Crossroads 2019 Holiday Edition
Magazine
Fab Finds Holiday Calendar Queens Reward Meadery A Merry Corinth Christmas Dozen Decadent Desserts
Product of the Daily Corinthian
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Crossroads
What's Inside
Magazine
A very merry Corinth Christmas — Pages 8-12
A Daily Corinthian Publication | Holiday Edition 2019
EDITORIAL
Sue Bronson’s Community Cookbook from friends, family — Pages 16-18
Publisher Reece Terry
Calendar of Events — Pages 24-26
Editor Mark Boehler Contributors Mark Boehler Sue Bronson Coastal Mississippi Alex Demyan Gulf Coast Tourism Carol Humphreys Alex North Zack Steen L.A. Story
Destination — The need for mead: Queens Reward Meadery — Pages 32-37 Fab Finds - Holiday gift ideas — Pages 42, 42 Dozen Decadent Desserts: Sweet treats for the holidays — 48-53
ADVERTISING Advertising Manager Derinda Nunley
Travel: How about a Mississippi Gulf Coast getaway? — Pages 60-65
Sales Representatives Kenny Carson Devin Garrett Creative Designer Marissa Ferreira
On the Cover Ginger’s Gingerbread House provides the festive holiday spirit as “Elf” Abbie Jones shares “A Charlie Brown Christmas” book reading with two-year-old Henry Cooper King and five-year-old Emi Jane King, children of Lee and Ruth Ann King of Corinth. Abbie is a 16-year-old junior at Kossuth High School. Special thanks goes to Heather Kuykendall and all the kind folks at Ginger’s for their help in making the photo shoot possible. Photo by Mark Boehler
Crossroads Magazine is published by the Daily Corinthian, 1607 Harper Road, Corinth, MS. A complimentary 10,000 issues are distributed in the Crossroads area. The contents of Crossroads Magazine are copyrighted and may not be reproduced without consent of the publisher. Crossroads Magazine shall not be held liable for failure to publish an ad or for typographical or publication errors. Publisher reserves the right to reject any advertsing and to alter advertising copy or graphics deemed unacceptable for publications. For additional copies of Crossroads Magazine, contact the Daily Corinthian at 662-287-6111. PA G E 4
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8-CHRISTMAS IN CORINTH
A very
Merry
h t n i r o C s a m t s i r Ch
Historic Cross City lights up for the holidays STORY BY ZACK STEEN | PHOTOS BY MARK BOEHLER PA G E 8
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Beautiful Fillmore Street in downtown Corinth remains quiet on the evening of Dec. 24, 2018. www.mycrossroadsmagazine.com
F
rom the twinkling lights lining the top of downtown buildings to the giant lighted tree planted on the courthouse lawn, the sights of Christmastime are filling the Corinth air more than ever. Couple a beautifully decorated town with a nice helping of special holiday shopping events, fun festivals and joyful entertainment and locals won’t have to travel far to have a festive time this season. It’s Christmas in Corinth and a small group of leaders are on a mission to turn the Cross City into a top-notch holiday destination. “It has been a lot of work, but well worth it,” said Main Street Corinth Director Angela Avent, who spearheads the Christmas committee along with Visit Corinth Director Christy Burns and fellow committee member Tammi Frazier. “All of this – it continues to be a huge undertaking. Something that has been in the works for years.” The committee took what “has always been done” and built a Christmas destination around it. “We want Corinth to become a place where people from across the region will want to come eat, shop and explore during the holidays,” said Avent. “We have some great things to see, some wonderful holiday events and so many great shops - there’s really no reason someone shouldn’t want to come see us this Christmas.”
THINGS TO SEE
Fillmore Street trees, roof top lights Throughout downtown For more than a decade, trees along Fillmore Street have been decorated with tiny twinkling lights at Christmastime. This year new LED string lights have been installed. In addition to the trees, building tops throughout the downtown district now glow thanks to lights being added to the top edges of buildings. Depot display 221 N. Fillmore St. The CARE Garden and Corinth Depot Complex is decorated to the nines with holiday items including a 18-foot-tall, 20-foot-wide artificial Christmas tree. The CARE Garden is also home to a Christmas village – a series of wooden holiday houses
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on loan from Magnolia Regional Health Center. There’s even a red mailbox for children to mail their letters to Santa. Merchant windows Throughout downtown The SoCo Pocket Park is getting the holiday treatment and many downtown shops have decorated their window displays with elaborate scenes that would make Kris Kringle jealous. Court Square tree 600 E. Waldron St. The committee’s most popular accomplishment has also returned this year. After debuting in 2017, a large 30-foot Cedar Christmas tree will return to the lawn of the Alcorn County Courthouse. It will be adorned with more than 14,000 twinkling Christmas lights. Frazier home 609 E. Fourth St. Dr. Randy and Tammi Fraizer and their family transform their downtown home into its own winter wonderland of lights and music each year and this year is no different. The home and yard is covered with more than 20,000 twinkling Christmas lights. All the decorations dance to holiday-themed music tuned to an FM radio station. Lighting of the Park Crossroads Regional Park The park comes alive with festive lights and Christmas decorations spread throughout the green space and around the walking trail.
THINGS TO DO
The Most Wonderful Time of the Year Community Concert Dec. 3, 7 p.m. Corinth Coliseum Civic Center This annual Corinth Area Arts Council holiday fundraiser always deliveries with a festive concert. Gingerbread Market Dec. 6, 6 to 8 p.m. and Dec. 7, 9 a.m. to 4 p.m. Taylor Street inside the former Biggers warehouse
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The railroad conductor (above) in the CARE Garden remains ready for the Christmas season.
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Specialty boutiques and arts and crafts vendors will welcome shoppers searching for a unique Christmas gift at this free indoor holiday market. A Gingerbread Factory will be setup allowing participants to build their own Gingerbread house or holiday cookies. Festive music will also be played. Wassail Festival Dec. 7, 10 a.m. Downtown Corinth shops will each serve a Wassail of their choice for customers to sample and judge during this second year festival. Wassail is a typical Christmastime beverage of hot mulled cider or apple cider that dates back to Medieval times in England. Festival goers will be given a ballot at the first store they visit. As they travel to each shop, they will enjoy sipping and shopping, enjoying different types of Wassail and using the ballot to score the best tasting one. Completed ballots turned in at the end of the day will be entered into a $100 Main Street Corinth gift card to be used at the store of choice. Jolly Jog for Havis’ Kids Dec. 7, 10 a.m. Santa Claus-dressed participates will run, jog and stroll the one-mile course through downtown Corinth during the annual Jolly Jog for Havis’ Kids. The fun will begin and end on Fillmore Street between Main and Second streets. Those who beat the Grinch across the finish line will win a prize. Finishers will also find hot chocolate, apple cider, a photo booth and festive music await-
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11-CHRISTMAS IN CORINTH
Randy and Tammi Frazier’s home (above) in downtown Corinth has become a holiday tradition with lights and musical production.
ing them at the end of the race. All proceeds from the event will benefit Havis’ Kids. Corinth/Alcorn County Christmas Parade Saturday, Dec. 7, 5 p.m. Main Street Corinth will celebrate “A Magical Disney Christmas” with the 2019 edition of the annual holiday parade. Entries reach close to 100, and include marching bands, walking groups, floats, vehicles and, of course, a special guest appearance by Santa Claus. The tree lightning at court square will happen following the parade. There will also be live entertainment and a snow machine. Happy Holidays from Broadway Sunday, Dec. 8 at 2:30 p.m. Corinth Coliseum Civic Center The Corinth Symphony Orchestra will welcome Broadway star Laurie Gayle Stephenson as she returns to Corinth to celebrate the
Main Street Corinth decorates the CARE Graden with a tree and Santa’s village.
