Eat Drink Mississippi June/July 2018

Gourmet Grilling | My Delicious Mississippi Life | Watermelon Carnival

eat. drink.

MISSISSIPPI farm FRESH

11

Places to chill with a sweet treat

GREENVILLE RESTAURANT GETS CELEBRITY CHEF MAKEOVER

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

SAVE THE DATE November 7 – 10, 2018 Mississippi Trade Mart Jackson, MS Tickets go on sale September 1, 2018.

For more information, please visit MistletoeMarketplace.com or call 601.948.2357.

2 • JUNE/JULY 2018

eat. drink. MISSISSIPPI • 3

SPECIAL ADVERTISING SECTION

Let’s Do Brunch in the Capital City Those who brunch know that it’s more than just a meal, it’s a way of life. If you’re looking for your next brunch hangout spot or want to explore the area to see who has the best mimosa, check out these Jackson restaurants. They all offer dishes unique to each kitchen, as well as classic breakfast and brunch dishes.

BRAVO! Italian Restaurant & Bar Loved by many, BRAVO! is a Jackson favorite when it comes to Italian food, but their brunch menu is just as fantastic as lunch and dinner. Enjoy New Orleans Style Shrimp and Grits, Blackened Redfish Benedict, Crab Cakes, or the Breakfast Pizza, which includes bechamel white sauce, mozzarella, bacon, Italian sausage, caramelized onions, and scrambled eggs to top it off. Classic Crabmeat Omelet at Bravo brunch drinks are available, as well as signature BRAVO! drinks, such as the Mississippi Red Dress, made with Cathead vodka, fresh muddled strawberries, lemon juice, simple syrup, and a splash of soda. Start your weekend off right with brunch from BRAVO! Cantina Laredo New to the Jackson brunch scene, Cantina Laredo is known for serving modern Mexican and top-shelf margaritas, and their brunch menu is full of classics and Mexican favorites alike. Enjoy a Chicken Fajita Omelet, Crab Chorizo con Huevos Cakes Benedict, or at Cantina Laredo Chorizo Con Huevos for a delicious and filling Cantina Laredo brunch. Of course, no brunch is complete without libations, and each brunch dish comes with a complimentary mimosa, made with fresh-squeezed orange juice, or a Bloody Maria, made with Casa Noble tequila. Enjoy the modern indoor seating area or relax on the covered porch and take in the views of the new District at Eastover.

Char Char is a Jackson staple when it comes to steakhouses, and they also offer a brunch menu on Saturdays from 11 a.m. to 3 p.m., and on Sundays from 10 a.m. to 3 p.m. Start off with Crab Cakes or the Daily Soup, and enjoy Custard-Fried French Toast, Country Fried Steak, or Chicken and Waffles for your 4 • JUNE/JULY 2018

main dish. Several seafood and fish options are available as well, such as Pan-Seared Atlantic Salmon and the Crawfish, Lump Crab, and Andouille Sausage Creole Saute. Daily specials are also available, as well as several different egg dishes for those that wish for a more classic breakfast dish. The brunch menu at Char is extensive and delicious, and it doesn’t Chicken & Waffle limit itself to just breakfast at Char food. Salads and burgers are also available, so there’s sure to be something for everyone at Char during brunch.

The Manship Another Jackson favorite, The Manship offers brunch on Saturdays from 9 a.m. to 2 p.m. Biscuits and Gravy, Chicken Biscuits, and Fried Yogurt Parfait at The Manship French Toast are classic options, or enjoy the Belhaven Breakfast to get a little bit of everything. It includes two eggs, sausage or bacon, and smashed hashbrowns.

Saltine Known for the oysters and Monday night ramen bowls, Saltine also offers weekend brunch. Classic dishes such as pancakes and biscuits and gravy are available, but the brunch menu also offers Goat Cheese Grits, Chicken Biscuits, Smoked Salmon Tartine, and a giant Homemade Cinnamon Roll that might be bigger than your head. Of course, oysters are also available for brunch, and they include citrus butter, bacon, and quail eggs. Mimosas, Bloody Marys, and French 75s are also available to wash down your cinnamon roll and chicken biscuits.

Homemade Cinnamon Roll at Saltine

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

visitjackson.com

eat. drink. MISSISSIPPI • 5

CONTENTS June/July 2018 Volume 7 Number 4

19 35 in this issue 16 CHEF’S CORNER Q&A with Chef Rose Jones of The Castle in Natchez

20 TRIED & TRUE

39 in every issue 8 From the Publisher 10 From Our Readers 14 Fabulous Foodie Finds 18 A Taste of Magnolia 70 Events 72 Recipe/Ad Index 74 Till We Eat Again

ON THE COVER: Fresh produce at Doris Berry’s Farmer’s Market, page 20.

Photography by Paige McKay

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Doris Berry Still Going Strong After Decades in Farmer’s Market Business

24 MISSISSIPPI MADE Simply Concocted

28 COMMUNITY Pat Baugh Dishes Out TLC, One Pie at a Time

32 GOURMET GRILLING Try Something New This Grilling Season

38 IN THE BLOGLIGHT The Daley Plate

40 FRESH FROM THE FARM Get a Glimpse of Farm Life at Farmer Browns

44 FAMILY, FOOD, & THE FOURTH OF JULY Cade Family Upholds Century-Old Picnic Tradition

50 FROM MISSISSIPPI TO BEYOND From Vicksburg to California, Jerrold Brooks Works His Way Up to Executive Chef

54 SNOW DELICIOUS 11 Places to Chill with a Sweet Treat

60 FROM THE BOOKSHELF My Delicious Mississippi Life Deborah L. Hunter

63 RAISE YOUR GLASS Apple Strawberry Smoothie

64 WHERE TO EAT Sherman’s Restaurant in Greenville

68 FEATURED FESTIVAL Water Valley Watermelon Carnival

PRESENTED BY MCM PARTNERS

saturday july 14, 2018

8:00 pm - 12:00 aM • mISSISSIPPI children’s museum

live music from the mustache band metro area food trucks beer and specialty cocktails raffle with great prizes

Don’t miss this sizzlin’ summer fundraiser!

SPONSORED BY

AGES 21 & UP • PURCHASE TICKETS TODAY!

mschildrensmuseum.org eat. drink. MISSISSIPPI • 7

{ from the publisher }

M

y favorite celebrity chef is Gordon Ramsay and for years I’d hoped our paths would someday cross. I never dreamed that would actually happen and in, of all places, Greenville, Mississippi.

Last fall, I was contacted by the casting director of Ramsay’s new TV show and was invited to attend the grand re-opening of a restaurant on his restaurant renovation show. I seized the opportunity and headed to the Delta for a once-in-a-lifetime experience. All info relating to the show was kept secret. I had no idea which restaurant it was or who else may be involved until I arrived at the meeting point in Greenville. Upon arrival, I was happy to see fellow foodies Julian Brunt and Andy Chapman. Along with local residents, we were all excited to see what had taken place inside Sherman’s Restaurant over the past 24 hours and eager to meet Chef Ramsay.

After being seated in the restaurant as if it were a normal night of service, Chef Ramsay visited our table to chat for a moment. He’s not as intimidating in person as he seems on television and I was elated to get to meet him, if only for a second.

In this issue’s “Where to Eat” feature, you can read more about Ramsay’s transformation of Sherman’s.

He made quite a few changes, but don’t worry, their famous homemade meringue pies didn’t go anywhere.

Summer is almost here and that means locally-grown fruits and vegetables will be in abundance. I love visiting local farmer’s markets for juicy tomatoes, peaches, and watermelons. Doris Berry has been a mainstay in the Jackson area farmer’s market arena, and at 89 years old, she’s still going strong. Don’t miss her story on page 20.

Summer also means it’s time to pull out the grill and fire it up for fun outdoor gatherings. This year, think outside the usual burgers and dogs with gourmet grilling recipes from Lisa Bynum. She’s even included a grilled dessert that I can’t wait to try.

I had great fun meeting Chef Gordon Ramsay at the grand re-opening of Sherman’s Restaurant in Greenville. in nearly every town in the state. Several proprietors around the state are kicking them up a notch with unique flavors and toppings. One even has cornbread in it. Beginning on page 54, we tell you where to find the most unusual combinations.

Mark your calendar for the first weekend in August.

That’s when one of our state’s favorite fruits is celebrated at the Water Valley Watermelon Carnival.

There will be a seed-spitting contest, watermelon decorating contest, watermelon dishes to eat, and much more. Turn to page 68 for more details.

Life’s too short to not enjoy it with family and friends.

An Attala County family has been doing just that for over a century with a Fourth of July picnic. I hope their story (page 45) encourages you to gather your people together to begin your own tradition this summer.

One of the tastiest ways to beat the Mississippi heat is with a cold, refreshing snoball. You’ll find a stand

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

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Social Hour Every Night - 8 PM To Close

Sometimes, all you need is a glass of wine.

$5 Select Wine $5 Well Drinks $5 Small Plates

bravobuzz.com | 601.982.8111

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 • 9

{ from our readers }

I can not get enough of this magazine!! My passion is food and this sets my passion ablaze! Thank you!!

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MISSISSIPPI J.J. Carney Publisher/Editor John Carney Executive Editor Paige McKay Associate Editor Anne Morgan Carney Executive Assistant Joe Luca Newsstand Sales Consultant

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{ what’s new }

Cultivation Food Hall Opening This Summer

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ississippi’s first food hall is set to open this summer at the District at Eastover in Jackson. Cultivation Food Hall with include eight diverse food and beverage concepts, along with a craft cocktail bar. The first four vendors were recently announced: Fete au Fete StrEATery, a Southern-comfort restaurant with a Louisiana twist; Local Honey, a healthy stop for quinoa bowls, smoothies, and salad; Poké Stop, a fresh and healthy new twist on sushi; and Whisk, a Crêperie by La Brioche that will serve up fun and delicious crepes, along with other pastries and treats.

Far from the food

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courts of yesteryear, food halls offer a mix of chef-driven concepts in one location where diners can expect a variety of artisanal, often upscale dining options and overall first-rate experience. Cultivation Food Hall will be located on the ground floor of the BankPlus building and will include both indoor and outdoor seating, as well as an event space.

Jourdan River Steamer Re-opens

any remember Jourdan River Steamer from years ago, and now, they can enjoy it again as it has recently re-opened in its same location in Kiln. Having gone through the May 1995 flood, Hurricanes Katrina in 2005, Gustav in 2008, and Isaac in 2012, they were forced to tear down the building and rebuild. The new restaurant includes a covered drive-thru under the building, as well as an area for guests to relax and play ping pong, cornhole, giant Jenga, and foosball while waiting for tables or after dinner. With the return of the popular restaurant, their most popular platters are making a comeback, too – Titanic, The Poseidon, Black Pearl, SS Minnow, and The Bounty. Enjoy other dishes like fresh clams and mussels, red snapper, fresh Maine lobster, steaks, pasta, and much more. Jourdan River Steamer is located at 15152 Highway 603 in Kiln, just off I-10 exit 13.

eat. drink. MISSISSIPPI • 11

{contributors}

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

LISA LAFONTAINE BYNUM is a freelance writer from Grenada. Her work has appeared in several publications in Mississippi.

She is a graduate of Delta State University where she received a BA in Marketing and her MBA. In her free time, she enjoys food writing and photography.

She currently resides in Brandon.

Photo by Alisa Chapman Photography

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

SUSAN MARQUEZ lives and writes in Madison. She has a degree in Radio-TVFilm 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.

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.

KATIE YOUNGBLOOD is a freelance writer in Leland. A proud Mississippian through and through, she was born in the hills of Tupelo, schooled in the pines at Mississippi State, and now resides with her husband in the Delta.

Summer Salad

Warm Vegetable Salad 1-1/2 pounds assorted red, white and purple new potatoes 3/4 pound green beans, trimmed and halved 1 (12-ounce) jar red roasted peppers 1 (12-ounce) jar artichoke hearts 1 bunch scallions, sliced 1/2 cup chopped fresh flat-leaf parsley 2 garlic cloves, minced 2 tablespoons chopped oregano leaves 2 tablespoons white wine vinegar 1 lemon, zested and juiced 1/2 cup extra virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add potatoes and cook until tender, 10 to 12 minutes.

Remove to a cutting board, and add green beans to the pot. Cook until tender, about 3 minutes. Remove green beans to a large bowl. Slice potatoes in half while still warm and add to green beans. Remove peppers from jar and slice into wide strips; add to bowl along with artichoke hearts, scallions, parsley, and garlic. Toss to combine. In a small bowl, combine oregano, vinegar, lemon juice and zest. Whisk in olive oil. Stir in salt and pepper. Toss warm vegetables with the herb vinaigrette. Serve immediately.

Serves 4 to 6.

