Eat Drink Mississippi April/May 2018

Deep South Dining | Turnip Greens & Tortillas | Philadelphia Ham Jam

eat. drink.

MISSISSIPPI Bursting with Blueberries

Cheddar Green Onion Biscuits Mississippi Cathead Vodka Shrimp Strawberry Iced Tea

+ The Trusty Diner + Airport Grocery + Monte’s Steak and Seafood + Skylight Grill + Morgan’s on Main

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2 • APRIL/MAY 2018

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The Results Are In!

The Best Burger in Mississippi is

Owens Burger Shack Clarksdale, MS Owens Burger Shack accepted their award during the Dixie National Rodeo.

Over 3,000 voted to nominate restaurants from all across the state.

The top 5 were chosen from the most votes. Judges went to each top 5 restaurants and ate, then they picked the best of the best.

www.msbeef.org

Mississippi Beef Council 680 Monroe St. Suite A • Jackson, MS 39202 • (601) 353-4520 Sponsored by Mississippi’s Beef Producers through the Beef Checkoff Program 4 • APRIL/MAY 2018

CONTENTS April/May 2018 • Volume 7 Number 3

19

in this issue 16 CHEF’S CORNER Q&A with Chef Kristian Wade of Beau Rivage in Biloxi

20 FOOD TALK Morning Radio Show Focuses on Local Cuisine

24 MEMORY LANE Picknicking with Grandmother and Papa

26 MISSISSIPPI MADE Crop to Pop Popcorn

34 MISSISSIPPI’S QUEEN OF BAR-B-QUE Leatha Jackson’s Legacy Honored at New Mississippi Arts & Entertainment Experience

38 YOUNG & HUNGRY Jacob Scott Feeds Culinary Passion Through Competition

42 FRESH FROM THE FARM Yokna Bottoms Farm in Oxford Engages Different Parts of Community

20 eat. drink. MISSISSIPPI • 5

6 • APRIL/MAY 2018

CONTENTS April/May 2018

53

54 46 IN THE BLOGLIGHT

68 CAPITAL/RIVER

Just Chasing Rabbits

48 FROM MISSISSIPPI TO BEYOND

Monte’s Steak and Seafood - Byram

72 COASTAL

Scott Jones is Thirsty & Hungry

52 FROM THE BOOKSHELF Turnip Greens & Tortillas Eddie Hernandez and Susan Puckett

54 RAISE YOUR GLASS Strawberry Iced Tea

56 THE HILLS The Trusty Diner - Water Valley

60 THE DELTA Airport Grocery - Cleveland

64 THE PINES ON THE COVER: Strawberry Blueberry Sauce, page 32.

Recipe and photography by Lisa LaFontaine Bynum

Skylight Grill - Kosciusko

Morgan’s on Main - Collins

76

FEATURED EVENT Ham Jam Arts Festival in Philadelphia

in every issue 8 From the Publisher 10 From Our Readers 14 Fabulous Foodie Finds 18 A Taste of Magnolia 78 Events 80 Recipe/Ad Index 82 Till We Eat Again

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{ from the publisher }

B

arbecue, barbeque, BBQ...it doesn’t matter to me how you spell it as long as it tastes good.

Barbecue is one of my favorite categories of food and no distance is too far to travel to get a taste. No matter where my family and I travel, if there’s a highly-recommended barbecue joint in the area, you can bet we will be eating there.

cozy joint in the Tower Grove East neighborhood. We devoured an appetizer of burnt ends (we need these on menus in Mississippi!), and I ordered the ribs. In case you’re wondering how they were, “They were good, but they weren’t Leatha’s.”

Over 25 years ago, I was introduced to Leatha’s Bar-B-Que Inn. It was a fun adventure to make the trek through the backroads of Lawrence and Marion Counties to a small shack in the woods beside the railroad tracks near Foxworth for some of Mrs. Leatha Jackson’s lip-smacking-good pork ribs. During my first trip there, I kept thinking that we couldn’t possibly be going to eat somewhere good in the middle of nowhere; but once the car door opened and the smell of smoked meat hit my nose, I knew we had come to the right place.

I’m a pork fanatic, so I always order the pork ribs at Leatha’s. The falloff-the-bone tenderness and their homemade barbecue sauce combine to make the perfect rib, in my opinion. They’re my absolute favorite and the standard by which I measure all other ribs. When eating them at other restaurants, I’m often asked how the ribs are. My reply is always, “They’re good, but they’re not Leatha’s.”

Aside from the delicious ribs, a highlight of each visit was when Mrs. Leatha herself would stop by the table to make sure we had everything we needed and were enjoying our food. Mrs. Leatha didn’t do it alone; her business was a family affair. We were always awed by her daughter, Bonnie. No matter if it was a party of two or 20, when Bonnie took your order, it was never written down. She took every order by memory and, in my experience, never made an error.

During the later years of Mrs. Leatha’s life, the restaurant was shut down in Foxworth and re-opened in Hattiesburg. Although Mrs. Leatha and Bonnie have since passed away and are no longer there, you can still enjoy some of their legendary barbecue. Every time I visit, memories of them both flood my mind. Mrs. Leatha’s grandson, Brian Jackson, is the pitmaster now and does a fine job of keeping the family tradition alive.

A must-visit attraction in St. Louis is the Gateway Arch. My husband, John, and I enjoyed the ride to the top with our son and daughter, John Taylor and Anne Morgan.

Mrs. Leatha’s legacy is being honored in an exhibit at the new Mississippi Arts & Entertainment Experience in Meridian, which opens April 28th. Be sure to check out our story on page 34.

If you know anything about barbecue, you’ve probably heard of St. Louis-style spare ribs. The style refers to ribs that are cut in a way so the slab is rectangular-shaped, which makes for a nicer presentation.

Barbecue is quite popular in St. Louis as it’s said this city consumes more barbecue sauce than any other city in the nation. So, when my family and I recently visited The Gateway City, there was no way we were leaving town without barbecue ribs.

After much research, we settled on dining at The Shaved Duck. It’s a

Barbecue ribs from The Shaved Duck in St. Louis

glory of God.” q “Whether, then, you eat or drink or whatever you do, do all to the1 Corinthians 10:3 r EAT DRINK MISSISSIPPI (USPS 17200) is published bi-monthly by Carney Publications LLC, 296 F.E. Sellers Hwy., Monticello, MS 39654-9555. Periodicals postage paid at Monticello, MS, and additional mailing offices. POSTMASTER: Send address changes to EAT DRINK MISSISSIPPI, P.O. Box 1663, Madison, MS 39130.

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{ from our readers } The absolute best magazine. I love finding new places to visit in our state.

I have seen and read about people and places I actually know. I highly recommend it.

Sandra Brock Facebook If there is any such thing as having an endearment for a magazine and social media outlet, Eat Drink Mississippi truly has a special place in my heart. Not

only is the commentary well written and worth reading, this magazine has been the catalyst and bright shining star in my culinary future.

I will never have enough words to tell you just how grateful I am! Thank you so much for what you’ve done for me and this amazingly delicious state of Mississippi. God bless you.

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{contributors}

JULIAN BRUNT is a food and culture writer from the Gulf Coast whose roots run more than three hundred years deep in Southern soil. He is deeply concerned with culinary and cultural traditions and thinks no man worth his salt that cannot hold forth in tall tale and willingly endure the heat of the kitchen.

LISA LAFONTAINE BYNUM is a freelance writer from Grenada.

Her work has appeared in several publications in Mississippi. She is a graduate of Delta State University where she received a BA in Marketing and her MBA. In her free time, she enjoys food writing and photography.

She currently resides in Brandon.

Photo by Alisa Chapman Photography COOP COOPER is a journalist, film critic and filmmaker based in Clarksdale. He graduated from Southern Methodist University with a B.F.A. in Cinema, and received his Masters in Screenwriting from the American Film Institute in Hollywood. You can read his past film-related articles at www.smalltowncritic.com.

SUSAN MARQUEZ lives and writes in Madison. She has a degree in Radio-TV-Film from the University of Southern Mississippi and had a long career in advertising and marketing before stumbling into a freelance writing career in 2001. Hundreds of published articles later, Marquez still loves to tell the stories of the interesting people, places, and events throughout the South.

KATHY K. MARTIN is an Ole Miss journalism graduate who currently lives in Collierville, Tennessee with her husband and two children. She works as a freelance writer and chairs her church’s Christian writers group.

PAIGE MCKAY is Associate Editor of Eat Drink Mississippi. She earned a Bachelor’s degree in communication from Mississippi State University and currently lives in Madison. She spent five months in Washington, D.C., as a Legislative and Press Intern for Representative Steven Palazzo. She returned to Mississippi to work for the magazine. In her free time, she enjoys visiting Starkville and trying out new restaurants with friends.

JANETTE TIBBETTS is a ninth generation Mississippian.

She grew up on a Jones County dairy farm, attended Millsaps, taught school, and was a merchant.

She is the founder and curator of “The Sandbank,” a Beatrix Potter Collection, at USM. She is a freelance writer and photographer. Janette writes weekly garden and food columns for magazines and newspapers. She was awarded a writer’s grant from the Mississippi Art’s Commission and the National Endowment of the Arts. She lives with her husband, Jon, and writes in their home near Hattiesburg. A published author of short stories, she is presently completing a novel.

MEGAN WOLFE is a freelance writer and photojournalist from San Francisco. Her work can regularly be found in the Collierville Herald, The South Reporter, and other midSouth publications. She is currently based in Holly Springs, where she spends her free time creating multimedia projects to promote community events and the local arts.

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SPECIAL ADVERTISING SECTION

Vegan Options Abound in the City of Jackson When it comes to finding vegan or plant-based meals, it seems almost impossible, especially living in Mississippi. Thankfully, several restaurants in Jackson offer options that cater to those that prefer vegan and plant-based meals. We searched around and found a few places in Jackson that offer vegan menu options.

Freshii: New to the Jackson restaurant scene, Freshii is located at The District at Eastover and is serving up healthy burritos, salads, bowls, and even smoothies and breakfast items. Their goal is to make superfoods like kale and quinoa convenient and affordable for everyone and redefine the “fast-casual space.” Everything is customizable and the menu offers a wide range of options to choose from. Vegan options include tofu, falafel, a variety of beans, and all of the bases are vegan, including lettuce, brown rice, quinoa, and rice noodles. The whole wheat and green wraps are also vegan. The Pangoa Bowl should be first on the list to try. Since it’s customizable, the customer can take off and add on any ingredients they wish and make it full of superfoods and vegan-friendly. Or, instead of choosing a set menu item, build your own dish and choose exactly what you want. For colder days, the Spicy Lemongrass Soup is also an excellent choice and is packed full of veggies.

Teriyaki Twist Bowl from Freshii High Noon Café: Located in the Rainbow Co-Op on Old Canton Road, the entire menu at High Noon Café is meatless. High Noon Cafe only uses USDA-certified organic dairy products, cold-pressed organic oils, and local produce. Soups and special entrees are prepared fresh daily, and an organic salad bar is offered daily, Monday through Saturday. Being that everything is meatless, you’re sure to find something on the menu that meets your vegetarian, vegan, or plant-based lifestyle.

Spice Avenue: Fine Indian cuisine can also be vegan friendly at Spice Avenue, located on I-55 N Frontage Road. The lunch buffet offers vegetarian and vegan options, as well as some of the appetizers. The Aloo Ghobi is a simple dish of cauliflower and potatoes cooked in onion, tomatoes, ginger, and light spices, and offers big flavor. The Chana Marsala is also a tasty option, consisting of chickpeas cooked with onions, tomatoes, and Indian herbs.

Lunch Buffet at Spice Avenue Cool Al’s: Cool Al’s is known for their burgers, but their menu also includes a vegetarian section. Toppings and other items are customizable to meet the requirements of a vegan diet, of course. One of the menu items is the Garden Burger, which includes a patty made from grains and veggies. The menu suggests adding grilled onions or mushrooms and a spicy ginger tomato sauce. A dairy-free veggie mayo spread is also available upon request.

Aladdin Mediterranean Grill: The menu at Aladdin is authentic Mediterranean, and also includes a vegetarian/vegan section. Much like most places, each dish is customizable to meet certain vegan requirements, and each dish is full of flavor. The Vegetarian Plate includes hummus, baba ganuj, tabouli, and two falafel. It makes for a perfect appetizer or main dish for those looking for something light and flavorful.

Hummus from Aladdin Mediterranean Grill 12 • APRIL/MAY 2018

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{ fabulous foodie finds }

Farmhouse Favorites T

oday’s hottest decorating trend doesn’t require a total renovation of your home. Add these pieces to your kitchen and table to create your own farmhouse look without breaking the bank. edm

Long Handle Wooden Measuring Spoons by utensi, $19.99 Amazon

Happy Home Planked Wood Tray, $43.00 Mud Pie 14 • APRIL/MAY 2018

Turino Turquoise Ceramic Pitcher, $14.99 Kirkland’s

Glass Cloche Dome with Pedestal Stand, $66.99 Houzz

Bistro Salt and Pepper Set, $22.50 Mud Pie

Eat Rustic Farmhouse Wood Wall Décor, $34.99 Wayfair

see page 80 for store information

Mason Jar Canister Set, $29.99 Amazon

Wire Flatware Caddy, $19.50 Pottery Barn

Mango Wood Bowl, $34.99 Stein Mart eat. drink. MISSISSIPPI • 15

{ chef’s corner }

Q&A with Chef Kristian Wade of Beau Rivage in Biloxi

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hef Kristian Wade, Executive Chef at Beau Rivage in Biloxi, graduated from the School of Culinary Arts, a division of The Art Institute of Atlanta, in June 1998 with an Associates Degree in Culinary Arts. During his time in Atlanta, he worked at the awardwinning Murphy’s Restaurant in the Virginia Highlands, where he was responsible for daily creations, including the Chef ’s Special, Catch, and Appetizer. He then served as chef de cuisine at Germaine’s Fine Dining in Ocean Springs, Mississippi, where the focus was great food paired with outstanding wines.

Born in Pascagoula and taught to cook by his grandmother, Chef Wade was on the original Beau Rivage opening team in 1999. Chef Wade has moved throughout the numerous kitchens and up the culinary ranks at Beau Rivage.

