Florida Country Magazine - December 2022 / January 2023 by Florida Country Magazine

FEATURES

FLORIDA COUNTRY MAGAZINE / ISSUE VOL. 6 • NO. 6

ON THE COVER: Welcome Florida’s Orli Gottesman to TV’s hottest show, Yellowstone. Cover photo by Lilly K Photography. Read more on page 30.

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Charleston’s Delicious Charm

Sampling diverse Southern cuisine, ‘All about the experience’

From Panther to Paramount

Florida teen’s star rising with “Yellowstone” debut 2

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DEPARTMENTS FLORIDA COUNTRY MAGAZINE / ISSUE VOL. 6 • NO. 6

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THE HOMESTEAD

A NOTE FROM THE PUBLISHER

page 8

WEST FLORIDA DREAM RANCH

GIFT GUIDE EDITOR'S PICKS

RODEO PROFILE

FOR THE YOUNG AT HEART

page 50

page 10

FLORIDA TROPHY OUTFITTERS

SUNSHINE STATE OPEN PLEASURE SHOW SERIES

page 58

page 12

GIFT GUIDE EDITOR'S PICKS

THE BRAND

page 16

GIFT GUIDE EDITOR'S PICKS

KITCHEN GADGETS

page 62

COUNTRY CELEBRATIONS

MADE WITH LOVE

FOR HER

page 20

page 68

FLORIDA EXCURSIONS

SERVED WITH LOVE

SNOWCAT RIDGE

page 34

page 70

GIFT GUIDE EDITOR'S PICKS

SIMPLE NEW YEAR’S DISH

page 71

FOR HIM

THE CULINARY CRACKER

page 38

PICTURE PERFECT

page 42

WHIPPING IT UP IN YOUR KITCHEN

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page 54 WILD FLORIDA

HORSIN' AROUND

MUD WHEELERS GONE WILD

CLASS ACT

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Owner/Publisher Scarlett Redenius Owner/C.E.O. Brad Redenius President Thomas Fifield Vice President Sheila Fifield Editorial Director Katherine Waters Design Director Brian Stromlund Travel Editor Dave Kelly Contributing Writers Ava Grace, Kym Rouse Holzwart, Dave Kelly, Delaney Kelly, Bill LaPlante, Kelly McCoy, Myles Mellor, Scarlett Redenius

Featured Photographers Madison Ayers, Katie and Brandon Boesenberg, Shannon Castaneda, Courtney Dakin, Megan Drumheller, Heather Hoyt, Lilly K Photography, Jess Pagliaro, Karen Quinn-Curl, Kristina Rodriguez, Zayd Sanchez, Margo Tomaszewska, Keli Wakeley For more information about advertising with Florida Country Magazine, or joining our regional sales team, please contact:

239-692-2613 sales@floridacountrymagazine.com For other inquiries contact:

Scarlett Redenius, Publisher 239-600-4783 publisher@floridacountrymagazine.com Published by: Florida Country Publications

PO Box 50989 • Fort Myers, FL 33994 LIKE US ON FACEBOOK

facebook.com/floridacountrymagazine FLORIDACOUNTRYMAGAZINE.COM Florida Country magazine is published bi-monthly, copyright 2023, all rights reserved. Reproduction of contents in print or electronic transmission in whole or in part in any language or format must be by expressed written permission of the publisher. All articles, descriptions and suggestions in this magazine are merely expression of opinions from contributors and advertisers and do not constitute the opinion of the publisher, editor or staff of Florida Country magazine, and under no circumstances constitutes assurances or guarantees concerning the quality of any service or product. Florida Country magazine specifically disclaims any liability related to these expressions and opinions. Florida Country magazine is not responsible for any unsolicited submissions. The advertiser agrees to hold harmless and indemnify the publishers from all liability.

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LIFE LESSONS FROM IAN

It was the scariest day and night of my life, and it would just not end. I beat myself up over and over for letting our guard down—we all did. We are told every year when a storm comes there’s going to be storm surge. Who would have ever believed the water would cover your rooftops—NO ONE! I have gone back and forth on what was appropriate for this issue. First you want to show the world what happened to your town—it’s gone! And then you start attending funerals, helping people pick up the pieces while still picking up your own. Half my life I called Fort Myers Beach my home, where I raised my kids and enjoyed nightly walks on the beach—the sunsets. For so many years I worked on Sanibel Island and drove home to Fort Myers Beach. Now they are destroyed. All I could do is cry as soon as we crossed over the Fort Myers Beach bridge. Shrimp boats piled high on top of each other, local hangouts gone, nothing left, just sand. Everything that had been there forever leveled. And everything new still standing but flooded. Beachfront properties lined up next to each other—no more. It will take a long time to heal. But we will … and we will pick up the pieces and move forward. I can’t say build back better because in this case the old Florida charm is gone. You can’t get that back. But you can build new and make new memories and that is what we must do.

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So many people love our city and town, just like I do, and the rebuilding has begun and slowly the debris from all our lives is being picked up—and we are more than two months out—but still a long way to go. Hurricane Ian affected a lot of towns in our great state and our hearts go out to everyone and wish all a speedy recovery. I made the choice this issue to cancel our Hurricane Ian stories. It’s just too much and frankly we all just want to move forward and the further we get away from it the closer we get to rebuilding our lives. I’m never one to live in the past or dwell upon things out of my control, but I felt it was so important to move on and make the best out of things, especially at holiday times. Even though most of us are still struggling in some sort of way, I can’t wait to spend time, relax and hug my family. Life is short and tragedies like this surely open your eyes. I will never underestimate the power of hurricanes, the power of human will and the power of communities that come together to help one another. Complete strangers from all over, to help us, leaving their own families and problems behind, selfless people. God is good and my belief in humanity has been restored. It’s unfortunate it takes an event like this to remind you. Thank you from the bottom of our hearts for the firstresponders, linemen, organizations and the average Joe that came to our community’s rescue, immediately. From all of us at Florida Country Magazine, Merry Christmas and Happy New Year. #FloridaStrong SCARLETT REDENIUS, Publisher

PHOTO BY SAVAGE CUSTOM DESIGNS

here’s a rule for publications: Always write preparing for something to happen. I tend not to follow that rule in my publisher’s letter. But this time it came back to bite me—hard. Who would have thought when we were preparing for deliveries for our October/November issue, a life-altering storm would come to my hometown and leave such destruction, nothing left, you can’t even believe your eyes, so many lives affected—the loss of lives.

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Editor's Picks

For the Young at Heart Dear, Santa, All I Want for Christmas …

Boardless Skateboard The Boardless Skateboard is a radical new concept in self-propelled transportation! Simply place your feet inside the two rolling units and skate away with a natural “wave” motion. Ages 10+ sharperimage.com / $120

Hot Wheels Monster Trucks T. Rex Volcano Arena Track Playset Hot Wheels Monster Trucks T. Rex Volcano Arena playset is the ultimate destination for monster truck fans! Ages 3+ kohls.com / $124

Moochies Smartwatch Phone + GPS Tracker for Kids 4G Your kid's first cell phone giving parents peace of mind. Perfect for kids at an age where you don't want them to have a smartphone. Comes in different colors. For all ages. bestbuy.com / $100

The Original Fly Orb Hover Ball The handheld drone that illuminates, hovers & glides before automatically returning to you—aka “The Force.” Ages 8+ theoriginalflyorb.com / $70

Meta Quest 2 Special Edition Welcome to Virtual Reality (VR). This forward-thinking headset is filled with all kinds of fun and adventurous gaming experiences. Now including the iconic Resident Evil 4 game, plus Beat Saber. Ages 13 to adult. meta.com / $350

Editor's Choice gift suggestions are published in good faith and for general information purposes only. Florida Country Publications and/or its affiliates does not make any warranties about the completeness, reliability and accuracy of this information on other websites. Prices are subject to change at any time.

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HORSIN' AROUND

OCALA’S FUN HORSE EVENTS, SOMETHING FOR EVERYONE! Written by: Kym Rouse Holzwart

f you are looking for fun, well-organized and familyfriendly horse shows in a relaxed and encouraging environment that have something for everyone, look no further!

The Sunshine State Open Pleasure Show Series was initiated at the Alachua County Agriculture and Equestrian Center (formerly Canterbury). The Series since 2019 is at the Florida Horse Park in Ocala. It began as multiple one-day shows but has grown to nine, two-day shows. Shows in 2023 run March 18-19, April 29-30, May 20-21, June 10-11, July 8-9, August 5-6, September 9-10, October 28-29 and November 18-19. Saturdays include Halter, Leadline, Showmanship, Trail, English, Western, Arabian, Mini and Gaited classes, while Sundays are devoted entirely to Ranch classes, including conformation, Participants competing in the applicable division classes in at least five shows are eligible for wonderful end-of-the-year Division High Point awards.

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ground handling, rail, pattern, reining and trail classes. Show management team does everything possible to keep fees reasonable and gives out as many prizes as they can. They have also developed a convenient online reservation system. Discounts are available for early registration and to 4-H. Classes are for all ages and experience levels. Fun classes such as stick horse and costume classes are held during some shows, and practice and schooling classes are offered. Patterns for applicable classes are available on the website in advance of each show. Various divisions are available, such as English, Western, Gaited and Ranch. Three specific classes such as showmanship, pleasure and equitation typically make up a particular division, and the divisions are often divided by age brackets and experience levels.