Recipe excerpted from the soon-to-be-released cookbook Farm to Table Fabulous by Kimberly Storm Ritter and is published by Great American Publishers in Brandon, Miss. www.greatamericanpublishers.com eat. drink. MISSISSIPPI • 13

{ fabulous foodie finds }

A TASTE of the TROPICS Topical Glam Pineapple Melamine Dinnerware, $4.77 & up Pier 1 Imports

S

ummer is in full swing, and it’s time for all things fun and colorful. Bright colors, fruit, and tropical-themed items are all the rage this season, and they add the perfect touch to any summer party or backyard barbecue.

Bring a taste of the tropics to your outdoor gathering this summer with these adorable pieces. edm

Palm Leaf Melamine Salad Plate, $4.77 Pier 1 Imports

Inflatable flamingo floating cooler, $14.97 Improvements 14 • JUNE/JULY 2018

Fruit and flamingo straws, $9.98/24 count Cost Plus World Market

Key Lime Straws, $2.50 & up Mississippi Cheese Straw Factory

Tropical Inflatable Drink Holders, $10.00 Sur la table

Lekue Tropical Fruit Shaped Silicone Ice Cream Molds, set of 2, $16 Williams-Sonoma

see page 80 for store information

Pineapple-Shaped Tumbler, $19.99 Bed Bath and Beyond

eat. drink. MISSISSIPPI • 15

{ chef’s corner }

A

Q&A with Chef Rose Jones of The Castle in Natchez

Natchez native, Chef Rose Jones has over 40 years of experience in Southern and Creole cuisine. As a single mother of two young children, she was approached to be a short-order cook by a close friend. In a month’s time, she quickly discovered her passion for the culinary arts and mastered sauté, prep, grill, and salad and dessert stations. This was at the famous Post House restaurant, where Chef Rose resided for five years until her boss opened a new restaurant and brought her along. Chef Rose was at the Westbank Eatery for 18 years, where she was well-known for her Creole and Cajun flavors, as well as good ole Southern cooking, and it was a destination for locals and tourists alike. The Westbank later closed, and Chef Rose was hired at The Castle Restaurant on the grounds of Dunleith Historic Inn, where she brought some of her Southern classics along with her. She began as the banquet chef and lunch chef at The Castle.

Chef Rose has cooked for thousands of people over the years, and a large part of her job has revolved around wedding and corporate receptions. Chef Rose has won Best of the Best for her Sweet Potato Biscuits in Country Roads Magazine, and she has also received awards at the Natchez Food and Wine Festival and other culinary events. She has been the executive chef at The Castle for three years now.

Who or what influenced you to become a chef? As a single parent, I knew that with two kids, there was no choice but to support them and that they were depending on me. I watched my 16 • JUNE/JULY 2018

mother raise my siblings and cook meals for us, along with her sister’s children. My mother is an awesome cook, and everyone in the family loves her cooking. I watched her and learned a lot from her. I used all of my skills and knowledge of cooking to provide a way for my family and turned it into a career.

What is your favorite food memory? Baking my first homemade cake is something I will never forget.

How would you describe your cooking style? Southern and Cajun.

What are your signature dishes? Sweet Potato Biscuits, Southern Fried Chicken, and Seafood Gumbo.

What is your favorite ingredient? Fresh garlic.

What is your favorite dish to prepare? Traditional lasagna.

What’s your favorite dish to eat? Southern-style mustard greens with ham hocks.

What do you enjoy doing on your days off? I enjoy relaxing at home, going to church, and spending time with my family.

What do you enjoy cooking at home? Fried chicken is always the right choice!

When you’re not at work, where do you like to go out to eat? It usually depends on what I’m craving. One of my favorite spots is Bowie’s Tavern in downtown Natchez. edm

Rose’s Sweet Potato Biscuits Yields about 12 biscuits 4 cups all-purpose flour 2 tablespoons baking powder 1 teaspoon salt 1 cup sugar 1 cup Crisco shortening 1 cup buttermilk or regular milk 2 tablespoons cinnamon 2 1/2 cups cooked sweet potatoes, peeled Mix flour, salt, sugar, cinnamon, and baking powder together in a large bowl. Cut shortening into the flour with a fork until the shortening appears to be pea-sized in the mixture. Add sweet potatoes and milk. Mix well. Gently work the dough to keep the biscuits soft. Cut out biscuits to your desired size. Bake at 350 degrees F for 15-20 minutes. Butter when ready and serve.

eat. drink. MISSISSIPPI • 17

Taste of Elevate a Blueberry Magnolia Muffin to New Heights a

for a Tasty Sensation

BY Whitney Miller

S

WHITNEY MILLER, a Poplarville native, is the season 1 winner of Fox’s show, Masterchef. She is also a cookbook author, recipe and menu developer, and food judge.

Miller develops blog posts and recipes for several companies and magazines such as Big Green Egg, Tervis, Penobscot McCrum Potato Company, SousVide Supreme, Southern Living, Clean Eating, and Flavors. Her Southern cuisine has been showcased in China, Dubai, Malaysia, and South Africa, and she has also appeared on the show FABLife with supermodel and entertainer Chrissy Teigen. Miller is the author of the cookbook Modern Hospitality: Simple Recipes with Southern Charm and Whitney Miller’s New Southern Table. She currently resides in Franklin, Tenn. with her husband, Ryan, and son, Miller.

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ummertime is one of my favorite seasons. As a chef, it means an abundance of fresh, tasty produce. If I am not picking berries or gathering vegetables and herbs from my garden, then I am shopping at the farmer’s market. When I was a little girl, I knew when June was upon us by our blueberry bushes. When the tiny green berries transformed into big, beautiful, blue berries, the season had begun and the start to my birthday month, June.

Blueberries were a big deal when I was growing up. I lived in the blueberry capital of the state, after all. My sisters and I, with a bucket in hand, would pick berries from our parents’ blueberry bushes. We may have done a little more eating than picking, but who could blame us? The berries were so sweet and juicy. When we finally returned inside with our buckets full, my mom would divide the berries in half, some to freeze for us to enjoy year-round and the other half to enjoy sprinkled in cereal, stirred into a muffin batter, or cooked into a dessert.

I thought all blueberry muffins were made the same, fluffy golden-brown muffins studded with blueberries. That was until my husband took me to a diner in Port Orange, Florida, for the grilled blueberry muffin. On FlapJacks & More’s menu, the muffin is listed under desserts. Dessert for breakfast, yes please. The blueberry muffin is halved and then grilled on a hot flat top with butter until caramelized. It is finished off with a dusting of powdered sugar.

When this beauty was brought out to our table, I was in awe. It was like a muffin meets beignet. My teeth sank into the thin, crackly, sugar-coated layer and then into the decadent moist crumb. The second bite welcomed a warm, juicy blueberry. This was definitely the best blueberry muffin I had ever had.

My quest to create my own version of this muffin began. My mom told me about how her grandmother McCarter would use a technique similar to the diner with her biscuits, candying them in syrup on a cast iron griddle. With my freshly gathered blueberries, I created my muffin batter. I combined my flour mixture with the wet ingredients that included buttermilk, lemon zest, honey, vanilla, and more. The muffin batter is baked in jumbo muffin cups for more surface area. After the muffins are baked until golden brown, they are cooled and sliced in half. The next step is what takes these muffins over the top. Butter is melted in a hot cast iron griddle, and the muffin halves are cooked until their sugars are caramelized and golden brown. This cooking technique transforms my muffins from a breakfast or brunch treat and elevates them to dessert, especially with the sprinkling of powdered sugar. edm

Griddled Blueberry Muffins Makes 6 servings 5 tablespoons butter, divided 1 1/2 cups all-purpose flour 1/4 teaspoon fine sea salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon grated lemon zest 1/4 cup pure cane sugar 1/2 cup low-fat buttermilk 3 tablespoons whole milk 1 large egg 3 tablespoons honey 1 teaspoon pure vanilla extract 1 cup fresh blueberries Coarse sugar sprinkles, optional Powdered sugar, optional Preheat the oven to 350 degrees F. Line a 6-cup jumbo muffin pan with paper liners.

In a medium microwave-safe bowl, melt 4 tablespoons of the butter in the microwave and let it

cool slightly.

In a bowl, stir together the flour, salt, baking powder, and baking soda. Add the lemon zest, sugar, buttermilk, milk, egg, honey, and vanilla to the slightly cooled butter and whisk until combined. Using a rubber spatula, fold in half of the flour mixture. Do not overmix.

Add the blueberries to the remaining flour mixture and toss to coat. Fold the blueberries and flour mixture into the muffin batter.

Divide the batter evenly among the paper liners. Top each with the coarse sugar sprinkles, if using.

Bake the muffins for 18 to 22 minutes, until lightly browned. Let them cool for about 15 minutes. Cut the muffins in half.

Grease a cast-iron griddle with the remaining 1 tablespoon butter and heat over medium-high heat.

Working in batches, place the muffin halves on the griddle, and cook until toasted and browned, 30 seconds to 1 minute. Repeat with the remaining muffins.

Serve immediately with butter and a sprinkling of powdered sugar, if using.

eat. drink. MISSISSIPPI • 19

Doris Berry

20 • JUNE/JULY 2018

Tried & True

Doris Berry Still Going Strong After Decades in the Farmer’s Market Business

F

story and photography by paige mckay

or the last 69 years, Doris Berry’s second home has been at her very own Doris Berry Farmer’s Market. Now located on Highway 80 in Pearl after a recent move, Doris Berry Farmer’s Market is a year-round market that offers a wide variety of produce, flowers, canned goods, cheese and sausage, and other homegrown and homemade products.

It all started when Berry’s late husband was driving around town one afternoon and noticed a large crowd gathered, so he decided to stop and see what all the excitement was about.

When he arrived, he found himself at a farmer’s market.

He then decided to rent a stall at that market, and the rest is history. Berry and her husband started out just working a few months out of the year, but as the years went on, the market became a year-round business, and it has been that way ever since.

At 89 years old, Berry still oversees her farmer’s market and can be found in-store most days, along with her family members who work at and help run the store. Upon arrival, Doris Berry Farmer’s Market boasts colorful flowers and baskets of local produce with items like squash, bell peppers,

eat. drink. MISSISSIPPI • 21

okra, cucumbers, peaches, Louisiana strawberries, and, of course, tomatoes. Tomatoes are the most popular produce items at Doris Berry Farmer’s Market, and while they can be found year-round, they are especially popular in the summer months, along with sweet, Smith County watermelons. During the winter months, tomatoes, turnips greens, cabbage, and sweet potatoes are the first to fly off the shelves. Berry is sure to keep each season’s staple items in stock and assures they are always the freshest products, no matter what time of year you might stop by.

Before the passing of Berry’s husband, he was the one farmed for the produce that would be sold at the farmer’s market. Now, most of the produce comes from farms all around the state, and there are also several Mississippi-made products inside the market, such as jars of chopped and whole tomatoes, bread and butter pickles, soup stock, and even locally-made honey. There is also a wide variety of Amish-

22 • JUNE/JULY 2018

made products at Doris Berry’s. Sausage, cheese, butter, jellies, and jams can be found amongst the shelves and coolers of the farmer’s market. Whether you’re looking for fruits and veggies or locally-made cheeses, Doris Berry’s Farmers Market has it all, and most of it is from local farmers and producers.

In her 69 years at the farmer’s market, Berry’s favorite part has been seeing and interacting with all her regular customers and meeting new ones. People come from all over the metro and surrounding areas for the Doris Berry Farmer’s Market, and even the area’s elected officials have been known to drop in for fresh produce. She considers herself blessed to have been involved in the farmer’s market since her early 20s, and she will continue to run the show as long as she’s able. Doris Berry’s Farmers Market is open year-round, seven days a week, and she encourages everyone to stop by and grab a few tomatoes and a watermelon or two to enjoy this summer. edm

eat. drink. MISSISSIPPI • 23

24 • JUNE/JULY 2018

{ mississippi made }

Simply Concocted Dressings Not Just for Salads J

story by susan marquez | photos submitted

aclyn Simpson has always loved to cook. “I come by it and finding a company that could scale the recipes and bottle naturally,” she says. “Everyone in my family loved to it. She then went to the Mississippi Wholesale Market put on cook when I was growing up.” She also loves to tweak by the Mississippi Development Authority and got orders from recipes and experiment retailers. “It’s exceeded my with new things. One day expectations!” in her kitchen at home, she Now, Simply Concocted told her husband that she now offers two additional wanted to come up with her vinaigrettes: Island own salad dressing recipe.

Vinaigrette is bold, citrusy, “He thought I was crazy,” and spicy, ideal as a dressing she laughs. “He said there for a salad of lettuce, are thousands of different goat cheese, avocado, and salad dressings out there, mango, or as a marinade and wondered why I would for shrimp, fish, chicken, want to come up with or pork. The Tradition another one.”

Vinaigrette combines That didn’t deter cranberry, apple cider Simpson, who worked on vinegar, sage, and dill seed developing her dressing and is ideal to dress a salad recipe in the evenings of spinach, turkey, and goat while she was still in cheese or as a marinade/ physical therapy school injector for turkey, pork, at the University of chicken, or fish.

