C L I C K M AG A Z I N E P E O P L E | P L AC E S | PA R T I E S
WINTER ARTS FEST
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SOUPS OF THE SOUTH
N O.10 M YC L I C K M AG.CO M
Confection
PERFECTION
Food and family form the foundation of Lady Bugg Bakery's sweet success story
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CONTENTS
FEATURES
OUT & ABOUT
17
33 | Shotguns & Sunflowers
CONFECTION PERFECTION
DO THE HUSTLE
40 | Southern Thunder Bike Night 42 | Freaks on the Fairway 44 | Memphis Japan Festival
SOUPS OF THE SOUTH
V O L. 11 N O.10
44 | A Cast of Blues Gala
WINTER ARTS FEST
N O V E M B E R 2017
Capturing the excitement emanated by The Memphis Hustle, DeSoto County's newest sports spectacle
38 | Sounds of Hope P E O P L E | P L AC E S | PA R T I E S
58
36 | Front Porch Jubilee
C L I C K M AG A Z I N E
Food and family form the foundation of Lady Bugg Bakery's sweet success story
November 2017
46 | The Cat's Meow Fashion Show M YC L I C K M AG.CO M
Confection
PERFECTION
Food and family form the foundation of Lady Bugg Bakery's sweet success story
Click Magazine_November 2017_Cover.indd 1
10/25/17 12:12 PM
Photo by Casey Hilder
myclickmag.com | NOVEMBER 2017 9
48
CONTENTS November 2017 • Volume 11
No. 11
DEPARTMENTS 26 | PEOPLE Keeping up with the Jensens Memphis Restaurateurs Erling and Jaquila Jensen talk food trends, holiday gatherings
30 | ARTS Winter Arts Wonderland WinterArts is the MidSouth’s premier holiday artist market featuring a selection of handmade, local items
48 | RECIPE Soups of the South A wide selection of uniquely regional seasonal soups that will warm your heart this winter
22
54 | FOOD
Much at Steak Exploring Marshall County's newest destination restaurant
62 | THE POUR Autumn Sangria A blend of sliced apples, juicy blackberries, tart pomegranate seeds, red wine and Calvados makes for a perfectly fruity fall cocktail
62
10 NOVEMBER 2017 | myclickmag.com
30
FIND US US ONLINE ONLINE FIND Click magazine is Click magazine is all all about your life. about your life. Read Read stories, purchase stories, purchase event event photos and photos, download digital download a digital copy of any issue online copy of any issue online at myclickmag.com. at myclickmag.com.
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myclickmag.com | NOVEMBER 2017 11
CASEY HILDER
editor’s letter
Let Us Feast It was a rainy Saturday and I was settling in for a long afternoon of photo editing when I peeled open a can of Van Camp's Beanee Weenees. An old dietary staple since I was a kid, I saw nothing wrong with eating them straight from the can. Around that time, my significant other appeared in the doorway, aghast. "Are you doing what I think you're doing?" she asked with all the tenor of someone who had just witnessed a serious culinary crime. "Maybe," I replied in a sudden wash of guilt. "Sometimes Beanee Weenees is a dish best served cold." The Missus has been known to prepare five-star meals in our household, so me eating cold beans from a can was something she thought we'd long since knocked off the "boyfriend fixer upper" list. But you know what? I don't have to explain nothin' -- it's comfort food, man. This issue is all about your favorite Southern foods and all the fun stories behind them. Beanee Weenees aside, I bet you readers out there have some pretty eclectic dishes that you like to partake in. And few know eclectic dishes like the family behind our cover story on Lady Bugg Bakery. Heather, Valerie and Chelsea are largely credited for bringing an array of delicious treats and dishes to Desoto County. Just ask the locals, I hear the quiche is a big hit. See their story on page 17. In addition, we've got an inside look at the area's newest destination restaurant, Marshall County Steakhouse. Owner Randall Swaney was nice enough to invite us into his establishment and sit down for a long meal to talk about what makes the perfect steak. You can read all about his seared-to-perfection methods on page 54. And if you're a budding chef yourself, be sure to take a look at our "Soups of the South" feature on page 48 for a selection of mouth-watering regional recipes that will warm your heart this winter. Special thanks to all the locals who conributed their old family recipes, I think we have a really cool mix here. Definitely try the Butternut Squash Soup recipe, courtesy of Valerie and David over at Lady Bugg Bakery. So from all of us to all of you: Eat and be merry. And please, no drooling on our lovely magazine.
Cheers,
Casey Hilder
Write To Us:
Email editor@myclickmag.com or send us a letter at Click Magazine P.O. Box 100, Hernando, MS 38632. 12 NOVEMBER 2017 | myclickmag.com
CLICK
DESOTO FAMILY DENTAL CARE
PEOPLE, PARTIES, and PLACES
Co-Presidents Jonathan Pittman & Angie Pittman Editor Casey Hilder editor@myclickmag.com
COPY + FEATURES Contributing Writers Tess Catlett, Casey Hilder, John Klyce, Sarah Vaughan
ART & PHOTOGRAPHY Editorial Design Jennifer Rorie Ad Design Nick Howard Intern Morgan Robinson Contributing Photographers Frank Chin, Casey Hilder, Mike Lee,. Madison Yen
ADVERTISING Sales Director Lyla McAlexander 901.461.4861 lyla@dttclick.com Sheri Floyd 901.208.1828 sheri@dttclick.com Diana Vaughn-Linville 901.361.7661 diana@dttclick.com
HOW TO REACH US
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SUBSCRIPTIONS
Call 662.429.6397 or subscribe online at myclickmag.com. Annual subscription rate: $32.95. Click Magazine is published 12 times a year. Postmaster: Send address changes to Click Magazine, 2445 Hwy. 51 South, Hernando, MS 38632. We make every effort to correct factual mistakes and omissions in a timely and candid manner. Information can be forwarded to Casey Hilder; Click Magazine, 2445 Hwy. 51 South, Hernando, MS 38632 or by email to editor@myclickmag.com.
SUBMIT YOUR EVENT
Interested in having your next party featured in Click Magazine? Submit your event by going to myclickmag.com or email us at events@myclickmag.com ©2016 P.H. Publishing. Click Magazine must give permission for any material contained herein to be reproduced in any manner. Any advertisements published in Click Magazine do not con stitute an endorsement of the advertiser’s services or products. Click Magazine is published monthly by P.H. Publishing, LLC.
myclickmag.com | NOVEMBER 2017 13
contributors
November 2017
Tess Catlett A Southaven native and recent graduate of University of Missouri in Columbia, Missouri, Catlett is a former intern for Click. An avid and tenacious writer, Catlett has been featured in various publications including Vox Magazine, The Columbia Missourian and The DeSoto TimesTribune. When not writing, Catlett enjoys binge watching underrated TV dramas.