Since beginning as sous chef in Memphis Q Steakhouse and Barbecue Restaurant to steadily being promoted to chef de cuisine at Coast Brewing Company, Memphis Q, and the Terrace Café, on to being promoted to the chef tournant position and assisting in opening the resort’s extensive Cook and Chill facility, Chef Wade has experienced many culinary facets of Beau Rivage.

In January 2007, he was promoted to executive sous chef, and in March 2015, he was promoted to executive chef, where he is responsible for Beau Rivage’s day-to-day culinary operations.

Chef Wade’s talents have earned him several accolades throughout his career. He recently cooked alongside Chef Irvine on Food Network’s Dinner Impossible, and he has received numerous awards, including first place wins at The World Championship of Gumbo in New Iberia, Louisiana, Puttin’ on the Roux Gumbo Cook Off in Biloxi, and the Biloxi Shrimp Festival. Tack on several barbecue awards, and there’s no doubt that Chef Wade knows his way around the kitchen.

Who or what influenced you to become a chef? My grandmother was a huge influence on me growing up. She was an amazing cook who had great technique and taught me so much.

What is your favorite food memory? It was absolutely my first raw oyster. I was probably five years old, and my grandmother put it on a saltine cracker with her homemade hot sauce.

How would you describe your cooking style? I would describe my style as rustic defined.

What is your signature dish? My signature dish would be Vodka Gulf Shrimp with Creamy Grits and House-made Smoked Bacon 16 • APRIL/MAY 2018

What’s your favorite ingredient to cook with? I have lots of favorite ingredients, but the one no chef can go without is salt.

What’s your favorite dish to prepare? I love BBQ. We compete in a lot of BBQ competitions, and it is absolutely my favorite thing to do.

What’s your favorite dish to eat? I am pretty simple and just really love a good sandwich.

What do you enjoy doing on your days off? I enjoy working in my gardens and cooking. We just had our first child, and I’m looking forward to spending my time with him when I’m off.

What do you enjoy cooking at home? Once again, I really enjoy BBQ. I will stay up all night to tend to the fire and the meat.

When you’re not at work, where do you like to eat out? I enjoy going to New Orleans and eating at a few places, but my favorite is Shaya on Magazine Street.

Tell us a little about your restaurants. I am responsible for 18 kitchens and 12 restaurants at the Beau Rivage. Our restaurants cater to everyone from high-end steak houses, Italian, Asian fusion to the buffet and a sandwich shop. edm

Mississippi Cathead Vodka Shrimp Serves 4 20 jumbo Mississippi shrimps 4 tablespoons Dixie Dust, recipe follows 1 cup bacon, diced 1 cup Cathead vodka 2 cups heavy cream 1/4 cup Memphis Q BBQ Sauce, recipe follows 3 cups stone ground grits, cooked Season shrimp with Dixie Dust. Place in a hot skillet and sautĂŠ on both sides until caramelized. Remove from pan and set aside.

Add bacon to the skillet and reduce heat to medium.

Cook until the fat has rendered out and is crispy. Add Cathead vodka to the pan and reduce until almost dry. Add heavy cream and reduce until it coats the back of a spoon.

Finish with the BBQ sauce and return shrimp to the pan, simmer until shrimp are cooked through. Serve over grits.

Dixie Dust 2 tablespoons ranch seasoning mix 1 tablespoon salt 2 tablespoons paprika 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon sugar 1 tablespoon granulated garlic 1/2 tablespoon cumin 1 tablespoon chili powder In a mixing bowl, whisk all spices together until incorporated. Cover and store in a cool, dry area.

Memphis Q BBQ Sauce 4 cups ketchup 3/4 cups yellow mustard 1/2 cup honey 3/4 cup apple cider vinegar 2 tablespoons chili powder 1/2 tablespoon granulated garlic 1 tablespoon cumin 1 tablespoon black pepper 1 tablespoon Dixie Dust In a medium sauce pot, mix all ingredients and bring to a boil. Cool down and store chilled for up to two weeks. eat. drink. MISSISSIPPI • 17

Taste of Magnolia a

Growing and Cooking with Spring Herbs

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CHEF ERICH OGLE is a native of Southwest Virginia but has called Mississippi home for over twenty years. Ogle graduated from Mississippi University for Women in 1996 with a BFA and from the Culinary Arts Institute in 1999. After working at Old Waverly Golf Club in West Point, and at multiple locations in Destin, Florida, he joined the faculty of The Culinary Arts Institute in 2005. He graduated from the University of Adelaide and La Foundation Le Cordon Bleu with a MA in Gastronomy in 2011. He joined the faculty of Hinds Community College in 2016.

He is involved with the National Restaurant Association and ProStart programs at the state and national levels and is co-author of the National Restaurant Association Foundation textbooks used to teach culinary arts across the nation.

18 • APRIL/MAY 2018

BY ERICH OGLE

rowing and cooking with fresh herbs is a great way to add beauty to your home and add great, fresh flavors to the kitchen in the spring. A dedicated herb garden is wonderful, but herbs can also be planted with flowers and vegetables in a kitchen window box or a small garden.

Culinary herbs make up the bulk of most herb gardens. Each fresh flavor, such as those of thyme, basil, and oregano can be paired with other interesting tastes, and in this recipe, chicken. You can also grow gourmet varieties of these staple herbs – lemon thyme, purple basil, and Mexican oregano, for example.

When growing herbs in your home kitchen or garden, there are a few things you will need to take into consideration before planting. In the spring, plan your herb garden before planting. Arrange the plants for visual appeal as well as culinary use. Some of the most charming herb gardens have regular shapes that show off the pleasant appearance of herbal foliage/ flowers. Provide well-drained soil with moderate richness. When grown in soil that is not as rich, drenched in hot sun, and well watered in the evening, these herbs develop excellent flavor.

If the soil is damp clay, raise the herb garden, add several inches of coarse sand and a few inches of compost to improve drainage. Avoid excessive use of fertilizers, especially those high in nitrogen. Use as little pest spray as possible as most herbs are protected by their own chemicals.

Herbs are often grown as perennials because of their potential for multiple uses. They are used for fragrance and cuisine, as well as appearance. Some ideas and cautions to address may include: •

Restrain wild herbs, such as most mints, so they cannot take over the garden. You can accomplish this by burying a planted pot so that the roots are limited in space. Planting these “wilder” herbs in large pots will slow their growth. Cut back any wayward sprouts and use them for tea or to garnish salads or desserts.

•

Always be aware that edible plants need to be grown in places where insecticides, herbicides, and other toxins do not contaminate them, and be aware of your containers and their placement.

When cooking with fresh herbs, remember that to maintain their fresh flavors and colors, you will need to add them toward the end of the cooking process to preserve their character.

Follow these guidelines when growing and using fresh herbs, and you will be able to enjoy herbs fresh flavors and colors year round. edm

Chicken Breasts with Tomatoes, Olives, and Fresh Herbs 4 (6-ounce) boneless, skinless chicken breasts 1 cup multicolored cherry or grape tomatoes, halved 3 tablespoons oil and vinegar dressing, divided 1 tablespoons fresh thyme leaves 1/2 teaspoon fresh rosemary, chopped 20 olives, halved 1 tablespoon fresh basil, chiffonade 1/2 cup (2 ounces) feta cheese, crumbled Salt and pepper to taste Cooking spray as needed Prepare grill to medium-high heat. Sprinkle chicken evenly with salt and freshly ground black pepper. Place chicken on grill rack coated

with cooking spray, and grill for 6 minutes on each side or until chicken is done, about 165 degrees F. Reserve and keep warm.

Combine tomatoes, 1-1/2 tablespoons dressing, fresh thyme, rosemary and olives in a medium skillet over medium heat, and cook for 1 minute or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1-1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices.

Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and chiffonade basil leaves.

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20 • APRIL/MAY 2018

Food Talk Morning Radio Show Focuses on Local Cuisine

M

ondays can be a drag, but they aren’t so bad with the crew of Mississippi Public Broadcasting’s morning radio show Deep South Dining. Every Monday morning from 9 to 10 a.m., hosts Deborah Hunter and Kevin Farrell join forces to discuss anything and everything related to Mississippi and Southern cuisine, and they even get to chow down while doing it.

Since 2013, Hunter and Farrell have gotten together every Monday morning for their hour-long radio spot and have created conversation about food with their listeners, who have since become family. The goal of the show is to create visual

story and photography by paige mckay stories about food and the memories that go along with it, and Hunter and Farrell do just that. Hunter brings in a different dish every week for Farrell and their producer, Java Chatman, to enjoy, whether it’s fried chicken and biscuits or mac and cheese. They get to start their weeks off with food, fellowship, and spreading the joy that food brings to all of their listeners.

While Hunter and Farrell enjoy their food, they also get to speak with different guests throughout the duration of the show, whether it’s an owner of a Mississippi-owned food company or other notable people in the culinary world. David Arant from Delta Blues Rice and James Looney from Crop eat. drink. MISSISSIPPI • 21

to Pop recently joined in on the conversation with Hunter and Farrell to discuss their companies and promote their Mississippi-made products to their listeners. Another show included Mississippi native and filmmaker Dr. Wilma Clopton.

Clopton was in charge of the recent 2018 Filmmaker’s Mardi Gras Bash that featured some of the best culinary talent in our state. Deep South Dining is all about promoting Mississippi and shining a positive light on everything our state has to offer when it comes to food and the fun that comes with it.

Watching Hunter and Farrell interact back and forth in the studio, it’s no secret that they love what they do, and they enjoy being able to spread the love of food to their listeners. Listeners can call in and either ask questions about a topic they’ve talked about, or just offer pieces of advice or experiences that they’ve had with food throughout their lives.

22 • APRIL/MAY 2018

People from all walks of life are able to come together on a common theme, and that’s their love of food and cooking.

“Food carries on in every element of our lives,” Hunter said. “People involve their whole life around this food conversation, and we want to help people keep having that conversation.”

Hunter and Farrell will continue having their conversations about food, so the next time you’re scanning through the radio dial on a Monday morning, be sure to tune into Deep South Dining on MPB Think Radio. To find out your area’s local listing for MPB Think Radio, visit mpbonline.org, or download the free MPB Public Media App for iPhone and Android.

Also, be on the lookout for Hunter’s cookbook, My Delicious Mississippi Life, set to hit the shelves in May 2018. edm

Honey ‘Sippi Cheddar Green Onion Biscuits

by Deborah Hunter, from My Delicious Mississippi Life

2-1/2 cups flour 1 teaspoon sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground peppercorn 1 teaspoon garlic powder 1 stick of butter, grated (if you freeze your butter, it will make it easier to grate) 1 cup buttermilk 1/2 cup Parmesan cheese 1/2 cup sharp cheddar cheese 3 tablespoons green onions, chopped Preheat oven to 400 degrees F. Combine flour, salt, baking powder, baking soda, peppercorn, and garlic powder. Add butter and work with your fingers until the flour and butter mixture resembles large crumbs.

Stir in Parmesan, cheddar, and green onions, then pour in the buttermilk. Using your hands, fold everything together until it forms a nice ball of dough.

Flour your countertop lightly, and gently pat and roll the dough into a circle or rectangle. Use a biscuit cutter (or a lid from a Mason jar) to cut out dough.

Place biscuits on a parchment-lined or lightly oiled and floured cookie sheet. Bake 10 to 12 minutes until biscuits are a beautiful, golden brown. Your kitchen should smell like heaven and your biscuits should taste like a whole lot of Mississippi magic!

eat. drink. MISSISSIPPI • 23

{ memory lane }

Picknicking with Grandmother and Papa

M

by janette tibbetts

y grandmother baked bread and introduced me to sandwiches. Her amazing lunches were built on the delectable bread that was still emitting an unforgettable aroma as it was removed from the oven of her wrought-iron stove.

She neatly sliced the loaves and spread homemade mayonnaise on each piece before carefully fitting both sides with tender sprouts of lettuce and spinach buds she had pinched from her garden.

The fillings varied from sliced roast beef or chicken breast to catfish filets depending on the previous night’s leftovers that she carefully stored in the icebox. Grandmother often further dressed her creative sandwiches with boiled eggs, tomato slices, and even watercress she gathered from the edge of the branch.

However, she never referred to these elaborate meals she packed in a large quilt-lined basket along with a half-gallon of sweet tea and three pint mason jars of ice water as a picnic – she would just stop by our house and ask if I would like to walk up to the corn patch with her and eat dinner with Papa?

If it were alright with Mother, I never failed to accept! When Papa saw us coming, he always plowed Old Red onto the end of the row next to the shady springhead.

While Grandmother walked on toward the spring, I walked behind Papa in the cool, freshlyturned soil. By the time we reached the end of the row, Grandmother had spread the quilt under the tree, placed the basket of sandwiches on it, and set out our ice water.

Papa unhitched Old Red’s trace chains from the middle-buster leaving it at the edge of the field. He led the mule to the spring, slipped the bits from his mouth, and allowed him to drink in the same clear stream in which Papa was washing his face and hands.

Papa sat down on the quilt and stretched his legs out to rest. I noticed Old Red still standing down by the spring, resting his right hind foot by placing all his weight on his left foot and just

24 • APRIL/MAY 2018

allowing the front tip of right hoof to touch the ground.

Grandmother sat next to Papa and I sat on the opposite side.

Before we ate, Papa said grace. “Lord, I thank you for this fertile soil from which these vittles came, for the hands that prepared them, and for this little one for us to love.” We joined Papa in saying amen together.

When I raised my head and opened my eyes, I saw Old Red change feet by placing all his weight on his right hind foot.

Grandmother passed the sandwiches. Papa took two and leaned back against the tree trunk while eating.

Grandmother unwrapped a sandwich, handed it to me, and took one for herself. They were thick and deliciously juicy.

Papa drank his water and Grandmother refilled his jar with tea. Papa was quiet. His eyes were shut and I thought he might be taking his nap.

The only sound I could faintly hear was my father’s and uncle’s tractors ploughing over on the next forties.

All of a sudden, Papa leans away from the tree and says, “Way down here in what used to be one of the most peaceful places in the world and, now, I have to hear those dad burn motors rumbling.

What’s a man to do? I told my boys they needed matching mules. They would not listen. They go to Taylorsville and purchase two red cub tractors. Old Red ploughs all day on a few nubbins and there is no end to the gas it takes to keep those machines ploughing.”