Mississippi Medical Center.

Simpson uses the She developed her initial vinaigrettes as a base for product, Ruby Vinaigrette, sauces and for other recipes and her company, Simply she concocts in her kitchen.

Concocted, was born. That “I just get ideas all the was in 2014, and Ruby time, and my husband is Vinaigrette continues to really good about watching be a best seller. Filled with our baby girl so I can sweet and tangy onion experiment in the kitchen. and poppyseed flavors, the I always come up with dressing is great as a salad something that’s better than dressing with lettuce, feta sticking a frozen lasagna in cheese, and strawberries, or the oven, so he is happy to as a marinade for chicken, be my recipe tester!” steak, pork, or venison.

The recipes that Simpson gave the Simpson develops using dressing to family and her products can be friends as gifts, and over found on the Simply Jaclyn Simpson and over again, they told Concocted website at www. her she needed to bottle simplyconcocted.com. She and sell it. “They were my guinea pigs, I suppose, but they also also includes other recipes that she thinks others will enjoy as gave me the encouragement I needed to move forward.” She well. Some are her own concoctions, while others are sent to went through the steps of getting nutrition facts for labeling her by customers or accessed elsewhere. “I always give credit eat. drink. MISSISSIPPI • 25

when a recipe isn’t mine,” she insists.

Before having their first child, Simpson says she and her husband would set up at festivals and her products always sold well. “It’s harder to do that with a baby, so I limit that now. I will always do the Peter Anderson Festival in Ocean Springs because I always do really well there and it’s close to home.”

Simply Concocted products can be found in stores in 24 cities throughout Mississippi, as well as at select locations in Tennessee, Louisiana, Florida, Arkansas, and Georgia. All three

26 • JUNE/JULY 2018

vinaigrettes can be purchased through the website as well.

Jaclyn feels she’s only just begun with her company. “I have so many ideas in my head, and I plan on coming out with more products, I’m just not sure when.” edm Simply Concocted 601.916.9166 www.simplyconcocted.com

Tradition Tuna Fresh black fin tuna filet Simply Concocted Tradition Vinaigrette Salt and pepper, to taste Marinate tuna filet in Tradition Vinaigrette overnight.

Salt and pepper each filet, and saute in an iron skillet until desired doneness is reached.

eat. drink. MISSISSIPPI • 27

Pat Baugh spreads a mile-high meringue onto a coconut pie.

28 • JUNE/JULY 2018

{ community }

Dishing Out TLC, One Pie at a Time story by kara kimbrough | photography by j.j. carney

I

t’s a normal Wednesday afternoon and a row of freshbaked chocolate pies lines the kitchen counter of Pat Baugh’s Polkville home. Meanwhile, the aroma from a batch of homemade sticky buns is emanating from the oven. They’ll be dropped off at a local school for Teacher Appreciation Week. But Baugh isn’t finished baking. A package is expected to be delivered the next day. Her regular delivery man’s favorite sugar cookies filled with bits of caramel and Heath bars will be waiting for him. To Baugh, known as the “lady who feeds everyone” in her small Smith County community outside Morton, she’s just doing what comes naturally. And that’s making others happy through the gift of food.

The energetic Baugh is a shining example of what giving back in exchange “for what one has been given” means. In her case, her gift is usually a delicious, home-cooked meal; a bushel or two of fresh vegetables or a decadent chocolate pie with a two-inch meringue crown. Her “calling” is the validation of a lifelong belief that, “everyone needs to eat and feel special.”

Growing up, her family owned a Morton restaurant.

Cooking and serving food to others has been part of her life for as long as she can remember.

“Preparing and serving a good meal is something I learned in the restaurant business, and it’s a habit I carried with me into adulthood,” said Baugh, a retired teacher. “I grew up feeding people, so if somebody’s hungry, I still think I need to cook for them. I enjoy sharing what I have with others and seeing them smile when I give them something I’ve baked with them in mind.”

A love of baking honed through years of working at the restaurant carried over into married life as a wife, mother, and school teacher. Life was busy with work and raising a family, but she was never too busy to cook for church dinners at Polkville First Baptist Church. She became known for her pies and, soon, a dinner on the grounds or in the church hall was not complete without one – or two or three – of her homemade delicacies.

“Everyone’s favorite does seem to be my pies,” said Baugh.

“I varied between pecan, egg custard, coconut, and chocolate meringue. If I had to name one, my chocolate pies were the most requested.”

While she enjoyed spending time in the kitchen, it wasn’t until she retired that Baugh’s children began to laughingly say, “Mama thinks she needs to feed everybody!”

eat. drink. MISSISSIPPI • 29

“One day, the Fed Ex man was at the door and he remarked that ‘something sure smelled good,’” Baugh recalls. “I told him I had just taken a skillet of Mexican cornbread out of the oven to serve with a pot of homemade soup. He said that sounded good and he looked hungry, so I got him a plate to take with him. From that day on, anytime someone makes a delivery, I try to have something ready for them. I’m not sure if I get faster service, but they seem to enjoy stopping by.”

Baugh’s generosity extends past those who show up at her door. She drops off hot meals to shut-ins and homegrown tomatoes, okra, and butter beans to widows and others in her community who otherwise wouldn’t get to enjoy them. Even a mundane trip to the dentist merits a fresh-baked chocolate pie for the dental office staff. When asked if she’s a favorite patient, Baugh laughs off the notion, but admits, “They seem to be happy to see me.”

Baugh says when she retired, she never dreamed she’d be as busy as she is now. At Morton High School, she volunteers on a regular basis through Jobs for Mississippi Graduates, a program whose primary focus is helping at-risk students graduate and attain employability skills. During spring and summer months, she tends the garden that provides vegetables for friends and neighbors. It’s a fulfilling life enhanced by a goal of staying busy in endeavors that help others.

“Being able to share what I have with others is a blessing,” said Baugh. “And, making someone happy by serving them a hot meal or one of my pies makes me happy. I feel blessed that I can share the gifts God has given me with others. I’ll keep on doing it as long as He allows.” edm

Pat Baugh delivers a coconut pie to her neighbor, Resa Walling, as a going away gift before her move back home to Kentucky.

photo courtesy of pat baugh

Pat Baugh shares a sweet treat with UPS delivery driver Cedric Cornelius.

30 • JUNE/JULY 2018

Coconut Pie

By Pat Baugh

1 cup plus 5 tablespoons sugar 1 heaping tablespoon flour 4 large eggs, separated Splash of water 2 cups milk 4 tablespoons butter 2 teaspoons vanilla, divided 1 teaspoon baking powder 1 cup flaked coconut, divided 1 pie crust, baked In a medium-sized saucepan, stir together 1 cup sugar, flour, egg yolks, and water. Stir until smooth. Place milk and butter in microwave-safe bowl and microwave on high for six minutes.

Meanwhile, place egg whites into bowl of stand mixer.

Add 1 teaspoon vanilla, 5 tablespoons sugar, and baking powder. Place bowl on mixer and beat on high while you cook filling.

Add warm milk mixture and 1 teaspoon vanilla to dry ingredients in saucepan and mix well. Place pan over medium-high heat on stovetop. Cook, stirring constantly, for 6-8 minutes until mixture becomes the consistency of pudding. Remove from heat and stir in 3/4 cup coconut.

Pour into baked pie shell.

Spread meringue on top of hot filling. Spread with spatula, making sure to seal edges. Sprinkle remaining coconut on top. Place in 375-degree F oven and bake for 8 minutes, until top is slightly browned. Remove from oven and place on rack to cool.

eat. drink. MISSISSIPPI • 31

Gourmet Grilling S

recipes and photography By Lisa LaFontaine Bynum

ummer is almost here and so is grilling season. This summer, think outside of the traditional hamburgers and hot dogs. Whether you are a gas griller or die-hard charcoal, these recipes are sure to light your fire. edm

32 • JUNE/JULY 2018

Grilled Corn with Spiced Bacon Butter

eat. drink. MISSISSIPPI • 33

Grilled Oysters 34 • JUNE/JULY 2018

Grilled Banana Splits

eat. drink. MISSISSIPPI • 35

GRILLED Corn with Spiced Bacon Butter Serves 8 8 medium ears corn with shucks 4 tablespoons unsalted butter, softened 4 ounces (about 4 strips) cooked bacon, crumbled 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika 1/2 teaspoon honey 1/4 teaspoon dried sage 1/8 teaspoon cayenne 1/8 teaspoon dried thyme Kosher salt Leaving corn in shucks, place over direct heat on a grill over medium heat (450 degrees F).

Cook for 10 minutes, turning once, until corn is soft and cooked through. Let cool slightly.

Remove shucks and cut corn from the cob.

In the meantime, combine next nine ingredients.

Mix bacon butter mixture in with warm corn, stirring to coat corn.

Season corn with salt.

Grilled Oysters Servings 2 -4 18 oysters freshly shucked (on the half shell) 2 sticks salted butter 1 bunch green onions, finely chopped 5 cloves fresh garlic, pureed 1/2 teaspoon crushed red pepper 1-1/2 teaspoons fresh thyme, finely chopped 1/2 teaspoon fresh oregano, finely chopped 1 tablespoon fresh lemon juice 1/2 teaspoon Worcestershire sauce 1 tablespoon Creole seasoning 1 ounce white wine 1/2 cup freshly grated Parmesan cheese 1 loaf French bread Preheat a grill to 350 degrees F. In a large sauce pan, melt the butter over medium heat.

Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worcestershire, and Creole seasoning. Sauté butter mixture for two minutes. Add white wine.

Stir ingredients continuously and continue to sauté

36 • JUNE/JULY 2018

until green onions are soft. Remove saucepan from the heat and allow to cool for three mintues.

Place shucked oysters on the half shell on the center of the grill. Grill until the brine around the oyster begins to bubble and the oyster begins to rise, about 5-7 minutes.

Add the remaining stick of butter to the sauce. Stir until butter is melted and sauce has a creamy consistency.

Ladle one tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of Parmesan cheese.

Cook for an additional 1-2 minutes or until the cheese is melted.

Serve oysters immediately with warm French bread for dipping.

Grilled Banana Splits Serves 4 3 wooden skewers, soaked in water 4 wedges angel food cake 4 (1 ounce) squares semi-sweet chocolate 2 tablespoons unsalted butter, melted 1/2 cup sugar 1 teaspoon cinnamon 1 banana peeled, cut into 3/4-inch cubes 1 tablespoon fresh lemon juice 2 rings fresh pineapple cut into 3/4-inch wedges Ice cream Your favorite toppings, optional Thirty minutes prior to grilling, soak wooden skewers in water to prevent burning.

Prepare grill for medium heat.

Gently cut a slit into the center of each angel food cake wedge, being careful not to cut all the way through the cake. Place one piece of chocolate into the center of each wedge.

Brush the outside of each piece of cake with the melted butter.

Combine sugar and cinnamon in a medium bowl.

Place sliced banana in a small bowl. Pour lemon juice over the banana slices and stir to coat.

Add banana and pineapple to the cinnamon sugar mixture. Stir to coat.

Alternate pineapple and banana slices on the skewers.

Place fruit skewers over the coals. Grill 3 minutes on each side. Remove from heat.

Place cake wedges on the grill. Grill for 4 minutes on each side or until cake is brown and develops grill marks.

To serve, place one fruit skewer in the center of each cake wedge. Remove the skewers.

Serve with ice cream and choice of toppings, if desired.

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

•

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

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

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

Southern-Inspired. Seasonally-Crafted. Devilishly Good.

eat. drink. MISSISSIPPI • 37

{ in the bloglight }

story by paige mckay | photos submitted

W

hen it comes to worldly cuisine, Dale Gray is pretty over the years. much an expert. Having grown up in the small “Moving to the states meant a change of direction and vineyard town of Wellington in the Western Cape some major culture shock,” Gray said, “but if I could cook and of South Africa, and then making moves to South Korea and create, then everything was perfect. Six years later, my cooking then to Brookhaven, Mississippi, Gray knows a thing or two has evolved to include seasonal meals inspired by every place about the cuisine that the world has to offer. Gray currently that I would love to visit, as well as my own cultural heritage.” runs a food blog and By showcasing her Instagram account, culinary creations online, The Daley Plate, where Gray not only can she shares her culinary document her growth, but creations and love for she is also able to connect food with followers from with people from literally all around the world. all over the world.

Gray’s interest in food “It’s humbling to started when she was know that people are young when her mother genuinely interested in and grandmother taught what I have to say or her how to cook. Food what I put on my table,” played a very important she said. “I think people role in her life, and she are really fascinated with often took charge of the face that I live in cooking dinner for her Mississippi.” family when her mother Of course, being in couldn’t. Her interest Mississippi means that in food and culinary Gray was introduced arts led her to pursue a to new foods and career in food science ingredients, and she now at the University of incorporates certain Stellenbosch, which is elements of Southern very well-known for great cuisine into her cooking food and wine in South and is able to share what Dale Gray Africa. Once she finished she has learned in the at the university, she then made her move to South Korea. time that she’s been in the South.

