ALT Dining Guide Fall 2011 by ALT Magazine

Fresh Ginger Pumpkin Cheesecake

in love with our delightful dishes from Master Chefâ&#x20AC;&#x2122;s Christine Corley!

Resource Guide Fall 2011

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FA L L 2 0 11 / c o n t e n t s

F E AT U R E

HELPFUL INFO

Campfire Recipes

From His Heart

Resource Guide

Christine Corley - A Recipe for Success

F O O D F E AT U R E S 42

Dining With a Star - Cooking With Christine Corley

39 Uncorked

Publisher and Editor / Debbie Brower

k / RECIPE FOR SUCCESS

Associate Editors / Jaclyn Gooding, Miranda Johnson

Photography / Image Forward Photography, Debbie Brower, Jaclyn Gooding, Miranda Johnson, Rozana Page, Sherrie Hewitt Sales & Marketing Manager / Charlie McMurphy

“The judges are looking for presentation, flavor, originality and creativity, but most importantly—to have a chance—every contender must possess an immense passion for food.” And that she does.

w w w. a l t - m a g . c o m Right: Fall is a great time to enjoy time with family and friends. Check out Christine’s recipes from our ALT Staff Dinner!

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info@alt-mag.com 200 Heather Dr., Texarkana, TX 75501 (903) 334-9605

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by Jane Bouterse

A RECIPE FOR SUCCESS

“T

he judges are looking for presentation, flavor, originality and creativity, but most importantly—to have a chance—every contender must possess an immense passion for food.“ The judges—“Michelin-starred chef Gordon Ramsay; restaurateur and wine maker Joe Bastianich; and the youngest four-star chef in America, Graham Elliott”—are hard boiled about their standards as they narrow an initial 20,000 applicant, amateur chefs to a winner on the Fox Channel’s MASTERCHEF. “One thing is certain,” so they say, “Winning will be no piece of cake.” No one knows that better than Christine Corley whose “passion for food,” determination and hard work earned her an unexpected slot in the MASTERCHEF competition. Like so many other times in her twenty-eight years, Christine has lived up to the challenge and discovered another new path to explore in her life. Maybe her Icelandic birthplace prepared her for dealing with hardships. While Christine and her family followed her Air Force dad to many places temporarily called home, her Grandma Mary has always lived in Nash, Texas, and has provided her a strong base. In fact, Christine attended school from the first through third grades in Nash but eventually found herself in Sopchoppy, Florida, a small, rural community near Tallahassee and nearer to her dad‘s family. In Sopchoppy (an Indian word meaning “dark water”), “everyone knew everyone else,” Christine explains. She and her sister Melissa and brother “Jake” spent lots of time swimming in the Ochlockonee and Sopchoppy rivers which intersected in the city park. “There was no worry about kidnapping. Kids played from sunup to sundown outside. We had no air conditioning. We lived with our mom, but our dad lived just down the street.” Christine’s only breaks from Sopchoppy came when her mom and siblings—in bathing suits or blankets-- loaded into the car and headed for Nash and their biannual visits with Grandma Mary. Sopchoppy was basically in the woods. “If you blinked when you went through town, “ Christine recalls, “you missed

it. There were a few mom and pop stores, the post office and the IGA grocery store which always had fresh food, especially meat. We had lots of SOS, fried chicken and Hamburger Helper at our house. Mom’s Seafood and Steak was the restaurant in town, and it was the best ever.” At age 13, Christine’s first job in a restaurant was at Mom’s where she bussed tables, became a hostess, server and even helped in the kitchen when she was needed. (By her own admission, she doesn’t mind the chopping.) Her introduction to food service was thorough. “Just like a Big Family.” Not surprisingly, Christine’s adolescent years were challenging. She moved to her dad’s house when she was 14. He had no air conditioning to deal with the 105 degree summers and only a wood stove for heat during the sometimes 15 degree winters. Her mom died when she was 15; her brother moved to California, and Christine and her sister made their permanent move to her dad’s. Fortunately, Margaret—a friend of her dad’s—came to her rescue. Margaret lived just down the road and had air conditioning and heat as well as cable TV. Christine rode the school bus from Wakulla County High School to Margaret’s each day to complete her homework in comfortable surroundings. Eventually, Christine and all her family moved into Margaret’s where she lived until her high school graduation in 2001. Already Christine, the teenager, had learned the necessity for flexibility as well as vital friendships in her life. After high school graduation, Christine enrolled in Tallahassee Community College to earn a degree. She explored nursing, substitute teaching, even computer design and architecture. While she was attending classes full time, she worked three jobs. She had met an accomplished Wine Sommelier who taught her about wine selection and cooking. As a result, she was able to work as both a waitress and bartender just to make ends meet until she earned her Associate in Arts Degree. “Not easy,” she smiles weakly as she moves her head from side to side. Her next move was to Miami. In spite of her experience, however, finding a

