February 2016 by Town & Gown Magazine

Town &Gown February 2016

February Fashion Cooking with Mark Coblentz

Mardi Gras Favorites Oh so sweet! LoveLee Rolls Opens

Healthy recipes for Valentineâ&#x20AC;&#x2122;s Day

Shining a light on Alzheimer’s. Reflecting hope for million

lives.

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In this Issue Home, Garden and Lifestyle from around Mississippi Calendar of Events

17 Take a bite out of bulldog burgers

21 Local Spotlight: John Poros

23 Health and Wellness

30 Our favorite food festivals through out the Deep South

32 Cooking up excellence at MUW

39 Inside the Viking Cooking School

42 On the Page: Susan Oâ&#x20AC;&#x2122;Brianâ&#x20AC;&#x2122;s Book Reviews

13 cooking with coblentz

27 oh so sweet! lovelee rolls opens for business

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54 Fashion

taste and toast: mardi gras and cajun favorites

70 Events

TOWNANDGOWNMAGAZINE .COM HOME . GARDEN . LIFE . STYLE . FOOD . HEALTH . FITNESS

Just because we live in north Mississippi doesn’t mean we can’t have a taste of New Orleans any time we want! Find some great recipes on page 45.

on the cover.On. the Don’t these cinnamon rolls look delicious? Turn

Coverto page 27 to learn all about the makers of

Starkville’s newest sweet treat: LoveLee Rolls.

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Letter from the

Editor

This issue might be my favorite yet! Mainly, because it’s the food issue and food is one of my favorite things! Lisa Bynum has outdone herself yet again by preparing some Mardi Gras and Cajun favorites. I cant wait to try her recipes out! February first begins a new era for Eat With Us Group. In December, Sweet Peppers on University Drive in Starkville, formally Bulldog Deli, closed to make way for the Bulldog Burger Company that will open on Feb. 1. While I’m excited to see a new burger place, I am sad to see Bulldog Deli gone for good. My dad used to tell us stories of eating lunch at Bulldog Deli’s very first location while he was in college working as a bagger at Jitney-Jungle. Though Bulldog Deli will live on in our hearts, we should all be excited about new businesses that are opening in the Golden Triangle area. A few years back we did a story on Linkie Marais who was a finalist in “The Next Food Network Star.” This month we have a feature on the culinary program, right here at the Mississippi University for Women, that she graduated from. The department not only offers a degree program, but they also offer personal enrichment classes and a kids camp for the budding chef in your life. Wouldn’t that make a great Valentine’s Day gift? Speaking of Valentine’s Day, while this issue isn’t themed around

the day, I hope you find at least one recipe in here that you and your sweetheart can fix together. My eyes are on Mark Coblentz’s “Knock Your Socks Off Donuts” on page 16. Whatever you end up making I hope you get to share it with someone special!

Camille Watts

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Cooking with Mark Coblentz Starkville’s newest chef

Story by Joe Lee Photography by Brittney Dowell

ots of folks become apprehensive trying to cook a gourmet meal for the special someone they’re getting to know, or the new boss or in-laws. Imagine not only cooking before a nationwide television audience, but having to create an appetizer, entrée and dessert on the fly with ingredients you’re seeing for the first time – while a timer is running. Twelve-year-old Mark Coblentz of Starkville finished second last August on The Food Network’s “Chopped Jr.” program in New York City, losing only to Jack Crabb of Austin, Texas, in what the judges agreed was a very close competition. How was Mark able to stay calm and focused in front of celebrity judges and blinding television lights and cameras? “The most nervous part was when they were going to chop someone,” Mark said of the experience. “I just imagined I was cooking at home, in our kitchen, with our cutting board, with our dog running around.” It wasn’t that easy for Mark’s dad, Robbie, who freely admits it was one of the most stressful days of his life. “Each kid had one parent with them,” Robbie said.

“I was in the green room while Mark was performing, with a 50-inch monitor that had all nine cameras fed to it. We got to see everything at once with every camera angle, along with the audio feed from (host) Ted (Allen), the judges and contestants. There was a big timer in the lower right corner counting down to zero.” Robbie had lunch with his wife, Bonnie, and their older son, David, after the first judging round. He said that between the second and third rounds, Allen came back to meet the parents and tell them how well the kids were doing. “He – and the whole staff at ‘Chopped’ – were very kind and gracious through the whole experience,” Robbie said. “At the end of the taping, Mark and I walked back to our hotel, replaying the day. There were a lot of ‘I should haves.’ More sauce; cook the pasta longer. But it was a great way for us to decompress after the stressful day.” Mark described the others as friendly, especially Crabb – the Texas youngster bought Mark a milkshake after the competition, and said on the air that his most enjoyable moment was “cooking with Mark.” Crabb also FEBRUARY 2016 | 13

thought enough of Mark to send him a New Year’s card, and they (and the other kids they competed against) keep in touch via text messages. “People have constantly said that Mark represented Starkville and Mississippi well,” Robbie said. “He was polite, good-natured and funny while cooking under pressure. It has been amazing to hear people praise him for being a great ambassador. “We had a viewing party at Restaurant Tyler to watch it with family and friends. Almost 100 turned out to see Mark. It was humbling and touching to see the support that Mark got from family, friends and the community. To see them cheering for him, even when he lost the final round, was very emotional.” There are certainly adults out there who would let such success go to their heads, not to mention youngsters Mark’s age. But Bonnie

Coblentz says her son’s capacity to handle the success and adulation in stride has impressed her. “He has become a minor celebrity in town, and even out of town,” Bonnie said. “An older man we’ve never met came up to him while we were eating at Chick Fil A and asked for an autograph. He has a fan club at our pharmacist’s office, and his middle school football coaches want him to open a five-star restaurant in town so they can eat there. “(But) he takes it in stride. He recognizes that the attention is good for him to develop a brand of his own, but he doesn’t need it to feel good about himself. He looks back on the experience in a matter-of-fact way and wants to do others like it.” Down the road, Mark wants to attend culinary school and open a restaurant. His donuts were in high demand for school parties before Christmas break, and he makes

them for friends and cooks meals for his parents. He has come a long way from the tot that helped his grandparents decorate Christmas cookies. “It’s pretty safe to say that ‘Chopped Jr.’ won’t be his last TV show,” said Robbie, who has a background in television and owns Broadcast Media Group of Starkville. “He has done cooking segments on WCBI, and he and I have discussed producing his own show.” Mark’s parents and fans, in the meantime, can count on him staying grounded. “Don’t be afraid to take chances, and don’t be sad about failure,” he says to kids who watch programs like ‘Chopped Jr.’ and want to be the next Guy Fieri – or Mark Coblentz. “Failure shows you what you did wrong, and it motivates me. Try another dish and see if you can make it better.” FEBRUARY 2016 | 15

Try Mark’s favorite recipes! Shrimp Béchamel 1 c. heavy cream +/- 1 1/2 c. milk 2 Tbs. flour 2 Tbs. butter 1/2 c. parmesan cheese 1 c. mozzarella cheese 1 lemon 1/2 tsp. nutmeg salt and white pepper to taste 1 pound fettuccine noodles 1 pound peeled shrimp 1 bunch asparagus, cut into 1-inch pieces 8 oz mushrooms, roughly chopped 1 c. grape or cherry tomatoes, halved