Papa closed his eyes and was quiet again. I was hoping he had dozed off and wouldn’t fuss about the tractors anymore. My eyes were heavy, so I closed them and lay on the quilt.

When I woke up, I knew Papa and Old Red were back ploughing the field because I could hear him saying, “Gee gee, Red. Haw!” The tractor motors were still running and Grandmother was saying, “We better be getting on back.” edm

The Eggplant Sandwich I have never forgotten the wonderful sandwiches enjoyed while picnicking with my grandparents.

Time-consuming chores involved in bread kneading and hand-beating egg yolks have been replaced by automatic bread makers and stand mixers.

As we age, I have become more focused on less carbohydrates and calories. Therefore, with the help of my guinea pig husband, Jon, we have developed a number of healthy sandwiches. The eggplant sandwich is one of our favorites.

1 large eggplant Water 2 tablespoons sea salt 1/4 cup extra virgin olive oil 2 teaspoons dried basil, divided 2 teaspoons garlic salt, divided 4 sandwich thins (I use Arnold multi-grain) Picante sauce 1 cup loosely packed spinach 8 ounces Monterey Jack cheese

Grandmother’s White Sliced Bread After nearly 70 years, I have not found a white bread recipe which rivals my grandmother’s. The only adjustments I make are using quick active dry yeast instead of the lump of yeastdough she always left buried in flour, and an electric mixer.

3 tablespoons sugar 1 teaspoon salt 2 packs of quick active dry yeast 6-8 cups Sunflower flour, divided 2 tablespoons shortening 2-1/2 cups warm water 2 tablespoons of butter Sift together the sugar, salt, yeast, and 4 cups of the flour. Add shortening and water and mix in large mixing bowl for 1 minute on low.

Add one cup of flour at a time until the dough is thick enough to handle well.

Place dough onto floured surface and knead about 8 minutes. When dough is elastic, place in greased bowl and turn once to place greased side up. Cover with plastic wrap. Allow dough to rise for 1 hour in warm place.

Grease two 9x5x3-inch loaf pans.

Divide dough in half and on lightly floured surface.

Flatten each half with rolling pin and shape into rectangles.

Tightly roll dough to fit pans, folding ends under the roll.

Brush each loaf with 1 tablespoon melted butter. Cover and allow to rise in warm place for approximately 45 minutes or until doubled in size.

Preheat oven to 425 degrees F. Bake 30 minutes or until loaves are brown and sound hollow when tapped. Remove from oven and allow to cool before cutting.

Slice eggplant 3/4 inches thick. Cover with water in large bowl. Add salt and soak 1 hour. Drain eggplant, rinse in tap water, and pat dry with paper towel.

Pre-heat oven 400 degrees F. Spray flat baking rack with olive oil. Place slices on rack.

Do not allow slices to touch. Brush tops and sides with olive oil. Sprinkle with 1 teaspoon dried basil and 1 teaspoon garlic salt. Bake on top rack for 20 minutes.

Turn slices over and brush tops with olive oil. Sprinkle with remaining basil and garlic salt. Return to oven and bake 10-15 minutes or until tender. Remove eggplant from oven.

Generously brush both sides of sandwich thins with picante sauce. Place eggplant slice on picante sauce.

Remove stems from spinach and wilt in microwave (approximately 30 seconds.) Place on top of eggplant. Cover with Monterey Jack cheese. Heat in microwave on medium until cheese melts. Cover with top piece of sandwich thin.

Serve hot.

Grandmother’s Mayonnaise Grandmother seldom had lemons on hand; however, even with her hand-held mixer, she successfully substituted with apple cider vinegar. As a child, sometimes she allowed me to slowly dribble in the oil and I watched intently for the magic moment when the yolk, vinegar, and oil turned in mayonnaise.

Yolk of 1 large egg Juice of 1 lemon or 2-1/2 teaspoons of apple cider vinegar Pinch of salt 3/4 cup of Wesson Oil With the bowl nestled in her lap, Grandmother beat with her hand-held egg beater the yolk and vinegar until it turned light yellow.

Then she allowed me to slowly dribble in the oil. eat. drink. MISSISSIPPI • 25

{ mississippi made }

26 • APRIL/MAY 2018

Business Is Popping for New Farm-to-Table Product by susan marquez

I

t’s an amazing feat of nature. Place a kernel of popcorn in a pan with a bit of oil, and turn on the heat. Inside the tiny kernel of corn, the moisture turns to pressurized steam.

The kernel softens and the internal pressure of the entrapped steam increases until the breaking point in the hull is reached.

The hull suddenly ruptures and explodes, causing a sudden pressure inside the kernel and a rapid expansion of steam, which expands the starch and proteins in the endosperm of the kernel to forcefully expand 20 to 50 times its original size. As the foam cools, the protein polymers set into a crispy puff.

Yet, the average consumer simply needs to hear the familiar “pop, pop, pop” and smell that wonderful aroma to know that what awaits is a mouthful of deliciousness. Those who consume one of Mississippi’s newest farm-to-table products have increased the demand for more, and now John Mark Looney, Jr. of Tribbett is having a hard time keeping his Crop to Pop popcorn on store shelves. “It’s gotten a lot more attention than I ever thought it would,” he muses. “I spoke with other producers of Mississippi products, including David Arant of Delta Blues Rice and Lawrence Wagner of Two

John Mark Looney, Jr. eat. drink. MISSISSIPPI • 27

Brooks Farm gourmet rice. They helped get me pointed in the right direction.”

And popular it is, available in retail stores from Jackson to the Delta and over to Holly Springs. A friend in the food service industry suggested that Looney try planting popcorn at Six Mile Farms, where his father grew rice for 30 years. “We let the rice go and went to soybeans and corn a while back.” While the friend’s request took him by surprise, Looney decided to give it a go and last spring he planted a single acre of popcorn on 38” twin rows. He harvested the corn the second week of August. “I had to learn about Department of Health regulations when it came to bagging and selling the corn, and went through a building inspection.” While that was happening, Looney tapped the talents of graphic designer Laura Beth Lott of Cotton Row Creative in Cleveland to design the bag. “I think I probably sold more popcorn because of the bag! The key to any good product is the packaging.”

The bag looks like brown Kraft paper, with large lettering on the front touting Tribbett, Mississippi, Crop to Pop popcorn. The bag’s clean design and straightforward messaging lets consumers know that the product inside is 100% homegrown popcorn with no middle man. “We played around with names, knowing we wanted something that conveyed farm-totable. We settled on Crop to Pop, and I think it works great.”

Looney also knows that the product inside is just as important. Popcorn is its own kind of corn. It pops better than field corn. He grows Butterfly popcorn, which is the standard

Looking for more recipes?

popcorn sold in the movies. “Some people grow Mushroom popcorn, which is the kind used for caramel corn. It’s more ball-shaped, and stands up better to mixing.”

The more he has learned about popcorn, the bigger advocate Looney has become for the snack food. “It has great health benefits,” he says. “It’s just corn – nothing added. There are no preservatives. It’s high in fiber, low in fat and calories, and it’s filling.” But there are ways to make it even more flavorful at the risk of a few added calories. “I love caramel corn, but I also like popcorn with butter on it, and we make Italian popcorn, which is made by adding olive oil, Italian seasoning, and Parmesan cheese. Popcorn is really just a bland medium, and you can add all sorts of flavors to it.”

Looney also says that popcorn is a comfort food. “It’s eaten warm, and it can be shared with others. To me, it just conveys a sense of home. There’s nothing like eating popcorn in front of a fire while watching a movie with someone you love.” More popcorn recipes and ideas can be found on the Six Mile Farms Facebook and Instagram pages.

Looney is planting more popcorn this spring and worries about running out in the summer. “We are going to plant a good bit more next summer. I haven’t been through a Christmas season yet. We just started selling in January, and our sales in January and February have been great. We are going to the Mississippi Wholesale Market in June, so we anticipate more growth throughout the state and beyond.” edm

CLASSIC AMERICAN QUALITY.

Fried Simmons Catfish Fillets, Okra-Ham Purloo, Marinated Cucumbers, & Fish Sauce Aioli.

-SNACKBAR, Oxford, MS

Check out our recipe collection on our website! www.eatdrinkmississippi.com 28 • APRIL/MAY 2018

Fresh From The Pond To Your Plate.

SINCE 1982

SIMMON SC ATF ISH.C OM

Bin 612 boasts a cafe-like atmosphere popular with college students and locals alike. The Bin’s menu offers an eclectic blend of pizzas, panini, burgers and more made with fresh local ingredients.

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Dinner served Thursday to Saturday from 5:30 to 9:30 p.m.

1491 Canton Mart Rd. Ste. 12, Jackson 601.957.1441

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eat. drink. MISSISSIPPI • 29

Bursting with Blueberries

By Lisa LaFontaine Bynum

30 • APRIL/MAY 2018

F

resh berries are always a treat once spring arrives. Blueberries, with their deep purple juice and bursting with sweet flavor, are also extremely good for you. They are a great source of Vitamin C and help protect against heart disease and high blood pressure. Grab a handful for a delicious snack or incorporate them into your favorite recipes. edm

Bourbon Blueberry Pound Cake

Bourbon Blueberry Pound Cake Serves 8 1 pound (4 sticks) unsalted butter, softened 2 cups sugar 3/4 cup maple syrup 8 large eggs 3 cups all-purpose flour, sifted 2 teaspoons vanilla 4 tablespoons bourbon 1 cup fresh or frozen blueberries 1/2 cup powdered sugar 3 teaspoons milk Cream together butter, sugar, and maple syrup until fluffy. Add eggs one at a time and beat well. Mix in flour, vanilla, and bourbon. Fold in blueberries. Pour batter into a greased and floured tube pan.

Bake at 325 degrees F for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Allow the cake to cool in the pan for 10 minutes.

Run a knife around the perimeter of the cake. Invert cake onto a plate.

Whisk powdered sugar and milk together until smooth. Drizzle on top of cooled cake. eat. drink. MISSISSIPPI • 31

Strawberry Blueberry Sauce

Strawberry Blueberry Sauce Makes about 2 cup of sauce 1 pint (2 cups) fresh blueberries 1 pint (2 cups) fresh strawberries, trimmed and halved 1-1/4 cups granulated sugar 1-1/4 tablespoons fresh lemon juice 1/4 teaspoon salt 2 tablespoons unsalted butter 1/2 teaspoon vanilla 32 • APRIL/MAY 2018

PurĂŠe berries in a blender or food processor. Strain through a fine mesh sieve. This should produce 1-1/2 to 2 cups of berry juice.

Pour berry juice in a small saucepan. Combine sugar, lemon juice, and salt and stir into berry juice. Bring to a boil, then reduce to a simmer and cook for four minutes.

Remove from heat. Stir in butter and vanilla. Sauce will thicken as it cools.

Blueberry Gelatin Salad

Blueberry Gelatin Salad Serves 12 2 (3-ounce) packages grape gelatin 2 cups hot water 1 (21-ounce) can blueberry pie filling 1 (20-ounce) can crushed pineapple, drained 8 ounces cream cheese, softened 1 cup sour cream 1 cup sugar 1/2 cup pecan chips

Dissolve the grape gelatin in the hot water.

Add the blueberry pie filling and crushed pineapple.

Pour the mixture into a 9 x12 x2-inch casserole dish.

Refrigerate until the gelatin is congealed, about four hours.

Mix cream cheese, sour cream, and sugar until it reaches a spreadable consistency. Spread the cream cheese mixture over the layer of gelatin.

Top with pecans. Keep refrigerated.

eat. drink. MISSISSIPPI • 33

34 • APRIL/MAY 2018

MISSISSIPPI’S Queen Of Bar-B-Que Leatha Jackson’s Legacy Honored at New Mississippi Arts & Entertainment Experience story by susan marquez | photos courtesy of The MAX and brian jackson

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isitors to the all-new Mississippi Arts & Entertainment Experience (also known as The MAX) in Meridian will enjoy interactive displays about Mississippi, from the land, to the home, community, church, people, and places, as well as Mississippi’s place in the global community. The MAX will tell the stories of legendary Mississippi artists, such as Elvis Presley, Morgan Freeman, William Faulkner, Jim Henson, Tennessee Williams, B.B. King, Eudora Welty, Leontyne Price, Walter Anderson, Faith Hill, Jimmie Rodgers, and many more, showing the impact of Mississippi’s creative legacy.

Part of that creative legacy is Mississippi’s culinary arts, which will be highlighted in the Home area of the museum.

A home with full-sized rooms, including a living room, kitchen, and dining room will feature an interactive “what’s in your cabinet?” exhibit. Notable cooks and chefs from across Mississippi will be featured, according to Stacey Wilson, curator of exhibits for The MAX. “We worked with seven academic advisors and two culinary advisors who recommended chefs and restaurants to us. One of those was Leatha Jackson, the founder of the famous Leatha’s Bar-B-Que Inn in Hattiesburg.”

Leatha Jackson started her restaurant in her home across from a paper mill in Foxworth, just outside of Columbia, in 1974. Born in Meadville, Jackson cooked chicken pot pies in her aunt’s kitchen as a teenager. After spending a couple of decades working in various restaurants and cafes, she wanted to open her own restaurant. Legend has it that Jackson started her business with just a few dollars and a lot of faith. She cooked in the kitchen of her home while her husband manned the grill, cooking ribs low and slow until the meat began to fall off the bones. News of the restaurant in Jackson’s home spread, and soon, her husband had to build a larger place down the road.

In 1999, she opened a restaurant on Highway 98 West outside Hattiesburg. The roadside shack is more like an old meeting hall, welcoming families, professionals, college

The Late Leatha Jackson

eat. drink. MISSISSIPPI • 35

students, and workmen. Many famous people have eaten Leatha’s barbeque, including The Rolling Stones and United States presidents. Mississippi chef and personality Robert St. John described Jackson as “the queen of South Mississippi barbeque.” He considered her a mentor and a friend.

In the kitchen exhibit at The MAX, visitors can select Leatha Jackson to find out what’s in her cabinet. Inside they’ll see all the spices, herbs, and condiments Jackson used in her cooking. In the dining room interactive exhibit, visitors can choose pork to go on a big plate and information about Leatha’s Signature Sauce will be put on the plate. “There will be information about how her husband built the restaurant from scratch,” says Wilson. “Folks will learn about how Leatha used a wood-fired smoker, and how she’s passed on family recipes to her children and grandchildren, who still run the restaurant today.”

