Eat Drink Mississippi February/March 2019

World's Best Hushpuppies | Instant Pot Recipes | Brandon Tablescapes

eat. drink.

MISSISSIPPI Cooking under pressure

11

KING CAKE CREATIONS and where to find them

eat. drink. MISSISSIPPI • 1

2019 SANTÉ SOUTH WINE FESTIVAL APRIL

RENAISSANCE AT C O L O N Y P A R K

06 2019

RAIN OR SHINE

VIP TASTING

6:30pm 7:30pm

GRAND TASTING

7:30pm 10:00pm

BENEFITTING

IN PARTNERSHIP WITH

A L Z H E I M E R ’S M I S S I S S I P P I

2 • FEBRUARY/MARCH 2019

F O L LOW @ S A N T E S O U T H

A L ZMS.ORG | SA NTE SOUTH.C OM

CALL TOLL FREE 877.930.6190

Fifth Annual

Moonlight Market 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 21, 2019 For tickets, visit www.msfoodnet.org. eat. drink. MISSISSIPPI • 3

SPECIAL ADVERTISING SECTION

Historic Restaurants of Downtown Jackson As we all know, Jackson is rich in history. From monuments to landmarks and even restaurants, there is so much history in our city. Many restaurants have stood the test of time and have been Jackson staples for as long as anyone can recall. Check out some of our favorite historic spots to grab a bite in Jackson.

Iron Horse Grill Built as the Armour Company Smoke House and Distribution Plant in 1906, this Jackson landmark is an icon of Mississippi’s rich heritage. The smoke house closed in 1977 and was purchased by John D. McWilliams to convert it into a restaurant. The original Iron Horse opened in 1986, and for 10 years, the Iron Horse was a popular downtown staple until two fires mysteriously burned through the interior, the first in 1998 and another in 1999. Half of the building was lost, and the rest was abandoned.

Fourteen years later, a group of local citizens made a commitment to restore Iron Horse. The original structure was renovated and brought back from the ashes.

Iron Horse Grill has been up and running ever since, serving up delicious steaks, seafood, pastas, and so much more.

Iron Horse even has a museum inside, the Mississippi Music Experience at Iron Horse Grill. Learn about the birthplace of America’s music through stories and exhibits of Mississippi artists, trace the history of the music, and experience the expression of the human spirit through music. Of course, don’t forget to have a seat and order a burger, a platter of fajitas, or a hearty serving of shrimp and grits.

Elite Restaurant Since 1947, the Elite Restaurant has been serving breakfast, lunch, and dinner to patrons from the all over, whether they’re Jackson-area residents or traveling from out of town. The multi-cuisine establishment is loved by many in Jackson and truly is a staple to the downtown dining scene. The Elite Restaurant is known for their Southern, home-cooked meals using the freshest ingredients. The fish is fresh daily and the famous yeast rolls are prepared throughout the day. The menu also includes a wide selection of steaks, chicken breast, and even homemade enchiladas. With such a wide variety of menu options, even the pickiest eater is sure to find something they’ll love at the Elite. The quaint, 1800s-era building on Capitol Street packs in a lot of flavor, and it’s absolutely a Jackson icon that everyone in the area should check out if they haven’t already.

Mayflower In operation since 1935, the Mayflower Cafe is the oldest operating restaurant in the capital city. The Mayflower started as a hamburger stand, started by a pair of Greek immigrants and friends from the island of Patmos. Some years later, the Mayflower expanded into the neighboring beer garden to 4 • FEBRUARY/MARCH 2019

become a full-service restaurant.

There were sandwiches, some Greek items, Chinese dishes, and plates of soul food. Over time, the menu was streamlined to spotlight now classic standards: redfish, flounder, and the Mayflower Greek Salad, complete with fresh lump crabmeat. The Mayflower Cafe is a downtown landmark, and few celebrities have even made their way to the Mayflower Cafe. It’s also been featured in a couple films, including Ghosts of Mississippi and The Help. The house salad dressing at the Mayflower has been featured in Maxim magazine as the Nation’s Number One Condiment and was also featured on Food Network’s The Best Thing I Ever Ate. To go along with the famous salad, customers can enjoy a wide variety of seafood dishes, steaks, chicken, or even pasta dishes. There is also a “lunch only” menu available Monday through Friday that includes sandwiches, burgers, and poboys, as well as plate lunches. If you’re really looking for a taste of Jackson’s history, the Mayflower Cafe is the place to be.

Brent’s Drugs A Fondren staple, Brent’s opened in October 1946 with the completion of the Morgan Center, the first shopping center in Mississippi that was later renamed Woodland Hills Shopping Center. Pharmacist Alvin Brent left Patterson’s Drugs in the Plaza Building downtown to open his own pharmacy and soda fountain in the Fondren neighborhood. From its inception, Brent’s was not only a successful pharmacy, but also a local gathering place for friends. Brent owned and ran the pharmacy until he sold it in 1977 to pharmacists Paul Helfin and Bob Grantham, who had worked there since 1951. It went through a handful of other owners throughout the years until finally, in 2009, Fondren resident Brad Reeves obtained the now pharmacy-free Brent’s. Brent’s was renovated in 2014 to bring it to the modern days while still keeping some charm. Decades later, Brent’s is still a local favorite that serves up delicious burgers, sandwiches, breakfast, and, of course, classic malts and milkshakes.` Crechale’s Paul Crechale opened his restaurant, Crechale’s, off highway 80 outside of downtown in 195. A native of the Greek island Skopelos, Paul was no stranger to the restaurant world. In the 1920s, he owned restaurants in Tampa Bay and Chicago, and eventually made his way to Jackson. Today, Paul’s grandson Bob runs the local favorite restaurant.

The menu remains similar to when it first began: prime steaks, hickorysmoked chicken, fish, shrimp, and crab.

Crechale’s has been a local favorite for many years, with many customers returning over and over again.

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

visitjackson.com

eat. drink. MISSISSIPPI • 5

CONTENTS February/March 2019 Volume 8 Number 2

17 53 in this issue 14 CHEF’S CORNER Chef Austin Sumrall Keeps Coastal Food Fresh and Local

47 in every issue 8 From the Publisher 9 What’s Happening 10 From Our Readers 12 Fabulous Foodie Finds 16 A Taste of Magnolia 55 Dining Guide 62 Events 64 Recipe/Ad Index 66 Till We Eat Again

6 • FEBRUARY/MARCH 2019

24 MISSISSIPPI MADE Hoover Sauce

28 COMMUNITY Philadelphia Church Builds Homes in Honduras Through Jellyhouse Ministry

32 FRESH FROM THE FARM There’s No Place Like Home Place Pastures

36 HONEY, HUSH! Billy Slay Perfects Recipe to Create “World’s Best Hushpuppies”

40 FROM MISSISSIPPI TO BEYOND California Winemaker Toasts Magnolia State

44 IT’S KING CAKE SEASON, Y’ALL! 11 King Cake Creations and Where to Find Them

52 FROM THE BOOKSHELF The Southern Living Party Cookbook Elizabeth Heiskell

54 RAISE YOUR GLASS Blushing Mimosas

56 WHERE TO EAT Yiayia’s Greek Kitchen in Ridgeland

60 FEATURED EVENT Brandon Garden Club Tablescapes Luncheon

ON THE COVER: Instant Pot Black Bean Soup by Lisa LaFontaine Bynum, page 21

Missing an issue?

Back issues are available for order on our website!

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

VOLUME 8, NUMBER 1

Grilled Cheese Champions | The Magnolia Dietitian | Cleveland's Octoberfest eat. drink. MISSISSIPPI

CRAZE

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

all about

appetizers we love! and where to find them

apples

Shrimp and Grits

December/January 2019

eat. drink. MISSISSIPPI • 1

11

eat. drink.

MISSISSIPPI

Baked Brie en Croute Smoked Sausage Hash

4

eat. drink. MISSISSIPPI • 1

Places to chill with a sweet treat

GREENVILLE RESTAURANT GETS CELEBRITY CHEF MAKEOVER

eat. drink. MISSISSIPPI • 1

PLACES TO RING IN THE NEW YEAR

eat. drink. MISSISSIPPI • 1

Oyster Shell Recycling October/November 2018

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

CRANBERRY

Back-to-School

eat. drink. MISSISSIPPI

at Home

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

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

15 August/September 2018

April/May 2018

Romantic Dinner

eat. drink.

MISSISSIPPI

weeknight dinners

farm FRESH

Strawberry Iced Tea

Brunswick Stew

Gourmet Grilling | My Delicious Mississippi Life | Watermelon Carnival

eat. drink.

MISSISSIPPI

VOLUME 7, NUMBER 6

Mississippi Cathead Vodka Shrimp

Sweet Tea Brined Pork Chops

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

eat. drink.

MISSISSIPPI

eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

Bursting with Blueberries

Cheddar Green Onion Biscuits

VOLUME 7, NUMBER 5

VOLUME 7, NUMBER 3

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

eat. drink.

MISSISSIPPI Strawberries and Champagne Cheesecake

Natchez Food Tour | Clean Kitchen | Chefs of the Coast

eat. drink.

MISSISSIPPI

9

STATE FAIR inspired TREATS

eat. drink. MISSISSIPPI • 1

eat. drink.

MISSISSIPPI www.eatdrinkmississippi.com

Red is for

every season.

3720 Hardy Street, Suite 3 | Hattiesburg, MS | 601-261-2224 www.KitchenTableNow.com

Share your recipes!

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.

eat. drink. MISSISSIPPI • 7

{ from the publisher }

Take the Pressure Off in the Kitchen

I

’m in love...with an electrical appliance. I am not alone, as the world has been taken by storm by the Instant Pot electric pressure cooker.

I hopped on the bandwagon a little over a year ago and haven’t gotten off yet.

In fact, for Christmas this year, I got a second smaller one.

I use both of them so much that my husband often quips that, “We’d starve to death if it weren’t for the Instant Pot.” He exaggerates. While I’m completely capable of cooking without it, it’s much easier with it. I love that I can toss the ingredients in, pop the lid on, and walk away to do other tasks while it works its magic. And, it does it in a fraction of the time of traditional cooking methods. My favorite dish to cook in it is Jambalaya, and I’m sharing the recipe at right.

I’ve seen numerous people say on social media that they got one and are quite intimidated by it. Some even say they’re downright scared of it. To them I say, it’s time to be brave and give it a try. You’ll soon wonder how you ever cooked without it. I completely understand their hesitation, though. Growing up, I remember my momma using an old-fashioned pressure cooker. I recall it hissing on the stovetop and being told not to touch it or it would explode. You can bet I stayed as far away from it as possible. As an adult, I’ve never been brave enough to use one. So, the Instant Pot has been a godsend.

Contributor Lisa Bynum wasn’t sure she wanted needed another appliance in her kitchen and put off getting one. She got one a few months ago for her birthday and instantly fell in love with it. In this issue, she shares delicious Instant Pot recipes that you don’t want to miss (page 20).

