February/March 2021

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MISSISSIPPI Extra Table | Charcuterie Chick | Bilal’s EasyKale

CELEBRATE MARDI GRAS Discover three great Cajun recipes using seasonal ingredients for Fat Tuesday

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VALENTINE’S DAY Celebrate with homemade chocolate treats, date night in the city or a cocktail at home February/March 2021 $

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eat. drink. MISSISSIPPI • 1

Upscale Restaurants in JXN for Valentine’s Day

BY REBECCA FENDING

I

f you’re planning on stepping out for Valentine’s Day, Jackson has many great restaurants to wine and dine your date. From a modern remodel of classic New Orleans style Elvie’s - 809 Manship St

Named after Chef Hunter Evans’ grandmother, Elvie’s boasts a menu that features fresh products from Southern farmers’ seasonal crops. Chef Evans has modernized traditional flavors and dishes of the French cuisine found in New Orleans to serve made-to-order dishes all day.

Elvie’s has various cocktails, including martini variations, oldfashioneds, Negronis or a Lady Grey, made with lavender Cathead vodka, Lillet Rouge, earl grey tea and lemon.

Not into the idea of “date night?” Elvie’s day menu has various baked goods, brunch dishes and cocktails to make a Valentine’s Day brunch. From their breakfast burger topped with bacon, egg and cheese, to traditional shrimp and grits served with a poached egg, Elvie’s day choices are a must-try. Accompany your meal with a boozy iced coffee or honeysuckle Bellini to top off the perfect brunch.

For those interested in the traditional Valentine’s Day dinner, Elvie’s night menu does not disappoint. Start your experience with a cured meat and cheese charcuterie board or Oyster Elveretta with parmesan cheese, artichoke and bacon. Then, move to your main course with menu items such as Poulette Chasseur, a dish constructed of crispy chicken thigh, mushrooms, cippolini onions and truffled chicken jus, or Pork a L’Satsuma, made with Home Place Pastures pork, sunflower seed romesco, satsuma, fennel and pancetta vin.

Finish your meal, ordering the profiteroles or Baked Alaska - with a tableside flambe - for the full experience.

Saltine - 622 Duling Ave. Ste. 201 Serving brunch, lunch and dinner, Saltine offers a contemporary dining space providing innovative, Southern-style seafood mains and craft cocktails to guests. Using fresh, local ingredients, Saltine features the best that salty waters have to offer.

For drinks, choose from several wines and beers or ask your server what would pair best with your palate and meal. Or, order one of their cocktails, such as the Siren’s Brew, made with Tito’s, basil, lemon and topped with Angry Orchard hard cider.

Start your meal with cornbread, house salad or house-made gumbo. And if you’re looking for something lighter, try one of their small plates, including shrimp and lobster spring rolls or Nashville hot oysters.

For your entrée, there’s no shortage of choices at Saltine. From Cajun seafood pasta, low country boil, Biloxi salmon, grilled pork chop or a Simmons Catfish po’boy, any option is bound to be a showstopper. Finish with the cinnamon roll cheesecake or s’mores cake.

2 • February/March 2021

food to casual burgers, Southern snacks and cocktails, the city might just inspire a date night every weekend.

Char - 4500 I-55 North Frontage Rd For those who love an upscale dining experience at a steakhouse, Char is just what you need for this Valentine’s Day. Another restaurant serving brunch, lunch and dinner, Char holds a distinctly Southern flair in their atmosphere and dishes.

Start with drinks from the wine and craft cocktail menu like an apricot sour, a whiskey sour but with an apricot flare, or Mississippi Mule, a Moscow mule made with Cathead honeysuckle vodka and strawberry simple syrup.

Known for their seafood, steaks and other steakhouse staples, start your meal at Char with their “No-FILLER Crab Cakes,” crafted with only crab and seasonings, this appetizer stays true to its name. Move to your main course of Pecan-Crusted Blackfish, stuffed with deviled crab meat, served with garlic potatoes and Worcestershire butter sauce. Or, if you’re in the mood for a beautiful cut of red meat, opt for the filet, traditional ribeye, New York strip or cowboy ribeye, a prime 20-ounce bone-in chili rubbed ribeye with maître d’ butter and your choice of side.

If you’ve managed to save room for dessert, Char’s house-made pecan pie is perfect for sharing or taking home.

Fine & Dandy - 100 District Blvd If you’re looking for a more casual date night, Fine & Dandy is just that. With a snazzy, modern venue with burgers and Southern snacks using local ingredients, plus craft cocktails, this restaurant is perfect for a relaxed night on the town.

Fine & Dandy cocktails are one-of-a-kinds with creative and catchy names, local liquors and fresh ingredients. With so many to choose from, you can’t go wrong.

Made with Lillet blanc, strawberry, lime, sparkling rosé and soda, try One for the Money for just one example of a refreshingly light beverage with your meal.

Whether you’re in for lunch or dinner, Fine & Dandy has an array of dishes perfect for satisfying any craving. They offer a delicious mushroom swiss burger, bacon-wrapped meatloaf and even fried Simmons Catfish tacos on their lunch menu. For the dinner menu, try the pan-seared catch o’ the day, made with whatever fresh Gulf Coast catch is in that day, or their classically constructed chicken piccata.

Make sure to save room for dessert. Fine & Dandy’s menu offers handmade milkshakes in a variety of flavors. The best part? You can spike your shake with any liquor you want, like this Cap’n Crunk shake with Hennessey!

DISCOVER OUR

visitjackson.com/safertravel

eat. drink. MISSISSIPPI • 3

CONTENTS February/March 2021 Volume 10 Number 1

36

39 in this issue 14 FRESH FROM THE FARM:

22 in every issue 6 From the Editor 7

What’s Happening

10 Fabulous Foodie Finds 12 A Taste of Magnolia 24 Dining Guide 48 Recipe/Ad Index 51 Till We Eat Again 4 • February/March 2021

Mississippi State University Bearden Dairy Research Center

18 MARDI GRAS MENU: 3 recipes to make your Fat Tuesday the best yet 25 EXTRA TABLE: A glance at a local organization determined on ending hunger 28 RESTAURANT SPOTLIGHT: Charcuterie Chick 32 VIETNAMESE ON THE COAST: Learn about the fresh tastes of Vietnam on Mississippi’s coast

36 MONTHLY RECIPE: Super Bowl Eats for a Crowd 37 MISSISSIPPI AND BEYOND: Djinn Spirits 39 RAISE YOUR GLASS: Chocolate Dipped Cherry Martini 40 MISSISSIPPI MADE: Bilal’s EasyKale 42 FROM THE BOOKSHELF: “Stunning Spreads” 44 CHARMED CAKES 47 A GUIDE TO USING SEASONAL PRODUCE

ON THE COVER: Shrimp Delicate by Lisa LaFontaine Bynum, page 20.

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{ from the editor }

Put a Spring into your Step

I

BY REBECCA FENDING

’ll admit it: until recently, spring was one of my least favorite seasons. In my mind, spring meant allergies, tumultuous storms and humidity. It still does, but I’ve come to appreciate this time of year simply because winter time isn’t as magically when you’re an adult as it is when you’re still a kid.

Then, relief comes in the spring as it melts away winter’s frozen vice grip with the warm fronts that cause horrendous storms and tornadoes. These you can’t avoid or outrun, but the hope of warmer air once weather passes is just enough to make spring not the worst season, but still not a favorite.

I grew up in Indiana, a state that has a relatively clear divide from one season to the next—meaning winter was freezing, snowy and everything was slick with ice. Snow and ice don’t faze you as a child because you don’t have the adult duty of worrying about the potential damage it causes to houses, cars and by extension, people. As I’ve grown, I’ve discovered that driving on snow and ice in the blustery winter wind is possibly the worst thing that I didn’t sign up for, although it’s still largely avoidable.

For my Mississippi folks, it’s a bit different. Winter means pleasant temperatures that allow for gatherings and events all year long, and a long growing season. However, the shared frustration of long stretches of rain come March is something with which both the Midwest and the South can agree is not fun.

And with spring just on the horizon, what better way to celebrate than with fresh, local rhubarb while it’s in season?

This strawberry rhubarb sauce pairs perfectly with any sweet bread or baked good like pancakes, croissants or even pound cake. Although strawberries may not quite be in season yet, they offer a helping hand in sweetening and boosting the flavor of rhubarb in this sauce.

This recipe couldn’t be easier to make, and it stores in your fridge for up to one week, if it lasts that long. It can even be kept frozen for up to three months; simply thaw in the fridge a few days ahead of when you’ll want to enjoy.

Strawberry Rhubarb Sauce Ingredients: 2 cups each of strawberries and chopped rhubarb 1/3 cup water 1 package of strawberry flavored gelatin dessert 1 teaspoon vanilla extract To prepare: 1. In a sauce pan, heat the strawberries, rhubarb and water until a low boil. Keep boiling for 3-5 minutes while stirring frequently.

2. Remove from heat and stir in gelatin until dissolved.

Boil 2 more minutes to remove grittiness.

3. Serve warm over pancakes, waffles, French toast, cake or any other food of your choosing.

Image from WyseGuide.com

EAT DRINK MISSISSIPPI (USPS 17200) is published bi-monthly by Connected Community Media Group, 10971 Four Seasons Pl. Ste. 211, Crown Point, IN 46307.

Periodicals postage paid at Madison, MS, and additional mailing offices. POSTMASTER: Please mail changes of address to P.O. Box 1663, Madison, MS 39130.

6 • February/March 2021

{ what’s happening }

F

Dave’s Triple B Now Open in Flora

ormerly located on High Street, Dave’s Triple B is now open on Main Street in Flora after making the move from Jackson to Flora in late 2020. This move is all part of owner David Raines’s master plan to create four food-oriented businesses in Madison county over the next two years.

Raines is also the owner and operator at

K

Flora Butcher, and all the pork, beef and poultry products served at Triple B come straight from the Flora Butcher.

Dave’s Triple B offers a variety of barbecue sandwiches and entrees, plate lunches, daily specials, salads, burgers and all the fixin’s. Dave’s Triple B is located at 4822 Route 22 (Main Street) in Flora. edm

Memphis Restaurateur Brings New Flavors to Southaven

nown for authentic, Italian cuisine, Elfo Grisanti’s Northern Italian Cuisine is opening its doors in Southaven and will be serving up pizzas, salads, lasagna, eggplant parmigiana and other traditional favorites. The Grisantis are known in Memphis for their delicious food and restaurants, and they are bringing those same flavors to Southaven with their concept of a twosided restaurant. One side, Elfo’s Pizzeria, will serve brick oven pizzas in a bistro-style environment, while the other side is more fine-dining with white table cloths and private dining spaces. Elfo’s Pizzeria and Elfo Grisanti’s are located at 5627 Getwell Road in Southaven. edm

Jennifer Biggs, Daily Memphian

Fit Chef Catering Offers Healthy Options in Gluckstadt and Vicksburg

F

ounded in 2016, Fit Chef meals are designed to help in several aspects of life, whether it’s losing an inch or a pound, gaining lean muscle, or just the convenience of a delicious, healthy meal. Fit Chef started in Vicksburg and recently opened a store location in Gluckstadt. These premade meal prep dishes can be picked up premade, or you can customize them to meet your own health needs. Customers can find meals like Sausage and Egg Burritos, Shrimp Shish Kabobs, Grilled Salmon, and more. Fit Chef uses healthy, all natural ingredients, no preservatives, no added sugar, and meals are made 100 percent from scratch. Visit fitchefmeals. com to see where you can find their premade meals. edm

eat. drink. MISSISSIPPI • 7

VENDORS WANTED We are currently seeking magazine vendors in all areas of the state.

If you would like to sell this magazine at your business, call 601-427-5694 or email info@eatdrinkmississippi.com for more information.

eat. drink.