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12-CHRISTMAS IN CORINTH
The decorated Alcorn County Courthouse sets the hood for a downtown Corinth visit during the holidays. The Alcorn County Courthouse lawn (left) is decorated with a huge cedar tree for the holidays.
holiday season with her own arrangements of traditional carols and Christmas classics. Joining Stephenson will be a children’s choir from Kossuth led by Nancy Harvell. A Christmas Carol Dec. 12, 13, 14, 16 and 17 at 7:30 p.m. and Dec. 15 at 2 p.m. Crossroads Playhouse Corinth Theatre-Arts will present a staged version of a classic holiday play, A Christmas Carol about the mean-spirited Ebenezer Scrooge. PA G E 1 2
Tickets for the show are $10 each purchased in advance. The Nutcracker Ballet Dec. 13-14 at 7 p.m. and Sunday, Dec. 15 at 2 p.m. Corinth Coliseum Civic Center This classic tale is showcased on the coliseum stage each year by a local dance group. Winter Wonderland Dec. 14, 10 a.m. to 2 p.m. Crossroads Arena This free event is presented by Magnolia Regional Health Center and includes photos with Santa, fun events, food, entertainment and slient auction to benefit the Magnolia Foundation. 12 Days of Christmas Main Street Corinth member shops will celebrate the last 12 days before Christmas. Shops throughout downtown will offer special sales each day. Main Street Corinth will also highlight stores and their products on social media.
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Community Cookbook
Sharing friends & family favorite recipes BY SUE BRONSON FOR CROSSROADS MAGAZINE I can’t believe how the holidays have crept upon me. By this time I’m usually browsing cookbooks trying to plan my menus and gift goodies. Dressing is one of my favorite entrees, but I don’t make it for the holidays unless someone specifically asks for it. After my two sons married, they had at least two other family functions for each holiday and all served dressing. One once said, “We got dressing out our ears.” So I try to do something different each year. Most people don’t realize the Daily Corinthian works a day ahead printing the next day’s newspaper. Christmas Eve is the day off for some employees because the news department and pressroom works Christmas Day. I wouldn’t have to go to work until 1 or 2 p.m. so for many years it was convenient to do Christmas morning breakfast. That took no planning at all. Baking cakes, pies and candies is my speciality for the holidays, especially Christmas but this column focuses on entrees. I made a roast recently that I plan on recreating for the holidays and friends share some of their families’ favorites. Son Shad told me there is an abundance of ham slices in his freezer so the Baked Ham Slices will be on the menu.
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The Holiday Roast is a favorite of the Bronson family.
HOLIDAY ROAST 3-pound eye of round roast 1 pound bag whole carrots 3 to 4 large onions 1 to 2 pounds small to medium potatoes 2 packages brown gravy mix (or 1 large) 1 package beefy onion soup mix 3 or 4 beef boullion cubes Slit deep holes in roast and insert boullion cubes. Scrap carrots and cut into 3-inch slices. Quarter onions. Cut unpeeled potatoes in half, or quarters depending on size. Put roast in crock pot and top with vegetables. Add beefy onion soup mix and almost cover with water. Cook on low 8 hours or until meat is tender.
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About 30 minutes before serving, mix gravy mix according to package directions. Pour or dip out most of the broth in crockpot and add gravy, stirring into broth. BAKED HAM SLICES 1 cup water 1/4 cup white vinegar 1/4 cup catsup 4 tablespoons brown sugar Dash or two Worcestershire sauce 4 or 5 fully cooked ham slices Combine first 5 ingredients in a 9x13-inch baking dish. Place ham in dish and cover tightly. Refrigerate 2 to 4 hours. Remove from refrigerator and let stand about 30 minutes. Bake, covered, for 30 to 40 minutes at 350 degrees or until thoroughly heated, basting occasionally. ••••• Turkey and Dressing is only one of many entrees Jan Prater is noted for. To feed 4 daughters, 9 grandchildren and 16 great-grandchildren, plus spouses and friends, she has to make a lot of it. The majority of family members, especially locals, gather for both Thanksgiving and Christmas. The out-of-towners come to either one or the other. Having outgrown Jan’s house, the family now gathers at a granddaughter’s house. TURKEY AND DRESSING 2 quarts bread crumbs (Kroger Herbed Dressing Mix) 1 quart cornbread, without sugar (Kroger Cornbread Dressing Mix) Crumble and measure both in a quart measuring pitcher. 2 eggs, beaten 11/2 teaspoon fresh sage Salt and pepper, to taste Mix all the above ingredients and toss lightly. 1 cup celery, chopped 1/2 cup onion, chopped (can be adjusted to taste) 11/2 cups water 1/2 to 1 stick margarine
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Cook margarine, water, celery and onion until tender and add to dry ingredients. Add broth from cooking turkey or a hen. (I used hen and added the meat to the dressing which is a Southern preference. Bake turkey separately.) Add 3 or more cans chicken broth. Add hot water if additional liquid is needed. Bake at 350 degrees 1 to 11/2 hours or until done in center. Allow to set 10 minutes before serving. Bake in 9x13-inch or slightly larger pan. The thicker the pan the longer it needs to cook. For convenience, use heavy foil throw-away pan about 3 to 4 inches deep. ••••• The late Vida Bell Bingham’s holiday tradition was cooking breakfast for supper. Sarah Reynolds took over the duties 24 years ago when her mother moved to Happy Days Apartments. Then there were her family, sister Jamie’s family with nieces and their families, plus a bunch of cousins. Sometimes as many as 30 to 35 joined the gathering. The last 10 years when her mother was in a nursing home, it became just immediate family because of travel and others had started their own family traditions. As with Vida Bell, the main fare is fried pork tenderloin, complete with homemade gravy, biscuits and eggs. Sausage and bacon are added for variety and sometimes creamed potatoes and vegetables round out the menu. FRIED PORK TENDERLOIN 3 pounds tenderloin, sliced and tenderized Meat tenderizer, your choice Flour Milk Salt and pepper, to taste Oil, for frying Mix tenderizer with flour. Dip the tenderloin in milk then coat with flour/tenderizer mixture. Salt and pepper to taste. Fry in hot oil until