Instant Pot is a name brand and many other companies are now manufacturing their own versions of electric pressure cookers. Before buying, do some research and select one that best suits your needs. Let this be the year to take the pressure off in the kitchen by putting the pressure in the Instant Pot. Happy cooking!

instant pot jambalaya 1 tablespoon butter 1 tablespoon olive oil 8 ounces link sausage, sliced 1 large boneless chicken breast, diced 1/2 onion, diced 1/2 bell pepper, diced 1 stalk of celery, diced 2 garlic cloves, minced 1 teaspoon Creole seasoning 1 teaspoon chili powder 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 cup chicken broth 1 (14.5-ounce) can petite diced tomatoes, undrained 1 cup long grain white rice Press sauté setting on Instant Pot and add butter and oil. When hot, add sliced sausage and chicken. Cook 2-3 minutes or until slightly browned. Add onion, bell pepper, and celery and cook another 3-5 minutes. Add garlic and cook an additional minute, stirring to prevent burning.

Season with Creole seasoning and chili powder; stir well.

Add soy sauce, Worcestershire sauce, chicken broth, tomatoes, and rice. Stir well.

Place lid on Instant Pot. Turn vent to sealing. Press the cancel button to exit the saute setting. Set pot to cook on high pressure for 8 minutes.

When time is up, release steam and carefully remove lid. Stir and let sit about 5 minutes before serving.

Makes 5-6 servings.

J.J. Carney Publisher

q

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

Ecclesiastes 8:15

r

EAT DRINK MISSISSIPPI (USPS 17200) is published bi-monthly by Carney Publications LLC, 296 F.E. Sellers Hwy., Monticello, MS 39654-9555. Periodicals postage paid at Monticello, MS, and additional mailing offices. POSTMASTER: Send address changes to EAT DRINK MISSISSIPPI, P.O. Box 1663, Madison, MS 39130.

8 • FEBRUARY/MARCH 2019

{ what’s happening }

Deuce McAllister Ole Saint Kitchen & Tap Opens in Boomtown Casino Biloxi Biloxi is now home to the second Deuce McAllister Ole Saint Kitchen & Tap location, with the first location being in the historic New Orleans French Quarter. Ole Saint is familyfriendly and will feature Southern coastal cuisine for lunch and dinner, as a well as a full-service bar with 24 craft beers on tap, many of which are local to the Gulf Coast region.

Customers will also enjoy endless sports coverage on 40 flat screen TVs, as well as place wagers at The Sportsbook at Boomtown located next door to Ole Saint. The restaurant will be open seven days a week from 11 a.m. to 10 p.m.

The Stuffed Baked Potato Factory Wins Opportunity to Open Inside Northpark Mall Taste for the Space culinary event was recently held at Northpark Mall where 11 local chefs competed for a spot inside the Eatery at Northpark. The Stuffed Baked Potato Factory won the coveted spot for their restaurant, as well as six months free rent plus $50,000 to put toward their new space. The Stuffed Baked Potato Factory specializes in quality meats, cheeses, and toppings, bringing a new and unique concept to the greater Jackson area. The winning dish from the Stuffed Baked Potato factory is called the Trash Can Stuffed Baked Potato, which includes seven different meats, cheeses, onions, BBQ sauce, chives, and a blend of Moe’s Magic Dust seasonings.

Long-Awaited Cultivation Food Hall Opens at The District at Eastover The first of its kind in Mississippi, Cultivation Food Hall recently opened at the District at Eastover. Cultivation is home to nine different restaurants, so no matter what you’re in the mood for, there’s something for you at Cultivation.

Choose from a classic Neapolitan pizza at Bocca Pizzeria, New York-style deli sandwiches at Ariella’s NY Delicatessen, bohemian-chic cuisine at Fauna Foodworks, a specialty coffee drink from il Lupo, Southern comfort food at Fête au Fête StrEATery, a piece of avocado toast from Local Honey, a savory crepe from Whisk Creperie, a fresh poké bowl from Poké Stop, or a cocktail from Gold Coast Bar. Cultivation Food Hall is open seven days a week from 7 a.m. to 10 p.m. Monday through Thursday, till 11 p.m. on Friday and Saturday, and from 8 a.m. to 9 p.m. on Sundays. eat. drink. MISSISSIPPI • 9

{ from our readers } My family loves Eat Drink Mississippi! It’s my mom’s subscription, but she keeps it laying out for everyone to read when we’re home to visit. My brother-in-law has been known to sneak out with a copy or two tucked under his arm when he

heads home. Keep telling us about all the fab places to visit and dine.

Jennifer Morgan Hattiesburg

eat. drink.

MISSISSIPPI J.J. Carney Publisher/Editor John Carney Executive Editor

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.

FOLLOW US!

Paige McKay Associate Editor Joe Luca Newsstand Sales Consultant

b www.eatdrinkmississippi.com

b eat. drink. MISSISSIPPI is published six times a year by Carney Publications LLC

b P.O. Box 1663 Madison, MS 39130

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

b 601.427.5694

b

DROP US A LINE! Thank you for your interest in this magazine. We would love to hear from you. Please understand that letters submitted become the property of eat. drink. MISSISSIPPI and may be edited for length and clarity. E-mail us at info@eatdrinkmississippi.com, leave a comment on our Facebook page, or write to P.O. Box 1663, Madison, MS 39130.

NEW ADDRESS? If you’re a subscriber and your address has changed, please let us know. The post office doesn’t provide forwarding service for the magazine and we don’t want you to miss an issue. Send your change of address to us at P.O. Box 1663, Madison, MS 39130 or e-mail us at info@eatdrinkmississippi.com.

10 • FEBRUARY/MARCH 2019

info@eatdrinkmississippi.com

b © eat. drink. MISSISSIPPI All rights reserved. No portion of this publication may be reproduced or reprinted without written consent from the Publisher.

Advertising rates and more information are available upon request.

Subscriptions are $24 for one year and $36 for two years.

Subscribe online or make checks payable to: eat. drink. MISSISSIPPI P.O. Box 1663 Madison, MS 39130

{contributors} LISA LAFONTAINE BYNUM is a freelance writer from Grenada. Her work has appeared in several publications in Mississippi. She is a graduate of Delta State University where she received a BA in Marketing and her MBA. In her free time, she enjoys food writing and photography.

She currently resides in Brandon.

Photo by Alisa Chapman Photography

SUSAN MARQUEZ lives and writes in Madison. She has a degree in Radio-TV-Film from the University of Southern Mississippi and had a long career in advertising and marketing before stumbling into a freelance writing career in 2001.

Hundreds of published articles later, Marquez still loves to tell the stories of the interesting people, places, and events throughout the South.

Looking for more recipes?

Check out our recipe collection on our website!

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

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

www.eatdrinkmississippi.com eat. drink. MISSISSIPPI • 11

{ fabulous foodie finds }

Everything's Coming Up

Rose Gold A

blend of gold, silver, and copper, rose gold has quickly become the metal of choice for jewelry, fashion, and even homeware. Don’t throw away your other metal pieces, though. Rose gold mixes beautifully with them to add a touch of elegance to your kitchen or tabletop. edm

Honey-Can-Do® Salt and Pepper Mill Set, $16.99 Bed Bath & Beyond Corkcicle Stemless Flute, $19.95 The Kitchen Table, Hattiesburg Dessert Stand, $79.50 Pottery Barn

12 • FEBRUARY/MARCH 2019

Two-Tier Hanging Wire Basket, $40 Sur la Table COOK With COLOR 8-piece measuring cup and spoon set, $14.99 Amazon Filigree Charger, $5.99 Target Plastic Cutlery, 24 pieces, $2.97 Walmart

see page 64 for store information eat. drink. MISSISSIPPI • 13

{ chef's corner }

Chef Austin Sumrall Keeps Coastal Food Fresh and Local story by paige mckay | photos courtesy of austin sumrall

A

ustin Sumrall, chef and owner of White Pillars in Biloxi, has been working in restaurants for many years and has had a passion for cooking most of his life. A native of McComb, Chef Sumrall graduated from the University of Mississippi with a degree in Hotel and Restaurant Management. He received classical training at the Culinary Institute of America in Hyde Park, New York, and has worked for three different James Beard award winners with the title of “Best Chef: South.”

Chef Sumrall’s family influenced him the most in becoming a chef. Growing up, his world revolved around food.

“If we were eating lunch, we were talking about where would eat dinner, and if we were eating dinner, we were discussing what we might do for breakfast,” Sumrall said. “Food was a gathering place for loved ones, and that became more and more special for me the older I got.”

Though Sumrall has many favorite food memories, his favorite one is the night he and his wife Tresse got engaged at Blue Hill in New York City.

“The magical feeling of sharing a meal in that moment, especially at one of the best restaurants in the world, will always be with me,” Sumrall said.

The menu at White Pillars centers around fresh seafood with southern flare, and Chef Sumrall likes to constantly push himself and his staff to come up with new dishes and make them better than before. He loves using fresh, seasonal, local ingredients, and whatever is best right at that very moment is his favorite thing to work with.

On his days off, Chef Sumrall still enjoys cooking and spending time with his family as much as possible.

“I make pretty mean nachos and fried rice,” Sumrall said. “I tend to gravitate more towards comfort food at home.”

Though Chef Sumrall has been in the restaurant industry for many years, he says that being creative is the best and worst part, but also his favorite part about working in a restaurant.

“It’s like putting a little piece of yourself on a plate and letting people judge it,” he said. “But when they love it, it’s a 14 • FEBRUARY/MARCH 2019

great feeling.”

Chef Sumrall’s goal is to make diners at White Pillars feel like they are attending an exclusive event. His restaurant dream includes meaningful, locally-sourced food, good company, and an electric atmosphere, and White Pillars in Biloxi gives him the opportunity to make that dream a reality.

“The building is remarkable, the history is palpable, and the

Chef Austin Sumrall seafood is literally across the street,” Sumrall said.

White Pillars also allows Sumrall and his staff to give back to Mississippi. He uses local artisans, artwork, produce, and purveyors, as well as farm-to-table and nose-to-tail practices.

“We aim to create something that the Coast and Mississippians can be proud of,” Sumrall added.

Whether you choose the Korean BBQ Pork Belly, Eggplant Josephine, Gulf Seafood Tower, or any other exclusive dish at White Pillars, it’s sure to be made from fresh and local ingredients, just as Chef Sumrall intends. edm

Lump Crab Avocado Toast Toasted bread Lump crab meat Lemon Aioli Salt and pepper, to taste Avocado Lemon Optional garnishes: Pickled peppers Pickled pearl onions Microgreens Sliced radishes Sliced kumquats or other citrus Pick and remove shell from cooked crab and gently toss in lemon aioli. Season with salt and pepper.

Remove meat from avocado. Season with salt, pepper, and lemon.

Pile avocado and crab on top of piece of toasted bread.

Top with garnishes.

Lemon Aioli 1 cup basic aioli Juice of 1 lemon Zest of 1 lemon Salt and pepper, to taste Combine and taste. Adjust seasonings, if necessary.