MISSISSIPPI Debbie Hansen Publisher/Editor

Debbie.Hansen@eatdrinkmississippi.com

Rebecca Fending Editor

Rebecca.Fending@eatdrinkmississippi.com

FOLLOW US! www.facebook.com/eatdrinkmississippi www.pinterest.com/eatdrinkms www.twitter.com/eatdrinkms www.linkedin.com/company/eat-drink-mississippi www.instagram.com/eatdrinkmississippi

Paige McKay Contributing Writer & Advertising Associate Paige.McKay@eatdrinkmississippi.com

Julian Brunt Lisa LaFontaine Bynum Divian Conner Melissa Cookston Susan Marquez Jay Reed Contributors

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

VOLUME 8, NUMBER 1

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

15

FRESH

Smoked Sausage Hash

eat. drink. MISSISSIPPI • 1

11

Easy Pecan Sticky Buns

Baked Brie en Croute December/January 2019

at Home

Christmas Cherry Bread

MISSISSIPPI

apples

Shrimp and Grits

and where to find them

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Romantic Dinner

CRANBERRY

CRAZE

Bacon and Black Eyed Pea Hummus

all about

appetizers we love!

August/September 2018

April/May 2018

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

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VOLUME 7, NUMBER 6

Strawberry Iced Tea

• deli trays eat. drink.

• catering

weeknight dinners

MISSISSIPPI

Mississippi Cathead Vodka Shrimp

4

eat. drink. MISSISSIPPI • 1

Places to chill with a sweet treat

GREENVILLE RESTAURANT GETS CELEBRITY CHEF MAKEOVER

PLACES TO RING IN THE NEW YEAR

eat. drink. MISSISSIPPI • 1

Oyster Shell Recycling October/November 2018

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

Back-to-School

Gourmet Grilling | My Delicious Mississippi Life | Watermelon Carnival

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• jerky eat. drink.

• farm fudge

Bursting with Blueberries

Cheddar Green Onion Biscuits

Sweet Tea Brined Pork Chops Brunswick Stew

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

VOLUME 7, NUMBER 5

VOLUME 7, NUMBER 3

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

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MISSISSIPPI Strawberries and Champagne Cheesecake

Natchez Food Tour | Clean Kitchen | Chefs of the Coast

FOURTH OF JULY FAMILY PICNIC eat. drink. MISSISSIPPI • 1

9

STATE FAIR inspired TREATS

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A must-do when visiting Laurel!

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MISSISSIPPI

Red is for

every season.

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eat. drink. MISSISSIPPI • 9

{ fabulous foodie finds }

New Year, New Styles for Spring

N

ow that the holiday season has finally settled, you may be looking to re-style your kitchen for the new year this spring. Whether that means a total kitchen remodel, or simply adding a few touches around the room to make it

feel brand new, there’s no way to go wrong in sprucing up the gathering place of your home to your liking. Check out these ideas for how to transform your kitchen, even in the subtlest ways.

Cool It Down If you’re looking for a big change, integrating more cool toned appliances, backsplash and paint colors can work wonders in modernizing your kitchen to be the sleek chef’s haven you’ve always wanted.

Image from Sherwin-Williams.com

As you could imagine, cool-toned rooms tend to lean more towards the color scheme of blue, green or even purple tones. Use these unadulterated colors as a way to express who you are and create a tailor fit to your personality, or find products that have subtle undertone whispers of cool colors.

Colors like “Cloak Gray” or “Mesmerize” from Sherwin-Williams are paints with a purple base that work to both create the cool tone of a room and add depth to the space. Prices tend to vary depending on the type of paint and finish you’re looking for, so be sure to visit your local store to plan your budget.

Warm It Up In the same way that integrating cool tones to your kitchen can transform the room with a sleek, modern look, warm tones are able to lift and open the room while making it a drawn gathering place for guests.

Warm tones are precisely the opposite of cool tones. Where as you would look for cool colors like blue, green and purple for a cool toned makeover, you want colors like red, orange and yellow to help give your kitchen that homey and inviting feel that comes with a warm toned ambiance.

Image from Appalachian Woods A great way to incorporate more warm colors in your kitchen that isn’t through directly painting the walls or cabinets is by using reclaimed wood as decoration. Not only does repurposing old wood pieces help reduce waste, but it doesn’t break the bank. Often times, you can find old wood pieces in flea markets, antique malls, garage sales or even Facebook marketplace for a steal of a deal. Most reclaimed pieces need some help in terms of a new stain job and sanding, but it still works out to be inexpensive in comparison to buying brand new.

One great way to use reclaimed wood in your kitchen is by creating an accent wall with reclaimed wood paneling. Pictured here, this half wall accent of reclaimed barn wood makes for a great rustic and warm feel for any room.

10 • February/March 2021

Woven Light Fixtures An easy way to start transitioning towards the idea of a warm-toned room is through woven light fixtures. These unique additions to your décor in the kitchen can help to open up the space and create a beautifully relaxed, even tropical feel.

Whether you’re looking for one or two large light fixtures or several smaller ones, woven light fixtures like ones made from rattan or bamboo are not only environmentally conscious, but they do not weigh down the atmosphere of the room. Instead, they cast a warm light even in the dead of winter.

Woven bamboo fixtures such as this one from Amazon are the perfect, subtle addition to your lighting scheme. Priced at $159.99, this antique bamboo light fixture is just what you need for your kitchen’s upgrade Fun Backsplash Another relatively simple but transformational modification to your kitchen is adding a backsplash.

The beauty of a backsplash is that there is an array of different colors and patterns to perfectly match your kitchen aesthetic. Whether you’re going for cool or warm toned, tile, modern, rustic or even mosaic, you’re sure to find exactly what you want online or in your local home improvement store.

This limestone backsplash idea from Home Depot instantly adds warmth, texture and depth to any kitchen. The natural feel from the stone works well to create the rustic feel that makes the room so hard to leave. Although it requires more upkeep than artificial materials, limestone is largely inexpensive compared to other stone backsplashes.

Round Dining Table Do you have a kitchen or dining room that’s on the smaller side? A round dining room table might be the answer to your space efficiency prayers.

Round tables create a sense of comfort and coziness that square or rectangle dining sets just can’t match. They make the perfect table for conversing with dinner guests as everyone is able to face each other, making it easier to both hear each other and involve each person in a conversation. These tables also make it much easier to pass food or condiments on the table back and forth—no more assembly line for delivering the salt to the end of the table.

Round tables like the Centiar Dining Table seen here from Ashley Furniture holds the perfect balance between a modern design and classic feel, creating a timeless dining room table for both you and your guests to enjoy. Priced at $229.49, this table is a steal if you’re looking to update your kitchen décor. eat. drink. MISSISSIPPI • 11

Make Valentine’s a Taste of Day Special with Magnolia Homemade Chocolates

BY DIVIAN CONNER

W

DIVIAN CONNER is a Mississippi mama of four ‘not so little’ little ones. Coming up with recipes, trying new ones, and feeding her crew of tweens and teens is her passion. Southern recipes, easy recipes, sorta hard recipes, but always delicious recipes is what you will find on her food blog, www.divianlconner.com.

Now venturing into outdoor cooking over an open fire, Divian is fascinated with camp cooking and entertaining.

12 • February/March 2021

hen I was growing up, there was one Valentine’s Day that always stood out. My mom went the extra mile to make it special not only for my dad, but for us kids as well that year. She had, of course, made us her signature custom Valentine treat cards to pass out at school and we, as her children, were expecting no more when we trampled off the school bus and headed into the house that day.

Despite the large dining table that sat off to the left of the formal living room, my mom had placed a small folding table, for two, covered with the finest linen adorned with two candles. It was elaborately decorated with the finest of our china gifted from her mother and the reddest red fabric napkins encased in brass napkin rings. She had roses and she had steak. Of course, the complimentary baked potato sat nestled quietly in its foil close by. She had planned this romantic dinner for my dad complete with a heart shaped box of chocolates to the side of the two place settings.

I had just come from school and I walked into the living room with a big “WOW” plastered on my face. I was smitten, intrigued and jealous. To my surprise, there was another set up in the family room. A table trimmed with all the fixings and stuffed animals holding pillowy hearts were all waiting for us kids. While my mom and dad dined on steak and aluminum wrapped loaded baked potatoes, us kids feasted on the like. It was a memory that would carry over forever. We tipped our wine glasses in the air, yelling in our best British accents, “Cheerio,” as we indulged in great food and sipped sparkling cider.

Valentine’s Day is not just for lovers and the like. It is not just for couples.

Valentine’s Day is for love. Showing your appreciation to the ones you hold dear. While it may be cartoony cards with a lolly taped on front for you kids to pass out at school, it is also a time to show your children just how much they are loved.

The love of your life is not just one being, it is all you hold dear. I will never forget that day my mom not only showcased her love of her husband but for her children. She thought of making us all happy and showing us we were all her Valentines.

Salut to the day of love and what better way to show those you love that they matter than by gifting them with chocolate. Gourmet, artisan chocolate is not as hard as you think. Instead of the regular boxed chocolate with orange and strawberry filling that gets a bite mark and then discarded, why not gift your best pals with an easy labor of love covered in their favorites?

Simple chocolate can easily turn into something that looks amazing and tastes just as great. After all, your family and friends are worth it. Make this Valentine’s Day just as special as a foil wrapped potato with a teddy bear holding a plushy heart. edm

HOMEMADE, CUSTOMIZED VALENTINE’S CHOCOLATES Ingredients: Silicon mold Chocolate chips or pieces of your choosing (dark, milk, semi-sweet, white, & etc.)

Any toppings or mix-ins To make: 1. Melt chocolate chips on low heat, stirring continuously until smooth.

2. Pour into molds or onto a parchment lined baking sheet.

3. Tap against counter to release air bubbles. Sprinkle with any toppings. Let set at room temperature or in the refrigerator/freezer for quicker setting.

4. Wrap and present to your loved ones.

Top the backside of the bars with: Dried Fruit Nuts Cookies Sprinkles Edible Flowers eat. drink. MISSISSIPPI • 13

{ fresh from the farm }

From the Farm to Your Table: A Mississippi State Tradition

BY BRANDI PERRY

M

ississippi State University in Starkville is known for football, baseball, Bully, tailgating and a strong agricultural background. However, many people are not aware that they also have one of the only university-owned cattle herds to make the top rankings. From that herd, the campus produces milk, ice cream and their world-renowned cheese. This is their story.

The history of cheese at Mississippi State University is a fascinating one, but none of it would be possible without the Bearden Dairy Research Center. More than 100 cows, a mixture of Holstein, Jersey and crossbred, are milked twice

14 • February/March 2021

a day every single day of the year. The Jersey herd has been ranked in the top 10 of all categories for groups similar to their size. This includes a number 5 ranking in protein, 4th in milk and 10th in milk-fat production. Total output of milk every year is more than 365,000 gallons. However, these are not the same type of cows your grandparents milked. These cows produce 8-10 gallons a day, while the hand-milked cows from days gone by may have yielded 1-2 gallons a day at best.

Currently, the Mississippi State University herd in the second or third oldest jersey herd in the United States. That herd was registered in 1906 for Mississippi A&M. The herd has

been continually bred since then. For the first time since the 1950s, a cow was brought into the system in 2014.

Kenneth Graves, the dairy herder at Bearden Dairy at Mississippi State, explained the lifestyle of the cows in the herd.

“When the calf is born, they are hand raised and fed twice a day. As they get older, they slowly move up the chain until they are here. Our goal is for that cow to have its first calf at 21 months old.”

Even though the cow may have its first calf at nearly two years of age, most of the goals have a 3-4 lactation goal. In other words, if the cows live to be 6 to 7 years old, they have had a long life.