THIS PAGE: PHOTO BY SHANNON CASTANEDA; OPPOSITE PAGE: TOP LEFT, TOP MIDDLE, MIDDLE RIGHT, BOTTOM RIGHT, BOTTOM LEFT AND MIDDLE BOTTOM LEFT PHOTOS BY KELI WAKELEY; OTHER PHOTOS BY SHANNON CASTANEDA

SUNSHINE STATE OPEN PLEASURE SHOW SERIES

ROUNDUP SHOW MANAGER: Sue McKinney CONTACT: ssopss.com, 352-435-5733, info@ssopss.com Florida Horse Park, 11008 South Hwy. 475, Ocala, flhorsepark.com

Various divisions are available, such as English, Western, Gaited and Ranch. Three specific classes such as showmanship, pleasure and equitation typically make up a particular division, and the divisions are often divided by age brackets and experience levels.

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HORSIN' AROUND In addition to class ribbons and awards, Division High Point ribbons and awards are given out at each show. Participants competing in the applicable division classes in at least five shows are eligible for wonderful end-ofthe-year Division High Point awards. A special series runs during the summer. And outstanding clinics are offered in association with each summer show. But you must compete in at least two of the three summer shows to be eligible for the awesome series awards.

In addition to class ribbons and awards, Division High Point ribbons and awards are given out at each show.

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Whether you are a spectator, a competitor, a beginner or seasoned show participant, come on out to a Sunshine State Open Pleasure Show Series event. Or better yet, every show in the series! Make sure you bring the entire family! FCM

PHOTO BY KELI WAKELEY

During show mornings free coffee and doughnuts are often provided. Breakfast and lunch food vendors as well as equine-related vendors are always present. Show memories are captured by the official show photographer, Keli Wakeley. At the end of each year, an event is held to celebrate everyone’s accomplishments and give out awards for the entire series. If you are an equine-related business, consider sponsoring a class or division for one show, four shows or the entire year.

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THE BRAND

MUD WHEELERS GONE WILD FAMILY FRIENDLY WEEKEND IN CHARLOTTE COUNTY FOR MUDDING FANATICS

Written by: Delaney Kelly

n January, Punta Gorda, Florida-based Redneck Mud Park, “The World’s Most Exciting Off-Road Park,” welcomes off-road enthusiasts from around the country to Charlotte County for its 4th Annual Mud Wheelers Gone Wild event. Set for Friday, January 20 through Sunday, January 22, the huge three-day ride is designed to celebrate all-terrain vehicles (known as ATVs), Side x Side vehicles, and the outdoor lifestyle.

Four-wheel drive off-road vehicles of all types will take part in the action, bringing thousands of mudding fanatics to Southwest Florida. Activities each year include mud bogging (driving your ride through the sticky mud holes around the park), trail riding, camping, musical entertainment and more. There are ATV and Side x Side races and ATV barrel races—all

SET FOR FRIDAY, JANUARY 20 THROUGH SUNDAY, JANUARY 22, THE HUGE THREE-DAY RIDE IS DESIGNED TO CELEBRATE ATVS, SIDE X SIDE VEHICLES AND THE OUTDOOR LIFESTYLE. FOUR-WHEEL DRIVE OFFROAD VEHICLES OF ALL TYPES WILL TAKE PART IN THE ACTION.

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with cash prizes. This year will also features a “Side x Side SoundOff Competition” on Saturday night, where folks can bring their customized buggies to the stage area and show off their sound systems in a competition that is sure to be heard around the park. “The new year is here, and we look forward to welcoming thousands of mud-loving visitors from around the world to Charlotte County for this huge weekend,” says Danny Kelly, founder and creator of host venue Redneck Mud Park. “Designing a fantastic, outdoororiented experience where our guests can let loose and have a great time in a safe, secure environment is our top priority. Gates will open at noon on Friday, January 20 and folks will already be lined up— they can hardly wait to get Mud Wheelers Gone Wild underway!”

PHOTOS ON THIS AND OPPOSITE PAGE COURTESY OF REDNECK MUD PARK

In years past, most folks who have played in the mud have ridden on

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ATVs. These smaller vehicles often just carry one person and are open to the elements. Recently, however, a new style off-road vehicle, known as the Side x Side, has come into prominence. These larger vehicles generally hold four to six people, have a roof and sides, can safely traverse deeper mud, and have become the ride of choice for families looking to spend time together in the outdoors. They are also perfect to customize with high-end sound systems for the competition on Saturday night!

ROUNDUP Redneck Mud Park 44570 Bermont Road, Punta Gorda, Florida redneckmudpark.com

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PHOTOS COURTESY OF REDNECK MUD PARK

Tickets are available online or at the gate. They include all races and entertainment, access to hundreds of acres of riding, and camping for the entire weekend. For a complete schedule of weekend event times and ticket information for the 4th Annual Mud Wheelers Gone Wild event, visit RedneckMudPark.com. FCM

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Editor's Picks

For Her

Sometimes It’s Just the Simple Things She Loves

Versace Dylan Blue Pour Femme An alchemy of irresistible notes that dance, arouse, come together and embrace, this fragrance is a refreshing blackcurrant sorbet with Granny Smith apple and a contemporary floral bouquet. Woody base notes playfully mix to create a unique, captivating, sensuous and vibrant movement. ulta.com / $94

Heating/Cooling Beverage Base with Wireless Charging Save desk space with the Heating/ Cooling Beverage Base with wireless charging. This handy device keeps your coffee or tea hot (in the included mug) or your soda can ice cold. It also charges your Qi enabled smartphone with fast charging (10W and 7.5W). An auto sensor supplies the correct power. Includes a 12-ounce mug. sharperimage.com /

VASAGLE Vanity Makeup Set Gone are the days of messy countertops, blush in one drawer and concealer clear across the room in another. Relax with this stylish vanity table. All your makeup in one area. Sit back and relax. Available on Amazon / $302

$120

Women’s Wicked Plush Robe This just may be the coziest robe we’ve ever worn. Made from the same plush fleece as our customer favorite Wicked Plush Throw, it won't shed and it’s amazingly soft. llbean.com / $100

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Yellowstone Shirts Just some of the great "Yellowstone" gifts to help you find your inner Beth Dutton. yellowstonetvshop.com / Prices may vary

Tecovas Women’s Birthday Boot VII The Birthday Boot VII stands tall in the wildly popular snip-toe cowgirl profile. The vamp, counter and shaft are wrapped in supple deerskin. tecovas.com / $395

The Original Muck Boot Company Women’s APEX Mid Zip Boot Designed for athletic hunters and outdoor enthusiasts of all types to move fast and with confidence on tough terrain. Apex is built with an innovative construction for high-endurance treks that require a more athletic and agile boot while still providing comfort and waterproof protection. muckbootcompany.com / $70

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EDITOR'S PICKS Smartphone Photo Printer The Smartphone Photo Printer works with all iPhones, iPads and Galaxy/ Android devices to make borderless 4x6 color prints in seconds. It works directly from your mobile device, so you don’t even need a computer. sharperimage.com / $170

Pivo Podk Pivo is an award-winning, auto-tracking camera mount that helps you create stunning motion-tracked videos. With 360° panning, intelligent motion tracking and a host of professional quality video effects, Pivo makes creating videos fun and easy! pivopod.weebly.com / $100

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Nano Titanium UltraThin Straightening Iron The lightweight and thin BaByliss Pro Nano Titanium 1.5-Inch Flat Iron pairs the benefits of titaniumplated plates and ionic technology for smooth, sleek hair styles. ulta.com / $160

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Charleston’s Delicious Charm SAMPLING DIVERSE SOUTHERN CUISINE, ‘ALL ABOUT THE EXPERIENCE’ W R I T T E N B Y : D A V E K E L LY

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harleston is known for many things. Think Fort Sumter overlooking Charleston Harbor and playing a key role in U.S. history. Or the abundance of museums, galleries and artsy colleges. And the historic charm of its architecture is legendary. But if all of that is not enough reason to visit this enchanting South Carolina city, we have one more that you just cannot resist. The food. Charleston’s unique history—the city has been influenced over the years by such diverse cultures as British, African American, indigenous and southern Lowcountry—has led to the wide range of flavors and tastes incorporated into the local cuisine today. From high-end, romantic dining rooms to rowdy port taverns, Charleston offers up an exceptional culinary experience that is unmatched in the south.

BOTTOM PHOTO BY KRISTINA RODRIGUEZ

To prepare ourselves for our foray into the local food and drink scene, we looked to find accommodations that were convenient and walkable to the busy King Street district and were thrilled to find The Iris, Charleston’s freshest entry into the newly popular Apartment Hotel category.

area with a Casper mattress and plush linens, the suite featured an additional queen sleeper sofa in the oversized living area and two 55-inch TVs. There was also a kitchen for light cooking, including an induction cooktop, full-sized fridge and a Keurig coffee machine. We made ourselves comfortable in our new surroundings and prepared for the gastronomic excitement ahead, confident that The Iris was the perfect choice for our trip’s home base.

FAR AS THE EYE CAN SEE

We headed out the next morning to one of the area’s most unique locations—the Charleston Tea Garden. Located on picturesque Wadmalaw Island a few miles out of town, it is the only large-scale commercial tea plantation in the U.S., and it boasts hundreds of thousands of tea bushes on 127 acres as far as the eye can see. The first tea was planted on this land in 1963 and research was conducted on an experimental farm. William Barclay Hall purchased the land in 1987, and the Charleston Tea

A mere block from King Street in one of Charleston’s most lively and growing areas, The Iris is a gateway to shopping, dining and exploring the city’s rich culture. Its contemporary design features modern amenities expected in premium accommodations, including an incredible state-ofthe-art parking carousel system that guarantees your car a spot in this busy town. It is a wondrous mix of classic architecture and superb style. We checked into our Signature Suite and were amazed at its size and premium amenities. In addition to our bedroom We made ourselves comfortable in our new surroundings and prepared for the gastronomic excitement ahead.