Basic Aioli Yield: 2 cups 2 egg yolks 2 cloves garlic, minced 1 teaspoon Dijon mustard 1 teaspoon lemon juice 1-1/2 cups pure olive oil Salt and pepper, to taste In food processor, add first 4 ingredients. PurÊe for about 30 seconds and then slowly start adding in the olive oil, making sure that it is creating an emulsion. Add salt and pepper to taste. eat. drink. MISSISSIPPI • 15

Taste of Show Your Heart Some Love Magnolia With Healthy Eating Habits a

by rebecca turner

F

REBECCA TURNER is an author, registered dietitian (RD), radio host, television presenter, and a certified specialist in sports dietetics (CSSD) with the Academy of Nutrition and Dietetics. The native Mississippian has spent the last decade offering no-nonsense nutrition guidance to a statewide and national audience. In 2015, her book, Mind Over Fork, was published, which challenges the way you think, not the way you eat. Weekdays you can tune in to Good Things with Rebecca Turner on SuperTalk Mississippi during the 2 p.m. hour. Find her online at theRebeccaTurner.com.

16 • FEBRUARY/MARCH 2019

ebruary is a month devoted to the heart ― but it’s not just about Valentine’s Day, it’s also National Heart Month. Cardiovascular disease — including heart disease, stroke, and high blood pressure — remains the number one killer of adults in the United States. Keeping your blood pressure in check will reduce your risk of a heart attack or stroke. Make it a priority to know your blood pressure, and if it’s high, make controlling it your main goal.

More than 700,000 Mississippi adults have high blood pressure (hypertension), and thousands more may be at risk. Hypertension is often called the “silent killer” because it has no symptoms and can cause health problems if it continues over time without treatment. Fortunately, managing your weight, exercising daily, and eating a healthy diet, such as the DASH diet, are lifestyle changes you can make today that will help protect you against heart problems tomorrow.

DASH, which stands for Dietary Approaches to Stop Hypertension, emphasizes eating ample fruits and vegetables, whole grains, and low-fat dairy foods, while also lowering salt intake. Research confirms the DASH diet can reduce blood pressure as much as some medications. Bottom line: when you increase your fruit and vegetable intake, your blood pressure often decreases.

As a registered dietitian, finding more ways to get more plants into your day is a no-brainer.

Chances are you could use a few extra servings of plant-based foods in your diet considering only about 5% of Mississippians meet their recommended intake of fruits and vegetable daily. It’s good to know that a serving of raw fruit or vegetables equals 1 cup and 1/2 cup for cooked varieties. Keep cooked vegetables heart-healthy by seasoning them with salt-free spices, choose no-saltadded canned varieties, and use olive oil over bacon grease. If you follow these guidelines and include produce at every meal and snack, it is easy to hit the heart-protective mark.

Vegetables aren’t the only food group with heart-protecting properties. Fish and seafood are a good source of muscle building protein, heart-protecting omega-3 fatty acids, and naturally low in saturated fats, which may increase your risk of heart disease. The American Heart Association recommends eating fish such as salmon, tuna, sardines, or catfish twice a week. From the Mississippi Gulf Coast to the Delta catfish ponds, the Magnolia State has plenty of hearthealthy seafood and fish to offer you.

Jumpstart National Heart Month by trying these Catfish Tacos. They are packed with flavor and fiber, while low in sodium and saturated fat, making them heart friendly. If you haven’t already, make time this month to get your blood pressure checked. And start eating for a healthy heart today. edm

Catfish Tacos Catfish: Oil Low-sodium Creole seasoning 1 pound catfish fillets Coleslaw: 1 cup shredded green cabbage 1 cup shredded purple cabbage 3/4 cup shredded carrots 1/3 cup chopped fresh cilantro 1/3 cup sliced green onions Dressing: 1/4 cup low-fat mayonnaise 1 tablespoon honey 1 tablespoon white wine vinegar 1/4 teaspoon salt

Coat a skillet with oil and allow to get hot.

Place low-sodium Creole or preferred blackening season in a shallow baking dish. Roll the catfish in the seasoning until well coated.

Reduce the skillet to medium-high and cook fish until cooked through (145 degrees F internal temperature), turning once, about 5-6 minutes on each side.

Spread the fish on a plate, leaving whole or flake into bite-size pieces with a fork.

In a large bowl, combine the coleslaw dry ingredients.

In a small bowl, whisk together the dressing ingredients: mayonnaise, honey, vinegar, and salt.

Pour as much dressing over the coleslaw as desired.

(Store extra dressing in the refrigerator).

Assemble tacos as desired.

8 tortillas, flour or corn

eat. drink. MISSISSIPPI • 17

Cooking Under Pressure

by Lisa LaFontaine Bynum

H

ave you joined the craze surrounding electric pressure cookers? These little powerhouse appliances have taken the world by storm – and for good reason.

Many electric pressure cookers can to do the job of several kitchen appliances already taking up space on your counter or in your cabinets. It also cooks food in a fraction of the time.

Whether you are a pressure cooker pro or a newbie, these recipes will allow you to get dinner on the table in a fraction of the time.

Note: Recipes were developed using an Instant Pot LUX60V3 V3 6 Qt pressure cooker.

Settings and times may need to be adjusted to your specific model.

18 • FEBRUARY/MARCH 2019

Instant Pot Black Bean Soup

eat. drink. MISSISSIPPI • 19

Instant Pot Roast

20 • FEBRUARY/MARCH 2019

Instant Pot Roast with Horseradish Serves 6 4-pound beef sirloin or chuck roast 2 teaspoons salt 1 teaspoon ground black pepper 1 tablespoon cooking oil 1 cup beef broth 1 (8-ounce) jar prepared horseradish 8 small red potatoes, quartered 5 medium carrots, cut into three-inch pieces 2 tablespoons olive oil 1 (10-ounce) bag of frozen peas 2 cloves garlic, minced 3 tablespoons cornstarch Salt and pepper, to taste Season both sides of the roast with salt and pepper.

Turn on the SAUTE function on the Instant Pot. Add the cooking oil. Once the oil is hot, brown the roast on all sides.

Remove the roast from the pot and set aside.

Deglaze the pan with the beef broth. Turn off the SAUTE

function.

Cover the outside of the roast with the horseradish sauce. Place the roast into the pot. Seal the lid and set the FUNCTION to manual and the timer to 60 minutes.

In the meantime, season the potatoes and carrots with the olive oil, salt, and pepper.

Once the timer has gone off, release the pressure manually. Add the potatoes, carrots, garlic, and frozen peas to the pot. Replace the lid, set the function to MANUAL and set the timer for 20 minutes.

Release the pressure, either manually or by natural release. Remove the meat from the pot and shred. Keep warm.

Remove the vegetables from the pot and keep warm.

In a small bowl, mix 1/2 cup of the remaining gravy in the pot with three tablespoons of cornstarch to make a slurry. Pour the mixture into the pot. Set the function to SAUTE and keep the temperature to medium. Once the mixture comes to a boil, whisk until it begins to thicken.

Serve the shredded roast alongside the vegetables, drizzled with the gravy.

instant pot Black Bean Soup Serves 6 1 pound andouille sausage 1 tablespoon oil 1 (16-ounce) bag dried black beans 4 cups beef broth 1 medium onion, diced 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1 (10-ounce) can diced tomatoes with green chilies Salt and pepper, to taste Half, then quarter, the andouille sausage.

Press the SAUTE function on the Instant Pot. Press ADJUST and change the temperature to medium. Heat oil in the Instant Pot. Sauté the sausage in the oil until it starts to brown. Remove the sausage from the pot and set aside.

Deglaze the pan with the beef broth. Turn off the SAUTE function and add the dried beans to the beef broth. Seal the Instant Pot. Set the function to MANUAL and set the timer to 0. Bringing the pot to pressure is enough time to presoak the beans.

After the timer has gone off, release the pressure either manually or through natural release. Natural release should take 15-20 minutes. Add the onions, garlic, cumin, oregano, and salt, to taste. Replace the lid and seal. Set the function to MANUAL and set the time for 30 minutes.

Remove two cups of the soup and puree with a blender.

Stir the puree back into the soup. Add the can of diced red tomatoes with green chilies and the andouille sausage.

Garnish the soup with sour cream, shredded cheddar, sliced jalapeños, tortilla chips, or cilantro, if desired. eat. drink. MISSISSIPPI • 21

Instant Pot Butter Cake

22 • FEBRUARY/MARCH 2019

Instant Pot Butter Cake

Chocolate Icing: 3 tablespoons unsalted butter 1/4 cup vegetable or canola oil 3 ounces unsweetened baking chocolate 1 cup confectioners’ sugar 3/4 teaspoon vanilla extract 1/3 cup chopped pecans

Pour one cup of water into the Instant Pot. Fold a long length of aluminum foil several times to form a sling to lift the cake pan out of the pot after it’s done baking. Loop the foil sling under a metal trivet, allowing the sides of the sling to stick up.

Place the cake pan on top of the trivet. Lower the trivet an the cake pan into the Instant Pot. Gently fold the edges of the sling down. Seal the Instant Pot lid.

Select the CAKE function. Adjust the temperature to medium. Set the time for 40 minutes.

Release the pressure using quick release or natural.

Releasing the pressure naturally should take 20 minutes.

Remove the cake pan and the trivet from the Instant Pot using the foil sling. Allow the cake to cool for a few minutes before removing the outer ring.

Level the top of the cake using a large sharp knife.

For the cake: Cream butter and sugar together.

Add the eggs, two at a time, beating after each addition.

Add one cup of flour and half the cream. Stir on low until combined. Repeat with a second cup of flour and the remaining cream. Finish with the remaining cup of flour.

Grease and flour a 7-inch springform pan. Pour the batter into the pan.

For the icing: Melt butter, oil, and baking chocolate in a small saucepan over medium heat.

Add half the confectioner’s sugar. Stir until smooth.

Repeat with the remaining confectioner’s sugar.

Add the vanilla and stir until icing reaches a spreadable consistency.

Spread the warm icing over the cooled cake. Sprinkle the top with chopped pecans.

Serves 4 Butter Cake: 1/2 pound (2 sticks) unsalted butter, softened 1-1/2 cups granulated sugar 3 large eggs 1-1/2 cups all-purpose flour 1/2 cup heavy whipping cream

eat. drink. MISSISSIPPI • 23

Shari Lee

photo by paige mckay

24 • FEBRUARY/MARCH 2019

{ mississippi made }

Lee Family Is Proud to Share Hoover Sauce With the World by susan marquez

I

f it didn’t already have a name, you could easily call it “Awesome Sauce.” Instead, it’s called Hoover Sauce, and it’s a must-have marinade and sauce for those who savor its salty, sweet, rich, garlicy, flat-out delicious flavor.

Hoover Sauce was developed by Hoover Lee, who, for most of his life, ran a grocery store in Louise known as Lee Hong Company. He also served six terms as the mayor of the tiny Delta hamlet that boasted a population of approximately 300 at that time. Hoover has retired, and his sons, Stan and Tim, now run the store where the special sauce that bears Hoover’s name is still sold.

Hoover’s daughter, Shari Lee, handles the marketing and promotion of the sauce, except that no formal marketing is involved. “It was all word of mouth, and that has worked well for us all this time.” Well, there was that one time Shari paid for a sponsorship at Mississippi State University. “We all graduated from Mississippi State, and we love the University.

