Eat Drink Mississippi December/January 2019

Holiday Recipes | See & Eat Mississippi | St. Jude Taste of Oxford

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MISSISSIPPI CRANBERRY

CRAZE Bacon and Black Eyed Pea Hummus Christmas Cherry Bread Easy Pecan Sticky Buns

4

PLACES TO RING IN THE NEW YEAR

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SPECIAL ADVERTISING SECTION

Jackson’s Family-Friendly Dining Spots For some families, going out to eat with kids can sometimes be a task. Thankfully, there are several restaurants in Jackson that have great menus and atmospheres that are perfect for the entire family, even the kids. Here are some of Jackson’s favorite places to take the whole family without breaking the bank.

Brent’s Drugs Fondren staple, Brent’s Drugs has been serving the Jackson area since 1946. Still complete with a soda fountain and classic barstools, Brent’s is perfect for all ages, including kids. The kids menu at Brent’s includes Kids Burger, Grilled Cheese, Hot Dog, and Buttermilk Pancakes. Even the pickiest of eaters will find a yummy meal at Brent’s.

Kids under 12 even eat free on Friday nights with the purchase of an adult entree. Of course, no meal at a diner would be complete without a milkshake to wash it all down.

Choose from classic flavors like Chocolate, Vanilla, and Strawberry, or get a little out of the box with flavors like Nutella, Dreamsicle, or PB&J. Other desserts include items like a Cookie Monster Sundae, complete with cookies & cream ice cream hot fudge, Oreo cookies, and graham cracker crumbs. Brent’s is a simple and charming diner that is perfect for any lunch or dinner with the whole family, and kids and adults alike will find themselves coming back for years to come. Check out their menu: www. brentsdrugs.com/menu Deep South Pops Who doesn’t love popsicles? No matter what age, Deep South Pops provides delicious popsicles, gelato, pastries, coffee, and even beer for the adults. With two locations in Jackson, Deep South Pops is the perfect way to cool down and hang out with family at their State Street or Highland Village location. Their handcrafted popsicle flavors vary daily depending on the location and can range anywhere from Buttermilk 4 • DECEMBER/JANUARY 2019

to Chocolate to Creole Cream Cheesecake. Deep South Pops also offers dairy-free popsicles like Orange Vanilla, Mixed Berry, Avocado Coconut Cream, and Blueberry Orange. While the kids enjoy a popsicle or a scoop of gelato, mom and dad can enjoy beers on tap like Tin Roof Blonde Ale, Southern Prohibition Crowd Control, or Yuengling. If your family is looking for a sweet treat this summer and want the perfect family-friendly place, Deep South Pops should be on their list.

Check out their Facebook for daily updates on flavors, or check out their website for full menus. www.deepsouthpops.com Sal and Mookie’s What kid doesn’t love pizza and ice cream? Sal and Mookie’s is the perfect place for both! Though Sal & Mookie’s is known as a pizza joint, there is so much more to this place than pizza.

Most restaurants give out coloring sheets and crayons to kids to keep them entertained, but not Sal & Mookie’s.

Kids can keep themselves busy with strands of wax and make wax creations while they wait on their food.

Creations of all kinds don the walls of the restaurant, and it adds a creative touch to the interior of the building. Sal & Mookie’s has even been voted the best restaurant for families in Parents and Kids Magazine since 2007, and there’s absolutely a reason why. Sal & Mookie’s makes it fun and easy for families with kids to go out to eat, and parents can even reward their kids at the end of a meal with a treat from the ice cream parlor that’s right inside the restaurant. Countless flavors of ice cream, sundaes, splits, shakes, malts, and ice cream floats are available for the kids… and even the adults.

Check out Sal & Mookie’s menu and see for yourself why kids and adults both love it. www.salandmookies.com/ourfood/#lunch---dinner

Eat, drink and be soulful in Jackson. The City With Soul.

visitjackson.com

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CONTENTS December/January 2019 Volume 8 Number 1

37 19 in this issue 16 CHEF’S CORNER Beth Broussard Rogers Carries Torch in Family’s Columbus Restaurant

28 MISSISSIPPI MADE

53 in every issue 8 From the Publisher 13 What's Happening 14 Fabulous Foodie Finds 18 A Taste of Magnolia 63 Dining Guide 70 Events 72 Recipe/Ad Index 74 Till We Eat Again

ON THE COVER: Cranberry Braised Beef Short Ribs by Lisa LaFontaine Bynum, page 22

6 DECEMBER/JANUARY 2019

EasyKale

32 COMMUNITY Main Street UMC in Hattiesburg Embraces the Spirit of the Season

36 SWEET SUCCESS Olive Branch Bakery’s Gingerbread Houses Featured in Hallmark Christmas Movie

40 IN THE BLOGLIGHT See & Eat Mississippi

42 FRESH FROM THE FARM From Eggs to Produce, Delta Bear Farms Takes Pride in Fresh Products

46 FOR YOUR HEALTH Food: Our Most Powerful Medicine

50 FROM MISSISSIPPI TO BEYOND Southern Girl Jennifer Cole Goes Global

54 RING IT IN Four Great Places to Celebrate New Year’s Eve

60 FROM THE BOOKSHELF Mississippi Vegan Timothy Pakron

62 RAISE YOUR GLASS Orange Pomegranate Fizzy

64 WHERE TO EAT R&B Brick Oven Pizza in Saucier

68 FEATURED EVENT St. Jude Taste of Oxford

Looking for more recipes?

Check out our recipe collection on our website!

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{ from the publisher }

Christmas Is a Time for Family...and Food

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ring on the holidays! As much as I love the food that the holidays bring, it’s the time spent with family that I cherish the most.

I live in Monticello, the small town where I was born and raised. I’m at least a third generation Lawrence Countian on my daddy’s side and the majority of my extended family lives here as well. My husband’s hometown, Crystal Springs, is only 35 miles away and the majority of his family lives there.

When the holidays roll around, we don’t have to travel very far for family gatherings.

This year is quite different as my immediate family has scattered, including my daughter who has moved to New Hampshire. So, my family and I will celebrate Christmas in New England this year.

This will be my first year to prepare the entire Christmas meal, as I usually only have to take a dish or two to the family potluck. While there’s quite delicious cuisine up north that I’m having a tasty time exploring, I’m sticking with my Southern roots by preparing my family’s favorite dishes from home ― cornbread dressing, sweet potato casserole (recipe at right), and more. I’ll also make tea cakes, pralines, and divinity to share a taste of the South with our new friends in the North.

I’m looking forward to new experiences and starting new family traditions this holiday season. This truly is the most wonderful time of the year. Savor every moment, make priceless memories with your family, and have a Merry Christmas and Happy New Year!

Sweet Potato Casserole

by Joy Wallace

Casserole: 3 cups sweet potatoes, cooked and mashed (3 large sweet potatoes or a 29-ounce can) 1 cup sugar 1/2 cup butter, melted 2 eggs, beaten 1 teaspoon vanilla Topping: 1 cup light brown sugar 1/2 cup self-rising flour 1/4 cup butter, softened 1/2 cup pecans, chopped Preheat oven to 350 degrees F. Mix casserole ingredients well and spread into a lightly greased 2-quart baking dish. Mix topping ingredients with a fork or your fingers until crumbly and sprinkle on top of casserole. Bake for 20 minutes or until topping is browned and center is slightly set.

J.J. Carney Publisher

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Merry Christmas and Happy New Year from John, J.J., John Taylor, and Anne Morgan Carney

“So I recommend having fun, because there is nothing better for people in this world than to eat, drink, and enjoy life. That way they will experience some happiness along with all the hard work God gives them under the sun.”

Ecclesiastes 8:15

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Share your recipes!

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MISSISSIPPI J.J. Carney Publisher/Editor John Carney Executive Editor Paige McKay Associate Editor

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

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MISSISSIPPI Strawberries and Champagne Cheesecake Sweet Tea Brined Pork Chops Brunswick Stew

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

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MISSISSIPPI

VOLUME 7, NUMBER 3

Romantic Dinner at Home

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

Here’s hoping Santa delivers everything on your wish list and more this Christmas!

From our families to yours, we wish you a Merry Christmas and Happy New Year!

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MISSISSIPPI

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Bursting with Blueberries eat. drink. MISSISSIPPI 1

Cheddar Green Onion Biscuits Mississippi Cathead Vodka Shrimp Strawberry Iced Tea

CLASSIC AMERICAN QUALITY.

Gourmet Grilling | My Delicious Mississippi Life | Watermelon Carnival

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MISSISSIPPI April/May 2018

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

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farm FRESH Natchez Food Tour | Clean Kitchen | Chefs of the Coast

VOLUME 7, NUMBER 5

11

Places to chill with a sweet treat

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MISSISSIPPI GREENVILLE RESTAURANT GETS CELEBRITY CHEF MAKEOVER

FOURTH OF JULY FAMILY PICNIC

Back-to-School eat. drink. MISSISSIPPI 1

weeknight dinners eat. drink. MISSISSIPPI

15

appetizers we love!

Grilled Cheese Champions | The Magnolia Dietitian | Cleveland's Octoberfest

VOLUME 7, NUMBER 6

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MISSISSIPPI and where to find them

Shrimp and Grits Baked Brie en Croute

August/September 2018

Smoked Sausage Hash eat. drink. MISSISSIPPI 1

all about

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

-SNACKBAR, Oxford, MS

Oyster Shell Recycling October/November 2018

9

STATE FAIR inspired TREATS

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MISSISSIPPI www.eatdrinkmississippi.com

Fresh From The Pond To Your Plate.

SINCE 1982

SIMMON SC ATF ISH.C OM eat. drink. MISSISSIPPI 11

{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 NIKKI GLADD was born and raised in the Mitten State. She has also tasted life in Tennessee, Chicago, and Southern California before feasting in Mississippi. She is passionate for community with friends, family, and even strangers at the table, as she shares through her writings on SeededAtTheTable.com. On her blog, you will find easy recipes using everyday ingredients, along with family stories, house projects, favorite products, and travel adventures.

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KENNY GUESS is a retired health and physical education teacher, having taught for 30 years in Louisiana and 13 in Mississippi.

He holds a B.S. in Healthy and Physical Education from Nicholls State University and has been a health and wellness advocate for the past 53 years through his personal experiences as a competitive bodybuilder.

Upon retirement from the Bay/ Waveland School District, he served as a school health and wellness coordinator. Guess has been a freelance writer for many years and has had health, nutrition, and fitness articles published in Iron Man, Muscle Digest, and Natural Awakenings magazines. He currently resides in Diamondhead.

KARA KIMBROUGH is an Associated Press awardwinning journalist from Magee who enjoys interviewing everyone from ordinary Mississippians to celebrities. She writes a syndicated food column published in state and national newspapers. She is a restaurant reviewer and her travel, food, and lifestyle articles appear in magazines around the Southeast. She has taught Communication Studies at The University of Southern Mississippi and operates a marketing and public relations firm. She has served as a pageant judge, corporate trainer, and public speaker.

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.

{ what’s happening }

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Shaggy’s Opens New Location on Barnett Reservoir in Brandon

haggy’s on the Rez is finally open for business, and they’re serving up delicious seafood baskets, sandwiches, tacos, specialty dishes, and ice cold cocktails and drinks.

Located near the Rankin Landing boat slip, Shaggy’s waterfront bar and grill is the perfect place to hang out and grab a bite for lunch or dinner or sip on a frosty cocktail. Other Shaggy’s locations include Biloxi, Pensacola, Gulfport, and Pass Christian, so it was only fitting that the reservoir was the next water-front location for the fun and colorful restaurant.

Shaggy’s on the Rez includes an outdoor tiki bar with a stage for live music, a private party room/meeting space that can seat more than 200 people, a game area for children, and a marina and boat dock is set to be built in the near future as well. Shaggy’s is located at 1733 Spillway Road in Brandon and is open from 11 a.m. to 10 p.m. Sunday through Thursday and until 11:30 p.m. on Friday and Saturday.

Saint Leo’s Emily Blount Participates in James Beard Foundation Leadership Program

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mily Blount, owner of Saint Leo restaurant on the Square in Oxford, was selected for a fellowship at the James Beard Foundation’s 2018 Women’s Entrepreneurial Leadership Program.

Twenty women from around the county attended the program from September 23rd-28th at Babson College in Wellesley, Massachusetts. To be eligible for the program, all applicants must be restaurant owners or an owner/chef, and they must be in the process of expanding their business.

Blount happened to stumble upon the application and once she applied, she was accepted over a month later.

This program is targeted to female chefs and owners, and the curriculum addresses advanced business and finance concerns related to entrepreneurship and expansion. The week-long conference focused on how to lead and grow, offered classes on finance, how to pitch their business to investors, how to target customers, and was all around a weeklong business crash course. It offered Blount and the other women in her program real-life skills to bring back to their businesses. Blount added that she enjoyed making connections with 19 other women who share similar roles in their businesses and that the camaraderie was the best part of the conference.

