Coast Observer ~ MS Gulf Coast

Biloxi, MS--Joe and Charmaine Lacon have brought back “Ole Biloxi
Schooner,” one of Biloxi’s favorites for good ole’ Coast-Style seafood.
Formally located on the corner of Howard and Myrtle, the heart of Biloxi’s
“Point”, the Schooner fed the coast for many a decade. The local
fisherman and shrimpers, a majority of what made up the “Point’s”
residency, rather old-school Slavic and French, or newer times
Vietnamese; these folks were the bread and butter of what supplied the
Schooner as well as the rest of our once beautiful Coast with the locally-
fresh caught Gulf seafood. Many a day were the same ole-timers
gathered at the lunch counter to tell the tales - Biloxi style - about their
greatest catches or just the happenings of the day. In any event, the
tales told in “Point” accent, amazingly similar to that of N’awlins’, anyone
within listening distance would be enthralled at a delightful story spun
with, always, a huge laugh for all at the end!
  The Schooner, relocated at Howard and Caillvet, is an upgraded
version reminiscent of our beloved old-times. The lunch counter, still
along the right still seats many locals for the same wonderful seafood
and daily lunch specials. Although sadly, most of the folks have lost
everything, and the stories are about rebuilding and recouping, the
attitude is still about surviving, ekeing-it-out to the days-end with guess-
what?, a laugh to be enjoyed by all still at the end! Ahh, the Spirit of
Biloxi!!
  We are so greatful to have the Schooner return with traditional Ole-
Biloxi-Style poboys and seafood platters!! Cheli and I were salivating
over our Coast-favorite gumbo and crawfish etoufee!! I turned her on to
Schooner fries, fat steak fries (which she normally despises because
they’re too potatoey!) smothered in gravy, and, yep, she loved-em!! Her
popcorn shrimp poboy was what she was really dying for as I was for my
crabmeat & cheese poboy, also known locally as a “Vancleave Special!”
They also offer besides shrimp and crab, oyster, fish, 1/2 & 1/2, fried
crawfish, roast beef (smothered in that scrumptuous Schooner gravy!),
ham, and hamburger poboys. Entrees are fresh from the Gulf - stuffed
crab platter, seafood platter, fried shrimp, fish, oysters, stuffed crab, and
of course - local hush puppies! They also serve land dishes for those
who don’t enjoy seafood (Whaaat?). Open-faced roast beef with fries,
chicken finger dinner with fries, hamburger steak smothered with onions
& gravy with fries or grilled chicken with vegetable medley. They also
offer an array of salads: green, chef, seafood, topped with chicken,
topped with fried or grilled shrimp or with fried crawfish.
  The daily lunch specials include local favorites like red beans & rice,
hamburger steak, jambalaya, open-faced roast beef and other plate
specials!
  Joey and Charmaine, we thank you, all though we also very sadly miss
Famous Joe’s, we are so glad you have brought back a true Biloxi legacy.
  For those of you who don’t know about the story of The Biloxi
Schooner, it goes like dis chere...
  ...the Biloxi Schooner first appeared in Gulf waters around 1850. The
first designs were a cross between the early French luggers and the
schooners of Chesapeake Bay. They were relatively small and some-
what hard to handle. With the development of the seafood industry the
schooners evolved with the needs of the fishermen vessel that could
maneuver in the shoal waters of the Mississippi Sound. A boat of broad,
shallow draft, sleek and swift with movable center board was created by
Biloxi boatbuilders who were also, unbeknownst to them at the time,
building a great racing schooner. Before the advent of engines, shrimp
seining was done by hand. The men went overboard with the nets in a
“seine skiff”, spread the huge seines from the skiff all around the
schooner and then walked through the water dragging the nets by hand.
During this operation the men were tormented by the sting of seanettles
and mosquitoes. Dredging oysters meant hand-winding the heavy
dredges and was backbreaking work. One fisherman’s challenge in
1888 was that his schooner could make it home first, which began the
great Biloxi schooner races that became a regular summer Sunday
attraction. From 1888 to 1933 crowds lined the beaches to watch and
bet on their favorite of the fleet. Only three sails were used for working,
but for racing, six sails were crowded on the schooners which appeared
to have taken on great white wings as they skimmed across the fifteen
mile race course. In 1915, power boats began to be used for shrimping
but the schooners were still used for oysters. In 1933, the seafood
conservation laws allowed engine-driven boats to dredge, and the
graceful Biloxi schooners were seen no more.

See Ya There!!
Kelly Lott