The sponsorship was truly a way to support the school, not to promote our product.”

Hoover Lee is an immigration success story. Born in Canton, China, he traveled to the United States with his mother when he was just six months old. His father had come before them to run the grocery store in Louise that had been there since 1917. Young Hoover was named after the SS President Hoover, a Dollar Steamship Lines ocean liner that provided trans-Pacific service between the United States and the Far East. He grew up working in the store before attending Mississippi State University. While there, a friend wanted to drive to Columbus to visit his girlfriend at MSCW, now known as Mississippi University for Women. “That’s where he met my mother,” explains Shari. “They met on a blind date.” After graduation and a stint in the army, the couple married and the plan was for Hoover and Freeda to run the store for a few years then move on. Instead, the couple stayed in Louise and raised their three children there while running the store.

“I remember when the store would be open until midnight on the weekends,” says Shari. “We were busy all the time. The store was important to that community. It still is, but nowadays

eat. drink. MISSISSIPPI • 25

it closes at 6 p.m. most days.”

Hoover Lee always understood the importance of community involvement. He cooked ribs and chicken for community cookouts for the church or fire department when he got into local politics. “We all loved Cantonese duck,” Shari says. “We only got it when we visited family and friends in Houston, or when they came to visit us. My dad wanted to develop a recipe for a good sauce for Cantonese duck that incorporated the flavors he had come to love while growing up in the Delta. Around 1975, he perfected it and people loved it and wanted to buy it to use at home. He bottled it himself and sold it in our store.”

Word spread about the special sauce, and folks traveling through the Delta would make a detour through Louise to buy a gallon or more to take home. As the word spread, retail outlets began asking to carry it and magazine writers, including one from Bon Appetit, began writing about the delicious sauce made in Louise, Mississippi. Southern Living named it an Editor’s Choice.

In the summer and fall of 2015, a new look and a nutrition label was added to the bottle. That’s when Shari took over the production of the sauce. “I called the Food and Science Department at MSU, and they gave me guidance on what I needed to do to be compliant with the FDA.” The sauce is the original flavor from the recipe that was first developed

by Hoover Lee in his own personal home kitchen and is now manufactured by a co-packer in the state.

“I’m just thrilled to share Hoover Sauce with the world,” says Shari. She says her father has shipped the sauce to such

far-away locales as Hawaii, France, Germany, and coast to coast in the United States. “I just want to honor my dad,” says Shari.

“I’m proud to be his daughter.”

Hoover Sauce has become a pantry staple in many Mississippi kitchens, used on wild game and store-bought meats and poultry. It’s also a great marinade for shrimp and vegetables. The Asian-inspired and Delta-made sauce is available at retail outlets throughout the state, as well as online at squareup.com/store/hooversauce. They also have a Facebook page: www.facebook.com/hooversauce. And if you’re ever in Louise, stop by the Lee Hong Company store at 1294 Main Street. (A bit of advice: pick up more than you think you’ll need. It’s addictive!) edm

The Lee Family - Stan, Shari, Tim, Freeda, and Hoover

26 • FEBRUARY/MARCH 2019

Show Your Love Through Dessert This Valentine’s Day

R

omantic sentiments are expressed in many ways come Valentine’s Day. Gifts may include sparkling jewels or fragrant flowers, but a homemade dessert from the kitchen can win over some hearts as well.

Even though chocolate may be expected on Valentine’s Day, tiramisu can be a welcome and delicious alternative.

Tiramisu is an Italian layered dessert, and the name translates to “pick me up” or “cheer me up.” It is made from spongy cookies soaked in coffee and liqueur, nestled among dollops of rich mascarpone cheese. Requiring no baking at all, it is an easy treat to offer a sweetheart. edm

Tiramisu Courtesy of the American Dairy Association

Yield: 9 servings 6 egg yolks 1 cup sugar 1-1/4 cup mascarpone cheese 1-3/4 cup heavy whipping cream 2 (12-ounce) packages lady fingers 1/2 cup cold espresso or strong coffee 1/4 cup coffee-flavored liqueur (optional) 1 tablespoon cocoa for dusting Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly. This is your sabayon.

Remove from the heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks, and beat until combined.

In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone-sabayon mixture and set aside.

Mix the cold espresso with the coffee liqueur, and dip the lady fingers into the mixture just long enough to get them wet; do not soak them! Arrange the lady fingers in the bottom of an 8-inch square baking dish (or 6x9-inch).

Spoon half the mascarpone cream filling over the lady fingers.

Repeat the process with another layer. Refrigerate 4 hours or overnight. Dust with cocoa before serving. eat. drink. MISSISSIPPI • 27

The House That Jelly Built

Connie Walters 28 • FEBRUARY/MARCH 2019

{ community }

Philadelphia Church Builds Homes in Honduras Through Jellyhouse Ministry

W

story and photography by paige mckay

hen you hear the word “jellyhouse,” your mind probably pictures a house made of delicious, colorful jelly. These houses aren’t literally made of jelly, but they are made with proceeds that come from it.

For the last 14 years, Philadelphia native Connie Walters has been making jars of jelly and jam to raise money for her church’s annual mission trip to Honduras. The church she and her husband, Jack, attend, Sandtown United Methodist, visits a village in Buena Vista, Honduras, every May to build and furnish homes for the native people in the village. Several years ago, Walters had the idea to start making jelly and jam from some strawberries that a friend gave to her. She looked up a recipe online, made her own version of it, and gave it to her family to try. Her daughter suggested that she should try to sell some for the upcoming mission trip.

“And the rest is history,” Walters said.

Jellyhouse Ministry was formed soon after the first batch of jelly raised enough money to finish building a house in Honduras. Walters now dubs her home kitchen as “Connie’s Kitchen,” and she produces all her jellies and jams right in her own home. When the strawberries start coming in around March and April, Walters is making jams and jellies almost nonstop until around September and October. Flavors of jelly and jam range from strawberry, peach, blackberry, blueberry, yellow and red wild plum, crabapple, pepper jelly, muscadine, and scuppernong, which is a golden muscadine.

Over the last 14 years, each batch of jelly and jam has been prepared the exact same way and even in the same bowl. Walters carefully developed her recipes when she first

started the ministry, and she’s been using the same one ever since.

“I’ve never been a Betty Crocker,” Walters joked, “but God spoke to me and told me that this is what I should do.”

Walters also added that while you can retire from a career, God never really lets you retire from His service, and that’s what led her to the idea of raising money for the mission trip.

“My youngest daughter went on the trip in 2005 and brought back pictures and stories that broke my heart,” Walters said. “God gave me the inspiration and strength to start a mission fund to build a house there every year.”

Each jar sells for $5 each, and all proceeds go towards finishing a Jellyhouse. The church has someone contracted in Honduras to start foundation work on each house, so when the group from Sandtown United Methodist arrives every May, they continue working on the cinderblock houses and complete them

eat. drink. MISSISSIPPI • 29

with finishing touches and all the furnishings.

Usually, funds from jelly and jam cover the costs of one house, and there have been a handful of years where it was enough to build two. The goal again this year is to have enough money to complete two houses. The money from jelly sales goes towards the houses, and Walters’ Sunday school class at Sandtown United Methodist pitches in to buy furniture for the inside: beds, bunk beds, common room and kitchen furniture, tables and chairs, mattresses, utensils, and other basic home furnishings.

While Walters enjoys making jam and jelly, she enjoys the purpose of Jellyhouse Ministry even more.

“The reason for the ministry is because we love the Lord,” Walters said. “It’s our desire that we share that with people and do it outside of our comfort zone – going to Honduras is outside of our comfort zone.”

Jellies and jams from Connie’s Kitchen are available in Philadelphia at Jerome Tank Season 2 Season, M&S Furniture, Stribling Drug Store, Johnson Eye Care, and Valley View Barber Shop, along with Mathis Peaches in Meridian and Quitman. Philadelphia-area locals are welcome to stop by the Walters home upon request when jelly is available, or for not-so-local people, Walters will ship a box right to your doorstep.

“While making the people’s lives better in Buena Vista by providing medicine, houses, and other things, that is not the real reason we go,” Walters said. “We go in the name of Jesus to tell them what He has done for us. And that is the reason to spend all summer making jelly and jam.” edm

30 • FEBRUARY/MARCH 2019

Connie Walters visits with village natives in Honduras and admires a newly-built jellyhouse.

Photos this page courtesy of connie walters

eat. drink. MISSISSIPPI • 31

There’s No Place Like Home Place Pastures

Cured Salami 32 • FEBRUARY/MARCH 2019

{ fresh from the farm }

story and photography by paige mckay

L

ocated just off I-55 in Como, Home Place Pastures takes pride in producing high-quality, locally-raised meat. Whether it’s pork, beef, lamb, or goat, Home Place Pastures does it all, and it’s all done right at home on the 1,800-acre farm.

The Bartlett family farm, which they’ve always called the home place, was founded in 1871, and the Bartlett family has been farming on it now for five generations. Marshall Bartlett, president of Home Place Pastures, decided that even though his father wanted him and his siblings to leave the farm for bigger opportunities, the farm is really where he wanted to be.

“My dad and ancestors before him were row crop farmers, and that’s what we grew up doing,” Bartlett said. “But our dad wanted me and my siblings to pursue other opportunities off the farm.”

Bartlett lived in Montana and New Orleans after college and was off the farm for many years, but a few years ago, he decided it was time to move back home and keep the farming tradition alive. He didn’t exactly want to be a row crop farmer, so he had to get creative with what he wanted to do with the farm land.

During his time in New Orleans, Bartlett realized there was a big market potential for selling locally-raised meats. He put together a plan to raise Heritage hogs using his family’s pastures, along with developing a federally-inspected slaughter and processing plant to control production. Now, five years later, the operations at Home Place Pastures are in full swing.

Bartlett started out with just raising hogs and eventually added cows, goats, and lambs. Every step of production happens onsite, from raising the animals to slaughtering, processing, and selling.

“It was pretty ambitious,” Bartlett said. “But we wanted to get the maximum value out of everything and cancel out any middle men and do everything ourselves.”

And that’s exactly what Bartlett has done. Everything at Home Place Pastures is done solely with the help of Bartlett’s family and his staff of 15 employees. The processing plant has been up and running for roughly two years, and since then, Bartlett has been able to get his products into the wholesale world.

All kinds of meats from Home Place Pastures are sold to over 100 restaurants from New Orleans to Nashville and several cities in between, including Jackson and Oxford. There’s even a retail store on the farm where community members and travelers on I-55 can stop by and purchase their own products.

“We wanted to have a space where locals can buy our stuff as well, and it’s not just available to people in other places,” Bartlett said.

During hours of operation, the meat cases and coolers in the retail store are piled full of bacon, ground beef, steaks, cured meats, and everything in between.

“If people want something weird or crazy, they can call us and we’ll get it for them,” Bartlett laughed. “We have the whole animal to work with.”