job without knowing someone who knew someone proved challenging. She enrolled in Miami Dade College, still interested in architecture, but that project soon ended. South Beach beckoned. Christine became a bottle server at the high end Showclub for a few years. The minimum cost of a bottle of wine here was $300 with a limit on the number of bottles purchased. “I could make $500 during the day and $1,000 a night…Do I have it now?” Christine pauses only briefly. “No. Kinda’ blew that one.” This job led to others—still in wealthy South Beach real estate: Rokbar, a Miami hotspot; Mansion, Prive, Molokai night clubs. “I met so many people—numerous celebrities. It felt natural to me not to be star struck. Coming from nothing with a thrift shop wardrobe or hand me downs, and food from the church, I’ve never been easily impressed. My family and I would go to the Sopchoppy Baptist Church on Fellowship nights so we could eat. “I spent my money on dinners, wine and nice places to live. After five years, the 10 p.m. to 7 a.m. party scene became draining.” A break-up of her three year relationship ended her party scene schedule and sent her back to Tallahassee, followed by a temporary move to Fort Lauderdale and her introduction to Ivan—then back to Miami. This time Christine started with an “amazing job” at the Fontainebleau and a fancy name for bottle server—“Recreational Host.” “The Fontainebleau had just spent $1 billion remodeling, and I was the first Recreational Host to get hired.” After 4-6 weeks of training, Christine was given a bathing suit, high heels and flexible hours—a “fun job.” Her life was getting better. The improvement did not last as long as Christine would have liked. In January 2009, she got pregnant. Ivan, the baby’s father moved to Destin, wanted her to have an abortion, but she just couldn’t do that. Christine remained in Miami determined to work and go through her pregnancy alone. This is where and when she found another rescuer. His name was Kris Wessel, and he was the amazing chef at the Red Light, a small restaurant

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specializing in Caribbean and Cajun Creole cuisine. Sitting right on the canal which the manatees frequented , the tiny, family restaurant provided a unique experience. Christine, the head bartender, now became a student of Kris Wessel, an accomplished chef and willing teacher. As Christine’s pregnancy progressed, problems developed. Still-no Ivan, so Christine decided to return to Sopchoppy and Margaret’s house “to get some help.” With her two cats, Ally and Stripe, Christine set out in the summer’s heat—not to go far. Her car broke down in Orlando, but Margaret drove down, picked her up and towed her car back home. Living with Margaret and her dad did not work out, so Christine’s next move was to Alyssa Blink’s small Sopchoppy house (one bedroom and one bath, four dogs and two cats plus the people). Alyssa had been her best friend since childhood. The good intention was certainly there, but the space was not, so Christine was forced to move again. Coming up on six months pregnant, Christine was surprised by Ivan’s sudden appearance. His unexpected call to Grandma Mary netted him Christine’s phone number, and he successfully persuaded Christine and her unborn baby to move to Destin. On September 11, 2009, Lincoln was born. The family remained together until the physical upheaval of April 2010’s oil spill and personal turmoil compelled Ivan, Christine and Lincoln to move to London for two and a

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half months. On July 4, 2010, Ivan proposed to Christine on the very top of the Eiffel Tower. Although she said “Yes,” the wedding never happened. The threesome returned to Destin at the end of July 2010 and moved in with Ivan’s dad. Christine was engaged; Ivan played golf and Lincoln was thriving. Everything appeared to be working happily for the young family until October 2010 when Ivan kidnapped Lincoln who had never been separated from his mom. The two were gone for ten days during which time Christine was distraught and refused to eat. She suddenly found herself with no car, no money, a dead cell phone, no key to their apartment and inundated by legal papers. However, Ivan had left the laptop computer which Christine figured out how to use and called Margaret, Grandma Mary and Alyssa. She then managed to get court petitions to get Lincoln back. Alyssa appeared with a car and money; Grandma Mary came from Texas. Christine succeeded in her efforts to get her son and quickly moved back to Sopchoppy with Margaret and her dad. As luck would have it, on October 2010, Ivan had happened to catch the end of MASTERCHEF, the Fox Channel’s popular reality show. Since Christine had always— even in her most desperate times—cooked, watched the Food Network and studied cooking, he suggested she enter. Although considered an amateur, she knew food and enjoyed the pleasing reactions her cooking

always created. Miami had also spoiled her with its multitude of cultures, aromas and tastes. As her world seemed to settle down, Christine remembered Ivan’s suggestion. She submitted an online application to MASTERCHEF which accepted her petition and invited her to a VIP casting call 4 1/2 hours away in Orlando. Immediately, she called Alyssa, and they began the preparations: Weber Grill, propane tank, coolers with an IGA filet mignon that looked as if it had been on steroids, goat cheese, lemons and butter, sun-dried tomatoes and asparagus. These would be created into her signature dish freshly prepared in the Cordon Bleu parking lot. In spite of their 3 a.m. departure, Christine’s alert, knowledgeable preparation pleased the judges. She felt pretty positive about her success but returned home and found a job in Tallahassee. Two weeks later, Grandma Mary became Lincoln’s temporary caretaker while Christine became one of the 100 invited to Los Angeles. The elimination was brutal: the 100 was reduced to 38 then 24 headed toward the winner. Christine succeeded until her elimination as #8. Nonetheless, her talent in the kitchen has been clearly established. During her Texarkana visit, she has prepared meals for private parties—a personal chef. One of those demonstrations was for dinner guests at Vincent’s Fine Wines. “Christine pan fired a sirloin steak and created a wonderful red wine reduction for us to dip the steak in,” Vincent writes