John Klyce
Mary Eckersley
John Klyce is a senior at the University of Memphis studying Journalism, French and English. In addition to writing for Click, he has also worked for the the Daily Helmsman as a Feature Writer and currently contributes to them as a guest columnist. Born and raised in Memphis, Klyce has also trained as a classical pianist and worked as an actor. Last year, he appeared in an episode of the CMT series Sun Records as a young Johnny Cash's friend, Louie.
Mary Eckersley is a Memphis-based writer and photographer and recent journalism graduate from The University of Memphis. She has been a member of the Memphis music community since 2010, and has interned with companies such as The Recording Academy and Ardent Studios.
Sarah Vaughan Olive Branch native Sarah Vaughan has written for more than a dozen publications in and around Mississippi. Sarah is a graduate of the Meek School of Journalism and New Media at Ole Miss and enjoys working as a freelance writer and graphic designer. When she’s not reading cozy English mysteries or trying out a new recipe, she’s probably repairing or rebuilding the most recent demolition of her two beagles, Amos and Annie, and tabby cat, Arlo.
Andrea Letard Tonya Thompson With focus on the arts and history that have shaped the South's unique character, Thompson, a Middle Tennessee native, now lives and writes in Mississippi while running Delta Creatives (deltacreatives.com), a content editing, marketing and ghostwriting service. When not writing or editing for clients, she enjoys painting, traveling with her husband and children, and finding scenic mountain roads for motorcycling. 14 NOVEMBER 2017 | myclickmag.com
Andrea LeTard is a personal chef, cooking instructor, and creator of Andrea’s Cooktales, a recipe website and video series where there’s a story behind every recipe. Her recipes are what she calls “nextgeneration Southern” — fun and fresh with a modern twist using unexpected ingredients. Her recipes have been featured on The Today Show and she was chosen as a Top 100 contestant on MasterChef Season 6. Follow Andrea on Facebook, Instagram, and Twitter or read her blog and watch her video series at AndreasCooktales.com.
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myclickmag.com | NOVEMBER 2017 15
HERNANDO FLOWER
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Christmas Under the Water Tower Saturday, Nov. 11 9:00 AM-3:00PM | Sunday, Nov. 12 1:00 PM-5:00 PM Receive a Local Made Limited Edition Christmas Ornament when you spend $50 or more. Like us on Facebook Follow us on Instagram @hdoflower 141 W Commerce St. Hernando, MS | 662.429.5281 | hernandoflowershop.com
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16 NOVEMBER 2017 | myclickmag.com
ARTS, CULTURE & PERSONALITIES
UP FRONT
Confection Perfection Food and family form the foundation of Lady Bugg Bakery's sweet success story STORY AND PHOTOS BY CASEY HILDER
PEOPLE p.26 | ARTS p.30 | FOOD p.54 | DRINK p.62 myclickmag.com | NOVEMBER 2017 17
up front
people
Heather Ries, Chelsea Bugg and Valerie Hawkes.
I
IN A WORLD FULL OF INCREASINGLY AUTOMATED TECH-
nology and forgotten traditions, baking remains one of the world’s oldest and most widely practiced crafts. Luckily for the family behind Hernando’s Lady Bugg Bakery, a good pastry never goes out of style. The trio of Valerie Hawkes and her daughters, Heather Ries and Chelsea Bugg, are the culinary minds behind the little red building on Commerce Street that has become a Hernando institution over the past six years. With an eclectic menu that boasts dishes like spinach artichoke quiche and fluffy tomato tarts alongside Southern staples like chicken salad and peanut butter banana sandwiches on homemade bread, anyone waiting in line during a packed weekday lunch hour will be sure to tell you what the fuss is about. “We didn’t do lunch at first, but it was always planned,” Heather says “We started serving it in 2012 and included a coupon for a free cupcake in one of the local publications. After that, we started seeing a lot more traffic in here.” The crisp, welcoming bakeshop aroma with a hint of cinnamon on its own might pull in a few visitors, but Lady Bugg’s varied daily menu – which includes a rotating selection of fresh baked bread, quiche, soups and salads and, of course, cake – is what turns customers into regulars. “Word of mouth is always helpful, but when you get down to it, it’s the food,” Valerie says. “We make everything from scratch. If we can get local and seasonal, we do it. We don’t make things from a box or a bucket.” Co-owner and mother Valerie is the backbone of the kitchen, rising as early as 2 a.m. to begin the day’s operations, which includes a bevy of kitchen duties. She credits her
18 NOVEMBER 2017 | myclickmag.com
father, Clarence “Al” Camp, a seasoned chef and restaurant owner, for ushering in three generations of aspiring cooks. “She [Valerie] cooked a lot when we were growing up,” Chelsea says. “That’s kind of how this whole thing started.” Chelsea handles social media promotions, cashier shifts and other kitchen duties. Heather is the tattooed mother-of-three who crafts the recipes behind a large portion of the diverse portfolio of pastries on display. “The bakery started out as a home-based operation for me,” Heather says. “I sold to a bunch of different wholesale accounts including Whole Foods and Miss Cordelia under the name “Sugar Shack.” When the family came on board and we opened a store front in 2011, it became Lady Bugg Bakery.” The bakery began primarily as a dessert shop, boasts a wide selection of lovingly decorated cupcakes that include flavors like Italian cream, strawberry lemonade, pumpkin maple, and the ever-popular Not-A-Hostess. “I think we stand out from some of the other places in Hernando and North Mississippi in a few ways.” Heather says. “I like to open up the town to new flavors.” Heather, who studied at Alain & Marie LeNotre Culinary Institute in Houston, Texas, worked alongside her stepfather, David Hawkes, to create many of Lady Bugg’s signature dishes. Chief among these dishes is David’s butternut squash soup, a creamy and decadent potage he came up with while working as a chef in Hilton Head Island, South Carolina. “A lot of the lunch specials were a collaborative effort with David and he contributed a lot to our overall menu,” Heather says. “I have memories of him making squash soup when I was 12 or 13 years old,” Chelsea says. David Hawkes passed away on December 12, 2016. As one of the architects behind the idea of Lady Bugg Bakery, David’s passing left an empty space in the kitchen and in the hearts of Valerie and his stepdaughters. “He would come in at around 2:30 in the morning to do the bread and Danish, the wraps, the quiche – basically the prep work
myclickmag.com | NOVEMBER 2017 19
Top: Valerie Hawkes and grand-triplets Cambelle, Holden, and Mando having fun in the kitchen.
Right: Lady Bugg Bakery's bread selection includes kalamata olive, rosemary, Focaccia and carmelized onion. .