If people can’t quite make their way to Como to purchase

their own meat, Home Place Pastures offers a monthly subscription box, a unique program that Bartlett is particularly excited about. Customers can visit the Home Place Pastures website and select their subscription, ranging anywhere from $45 to $200. Each box always includes ground beef and sausage, along with a few nicer cuts. Customers will also

Marshall Bartlett

photos this page courtesy of marshall bartlett eat. drink. MISSISSIPPI • 33

get a fun cut of meat that they might not be familiar with, along with a recipe to go with it so that they can experiment in the kitchen.

“This program allows people to invest in our farm and get high-quality, local meat,” Bartlett said. “Customers are interested in food and love experimenting.”

A small but mighty operation, Bartlett says that what he is most proud of is how much Home Place Pastures has grown in just five short years.

“I started with just my family, no employees,” Bartlett explained. “We now have 15 employees, and we are proud to be a job creator in our north Mississippi home where those jobs are needed.”

Whether it’s a farm hand or someone working in the processing plant, Bartlett takes pride in his employees and their hard work.

Though Bartlett and his staff are hard at work most of the time, they get to take a break a couple times a year with the annual events that take place at Home Place Pastures. Their biggest event of the year, the Hill Country Boucherie in August, is something the community looks forward to each year. Chefs from Nashville, New Orleans, Memphis, Jackson, and everywhere in between are invited to the farm to cook for the Saturday night dinner, and members of surrounding communities all gather and camp out for the weekend. When autumn rolls around, mark your calendars for their annual Oyster Roast.

Next time you’re traveling along I-55 in the northern area of our state, take a detour and visit the farm store at Home Place Pastures and take home a couple pounds of locally-raised meat. edm Home Place Pastures 1789 Home Place Rd., Como 662.426.6067 www.homeplacepastures.com

34 • FEBRUARY/MARCH 2019

eat. drink. MISSISSIPPI • 35

Honey, Hush!

36 • FEBRUARY/MARCH 2019

Billy Slay Perfects Recipe to Create "World's Best Hushpuppies" story and photography by paige mckay

O

ften times, people boast that their recipe for something is “the best,” and their claims, unfortunately, fall short. For Hattiesburg resident Billy Slay, his claim to fame for having the “best hushpuppies” is justified as a result of nearly 35 years of making the delicious, fried cornmeal balls in a such a way that makes them stand out among the rest.

Growing up, Slay and his family lived on a farm in Mendenhall, and they enjoyed catching fish and eating it multiple times each week.

“We always tried to find a good hushpuppy to go with it, but we never could find one,” Slay said.

And so, it became a goal to find the best hushpuppy.

When Slay and his wife, Joan, married in 1951 and moved to Hattiesburg, his mission was still the same: find the perfect hushpuppy recipe. He tried them all, but none of them came close to reaching Slay’s standard of a great hushpuppy.

“One day, I went down to the old A&P grocery store and bought a boxed recipe that was cornmeal with vegetables mixed in, and it was sorry,” Slay laughed.

But this boxed recipe with vegetables mixed in gave Slay an idea that’s been with him ever since.

“One day, I said, ‘I’m going to take a vegetable and see if I can get the cornmeal to absorb the moisture from the vegetable,’” Slay said. “I chopped up an onion to add, and it

Billy Slay

was mediocre.”

After several tries, Slay decided that the problem was that the onion was chopped, so it wasn’t being used to its fullest potential. After working on this recipe and trying to perfect it for over two years, Slay tried a new technique that finally got his recipe exactly where he wanted it. Instead of chopping the onion this time, Slay grated a whole onion into the cornmeal

eat. drink. MISSISSIPPI • 37

to see if that would help the cornmeal absorb the liquid. Along with the onion and cornmeal, he added a finely chopped green bell pepper, a tablespoon of salt, and two teaspoons of black pepper into a bowl to sit in the refrigerator overnight. The next day, the mixture went from a floury texture to almost a dough.

To it, he added flour, baking powder, two eggs, and warm water.

“Bingo,” he said. “It finally hit.”

That was over 35 years ago that Slay got it right, and he’s been making them for his family and friends ever since. Now at age 89, Slay’s son convinced him that he needed to give his beloved hushpuppy recipe to someone so that it will live on for years to come.

“I promised him I’d give it to someone, but I didn’t know who to give it to,” Slay explained. “He told me I had to give it to Robert St. John.”

Slay stuck to his promise he made to his son, and a couple weeks later, he took a trip to St. John’s newest Hattiesburg restaurant, The Midtowner, and found St. John to tell him about how he makes the best hushpuppies ever. St. John invited him back the following week to cook these so-called “best hushpuppies.”

The day before his scheduled visit to The Midtowner, Slay prepared his overnight mix just as he always does. He put the needed amount of flour and baking powder in a bag, brought his own tablespoon, tongs, eggs, and bowl and ventured back to the restaurant to put his hushpuppies to the test.

38 • FEBRUARY/MARCH 2019

“I cooked a couple hushpuppies, Robert St. John ate one, and said, ‘This is the best hushpuppy I’ve put in my mouth,’” Slay said. “And he ate nine.”

Slay’s hushpuppies won the hearts of Robert St. John and his staff at The Midtowner, and now Slay’s recipe remains in good hands for the future.

The fluffiness, yet perfect crispiness, of Slay’s hushpuppies is like nothing you’ll find anywhere else. The grated onions and chopped bell peppers are what set these hushpuppies apart from any other recipe, and the flavors harmonize perfectly together to create the best tasting hushpuppies ever. And it’s all due to Slay’s tips and tricks that he took the time to get just right.

“The key is white cornmeal,” he explained. “Yellow is too coarse.”

He also added that time and time again, people tell him that they can’t quite master the recipe, and that it’s because they add too much liquid. Perfection comes from just learning by trial, he tells them.

Not only can he fry up delicious, golden hushpuppies, but Slay also claims that he makes the perfect veal and cornbread, too, all thanks to years of practice.

While it might be a challenge for anyone else to get Slay’s hushpuppy recipe just right, it’s worth a shot to try your hand at making them. Practice makes perfect, as Slay learned, and now the rest of the world gets to try to duplicate Daddy B’s Hushpuppies for years to come. edm

Daddy B’s Hushpuppies 1 cup white cornmeal 1-1/2 medium white onion, grated 1/2 green bell pepper, small dice 1 heaping tablespoon salt 2 teaspoons black pepper 1 cup all-purpose Martha White flour 2 tablespoons baking powder 2 eggs 1/3 cup warm water The night before preparation, in a mixing bowl, add cornmeal, onion, bell pepper, salt, and pepper and mix well. Place in the refrigerator overnight.

Heat oil in a cast iron skillet, Dutch oven, or deep fryer to 350 degrees F. Remove the bowl of cornmeal-onion mix from the refrigerator. Allow to sit at room temperature for 15 minutes. Add flour, baking powder, eggs, and water.

Stir gently and let set 3-5 minutes.

Using a spoon or a scoop (about the size of or smaller than a golf ball), drop batter into hot oil. Cook, turning once, until golden brown.

Drain on paper towels.

Yield: 30 hushpuppies (recipe can be doubled or tripled for large groups)

eat. drink. MISSISSIPPI • 39

{ from mississippi to beyond }

California Winemaker Toasts Magnolia State story By Kathy K. Martin | photos courtesy of krutz family cellars

P

atrick Krutz took his Mississippi roots and a passion for wine and launched a career as a first-generation wine maker in California. What began as a summer job after college grew into a hobby and his Sonoma County company, Krutz Family Cellars, now produces over 8,000 cases of wine per year. His younger brothers also now work in the business.

Cole assists with wine production and Bryan heads sales and marketing.

As a symbol of their Southern roots, each bottle of wine features a picture of a magnolia on it, too. The brothers see their state tree and flower logo as a way to represent where they’re from and their Southern way of life. “Growing up in the South, it’s all about food, wine, and good times,” said Krutz, “It’s just in our DNA.” After he graduated from the University of Mississippi in 2001 with a business degree, he spent some time backpacking through New Zealand, Fiji, Thailand, and Australia while he decided on his future plans. He returned home to Jackson and thought about going to law school and joining his father, Fred, in his law practice or taking another path. His parents had visited a wine and cheese boutique in Carmel 30 years earlier and had become friends with the owners, so he decided to work at their shop for the summer. “I was hooked right away,” said Krutz, as his eyes were opened to the wine industry there and the farm-totable dining concept, long before the phrase became a craze

40 • FEBRUARY/MARCH 2019

across the rest of the country. He began making hobby wine with several colleagues at the shop and learned more about the process as he stayed another year. “I read and studied and researched and asked questions and then made a barrel of Chardonnay and another of Pinot Noir.” He didn’t intend to take it any further than making it for family and friends, but then two barrels grew to five and then five became 10. By

Cole and Patrick Krutz 2006, he was selling his wine through his Hotmail account and officially moved to Sonoma County to lease a small space for his business.

Today, he sources the grapes from high-end vineyards with two different grades, one under the Magnolia label, which is 80% of their business and the other with the Krutz label,

eat. drink. MISSISSIPPI • 41

which is their higher-end product. He and Cole work hands-on with the growers and do everything from adjusting canopies to thinning the fruit and pulling out leaves prior to the fermentation process. He and his brothers now distribute to 16 different states, and hope to expand into Nevada, Illinois, and states in the Northeast, while also eventually owning their own land. “I think we’re doing pretty good for little knuckleheads from Mississippi,” chuckles Krutz, who also admits that he wishes they could make their wines in Mississippi.

He returns home often to visit family in Jackson, but he also spends a lot of time in Oxford, where he attends Ole Miss football games and recently helped host a wine dinner at City Grocery with John Currence, as well as Dan Kosta of AldenAlli, the wine business he partners with his wife, Alli, and Emeril Lagasse and his wife, Alden.

Still a true Southern at heart, Krutz believes that the best barbecue is on his Green Egg in his backyard. And, of course, one of his favorite pairings is pigs and Pinot Noir.

Visit Krutzfamilycellars.com to get information about the Magnolia Wine Club & Signature Series Wine Club. If visiting the area, personal tastings and tours led by a Krutz family member are available by appointment. edm Krutz Family Cellars 3354 Coffey Ln Ste A Santa Rosa, CA 95403 707.319.1671 www.krutzfamilycellars.com

42 • FEBRUARY/MARCH 2019

SUBSCRIBE NOW for a taste of Mississippi all year long!

Only 24 for six issues! $

www.eatdrinkmississippi.com VOLUM

Cha

World

ay Rec

E 8, NUMBE

mpion

Magno

ipes

R1

R6

E 7, NUMBE

VOLUM

b

Holid

eat. d eat. d MISS rin k ISSIP . MISSISSrIPiPnI k. MISSISSrIPiPnI k.

PI

Cheese

s | The

all a

lia Die

titian

applout es

| Cle

veland

's Oct

's Bes

| See

& Ea

t Mi

ppi

| St.

Jud

e Tas

te of

st

shpupp

Instan

t Pot

Recipe

s | Bra

Oxfor

ndo n Tab

lescap

d

es

Coo kin under g CRAN pressu BERR re Y

CRAZ

drink.

drink.

eat. drink.

MISSISSIPPI

t Hu

ies |

ssissi

oberfe

eat.

eat.