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A mere block from King Street in one of Charleston’s most lively and growing areas, The Iris is a gateway to shopping, dining and exploring the city’s rich culture.

Garden was founded. During his 17-year tenure, Bill’s original American Classic tea became the first ever to be 100% American grown. It remains hugely popular with tea-lovers in the Carolinas. Charleston Tea Garden offers up free tours of its factory. You learn how tea is made; for example, did you know that all tea, green, white, black or oolong, comes from the same plant, Camellia Sinensis? You can see it all as you walk down a glassed-in, air-conditioned gallery that runs the length of the facility. Plantation trolley tours are also offered. Our knowledgeable and funny tour guide, Steve, led us on a winding 45-minute trip through the fields and filled our heads with tea facts. He informed us, for instance, that twice a week the harvesting machine runs but only takes the tops off each bush, leaving the rugged upper root system to grow again and again. The schedule is rotated so that each plant is harvested about every 15 to 18 days, keeping the tea leaves fresh. The trolley comes and goes from the gift shop, a beautiful store stocked with tea-related items such as infusers, mugs and tea sets. There’s also a selection of specialty teas produced onsite, many at their tea bar served daily hot or iced.

SAMPLINGS ALONG THE CULINARY TRAIL

The pub’s menu blends the best of traditional and creative. While offering up such Irish pub classics as fish and chips and Scotch eggs, they also lean into the unique and savory, with dishes such as the Stag & Boar Burger and Wagyu-beef hotdogs with beer cheese. But the centerpieces are Chef Tim’s fry plates. Built like the Canadian classic poutine—French fries and cheese topped with brown gravy—Bumpa’s renditions take the concept to a new level, with offerings that include such variations as coleslaw, banana peppers, jalapenos, BBQ sauce and more. Wash it all down with a local beer or a craft

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PHOTOS COURTESY OF CHC VACATION RENTALS

Back in Charleston we headed to the Waterfront Park area for lunch at one of the city’s most unique pub concepts. Bumpa’s is named after owners Dan and Conor Sullivan’s grandfather and is nestled into an old brick building, a 150-yearold converted phosphate warehouse winning numerous awards for its exceptional design.

The city has been influenced over the years by such diverse cultures as British, African American, indigenous and southern Lowcountry.

PHOTOS BY KRISTINA RODRIGUEZ

cocktail, and you will see why Bumpa’s is a popular destination on the Charleston culinary trail. And if you are looking for the spirit of Charleston, it does not get purer than Hyman’s Seafood. Located on Meeting Street in the true heart of the city, Hyman’s family history is the soul of all that is Charleston. Founded as Southern Wholesale in 1890 by W.M. Karesh, the successful business has been passed down through the family, eventually evolving into Hyman’s Seafood and Aaron’s Deli in 1987.

Enjoy free tours at Charleston Tea Garden (Top left and right photos). Shrimp and grits from Hyman's Seafood, a Charleston landmark (bottom left photo). Stop by for Bumpa's traditional Scotch eggs (bottom right photo).

We were joined at our table by Victor Hyman, fifth-generation owner, who explains the Hyman’s commitment to customer satisfaction that is the foundation of the family business philosophy. If the doors are open, there is an owner in house, he tells us. The company’s no-nonsense approach to this policy is the reason Hyman’s Seafood is now a

Charleston landmark and is listed as a Legacy Restaurant, a fixture or generational eatery. Not surprisingly, each table comes with a box of Conversation Cards, containing inspirational and spiritual quotes to start positive conversations at your table. Even the Hyman’s Seafood motto is on the cards.

If it’s “all about the experience,” as Victor says, then the proof is in the food, and what proof it is! The menu embodies everything South Carolina, from crawfish and oyster Po’ Boys to crispy fried flounder. Their she-crab soup, made with extra tasty female crabs and roe, is creamy, rich and sweet. If you are looking for a genuine southern seafood restaurant, look no further than Hyman’s. For a steakhouse experience, however, there is none better than Burwell’s Stone Fire Grill. Opened in 2012, F L O R I DAC O U N T RY M AGA Z I N E . C O M

For example, Burwell’s specializes in lesser-known cuts of beef and local and sustainable sourcing. While most steakhouses promote the same cuts of beef over and over, Burwell’s helps ranchers by serving the cuts others do not traditionally use.

Burwell's delicious Oysters Rockefeller and their signature Hot Rock appetizer with lamb lollipops, exquisite.

The diner features hanger steak, for example. In the past hanger steak was among cuts labeled butcher’s steaks, as butchers would keep the cut for themselves. Hanger steak at Burwell’s is high-grade Wagyu beef, sourced from Snake River Farms, the pioneers of American Wagyu. The team at Burwell’s takes incredible pride in technique and preparation yet keeps the atmosphere easy and social rather than stuffy and traditional. This feeling was passed on to us as guests, as GM Zack and Chef Don visited our table to recommend, explain and simply chat about their methods and recipes. Don told us that they only live-fire cook their steaks. He also spoke of local sourcing, noting that the night’s chanterelle mushrooms were supplied by a local farmer who visits the restaurant daily with his latest and freshest produce. Additionally, while Burwell’s features steaks and beef, fresh seafood is on the menu as well, such as succulent shrimp, jumbo sea scallops and a fresh catch of the day. The chef suggested we start our night with two of their signature appetizers: Burwell’s deviled eggs and their Hot Rock appetizer. The deviled eggs have been a Burwell’s staple since the early days and are the most exceptional combination we have ever tasted, an incredible blend of pickled root vegetables, candied bacon, red wine gastrique and truffle oil. The Hot Rock appetizer is a unique interactive activity in which you sear your appetizer (your choice of filet, Wagyu,

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or lamb lollipops) on your tabletop, 700-degree black lava stone, then dip your seared meat in several house-made sauces. It was an experience we will never forget.

We left just enough room to try the hanger steak, and we were not disappointed. Burwell’s partners with socially conscious and environmentally friendly farmers from around the country with the purpose of bringing only the best to their guests while supporting these important businesses. Their sincerity and commitment to quality shines through in everything that they do. On our last night, we dined at Circa 1886, a AAA Four Diamond restaurant. Owner Richard Widman purchased the historic Wentworth Mansion in downtown Charleston, converted it into a luxury hotel in 1998, then in 2000 transformed the carriage house on the property into Circa 1886, a nod to the year that the mansion was originally built. Widman’s vision for the restaurant was to blend the culinary traditions and flavors of that era, harkening back to simpler times. He hired Executive Chef Marc Collins in 2001 to help him realize that vision, and they have been together since. Chef Marc’s menu combines some Lowcountry favorites like shrimp n’ grits and features two new tasting menus nightly, curated with imagination and a focus on combining flavors and textures to elevate each dish into superb art. As we entered the restaurant, the old carriage house radiated warm, luxurious southern hospitality, from the cozy table placement to the gentle candlelight. The menu was divided into four parts, each representing a culture and taste palette that influenced the cuisine of Charleston. English, African, French, and Caribbean/indigenous categories each had choices of appetizers, entrees and desserts, all infused with Chef Marc’s Lowcountry influences.

PHOTOS BY KRISTINA RODRIGUEZ

the owners have focused on a high-end, steakcentered experience … with a modern twist.

As an exceptional culinary experience, Circa 1886 is second to none.

Additionally, each evening features an a la carte menu shaped by the textures and flavors of the city’s history. Expert wine pairing is an integral part of the experience at Circa 1886. Sommelier Charles Adkins brings years of wine knowledge, recommending only those with the appropriate acidity, tannin, alcohol, sweetness and body to complement any aspect of your meal. We sampled much of the incredibly crafted menu, from the southern grilled cheese with pimento cheese mousse, grilled brioche, prosciutto and paddlefish caviar to the venison with root vegetables and yogurt mashed potatoes. The distinctive flavors and textures were amazing. As an exceptional culinary experience, Circa 1886 is second to none. Charleston is a city to return to again and again, truly encompassing all that is good—and delicious— in the South. FCM

Roundup THE IRIS

84 Line St., Charleston, irischarleston.com, 843-329-2040

CHARLESTON TEA GARDEN TOP PHOTO COURTESY OF CHARMING INNS; OTHER PHOTOS BY KRISTINA RODRIGUEZ

6617 Maybank Hwy., Wadmalaw Island, charlestonteagarden.com, 843-559-0383

BUMPA’S

5 Cumberland St., Charleston, bumpas-chs.com, 843-952-7565

HYMAN’S SEAFOOD

215 Meeting St., Charleston, hymanseafood.com, 843-723-6000

BURWELL’S STONE FIRE GRILL

14 N. Market St., Charleston, burwellscharleston.com, 843-737-8700

CIRCA 1886

149 Wentworth St., Charleston, circa1886.com, 843-853-7828

SNAKE RIVER FARMS snakeriverfarms.com

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Florida teen’s star rising with “Yellowstone” debut WRITTEN BY: BILL LAPLANTE

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PHOTO BY LILLY K PHOTOGRAPHY

F RO M PA N T H E R TO PA R A M O U N T

Orli Gottesman graciously accepts flowers after earning a standing ovation from a sold-out crowd at the Panther Theatre Company in Fort Myers, Florida. It’s the week before Thanksgiving and the teen performer has just wowed them as the concentration camp traumatized Raja Englanderova in her gripping rendition of holocaust survival in “I Never Saw Another Butterfly.”

y Christmas Orli Gottesman will have gone from high school theater to a worldwide Paramount Network audience with two-time Academy Award-winner Kevin Costner in the hit “Yellowstone.” The neo-Western series is clearly a favorite with Americans, certainly Florida Country Magazine readers.