Left: Lady Bugg Bakery produces a wide variety of rotating sweets, including the "Fat Elvis" cupcake, a local favorite fit for a king.
20 NOVEMBER 2017 | myclickmag.com
for whatever was for lunch that day,” Valerie says. Three weeks before David passed, he hurt his back bad enough to where lifting a 20-quart mixer for the bakery proved to be an insurmountable struggle. He called Valerie, who then took time off from her second job to help with early-morning duties and learn the inner workings of the bakery business. ”I started coming in with him and he taught me how to work the bread and how it’s all a very timely process,” Valerie says. The Lady Bugg team now wears David’s influence on their sleeve, both through the carefully crafted foods as well as an openminded attitude in the kitchen. “David was a big influence on all of us,” Chelsea says. “I remember when he first started dating my mom his big question was ‘What kind of food do you like?’ At the time I would only eat salad drenched in ranch. He made sure that I would never look at salad the same way after that.” After six years at their current location at 205 East Commerce Street location in Hernando, Lady Bugg is on the move to a new location that promises more space and more menu options, chief among which is a coffee bar. The family is poised for an early November opening of their new location at 39 West Commerce Street.
WILD BIRD
GETWELL URGENT
myclickmag.com | NOVEMBER 2017 21
up front
interview
22 NOVEMBER 2017 | myclickmag.com
Jaquila and Erling Jensen
Keeping up with the Jensens Memphis Restaurateurs Erling and Jaquila Jensen talk food trends, holiday gatherings INTERVIEW AND PHOTO BY CASEY HILDER
THIS YEAR, RENOWNED LOCAL CHEF Erling Jensen’s eponymous
eatery celebrates its 21-year anniversary. Head chef Erling Jensen and his wife and manager, Jaquila Jensen, sat down to talk about what makes for a memorable holiday gathering. Jaquila attended Culinary Institute of America in New York, while Erling studied culinary arts at Tech College Aalborg in Denmark. Click Magazine: What is Thanksgiving like in the Jensen household? Jaquila Jensen: It can be hectic. We had to dial it back a little bit as of late. I come from a very big family and we’ve hosted them a few times at our house since Erling’s family is back in Denmark. I’m a born and raised Memphian and we had maybe 50-something people in the house. Everyone brings something and I always cook. We alternate with my aunt now. Click Magazine: What do you cook? Any special preparation methods? Jaquila Jensen: I do a homemade macaroni and cheese and peach cobbler that are really good. They’re pretty standard dishes, but I tend to use milk instead of cream and he makes fun of me for it. Erling Jensen: Milk is for babies. CM: Do your different cooking school backgrounds come into play?
EJ: I attended culinary school many years ago – 45 years – it was a little different in those days. You go to school for three months, work in a restaurant for three months, repeat that for four years total. JJ: I specialized in baking and pastry arts in school, so my background is in the sweet stuff. CM: What is your favorite pastry to make? JJ: I enjoy the traditional stuff: cakes, pies, tarts. I have a recipe for my own pie crust, but I don’t do a whole lot of smoke-and-mirrors stuff like gelatins and guar gum. CM: What do you eat on your day off ? EJ: I have yet to cook a regular meal at home. JJ: I do all of the cooking unless he’s making himself something simple like chili, hot dogs, or eggs. CM: What would you both be doing if you weren’t chefs? JJ: My first degree is in retail and consumer sciences, the culinary path was actually my second career choice. Baking and cake decorating were what made me happy, so this is pretty much my second “what-if” career. CM: Do you ever prepare any dishes inspired from your youth in Denmark for Thanksgiving?
EJ: Not really. There weren’t any pilgrims in Denmark. JJ: He cooks duck for Christmas, which is really big for all holidays over there. EJ: A whole roasted duck with red cabbage and sugared potatoes. JJ: One year, he roasted a duck and I used some of the fat and drippings from the duck in my dressing. It was new territory for me, but an interesting way of blending some of our Southern traditions with his Denmark traditions. EJ: It tasted like you got it from somewhere in Europe. CM: What advice do you have for someone starting a restaurant? EJ: Be there yourself as much as you can. No vacations. First five years, no days off. CM: What’s a culinary trend you hate? EJ: Molecular Gastronomy. They can lock that idea up in a state penitentiary somewhere. CM: What’s a culinary trend you love? JJ: I love that people are doing a lot of foraging now. One chef we recently talked to, René Redzepi, spoke a lot about foraging and natural foods from the earth. That’s a nice, welcoming trend that I think we could learn a lot from. Kind of getting back to your roots in a way. myclickmag.com | NOVEMBER 2017 23
HERNANDO ANIMAL
24 NOVEMBER 2017 | myclickmag.com
IBERIA
myclickmag.com | NOVEMBER 2017 25
up front
arts
Winter Arts Wonderland
WinterArts is the MidSouth’s premier holiday artist market featuring a selection of handmade, local items INTERVIEW BY SARAH VAUGHAN | PHOTOS COURTESY OF WINTERARTS
Looking for handmade, unique Christmas gifts this season? Stop by the WinterArts Festival, a premier holiday artist market featuring a collection of skillfully crafted items from the region’s most talented artists. The magical wonderland reminiscent of Santa’s workshop features the talented creations of glassblowers, metalworkers, fiber artists (weavers, painting silk and velvet garments), woodworkers, potters, jewelry designers, and more. Artists work with a variety of mediums, from clay and fiber to wood, metal, glass, and mixed media. “Everything is extremely well-made but also affordable,” said Director of the Artworks Foundation Greg Belz. “It’s a gallery that looks like a very fine store, and we take pride in the presentation as well as what we present. People tend to think it’s a permanent year-round store, and that's what we strive for, but it’s only here for a month. Artists bring in new work throughout the show. They’re like little elves at home in their little workshops, so every time you come back you’ll find something that wasn't there before.” Whether you’re shopping for holiday gifts, holiday decor, or home accents, WinterArts has a multitude of handcrafted items available. Artist Sharron Barrett’s