MISSISS

Bacon and Bla Pea ck Eyed Humm us Chris Cherr tmas y Bre ad Easy StickyPecan Buns

MISSISS

Subscribe online at www.eatdrinkmississippi.com or cut out this form and mail to us at P.O. Box 1663, Madison, MS 39130

E

IPPI

IPPI

Oyste Recycr Shell ling nuary

ember

ber/Ja

er/Nov

Decem

Octob 2019

2018

Makes a great gift!

Grilled

eat. d

9

STAT insp E FAIR ire TREA d TS

eat. drink

. MISS

ISSIPPI

4

PLAC RING ES TO NEW IN THE YEAR

eat. drink

. MISS

•1

ISSIPPI

11

KING CREA CAKE TION whe re to S find

and

them

eat. drink

. MISS

•1

ISSIPPI

•1

FROM: __________________________________________ NAME __________________________________________ ADDRESS __________________________________________ CITY __________________________________________ STATE ZIP __________________________________________ PHONE __________________________________________ E-MAIL ADDRESS

MY SUBSCRIPTION

GIFT SUBSCRIPTION

1-year $24 2-years $36

1-year $24 2-years $36

PAYMENT ENCLOSED BILL ME LATER TO: __________________________________________ NAME __________________________________________ ADDRESS __________________________________________ CITY __________________________________________ STATE ZIP

eat. drink. MISSISSIPPI • 43

I

It's King Cake Season, Y'all!

n the Deep South, when we celebrate the new year, we also celebrate the return of king cake. The purple, green, and gold pastry is delicious on its own, but many restaurants in our state are putting a twist on the classic tradition. Check out

these king cake-inspired creations to celebrate the Mardi Gras season. Plus, Mardi Gras is a little later this year, so you can enjoy these treats until Fat Tuesday on March 5th. edm

King Cake French Toast Wine Bar, Oxford

King Cake Ice Cream Churn & Spoon, Starkville

King Cake French Toast is made from soft ciabatta bread, stuffed with lemony, lightly-sweetened mascarpone cheese, dredged with a delicate cinnamon and cream cheese egg mixture, and then browned on the griddle. It's then drizzled with vanilla bean powdered sugar glaze and decorated with Mardi Gras colored sugars. If you’re lucky, you may find a king cake baby in yours.

Creamy praline ice cream with cinnamon swirls is jazzed up with Mardi Gras sprinkles, and chunks of scratch-made king cake from Strange Brew Coffee House twirled throughout.

44 • FEBRUARY/MARCH 2019

King Cake Cupcakes Crave Bistro, Cleveland Cupcakes are made from a version of Crave’s cinnamon spice cake with a dulce de leche cream cheese filling and frosting.

eat. drink. MISSISSIPPI • 45

King Cake Milkshake Brent’s Drugs, Jackson This tasty shake is a mixture of vanilla ice cream, vanilla simple syrup, and king cake crumbles topped with house-made whipped cream, Mardi Gras Sprinkles, and a cherry on top.

Milk Lady’s Creole Cream Cheese Cheesecake Mauthe’s Progress Milk Barn, McComb Made fresh daily, the Milk Lady takes pride in preparing this delectable dessert. No preservatives are added and only the freshest ingredients are used, including free-range eggs and Creole cream cheese. The King Cake Cheesecake features a cinnamon roll-style crust, sweet buttercream topping, and purple, green, and gold sprinkles.

King Cake Cookies Meme’s Brick Street Bakery, Clinton Meme’s soft cinnamon cookies are topped with a lemon glaze and colorful sugar sprinkles to get you in the mood for Mardi Gras.

46 • FEBRUARY/MARCH 2019

King Cake Martini Half Shell Oyster House, various locations Get in the spirit of Mardi Gras with this libation made with king cake vodka, Chambord, Frangelico, and vanilla ice milk with purple, green, and gold sugar.

It's available at the Half Shell's Flowood, Hattiesburg, Hard Rock Casino Biloxi, and Gulfport locations.

eat. drink. MISSISSIPPI • 47

King Cake Latte Broad Street Baking Co., Jackson Whether you like it hot or frozen, this King Cake Latte is sure to delight. It includes cinnamon and caramel Torani syrup to give it a sweet king cake taste and is topped with whipped cream and Mardi Gras sprinkles for a festive touch.

48 • FEBRUARY/MARCH 2019

King Cake Donut TatoNut Donut Shop, Ocean Springs TatoNut features handmade donuts that are made fresh each day. Their King Cake Donuts are hand-rolled, twisted, decorated with king cake icing, and purple, green, and gold sugars.

King Cake Biscuit Greenhouse on Porter, Ocean Springs

King Cake Bread Pudding Pier 98, Hattiesburg

Available every day until Fat Tuesday, Greenhouse on Porter’s King Cake Biscuit is an apple cinnamon biscuit filled with sweet fluff, icing, and topped with Mardi Gras sprinkles.

After a seafood dinner at Pier 98, save room for a piece of King Cake Bread Pudding that comes topped with a Grand Marnier cream cheese icing and festive sugars. eat. drink. MISSISSIPPI • 49

Potato Bread for Paddy’s Day

S

t. Patrick’s Day might be more widely associated with pints of Guinness than Irish cuisine, but that does not mean revelers cannot indulge in some tasty food this March 17th. Those with a day of celebration ahead may want to start their day off with this recipe for Irish Potato Bread from Linda Collister’s Quick Breads (Ryland, Peters & Small). The bread can be served alongside a pile of bacon and just-cooked eggs to make for a delicious, hearty breakfast. edm

Irish Potato Bread Makes 8 Serves 4 1-3/4 cups smooth mashed potatoes (1 very large cooked potato or 2 medium) 3/4 cup self-rising flour 1/4 teaspoon powdered mustard 1/2 teaspoon sea salt Several grinds of black pepper 1 tablespoon snipped chives or 2 tablespoons chopped parsley 1 extra-large egg, beaten Butter for frying Mix the mashed potatoes with the flour, mustard, salt, 50 • FEBRUARY/MARCH 2019

pepper, and herbs. Do this with a wooden spoon, not a food processor (otherwise, you’ll get a gluey mess).

Work in the beaten egg to make a firm dough. If it is very soft and sticky, work in a little more flour.

Turn out the dough onto a floured work surface, flour your hands, then knead the dough once or twice to make a smooth ball. Divide the dough into 8 equal portions and shape each one into a small cake, about 2-1/2 inches across.

When ready to cook, heat a little butter in a large heavy skillet, preferably nonstick, and cook the breads over medium heat for about 7 minutes on each side, until they turn good golden brown and are slightly puffed. Serve immediately.

Give a gift that lasts all year, a gift subscription to...

eat. drink.

MISSISSIPPI capes

.

SUBSCRIBE k n i r eat. d SIPPI

World's

es

hpuppi

Best Hus

t Pot | Instan

Recipes

n Tables

| Brando

TODAY!

MISSIS

g Cookin under e pressur

Only 24 $

KE KING CA NS IO T A CREere to find them

11

for six issues!

and wh

IPPI • 1

. MISSISS

eat. drink

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

{ from the bookshelf }

The Southern Living Party Cookbook A Modern Guide to Gathering

By Elizabeth Heiskell Published by Oxmoor House

by PAIGE MCKAY

S

ometimes, even the best of the best can get overwhelmed when it comes to hosting the perfect party. A lot of time and preparation goes into hosting a party, whether it’s a reception, brunch, or a cookout, and sometimes it’s difficult to figure out where to even start. But with the help of Oxford-native Elizabeth Heiskell and The Southern Living Party Cookbook: A Modern Guide to Gathering, you’ll never have to stress over party details again. Divided by occasion, this modern-day reinterpretation of the Southern Living classic offers a fresh lineup of party ideas including Bridal Tea, Garden Club Luncheon, Summer Nights, Tailgates, and many more gatherings you’ll want to host. With dishes ranging from the original book, popular picks from current pages of Southern Living magazine, and treats from Heiskell’s own recipe box, The Southern Living Party Cookbook has menus for every occasion and gathering.

Before diving into the recipes, be sure to sift through the Hosting Handbook pages that highlight topics like party etiquette and invitations. Jog your memory on how to address invites, how to ask for a response, and other simple details that can be easily overlooked. The Hosting Handbook also provides a short how-to for buffet feng shui and arrangement, a guide for which glasses to use for certain drinks, toasting tips, how to set the table, how to estimate quantities, and gift ideas for the host and parting favors. Once you refresh your memory on these topics, it’s time to start cooking.

Recipes for Teas, Coffees, & Receptions kick off the party cookbook. Choose from recipes like Chicken Salad Pastry Shells for a Sip and See, Petite Cinnamon Rolls for a Graduation Coffee, Pimento Cheese Biscuits with Ham for a Welcome Tea, or Blushing Mimosas for a Bridal Tea. Each chapter is carefully divided by specific event, so it’s easy to find the perfect recipe for each and every event.

The next chapter is titled Come by for a Drink Y’all.

For event themes like Bubbles and Birds, Sundown on the Grounds, Summer Nights, Joy to the Girls, Nibble and Nosh, Cocktails and Canapes, After-Theater Nightcap, and Cheers My Dears, this chapter is filled with drinks and snacks to serve at your next laid-back cocktail hour. Choose from drinks like a Frozen Watermelon Mojito and the perfect Dirty Martini, and pair them with snacks like Bleu Cheese-Bacon Dip or Smoky

52 • FEBRUARY/MARCH 2019

Spicy Pecans.

The following chapter includes dishes for everyone’s favorite meal: brunch. The Brunches & Luncheons section is chock full of ideas for any kind of brunch or lunch whether it’s Easter Day or a Garden Club Luncheon. Dishes range from Squash and Swiss Cheese Casserole, a Basic Green Salad, and Quick Petit Fours. There’s even a section within this chapter that focuses on Salads, Salads, Salads. Curried Chicken Salad, Lemony Green Bean Pasta Salad, and Sea Island Shrimp salads offer more flavor that your typical green salad and pair perfectly with any luncheon on your agenda.

When the weather is nice out, everyone loves a good cookout. Instead of the usual burgers and hot dogs with potato chips, liven up your cookout menu with dishes from The Southern Living Party Cookbook. Try your hand at Marinated Herbed Tomatoes at a Backyard Barbecue, Deviled Eggs or Toffee Bars at your next tailgate, Texas-Style Ranchero Beans at a Chuck Wagon Dinner, Low Country Simple Slaw at a Low Country Boil, Cucumber-Lime Summer Beer to sip on at an Oyster Roast, Lemon Drop Cookies on a Picnic on the Lawn, and, finally, Hoppin’ John Hush Puppies at your annual Fish Fry. Nothing beats a good Southern, outdoor cookout, and this cookbook offers the best and most delicious dishes to serve at whichever style cookout is your favorite.

The cookbook closes out with Celebrations and Dinners, complete with recipes that are ideal for any large dinner party or intimate gathering. Serve up a decadent Chocolate Cheesecake for dessert at a Fall Dinner, Cornbread Dressing at Thanksgiving, host a fondue party with Cheese or Double Chocolate Fondue, and devour Standing Rib Roast on New Year’s Day. No matter what kind of dinner party comes up, you’ll always be prepared.