Brian Jackson is Leatha Jackson’s grandson, and he serves as the pitmaster at Leatha’s Bar-B-Que Inn. Stephanie Jackson is Leatha’s granddaughter and runs the front of the house. “We are very excited and honored that Leatha’s Bar-B-Que Inn will be featured at The MAX,” says Stephanie Jackson. “I can’t wait to see it!”

Visitors to The MAX will have the option of adding Leatha’s Bar-B-Que Inn to a cultural trail they design. “We have ten trails to choose from,” explains Wilson. “There are five regional trails and five trails by genre. People can add Leatha’s to their trail, and they can either get a printed souvenir version in the gift shop, or have the tour sent via email.”

The grand opening of The MAX is set for April 28th. For more information on The Mississippi Arts & Entertainment Experience, visit www.msarts.org. edm

36 • APRIL/MAY 2018

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Jacob Scott shows off his lamb chops with cheese grits and his famous buttermilk biscuits with tomato gravy.

38 • APRIL/MAY 2018

Jacob Scott grills up his “Mayor’s Special Meat Roll” as taught to him by his friend, Chef Hipolito Sanchez.

Young & Hungry Jacob Scott Feeds Culinary Passion Through Competition story by paige mckay | photos courtesy of leslie roark scott

B

eing the son of a local BBQ princess, it’s no surprise that Jacob Scott also has a few culinary tricks and skills of his own. Son of Leslie Roark Scott, of Ubon’s BBQ in Yazoo City, Scott recently participated in a BBQ competition in New Orleans, Louisiana, for the television show Stove Tots, where he took home first place and earned the title of Kids Culinary Fight Club Champion.

Scott, an 8th grader at Manchester Academy, said that he’s been around BBQ his whole life and is always looking for ways to get more involved with it, and he’s done exactly that. In addition to Stove Tots, Scott has also appeared on Food

Network’s Chopped Junior and Kid’s BBQ Championship. The show Stove Tots contacted Scott after seeing him on Kid’s BBQ Championship, and he went on to compete and take home the gold with his BBQ lamb and grits.

Scott’s mom, Leslie, was also present during his big win in New Orleans. Each competitor was allowed one parent to serve as a sous-chef and assist when needed, but too much guidance resulted in a loss of points, so the BBQ princess only stepped in a limited amount. Scott said that his mom helps him prepare for competitions, but that after an adequate amount of practice, he can handle things entirely on his own. It’s evident eat. drink. MISSISSIPPI • 39

Jacob Scott, his pop, Garry Roark, and his mom, Leslie Roark Scott, prep pork shoulders for 2017 Memphis in May. that his practice does make perfect.

Scott might only be in the 8th grade, but the future is looking bright for the Kids Culinary Fight Club Champion.

“I want to continue cooking BBQ, but I also want to enhance my culinary skills beyond BBQ,” Scott said. “I’m hoping to explore the world and learn to cook different kinds of cuisine.”

Not only does Scott excel in the kitchen, but he also plays soccer and is in the Drama Club at Manchester Academy. He also enjoys playing video games, traveling with his family, and cooking buttermilk biscuits.

Since his family is frequently participating in BBQ 40 • APRIL/MAY 2018

competitions around the country, Scott is able to help out at different events and continues to sharpen his culinary skills.

He will be working with his family at Memphis in May, Hogs for a Cause in New Orleans, Big Apple BBQ in New York, and the Windy City Smokeout in Chicago. He will also assist his mom at the James Beard House in New York this summer.

Scott said that he’s always on the lookout for new competitions to participate in, but for now, you can catch him on stage at Manchester Academy as Pugsley in the school’s upcoming presentation of The Addams Family. You can also stream his episode of Stove Tots on the FYI channel website. edm

Jacob Scott is busy at work in his natural habitat, the Scott home kitchen grill.

Pimento Cheeseburger: one of Jacob Scott’s culinary creations

eat. drink. MISSISSIPPI • 41

{ fresh from the farm }

Yokna Bottoms Farm in Oxford Engages Different Parts of Community

MW 42 • APRIL/MAY 2018

MW

MW Doug Davis and Daniel Zimmanck

story by megan wolfe photography By Megan Wolfe and courtesy of yokna bottoms farm

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ainbow carrots and leafy greens the size of palm branches are stacked neatly along tables at the Tuesday and Saturday farmers’ markets in Oxford. For them, these markets are their second chance to be picked. If they are, they could go to Oxford Canteen, to Snackbar, or home for tonight’s family dinner.

But, for neon red chili peppers, being dropped into a recyclable shopping bag is the end of a labored journey, not the beginning. Just weeks earlier, in the greenhouse at Yokna Bottoms Farm, helping hands sprinkled seeds into cubes of rich soil and lined them up in neat, labeled rows to be watered. What these seeds are depends on the season. For the spring, Yokna boasts a wide variety of staple veggies such as carrots, cabbages, broccoli, and more unusual things like bok choy, arugula, and Chinese cabbage. In the fall, they’ll plant okra, watermelon, eggplant, and, a popular favorite, a New Mexico chili.

When the weather is favorable, the sprouts from these seeds will be transplanted down the road, where their eventual produce will be harvested for the farmers markets (beginning as early as April), community wellness programs, and CSA (Community Supported Agriculture) shares. Yokna Bottoms Farm’s business is, ironically, like a tree: each part branches out to engage a different part of the community in a different way.

And each one stems from the passion of owner and director, Doug Davis, and his farmers.

A lifelong anything sounds cliche, but here, it’s the truth.

Davis was only four when he had his first garden, and he sustained that passion through high school, and on into college.

At Oregon State, he studied in a serial grain breeding program and spent his summers working on different farms. After, his green thumb became more casual with suburban living, but he always thought about getting a piece of land and developing it into something more. He experimented with organic food growth on his own time and waited for an opportunity.

When he moved to Mississippi from Atlanta, Georgia, in 2007 for a teaching position at Ole Miss, he started looking around for land. Then, in the summer of 2009, one of his students, Daniel Doyle (now the Executive Director of the Mississippi Sustainable Agriculture Network), expressed a similar interest in organic farming. That fall, the two decided to give it a shot, founding Yokna Bottoms Farm.

Initially, the farm started as a CSA subscription-only program, selling ‘full’ (family-size) and ‘half ’ (single, or couplesize) ‘shares’ (or boxes) exclusively. Shareholders would pay upfront and receive a portion of the food the farm produces within each natural season. CSAs have been popular in other eat. drink. MISSISSIPPI • 43

ybf states for over a decade, but Mississippi has only ybf caught on in the last few years. Yokna Bottoms Farm was the first to successfully implement the program in the Oxford area, while staying as natural as possible.

“We try to make things as natural as we can, and mimic the ecology of the forest. Which you can’t completely do, but you can try to come close,” said Davis.

‘Natural’ is a big point of pride with Davis, as it should be. To achieve it, he and his farmers grow plants that offset each other, seasonally.

For example, one kind of tomato may bear fruit at an earlier time of the year than another kind, so they’ll plant each. When one is done producing, another may just be getting started.

By doing this, Yokna Bottoms can actually have a longer tomato season than some other vendors, naturally.

“It’s not for everyone,” said Davis, about the CSA program.

“But I don’t think most people have heard about it. There are also some narratives out there that say it’s not safe, or it’s much more expensive, or it doesn’t make that much of a difference in health or nutrition; that’s an ongoing debate.”

Davis continued, “I believe it makes a huge difference. You look at everything from autism rates, to cancer rates, to food allergies. There’s a lot of evidence that says it’s all related to what’s in our food, or environmental toxins in general.”

44 • APRIL/MAY 2018

Besides CSA shares and farmers markets, Yokna Bottoms Farm hosts school field trips for children, and collaborates with Good Food for Oxford Schools, a program that strives to bring farmfresh, local foods into school cafeterias. Yokna also works with a SNAP supplemental program, and donates unsold produce to the local food bank.

These are just a few ways Yokna Bottoms Farm’s mission branches out from the dream of one Oxford farmer, and makes good, natural food an invaluable community resource. edm

ybf

ybf

ybf eat. drink. MISSISSIPPI • 45

{ in the bloglight }

F

by paige mckay

or some couples, traveling the world together is just a dream, but for Tupelo natives Jenni and Mark Campbell, it’s their reality. Jenni and Mark have found joy in traveling the world and documenting their experiences on their blog, Just Chasing Rabbits. Whether it’s their adventures in general or fun photos, Just Chasing Rabbits is Jenni and Mark’s way of documenting their travels, as well as provide tips to other aspiring travelers.

It all started in 2004 when the couple wed and took their honeymoon trip to New Orleans, which was later followed by a trip to Disney World. They quickly learned that they had an itch for travel and a wonder for adventure, and they have since traveled near and far, from Tokyo to the Caribbean.

While traveling, Jenni and Mark have, of course, gotten to experience different cultures and cuisine from around the world.

“We find new favorites everywhere we go,” Jenni said. “We love street tacos in Mexico, conch fritters in the Bahamas, jerk chicken in Jamaica, and poutine in Canada.”

Even though different foods around the world are delicious and unique in their own respects, Jenni said that nothing beats the food in the South.

“I’ll recommend farm-raised Mississippi catfish, Memphis BBQ, and New Orleans beignets any day of the week,” she said.

Of course, their adventures don’t stop at food. Jenni and Mark have experienced a volcano eruption in Hawaii, dog sledding in Alaska, and the Mayan Ruins in Mexico.

They’ve even navigated through the U.S. on a Route 66 road trip and experienced the breathtaking landscape.

“We were blown away by how much the landscape changes as you get further West,” Jenni said. “Canyons, craters, and volcanoes aren’t something you’d ever get to see in Mississippi.”

During each of their trips, Jenni is sure to take plenty of photos to share with their readers, and she hopes to inspire others to travel and share their experiences, too.

46 • APRIL/MAY 2018

She and Mark enjoy telling stories through their photos and their writing, which is exactly why they decided to start Just Chasing Rabbits. It also helps the two remember their travels and serves as a digital scrapbook for them to look back on.

One of Jenni and Mark’s favorite parts of blogging is that they get to connect with people from all over and come together over a love for travel. It has even allowed them to make lifelong friends with people they might not have met otherwise.

“We interact with fellow travelers and followers of our blog through social media,” Jenni said. “I love that we can connect to people through our love of travel, and we can often help others with suggestions and tips.”

Another thing that Jenni and Mark like to emphasize is that traveling can provide a positive outlook on life, and it opens eyes to other cultures and beautiful differences.

They encourage travelers to get out of their comfort zone and get off the beaten path, or “chase rabbits.”

“It’s important to travel with an open mind and an open heart,” Jenni said. “We encourage people to see the world, even if it starts with seeing your own hometown through the eyes of a tourist.”

If you’re looking for travel recommendations, inspiration, or just want to share your own personal stories about travel, Jenni and Mark would love to hear from you. You can visit their blog at justchasingrabbits. com. edm

OPPOSITE PAGE, CLOCKWISE FROM TOP RIGHT: Fried Catfish from Jones Restaurant in historic Catfish Alley in Columbus, Uxmal Mayan Ruins in Mexico, Dog sledding in Juneau, Alaska; Helicopter ride to Herbert Glacier in Alaska; Fried chicken from Old Country Store in Lorman; Randy’s Donuts in Los Angeles, Calif.; Stanton Hall in Natchez

eat. drink. MISSISSIPPI • 47

{ from mississippi to beyond }

photo by amy henry 48 • APRIL/MAY 2018

Scott Jones Is Thirsty & Hungry story By Kathy K. Martin

S

cott Jones isn’t a la-di-da wine connoisseur or snobby sommelier. With his lighthearted manner and engaging disposition, Jones presents his Jones is Thirsty wine tastings and educational sessions for audiences all over the country using his no-snobbery approach. The longtime Birmingham resident and Ole Miss graduate combines his credentials as an author, a chef, and a former executive editor at Southern Living magazine to prove that wine doesn’t have to be stuffy. Surprisingly, he doesn’t even sell wine or work for a wine distributor.

“I have a passion for teaching, a real interest in wine, and I want to meet people where they are,” he says about his niche in the market. This means that in addition to being a featured speaker at food and wine festivals and on cooking shows, he leads sessions for businesses across the country, as well as in living rooms, beach houses, and hunting cabins of regular people who just want to buy a reasonably-priced bottle with confidence and enjoy a glass of wine.

While attending Ole Miss from 1988 to 1992, he worked as a chef at Downtown Grill, which is now the popular Boure restaurant. Jones took an immediate interest in magazine publishing, which led to his career path in food and media.

After graduation, he and his wife, Deanna, headed to Los Angeles to work in the entertainment business. He worked for

Paramount Studios and she worked for talent agencies. “We stayed there for a number of years and gained expertise and on-the-job training that helped me realize that I was interested in food and wine as a career.”

The couple moved to New York so Jones could pursue his degree at the Culinary Institute of America. After graduation, he worked for Food & Wine magazine and discovered his passion for wine. “I really wanted to go deep into wine and engage people with wine.”

After living and working on both coasts, Jones and his wife knew they wanted to raise their daughters in the South and be close to family. An interview with Cooking Light magazine in Birmingham ended up leading to a 12-year editorial job with sister publication, Southern Living, which catapulted his wine education and media company today.

While Jones is Thirsty centers around wine, his Jones is Hungry business includes food writing, recipe development, and culinary consulting. He also writes his own monthly newsletter that features wine recommendations and special wine deals and steals. Visit www.jonesisthirsty.com to sign up for his newsletter.

Emphasizing his no-snobbery attitude Jones remarks, “I want everyone to be able to buy and serve wine to their friends and feel like a rock star.” edm

photo by summer simpson eat. drink. MISSISSIPPI • 49

Wine Recommendations for Spring

by Scott Jones

RED

WHITE

Tilia, Malbec, Argentina ($10) Serve with pepperoni pizza or barbecue baby back ribs.

Albert Brichot, Chablis, France ($15) Serve with lump crab salad or raw oysters.

Chocalan “Origen” Gran Reserva, Cabernet Sauvignon, Chile ($14) Serve with Cheddar cheeseburgers or grilled flank steak.

Burgans, Albariño, Spain ($14) Serve with fish tacos or spicy Asian noodle salad.