glass ornaments are always a favorite, as well as her fused glass wall art. Barrett studied art in college and wanted to focus on stained glass windows as her craft, but after a visit to Siena, Italy, she learned the art of glass fusing. She now operates out of her Germantown studio to craft beautiful, ornate works of art. Barrett and her husband, Jim, have traveled to more than 150 different art shows over the last two decades, but WinterArts will forever hold a special place in her heart. “One of the reasons I love doing WinterArts is because I get to associate with other fine artists,” said Barrett. “We have a lot of talented people in this show. It's a fun place to shop. Nothing in the store is imported; everything is handmade and created by the people who are there with it.” In order to be featured as an artist at WinterArts, one must an expert in his or her field. “All of us are handpicked,” said Barrett. “You have to really prove yourself as an artist in order to get into that show. WinterArts is a collection of the region’s top artists, and it’s so much fun. We all know each other really well and respect each other’s work because we’re all located in the Memphis area.” Many guests visit WinterArts each year to purchase holiday gifts with sentimental value. Purchasing an item from WinterArts is to support your local arts community. “It’s the perfect place to find a handmade piece of art to give to someone, and it means so much more for someone to receive that than something that’s been made in a factory,” said Barrett. “We artists are always working to change up our art so we don’t get bored with our craft, so there’s always something new. There are also many items that are unique and affordable.” WinterArts isn’t just for women either. Guys will enjoy the one-of-a-kind pieces from local woodworkers, glassblowers, and metalworkers, including woodturner Dennis Paullus, whose functional and sculptural wood pieces will be on display. His high-quality wood bowls and sculptures are among some of the most popular customer favorites. “WinterArts is the premier holiday market in the Memphis area,” said Paullus. “We have a combination of the best artists locally and regionally. Everyone wants to be part of our show and have their work showcased because we have the best talent and therefore the best products. The quality of art is great.” WinterArts is presented by ArtWorks Foundation, a 501{c}3 nonprofit focused on helping 26 NOVEMBER 2017 | myclickmag.com
artists to grow in their business and their work through programs such as exhibitions and education initiatives. From teaching them marketing techniques for displays for shows such as WinterArts to awarding scholarships for advanced study and training in their craft, the foundation challenges them to grow in their skill level as artists. In 2016, the foundation sent a woodturner to a seminar in Gatlinburg and a fiber artist to classes at Vanderbilt University in Nashville. The foundation is also working to establish an endowment to fund Emergency Relief Grants to help area artists resume careers derailed by disasters or catastrophic illness. WinterArts opens Friday, November 24th (Black Friday) at 5 p.m. and will be open seven days a week through Christmas Eve. An opening reception will take place on Friday, November 24 from 5:00 p.m. to 9:00 p.m. Guests are invited to attend the opening reception, where refreshments will be served and artists will showcase their work. A Meet the Artists event will also take place each Friday night; wine and h'orderves will be served. How do these talented artists create such amazingly fine work? The only thing that’s more of a mystery is where you can see it. WinterArts will announce its 2017 location in November. For information about where to find the show and more, visit www.winterartsmemphis.com or @ WinterArtsMemphis on Facebook.
myclickmag.com | NOVEMBER 2017 27
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Elizabeth & Brandon Scott, Kirby Floyd
Shotguns and Sunflowers Palmer Home for Children hosted its annual “Shotguns and Sunflowers” celebration on September 7 at Panther Creek Ranch in Hernando. Guests were treated to food, live music from the Wolf River Rednecks, and a silent auction. Photos by MIKE LEE myclickmag.com | NOVEMBER 2017 33
out & about
Dabney & Katie Powell with 'Silver'
Denise McCrary, Phyllis Gardner & Jane Atkins
Lisa Turner, Will Chase & Ruth Francis
Kristin Budzack, Joel & Ann Parker
Brancis & Joy Leverette
Neil & Heather Taylor
Mandy & Richard Powell
34 NOVEMBER 2017 | myclickmag.com
Marianne & Mike Dunavant
Sean Lucas
Mike & Sandy Forbis
OB FLORIST
Bill & Susan Strong
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out & about
Front Porch Jubilee Front Porch Jubilee always brings the best in local blues, and this year was no different. The fourth annual fest featured performances by everyone from Woodstomp and Duwayne Burnside to Jack Rowell, Jr. Proceeds from the event will go toward renovating Hernando’s historic Von Theatre. Photos by MIKE LEE
Steve Potts & Steve Pittman
Easton Caswell
Charde Thomas
Addison & Avery Mitchell
Stacy & Jim Dorris, Krista Barnhart
Bobby Perry & J.P. Gandy
Matt & Deanna Wood with Noah & Eva
36 NOVEMBER 2017 | myclickmag.com
Jeannifer Brankstone & Amy Brown
Carol Smith & Randy Reiter
Andy Byrd & Ken Thompson
Victoria Nowell & Ramsay Jeffreys
New Gift Shop & Cafe NOW OPEN ON THE SQUARE
Largest selection of Mississippi made items and so much more!
Café hours Mon-Fri 10am-3pm • Sat 10am-3pm Store Hours Mon-Fri 10am-6pm • Sat 10am-5pm
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Gerald Chattham Jr. & Jeff Norwood
myclickmag.com | NOVEMBER 2017 37
out & about
Morgan Brinkley & Jana Perkins
Any & Chris Brown, Lashay Lynch
Catherine & Ellie Sartor
Sounds of Hope Palmer Home for Children has been providing a safe place for children in need for over 100 years. And in 2003, the organization expanding its campus to include Hernando community. Presented by Gerber Taylor, Sounds of Hope featured an exclusive performance by Ellie Holcomb at the campus’s stunning Hope Chapel. Proceeds will benefit the Palmer Home. Photos by MIKE LEE Delena Beavers & Terri Igleheart
Mandy Jones & Memory Craig
Christi & Blake Weaver, Kevin & Marie Wilkins
38 NOVEMBER 2017 | myclickmag.com
Jamie Smith & Linda Whilley
Jessica Corley, Michelle Sims & Kat Balmes
Sam, Gracie, Sheley Taras; Ginger& Robert Farris with Virginia Kate Taras
MAYS MEDICAL
myclickmag.com | NOVEMBER 2017 39
out & about