The James Beard Foundation is committed to supporting women in the food industry, from chefs and restaurateurs to entrepreneurs, and that’s what this program was meant to do. To learn more about the Women’s Entrepreneurial Leadership Program, visit www.jamesbeard.org.

eat. drink. MISSISSIPPI • 13

{ fabulous foodie finds }

Stocking Stuffers G

et creative with your gift giving this year with these unique stocking stuffers. For the cooks and food lovers on your list, we’ve put together some creative and useful items they’re sure to love. edm

FoYoung Metal Drinking Straws, set of 8, $8.99 Amazon

June Spoon Elastic Spoon Holder, $14 Monkey Business

Fridge Mag Magnetic Magnifying Glass, $11.95 The Kitchen Table Hattiesburg

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Pecan Turtle Christmas Tree, $3.40 Robicheaux’s Specialty Candy Poplarville

Mississippi-shaped Cookie Cutter, $3.50 The Mississippi Gift Company Greenwood

Stuff Every Cook Should Know book, $9.95 Major booksellers

Robert St. John Seasonings, $7.95 each Crooked Letter Meridian

Merry & Bright Mini Spatulas, set of 2, $12.00 Sur La Table

see page 72 for store information Swig Stemless Wine Cup, $26 Olivia’s Food Emporium Ridgeland eat. drink. MISSISSIPPI • 15

{ chef’s corner }

Beth Broussard Rogers Carries Torch in Family’s Columbus Restaurant

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STORY BY PAIGE MCKAY | PHOTOGRAPHY BY BETH ROGERS

hef Beth Broussard Rogers of J. Broussard’s in Columbus was destined to be a chef from day one.

She grew up with a chef for a father and spent all her afternoons and weekends at his restaurant underfoot of the staff, but at the time, she was sure she’d never be in the restaurant business. She then realized halfway through undergrad at Mississippi State that she was much happier making eclairs, cream puffs, cakes, and hosting dinner parties than anything else. During her last year of school, Chef Rogers moved from waiting tables to actually working back in the kitchen with her father.

Soon after, Chef Rogers moved to Memphis for a short stint of time and worked at Tsunami with Chef Ben Smith making desserts, salad, and bread. He gave Chef Rogers her first heirloom tomato, a green zebra, which is now one of her favorite ingredients to work with. While at Tsunami, Chef Rogers expanded her knowledge of ingredients and methods and cooked for guests with a different palate than she was used to in rural Mississippi.

After her time at Tsunami, Chef Rogers and her husband moved back to Columbus to help at J. Broussard’s.

Shortly after the move back to Columbus, her father passed away, and Chef Rogers assumed full responsibly of the kitchen in 2006. Chef Rogers spent the next two years getting her footing in the kitchen.

“I knew how to do a lot of it, but not all of it,” Chef Rogers said. “And I had never done it in a large volume.”

She finally got her footing, though, and it’s now been 12 years that Chef Rogers has been running in the restaurant in the 18 that J. Broussard’s has been open.

One of Chef Rogers’ signature dishes is Shrimp and Grits.

Though there are many versions of this dish, Chef Rogers said she’s never seen one done like hers.

“We brunoise smoked sausage, peppers, and onions, sauté gulf brown shrimp in it, and add a little pepper jelly at the end.

It’s served over roasted poblano and cheddar grits.”

Other signature dishes include Creole Glazed Duck Breast, also served over poblano cheddar grits, Caramel Pecan Blondie with Cinnamon Gelato, and Chicken and Waffles. The chicken is deep-fried to order in a seasoned flour and served over a

16 DECEMBER/JANUARY 2019

bacon and cheddar waffle with Vermont maple syrup.

Along with her signature dishes, Chef Rogers loves cooking with heirloom tomatoes, with pink Berkley tie dye, green zebra, and Cherokee purple being some of her favorite varieties. In fact, she loves them so much that she decided to start her own farm. At Green Phoenix Farm, Chef Rogers and her husband grow different heirloom tomatoes and a variety of produce

Chef Beth Broussard Rogers

that’s less commonly grown by local farmers with products such as tomatillos and black-eyed lima beans.

“With the tomatoes, it’s not just the fact that they’re heirloom that’s important,” Chef Rogers said. “The soil and the water affect the flavors, and how long you let them ripen in the sun is so important. Lots of farmers pick tomatoes green and let them ripen on the shelf, but we miss out on the best flavors this way.”

At home, Chef Rogers enjoys cooking several different things and favorite dishes change through the years. She and her husband enjoy making Bolognese or chili together, as well as anything else that can cook on the stove all day. They

Heirloom Tomato Pie Crust: 8 tablespoons cold butter, cut into 8 pieces 1-1/4 cup all-purpose flour 1 teaspoon Kosher salt 1/4 cup very cold water For the pie: 2 slices cooked Nueske’s bacon, finely chopped 1 cup yellow onion, thinly sliced 1 tablespoon unsalted butter 16-24 ounces fresh heirloom tomatoes 1/2 cup freshly grated parmesan cheese 2 tablespoons all-purpose flour Salt and pepper Preheat oven to 400 degrees F. Mix butter, flour, and salt in a small bowl, and pulverize the butter with a pastry blender, fork, or your fingers. When you achieve pea-size crumbs, mix in the water a little at a time until a ball of dough forms. Roll your crust out until it is roughly circular and about 1/8-inch thick. Move to a sheet tray lined with

also smoke things at home, too, such as Boston butts, ribs, and chicken thighs. She also enjoys making Chinese food like steamed Jasmine rice, wonton soup with Napa cabbage, Mongolian beef, shrimp potstickers, and cream cheese wontons – the whole family-style spread.

When Chef Rogers isn’t tending to her heirloom tomatoes or tending to the kitchen at J. Broussard’s, she enjoys reading comic books, fantasies, and sci-fi novels, as well as spending time with her camera working on her photography. Chef

parchment paper and place in the refrigerator.

Heat an eight-inch skillet over medium heat. Add butter and onions. Sauté for several minutes until onions have caramelized and let them cool.

Slice the tomatoes about 1/4-inch thick. Spread out on a cutting board and lightly salt and pepper each slice.

Remove the crust from the fridge and sprinkle with the flour, half the parmesan, and all the bacon. Cover the crust in tomato slices, overlapping them by about an inch, but leaving a three-inch edge empty. (You’re looking for once even layer of the tomatoes.) Spread the caramelized onions over the tomatoes and sprinkle with the remaining parmesan cheese.

Fold the remaining three inches of crust toward the center, beginning with the left and right, followed by the pieces closest and furthest from you, then with the bits leftover between each of those.

Bake for 30 minutes, or until the crust is cooked through, making sure to check that the bottom has browned and is stiff enough to lift it.

Rogers is also working on a cookbook and says she partially got her camera to shoot food for the book.

“I love to see the texture in food,” she said. “Not some idealized version created solely for how it looks. It gives young cooks unrealistic expectations and the idea that beautiful food is more important than food that tastes good.”

If Chef Rogers didn’t cook, she says she’d either be a potter or go back to school for her psychology degree, but for now, you can find her running the show at J. Broussard’s. edm eat. drink. MISSISSIPPI • 17

Party-Perfect Appetizer Is Taste of Magnolia Equally Beautiful and Delicious a

BY AMANDA BROWN

S

unday lunches after church, football tailgates, birthday celebrations, supper clubs, or simple nights at home with friends and neighbors...we Mississippians love a gathering, and you can bet there will be delicious food involved. There is always that one dish that is the first to get gobbled up and that folks look forward to because it is just that good. Marinated Cheese is one of those.

This beautiful, colorful appetizer is marinated in the most decadent ingredients, and the cheese soaks in the flavors the longer it marinates. When assembled, Marinated Cheese looks so festive, making it perfect for Christmas parties.

A dear friend from Louisiana (with Mississippi roots) shared this jewel of a recipe with me many years ago. Fifteen years later, Marinated Cheese is still the most requested appetizer when I am bringing food. You know it’s a keeper when it stands that test of time at Southern gatherings. edm

AMANDA BROWN is a writer and blogger at Amanda Jane Brown, a lifestyle blog featuring recipes and creative ideas for your home and family. She was born and raised in Jackson and graduated from Ole Miss. Amanda moved around from Louisiana to Arkansas with her husband and children for many years, but returned “home” to Oxford in 2013. She is the Content Editor of Beyond the Gates, a local Oxford publication. Her writing, recipes and seasonal decor have been featured in places such as Mississippi Christian Living, Invitation Oxford, Nestle.com, Hometalk.com and various other brand marketing initiatives.

18 DECEMBER/JANUARY 2019

Marinated Cheese 1/2 cup olive oil 1/2 cup white wine vinegar 3 tablespoons chopped fresh or dried parsley 3 tablespoons green onions, chopped 1 teaspoon sugar 3/4 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon pepper 3 cloves garlic, minced 1 (2-ounce) jar diced pimiento, drained 1 (8-ounce) block sharp cheddar cheese, chilled 1 (8-ounce) package cream cheese, chilled (for best results, freeze for 15 minutes before cutting) Assorted crackers

Combine first 10 ingredients in tightly covered container and shake vigorously. Set aside. Cut blocks of cheddar and cream cheese in half lengthwise. Then, cut both crosswise into 1/4-inch thick slices. Set aside. *If cream cheese softens too quickly, pop it back in the freezer for a few minutes to firm.

Next, create two rows of cheese, alternating cheddar and cream cheese slices in a shallow dish.

Pour marinade over cheese. Cover and marinate in refrigerator for at least 8 hours or overnight.

To serve, transfer rows of marinated cheese to a serving platter, reserving marinade. Spoon leftover marinade over cheese rows. Serve with assorted crackers, such as Triscuits or Wheat Thins.

eat. drink. MISSISSIPPI • 19

Cranberry Craze

BY LISA LAFONTAINE BYNUM

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othing is more festive than bright red cranberries during the holidays. But did you know cranberries are also a superfood? Not only are they high in antioxidants, but they’re super low in calories. Cranberries aren’t just for sauce anymore. These festive recipes use cranberries for everything from sweet to savory. edm

20 DECEMBER/JANUARY 2019

Cranberry Apple Cider

eat. drink. MISSISSIPPI 21

Hot Cranberry Apple Cider Serves 10 1 bottle (64 ounces) cranberry juice 6 cups apple cider 2 cans (12 ounces each) frozen orange concentrate, thawed 1 medium orange, cut into slices 4 cinnamon sticks (3 inches) 2 teaspoons whole cloves 1 teaspoon ground allspice Whole cranberries for garnish, optional

In a large stockpot, combine cranberry juice, apple cider, orange juice concentrate, and oranges.

Place cinnamon sticks, cloves, and allspice inside the pot.

Bring to a boil, then simmer, covered, for 30 minutes to one hour.

Serve hot.

Cranberry Braised Beef Short Ribs with Parmesan Grits Serves 4-6 For the short ribs: 6 bone-in short ribs (about 5-3/4 pounds) Kosher salt Ground black pepper Extra-virgin olive oil 1/2 yellow onion, cut into 1/2-inch pieces 2 ribs celery, cut into 1/2-inch pieces 2 carrots, peeled, cut into 1/2-inch pieces 2 cloves garlic, smashed 1 cup fresh cranberries, divided 3 (6-ounce) cans tomato paste 1 cups hearty red wine 1 bunch fresh thyme, tied with kitchen string 2 bay leaves For the grits: Cooking spray 1 cup chicken stock 2 cups water 1 cup heavy cream 2 teaspoons salt 1/2 teaspoon ground black pepper 1 cup corn grits 2 tablespoons butter 1 cup shredded Parmesan cheese Kosher salt and freshly ground black pepper

22 • DECEMBER/JANUARY 2019

For the short ribs: Season short ribs on all sides with salt and pepper. Heat oil in a large pan or stockpot over medium high heat. Working in batches, brown ribs on all sides. Set aside. Do not drain grease from the pan.

Purée onion, carrots, celery, garlic, and 1/2 cup of fresh cranberries in a food processor. Add to the pan and sauté until tender, 5-7 minutes.

Add tomato paste and sauté for another five minutes.

Add red wine and scrape the bottom of the pan.

Continue to simmer until liquid is reduced by half, about 10 minutes.

Transfer vegetables to the crock of a slow cooker.

Add thyme bundle and bay leaves. Nestle short ribs in the mixture. Cook on low for 4-6 hours until meat is tender and sauce is concentrated.

For the grits: Combine liquid ingredients in a large saucepan.

Season with salt and pepper. Bring mixture to a low boil over medium high heat.

Stir in the grits. Reduce heat to medium low.

Cover and simmer, stirring often, until liquid is absorbed and grits are tender, about 30-45 minutes.

Remove pan from heat. Stir in butter and Parmesan cheese. Season with additional salt and pepper if desired.

Serve short ribs over hot grits.

