What’s Happening

Former Memphis Grizzlies Player to Open Sports Bar in Southaven

Let It Fly Sports Bar is the latest restaurant that will soon make Silo Square in Southaven its home. Former Grizzlies standout and twotime NBA champion Mike Miller is behind the concept. Let It Fly will provide a unique dining experience with TVs galore for the sports fanatics. It will also include top-of-the-line golf simulators. Menu items include items like grilled mac and cheese, BBQ and rib platters, chicken and waffles, burgers and chicken sandwiches, chicken wings, pizzas, salads and wraps. They will also serve brunch. Let It Fly will break ground at Silo Square this fall and is scheduled to open in Summer 2023. There are currently two locations open in Germantown, Tennessee, and Sioux Falls, South Dakota. edm

Enzo Osteria Set to Open at Renaissance in Ridgeland

Restauranteur Robert St. John is behind a new Italian restaurant coming to Renaissance early in October, Enzo Osteria. The restaurant will be in the Biaggi’s building as St. John and his staff have taken over the building and everything in it – tables, chairs, equipment and even the employees. St. John visited Tuscany, Italy, in 2011 and has dreamed of opening an Italian restaurant in Jackson since then, and that dream is finally coming to fruition. Enzo will feature the American-Italian food we are used to, as well as authentic Italian dishes St. John has learned to prepare over the last several years in his travels to Tuscany. St. John is part of the New South Restaurant Group that includes Crescent City Grill, Tabella, The Midtowner, Ed’s Burger Joint, The Mahogany Bar, and El Ray Tex Mex in Hattiesburg. Other projects in the Jackson area include Highball Lanes, The Pearl Tiki Bar and Capri Theatre in Fondren. edm

Gulf Coast Brunch Festival Taking Place November 13

Brunch lovers unite and head to the coast for the inaugural Gulf Coast Brunch Festival. Several local restaurants and vendors will provide delicious food and drinks, live entertainment, and a beautiful view of Back Bay. For more details and to purchase tickets, visit gulfcoastbrunchfestival.com. edm

Ambition Coffee MS Food Truck Up and Running in Tupelo

Tupelo native Lena Conwill left her desk job back in December with a dream to open a food truck. This summer, her dream came to fruition with her coffee food truck. Ambition Coffee opened earlier this summer and is named after a line from the movie “9 to 5,” where Dolly Parton sings “… pour myself a cup of ambition” in the title song. Ambition Coffee serves hot coffee drinks like Americano, cappuccino, latte, mocha and drip coffee, as well as frozen coffee drinks. Though it’s not a full-service food truck, Ambition Coffee does offer a few breakfast items prepared by Kitchen 107, a catering company in Nettleton. Ambition Coffee is open from 7 to 10 am and can be found throughout the Tupelo community at places like Dairy Kream, Fox Den or Cornerstone Church. Conwill posts her location on social media daily so customers can easily find her. To find out where Ambition Coffee is, follow along on Facebook at @AmbitionCoffeeMS. edm

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Debbie Hansen Publisher/Editor

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Rebecca Fending Editor

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Paige McKay Contributing Writer & Advertising Associate

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Julian Brunt Lisa LaFontaine Bynum Divian Conner Melissa Cookston Kathy Martin Susan Marquez Brandi Perry Jay Reed Contributors

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Recipes courtesy of Jay Reed - find the corresponding article on page 47.

Cranberry Sauce No-Churn Ice Cream

• 1 can (14 oz) jellied cranberry sauce • 1 can (14 oz) sweetened condensed milk • 1 pint whipping cream • 1 T vanilla extract • 1/2 cup dark chocolate chunks

1. In a deep bowl, use mixer or immersion blender to blend cranberry sauce until smooth. Set aside. 2. In a cold bowl, mix whipping cream until stiff. In a separate bowl, mix sweetened condensed milk and vanilla. Fold whipping cream into milk-vanilla mixture. 3. In another bowl, mix about 2/3 of cranberry sauce with an equal part (or slightly less) of the vanilla mixture until smooth. Place both bowls (vanilla mixture and cranberry-milk blend) into freezer for about an hour. Remove from freezer and add vanilla mixture to a loaf pan or similar size freezersafe container. 4. Pour cranberry-milk blend over the top, add chocolate chunks, and gently swirl into vanilla mixture. Pour remaining cranberry jelly in a straight line down the length of the container, and use a knife or spatula to make “stripes” down the length of the jelly. 5. Place container in freezer until frozen.

Loaded Pumpkin Pie Ice cream

• 1 can (15 oz) pumpkin puree • 2 cans (14 oz each) sweetened condensed milk • 2 cans (12 oz each) evaporated milk • 1-pint heavy cream • 1 quart (approx.) whole milk • 1 T vanilla • 1/2 T pumpkin pie spice • 8 Pumpkin Spice Golden Oreos (broken into pieces) • 8 Biscoff cookies (broken into pieces) • 1/2 refrigerated pie crust • 1 T brown sugar • 1 T butter (melted) • 1 tsp pumpkin pie spice

1. Brush one side of pie crust with butter, then turn over. Butter other side, then sprinkle brown sugar and pumpkin pie spice evenly over crust. Bake per package directions until just brown, remove from oven and let cool. 2. Break half of crust into pieces. Save the remainder to serve with ice cream. (Inspired by Spicy Southern

Kitchen) 3. Mix pumpkin puree, sweetened condensed milk, evaporated milk, cream, pumpkin pie spice and vanilla until well blended. Add to a 4-quart ice cream freezer. Add dasher to freezer container, then add Oreo pieces, Biscoff pieces and pie crust pieces. Add whole milk until fill line is reached.

Spin dasher to mix. Freeze per ice cream freezer directions. Serve plain or with more broken pie crust pieces from saved half of crust.