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golden brown. SAUSAGE GRAVY After frying sausage, pour grease off leaving enough in skillet to mix with 1/2 to 3/4 cup flour. Stir until browned and smooth. Pour in water and simmer until thickened as desired. ••••• I can’t believe I’d never eaten friend Wanda Thompson’s meat loaf until recently. I love a good meat loaf (the key word being good) but seldom order at a restaurant because I’m very particular. When I asked for her recipe I was surprised at one of the ingredients - Rice Krispies Cereal! She said her mother always used oats as a filler, but she thought it too packy. She’s been including Rice Krispies Cereal since she and husband Charles have been married and they recently celebrated their 50th anniversary. She also includes two other ingredients usually not associated with meat loaf -- cumin and curry powder. She said she uses less than 1/2 teaspoon each so it’s not overpowering but still has the flavor. I like a lot of chopped onion in my meatloaf but she said if certain family members saw a sliver of onion they wouldn’t eat it so she resolves to using onion power and lots of garlic powder. WANDA’S MEAT LOAF 11/2 pounds 90% lean ground beef 1 egg, mixed with a little milk 2 to 3 cups Rice Krispie cereal Onion powder, to taste Garlic powder, to taste Scant 1/2 teaspoon cumin powder Scant 1/2 teaspoon curry powder Using disposable gloves, mix all ingredients with hands. Put into baking pan. Bake about an hour at 350 degrees. Put on topping and bake 10 more minutes. Topping: 1 to 2 cups ketchup
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1/2
teaspoon yellow mustard cup brown sugar Mix ketchup and brown sugar. Add 1/2 teaspoon mustard for just a little tang. Heat in microwave 2 minutes, stirring after 1 minute. Pour on meat loaf; sprinkle with garlic salt and bake 10 more minutes. Topping will thicken while baking. ••••• Phyllis Webb shares three of her family’s favorites. She said she has to fix the Deer and Gravy every year because everyone likes it. DEER AND GRAVY Big pack of deer tenderloin 1 package onion soup mix 2 cans cream of mushroom soup Put all ingredients in crockpot and cook on low about 8 hours. CHICKEN AND DUMPLING CASSEROLE 1/2 cup butter (1 stick) 1 cup onion, chopped 2 ribs celery, chopped 1/2
3 cups cooked, shredded chicken 1 cup self-rising flour 1 cup milk 2 cups chicken broth 1 (10.75-ounce) can cream of chicken soup Salt and pepper, to taste Preheat oven to 350 degrees. Spray a 9x13-inch baking dish. In a small skillet, melt the butter and cook chopped onion and celery until soft. Pour into baking dish. Add chicken in a layer on top of this. In a small bowl, combine flour with milk. Pour this mixture over chicken (do not stir). In another bowl, combine the chicken broth with cream of chicken soup. Season with salt and pepper. Pour over the chicken (do not mix layers). Bake about 40-45 minutes or until casserole is set. FIJITA CHICKEN CASSEROLE 3 or 4 small chicken breasts 2 bell peppers, cut in strips 1 medium onion, sliced
1 teaspoon cumin powder 11/2 teaspoon chili powder 1 teaspoon garlic powder 2 teaspoons paprika Salt and pepper, to taste 1 tablespoon vegetable oil 1 cup shredded Mozzarella cheese Preheat oven to 400 degrees. Lightly grease a baking dish. On a plate, sprinkle chicken breasts with spice mixture. Keep some to sprinkle over vegetables. Arrange chicken in baking dish and drizzle with oil. Top chicken with bell pepper and onion and remaining seasonings. Finish with shredded cheese on top. Bake 15 to 20 minutes then broil for 2 minutes. Happy holidays to all and happy cookin’ with friends and family. (Sue Bronson was employed in production at the Daily Corinthian for 44 years. Now retired, the Alcorn County resident writes food columns for the Daily Corinthian and Crossroads magazine.)
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calendar november/ december
23-30
NOVEMBER
Shadrack’s Christmas Wonderland Light Show, Jackson, Tenn.
29 30 30
DAEPAE Live, V Taco
Shadrack’s Christmas Wonderland Light Show, Jackson, Tenn.
The Most Wonderful Time of the Year Community Concert, Corinth Coliseum
Home for Christmas, Dixie Park, Selmer, Tenn.
Honky Tonk Throwdown 2019 featuring Mark Chesnutt, Joe Diffie and Confederate Railroad, Crossroads Arena
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1-31 3
DECEMBER
Honky Tonk Throwdown
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Pickin’ on the Square, Bishop Senior Center, Corinth Christmas on Main, downtown Savannah, Tenn. Disney on Ice presents Celebrate Memories, BancorpSouth Arena, Tupelo Gingerbread Market, former Biggers warehouse
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Winter Wonderland
7 7
Breakfast with Santa, Selmer Civic Center, Selmer, Tenn. Wassail Festival, downtown Corinth retail shops
7 8
Jolly Jog for Havis’ Kids, downtown Corinth Happy Holidays from Broadway, Corinth Symphony Orchestra, Corinth Coliseum
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Christmas in the Park
12 2 12-17
Pickin’ on the Square, Bishop Senior Center, Corinth The Nutcracker, Orpheum Theater, Memphis
A Christmas Carol presented by Corinth Theatre-Arts, Crossroads Playhouse
The Nutcracker
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Christmas in the Park, Pickwick Landing State Park, Counce, Tenn.
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The Nutcracker Ballet, Corinth Coliseum
Winter Wonderland, Crossroads Arena
Pickin’ on the Square, Bishop Senior Center, Corinth Pickin’ on the Square, Bishop Senior Center, Corinth 2K20 Party of the New Decade featuring Prowler and Buckshot Daisy, The Franklin Courtyard
Christmas Parades 2 3 6 7 7
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Booneville Christmas Parade Reed’s Tupelo Christmas Parade, 7 p.m. Iuka Christmas Parade Tishomingo Christmas Parade Corinth/Alcorn County Christmas Parade, downtown Corinth, 5 p.m.
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Farmington Christmas Parade, 2 p.m. Belmont Christmas Parade, 6 p.m. Kossuth Christmas Parade, 4 p.m. Rienzi Christmas Parade
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Queens Reward Meadery revives ancient world’s favorite drink STORY BY CAROL HUMPHREYS PHOTOS BY MARK BOEHLER
Q
ueen’s Reward Meadery in Tupelo is a perfect representation of the vision Jeri and Geoff Carter imagined three years ago. The rustic modern décor of what was once a high end plumbing fixture show room and warehouse lends warmth and fun to a new adventure involving the world’s oldest fermented drink. On a recent afternoon, a small group of women gathered around a sitting area in front of the tall glass-planed entrance into the only meadery in Mississippi. They each carried a bagged lunch and chatted merrily as they greeted one another. “I’m a regular here,” said local resident Wanda Dent. “I invited my friends from Oxford to meet me here so we could celebrate their birthdays. I just love it here. I think it’s marvelous the owners started in their kitchen, involved their sons in the process and
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Before we tasted mead, we were all wine drinkers. We’ve been converted to mead and now I give it as Christmas presents.
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invested in Mississippi products. “Before we tasted mead, we were all wine drinkers. We’ve been converted to mead and now I give it as Christmas presents. Jeri is the ‘Queen Bee’,” Dent added in admiration.
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The exterior’s charming wood and metal décor continues inside to the “Tasting Room.” An airy honeycombed themed space provided cushy comfort and a view to the sprawling, lush lawn outside. Over in a corner, two women sat in quiet discussion in large cushioned chairs while eating lunch. The chairs faced a wood-lined wall with the “Queen’s Reward” insignia written predominantly across it. It was local resident Andrea Eddie’s third trip.