Dr. Amanda Stone, an Assistant Professor in the School of Animal and Dairy Science, explained why the farm only used artificial insemination. “Artificial insemination is the only way we can improve the genetics of the goal. Our goal here at Mississippi State is to genetically improve a cow to the point where it is more efficient, makes more milk and lives longer.

Once the older cows are moved out of the milking rotation, their offspring will be taking their place. Not only do those cows come in with fewer years on them, they also have better genetics.”

Jersey cows have a lot more fat in their milk than what you find in your local grocery store Coming it between 4.5-5%, the eat. drink. MISSISSIPPI • 15

milk in the grocery store will be closer to 3%. Holstein’s run has 4.2% fat in their milk and are also known for their quantity of milk. Throughout the United States, there’s more Holstein cattle milked than all the other cows combined. At the Bearden Dairy, milking is done at 3 am and 3 pm and are handled by the students in the animal science programs. This occurs every single day of the year, including holidays and the most horrendous weather.

From the dairy, the milk travels to Custer Dairy Processing Plant where the raw milk (up to 1300 gallons a day) is pasteurized and either gets turned into fluid milk for bottling all over campus, cheese, ice cream or butter. James McClelland has been a part of this incredible process for nearly 30 years now.

“In 1938, just before World War II closed the border at Holland, ten teakwood molds were shipped to us. Dr. Herzer was looking for a notable cheese to bring to the university that was just as popular as the football team. That’s how the ‘cannon balls’ of edam cheese started,” McClellan explained.

16 • February/March 2021

The mold helps shape the three-pound balls of edam cheese and more than 50,000 are sold each year. There are one and a half pound balls of edam that are included in Maroon and White Gift Packs. Once the cheese is made and put into the mold, it is placed in a salt brine bath before it is covered with wax. However, the cheese is not immediately placed for sale.

Edam is aged for three months before anyone can take it home.

Cheddar cheese is also made in the processing plant and are made in huge blocks weighing 20 pounds. Two 20 pounds blocks are placed in a wooden crate and aged for three months as well. When the three months pass, the cheddar is cut twopound blocks and then sold. More than 50,000 of these blocks are sold annually.

The most popular cheese produced by the Custer Dairy Processing Plant is called Vallagret. Similar to a Swiss, the cheese is produced in wheels and ages in cold storage. Only 10,000 wheels of this cheese is made annually and it is usually the one that sells out the fastest during the holiday season.

Cheese isn’t the only delicious product made at the dairy

processing plant. “We churn out about 5,500 pounds of butter each year and about 25,000 gallons of the best ice cream on the planet,” McClellan educated with a smile. “There are seven flavors of the ice cream but the Muscadine Ripple is by far the most popular.”

The muscadines used to make the ice cream are actually grown and harvested at the South Mississippi Branch Experimentation Station. It takes 150 gallons of muscadine juice to make a year’s worth of the popular snack.

From the processing plant, all the delicious products are brought to the MAFES Store on the campus of Mississippi State University. This store welcomes visitors thousands of visitors through their doors every year, the majority from Mississippi but many others from across the country.

Additionally, the cheese products are shipped all over the world, especially during the holiday season, where orders may only be two cheese balls or 1,500. Corporate companies, professional athletes and students share these cheeses with those who may not have yet experienced it. Mississippi State University

is indirectly extending hospitality worldwide through their cheeses.

The MAFES Cheese Store on the campus of Mississippi State University is open from 8 am until 5 pm CST Monday through Friday. The store is closed during regular university holidays but is open for home football game days. The store is located in the glass annex at the front of the Herzer Food Science Building on 925 Stone Boulevard. In addition to products available to order online, the MAFES Sales Store offers a wide range of products for purchase in the store.

There are so many incredible places scattered up and down the backroads of Mississippi that should be on everyone’s bucket list. This is definitely one of those places. From world-class hospitality to the best milk products found in the southeast, Mississippi State University should be a destination for anyone that appreciates the best of what the Magnolia State has to offer. edm

eat. drink. MISSISSIPPI • 17

mardi gras menu

18 • February/March 2021

BY LISA LAFONTAINE BYNUM

F

at Tuesday is the final hoopla before the start of Lent. Sure, the parades and festivities are a big deal, but so is the food! Bring the taste of Louisiana right to your kitchen table with these three Cajun and Creole inspired recipes. edm

eat. drink. MISSISSIPPI • 19

Shrimp Delicate

20 • February/March 2021

Crawfish Cornbread with Gravy

eat. drink. MISSISSIPPI • 21

SHRIMP DELICATE - SERVES 4 • ½ cup unsalted butter • 2 tablespoons vegetable oil • 1 small onion, chopped • 1 green bell pepper, chopped • 1 celery rib, chopped • 2 cloves garlic, minced • 3 tablespoons all-purpose flour • 2 teaspoons brown sugar • 2 teaspoons paprika • 1 teaspoon thyme • 1 teaspoon black pepper

• 4 green onions, green and white parts, chopped • ¼ cup fresh parsley, chopped • 3 cups beef broth broth • ½ teaspoon salt • ¼ teaspoon cayenne pepper • ¼ teaspoon freshly-ground black pepper • 1-pound medium shrimp, peeled and de-veined • 4 to 6 servings hot cooked long grain white rice

1. Melt the butter and oil in a large saucepan set over medium heat.

2. Add the onion, bell pepper, and celery. Sauté for 7 minutes until the vegetables are tender.

3. Add the garlic and sauté for 30 seconds.

4. Gradually add the flour and stir for one minute to make a roux.

5. Stir in the brown sugar, paprika, thyme, black pepper, green onions, parsley, broth and cayenne pepper. Add salt to taste.

6. Bring the sauce to a boil, reduce the heat to medium-low.

Simmer, uncovered, for 20 minutes.

7. Add the shrimp and cook for an additional 8-10 minutes until shrimp are pink and heated through.

8. Serve over cooked rice.

CRAWFISH CORNBREAD WITH GRAVY - SERVES 4 For the cornbread: • 2 boxes (8.5 ounces each) corn muffin mix • 1 stick (½ cup) unsalted butter • ½ cup diced onions • ½ cup diced celery • ½ cup diced bell pepper • ¼ cup chopped green onions

• ½ cup chopped crawfish tails • 1 cup crabmeat • 1 (10 oz.) can cream of mushroom soup • 1 (10 oz.) can cream of celery soup • Salt and pepper to taste

For the gravy: • 3 tablespoons unsalted butter • 2 tablespoons all-purpose flour • ¾ – 1 cup heavy cream • 1 teaspoon Old Bay seasoning • ½ cup diced crawfish tails • Salt and pepper to taste • 1 teaspoon dried thyme

• ½ teaspoon ground black pepper • 2 cups beef broth • 3 pounds Yukon gold potatoes sliced to about 1/8 - ¼-inch thick • 4 tablespoons unsalted butter cut into cubes • 4 ounces (about 1 cup) shredded Pepper Jack cheese

For the cornbread: 1. Bake the cornbread mix in a 9 x 13-inch baking dish according to package directions. Allow cornbread to cool enough so that you can crumble it with your hands. Set the crumbled cornbread aside.

2. Preheat oven to 350 degrees.

3. In a large skillet, melt butter over medium-high heat. Add onion, celery, bell pepper, and green onions. Sauté until vegetables are 22 • February/March 2021

tender, about 5-7 minutes.

4. Add the crawfish tails and crabmeat and continue to sauté for an additional two minutes.

5. Add the soups and continue to cook until mixture is heated through, but do not bring to a boil.

6. Combine the crumbled cornbread and seafood soup mixture in a large mixing bowl. Spread the mixture into a greased 9 x 13 x 2-inch casserole dish. Bake for 40 minutes until top of cornbread is golden brown.

For the crawfish gravy: 1. Melt the butter in a medium skillet over medium heat.

2. Add the flour and stir until the mixture is smooth. Continue to cook mixture for an additional three minutes to cook out the raw flour taste.

3. Reduce heat to low and pour in the cream. Whisk gently and continue to simmer over low heat until mixture begins to thicken slightly.

4. Stir in crawfish meat and Old Bay seasoning. For a thinner gravy, add additional cream. Season with salt and pepper to taste.

5. Serve the warm gravy over individual servings of cornbread.

MOCK TURTLE SOUP - SERVES 4 • 2 pounds ground beef • ½ cup (1 stick) unsalted butter • 2 tablespoons vegetable oil • 1/2 cup all-purpose flour • 1 medium onion, diced • 2 celery ribs, chopped • 1 large green bell pepper, diced • 2 cloves garlic, minced • 1 (8 ounce) can tomato sauce

• 1 (14.5 ounce) can crushed tomatoes • 8 cups beef broth • 2 bay leaves • 1/2 teaspoon dried thyme • 1/4 cup Worcestershire sauce • 3 hardboiled eggs, chopped • 2 tablespoons fresh lemon juice • 1/2 cup dry sherry • 1/4 cup chopped parsley

1. Cook ground beef in a large stock pot over medium heat, breaking it up into smaller chunks, until the meat is no longer pink. With a slotted spoon, remove the ground beef from the pot and set aside. Drain the grease and return the pot to the burner.

2. Melt the butter with the oil. Gradually whisk in the flour, forming a roux. Stirring constantly, cook the roux for approximately six minutes until it turns light brown, similar to the color of peanut butter.

3. Add the onion, celery and bell pepper. Cook for five minutes until the vegetables are soft.

4. Add the garlic and cook for 30 seconds.

5. Add the tomato sauce, crushed tomatoes, beef broth, bay leaves. thyme and Worcestershire sauce. Bring the soup to a boil, then cover, reduce the heat to low, and cook for one hour, stirring every 15 minutes.

6. Remove and discard the bay leaves.

7. Add the hardboiled eggs, lemon juice, sherry, parsley and cooked hamburger. Stir to heat through. Serve hot.

1.

Preheat oven to 350 degrees.

2.

In a medium mixing bowl, combine brown sugar, corn syrup, eggs, molasses, vanilla and salt.

3. Add chocolate chips to the mixing bowl.

4. Set aside 1 ¼ cups (about 57 pieces) of pecan halves for the top of the pie. Finely chop the remaining pecan halves.

5. Add the chopped pecans to the mixing bowl and stir until all the ingredients are well combined. Pour mixture into the pie crust.

6. Gently arrange the reserved pecan halves in a circle over the filling.

7. Bake the pie for 55-65 minutes or until the center is no longer wobbly. Check halfway through baking time to ensure the pie crust is not browning too quickly. If it is, cover the edges with aluminum foil for the duration.

8. Cool the pie completely on a wire rack before serving.

Turtle soup, in its original form,Refrigerate is made with the meat and eggs leftovers.

Mock Turtle Soup

of snapping turtles. You can still find it served in restaurants and kitchens in and around the bayous of Louisiana. Since turtle meat might be hard to come by for the average home cook, ground beef and chicken eggs are used as a substitution in this “mock” version.

eat. drink. MISSISSIPPI • 23

5627 Getwell Rd A-4 Southhaven 622.536.6291 Closed Sunday Mon - Thurs: 11-8pm Fri - Sat: 11-9pm

Fifth Annual

Moonlight M Fifth Annual Moonlight Market Moonlight Market Moonlight Market

Fifth Annual Fifth Annual Enjoy a fun-filled evening with good food, drink, friends, mus

local farmers. Cooking demonstrations will be presented by C proceeds benefit Mississippi Food Network.

Enjoy a fun-filled evening with good food, drink, friends, music, and shopping with local Cooking demonstrations willdrink, be presented Chefand Nick Wallace.with All Enjoyfarmers. a fun-filled evening with good food, friends, by music, shopping proceeds benefit Mississippi Food Network. local farmers.