“Being exposed to different flavors and cuisines from other “Things like grits, crawfish, and comeback sauce were all places around the world increased my curiosity,” Gray said. new to me,” she said. “My favorite southern dish is fried green “After graduation, I took off to South Korea to teach cooking tomatoes – addictive!” to elementary school students.”

Not only did Gray teach in South Korea, but she has also Gray planned to only stay in South Korea for one year, worked with big-name brands like Traeger Grills, Hellmann’s, but the one turned into six. During her last year teaching in Pompeian, Pepperidge Farms, Staub, and Wolf Gourmet, South Korea, she met her now-husband, who was serving to name a few. She also edits the South African food feed his first tour of duty for the Armed Forces. They fell in love for one of the largest online recipe sites, feedfeed.com. Her and moved to Mississippi after his tour in Iraq. The rest, they work has been featured in Bake From Scratch magazine, Cooking say, is history, and Gray and her husband have been here in Light magazine, several cookbooks, and on ABC’s The Chew.

Mississippi ever since.

Gray focuses more on her Instagram than her blog these Since the big move from South Korea to Mississippi, Gray days, but you can still check out her creations and recipes on has been busy creating new recipes for her Instagram and blog, thedaleyplate.com, and follow along on Instagram at as well as learning how to use new ingredients and methods, @thedaleyplate. edm and Instagram has been her way of documenting her process 38 • JUNE/JULY 2018

Roasted Chicken Thighs & Saucy Rosemary Beans 2 skin-on chicken thighs 2 teaspoons Cajun seasoning 2 tablespoons olive oil 2 cloves garlic, finely minced 1/4 cup chopped celery 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1 tablespoon fresh rosemary, chopped 1 can white beans, drained and rinsed (or 2-3 regular cups freshly cooked, up to you!)

2 cups homemade chicken broth 1 teaspoon Worcestershire sauce Freshly ground black pepper 2 tablespoons red wine vinegar or fresh lemon juice 6 cups fresh spinach Season chicken with Cajun seasoning and set aside (best to do this the day before, covering and placing in the fridge overnight for maximum flavor). Preheat oven to 375 degrees F. Heat olive oil in a cast iron skillet over mediumhigh heat, then add chicken thighs, skin side down.

Sear until skin is crisp, about 5 minutes per side. Transfer chicken to oven and roast for 15-20 minutes.

Meanwhile add olive oil, garlic, celery, onion, celery, and green pepper to a saucepan over medium heat. Sauté until onions are soft and translucent (5 minutes). Add chopped rosemary, beans, Worcestershire sauce, and stock. Simmer for 10-12 minutes, add black pepper and red wine vinegar or lemon juice. This will brighten it up with some acidity.

Stir and divide between two bowls. Rinse your saucepan and sauté spinach in a little olive oil.

When chicken is done, plate beans and place spinach on top followed by chicken. I love to add some fresh rosemary and an extra drizzle of extra virgin olive oil, maybe some lemon zest and season to taste.

whole wheat maple yogurt banana bread Makes 8-10 servings 3/4 cup brown sugar 1/3 cup coconut oil 1 cup mashed banana (about 3 medium bananas) 2 large eggs 1/2 cup brown cow maple yogurt 1 tablespoon pure vanilla extract 1 1/2 cups whole wheat flour 1 tablespoon baking powder 1/2 teaspoon kosher salt 1/2 cup dark chocolate chunks 3/4 cup chopped pecans Preheat oven to 350 degrees F and line a 9x5-inch loaf pan.

In the bowl of a stand mixer with the paddle attachment in place, cream sugar and coconut oil on medium speed for 2 minutes until combined. Add banana, eggs, yogurt, and vanilla extract. Mix until just combined.

Whisk whole wheat flour, baking powder, and salt in a small bowl and add to the banana mixture. Fold in chocolate and 1/2 cup chopped pecans until just combined.

Pour batter into prepared loaf tin, sprinkle with remaining pecans and bake for 60 minutes or until a cake tester inserted in the center comes out clean. Remove banana bread from oven and allow to cool on a wire rack.

Best served slightly warm. eat. drink. MISSISSIPPI • 39

{ fresh from the farm }

Get a Glimpse of Farm Life at Farmer Browns

Bell peppers get started in the garden. story and photography by julian brunt

C

ommunity supported agriculture (CSA) has been around since the 1980s, but they are still pretty hard to find in Mississippi. South Mississippi has a small, but growing, handful of family farms that offer everything from mushrooms to pork, most of which sell to certified farmer’s markets or directly to restaurants, but Farmer Browns is a CSA and not only provides fresh produce, but invites members out to the farm once a month to get a firsthand look at life on the farm.

Most CSAs require membership and a small fee that goes to help support the farm, and, in return, provides fresh produce to its members. It connects the consumer and the producer like no other system.

The day my business partner, Leslie Fenton, and I visited was a near perfect spring day. We talked to owners Aaron and Lynnise Brown, ambled over the property, and said hello to the livestock that walked freely around. The vegetable gardens were just getting started, but Aaron showed us his tomatoes, squash, zucchini, eggplants, and where the corn, snap beans, and peas would go in next. He also pointed out the fields that were fallow and would be planted next season, the rabbit pens that supply not only furry little creatures, but also the fertilizer they produce in some quantity, a pig pen for a sow that was approaching 1000 pounds, and a pretty laid back boar who seemed to be living an idyllic life by any standards.

The produce the Browns grow is available to members by the season (spring, summer, fall, usually lasting until October), and the basic farm club membership is just $50. Individual packages vary quite a bit, so call the Browns, or better yet, visit,

40 • JUNE/JULY 2018

Aaron and Lynisse Brown

eat. drink. MISSISSIPPI • 41

to see for yourself and find a package that is right for you.

Once a month the Browns invite members to bring the kids and see what life on the farm is all about. The fee is just $10 and seems well worth the educational value alone. Grab a chair and relax and let Farmer Brown show your kids around, get their hands dirty, and have a blast.

If that’s not enough, in the fall there is a real hay ride around the farm and a pumpkin patch to explore. The fee also includes lunch, and Farmer Brown is famous for his slowcooked BBQ. It’s hard to imagine a better deal.

Farmer Browns is less that 30 minutes from downtown Gulfport and represents not only a great investment in your family’s health, but a once-a-month family get away that everyone will love.

Rumor is that Aaron’s slow cooked BBQ is amazing, so you can bet your last nickel that I’ll be there. edm Farmer Browns Southern Farm 19162 Borzik Road, Saucier 228.364.2534

42 • JUNE/JULY 2018

Farmer Brown pets his 1,000-pound sow.

eat. drink. MISSISSIPPI • 43

Family, Food,

& the Fourth of July

44 • JUNE/JULY 2018

Cade Family Upholds Century-Old Picnic Tradition story by john carney | photography by anne morgan carney

P

icnic. The word brings to mind a pleasant summer activity in the South. The majority of the time, a picnic involves a couple looking for a peaceful outing or a family spending time together. Some are centered around holidays and may be held in the back yard. Whether at the beach, on a hiking trail, in a park, the back yard, or a myriad of other suitable places, picnics help people create memories.

One Mississippi family decided years ago to make their Fourth of July picnic a community affair.

In the early 1900s, the Cade family began holding a community picnic on their farm between Kosciusko and West in the community of Possumneck. Originally, the picnic was held on the backside of the place on the banks of the Big Black River.

Through the years, the transportation methods for getting to and from the picnic have changed from mules, wagons, and boats to cars and trucks. The faces have changed since that time as well, but the friendship, food, and camaraderie are still the same. Each year, the event draws between 100 and 150 people. Some have come from as far as California, but most are from right here in Mississippi.

According to Terry Cade, who now owns the land where the event is held, no one really knows exactly when or who started the event. His great-grandfather, Robert Cade, is the most likely instigator. Since then, his sons, Fred Cade and

Lloyd Cade, kept the tradition going before handing it off to the current generations of the family.

The Cade picnic has been held as long as the memories of those in attendance can recall. That includes Roselle Brister Lefferts, 95, a family friend who has attended the picnic her entire life. Her mother was born in 1913 and remembered going to the event as a child, making the picnic well over 100

eat. drink. MISSISSIPPI • 45

Jeremy Adcock batters Mississippi-raised catfish while William Cade fries it.

Margaret Weeks Adcock and Debbie Cade Lea fry hush puppies for the family picnic.

46 • JUNE/JULY 2018

years old. Back then, there was a rope swing on the river and the children had a great time playing in the water. Today, the event is held closer to the front of the property on the banks of Terry Cade’s pond, making it easier to access and providing more shade to offer relief from Mississippi’s July heat.

According to Terry, the picnic has been held each year since its inception, except for a couple of years during World War II. No one knows exactly why, other than times were hard and sacrifices had to be made. Terry said it could have been because of rationing that was required due to the war effort, or it could have been that the men of the Cade family were overseas fighting.

The picnic meal is anchored by a fish fry. The fish is provided and cooked by William Cade, who is 85 years old. In the early years, the fish came from the river. Today, pond-raised Mississippi catfish adorns the table.

William seasons and fries the fish using his own process that is recorded nowhere but in his memory. There is no recipe and family members have tried to video the process throughout the years in an attempt to preserve the tradition.

William’s niece, Margaret Weeks Adcock, is typically charged with frying hushpuppies while her uncle fries the fish.

The rest of the family brings side dishes, desserts, and cool, refreshing fruit.

Plans are already in the works for this year’s edition of the picnic, and family members intend to continue the tradition for many years to come. edm

Blueberry Pie

Mexican Cornbread

Chicken Salad on Croissant

Pastor Charlie Long and Owen McLellan

William and Terry Cade eat. drink. MISSISSIPPI • 47

Cade Family Recipes Hush Puppies

shrimp and crab pasta salad

by Margaret Weeks Adcock

by Mary Cade

1 cup cornmeal 1/2 cup flour 1 tablespoon sugar 3/4 cup milk 1 egg 1 medium onion, chopped ( I liquify my onions) Salt and pepper, to taste Combine all ingredients and put in refrigerator to get cold. I make the day before. Drop by rounded spoonfuls into hot oil and fry until golden brown.

Medium bag salad pasta, cooked and cooled 2 pounds shrimp, boiled to suit taste, cooled 1 can white crabmeat, rinsed and drained 1/4 cup purple or green onion, chopped 1/4 cup green peppers, chopped 1/4 cup celery, chopped 3/4 cup mayonnaise (more or less as desired) 1/4 teaspoon salt 1/2 teaspoon seafood or Creole seasoning 1/4 teaspoon black pepper Lettuce Tomato Mix all ingredients. Chill at least 1 hour. Serve on bed of lettuce with tomato wedges on top of salad.

Tartar Sauce

by Margaret Weeks Adcock

1 cup mayonnaise 1-1/2 tablespoons minced or grated sweet pickles 1-1/2 tablespoons onions, grated Combine all ingredients, mixing well. Chill several hours before serving.

margarita fruit salad

by Judi Stewart

6 cups assorted fresh fruit 1/2 cup margarita mix (non-alcoholic) 1/4 cup orange juice 2 tablespoons honey Lime Wash and drain fruit. I use fresh pineapple, naval oranges, green grapes, strawberries, and kiwi. Add margarita mix, orange juice, and honey. Stir to coat. Grate the rind of the lime into the salad. Place in refrigerator for one hour before serving.

48 • JUNE/JULY 2018

Country Style Vanilla Ice Cream

by Jon Anne Cade

4 eggs 2-1/2 cups sugar 4 cups whipping cream 2 tablespoons vanilla 1/4 teaspoon salt Approximately 5 cups milk In a large mixing bowl, beat eggs with electric mixer until foamy. Gradually add sugar and beat until thickened.

Add cream, vanilla, and salt; mix thoroughly. Pour into can of ice cream maker. Add milk to fill line on can and stir well.

Freeze as directed. Makes approximately 4 quarts.

DID YOU

KNOW?

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

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

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

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

www.msfoodnet.org

DON'T MISS A SINGLE BITE

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Cookies from The Cakery in Oxford

www.eatdrinkmississippi.com eat. drink. MISSISSIPPI • 49

Chef Jerrold Brooks

50 • JUNE/JULY 2018

{ from mississippi to beyond }

From Vicksburg to California, Jerrold Brooks Works His Way Up to Executive Chef story by paige mckay

M

uch like anyone else in the South, Jerrold Brooks grew up around food. Whether it was cooking breakfast with his mom as a child or attending get-togethers that revolved around food, like a fish fry or a barbecue, food was always near and dear to Brooks and his family.

“There was always a love for cooking in my family,” Brooks said. “I found that love at a very early age through my mom, so I always had a love for food near my heart.”