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“I really like the atmosphere here,” she said while enjoying her mead slushy. It was her friend Regina Davis’ first time to visit. “I love it,” she said, smiling in appreciation as she tasted her drink. On a nearby wall, shelves were lined with colorful bottles and other meadery products. A door led into a brick walled room containing three large stainless steel tanks. The year’s first production of “Winter Spice” and “Rubee” were being
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started in time for the fall/winter season. A look inside one of the drums revealed a cloudy mixture of honey, yeast and water just starting fermentation which takes four to six weeks. Later, the solids that have settled to the bottom will be filtered out, resulting in a delicious clear mead. Geoff manages the mead production and described mead making as a similar process to wine. The main ingredient is quality Mississippi honey. “It is a little trickier to get the sweet/dry ration right in mead,” he said. “Because it is made with honey — a natural sugar — it doesn’t have the nutrients of grapes and is a balancing act between honey and yeast.” Fruit juices are also added to create different and distinctive flavors. “We check our product every day to make sure we are getting the quality in taste we are looking for,” continued Geoff. “Our ‘Scarlett Noir’ is considered ‘dry’ and a crossover drink that makes a great introduction to mead for traditional wine drinkers.” Carrying on the age-old craft of mead making was Jeri’s idea. The entrepreneur became interested in making mead after her son received a beer making kit for his 21st birthday. “She turned my man cave into a meadery,” said the 51-year-old Geoff with a chuckle. “I started out making wine using a kit then tried a recipe using honey,” said Jeri. “The first batch tasted like ‘moonshine’ but I carried on. After a while I decided to get an objective opinion by participating in a competition. It was also a good check to see if I had a quality product. When we won two medals at the competition, we knew we were on the right track.” “That meant our mead was not just delicious to us, but on par with
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everywhere else,” she recalled, smiling. “While on a trip to Montana, I also realized we take the beauty of the Mississippi landscape for granted,” added the 51-yearold Tupelo native. “I wanted to make our area special by showing off who we are.” Together with her husband, Jeri decided to turn the ancient craft into a business. First, she needed quality Mississippi honey. She called different beekeepers in north Mississippi before settling on a Yazoo City beekeeper. “His honey house was very clean, but what really impressed me was the connection he had with his bees,” she said. “I feel by providing him income, it gives him the ability to do research and make an effort to be a responsible beekeeper.” Geoff, a research and
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Wanda Dent of Tupelo celebrates her birthday at Queens Reward with Kathy Shoalmire, Claire Pulliam and Ronnie Walker, all of Oxford.
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Left: On this particular day at Queens Reward, Geoff Carter uses almost five 55 gallon drums of Yazoo City Honey in the mead making process. The Carters take pride in using Mississippi honey. Geoff Carter (above) pulls a sample of Winter Spice mead to check for yeast balance and sweetness. He is an engineer by trade.
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development engineer, originally rented the warehouse portion of the meadery for his company. Now it is used for storage and bottling which includes a vintage bottling line. The bottles are currently labeled by hand, but will eventually be labeled by automation. The Carters started commercially producing mead in 2016 and opened their tasting room in May 2018. The first thing noticeable about the “Queen Bee” was the enthusiasm and pride she has in her business. “Mine and Geoff’s vision was to be like a coffee house and not a bar. We wanted it to be a place for young couples and retired couples. It was about discovering new things and having a local appeal,” she said. Learning about the 1,000-yearold craft was fascinating, but the real fun took place in the “Tasting Room.”
A retired couple turned full-time RVers walked through the front door. They had been traveling the nearby Natchez Trace Parkway and decided to stop off at Tupelo and visit the meadery. The pair sat down on copper stools in front of the brightly lit granite bar. Across from them, a row of amber, gold and garnet-colored bottles stood against a wall where names of the selection of meads were boldly printed. A huge sign declares, “It’s Just You and Mead.” Because it is a native winery and the product comes from Mississippi, Queen’s Reward is allowed to sell their mead by cup or bottle. The two guests expressed notes of appreciation as they sampled several different flavors in the wine glasses offered by Jeri. Remarks included “mellow,” “refreshing” and “delicious.”
“Reception has been wonderful,” said the meadery owner. “It’s not just been a nice place to relax and enjoy the comraderie of friends, but also a great place to celebrate. Last year’s holiday season was so much fun for everyone. We love having our customers come in with family and friends to experience what we have to offer.” “What a compliment,” she added. Directions: From Corinth, take U.S. 45 South to the MS-178 W/McCullough Blvd. exit, continue on McCullough Blvd. west about two miles. Queen’s Reward will be on the left, located at 1719 McCullogh Blvd. The meadery is located within a short distance of the Natchez Trace Parkway, making it an ideal stop-over. If traveling the trace, take the McCullough Blvd. exit and go west. What to bring: Customers are welcome to bring in their own food
The read on mead “We choose as mead makers how dry or sweet it’s going to finish.” – Jeri Carter, owner
Ask for the sampler to get a taste of 4-5 different meads.
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All nine meads currently in production have a 12-14 percent alcohol by volume. Guests get a “Mead Menu” detailing the degree of sweetness of each variety and if it should be tasted cold, warm or hot. Traditional Dry -- An award winning mead made with 100 percent pure Mississippi honey. The honey used in it tastes just like cotton candy going into the fermenter. However, it produces wonderful floral and spice notes when it finishes, along with a hint of citrus and banana on the nose. Traditional Sweet -- The most difficult mead to get balanced without being too sweet, have to baby and more in line with what mead was like historically. Made with 100 percent pure MissisCROSSROADS MAGAZINE
sippi Honey, this mead is sweeter than traditional wines with the distinct flavor and aroma of honey on the palate and a wonderful combination of fruit and floral notes on the nose. It is an excellent choice for a dessert wine and as a base for many recipes. Delta Dry – A combination of honey and early season Riesling grapes from Oregon. A bolder, more complex taste than the other flavors. Scarlett Noir (red) – An award winning mead that is a delightful combination of Mississippi Honey and California Pinot Noir grape juice that is fermented together to form a flavorful mead that starts like a dry Pinot but finishes smooth with hints of honey. Rubee – A mead that combines sweet Mississippi Honey with tart North American Cranberries yielding the perfect complement to any holiday meal. Has a bold cranberry flavor that is offset with notes of orange and a www.mycrossroadsmagazine.com
to enjoy a relaxing atmosphere while sipping mead. There are food trucks at the meadery on weekends, while nearby downtown Tupelo offers a variety of eateries to purchase to-go meals. Dress is casual. Cost: The tasting is $10. Mead by glass is $7 or $25 per bottle. The mead slush is $8. The Yazoo City Honey is available for $20 and $10 sizes. There are also Queens Reward keepsakes such as branded glasses and shirts. For nonmeaders there are soft drinks, Three-Sip Soda and free coffee. Events: The third Thursday of every month is “Trivia Night”
and occasional live entertainment. Visit Queen’s Reward Meadery on Facebook, Instagram or Twitter for upcoming events. History: A lot of movies and popular shows feature a medieval atmosphere where mead is the traditional drink during celebrations. Where to purchase Queens Reward locally: Wine Barn, Corinth; J.R.’s Wine & Spirits, Corinth (Corinth resident Carol Humphreys is a freelance writer and contributor to the Daily Corinthian, Crossroads Magazine and Pickwick Profiles.)
Queens Reward owner Jeri Carter -- customers call her the “Queen Bee” -- explains the how and why of her operation -- the first of its kind in Mississippi.