Viña Real, Reserva Rioja, Spain ($15) Serve with lasagna or pulled pork sandwiches.

Rosé de Printemps, Rosé, France ($15) Serve with grilled oysters or fried catfish.

Bodega Piedra Negra, Malbec, Argentina ($12) Serve with braised short ribs or a grilled rib-eye steak.

Gérard Bertrand, Syrah/Grenache, France ($12) Serve with roast beef po’ boy or grilled lamb chops.

50 • APRIL/MAY 2018

A to Z Wineworks Pinot Gris, Oregon ($15) Serve with spicy Indian curry or green chile queso dip.

Gérard Bertrand, Côte des Roses Rosé, France ($12) Serve with grilled salmon salad or fully dressed fried oyster po’ boy.

DID YOU

KNOW?

• Almost 1 in 4 Mississippians — about 690,000 people — don’t have enough to eat.

• More than 1 in 4 children (28.7%) go to bed hungry most every night.

Stomachs are growling all over the state. Hunger is a problem all across America, but in Mississippi, it’s practically an epidemic.

DONATE NOW! Every $1.00 donated provides seven meals to hungry Mississippians.

www.msfoodnet.org

DON'T MISS A SINGLE BITE

SUBSCRIBE NOW! e to

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Cookies from The Cakery in Oxford

www.eatdrinkmississippi.com eat. drink. MISSISSIPPI • 51

{ from the bookshelf }

Turnip Greens & Tortillas A Mexican Chef Spices Up the Southern Kitchen

By Eddie Hernancez and Susan Puckett Photography by Angie Mosier Published by Houghton Mifflin Harcourt

I

by paige mckay

n the South, we love to eat, and that includes turnip greens and Mexican food. Typically, these two things might not mesh well together, but in the cookbook Turnip Greens & Tortillas, they go perfectly together. Authors Eddie Hernandez and Susan Puckett seamlessly tie together classic Southern and Mexican recipes to make for a cookbook full of succulent recipes that are perfect for any occasion. Puckett, a Mississippi native, and teamed with Hernandez to create Turnip Greens & Tortillas, with Puckett as the scribe and Hernandez as the chef behind all the delicious dishes that fill the cookbook.

Much like any other cookbook, the chapters are divided by typical meals, such as Good For Breakfast – Or Anytime; Snacks and Small Plates; Chips, Dips, and Other Snacks; Soups, Stews, and Chilis; and Sweet Treats For My Southern Friends; but several other chapters are what make Turnip Greens & Tortillas unique.

Tacos; Eddie’s Blue Plates and Special Suppers; Breads, Beans, Corn, and Rice; Salsas, Sauces, Relishes and Condiments; Drinks to Cool You Down and Warm You Up; Salads, Slaws, and Hot Vegetable Sides; this cookbook covers it all and then some. Through the book, readers will find stories from Hernandez about being a “born-again Southern boy,” and other anecdotes about his life. He even provides a section at the beginning of the book that includes the kitchen equipment he uses that could be useful to you and your kitchen, and what kind of produce he likes to utilize.

Once you make it to the recipes, it’ll be hard to pick which ones you want to tackle first. The chapters open up with breakfast items, including Breakfast Muffins,

52 • APRIL/MAY 2018

Fritos Chilaquiles, Cajun Hash, and Eddie’s Breakfast Sausage. Hernandez includes tips and tricks with each recipe to hopefully guide readers and help them make the best version of each dish.

The next section of the cookbook is perfect if you’re hosting a party or gathering: Chips, Dips, and Other Snacks. Learn how to make the perfect Cajun Boiled Peanuts, Jalapeño Cheese Dip, Chunky MexicanStyle Guacamole, and Homemade Tostadas and Chips.

No party is complete without chips and dip, so next time you need to feed a crowd, reach for Turnip Greens & Tortillas and whip up some guacamole and cheese dip.

We all know how to make tacos of some sort, but take your taco-making skills to the next level with the help of Turnip Greens & Tortillas. Hernandez even offers tips on how to smoke your taco meat. Learn how to make Memphis Tacos, Jalapeño Coleslaw, Cubano Tacos, and even Sloppy José Tacos, a crowd-pleaser and perfect for entertaining.

Throughout the rest of Turnip Greens & Tortillas, you can find other fun and flavorful recipes, such as Pork Hot Tamales, Poblano Corn Chowder with Shrimp, and, of course, dessert items ranging from Tropical Flan with Rum Caramel to Chocolate Chimichangas with Tequila Cream Sauce.

Next time you want to spice up dinner time or need a dish for any get-together, any recipe from Turnip Greens & Tortillas will set your dish apart from all others. Every recipe has the authentic, Mexican feel, but with Southern flair that makes for the perfect dish every time. edm

Excerpted from Turnip Greens & Tortillas, © 2018 by Eddie Hernandez and Susan Puckett. Reproduced by permission of Houghton Mifflin Harcourt/Rux Martin Books. All rights reserved.

O

ther than the oranges offered from big wooden bowls on the table, Taqueria del Sol has one dessert, which you will not see on the menu: natilla. It’s a creamy, refreshing vanilla pudding infused with cinnamon, which is popular throughout Mexico. I like to eat it warm, straight out of the pan, on a cold day. But most people like it chilled, and that is how we serve it. Traditionally it’s thickened with egg yolks, but years ago I wanted to create a lighter version and switched to cornstarch. It was very popular at our previous restaurant, Sundown Café. I started making pans of it at Taqueria del Sol for customers who remembered it from our earlier restaurant and begged us to put it on the menu. Now it’s available every day—but you have to know to ask for it.

- Eddie Hernandez

NATILLA Makes 6 to 8 servings 1/2 cup cold whole milk 1/2 cup cornstarch 4 cups half-and-half 1 cup sugar 1-1/2 teaspoons vanilla 1 cinnamon stick Chocolate syrup for drizzling Ground cinnamon for sprinkling Combine the milk and cornstarch in a small bowl and whisk until smooth. Set aside.

Stir the half-and-half, sugar, vanilla, and cinnamon stick together in a medium saucepan over medium heat. When the mixture begins to bubble, about 5 minutes, gradually add the cornstarch mixture in a steady stream, stirring constantly with a wooden spoon until it begins to form thick ribbons.

Remove from the heat. Discard the cinnamon stick.

Pour the mixture into a medium serving dish or into 6 to 8 small individual bowls. Cover with plastic wrap and refrigerate until cold.

To serve, drizzle with chocolate syrup and sprinkle with cinnamon. eat. drink. MISSISSIPPI • 53

{ raise your glass }

(Spring Sipping) Sweet tea is known as the table wine of the South. The addition of strawberries makes a perfect drink for sipping from springtime into summer.

Strawberry iced Tea Makes 1 gallon 3 family-size tea bags Water 2 cups sugar 1 pound fresh strawberries 1 teaspoon vanilla extract Bring 3 cups of water to a rolling boil on stovetop in small saucepan. Add tea bags, cover, and steep for 9 minutes. In a 1-gallon pitcher, dissolve sugar in about a cup of hot water.

While tea steeps, purée strawberries in food processor or blender. Press purée through fine-mesh strainer to remove seeds.

Pour steeped tea into pitcher with sugar water. Add strawberry purée and vanilla. Finish filling pitcher with water to make a gallon. Stir.

Refrigerate tea and serve ice cold.

54 • APRIL/MAY 2018

photo by anne morgan carney

Airport Grocery

The Trusty Diner

Cleveland

Water Valley

The Hills The Delta Skylight Grill Kosciusko

Monte’s Steak & Seafood

The Pines

Byram

Morgan’s on Main

Capital/River

Our wonderful state is divided into five travel regions - The Hills, The Delta, The Pines, Capital/River, and Coastal. It is our goal to give equal coverage to all regions of the state in every issue. The following sections are color coded by region for your convenience. We hope you will take the time and travel to all regions to take advantage of the diverse culinary styles present throughout our state.

We do suggest that you call to verify operating hours before visiting any of these wonderful establishments.

Collins

Coastal

eat. drink. MISSISSIPPI • 55

The Hills

The Trusty Diner 205 N Main St., Water Valley • 662.473.3140 • www.thetrustydiner.com story and photography by Megan wolfe

S

un pours through the Main Street windows of The Trusty Diner, warming tables and a row of retro stools parked beside a counter. A cup of black coffee, a slice of cherry pie, and a copy of the North Mississippi Herald make this the picture-perfect scene; an all-American stop for the weekend warrior passing through Water Valley.

It’s a step in time. Trusty feels like a throwback to the good ol’ days, but it’s a leap forward for Mississippians who want less grease in their diet, not more. There are no beef burgers, fried chicken, or French fries. The Trusty Diner is a diner in style only. If there’s any doubt, the definition of ‘diner’ is propped against the front window, “a restaurant that resembles a dining car in shape,” just in case someone asks.

A diner not serving ‘diner food’ may seem deceptive, but Trusty’s interior design specifically honors Water Valley’s heritage as a thriving railroad town. In the past, this small town was home to one of the Illinois Central Railroad’s maintenance

Hoison Ribs with Baked Sweet Potato and Cole Slaw 56 • APRIL/MAY 2018

facilities. It was a key stop on the route between Chicago and New Orleans. In fact, The Trusty Diner is just up the street from the old train depot, now known as the Casey Jones Museum; a must-see for history buffs.

Customers should not be dismayed by the lack of chicken strips. The Trusty Diner strives to win over hearts (and stomachs) with its plates. Chef Lawton Gafford has a strong sense of what he likes and what he wants to serve, but he’s happy to make suggestions or an adjustment as necessary. Do you like ribs? Try the Hoisin Ribs, which err gloriously on the sweet side of barbecue.

On the lighter side, there’s the fresh Roasted Beet Salad with arugula, roasted beets, candied walnuts, goat cheese, and balsamic vinaigrette, the Veggie Burger on a brioche bun with all the trimmings, or the baked sweet potatoes. Each packs big flavor into dishes that are direct in preparation and in presentation.

The Hills

Roasted Beet Salad

Hummus & Pita

eat. drink. MISSISSIPPI • 57

The Hills

Chef Gafford summarizes his cooking style and Trusty’s menu by saying, “We use good ingredients and cook them very simply; there’s not a lot of pretentious names or processes for the things we do.” He adds, “When I eat, I just want a really simple food, but food that makes me feel good and not weighed down afterwards. That’s what I try to do here.”

Trusty also offers the ribs or the Rotisserie Chicken as ‘a la Carte’ at a quarter, a half, or a whole to-go. It’s a great way to cater a quick, family meal at home.

“We don’t want to brand ourselves as ‘healthy’ because it could be off-putting to some people,” says Gafford. “We have chicken, ribs, and mac-n-cheese on the menu, and I wouldn’t consider those healthy, but they’re done in the healthiest way possible.”

Chef Gafford is equally proud to have the “Trusty” name back on Main Street in Water Valley. During the 1900s, several “Trusty” businesses existed on Main Street, including the Trusty Hotel and the Trusty Drug Store, both named for the Trusty family. Gafford’s grandmother, Irma Kate Trusty Gafford, was one of the last Trustys in the Water Valley area before Chef Gafford moved there in 2013.

The Trusty Diner opened in the summer of 2017. Since then, the business has expanded to include catering, themed dinners, and original products sold both in-store and at Chicory Market in Oxford. The Trusty Diner honors its heritage as a family-owned business, while adding to Water Valley’s burgeoning legacy as a destination stop for great food. edm

RIGHT: Cherry Pie OPPOSITE PAGE: Veggie Burger 58 • APRIL/MAY 2018

The Hills

eat. drink. MISSISSIPPI • 59

The Delta

Chili Cheeseburger and Filet Mignon with Sauteed Green Beans

60 • APRIL/MAY 2018

Airport Grocery

The Delta

3608 Highway 61 N, Cleveland • 662.843.4817 story and photography by coop cooper

I

n the Delta, right off of historic Highway 61 on the north end of Cleveland stands Airport Grocery, which has been a local institution since the Great Depression in the late 30s. Originally on Highway 8, west of Cleveland, Airport Grocery humbly began as Rocconi and Sons, an actual grocery store owned by Italian immigrant Joseph Rocconi. During the prohibition era, Joseph’s son, Jim, changed the name of the store to Airport Grocery and specialized in sack lunches and serving illegal liquor behind the counter, making it a popular spot.

In the 1960s, the store was purchased by John “Buster” Mengarelli, who added pool tables in addition to the already popular burgers, groceries, and petroleum sold on the premises.

This attracted a diverse group of farmers, locals, and university students from Delta State.

With business waning for the country store, current owner Jonathan “JV” Vance bought Airport Grocery from the family of Robert Ferri in 1992 after he passed away. Vance did away with the gas pumps and retail shelves to make ‘APG’ more of a spot for relaxation and entertainment.

“I wasn't shooting for a restaurant,” says Vance. “I always kinda liked old honky tonks and they were about gone, so my idea wasn’t necessarily a honky tonk, but a hangout with pool tables and cold beer and hamburgers and no vulgar language. It started as a clean little hangout spot, and it evolved.”

In 2008, Airport Grocery moved to its current location where it has indeed evolved into a family restaurant atmosphere which regularly serves a couple hundred people on a weekend night. Decorated with old signs, memorabilia, and antiques, the

restaurant maintains a homey and comfortable feel.

“I've been collecting signs since I was very young,” says Vance. “I collected my first one when I was about fourteen and I’ve collected, bought, sold, traded. A lot of them I wish I had back...but when I got Airport (Grocery), I started putting them up and I got the ‘bug’ and kept getting more.”

Back during the “hangout days” and early restaurant days, Airport Grocery featured many famous blues musicians such as Willie Foster, Sam Carr, Jimbo Mathis, “T” Model Ford, and Blind Mississippi Morris. Vance confirms that they still host live music occasionally, usually a one or two-piece band, but blues music always plays over their PA system when a band is not present.

“We did a live recording of Willie Foster here once, ‘Live from Airport Grocery.’ And I just noticed on ‘Muddy Waters Radio,’ they've been playing Willie Foster on there a lot. I’m proud of that,” says Vance.

Some of Vance’s inspiration comes from his grandparents who owned a small grocery store in downtown Benoit.