Cranberry Braised Beef Short Ribs

eat. drink. MISSISSIPPI 23

Cranberry Apple Lattice Pie 24 • DECEMBER/JANUARY 2019

Cranberry Apple Lattice Pie Serves 8 For the pie: Pastry for a double pie crust 1/2 cup raisins 2 tablespoons bourbon 4 medium baking apples such as Fuji or Braeburn, peeled and cut into 1/4-inch slices 1 tablespoon lemon juice 3/4 cup fresh or frozen cranberries 3/4 cup granulated sugar divided 1 tablespoon cornstarch 2 teaspoons grated lemon peel 1/2 teaspoon ground cinnamon For the glaze: 2 teaspoons granulated sugar Dash ground cinnamon 1 egg 1 tablespoon 2% milk or heavy whipping cream In a small bowl, combine raisins and bourbon. Allow to sit at room temperature for 20 minutes.

In a large mixing bowl, toss apple slices with lemon juice. Set aside.

Combine cranberries and 1/4 cup sugar in a food processor. Pulse a few times until cranberries are coarsely chopped and combined with the sugar.

Add mixture to the apples, along with the cornstarch, lemon peel, cinnamon, remaining sugar, and raisins. Stir until thoroughly combined, then allow mixture to stand for an additional 15 minutes.

Preheat oven to 400 degrees F. Place oven rack into the bottom third of your oven.

Roll the pie crust out on a lightly floured surface until it is 1/8-inch thick and will cover the bottom and edges of a 9-inch pie plate. Trim the edges of the crust to within 1/2-inch beyond the edge of the dish.

Pour filling into the prepared pie crust.

Roll remaining pie dough out into a 1/8-inch thick circle. Cut dough into 1/4inch wide strips. Arrange strips over the filling in a lattice pattern. Trim edges to within 1/2-inch of the pie plate to match the edges of the bottom crust. Seal edges of crust using your thumb or the tines of a fork.

Combine the glaze ingredients. Gently brush the glaze over the top of the pie crust.

Bake pie at 400 degrees for 25 minutes. Then, reduce temperature to 325 degrees F and bake for an additional 40-45 minutes or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, loosely cover with aluminum foil.

Allow pie to cool on a wire rack for at least 30 minutes before serving.

eat. drink. MISSISSIPPI • 25

Chase the Chill Away With Hot Soup

F

ew things beat a hot meal on a cold day. Stews and casseroles can fit the bill in such situations, but soup is a go-to solution when looking to warm up.

This recipe for Tortilla Soup from The Complete Mexican, South American & Caribbean Cookbook by Jane Milton, Jenni Fleetwood, and Marina Filippelli (Metro Books) can be served as an appetizer or light meal. The crispy tortilla strips included in the recipe add extra texture to a delicious dish. edm

Tortilla Soup Serves 4 4 corn tortillas, freshly made or a few days old 1 tablespoon vegetable oil, plus extra for frying 1 small onion, finely chopped 2 garlic cloves, crushed 1 (14-ounce) can plum tomatoes, drained 4 cups chicken stock Small bunch cilantro Salt and ground black pepper Using a sharp knife, cut each tortilla into 4 or 5 strips, each measuring about 3/4 inches wide.

Pour vegetable oil to a depth of 3/4 inch into a heavy frying pan. Heat until a small piece of tortilla added to the oil floats on the top and bubbles at the edges.

Add a few tortilla strips to the hot oil and fry for a few minutes, until crisp and golden brown all over, turning them occasionally. Remove with a slotted spoon and drain 26 • DECEMBER/JANUARY 2019

on a double layer of paper towels. Cook the remaining tortilla strips in the same way.

Heat the 1 tablespoon vegetable oil in a large, heavy pan. Add the chopped onion and garlic and cook over medium heat for 2 to 3 minutes, stirring constantly with a wooden spatula, until the onion is soft and translucent. Do not let the garlic turn brown or it will give the soup a bitter taste.

Chop the tomatoes using a large, sharp knife and add them to the onion mixture in the pan. Pour in the chicken stock and stir well. Bring to a boil, then lower the heat and let simmer for about 10 minutes, until the liquid has reduced slightly.

Chop the cilantro. Add to the soup, reserving a little to use as a garnish. Season to taste.

Place a few of the crisp tortilla pieces in the bottom of four warmed soup bowls. Ladle the soup on top. Sprinkle each portion with the reserved chopped cilantro and serve.

Ho Ho Ho-liday Fun!

W

ow your family this Christmas with a festive breakfast treat. It’s super easy and super fun.

Just use canned whipped cream and strawberries on a pancake made from your favorite recipe to look like Santa. Add chocolate chips for the eyes and enjoy. eat. drink. MISSISSIPPI 27

{ mississippi made }

Jackson Scientist and Entrepreneur Makes Eating Kale Easy STORY BY SUSAN MARQUEZ

Y

ou shall pass this way but once. Any good you can do or kindness you can show, do it now. Do not defer or neglect it, do not defer or neglect it.

You shall not pass this way again. - Igor Iwanek

Bilal Qizilbash lives his life by that precept. “Even if you pass by the same place a second time, all your body’s molecules have changed. We are in a constant state of flux.” As a scientist and entrepreneur, Qizilbash is focused on finding solutions in nature to health and lifestyle challenges facing us as humans.

EasyKale™ is the direct result of that work with the goal of reaching as many people as possible with the benefits of kale.

Helping humanity in any way he can is something that drives Qizilbash. It led him from Queens, New York, to Clinton, Mississippi, to study medicine. “I was working on my Masters in Medical Science at Mississippi College, and I made a

28 DECEMBER/JANUARY 2019

discovery in the lab during one of my classes. I found that kale killed melanoma cells in a petri dish, but it wasn’t killing noncancer cells.” Qizilbash did his experiment over and over with the same results for three months before telling his professor.

It wasn’t long before he was on a plane to Yale to present his findings at the Global Health and Innovation Conference. That was his first of four visits to Yale.

He began asking people if they ate kale. “I learned that people either ate too much kale for several weeks then stopped eating it, or they ate too little kale.” While kale is considered a “super food,” it can be time-consuming to prepare. “I began

through trash cans to find food. My buddies and I bought working on drying the kale so that it would be accessible in a some Papa John’s pizza and we went to various parks feeding shaker bottle. “I put samples of the first attempt on the tables people. We did that for a while and thought there had to be at Aladdin Mediterranean restaurant in Jackson to get some a more efficient way to feed people. We announced that we feedback. It was a six-times concentration, and people told me would be at Smith Park every Friday at 6 p.m., rain or shine, it was disgusting.” with a hot meal. The food is prepared fresh for them, there Qizilbash went back to the drawing board. “I increased the are no leftovers.” Qizilbash was late for graduation ceremonies concentration to nine times, which is what it is now, and it was when he got his Masters because it was on a Friday evening much better received. The nutrition is still there, but the flavor when he had to feed the profile is much milder.” homeless. “I fed them, The product is put on my cap and called EasyKale™, and a three-ounce jar will gown, and hurried to the last over 60 days. One graduation. I was late, teaspoon of the green but that’s OK.” powder is the equivalent Another project that to one cup of kale. some of EasyKale’s With little flavor, it’s proceeds helps is the the ideal way to add Mississippi Coding more vegetables to any Academy. The elevendiet. EasyKale™ can be month program is held added to smoothies, in Jackson and Starkville. sauces, eggs, or sprinkled “It’s life-changing for on any food. “A mom the people who go told me she will only through it,” says Sun. let her kids eat a donut “High school graduates if they first sprinkle it who aren’t going to with EasyKale,” laughs college can go through Qizilbash. “One kid this program and learn I know calls it ‘green ‘full stack’ computer salt.’” programming, meaning The kale sourced they can code the for the product is ‘front-end’ application grown using organic interface that the user methods. Soon they sees and the ‘backwill source kale from a end’ code to make 100% certified USDA applications run. Instead organic farm, and will of minimum wage jobs, be producing a twelvethey’ll be on track for a times concentration. “It technical career where will also be at a lower they can earn $75,000 to price point,” he says. $100,000 in this area.”

“We have developed EasyKale™ is sold improved production online at www.easykale. techniques.” com and at Amazon.

While Qizilbash is com. It is also available the “mad scientist” and locally at several the brains behind the locations, including TM Bilal Qizilbash, co-founder of EasyKale , product, Rich Sun serves Aladdin. “I tell people and Elijah Townsend as the COO, or “strategy they don’t have to eat and operations guy.” Sun tons of fresh kale every has worked with over day to be healthy. With EasyKale, I want to show people that small consistent actions thirty startups as an advisor, investor, executive, founder, or over time lead to big results. I also encourage people to do member of the board of directors. what you can, when you can. We are all in this world together.”

Both men are humanitarians, giving back every chance they edm get. A portion of the profits of EasyKale™ goes to Qizilbash’s Draw a Smile Foundation. Founded in June 2016, one of the Foundation’s initiatives is R U Hungry? – a project that feeds EasyKale homeless people in Jackson. “I noticed homeless people going www.easykale.com eat. drink. MISSISSIPPI 29

EasyKale Easy Three Can Chili Makes four servings 1 (14-ounce) can diced tomatoes 1 (16-ounce) can black beans (or 1 pound ground beef or veggie crumbles) 1 (16-ounce) can pinto beans 1 (1-ounce) packet chili spices 1 tablespoon EasyKale Chili powder and/or cayenne, to taste Optional: black pepper, cheddar cheese, Louisiana-style hot sauce If you’re making the beef or veggie crumbles version, brown the beef or crumbles in a skillet and drain the fat.

Transfer to a 3-quart saucepan. Add tomatoes and pinto beans.

For the vegetarian version, toss the tomatoes, black beans, and pinto beans in saucepan together. (Don’t drain any of them and consider using lower-sodium versions if you’re hypertensive or sensitive to salt.)

With the beans and tomatoes mixed together, add the 30 • DECEMBER/JANUARY 2019

chili seasoning and stir.

Once it’s fully mixed, cover the chili and let it simmer at a lower heat, stirring occasionally. It generally takes about 10-15 minutes to thicken nicely.

Once the chili has reached a consistency you like, give it a taste. Spicy enough? If not, add chili powder and a little cayenne for heat. Black pepper, added sparingly, can give flavor without adding too much to the heat if you want it flavorful but mild. (For an added experiment toss in a few chopped chipotle peppers and cook for another few minutes.)

When you’ve got spiciness right, add EasyKale. Stir the EasyKale into the hot and spicy chili until it has all disappeared.

Dish into bowls, top with cheddar cheese (if desired), and make sure some Louisiana-style hot sauce is available.

Ideally, serve it with a little sweet cornbread on the side.

Tip: You can stretch this for a group by spooning it over tortilla chips, sprinkling on cheddar cheese, and adding a dollop of guacamole or sour cream. Instant chili and cheese nachos should serve six or more.

Sticky & Sweet C

hristmas morning is a busy, exciting time.

There’s no sense in being stuck in the kitchen while everyone else is checking out what Santa brought. This year, try these Easy Pecan Sticky Buns.

They’re super quick to put together and are simply delicious, making them the perfect addition to your breakfast table. edm

easy Pecan Sticky Buns 1/3 cup packed light brown sugar 2 tablespoons butter, melted 1-1/2 teaspoons water 18-24 pecan halves 1 (8-ounce) can refrigerated crescent rolls Preheat oven to 350 degrees F. Grease six muffin pan cups. In a small bowl, mix brown sugar, butter, and water until smooth. Spoon

into prepared muffin pan cups. Place three to four pecan halves on top. Remove crescent roll dough from can, but don’t unroll. Cut dough into six equal slices. Gently flatten each slice slightly enough to fit muffin cup. Place on top of pecans and brown sugar mixture. Bake for 15 minutes or until lightly browned. Remove from oven and immediately invert onto serving plate.

Serve warm.

eat. drink. MISSISSIPPI • 31

Main Street United Methodist Church in Hattiesburg 32 • DECEMBER/JANUARY 2019

{ community }

Main Street UMC in Hattiesburg Embraces the Season of Giving story by paige mckay | photos courtesy of Main Street United Methodist Church

T

he holiday season is the time for giving, and that’s exactly what Main Street United Methodist Church of Hattiesburg does each Christmas. Going on its 17th year, Main Street UMC hosts a Christmas Day luncheon at the church for those who might not have anywhere to go for a hot meal on Christmas Day. It all started 17 years ago when a member of the church felt passionate about serving the lonely and disenfranchised and felt that they should have a place to go on Christmas Day. That particular member of the church has since passed away, but other members of the church felt that they should keep the tradition going, so that’s exactly what they have done. It

was once fully-funded by that member’s family, but since then, the entire church has pitched in, and it’s now a church-wide endeavor as more and more people became involved with it each year.

Leading up to the day of the luncheon, the church works with local housing authorities, shelters, and other non-profits within the community. People also donate items like jackets, blanket, toiletries, nonperishable foods, and other basic belongings in case those who attend the luncheon are in need of a little extra blessing that day.

Serving lunch to over 350 people is no small task, so the entire church and community comes together to prepare

eat. drink. MISSISSIPPI • 33

Melinda Kopp, left, and Jane Reid serve cake at Main Street United Methodist Church’s Christmas Day meal.

and gather food to feed everyone that comes through the doors. The church works with local restaurants and catering companies for certain dishes, Sam’s Club provides cakes, and members of the church also bring in large servings of different dishes and sides items so that there’s sure to be plenty of food for all to enjoy. The day involves around 100 people that volunteer to cook, clean, serve food, and just get to know the people who walk in the door that day.

