Scan the menu at new eatery Fat Cow Burgers and Salads and certain ingredients will pop out at you: balsamic vinaigrette, Black Forest ham, fresh apple slices, marmalade, goat cheese. And no, those aren’t the salads; those are the burgers. Every patty that slides off the grill at Fat Cow is a work of art, piled with quality toppings that are fresh both in flavor and in combination, a perfect balance of savory and sweet. The idea is a quick-service restaurant that doesn’t sacrifice quality for speed, existing somewhere between fine dining and fast food.
But Natchez natives and co-owners Doug and Kerry Hosford didn’t start out intending to create a restaurant. This entrepreneurial couple—he a fine-dining chef and 16-year veteran of the industry, she an accomplished food photographer—just wanted to do one thing: build a perfect burger. They already owned a successful catering business called High Cotton, in Mississippi, but, says Doug Hosford, “We just wanted to try making a really good burger.” It turned out to be easier said than done: It took months of tweaking and more than 250 recipes to get the taste just right. By the end, jokes Doug, “our kids were begging us, ‘Please, no more burgers!’ ” Find out more about this burger joint here. For more restaurant news, check out 225 Dine here.