How will this coming-of-age relationship develop? Do Halie and Carter become “an item,” do they ride and rope with the magnificent Montana peaks serving as background for their potentially romantic evolution?

High praise, indeed. It’s almost three thousand miles from the Black Box Theatre at Cypress Lake Center for the Arts in Florida to the big-time television set for Season 5 of the modern Western hit with primary shooting at the Chief Joseph Ranch in Darby, Montana. This is all happened in a short month for Orli and her family—sister, Arielle—actress/student now studying entrepreneurship at Florida Gulf Coast University in Estero, Florida, and in a leadership role at the Chi Omega sorority—mother Lisa, outstanding California and southwest Florida realtor—and dad Oren, an airline worker commuting to Israel. Talk about globe-girdling high achievers!

FAMILY FIRST

Oren Gottesman remembers living near Los Angeles so that his two daughters could improve their on-camera and stage skills. The two took acting classes for years including voice workshops, cold reading, scene study, improv, as well as trampoline, yoga, singing, tennis, krav maga (Israeli defense training) and even Disney improv, whatever that is.

PHOTOS COURTESY OF GOTTESMAN FAMILY

Mom fondly recalls time in SoCal when the talented sisters dressed up as mermaids playing in the backyard pool—it’s somewhere in the photo history of the Gottesman family. Lisa and Oren shot these previously unseen family archived images ... now an exclusive to FCM readers! So, the family is living near LA, helping their daughters pursue acting careers and getting them to casting calls— open, invite and general for all manners of on-camera work including commercials, TV pilots and, hopefully, a series. One can easily imagine the pace is not much fun, especially fighting the daily (often hours long) freeway tie-ups. Florida traffic, though we do complain about it, is slowly paced in comparison. Seems things are less than perfect in LA for this striving family, constant stress, audition logistics and the daily crush of big city living.

“I’m living my dream, the one I’ve had since I was six!” —Orli Gottesman

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The Gottesmans are Orli and her sister Arielle, mom Lisa and dad Oren, all high achievers living their best lives.

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It’s almost three thousand miles from the Black Box Theatre in Fort Myers to the production set at the Chief Joseph Ranch in Darby, Montana.

So, the family’s talent manager (who lives in Las Vegas) calls, saying: “Hey, I know you folks enjoyed your time living in South Florida a few years ago. Post-Covid we can pursue from further east acting careers for the girls, if you’d prefer to spend some time there again.” The Florida family maintains a strong California presence with the girls’ entertainment pursuits and Lisa’s real estate brokerage continuing for the California properties she represents. Lisa went to college in the Golden State, still having many friends and professional associates there, as do her daughters and husband. This family is truly bicoastal!

DONE DEAL

PHOTOS ON THIS AND OPPOSITE PAGE COURTESY OF GOTTESMAN FAMILY

Orli Gottesman is back at Cypress Lake High School in Fort Myers reading for parts in the community theater and Arielle is off to Florida Gulf Coast University studying to become the next great business builder in the manner of Bezos and Musk etc. Lisa gets her bicoastal real estate practice up and running near RSW/Southwest Florida International Airport and Oren has a United Airlines route from Chicago to Tel Aviv.

handy in her work on the legendary Dutton family ranch, fictionalized as the “largest one-piece ranch spread” in America, according to the scriptwriters at Paramount Network. Orli’s character has yet to meet leading man Costner/ patriarch John Dutton, who in the new season has been elected governor of Montana. She admits to trying to “not go all fangirl” when she does have the inevitable introduction and chat with the guy who breathed life into characters such as “Crash” Davis in the baseball classic “Bull Durham” and Lt. John Dunbar, the sadly heroic cavalry officer in “Dances with Wolves,” among many other roles in film. Orli plays Halie, gal pal of teenager Carter (Finn Little). He’s being raised by Beth (Kelly Reilly), John Dutton’s somewhat rough-and-tumble daughter, with her newest hubby Rip (Cole Hauser). How will this coming-of-age relationship develop? Do Halie and Carter become “an item,” do they ride and rope with the magnificent Montana peaks serving as background for their potentially romantic evolution?

These people do need to be near the airport, you can see.

It’s all in the story arc the writers dream up and Florida’s Orli Gottesman helps bring to television screens Sunday nights. Hopefully, she gets as big on “Yellowstone” as she did with the appreciative crowd at Florida’s Panther Theatre weeks earlier.

Things seem to be going well, so the family decided to take time off for a short stay in Mexico. Yes, they worked for it and deserve some rest.

Wait! Ratings for the 2022 premiere (first show of Season 5) are in. “Yellowstone” set a record for scripted serials with 12.1 million viewers/15 million internationally.

Until the phone rang from Vegas.

Having already walked the red carpet at New York’s Lincoln Center opening, Orli reports enthusiastically that, “I’m living my dream, the one I’ve had since I was six!”

You guessed it, the manager! She’s calling with good news ... Paramount Network wants Orli in Montana in the next week for a role in its hit show about the Yellowstone Dutton Ranch dynasty, powerfully led by Kevin Costner’s John Dutton. Three thousand miles later and with dad in tow—due to age considerations one parent must be on set while Orli works—it’s off to the Darby ranch for a week of multicamera shooting. “It was my first shoot from several angles, four cameras running at once,” says Orli. Her feet firmly planted on the ground, Orli Gottesman has learned to groom, saddle and ride horses. This comes in

We can only imagine what success comes to this seriously supportive family for whom dedication to each other and hard work are lifelong traditions. FCM

ROUNDUP “Yellowstone” / Sundays, Paramount Network F L O R I DAC O U N T RY M AGA Z I N E . C O M

FLORIDA EXCURSION

SNOWCAT RIDGE CHILLIN’ AT FLORIDA’S WINTER WONDERLAND

Written by: Ava Grace

ou don’t have to travel far to snow tube, make a snowman, ice skate, sip on hot chocolate and enjoy a cozy campfire.

Do all of this and much more at Snowcat Ridge in Dade City, a day trip or weekender between Tampa and Orlando, the “magic of winter in the Sunshine State,” marketing director Jon Pianki says.

While some transplants will miss Midwest and eastern snows, others have never experienced the fun of such things. Snowcat Ridge is great for both camps. Snowcat Ridge features a giant tubing hill, with a magic-carpet lift to the top. Slide down the slopes, single, tandem or on a family tube for up to 10 riders. At the 10,000-square-foot Arctic Igloo make snowballs, snow angels, snowmen/women.

While some transplants will miss Midwest and eastern snows, others have never experienced the fun of such things. Snowcat Ridge is great for both camps.

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There’s food to stoke empty bellies at Alpine Village—tacos to pizza and hamburgers and refreshments including beer and wine.

PHOTOS ON THIS AND OPPOSITE PAGE COURTESY OF SNOWCAT RIDGE

THE WINTERY FUN GOES ON DAY OR NIGHT. There’s a bunny slope for the littles (3 and under), and skate the Crystal Ribbon arena (rent or bring your own). And there’s food to stoke empty bellies at Alpine Village—tacos to pizza and hamburgers and refreshments including beer and wine. Plenty of shopping too. There is also the new Eskimo Outpost for birthday parties, group events and outings. The wintery fun goes on day or night, as there’s nightly music and a light show. And there are three campfires to enjoy delicious s’mores in the Snowy Slopes viewing area. “Last year we had guests from all over Florida, as well as California, Pennsylvania, Maryland, North Carolina, Maine, Oklahoma, Illinois and Arkansas—just to name a few,” says Pianki. Snowcat Ridge has spent the last year updating and expanding. “With nearly $6 million invested F L O R I DAC O U N T RY M AGA Z I N E . C O M

FLORIDA EXCURSION between last year’s season and this year's, we’ve incorporated everything from brand new food and beverage offerings to upgraded snow and ice systems—all to create an even more immersive and memorable experience for our guests,” adds Pianki. Also expanded was Snowy Slopes for a better tubing experience. Just updated was the chilling and snow production in the Arctic Igloo.

ROUNDUP Snowcat Ridge, Dade City, Fla. snowcatridge.com, 813-576-1450

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PHOTOS COURTESY OF SNOWCAT RIDGE

Snowcat Ridge is open November through March, so grab your winter clothes—gloves, hats, pants and a light jacket—and hit the slopes! FCM

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Editor's Picks

For Him

You’ll Ask Him and He’ll Tell You He Has Everything. Don’t Ask! Here Are Some Great Gifts He’ll Love.

Original Maroon Bell Outdoor Buffalo Leather Ranching Gloves Full-grain buffalo leather and three times stronger than cowhide, durable and high resistance to tearing. Reinforced palm comes with smart-finger access to phones without removing your glove. Super soft. maroonbell.com / $94

earth pak Waterproof Backpack Super durable, Premium Dry Bag Collection is an example of how earth pak since 2015 has evolved its product line to fit every adventurer, even heavy-duty hikers, hunters, anglers, boaters and campers. bootbarn.com / $62-$85

Frogg Toggs Pro Lite Suit One of the best rainsuits for the money, the Pro Lite Suit performs as well as more expensive competitors. Extremely lightweight and packable for hiking, camping, biking and other rainy-day activity. basspro.com / $50

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Hey Dudes Wally Sox NOCO Boost X GBX155 4250A 12V UltraSafe Portable Lithium Jump Starter This is a portable lithium jump starter for 12-volt batteries in vehicles up to 10.0-liters gasoline and 8.0-liter diesel engines, including cars, motorcycles, trucks, ATVs, boats, RVs, vans, SUVs, tractors, and more. This all-new design for extreme jump-starting power and rated at 4,250-amps releases maximum energy at every start.