Whether you’re a veteran party-thrower or are looking to host your first big party or gathering, The Southern Living Party Cookbook should be amongst your collection of cookbooks.

With tips on how to carve a turkey or chicken on Thanksgiving and how to make perfect golden eggs on Easter, it's more than just recipes, but also a guide on how to make sure every detail is perfect. You’ll soon be the expert party host just like Elizabeth Heiskell. edm

Long-Stemmed Strawberries with Lemon Curd Dip 1/2 (8-ounce) package cream cheese, softened 1/ 2 cup lemon curd (such as Stonewall Kitchen) 1/2 teaspoon lemon zest, plus more for garnish (from 1 lemon) 1/4 cup heavy cream 24 fresh long-stemmed strawberries Beat the cream cheese, lemon curd, and 1/2 teaspoon of lemon zest with an electric mixer at medium speed until smooth, about 2 minutes. In a separate bowl, beat the heavy cream with a mixer at high speed until soft peaks form, about 2 minutes.

Gently fold the whipped cream into the cream cheese mixture. Chill until ready to serve. Garnish with the lemon zest and serve with the strawberries.

photography by Victor Protasio

"Long-stemmed strawberries are likely few and far between at your local grocery store. Find a local farmer and order strawberries cut with long stems during the spring when they are at their peak. I know it seems like a lot of sugar for a dime, but it's the subtle details that your guests will never forget."

- Elizabeth Heiskell Excerpted from The Southern Living Party Cookbook

by Elizabeth Heiskell. Copyright Š 2018 Oxmoor House.

Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

eat. drink. MISSISSIPPI • 53

{ raise your glass }

Blushing Mimosas 2 cups orange juice, chilled 1 cup pineapple juice, chilled 2 tablespoons grenadine 1 (750-milliliter) bottle sparkling wine or Champagne, chilled* Assorted citrus wheels (optional) Maraschino cherries (optional) Stir together the orange juice, pineapple juice, and grenadine in a pitcher. Set the pitcher in an ice-filled tray to keep chilled.

Pour equal parts of the orange juice mixture and sparkling wine into Champagne flutes. Garnish with a citrus wheel or maraschino cherry, if desired. Serve immediately. *Note: 2 (12-0unce) cans ginger ale or lemon-lime soda may be substituted for the sparkling wine.

Excerpted from The Southern Living Party Cookbook by Elizabeth Heiskell.

Copyright Š 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

54 • FEBRUARY/MARCH 2019

photography by Victor Protasio

Serving Jackson for Over 10 Years

• •

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

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

1491 Canton Mart Rd. Ste. 12, Jackson 601.957.1441

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

•

612 UNIVERSITY DR. • STARKVILLE 662.324.6126 WWW.EATLOCALSTARKVILLE.COM 618 22nd Ave., Meridian | www.harvestgrillms.com | 601-282-5069

MONDAY-THURSDAY 11AM-12AM FRIDAY-SATURDAY 11AM-1AM SUNDAY 11AM-10PM

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

Southern-Inspired. Seasonally-Crafted. Devilishly Good.

eat. drink. MISSISSIPPI • 55

{ where to eat }

Yiayia's Greek Kitchen 587 Highway 51 Ste J, Ridgeland • 601.853.1110 • www.yiayiasgreekkitchen.net

story and photography by paige mckay

W

hen it comes to Greek cuisine, options in the metro area are endless. Located on Highway 51 in Ridgeland, Yiayia’s Greek Kitchen is serving up delicious and authentic Greek dishes that will make you believe you’ve transported to Greece. Whether you prefer a classic gyro or boneless roasted lamb, Yiayia’s has something for everyone.

Open since 2017, Yiayia’s takes pride in the fact that everything on their menu is made fresh daily, and they don’t cut corners. Owners Yiayia and Stefano Mangafakis, originally from the village of Rodos, Greece, prepare and cook everything in their restaurant just as they would at home. You can find Yiayia and Stefano, or “Pappous” as many call him, in

Yiayia and Stefano Mangafakis

56 • FEBRUARY/MARCH 2019

the restaurant every day chopping onions, peeling and slicing potatoes, preparing stuffed bell peppers, and everything in between.

“Everything is done right here,” Yiayia emphasized. “I do exactly what I would do for my family.”

Once you step inside Yiayia’s and see the Grecian paintings donning the walls, you know that it’s the real deal. The menu is loaded with all sorts of traditional Greek dishes, starting with delicious, light appetizers. Choose from crispy Fried Calamari, Spanakopita (spinach pie), Hummus and Pita Slices, Fried Meatballs, and Grape Leaves. If you’re feeling extra hungry or want a large appetizer for the entire table to share, opt for the Meze Platter that includes Fried Meatballs, Sausage, Cheese Pie,

Stuffed Peppers

Fried Calamari

Chicken Souvlaki

eat. drink. MISSISSIPPI • 57

Dolmadakia, Cucumber Sauce, Feta Cheese, Olives, and Pita Bread.

If you find yourself at Yiayia’s for lunch, be sure to check out their special menu, The 12 Gods of Olympus Lunch Special. Try out the Zeus special, a gyro with fries and a drink, or the Athena special, a spinach and cheese pie. No matter who your favorite is, each is associated with a different special that will satisfy any lunchtime craving.

When it comes to the main course, the selection at Yiayia’s is so extensive that it might be difficult to narrow it down to just one choice. The Roasted Chicken with Lemon Potatoes is a crowd favorite, along with Stuffed Peppers and Tomatoes and Moussaka, which is layers of potatoes, eggplant, and beef topped with béchamel sauce. If you’re in the mood for seafood, try the Redfish or Garida Saganaki, which is shrimp in tomatoes and feta cheese in white wine over pasta.

Everyone loves a good gyro, and Yiayia’s offers several different options for all the gyro lovers. Choose from a Pork Souvlaki, Chicken Souvlaki, Greek Beef Stick, or Harvey’s Special, a signature gyro with double meat, and you won’t leave Yiayia’s hungry. All topped with homemade tzatziki sauce, onions, and tomatoes, the gyros at Yiayia’s are top-notch. For a larger and more traditional dish, opt for Grilled Lamb Chops or the Porterhouse Pork Chop, served with a Greek side salad

Roasted Chicken and Lemon Potatoes 58 • FEBRUARY/MARCH 2019

and choice of pilaf, pasta, or fries.

If you’re looking for something lighter, fresh salads are also available. Choose from a Greek Salad, Prasini Green Salad, or a Yiayia’s salad, topped with roasted peppers, artichoke hearts, feta, and homemade balsamic vinaigrette.

No meal at Yiayia’s is complete without a slice of Baklava for dessert. This traditional Greek treat is also made right in Yiayia’s own kitchen, along with the Nut Rolls, which are filled with nuts and honey and topped with chocolate syrup. If you really want to satisfy that sweet tooth, try the Baklava Sundae: chopped baklava served with a scoop of vanilla ice cream – a dessert lover’s dream.

Yiayia’s Greek Kitchen is the perfect place for any occasion whether it’s a midday lunch, a week night dinner, or for a birthday or special celebration. Yiayia ensures that everyone is treated like family and that everything she prepares is “the real deal,” as she says.

“I want people to come visit and see the difference in my food,” Yiayia said. “We keep things authentic, it’s that simple.”

Next time you’re craving Greek food or if you’re looking for a new lunch spot, head to Ridgeland and give Yiayia’s a visit. You’ll quickly notice a difference in the freshness and authenticity of the food, and that’s exactly what Yiayia’s goal is. edm

Greek Salad

Spanakopita

Nut Roll and Baklava

eat. drink. MISSISSIPPI • 59

60 • FEBRUARY/MARCH 2019

{ featured event}

Annual Tablescapes Luncheon Supports Brandon Beautification Projects story By paige mckay | photography by j.j. carney

O

n March 1st, join the Brandon Garden Club for their 11th annual Tablescapes Luncheon and Fashion Show at the Brandon Municipal Complex. All proceeds support the garden club’s efforts that include historic preservation and beautification projects with the City of Brandon, garden therapy projects at Brandon High School and local nursing homes, maintaining the planters on the courthouse square, and providing a scholarship at Hinds Community College.

This highly anticipated social event includes 60 local celebrity servers, and roughly 400 women attend each year. The Tablescapes Luncheon is so anticipated that club members start planning their table designs a year in advance. Each of the 50 tables has a different theme, and all are uniquely and beautifully decorated.

Recipes for the luncheon menu are created by Brandon Garden Club members, and the menu is different each year. The food committee meets several times during the summer to taste and tweak recipes, and the final versions are prepared for tasting and approval of the executive board. The dessert is usually the highlight of the meal, and guests frequently ask for the recipe.

Along with the luncheon is the fashion show, and this year’s fashion show participants will include Ally Oops, Chico’s at The Outlets of Mississippi, Faith N Candy, Miss Priss, and Southern Raised.

The success of recent fundraisers has allowed the Brandon Garden Club to donate interior plantscaping to Brandon Municipal Complex, increase the amount of its HCC Scholarship, donate a Blue Star Memorial Marker in downtown Brandon, and donate a memorial granite bench in Old Brandon Cemetery.

Doors for the Tablescapes Luncheon and Fashion Show will open at 10:45 a.m. for table viewing, lunch will be served at 11:30 a.m., and the fashion show will begin at 12:30 p.m. To secure your tickets for this great event, email thebrandongardenclub@gmail.com.

Tickets are limited, so be sure to snag yours before it’s too late. edm eat. drink. MISSISSIPPI • 61

Food Festivals & Events February 21st

February 23rd

Taste of Jackson County Gala

BBQ Throwdown & Festival

The 11th Annual Taste of Jackson County will be held on Thursday, February 21st, at Pelican Landing Conference Center in Moss Point.

The event will be from 6:30-8:30 p.m. with a Sponsorship Reception from 6:00-6:30 p.m. Tickets are $45 per person (21 and older). This event is sponsored by the Jackson County Chamber of Commerce, area restaurants, and corporate sponsors of the Taste. The proceeds of this gala will support the Chamber Program of Work—addressing the Education, Membership, Community Relations, Regional Strategy, and Small Business Issue Manager Groups of the Chamber. For more information, call 228-7623391 or visit www.jcchamber.com.

At D’Iberville’s annual BBQ Throwdown and Festival on February 23rd, teams will compete for over $5,000 in cash plus prizes.

Held at the Scarlet Pearl Casino and Resort in D'Iberville, the event features masters and backyard division teams, a youth competition, and a pulled pork cook-off. Live entertainment is provided all day along with arts and crafts, face painting, children’s activities and games, clowns, and, of course, barbecue. This event is sanctioned by the Kansas City Barbecue Society. For more information, call 228-257-9734.

- Moss Point -

•••

February 21st

St. Jude Taste of Oxford - Oxford -

The 12th annual St. Jude Taste of Oxford is set for February 21st at The Jefferson, 365 Highway 6 E, Oxford.