Knock your socks off donuts For the donuts: 1 1/2 cups of hot milk 1/3 cup warm water 2 tablespoons of yeast 1/2 cup of shortening 1/2 cup of sugar 3 eggs 2 teaspoons of nutmeg 4 1/2 cups of AP or bread flour pinch of salt For the glaze: 2 cups powdered sugar 3 +/- tablespoons water 1/2 teaspoon vanilla

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1. Boil fettuccine according to label directions. Drain and set aside. 2. In a saucepan, melt butter and combine flour until it forms a thick paste. Slowly add in the milk until it forms a gravy-like sauce. Add in heavy cream, mozzarella and nutmeg. Let simmer.

shrimp is bright orange. Squeeze half a lemon over the top. 4. Combine parmesan, salt and pepper into the béchamel sauce. Immediately pour the sautéed vegetables and shrimp into the sauce. Pour drained pasta in next and gently toss until thoroughly combined. Finish with the other half of the lemon squeezed over top and garnish with fresh herbs.

3. Heat a small amount of olive oil in a sauté pan and add asparagus. Let cook for 3-5 minutes, or until asparagus begins to soften. Add in mushrooms and let sauté for 2 minutes. Then, add the shrimp and tomatoes and let cook for 2-4 minutes or until the 1. Heat the milk and water until hot enough to melt shortening. Once melted, add the yeast. Let it rest for 5 minutes. Then put the eggs, sugar, salt and nutmeg in a mixer. 2. Add in the yeast mixture. Put on a dough attachment and mix. Finally, add in the flour 1 cup at a time with the mixer until dough forms. [Use more or less flour to get the dough right]. 3. After running the mixer for about 5 minutes, stop and put the dough in the fridge for at least 1 1/2 hours covered with a towel. After that, flour a work surface and knead the dough 10 or 12 times by hand.

4. Roll the dough out about half an inch thick and cut with a donut cutter. Once you are finished cutting the dough for the first time, ball it up, knead it gently and roll it out again and again until you are out of dough. 5. Put a towel on the doughnuts and let them rise for about 30 minutes. Fry in a deep frier until lightly golden brown. 6. For the glaze, mix the three ingredients in a bowl, adding water as needed to make a thin paste. Dip slightly cooled donuts in the glaze and set on a rack to drip or place directly on a plate.

Take a bite out of Starkville’s newest burgers at the Bulldog Burger Company Story by Clint Kimberling Photography submimtted

ost people are reluctant to change up something that’ working just fine. Luckily for the residents of Starkville, that is not the case for Eat With Us restaurant group. Eat With Us has decided to close one of their Sweet Peppers Deli locations to open a new upscale hamburger restaurant on University Drive. Opening this month, Bulldog Burger Company will be located the old Sweet Peppers Deli, which was originally Bulldog Deli until 2013 (don’t worry Sweet Peppers fans, the location on Highway 12 will remain open). Bulldog Burger Company will be unrecognizable as the original Bulldog Deli— or even the gas station it used to be. There’s been a complete remodel on inside and will be able to accommodate 100-120 guests. The front door has been moved farther out and added outdoor patio seating. Also featuring exposed brick, the design is a contemporary update and fits in well with the restaurant concept.

Shannon Barkley, Director of Marketing for Eat With Us, says the reasoning behind opening a new restaurant in that location is a demographic shift in the Cotton District area. Other restaurants in the area began serving a higher quality food and there are now several top of the line apartments in area. “There’s higher traffic rate and it’s become more of a downtown scene. We wanted a specialty restaurant to cater to that clientele,” Barkley explains. Barkley states that it will be unlike any other burger joints in the area. “From the styling of the restaurant and menus to the ingredients, we really care about the food and what goes into it.” Barkley is right, this is not your typical burger joint. Bulldog Burger Company will be based around high quality, fresh and local ingredients. The hamburgers will be made with high quality Angus ground beef mixed with special recipe and served on a special recipe brioche bun. Toppings and dressings go way beyond ketchup,

FEBRUARY 2016 | 17

the bryant

the freshman 15

the mission

portobello & goat cheese

veggie 21

FEBRUARY 2016 | 19

mayonnaise, or mustard. Bulldog Burgers will feature such toppings as garlic paste, fresh turmeric infused mayo, signature sauces and fresh herbs like cilantro and basil. The menu will feature 13 different hamburgers and six appetizers. Executive Chef Matt Bronski has thought of everything, right down to the lettuce, which is an afterthought to most burger restaurants. Bronski says they will be using Bibb lettuce which has a sweet buttery flavor. He explains that it “enhances flavor and it’s more than just a wet crunch.” Some of the original and unique burgers that diners can look forward to include the Freshman 15 – a play on the term for first year student weight gain. The burger features a panko fried mozzarella disk, Bibb lettuce, sliced tomato, bacon, and signature Sassy Sauce. The Mission Burger includes sliced avocado, chorizo, roasted tomato, pico de gallo, shredded romaine, Monterey Jack cheese, and chipotle mayo. Something a little different is the portobello and goat cheese burger which is topped with red bell peppers, red onion, Bibb lettuce and a basil pesto. The Bryant Burger will have bacon, sharp cheddar cheese, fried onion straws, grain mustard and a bourbon glaze.

Come Shop For Your Smallest

Valentine Today!

Baby Registry Now Available 500 Russell St, Suite 5 Starkville•323.5255 dfc @mnlunabella

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Besides burgers, the restaurant will feature a full bar with 16 craft beers on draft (plus a selection of 20 bottled beers) salads, appetizers, as well as milkshakes and desserts. Some of the other menu highlights include a tater tot fondue which is tots served with a queso cheese dipping sauce. Other standards like fried pickles, onion rings and chicken wing s all get their due here as well. As Chef Bronski tells it, “We did chicken wings at a burger place, because, well, you gotta have wings.” The chicken wings are bought fresh, not frozen and marinated for a day. They are available with two sauces: a traditional buffalo and an Asian sweet pepper sauce, There will also be an on-site smokehouse to make their sweet tea brined pork belly. The pork belly will be used in house salads as replacement for bacon as well as a burger topping. Still hungry? Bronkski has worked out an agreement with Shipley’s Donuts to do a special bread pudding for dessert . Bronski describes it as a “light and airy chocolate infused bread pudding made from donuts and served warm with house made salted caramel sauce.” Bulldog Burger Company is set to open this month. Visit bulldogburgerco.com for more information.