Cushy line’s most popular moc meets sock-like comfort. The Wally Sox collection’s cool style in a stretch-polyester fabric to hug your foot. Built on an ultralight outsole and easy-on system, featuring no-tie elastic laces and a cushioned ankle collar for extra comfort. Easy, breezy, on the go. heydudeshoeusa.com / $65

Available on Amazon / $349

Tactacam Reveal X Pro Trail Camera

Scout remotely with the Tactacam® Reveal X Pro Trail Camera. It captures crisp 16 megapixel daytime photos, and you can use the app to request high-def videos from the cam as needed. Brilliant 2-inch LCD screen offers up to 16 megapixel videos and photos. No Glow IR technology combines with the fast trigger speed to freeze the action, day or night, without spooking game. basspro.com / $150

Summit Viper PRO SD Climbing Treestand More versatile design with even faster and easier set up, the Viper® PRO SD Climbing Treestand from Summit® takes the proven Viper climber and makes it even better. A great stand for gun or bow season, the Viper PRO SD employs Summit’s new QuickDraw® PRO cable system to help hunters set up quickly. basspro.com / $480

Bass Pro Shops Fillet and Bait Board Not only a rod-holder-mounted cutting board, the Bass Pro Shops® Fillet and Bait Board provides plenty of room to prepare bait and clean fish. basspro.com / $145

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EDITOR'S PICKS Upland Optics Perception HD 10x42mm Hunting Binoculars Perfect companion for outdoor enthusiasts. Exceptional clarity with extra-low dispersion (ED) glass. uplandoptics.com / $300

Bourbon Whiskey Stones Wood Box Gift Set Whiskey glasses and eight granite stones for keeping the full flavor of your favorite beverages. Velvet bag protects stones that never melt, can’t dilute the flavor. Tongs and 2 slate coasters perfectly complement this gorgeous gift set.

BB Ranch Stick It Up Hat Rack ®

Available on Amazon / $41

Protect your hat with the Stick It Up Hat Rack by BB Ranch. This metal device has suction cups that easily stick to any glass surface. bootbarn.com / $25

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PICTURE PERFECT Photo by: Karen Quinn-Curl

‘SIMPLE JOYS’

“I

t was such a pleasure to watch a child enjoy one of life’s simplest pleasures. In today’s world, there are so many things that keep kids indoors and it’s fun to watch them enjoy something that brought my generation so much joy. Just enjoying playing in the mud and, of course, getting incredibly filthy with permission is always a bonus. Karen Quinn-Curl of Bristol, Florida, captured her image on a Nikon D500.

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‘SLOW DOWN’

“P

hotography is a creative outlet and an escape from the real world. Photographing my daughter helps me stop time temporarily and takes me back to that specific time in her life. Reminds me to slow down and soak in the small stuff. Madison Ayes of Dade City, Florida, shot this portrait using a Canon EOS R.

Photo by: Madison Ayes

‘LESSER IS MORE’

“I

took this photo of a lesser flamingo at Disney’s Animal Kingdom because I’ve always loved the majestic appearance they portray. What photography means to me is best summed up in a quote by Destin Sparks; ‘Photography is the story I fail to put into words.’ It gives me the medium to express myself and how I see the world. And it enables me to share that with others. Winter Haven’s Megan Drumheller took her photo using an Olympus camera.

Photo by: Megan Drumheller F L O R I DAC O U N T RY M AGA Z I N E . C O M

PICTURE PERFECT ‘HOG HEAVEN’

“T Photo by: Katie and Brandon Boesenberg

‘MAGICAL FEELING’

his is a photo of Jax, our miniature Vietnamese potbelly pig. He is around 5 years old and enjoys grazing the yard, napping and eating lots of treats. In this picture we captured one of his best angles while spending time outside with him. Jax also loves being the star of his own TikTok account, @fatjaxx. We love capturing his life and him doing what he loves to do. Katie and Brandon Boesenberg shot their photo in Fort Myers, Florida, using a Samsung 22 Active.

“T

hat photo symbolizes the joy, peaceful and magical feeling it gives to people being around equines. This mare is Celeste, and she does visits to different facilities to spread love and joy … and Alma loves sharing her mare and visiting people. We thank Margo Tomaszewska of Excellence Images in Sarasota for taking this magical photo. The photographer shot her image in Venice, Florida, using a Canon R5. Tair Stav-Bergara entered it.

Photo by: Margo Tomaszewska

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‘AT PEACE’

“I

use photography to spread inspiration and hope. The goal is ultimately to get out of my own head for a while and provide relief to someone who might be suffering. By presenting a beautiful image, it’s my hope that I will remind them that life is beautiful, you just need to take a chance and show up for it. Sharks, like life, can seem terrifying. However, sharks are quite calm and curious. Do you choose a life of terror, or do you choose a life of calm and curious? Swimming with sharks was a perfect reminder that being at peace with the unknown is much more productive than fighting it. Heather Hoyt of Palm Coast shot her photo at Jupiter Beach, Florida, with a GoPro Hero.

Photo by: Heather Hoyt

‘BRAP BRAP’

“M

Photo by: Jess Pagliaro

y son Braxten Bernhardt doing what he loves to do the most ride his brap brap (which means four-wheeler noises) with his dad. That boy is always in the mud— it shows who he is. Arielle Townsend Bernhardt of Lehigh Acres, Florida, entered the photo taken by professional photographer Jess Pagliaro of Muddy Mama Photography, who used a Nikon D3300.

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PICTURE PERFECT Photo by: Courtney Dakin

‘IAN RELIEF’

“P

ictured is Lydia Egolf, age 8, working the agricultural supply relief hub run by SRF rural disaster relief at Dakin Dairy from sun-up to sundown after Hurricane Ian making sure local farmers, ranchers and everyone in between had what they and their animals needed to get by. Katelyn Egolf of Sarasota, Florida, submitted this photo taken by Courtney Dakin at Dakin Dairy, Myakka City, Florida. She used an iPhone 12.

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THE HOMESTEAD

WEST FLORIDA DREAM RANCH CRACKER CABIN, BARN, HUNTING AND LAND, YOUR WORKING PARADISE

—Author Margaret Mitchell

nd this land is breathtaking … welcome to one of the most beautiful ranches in the state of Florida.

A&A Cattle Co. property sits perfectly on 73 +/- incredible acres in the heart of south Sumter County where country is still country! Driving the winding road, you enter this private paradise tucked away in tranquility and peacefulness. Sit back and enjoy stunning sunrises and breathtaking sunsets.

A new 60x100x18 custom barn is incredible and loaded with upgrades such as a 20x40 enclosed workshop with 3 roll-up bay garage doors and concrete flooring. This barn offers LED lighting, 50-amp RV hook-up, 200-amp service, with additional 220-volt outlets, running water, 2-foot on-center rafters, 10x10 posts, a 26-gauge metal roof and lime-rock base. It holds hundreds of rolls of hay, or tractors and tons of farm equipment but can easily house your boats, RVs, trucks and toys.

The ranch is surrounded by large tracts of private land with no shortage of deer, turkeys, rabbits, doves, turtles and fish. For the avid hunter, it’s conveniently located a few short miles from the Richloam Wildlife Management Area, Withlacoochee State Forest and the Green Swamp Nature Preserve.

Currently being used for a cow-calf operation, the land boasts improved lush pastures that are cross-fenced for management, 5 fenced acres with zoned irrigation and a commercial well (6-inch, 10 horsepower, 3-phase pump) that is invaluable for homesteading and farming opportunities.

The ranch-style home built in 2020 includes thoughtful details, tons of custom upgrades and incredible porch views.

Capitalize on the existing and lucrative hunting operation of the highly prized Osceola turkey using a unique, all natural and custom-made stationary blind. Or fish from the bridge or stand along the banks of the canopied flowing creek that feeds into Gant Lake and draws in an abundance of additional wildlife.

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PHOTOS ON THIS AND OPPOSITE PAGE COURTESY OF FLORIDA CRACKER PROPERTIES

Land is the only thing in the world that amounts to anything.”

A new custom barn is incredible and loaded with upgrades such as an enclosed workshop with 3 roll-up bay garage doors and concrete flooring.

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THE HOMESTEAD

The property includes a 100-year-old picturesque cracker cabin that sits near a small pond with majestic cypress trees and noble grandfather oaks scattered throughout.

If you are looking for authentic Florida treasures, the property includes a 100-year-old picturesque cracker cabin that sits near a small pond with majestic cypress trees and noble grandfather oaks scattered throughout. The ranch-style home built in 2020 includes thoughtful details, tons of custom upgrades and incredible porch views. Noteworthy features include a custom kitchen with a double-wall oven, electric cooktop, custom solid-wood cabinetry, a stone wrapped bar, granite countertops, gas fireplace with stone accents, and a raw edge wood mantel, plantation shutters, tankless hot water heater, mudroom with half bath, concrete siding, metal roof and gutters.

The postcard picture front porch that overlooks this beautiful property also includes the cypress ceilings and remote-controlled ceiling fans to keep you cool and comfortable while enjoying the stunning sunsets and all that nature offers. This property is 5 miles to the Webster cattle market, 64 miles to Tampa International Airport, 41 miles to the Gulf of Mexico, and 51 miles to Ocala. FCM

ROUNDUP Listing Agent: Emily Barr 813-967-0050 Featured Property Listing: 13192cr737.com

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PHOTOS COURTESY OF FLORIDA CRACKER PROPERTIES

The screened-in back porch screams country with cypress ceilings and remotecontrolled ceiling fans that would make your grandma jealous!