on his web site. “We were in awe of the wonderful flavors and rich texture of the dish. And, I realized how easy it was to make. “Or maybe Christine made it look easy.” “The Root 1 Cabernet Sauvignon was perfect.” Obviously, this chef has definitely converted her lemons into lemonade. She is totally self taught, although she has also had access to some talented mentors. As she observed in Aaron Brand’s Texarkana GAZETTE article, “’I love food, I’m very passionate about cooking and making people smile. I love the expression on my friends’ faces when they eat my food,…It’s entertaining for me and I love it.’” In addition, she has also had the remarkable support of caring family and friends to make her world a happier place with a future for her son and herself. With the confidence gained from both her adversities and successes, Christine has learned to believe in herself and her food. “Just do it,” she declares. At last, she has created her own recipe for success. For now, she plans to return to Miami and the Red Light, recently named The Best Restaurant in Miami. Perhaps one day she too will have a similar restaurant— upscale and casual where people can enjoy—again and again—her passion for food and drink. BON CHANCE and BON APPETIT.

MATERCHEF: Jennifer Behm (second from R) is named MASTERCHEF Winner in the season finale episode aired Tuesday, Aug.16 on FOX. Also Pictured L-R: Judges Graham Elliot, Gordon Ramsay and Joe Bastianich. Jennifer Behm, Age 34, is a realtor from Wilmington, Delaware. www.alt-mag.com

A LOOK UNDER THE CHEF’S HAT COOKING FAVORITES

New potatoes with fresh rosemary

Professional Costume: Comfortable shoes / chef’s pants / white chef’s coat and hat / white apron with name monogrammed in front. OR At home: Barefoot with spaghetti strap tank top and shorts.

OR Buttery, juicy, screaming filet mignon— medium rare. Glass of red wine: Cote du Rhone--#1 Favorite.

Pose: Stand on one foot, like crane in Yoga pose. Switch feet.

BEST DISH: Killer apple pie with own flaky, double crusted pie crust.

Music to Cook By: Blues music or 80s tunes. Love Stevie Nix and Hotel Costes…like chill music.

IMPORTANT TO KNOW

Cookbooks: PROFESSIONAL CHEF or FRENCH LAUNDRY IDEAL MEAL Food: Cornish hens roasted with different herbs or citrus.

“I’m a cool person and a friend— one who will always be there. I’m a single mom lucky enough to have one break I so desperately needed.” “I’ve been up and down and all around. I like to cook for anyone.“

CHRISTINE CORLEY

ALT Magazine

by Vincent Senatore

t’s taken me 35 years in the adult beverage industry, and the consumption of millions of pounds of gourmet food, for me to finally “Get IT”! The 70s and the 80s were a time of great technical Chefs. They produced tasty dishes that could be familiar, and very similar, from restaurant to restaurant. Sauces were exactly the same with very little variation from region to region. The 90s brought us a new crop of Chefs who began a “California style” revolution of grilling meats and veggies with an accent of herbs and spices. Avocados and lemons were not just used in guacamole. Steaks were being hand rubbed with rich spices and prepared with a myriad of new sauces which were unlike the traditional brown, red and white sauces with which we were all so familiar. With the new millennium, the traditional, technician Chef is giving way to the stylistic, artisan Chef with wild ideas and interesting combinations. Further, as Chefs become more innovative and resourceful, cuisines develop and wine becomes a major part of the meal. The addition of wine to a fine gourmet meal is almost a necessity. Wine completes the overall texture and flavors of today’s unique dishes. For the past few years we, (in Texarkana) have been blessed with an insurgence of really great gourmet chefs. Even Texarkana College is getting in the act with their newly formed Culinary Department which will be training our future chefs. With all of that said, we (in Texarkana) are having a great time creating some really inventive Gourmet Wine Dinners. During the past five years we have produced some of the most innovative dishes that Texarkana has ever seen. And, the best is yet to come. Cooking has become fun again and we’re all eager to learn. I know that I really pay close attention when I can get some tips from a chef. Further, when I produce a meal from a recipe that I gleaned from one of our chefs and match it up with the right wine, it’s euphoric. With all of the cooking shows that are currently on TV, one doesn’t have to leave the kitchen to get some great advice and wonderful, delicious ideas. The past few weeks have brought a very special opportunity to our quiet little neighborhood in the form of Christine Corley.

Recently, Christine was a finalist on the hit FOX TV show, “Master Chef”. Out of 20,000 contestants, Christine made it into the final eight. While Christine will be leaving the area to pursue her dreams at a wonderful Miami restaurant, she has been producing some spectacular meals for a few private groups. You wanna talk fun? Have a popular and talented TV star cook in your kitchen! It’s Fuggetaboudit… Recently Christine produced an awesome gourmet feast for the ALT Magazine Staff. Debbie and the team were treated to three fantastic courses and matching wines (of course). So, what was for dinner? The first course was an Arugula salad with pears and leeks tossed with honey pecan vinaigrette. A New Zealand (Starborough) Sauvignon Blanc was selected as the matching wine based upon the rich herbal aromas of the greens, Tarragon, Leeks and Celery. Also, the fruit filled flavors of the pears and vinaigrette match really well with the Tropical bouquet of the wine. This combo makes a wonderful summer match.

coming in from the side dish. This dish can easily served year around. Super Bowl Parties, Father’s Day and Halloween will never be the same. Now it’s time for dessert. Christine again reached into her bag of innovative recipes to dish out a Fresh Ginger Pumpkin Cheesecake. Talk about flavor! Not too sweet and not too spicy, it’s the balance of the two major flavors which were screaming for the delicious Tosti Asti. A true DOCG Asti brings the rich nose of pears and vanilla and the flavors that propose marriage to the Pumpkin Ginger Cheesecake. This is the kind of dinner that starts with some sassiness and finishes with an effervescent explosion of flavors and tastes. Remember, the most memorable meals are those that offer the balance of taste and aroma, while tempting the taste buds with richness of texture and spice. Certainly, wine was utilized as a beverage and a condiment in Christine Corley’s spectacular feast.