Mead is offered by the sample, glass or bottle at Queens Reward. www.mycrossroadsmagazine.com
hint of spice from the Mississippi Wildflower Honey. Makes a delicious sweet-tart mead full of holiday aroma. Winter Spice (limited to Winter) – A traditional semi-sweet mead enhanced with the flavors of cinnamon, clove and nutmeg to bring out the flavors and memories of the holiday season. Although it is amazing when chilled, its true character emerges when served hot in a mug and complimented by a slice of orange. This the popular choice during the cooler holiday season. Pucker Up – Made with pure Mississippi honey and natural lemon juice, a delicious mead that can be served in a traditional white wine glass or over ice in a tall frosted glass. Pucker Up can also be mixed with Kentucky Bourbon and crushed mint leaves to make a tantalizing “Mead Julep.” Delta Gold -- A delightful blend of Mississippi honey and pure
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Riesling grape fruit from Germany, it is currently not available. Blackberry -- Balances the bold tartness of blackberries with Mississippi honey for a fruity yet balanced mead that pairs well with red meats and light cheeses. Blackberry is also an ideal candidate for the cellar as the flavor will continue to mature for years to come. Mead Slushy – Made with Traditional Dry and slushy mix. Yummy and easy to drink. Beware. It is addictive. The meadery just acquired new equipment to make nonalcoholic lemonade slushies for kids or adults who don’t want the alcohol. Can’t decide what to order? Ask for the tasting sampler for a selection to compare differences. Guests are usually offered four to five different meads depending on what is available, plus a sample of the slushy. PA G E 3 7
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2020 TOURS 1. Fiesta San Antonio TX Trip#9509 March 16-21, 2020 6 days • Lafayette, LA • San Antonio, TX (3 Nights) • Baton Rouge, LA I-Max Theater “Alamo” • The Alamo • Guided Tour of San Antonio • Missions of San Antonio Institute of Texas Cultures • Dinner at a Local Restaurant • Governor’s Mansion • SAS Shoes Factory Tour • Dinner at a Local Restaurant – Lafayette • 2 Dinners in San Antonio
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Smith Island Museum Shelling & Lighthouse Eco Cruise Alabama Theatre Performance – Myrtle Beach, SC 6 Nights Lodging (Spartanburg, Kill Devil Hills, Morehead City, Myrtle Beach, Augusta)
4. Yellowstone National Park & Grand Teton National Park Plus North Dakota – The “Save the Best for Last” State Trip#9512 June 2-13, 2020 12 days This trip requires avg physical activity. Stair climbing and walking • Fantastic Caverns - Springfield, MO • World War I Museum & Memorial - Kansas City, MO • North Dakota National Buffalo Museum - Jamestown, ND • Lewis & Clark Riverboat Dinner Cruise – Bismarck, ND • Theodore Roosevelt National Park – North Dakota • Little Big Horn Battlefield National Monument -North Dakota 2. Macon Cherry Blossom Festival Trip#9510 • Pappy’s Cowboy Cookout – Billings, MT March 26-28, 2020 3 days • Yellowstone National Park / Mammoth Hot Springs / Norris Geyser Basin • Guided Macon & Cherry Blossom Tour / Old Faithful • Cannon Ball House Tour • Grand Teton National Park - Wyoming • Juliette, GA (Site of “Fried Green Tomatoes” starring Kathy Bates & The • Scenic Float Trip on the Snake River – Wyoming Whistle Stop Café) • Historic Trails West – Wagon Ride to the actual ruts of the Oregon Trail • Festival at Central City Park – Macon, GA & Dutch Oven cookout • Dinner at a Local Restaurant • Devil’s Tower National Monument – South Dakota • Pasta on Poplar - harvest-table dining experience – Downtown Macon, GA • Deadwood, SD • 2 Nights Lodging • The Black Hills – South Dakota • Mt. Rushmore – Rapid City, SD 3. The Outer Banks of North Carolina Trip#9511 • Mt. Rushmore evening lighting ceremony – Rapid City, SD May 16-22, 2020 7 days • Crazy Horse Monument – Rapid City, SD • Overnight in Spartanburg, SC • Custer State Park & State Game Lodge – South Dakota • Corolla Horse Tour • Wildlife Jeep Safari - view the buffalo herds & more • Wright Brothers Memorial • Keystone, SD • Visit to Four Lighthouses • Wall Drug Store – Wall, SD • Bodie Lighthouse • Badlands National Park - South Dakota • Cape Hatteras Lighthouse • Great Platte River Archway – Nebraska • Old Baldy Lighthouse • Chuckwagon style dinner – Kearney, NE • Georgetown Lighthouse • Pioneer Woman at the Pioneer Woman Mercantile (Ree Drummond) • Ocracoke Express Passenger Ferry Pawhuska, OK • Ocracoke to Cedar Island Ferry • Dinner at the Pioneer Woman Mercantile – Pawhuska, OK • Ferry to Bald Head Island • Bartlesville, OK (overnight)
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48-DOZEN DESSERTS
Food
Easy Pumpkin Pie — it’s called ‘Easy’ for a reason.
One dozen
Decadent desserts Holidays are the perfect time to try something new — and sweet BY L.A. STORY | FOR CROSSROADS MAGAZINE
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A
myriad of images and memories come to mind when I think about the holiday season. Being from the South, snow isn’t typically one of those images. However, desserts -- like sugar plums -- absolutely dance through my head. My mother, and my late grandmothers, were all inspirational to me in the fact that their tasty dishes could tempt anyone. During the holidays, food is not only enjoyed during the celebrations, but often homemade desserts were -- and still are -- given as gifts for friends and neighbors. The art of cooking seems to still be in vogue. People still like to eat, even though the favorites may be changing with generational and cultural differences. When my children were small, and I had more time to cook, I recall carrying on this tradition and making desserts as gifts. I will not ever forget the delight my efforts seemed to bring. It was worth every moment in the kitchen. Another thing I like to consider when cooking for the holidays is the traditional desserts enjoyed by my children. They have come to expect certain things at Christmas, but I also like to shake things up and try something new. My kids are grown and now I think of grandchildren enjoying these same foods that were
Granny’s Peanut Brittle
enjoyed all the way back to when my own parents were young. I suppose, in a way, these desserts are time machines. They are traditional items that set the tone and create happy memories for these children. I dug through my well-used cookbooks for some of the best desserts I have tried over the span of about 30 years or so. Some were clipped from magazines, some came from one of my many, many cookbooks, others were handwritten on paper that has yellowed and become brittle with age and some were written are on special stationary and handed to me by generous hostesses at my request. There’s a memory with each one. I have divided up the selections. The first four or five should be easy to give as gifts. Some will be super easy recipes to make and some will be for the more experienced cooks. Either way, my hope is to present a Dozen Decadent Desserts that might help someone else’s holiday be just a little bit brighter and maybe add something to their own family traditions. BROWN SUGAR SHORTBREAD 1 cup butter (no substitutes), softened 1/2 cup packed brown sugar 2-1/4 cups all-purpose flour In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about three minutes. Pat into 1/3 -inch-thick rectangle measuring 11 inches x 8 inches. Cut into 2-inch x 1-inch strips. Place 1 inch apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees for 25 minutes or until bottom begins to brown. Cool for five minutes; remove to a wire rack to cool completely. Yield: 31/2 dozen. MOIST AND MINTY BROWNIES 11/4 cups all-purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup (1 stick) butter 2 tbsp. water 1 (10 oz.) pkg. ( 11/2 cups) mint flavored semi-sweet chocolate morsels, divided
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1 tsp. vanilla extract 2 eggs Preheat oven to 350 degrees. In a small bowl, combine flour, baking soda and salt; set aside. In a small saucepan, combine sugar, butter and water. Bring just to a boil; remove from heat. Add 1 cup mint chocolate chips and vanilla extract, stirring until chips are melted and mixture is smooth. Transfer to a large mixing bowl. Add eggs, one at a time, beating well after each addition. Stir in flour mixture and remaining mint chocolate chips. Spread into a greased 9-inch square baking pan. Bake 25-35 minutes, just until center is set. Cool completely. Cut into 21/4 inch squares. Yield: 16 brownies. GRANNY’S PEANUT BRITTLE 1 cup white sugar 1/2 cup light corn syrup 1/4 tsp. salt 1/4 cup water 1 cup peanuts (I prefer Spanish peanuts) 2 tbsp. butter, softened 1 tsp. baking soda Grease a large cookie sheet and put it aside. In a heavy 2-quart saucepan, over medium heat, bring sugar, corn syrup, salt and water to a boil. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place and continue cooking. Stir frequently until temperature reaches 300 degrees, or until a small amount of mixture separates into hard and brittle threads when dropped into very cold water. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With two forks, lift and pull peanut mixture into rectangle about 14 x 12 inches; cool. When cooled, break the candy into pieces.