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RODEO PROFILE

CLASS ACT FLORIDA COWBOY’S RIDE TO COLLEGE RODEO t all started with a yes. “I was 6 years old when Dad asked me if I wanted to ride a calf. Everything that has happened since then in my rodeo career began with that first ‘yes!’” says Andrew James Class, known on the Florida rodeo circuit as AJ Class.

AJ Class started chute dogging and calf riding in the 2BY Youth Rodeo Organization in Sanderson, Florida. That first year he was reserve champion in chute dogging, and although he didn’t place at all in calf riding, he had a taste of what he wanted to do in the arena. With the support of his parents, James and Heather Class from Bell, Florida, AJ competed in the youth rodeo circuits, including Little Britches. It wasn’t until he got to high school that he got his first sponsor, Bill Caldwell with Rodeo Hounds Knotty Things. AJ remembers his first sponsor fondly, saying, “Mr. Bill gave me everything I needed to get started in saddle-bronc riding. Without him, I would have never been able to get on a bronc.”

AJ Class was a top qualifier in the state and earned his spot representing Florida in 2020, 2021 and 2022 in bull dogging and saddle-bronc riding.

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Saddle-bronc riding and bull dogging would be AJ’s ticket to the National High School Rodeo Finals. “It was 2020 and everyone was struggling with Covid,” he recalls. “We didn’t have a lot of extra money to get me to Nationals, even though I had qualified in two events.” AJ’s father had shared the bittersweet news of qualifying for Finals on social media. Florida’s Rickelle Mathis and Shane Holland saw the post and decided that AJ would be the first competitor to be sponsored by their newly formed company—Off R Rocker. “When Off R Rocker reached out to my dad and said they would sponsor me,” AJ says, “it was an amazing feeling knowing I had people other than my parents behind me. They stepped in and got us through, then took it one step further and went out to Oklahoma to watch me represent Florida and ride.” AJ was one of the top qualifiers in the state and earned his spot representing Florida in 2020, 2021 and 2022 in bull dogging and saddle-bronc riding. “There was a lot of pressure and pride in representing the state

PHOTO COURTESY OF COURTESY OF HEATHER CLASS

Written by: Kelly McCoy

BOTTOM RIGHT PHOTO BY ZAYD SANCHEZ OTHER PHOTOS COURTESY OF HEATHER CLASS

Pictured clockwise from top: AJ bull dogging, AJ winning All Around Cowboy at the 2017 Georgia Florida Youth Rodeo Association, riding with the flag at the Off R Rocker Rodeo opening ceremony, collecting his buckle at the 2018 Georgia Florida Youth Rodeo Association, representing Florida with his mom Heather at the FFA Convention in 2022.

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RODEO PROFILE of Florida at Nationals. It was amazing going to famous arenas that I had only seen on TV before,” AJ says of his time at the National High School Rodeo Finals. “If I could give young rodeo competitors some advice, it would be to keep pushing through,” he adds. “The injuries will happen. I’ve never had any huge setbacks. By the Grace of God, just a few weeks down but I kept going. It was a lesson. Take care of yourself and treat yourself like an athlete.” In spring of 2022, Dodge City Community College in Kansas contacted AJ to join its rodeo team. He is currently coached by Jarrod Ford and Ty Moffitt as he competes across the country against other collegiate teams. He is majoring in Agriculture Production Farm Management and would like to take over the family farm when he graduates. No matter where rodeo takes him, AJ Class will always call Florida home. FCM

ROUNDUP AJ Class with mom Heather, dad James and sister Kallie.

PHOTO COURTESY OF HEATHER CLASS

Follow the family on Facebook or Instagram @offrrocker to be Off youR Rocker and to learn more about their company, the rodeo competition team and this exciting upcoming event. offrrocker.com

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WILD FLORIDA

FLORIDA TROPHY OUTFITTERS ‘YOUR DREAM TROPHY HUNT, DO IT YOUR WAY’ hile some folks head to Florida to beach or for amusement parks, others in the cooler months are hunting.

And that brings dollars to our state, some $10 billion each year in hunting, fishing and wildlife viewing, according to the Florida Fish and Wildlife Conservation Commission. Hunting is also a family thing, linking dads and sons, moms and daughters over the generations. “One can only handle so much sand and Mickey Mouse,” says Mike Mansfield, co-owner/operator of Florida Trophy Outfitters in Okeechobee, Florida.

On a successful family hunt, Mansfield recalls: “We just had a young boy, around eight years old, come on a gator hunt with his father and uncle. Although everyone caught a gator and had a blast doing so, the boy harvested the largest gator that day,” he recalls, adding that the child had whispered to guide Blaine Gibson that he had said a prayer before bed and in the morning that all three would get a gator and that he would get the biggest one. “It was a prayer answered,” Mansfield says, “and he will remember this trophy gator the rest of his life, plus he gained a lot of confidence that morning that will take him far.”

HOW FTO CLIENTS WANT TO HUNT IS THEIR CHOICE.

Although many start as clients, most FTO clients become lasting friends who return yearly.

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PHOTO COURTESY OF FLORIDA TROPHY OUTFITTERS

Written by: Ava Grace

PHOTOS COURTESY OF FLORIDA TROPHY OUTFITTERS

Every harvest at Florida Trophy Outfitters is very important to guides and clients. The experience is about anticipation, then adrenalin and lastly the joy of accomplishment.

Most enjoyable on a family hunting trip is the learning and doing things together. “There are no cellphones or games required, unless you’re taking pictures of the trophies,” says Mansfield.

you will be required to sign a waiver which allows any/all FTO employees the right to end any hunt if safety measures as explained are ignored. This is not a video game. There are no resets or start overs if a mistake is made,” says Mansfield.

Every harvest at Florida Trophy Outfitters is very important to guides and clients. The experience is about anticipation, then adrenalin and lastly the joy of accomplishment, Mansfield adds.

When hunting gators, the guides at FTO usually travel in a side-by-side buggy, spot and stalk the gator and then catch it with deep sea fishing equipment. “You fight them until we can get a shot at them,” says Mansfield who explains the experience is like fighting a marlin in a 4-wheel drive. “It will put a bead of sweat on your forehead.”

FTO co-owner/operator John Entry adds that gator hunts are year-round and that guides work with all levels of hunters, men, women and kids. They also work with bachelor parties and business/corporate events. “We have helped newbies mount and sight-in scopes and helped guide clients that have hunted all over the world,” says Entry. FTO guides are always on top of all safety measures, as safety is key. “Before any hunt, or even if you are just an observer,

FTO also offers seasonal dove and duck hunting, following the rules and regulations of the Florida Fish and Wildlife Conservation Commission. Dove hunts are in millet fields, ducks over a large flag pond or “a swamp,” says Mansfield. In early spring, there’s Osceola turkey hunting, one of the most sought in the American “Turkey Slam.” These birds are found in central and south Florida, says Entry. F L O R I DAC O U N T RY M AGA Z I N E . C O M

WILD FLORIDA Wild boar are hunted from a large swamp buggy, as they can get a little testy from time to time. Dogs can locate boars as well. FTO also offers stand hunts. How FTO clients want to hunt is their choice. Clients call, book and the rest is taken care of. Even if it’s a last-minute booking. Onsite lodging is also available. Accommodations are cabins with everything needed to make it a comfortable stay. FTO does not cook meals, but everything needed, cooking gear and utensils, is stocked in the cabin. Plus, there’s a firepit and gas grill. “The town of Okeechobee is within 20 minutes of our 800-acre hunting ranch—where there are numerous restaurants and hotels if you choose that route,” says Entry.

Wild boar are hunted from a large swamp buggy, as they can get a little testy from time to time.

“At FTO, we enjoy your experience as much as you do,” adds Mansfield, who always encourages clients to ask questions. “‘Your dream trophy hunt, do it your way’ is not just a saying, we want this for you,” adds Entry. Although many start as clients, most FTO clients become lasting friends who return yearly. FCM

ROUNDUP

PHOTOS COURTESY OF FLORIDA TROPHY OUTFITTERS

Florida Trophy Outfitters, Okeechobee, Florida floridatrophyoutfitters.com, 239-851-6864, Facebook

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Editor's Picks

Kitchen Gadgets Oh, Dear Santa, I Need It!

OXO Good Grips 3-in-1 Avocado Slicer Splits, pits, slices and scoops avocados. Available on Amazon / $12

OXO Good Grips Silicone Pot-Holder No more burns. Reach into the oven or grab a hot pot, this reliable and comfort grip pot-holder won’t let you down. Available on Amazon / $13

Hamilton Beach Breakfast Sandwich Maker Makes a fresh breakfast sandwich to perfection. hamiltonbeach.com / $30

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Sweet Alice Gravity Electric Pepper and Salt Grinder Set Battery-powered pepper-and-salt grinder with gravity sensor. No button, simply flip the grinder over and you get fresh ground spices. Cool LED light. Available on Amazon / $30

Let us help customize and provide the perfect catering for your party

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Breville Smart Grinder Pro Conical Burr Grinder The perfect cup of coffee starts with a precise dose of freshly ground beans. The Breville Smart Grinder takes precision grinding to a new level, offering 60 settings, from the finest espresso to the coarsest French press. Simple to use. williams-sonoma.com / $200

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EDITOR'S PICKS Kitchen Mama Electric Can Opener Open almost any can with a simplpress of a button. shopkitchenmama.com / $30

Sharper Image Indoor Electric Tabletop S’mores Maker Set Roast marshmallows indoors safely and easily without a fire using this handy and convenient Sharper Image Indoor Electric Tabletop S’mores Maker Set. kohls.com / $50

Oster Electric Wine Opener and Foil Cutter Kit with CorkScrew and Charging Base, Silver Ideal for holidays and entertaining, the Oster Cordless Rechargeable Wine Opener makes it easy to start parties of any size in sophisticated style. Remove the seal in no time with the included foil cutter. Available on Amazon / $25 Editor's Choice gift suggestions are published in good faith and for general information purposes only. Florida Country Publications and/or its affiliates does not make any warranties about the completeness, reliability and accuracy of this information on other websites. Prices are subject to change at any time.