The main course was jumping with spectacular flavors; Red wine marinated smoked baby back ribs, and Potato, Pancetta and Parmesan Gratin. The ribs were marinated and rubbed with a myriad of seasoning. This very inviting blend of spice and flavor was the ideal match for Bogle Old Vine Zinfandel. The rich “Jammy” textures and the full mouth feel were made for Christine’s Ribs. Add the smoky pancetta paired with the spice of the parmesan and we’re talking about some amazing flavors

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*Luxury cloth and leather couches! *Entertainment centers for that big screen TV! *Wonderful snack foods including Gluten Free! *Dining sets and Lazy Susans to set up the ultimate game-day feast!

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Because the Amish craftsmen build furniture that your children and grandchildren will be proud to inherit. Come see our Amish-built bedroom furniture and oak dining room furniture. The selection of the boards and the grade of the hard wood, along with dovetailed drawers, mortise-and-tenon construction and the multi-step finish are all just small parts of the build process that add up to an heirloom quality piece of oak or cherry furniture.

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Huge Se le of Glute ction n Free Foods! Check it out toda y!

Our staff here at ALT felt very blessed to be able to meet and spend time with Christine Corley, a former contestant on the hit show, Master Chef. It was a huge delight when Christine agreed to cook a fabulous meal for us to see her in action! Trust us, she did not disappoint!

Arugula with Pears, Pecans and Honey Vinaigrette 16-ounce bag of Arugula 2 Pears 2 Leeks 2 celery stalks, diced with celery leaves ¼ cup of pecans, toasted or untoasted 2 teaspoons of fresh lemon juice 2 ½ tablespoons apple cider vinegar ¼ teaspoon of honey 3 tablespoons of extra virgin olive oil Kosher salt and pepper, to taste In a small bowl combine the honey, apple cider vinegar, salt, pepper and slowly whisk in the olive oil. Peel and slice the pears off the core and reserve in a small bowl with the lemon juice to prevent browning. Slice the leeks lengthwise, removing the dark green ends and thoroughly rinse, pat dry and dice. In a large bowl, combine the arugula, pears with the lemon juice, leeks, celery, pecans, honey vinaigrette and toss.

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Potato, Pancetta and Parmesan Gratin 6 large potatoes Tablespoon of olive oil 1 cup (2 packages) of pancetta, diced 1 onion, coarsely chopped (I use Vidalia onions) 1 egg, lightly beaten 1 cup grated parmesan cheese ½ cup parmesan cheese, diced into small chunks 1 cup Italian breadcrumbs Tablespoon of fresh chives, finely diced Kosher salt and pepper, to taste Preheat oven to 400°. Quarter the potatoes. Cover them with salted water in a large pot and boil until slightly fork tender. Strain, let cool slightly and peel the skins off. Mash the potatoes in a large bowl. In a sauté pan, heat the olive oil on medium-high heat sauté the onions and pancetta until onions are soft and the pancetta is crispy. Combine the onions, pancetta, grated parmesan cheese, chunks of parmesan cheese, egg, chives, salt and pepper to the potatoes in a large bowl. Put the potato mixture into a 9 qt. casserole pan, packing down then top with the breadcrumbs. Bake until warmed through and golden brown approximately 22-25 minutes.

Smoked Ribs 2 tablespoons of chili powder 2 tablespoons of paprika 2 tablespoons of onion powder 2 tablespoons of garlic powder 1 tablespoon of cayenne pepper 1 tablespoon ground pepper 1 tablespoon of kosher salt 2 cups of red wine, plus 1 cup for basting ¼ cup canola oil In a small bowl, combine the chili, paprika, onion, garlic, cayenne, pepper, salt. Rub the ribs with the spices all over. Place them in a large aluminum pan and add the 2 cups of red wine and oil. Marinate overnight. Heat the smoker to 300° (I add Red Oak wood bark). Smoke the ribs between 250° - 300° for 2 ½ hours in a rib rack, reserving the pan with the juices. Slice the ribs, put them back in the aluminum pan, and baste with the remaining 1 cup of red wine. Cover tightly and bake on 275° for another 1 – 1 ½ hours.