The day kicks of at 11 a.m. and goes until around 1 in the afternoon, so it’s the perfect time for people to come in for 34 • DECEMBER/JANUARY 2019

a good, hearty lunch and a day of fellowship at the church.

The music minster even comes in to play the piano and sing Christmas songs during the duration of the lunch.

Main Street UMC Hattiesburg is passionate about serving those around them, and that’s what they strive to do each Christmas season. Their goal is to be a good neighbor and live out what the holiday season is truly about. If you are located in the Hattiesburg area and want to know more about how you can help with this year’s Christmas luncheon, contact Main Street UMC Hattiesburg at 601-582-5557. edm

Have a

Cherry Christmas F

or a variation to a traditional fruitcake, try this recipe for Christmas Cherry Bread. It’s the perfect substitute for that “other” cake. Best of all, it can be mixed

and ready for the oven in under 15 minutes.

Wrap in red plastic wrap, tie with a ribbon, and you’ve got the perfect present for those who value a home-baked gift. edm

Christmas Cherry Bread

By Kara Kimbrough

For bread: 2-1/2 cups all-purpose flour 1 cup buttermilk 1/4 cup juice from 10-ounce jar of maraschino cherries (reserve the cherries) 1/2 cup white sugar 1/2 cup brown sugar 1/4 cup butter, softened 2 eggs (beat well after each addition) 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup chopped walnuts

extract and beat. Add more milk to get the consistency you like. Drizzle on top of bread.

For glaze: 1 cup powdered sugar 1-2 teaspoons milk 1 teaspoon vanilla extract For bread: Add all ingredients except cherries to mixing bowl. Beat well, scrape sides of bowl, and beat again.

Chop the reserved cherries, add to bread mixture, and mix well. Bake in a greased and floured bread pan in a 350 degree oven for 60-65 minutes.

For glaze: Add powdered sugar and milk to a bowl and beat with a hand mixer. Add vanilla eat. drink. MISSISSIPPI • 35

{Sweet Success} Olive Branch Bakery’s Gingerbread Houses Featured in Hallmark Christmas Movie story and photography by paige mckay

S

ince 2001, Old Towne Bakery in Olive Branch has been serving up classic pastries, decorating birthday and wedding cakes, and creating beautiful gingerbread houses at Christmas time. This year, their gingerbread houses are making their debut on the silver screen as they are featured in the new Christmas movie starring Kellie Pickler, Christmas at Graceland, which aired recently on Hallmark channel.

Bakery owner Josh Zalin described how it all happened as a coincidence.

“Someone from the movie crew was staying in Memphis with a guy who I was friends with,” Zalin said. “That friend of mine had ordered a gingerbread house and had it in his house, and the guy from the crew saw it, and that’s how it all started.”

After seeing the creation, the movie crew contacted the

Josh Zalin assembles a gingerbread house at his bakery in Olive Branch.

36 • DECEMBER/JANUARY 2019

eat. drink. MISSISSIPPI • 37

bakery and asked if they could provide a few gingerbread houses for the movie, and Zalin and previous owner, Becky Frost, happily agreed. Old Towne Bakery provided three beautiful gingerbread houses to the Hallmark movie set at Graceland. The bakery is very well-known for their gingerbread houses around Christmas time, so it was only fitting that they are featured in a Christmas movie.

Normally, the bakery has to prepare their gingerbread houses about a week in advance to allow them enough time to dry, so it was a bit more of an undertaking this time around with three being needed at once. Nonetheless, Old Towne Bakery was able to get the job done with all hands on deck.

This isn’t Old Towne Bakery’s first rodeo at Graceland, though. Old Towne Bakery handles special events and weddings at Graceland, so they’re very well connected with the people of Graceland, so it was special to Old Towne Bakery to be able to provide props for the movie. The crew from the bakery was even invited to the premier of the movie at Graceland.

Now that the holiday season is in full swing, Old Towne Bakery is prepared for all things holiday and Christmas. Not only are the gingerbread houses beautiful, but the desserts in the bakery are delicious and perfect for family gatherings over the holidays. Old Towne Bakery’s fruitcake has recently become a local favorite, with several customers saying it’s just like how their grandma used to make it. Santa sugar cookies, gingerbread cookies, pecan and sweet potato pies, petit fours, chocolate covered strawberries, and many other options all line

38 • DECEMBER/JANUARY 2019

the cases and shelves of Old Towne Bakery for all to savor this holiday season.

If you’re in the Olive Branch area, be sure to stop by Old Towne Bakery this holiday season for all your dessert and gingerbread house needs. Christmas at Graceland originally aired on November 17th, but check the Hallmark movie schedule at www.hallmarkchannel.com/schedule to find out when you can catch it again. edm Old Towne Bakery 9124 Pigeon Roost Rd., Olive Branch 662.890.7477 www.olivebrancholdtownebakery.com

eat. drink. MISSISSIPPI • 39

{ in the bloglight }

STORY BY PAIGE MCKAY | PHOTOGRAPHY BY NOLEN GROGAN

O

ur state is full of little wonders and spots that might get missed if you’re not looking hard enough, but Nolen Grogan is looking for those spots and making note of them all on his page, See & Eat Mississippi.

A Mississippi native, Grogan’s love for our state runs deep.

As a child, he was indentured to pull and straighten square nails from old boards, climb on tin roofs of chicken houses to salvage weathered tin, and dig Mississippi-made bricks out of long forgotten foundations and chimneys. His late mother, Nancy Grogan, was a Mississippi historian and her passion was collecting and restoring log homes. Years of being dragged around Mississippi’s best antique stores and old homes left a heavy mark on his tastes and appreciation for what the backroads of Mississippi are hiding in plain sight.

Grogan moved away from his native Mississippi after college and served in the U.S. Air Force. He then took a job outside of Fort Worth, Texas, where he met his wife Julie and had two children, Berkley and Will. When his mother passed away around 12 years ago, his family invited them to move back to Mississippi and live in the family home, Tilda Bogue, in north Madison County. And that’s exactly what they did.

Grogan’s job with Pfizer Pharmaceuticals keeps him in the car most days, covering the entire state of Mississippi, so it’s natural that he takes the road less traveled as much as possible to find new spots.

“I’ve always loved local food and photography, and Mississippi is the perfect place for both,” Grogan said. “I am one of those guys that still carries a real camera and some cash to eat at a roadside dive.”

And that’s how See & Eat Mississippi was created. Grogan formed See & Eat Mississippi about three years ago as a place where he could reach a large audience to share his favorite local food spots and photography with more than just his immediate Facebook friends. He started a Facebook page and began

40 DECEMBER/JANUARY 2019

documenting his trips around the state in search of abandoned bridges, gravel backroads, and, of course, burgers.

“Basically, I wanted to be able to show people in Mississippi what they are missing by spending all of their time on the interstate,” he said. “Exploring backroads allows me to find hidden gems that I would never know existed if I stayed in the four lanes.”

Everyone always asks Grogan where the best burger is in Mississippi, and he says it’s an easy answer.

“It’s the number 7 burger at Lou’s Full Serv in Belhaven,” he says. “Where the other nine are in my top 10 is always shifting.

Every region I spend time in has a favorite dive or diner that I frequent. In Tupelo, it’s the Neon Pig; the Coast, a shrimp poboy at Bozo’s.”

“That’s what’s so fun about exploring local joints in Mississippi,” he added. “Being able to share with people all the great local food and sights. I try to have a ‘best thing to see or eat’ anywhere someone asks me about in the state.”

Throughout his journeys, Grogan said that one of his favorite memories is looking up on the wall at the Ebenezer Big Store while waiting for a burger and seeing a printed copy of one of his See & Eat Mississippi Facebook posts displayed on the wall.

On weekends, Grogan travels small towns in his vintage Land Cruiser and makes stories for his page with each town that he visits. He has over 2,000 miles of backroad trails that follow mostly gravel roads all around the state. One trail will take you over 600 miles from Natchez to Corinth, most of them being gravel roads. He shares all the routes on his GPS app, gaiagps.com, so others can follow along.

Grogan’s goal is to share off-the-beaten-path wonders of our great state with his readers, and he’s done just that and will continue to do so as long as he’s able. edm See & Eat Mississippi www.seeandeatms.com

CLOCKWISE, FROM TOP: Belvis Burger, Neon Pig in Tupelo; Lusco’s in Greenwood; Shrimp Po-boy, Sal and Phil’s in Ridgeland; Tilda Bogue, the Grogan Family home, an 1830s dogtrot log home on the National Historic Register; Gentry’s Store, Noxubee eat. drink. MISSISSIPPI • 41

42 • DECEMBER/JANUARY 2019

{ fresh from the farm }

From Eggs to Produce, Delta Bear Farms Takes Pride in Fresh Products story and photography by paige mckay

H

aving both grown up on family farms, it’s only fitting that Greenville residents Tom and Beth Eubank have a love for animals and growing their own fresh produce. Their farm, Delta Bear Farms, is home to four pet goats, and about 100 Rhode Island Red and Leghorn chickens that provide delicious, farm-fresh eggs, as well as several vegetable crops with different offerings throughout each season.

Tom and Beth have been raising chickens together for about 15 years, and it first started out as just something to do for fun.

“We had some chickens here and there over the years, but then my kids went off to college and Tom told me I needed

something to do,” Beth joked.

So, that’s what she did. The Eubanks recently decided to get a little more serious about raising chickens for farm-fresh eggs, and it’s since turned into an entire flock of cage-free chickens roaming around the grounds of their home. When Beth and Tom aren’t tending to their full-time day jobs as an agronomist and nurse practitioner, they’re at their home taking care of the of chickens, which can also seem like a full-time job within itself.

“We have to gather eggs twice a day, the chickens have to be watered every day, we have to make sure the fence is good and that nothing can get in,” Beth said. “It all just has to be done every day no matter what.”

eat. drink. MISSISSIPPI • 43

Once all the eggs are gathered, Tom must make sure they’re up to legal standards before selling them to the restaurants that receive them. At first, Tom and Beth would just give eggs away to friends and family after they’d been cleaned, but once the butcher shop in Greenville and Delta Meat Market in Cleveland reached out to them about buying eggs, they had to make sure the eggs were good enough to be sold. The law requires eggs to be cleaned and washed, of course, and then they must be graded. Tom handles the candling process of the eggs, which means that he puts the eggs on top of a special flashlight to that allows him to see inside of the eggs to make sure they’re up to par. The flashlight shows cracks that might not be otherwise visible, it shows the yolk and whether it’s floating as it should be, and it also shows air pockets, which determine if an egg is fresh or not. The eggs are then graded, packaged in Delta Bear Farms cartons, and taken to their destinations.

Along with their chickens, Tom and Beth also have several different vegetables growing in their own backyard.

“She and I both grew up on farms with gardens, and we grew up eating fresh veggies,” Tom said. “There’s just a difference in freshness in growing your own, and that’s what we’ve always done.”

Tom added that they started growing more and more

44 • DECEMBER/JANUARY 2019

veggies and ended up with so much excess that they started giving it away. People then became interested in buying it, and they’ve been selling it ever since.

“We just kind of fell into the produce aspect,” Beth said.

“The butcher shop wanted eggs and when I took them, I had some peppers and eggplants one day that I gave to them. Then they wanted it all the time.”

Delta Bear Farms produce includes bell peppers, eggplant, squash, zucchini, cucumbers, and sweet corn. Now that winter is on its way, they’re also growing broccoli, lettuce, cabbage, and onions.

Tom and Beth are passionate about their chickens and their produce, and Delta Bear Farms would not be what it is without them at the helm of it all. Each egg is carefully inspected for quality, and the produce grown isn’t anything they wouldn’t feed their own family. Delta Bear Farms is also branded through Genuine MS, so you know everything you get from Delta Bear Farms was carefully raised right here in our state. edm Delta Bear Farms 253 Avondale Rd., Greenville www.facebook.com/DeltaBearFarms

eat. drink. MISSISSIPPI • 45

46 • DECEMBER/JANUARY 2019

{ for your health }

Food: Our Most Powerful Medicine by kenny guess

M

ost people strive for good health because without it, nothing else matters. The biggest problem with that statement is, how? If you asked the question, “How does one attain wellness?” Most would say exercise and eat healthy foods, and that is a true answer. Since this article is about food as medicine, let me start by quoting the father of medicine, Hippocrates ― “Make food your medicine and medicine your food.”

How does one decide what to eat for health when there is so much information out there along with catchy names like vegan, ketogenic, South Beach, Mediterranean, Paleo, vegetarian, just to name some of the most in vogue today?

And of course, let us not forget the USDA’s food pyramid that has changed several times from 1916 to the present. The biggest influence on our decisions about food is, without question, television. Every individual food industry spends millions of dollars promoting their products with wellmarketed advertisements to entice us to buy and keep coming back for more.