Local Spotlight: John Poros Story by Clint Kimberling

ohn Poros is an associate professor in the School of Architecture at Mississippi State University, but before joining the faculty at Mississippi State, Poros worked with the architecture firm in Philadelphia, Pennsylvania for seven years. He originally moved from Philadelphia to take a visiting position with the university, saying he thought it would only a two year engagement. That was 18 years ago. Poros enjoys teaching and doesn’t see much difference between that and the work he was doing in the private sector. As a project manager at his firm part of his responsibilities included training and teaching young architects which involved a lot of mentoring. “At a certain point I realized I could be teaching; because I was enjoying that aspect and thought teaching would be a good transition to make,” he explains. For the last eight years he has served as the director of the Carl Small Town Center, a community design and outreach component of the architecture school. The Carl Small Town

Center, founded in 1978, was formed around the idea that there needed to be some involvement and outreach to rural areas. Their projects include researching rural sustainability, historic preservation, and revitalizing downtown districts all the way to design build. And it was his work with the Carl Center that earned a Poros a recent invitation to the White House. In November Poros was invited to attend The White House Convening on Rural Placemaking conference. The meeting, organized by national profit groups Project for Public Spaces and the National Main Street Association, focused on rural development. The goal of the meeting, John tells me is to change the way government organizations help small communities. “Rather than not just focusing on housing and transportation, they seek to find a a more holistic approach to get help from federal government.” The term placemaking refers to a citizenled process that helps activate downtowns and community gathering places. By partnering communities with federal resources, towns are able

FEBRUARY 2016 | 21

create public spaces to drive economic development. This is especially critical for rural towns that have seen their downtown areas diminish over time. Poros feels that rural sustainability projects are largely untapped. He explains that there are “tons of research for urban areas and city centers. But what does it mean for a town of less than 50,000 people to be sustainable? What are the environmental economic or social aspects of that?” While in DC, Poros presented his efforts on revitalization of the Baptist Town neighborhood of Greenwood. Poros and his students at the Carl Center helped identify key needs of the neighborhood, chief among them affordable and functional housing, safer public spaces and improved infrastructure. They determined one of these public spaces could be a small park. Architecture students built a pocket park that features a pattern of concrete pads connected by a gravel walking path. Benches in the park were constructed from concrete posts and railroad ties salvaged from the abandoned railroad across the street. While there are some full time staff members, most of the workers at the Carl Center are made up of about a dozen undergraduate students. Typically these are architecture majors but there other disciplines

22 | TOWNANDGOWNMAGAZINE.COM

represented as well. Poros says it’s great for students to have direct involvement with the communities they help. “For the students the hands on work is real appeal. They enjoy getting to meet with community members.” There are other examples of the Carl Center working in small communities. For instance, in the town of Corinth, the Shiloh National Military Park attracts lots of tourists. But the town lacks a boutique hotel as well as other attractions to capitalize on the tourism. Poros and his team have been working on an impact study that town leaders can show to developers. And in Laurel, they’ve been exploring possibilities to improve the downtown area. Specifically, they are investigating ways make the streets more pedestrian friendly and useful for tourists and shoppers. This is another example of how, even in a smaller town, tourism is a driving force behind economic development. The work done by the Carl Small Town Center is based around the understanding that the physical environment is at the heart of economic development. Poros goes on to say, that, “Oftentimes rural areas defined by negative, by what they’re not or what they lack. They are treated as leftover areas, and we know that’s not the case. We try to explore and those resources and cast them in a positive light.”

LIGHT &ROMANTIC Three Valentine's Day desserts that are both delicious and health-minded.

Article, recipes, and photography by Katie Zampini

T H E P A V L O V A THE PAVLOVA

We Southerners love dessert; and as such, it isn't often that I meet a Southerner who hasn't heard of a dessert that is both We Southerners love dessert; and as such, it isn’t delicious and famous around the world. However, this week often that I meet a Southerner who hasn’t heard of a I've met a dozen Southern women who have never heard of a dessert that is both delicious and famous around the Pavlova. So without further ado, dear South, let me introduce you. world. However, this week I’ve met a dozen Southern

women who have never heard of a Pavlova. So without further ado, dear South, let me introduce you. The Pavlova is essentially a meringue base, topped with The Pavlova is essentially a meringue base, topped whipped cream (see the lightened up recipe featured here), with whipped cream (see the lightened up recipe and fresh berries. According to popular belief, the dessert was featured here), and fresh berries. According to popular created by a New Zealand chef for world-famous ballerina, belief, the dessert was created by a New Zealand chef Anna Pavlova, in honor of her tour to New Zealand in the for world-famous ballerina, Anna Pavlova, in honor of 1920's. However, and perhaps because the dessert is so her tour to New Zealand in the 1920’s. However, and adored among the British, a truly fierce battle for the honors of perhaps because the dessert is so adored among the the dessert's origination has been taking place for years. British, a truly fierce battle for the honors of the dessert’s Regardless of who originally created it, the dessert is truly origination has been taking place for years. something to admire.

I hope you will embrace this dessert with gusto (and perhaps infuse it with your own Southern flair- something the world Regardless of who originally created it, the dessert is needs more of, to be sure). I hope you will soon be adding this truly something to admire. dessert to your own heritage cookbooks and family traditions. I hope you will embrace this dessert with gusto While it is perhaps a labor of love to make, the results are (and perhaps infuse it with your own Southern flairairy, sweet, delicious, and yes- beautiful. With the couple of something the world needs more of, to be sure). I hope healthy swaps I've made, it's also a light option in the world of you will soon desserts. be adding this dessert to your own heritage

cookbooks and family traditions. While it is perhaps aBe sure to read all of the preparation instructions carefully, as labor of love to make, the results are airy, sweet, delicious, and yes- beautiful. With the couple of healthy this can be a tricky dessert to make! Would you expect swaps I’ve made, it’s also a light option in the world of anything less from a dessert touted as a ballerina's favorite? desserts. Be sure to read all of the preparation instructions carefully, as this can be a tricky dessert to make! Would you expect anything less from a dessert touted as a ballerina’s favorite?

FOR THE BASE

6 egg whites, room temperature Ingredients for the Pavlova 1 1/2 cups of superfine sugar

FOR THE BASE 1/8 teaspoon salt 6 egg whites, room temperature 1 1/2 teaspoons cornstarch 1 teaspoon white vinegar 1 1/2 cups of superfine sugar 1 1/2 teaspoons pure vanilla extract 1/8 teaspoon salt 1 1/2 teaspoons cornstarch FOR THE TOPPING 1 teaspoon white vinegar 1/2 cup heavy cream 1 1/2 teaspoons pure vanilla extract

2 tablespoons sugar 1/2 cup plain nonfat Greek yogurt (cannot substitute regular yogurt) FOR THE TOPPING 1 teaspoon pure vanilla extract 1/2 cupAssorted fresh berries heavy cream Approximately 1 tablespoon powdered sugar for dusting 2 tablespoons sugar

1/2 cup plain nonfat Greek yogurt (cannot substitute regular yogurt) Serves 12. Mini pavlovas each serve 2. 1 teaspoon pure vanilla extract Assorted fresh berries egg yolk in the bowl, and you'll need 1. Preheat the oven to 250 degrees. Approximately 1 tablespoon powdered sugar forodusting to start ver (labor of love, Lay out all of your ingredients in the Serves pre-measured amounts. This is 12. Mini pavlovas each serve 2. remember?).