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Fresh Ginger, Pumpkin Cheesecake Crust: 9 graham crackers ¼ cup (½ stick) butter, melted 1 teaspoon of vanilla 1 teaspoon of cinnamon ½ cup pecans ¼ cup granulated sugar Filling: 4 – 8 ounces packages of cream cheese, room temperature 1 ½ cup granulated sugar 3 eggs 15-ounce can pure pumpkin puree (Libby’s) Tablespoon of fresh grated ginger 1 cup whipping cream 2 teaspoons of ground cinnamon 1 teaspoon of ground ginger 2 teaspoons of vanilla ½ teaspoon of ground nutmeg ½ teaspoon of ground allspice ¼ teaspoon of ground cloves *Tip: Do not be intimidated using fresh ginger. Use the back of a spoon and scrape the skin off, use a zester to grate the ginger. For crust: Preheat oven to 350° and position rack in center. Wrap a double layer of foil around the outside of a 10-inch springform pan. In a processor combine graham crackers, sugar, cinnamon, pecans, and blend until finely ground. Add the melted butter and vanilla. Blend until crust comes together. Press the crumb mixture onto the bottom (not the sides) of the pan. Bake until golden brown approximately 10 minutes. Cool on a wire rack. For filling: With a mixer beat the cream cheese and sugar until smooth. Beat in the eggs one at a time. Add the pumpkin puree and the last 8 ingredients and beat until incorporated. Pour the filling into the springform pan. Place the springform pan in a large roasting pan and add enough water to come halfway up the sides. Bake at 350° until slightly puffed, softly set and top is golden brown approximately 1 ½ hours. Cool the cheesecake on a wire rack. Cover and refrigerate overnight. Release the sides of the springform pan and cut cheesecake with a wet, warm knife.

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*Special Thanks to Jennifer Crawford of Twisted Vines Floral Studio for our table arrangement.

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Charlene and Mike Carter

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of my sore feet. Now walking several MILES daily! I was overweight. Lost 14 pounds in 30 days and working toward my goal weight.” -Jackie Pope Larry and Lela Harrison

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CHIP is now available in your community!

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19 Delicious Meals will be

served during the fall schedule! *Pictured, just a few examples of the meals provided.

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Week One: October 3, 4 , 6 (Monday, Tuesday, Thursday) Week Two: October 10, 11, and 13 (Monday, Tuesday, Thursday) Week Three: October 17, 18 and 20 (Monday, Tuesday,Thursday) Week Four: October 24, 25, 27 (Monday, Tuesday, Thursday) Week Five: October 31 (Monday) Last blood draw November 1st, 2011 (Friday morning 6:00AM-8:00 AM) GRADUATION EXERCISES November 7, Monday evening (6:30 PM)

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CAMPFIRE RECIPES

Campfire Biscuits-on-a-Stick Ingredients: *1 can Hungry Jack buttermilk biscuits *squeeze butter *1 stick Preparation: Roll out a biscuit with your hands so that it becomes elongated and about one inch thick at the center. Wrap it tightly around the end of your stick and pinching it as you go to insure that it stays on the stick while cooking. When done wrapping, the biscuit should take up about six inches of the stick. Heat over the campfire until golden brown. Pull it off the stick, pour butter down the hole left by the stick, and enjoy. Tip: Try sprinkling sugar on your cooked biscuit or pouring your favorite jelly inside!

Campfire Cinnamon Apples Ingredients: *6 apples, large, solid cooking types *6 tablespoons butter *6 teaspoons sugar *3 teaspoons cinnamon Preparation: You’ll need 12 sheets of aluminum foil, each about 10 inches long. Move back large burning embers to expose hot coals -- oak coals are best. Prepare each apple by first cutting a topshaped “plug” out of the stem-end with a sharp paring knife. Keep the plugs to re-insert later. Leave the stems on if you wish. Use a butter knife or the paring knife to carve out all of the core and seeds. This is the trickiest part. Do not go through the bottom of the apple. Into each apple, insert 1 tablespoon of the butter, 1 teaspoon of sugar and 1/2 teaspoon of cinnamon. That should pretty

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much fill the void. Then, re-insert the top plug and double-wrap each apple in aluminum foil. Lay the apples on the coals and after 5 minutes, roll them over so that the second side can bake. Roll them out of the coals after 10 minutes, let them cool for a bit and serve with spoons! Tip: Don’t puncture the aluminum foil with a fork to turn the apples because all your butter will leak out! Use a pair of tongs if you have a big pair.

Campfire Pepperoni Pizza Ingredients: 1 pound refrigerated pizza dough 1/4 cup pizza sauce 1/2 cup shredded mozzarella cheese 1/2 cup sliced pepperoni Preparation: Place pizza stone on grill directly over wood fire. You may need to begin by spreading out the wood if the flames are too tall. Roll out the pizza dough to desired thickness. Place it on the pizza stone and cook 10 minutes on one side until golden. Remove from the fire and on the cooked side, spread the pizza sauce in an even layer over dough, leaving about a half inch around the rim of the pizza dough bare. Sprinkle mozzarella cheese evenly on top of the sauce, followed by the pepperoni slices. Place uncooked side down, back on the pizza stone. Cover with a foil tent and cook until cheese has melted, about 10 minutes more. Transfer pizza to a cutting board and let cool slightly before cutting and serving.

Campfire Hash Ingredients: *2 tablespoons cooking oil *1 large onion, chopped *2 garlic cloves, minced *4 large potatoes, peeled and cubed *1 pound fully cooked smoked kielbasa, cubed *1 (4 ounce) can chopped green chilies *1 (15 ounce) can whole kernel corn, drained Preparation: In a Dutch oven, heat oil. Saute onion and garlic under tender. Add potatoes. Cook, uncovered, over medium heat for 20 minutes, stirring occasionally. Add kielbasa; cook and stir until potatoes are tender and well browned, about 10 minutes more. Stir in chilies and corn; cook until heated through.

