Nick Apostle was born in 1951 in Jackson, Mississippi. His family was in the restaurant business and young Nick grew up working in the family restaurant during school. He graduated in 1974 from the University of Mississippi and went to work for his father at Paul’s Restaurant until 1983.
He opened his first restaurant, Nick’s, in 1983 in Jackson, and then in 1986 he opened Crescent City Seafood Grill, Mahogany Bar and the Purple Parrot Café in Hattiesburg, Mississippi. The following year he established East Capitol Seafood in Jackson. In 1992, he continued with two new restaurants, Rodeo’s and Stockyard Steaks, also in Jackson.
The Great Chefs television crew showed up at Nick’s in 1994 to tape Chef Nick for the Discovery Channel’s Great Chefs of the South series as well as their Great Chefs of America series. Twenty years later, in 2014, he closed Nick’s and has concentrated on the Mermaid Café, his fun place on the shores of Lake Caroline.
Spicy Scallops with Chile Sauce
Serving: 8 Print Spicy Scallops with Chile Sauce By Great Chefs November 10, 2015 These are breaded fried scallops, served with slaw. Except — the breading includes chili powder, paprika, cayenne, sea salt, and ground white pepper. Except — the slaw is dressed with rice vinegar and olive oil and includes scallions and cilantro. Except […]
Panéed Catfish with Crayfish Stuffing in an Herb Butter Sauce
Serving: 6 Print Panéed Catfish with Crayfish Stuffing in an Herb Butter Sauce By Great Chefs November 9, 2015 Since most of the components of this dish can be prepared ahead of time, it makes a terrific entree for guests. Serve it with chunky garlic, fresh boiled potatoes flavored with parsley, and simply prepared fresh […]
Pan-fried Soft-shell Crawfish
Serving: 4 Print Pan-fried Soft-shell Crawfish By Great Chefs September 25, 2015 Soft-shell crawfish — and crabs — are a real delicacy, harvested just as they have shed their shells. The crawfish Nick Apostle uses are harvested, put into ice water, and frozen in the water to protect the delicate appendages. He thaws them just […]