Cooking demonstrations will be presented by Chef Nick Wallace. All proceeds benefit Mississippi Food Network.

March 18, 20 21, 201 March 18, 21, 2021 2019

Enjoy a fun-filled evening with good food, drink, friends, music, and shopping with local farmers. Cooking demonstrations will be presented by Chef Nick Wallace. All proceeds benefit Mississippi Food Network.

March 18, 21, 2021 2019

Fifth March Annual

For visit tickets, visit www.msfoodn For tickets, www.msfoodnet.org.

For tickets, visit www.msfoodnet.org.

March 18, 21, 2021 2019

Moonlight Market

Enjoy a fun-filled evening with good food, drinks, friends, music, and shopping with local farmers. Cooking Demonstrations will be presented by Chef Nick Wallace. All proceeds benefit Mississippi Food Network.

For tickets, visit www.msfoodnet.org.

Enjoy a fun-filled evening with good food, drink, friends, music, and shopping with local Cooking demonstrations 24 farmers.

February/March 2021 will be presented by Chef Nick Wallace. All proceeds benefit Mississippi Food Network.

•

Extra Table: Blessing Mississippians One Meal at a Time

BY BRANDI PERRY

W

hat if I told you there were more than 600,000 hungry people in Mississippi and 120,000 of those are children? By comparison, Mississippi has a population of just under 3 million. That means that more than 20% of our state’s population is not getting enough to eat.

However, there is an organization with the goal of drastically reducing or eliminating that number. They currently provide new, healthy food to over 50 partner pantries. The story behind this organization is almost as spectacular as their mission.

In 2009, restaurateur and Chef Robert St. John received a call from the Edwards Street Fellowship Center and they were in desperate need of help. With dozens of families depending on the center, they had run out of food. St. John called Sysco, a food service distributor, and placed an order to fill the need of Edwards Street. However, after sending the shipment, St. John could not help but think how many other areas throughout the state may be struggling to provide meals for their community

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as well. After a little research, he discovered that this was indeed the case. After formulating an idea, he approached Sysco again and asked, “What if every business and home had an extra table where they could feed those in need? What would it look like?”

Sysco jumped at the humanitarian idea and the rest is literally history.

Extra Table now stocks food pantries and soup kitchens around the state with wholesome food, while offering hope for a better tomorrow. A primary goal of this mission is not to make sure Mississippians are not hungry, but also provide them with the best food available. That means depending on canned lean proteins like tuna and chicken, fruit in 100% juice, low sodium soups, vegetables, oats, Mississippi-grown rice from Two Brooks Farm, in addition to many other items. Every item they provide is not only easy to prepare but has a long shelf life.

With the inclusion of COVID-19 in our world, the needs of the people in Mississippi increased and so did the price of food. eat. drink. MISSISSIPPI • 25

After being a partner with Sysco for ten years on this passion project, a difficult decision had to be made. To cut costs in food, purchasing and distribution, Extra Table branched out on its own, buying food by the truckload and storing at a warehouse for distribution. Extra Table has also partnered with CHOW as their food broker. Now, the purchasing, logistics, delivery and warehouse needs are taken care of by them. In addition, the warehouse is of no cost to them.

For the 2019-2020 school year, Mississippi had more than 350,000 children that were eligible for free and reduced meals, or around 74% of all students in those participating schools.

Many of those children were already going hungry at night, but now that many schools have gone to virtual learning, this number has no doubt increased exponentially. In 2020, 17.7% of the senior citizens (60 years and older) in Mississippi faced

26 • February/March 2021

the threat of hunger over a calendar year and are currently monthly participants in food pantries. There has also been a 30-50% increase in requests for food supplies since the onset of the pandemic.

St. John was highly impressed with his staff and how they handled the onset of the pandemic. “One of the things that has impressed me most about Extra Table is how our organization responded to the Covid crisis of 2020. A once in a 100-year pandemic could cripple a less fluid non-profit. We tweaked our model midstream, and as a result delivered three times the amount of food to our agencies that we did the previous year.”

The Extra Table staff consists of two full time employees and a plethora of volunteers. Martha Allen is the Executive Director of Extra Table and has been in that position since 2018. Rhonda Hayden, the Director of Development, joined

the team in 2020.

The success of this non-profit would not be possible without the countless donors. Extra Table can only provide meals to neighbors and friends if they have the money to do. Amazingly, for every dollar donated, 5.9 healthy meals will be distributed, but it will take a statewide effort to eliminate the issue at hand.

Extra Table hosts several fundraisers through the year to fund their mission.

In 2020, they had the Yolks on You Challenge where participants promoted Extra Table by donating, recording a video of themselves smashing an egg on their head, all while calling out others on social media. Additionally, they hosted the Merry Mississippi Online Auction, a Double Dollar Day, as well as the Real Mean Tackle Hunger event. However, you do not have to wait for a fundraiser to donate. Extra Table is always ready and willing to help you make a difference in your community and state.

Mississippi is in an interesting predicament as it ranks first in obesity and second in both hunger and poverty. This year, Extra Table will be releasing recipes for pantry patrons to use in order to better prepare healthy dishes for their family.

By doing this, Extra Table will attack this two-part issue head on. The mission of Extra Table is both challenging and difficult but the reward outweighs that. Extra Table is doing huge things for the people in Mississippi and are changing lives daily.

Head on over to their website, extratable. org, and find out how you can help. There is no donation too small. Extra Table needs all Mississippians on board.

If you are interested in getting involved with Extra Table, there are many options.

First, sign up for the Extra Table eblast and mailing list. The eblast will keep you updated on future events, fundraisers, statewide impact stories and volunteer opportunities. If you decide to volunteer for Extra Table, a variety of jobs may need completed. Folding and sorting Shirts, assisting with fundraisers by asking for donations, writing thank you notes, packing food boxes or even bagging rice. Regardless of the job at hand, volunteers are invaluable to Extra Table. At the end of the day, you will know have held place food on the table of one your neighbors in need. edm

eat. drink. MISSISSIPPI • 27

{ restaurant spotlight }

Charcuterie Chick: Cured Meats & Colorful Boards

BY PAIGE MCKAY

N

o matter what the occasion is, charcuterie and snack boards have taken over the entertaining and hosting world. Whether it’s a classic charcuterie board with cured meats and fancy cheeses, or a board with all desserts and sweet treats, the possibilities for a perfect snack board are endless. Kaki Knight, founder of Charcuterie Chick Mississippi, took her love for hosting and creating snack boards and turned into more than she could have ever imagined.

Knight, a Memphis native turned Meridian resident, has always enjoyed hosting and having friends over, and it eventually led to the creation of her business, Charcuterie Chick.

“My husband and I have people over at our house all the time, and we have a lot of picky friends,” Knight said.

“I would make snack boards whenever people would come over because I knew everyone would be able to find something they would eat.”

Over time, Knight’s boards got more and more elaborate, and her friends began to encourage her to start selling her tasty snack boards.

“I didn’t think twice about it,” Knight admitted.

Eventually, enough people talked Knight into selling her snack boards; she caved to the pressure and started to do some research. In December 2019, Knight created a logo and did a little bit of business here and there, but she let the idea sit for a little while before really moving forward with it.

“At the end of January, my boss was the one that told me to just bite the bullet and move forward with it,” Knight said. “I finally made a Facebook page, and it has been zero to a hundred ever since.”

Knight started picking up steam around February of 2020, and then, COVID happened. Knight had only been operating her charcuterie 28 • February/March 2021

business out of her home for about two weeks when the pandemic really started to affect Meridian.

“Not that many people knew about me yet, and I went quiet,” Knight said.

Once the summer rolled around, it was time to try again and get things up and running.

eat. drink. MISSISSIPPI • 29

“I opened back up June 1st, and it escalated quickly from there,” Knight said.

Fast forward to October 2020, Knight, with the support of her family and her boss, quit her full-time marketing job to take on Charcuterie Chick full-time.

Now, Knight spends her days creating all kinds of cheese and snack boards, making all the homemade treats that go on them, delivering boards in the Meridian area, and traveling to Jackson every week to purchase specialty items at Whole Foods and Fresh Market.

“If I’m able to, I make it myself ,” Knight said. “Any dip that’s on a board, tamale bites, chicken salad, pimento cheese, all the sweets, I make those.”

Most people might only think of meat, cheese, crackers and nuts when it comes to a charcuterie board, but Knight has taken it to the next level. She carefully thought out each

30 • February/March 2021

themed, pre-selected boards, and they are all named after towns in our state: Meridian Queen, Delta Darling, Gulf Coast Girl, Jackson Babe, Hattiesburg Honey, Oxford Miss, Starkville Sweetie, and Tupelo Belle. Customers can choose from the citythemed boxes, or there’s a build-your-own option.

The Meridian Babe consists of all of Knight’s favorite things, including a piece of chocolate cake. When Knight and her husband were on their honeymoon, one of the charcuterie boards they ordered came with a piece of chocolate cake. She felt inspired and decided to include it on the board that has all of her favorites. Along with the decadent cake, this board includes grilled sausage, baked brie, garlic and herb cheese spread and hummus and naan.

The Delta Darling includes a Delta staple: tamales. Knight wanted this to be her spicy board to go along with the tamales, and it includes tamale bites, jalapeno poppers, spicy sausage

and all the spicy cheeses and pickled goodies.

The Gulf Coast Girl, of course, includes all things seafood. Shrimp, smoked salmon bites, tuna dip, crab salad and all kinds of roasted veggies and crackers for dipping.

For the bacon lovers, the Jackson Babe is the board for you. It includes BLT dip, brown sugar and bacon wrapped breadsticks, bacon jam and more. As Knight said, “Everyone loves bacon!”

For those with a sweet tooth, opt for the Hattiesburg Honey. This dessert board features treats like cookies, chocolate covered pretzels and fruit, popcorn, brownies and cake.

The Starkville Sweetie is every French fry lover’s dream.

Knight was inspired by her husband’s best friend when creating this fry board because he is a Mississippi State graduate and a French fry fanatic. This potato board comes with waffle fries, sweet potato fries, crinkle cut, potato wedges, tater tots and, of course, fry sauce, ranch and ketchup.

For the brunch lovers, the Oxford Miss is the board for you - croissants, individual yogurt parfaits, lox bites, waffles, biscuits, cinnamon rolls, and an assortment of cheese and fruits.

Lastly, the Tupelo Belle is all things Southern: pimento cheese, chicken, salad, sausage balls, cheese straws, and all the fruits, veggies and fixins for dipping.

Kiddos can also get in on the fun with a Kids Box, made complete with PB&J sandwiches, mini pretzels, cheddar or Colby-Jack cheese, fruit, pepperonis, Goldfish crackers, animal crackers and peanut butter-filled celery sticks.

Charcuterie Chick Mississippi offers all of these tasty boards, including the build-your-own option, in several sizes that are perfect for gatherings large and small. A small serves 2-4, medium serves 4-6, large serves 6-8, and the extra-large feeds up to 12. If you need a board for more than 12 or large groups, Charcuterie Chick even has you covered for larger catering events, grazing tables and more. Customers in Meridian can order online and contact Knight through her website for larger orders.

For now, Knight is only able to cater to the greater Meridian area since a lot of the goodies on her boards wouldn’t withstand shipping, but she has plans to host different pop-up shops in towns like Jackson, Oxford, Tupelo and Laurel in 2021. She is also currently working on moving Charcuterie Chick into a commercial kitchen so that she can grow even more than she already has in just a short amount of time.

For Knight, the success of Charcuterie Chick Mississippi came quicker than she could have ever imagined. The Meridian Star newspaper even named Charcuterie Chick “Best New Business 2020.”

“I never thought it would catch on this fast,” Knight said. “I’m just riding the rollercoaster and holding on tight.”