This event will feature culinary specialties by renowned chefs from the greater Oxford area, live and silent auctions, and dancing and live entertainment. To purchase tickets or to sponsor the event, visit www.stjude.org/ get-involved/find-an-event/dinners-and-galas/taste-of-oxford. html.

62 • FEBRUARY/MARCH 2019

- D’Iberville -

•••

March 16th

Grillin’ on the Green - Biloxi -

Go green and celebrate at Grillin’ on the Green at Biloxi Town Green, 710 Beach Blvd., on March 16th, 10 a.m. - 5 p.m. This fun family event features a BBQ cookoff, arts & crafts vendors, live entertainment all day, children’s play area, and more. There will be a variety of barbecue for event patrons to choose from. With everything from ribs and brisket to grilled oysters, there will be something for every palate. For more information, call 228-435-6339 or visit www.mainstreetbiloxi.com/grillinon-the-green.

March 21st

Moonlight Market - Jackson -

Enjoy a night of food and fun at Moonlight Market on March 21st. Enjoy cooking demonstrations

by Chef Nick Wallace at this ticketed event held at the Mississippi Farmers Market on High Street in Jackson. Moonlight Market benefits the Mississippi Food Network. For more information, call 601-3537286 or visit www. msfoodnet.org.

•••

March 30th

Catfish in the Alley - Columbus -

The air in Columbus will be filled with the smell of fried catfish on March 30th at the annual Catfish in the Alley festival.

This familyoriented event will feature a catfish cook-off, arts and crafts, and the sounds of some of the South’s top blues musicians. For more information, visit www. visitcolumbusms.org or call 662-329-1191.

April 1st

A Taste of Mississippi - Jackson -

The annual Taste of Mississippi is set for April 1, 2019, at the Ice House Venue in Jackson. Enjoy food from several area restaurants, drinks, live entertainment, a silent auction, and a night full of fun. All proceeds from Taste of Mississippi benefit Stewpot Community Services, whose mission is to provide for the needs of the poor, elderly, and disabled in Jackson’s metro area. In 2018, this event raised more than $100,000 for Stewpot.

Tickets are $70 in advance and $90 at the door. For more information and to purchase tickets, visit www.atasteofmississippi.org.

•••

April 6th

Sante South Wine Festival - Ridgeland -

Santé South Wine Festival will be held on April 6th at Renaissance at Colony Park in Ridgeland. Benefiting the Alzheimer’s Association Mississippi Chapter, Santé South is a destination event and international showcase of the world’s premier wines and some of Mississippi’s most succulent culinary delights. Santé South offers enthusiasts the opportunity of speaking with winemakers while sampling exceptional wines and food pairings from top regional restaurants. In addition to the Grand Tasting where guests enjoy sampling exquisite wines and delectable foods, this event offers a VIP Tasting. This tasting is limited to 200 guests who want an exclusive chance to sample the wines at the top of their lists before the larger crowd arrives. For more information and to purchase tickets, visit www.santesouth.com.

To have your food festival or culinary event included in future issues, please contact us at info@eatdrinkmississippi.com. All submissions are subject to editor’s approval. eat. drink. MISSISSIPPI • 63

Recipe Index Basic Aioli, 15 Blushing Mimosas, 54 Catfish Tacos, 17 Daddy B’s Hushpuppies, 39 Instant Pot Black Bean Soup, 21 Instant Pot Butter Cake, 23 Instant Pot Jambalaya, 8 Instant Pot Roast with Horseradish, 21 Lemon Aioli, 15 Long-Stemmed Strawberries with Lemon Curd Dip, 53 Lump Crab Avocado Toast, 15 Potato Bread, 50 Tiramisu, 27

Advertisers Index A Taste of Mississippi, 67 Bin 612, 55 Crazy Cat Eat Up, 55 Harvest Grill, 55 McEwen’s, 55 Mississippi Food Network, 3 Sanderson Farms, Back Cover Sante South Wine Festival, 2 The Kitchen Table, 7 Thurman’s Landscaping, 65 Visit Jackson, 4 & 5

STORE INFORMATION from pages 12-13 Amazon www.amazon.com Bed Bath & Beyond Locations in Flowood, Gulfport, Hattiesburg, Jackson, Meridian, Southaven, Tupelo www.bedbathbeyond.com Pottery Barn www.potterybarn.com Sur la Table 800-243-0852 www.surlatable.com

Target Locations in D’Iberville, Flowood, Hattiesburg, Horn Lake, Jackson, Olive Branch www.target.com The Kitchen Table 3720 Hardy St. Ste. 3 Hattiesburg, MS 39402 601-261-2224 www.kitchentablenow.com Walmart www.walmart.com

Statement of ownership, management, and circulation for Eat Drink Mississippi. Publication number 17200 as of September 28, 2018. Six issues are published bi-monthly at an annual subscription price of $24 at P.O. Box 1051, Monticello, MS 39654.

The name and address of the publisher and editor: J.J. Carney, P.O. Box 1663, Madison, MS 39130.

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

eat. drink.

MISSISSIPPI www.instagram.com/eatdrinkmississippi 64 • FEBRUARY/MARCH 2019

Total Number of Copies Paid Circulation By Mail Paid Circulation Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS Total Paid Distribution Free or Nominal Rate Distribution By Mail Free or Nominal Rate Distribution Outside Mail Total Free or Nominal Rate Distribution Total Distribution Copies Not Distributed Total Percent Paid Paid Electronic Copies Total Paid Print Copies + Paid Electronic Copies Total Print Distribution + Paid Electronic Copies Percent Paid

Average No. No. Copies of Copies Each IssueSingle Issue During Preceding Published Nearest 12 Months to Filing Date 10300 10300 1247 1222 3967 4075

I certify that all information furnished on this form is true and complete.

(Signed) J.J. Carney, Publisher

5214 4446 440 4886 10100 200 10300 51.62 5 5219 10105

5297 4363 440 4803 10100 200 10300 52.45 4 5301 10104

51.65

52.46

Digital Subscriptions Available!

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

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

World's Best Hushpuppies | Instant Pot Recipes | Brandon Tablescapes

eat. drink.

MISSISSIPPI Cooking under pressure

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

11

KING CAKE CREATIONS and where to find them

eat. drink. MISSISSIPPI • 1

Getting a taste of Mississippi has never been easier!

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

www.facebook.com/thurmanslandscaping

Thurman’s Landscaping

Hattiesburg, Miss.

601.270.8512 eat. drink. MISSISSIPPI • 65

Till We Eat Again

BILL DABNEY PHOTOGRAPHY

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

FEBRUARY/MARCH 2019 2019 66 • FEBRUARY/MARCH

Even a Foodie Can Dream

N

BY JAY REED

ot too terribly long ago, I had the most boring salad...ever. This isn’t the usual kind of milestone. It began with a bagged butter lettuce blend. I normally go for the spinach-arugula mix (Arugula for President!), but after a while, I need some variety, no matter the percentage of water in the leaf. The protein didn’t fare much better. This day, I pulled a container out of the freezer that looked like chicken. (See the red flag flying yet?) It was indeed poultry, if chunks of boiled chicken count, with no seasoning whatsoever. Now when I hear the too-often-repeated phrase, “Tastes like chicken,” I will know what chicken actually tastes like. The dressing was an organic healthy-ish ginger sesame blend that I thought would transport me to my favorite Japanese steakhouse, but it failed. Twas thin and had no stick-to-it-tiveness.

This salad was so boring my plastic fork broke in protest.

There are days when I play a game I like to call, “If I had a restaurant.” It takes on many forms. Sometimes I dream of renovating a local building. Sometimes the dream involves going to culinary school, even at my advanced age. Sometimes I just dream up dishes. At my restaurant, you may rest assured there would be no boring salads. In fact, I already have some ideas for the menu.

I love pizza, but sometimes I need something green. These days, fancy pizza places actually put salad on pizza, and people seem to like it. So at my restaurant (or food truck - I’m flexible) we start with mixed greens: arugula is represented, of course, as well as some fresh basil, baby spinach, and enough parsley to give it character. Add pepperoni and bacon for protein, fresh mozzarella for cheese with maybe a dash of shaved Parmesan, and a tomato vinaigrette dressing to represent the sauce.

Fish tacos are also on the salad menu...because this is my restaurant. Again, mixed greens to start, but this time with a dollop of cilantro slaw. Chunks of mango, peach, and pineapple play the role of tropical fruit salsa, perhaps some pickled onions, and a citrus vinaigrette. Oh, and fish ― grilled, fried, or pan-seared.

Because it’s The Wife’s favorite, we’d also have a wedge salad of some sort ― chunk of iceberg, blue cheese dressing with crumbles, really good bacon, and a drizzle of balsamic glaze. That is in no form or fashion an original idea, but it’s delicious, and did I mention it’s The Wife’s favorite?

Please be assured that salads have not orchestrated a hostile takeover of my menu.

One of those friends who says, “When are you going to open a restaurant?” once suggested that a casserole-focused menu might be appealing. I tend to agree. Our family-favorite is that same chicken casserole I suspect most good Southern families enjoy, with only slight variations in the recipe. It’s going to involve cream of chicken soup and sour cream, with buttered crackers on top for sure. Maybe poppy seeds, maybe cheese of some sort. But you know what I’m talking about.

Once upon a time, I developed a White Lasagna that would be served at least once a week. I use chicken instead of beef, Alfredo and bechamel sauces instead of marinara, and a host of white cheeses and other dairy products. To cut the decadence just a bit, there are also veggies hidden in the layers: mushrooms, shredded carrots, and zucchini.

I think I’d want to be open for breakfast, too. Our fair city already has a solid donut place and a fancy biscuit shop, but I can see expanding the casserole idea to the morning meal, with frittatas chock full of vegetables, basic breakfast casseroles made from loaf bread, and some variety of baked grits. Just for fun, I would also make room for wacky things cooked in a waffle iron.

Gourmet donuts need a place at the table, too. Some days a hot, glazed ring is just what the doctor ordered, but there are also times I want the strawberry basil or the cookie butter cruller. And why should all the breakfast sandwiches be on bread, biscuits, or bagels? It’s time for the donut sandwich to get its due.

It is said that with no vision the people perish. I’ve got the vision. Check. But it’s also said, “no money, no honey.” And “No cooking school? Stay out of the pool.”

Okay...I made that last one up. One out of three is a start, isn’t it? edm

eat. drink. MISSISSIPPI • 67

Don’t sweat it.

WE DID THE HEAVY LIFTING FOR YOU. Lots of people resolve to eat healthier, but that doesn’t mean you have to give up on great taste. Find all the healthy recipes you need to keep your resolution a reality at SandersonFarms.com/recipes.

A L MO N D C RU ST E D C H IC K E N F IL L E TS INGREDIENTS - 2 Sanderson Farm s Bo Breast Fil ets sliced in neless Skinless Chicken ha four chicken breast fi lf horizontal y to create l ets - 1/4 cup whole milk - 2 large eggs - 1 cup panko breadc rumb - 2/3 cup salted roas s ted - 3 teaspoons dry ba almonds, finely chopped rb - 1/4 cup all-purpose ecue seasoning, divided flour - Vegetable cooking sp ray ®

68 • FEBRUARY/MARCH 2019