PB S’mores Ingredients: *2 large marshmallows *2 graham cracker squares *1 peanut butter cup Preparation: Cook the marshmallows over an open flame or hot coals until they are browned outside, and soft all the way through, 2 to 4 minutes. Place the marshmallows on top of one of the graham cracker squares. Place the peanut butter cup on top of the marshmallows. Top with the last graham cracker square.

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by Jeff Schreve

“If your brother sins, rebuke him; and if he repents, forgive him. And if he sins against you seven times a day, and returns to you seven times, saying, ‘I repent,’ forgive him.” Luke 17:3-4

ome years ago, I needed to get things right with a friend I had wronged. While I felt he had also wronged me, that wasn’t the issue. I had wronged him … and needed to seek his forgiveness. I needed to own my wrong actions, repent of them, and humbly apologize – easier said then done. When I finally called this person, I said something to this effect, “I was very wrong in the way I handled things and responded to you when we worked together. I did not support you like I should have done. I am so sorry. Will you forgive me?” This man readily agreed that I had wronged him and forgave me … and our relationship was restored. BUT WHAT ABOUT WHAT HE DID? Did you know there was a part of me that wanted to say, “I’m so sorry for what I did … BUT your actions surely did not help the situation either.” I so wanted to add a “but” and justify myself a little in my apology. That’s what a “but” apology does. It tries to add a little justification for our wrong behavior. “I’m sorry I snapped at you, honey, BUT I’ve had a bad day” (i.e. it’s not really my fault). “I’m sorry I talked bad about you to other people, BUT you provoked me” (i.e. it’s not really my fault, it’s your fault).

THINGS TO REMEMBER WHEN APOLOGIZING 1. Be repentant. Apologies mean nothing without genuine, heartfelt repentance. If you simply mouth the words “I’m sorry” without truly being sorry, your apology is hollow and ineffectual. God doesn’t forgive us because we say some magic “I’m sorry” words. He forgives us when we are genuinely repentant. 2. Be specific. General apologies mean little to nothing. Don’t say, “I’m sorry.” Rather say, “I’m sorry that I did _____________ (whatever it was).” Specific apologies own the wrong that was done and right the wrong that was done. 3. Don’t add a “but.” When you apologize, don’t try to justify your wrong behavior with a “BUT.” You cannot control what other people say and do. You can only control you. And if you messed up, fess up and seek forgiveness, regardless of what you perceive the other person did to provoke your actions. Good apologizers are humble, willing to take honest inventory of their lives and actions, and willing to do what is necessary to make things right with God and others. Bad apologizers are filled with pride and an unwillingness to admit wrongdoing. Their theme song is, “Sin in others I can see, but praise the Lord there’s none in me!” What kind of an apologizer are you?

“I’m sorry I embarrassed you, BUT remember those times you did that to me?” (i.e. you deserved it).

Jeff Schreve is Senior Pastor of FBC Texarkana (www.fbctexarkana.org) and Founder of From His Heart Ministries (www.fromhisheart.org).

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Jeff Schreve Pastor www.fromhisheart.org jeff@fromhisheart.org

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Ark-La-Tex Resource

Guide

Air and Heating Central Air 450 S. Kings Highway Texarkana, TX 75501 903.832.1212 Kraus Heating and Air 200 Industrial Blvd. Nash, TX 903.831.3912 Apartments Legacy at Pleasant Grove 5911 Richmond Rd. Texarkana, TX 888.763.2676

Texarkana First Bank 3601 East 9th St. Texarkana, AR 870.772.0222 615 Sam Houston Dr. New Boston, TX 3625 Richmond Rd. Texarkana, TX 903.793.6955 Cakes Coldstone Creamery 4228 St. Michael Dr. Texarkana, TX 903.838.2653

Richmond Oaks Apartments 2815 Richmond Rd. Texarkana, TX 903.832.6150

Julie’s Deli 4055 Summerhill Sq. Texarkana, TX 903.792.3354

Summerhill Woods Apartments 4501 Summerhill Rd. Texarkana, TX 903.793.7888

Reception Arts Becky Risinger Ashdown, AR 870.898.5273

Westwood Apartments 101 Redwater Rd. Wake Village, TX 903.832.8446

Caterers Culinary Creations Pam Elliott 903.831.4674

Attire Abby Gayle’s 4012 Summerhill Square Texarkana, TX 903.792.0088

Fuzzy’s Tacos 4809 Texas Blvd. Texarkana, TX 903.791.8226

Gayle’s 4059 Summerhill Square Texarkana, TX 903.792.0056 Banks Guaranty Bond Bank 2202 St. Michael Dr. Texarkana, TX 903.792.8600 Red River Federal Credit Union 2700A University Ave. Texarkana, TX 75503 903-735-3000 800-822-3317 Texar Federal Credit Union Richmond Rd. Texarkana, TX 903.223.5626

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Julie’s Deli 4055 Summerhill Sq. Texarkana, TX 903.792.3354 Smokey Joe’s BBQ 300 W. New Boston Road Nash, TX 903.223.8227 Wendy’s 4201 Stateline Avenue Texarkana, TX 2902 Richmond Road Texarkana, TX 3737 New Boston Road Texarkana, TX 1615 N. Hervey Hope, AR 124 N. Loop Highway 59 Atlanta, TX