important when making a meringue, 1. Preheat the oven to 250 degrees. Lay bowl, and you’ll need to start over (labor Once the egg whites are firm and as you won't have time to gather out all of your ingredients in the preof love, 4. remember?). glossy, use a spatula to carefully fold them while mixing the meringue. measured amounts. This is important in t he v inegar and making Clean your mixer and attachment so when making a meringue, as you won’t 6. Once the egg whites arevanilla, firm and have time to gather them while mixing glossy, use a spatula to carefully fold in sure your mixture is well mixed. that no trace of oil is present. the meringue. Clean your mixer and the vinegar and vanilla, making sure attachment so that no trace of oil is your mixture is well mixed. 5. Here's where you have a choice! 2. Separate your 6 egg whites and present. allow them to reach room A traditional pavlova is shaped into 7. Here’s where you have a choice!A one large round on the parchment temperature (for thirty minutes). Tip: 2. Separate your 6 egg whites and allow traditional pavlova is shaped into one separate each egg, one at a time, over paper. Or, as seen in the photos to them to reach room temperature (for large round on the parchment paper. the eft, you can choose o make mini a bowl, and pour each one into your thirty minutes). Tip: separate each egg, Or, as seen lin the photos to thetleft, nest topavlovas. Choose your mixer one at a time. NO yolk may one at a time, over a bowl, and pour you canbird choose make mini bird nest shape, and your spoon your m ixture onto each onetouch the mixer, or your egg whites into your mixer one at a time. pavlovas. Choose shape, and the pmixture archment paper six mini NO yolkwill not whip correctly! may touch the mixer, or your spoon your onto the(makes parchment egg whites will not whip correctly! paper (makes six omini one pavlovas r one pavlovas large). Porush the large). Push bulk of theto mixture to bulk othe f the mixture the sides, 3. Line a baking sheet with 3. Line aparchment paper. baking sheet with parchment the sides, leaving a small bowl in the leaving a small bowl in the middle. paper. middle. 4. Once egg whites reach room

6. Bake at 250 degrees for an hour

the sugar too quickly/used eggs that were too cold/somehow had oil or

berries. Sprinkle with one tablespoon of powdered sugar for garnish, and serve!

4. Once egg whites reach room 8. Bake at 250 degrees for an hour and and a half. Turn off the oven and temperature, begin beating them on a temperature, begin beating them on a a half. Turn off the oven and crack crack the dthem oor, linside eaving tothem inside to slow speed in your mixer. Gradually slow speed in your mixer. Gradually the door, leaving slowly slowly c ool down increase the speed to medium, then a f or t wo h ours, increase the speed to medium, then a cool down for two hours, so as not to so not to become overly cracked medium medium high speed until soft peaks high speed until soft peaks becomeas overly cracked form. Once soft, white peaks form, (some cracks normal). form. Once soft, white peaks form, (some are cracks are normal). start to slowly add the sugar, about a start to slowly add the sugar, about a tablespoon at a time. Tip: Do not rush 9. Start 7. again with a clean Start again with mixer. a clean On mixer. tablespoon at a time. Tip: Do not this process! It should take you at least 5 medium Ohigh speed, hmix n medium igh cream speed, and mix cream rush this process! It should take you minutes to add all of the sugar! I found creamy peaks and thick sugar and until thick and creamy at least 5 minutes to add all of the sugar until using a spouted measuring cup made form. Add in the Greek yogurt and peaks form. Add in the Greek sugar! I found using a spouted this easier. vanilla, mix on high speed until an even yogurt and vanilla, mix on high measuring cup made this easier. consistency is reached. speed until an even consistency is 5. Once all of the sugar has reached. 5. Once all of the sugar has been added, increase the speed one 10. Carefully use a spatula to separate been added, increase the speed one more notch until the egg whites form the pavlova(s) from the parchment STIFF peaks that are GLOSSY. paper and ontouase serving dish. 8. place Carefully a spatula to sPile eparate more notch until the egg whites form Believe me, they will be glossy when the whipped cream mixture onto the the pavlova(s) from the parchment STIFF peaks that are GLOSSY. they are Believe me, they will be glossy ready. If they never become pavlova(s), andand topplace withofresh paper nto a berries. serving dish. glossy, you may have added the sugar Sprinkle with one tablespoon ofmixture onto Pile the whipped cream when they are ready. If they never too quickly/used eggs that were too powdered sugar for garnish, and serve! become glossy, you may have added the pavlova(s), and top with fresh cold/somehow had oil or egg yolk in the

Doses of dark, all natural cocoa, fresh fruit, nutritious toppings, and Greek Dosesyogurt of dark,make all natural cocoa, fresh Valentine's Day fruit, treats both nutritious toppings, Greek yogurt make delicious andand healthy. Valentine’s Day treats both delicious and healthy.

DR A RKK DA CH OO CC OOL LAATTEE CH D IDPI PPPEED D STRAWBERRIES STRAWBERRIES

Ingredients One Ingredients carton of fresh strawberries

1/2 package of dark chocolate wafers One cup Onepistachios carton of fresh strawberries chopped One 1/2 cup sliced, thenof chopped almonds wafers package dark chocolate Nutritious granola (flax seed, chia, etc.) One cup chopped pistachios One cup sliced, then chopped almonds

Method

granola (flax seed, chia, etc.) MeltNutritious the dark chocolate according to package directions in a medium bowl. Separate topping Method ingredients into small bowls. Insert a toothpick in the top of a strawberry, and swirl gently in Melt the dark chocolate according to the chocolate to coat. Dip into the small bowls package in down. a medium of toppings anddirections carefully press Place berries on a plate to cooltopping in the refrigerator for bowl. Separate ingredients half an hour. into small bowls. Insert a toothpick in the top of a strawberry, and swirl

GREEK YOGURT gently in the chocolate to coat. Dip CHOCOLATE DIP into the small bowls of toppings and carefully press down. Place berries

Ingredients on a plate to cool in the refrigerator 8 oz plain, nonfat Greek yogurt an hour. 1 tbs for dark,half all natural cocoa powder 1 tbs plus 1/2 tsp stevia 1/2 tsp vanilla

GREEK YOGURT CHOCOLATE DIP Method

Mix all ingredients together in a serving bowl. Ingredients Tell your children that it’s chocolate pudding, and serve with fresh fruit! 8 oz plain, nonfat Greek yogurt 1 tbs dark, all natural cocoa powder 1 tbs plus 1/2 tsp stevia 1/2 tsp vanilla

Method Mix all ingredients together in a serving bowl. Tell your children that it's chocolate pudding, and serve with fresh fruit!

