A Part of the Community

Andrew Dunaway

Kismet's house Greek salad with Barnes' homemade pickles is Greek with a Southern flair.

by Andrew Dunaway
January 4, 2012

Kismet's (315 Crossgates Blvd., Brandon, 601-825-8380) is more than just a place to eat. At some point the simple gyro shop became a part of the community.

For the city of Brandon, it began in June 1991 when Lee and Kathy Kennedy opened Kismet's (315 Crossgates Blvd., 601-825-8380). Named for a Greek dice game similar to Yahtzee, Kismet means destiny, and some would say that it was destiny that brought Jason Shepherd, Jackie Barnes, Todd McKnight and Sandra Barnes to the Greek restaurant off Highway 80.

Some three years later, Lee Kennedy sold out to Shepherd and McKnight, and three years after that, McKnight sold his share to Shepherd.

Now, more than 20 years since Kismet's opening, Jason Shepherd and Jackie Barnes have made their restaurant a part of Brandon, a place where whole families can work through high school and college, a place where many employees have remained since day one. Needless to say, Shepherd, Barnes and Kismet's have ingrained themselves in the community.

Where did you work before Kismet's?
Jackie Barnes: We were working at Keifer's (before) we both started working here.

Was that the Keifer's downtown or the one on Poplar Boulevard?
Barnes: We worked at both. Jason did some management for the Keifer's when it was still at Metrocenter, and he was then one of the managers for the Keifer's on Poplar. We were waiters and managers for Lee Kennedy, the first owner and manager of Kismet's. When he decided to sell out, he sold out to Jason.

What's your cooking background?
Barnes: Jason was in management with Steak & Ale. They pretty much taught him how to cook. My mother taught me how to cook when I was 8 years old. Since then, we've both been in the restaurant business in several different positions.

Why did you go into the restaurant business?
Barnes: It was destiny. After college, I did some works as a claims adjuster for an insurance company, and everyone I talked to was angry because they had just been in a wreck or had car trouble or someone had broken into their house. I decided I didn't want to deal with angry people anymore. I wanted to make people happy, and food makes people happy.

What was the first recipe you mastered?
Barnes: Probably cornbread; we'd eat cornbread for every meal at home.
Jason Shepherd: Grilled cheese sandwiches. Being allergic to peanuts, I couldn't have peanut butter and jelly, so I made grilled cheese instead.

How would you describe the cooking style at Kismet's?
Barnes: We call it Greek with a southern flair because we do a lot of things that aren't Greek, but we do a lot of things that are traditional. It's all made to order, and finicky eaters don't upset us. We aim to please.

What sets you apart from the other Greek gyro shops in Jackson?
Barnes: Consistency in food and good service. You're not going to get a bad sandwich.

Do you have a particular dish that sets you apart?
Barnes: We hear that you can't beat our gyros. We've got an 80-year-old who won't eat a hamburger anywhere else; he says it's the best he's ever had. Our catfish is Mississippi catfish; our shrimp is Mississippi Gulf shrimp; and we would buy Mississippi beef if we could find it.

Any particular recent additions?
Barnes: We're always ready to try something new, so we just added a ginger-sesame chicken salad.

What is the most invaluable kitchen tip or trick you learned over the years?
Barnes: No matter how good the food is, if you've got bad service, they're not going to be happy.

What is your most prized kitchen gadget?
Barnes: It would be the wand blender.
Sheperd: I use the hand whisk.

What is the one item you must have in your kitchen?
Barnes: A grill — I'm going to go with the grill. I can do a lot with it. You've got a flame, and you can put a pot on the grill.
Shepherd: Well, if you're going to open a restaurant and serve gyros, you've got to have the vertical rotisserie.

What is the one item you would ban from your kitchen?
Barnes: Fryers. They're time consuming, hot, hard to filter and make everything greasy. I also figure we'd be a lot healthier without frying everything.
Shepherd: iPods and cell phones.

What advice you would give anyone wanting to own a restaurant?
Barnes: Love what you're doing.
Shepherd: You've got to enjoy it. Remember, it's more than just cooking good recipes. There's a lot of business involved with it.
Barnes: A good cook does not make a good restaurateur.


Jackie Barnes' Easy Homemade Pickles

1 pound of cucumbers
1-1/3 cup sugar
1-1/3 cup water
1-1/3 cup white distilled vinegar

Wash and slice cucumbers into 1/4-inch slices. Combine water, sugar and distilled vinegar and stir to form brine. Add cucumber slices to the brine and refrigerate for 24 hours to cure.

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