Wingstop 2700 Richmond Road, Suite 14A1 Texarkana, TX 903.255.0090 4501 N. State Line, No. 106 Texarkana, TX 903.792.9464 Clothing Abby Gayle’s 4012 Summerhill Square Texarkana, TX 903.792.0088 Gayle’s 4059 Summerhill Square Texarkana, TX 903.792.0056 Dry Cleaning Holiday Cleaners Locations throughout Texarkana Area 870.773.4072 Event Locations Prissy Chrissy Ranch 915 FM 2148 South Texarkana, TX 75501 903.838.6121 www.prissychrissy.com Regional Arts Center Cabe Hall 321 W. 4th Street Texarkana, TX 75501 903.792.8681 www.trahc.org Financial Planner Dustin Stringer Stringer Wealth Management 210 N. Stateline, Suite 204A Texarkana, AR 870.216.0089 Fitness Centers Anytime Fitness Richmond Road 3415 Richmond Road. Texarkana, TX 75503 903.794.5348 Minton’s Sportsplex 5610 Richmond Road Texarkana, TX 903.838.4697

Florists Queen City Floral Highway 59 North Queen City, TX 903.796.2891 Ruth’s Flowers 3501 Texas Bllvd. Texarkana, TX 903.793.6711 www.ruthsflowers.net Twisted Vines 406 N. Stateline Avenue Texarkana, AR 870-772-2700 Furniture Oak Creek Furniture 8024 West 7th St. Texarkana, TX 903.832.0793 Gifts Dot’s Ace Hardware 3411 Richmond Rd. Texarkana, TX 903.838.0059 Lane’s Gifts & Collectibles 720 Realtor Ave. Texarkana, AR 870.773.2123 Queen City Floral Highway 59 North Queen City, TX 903.796.2891 Twisted Vines 406 N. Stateline Avenue Texarkana, AR 870-772-2700 Guns and Ammunition P&J Guns Jeff and Pam Cliften 248 E. New Boston Rd. Nash, TX 75569 903.293.4867 Hair Care Headmasters Hair Salon 3703 Mall Drive Texarkana, TX 903.832.6261

Style Studio Lisa Harris 3201 Kennedy Lane Texarkana, TX 903.223.1719

Ron Morrow State Farm Insurance 3306 Richmond Rd. Texarkana, TX 75503 903.832.5505 www.ronmorrowagency.com

Mark Wren, M.D. Physiatrist 3510 Richmond Road, Suite 400 Texarkana, TX 75503 903.831.6275

Teresa Liepman Remax 5120 Summerhill Rd. Texarkana, TX 75503 903.276.9464

Home Designs/Remodeling Taylored Home Solutions 2840 Richmond Rd. Texarkana, TX 903.278.2353

Jewelers Alexander’s Jewelers 3701 Mall Drive Texarkana, TX 903.832.3557

Vision Source 4401 Morris Lane Texarkana, TX 903.838.9063

Refreshments Bolls Distributing 700 E. Broad St. Texarkana, AR 870.774.9283

Hospice Dierksen Hospice 6500 N. Summerhill Road, Suite 2B Texarkana, TX 903.793.6350

Blue Isle Expressions 3402 Richmond Road Texarkana, TX 903.791.9992

Hospitals Christus St. Michael Health System 2600 St. Michael Dr. Texarkana, TX 903.614.1000 Health South Rehabilitation 515 West 12th St. Texarkana, TX 903.793.0088 Wadley Hospital 1000 Pine St. Texarkana, TX 903.798.8000 Hotels Clarion Lacross Hotel 5100 N. Stateline Ave. Texarkana, AR 870.774.3521 www.lacrosse-hotel.com Fairfield Inn and Suites by Marriott 4209 Mall Dr. Texarkana, TX 903.838.1000 Insurance Brian Purtle Allstate Insurance 3301 Richmond Rd. Texarkana, TX 903.832.5881 Elite Insurance Tammy McDowell 1705 N. Kings Highway Nash, TX 903.794.0000 Farm Bureau Insurance 4140 McKnight Rd. Texarkana, TX 903.838.8707 Greg Cockerell State Farm Insurance 4807 Texas Blvd. Texarkana, TX 75503 903.793.7502 Kelli Ashbrook State Farm Insurance 3410 Moores Lane Texarkana, TX 75503 903.223.8100 www.kelliashbrook.com Kristi Smith State Farm Insurance 418 Walton Drive Texarkana, TX 903.223.3276

Micah’s Jewelers 2812 Richmond Road Texarkana, TX 903.735.2336 Make-up Gayle’s 4059 Summerhill Square Texarkana, TX 903.792.0056 Salon Visage Esthetique Mary Ann Robbins 4506 Summerhill Rd. Texarkana, TX 903.794.4007 Sanctuary Kimberly Parham, M.D. 3502 Richmond Road Texarkana, TX 75503 903.334.8661

Plumbing Central Air/Roto Rooter 450 S. Kings Highway Texarkana, TX 75501 903.832.1212 Real Estate Columbia Property Management 4425 Jefferson Avenue #108 Texarkana, AR 71854 870.772.2080 Connie Walker Coldwell Banker United 3001 Richmond Road Texarkana, TX 903.277.0100 903.832.2486 Impact Realty Bill and Tracy Spradlin 1200 N. Kings Hwy., Suite 104 Nash, TX 903.748.3186 903.748.2477