“My grandfather would let me go with him to places where people were playing the blues back in the 60s. He was the town marshal from ’52 to ’71 when he died, and he and my grandmaw had a little grocery store downtown and it was like the police department. If he wrote somebody a ticket, he would bring them to the store while he was writing them up... My grandmaw had a kitchen in the back and she was always cooking. I probably learned a lot about hospitality there,” said Vance.

Vance describes Airport Grocery’s food as “Barbecue, hot tamales, steaks, and seafood. We even batter our own chicken

eat. drink. MISSISSIPPI • 61

The Delta

Fried Catfish

62 • APRIL/MAY 2018

The Delta tenders,” says Vance.

Vance credit’s Airport Grocery’s famous hot tamales to his father, Cecil, who in turn learned it from the late Mr. Joe Pope of the White Front Cafe in Rosedale, whose hot tamale-making skills were legendary. Cecil passed on the knowledge of making “real” Delta-style hot tamales to the Airport Grocery staff.

The menu begins with the hot tamales and chili options, which includes a half-dozen/dozen Hot Tamales, Chili-Cheese Tamales, homemade Chili and Chili Cheese Fries. Airport Grocery’s signature appetizers are Fried Crawfish Tails and BBQ Nachos, and offers Cheese Stix, Chicken Bites, Fried Mushrooms, Fried Pickles, Fried Mojos (jalapeño slices), a Sausage Cheese Plate, and ‘Louisiana Nachos’ with potato chips, ground beef, lettuce, tomato, jalapeños, cheese, and their signature crawfish sauce.

Customers can take advantage of the salad bar or order a Signature Salad topped with a choice of fried or grilled chicken, chicken salad, pulled pork, fried or grilled shrimp, or fried crawfish tails.

Signature Airport Grocery sandwiches start with the Pork Shoulder BBQ Sandwich and the Fried Mississippi Catfish Hoagie. They also serve Crawfish and Shrimp Po-Boys, Roast Beef, Philly Cheese Steak, Fried or Grilled Chicken, and Chicken Salad Sandwiches. Next come the ‘Old Fashioned Burgers’ like the APG (Airport Grocery) Burger, Bacon Cheeseburger, Chili Cheeseburger with Slaw, Double Cheeseburger, and the Mushroom Swiss Burger.

The most popular entrée plates include the 10-ounce Hamburger Steak smothered in brown gravy, the BBQ plate and the ‘Legendary’ BBQ Ribs done St. Louis-style and smoked daily with their special dry rub. There are also Fried Catfish, Shrimp and Chicken Tender plates, and new to the menu is Lucille’s Lasagna. Hot off the charcoal grill, Airport Grocery is famous for its mouthwatering 20-ounce Ribeye. Also popular is the 8-ounce Filet, 8-ounce Salmon and 8-ounce Tuna Steak.

Also from the grill are Gulf Shrimp, Mississippi Catfish, 8-ounce Pork Ribeye, and Grilled Chicken.

The generous variety of sides include the APG classic Gravy Fries, Crinkle-Cut Fries, Sweet Potato Fries, Fresh-Cooked Potato Chips, Onion Rings, Fried Okra, Baked Beans, Macaroni & Cheese, Pinto Beans, Corn Bread, Potato Salad, Slaw, Fresh

Broccoli, Grilled Green Beans, Baked Potato, Fresh Greens, and Mashed Potatoes, which are served loaded or with gravy.

For dessert, choose from Bourbon Pecan Pie or a variety of cakes such as Red Velvet, Strawberry, Chocolate, or Italian Cream.

Now in the middle of crawfish season, Vance prepares and boils fresh batches of crawfish himself. He expects his 2018 crawfish run to end around June.

Vance attributes his love for his business to the social aspect of it. Airport Grocery does serve a lot of Delta State Univeristy students and tourists coming through on the Blues Trail or to see Cleveland’s new Grammy Museum, but the heart of Vance’s business comes from loyal locals.

“I definitely like seeing the old friends that come by... Other people don’t get that opportunity to see friends daily, but sometimes I get to see friends that I haven’t seen in twenty or thirty years,” says Vance.

Vance also has family working for the business. His daughter, Heesy (pronounced “Hazy”), manages the establishment and his son, Seth, helps from time to time when his cows on the levee are not tying him down. Vance’s wife, Amy, pitches in during special events.

“It’s a cool atmosphere,” says Vance. “We got good food, good music in the background. We got little corners you can sit in and kind of get away from it all. I hope I don’t have the wrong idea about it, but I hope people see it like I do.”

Airport Grocery is open most holidays, including Thanksgiving night, Christmas Eve/Day, and New Year’s Day. They have a full bar and an outdoor patio that is dog-friendly.

They also offer a banquet room for special events, as well as catering and off-site delivery for events. edm

Philly Cheese Steak Sandwich eat. drink. MISSISSIPPI • 63

The Pines

Skylight Grill 112 N Jackson St., Kosciusko • 662.516.8389 • www.facebook.com/SkylightGrill story and photography by julian brunt

I

f you think that the food revolution that is sweeping America has skipped small town Mississippi, you would be sadly mistaken. There are young chefs doing remarkable things all over the state, from the Coast to the Delta and the Hills, and Skylight Grill in Kosciusko just may be one of the most exciting new restaurants around.

Skylight Grill is stunningly beautiful, with two side-byside, hundred-year-old buildings on the square joined and completely remodeled. You will love the vibe that the fusion of old and new has created, from high ceilings to classy wood work. There are two beautiful dining rooms, a private area that is reminiscent of an old school honky-tonk (with curtained off rooms), and a bar that is world-class.

Chef Jack Adams has earned his chops with 26 years in the kitchen that includes gigs in Oxford, Greenwood, and Jackson.

He was trained in the classic French style, but his medium today is New American, the culinary style that is making the rest of the world stand up and take a look. Adams adds Southern flair to his repertoire, so not only will you be wowed by international favorites like Chicken Carbonara and New England style crab cakes, but you will find Southern favorites like shrimp and grits and fried green tomatoes as well.

If you go for lunch, there is an abbreviated menu that is perfectly balanced with a few appetizers and a big handful of innovative sandwiches and burgers. The Dagwood Wrap is a great choice. It is loaded with turkey, whipped cheese, roasted red peppers, and grilled onions; and for just $8, it’s a steal. The Fried Green Tomato BLT and the Deep-fried Ham Sandwich are also standouts.

The new dinner menu Adams recently rolled out offers eight appetizers and four salads. So, if you are interested in making a meal out of small plates, you have plenty of choices. Try the Seared Tuna Italian Salad for a healthy and delicious start. It is a great combination of perfectly-seared tuna, salami, capers, onions, tomatoes, and avocado ranch dressing. The fried green tomatoes are served with NOLA BBQ shrimp in a light remoulade sauce and is a delightful dish.

For entrées, you can choose from

64 • APRIL/MAY 2018

The Pines

Steak Florentine Pasta Fried Green Tomatoes with Shrimp

eat. drink. MISSISSIPPI • 65

The Pines Seared Tuna Italian Salad

an array of options. There are three very tempting burgers, including the Surf and Turf Burger, which comes with shrimp and crawfish cream. One of the five pastas offered is the Steak Florentine, a wonderful dish with seared tenderloin, spinach, mushrooms, and onions in a light blue cheese cream. There are also nine signature dishes to choose from such as Shrimp and Grits, Crab Ratatouille, and Redfish with Crawfish Cream and Veggies.

Skylight Grill is worth a drive from almost anywhere in the state. You are going to be wowed by the ambiance, friendly service, and simply amazing food. edm Dagwood Wrap

66 • APRIL/MAY 2018

The Pines

Steakhouse Burger Filet with Garlic Mashed Potatoes and Sauteed Green Beans

eat. drink. MISSISSIPPI • 67

Capital/River

Stuffed Shrimp Chef Monte 68 • APRIL/MAY 2018

Monte’s Steak and Seafood

Capital/River

5610 I-55 S Frontage Rd., Byram • 601.362.8182 • www.chefmonte.com

H

story and photography by paige mckay

ome of the Voodoo Ribeye, Monte’s Steak and Seafood has been serving up Creole-inspired food to the Jackson-metro area since 1991. After several moves to different locations in the area, Monte’s home is currently on the I-55 Frontage Road in Byram. Chef Monte Agho can be found in-house every day cooking and interacting with his customers. His passion is serving good food to good people, and he does exactly that.

Every item on the menu at Monte’s is made in house, including the spices and seasonings, so each customer is sure to have a fresh, homecooked meal every time. Open for lunch and dinner, the menu is Monte’s is Cajun and creoleinspired, because that’s what Chef Monte grew up eating, and it’s some of the most authentic Cajun food you’ll find in this area. Lunch menu items range from French Quarter Oysters to Cajun Seafood Bisque, Seafood Pasta, and other fresh fish dishes. One of the most well-known menu items is Chef Monte’s Seafood Gumbo. His gumbo what put him on the map from day one, and he’s even won several cook-offs with the same recipe. It’s been a staple on his menu ever since. You can also find similar items on the dinner menu, along with other savory dishes, such as Cajun Grits, the famous Voodoo Ribeye, Monte’s Famous Stuffed Shrimp, and several other Cajun classics. The menu is loaded with poultry, steaks, and fish

Redfish Niki-style

eat. drink. MISSISSIPPI • 69

Capital/River

Voodoo Ribeye, topped with fried shrimp and fried oysters

70 • APRIL/MAY 2018

Capital/River dishes, so there’s sure to be something for everyone at Monte’s.

The Voodoo Ribeye is one of Chef Monte’s most popular menu items, and after one bite, it’s obvious why. It’s perfectly cooked and seasoned with Chef Monte’s own homemade seasoning and piled high with fried shrimp and fried oysters.

Smothered in a Cajun sauce and served with a side of pasta and veggies, the Voodoo Ribeye is something you won’t find at your run-of-the-mill steakhouse. There’s a reason people have driven all the way from cities as far as Memphis just for this steak, because you just won’t find anything like it anywhere else.

If fish is more your style, you can’t go wrong with the Redfish Niki-Style, a sautéed redfish topped with crabmeat and a lemon hollandaise sauce. No matter which dish you pick, you and your taste buds will be pleased. Of course, no meal is complete without a dessert, so finish off your meal with a decadent serving of New Orleans Bread Pudding.

Whether you’re looking for a quick, casual lunch with coworkers or friends, or a family dinner spot, Monte’s Steak and Seafood is homey and welcoming to all people for all occasions. For larger parties or special events, there’s even a private party room to accommodate all party sizes. Guests can also enjoy the patio during the warmer months. Monte’s is also available to cater any event, big or small. Wedding receptions to backyard barbecues, Monte’s is prepared to serve you ultimately anywhere. edm

Fried Chicken eat. drink. MISSISSIPPI • 71

Coastal

Morgan’s on Main 305 Main St., Collins • 601.756.2220 • www.morgansonmain.net

story and photography by julian brunt

C

ollins may have a population of less than three thousand, but it is, in fact, a hub city. Surrounded by Laurel, Prentiss, Magee, and Hattiesburg, this little city has more to offer than you might expect. Almost in the very center of town, you will find Morgan’s on Main, and if you arrive near lunch or dinner time, you’ll see a steady stream of people making their way here.

The crowds this place attracts are based on a great Southern-style buffet that changes daily and food that is prepared with loving care. If it’s country-style food you are looking for, this place is for you. The buffet is offered Sunday through Friday, but you can always order off the menu if you like, and on the first weekend of the month, there is a seafood buffet.

Besides the crowded dining room, you will also notice the 1950s atmosphere, but all fresh and brand new looking. The dining room to your right as you enter has an Elvis Presley theme, but the overall vibe is just plain friendly. The people dining here are from all walks of life, and we notice forestry

72 • APRIL/MAY 2018

The Southern-style buffet at Morgan’s on Main often features fried chicken and BBQ ribs.

Fried Green Tomatoes with Crawfish Sauce

Coastal

eat. drink. MISSISSIPPI • 73

Coastal

74 • APRIL/MAY 2018

Coastal Surf and Turf

workers, gentlemen in nice suits from the local bank or attorney’s office, and a fair share of country folks dressed up in their work cloths and overalls.

Owner Tommy Morgan gave us the tour. He and his wife, Wryn, have been in this business since they were kids, and it shows in a well-run and spotlessly clean restaurant. On the day we stopped by, the buffet was overflowing with delicious fried chicken (and I am a fried chicken snob!), BBQ ribs, potatoes and gravy, and all the country-style veggies you could ask for. The fried okra, which is hand-battered and fried perfectly, was a standout, but Tommy told me the meatloaf was also a best-seller. This great buffet is just $10 on weekdays and $13 on Sundays.

Steaks and seafood are top choices on the menu, and even with a great ribeye, the humble hamburger steak is always in demand. Take a look at the Surf and Turf; it’s a great grilled steak and perfectly fried shrimp. The Fried Green Tomatoes with Crawfish Sauce are a great starter, big enough for two, and the Homemade Onion Rings are killer good.

The seafood buffet, available on the first weekend of the month, draws a large crowd and folks love the stuffed crabs, boiled and fried shrimp, fried whole catfish and catfish fillets, fried oysters, clam strips, vegetables, gumbo, salad bar, and a dessert bar, all for just $20.

Morgan’s on Main may be a throwback in some ways, but if it is, it’s a look back in time at the very best that classic Southern diners and buffets offered.

This is solid, hearty food that comes out of a kitchen where local legends, Miss Marilyn and Morgan Brown, have been doing it right for many years.

You will love the friendly atmosphere and the local crowd. edm

Grilled Chicken Breast with Bacon, Cheese, Onions, and Peppers and Onion Rings

eat. drink. MISSISSIPPI • 75

{ featured festival }

Kick Off Springtime with a Jammin’ Good Time in Philadelphia story by paige mckay

D

uring the weekend of April 13-14th, the streets of downtown Philadelphia will be filled with food, fun, music, and nearly 100 arts and crafts booths at the 17th annual Ham Jam Arts Festival. The Ham Jam Arts Festival is a project of the Philadelphia Main Street Association, one of the 47 programs dedicated to downtown revitalization within the state of Mississippi. The Main Street program is a national program that began in 1980 and, since then, the National Main Street Center has been working with communities across the nation to revitalize their historic and traditional areas.

This jam-packed weekend kicks off Friday night with a concert downtown, complete with food vendors, activities, and carnival rides and attractions for the kids. Several carnival food booths will be set up throughout the event for all to enjoy funnel cakes and corn dogs for dinner.