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COUNTRY CELEBRATIONS

MADE WITH LOVE SUGAR, SPICE AND EVERYTHING NICE

Peppermint Brownie Bites

Serves 12

INGREDIENTS 2 sticks butter 2 cups granulated sugar 2 teaspoons vanilla extract ½ teaspoon peppermint extract 4 large eggs ¾ cup cocoa 1 cup all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt 2 cups white chocolate chips 10 large candy canes, crushed Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray. In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and peppermint extract and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours. Lift the foil out of the pan and peel off the fudge. Cut into small squares.

Peppermint Bark

Serves 24

INGREDIENTS 30 crushed peppermint hard candies, divided 1½ pounds milk chocolate candy, coarsely chopped 1½ pounds white chocolate, chopped 1 teaspoon oil-based peppermint flavoring, or to taste Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper. Melt the milk chocolate in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes. Melt the white chocolate in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top. Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.

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Peppermint Pattie

4-6 servings

INGREDIENTS 1 cup vodka ½ cup peppermint schnapps 2 ounces white crème de cacao Small candy canes, optional garnish Combine vodka, peppermint schnapps and white crème de cacao and shake well. Serve in a candy cane-rimmed chilled cocktail glass and garnish each with a small candy cane.

Peppermint Eggnog

Serves 5

INGREDIENTS 6 large eggs 2 large egg yolks 1/2 cup sugar 2 tablespoons more sugar 1/4 teaspoon salt 1/2 teaspoon pure peppermint extract 1 tablespoon pure vanilla extract 4 cups whole milk Prepare an ice-water bath; set aside. Whisk together eggs, egg yolks, sugar, salt, and the extracts in large saucepan over medium-low heat until combined. Pour in milk in a slow, steady stream, whisking until fully incorporated. Raise heat to medium. Cook, whisking constantly, until mixture reads 160 degrees on thermometer and is thick enough to coat the back of a spoon, 30 to 35 minutes. Pour milk mixture through a fine sieve into a medium bowl. Set bowl in ice water bath, let mixture cool completely. Transfer custard to an airtight container and refrigerate at least 4 hours or up to overnight. Remove custard from refrigerator, set aside. Put milk into a large bowl. Mix with an electric mixer fitted with the whisk attachment, mix on medium speed until stiff peaks form. Fold into cold custard until combined. Fill cups with eggnog.

Peppermint Fudge

Serves 12

INGREDIENTS Cooking spray 3 cups semisweet chocolate chips ½ teaspoon peppermint extract 1 can sweetened condensed milk ½ cup crushed candy canes or peppermint candies Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray. In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and peppermint extract and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours. Lift the foil out of the pan and peel off the fudge. Cut into small squares. F L O R I DAC O U N T RY M AGA Z I N E . C O M

COUNTRY CELEBRATIONS

SERVED WITH LOVE PERFECT FOR ANY CHRISTMAS PARTY OR A COZY FAMILY GET-TOGETHER TO TRIM THE TREE INGREDIENTS 1½ cups heavy whipping cream 14 ounces sweetened condensed milk 6 cups whole milk 1 teaspoon vanilla extract 2 cups milk chocolate chips (Can replace with white chocolate or dark chocolate chips) PREPARATION Stir together the whipping cream, milk, vanilla extract and chocolate chips in a 5-quart crockpot. Cover and cook on low for 2 hours, stirring occasionally with whisk until mixture is hot and chocolate chips are melted. Once thoroughly heated and chocolate is melted, switch the slow cooker to the warm setting. Stir again before serving (if there’s trouble getting the chocolate to melt, temporarily turn to high). Now the fun begins—pick your toppings! The toppings for your hot chocolate bar are limitless. Here are some suggestions: Marshmallows (any flavor) Peanut butter chips Milk chocolate chips (or dark, white chocolate chips, butterscotch or/and peanut butter) Candy canes (whole for stirring, crushed for sprinkles) Caramel, sauce or Kraft Caramel Bits PEEPS Marshmallows (these are a very cute topper) Toffee bits Cookies, Pepperidge Farm Pirouettes are a nice choice Pretzel rods Cinnamon or cinnamon sticks Finely chopped nuts Ovation Chocolate Sticks Whipped cream Flavored syrups Sprinkles Bailey’s Irish Cream, Kahlua or other spirits

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Creamy Crockpot Hot Cocoa 6-8 servings

SIMPLE NEW YEAR’S DISH

TRADITION CAUTIONS GO LIGHT, CLEAR SAILING AHEAD ho doesn’t want good luck and a new year filled with prosperity?

Hoppin’ John, a peas and rice dish, is an ageless tradition served on New Year’s Day. A humble meal, as the Southern saying goes, is to “Eat poor on New Year’s and eat fat the rest of the year.” To seal that good fortune, add to that dish some greens and cornbread, further assuring a bountiful and blessed new year. What does it all symbolize? How can simple vittles

HOPPIN’ JOHN

represent so much? As folklore has it, the peas represent coins or pennies; mustard greens, turnip greens, collard greens, anything green, representing the color of American currency. And top that off with some Southern cornbread, the color of gold, which symbolizes wealth. It’s also said to ensure luck, fortune and romance, each of us must gobble at least three peas. And for those known as penny-pinchers, it’s called “Skippin’ Jenny” when you have leftovers on the day after New Year’s Day. As Hank Williams Jr. said, “I’m just carryin’ on an old family tradition.”

Hoppin’ John, a peas and rice dish, is an ageless tradition served on New Year’s Day.

Serves 4 to 6

INGREDIENTS 1 cup dry black-eyed peas 4 thick slices bacon, cut into small pieces 1 cup chopped onion 1/2 cup chopped green pepper 1 teaspoon salt 1 bay leaf 1 pinch each of cayenne and black pepper 3 cups cooked rice PREPARATION Wash peas thoroughly. Place in large pot, cover with 5 cups water. Boil 2 minutes. Remove from heat and soak overnight. Rinse and drain thoroughly. Cook bacon in heavy pan until browned. Add onion and green pepper. Sauté until onion is tender. Add beans, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until peas are tender. Remove bay leaf; stir in rice. Continue simmering about 10 minutes until all liquid has been absorbed. Serve with love.

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THE CULINARY CRACKER

WHIPPING IT UP IN YOUR KITCHEN Every issue of Florida Country magazine is filled with easy, delicious recipes you’ll want to make again and again.

MAPLE-BOURBON GLAZED HAM Serves 6 to 8

INGREDIENTS 6- or 7-pound spiral-sliced cooked ham 10 whole cloves, or as needed ¾ cup orange juice ½ cup maple syrup ¾ cup cola ½ cup Dijon mustard ¼ cup brown sugar ½ cup bourbon whiskey PREPARATION Preheat oven to 300 degrees. Place ham in roasting pan with an inch of water and put cloves on ham. In saucepan, combine orange juice, maple syrup, cola, mustard, brown sugar and ¼ cup bourbon. Bring to a boil, immediately reduce heat to simmer for 10 minutes. Remove from heat, brush ham with glaze. Put ham in oven, cook for about 90 minutes, brushing every 15 minutes with glaze. Remove ham, get rid of accumulated fat from bottom of pan. Add remaining liquid from roasting pan to saucepan. Add ¼ cup bourbon to saucepan. Bring saucepan contents to a boil, serve glaze on the side. Remove cloves before serving.

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INGREDIENTS 1 teaspoon Worcestershire sauce ni aro mac w 2 cups elbo ¼ teaspoon hot pepper sauce d ided div ter, ¼ cup but 1 teaspoon prepared yellow mustar ⅓ cup yellow onion, grated 3 cups shredded cheddar cheese r flou e pos pur alls oon 2 tablesp 1 cup grated Parmesan cheese k 2 cups mil ½ cup dry breadcrumbs salt n 1 teaspoo 1 teaspoon white pepper

MAC N’ CHEESE Serves 12

PREPARATION ase a 9x13-inch glass baking dish. Preheat the oven to 350 degrees. Gre water and bring to a rolling boil Fill a large pot with lightly salted ling, stir in macaroni and return over high heat. Once water is boi ring occasionally, until pasta to a boil. Cook pasta uncovered, stir utes. Drain and mix with half of has cooked thoroughly, about 8 min in a saucepan over medium heat. the butter. Melt remaining butter begin to soften, about 3 minutes. Stir in onions and cook until they minutes. Add milk and bring to a Stir in flour and cook for 5 more and stir until milk has thickened, simmer, stirring frequently. Cook , smooth, stir in salt, white pepper about 10 minutes. Once thick and r dda sauce, mustard, 2 cups che Worcestershire sauce, hot pepper , ese. Stir until cheeses have melted cheese and half cup Parmesan che ed par pre coated. Scrape into the then stir in macaroni until evenly s in remaining 1 cup cheddar Tos baking dish and smooth the top. ese with breadcrumbs in a mixing cheese and half cup Parmesan che ni. Bake in the preheated oven bowl. Sprinkle evenly over macaro golden brown, about 30 minutes. until macaroni is hot and crust is