For those local to Meridian, check out charcuteriechickms.com to order a board for your next event or gathering. You can also follow along on Facebook to see where Knight will be later in 2021 for her pop-up shops throughout the state. edm

eat. drink. MISSISSIPPI • 31

Vietnamese on the Coast

BY JULIAN BRUNT

W

hen Vietnamese immigrants started arriving in south Mississippi in the late 1970s and early 1980s, they faced a difficult challenge. Not only were they refugees from their war-torn homeland, most having also lost most of what they owned, many were also boat people who fled the communist regime in small boats, facing thousands of miles of open sea and the serious threat of pirates. They also had to adjust to a completely new culture when they finally arrived in the United States.

Harrison County, Mississippi, where I live, has the highest number of Vietnamese residents in the state. The county is the hub of the seafood industry, and many of the Vietnamese who came were fishermen. Some worked as laborers in seafood factories and some joined with other families to buy or build 32 • February/March 2021

a shrimp boat. These are an industrious people and had faced hardships before. A friend of mine, Buddy Jumonville, was working in the Covacevich Shipyard in Biloxi when the Vietnamese fishermen started to arrive. One day, he noticed a few Vietnamese men hanging around watching how the local shrimp boats were being built. They came by every day, stayed out of the way, but when they had figured things out, they rented a space and built their own fishing boat. These families knew about adversity and hung together and got things done.

As the Vietnamese fleet began to grow, they faced hostilities from some local fisherman, who feared that they would over fish the waters, and others who were unaccustomed to the way they dressed and spoke. Their path was never an easy one. But a few opened grocery stores selling Vietnamese staples, and a

few others opened restaurants. The restaurants were not well received by the local community. The menu was foreign and good English was not always spoken.

But times slowly changed, a few culinary explorers started visiting, then, as word got out, more and more locals came.

Today the Vietnamese restaurants thrive, in fact, in all my years of being a fan, I have seldom seen a Vietnamese restaurant fail.

Vietnamese cuisine is famous all over the world. Yes, it is a bit different and you will encounter an occasional something, what Anthony Bourdain lovingly called, “the nasty bits,” but it is there because it is delicious and, often provides a contrast in texture. The food ways of Vietnam have been affected by China and other nearby Southeast Asian countries, but also by its French colonial past. Don’t be surprised if you visit south Mississippi and find that the local baker is Vietnamese or that you just might find pâté at the local Vietnamese market.

Most people have heard of pho and bánh mì. Pho is a beef noodle soup that came from Hanoi in the north. It is the national dish of Vietnam and is eaten any time of the day. It is savory and delicious. And to quote my favorite all time chef again, Anthony Bourdain called pho, “A steaming bowl of goodness,” and it is.

Bánh mì is a Vietnamese style sandwich, made with a baguette. Some people incorrectly call them Vietnamese po-boys, but it isn’t so, my friend. Bánh mì is a gift from the French, and the thrifty French have been putting good things into a sliced open baguette long before New Orleans po-boys became famous.

But there is so much more to Vietnamese food than these two famous examples. I have been eating in the local

Vietnamese restaurants for more than twenty years, and I can assure you that I have never had a bad meal there. One of my favorites is bò kho: a delight beef stew served with a crusty baguette or rice. The baguette is so good when dipped into the stew, I always choose it over the rice. It is savory and spicy, and you will find pleasant hints of ginger, fish sauce and five spice powder. This is one of my all-time favorite meals.

Another favorite is goi cuon. This dish is a fresh spring roll, not fried, but wrapped in a rice paper wrapper. Some are made with pork and veggies, some with shrimp. The shrimp version is delightful when dipped in a peanut sauce. Next on my list is thit kho tiêu, commonly found on the menu as clay pot pork, fish or chicken. Again, it is hard to put into words how delicious this sweet dish is. The pork is caramelized in a ginger, sugar, fish sauce and garlic, in a super-hot glazed clay pot. Just amazing.

Pork in general, is a Vietnamese favorite. Just the other day Sara Bradley and I, one of my culinary buddies, stopped by the Lee International Market in Biloxi, Mississippi’s largest Asian market, and bought a pound of crispy roasted pork. She had never had crispy roasted pork before and I told her I felt like a drug dealer: “Here try some, it’s free!” I assure you she will be back.

Bún thit nuong is another popular pork dish. It is grilled marinated pork, served with vermicelli noodles and dressed often with scallions, crushed peanuts and a variety of fresh herbs. Again, I promise you that you will not go wrong with any pork chop in a Vietnamese restaurant. Absolutely delicious.

So, where should you go when you visit the Mississippi Gulf Coast? My first stop in Henry’s Café and Bakery in eat. drink. MISSISSIPPI • 33

D’Iberville. I love everything on his menu—pho, beef stew and am especially fond of his crispy baguettes. He bakes all day long so the chances of getting fresh bread in the afternoon is good.

Henries also has a great variety of bánh mì, with my favorite being the BBQ pork. Henries also has great Vietnamese coffee, served with sweetened condensed milk, over ice. But be careful, it is rocket fuel and is not to be had in the evening!

Kim Long (Golden Dragon in English), in Biloxi, but also has a location in Ocean Springs, has been around longer than any Vietnamese place on the Coast. It is a great place, large dining room, with good service. I love the clay pot pork here, and the pho is good too. The BBQ beef rolls are stunning.

Grilled beef stuffed with garlic and ginger, served with rice, fresh tomatoes, cucumbers and an amazingly good dipping sauce.

Le Bakery is very popular in Biloxi. They sell delicious bánh mì, breads and pastries. This was one of the first places to reopen after Hurricane Katrina. The restaurant and their home were badly damaged, but true to Vietnamese tenacity, they slept on the floor in the restaurant until they could get it back open, then worked on their home. Don’t be surprised if you are met with a line here, it is that good.

34 • February/March 2021

Vung Tau Vietnamese Cuisines is on Oak Street in Biloxi and is a family run business. This spot is popular with the local police department, so you know it is good. The menu is similar to the other good Vietnamese places, I have been several times and found it very good. Kien Giang Restaurant is also in D’Iberville and is very good. This family has been in the business for several generations and always gets it right.

VK Noodle house is in Ocean Springs and has a very strong following of locals. I have only been a few times, but it was very good.

I am not going to mention every restaurant on the Coast, as it would be too repetitious. They are all incredible. I do encourage you to visit the Lee International Market. Besides amazing crispy pork, they often have Peking duck, ribs and roasted chickens. The market is huge, and you will find Asian groceries, including fresh produce, that you will find nowhere else. edm

eat. drink. MISSISSIPPI • 35

{ monthly recipe }

Super Bowl Eats for a Crowd

P

BY REBECCA FENDING

lanning on hosting a Super Bowl party this year? The hardest part is planning the menu. You’re probably already thinking of the game day staples like buffalo chicken dip, queso or even mozzarella sticks, but here are a

few recipes that are sure to be a winner with your guests. They incorporate some of the predictable classics, but with a fun, easy to serve, hand held spin. edm

Spinach Artichoke Mini Bagels

Hot Crab Dip Crostinis

• 1 package of mini bagels • 1 cup thawed or fresh chopped spinach • 12 oz. jar of artichoke hearts • 1/3 cup finely diced white onion • 1/3 cup finely diced mini portabella mushrooms • 8 oz. cream cheese • ¼ cup mayonnaise • 1/3 cup grated Parmesan cheese • 1 clove minced garlic • Salt and pepper to taste • 1 cup mozzarella to top bagels

• 1 baguette, sliced into ¼ inch thick pieces • 8 oz. cream cheese • 1 cup mayonnaise • 1-pound lump crab meat • ¼ cup finely diced white onion • ¼ cup scallions • 1 cup shredded Parmesan, reserve 1/4 cup for topping • 2 teaspoons Old Bay seasoning • 1 teaspoon garlic powder • 2 teaspoons crushed red pepper flakes • Salt and pepper to taste

1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil.

2. In a large bowl, soften cream cheese in microwave until easy to work with and mix all dip ingredients together. Set aside.

3. Cut open mini bagels and spread a spoonful of the spinach artichoke mixture onto the surface. Place bagels on baking sheet.

4. Once you have filled the baking sheet or used all of your spinach mixture, sprinkle a liberal amount of mozzarella on top of each bagel. Bake for 10 to 15 minutes or until golden and bubbly.

Mac ‘n’ Cheese Egg Rolls • about 12 ounces vegetable oil, enough to fry egg rolls • Mac ‘n’ cheese of your choice, prepared (homemade, Kraft, Annie’s or even Stouffers) • 1 cup each of fresh grated cheddar and mozzarella or pepper jack • 1 teaspoon each of garlic and onion powder • Salt and pepper to taste • One package egg roll wrappers 1. Once your mac ‘n’ cheese of choice is prepared, fold in grated cheeses until melted. When combined, add your seasonings. Let cool until able to be handled.

2. Prepare your egg roll wrapper by placing it in a diamond shape. Wet the corners with water and place a large spoonful of your mac ‘n’ cheese mixture in the middle, a bit more than one tablespoon. Roll as you would a burrito, tucking in the corners and wrapping tightly. If needed, wet the top point again and press into the body of the egg roll for a secure hold. Repeat until your cheese mixture is gone.

36 • February/March 2021

1. To make your crostinis, heat the oven to 350 degrees. Line a baking sheet with aluminum foil and place slices on top.

Brush slices lightly with olive oil and season with salt and pepper. Bake for 10 minutes. Leave oven at 350 and baking sheet lined with same foil for baking crostinis with dip topping.

2. In a large bowl, soften cream cheese in microwave and add all dip ingredients to bowl. Once combined, spread a spoonful of mixture to the top of a crostini. Place topped crostinis on baking sheet. Top with a sprinkle of Parmesan and bake for 10 to 15 minutes or until golden and bubbly.

3. Pour vegetable oil into a large skillet or deep pan until one inch high. Place over medium heat and wait until it is hot*.

Add egg rolls and fry for about one minute each side, or until lightly golden. Cool on paper towel lined plate.

4. Serve with dipping sauce options such as ranch, buffalo sauce or even barbecue. *Test by placing tip of wooden spoon handle in middle of pan.

When it is ready, it will bubble around the handle.

{ mississippi and beyond }

Djinn Spirits with a Mississippi Beat

BY KATHY K. MARTIN

C

indy Davis Harthcock and her husband, Andy, of Djinn Spirits have paid homage to their Mississippi roots by naming their whiskey “Beat 3.”

Born in Jacksonville, Florida, her family moved to Lawrence County in Monticello, Mississippi when she was seven years old so her father could start his new job with the local paper mill. Located in bucolic Lawrence County, she says that Monticello has been largely conservative and devoutly religious for generations and the citizens voted it dry 14 years before Prohibition, and for the most part it remains that way today.

“It was quite a culture adjustment for me,” she says of the move there, which was during the late 60s. She later graduated from nursing school at the University of Southern Mississippi, where she first met her husband, a computer science major from the Jackson area. They moved to Southern Florida, got married, and later moved to Georgia and Texas before settling in New Hampshire about 13 years ago. Around eight years ago while still working in nursing, she read an article in a food magazine about chefs making their own apple brandy.

She and her husband began building their dream of operating their own distillery. Distilling at home isn’t legal, she says, but they attended classes to get their license and they may have experimented in their kitchen making whiskey to get started.

Their dream was about to become a reality in late 2013, when they realized they needed a name for their “now legal” whiskey. This is when Cindy recalled her childhood. Growing up in a strictly dry county could probably be a poor source for material to name a liquor, she says, but there was intrigue and whispers.

Like all Mississippi counties, Lawrence County was divided into “beats.” Each beat was a voting district similar to other districts or wards in other state counties. People of a certain age from Lawrence County knew that when you were looking for adult beverages, Beat 3 was the place to go, says Harthcock.