On that note, do you ever notice that when many processed foods are consumed, you can’t seem to get enough?

Let’s say you open a bag of potato chips and you eat a few, say 5-10 pieces. How many times have you closed the bag and put them away? Did you ever stop and think that maybe there is something added to that item that has tricked your brain into never feeling that you had enough? Try that with apples. When is the last time you ate an apple and then took a second or third one? You see, processed foods have very little nutrition, but lots of empty calories where the fresh fruit has lots of nutrition and few calories. For a quick answer to this, when the hormone leptin doesn’t detect satiety, one continues to eat, especially if the food is overly processed and

has very little nutrition. On the other hand, if you eat nutritious foods, your body turns off the flashing ‘hunger sign’ and you stop eating. Processed foods need to be avoided as much as possible if you plan to be healthy. If it’s bagged, boxed, or sometimes frozen, and you read ingredient names that look like another language, avoid it.

I was recently watching a program about the processing of our food, and this is an excerpt I want to share with you: “If a foreign nation was causing our citizens to become obese, affecting their health, making them depressed and sick, we would go to war to defend them. Why do we allow the food industry in our country to keep putting large amounts of sugar, salt, and chemicals into the food we eat?”

So much for those processed foods that I call ‘Frankenfoods.’ Let’s take a look at today’s real foods which include vegetables, fruits, grains, nuts, seeds, animal protein, dairy, and oils.

Regardless of how you feel about eating animal protein or not, one thing is true ― somewhere around the 50s and 60s, factory farming changed the quality of these food items. Without going into all the answers to this statement, I would suggest for you to research this. Of the remaining foods listed above, the same is true.

Most of our food has been altered and that is usually not a good thing. Herbicides, pesticides, genetic modification, poor soil quality, factory farming, etc., have robbed our diets of many of the healthy foods we once had many years ago.

Are you depressed yet? Look, we can’t go back, but there is a strong movement going on worldwide to improve this massive issue. If you wonder why I say massive issue, think about this. Do you think that 68% of the US population is either overweight or obese because of the air we breathe, the water we drink, or just a coincidence? Even though eat. drink. MISSISSIPPI • 47

being overweight doesn’t cause chronic diseases, most of the common ones are influenced greatly by being overweight.

Have you noticed these messages on your foods lately – USDA certified organic, Non-GMO Verified, BPA free, certified gluten-free? Many produce departments now have an organic section. Some companies now have organic canned vegetables and there are many varieties of whole grain bread, pasta, brown rice, farro, Quinoa, and alternatives to cow’s milk (almond, cashew, soy, etc.). A few years ago, these items were not available at the typical grocery store. We have reached a point to where our bad habits can no longer be tolerated and the average consumer is waking up.

Now, let’s look at how we can take Hippocrates’ advice and improve one’s health and well-being. First, reduce the amount of highly processed foods from your life along with fewer stops at the drive-up windows of all fast food chains.

Start limiting the amount of sugar and sugar products from your diet. The American Heart Association recommends no more than nine teaspoons for men and seven for women per day. Drink only water. I hate to break the news to those who don’t know this, but fruit juice is no different than a soft drink. When the fiber is removed from the fruit, it becomes sugar water. Sports drinks are the same. And, of course, stop drinking soft drinks. Nothing quenches thirst and hydrates like water. Mom was right when she said to eat your vegetables.

Of all the different diets and food programs out there, the one food group most common to them all are vegetables.

Variety is the spice of life, right? When it comes to veggies, the more colors you eat, the better. Some have more nutrition when cooked and others are best raw. Research the ones you enjoy the most. Fruits are the other most common group that all plans recommend. Again, eat a rainbow of fruits because different colors indicate different micronutrients. The USDA recommends at least 5-9 servings of vegetables and fruits a day.

The bottom line here is that these foods are high in nutritional value and low in calories so you can pretty much eat them at will. Nuts and seeds are sometimes overlooked as an important food in the standard western diet. Because of their fiber but mostly for their vital omega 3 content along with protein, vitamins, and minerals, they should be included in modest amounts ― about 1.5 ounces a day.

The one thing we can do to maintain or improve our wellbeing is to eat foods that come from the earth, not from a factory or made by man. Since the industrial revolution, man’s world has changed drastically – some for the good, but when it comes to our food, not so good. The human body is amazing in many ways and our immune system is our ‘best doctor,’ but we have to give it what it needs so it can do its job. Mother Nature knows what she is doing; after all, she has been at it for a few years. edm

Power Plus Breakfast Oats

by Kenny Guess

Since breakfast is considered the most important meal of the day, I like the following recipe to give me a strong start to the day with a balance of protein, carbs, and healthy fat.

This combination of macronutrients keeps my energy level high for several hours.

1/4 cup of steel oats 1 cup water 1 tablespoon ground flax seed 1 tablespoon sesame seeds 1 tablespoon pumpkin seeds 1 tablespoon sunflower seeds 1 tablespoon hemp seeds 1 tablespoon chia seeds 1 tablespoon walnuts 1 tablespoon almonds 1 tablespoon peanut butter 1 tablespoon raisins 1/2 banana, sliced 1/2 cup blueberries A little almond or soy milk Mix oats and water in microwave-safe bowl. Cook in microwave at 50% power for 5-6 minutes.

Add remaining ingredients. Stir and enjoy.

48 • DECEMBER/JANUARY 2019

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! VOLUME 8, NUMBER

Taste of Oxford

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www.eatdrinkmississippi.com eat. drink. MISSISSIPPI 49

{ from mississippi to beyond }

Southern Girl Jennifer Cole Goes Global

BY KATHY K. MARTIN

O

nly a true Southern girl like Jennifer Cole can cook Southern fried chicken or seafood gumbo while living out of one suitcase as she travels around the world for both work and play. The Philadelphia, Mississippi, native, who works as a travel and food writer and editor, brings a bit of the South to all of her destinations, improvising with spices and ingredients whether she’s cooking in an attic apartment in Paris or at a friend’s restaurant in Sicily. She says, “While eating in a restaurant can give you a glimpse into the culture of a country, eating in people’s homes opens a whole other door.”

Cole believes that sitting around the table brings about revealing conversations.

“People are energetic, open, and when they stop for a moment, magic happens around food. And I can also share a taste of Southern culture with the rest of the world.”

She remembers her first trip on a plane with her grandparents to Washington, D.C., when she was four years old. That first experience began her endless quest for travel adventures.

And that’s exactly what her life looks like now. She has climbed Mt. Kilimanjaro and ridden on an elephant through the jungles of Thailand, all while eating her way around the

50 DECEMBER/JANUARY 2019

world. Instead of owning a home, she packed away almost all of her belongings in a storage unit and hit the road. “I basically have no home now,” she chuckles, “But I’m kind of a wanderer anyway, and I need constant exploration or my feet get antsy.” Now she endlessly roams the globe and has spent the bulk of the past year living and working between Sicily and Mexico City. She also travels extensively to places such as Istanbul, France, St. Croix, Barcelona, Acapulco, and Oaxaca, to name just a few.

Yet, with all of her exotic travels, she fondly remembers her home state.

She returns to Philadelphia for Christmas each year and says that the state is like one big family. After she graduated from Auburn University in 2000 with a triple major in economics, French, and German, she decided to move to New York without a job or a place to stay. “Many native Mississippians living there let me crash on their couch or in their guest room,” she says, prior to her landing her first job in the marketing department of Time Magazine.

As that job dissolved and she tired of spreadsheets, she began pursuing the editorial side of the business. “Instead of asking editors if they had a job for me, I asked them questions

about what the job was like.” With her curious and spunky attitude, she basically created an internship for herself at Travel + Leisure. When an editor job opened, her ability to speak French and German helped her land the job. After five years there, she moved to Birmingham in 2007 to work for Southern Living as a travel editor, followed by features editor and then deputy editor.

Her travels today give her a closer look at the varying cultures around the world with fresh eyes and a new perspective as she stays longer and delves more into daily life.

“My route isn’t fully planned anymore, so I can set the pace and spend more time in fewer places.”

Cole’s work appears in publications such as Food & Wine,

Travel + Leisure, and Garden & Gun. Her latest venture is Chasing the Gator, a book she co-authored with Isaac Toups, wellknown New Orleans chef and life-long Cajun. The book, she explains, goes beyond cookbook-typical recipes by delving into the Cajun experience with stories of his personal shenanigans.

Throughout the pages they bring to life the Cajun culture through recipes blended with tales that highlight the boucherie, community table, homestead, fish camp, and hunt camp.

From high-end fine dining to casual street food, Cole praises it all and can’t begin to pick a favorite. “I’ve been to a Michelin three-star restaurant in Paris and had the finest lobster ravioli in whipped foie gras and topped with gold leaf, and then also eaten snails cooked on a streetside grill in Hanoi, Vietnam – incomparable experiences that both deliver flavor with a real sense of place.” She still remembers eating her first tomato in Sicily during her first visit in 1998 and it tasting sweet like candy.

A recent stay in Sicily gave Cole a chance to cook a Southern feast at her

eat. drink. MISSISSIPPI 51

own pop-up lunch service in a friend’s restaurant.

Complete with made-to-order fried chicken, pimento cheese, deviled eggs, and her mother’s marinated carrots, she prepared and served the dishes while speaking only in Italian to diners and kitchen staff.

“While I’ve written about many restaurants and eaten in so many all over the world, too, I had never worked in one, so it was a new experience for me.” She finished off her Southern-style meal with her grandmother’s pound cake, topped with strawberries, whipped cream, and crushed pistashios from nearby Bronte, putting a local Italian accent in a classic Southern dessert.

Due to differences in every country, she’s had to make her own version of buttermilk to make her fried chicken or use the spices that are native to the country where she travels.

From baking biscuits in France and preparing cornbread dressing in Hong Kong to frying chicken in Mexico and making shrimp and grits and gumbo in Italy, Cole brings a taste of the South to the globe. “I’m a Southern girl and I will always be a Southern girl, no matter where I am.” The spicy fried whole fish served seaside in Dubai, the manti dumplings in Istanbul, the garlicky chili crab in Hong Kong, and the next great meal somewhere in the future keeps Cole chasing flavors all over the world. edm

CRAWFISH CORNBREAD DRESSING Excerpted from CHASING THE GATOR Copyright © 2018 by Isaac Toups and Jennifer V. Cole.

Used with permission of Little, Brown and Company, New York. All rights reserved.

2 tablespoons unsalted butter, divided 1 medium onion, finely diced 1 red bell pepper, finely diced 1 rib celery, finely diced 5 cloves garlic, minced 1 pound cooked crawfish tail meat 1-1/2 teaspoons kosher salt 1/4 teaspoon finely ground black pepper 1/4 teaspoon cayenne 2 cups crawfish stock, or any seafood stock 5 cups crumbled cornbread Preheat the oven to 400 degrees F. In a large Dutch oven, melt 1 tablespoon of the butter over medium heat. Add the onion, bell pepper, and celery and cook for 10 minutes, stirring occasionally. After 10 minutes, the trinity should start to brown a little bit— 52 DECEMBER/JANUARY 2019

this is intentional; you want it more than just translucent—you want it thoroughly softened and beginning to brown. Since we’re not braising this dish down, you really want to have your trinity cooked—I don’t like crunchy trinity.

Stir in the garlic and cook for another minute.

Stir in the crawfish, salt, black pepper, and cayenne. Add the stock. While still over medium heat, slowly bring the mixture to a low simmer then remove from the heat. Add the remaining 1 tablespoon butter and stir until it’s fully melted. Once the butter has melted, gently fold in the crumbled cornbread until it’s well incorporated, being careful not to smush it all to bits. Scoop the mixture into a 9 x 13-inch casserole dish and spread out evenly. Bake for 10 minutes, or until the edges are browned.

Crawfish Cornbread Dressing

eat. drink. MISSISSIPPI • 53

54 • DECEMBER/JANUARY 2019

E

Ring It In

veryone loves a good reason to dress up and celebrate, and New Year’s Eve is the perfect time to do just that. If you’re looking do to a little more than watch the ball drop from your couch, there are plenty of events and parties to attend all across the state. Check out these New Year’s Eve parties happening across Mississippi, and find the perfect place to countdown to midnight and bring in 2019. edm

Oyster Ball Drop and Fireworks Maritime & seafood industry Museum in biloxi Celebrate the new year at the Oyster Ball Drop on New Year’s Eve from 8:30 p.m. to 12:30 a.m. New Year’s Day. Enjoy a night full of dancing, heavy hors d’oeuvres, cocktails, a photo booth, and party favors, and when the clock strikes midnight, the Oyster Ball will drop from the top of the Maritime & Seafood Industry Museum.

