With her mother serving as the food editor of The Vicksburg Post for decades, the apple fell pretty close to the tree when Story Stamm Ebersole ventured into the catering business.

However, Laurin Stamm’s oldest daughter started out counting beans instead of cooking them.

“I was a [Certified Public Accountant], and I hated being a CPA, so I woke up one day and decided to quit. I literally walked in and told Bruce (her husband) that I was going to quit work today, and he said, ‘Oh thank God.’”

This was the beginning of a career move that eventually lead Ebersole into the world of preparing prepackaged gourmet meals, catering, serving as the exclusive provider for food services at the B’nai B’rith Club and having the reputation of making Vicksburg’s favorite cheese straws.

After turning in her adding machine, Ebersole said she did not immediately know what she was going to do, but after reading “Do What You Love, The Money Will Follow,” a book that encourages its readers to follow their passions, she knew whatever she decided, it would have to be something she loved.

While in the midst of contemplating that new career path and having some free time on her hands, Ebersole said a neighbor approached her about doing some cooking.

“It was a lady that did fingernails. Her name was Beverly, and she lived in my neighborhood. She knew I liked to cook, and she called me. She said she was real busy and wanted to know if I could cook, make her some stuff. I said sure, and I did.”

Ebersole said Beverly then offered to put flyers up in her place of business to let others know she was available to cook.

“I had people call me,” she said, and about the same time, she got a call from another friend who owned convenience stores in town.

“He had the idea that Meals Ready to Eat, MRE, was going to be a big thing and wanted to know if I could do them for his stores, so I said yes.”

 

The Birth of 

Storycook Favorites 

Knowing that the new business venture would entail preparing, packaging and freezing casseroles for the convenience stores, Ebersole said she knew she would have to obtain a license to sell her food, and she would need a facility that would enable her to cook in larger quantities.

“I ended up at The Vicksburg just totally by luck. We were riding around looking for places, and we were wondering what was going on at The Vicksburg.”

The former Hotel Vicksburg is on the National Register of Historic Places, and a restaurant had previously been located in the building.

“I originally thought I would just do the casseroles. I did have three small children at the time.”

Ebersole said she could not put her finger on the exact moment she considered expanding into the catering business, but it did follow after some renovations were made to the historic building.

“The Vicksburg needed a little touching up because people wanted to have parties here, so George [Mayer, the owner,] fixed it up.”

One of the first people to take advantage of the renovations was Ebersole’s youngest sister Maggie.

Following in the footsteps of her two older sisters, she chose to have her wedding reception at The Vicksburg.

Ebersole was not the caterer at her youngest sister’s reception, she said, but it was shortly afterwards she expanded.

Story operated out of The Vicksburg, catering and making her gourmet meals to go, from July 1995 until May 2005 when she moved practically next door to the B’nai B’rith Literary Club.

 

B’nai B’rith Literary Club

With a month of overlap due to the burden of moving all her supplies, Ebersole made the move to the B’nai B’rith Literary Club, or the B. B. Club as it is referred to by some locals, in May 2005.

The Italian Renaissance structure, located at the corner of Clay and Walnut streets, was originally home to an exclusive Jewish Club known from Memphis to New Orleans for its lavish parties.

In 1960, the building was purchased by the City of Vicksburg and was used as the police station until the mid-1990’s. The building was then sold to Lawrence Leyens and Dan Fordice who restored the major public areas of the building to their original beauty.

The building was rented out to individuals who were looking for a grand facility to host parties, receptions and weddings.

Fordice eventually purchased Leyens’ share of the B.B. Club and upon doing so, Ebersole became its exclusive caterer and manager.

Since moving in, Ebersole said she has tried to make all of the events held at the B. B. Club unique.

“I do not have set menus. I like to meet people, and I like to ask them what they like.”

Personal touches also include an array of culinary presentations incorporating whatever food stations are requested.

“I don’t ever look at anything like it is supposed to be looked at, like I don’t look at a vase or a tray or something and think that’s its only use, I always try to be creative.”

Ebersole said she has learned a lot in the 20 years she has been in business.

“Being organized is one of the things that makes [catering] so much easier for me. I have learned what you can and can’t do ahead of time. People may think it seems last minute, but I know it’s not last minute.”

 

Storycook Cheese Straws

Ebersole said she started making her cheese straws about eight or nine years ago because she could not find any she thought were good.

“Then I had people asking me to make them some, and when I started selling them at Petterson’s [a retail shop on Washington Street that also carries Storycook meals] they took off.”

Packaged in 12, 6 and 4-ounce bags, the cheese straws are the biggest selling item, Ebersole said, adding Christmas is their best season.

“We usually make cheese straws two days a week,” and while one member of her kitchen staff helps pipe them out, she insists on overseeing each batch.

“I had a person that told me one time they got a cheese straw that wasn’t very good, so I taste a little piece off of every tray, just to make sure they are done right.”

Ebersole said she really has no idea how many she makes annually, but laughed and said probably “millions.”

One may think a nibble from every tray could add to Story’s waistline, but fortunately, the kitchen work counteracts the taste testing.

“Just in walking from here [the kitchen work space] to the freezer, I can walk 10 miles just making cheese straws.”

Although Ebersole said she has never solicited buyers or sellers for the cheese straws, their popularity has spread.

“I had somebody from Pennsylvania call me. This woman had been to market in Atlanta and was looking for cheese straws, and she made that statement to somebody out loud and they said, ‘Don’t waste your time here, just call Storycook in Vicksburg. They are the best cheese straws you have ever had.’ So these people in Pennsylvania called, and now they sell my cheese straws up there.”

Ebersole said she also sells her cheese straws in Shreveport and Monroe.