Haley Squire, Nikk Blaster, Alistir Bleu, Gunner Sweet & Johnny Razzor
Larry & Debbie Rowland, Dale Fountain
Southern Thunder September
Bike Night
Every third Friday, bikers from across the MidSouth ride out to Southern Thunder Harley Davidson for a night out with the crew. Through the end of October, the shop is dishing up hot plates and showcasing live music on the water tower stage. Its September event featured tunes by 80s glam rock tribute band Aquanet. Photos by MIKE LEE
Dawn Borden, Cheyenne & Tony Banks
Mike Goforth & Jeanne Davis
40 NOVEMBER 2017 | myclickmag.com
Abbott & Amanda Moses
Dave & Sheri Zalar, Joe Stoehr
Selina Jackson & Alonzo Young
Stacy Crump & Mason Stringer
Jimmy Evans & Shemeka Grice
Cheri McWilliams & Ella Vines
DISTINCTIVE
Kathy Raby & Kathryn Hall
James Moland & Johnny Green
myclickmag.com | NOVEMBER 2017 41
out & about
Freaks on the Fairway Golf Tourney Hosted by the Home Builders Association of North Mississippi, this golf tournament kicked off spooky season in style. Participants donned their snazziest costume for “booze and boos” before tee off, with the most adventurous players staying in character throughout the tourney. Photos by MIKE LEE
Sibonie Swatzyna
Rachel Haley & Courtney Harris
Donna Whitley & Jay Johnson
Andrew Dowdy, Tyler Wright & Rocky Staggs Courtney Harris, Rocky Staggs & Stacy Tittle
Tommy Hughes, Darin Farley, Jody Morgan & Joel Barrett
42 NOVEMBER 2017 | myclickmag.com
Chad Sulton & Mark West
OB GIFTS
Tom Patterson & Jeff Harris
Rick Haley & Jerry Whitmire
Jim Gray & Jonathan Burch
Sibonie Swatzyna & Hannah McCool
myclickmag.com | NOVEMBER 2017 43
out & about
Junko Wilson & Kurumi Elliott
Brad Smith & Chilton Whitfield-Smith
Akemi & Yasuhiro Kamizono
Memphis Japan Festival Held at Memphis Botanic Garden, the Memphis Japan Festival offered a jam-packed day of music, dance, and more. Live entertainment included everything from martial arts groups and the Bunraku Bay Puppet Theater to the Kent Family Magic Circus. The Memphis Bonsai Society offered educational lectures, and Jackie Frain led a traditional Japanese tea ceremony. Photos by MIKE LEE James Rhodes
Kim McIintyre & Mila Johnson
Marina Le & Evan Lam
44 NOVEMBER 2017 | myclickmag.com
James & Lisa Williams
Camille & Katrina Cansler
out & about
A Cast of Blues Gala Lifecast sculpture artist Sharon McConnell-Dickerson displayed her latest collection, “Cast of Blues,” at DeSoto Arts Council in September. Pegged as a way to keep blues legends alive, the collection features musicians from across the Delta, including Bobby Rush, Dorothy Moore, and Jimbo Mathus. The exhibition closed with a gala to honor the newest addition to the collection, slide guitarist Kenny Brown. Photos by MIKE LEE Holly Renee & Robert Seymour
Andrew & Sandra Miller
David Dickerson & Steve Pittman
Don & Tawnette Baker, Alliann Hoover
Doc Harris, Bill & Pam Rasco
Michael Hensley & Jeff Norwood
Jim Franks, Judy Beard & Ed Edwards
Pam Turman, Charles Gordon & Gonda Riggs
myclickmag.com | NOVEMBER 2017 45
out & about
The Cat's Meow Fashion Show
Guests were treated to Enjoy an afternoon of friends and felines for this fundraiser event held at the Annesdale Mansion. Memphis Pets Alive! Models strutted the runway wearing fashions provided by Threads as they also showed off adorable (and adoptable) kittens. Proceeds raised from this event will be matched (up to $1,000) by the Community Cats Grant that MPA has been selected to receive. This money will go directly towards our TNR (TrapNeuter-Return) efforts in Memphis and Shelby County. Photos by MIKE LEE
Erica Qualy & 'Boo'
Martha O'Brien & Mandy Young
Logan Peterson, Bridget Chapman, Hannah Hill & Andrew Fleming
Hannah Hill & Bridget Chapman
Libby Ellis, Anna Riley Pieroni, Kendall Craig, Cynthia Rodriguez & Gabrielle Lomasney
46 NOVEMBER 2017 | myclickmag.com
Lilly Ann Greene & Moghan Muse
Michele Koehler & Sandy Hazelwood
Kelly Henderson, Cathy Lindsey & Mori Welborn
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up front
recipe
SOUPS of the SOUTH A wide selection of uniquely regional seasonal soups that will warm your heart this winter PHOTOS BY CASEY HILDER
48 NOVEMBER 2017 | myclickmag.com
LASAGNA SOUP
Recipe courtesy of Sheri Floyd, Desoto Times-Tribune/Click
Ingredients 2 tbsp extra virgin olive oil 1 lb lean ground beef (you can also use ground chicken or ground turkey) 1 large yellow onion, diced (2 cups) 3 - 5 garlic cloves, to taste, minced 4 cups low-sodium chicken broth 1 (14.5 oz) can petite diced tomatoes 1 (14.5 oz) can crushed tomatoes 2 1/2 Tbsp tomato paste 1 3/4 tsp dried basil 3/4 tsp dried oregano 1/2 tsp dried rosemary, crushed 1 tsp granulated sugar Salt and freshly ground black pepper, to taste 8 lasagna noodles, broken into bite size pieces (6.5 oz) 1 1/4 cups shredded mozzarella cheese (5 oz) 1/2 cup finely shredded parmesan cheese (2 oz) 8 oz ricotta cheese fresh parsley for garnish
Instructions • Heat one tablespoon olive oil in a large pot over medium-high heat. • Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. • Drain beef and set aside. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. • Add in garlic and saute' 30 seconds longer. • Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, sugar, the cooked ground beef and season with salt and pepper to taste. • Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes. • Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta. • Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta. • Ladle soup into bowls, dollop with a large scoop of the cheese mixture which will melt in quickly from the heat.
myclickmag.com | NOVEMBER 2017 49
SANTA FE SOUP
Recipe courtesy of Sheri Floyd, Desoto Times-Tribune/Click Ingredients 1 tbsp olive oil 1 lb ground beef, ground turkey or ground chicken 1 medium yellow onion, diced 1 can tomatoes with chiles (aka Rotel) 1 (8 oz) can tomato sauce 1 can mexican stewed tomatoes 1 can corn, drained 1 can black beans, drained 1 packet ranch dressing 1 packet taco seasoning 1 can of beer
Instructions In a large stockpot or dutch over medium-high heat, saute the onion in olive oil then add in the ground meat. Once the meat is browned, drain and add the beer along with the 2 packets of Ranch and taco seasoning then add the cans of Rotel, stewed tomatoes, tomato sauce, corn and black beans bring to a boil over high heat. Stir well, and turn the temperature down to a simmer. Cover and continue to stir occasionally for at least 30 mins. Serve with grated cheese, tortilla chips, cilantro and sour cream.