“There were a couple of upstanding families who bootlegged and moonshined, strictly as a public service mind you, and everyone knew it. It was such an open secret that even a sevenyear-old girl knew it and remembered.”

When the couple opened Djinn Spirits in Nashua, New Hampshire, their first whiskey was a moonshine that sported the Beat 3 name on a map of Lawrence County. Located about an hour north of Boston, Nashua is one of the state’s biggest cities, she says, but without any of the hustle and bustle. “It’s quiet here with lots of farms and apple orchards and we’re within an hour’s drive from the coast and about two hours to Vermont.”

Now the distillery manufactures award-winning, aged whiskies, gin, and liqueurs. They also offer a popular new line of pre-packaged cocktails with names like Beachday, Scarecrow and Winter Sun. These cocktails have fun, seasonal flavors available only at the distillery.

Krupnik, a Polish spiced honey liqueur, became their fourth

product in 2014, using a 500-year-old recipe and help from a Polish friend. “We lost so much in the way of product development during Prohibition and I hope to up America’s liqueur game.”

Following that, the next year they launched their first single-malt whiskey, and then introduced their Henry Knox gin.

Some of Djinn’s latest products are blended whiskies. “My strength is in blending barrels to get the best taste.” She says that taste is very subjective and although predicting exactly what a combination of whiskies will taste like is impossible, she frequently has a rough idea of what will work, then proceeds to do controlled experiments until she gets the best flavor.

The name for the distillery came interestingly enough from a game of Scrabble. She jokes that she doesn’t really like to share the story because her husband beat her in a game after a great score from the word “djinn.” She says that dijinn is the name of a spirit from Middle Eastern mythology. It’s the origin of the word “genie.”

“Unlike an angel, a being that has to be good, a dijinn can be good or bad and I think the same is true for alcohol.

It can be good or bad and I like that concept of free will,” she explains, “We have a choice.”

When she returned home for her high school reunion in 2019, she brought some Beat 3 whiskey to share with her former Lawrence County classmates. “Sharing that with old friends was the height of Southern hospitality.” It was such a hit that she plans to return soon and bring that Beat 3 back home again.

Ready to try Djinn’s famous Beat 3? Here’s a recipe using their liquid gold, perfect for gatherings or a weekend cocktail at home. edm La Louisiane • 2 oz Beat 3 Single Malt Whisky (or Rye) • 1/2 oz sweet vermouth (we like Punt e Mes) • 1/4 oz Benedictine • 3 dashes Paychaud’s Bitters • Absinthe rinse Rinse glass with Absinthe and drain. Stir other ingredients over ice and strain into coup.

Garnish with a cherry (we like the Luxardo brand). eat. drink. MISSISSIPPI • 37

Delectable Crawfish Throughout Mississippi

F

BY BRANDI PERRY

rom early February to May, triangle-shaped, wire-framed nets drag the muddy bottoms of the Louisiana swamps, vying for a basket full of those delicious little bottom feeders. More than 90 percent of the wild harvested crawfish come from Louisiana. However, Mississippi has its own claim to fame when it comes to arthropods. The Magnolia State is home to 63 species of crawfish, 17 of which are not found anywhere else in the world.

With the cold weather quickly coming to an end, that can

only mean crawfish season is on the way. There is something special about the first crawfish boil of the season. Family and friends gathered around the boiling pot, the smell of spices filling the air. This is usually the unofficial start of spring in most Mississippians eyes. But, when most people think of crawfish, they usually think the southern part of the Magnolia State. However, those deliciously seasoned crustaceans can be found statewide and you can enjoy a few pounds from wherever you call home!

Taranto's Crawfish Po'boys and Seafood -12404 John Lee Road, Biloxi Taranto's in Biloxi has been a long-time go to for Gulf Coast residents for the freshest seafood and crawfish. Time and time again, Taranto's has taken home "best of" honors from many of the coastal media outlets and it is definitely the go-to spot on the Mississippi Gulf Coast for crawfish. When in season, you can find the crawfish freshly boiled with jalapeĂąos, corn or potatoes, as well as fried to a golden crisp. During the crawfish off season, the menu is still dotted with some of the most delicious seafood you will find along the coast.

Ledger Award for best crawfish shows why the people have bought millions of pounds of the mudbugs since 1995. Next time you are in Jackson, hop over to Lakeland Drive and get you a sack of some of the most delicious crawfish in the state.

Crawdad Hole 1150 Lakeland Drive, Jackson For the last 25 years, the Crawdad Hole off Lakeland Drive in Jackson has welcomed party-goers, sports fanatics and business people alike for their deliciously seasoned crawfish.

The Cajun-themed crawfish shack started as a take-out only establishment but now serves thousands of customers a week. Their 2017 Clarion38 • February/March 2021

Crawdad's - 104 North Park Street, Merigold Most people do not associate delicious mudbugs nearly 300 miles away from its source, but that's exactly what you can find in the Mississippi Delta region town of Merigold.

Known mostly for their tamales and blues music, Crawdad's opened in 1984 by then Merigold Mayor Andrew Westmoreland. Initially started as a way to get crawfish into the community for parties, the idea of having a more stable operation caught on quickly. Today, Crawdad's welcomes visitors from all over the Mississippi, Arkansas and parts of Tennessee, making it one of the most popular restaurants in the Mississippi Delta. When crawfish is not in season, visitors flock for their seafood dishes, steaks and the general ambiance of the location. This is one of those restaurants that needs to be on your culinary bucket list.

As spring and crawfish season come rushing into the Hospitality State, there are so many amazing locally owned restaurants that dot every major highway and backroad in the state that will offer you crawfish to your liking. Whether you like them spicy, mild or with or without vegetables, the above locations will treat you right.

Coming off one of the hardest years in recent memory, there's no doubt that crawfish boils with your closest friends and family will mean a little bit more this year. So, grab a few pounds, spread them out on a table start making memories that are not soon to be forgotten. edm

{ raise your glass }

Chocolate Dipped Cherry Martini

BY REBECCA FENDING

A

lthough the shortest of the year, February is the month of love. It’s much needed as it falls in the middle of winter—the trees are still bare, the weather is cold and windy, what better pick-me-up than a bit of romance?

Whether you’re planning a date night or want a quiet night in with your favorite movies, games and snacks, be sure to pamper yourself and your significant other. This might mean massages, matching face masks or even doing a chore that’s typically on their list. Regardless, you can’t go wrong with a bit of personal attention.

However, if you’re looking for special nightcap to treat you and your sweetheart to after a long day, this chocolate dipped cherry martini is the perfect way to win them over. Chilled, sweet and indulgent, you won’t need to make that chocolate lava cake you saw online after pouring these beauties. Snuggle into a blanket and melt into the couch for the night with this cocktail in hand. edm

Image from Food Network CHOCOLATE DIPPED CHERRY MARTINI - SERVES 2 For the drink: • 1 cup ice • 3 ounces (about 2 full shot glasses) each: cherry vodka, chocolate liqueur (or chocolate flavored vodka, instead) and maraschino cherry juice.

• 1 dash (½ teaspoon) fresh lemon juice • Maraschino cherries and mint leaves for garnish For the rim: • Chocolate or strawberry syrup • Chocolate sprinkles, if you’re feeling extra fancy!

1. Chill your martini glasses for at least one hour. Once they are frosted (or at least very cold), pour syrup in the center of a large plate. Dip the rims of the glasses into the syrup until fully coated.

2. In a martini shaker, add your ice and pour in the vodka, chocolate liqueur, cherry juice and lemon juice. Shake vigorously for about a full minute.

3. Strain into two your prepared martini glasses. Garnish by floating a mint leaf on top and a toothpick skewer of maraschino cherries balanced on the rim. Enjoy!

If you prefer, you can use strawberry vodka or raspberry liqueur/ vodka in place of the cherry vodka to make a chocolate dipped strawberry or raspberry martini. You can also replace the maraschino cherries with fresh sliced strawberries or raspberries as the garnish, too.

eat. drink. MISSISSIPPI • 39

{ mississippi made }

Mississippi Made:

Bilal’s EasyKale

BY SUSAN MARQUEZ

W

ith just a quick shake, the nutritional value of anything you eat can be drastically improved.

Thanks to Bilal’s Destiny EasyKale®, staying healthy is easier than ever. But the story behind the product is as interesting as the product itself.

As a teenager, Bilal Qizilbash had eating habits not unlike other teens where he grew up in Queens, New York. “I ate pizza and burgers and all kinds of junk food,” he recalls. “My mom got on a juicing kick, and she started giving me juices to drink. At first, they were fruity and fun. She used ingredients like carrots, ginger and mangos and I really liked them. One day she told me she was going to kick it up a notch and she gave me a green juice. I hated it! At the time, I thought it was disgusting.”

But a few days later, Bilal noticed something while taking a shower. “The skin tags on my neck were reduced in both size and number.” Skin tags are benign tumors. “I wasn’t doing anything different other than drinking the juice my mom made for me. I asked her what she added to make it green and she told me she used kale.”

Bilal, now a medical scientist, has always been inquisitive.

He has a childlike wonder and an analytical mind which causes him to look for patterns and trends. He also has a deep-rooted desire to help others. “I began doing research when I was

40 • February/March 2021

a teenager and learned that kale, a superfood, is related to broccoli. I also learned that cancer patients tolerated chemo when they consumed kale.”

Looking for a college that offered medical-school level courses, Bilal chose to attend Mississippi College to earn a master’s degree in medical sciences. While in school, he studied under Dr. Elizabeth Brandon, who was doing breakthrough cancer research.

Bilal’s research led him to discover that juiced leafy kale would selectively kill melanoma cancer cells in vitro while leaving non-cancerous cells alone. “I was afraid to tell my professor, because I thought I had messed up the research,” he says. “But finally, I shared my finding with her, and the next thing I knew I was on a plane to the Global Health and Innovation Conference at Yale University!”

His breakthrough studies led Bilal to receive a U.S. patent on his EasyKale

product, and continued laboratory studies. He realized that he could help humanity with his product, which makes it easy for people to add kale to their diets. The product is an organic powder that can easily be added to any number of foods, including soups, pasta, smoothies and more. One tablespoon of Bilal’s Destiny EasyKale® is equivalent to four cups of fresh kale. While the fiber content is not the same as fresh kale, Bilal’s proprietary process ensures all the nutrients are intact, making it an easy way to add extra vegetables to any diet. Bilal’s research helped him to develop the product that helps to maintain the health benefits of kale while turning it into a powder and lowering the flavor profile to make it nearly tasteless.

While he did not intend to develop a consumer product, Bilal’s EasyKale® is just that. But the idea fits in perfectly with Bilal’s desire to improve the world on both cellular and global levels. Along with his scientific research and CEO duties at EasyKale, Bilal is a social entrepreneur. One of his passions is feeding the hungry. In his adopted hometown of Jackson, Mississippi, Bilal has established Draw-A-Smile Foundation, a non-profit organization.

Through the Foundation, people in need of food are fed every Friday at 6 pm in downtown Jackson, as well as on Sundays in Brooklyn, New York. Bilal pledges 2.5% of net profits of EasyKale to the Draw-A-Smile Foundation, as well as another 2.5% to the Mississippi Coding Academies, which helps at-risk youth build technology careers. He also donates to cancer research.

EasyKale is manufactured by Glen Copack, a company that provides job training and employment opportunities to people with intellectual and developmental disabilities.