Saturday morning will start off with the Hog Wild 5K Run/Walk, sponsored by the Junior Auxiliary of Philadelphia.

The rest of Saturday will consist of more music from local entertainment, a talent show, carnival food and rides, and, of course, you can’t have a springtime festival without a BBQ contest.

76 • APRIL/MAY 2018

This block party was originally started to create energy and new life for downtown Philadelphia, and it’s done just that over the last 17 years. Local businesses sponsor the festival and participate as food and art vendors, and it also gives the residents a chance to volunteer and give back to their community. Over 200 Neshoba County residents are involved in the execution of the annual event, whether it’s by volunteering at booths, participating in the talent show, running in the Hog Wild 5K, or cooking in the BBQ contest. The Ham Jam Arts Festival is the largest promotional event in the area, with over 15,000 people taking part. The best part, other than the BBQ and carnival food, is that all proceeds made during the weekend go right back into the community by way of public improvements.

Be sure to kick off springtime in Philadelphia this year by attending the Ham Jam Arts Festival. Live music, good BBQ, funnel cakes, fried foods, and carnival rides are the perfect way to spend a spring weekend in Philadelphia. For more information on this year’s Ham Jam Art Festival, visit www. hamjamartsfestival.com edm

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Food Festivals & Events

April 21st

April 5th-14th

Columbus Spring Pilgrimage The 78th Annual Columbus Spring Pilgrimage is from April 4th through 15th. In addition to home and garden tours, there will be a crawfish and shrimp boil, Artisan’s Alley, Catfish in the Alley festival, half marathon/5K run, Tales from the Crypt, carriage rides, double decker bus rides, a garden party with mint juleps and cheese straws, and more. For more information, visit www.visitcolumbusms.org or call 800-920-3533.

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Taste of Starkville On April 21st, the Starkville Area Arts Council will present the Cotton District Arts Festival and Taste of Starkville in Starkville’s historic Cotton District. The Cotton District Arts Festival blends incredible art, mood, and music into one of Mississippi’s most entertaining events. The annual Taste of Starkville restaurant competition brings together Starkville’s top local restaurants to showcase their elite dishes. Previous competitions have included everything from Amish Peanut Butter Spread to Philly Cheese Steak Egg Rolls. The festival is host to over 125 artists, as well as a juried arts competition and show, Writer’s Village, International Village, Children’s Village, Celtic Village, Taste of Starkville restaurant competition, 5K and 1 mile runs, Pet Parade, student art competition, and much more. For more information, visit www.cdafestival.com.

•••

April 22nd-29th

Starkville Restaurant Week April 20th

Tupelo - Wine Downtown Visit Downtown Tupelo on April 20th for Wine Downtown.

Participating businesses will have wine and food pairings during this progressive wine tasting event. For more information, visit www.tupelomainstreet.com or call 662-841-6598.

78 • APRIL/MAY 2018

The Starkville Convention & Visitors Bureau will hold its 6th annual Starkville Restaurant Week on April 22nd-29th.

The week aims to showcase the very best culinary specialties Starkville has to offer. For seven full days, local participating restaurants will showcase their specialties and diners will have an opportunity to vote for one of three local charities each time they dine out. The charity with the most votes at the end of the week will walk away with a check for $5,000. For more information, visit www.starkvillerestaurantweek.com.

May 12th

Jackson Red Beans & Rice Festival May 4-5th

Greenwood - Que on the Yazoo Que on the Yazoo is a barbecue competition on the banks of the Yazoo River in historic downtown Greenwood. The event is sanctioned through the Memphis Barbecue Network and is a Patio & PRO Competition. Que on the Yazoo also features a steak cook-off, sponsored by the Steak Cook-Off Association (SCA). The barbecue competition is open to teams and judges from throughout the Southeast to cook and sample the barbecue offerings. The festival also features live music and other activities for BBQ enthusiasts of all ages throughout the weekend. There is no admission fee. For more information, call 662-453-7625 or visit www.queontheyazoo.com.

On Saturday, May 12th, make plans to attend the annual BankPlus Red Beans and Rice Festival Benefiting Stewpot at the Renaissance at Colony Park.

This year, 15-20 restaurants, congregations, professionals, and individuals will vie for the coveted title of Best Red Beans Recipe in Town, decided on by a People’s Choice vote. While you chow down on red beans rice, live music will be provided

by Marcia Ball, Hunter Gibson & The Gators, and Chris Gill & The Soul Shakers. This event is a Jackson-area favorite and offers good, clean fun for everyone. All proceeds from the Red Beans and Rice Festival benefit Stewpot Community Services.

For more information, visit www.redbeansandrice.org.

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•••

May 18-20th

Jackson Greek Fest May 10th

Taste of Ocean Springs Food & Wine Festival The Annual Taste of Ocean Springs Food & Wine Festival features “tastes” from more than 20 area restaurants and bars.

Come gather underneath the live oaks, enjoy light music and exceptional “tastes.” The festival will be held from 6:00 p.m. to 8:00 p.m. in Downtown Ocean Springs. Tickets go on sale April 1st. For more information, call 228-875-4424 or visit www.oceanspringschamber.com.

Greek Fest offers the opportunity to learn and experience Greek culture right here in Mississippi.

The event will be held on May 1820th at Holy Trinity - St. John the Theologian Greek Orthodox Church in Jackson and will feature authentic Greek food, dancing, homemade goods, and games for children. For more information, call 601-355-6325 or visit www.facebook.com/ jacksongreekfest.

To have your food festival or culinary event included in future issues, please contact us at info@eatdrinkmississippi.com. All submissions are subject to editor’s approval. eat. drink. MISSISSIPPI • 79

Recipe Index

Advertisers Index

Blueberry Gelatin Salad, 33

Bin 612, 29

Bourbon Blueberry Pound Cake, 31

Crazy Cat Eat Up, 29

Chicken Breasts with Tomatoes, Olives, and Fresh Herbs, 19

Flowood Chamber of Commerce, 37 McEwen’s, 29

Dixie Dust, 17 Grandmother’s Mayonnaise, 25 Grandmother’s White Sliced Bread, 25

Mississippi Beef Council, 4 & 6 Mississippi Children’s Museum, 9

Honey “Sippi Cheddar Green Onion Biscuits, 23

Mississippi Food Network, 51

Memphis Q BBQ Sauce, 17

Sanderson Farms, Back Cover

Mississippi Cathead Vodka Shrimp, 17

Simmons Catfish, 28

Natilla, 53

Taste of Mississippi, 2

Strawberry Blueberry Sauce, 32

Thurman’s Landscaping, 81

Strawberry Iced Tea, 54 The Eggplant Sandwich, 25

Tupelo, 3 Visit Jackson, 12 & 13

STORE INFORMATION from pages 14-15 Amazon www.amazon.com

Follow us on Instagram to see some of the tasty, local bites we’ve discovered!

Houzz 800.368.4268 www.houzz.com Kirkland’s Mississippi locations - Columbus, Corinth, D’Iberville, Flowood, Greenville, Hattiesburg, Jackson, Madison, Meridian, Southaven, Tupelo 877.541.4855 www.kirklands.com Mud Pie 678.397.0170 www.mud-pie.com Pottery Barn 888.779.5176 www.potterybarn.com Stein Mart 888.783.4662 www.steinmart.com Wayfair 844.804.3244 www.wayfair.com 80 • APRIL/MAY 2018

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MISSISSIPPI www.instagram.com/eatdrinkmississippi

Digital Subscriptions Available! eat. drink.

MISSISSIPPI Bursting with Blueberries

Cheddar Green Onion Biscuits Mississippi Cathead Vodka Shrimp Strawberry Iced Tea

April/May 2018

On desktop computer, visit www.magzter.com and search for Eat Drink Mississippi or visit www.eatdrinkmississippi.com for a direct link.

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Download the free Eat Drink Mississippi app to purchase and view in app.

Deep South Dining | Turnip Greens & Tortillas | Philadelphia Ham Jam

VOLUME 7, NUMBER 3

Access issues on all your devices - iOS, Android, and desktop computer.

+ The Trusty Diner + Airport Grocery + Monte’s Steak and Seafood + Skylight Grill + Morgan’s on Main

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Getting a taste of Mississippi has never been easier!

Landscaping • Irrigation Waterfalls • Lighting Outdoor Kitchens & Patios Iron & Brick Work

www.facebook.com/thurmanslandscaping

Thurman’s Landscaping

Hattiesburg, Miss.

601.270.8512 eat. drink. MISSISSIPPI • 81

Till We Eat Again

BILL DABNEY PHOTOGRAPHY

Jay Reed, a graduate of Ole Miss, lives in Starkville where he is a pharmacist by day and a freelance food writer by day off. He is a member of the Southern Foodways Alliance and writes "Eats One Ate," a weekly column in the Starkville Daily News.

APRIL/MAY 2018 2018 82 • APRIL/MAY

Artificial Colors and Flavors Can Be Perplexing

I

BY JAY REED

t was an epiphany of sorts. I was in the grocery store looking through the legion of Kool-Aid flavor packets. The usual suspects were there: cherry, orange, grape, lemon-lime, pink lemonade. Some of the fancier, dare I say “artisanal,” blends also held a few spots: cherry limeade, strawberry kiwi, watermelon cherry, perhaps peach mango. Then there are the imaginary flavors: Sharkleberry Fin, Rock-a-Dile Red, Pink Swimmingo, The Great Blue-Dini, Purple-Saurus Rex. That last category raises similar questions from another perspective, but it was something else that grabbed my attention: the Invisibles.

I’m not ashamed to admit I’m a sucker for anything new, especially if the words “Limited Edition” are stamped on the label. So you know I bought some Invisible Kool-Aid. I don’t remember the flavor I chose, but that’s beside the point. When this powder is mixed up, it doesn’t turn the water red, blue, green, or yellow. It’s clear as a bell. Like thick, syrupy water.

I can see the need for this soft drink technology. At the time of the grocery excursion in question, I was a full-grown adult with a kid or two. I’m sure I was buying Kool-Aid with them in mind, though I would consume my fair share as well. For kids with tendencies towards knocking drinking glasses over, or clumsy adults for that matter, invisible Kool-Aid brings the benefit of full fruity flavor without the danger of an un-commissioned Rock-a-Dile Red abstract art piece on the carpet that even the Great Blue-Dini could not make disappear. Yes, it might get just as sticky from the sugar content, but at least sugar doesn’t stain.

After my initial excitement at the existence of such a product, I realized something.

If they can make an “invisible” grape drink that tastes just like the one that is deep purple, then there just might be something artificial going on here. I know, I know – how did I not know that before? And if grape Kool-Aid exists as a clear liquid, then there must be even more artificial-ness in the one that is purple! Mind blown. What to do, what to do?

Well, I’ll tell you what I did: I drank it. And would still drink it, occasionally, if for no other reason than because of the novelty. I have an on-again, off-again relationship with Kool-Aid anyway. I respect it as a childhood tradition that, aside from the wonky flavors we can get now, is essentially the same thing I drank as a wee lad at home and in Vacation Bible School. But I’m also in a season of avoiding excess sugar – or at least selectively choosing my sugars – and I don’t have young kids anymore. So I don’t buy it much these days.

I do think about it, though. Probably more than a normal person should think about Kool-Aid. It’s the color thing more than anything else, thoughts triggered by the Invisibles but considerably more far-reaching now. Thoughts like, “What flavor is red, really?”

Without even getting into what in the Sam Hill a Sharkleberry is supposed to taste like, there are “true” fruits out there claiming to be something they are not. Or so I thought. I jumped right on the blue raspberry train for a long time before I realized: I’ve never seen a blue raspberry. I’ve seen red ones and I’ve seen black ones, but I’ve never seen a blue one in the wild. Google will show you a picture of beautiful, royal blue raspberries if you look, but Google will show you a lot of things that aren’t necessarily true.

Ironically, it did tell me there is a variety of raspberry called Rubus leucodermis, aka the whitebark raspberry. It’s also known as the blue raspberry, though I’ve yet to see a legitimate picture to prove it’s worthy of the name. Furthermore, I learned that due to a surplus of flavors (cherry, strawberry, watermelon, raspberry) in the ice pop industry that were thought to require varying shades of red, the pop powers that be decided to make the raspberry blue, and to adopt the whitebark raspberry flavor to match. What a shame to let all that blue dye go to waste, huh?

So now we have a blue raspberry Kool-Aid that mimics the flavor of a black raspberry that is officially known as a white raspberry. Unless it’s invisible. Got it? edm

Mississippi’s Bicentennial | Backroads and Burgers | A Taste of Home Town

Mediterranean Diet | Mississippi Vegan | SFA’s Guide to Cocktails

at the

CHICKEN & WAFFLES page 44

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page 22

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3

page 36

GREAT RECIPES FOR ADDING CHIA SEEDS TO YOUR DIET

FIGHTING FOR THE FAMILY FARM Ben Burkett Receives James Beard Foundation Award for Contributions to Agriculture

eat. drink. MISSISSIPPI • 1

eat. drink.

MISSISSIPPI OCTOBER/NOVEMBER 2014

S'more(s) Give Me

5 UNIQUE HOLIDAY COCKTAILS

page 20

REAL COOKING WITH CHEF DAVID CREWS October/November 2014

FESTIVAL

page 41

- The Not So Odd Couple -

FARM TABLES

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Watermelon

Mississippi eat. drink. MISSISSIPPI • 1

VOLUME 3, NUMBER 6

G overnor's Mansion Gathering

December/January 2015

Summer Treats

Fire & Feast

BBQ COMPETITION

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Culinary

BUCKET LIST

February/March 2015

SODA-LIGHTFUL

April/May 2015

August/September 2015

October/November 2015

page 31

CHIA-licious!

Shrimping Trip

TAILGATING

Recipes

Roasted Brussels Sprouts

PORK

Dinner

December/January 2016

COMMUNITY COOKBOOK PROJECT

BILOXI

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Farm-to-Table

DINNER

+ Vicari Italian Grill + Rose’s Downtown Bakery & Tearoom + Sway’s Bistro + Stromboli’s Italian Eatery + Cast Iron Cafe

VOLUME 5, NUMBER 1

FRENCH BISTRO IN OXFORD HOME

TURKEY

Transformation

page 68

PROGRESSIVE

OVER 25 DELICIOUS RECIPES

COUNTRY

Mississippi

Heritage Breed

Bringing Mississippi Roots to the Table

DECEMBER/JANUARY 2015

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+ Bishop’s BBQ + Yazoo Pass + J. Broussard's + Miss D’s Diner + Deli Diner

eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

page 34

page 30

eat. drink.