A Vicksburg native, Brooks knew from the start that he loved being around food, but he never quite understood the dynamics of cooking, so as he got older, he wasn’t entirely sure that the culinary path was in the cards for him. After graduating from Warren Central High School in Vicksburg, Brooks attended Alcorn State University on a football scholarship where he studied health science, as he planned to go into physical therapy. During his time at Alcorn, Brooks decided to get a part-time job washing dishes at Harrah’s Casino in Vicksburg to make a little money on the side. Little did he know that a dish washing job at Harrah’s would later lead him to be Executive Chef at the San Manuel Casino in Highland, California.

“As I was working at Harrah’s in Vicksburg, I started meeting chefs from casinos all over the country and started learning more about the culinary industry,” Brooks said. “I thought ‘maybe this is something I can do.’”

Brooks then took a leap of faith and left Alcorn and enrolled in the culinary program at Hinds Community College.

While at Hinds, Brooks continued to climb the ladder at Harrah’s, and he eventually became the assistant executive chef. Soon after, he made the move to New Orleans to work at Harrah’s there, and he worked in several different restaurants to learn the ropes of all the different types of restaurants and settings.

After his stint in New Orleans, Brooks then had the opportunity to move to the small town of Peoria, Illinois, to take on the role as Executive Chef at the Par-A-Dice Casino.

After spending a couple years in Illinois, his general manager presented the chance to move back a little closer to home in Shreveport, Louisiana, as an executive sous chef. Brooks took the job in Shreveport, and after one year, he then made the

move to one of the casinos in Tunica, and then later came back to Vicksburg as the executive chef at Ameristar. Shortly after that, Chef Brooks was offered the executive chef ’s position at Ameristar in Kansas City, Missouri, and at that point, he had landed his dream job.

“I was loving it in Missouri,” Brooks said. “I said that this is where I would stay, I wasn’t moving anymore.”

Little did Chef Brooks know that he would eventually end up several hundred miles west of Kansas City. His general manager from Par-A-Dice in Illinois was also the same general manager from his position in Shreveport. He and Chef Brooks remained in touch over the years, and he called Chef Brooks one day and told him to come visit in California, where he currently lived. He also told him to be sure and bring interview clothes.

“I was happy in Kansas City, but as soon as I landed in California, I fell in love,” Brooks said.

The interview went well, and he fell so much in love that now, a little over two years later, Chef Brooks is the executive chef at San Manuel Casino and oversees the entire food program for the property. This includes a buffet, steakhouse, BBQ southern-style restaurant, gourmet hotdog café, a food court, Starbucks, a high-end Asian restaurant, the banquet operation, the employee dining room, and a Mexican restaurant in partnership with George Lopez. Chef Brooks enjoys cooking steak and seafood, and he especially loves utilizing the fresh seafood that’s so easily available in California.

Even though Chef Brooks has made several moves during his career, he says that California is where he’ll remain. He even learned a huge life lesson throughout all his moves and job changes over the years.

“I’ve learned to not burn bridges,” he said. “The guy that gave me my first ever executive chef position is the same one that got me this position in California.”

California might be his new home, but Chef Brooks credits his success to his beginnings in Vicksburg and his Mississippi roots. Chef Brooks plans to remain in his current position at San Manuel and continue being the best he can be, and he encourages everyone to take a trip to California. You might fall in love just like he did. edm

eat. drink. MISSISSIPPI • 51

Crab Cakes with Corn Maque Choux

by Chef Jerrold Brooks

Servings: about 4 1/2 pound crab meat 3/4 cup mayonnaise 2 eggs 2 tablespoons green bell peppers, diced 2 tablespoons red bell peppers, diced 1 tablespoon Old Bay seasoning 1 tablespoon dry mustard 2 teaspoons Worcestershire sauce 2 tablespoons parsley, chopped 1/4 cup breadcrumbs Corn Maque Choux, recipe follows Sliced green onions, for garnish Your favorite sauce Inspect crab meat and remove any shells that may be present. Add it to a mixing bowl. In the same bowl, add all of the listed ingredients. Carefully blend all of the ingredients together. Form into 2-ounce cakes or whatever size that you prefer. If the mixture is too wet, add more bread crumbs.

Sauté crab cakes in a hot pan with oil until golden brown on each side. Place in a 350 degree oven until the internal

52 • JUNE/JULY 2018

temperature reaches 165 degrees F. Spoon corn in the middle of a plate, shingle crab cakes off each side. Garnish with sliced green onions. Add your favorite sauce.

Corn Maque Choux 3 pounds butter, unsalted 1/2 cup Tasso ham 1/4 cup yellow onion, finely diced 1/4 cup green bell pepper, finely diced 1 tablespoon minced garlic 1/4 green onions, sliced 3 cups frozen corn 1-1/2 cup heavy cream Salt and pepper, to taste In a sauté pan, heat butter until melted.

Add Tasso ham and sauté for 2 minutes.

Add yellow onion, bell pepper, and garlic; continue to cook until the onion has started to turn translucent. Next, add green onions and corn; cook for 5 more minutes. Add cream, reduce heat, and let simmer for 15 minutes. Season with salt and pepper.

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54 • JUNE/JULY 2018

11 Places to Chill with a Sweet Treat by paige mckay

E

veryone is always looking for ways to cool down during the hot Mississippi summers, whether it’s taking a dip in the pool or staying inside with the AC cranked up.

Another way to stay cool this summer is by enjoying a snow cone, snow ball, or shaved ice from your local shop or stand.

Snow Critters – Jackson With two locations in the Jackson-metro area, as well as a mobile unit for special events, Snow Critters offers unique treats for all ages, and those treats are not just limited to shaved ice. Their inspiration comes from of-the-moment trends, such as unicorns, mermaids, and creepy crawly things. Each Snow Critter tells a sweet story with rather unexpected toppings, like sour gummies, cotton candy, and sparkling white chocolate bark. Of course, they also offer plain, good old-fashioned snow cones, too. Not only can you grab a funky snow cone, but milkshakes and scoops of edible cookie dough are also available at Snow Critters. From the Nerd-covered Crawler to Sugar Cookie Milkshakes, there’s something for everyone at Snow Critters. Enjoy Snow Critters at their Canton Mart Square location in Jackson, or their Gluckstadt Road location.

Snow treats have evolved into more than just flavored ice over the years as food trends come and go. Unique options include unicorn-themed snow cones, funky toppings, and some even come served inside hollowed out fruit. Check out some of our favorite places to chill out and grab a snow cone.

Rainbow Lupa photo by chaney day parade photography

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Strawberry Shaved Ice with Cotton Candy Skewer from Snow Boogers in Perkinston, a varitey of flavors from Starkvegas Snowballs in Starkville, The Classic Cornbread Snoball from Sticky Lips Snoballs in Hattiesburg, Candy Land from Shiver Shack in Picayune

eat. drink. MISSISSIPPI • 55

Snow Boogers – Perkinston

Strawberry Heaven

Starkvegas Snowballs – Starkville Located just off the campus of Mississippi State University in the Cotton District, Starkvegas Snowballs has become the place to get New Oreleans-style snowballs in the area.

Beginning in 2015, the business started as a food truck and later moved to the current brick and mortar location in 2017.

The building boasts the beautiful work of contemporary illustrator and native Mississippian Michael Roy, and it makes for the perfect spot to snap a photo with your snowball.

Starkvegas Snowballs offers over 50 flavors of shaved ice, including sugar free flavors, house-made syrups, and free toppings. The food truck is still used for special events including birthday parties, weddings, festivals, and Greek life activities on campus at Mississippi State. Starkvegas Snowballs’ creations are enjoyed by college students and Starkville residents alike, so next time you’re in Starkville and the weather is fair, grab a treat from Starkvegas Snowballs, and be sure to take the perfect Instagram-worthy photo of your snowball in front of the colorful mural.

56 • JUNE/JULY 2018

Located in what seems to be the middle of nowhere, Snow Boogers is in a community called Big Level in south Mississippi, and this bright pink storefront adds pizzazz to the small community. The colorful building is bursting with flavor options that are out of this world. The two best sellers at Snow Boogers are the Strawberry Heaven and the Chocolate Rapture, and it’s no secret why. Another popular, somewhat different, snow cone flavor is Mint to Be, which is a mint flavored snow cone with mint chocolate chip ice cream, chocolate chips, Hershey’s Magic Shell topping, and dream cream. Even the mint chocolate nay-sayers will love this unique dessert. Snow Boogers offers ultimately any flavor you can think of, and the toppings are even more outrageous. Why stop at two toppings when you can have them all? Cotton candy, Sour Punch candy belts, Nerds Ropes, Ring Pops, and other sticky candies can be added to your snow cone to make it a one of a kind experience. But of course, nothing beats a classic flavor with a nice serving of cream on top, and they’re more than happy to make that happen, too.

Dill Pickle Snowball

Miss Kathy’s – Summit Home of the Dill Pickle Snowball, Miss Kathy’s Snowballs is serving up delicious snowballs and other fun snacks. With fruit toppings and dill pickles to add into your snowball, the flavor and topping options are endless. Not only can you find yummy snowballs at Miss Kathy’s, but you can also munch on nachos, pork rinds, boiled peanuts, and even a scoop of Blue Bell ice cream. The Dill Pickle Snowball is Miss Kathy’s claim to fame, which includes shaved ice covered in pickle juice and is made complete with a handful of pickle spears. Whether you’re into sour or sweet, Miss Kathy’s has the perfect snack for everyone.

MLK-Natchez Snowballs and Snack Shop – Natchez The motto for MLK Snowballs is, “If you find a better snowball, we’ll buy it for you!” so there’s no secret as to why this snowball stand was voted the best snowball stand in Natchez and the Miss-Lou area. Treat yourself to a snowball loaded down with fruit and cheesecake pieces, topped with Skittles and Gummi Bears or almonds, or just a classic snowball covered in cream. Along with snowballs, customers can also enjoy nachos, hotdogs, and Frito pies.

MLK Snowball and Snack Shop offers a little something for everyone, and there’s a reason why the Natchez and surrounding areas have voted this shop as the best in town.

Rainbow

Almond Joy

Shiver Shack – Picayune The creations made at Shiver Shack in Picayune are nothing short of amazing. We’ve all had a snow cone in a regular Styrofoam or plastic cup, but what about inside of watermelon or a pineapple? At Shiver Shack, you can enjoy your favorite shaved ice flavor right out of a hollowed fruit that’s topped with even more fun toppings. Top off your watermelon creation with cheesecake bites, Nerds, Sour Gummy Worms, or even more fruit. The topping selection is just as crazy as the snow cone being inside of a fruit, with other options like cotton candy, candy bars, and even pickles. The toppings and presentation of these fun snow cones are unlike anything else in the area, and it should absolutely be on your list of places to visit this summer if you’re near the Mississippi Gulf Coast. eat. drink. MISSISSIPPI • 57

Unicorn Dreams

Sticky Lips Snoballs – Hattiesburg Based in the Pine Belt region of our state, Sticky Lips Snoballs is serving up some of the most unexpected flavor combos out of their bright yellow food truck that travels around the region to different locations. Each week, Sticky Lips will post where they can be found on their social media accounts, that way customers and followers, also called the #StickyStalkers, are always in the know about where they can get their hands on the New Orleans-style snowballs. Sticky Lips is currently nominated for the ‘Best of Pine Belt’ for one of their most popular creations, the Unicorn Dreams. This sweet and colorful snowball is topped with whipped cream, cotton candy, Lucky Charms marshmallows, and an Airhead Xtreme sour rainbow belt. Other popular flavors are Double Rainbow and Nieve Loca, and the stand is also known for their original creations, such as Banana Pudding, Southern Sweet Tea, and the Cornbread Snoball that’s topped off with actual pieces of cornbread. Of course, customers can also get classic flavors with fun toppings like Pop Rocks and other candies, and you can even have yours stuffed with marshmallow cream, vanilla ice cream, or sherbet. If you’re looking for the craziest of snowball creations and don’t mind possibly having a sticky mouth afterward, Sticky Lips Snoballs is your answer. You can even rent the snowball cart for your next party or event. To find out where you can find the Stick Lips mobile stand, be sure to follow their Facebook page at www.facebook.com/stickylipssnoballs.

The Snowball Hut – Picayune Picayune’s fun and colorful snowball stand, The Snowball Hut, is no stranger to serving up unique and fruity snow cones. Aside from the classic flavored shaved ice, The Snowball Hut also offers entire desserts in the form of a snow cone. Dress up your plain ole snowball with loads of fresh fruit and cheesecake chunks to make for the best of both worlds in a dessert. Top off your shaved ice with strawberries, blueberries, mango, pineapple, cheesecake bites, or condensed milk to satisfy your sweet tooth. There’s nothing that you can’t create at The Snowball Hut.