Oh so sweet! LoveLee Rolls opens for business Story by Richelle Putnam Photography by Sarah Tyner

hrista Lee did not grow up with bakers in her family. The only homemade delight she remembers are her dad’s homemade biscuits. The rest of her sweet delights were created from boxed cake mixes, fundraiser cookie dough and pop-can cinnamon rolls. “All of which I dearly loved,” she said. In fact, her intense love for cinnamon rolls began with those pop-cans, which were a Christmas morning family tradition. “I always wanted to eat more than I knew I needed to. So that was probably the first sign of what was to come.” Once Christa headed off to college at Mississippi State University, her budget didn’t allow for restaurant splurging. Still, she didn’t want to survive on boxed nutrition either. “So I started cooking,” said Christa. “I became a big fan of The Pioneer Woman and got one of her cookbooks. I would try different recipes.” One of those recipes happened to be a cinnamon roll recipe. That was the beginning! On September 30, 2015, Christa and husband Tyson joined the Greater Starkville Development Partnership with an official ribbon cutting for LoveLee Rolls, which they manage out of their home. They also became an LLC on October 20, 2015. The LoveLee couple grew up around Starkville, Christa in Mathiston and Tyson in Columbus. The two attended Mississippi State, but all Christa knew of Tyson was what 50,000 other Mississippi State fans knew about

him—he was the quarterback. “We knew of each other and had mutual friends, but we never actually met or hung out during our time in school,” said Christa. “A couple of years after I graduated college I worked as an Admissions Counselor for Mississippi State and traveled to St. Louis to recruit at area high schools.” During that time Tyson was a St. Louis Rams Scouting Assistant living in St. Louis. Tyson and Christa decided to meet for coffee. “We were pretty intentional about keeping our friendship just that, due to the season of life we were in and having learned lessons from past relationships and friendships,” said Christa. Eight months later, Christa and Tyson decided to start dating. Three months later they were engaged; three months after that, they married. “Nine months after that we had a baby and eight months after that we started LoveLee Rolls.” Their wedding hashtag was #aLoveLeeWedding, which is why they chose the name LoveLee Rolls. LoveLee was birthed out of a love for cooking, people, and the different ways the business could serve others, said Christa.

28 | TOWNANDGOWNMAGAZINE.COM

Making LoveLee cinnamon rolls is a two-day process. Day one: Due to the yeast, dough is made the day before baking. After rising, refrigeration is key to LoveLee rolls. Pans and lids are counted out, counters are cleaned, bags are ready, and all else that can be done a day ahead is done. Day two: The LoveLee couple rises around 4 a.m. to melt butter, preheat the oven, and start rolling. Christa rolls out the dough and fills and cuts the rolls. Tyson places rolls in pans, rotates pans in and out of the oven and spreads icing on the rolls. On some mornings, friends come in and help. A family member usually takes/cares for/loves/spoils the youngest LoveLee Roll member, explained Christa. “At least until he is old enough to butter pans.” Fellowship is a driving force behind LoveLee Rolls. The Lees want to help people gather around the table because they’ve experienced so much joy gathering around the table and eating a meal together. “I think we lose that a lot in today’s culture of eating out and pre-prepared processed foods,” she said. There’s something about seeing something from start to finish, putting in the work and knowing that

you created that dish. Already, LoveLee has grown from 11 pans that first weekend to 60 pans a week, so growing-pains is probably an understatement. They are currently looking at and considering options for a commercial kitchen. LoveLee bakes for many special events and the baked items make wonderful gifts. Most orders are made through email. LoveLee uses Facebook and Instagram to promote and post deadlines for orders and baking schedules due to holidays or travel. Currently, orders are taken through Wednesday and baking is done on Fridays. The few extra pans they bake are sold on a first come, first serve basis. One of the best things the Lees did when starting a new business was to take things slow. Starting a business can seem so intimidating, because you feel you must take on major debt and open a store-front. “You miss a lot when you fast-forward through what other successful people have gone through to get to where they are.” Order through email: lovelee.rolls@gmail.com www.facebook.com/LoveLeeRolls www.loveleerolls.com

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Town and Gown’s favorite food festivals across the Deep South Story by Amanda Lucas Photography submitted

The south is known for its array of food and traditions, but one thing that never gets old is the South’s food festivals. Individuals travel near and far to eat an assortment of southern cuisine cooked to perfection. Do yourself a favor and mark your calendar for these food festivals in Mississippi and surrounding states. You’ll thank me later! 1. Delta Hot Tamale Festival in Greenville, Mississippi will be October 2016. Hot Tamales and the Delta go back to the 20th century, and Greenville is hot tamale central. Residents of the Delta claim the best times to eat a hot tamale are the winter months. 2. Louisiana Chili Cook-off in Baton Rouge March 12-13, 2016. This event is held in conjunction with the LSU Annual Garden Show/Plant Sale and Fish/Coy Show. This year they will have a RED Chili Division. 3. Tupelo BBQ Duel Festival is March 18, 2016. There will be food, music and food. Did I mention food? Individuals can compete in this festival for the best barbeque. Wet naps not included. 4. April 2, 2016 in Belzoni, MS there will be the World Catfish Festival. Tourists come from all over the world to the great Delta. It’s said to be one of the top 100 events in North America. There will be live entertainment, a kid zone, bungee jumping, and even a Miss Catfish pageant. There will also be a catfish eating contest. I believe this will be

an event to remember. Who would of thought Mississippi held one of the largest fish fry’s this side of the river? 5. If you not tired of barbeque yet check out the George County Firefighters Association Annual BBQ Challenge. The governor of Mississippi proclaims this as a Mississippi State Championship barbeque event. It will be May 2016 in Lucedale, MS. This event is organized by the George County firefighters. I’m sure they will put out more than their share of fires that night. 6. Let’s not forget about Memphis. April 2016 they will be having their Overtone Square Crawfish Festival. It will be Crawfish dishes and Cajun cuisine as far as the eye can see. It will also include music entertainment and a showcase of art. If you ever wanted to see thousands of pounds of crawfish this would be the festival for you.

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7. Also in April, Memphis will also hold the Rajun Cajun Crawfish Festival it will feature over 18,000 pounds of boiled crawfish, the event also hosts spicy boiled shrimp entrees. There will be crawfish themed games such as crawfish bobbing, crawfish race, and a crawfish toss. Did I mention more crawfish? 8. May will also be a busy month for Memphis as it will hold the Memphis Greek Festival. There will be Greek food all around. Greek entrees, desserts, and dancing. Sounds like my kind of party. Greek traditions, faith, and food will be at the center of this festival! Learn and eat. OPA! 9. Have you ever dreamed of the eating best burger in the world? Well you might find it in October at the Best Memphis Burger Fest. From gourmet burgers to anything-but-beef burgers, all the way to veggie burgers this burger festival has it all. Entertainment will be provided as well as a slider competition. 10. In case you don’t make it to Memphis in April for their crawfish festival. Try the New Orleans Food Fest. This food festival will have Cajun specialties. If you love beignets like me you will not want to miss this. Your sweet tooth will be satisfied with this great showcase of great southern foods and desserts. See you there.

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Cooking up excellence with MUW’s culinary department Story by Richelle Putnam Photography submitted

ince 1996, the Mississippi University for Women (MUW) Culinary Arts Institute has grown from ten students to over 100. The surge in culinary interest and education, according to Dr. Scott Tollison, Dean of the College of Business and Professional Studies, has a lot to do with the popularity of the entertainment industry and food being a central part of that hospitality endeavor. It’s such a complex discipline, which is probably more complex than you ever imagined, explained Dr. Tollison. “There is a science to it, there’s an art to it and a mathematical element in scaling recipes and costing recipes.” The MUW Culinary Institute, which is housed in renovated Shattuck Hall, one of the campus’s 23 buildings on the National Register of Historic Places, offers a non-credit certificate program and holds various Saturday cooking classes for the community. “We are going into our second year and we’ve had steady growth since the spring semester, as more and more people find out about the certificate program.” The certificate program is a non-credit program, meaning you don’t earn college credit. In the diploma or degree program, every course a student takes is worth a certain amount of credit hours. The emphasis areas of the four-year degree program are journalism, art, entrepreneurship, and nutrition and wellness.