chocolate 1/2 cup light corn syrup 1 tbsp. water 1 tsp. vanilla 1 box (1 lb.) confectioners sugar 1/2 cup chopped nuts or 1 cup miniature marshmallows (if desired) Melt butter and chocolate over low heat in a medium saucepan. Stir in corn syrup, water and vanilla. Stir until smooth. Remove from heat. Immediately stir in confectioners sugar and nuts or marshmallows (if desired). The mixture will be quite stiff. Pack into a well-buttered, 8-inch square pan. Cool and cut into serving squares. Yield: 13/4 pounds. BUTTERY-NUT COOKIE BALLS (We have no real name for these scrumptious wedding-cake -like cookies. It is a recipe given to me by my mother-in-law. She used to make them for us each year as holiday gifts and we anticipated them! They are shortbreadlike and addictive.) 1/2 cup butter, softened 1/4 cup powdered sugar 1/2 tsp. vanilla 1 cup chopped pecans or walnuts (I prefer pecans) 1 cup all purpose flour
flour until well mixed then alternate adding the remaining nuts and flour until all is well mixed. Shape into 2-inch balls and place on a cookie sheet. Bake at 325 degrees for 10 to 15 minutes or until very lightly browned. Allow cookies to cook, then roll them in more powdered sugar. Store in airtight container. For best yield, double or triple this recipe. Tripled, it produced about 31/2 dozen cookies. CHOCOLATE PRALINE TORTE 1 cup packed brown sugar 1/2 cup butter 1/4 cup whipping cream 3/4 cup coarsely chopped pecans 1 pkg. (18-1/2 oz.) devil’s food cake mix Topping: 1-3/4 cups whipping cream 1/4 cup confectioners’ sugar 1/4 tsp. vanilla extract In a saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9-inch round cake pans.
With a mixer, cream butter, powdered sugar and vanilla until fluffy. Using hands, or a strong spoon, mix 1/2 the nuts, then 1/2 the
FIVE-MINUTE FUDGE 1/4 cup butter 3 squares (1 oz. each) unsweetened
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Five-Minute Fudge is quick and easy to make.
remaining topping. Garnish with chocolate curls or sprinkles, if desired. Yield: 8-10 servings. TURTLE CAKE 1 box German chocolate cake mix 3/4 cup butter 1/3 cup evaporated milk 60 caramels 1 cup chocolate chips 1 cup pecans. Preheat oven to 350 degrees. Prepare German chocolate cake mix according to package directions and pour half of batter into a greased 14x10x2-inch baking pan. Bake 15 minutes. While first layer is baking, mix together butter, evaporated milk and caramels in a microwave-safe bowl. Melt in microwave 1 minute at a time, taking out to stir, and repeat until mixture is melted and smooth. Pour this mixture over baked layer then add chocolate chips and pecans and cover with the rest of the batter. Bake 15 to 20 minutes.
Moist and Minty Brownies make good gifts.
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Spring with pecans; set aside. Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325 degrees for 35-45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely. For topping: beat cream in a mixing bowl until soft peaks form. Add sugar and vanilla; beat until stiff. Place one cake layer, pecan side up, on a serving plate. Spread with one half of the topping. Top with second cake layer and CROSSROADS MAGAZINE
DOUBLE DIABLO CHOCOLATE CAKE (This one is a little bit challenging. It is a Martha Stewart recipe from many years back. It’s delicious, but it takes some work. Bake this cake at least 1 day prior to serving and ice the cake the day it is to be served.) 1/2 cup raisins 1/2 cup water (or Scotch whiskey) 14 oz. semisweet chocolate chips 1/4 cup water 1/2 lb. unsalted butter 6 eggs, separated 1-1/3 cups sugar 9 tbsp. cake flour 1-1/3 cups finely ground blacked almonds pinch of salt Chocolate Ganache Icing: 8 oz. semisweet chocolate 1 cup heavy cream Soak raisins overnight in water (or whiskey). Preheat oven to 350 degrees. Butter two 8-inch pans, line bottom with wax paper, and butter and flour paper. In top of a double boiler, melt chocolate with water. Stir in butter, bit by bit, PA G E 5 1
Heavenly Pecan Pie requires no baking.
until smooth. Beat egg yolks with sugar until thick and creamy. Stir into chocolate. Add flour and almonds, then raisins and whiskey. Mix together gently. Beat egg whites with salt until stiff but not dry. Fold by thirds into chocolate mixture. Pour batter into prepared pans, smooth top, and bake for approximately 20-25 minutes. The cake should be moist in center, just shrinking from sides of pan. Rest cake in pan for 10 minutes before letting cool on rack. Chocolate Ganache Icing (for day the cake is to be served) Melt chocolate in cream, whisking until smooth. If too thin, cool slightly over ice. Pour over cake, smoothing with spatula. Cake can be decorated with light sprinkling of confectioners’ sugar, if desired. EASY PUMPKIN PIE PA G E 5 2
1 unbaked pie shell 1 (16 oz.) can pumpkin 1 (12 oz.) can sweetened condensed milk 2 eggs 1 tsp. pumpkin pie spice Combine all ingredients (except pie shell) and mix well. Pour mixed ingredients into pie shell. Bake 15 minutes at 425 degrees; then reduce heat and bake 35 to 40 minutes longer at 350 degrees. HEAVENLY PECAN PIE (This is different from anything I have ever had. Plus, it’s easy and there’s no baking except for the toasting of pecans and coconut.) 1 prepared graham cracker pie crust 8 oz. cream cheese 8 oz. Cool Whip 1-1/2 cups powdered sugar 2 cups chopped pecans CROSSROADS MAGAZINE
2 cups coconut 1 small jar caramel topping Using a mixer, blend cream cheese, Cool Whip and sugar until well blended. Pour mixture into graham cracker crust. Toast pecans and coconut on a cookie sheet beneath oven broiler until lightly browned. (Check often. It browns quickly.) Pour toasted pecans and coconut on top of mixture in pie crust. Drizzle with desired amount of caramel topping. (If caramel doesn’t pour easily, remove the lid and place in microwave for 10 seconds or so to soften.) Cover pie and refrigerate for at least an hour. Enjoy. NO-BAKE CHOCOLATE CHEESECAKE 1-1/2 cups semisweet chocolate chips 1 pkg. (8 oz.) cream cheese, softened 1 pkg. (3 oz.) cream cheese, softened www.mycrossroadsmagazine.com
Christmas In The Park 15th Annual
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Give Santa a Rest Shop Small Shop Local Shop PLSP Gift Shop www.mycrossroadsmagazine.com
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1/2
cup sugar cup butter, softened 2 cups frozen non-dairy whipped topping, thawed 8-inch packaged graham cracker crust In a small microwavable bowl, melt chocolate chips for 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred; set aside to cool. In a large mixing bowl, beat cream cheese, sugar and butter until smooth. On low speed, blend in melted chocolate. Fold in whipped topping until blended and spoon into crust. Cover and chill until firm. 1/2
PALEO PECAN PIE (Finally, I cannot forget my vegetarian friends. This pecan pie is vegetarian and Paleo friendly and it’s from one of my favorite Paleo cookbooks “The Paleo
Effect” by Meghan Little and Angel Ayala Torres.) Crust: 1/2 cup coconut flour 1/2 cup coconut flakes (unsweetened) 1/2 tbsp. maple syrup 1/4 tsp. sea salt 1/4 cup coconut oil 3 egg whites Filling: 1 egg white 1 egg 1 cup maple syrup 1/4 cup coconut crystals 8 tbsp. arrowroot powder + 2 tbsp. water (= slurry) 1/4 tsp. sea salt 1/4 tsp. vanilla extract 6 oz. pecan halves For the crust: Preheat oven to 400
degrees. Mix the maple syrup, sea salt, coconut oil and egg whites. Sift in the coconut flour and coconut flakes. Mix until incorporated. Grease a pie pan or springform pan (which will make the pie easier to remove) with coconut oil and press the dough into the pan. Press it into the pan thinly and evenly. Poke the bottom of the crust a couple of time with a fork and bake, uncovered for 10 minutes. For the filling: Combine egg white, egg, maple syrup, coconut crystals, slurry, sea salt and vanilla and blend until thoroughly incorporated. Pour the pecans into the pie crust, then top with the egg mixture. Wrap the edges of the pie crust with aluminum foil to prevent burning. Bake for 40 minutes uncovered or until set. Yield: 8-inch pie.
