| Closing Night At Sir Antony's |
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The top of the eight course menu, nine if you include the cookies and coffee at the end, said it all – “Dining At Home With Sir Antony, Our Closing Night.” For several years I've told the stories of our experiences “Dining With Sir.” Unfortunately, this will be the last. Last week, Sir Antony kept his promise to us and allowed Dr. Bruce Longest, Casey and Jody Clark of Bruce, Kent and Tammy Moore of Philadelphia, Rachel and Lee Payne of Oxford, my wife Lisa and me to be his final patrons at his remarkable feast. Sir Antony Jacobs was born in England and studied “cuisine” in France when he was a teenager. He has spent the last several years entertaining groups with a most unique dining experience as he moved closer to retirement. The unique feast involves an 8-course meal at Sir's home just off Highway 41 south of Pontotoc in the Pleasant Grove Community. The festivities always begin with a group picture in the den. “My last picture,” Sir said with a bittersweet tone. Dr. Longest, Sir’s most frequent customer over the years, took the middle seat on the couch with all the women surrounding him. The rest of us guys gathered around behind. From there we all pulled up to the long table that extends from the dining room to the living room and Lady Betty, Sir’s wife, begins to fill the glasses. Betty is actually a native of Sarepta, who was previously married to the late Charles Bullard. The first question asked by my father-in-law on his first visit to Sir's was “how in the world does a Sarepta lady meet a French-trained chef from England?” It’s a long story, but they met in Miami. Classic tunes from the 60s and 70s like Creedence Clearwater Revival and Tina Turner played in the background as Sir Antony slid his chair up to the corner of the table for the last time to begin describing all of the various dishes on the night's menu. Each course typically has three to four options to choose from, and it's never an easy selection. My menu last week was garlic bread; onion soup with cheese croutons; six snails marinated in red wine with herbs, pernod and garlic butter; portabella mushrooms stuffed with four cheeses and garlic butter; melon balls in a glass of chardonnay; lemon sorbet; grilled filet mignon steak with chunky lobster and brandy sauce; creme brulee; coffee and cookies. Many would be shocked to know the snails are one of the best items every time. The portabella mushroom was like a mini-pizza. The sorbet is always to die for. The steak was cooked so incredibly perfect it literally melts in your mouth. My coffee maker doesn't make coffee like that and the cookies – I could go on and on. As I’ve said before, the food is as good as any you’ll find in New Orleans’ finest restaurants. Sir Antony and Lady Betty are the most charming of hosts. But what has made these gatherings so much fun over the years is the fellowship with friends. Sir Antony makes every meal a celebration of life. We arrived home and placed our picture on the shelf with the half dozen others from previous visits. Over the years I’ve looked at the pictures and recalled great times, great food and great friends. That remains the case today, but now I'm also left with the question, “where am I going to get snails like that?” You may email Joel McNeece at This e-mail address is being protected from spambots. You need JavaScript enabled to view it |