Rentals Big Event / Atlas Game Room 2837 New Boston Rd. Texarkana, TX 903.334.7444 Bounce-A-Lot 903.276.2961 www.bounce-a-lot.org Dot’s Rentals 814 N. Robison Road Texarkana, TX 75501 903.792.7011 3413 Richmond Rd. Texarkana, TX 903.838.0551 Lone Star Amusements 903.949.5802 Twisted Vines 406 N. Stateline Avenue Texarkana, AR 870-772-2700

Medical Equipment Respiratory Solutions 3101 Kennedy Lane, Suite 1000 Texarkana, TX 75503 903.793.2110 Pet Groomer Bows & Tows 254 E. New Boston Rd. Nash, TX 75570 903.223.3647 Photographer Image Forward Photography 200 Heather Dr. Texarkana, TX 75501 903.334.9605 www.imageforwardtxk.com Physicians Express Care 5483 Summerhill Road Texarkana, TX 75503 903.223.5931 Ly Gaylor, M.D. Dermatologist Collom & Carney Clinic 5002 Cowhorn Creek Road Texarkana, TX 75503 903.614.3006 Trevor Swanson, D.C. Advanced Spine, Sports & Rehab 4206 Richmond Place Texarkana, TX 903.792.2060 806 West Main St. Atlanta, TX 903.796.2060

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Restaurants Amigo Juan Mexican Cafe 2004 Hampton Rd. Texarkana, TX 903.794.2300 4301 Morris Lane Texarkana, TX 903.334.6971 1200 N. Hervey Hope, AR 870.777.0006 611 Loop 59 Atlanta, TX 903.796.2400

Ironwood Grill 4312 Moores Lane Texarkana, TX 903.223.4644

Coldstone Creamery 4228 St. Michael Dr. Texarkana, TX 903.838.2653

Pop’s Place Highway 67 Texarkana, AR 870.773.4887

Daddy Dougaloo’s 905 New Boston Road Texarkana, TX 75503 903.791.0172

Shorty’s Donuts 2729 New Boston Road Texarkana, TX 75501 903.832.6686

Dairy Queen Locations throughout Ark-La-Tex

Smokey Joe’s BBQ 300 W. New Boston Road Nash, TX 903.223.8227

Fuzzy’s Tacos 4809 Texas Blvd. Texarkana, TX 903.791.8226

Julie’s Deli 4055 Summerhill Sq. Texarkana, TX 903.792.3354 Los Agaves 5100 N. Stateline Ave. Texarkana, AR 870.773.2300

Tasty Donuts 1443 N. Kings Highway Nash, TX 903.838.0422

Golden Corral 3809 Sowell Lane Texarkana, TX 903.334.8399

Wendy’s 4201 Stateline Avenue Texarkana, TX 2902 Richmond Road Texarkana, TX 3737 New Boston Road Texarkana, TX 1615 N. Hervey Hope, AR 124 N. Loop Highway 59 Atlanta, TX Wingstop 2700 Richmond Road, Suite 14A1 Texarkana, TX 903.255.0090 4501 N. State Line, No. 106 Texarkana, TX 903.792.9464 Retirement/Assisted Living Home Cornerstone Retirement Community 4100 Moores Lane Texarkana, TX 903.832.5515 Spas/Salons All About You Diana Gregory/Lori Campbell 4100 Summerhill Sq. Texarkana, TX 903.792.7775 Salon Visage Esthetique Mary Ann Robbins 4506 Summerhill Rd. Texarkana, TX 903.794.4007

THE FESTIVAL YOUR MOMMA ALWAYS WARNED YOU ABOUT

State

Championship BBQ Cook Off

sanctioned by IBCA

FREE

daytime admission with canned good donation to Harvest Texarkana

Texarkana Trivia Race

Children’s Child

SATURDAY, OCTOBER 1

Play Area

DOWNTOWN

TEXARKANA HOSPITALITY NETWORK

For More Information Contact the Texarkana Museums System at 903.793.4831

featuring:

SHOOTER JENNINGS IN CONCERT!!!

PAID FOR WITH A COMBINATION OF STATE & REGIONAL ASSOCIATION FUNDS.

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The Sanctuary Kimberly Parham, M.D. 3502 Richmond Road Texarkana, TX 75503 903.334.8661 Sporting Goods Baits and Blades 3302 Richmond Rd. Texarkana, TX 903.832.4545 Wedding Attire Bridal Castle 3209 Kennedy Lane Texarkana, TX 903.838.3886 Wedding Coordinators Abracadabra Wedding and Event Planning Debra Mason, Event Coordinator 903.748.4838 damason@cableone.net Wedding Favors Pop Pop Shoppe 2011 Mall Drive, Suite B Texarkana, TX 903.793.0209

Wedding Planners Abracadabra Wedding and Event Planning Debra Mason, Event Coordinator 903.748.4838 damason@cableone.net Wedding Rehearsal Dinner Locations Julie’s Deli 4055 Summerhill Sq. Texarkana, TX 903.792.3354 Smokey Joe’s BBQ 300 W. New Boston Road Nash, TX 903.223.8227 Weight Loss All About You Diana Gregory/Lori Campbell 4100 Summerhill Sq. Texarkana, TX 903.792.7775 Richmond Nutrition 3316 Richmond Road Texarkana, TX 903.832.0437

Wedding Officiant Jeff Taylor 903.733.6347 pgccminister@yahoo.com