Double Disblo Chocolate Cake is complex, but well worth the effort.
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Build, Grow Preserve Your Retirement
A Christmas Keepsake
605 Foote Street Corinth, MS (662) 872-3051 www.langleywm.com Brian Langley
Zeb Taylor
Securities offered through American Wealth Management, Member FINRA/SIPC. Investment Advisory services offered through Hayden Royal, LLC an SEC-registered investment advisory firm.
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Give yourself the gift of peace of mind this holiday season knowing your loved one is happy, cared for, and safe. Get peace of mind at www.hickoryseniorliving.com
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Additional Locations in New Albany Fulton Iuka Golden CROSSROADS MAGAZINE
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Gifts Galore & More! Yuletide Greetings
Peace. Joy. Goodwill. Good Fortune.
May the season’s best surround you and flourish in your heart all year! Please accept our sincere thanks and best wishes. For all of the joy you’ve brought us all year, we are truly grateful! Dr. Nate Alexander 662-286-8868 1500 North Harper Corinth, MS 662.287.3606
1808 Shiloh Rd. • Corinth, MS
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60-GULF COAST
HOW ABOUT A
MISSISSIPPI GULF COAST HOLIDAY
GETAWAY?
BY ZACK STEEN | FOR CROSSROADS MAGAZINE
Gulfport’s Jones Park comes to life during the holidays. Photo by Alex North PA G E 6 0
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Coastal towns of Biloxi, Gulfport, Bay St. Louis offer many festive events during the holidays
S
earching for the perfect holiday getaway? Some might consider heading to the mountains, but it’s the Mississippi Gulf Coast that has the best options for a weekend trip to see twinkling Christmas displays and visit festive events. Get packed for the short five-hour trip south from the Crossroads area to the beautiful coastal towns of Biloxi, Gulfport and Bay St. Louis and fall in love with a different part of the Magnolia State during the month of December. While in the area, don’t forget to check out the beaches, casinos, shopping and museums - all have world-class offerings. SNOWFLAKES IN THE BAY Nightly, Nov. 27 - Dec. 31 Downtown Bay St. Louis Phone: 1-888-467-4853 Price: Free Beautiful century old Live Oak trees are decorated with illuminated snowflakes throughout the historic Bay St Louis and Waveland areas. 33 DAYS OF CHRISTMAS Nightly, Nov. 29 - Dec. 31 Mississippi Coast Model Railroad Museum in Gulfport
Phone: 228-234-4649 Price: Free This event brings together the magic of Christmas and trains. Outside gardens and displays are merry and bright with holiday lights. GULFPORT HARBOR LIGHTS WINTER FESTIVAL Nightly, Nov. 29 - Dec. 31 Jones Park in Gulfport Phone: 228-868-5881 Price: $10 adults; $5 children, age 5 to 12; Free, age 4 and under The gulf coast’s quintessential holiday event is this spectacular light show featuring over 1.2 million lights in Jones Park overlooking the Gulf of Mexico. Take in the festival of lights in a walking tour or aboard a free heated trolley. Participants will be able to visit with Santa in Santa’s Village, take pictures at the Elfie Selfie stations and enjoy hot chocolate, marshmallows and other concession items. A Letters to Santa mailbox is available as well as amusement park rides including Santa’s Big Wheel, the Merry Go Round Carousel, Santa Express Tour Train, Skyracer and Santa’s Kid’s Master Express Train. Guests may also wish to Park & Pay at the CTA Parking Garage – fee includes covered parking, festival entry and free heated shuttle service to and from the festival.
Travel
A sand snowman in Pass Christian beckons visitors to the Mississippi Gulf Coast for the holidays. Photo by Coastal Mississippi
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62-GULF COAST
WHERE TO STAY The White House Hotel 1230 Beach Blvd, Biloxi 228-233-1230 whitehousebiloxi.com Beau Rivage Resort & Casino 875 Beach Blvd, Biloxi 888-567-6667 beaurivage.com Bay Town Inn 208 N. Beach Blvd, Bay St Louis 504-421-0960 baytowninn.com
WHERE TO EAT Half Shell Oyster House 125 Lameuse St, Biloxi 228-432-5050 Taranto’s Crawfish 12404 John Lee Rd, Biloxi 228-392-0990 The Shed Barbeque & Blues Joint 7501 MS 57, Ocean Springs 228-875-9590
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HOLIDAY PEPPERMINT POPS Dec. 1, 3 p.m. Hancock County Performing Arts Center Phone: 228-896-4276 Price: $25; $10 students and military Santa will join the Gulf Coast Symphony Orchestra for a fun holiday sing-along complete with the reading of “Twas the Night Before Christmas, selections from Disney’s Frozen and traditional holiday music. KIDS STREET CHRISTMAS Dec. 6, 2 - 4 p.m. Lynn Meadows Discovery Center in Gulfport Phone: 228-897-6039 Price: Included with museum admission The children’s museum will present this fifth annual event featuring Santa, crafts, hot chocolate and cookies, face painting and more.
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SNOWFLAKES & SUGARPLUMS FESTIVAL Dec. 7, 11 a.m. Downtown Bay St. Louis Phone: 228-463-9222 Price: Free This annual holiday festival includes the Bay St. Louis Christmas Parade, pictures with Santa, the Dream Castle Bounce Village, H&H Express Train and live Christmas music. BILOXI CHRISTMAS IN THE CITY Dec. 7, 10 a.m. - 4 p.m. Rue Magnolia & Water Street, Downtown Biloxi Arts District Phone: 228-435-6339 Price: Free Enjoy live entertainment including choirs, bands and dancers, pictures with Santa, and special Biloxi Pusharatas, a traditional holiday treat at this holiday event. Talented vendors also setup.