Bilal’s EasyKale can be purchased either in a shaker or in individual stick packets. It is available at area grocery stores and markets, as well as on Amazon.com. edm

eat. drink. MISSISSIPPI • 41

{ from the bookshelf }

Stunning Spreads: Easy Entertaining with Cheese, Charcuterie, Fondue & Other Shared Fare

by Chrissie Nelson Rotko

By Paige McKay

N

ow more than ever, it seems like charcuterie boards and cheese boards are taking over every party and gathering. People are even branching out from the run-of-the-mill cheese boards and creating boards of all sorts— Chick-fil-A boards, hot chocolate boards and dessert boards.

Whether it’s for a Valentine’s Day date night in, Galentine’s Day gathering, spring picnic, Super Bowl watch party or anything in between, this Stunning Spreads recipe book has you covered with 75 different recipes for all sorts of platters and boards.

Creating the perfect snack board is an art all of its own, and it can be a little overwhelming when trying to find the perfect pairings of cheeses, crackers, nuts, snacks and everything else that goes into creating the perfect board. Chapter one of Stunning Spreads opens up with the basics: what kind of board(s) you’ll need, what utensils are best, which kinds of cheeses to use, how to arrange it, and all the other fun basics that go into creating a stunning board.

After you learn all you need to know about how to have the best board, Chapter two includes different boards for all kinds of occasions. Cheese, charcuterie and snack boards are the epitome of easy entertaining, and you’re sure to find a new favorite board in the pages of Stunning Spreads. Choose from boards like the Ultimate Cheddar Snack Board, UnBrielievable Board, Brunch Board, Bagel Board, Build-Your-Own Bloody Mary Board and more.

The next chapter of Stunning Spreads is all things fondue. Who doesn’t love a bowl of melted cheese?

Learn tips on how to make fondues ahead of time, how many servings are best, and which fruits and veggies are best for dipping. The recipe list for this chapter includes several savory fondues like Swiss and Gruyere Fondue, Beer Cheese Fondue, Loaded Potato Fondue, and Chile con Queso, and even dessert fondues like S’mores Fondue, Cheesecake Fondue and Turtle Fondue.

Every great snack board needs a good dip or spread, and Stunning Spreads includes some of the best in the

42 • February/March 2021

next section of this book. No matter what kind of board you’re putting together, these dips and spreads will complete any spread you’ve got in mind. Choose from recipes like Pimento Cheese, Roasted Garlic Dip, Grilled Brie with Blackberry Balsamic Glaze, Herb Cream Cheese, Whipped Ricotta and Bourbon Apple Butter.

Of course, no board is complete without tasty appetizers.

The Appetizers & Snack chapter is chock full of tasty bites that are perfect for your board and spreads. Also included are tips on how to have the perfect variety of snacks and how much to make of each snack. These can also be prepared ahead of time, making plating and serving even easier. Your board might include Pimento Cheese Deviled Eggs, Pepperoni Pinwheels, Crispy Spiced Chickpeas, Slow-Cooker Party Meatballs, Rosemary Garlic Popcorn, Bacon Fat Party Mix, Marinated Olives or Honey Roasted Almonds.

Where there’s a board or a spread, there are sure to be cocktails. The Cocktails chapter of Stunning Spreads includes all kinds of libations that are perfect for any board you might be serving up. Break out the cocktail shaker and fun drink glasses for drinks like a Classic Margarita, Sparkling Raspberry Lemonade Punch, Blackberry-Basil Gin Fizz, Prosecco Pop Cocktail, Red and White Sangrias, Spicy Bloody Mary or a Cranberry Sauce Mule.

Entertaining doesn’t have to be a hassle, and with the help of Stunning Spreads, your next event or get-together will be a hit with one of these delicious snack boards. Whether it’s a small board for just four people or a full spread for a larger group, Stunning Spreads will help you pull out all the stops for the best and most impressive cheese, charcuterie or snack board. edm Easy Cheese Charcuterie Board • 4 ounces cheddar cheese, sliced • 4 ounces Manchego cheese, sliced • 3 ounces goat cheese, sliced • 3 ounces Brie, sliced • 1 green apple, sliced • 2-4 apricots, halved • 4 ounces (about 16-20) cherries • 3 small bunches grapes • 8-10 mini bell peppers, sliced • 1/2 cup Marinated Olives (recipe follows) • 3 ounces prosciutto, sliced • 3 ounces salami, sliced • 1/4 cup walnuts • 1/4 cup pecans • Crackers

Marinated Olives • 1/2 cup olive oil • 2-1/2 tablespoons red wine vinegar • 2 bay leaves • 2 cloves of garlic, smashed and sliced • 1 tablespoon fresh rosemary leaves, removed from stem • 1 tablespoon fresh thyme leaves, removed from stem • 1 teaspoon lemon zest (zest from half a lemon) • 1 teaspoon orange zest • Juice from half a lemon (about 1 tablespoon) • 1/2 teaspoon crushed red pepper flakes, optional • 1 cup green olives, preferably ones that have not been pitted • 1 cup Kalamata or black olives, preferably ones that have not been pitted 1. In a small saucepan, combine olive oil, vinegar, bay leaves, garlic, rosemary, thyme and red pepper flakes (if using).

Heat over low heat until olive oil mixture is warm.

2. Once warm, remove from heat and stir in lemon and orange zest and lemon juice.

3. Layer both types of olives into a wide-mouth 16-ounce jar with an airtight lid.

4. Slowly pour olive oil mixture over olives until they are covered. Screw the lid on the jar and gently turn the jar over a few times to coat olives.

5. Marinate olives. Refrigerate for at least two hours before serving, turning the jar every so often to recoat olives and spread out herbs and seasonings.

6. Take the olives out of the fridge at least one hour prior to serving and transfer the amount you are serving to a small bowl so they can come to room temperature.

7. Serve as a component to a cheese or charcuterie board or as a standalone snack.

1. About an hour before your guests arrive, remove cheese from the refrigerator and unwrap it so it can come to room temperature.

2. Prepare your cheese, fruit and vegetables. Place olives in a bowl and onto your board.

3. Arrange your cheeses. Place cheeses on your board or serving platter. Spread cheeses out to different areas or corners of the platter to create a more visually pleasing board and so their flavors don’t mix.

4. Arrange your meats. Fan out slices of prosciutto and salami and place in different areas of your platter or board.

5. Place crackers in different areas of the board near each cheese. You can also serve crackers on a separate plate, bowl or board on the side.

6. Place fruits, veggies and other snacks in various places throughout the board, filling visible space on the board as you go. Fill in the remaining gaps of your board with walnuts and pecans.

7. Serve and enjoy! As cheese and other elements get low, replenish with extras that you are saving in the fridge.

eat. drink. MISSISSIPPI • 43

Charming Sweets at Charmed Cakes

BY PAIGE MCKAY

W

hat started off as just a hobby has since turned into a full-time cake and baked goods business.

For Morgan Hartley, founder of Charmed Cakes, baking cakes and sweets is an aroundthe-clock gig that’s done out of her home.

Whether it’s a wedding cake, a birthday cake, cookies or cupcakes for any occasion, Hartley can pretty much do it all.

Hartley stays busy throughout the year creating stunning wedding cakes and birthday cakes for people around the Jackson metro area. Whether you need a cake for a small wedding of 35 or a large wedding of 300, she can get it done. She can even do beautiful and extravagant cakes for any kind of groom: a duck hunter, a Mississippi State fan or a golf fanatic. For brides and grooms, Hartley offers sample platters of cake flavors of your choosing so that you’re able to taste your cake and icing flavor choices before committing to a flavor. Couples get to pick four cakes and four icing flavors to taste, and it makes for the perfect cake tasting session leading up to the big day.

44 • February/March 2021

Along with wedding cakes, Hartley also creates beautiful birthday cakes that are custom made to match almost any theme you can think of. Her past work includes a TikTok themed cake, a Harry Styles cake, a JoJo Siwa cake, a Fortnite cake and everything in between. If classic cakes are more your style, opt for the classic white buttercream cakes with roses made of icing. No matter what your dream or vision is, Hartley is sure to make it come to life in the form of a beautiful, delicious cake.

What sets Hartley apart from other bakers and bakeries is her use of all kinds of buttercream icing flavors and her vast variety of cake flavors. Charmed Cakes offers a whopping 20 flavors of cake with classics like French vanilla, chocolate, almond and red velvet, as well as other unique flavors like Oreo cake, coconut cream, cinnamon spice, blueberry cream, chocolate cinnamon and peanut butter silk cake.

Complete your favorite cake flavor with one of 23 buttercream icing flavors that range from the classic cream cheese buttercream to chocolate, almond, Biscoff Cookie, peanut butter, cream bouquet, toasted marshmallow, cookie dough and even Nutella buttercream.

Charmed Cakes also offers several specialty cakes. The popular Reese’s Cake is a chocolate cake with peanut butter buttercream icing and chopped Reese’s between

each cake layer. It’s topped with even more Reese’s cups and a chocolate drizzle that’s perfect for any peanut butter and chocolate liver. Or, opt for a S’more’s Cake, Snickers Cake, Blueberry Lemon Cake or Oreo Cookies and Cream Cake—an Oreo cake covered in Oreo cream cheese buttercream icing, chopped Oreos between each layer, and topped with more Oreos and chocolate drizzle.

If cupcakes or cookies are more your speed, Charmed Cakes has you covered. You can get any of the cake and icing flavors made into cupcakes, and Hartley can work her magic to create all kinds of decorative cookies for any occasion.

Charmed Cakes has taken off tremendously in the last couple years, and Hartley is constantly busy with cakes and cookies for every occasion under the sun. If you’d like to use Charmed Cakes for your next event, be sure to contact Hartley early as she is the only person behind her business. She runs a one-man show on top of being a wife and a mom, which is no small feat, so it’s important to get your orders in as soon as possible. Hartley also offers technique and cake decorating classes throughout the year, and you can keep up with those dates and offerings through the Charmed Cakes Facebook page.

To check out her work, visit @charmedcakes on Instagram or facebook.com/charmedcake. Customers can also find a link to order on her Facebook page. edm

eat. drink. MISSISSIPPI • 45

HEALTHY FOODS TO EAT THIS YEAR Dr. Robert Posner, who specializes in helping people lose weight, offers tips on healthy foods to focus on.

The average grocery store has nearly 40,000 items on its shelves. Millions of people have a goal of eating healthy each year, but they often miss the mark. At times they are lured toward unhealthy foods that they see in the aisles, while at other times shoppers are just not sure what a healthy food is.

People have become overwhelmed with the number of choices they have, when keeping it simple may just be the answer. One doctor wants to ensure that people know the top foods to look for this year so they look and feel great.

“We are always tempted by so many different foods when we go shopping,” explains Dr. Robert “Bob” Posner, a worldrenowned medical doctor who founded the Serotonin-Plus Weight Loss Program.

“The ads we see and the foods on display can sabotage our dieting efforts, and can make it more difficult to live a healthy lifestyle. It’s important to be proactive in trying to make healthy choices."

Those who would like to eat healthy this year but find that it’s difficult to make it through the store without coming home with unintended junk food may want to look for other options.

Today, there are grocery services that will allow you to place your order online or through an app, and then all you have to do is pull up to the store to pick up your items. Some stores even offer curbside service. This will help shoppers not become distracted or tempted to stray from their healthy eating plan.

Some of the healthiest foods that people should be aiming to have in their diet this year include: 46 • February/March 2021

HEALTHY PROTEIN OPTIONS. It’s important to ensure that you eat healthy protein throughout the day. This will help keep you from becoming hungry and will keep your metabolism working more efficiently. Opt for things like fish, chicken, eggs and tofu.

FRUIT IS A GOOD THING. There are some fruits that pack a powerful punch when it comes to nutrition but don’t add a bunch of calories to your diet. Once summer arrives, it’s a great time to load up on the watermelon, which is around 92% water to begin with.

Any seasonal fruit is great to incorporate into your diet any time of year.