A factory whistle will blow to ring the New Year, and fireworks will light up the sky. Coffee and Krispy Kreme donuts will be served at the end of the night. Admission is $50 per person, ages 21 and up only. Reserve your tickets today by calling 228-435-6320. eat. drink. MISSISSIPPI • 55

New Year’s Eve Glitz & Glam Party The Alluvian in Greenwood Celebrate New Year’s Eve in style this year with The Alluvian’s Glitz & Glam Party. Come festively dressed in your holiday best and get ready to dance the night away with Hunter Gibson & The Gators in the lobby lounge. Guests will also enjoy a specialty drink, the Gold Shimmery Champagne Cocktail, and a complimentary champagne toast to countdown to midnight. Admission to the party is free, or you can opt for the New Year’s Eve one-night stay package.

Tickets start at $275 and include a one-night stay at the hotel, in-room champagne, upon arrival, and a special turndown treat. Guests will also enjoy extended hours and complimentary mimosas at the Southern breakfast buffet on New Year’ Day. Book your stay at 662-453-2114.

56 • DECEMBER/JANUARY 2019

Spectacular New Year’s Eve Hilton in Jackson The County Line Road Hilton Hotel in Jackson offers a New Year’s Eve package for two that includes overnight accommodations, dinner for two at Drago’s Seafood Restaurant, live music by The ConSoulers and a party in the ballroom, a champagne toast at midnight, New Year’s Day Brunch in Wellington’s, and a late checkout time. Bring in the new year Jackson-style at the Hilton Jackson. Make your reservation at 601-957-2800.

eat. drink. MISSISSIPPI • 57

Bonne Terre New Year’s Eve Bonne Terre Country Inn in nesbit Bring in the new year at Bonne Terre Country Inn in Nesbit this year. The chef will be cooking up a romantic dinner in the Garden Room Café, the bar will be open earlier and later than usual, and as always, champagne toasts will be available.

Bonne Terre is offering dinner reservations, as well as Inn Room and Romance Packages for overnight stays. Make plans to hang out at Bonne Terre to bring in 2019 with a delicious dinner and a night to remember. Call to reserve your spot today at 662781-5100.

58 • DECEMBER/JANUARY 2019

Tradition With a Twist I

t’s tradition in the South to eat black eyed peas on New Year’s Day. It is believed that doing so will bring good luck in the new year. But let’s face reality, black eye peas just aren’t the tastiest pea out there.

So, this year, try this recipe for Bacon and Black Eyed Pea Hummus for a tasty way to ring in the new year without breaking tradition. edm

BACON AND BLACK EYED PEA HUMMUS

by Lisa LaFontaine Bynum, The Cooking Bride

Servings 4 -6 3 strips bacon, cooked and chopped 2 (15 ounce) cans black-eyed peas, rinsed and drained 1 small garlic clove, minced 2 tablespoons water 1 tablespoon fresh lemon juice 1 tablespoon tahini 1 teaspoon ground cumin Salt and ground black pepper 2 tablespoons extra virgin olive oil 1/4 teaspoon paprika Fresh cilantro for garnish Pita bread, sliced into wedges Combine bacon, black-eyed peas, garlic, water, lemon juice, tahini, and cumin in a blender or food processor.

Process until mixture reaches a smooth consistency.

Season with salt and pepper.

Transfer hummus to a small serving bowl. Drizzle olive oil over the top. Sprinkle with paprika and garnish with fresh cilantro Serve with pita wedges or fresh crudité.

eat. drink. MISSISSIPPI 59

{ from the bookshelf }

Mississippi Vegan Recipes & Stories from a Southern Boy’s Heart

By Timothy Pakron Published by Avery

BY PAIGE MCKAY

M

ississippi native Timothy Pakron has a passion for healthy and sustainable ingredients and a love for the South. He combines those two elements into his new cookbook, Mississippi Vegan: Recipes and Stories from a Southern Boy’s Heart. Pakron is a recipe developer, fine art photographer, blogger, 10-year vegan, and now, a cookbook author.

Throughout the pages of this colorful and vibrant cookbook, readers will be surprised to find that all of the recipes are vegan, yet still delicious. Throughout the cookbook are anecdotes and short blurbs with each recipe that give somewhat of a background story to each one. Mississippi Vegan is more than just a cookbook, but a storybook, too.

Being a vegan in the South seems like an impossible task, but Pakron has found a way to stick to his veganism while also creating and eating delicious recipes that you wouldn’t believe are vegan. In the beginning of Mississippi Vegan, readers will find an informational section titled “The Mississippi Vegan Pantry.”

This lists different store-bought vegan products that can be easily found at local grocery stores to use in vegan recipes, such as vegan cheeses, vegan meats, and other replacements and tips for creating delicious vegan dishes.

Once you get into the recipes, it’s much like any other cookbook. It kicks off with Breakfast, Breads, and Biscuits – the best way to start any cookbook. Readers will find recipes like Toasted Pecan Waffles, Crispy Tofu Breakfast Sandwiches, Blueberry Pecan Muffins, and Skillet Cornbread. Each recipe is so flavorful that you won’t even miss the meat or other nonvegan products.

After breakfast, sift through the pages of the “Snacks, Drinks, and Appetizers” chapter. Munch on Creole Chex Mix or Cajun Boiled Peanuts, sip on Lavender & Meyer Lemon Pop, or whip up the Southern classic snack: Cheese Straws. These are made with vegan butter, vegan cheese, and nutritional yeast, but all the flavors of cheeses and spices are still in full force.

The next section includes “Sandwiches and Salads” that are filling, colorful, and delicious. Enjoy dishes like a Grilled Avocado Kimchi Sandwich, Fried Popcorn Tofu Poboys, Cucumber Carrot Salad, or Vegan Chicken Salad. It sounds impossible to have chicken salad without chicken, but Pakron

60 DECEMBER/JANUARY 2019

provides tips and tricks on how to perfect these meatless dishes and get the most flavor out of them.

Now that it’s getting colder outside, the “Soups and Stews” chapter of Mississippi Vegan is essential for those cold nights that are sure to come. Keep warm with a batch of Succotash Stew, Mirliton Corn Bisque, or Sweet Onion Soup. For a heavier meal, check out the next chapter that includes “Gumbo, Rice, and Mains.” The first thing you’ll see is a recipe for Classic Gumbo, and it has all the ingredients and fixins that any good gumbo would include. Other dishes range from Creole Rice to Dirty Rice Stuffed Peppers, Southern Spanakopita, Spaghetti Pie, and even a Salisbury Steak.

No meal is complete without a side dish, and there’s an entire chapter dedicated to sides. Crispy Garlic Potatoes, Cornbread Dressing, Sweet Potato Casserole (complete with mini marshmallows, of course), and Skillet Okra are just a few of the flavorful offerings throughout this chapter.

After dinner, check out the dessert section to satisfy any sweet tooth. This chapter is full of chocolatey sweets and fruity desserts that are perfect for any gathering. Recipes like Strawberry Shortcake Crunch Bars, Mama’s Pralines, and Highly Sophisticated Chocolate Chip Cookies are sure to be a hit at any dinner table or gathering.

With any meal, there’s usually some sort of sauce or condiment to go along with it, and Pakron includes a chapter titled “Sauces, Condiments, and Staples.” Several of these recipes can be made in bulk and stored in your kitchen for later use. Mix together some Homemade Mayo, Zesty Ranch, or Comeback Sauce, and any dish you make can be topped with a delicious vegan sauce.

Mississippi Vegan is chock full of 125 awesome, flavorful, and colorful recipes that are inspired by Cajun, Creole, and Southern classics of Pakron’s youth, while also highlighting veganism and the delicious recipes that can be made from plant-based products. Even for those that are not full-time vegans, this cookbook makes for a great kitchen staple that provides a twist on classic recipes. Check out Pakron’s blog, also called Mississippi Vegan, to learn more about him and purchase his cookbook at www.mississippivegan.com. edm

Mama’s Pralines Makes 20 to 30 pralines 1 (13.5-ounce) can full-fat coconut milk, refrigerated overnight 2 cups coconut sugar 1 cup granulated sugar 1/8 teaspoon sea salt 4 cups pecan halves, toasted 1 teaspoon vanilla extract Line two large baking sheets with parchment paper.

Open the can of refrigerated coconut milk and scrape out the hard cream into a large saucepan, discarding the liquid. Add the sugar and sea salt to the cream. Cook over medium-high heat, stirring until smooth, until the ingredients are melted, about 5 minutes.

When you see the mixture beginning to bubble

slightly, reduce the heat to medium-low. Place the candy thermometer in the pot. Bring the mixture up gradually to 238 degrees F while only stirring occasionally. This should take about 8 minutes. Do not go higher than this temperature or the pralines will become hard like rock candy!

Remove the pot from the heat and stir the mixture. Stir in the pecans and vanilla to combine.

Using a large spoon (or a 2-tablespoon scoop), scoop heaping tablespoons of the mixture onto the lined baking sheets. The goal is to create a small pool of caramel with 4 to 5 pecans per cluster. Let them sit at room temperature for about 45 minutes, or until completely frosted in color.

Enjoy immediately or store between layers of parchment paper in a container at room temperature.

These also freeze beautifully! eat. drink. MISSISSIPPI • 61

{ raise your glass }

ORANGE POMEGRANATE FIZZY

by Nikki Gladd, Seeded at the Table

Serves 2 1 cup pomegranate juice 1/4 cup orange juice Citrus soda (such as Sierra Mist) Pomegranate seeds (optional) Pour half of the pomegranate and orange juice into a cocktail glass. Top with soda, about 1/2 cup or to taste.

Drop in a tablespoon of pomegranate seeds while the soda is still bubbly.

Repeat in another cocktail glass. Add a straw and serve immediately.

62 DECEMBER/JANUARY 2019

Serving Jackson for Over 10 Years

Lunch served Monday to Saturday from 11:00 a.m. to 2:00 p.m.

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

618 22nd Ave., Meridian | www.harvestgrillms.com | 601-282-5069

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.

612 UNIVERSITY DR. • STARKVILLE 662.324.6126 WWW.EATLOCALSTARKVILLE.COM MONDAY-THURSDAY 11AM-12AM FRIDAY-SATURDAY 11AM-1AM SUNDAY 11AM-10PM

1491 Canton Mart Rd. Ste. 12, Jackson 601.957.1441

DINING GUIDE - DINING GUIDE - DINING GUIDE • DINING GUIDE - DINING GUIDE

Southern-Inspired. Seasonally-Crafted. Devilishly Good.

eat. drink. MISSISSIPPI 63

{ where to eat }

R&B Brick Oven Pizza 19341 US 49, Saucier • 228.831.4411 • www.randbbrickovenpizza.com

story and photography by JULIAN BRUNT

T

here is just nothing like a well-made pizza, especially when it has been baked in a roaring hot wood-fired oven. It imparts just a hint of wood smoke, but it is the amazing temperatures, well in excess of 800 degrees (your home oven would struggle to hit 500), that makes for that crispy crust, bubbly melted cheese, but doesn’t overcook the vegetables and other toppings. There is nothing else quite like it.

64 • DECEMBER/JANUARY 2019

Brick oven pizzas used to be one of the perks you got for visiting a metropolitan area, falling into the category of fancy schmancy, but not anymore. For five years, chef and owner Aaron Strickland’s R&B Brick Oven Pizza has been building a reputation for the best pizzas in South Mississippi, and he is located miles from the nearest city hub.

But it takes more than a brick oven to make good pizza.

If you want to understand why R&B is so good, sit down and

Aaron Strickland

eat. drink. MISSISSIPPI • 65

have a chat with Chef Aaron. It’s just not possible to talk for more than a few minutes before he is bubbling over with enthusiasm, telling you about building his brick oven by hand and making everything that comes out of this kitchen from scratch: fresh produce, everything hand cut, housemade pizza dough, hand tossed, and house-made French bread, including the delicious house-made bread “knots” that will simply blow everyone else’s bread sticks out of the water.

There are 10 pizzas on the menu, but if you add in all the possibilities that a build-your-own option presents, your choices are almost endless.

Sure, there are some nice, fresh salads to choose from, a few pasta dinners, great wings, and the hand-crafted bread I mentioned, but why in the world would you pass up the opportunity to have a world-class pizza?

You will find the options you might expect ― Pepperoni Lovers, Alfredo Chicken, Veggie Lovers, you know the drill, but I am telling you when you visit this place, you have got to man-up! Try the Kitchen Sink (pepperoni, sausage, homemade meatballs, Canadian bacon, bacon, red onions, black olives, mushrooms, bell peppers, banana peppers, jalapeños, and pineapples) if you want the full experience. But, if you want to go one step higher, dive into The Trash Can. It has 17 ingredients, and, let me assure you, they are piled high.

So, maybe I’ve sold you on just how good these pizzas are, but you’re thinking they are going to cost a fortune, right? A 10-inch pizza like the Pepperoni Lovers will set you back only $8.99. On the other end of the scale, a 16-inch Trach Can is just $16.99.