CHEESEBURGER SOUP Recipe courtesy of Cindy Borkowski, AC’s Steakhouse
Ingredients 1 ½ lbs ground beef 1 ¼ cups Onions Chopped 2 ¼ cups Carrots Diced 3 ¼ cups Celery Diced 1 ½ tsp Dried Basil 2 ½ tsp Dried Parsley 6 tbsp Whole Butter 4 ½ cups Chicken Broth 6 cups Diced Potatoes 1/3 cup All Purpose Flour 12 ounces Cubed Velveeta Cheese 2 ¼ cups Whole Milk 1 ¼ teaspoons Salt 1 ¼ teaspoons Pepper 1/3 cup Sour Cream ¼ cup Shredded Lettuce ¼ cup Diced Tomatoes ¼ cup Diced Pickle
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Instructions In a soup pot, brown ground beef approximately 5-7 minutes until fully cooked; drain off excess grease and set aside. In the same pan add 3 tablespoons butter, chopped onions, diced carrots, diced celery, dried basil, and dried parsley. Sautee vegetables for approximately 5 minutes until they start to soften. Add chicken broth, browned ground beef, and potatoes; bring to a rolling boil. Once boiling, reduce heat, cover and simmer for approximately 1012 minutes until potatoes are tender. In a separate sauce pan, melt the remaining butter (3 tablespoons) and add all-purpose flour to create a roux. Cook roux until bubbly and the color just starts to darken. Add roux to the soup pot and stir being sure to thoroughly mix to avoid any lumps. After roux is mixed in, add the Velveeta cheese, milk, salt, and pepper and mix until the cheese is completely melted. Remove from heat and mix in the sour cream. Serve in a bowl with a sprinkle of shredded lettuce, diced tomato, and diced pickle over the top as the garnish.
TURNIP GREEN SOUP Courtesy of Jimmie Lou Sparks
Ingredients 2 cans chopped turnip greens 2 cans great northern beans 1 large or 2 small cans of diced ham 1 can Rotel 1 pkg. Knorr vegetable mixture 2 cans water
Instructions • Combine all ingredients except Knorr vegetable mix in large pan. • Bring the whole thing to a boil. • Add vegetable mix. • Cook for 1 hour. • Serve with cornbread.
BUTTERNUT SQUASH SOUP
Recipe courtesy of David R. Hawkes, Lady Bugg Bakery Ingredients 4 whole butternut squash 2 cups heavy whipping cream 1 cup chicken stock 1/8 tsp nutmeg 1/8 tsp cinnamon 2 teaspoons salt 2 teaspoons white pepper 2 tbsp lemon juice 2 tbsp brown sugar or honey 2 tbsp maple syrup
Instructions • Peel, clean and cube the squash • Boil until very tender. Don’t let the waterline get below the squash! • Mash the cooked Squash with a food processor or wire whip. Return to the pot and add all other ingredients. • Cook for 30 minutes. Add water to thin and adjust seasoning as needed. More salt will bring out the squashy flavor but be careful, especially if your chicken stock is already salty.
CHICKEN CHORIZO SOUP Recipe courtesy of Andrea Letard, Andrea's Cooktales
Ingredients 1 tbsp olive oil 1 lb ground beef, turkey or chicken 1 medium yellow onion, diced 1 can tomatoes with chiles 1 (8 oz) can tomato sauce 1 can mexican stewed tomatoes 1 can corn, drained 1 can black beans, drained 1 packet ranch dressing 1 packet taco seasoning 1 can of beer
Instructions In a large stockpot or dutch over mediumhigh heat, saute the onion in olive oil then add in the ground beef (ground turkey or ground chicken). Once the meat is browned, drain and add the beer along with the 2 packets of Ranch and taco seasoning then add the cans of Rotel, stewed tomatoes, tomato sauce, corn and black beans bring to a boil over high heat. Stir well, and turn the temperature down to a simmer. Cover and continue to stir occasionally for at least 30 mins. Serve with grated cheese, tortilla chips, cilantro and sour cream. myclickmag.com | NOVEMBER 2017 51
WESTIN DOUBLE
Book Your Holiday Event with Us! Book by November 15, 2017, and receive a 10% Early Booking Discount! Contact Lorraine Chatman at 901-334-5924 or lorraine.chatman@westinmemphis.com for more information or to book your event!
Join us at Bleu Restaurant & Lounge for our Thanksgiving Brunch Buffet on Thursday, November 23, from 11am-3pm Adults $49.95 Children 6-12 $12.95 Children 5 & Under Free with accompanying adult Complimentary mimosas and sparkling wine for Adults 21+! For reservations, call 901-334-5950 or visit downtownbleu.com/thanksgiving2017
54 NOVEMBER 2017 | myclickmag.com
Much at Steak Learning about what makes the meat taste great, and an inside look at the south’s newest destination restaurant Story by John Klyce Photos by CASEY HILDER
WITH PRECISION AND GUSTO,
Chef Gabe Garcia flips the sizzling ribeye onto a ceramic plate as flames flare from the grand, broad-iron grill and woody smoke soars up to the hood above. On the plate, the ample steak meets its lunch companions of wavy mashed potatoes, seasoned squash, and a buttered roll, which edge together ever so slightly. Scooped up by a waiter and whisked from the kitchen to the dining area, the meal soon enters a whole new world. Traveling by hand, it passes by swinging saloon doors, a large stuffed turkey with its wings sprawled out, a hand-carved, fourteen foot tall wooden bear, a projection screen showing Bonanza, and a painting of four bulls playing poker before it lands on the table of its restaurant’s owner, Randall Swaney. With his napkin in his lap and his knife and fork in hand, Swaney digs in, his utensils cutting into the choice beef. “If you’re starting off with really good meat, and this is all aged Angus,” he says of the steak. “Then you’re starting off with the best. And you won’t find this atmosphere anywhere else in the country.” The atmosphere Swaney describes is that of his recently opened restaurant Marshall Steakhouse, which, though in Northern Mississippi, gives off a decidedly western, oldfashioned feel. Not a single detail is missed. Every table and board in the eatery has been hand cut, and in the winter fire places heat the restaurant. An old cider press rests out on the front porch, and next to it is a hand carved, multi-colored Native American statue named Kalija. It’s an astounding scene, and upon entrance you’ll likely think you’ve stumbled into a Montanan lodge. But for the owner, the impressive setting is just one aspect of the place’s quality. Because Swaney, a steak lover, considers the meal and service to be of equal importance. “I’m a steak connoisseur,” he says as he slices off another piece of his ribeye. “I
Marshall County Steakhouse Owner, Randall Swaney.