“Food Journalism is being able to write about the culinary industry like articles for travel magazine,” said Dr. Tollison “It’s a highly specialized program.” The Arts emphasis brings in presentation and includes design, photography, demonstration techniques and food styling. Some incredible successes that have come out of the Culinary Institute, including Linkie Marais, a finalist on Season 8 of “Food Network Star.” For over a decade, the MUW Summer Culinary Arts Camp has opened its doors to hundreds of children from Mississippi and outside the state. “It’s never too early to get kids thinking about healthy eating,” said Dr. Tollison. Plus, recipes are an exercise in reading and conversions, which depend on the number of servings prepared.” Cheryl Brown, Coordinator of Culinary Operations, explained that the Culinary Arts Camp is a four-week camp divided as follows: (Students will have completed the grades stipulated below.) First week – Grades 2-3 – 12:30 – 4:30 p.m. Second week – Grades 4-6 – 12:30 – 4:30 p.m. Third week – Grades 4-6 (second group) – 12:30 – 4:30 p.m. Fourth week – Grades 7-12 – 12:30 – 5:00 p.m. Students don’t just watch demonstrations, said Cheryl. They cook and learn how to work successfully

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FEBRUARY 2016 | 33

with others as team members. “They learn life skills, how to read and follow a recipe and etiquette skills are practiced daily. It’s important that kids learn to develop a palate and experience new foods.” Campers also focus on proper sanitation, kitchen safety and practical techniques in producing a recipe. They learn how to use appliances, blenders and mixers. They eat their prepared dishes and critique and discuss them. Campers concentrate on presentation, as well. A chef instructor and two culinary students instruct and guide the campers. The last day of camp, the kids cook for their parents and receive their certificate and chef hat. “Some campers started when the camp first began and went all the way through twelfth grade,” said Cheryl. “They are very serious little chefs.” The institute’s series of outreach initiatives focus on healthy eating across the state. “This past year, we started work on our project CHEW initiative. Cook Healthy. Eat Well,” said. Dr. Tollison. The CHEW initiative involves a truck and trailer combo complete with commercial kitchen. This food truck will go to elementary schools, middle schools, high schools, community colleges and healthcare

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organizations across the state of Mississippi to show participants how to prepare healthy foods. “We’re in the process of securing the trailer,” said Dr. Tollison. “Hopefully we’ll start sending out the food truck in the late spring.” In the last three years, the institute has entered into six culinary arts partnerships with community colleges. The goal is to encourage students earning their associates degree to come to the W and earn their bachelor’s degree. “Also, we teach culinary arts courses on the campus of Hinds Community College ( Jackson) and Mississippi Gulf Coast Community College (Biloxi). Students can earn a Bachelor of Technology Degree by taking courses online and attending Hinds or Mississippi Gulf Coast Community Colleges. “We’re trying to perform critical outreach in Mississippi by reaching every student we can,” concluded Dr. Tollison, “to encourage them to eat healthier and to provide a great work force for the hospitality industry within the state of Mississippi. www.facebook.com/TheCulinaryArtsInstitute www.muw.edu/culinary www.muw.edu/outreach/youth/culinarycamp 36 | TOWNANDGOWNMAGAZINE.COM

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Inside the Viking Cooking School Story by Joe Lee Photography submitted

f you haven’t stayed at The Alluvian Hotel while in Greenwood, you probably know someone who has raved about it. Nestled on Howard Street in the charming downtown area, it’s regarded as a getaway destination for not only Mississippians, but people all over Alabama, Tennessee and Arkansas. Then there’s Viking Cooking School, which is located across the street from The Alluvian and owned by the same management group. The cooking school offers world-class instruction through a variety of hands-on workshops throughout the year. “You’ll find menu descriptions, explanations of the techniques you will learn, and price information and availability,” said May McCarty, marketing manager for The Alluvian. “We offer standard hotel packages as well as monthly specials, some of which include discounts to a regular cooking class of your choice based upon availability.” McCarty said that past Culinary Weekends at the cooking school, which included a demonstration cooking class by a featured guest chef and an invitation to a reception, were very popular – but what the company will do in 2016 may prove even more successful. “This year, we are proud to announce the first-ever, hands-on Chef Series,” she said. “(It’s) a more unique

and exclusive – as well as intimate – cooking class that will feature a local, well-known chef from not only the Mississippi Delta, but from around the state. “Guests will rub elbows with some of their favorite local chefs, while learning firsthand the very techniques they use in their own kitchens and restaurants. We have limited availability left in our featured April and May classes.” With Mother’s Day and graduation not far ahead, a surprise trip to The Alluvian and a class at the cooking school might make for a unique gift she’ll never forget. “The goal for the Viking Cooking School – and The Alluvian as a whole – is to offer guests an experience as unique as the Mississippi Delta itself,” McCarty said. “We pride ourselves on being ‘a cosmopolitan boutique hotel deep in the Delta.’ When our guests leave, often we receive positive feedback that they don’t even feel like they’ve been in Mississippi. “I think what makes us stand out is the fact that we are a surprise. Here you are in this quaint, small Mississippi town, and yet you feel like you’ve been treated to a five-star experience in a major city.” Hotel packages and specifics about Viking Cooking School can be found at www.thealluvian.com, or call 662-451-6750. FEBRUARY 2016 | 39

Town & Gown Magazine January Wedding Issue 2016

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Hinton

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Tyner

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Dolum seque vide si si adis eictas aciaspe ressum dolupti velenih illiae. Endeliquo ea voluptatur, quissit, nit fugianiti qui odit aliquature nosapid molore voluptas esequi blabore iumquis netur, aut eatur? Berferspero mos sum essitatet, cus, veria ipit, seditat aeptam vidi quam sim que ped quunto dolum as etur, quid ma vel is int et eiciate ctatius exeribus modic torum ra consequaspit alistinciae non conserum fugit pellupis ium alibustiundi vellaborpor remolup tatatur, to iusa que vollum necti nus minctecto minverum nobis quatemodit arumque nia del et verrupta volut que sunt ut hite voluptam que exerferiate porro evenim es ma dolupidem quias re invendis a dolupta volorit aut es ea cum sequam aut maio. Menet ut eum quae nosanis utem earum et alita dolum quata volenisit im volupta tectorum nobis molore occulparum in parum estrum res et aut delitia ndandamet voluptiorem. Ut aut prat quis doluptas aut eicil in pe non rerio es doles que nonet quodign iminctiosti voluptatibus inveriam, sit eum quissinti tem. Ficia aut doluptamet la volo molorro everro erempore nonse omnimos alis delitium inctenda solore endipsae si beatis magnis digenet as moluptate occum ipsae ped quassit, ommolendae que dunt. Idust ma quiati blandae preicid ulpa sit fugit remposse nobitaquod quatur, num expelent aut quatinctur am, que se cusant veria quiam, id quia aped que num ditas et acest vollaut quia volorepudit,Agnam, oditio dus, corporem autas eos inianime am rate plitati aut pore nullabor alic te quiandus soluptatur aut veligent moluptae volo cullenime pa cus nobitat.