It’s not very often you find a place like this. If you live on the Gulf Coast, it may be just a tad out of the way, 8-10 minutes north of Gulfport, but you are probably not going to get a better pizza anywhere else. Get in the car, make the drive, and try not to eat a piece on the way home. edm

66 • DECEMBER/JANUARY 2019

eat. drink. MISSISSIPPI • 67

68 • DECEMBER/JANUARY 2019

{ featured event}

Annual Taste of Oxford Event Benefits St. Jude story by paige mckay | photography by bmc photography, nikki boertman

F

or the past 11 years, friends, colleagues, and Oxford residents have gathered for a night full of food, fun, and live music to benefit St. Jude Children’s Research Hospital at the annual St. Jude Taste of Oxford. Going on its 12th year, Taste of Oxford is set for Thursday, February 21, 2019, at The Jefferson Oxford at 7 p.m. Taste of Oxford will feature culinary specialties by renowned chefs from the greater Oxford area, silent and live auctions, live performances by the Spazmatics, and a St. Jude patient feature.

The emcee for the night will be Richard Cross with special guest Peter Costa, Governor of the NSYE and CNBC Market Analyst. Mississippi Delta native and cookbook author Elizabeth Heiskell will be the Culinary Chair. Past years’ events have included bites from Gus’s Fried Chicken, Neon Pig, The Wine Bar, The Cakery, Bottletree Bakery, and several other Oxford favorites, and this year’s Taste of Oxford is set to be just as delicious.

Taste of Oxford is a part of the Taste of St. Jude events that are held all over the country each year. Taste of St. Jude events are a one-of-a-kind tasting experience that benefit the lifesaving mission of St. Jude Children’s Research Hospital.

The culinary events vary in format, as some are restaurant tastings, some are fine dining, and others are farm-to-table events. The common thread is a shared passion for supporting St. Jude through the culinary arts to ensure that families never receive a bill from St. Jude. Since its inception, Taste of Oxford has raised more than $1.5 million for St. Jude. Last year’s event raised $414,000 on its own.

Individual tickets are $150 each and can be purchased at www.stjude.org/tasteofstjude. If you are interested in sponsoring this event, donating an auction item, or becoming a culinary station, please contact Lee Bobo at lee.bobo@stjude. org. edm

eat. drink. MISSISSIPPI • 69

Food Festivals & Events December 1-15

December 7

Gingerbread Village

Holiday Christmas Luncheon

Take a break from your busy day, and relax in the quiet and calm of a magical village made of gingerbread. Located at the Ford Center on the campus of the University of Mississippi, the Village is free and open to the public December 1-15. The Gingerbread Village supports local food banks and visitors are encouraged to bring non-perishable food items to donate. For more information, visit www.fordcenter.org.

Join the Natchez Garden Club by bringing in the holiday season with this year’s Holiday Christmas Luncheon and Soup & Casserole Sale. The event will be held at Magnolia Hall on Friday, December 7th, from 11:30 a.m. - 2 p.m. Tickets are $15 and on sale through the NGC office. Visit www.natchezgardenclub. org to learn more and to purchase tickets.

- Oxford -

- Natchez -

December 8

December 1, 8, 9, 15, 16, 22

Gingerbread House Workshop - Jackson -

Join the Mississippi Children’s Museum for a memorable family holiday experience by creating your own gingerbread house. The museum staff will provide everything you’ll need to design, create, and decorate gingerbread houses that you can take home and admire all winter long.

Workshops are at 10 a.m. and 1 p.m. on the designated days. Each house can accommodate up to three people. Registration is $55 for non-members and $45 for members, and the price includes admission to the museum for three people. For more information, visit www. mschildrensmuseum.com.

Christmas Pastry Sale - Biloxi -

Holy Trinity Greek Orthodox Church in Biloxi will hold their annual Christmas Pastry Sale on December 8th, 10 a.m. - 5 p.m. Every holiday season for over 30 years, Greek pastries, Greek bread, and Spanakopita (spinach rolls), along with delicacies from additional countries, have been sold at Holy Trinity to the people along the Coast of Mississippi. Different pastries may be ordered by the box (6 or 12 pieces), along with special assortment boxes. In addition to the pastries and breads, there are canned and dry goods available from the “Greek Store.”

Orders are taken in advance, so order soon for Christmas. For more information, visit www.holytrinitybiloxi.org, or contact George Yurchak at 228-831-5820.

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.

70 DECEMBER/JANUARY 2019

December 8

December 16

Hibachi Cooking Class

Cupcakes and Cocktails

Join Chef Robin Pate in Becky’s Kitchen for this fun-filled hibachi experience! Learn the coveted secrets to Japanese Cuisine right here at The Mary C. This is a hands-on class for adults that will teach you the skills and techniques to authentic Japanese cooking. Tickets are $65 for members and $75 for non-members. For more information and to sign up, visit www.themaryc.org.

Cupcakes and Cocktails baking competition will be held on December 16th from 5 to 7 p.m. at La Brioche Patisserie in Fondren. Taste and judge cupcakes from some of Jackson’s most notable bakers, and enjoy bites from La Brioche, cocktails from Cathead Distillery, and live music from Tiger Rogers.

Tickets are $55, and all proceeds go toward you programs for the National Alliance on Mental Illness Mississippi. Purchase tickets

- Ocean Springs -

December 13

Let’s Lunch with Kimme Hargrove - Ocean Springs -

Join Kimme Hargrove, Culinary Arts Coordinator at The Mary C., on Thursday, December 13th, at 11:30 a.m. for the new Let’s Lunch program. Kimme will cook up a quick lunch, talk through tips and kitchen secrets, and share some of her recipes for you to take home. Enjoy a delicious lunch with friends at Let’s Lunch! Tickets are $16 for members and $20 for nonmembers. For more information and to secure your spot, visit www.themaryc.org.

December 14

Sip‘n Cider - Hernando -

Hernando Main Street Chamber of Commerce presents Sip’n Cider, a night to shop around for Christmas presents while sipping on delicious cider. Each participating shop will be preparing and serving their own blend of hot cider. Visit surrounding businesses to eat, shop, mix and mingle, register for door prizes, and vote on your favorite cider. For more information, visit www.hernandoms.org.

- Jackson -

online at namims.eventbrite.com

December 16

Gingerbread House Family Decorating Workshop - Gulfport -

Looking for something fun to do with holiday guests in town?

Take the whole family to the Lynn Meadows Discovery Center and decorate a gingerbread house together without all of the mess. They will provide the fresh and tasty unassembled gingerbread house pieces, frosting, and all of the edible decorations. Hot cocoa, cookies, and holiday music will make this a memorable family experience. Space is limited, so claim your spot today at www.lmdc.org. Cost is $30 for members and $35 for non-members.

December 22

Decorate Cookies with Santa - Brandon -

Head out to McClain Lodge on Saturday, December 22nd, from 10 a.m. to 2 p.m. and decorate cookies with Santa Claus. Kids of all ages are encouraged to decorate sugar cookies and drop off their final Christmas lists and letters with Santa. For more information, visit www.facebook.com/McClainExperience.

eat. drink. MISSISSIPPI • 71

Recipe Index Bacon and Black Eyed Hummus, 59 Christmas Cherry Bread, 35 Cranberry Apple Lattice Pie, 25 Cranberry Braised Beef Short Ribs, 22 Crawfish Cornbread Dressing, 52 EasyKale Easy Three Can Chili, 30 Easy Pecan Sticky Buns, 31 Heirloom Tomato Pie, 17 Hot Cranberry Apple Cider, 22 Mama’s Pralines, 61 Marinated Cheese, 19 Orange Pomegranate Fizzy, 62 Parmesan Grits, 22 Power Plus Breakfast Oats, 48 Santa Pancakes, 27 Sweet Potato Casserole, 8 Tortilla Soup, 26

Advertisers Index Bin 612, 63 Crazy Cat Eat Up, 63 Harvest Grill, 63 Mangia Bene, 9 McEwen’s, 63 Mississippi Children’s Museum, 7 Mississippi Food Network, 49 Sanderson Farms, Back Cover Sante South Wine Festival, 2 Simmons Catfish, 11 The Kitchen Table, 9 Thurman’s Landscaping, 73 Visit Jackson, 4 & 5

STORE INFORMATION from pages 14-15 Amazon www.amazon.com Crooked Letter 2120B Front St. Meridian, MS 39301 601-207-5072 www.crookedletter.shop

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

Monkey Business www.monkeybusinessusa.com Olivia’s Food Emporium 637 Highway 51 Ste. K Ridgeland, MS 39157 601-898-8333 www.oliviasfoodemporium.com Robicheaux’s Specialty Candy 2103 Fords Creek Rd. Poplarville, MS 601-795-6833 www.robicheauxcandy.com Sur la Table 800-243-0852 www.surlatable.com The Kitchen Table 3720 Hardy St. Ste. 3 Hattiesburg, MS 39402 601-261-2224 www.kitchentablenow.com 72 DECEMBER/JANUARY 2019

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MISSISSIPPI www.instagram.com/eatdrinkmississippi

Digital Subscriptions Available! eat. drink.

MISSISSIPPI CRANBERRY

CRAZE eat. drink. MISSISSIPPI

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

Holiday Recipes | See & Eat Mississippi | St. Jude Taste of Oxford

VOLUME 8, NUMBER 1

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

Bacon and Black Eyed Pea Hummus Christmas Cherry Bread Easy Pecan Sticky Buns

December/January 2019

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

4

PLACES TO RING IN THE NEW YEAR

eat. drink. MISSISSIPPI 1

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 73

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.

DECEMBER/JANUARY 2019 74 • DECEMBER/JANUARY2019

Changes Abound When Nest Empties

W

BY JAY REED

hen our son left home for college a few years ago, he didn’t go very far.

Across town, basically. On a cool night, if the wind is blowing just right, I can go outside and hear the cows mooing from the campus farm.

Sometimes the wind carries scents, too − you gotta take the bad with the good. The point is, he was very close. That first year we saw him when his clean underwear ran out (we trust), and when he came by he’d often grab something to eat. So we didn’t always eat with him, but we still fed him.

It was a bit different when we dropped our daughter off in Georgia this past August. Tears were shed. She was the penultimate homebody, yet ended up in a gap year program about a half day’s drive from home. It’s not so far away that we couldn’t get there if we needed to, but certainly not close enough for her to use our free laundry facility or grab a snack while waiting for her shorts to dry.

We are officially empty-nesters...for at least a season. That changes things a bit, some good, some less good. It definitely changes the meal plans.

Over the past few years, Son has been the one I could count on for true eating adventures. He rarely orders the same thing I do in restaurants, not because we have different tastes, but because we both like to taste more than one dish. He’s the one I called when I needed an extra sidekick to work our way through the edible midway at the State Fair. When he left the nest, the primary change was volume. He generally ate whatever I cooked, with some degree of enthusiasm, and all day long.

With Daughter’s departure, the changes were more extreme. We don’t keep Chester’s Hot Fries around anymore. Checkers seasoned fries are not on the menu every other night. (I should confess I may have been the one who bought the first bag of Checkers, but I take no responsibility for Chester.) Instead, we are cooking… whatever we want. That’s right − no more griping about the odd-shaped vegetables I brought home from the market. I’m talking to you, Kohlrabi. No more trying to figure out what she will actually eat.

And the leftovers don’t go to rot. I can fill my giant Crock-Pot with healthy deliciousness on Monday morning, and The Wife and I will eat the same meal with impunity every single night of the week. It’s kinda glorious. Not only do we thrive on leftovers, I don’t have to cook two separate meals for three people.

But we do like hearing from them.

As I sat down to write this, Son texted to let me know he was back home from a trip to Texas. My response was to ask if he’d gone to the ice cream place in Fort Worth I’d recommended. (Once I knew he was safe, it was time to get down to business.) He didn’t make it this trip, but did tell me about the “Gut Pack” he downed in Waco. He sends me pix of what he cooked for dinner. I’m very proud.

Daughter is also outgrowing her culinary fears, albeit at a slower rate. But sometimes she’ll out and out surprise me. At a cousin’s nuptials a few years ago, the wedding dinner was burgers from an elk the bride (you read that right) harvested herself. No way was Daughter going to eat elk, no sirree. So we didn’t get her a burger of her own, but she decided to try mine...and ate half of it. If that’s not fatherly love right there, I don’t know what is. Same trip, we stopped at a barbecue joint in Texas and got brisket, in which she had never shown any interest. Second verse, same as the first...half my brisket gone. At a farm-to-fork dinner our table-mates decided I should be the first to try the edible flower, but before I had a chance to agree, she’d already popped one in her mouth. “It’s a little spicy,” she said. Then one day, when I thought she was still in kids-menu-chicken-nugget stage, she decided she liked steak. Filet mignon, to be specific.