Fruit-Topped Snowball 58 • JUNE/JULY 2018

Duke’s of Hazlehurst – Hazlehurst Duke’s offers all the original snow cone flavors and frozen treats that you know and love, plus a few with delicious and unique twists, such as their popular creation called the Unicone. Inspired by the recent unicorn trend, Duke’s took that trend and made it better than any other unicorn creation. Specialty cones like the Unicone and the Mardi Gras snowball are stuffed with either cheesecake or ice cream, making it unlike any dessert you’ve previously had. Duke’s also offers delicious, Louisianainspired foods, such as their made-from-scratch gumbo, Cajun crawfish, shrimp, and crab legs, made complete with all the fixings of a delicious, Cajun meal. Stop by and grab a few pounds of crawfish and cool down with a snowball all at the same stop.

Erica’s Shaved Ice – Belden Based out of a pink and white painted vintage trailer, Erica’s Shaved Ice offers 43 different flavor options, including specialty flavors such as best sellers like Killer Key Lime Pie, Strawberries and Cream, and Rainbow with Nerds and Sour Gummy Worms. Erica’s Shaved Ice boasts a wide variety of flavor combinations and toppings, and team at Erica’s has spent many hours perfecting flavor combinations to get everything just right. When the weather is warm, be sure to visit Erica’s Shaved Ice for a sweet and cool treat. The trailer will be set up in Saltillo in front of Emmi Lou’s boutique all summer long and will also be at festivals and events in the area this summer.

Unicone

Tin Can Shaved Ice – Indianola If you find yourself in Indianola or the surrounding area and happen to see a vintage Airstream, that’s no ordinary trailer parked on the side of the highway. Located inside is Tin Can Shaved Ice, offering over 60 flavors of shaved ice, as well as hand dipped ice cream cones. Along with their large assortment of flavors and combinations, the toppings at Tin Can Shaved Ice offer unique flavor experiences, too.

Top your shaved ice with Fruity Pebbles, graham crackers, or caramel, or indulge in a Banana Split Deluxe snow cone that has a scoop of ice cream in the middle. The Airstream trailer is quirky and makes for an ideal location for a shaved ice stand. Next time you find yourself passing through town on Highway 82 in Indianola, stop by Tin Can Shaved Ice for a fun treat made your way. edm eat. drink. MISSISSIPPI • 59

{ from the bookshelf }

My Delicious Mississippi Life Stories and Recipes from My Heart to Yours

By Deborah L. Hunter Published by Peace in the Storm Publishing

A

by paige mckay

few years ago, Deborah Hunter didn’t know how to cook at all. She moved into a new house with a fabulous kitchen, and she just knew that the kitchen space would go to waste because she just couldn’t cook. One day, she stepped into the kitchen, closed her eyes, and said a prayer out loud, “Dear Lord, please teach me how to cook!” From that moment, Hunter has spent hours in the kitchen creating and perfecting dishes and making meals for her friends and family.

Fast forward to today, Hunter is now a radio personality on the Mississippi Public Broadcasting Think Radio show, Deep South Dining, shares her recipes on her Facebook page, Cooking with Honey and Friends, and she can now add “author” to her list of accomplishments. Her new cookbook, My Delicious Mississippi Life, is set to hit the shelves this summer and is full of delicious, down-home recipes that are perfect for all occasions.

My Delicious Mississippi Life is divided by seasons, so no matter what time of year it is, readers can turn right to the time of year and find the perfect recipe. Kick off summer with some of Hunter’s summertime favorites like Cinnamon and Blackberry Pancakes, Honey’s Southern-Style Macaroni and Cheese, Homemade Lemon Ice Box Pie, and Roasted Chicken Pecan Salad. These summer recipes are great for picnics, backyard barbecues, weekend gatherings, or even just for a weeknight family dinner. The summer chapter has several recipes that utilize the seasons’ offerings when it comes to fruits and other seasonal ingredients, and it’s the perfect collection of dishes for the hot, summer months in Mississippi.

When the weather starts to cool off and the leaves begin to change, our taste buds and cravings begin to shift toward more savory and comfort foods. The Fall chapter of My Delicious Mississippi Life includes dishes like Peach Cobbler Turnovers, Potato and Sausage Casserole, Chicken Noodle Soup, Creamy Pumpkin Pie, and Honey Sippi Green Onion Cheddar Biscuits.

60 • JUNE/JULY 2018

The fall section of this cookbook is full of savory dishes that can be made for weeknight dinners, football tailgates, or anything in between.

When it’s finally chilly enough and you’re looking for something to warm you up, turn to the Winter section for cozy, heartwarming recipes that are perfect for when you want to curl up next to the fireplace after a nice meal. Wintertime meals are best when they’re comforting and filling, and that’s exactly what these recipes are. Honey’s Stuffed Collard Greens, Mattie B. Yams, Honey’s Super Bowl of Red Beans and Rice, Honey’s Southern Butter Pecan Cake, and The World’s Best Blueberry Muffins only scratch the surface of this soul food-filled chapter.

Impress your family and friends during Thanksgiving and Christmas by bringing over a batch of Hot Crab and Shrimp Dip or a Mississippi Chess Pie from this chapter of My Delicious Mississippi Life.

During the springtime when everything starts to come back to life after the cold snap of winter, the use of fresh, light ingredients is very much welcomed after eating heavier comfort foods during the winter months. Lighten things up with dishes like Warm Corn Salad, Steak and Potato Casserole, and Honey’s Warm Kale Salad. The Spring chapter is also loaded with sweets and desserts like Honey’s Southern Pecan Pie, Rum and Orange Cake, Honey’s Banana Almond Pancakes, and Strawberries and Cream Stuffed Tortillas. Springtime is a busy time, and these recipes are great for easy, weeknight dinners or any gathering that may be on your springtime schedule.

No matter the season, My Delicious Mississippi Life has the perfect recipe for any occasion that life may bring. Whether it’s an appetizer, a comforting dinner, or a sweet something for dessert, you can find just about anything you’re looking for within the pages of this cookbook. Live a delicious Mississippi life with the help of Hunter and her classic Southern recipes. edm

photography by christinafoto

Honey’s Southern-Style Macaroni and Cheese 1 pound of Cavatappi noodles 1 stick butter 1 cup flour 2 cups whole milk 2 cups grated sharp cheddar cheese 1 cup Swiss cheese 1-1/4 tablespoons black ground pepper 1-1/2 tablespoons of smoked paprika Salt and pepper, to taste Extra cheese of your choice 2 large eggs 1/2 cup buttermilk Cook noodles to al dente according to directions on package. Reserve 1/2 cup of the starchy water from noodles. Rinse noodles and set aside.

On medium low heat, add starchy water to a large pot along with butter. Once the butter has melted, add flour and stir until the mixture has turned into a paste. Add milk

and stir often until mixture is smooth. Add cheeses and stir until a creamy consistency. Add pepper, paprika, and salt.

Reduce heat to low, then add noodles into the mixture; fold until all noodles are completely covered in the creamy sauce. Turn off heat and set aside.

Preheat oven to 350 degrees F. Lightly butter a 9x13-inch baking dish. Completely layer the bottom of the dish with your favorite grated cheese.

Pour noodles into the dish and add a top layer of grated cheese; set aside In a small bowl, whisk together eggs, buttermilk, salt, and pepper to taste. Pour this mixture over the top of the macaroni and cheese dish. Cover with foil, place in the oven, and bake for 30 minutes. Remove foil and bake for an additional 5-8 minutes until the top is a nice, golden brown When the dish is done, try topping the macaroni and cheese with tomatoes and green onions, or any other toppings that will make you happy.

eat. drink. MISSISSIPPI • 61

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{ raise your glass }

Smoothie-licious Apple Strawberry Smoothie 1-1/2 cups frozen strawberries 1 (6-ounce) carton berry-flavored yogurt 1 banana, peeled 1 cup apple juice 3 cups ice Combine in a blender; mix until smooth. Serve cold.

Recipe excerpted from the Little Gulf Coast Seafood Cookbook by Kent Whitaker and is published by Great American Publishers in Brandon, Miss. www.greatamericanpublishers.com

eat. drink. MISSISSIPPI • 63

{ where to eat }

Sherman’s Restaurant 1400 S. Main St., Greenville • 662.332.6924 • www.shermansrestaurant.net

story by katie youngblood | photos courtesy of sherman’s

T

he Delta is its own special place; commonly described as “there’s just something about it.” Greenville has long been called the ‘Heart of the Delta,’ and the heart of hearts has to be its longtime restaurant, Sherman’s. Still sitting on the same Main Street corner, this classic town hangout has been a staple in the community since its introduction nearly 80 years ago.

Back in 1942, Charles Sherman opened his namesake gas station/grocery store. It evolved into a restaurant and was eventually handed down to Charles Sherman, Jr. Fast forward to the early 2000s, and the Nimrods come into the picture. “I started asking Mr. Sherman if I could buy this place a long time before he ever wanted to sell,” says Allison Nimrod, who, at the time, owned a medical office across the street and would frequent the diner with husband, Peter. “I knew this place was special, and I knew every face,” she says.

“I thought of Sherman’s as an anchor; like the ‘Hub’ of Greenville.”

The Nimrods’ dream of ownership was realized in 2012. Then, late last year, the pair was stunned when they landed the opportunity of a lifetime. After a whirlwind of auditions and exchanging info back and forth, Gordon Ramsay walked through Sherman’s doors. The worldfamous chef, with multiple restaurants and TV shows (like Masterchef and Hell’s Kitchen), selected Sherman’s for his new program: 24 Hours to Hell and Back (series premiers June 13th).

Chef Ramsay blew in 64 • JUNE/JULY 2018

with no warning. He redecorated inside and out, shook up the menu, and created new dishes specifically designed for Sherman’s. He also helped the Nimrods trim some of the excess and develop successful, restaurant owner practices. “It was a big slap in the face,” says Allison, who has great gratitude for the experience. “The biggest thing he taught me: ‘Don’t be afraid of change’. He said the restaurant business is always changing and I have to keep up.”

photos this page by katie youngblood

braised short ribs atop mashed potatoes covered in red wine gravy

eat. drink. MISSISSIPPI • 65

Peter Nimrod, Nicole Harris, and Allison Nimrod

A big change Chef Ramsay encouraged was the promotion of a decades-long employee, Nicole Harris, to head chef. “I would definitely do it again,” says Allison of the “hugely eyeopening experience.”

When asked what Mr. Ramsay thought of Mississippi, Allison says, “One thing he kept talking about was the sense of community togetherness; an iron-clad loyalty to the Delta and that people here were full of heart and dedication.”

With that in mind, the Master Chef kept the restaurant’s changes true to the Delta and used that inspiration to create plates like seasoned cornmeal crusted catfish with creole mustard and greens, braised short ribs atop mashed potatoes covered in red wine gravy, and pan seared chicken crowned with lemon caper sauce and arugula. “He did really great getting the Southern into the recipes he brought in,” says Allison.

Not only did he keep it Southern, he kept it fresh. “He told us that by the time you use prepackaged items and work 66 • JUNE/JULY 2018

to make them taste as good as they should, you could have just bought fresh,” Allison remembers. Sherman’s takes pride in not selling any processed foods. Their beef is select quality with filets, ribeyes, and strips hand-carved in house. Their great seafood supplier comes up directly from the Gulf Coast bringing the freshest catch of fish, shrimp, and other sea jewels. And, of course, their catfish is the best: Mississippi farmraised.

Sherman’s serves dinner nightly except Sundays. Along with all the above mentioned, they also have award-winning hot tamales, slow hickory-smoked BBQ, classic shrimp and grits, quality beef packed ka-bobs, and so much more. And, in popular Delta style, Sherman’s shows an Italian side, too. They home-make fan-favorite lasagnas, alfredos, and veal parmesans. “All of our stuff is so good…I can’t kick anything off the menu!”

Allison exclaims.

When asked what she really wants visitors to try, the proud owner immediately suggests a bowl of seafood-packed gumbo – “and white chocolate bread pudding…you have to have that!” It’s smothered in a warm caramel sauce and is one of her homemade specialties.

Allison has really found her groove when it comes to making desserts, especially pies, and whips up such tempters as Lemon Icebox, Coconut Cream, and Sweet Southern Pecan.

Open weekdays for lunch, Sherman’s is the perfect place for the classic blue plate. Choose your main dish, like hamburger steak, veal cutlet, or crab cakes, and pair it perfectly with an array of down home Southern sides: baked squash, steamed cabbage, and sweet potato casserole, just to name a few. There are also lots of burgers, po-boys, and grilled paninis to choose from.

Sherman’s is not only popular for their wonderful food; their staff is extra special, too, with several having many years of service under their belt. You can tell how much it all matters to them. They strive to be the absolute best and nothing less.

