to food and cooking came through his parents, both accomplished cooks, and influential on Scott and his brother, Todd, an executive chef in Cornwall, England. It was in Baton Rouge, at White Oak Plantation, that Chef Varnedoe learned the basics of managing a kitchen under one of his role models, Chef John Folse. The menu of 1818 offers an array of entrees which include duck, beef, and seafood, and each is served with Scott’s signature sauces and personal flair. Reservations are not necessary, but it never hurts to call just in case they may be booked for a private party or reception.
Posted on May 5, 2011
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