When my phone rang out of the blue the other day and she said, “Dad, I had to call you − I just ate pork tongue!,” I knew everything is going to be alright. edm

Gourmet Grilling | My Delicious Mississippi Life | Watermelon Carnival

Natchez Food Tour | Clean Kitchen | Chefs of the Coast

all about

weeknight dinners

FOURTH OF JULY FAMILY PICNIC

eat. drink. MISSISSIPPI 1

eat. drink. MISSISSIPPI 1

Summer’s

Elvis-Inspired Recipes

DELTA

AUGUST/SEPTEMBER 2015

Day in the

page 34

TURKEY

Heritage Breed

COMMUNITY COOKBOOK PROJECT

Mississippi FARM TABLES

Roasted Brussels Sprouts page 31

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eat. drink. MISSISSIPPI 1

BILOXI Shrimping Trip

TAILGATING

Recipes August/September 2015

page 68

Dinner

Farm-to-Table

DINNER

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

Mississippi

PORK

PROGRESSIVE

October/November 2015

Bringing Mississippi Roots to the Table

December/January 2016

eat. drink. MISSISSIPPI 1

February/March 2016

April/May 2016

June/July 2016

page 34

JUNE/JULY 2015

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

Peachy

Transformation

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

eat. drink.

MISSISSIPPI

COUNTRY

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

Summer Salads

eat. drink. MISSISSIPPI 1

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

page 30

eat. drink. MISSISSIPPI

Eudora Welty's White Fruitcake

Sensible Switches FOR HEALTHY

page 25

eat. drink.

MISSISSIPPI

FLAVORS of Fall

eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

Supper Club

+ Tasty Tails eat. drink. MISSISSIPPI 1

OCTOBER/NOVEMBER 2015

LOCAL RICE GROWERS

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

August/September 2016

DREAM KITCHEN

Mother’s Day Brunch

eat. drink. MISSISSIPPI

HONEY

& FRIENDS

Martha Foose’s

BOUNTIFUL BERRIES

eat. drink.

MISSISSIPPI

DECEMBER/JANUARY 2016

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

+ Southern Eatery + CRAVE Bistro + Livingston + Skidmore’s Grill

LOCAL CHEF CROWNED KING OF SEAFOOD

VOLUME 4, NUMBER 5

eat. drink.

MISSISSIPPI

FEBRUARY/MARCH 2016

EATS

RANDOM RESTAURANT ROAD TRIPS

+ GRIT + Crystal Grill + Moo’s Barn & Grill + Nightingale’s Pantry + Hook Gulf Coast Cuisine

Cooking With

TUPELO CELEBRATES 100 YEARS OF COCA-COLA

HOMEMADE CHICKEN PIE

eat. drink. MISSISSIPPI 1

VOLUME 4, NUMBER 6

eat. drink.

MISSISSIPPI

APRIL/MAY 2016

Best Gas Station

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

eat. drink. MISSISSIPPI 1

VOLUME 5, NUMBER 1

JUNE/JULY 2016

THE ART OF FOOD

DELTA COUPLE RECOGNIZED NATIONALLY FOR CULINARY WORK

TheMISSISSIPPI Wayward Kraken eat.+drink.

1

VOLUME 5, NUMBER 2

VOLUME 5, NUMBER 3

VOLUME 5, NUMBER 4

eat. drink. eat. drink.

MISSISSIPPI MISSISSIPPI

+ 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

EXPLORING STARKVILLE’S CULINARY SCENE

eat. drink. MISSISSIPPI 1

FOOD REVOLUTION

December/January 2017

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

April/May 2017

TAYLOR HICKS GETS A TASTE OF THE MAGNOLIA STATE

February/March 2017

Gourmet Ice Pop Shops June/July 2017

August/September 2017

Classic Southern Tomato Pie Quickie Pie

eat. drink. MISSISSIPPI 1

page 68

FOOD FLIGHT

GINGERBREAD VILLAGE

TIPS FOR AN ORGANIZED KITCHEN

DAIRY FESTIVAL

AUGUST/SEPTEMBER 2016

page 22

UP IN FARMS FOOD HUB

WORLD CATFISH FESTIVAL

Walthall County

eat. drink.

MISSISSIPPI Sweet Treats

for the Season

page 22

Belzoni’s

in Mississippi

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

Yuletide Yummies

Share the Love

BEST BURGER Crunchy Grilled Snapper Burritos

OCTOBER/NOVEMBER 2016

eat. drink. MISSISSIPPI

fiesta

eat. drink. MISSISSIPPI 1

Soups

DECEMBER/JANUARY 2017

Chocolate

It’s Time for a

eat. drink. MISSISSIPPI

Fresh-From-the-Garden Recipes

ELIZABETH HEISKELL

eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

BOUNTY

- The Debutante Farmer -

eat. drink.

MISSISSIPPI

eat. drink.

MISSISSIPPI

FEBRUARY/MARCH 2017

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

eat. drink. MISSISSIPPI 1

eat. drink. MISSISSIPPI 1

VOLUME 5, NUMBER 5

VOLUME 6, NUMBER 3

VOLUME 6, NUMBER 4

VOLUME 6, NUMBER 5

Feast Like The King in Tupelo

eat. drink.

MISSISSIPPI

APRIL/MAY 2017

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

eat. drink. MISSISSIPPI 1

VOLUME 6, NUMBER 1

eat. drink.

MISSISSIPPI

JUNE/JULY 2017

VOLUME 6, NUMBER 2

drink. eat. drink. eat.

MISSISSIPPI MISSISSIPPI

at Home

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

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

eat. drink. MISSISSIPPI 1

Mississippi Seafood Trail | Berry Picking | The Great Ruleville Roast

Baked Ricotta Pasta Jambalaya

October/November 2017

Smoked Sausage Hash

Old Biloxi French Gumbo

Romantic Dinner

Strawberry Iced Tea

April/May 2018

August/September 2018

October/November 2018

9

11

Shrimp and Grits

and where to find them

Baked Brie en Croute

STATE FAIR inspired TREATS

Cheddar Green Onion Biscuits

GREENVILLE RESTAURANT GETS CELEBRITY CHEF MAKEOVER

Christmas Breakfast Casserole

Brunswick Stew

Mississippi Cathead Vodka Shrimp

Places to chill with a sweet treat

HOLIDAYAPPETIZERS

Orange Slice Candy Cake

Sweet Tea Brined Pork Chops

Pumpkin Palooza

Make-Ahead

Short Rib Crostini

Strawberries and Champagne Cheesecake

eat. drink.

MISSISSIPPI

eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

15

Oyster Shell Recycling

appetizers we love!

eat. drink.

MISSISSIPPI

eat. drink.

MISSISSIPPI

Bursting with Blueberries

eat. drink. MISSISSIPPI

farm FRESH

Back-to-School

apples

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

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

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

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

eat. drink.

MISSISSIPPI

VOLUME 7, NUMBER 3

VOLUME 7, NUMBER 5

VOLUME 7, NUMBER 6

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MISSISSIPPI

eat. drink.

MISSISSIPPI

VOLUME 6, NUMBER 6

Grilled Cheese Champions | The Magnolia Dietitian | Cleveland's Octoberfest

eat. drink.

MISSISSIPPI

BUCKET LIST

Watermelon

Summer Treats

Fire & Feast

BBQ COMPETITION

eat. drink. MISSISSIPPI 1

Culinary

SODA-LIGHTFUL

FESTIVAL

page 41

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eat. drink. MISSISSIPPI 1

Missing an issue?

Back issues are available on our website at

www.eatdrinkmississippi.com FESTIVALS

Mississippi

PICNICS

S'more(s)

GREAT RECIPES FOR ADDING CHIA SEEDS TO YOUR DIET

Ben Burkett Receives James Beard Foundation Award for Contributions to Agriculture

eat. drink. MISSISSIPPI 1

page 74

FOODIE FORAY ON 49

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MISSISSIPPI

AUGUST/SEPTEMBER 2013

S hrimp & Grits

Dairy Farms

Award-Winning Barbecue

JUNE/JULY 2013

Picnic

eat. drink. MISSISSIPPI

page 18

Prime Time for a

Cooking with Venison

Josh Marks

Hunter's Harvest

eat. drink.

MISSISSIPPI

Olympian Chefs

Fall Fare

Linkie Marais

eat. drink.

MISSISSIPPI

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

Peanuts

DELTA HOT TAMALES

Southern Foodways Alliance

Lauren Farms

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MISSISSIPPI

Comeback Sauce

The Crawfish Boil

James Beard Dinner

eat. drink.

MISSISSIPPI

75 Years of Edam Cheese

Caf CLIMB

Canada's Mississippi Queen

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MISSISSIPPI

Giardina's Keeping Tradition Fresh & Elegant page 62

Mrs. Annie's Famous Strawberry Cake

page 28

page 22

WORLD’S ONLY APRON MUSEUM IN IUKA CLINTON LUNCHROOM LADIES GO HEAD TO HEAD IN RACHAEL RAY'S CAFETERIA COOK-OFF GRANDMA’S POUND CAKE eat. drink. MISSISSIPPI 1

Slugburger 101

Katelyn's Lemonade

Fit to Eat

eat. drink.

MISSISSIPPI

June/July 2013

SUPER GAME DAY GRUB

August/September 2013

PASS CHRISTIAN OYSTER FESTIVAL MORE THAN 30 GREAT RECIPES FOR THE HOLIDAYS

Collins Tuohy

eat. drink.

MISSISSIPPI

A Southern Favorite

eat. drink. MISSISSIPPI

DELICIOUSLY SEXY EGGPLANTS

CHOCOLATE CHIP BREAD PUDDING

page 44

eat. drink. MISSISSIPPI 1

page 34

CHICKEN AND ANDOUILLE SAUSAGE GUMBO

SWEET & SAVORY JAMS

SOUTHERN-STYLE CRAWFISH BOIL PIG PICKIN' CAKE

eat. drink. MISSISSIPPI 1

page 46

Lovefor theof Chocolate

DUTCH OVEN COOKING

page 32

HUNGER GAINS: THE REVOLUTIONARY ACT OF EATING LOCAL

VOLUME 2, NUMBER 4

Small Touches, Big Flavor

page 26

APRIL/MAY 2014

Spring Luncheon

West Coast Meets

Gulf Coast

the delicious legacy of

VOLUME 2, NUMBER 5

Easy Holiday Appetizers

OCTOBER/NOVEMBER 2013

eat. drink.

MISSISSIPPI

Heirloom Tomatoes FARM TO SCHOOL MONTH GREENVILLE'S DELTA HOT TAMALE FESTIVAL

eat. drink. MISSISSIPPI 1

eat. drink.

MISSISSIPPI

PIZZA FARM OFFERS UNIQUE LEARNING EXPERIENCE

JUNE/JULY 2014

REAL COOKING WITH CHEF DAVID CREWS

eat. drink.

MISSISSIPPI

DECEMBER/JANUARY 2014

DRINKING YOUR FRUITS AND VEGETABLES

eat. drink.

MISSISSIPPI

August/September 2014

FIGHTING FOR THE FAMILY FARM

WING DANG DOODLE FESTIVAL

eat. drink. MISSISSIPPI

page 36

ANGEL FOOD CAKE WAFFLES

page 20

October/November 2014

FEBRUARY/MARCH 2014

3

5 UNIQUE HOLIDAY COCKTAILS

at the

eat. drink.

MISSISSIPPI AUGUST/SEPTEMBER 2014

OCTOBER/NOVEMBER 2014

eat. drink. MISSISSIPPI

page 22

eat. drink. MISSISSIPPI 1

eat. drink.

MISSISSIPPI

G overnor's Mansion Gathering

December/January 2015

page 44

CHIA-licious!

February/March 2015

April/May 2015

CHICKEN & WAFFLES

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eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

- The Not So Odd Couple -

FRENCH BISTRO IN OXFORD HOME

eat. drink.

MISSISSIPPI Give Me

OVER 25 DELICIOUS RECIPES

NYC • DC • ATL + Bishop’s BBQ + Yazoo Pass + J. Broussard's + Miss D’s Diner + Deli Diner

eat. drink.

MISSISSIPPI DECEMBER/JANUARY 2015

FEBRUARY/MARCH 2015

MEET THE MACARON MAVEN

VOLUME 3, NUMBER 5

eat. drink.

MISSISSIPPI

Crawfish

VOLUME 3, NUMBER 6

APRIL/MAY 2015

VOLUME 4, NUMBER 1

VOLUME 4, NUMBER 2

VOLUME 4, NUMBER 3

eat. drink.

MISSISSIPPI BLOGGER TESTED

Kitchen Tools

APRIL/MAY 2013

eat. drink. MISSISSIPPI 1

Extra Table

Patrick House

FEBRUARY/MARCH 2013

Bread Pudding Throwdown

eat. drink.

MISSISSIPPI

Minny's Chocolate Pie from the movie The Help PAGE 12

DECEMBER/JANUARY 2013 www.eatdrinkmississippi.com

Swapping Memories & Cookies page 28

OCTOBER/NOVEMBER 2012

PAGE 18

AUGUST/SEPTEMBER 2012

$4.95

www.eatdrinkmississippi.com

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Eat fresh at your local farmers market

Tailgating tidbits

Mississippi Mud  page 26

PAGE 20

JUNE/JULY 2012

APRIL/MAY 2012

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eat. drink. MISSISSIPPI 75

IF THEY’RE HOME FOR THE HOLIDAYS,

they probably packed an appetite.

Pan Roasted Chicken Thighs Find this and other perfect recipes for your holiday gatherings at SandersonFarms.com/recipes.

76 DECEMBER/JANUARY 2019