Marshall County Steakhouse Head Chef, Gabriel Garcia.
like really good food and I’ve eaten really good food from New York to San Francisco from Minneapolis to New Orleans. The greatest steak restaurants in the country. So I expect excellent food, and I expect excellent service.” As Swaney continues eating, the waiter comes around with water before departing to other tables and heading back to the kitchen, where Garcia, still working, has Kobe beef on the grill. As a chef who trained and worked in Las Vegas, Garcia has years of experience, and he knows how to grill a good slab of meat. “When cooking a steak,” he says. “Have a nice, hot flame on, make sure your coals have come down to a good temperature, and then don’t mess with it too much. Allow the steak to cook itself. Put it on, get your little marks, and let it be. Don’t rush it, and relax. The steak will do its work if you let it be.” This type of approach and effort is a common theme for Garcia when cooking steak, as he doesn’t believe in overdoing it. He’ll tell you the same thing about flavoring the beef. “Don’t go crazy,” he warns about over seasoning. “A lot of people suggest buying all different kinds
[of seasoning], but make it minimal.” For Garcia’s part, he and the Marshall Steak House team use a blend of course ground pepper, granulated garlic, hints of Montreal seasoning, a bit of onion powder, and kosher salt, the last of which Garcia considers to be important for any mix. “Always base it with kosher salt,” he says. “That’d be my big advice.” In the kitchen, while still keeping his eye on the Kobe beef, Garcia works in a fast but focused manner. He presses down on several burgers, checks on salmon, and then moves the steak before lifting up a portion of the grill rails with a handle and moving wood in to keep it heated. “It’s lunch time,” he says. “So I don’t want to be feeding it coal. I’ll be feeding it wood for the rest of the afternoon.” This plays into the temperature needed to cook a quality steak, which Garcia emphasizes often. “Grill at the proper temperatures, and then make sure it’s hot enough to get a good sear. The sear will seal the moisture in your steak and then afterwards once it’s sealed, all you’ve got to worry about is hitting your
temperature.” Of course, aiding Garcia in this intricate balance is the fact that Marshall Steakhouse holds the largest charcoal grill in the state, which, as Garcia puts it, allows him to “sear the heck out of steaks nice and hard, and get the temperatures right.” The grill is massive, at 10 feet long, and it not only adds to the quality of the food, but also goes along with the restaurant’s own unique, ambitious theme. Progressing through the dining area and passing by an American flag, the waiter heads back to Swaney, who has finished his meal. When he first opened Marshall Steak House, the owner was often questioned as to why he would want to open a restaurant off the interstate in Marshall County. But for Swaney, it was never about just coming up with a place for Northern Mississippians. It was about serving quality food, and creating a distinct, destination atmosphere that could be enjoyed by Americans for miles around. “Marshall Steak House is not for Marshall County, it’s in Marshall County,” he says. “It’s for the south.”
VICKSBURG
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DeSoto County Animal
Do the Hustle Capturing the excitement emanated by The Memphis Hustle, DeSoto County’s newest sports spectacle Story by MARY ECKERSLEY Photos by HILDER
Brand new hardwood floors and open spaces great for entertaining - no, it is not the listing for that house for sale down the street, but rather the first signs of a new basketball season in the Mid-South. Early in 2017 the Memphis Grizzlies organization announced a new home development team called the Memphis Hustle as part of the NBA’s rebranded Gatorade League. For years the Memphis Grizzlies had an affiliate relationship with a development league team in Iowa, the Iowa Energy. With that relationship being crosscountry though it made the team’s purpose challenging due to the travel back and forth so talks began to start a new franchise closer to the Grindhouse late 2016. For those unfamiliar with the development league, it grooms players not quite ready for the NBA, but very close, giving them an opportunity to develop their skills and grow
into potentially becoming a Grizzlies player. According to Memphis Grizzlies’ Executive Vice President of Business Operations John Walker, one of the primary reasons for starting a new franchise closer to home was to give players the opportunity to practice at FedExForum, get more visibility and interaction with Grizzlies’ coaches and trainers and to understand and work better with the Grizzlies’ system and style of play. “We really feel that having the [development] team closer to the Grizzlies team gives us an opportunity to really enhance the development of those players. The other reason that it made a great deal of sense to us was to help expand what we do here in the region with our outreach and exposing people to professional basketball, doing things in the community, and really expanding our footprint and presence in North Mississippi,” says Walker.
While the Hustle players will use the practice and training facilities at the FedExForum, games for the team will be held at Desoto County’s Landers Centers, already home to the Mississippi River Kings. What the difference in both league and venue versus NBA games at the FedExForum offers is not only more affordable, but greater accessibility to games and interactions with the players and coaches. Fans who come to Landers Center can expect to be able to get right down by the court to get autographs, talk to their favorite players and get photos. It’s something more difficult to manage from a crowd standpoint at Grizzlies games. Head coach Glynn Cyprien, who led the Iowa Energy with the Grizzlies affiliation last season and also has worked on the basketball side with the Grizzlies, was selected to be the Hustle’s first coach. Cyprien, who also brings extensive collegiate coaching and recruiting
myclickmag.com | NOVEMBER 2017 59
experience, is excited to be a part of DeSoto County. “It's great to be here in DeSoto County,” Cyprien said when the team name was officially announced. “We've picked a fabulous name for the team – new logo and new colors – and being in Southaven, which is a sports-oriented town. We're very pleased with the reception we've received and the enthusiasm of the public.” The Hustle venue and team may differ from its NBA counterpart, but fans can still expect to see many of the same elements they love about Grizzlies games from grit and grind basketball to Grizzlies’ Grannies and Grandpas. That being said, fans can also expect for the Hustle to have its own feel and uniqueness, especially with music selection and videos for the team. In fact, don’t be surprised if you hear hustle music and see people do the hustle at games. Walker says that the G-league gives the Grizzlies organization an opportunity to try out some things in Landers Center for Hustle Games before bringing them to the Forum for Grizzlies games. In a sense, not only will the Hustle be used to develop players for the Grizzlies, but also to develop future fan experiences. The real defining factors for fan expectations of the Memphis Hustle according to Walker are three A’s: accessible, aspirational and affordable. As mentioned, fans can get up close and personal with the coaches and players at games, which is an accessibility unique 60 NOVEMBER 2017 | myclickmag.com
to development league games. This offers an opportunity to build a strong connection between fans and players - a quality already welldone by the Grizzlies organization. Much as the way college fans follow their college heroes into the pros, the Hustle is a way for basketball fans to follow the progress of the G-league players as they work their way up. It is aspirational because the players are close to making into the big league and this is their shot to develop their talents to be called up to the NBA and become an NBA player. The third and final “A” is affordability. Tickets are going to be very affordable for families or individuals to come out. The team wants people to sample the product, so the organization making it easy to do so. “It should be some really great entertainment. Not only will it be topnotch basketball but we’re going to do some things as only the Grizzlies can to help make it really entertaining throughout the whole evening. We would like to invite everybody out to experience it because we think that once you have a taste of G-league basketball people will be hooked on it,” says Walker. Scheduling for games is done at the league office who works closely with the NBA to minimize game overlaps for fans of both leagues. The first Memphis Hustle game of its inaugural season is Saturday, November 4th, 7PM at Landers Center.