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CHRISTMAS ON THE WATER BOAT CRUISE Dec. 7, 4 p.m. Ship Island Excursion - Margaritaville Resort Biloxi Dock Price: $50 Tickets: mississippifun.org Climb aboard and be a part of the Biloxi Christmas on the Water boat parade. Participates will enjoy food, door prizes, raffles and fireworks. The ship will enter the parade with all the other boats in Biloxi’s Christmas on the Water. Heavy hors d’oeuvres provided by various coast restaurants will be served and a cash bar will be available. RIDE THE BILOXI SCHOONER IN CHRISTMAS ON WATER BOAT PARADE Dec. 7, 4:30 p.m. Schooner Pier Complex in Biloxi Phone: 228-435-6320 Price: $45 adults; $25 ages 3 to 12 Sail aboard a Biloxi Schooner in the Christmas on the Water Boat Parade. Riders are welcome to bring their own food and refreshments. CHRISTMAS ON THE WATER BOAT PARADE Dec. 7, 6 p.m. Mississippi Gulf Coast - Biloxi
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There are several holiday cruises and boat parades on the Gulf Coast, below. Photo by Alex Demyan
OPPOSITE PAGE
Gulfport Harbor Lights Winter Festival remains one of the many things to see during the holidays on the Mississippi Gulf Coast. Photo by Alex North
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Entertainment Friday Nights No Cover Charge Let us smoke your T urke y s and Hams! BAR-B-Q | BAR | BURGERS 112 N. FILLMORE ST. CORINTH 662-977-7104 | $ PA G E 6 4
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Stop Dreaming and Start Planning Together we can help you achieve your financial Goals.
Gregory H. Cooley MBA, CFP®
Andrew B. Labas CFP®, CWS®, AIF®
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from
Digestive Health Specialists, P.A. StephenT. T. Amann, Amann, M.D. Stephen M.D. JohnB. B.Averette, Averette, M.D. John M.D. Christopher H. Decker, M.D. Christopher H. Decker, M.D. Roger L. Huey, M.D.
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Noel K. Roger L. Hunt, Huey,M.D. M.D. C. Allen M.D. Noel K. Justice, Hunt, M.D. W. Garrett Ogg, M.D. C.John Allen Justice, M.D. O. Phillips, M.D.
Barney J. Guyton, M.D. Emeritus
589 Garfield Street 589 Garfield Street • Tupelo SuiteSuite 201 201 • Tupelo (662) 680-5565 (662) 680-5565
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Robert B. Smith, W. Garrett Ogg,M.D. M.D. W. Ross Stone, M.D. John O. Phillips, M.D. Ashley L. Vaughn, CFNP Robert B. Smith, M.D. Elyse Smith, CFNP
Mary Ellen Mitchell, CFNP W. Ross Stone, M.D. Vicki A.L. Fitzgerald, Ashley Vaughn,CFNP CFNP Leslie E. Peterson, CFNP Mary Ellen Mitchell, CFNP Stephanie B. Atkinson, CFNP
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W. Carl Kellum, Jr 1952-2006
For Appointment Information call
118 Fairfield Drive 300 Hospital Rd. 118 Fairfield Drive New Albany New Albany Starkville (662) 680-5565(662) 680-5565(662) 324-7484
1-877-942-7876 • dhsgi.net
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Barney Guyton, M.D. Emeritus VickiJ.A. Fitzgerald, CFNP Samuel C. E. Pace, M.D. Emeritus Leslie Peterson, CFNPW. Carl Kellum, Jr 1952-2006
Alcorn 300502 Hospital Rd.Drive Starkville Corinth (662)(662) 324-7484 331-1933
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THIS PAGE
Gulfport Harbor Lights Winter Festival is a must see on the Gulf Coast during the holidays. Photo by Alex North
Opposite PAGE
Beau Rivage Resort on the Gulf Coast hosts many holidaythemed events. Photo by Gulf Coast Tourism
Phone: 228-617-3112 or 228-4322563 Price: Free Boats parade in full holiday decor in this annual community-wide celebration. The best boat parade viewing locations include the Biloxi Small Craft Harbor, Casino Row, the Biloxi Lighthouse and Beau Rivage Resort & Casino. BRUNCH WITH SANTA Dec. 8, 10 a.m. - 2 p.m. Beau Rivage Resort & Casino in Biloxi Phone: 888-952-2582 Price: $55; $25 ages 3 to 12; Free ages 2 and under Have brunch with Santa and friends at BR Prime inside Beau Rivage. This upscale brunch for all ages takes place in an intimate setting, providing a unique backdrop for special PA G E 6 8
moments with Santa. An expansive presentation of fresh seafood, prime rib, live action stations, traditional breakfast offerings and delectable holiday pastries along with unlimited Mimosas, Bloody Marys and Old Fashioneds highlight the menu. Each child receives a keepsake gift and commemorative photo with Santa. THE NUTCRACKER Dec. 8, 3 p.m. and 7 p.m. Beau Rivage Resort & Casino in Biloxi Phone: 228-324-6296 Price: $10.95 The Nutcracker comes alive in this classic Christmas tale presented by the Mississippi Gulf Coast Ballet Theatre. CHRISTMAS ON THE BAYOU Dec. 14, 6 p.m. CROSSROADS MAGAZINE
Bayou Bernard on Gulfport Lake Price: Free This lighted boat parade on a lake offers bleacher seating and a viewing area at the foot of the Cowan Lorraine Bridge. INTERNATIONAL CHRISTMAS FESTIVAL & PASTRY SALE Dec. 14, 10 a.m. - 6 p.m. Holy Trinity Greek Orthodox Church in Biloxi Phone: 228-831-5820 or 228-2970526 Price: Free This cultural and entertainment program features foods and gifts from Greece, Russia, Ukraine, Romania, Moldova, Georgia, Kazakhstan, Uzbekistan, Germany, Hungary, Belarus and America.
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Vitality Health F
oods
1904 Shiloh Road, Corinth, MS 38834
(662) 286-0900
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HAPPY HOLIDAYS from your friends at
Blair Family Dentistry
We wish you joy & happiness this holiday season! Alanna Heflin, DMD
3127 N. Shiloh Rd., Corinth, MS 38834 662-287-3373
Stephen Blair, DMD
Blair Family Dentistry
Merry Christmas!
122 W. Front St. Iuka, MS 38852 662-423-3008
www.blairfamilydentistry.com PA G E 7 0
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If you’re on the Nice list, Ask Santa for a new home!
Merry Christmas from the Bailey Williams Realty Team
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CHRISTMAS IN THE AIR Dec. 14 - 27, 3 and 7 p.m. Beau Rivage Resort & Casino in Biloxi Phone: 888-566-7469 or 228-386-7111 Price: $12.95, $16.95, $22.95 and $29.95 A snow globe comes to life in this holiday spectacular featuring a 26-person cast of synchronized, high-kicking Rockette-style dancers, world-class singers, veteran TV and film actors and special appearances from Santa, his elves and several of their well-known pals. The show is created, produced and directed by internationally known Las Vegas producer Jeb K. Rand. KING’S CHRISTMAS DISPLAY Dec. 14 - 29, 6 - 10 p.m. 15324 Three Rivers Road in Biloxi Price: Free This holiday display at a private residence is decorated to the nines during Christmastime.
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CHRISTMAS TIME AT BEAUVOIR Dec. 20 - 23, 5 - 8 p.m. Beauvoir, the Jefferson Davis Home in Biloxi Phone: 228-388-4400 This 1860’s Christmas in Camp Reenactment includes Santa, cookies, a movie, popcorn and Christmas Lights in Varina’s Garden. GINGERBREAD HOUSE FAMILY DECORATING WORKSHOP Dec. 20 Lynn Meadows Discovery Center in Biloxi Phone: 228-897-6039 Price: $35 A workshop the entire family will enjoy. Decorate a gingerbread house together without all the mess and enjoy hot cocoa, cookies and holiday music. For all things Mississippi Gulf Coast, contact 228-8966699, 888-467-4853 or visit gulfcoast.org. Also be sure to visit the Gulf Coast Welcome Center at 2350 Beach Boulevard in Biloxi.
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12750 Hwy 57, Counce, TN 38326 www.FreddyTs.com 731.689.3099
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