STICK WITH HEALTHY CARBS. People can have issues with craving carbs, and the problem is that they reach for the wrong ones. If you eat healthy carbs, you will feel satiated and won’t keep reaching for more. Good carbs to add to your diet this year include pumpkin seeds, leafy greens, kale, avocado and broccoli.

WATCH YOUR DRINKS. Avoid loading up on sugary beverages that will not help your waistline. Opt for tea, water and other non-sugary drinks. Opt for non-alcoholic drinks to keep you feeling healthier.

THINK BEYOND THE FOOD. While putting all the healthy food in the basket is good, it’s also wise to keep serotonin in check. Serotonin, a neurochemical in the brain and intestines, affects weight loss and management. Taking a serotonin supplement, such as SeroFit, will help to keep serotonin levels balanced, so that people don’t crave sweets and carbohydrates.

“It’s unfortunate that people have not been given the information they need to make healthy living choices,” adds Posner. “With my weight loss program and supplements, I have made it my mission to change that. My program has already helped over 24,000 people lose weight, which has been life changing.”

Many healthy recipes can be found on Dr. Posner’s blog at doctorbobposner.com/blog/. Some of the recipes in the collection include fresh zucchini soup, grilled garlic and ginger sea bass, homemade tomato sauce, roasted rainbow chard and salmon, roasted zucchini side dish, bacon-wrapped filet mignon, eggs Benedict bake, and boiled asparagus and poached eggs.

Dr. Posner’s SeroFit program helps people manage their weight, curb carbohydrate cravings, and boost mood. His program focuses on carbohydrate cravings being the reason people have weight problems, combined with anxiety and stress-related eating. They are all systems of physiological irregularity in the brain known as serotonin imbalance. He

created the program based on this science, providing patients with a Food and Drug Administration-approved appetite suppressant, called phentermine, to help curb the hunger pangs.

With decades of medical experience under his belt, along with his free webinars, Dr. Posner offers telemedicine appointments, weight loss products, and more. He founded the Potomac Internal Medicine Associates primary care office in 1988 and Serotonin-Plus Inc. in 2002. He has helped thousands of people to successfully lose weight, and is the author of three weight loss-themed books. To learn more about him and the program, visit the site at: www.SeroFit.com.

About Serotonin-Plus Weight Loss Program The Serotonin-Plus Weight Loss Program is doctor-supervised and focuses on the root cause of being overweight. Founded by Dr. Robert Posner in 2002, the program takes an approach to weight loss that considers the brain connection of serotonin imbalance. The program has helped over 20,000 patients to date. Coming soon, he will be releasing SeroImmune, which is a groundbreaking, immune-boosting supplement that combines vitamins/supplements clinically proven to contribute to immune health AND the proprietary serotonin blend to boost mood.

Limited supplies are available starting in October 2020. To learn more, visit the website spdiet.com or doctorbobposner.com/.

eat. drink. MISSISSIPPI • 47

Recipe Index Strawberry Rhubarb Sauce, 6

Mac ‘n’ Cheese Eggrolls, 36

Valentine’s Chocolate Bars, 13

La Louisiane, 37

Shrimp Delicate, 22

Chocolate Dipped Cherry Martini, 39

Crawfish Cornbread with Gravy, 22

Easy Cheese Charcuterie Board, 43

Mock Turtle Soup, 22

Marinated Olives, 43

Spinach Artichoke Mini Bagels, 36

Mardi Gras Mocktail, 50

Hot Crab Dip Crostinis, 36

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

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www.instagram.com/eatdrinkmississippi 48 • February/March 2021

A Guide to Using Seasonal Produce

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BY REBECCA FENDING

t can be hard knowing what produce is in season and when, but even more difficult to think of recipes that highlight the flavors of seasonal and local produce. With fresh goods packed full of nutrients, no one should have to pass Fava beans – These beans are in season from February through May. Packed with nutrients, fava beans contain protein, fiber, iron and potassium just to name a few. They also contain large amounts of folate and manganese which are both great antioxidants to combat aging both internally and externally.

To prepare fava beans, first shell the beans from their pod and boil them in salty water for about three minutes. Once done, place them in an ice water bath. After they’re cooled, peel the outer skin from the bean and sauté in butter over medium heat for five minutes. Season with salt, pepper and garlic powder.

Fennel – Seasonal from October through April in Mississippi, fennel is an excellent way to flavor any dish, especially Mediterranean dishes, or consume the bulb on its own. However, high in potassium, calcium and magnesium, this herb adds more than just flavor to a meal.

To enjoy fennel as a whole, pick up a bulb or two (or three or four) and roast them in the oven. Start by heating your oven to 375 degrees Fahrenheit and oil a baking dish. Slice the fennel bulbs as you would an onion, removing the fronds, or leafy tops, and saving for later. Place fennel slices into the baking dish and drizzle olive oil over. Season with salt, pepper and any other seasonings you prefer. Sprinkle with Parmesan or preferred cheese and bake for 40 to 50 minutes. Sprinkle with fennel greens and serve.

Kale – Best October through June, kale is an excellent source of a number of nutrients, earning its title of one of the most nutrient-dense foods on Earth. Packed with vitamin A, C, K and manganese, this leafy green is perfect in place of lettuce for salads or letting cook in the slow cooker all day.

up the opportunity to cook with fresh produce.

Below are a few crops that are currently in season in the state, with some nutritional information and a short recipe on how to enjoy them.

Parsnips – Seasonal November through March, parsnips tend to be overlooked in the vegetable realm. Full of vitamin C, E and K, as well as folate, this root vegetable is a perfect side dish for this time of year. They pair wonderfully with other hearty vegetables and are perfect roasting.

To make parsnips, preheat the oven to 450 degrees. Wash, peel then cut parsnips into fourths. Cut out the middle of the parsnip as the core is tough and bitter. Cut remains into long slices and set aside on a baking tray. Melt salted butter in a saucepan over low heat and add two cloves of minced garlic. Cook into fragrant and add fresh rosemary.

Stir and remove from heat, pouring over parsnip sticks on tray.

Crack fresh black pepper over parsnips. Bake for 8 minutes, toss and bake for another 10 minutes.

Strawberries – Best from late March through July, strawberries take the crown of being a favorite fruit of many. Another fruit full of antioxidants, vitamins and fiber, these little rubies make a great snack on their own, but are even better when paired with other fresh berries.

To enjoy strawberries in their freshest state, wash, hull and quarter six cups of the berries. Place in a large bowl with any other berries you would like (blueberries, blackberries, raspberries & etc.). Sprinkle with ¼ cup granulated sugar.

Cover bowl and leave set in refrigerator, or at room temperature for quicker results in maceration. Once you’re happy with the amount of juice, spoon berries and juice over shortcake, biscuits, pancakes or even French toast.

For sauteed kale, heat a skillet over medium heat with olive oil.

Sauté as much fresh minced garlic that you prefer (anywhere from two to four cloves) until soft. Next, add stemmed and chopped kale to the pan and cook for about eight minutes.

Once wilted and softened to your liking, season with anything you desire. eat. drink. MISSISSIPPI • 49

Mardi Gras Mocktail

Share your recipes!

Looking to celebrate Mardi Gras in style with family or kids? This fruity blend is perfect for the occasion.

Pour the ingredients in a pitcher with ice and sliced fruit to partake in Carnival the right way.

Ingredients: • 2 cups each of orange juice and pineapple juice • ½ cup maraschino cherry juice • A handful (or ½ cup) or maraschino cherries • Fresh orange, cut into slices • Fresh or canned pineapple, cut into rings

Do you have a family-favorite dinner recipe? Or a favorite dish that never lasts long at gettogethers? Eat Drink Mississippi wants to feature your recipes in future issues. Please send recipes to info@eatdrinkmississippi.com, or mail them to PO Box 1663, Madison, MS 39130.

Pour and place all ingredients in a pitcher and stir. Chill and serve later, or place ice in the pitcher to serve immediately. Pour into a glass with fresh ice and cheers to Carnival!

If you’d like to make the adult version of this drink, just add an ounce of your favorite rum to your glass.

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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 blogs at www.eatsoneate.com.

Make Bowls the Super Star of Your Party

W

BY JAY REED

ould it be too easy to say that 2020 was the year of the dog? Or more accurately, that 2020 went to the dogs? For sure, there was a lot of barking that few humans could understand. Who let those dogs out, by the way?

They have a lot to answer for.

Locally, one of the signs of this canine conundrum was a unique order of nachos—not so unique in its ingredients, but in its vessel. We were having dinner with friends at a newish pizza place in Starkville: Boardtown Pizza and Pints. One of their appetizers is listed as Dog Bowl Nachos. These nachos have all the things: chips, cheese, pico, sausage and more; and all those things are served—on top of the table, not underneath—in a giant metal dog bowl. Lest there be a reader unfamiliar with the surroundings, Boardtown is literally yards away from the campus of Mississippi State, aka the Bulldogs—thus, the connection. (They’re not just low on serving dishes.)

The dog bowl nachos aren’t necessarily a trend setter, however, save perhaps in the girth, shape and nomenclature. Bowls are in. Breakfast bowls, burrito bowls, acai bowls— you can even get your fried chicken in a bowl. And what better time to dig deep in the bowl (or lick the bottom of it, as dogs are wont to do) than in February, the season for the biggest bowl of them all: The Super Bowl.

Every year about this time there is a lot of chatter about what should be served at Super Bowl parties. Be it cupcakes decorated in team colors, elevated variants of pigs in a blanket, or grilled everything, people have opinions, ideas and recipes. But I’ve never seen the suggestion I’m about to lay down. It’s the Super Bowl. Why not serve every single thing in a bowl?

For starters, let’s talk starters. This should be easy. Salsa is served in a bowl. Guacamole is served in a bowl. Queso - or Ro-tel dip, if you prefer—is served in a bowl. (For the sake of this discussion, slow cookers keeping your Ro-tel warm count as bowls. They are certainly not plates.) If you’re really old school, French onion dip? Let’s call that tub a flatbottomed bowl.

The main course is not just bowl-worthy, like the championship teams, it’s also weather appropriate. Even when it’s warm in Mississippi (if not now, it could be in a minute), it is still soup weather in February. Just declare it. In Starkville around that time there is an annual event known as the Soup-er Bowl, where restaurants and local cooks compete for best soup bragging rights—and a really nice bowl. Why not borrow that idea with a soup buffet or a chili bar at home?

Whether or not you believe chili falls into the soup category, it is still best served in bowls, thus it fits the criteria for this super party we’re planning. You can have 12-alarm chili, tame but flavorful chili for folks like me who like to retain feeling in their taste buds, and on into the extended chili-verse: white chicken chili, chili verde, black bean and sweet potato chili, even Cincinnati chili (particularly appropriate if the Bengals are playing.) No limits. It’s 2021, people.

As for how individual football fans should carry all these potentially hot liquids safely to their seats, a few years ago I stumbled upon a set of divided bowls. They allow you, for example, to put your dip in one side and your chips in the other. My main issue with pre-composed nachos in a restaurant or at a ballgame is the sog factor. But with a divided bowl, there is no sog. Plus, you can carefully choose what goes on each chip, composing each bite to perfection. The principle also works with soup and cornbread, chili and crackers. Those players on the field are not the only folks with skills. Down with sog!

For dessert I’m partial to ice cream any time of year. Bowl friendly, for sure. But if you feel like you really need something hot, I suggest your cobbler or pie, also be served in a bowl, with ice cream on top. Then you won’t be chasing that last elusive stream of melted, sweet, creamy goodness around a plate.

I’ve just saved you lots of planning. Your Super Bowl party theme is: bowls! But if you happen to pick this up and read it after the big game has passed, no matter. Bowls are still in. edm

eat. drink. MISSISSIPPI • 51