MISSISSIPPI

VOLUME 4, NUMBER 1

eat. drink.

MISSISSIPPI

February/March 2016

PICNICS

Eudora Welty's White Fruitcake

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MEET THE MACARON MAVEN

FESTIVALS

Mississippi

February/March 2017

eat. drink. MISSISSIPPI

+ Ciao Chow + Crawdad’s + Restaurant 1818 + Thai by Thai + The Greenhouse on Porter eat. drink. MISSISSIPPI • 1

FEBRUARY/MARCH 2015

Crawfish

BLOGGER TESTED

Kitchen Tools

Supper Club Sensible Switches FOR HEALTHY

EATING

NYC • DC • ATL

Peachy

eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

Day in the

eat. drink.

MISSISSIPPI APRIL/MAY 2015

JUNE/JULY 2015

+ The Auction Block Steakhouse + The Blue Biscuit + 10 South Rooftop Grill & Bar + Taste & See + Keg & Barrel

DELTA

Mother’s Day Brunch

eat. drink. MISSISSIPPI • 1

+ Ravine + 1933 + Henri's + Coffee Pot Cafe + The Sicilian II

PERFECTLY

+ AC’s Steakhouse • Pub + Five O’clock on Deer Creek + Lou’s Full Serv + The Twisted Burger Company + The Blind Tiger

eat. drink. MISSISSIPPI

DREAM KITCHEN

VOLUME 4, NUMBER 2

FLAVORS of Fall

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MISSISSIPPI

eat. drink.

MISSISSIPPI DECEMBER/JANUARY 2016

HONEY

& FRIENDS

April/May 2016

AUGUST/SEPTEMBER 2015

page 34

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VOLUME 4, NUMBER 3

eat. drink.

MISSISSIPPI

June/July 2016

VOLUME 4, NUMBER 5

VOLUME 4, NUMBER 6

OCTOBER/NOVEMBER 2015

August/September 2016

December/January 2017

eat. drink.

MISSISSIPPI

+ Southern Eatery + CRAVE Bistro + Livingston + Skidmore’s Grill + Tasty Tails eat. drink. MISSISSIPPI •1

LOCAL CHEF CROWNED KING OF SEAFOOD

+ Blue Canoe + Cicero’s + Brummi’s Yummies + Chunky Shoals Fish Camp + 200 North Beach

+ Catfish Blues + Lillo's Family Restaurant + Taste Bistro & Desserts + Phillips Drive-In + Second Street Bean

eat. drink. MISSISSIPPI • 1

Martha Foose’s

+ Orleans Bistro + Rust + The Palette Café + DeRego’s Bread + Corks & Cleaver Wine Bistro

Summer Salads

HOMEMADE CHICKEN PIE

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MISSISSIPPI

DELTA COUPLE RECOGNIZED NATIONALLY FOR CULINARY WORK

Cooking With

page 25

+ Oxford Canteen + Levon’s Bar and Grill + Culinary Cowboy + Longhorn’s Steakhouse + Ed’s Burger Joint

+ McEwen’s + Ground Zero Blues Club + Betty’s Eat Shop + Phillip M’s TheMISSISSIPPI Wayward Kraken eat.+drink.

•1

FEBRUARY/MARCH 2016

EATS eat. drink. MISSISSIPPI

FOOD REVOLUTION

+ GRIT + Crystal Grill + Moo’s Barn & Grill + Nightingale’s Pantry + Hook Gulf Coast Cuisine eat. drink. MISSISSIPPI • 1

VOLUME 6, NUMBER 2

APRIL/MAY 2016

Best Gas Station

eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

GINGERBREAD VILLAGE

VOLUME 5, NUMBER 2

eat. drink.

MISSISSIPPI

RANDOM RESTAURANT ROAD TRIPS

LOCAL RICE GROWERS

TIPS FOR AN ORGANIZED KITCHEN

EXPLORING STARKVILLE’S CULINARY SCENE

eat. drink. MISSISSIPPI • 1

THE ART OF FOOD

TUPELO CELEBRATES 100 YEARS OF COCA-COLA

FOOD FLIGHT

+ Steak by Melissa + Bellazar’s + Drago’s + Bin 612 + Jack’s by the Tracks

TAYLOR HICKS GETS A TASTE OF THE MAGNOLIA STATE

BOUNTIFUL BERRIES

UP IN FARMS FOOD HUB

WORLD CATFISH FESTIVAL

April/May 2017

eat. drink.

MISSISSIPPI

page 68

page 22

Belzoni’s

Gourmet Ice Pop Shops

VOLUME 5, NUMBER 3

page 22

eat. drink. MISSISSIPPI

Classic Southern Tomato Pie Quickie Pie

Sweet Treats

for the Season

Share the Love

DAIRY FESTIVAL

JUNE/JULY 2016

AUGUST/SEPTEMBER 2016

Soups

Yuletide Yummies

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MISSISSIPPI

fiesta Walthall County

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VOLUME 5, NUMBER 4

OCTOBER/NOVEMBER 2016

DECEMBER/JANUARY 2017

+ Forklift + Downtown Grille + 303 Jefferson + 1884 Cafe + Sully’s

eat. drink. MISSISSIPPI • 1

VOLUME 5, NUMBER 5

VOLUME 6, NUMBER 1

eat. drink.

MISSISSIPPI

eat. drink.

MISSISSIPPI

Chocolate

It’s Time for a

in Mississippi

Crunchy Grilled Snapper Burritos

June/July 2017

eat. drink. MISSISSIPPI • 1

eat. drink. MISSISSIPPI • 1

Fresh-From-the-Garden Recipes

ELIZABETH HEISKELL

eat. drink.

MISSISSIPPI FEBRUARY/MARCH 2017

- The Debutante Farmer -

BEST BURGER

August/September 2017

October/November 2017

+ The Rainey + Mai Little Chinese + The Anthony + Sonny’s Smokehouse + Dempsey’s Seafood & Steak

+ On a Roll Gourmet Egg Rolls + Dino’s Grocery + Saltine Restaurant + Commodore Bob’s Yacht Club + Charred

BOUNTY

eat. drink.

MISSISSIPPI APRIL/MAY 2017

Summer’s

Pasta Jambalaya

at Home

+ V. Taco + Bentonia Bugs Crawfish + Crazy Cat Eat Up + Gitano Grill + White Pillars

JUNE/JULY 2017

Baked Ricotta

Romantic Dinner

VOLUME 6, NUMBER 3

Old Biloxi French Gumbo

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MISSISSIPPI

Elvis-Inspired Recipes

eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

Christmas Breakfast Casserole

Brunswick Stew

Feast Like The King in Tupelo eat. drink. MISSISSIPPI

Sweet Tea Brined Pork Chops

eat. drink.

MISSISSIPPI

VOLUME 6, NUMBER 4

HOLIDAYAPPETIZERS

Orange Slice Candy Cake

Mississippi Seafood Trail | Berry Picking | The Great Ruleville Roast

Pumpkin Palooza

Make-Ahead

Short Rib Crostini

Strawberries and Champagne Cheesecake

Palate to Palette | Gucci to Goats | The Great Mississippi River Balloon Race

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MISSISSIPPI

VOLUME 6, NUMBER 5

eat. drink.

MISSISSIPPI

VOLUME 6, NUMBER 6

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MISSISSIPPI

FARM TO SCHOOL MONTH GREENVILLE'S DELTA HOT TAMALE FESTIVAL HUNGER GAINS: THE REVOLUTIONARY ACT OF EATING LOCAL

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Missing an issue?

Back issues are available on our website at

www.eatdrinkmississippi.com AUGUST/SEPTEMBER 2014

ANGEL FOOD CAKE WAFFLES WING DANG DOODLE FESTIVAL DRINKING YOUR FRUITS AND VEGETABLES

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MISSISSIPPI JUNE/JULY 2014

eat. drink.

MISSISSIPPI APRIL/MAY 2014

page 74

FEBRUARY/MARCH 2014

DUTCH OVEN COOKING

SWEET & SAVORY JAMS CHOCOLATE CHIP BREAD PUDDING

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MISSISSIPPI

eat. drink.

MISSISSIPPI

Easy Holiday Appetizers

Small Touches, Big Flavor

OCTOBER/NOVEMBER 2013

DECEMBER/JANUARY 2014

Lovefor theof Chocolate

page 32

VOLUME 2, NUMBER 4

Collins Tuohy

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MISSISSIPPI

JUNE/JULY 2013

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Picnic Prime Time for a

Comeback Sauce

The Crawfish Boil

James Beard Dinner

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MISSISSIPPI

75 Years of Edam Cheese

DELICIOUSLY SEXY EGGPLANTS

PASS CHRISTIAN OYSTER FESTIVAL

CHICKEN AND ANDOUILLE SAUSAGE GUMBO

MORE THAN 30 GREAT RECIPES FOR THE HOLIDAYS

PIZZA FARM OFFERS UNIQUE LEARNING EXPERIENCE

SUPER GAME DAY GRUB

Caf CLIMB

Canada's Mississippi Queen

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MISSISSIPPI

Cooking with Venison

Josh Marks

Hunter's Harvest

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MISSISSIPPI

June/July 2013

Peanuts

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MISSISSIPPI

DECEMBER/JANUARY 2013 www.eatdrinkmississippi.com

Swapping Memories & Cookies page 28

Katelyn's Lemonade

Fit to Eat

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MISSISSIPPI

Mediterranean Diet | Mississippi Vegan | SFA’s Guide to Cocktails

Palate to Palette | Gucci to Goats | The Great Mississippi River Balloon Race

Mississippi’s Bicentennial | Backroads and Burgers | A Taste of Home Town

Short Rib Crostini

Mississippi Seafood Trail | Berry Picking | The Great Ruleville Roast

Pumpkin Palooza

Make-Ahead

HOLIDAYAPPETIZERS

Old Biloxi French Gumbo

eat. drink.

MISSISSIPPI Feast Like The King in Tupelo

Elvis-Inspired Recipes

Baked Ricotta

Romantic Dinner

Pasta Jambalaya

at Home

+ On a Roll Gourmet Egg Rolls + Dino’s Grocery + Saltine Restaurant + Commodore Bob’s Yacht Club + Charred

eat. drink. MISSISSIPPI • 1

August/September 2017

eat. drink. MISSISSIPPI • 1

October/November 2017

+ The Rainey + Mai Little Chinese + The Anthony + Sonny’s Smokehouse + Dempsey’s Seafood & Steak eat. drink. MISSISSIPPI • 1

eat. drink.

MISSISSIPPI

eat. drink. MISSISSIPPI

Christmas Breakfast Casserole

+ V. Taco + Bentonia Bugs Crawfish + Crazy Cat Eat Up + Gitano Grill + White Pillars

PAGE 20

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MISSISSIPPI Orange Slice Candy Cake

•

Eat fresh at your local farmers market JUNE/JULY 2012

VOLUME 6, NUMBER 5

from the movie The Help PAGE 12

Sweet Tea Brined Pork Chops

AUGUST/SEPTEMBER 2012

www.eatdrinkmississippi.com

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Strawberries and Champagne Cheesecake

• PAGE 18

$4.95

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MISSISSIPPI

Minny's Chocolate Pie

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GRANDMA’S POUND CAKE eat. drink. MISSISSIPPI • 1

Slugburger 101

Lauren Farms

Tailgating tidbits

Mississippi Mud  page 26

OCTOBER/NOVEMBER 2012

Brunswick Stew

APRIL/MAY 2012

Southern Foodways Alliance

eat. drink.

MISSISSIPPI

VOLUME 6, NUMBER 6

•

Linkie Marais

WORLD’S ONLY APRON MUSEUM IN IUKA CLINTON LUNCHROOM LADIES GO HEAD TO HEAD IN RACHAEL RAY'S CAFETERIA COOK-OFF

page 22

FEBRUARY/MARCH 2013

Bread Pudding Throwdown

Fall Fare

DELTA HOT TAMALES

Mrs. Annie's Famous Strawberry Cake

APRIL/MAY 2013

Patrick House

Olympian Chefs

BAKED AND FRIED PUMPKIN CAKE ROBERT ST. JOHN AND WYATT WATERS TEAM TO CREATE AN ITALIAN PALATE www.eatdrinkmississippi.com

page 62

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Extra Table

page 18

Giardina's Keeping Tradition Fresh & Elegant

page 28

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MISSISSIPPI

S hrimp & Grits

August/September 2013

August/September 2014

SOUTHERN-STYLE CRAWFISH BOIL PIG PICKIN' CAKE FOODIE FORAY ON 49 eat. drink. MISSISSIPPI • 1

Award-Winning Barbecue

AUGUST/SEPTEMBER 2013

page 34

the delicious legacy of

Heirloom Tomatoes

Dairy Farms

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MISSISSIPPI A Southern Favorite

page 46

page 26

page 44

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Spring Luncheon

West Coast Meets

Gulf Coast

eat. drink.

MISSISSIPPI

VOLUME 2, NUMBER 5

VOLUME 3, NUMBER 5

eat. drink.

MISSISSIPPI

+ Forklift + Downtown Grille + 303 Jefferson + 1884 Cafe + Sully’s

Crunchy Grilled Snapper Burritos Classic Southern Tomato Pie Quickie Pie

eat. drink. MISSISSIPPI • 1

eat. drink. MISSISSIPPI • 83

For delicious chicken recipes to get you ready for grilling season, check out SandersonFarms.com/Recipes.

N O RT H A L A B A MA B A R B EC U E C H IC KE N - 1 Sande

rson Farms Cut-Up Chic - 1 1/2 tea ken spoons salt - 1 teaspoon g r o u n d b l ack p epp er B a r b e c ue s a uce: - 1 c u p m ay o n naise - 1/4 cup f r esh lem o n j uice - 1/4 cup a pple cider v inegar - 4 teaspoo n s s ug a r - 1 1/2 tea spoons salt - 1 1/2 tea spoons g rou n d b l ack p e pp er ®

GOOD, HONEST CHICKEN 84 • APRIL/MAY 2018