INGREDIENTS es 3 medium-size sweet potato ½ cup white sugar 2 eggs, beaten ½ teaspoon salt d 4 tablespoons butter, softene ½ cup evaporated milk 1 teaspoon vanilla extract 1 cup packed brown sugar 2/3 cup all-purpose flour d 6 tablespoons butter, softene 1 cup chopped pecans PREPARATION On a baking sheet, Preheat oven to 425 degrees. r with a fork. Bake prick sweet potatoes all ove es. Let cool, then until tender, 45 to 50 minut rees. In large bowl, mash. Preheat oven to 325 deg ar, eggs, salt, 4 mix sweet potatoes, white sug vanilla extract. Mix tablespoons butter, milk and 3 baking dish. In until smooth. Transfer to 9x1 ar and flour. Cut in medium bowl, mix brown sug xture is coarse. Stir in 6 tablespoons butter until mi potato mixture. Bake pecans. Sprinkle over sweet is lightly brown. 30 minutes, or until topping

SWEET POTATO CASSEROLE Serves 12

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THE CULINARY CRACKER INGREDIENTS 8 large, peeled, hard-boiled eggs 3 tablespoons mayo 1 teaspoon Dijon mustard 1 teaspoon lemon zest 1 tablespoon sour cream 1 teaspoon hot sauce Salt and pepper, to taste

2 eggs, beaten ½ cup all-purpose flour ¾ cup panko crumbs 1 teaspoon garlic powder Vegetable oil, for frying 1 tablespoon chives, chopped Smoked paprika, for garnish

PREPARATION out yolks into a medium bowl. Halve eggs lengthwise and scoop , hot sauce and mustard. Mix Add mayo, sour cream, lemon zest smooth and creamy. Season e is with electric mixer until mixtur te and adjust seasonings, if Tas e. tast with salt and pepper, to refrigerate. Place flour, beaten needed. Cover yolk mixture and Add 1 teaspoon water to ls. eggs and panko into 3 small bow garlic powder to bowl with d Ad e. bin com to sk whi eggs and each egg white in flour, then flour and stir to combine. Dredge te. Repeat until all eggs are pla egg, then panko, and place on a fryer to 350 degrees. Gently p dee in oil t Hea te. coated on pla fry until golden brown, and place breaded eggs into hot oil and drain on a paper-towel roughly 2 to 3 minutes. Remove ve with yolk mixture and lined plate. Fill each fried egg hal . garnish with chives and paprika

BACON-WRAPPED DATES STUFFED WITH CREAM CHEESE Yields 36 dates

FRIED DEVILED EGGS Yields 16

INGREDIENTS 36 dates, pitted ip cut into thirds 1 package bacon, each str tened ½ cup cream cheese, sof ped chives op ch 2 tablespoons finely ed for brushing rm wa Maple syrup, slightly 36 toothpicks, if desired PR EPAR AT IO N es. Combine Preheat oven to 425 degre a small bowl. in s ive cream cheese and ch te, separating the Gently slice into each da e using a small halves. Scoop cream chees each date and spoon into the center of together. Take a squish date halves back wrap it around small strip of bacon and th a toothpick, if each date, securing it wi s for 30 minutes needed. (Soak toothpick foil-lined baking before using.) Place on a th warm maple sheet. Brush each date wi nutes. Turn dates syrup and bake for 10 mi ditional 10 minutes over and bake for an ad ed and crispy. or until bacon is brown et, let cool a little Remove from baking she m temperature). and serve warm (or at roo

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INGREDIENTS 16-ounce package dry cornbread mix 2 tablespoons butter 4 garlic cloves, finely chopped ½ cup chopped celery 1 small yellow onion 1 pound ground sweet Italian sausage 2 eggs, beaten 2 cups chicken stock 2 tablespoons dried sage Salt and pepper to taste PREPARATION Prepare dry cornbread mix according to package directions. Cool and crumble. Preheat oven to 350 degrees. Grease 9x13 inch baking dish. In large skillet over medium heat, melt butter and garlic, sauté celery and onion until soft. Add the vegetables to the stuffing cubes, set aside. In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a spatula, while cooking. Add the browned sausage and fat to the bread cubes and vegetables. In large bowl, combine pork stuffing and vegetable mixture with remaining ingredients. Salt and pepper to taste, mix well. Place into prepared dish and bake for 30 minutes.

SOUTHERN SAUSAGE & HERB STUFFING Serves 6

INGREDIENTS beans, drained 2 (14.5 ounce) cans green 2 tablespoons butter p d cream of mushroom sou 1 (10.5 ounce) can condense d eese, divide 1 cup shredded cheddar ch h’s Crispy Fried Onions nc Fre r ne 1 (6 ounce) contai

GREEN BEAN CASSEROLE Serves 6

PREPARATION grees. Mix green beans, Preheat the oven to 350 de , r together in a large bowl condensed soup and butte a d an e ees cup cheddar ch until combined. Stir half o the green bean mixture. int s quarter cup fried onion serole dish and spread Transfer mixture to a cas rinkle remaining fried evenly over the bottom. Sp top. Bake in the preheated onions and cheese over the d and the onions are just oven until cheese is melte minutes. turning brown, about 15

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THE CULINARY CRACKER INGREDIENTS 7 to 10 pounds prime rib roast 10 cloves of garlic, minced ¼ cup olive oil 2 tablespoons fresh black pepper 1 tablespoon salt 2 teaspoons dried thyme 1 teaspoon onion powder 2 teaspoons melted butter

GARLIC-CRUSTED PRIME RIB Serves 8

PREPARATION Make sure roast is room temperatu re before cooking. Preheat oven to 500 deg rees. Combine all ingredients in a small bowl unt il well blended, set aside. Place room-temp erature roast in a roasting pan with fatty side up. Spread the mixture evenly over roa st. COOKING TIME Cooking time will vary depending on roast size. To calculate cooking time, mu ltiply the exact weight of the roast by 5. Rou nd the number to nearest whole number . Roast is cooked at 500 degrees for exactly that many minutes. For example, for a 7-poun d roast: 7 x 5 = 35 minutes. Cook roast at 500 degrees for 35 minutes. Then turn off oven but do not open oven door for 2 hours. After 2 hou rs you will have a perfect medium-rare prim e rib.

INGREDIENTS 3 pounds small red potatoes ¼ cup olive oil 1½ teaspoons salt pepper 1 teaspoon freshly ground black lic 2 tablespoons minced gar sley 2 tablespoons minced fresh par PREPARATION t potatoes in half Preheat oven to 400 degrees. Cu h the olive wit l or quarters and place in a bow il potatoes unt s oil, salt, pepper and garlic. Tos a sheet pan to es ato are well coated. Transfer pot for 45-60 n ove in and spread as one layer. Roast twice Flip p. cris minutes or until browned and ure ens to er ord in with spatula during cooking toss n, ove m fro es ato even browning. Remove pot . hot ve ser and with parsley, season to taste

GARLICROASTED RED POTATOES Serves 8

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INGREDIENTS half 1 12-ounce package bacon, strips cut in 1 16-ounce package green beans Garlic, to taste 2 tablespoons brown sugar Salt and pepper, to taste

GREEN BEAN BUNDLES Serves 8

PREPARATION a casserole dish. Preheat oven to 350 degrees F. Grease er to boil. Add In a large saucepan bring 4 quarts wat . Drain well utes min 6 l unti boil the green beans and stop the to er wat ice into ge and immediately plun n and green baco with line y mbl cooking. Make an asse dle up. Lay beans and a good place to roll green bun ch of green bun ll sma a e plac n, out a half strip of baco n and roll up beans (roughly 6) onto the strip of baco casserole dish, into a bundle. Place the bundle into the n and green seam side down. Repeat until all baco touch other dles bun let not beans are bundled. Do r, garlic, salt bundles. Sprinkle with the brown suga l browned and unti oven d eate preh and pepper. Bake in heated through, about 30 minutes.

INGREDIENTS ked 3 cups yellow squash, cubed, coo d ppe 1 medium Vidalia onion, cho 1 cup sour cream 1 can cream of chicken soup 4 tablespoons melted butter ead dressing 1 cup Pepperidge Farm cornbr Salt and pepper to taste PREPARATION small bowl, Preheat oven to 350 degrees. In lted butter mix cornbread dressing and me cornbread together, mix well. Mix half of erving other mixture and all ingredients, res the topping. half of cornbread mixture for serole and add Pour mixture into greased cas on top. Bake remaining cornbread mixture brown. 30-45 minutes until top is golden

SQUASH CASSEROLE Serves 6

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INGREDIENT S 1 cup sour cream 4 tablespoons pr epared horserad ish 1 teaspoon coar sely ground pepp er ⅛ teaspoon Wor cestershire sauc e PREPARATIO N In a small bowl, combine all ingredients and mix well. Serve with prime rib or beef.

HORSERADISH CREAM SAUCE Serves 8

INGREDIENTS 1 cup firmly packed brown sugar 1½ tablespoons cornstarch ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon dry mustard ¼ teaspoon salt 1¾ cups water 1 cup California raisins 1 tablespoon vinegar PREPARATION In saucepan, combine brown sugar, cornstarch, spices, mustard and salt. Stir in water and raisins. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Remove from heat; blend in vinegar. Serve warm with ham. For more delicious California raisin recipes, visit calraisins.org.

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RAISIN GROWERS RAISIN SAUCE Serves 8

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