Tyner

Ut eturepe liquidenis expedisquiam harchiciis sin providitat. Sed que cullaut arum aliatus sit autatia sperfer iorissi custo veri iuntium nosandam restiam exces exerum lat aute nonem qui delendicia apelige ndebis cores is estoreped quibus, ipsandae. Udia ducipsam, consequiat hicaborem ipsant. Lignist, que sequas volorepro occaesciur? Quibus dolorem que eos nonsequ odipsa iumquam in recta sus, volum repudi consedit etum volupta dolum venecto endis dollorum ut prehende paritem volenihit officiis doluptur, voloreic totatiat fugitione estio excersp erumque optatur rehendit im cus volectium aliquae est untemo tem fugia quiam volla culpa doluptae dolore et estiat. Enda voluptatis volo offici beatem et, sin et inihitius pliatium si sequis soluptaspero quunt, tecto est, sitius. Ullorit hicipsant, consequat laut fugia sim id ullam, is volori con rem. Ic toraeroUme maio. Et ut rero bearum ulliam qui restiscias sanda cus earumquam, a conse volores se maio que lanimincto dolorro digendis aut eture vereptatet a cusam sae. Nem lit, inihiciant landitiis enis et, untor assi ipitiis eumquam quasper ehenim doluptatur alictur? Icid que omnimus sundam ressitas simpost iassequ iatquam nis sim nis iniminvenias re post, am, qui am cone omnist occullabor rerum quam volupta sperae sim soluptate alitate nianimu sdandam quo maxim qui venis illuptia cone cor remque voluptatus pos deserovid unt. Eveles aut undi con re am voluptam vel inullacit prorendist, quistrum delibeatem quias nos et,

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On the page: Susan O’Bryan’s February book review

f you want to entertain yourself with a book about gardens, you find one written by a gardener. If you want to read a sci-fi fantasy, browse that aisle at the bookstore but, if you want a legal mystery with a Mississippi setting, look no further than Randy Pierce’s “The Peter Bay.” This is Pierce’s third novel and a follow-up of sorts to his first, “Pain Unforgiven.” The second novel, “Magnolia Mud,” was a stand-alone political mystery. When it comes to the law, Pierce knows his stuff. Until Jan. 31, he was a sitting justice on the Mississippi Supreme Court where he certainly saw his share of legal dilemmas. He now is the director of the University of Mississippi Judicial College in Oxford, Miss. “Like most authors, I write what I know,” Pierce said. “Plus, even though my books are works of fiction, I want the characters and places to be realistic.” Joe Lee, owner and editor-in-chief at Dogwood Press, has worked with Pierce from the early days in the writer’s career. Lee edited Pierce’s

self-published “Pain Unforgiven” in 2011, and that novel now has been re-released in paperback in conjunction with “The Peter Bay.” Lee also published “Magnolia Mud” in 2014. “As a publisher, I’m looking for compelling suspense, and Randy always delivers. The icing on the cake is that he’s a native Mississippian,” Lee said. “As a reader, “The Peter Bay” is terrific: a crime is committed in the first couple of pages and pulls you right in to the story,” he said. “There are a number of unique and memorable characters – people who will stay with you long after you’ve finished the novel – and Randy has written a gripping and very realistic tale of small-town murder and corruption. It really will keep you

turning pages until the very end.” Readers will find that Pierce’s familiarity with the inner workings of Mississippi’s court system brings a tone of truth to his writings. They’ll also find themselves relating to the characters and the countryside, particularly Greene County where Pierce grew up. Grant Hicks, a hotshot attorney in Atlanta, is renovating his family’s home in rural Greene County with the help of his wife Jade, adopted son Ladd and 2-year-old daughter Ella Reese. It’s during one of those working weekends that an old friend, Judge Walter Eaton, asks Hicks to defend a local man held on kidnapping and murder charges. Hicks refuses, claiming his inexperience with murder cases. He gives in, though, when he discovers the accused is a childhood friend, Ben Petty. Petty has always been an odd duck with a crooked arm and no social skills. He was orphaned as an infant when he lost his parents to a murder-suicide. Our protagonist knows he can’t handle the case alone, so he receives help with a drunken local attorney, a retired investigator, a retiring circuit clerk judge and several other colorful characters unique to a small town such as Leakesville and Lucedale. For them, a trip to Hattiesburg is a trip to the big city. Fighting him every step of the way are a publicityseeking district attorney, an uncooperative sheriff and many small-minded residents who live in the past and view Petty as a pervert. More details might reduce the complexity of the plot. It’s a story line that is familiar to legal mystery fans. The characters and the local feel help set “The Peter Bay” apart from others in its genre. The finale is somewhat expected, but the whodunit factor earns an A. “I believe my books have more of an emotional edge to them,” Pierce said. “The best novels, to me at least, are the ones that move me. The books that cause me to ‘feel.’ If I can’t stir a reader’s emotions, I have failed. When readers turn the last page, I want them to miss the characters. I want readers to wonder what will happen to them in the years ahead.” Here’s hoping that with Pierce’s retirement from the bench, readers will be able to follow Grant Hicks in more legal adventures. Randy Pierce will have a book signing from noon-1 p.m. March 10 at the Starkville Public Library. From 3-5 p.m. that day, he will sign book at The Book Mart. Other signings are planned throughout the state at local bookstores and public libraries. Visit www.dogwoodpress.com for a full schedule. FEBRUARY 2016 | 43

Town & Gownâ&#x20AC;&#x2122;s

Taste & Toast: Mardi Gras Meals Recipes and photos by Lisa Bynum

to a boil. Reduce heat to low and simmer for 30 minutes, stirring often. Add remaining ingredients except file’ powder and rice. Return to a simmer, cover, and cook for 1 hour, stirring every 15 minutes. Remove chicken thighs and set them aside. Once they are cool enough to handle, remove and shred the meat from the bones and return chicken to the pot. Remove and discard bay leaf. Place a generous amount of cooked rice into individual bowls. Pour gumbo over rice. Sprinkle with file powder. Serves 10

Slow Cooker Jambalaya

Chicken and Sausage Gumbo ½ cup (1 stick) unsalted butter ½ cup all-purpose flour 1 cup chopped onions ½ cup chopped green bell pepper ½ cup chopped celery 1 tablespoon Italian seasoning 1 tablespoon chopped fresh parsley ½ pound andouille sausage, cut into ¼-inch slices 4-5 chicken thighs, skins removed 1/2 pound smoked sausage, cut into ¼-inch slices 2 cups water 2 cups fresh or frozen okra 46 | TOWNANDGOWNMAGAZINE.COM

2 tablespoons Creole seasoning 1 tablespoon sugar ¼ cup piquante sauce 1 bay leaf 2 cups chicken broth Filé powder, to taste 2 cups cooked white rice Heat butter in a large stock pot over medium high heat. Gradually add flour, stirring constantly to make a roux. Continue stirring until roux becomes light brown. Reduce heat to low and add next nine ingredients. Bring mixture