SPARROW
We’re proud to welcome Dr. Julie Carpenter back to our team! Dr. Carpenter, a board-certified Family Practice physician, has been practicing medicine in North Mississippi and the Memphis area since 2001. A native of West Tennessee, she received a B.S. in Biology from Christian Brothers University and graduated from the University of Tennessee College of Medicine in 1998 with High Honors. While in medical school she was inducted into the Alpha Omega Alpha Honor Medical Society. She completed her residency in Family Practice through the University of Tennessee at St. Francis Hospital in 2001. Dr. Carpenter and her husband, Rick, have 2 children, Caroline and Graham.
3 4 5 1 G O O D M A N R O A D , S U I T E 1 1 5 , S O U T H AV E N , M S 3 8 6 7 2 • W W W. F M C N M S . C O M • 6 6 2 - 8 9 0 - 5 5 5 5
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2018
The Wedding Issue
Angi Owens & Rob Rams
Baker & Jonathon Hollis Victoria
Showcase your big day in the pages of Click Magazine. Now accepting wedding submissions for the February 2018 issue.
Visit myclickmag.com for complete details.
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ssee and Reynolds Willis were united on July 9, 2016. in the couple’s front yard. Immediately A reception followed in in marriage united bride were is the Michael SkinnerThe a large white tent. daughter of Don under gathered featured guestsdress Lyndsey Gayle Barker and Adam Parker of Southaven, Mississi the ceremony, a sweetheart and Leigh Ann Lee following neckline, scallope bride is the daughter of ppi. of Atlanta, and gourds, cotton, groom is the length train. gold pumpkin Georgia, and Donna ofTheFall white and chapeld lace hem, marriage on October 8, 2016. The son of Bo A cathedral lace décor included and Willis is the sonWillis of Pittsbor The groom veil completed For something The happy o, North Carolina her look. and Tonya Barker of Brighton, Tennessee. couple old, she added wheat. . lace from her dress as her Tennessee. met while out and Tenness on the town and cupcake stands, cakebouque mother’s weddin were used to Hugh and Janice Skinner of Collierville, ee, and began seeing stumpsis, in Memph t. Her aunt’s Freshly cut tree g each other a whirlwinto Lyndsey. The happy on February 27, a lit Crapesometh in the back of the tent.blue topaz ring served blue. tree Myrtleing On January 16, 2016, Adam proposed d of adventure and romanc which 2013. surrounded as In downtown e, Reynolds A receptio onski Decemb lift overlooking built by the custom er 12, 2015, during propose and pallet bars,nallfollowe d at Hughes couple had just gotten off of a d to Jena flower boxes a surpriseWooden Garden Pavilion were trip knee. s. walking one The to at on New Dixon Gallery along Bow Bridge York the space. newlyweds and their guests City. filled Gatlinburg when Adam got downon bride, They outprepare & of the brother one knee at their homeininCentral d by Chef Park when he 8, 2016, exit through enjoyed a delicious meal theirAdams and asked made Andrew newlyweds got the for The ceremony took place on October down evening, her the of end hand of the At Frost Acre Restaurant Ongroom Bakery. vows under in marriage. July 9, exchanged 2015, they had and cake from red truck. danced vintage away in a They the night way a of the l outdoor Brighton, Tennessee. The bride and of bubbles and drove Justin the trees at the a tunnelceremo to music provide of Deep Blue brother beautifu the at by is couple Dixon handcrafted the Entertai ny arbor d by DJ Jamaica, beneath Gallery & nment. in Montego a custom built wooden The pairBay, honeymooning A string trio perform and s After in Memph went on to honeym hay bales Garden is, Tennessee. pews made from ed, and Reverend oon on the island bride. Guests were seated onChurch Virgin Islands Brighton, Tennessee. Braxton home inBrady officiated. of St. John before Women returningfor of Harvest University home the Mississippi to Memphis, Tenness in the wood, and Larry Woodruff officiated. The bride graduating from The bride graduated from After rhinestone dressa with fitted,avintage ee. the Univers Theitygroom ivory lace wore e Pathologist. as a nurse practitio of Tennessee, The bride wore a sleevelessLousie as a Speech-Languag working lace isgown Bridal Collierv old — -inspire the bride serves ivory dand ner from payroll Method ille, Tenness asistaLe she woreinsomething andatworks The groom of Memphis Bonheur Healthc ee. Her “someth from Maggie and satin belt. Following tradition, The University graduated from are Hospital. East Carolina earrings. She used one of her graduateding new,” the manager. University and suede boots — and borrowed pearl receivable teacher and football coach works as a at Christian Brother she had sewn into one and accounts which heart, blue a craft to shirts s High School. father’s old as something Artist: new. of her boot socks. Her dress served Katy Learned DETAILS ; Bakery: Frost Florist: L and Bake Shop; Caterin J Productions; g: Acre Restaur Photog
DETAILS raphy: Elsy ant; Dress: Becksfort; Allison Photog Maggie Hair: Venue: Dixon raphy;Enterprises; Louise Bridal; John Mark Stylist: Annie Gallery Florist: Shacke & Gardens; Weddin Bakery; Catering: Fascinating Catering; lford Rentals: Looney; of Juve Salon Elizabeth Photography: Cake/Cupcakes: Sweet Scentsations g Coordin Spa; ator: Laura| Reed Mia Atkinson; Music: DeepBlu Entertainment; 2017 69 FEBRUARY myclickm myclickmag.com Social Butterflies ag.com | FEBRUAR Linens: Elegant Chair Solutions; Makeup: Downing Productions; Wedding Planner: Y 2017 Mahaffey Tent & Event Rentals; Videography:
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THE POUR AUTUMN SANGRIA
A blend of sliced apples, juicy blackberries, tart pomegranate seeds, red wine and Calvados makes for a perfectly fruity fall cocktail Yield: 6 Servings
INGREDIENTS: 1 cup pomegranate arils 1 cup blackberries 1 large apple, thinly sliced 1½ tablespoons honey (Yes, you can add more, if you like things sweet.) 1 cinnamon stick 2/3 cup Calvados 1 bottle red wine (I used a Malbec, but feel free to use a Cabernet Sauvignon, Merlot or whatever red wine you have on hand.) ž-1 cup chilled club soda (optional)
DIRECTIONS: 1. Place the fruit in a pitcher, along with the honey and cinnamon stick. Pour over the Calvados and red wine, and give everything a stir. Refrigerate for at least an hour or overnight. 2. Stir in a cup of chilled club soda before serving and get after it.
ONE THING NOT TO MISS THIS MONTH
SEE & DO
Old Towne Holiday Open House/Shop Small Business Saturday Old Towne Main Street Shops, Pigeon Roost Road, Olive Branch Get a jump on winter shopping by supporting small business at Old Towne’s Holiday Open House. Each shop will be decorated for the holidays, and if that isn’t enough to stir up the spirt of the season, Santa will be making an appearance at the Cotton Gin from 10 a.m. to 2 p.m.
64 NOVEMBER 2017 | myclickmag.com