Sherman’s plans on showing 24 Hours to Hell and Back when it airs and will more than likely take reservations. It’s recommended you call in advance for details. If you haven’t been to Sherman’s in a while or never, come check out the changes for yourself and see what everyone is talking about – because “there’s just something about it.” edm

Pan-Seared Chicken Breast

Cornmeal Catfish

Lemon Icebox Pie eat. drink. MISSISSIPPI • 67

68 • JUNE/JULY 2018

{ featured festival }

Water Valley Watermelon Carnival Offers a Sweet Time for All

G

story by paige mckay | photos courtesy of water valley chamber of commerce

oing on its 49th year, the city of Water Valley celebrates everyone’s favorite summer fruit with a weekend-long carnival. The Water Valley Watermelon Carnival is set for the weekend of August 3rd and 4th and promises to be one of the most exciting events of the summer with something fun for everyone of all ages.

Sponsored by the Water Valley Chamber of Commerce, the carnival includes live music, arts and craft vendors, food vendors, watermelon-themed games and activities for all ages, free watermelon slices, other watermelon dishes, and so much more.

The weekend begins with Town and Country Garden Club’s Watermelon Music Festival on Friday night, followed by arts and crafts sales in the park all day Friday and Saturday. There will also be live music on Saturday. One of the most popular events of the weekend is the Watermelon Decorating Contest, where teams compete for the most creative watermelon. The Watermelon Queen and her court will be presented on Friday, and Friday night’s street dance and firework display will take place afterward.

The fun on Saturday kicks off with a 3K walk/run and the annual Fischer Properties’ Car Display at Shuffield Park, located near the Casey Jones Railroad Museum, where the Lions’ Club will host a pancake breakfast in old Water Valley Railroad Depot.

After you burn some calories and work up an appetite during the 3K, head over to the Train Tracks Pork Attack BBQ Contest. Ticketholders for the BBQ contest will be able to taste several different dishes and help choose who will take home the Taster’s Choice Award. Other cooking categories include best dessert, best sauce, and best watermelon-themed dish.

Watermelon games start at 11 a.m. on Saturday morning, with events ranging from seed-spitting, watermelon throwing, and a watermelon eating contests. All ages are welcome to enter the watermelon games. Watermelon slices will be handed out throughout the afternoon, followed by a dog costume contest and a sidewalk chalk drawing activity.

With something for everyone, the Water Valley Watermelon Carnival is sure to be one of the most fun events of the summer. Grab your family and friends and enjoy a weekend of fun, food, music, and, of course, watermelon. For more information on this event, visit www.facebook.com/ WaterValleyAreaChamberOfCommerce/, or call 662-473-1122. edm

OPPOSITE: Watermelon Salsa, free watermelon slices, Watermelon Sherbet. THIS PAGE: Watermelon drink, variety of funnel cakes, hog roast. eat. drink. MISSISSIPPI • 69

Food Festivals & Events

June 8-9th

Poplarville Blueberry Jubilee Join the city of Poplarville for the annual Blueberry Jubilee on June 8-9th. The Blueberry Jubilee is held the second weekend in June every year to promote blueberries and Pearl River County, and it features arts and crafts, storytelling, live entertainment, lots of delicious food, and down-home Southern hospitality. Friday night includes live music, while Saturday is full of events from a 5K, more music, food vendors, and the arts and crafts show. For more information, visit www.blueberryjubilee.org.

•••

June 16th

Washington, D.C. Mississippi on the Mall Hosted each year by The Mississippi Society of Washington, D.C., this event offers fried catfish, drinks, fellowship, live music, and more at the northeast corner of the Lincoln Memorial. For more information, visit www. themississippisociety.org.

•••

June 16th

Hattiesburg Craft Beer Festival The 6th Annual Hattiesburg Craft Beer Festival is sponsored by the Historic Hattiesburg Downtown Association. This event is held at the Historic Train Depot in Downtown Hattiesburg and takes place during FestivalSouth, Mississippi’s only multi-week, multi-genre arts festival. The festival showcases the art and artists behind craft beer with the purpose of supporting and expanding the ever-growing craft beer movement in Mississippi. For more information, visit www. hattiesburgcraftbeerfest.com.

70 • JUNE/JULY 2018

June 29th - July 1st

Bay St. Louis Our Lady of the Gulf Crab Fest The Our Lady of the Gulf Crab Fest features incomparable food, live music, arts and crafts booths, rides, raffles, crab races, and much more. Food items include boiled crab and shrimp, shrimp and catfish po-boys, gumbo, crab-stuffed potatoes, biscuits, and more. For more information, call 228-467-6509 or visit www.olgchurch.net.

P. O. Box 519 Crystal Springs, Mississippi 39059

DOWNTOWN CRYSTAL June SPRINGS, 30th MISS. CrystalFormerly Springs known Tomato as Festival “TOMATOPOLIS The Crystal Springs Tomato Festival kicks off annually on the last Saturday OF in June with aWORLD” kiddie parade that includes THE

bicycles, tricycles, scooters, and wagons decorated in red to Celebrating our “tomato” heritage honor the tomato. Centered around the railroad tracks, the event features plenty of arts and crafts and typical festival Flea of Market • Farmers’ food, plus plenty tomato-related food Market including fried green tomatoes and BLT sandwiches. The event also includes a 5K Kiddie Parade • Downtown Shopping run/walk and 1 mile fun run and Tomato Queen contest. For more information, visit www.cityofcrystalsprings.com Live Entertainment • Good Food or call 601-892-2526.

July 14th

Jackson Zoo Ice Cream Safari The 23rd annual Ice Cream Safari is set for Saturday, July 14th, at the Jackson Zoo. Head downtown to the zoo for the day for ice cream, water activities, animals, family, and fun, all raising money for the Jackson Zoo animals. Local celebrity scoopers vie for your votes as Best Scooper, and guests get to vote on their favorite ice cream flavor. For ticket pricing and more information, visit www.jacksonzoo.org/event/23rd-annual-icecream-safari/.

Ju

•••

Tomato Museum

Sponsored by • • •

9:00

Down

P. O. Box 519• Crystal Springs, MS 39059 Phone: (601) 892-2711 • Fax: (601) 892-4870 crystalspringschamber@gmail.com www.cityofcrystalsprings.com

July 20-21st

July 12-14th

Corinth - Slugburger Festival Highlights of the annual Slugburger Festival include a slugburger eating contest, live entertainment, green market, and more. For more information, call 662-287-1550 or visit www. facebook.com/slugburgerfestival.

Mize Mississippi Watermelon Festival Enjoy two full days of music, fun, arts and crafts, and all the free watermelon you care to eat. The festival will feature a 5K run, and a great car and truck show hosted by the Smith County Cruisers. Be sure to join in the fun of the watermelon eating contest and the seed spitting contest and don’t miss the biggest watermelon contest. For more information, call 601733-5647 or visit www.mswatermelonfestival.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 • 71

Recipe Index Apple Strawberry Smoothie, 63 Coconut Pie, 31 Corn Maque Choux, 52 Country Style Vanilla Ice Cream, 48 Crab Cakes, 52 Griddled Blueberry Muffins, 19 Grilled Banana Splits, 36 Grilled Corn with Spiced Bacon Butter, 36 Grilled Oysters, 36 Honey’s Southern-Style Macaroni and Cheese, 61 Hush Puppies, 48 Margarita Fruit Salad, 48 Roasted Chicken Thighs, 39 Rose’s Sweet Potato Biscuits, 17 Saucy Rosemary Beans, 39 Shrimp and Crab Pasta Salad, 48 Tartar Sauce, 48 Tradition Tuna, 27 Warm Vegetable Salad, 13 Whole Wheat Maple Yogurt Banana Bread, 39

Advertisers Index Bin 612, 37 Crazy Cat Eat Up, 37 Harvest Grill, 37 Mangia Bene, 9 McEwen’s, 2937ississippi Children’s Museum, 9 Mississippi Food Network, 49 Mistletoe Marketplace, 2 Ridgeland Tourism, 9 Sanderson Farms, Back Cover Thurman’s Landscaping, 73 Tupelo, 7 Visit Jackson, 4 & 5

STORE INFORMATION from pages 14-15 Bed Bath and Beyond www.bedbathbeyond.com Mississippi locations - Flowood, Gulfport, Hattiesburg,

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

Jackson, Meridian, Southaven, Tupelo Cost Plus World Market 877.967.5362 www.worldmarket.com Improvements 800.634.9484 www.improvementscatalog.com Mississippi Cheese Straw Factory www.mscheesestraws.com Pier 1 Imports Mississippi locations - Flowood, Gulfport, Hattiesburg, Ridgeland, Southaven, Tupelo 800.245.4595 www.pier1.com Sur la table 800.243.1852 www.surlatable.com Williams-Sonoma 1000 Highland Colony Pkwy.

Ridgeland, MS 39157 601.898.8882 www.williams-sonoma.com 72 • JUNE/JULY 2018

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MISSISSIPPI www.instagram.com/eatdrinkmississippi

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

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

Gourmet Grilling | My Delicious Mississippi Life | Watermelon Carnival

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MISSISSIPPI farm FRESH

11

Places to chill with a sweet treat

GREENVILLE RESTAURANT GETS CELEBRITY CHEF MAKEOVER

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

Getting a taste of Mississippi has never been easier!

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

www.facebook.com/thurmanslandscaping

Thurman’s Landscaping

Hattiesburg, Miss.

601.270.8512 eat. drink. MISSISSIPPI • 73

Till We Eat Again

BILL DABNEY PHOTOGRAPHY

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

JUNE/JULY 2018 2018 74 • JUNE/JULY

Feeding Ice Cream Addiction Is a Tasty Task

B

BY JAY REED

y the time this issue hits newsstands around the globe, many of us will be in the throes of a Mississippi summer with all its accompanying sounds: roaring lawnmowers, buzzing mosquitos, and churning ice cream freezers. Summer in the Magnolia State begs for ice cream. In my house, so does fall. And spring. Even Christmas.

I’ve told the tale of our unique Christmas tradition on this page before, so I won’t dwell long upon it, other than to give this public service announcement: a big bowl of homemade Butterfinger ice cream a few hours after dinner on Christmas Day will help you forgive Santa for whatever he forgot to bring you, and if it follows a large portion of dressing, or as has occurred more than once at our table, biscuits and gravy, rice and gravy, and mashed potatoes and gravy, the ensuing carb coma may cause you to forget a lot of things.

In that Faulknerian-length sentence lieth the belly rub: “a” bowl is the problem.

Forget Lay’s potato chips. When it comes to ice cream, I can’t eat just one. And that sentiment is not limited to bowls; it also speaks to varieties. As our ice cream consumption habits have evolved, my household has moved from buying the gallonsized tub of vanilla – as my folks still do from time to time so that each person may top it as they please, with Hershey’s chocolate syrup and peanuts (a family favorite), Magic Shell of one variety or another, or sliced strawberries in sugar – to buying multiple pint-sized editions chock full of chunks, swirls and cores. We each have our favorites, but that only guarantees you first dibs on that pint – it doesn’t mean I don’t want a taste of them all.

On a recent trip to the capital city, we began the weekend at a Mississippi Braves game, where my son and I ordered ice cream in mini baseball helmets so I could satisfy my need for ice cream, and also add to my Slush Puppie major league baseball mini helmet collection from the late ’70s. When we got back to his apartment after the game, I helped myself to a small bowl of one of my current favorites-of-all-time, the Cookie Two Step from Blue Bell. Chocolate chip cookie dough with cookies and cream, all mixed together; two complementing classics, with a dose of irony: baked cookies and raw ones in the same ice cream bucket.

The next day, we hit Sal and Mookies because my caterer friend from N.Y.C. told me it was authentic N.Y. pizza, and because...ice cream...and because the two together are a heavenly combination. I probably shouldn’t have inhaled the apple pie milkshake as quickly as I did, but I lived to eat another day. In fact, the craving came calling sooner than expected. We had to finish off the Cookie Two Step because my son was moving out of the apartment the next day and we surely couldn’t have it go to waste. It was gone by bedtime.

The following morning found us at Brent’s Drugs because I’m a pharmacist by day and it seemed like the right thing to do...and because my son was raving about the milkshakes. So we got brunch to justify the milkshakes, and we were happy.

You’d think we’d be done by now, over-lactosed, with visions of Wilford Brimley “Diabeetus” memes dancing in our heads. It didn’t take. When we hit the local grocery to grab cleaning supplies for the final sweep of his digs, we discovered another Blue Bell pint we hadn’t seen before – chocolate with peanut butter cookie dough – and decided it would make a nice parting dessert to go with our leftover pizza.

Blue Bell is from Texas and Blue Bunny is from Iowa. What of our fair state? I’m sure there are many I haven’t had the pleasure of tasting, but I can name a few stars.

For starters, who else makes Muscadine Ripple but MAFES at Mississippi State? It’s not all about the Edam cheese, y’all. And just down the road in Stark-Vegas is Churn and Spoon, with their Cereal Killer milkshake and The Breakup, featuring chocolatecovered potato chips. From the Delta is our own Sweet Magnolia Gelato, appearing in more and more places every day (even crossing borders), and that’s the way we like it.

Though gelato may be technically different than ice cream, my taste buds aren’t judging.

Even when we lived overseas with no ice cream maker, but surprisingly easy access to both evaporated and sweetened condensed milk, we made it work with just a loaf pan and a freezer. Because when life gives you Eagle Brand, you make ice cream. edm

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

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

eat. drink. MISSISSIPPI

APRIL/MAY 2015

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

FRENCH BISTRO IN OXFORD HOME

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page 34

Heritage Breed

COMMUNITY COOKBOOK PROJECT

FESTIVAL

page 41

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- The Not So Odd Couple -

CHICKEN & WAFFLES page 44

eat. drink. MISSISSIPPI • 1

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UNIQUE HOLIDAY COCKTAILS

at the

page 36

GREAT RECIPES FOR ADDING CHIA SEEDS TO YOUR DIET

page 22

5

Gathering

FIGHTING FOR THE FAMILY FARM

December/January 2015

Summer Treats

Fire & Feast

BBQ COMPETITION

eat. drink. MISSISSIPPI • 1

Watermelon

February/March 2015

page 31

Culinary

BUCKET LIST

April/May 2015

August/September 2015

FARM TABLES

eat. drink. MISSISSIPPI • 1

Shrimping Trip

SODA-LIGHTFUL

3

CHIA-licious!

BILOXI

TAILGATING

Recipes

Roasted Brussels Sprouts

October/November 2015

December/January 2016

Mississippi

DINNER

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

Mississippi

PORK

PROGRESSIVE

Farm-to-Table

G overnor's Mansion OVER 25 DELICIOUS RECIPES

NYC • DC • ATL

Peachy

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MISSISSIPPI DECEMBER/JANUARY 2015

MEET THE MACARON MAVEN

FESTIVALS

Mississippi

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MISSISSIPPI FEBRUARY/MARCH 2015

Crawfish

page 68

eat. drink. MISSISSIPPI • 1

VOLUME 4, NUMBER 1

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MISSISSIPPI BLOGGER TESTED

Kitchen Tools

Bringing Mississippi Roots to the Table

February/March 2016

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

TURKEY

Dinner

VOLUME 5, NUMBER 2

DELTA

Supper Club Sensible Switches FOR HEALTHY

EATING

COUNTRY

Transformation

April/May 2017

JUNE/JULY 2015

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

PERFECTLY

eat. drink. MISSISSIPPI

page 34

eat. drink. MISSISSIPPI

Day in the

VOLUME 6, NUMBER 3

DREAM KITCHEN

VOLUME 4, NUMBER 2

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

HONEY

Mother’s Day Brunch

eat. drink. MISSISSIPPI • 1

eat. drink. MISSISSIPPI

page 30

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eat. drink. MISSISSIPPI

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Eudora Welty's White Fruitcake

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MISSISSIPPI

Cooking With

& FRIENDS

Martha Foose’s

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

Summer Salads

eat. drink. MISSISSIPPI • 1

eat. drink.

MISSISSIPPI FEBRUARY/MARCH 2016

EATS

April/May 2016

AUGUST/SEPTEMBER 2015

FLAVORS of Fall

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

APRIL/MAY 2016

Best Gas Station

eat. drink. MISSISSIPPI

eat. drink.

MISSISSIPPI

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

VOLUME 4, NUMBER 3

OCTOBER/NOVEMBER 2015

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

June/July 2016

eat. drink.

MISSISSIPPI

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

LOCAL CHEF CROWNED KING OF SEAFOOD

TheMISSISSIPPI Wayward Kraken eat.+drink.

•1

page 25

LOCAL RICE GROWERS

HOMEMADE CHICKEN PIE August/September 2016

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

VOLUME 4, NUMBER 5

VOLUME 4, NUMBER 6

VOLUME 5, NUMBER 1

DECEMBER/JANUARY 2016

TUPELO CELEBRATES 100 YEARS OF COCA-COLA

FOOD FLIGHT

FOOD REVOLUTION

December/January 2017

February/March 2017

eat. drink.

MISSISSIPPI

eat. drink.

MISSISSIPPI

RANDOM RESTAURANT ROAD TRIPS

eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

eat. drink. MISSISSIPPI

+ Catfish Blues + Lillo's Family Restaurant + Taste Bistro & Desserts DELTA COUPLE RECOGNIZED + Phillips Drive-In NATIONALLY FOR CULINARY WORK + Second Street Bean eat. drink. MISSISSIPPI • 1

JUNE/JULY 2016

+ McEwen’s + Ground Zero Blues Club + Betty’s Eat Shop + Phillip M’s

EXPLORING STARKVILLE’S CULINARY SCENE

eat. drink. MISSISSIPPI • 1

BOUNTIFUL BERRIES

GINGERBREAD VILLAGE

TIPS FOR AN ORGANIZED KITCHEN

TAYLOR HICKS GETS A TASTE OF THE MAGNOLIA STATE

THE ART OF FOOD

page 68

UP IN FARMS FOOD HUB

WORLD CATFISH FESTIVAL

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

Gourmet Ice Pop Shops

VOLUME 5, NUMBER 3

page 22

page 22

Belzoni’s

eat. drink.

MISSISSIPPI

eat. drink. MISSISSIPPI

Share the Love

Quickie Pie

Sweet Treats

for the Season

fiesta Walthall County

June/July 2017

Chocolate

Classic Southern Tomato Pie eat. drink. MISSISSIPPI • 1

VOLUME 5, NUMBER 4

Yuletide Yummies

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MISSISSIPPI

It’s Time for a

in Mississippi

AUGUST/SEPTEMBER 2016

OCTOBER/NOVEMBER 2016

Soups

ELIZABETH HEISKELL

Crunchy Grilled Snapper Burritos

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

August/September 2017

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MISSISSIPPI

eat. drink.

MISSISSIPPI DECEMBER/JANUARY 2017

FEBRUARY/MARCH 2017

Fresh-From-the-Garden Recipes

- The Debutante Farmer -

BEST BURGER

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VOLUME 5, NUMBER 5

VOLUME 6, NUMBER 1

VOLUME 6, NUMBER 2

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MISSISSIPPI

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October/November 2017

April/May 2018

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

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

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

BOUNTY

eat. drink.

MISSISSIPPI APRIL/MAY 2017

Summer’s

Pasta Jambalaya

at Home

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

JUNE/JULY 2017

Baked Ricotta

Romantic Dinner

Strawberry Iced Tea

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MISSISSIPPI

Elvis-Inspired Recipes

eat. drink. MISSISSIPPI

Mississippi Cathead Vodka Shrimp

Old Biloxi French Gumbo

VOLUME 6, NUMBER 4

HOLIDAYAPPETIZERS

Christmas Breakfast Casserole

Brunswick Stew

Feast Like The King in Tupelo eat. drink. MISSISSIPPI

Sweet Tea Brined Pork Chops

Cheddar Green Onion Biscuits

Mississippi Seafood Trail | Berry Picking | The Great Ruleville Roast

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MISSISSIPPI

Pumpkin Palooza

Make-Ahead

Orange Slice Candy Cake

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eat. drink. MISSISSIPPI

Bursting with Blueberries

Short Rib Crostini

Strawberries and Champagne Cheesecake

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

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MISSISSIPPI

VOLUME 6, NUMBER 5

VOLUME 7, NUMBER 3

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MISSISSIPPI

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MISSISSIPPI

VOLUME 6, NUMBER 6

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

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MISSISSIPPI

Ben Burkett Receives James Beard Foundation Award for Contributions to Agriculture

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REAL COOKING WITH CHEF DAVID CREWS

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Back issues are available on our website at

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VOLUME 3, NUMBER 5

VOLUME 3, NUMBER 6

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AUGUST/SEPTEMBER 2014

OCTOBER/NOVEMBER 2014

S'more(s) Give Me

ANGEL FOOD CAKE WAFFLES WING DANG DOODLE FESTIVAL

page 20

DRINKING YOUR FRUITS AND VEGETABLES

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MISSISSIPPI JUNE/JULY 2014

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MISSISSIPPI

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Gulf Coast page 74

FEBRUARY/MARCH 2014

APRIL/MAY 2014

Spring Luncheon

West Coast Meets

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MISSISSIPPI

DUTCH OVEN COOKING

SWEET & SAVORY JAMS CHOCOLATE CHIP BREAD PUDDING

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MISSISSIPPI

eat. drink.

MISSISSIPPI

Easy Holiday Appetizers

Small Touches, Big Flavor

DECEMBER/JANUARY 2014

OCTOBER/NOVEMBER 2013

page 46

page 26

page 44

Love Chocolate for the of page 34

the delicious legacy of

Heirloom Tomatoes page 32

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

August/September 2014

October/November 2014

FARM TO SCHOOL MONTH

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S hrimp & Grits

VOLUME 2, NUMBER 4

VOLUME 2, NUMBER 5

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MISSISSIPPI

AUGUST/SEPTEMBER 2013

Dairy Farms

Award-Winning Barbecue

Collins Tuohy

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MISSISSIPPI

JUNE/JULY 2013

A Southern Favorite

Picnic

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page 18

DELICIOUSLY SEXY EGGPLANTS SOUTHERN-STYLE CRAWFISH BOIL PIG PICKIN' CAKE

PASS CHRISTIAN OYSTER FESTIVAL

CHICKEN AND ANDOUILLE SAUSAGE GUMBO

MORE THAN 30 GREAT RECIPES FOR THE HOLIDAYS

FOODIE FORAY ON 49

PIZZA FARM OFFERS UNIQUE LEARNING EXPERIENCE

SUPER GAME DAY GRUB

eat. drink. MISSISSIPPI • 1

Prime Time for a

Comeback Sauce

The Crawfish Boil

James Beard Dinner

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MISSISSIPPI

75 Years of Edam Cheese

Caf CLIMB

Cooking with Venison

Canada's Mississippi Queen

Fit to Eat

Extra Table

Patrick House

Bread Pudding Throwdown

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MISSISSIPPI

•

DECEMBER/JANUARY 2013 www.eatdrinkmississippi.com

FEBRUARY/MARCH 2013

Swapping Memories & Cookies page 28

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

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MISSISSIPPI

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Bursting with Blueberries

Cheddar Green Onion Biscuits

APRIL/MAY 2012

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April/May 2018

PAGE 20

Lauren Farms

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MISSISSIPPI

•

Tailgating tidbits PAGE 18

AUGUST/SEPTEMBER 2012

www.eatdrinkmississippi.com

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

eat. drink.

MISSISSIPPI

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

eat. drink.

MISSISSIPPI Short Rib Crostini

Strawberries and Champagne Cheesecake

Orange Slice Candy Cake

Sweet Tea Brined Pork Chops

Christmas Breakfast Casserole

Make-Ahead

HOLIDAYAPPETIZERS

Brunswick Stew

Romantic Dinner

Strawberry Iced Tea

at Home

Eat fresh at your local farmers market JUNE/JULY 2012

Southern Foodways Alliance

Mississippi Mud  page 26

OCTOBER/NOVEMBER 2012

$4.95

Mississippi Cathead Vodka Shrimp

•

eat. drink.

MISSISSIPPI

DELTA HOT TAMALES

Peanuts

page 22

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

Linkie Marais

Mrs. Annie's Famous Strawberry Cake

VOLUME 7, NUMBER 3

Katelyn's Lemonade

June/July 2013

August/September 2013

Slugburger 101

eat. drink.

MISSISSIPPI

Fall Fare

page 62

APRIL/MAY 2013

eat. drink. MISSISSIPPI • 1

Olympian Chefs

Giardina's Keeping Tradition Fresh & Elegant

WORLD’S ONLY APRON MUSEUM IN IUKA

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

Hunter's Harvest

eat. drink.

MISSISSIPPI

eat. drink.

MISSISSIPPI

page 28

CLINTON LUNCHROOM LADIES GO HEAD TO HEAD IN RACHAEL RAY'S CAFETERIA COOK-OFF

Josh Marks

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

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

+ V. Taco + Bentonia Bugs Crawfish + Crazy Cat Eat Up + Gitano Grill + White Pillars eat. drink. MISSISSIPPI • 1

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

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eat. drink. MISSISSIPPI • 75

At Sanderson Farms, we’re firm believers that summer should be spent in the sun with friends, family, and some darn good food. To try our favorite recipes for cookouts, picnics, and everything in between, visit SandersonFarms.com/recipes.

INGREDIENTS - 12 Sanderson Farm s - 1 1/2 teaspoons salt Whole Chicken Wings , di - 3/4 cup orange juic vided e - 3 tablespoons tomato pa - 3 tablespoons honey ste - 1 teaspoon onion powd er - 1 teaspoon garlic po wder - 1 teaspoon orange ze st - 1/2 teaspoon ground black pepper

76 • JUNE/JULY 2018