1 can (28 ounces) diced tomatoes, undrained 1 pound fully cooked andouille sausage links, cubed 4-5 chicken thigh, skins removed 1 can (8 ounces) tomato sauce 1 cup diced onion 1 small sweet red pepper, diced 1 small green pepper, diced 1 cup chicken broth 1 celery rib with leaves, chopped 2 tablespoons tomato paste 2 teaspoons dried oregano 2 teaspoons Cajun seasoning 1-1/2 teaspoons minced garlic 2 bay leaves 1 teaspoon Louisiana-style hot sauce ½ teaspoon dried thyme 1 pound cooked medium shrimp, peeled and deveined Hot cooked rice

In a 5-qt. slow cooker, combine all the ingredients except the shrimp and rice. Cover and cook on low for 6-7 hours or until chicken is cooked through and no longer pink. Remove chicken thighs and set aside. Add shrimp. Cover and cook an additional 15 minutes until shrimp are heated through. Once chicken thighs are cool enough to handle, remove meat from the bone and shred. Return chicken to the slow cooker. Remove and discard bay leaves before serving. Serve over rice. Serves 8

Seafood Cornbread with Crawfish Cream Sauce 2 boxes Jiffy corn mix 1 stick unsalted butter ½ cup diced onions ½ cup diced celery ½ cup diced bell pepper ¼ cup chopped green onions 1 cup chopped crawfish tails 1 cup crabmeat 1 (10 oz.) can cream of mushroom soup 1 (10 oz.) can cream of celery Salt and pepper, to taste For the cornbread: Bake cornbread mix in a 13 x 9 inch baking dish according to package directions. Allow cornbread to cool enough so that you can crumble it with your

hands. Preheat oven to 350 degrees. In a large skillet melt butter over medium high heat. Add onion, celery, bell pepper, and green onions. Saute until vegetables are tender, about 5-7 minutes. Add the crawfish and crabmeat and continue to saute for an additional two minutes. Add the soups and continue to cook until mixture is heated through, but do not bring to a boil. Combine crumbled cornbread and seafood soup mixture in a large mixing bowl. Spread mixture into a greased 13 x 9 x 2

inch casserole dish. This dish can be frozen at this point. Bake for 40 minutes until top of cornbread is golden brown. For the crawfish gravy: Melt butter in a medium skillet over medium heat. Add the flour and stir until the mixture is smooth. Continue to cook mixture for an additional 3-5 minutes to cook out any raw flour taste. Reduce heat to low and pour in the cream. Whisk gently and continue to simmer over low heat until mixture begins to thicken slightly. FEBRUARY 2016 | 49

FEBRUARY 2016 | 51

Stir in crawfish meat and Old Bay seasoning. For a thinner gravy, add additional cream. Season with salt and pepper to taste.

need to be chopped by hand. Pour in olive oil and vinegar. Continue to pulse until oil and vinegar are well incorporated.

Serves 8

Mini Muffulettas For the sandwiches: 1 long baguette or ciabatta loaf (about 12 inches) 1 cup olive salad (recipe below) 4 ounces sliced salami 4 ounces sliced provolone cheese 4 ounces pound sliced mortadella or ham 4 ounces sliced mozzarella cheese 4 ounces capicola or sliced prosciutto For the olive salad: 3 cloves garlic 1 cup green olives 1 cup black olives 2 tablespoons pimentos 2 tablespoons parsley ¾ cup olive oil 2 tablespoons white vinegar

Transfer to a medium bowl, cover with plastic wrap, and allow to stand overnight. Serves 6

Crawfish Fettuccine 1 pound dried fettuccine 6 tablespoons unsalted butter 3 cloves garlic, minced 3 tablespoons all-purpose flour 1 cup heavy cream 1/2 teaspoon Cajun seasoning 1/8 teaspoon ground nutmeg 1/8 teaspoon freshly ground white pepper 1/2 cup fresh Parmesan cheese, shredded Salt to taste 1 ½ cups cooked, peeled, crawfish tails Fresh parsley, for garnish, optional Cook fettuccine according to package directions.

For the sandwiches: Cut baguette in half lengthwise. Spread olive salad over the inside of both lengths of bread. On the bottom half, arrange salami, followed by a layer of provolone, ham, and finally mozzarella.

In the meantime, melt butter in a large sauté pan over medium heat. Add garlic and cook until garlic is fragrant, about 30 seconds. Add cream, 1/3 cup at a time. Alternate with flour, whisking in flour one tablespoon at a time. Whisk until flour is incorporated and the mixture is smooth. Add Cajun seasoning, nutmeg, and white pepper.

Arrange top half of baguette over sandwich. Cut sandwich into 3-inch squares. Secure each section with a toothpick. Arrange sandwiches on a platter, cover and refrigerate for at least 2 hours, preferably overnight.

Remove pan from heat. Stir in Parmesan cheese, mixing until combined. Season with salt. Add crawfish tails and fettuccine. Thin sauce with additional cream if it gets too thick. Garnish with fresh parsley if desired.

For the olive salad: Serves 4 Combine garlic cloves, olives and pimentos in a food processor. Pulse until ingredients are coarsely chopped. If you do not have a food processor, ingredients will 52 | TOWNANDGOWNMAGAZINE.COM

FEBRUARY 2016 | 53

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February 2015 â&#x20AC;˘ 13

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February Fashion

Photos by Divian Conner and make up by Amy Sorrel with SeneGence Make Up

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Catch-A-Dream Open House Photos by Keats Voges-Haupt

1. Caleb Belk, Cathy Eady, Chris Eady and Brian Chisholm 2. Susan Brown and Piper Free 3. David and Pat May 4. Suzette Johnson and Eddie Johnson 5. Cassie and Taylor Brunson 6. Linda Blake, Becky Todd and Retha Bushby 70 | TOWNANDGOWNMAGAZINE.COM

Mark Coblentz “Chopped” Viewing Party Photos by Camille Watts

1. Jimmy and Orly Hardin 2. Myra Hammell and Lauren Hammell 3. Marcus, Teela, Patricia Faith and Clyde Bellamy 4. Bonnie, Robbie, David and Mark Coblentz 5. CJ Box and Kat Lawrence 6. Peter Allen, Tammy Allen, Randall Foxworth, Jean Foxworth, Hannah Daniels, Cassie Allen and Amanda Allen

FEBRUARY 2016 | 71

Starkville-MSU Christmas Symphony Photos by Margaret McMullen

1. Karen Brown and Dr. Michael Brown 2. Ryan White, Mercedes Smith and Sara Gamble 3. Jason Cromer and Kelly McCormick 4. Austin Ainsworth, Dr. Michael Brown and Brandon Pigg 5. Curtis Prehm, Chris Matice and Jennifer Darce 6. Allie Nelson

72 | TOWNANDGOWNMAGAZINE.COM

Starkville Holiday Bazaar Photos by Sarah Tyner

1. Michelle Sharp and Robin Montgomery 2. Emily Woolfolk and Gwen Chandler 3. Marty Friend and Bonnie Feig 4. Brook Morgan and Cindy Baker 5. Tyson Lee and Christa Lee 6. Molly Martin and Pamela Munger FEBRUARY 2016 | 73

Starkville Christmas Parade Photos by Camille Watts

1. Jala Owens, KJ Rust, Shawanda Owens and Madison Owens 2. Judy Herrington, Andrew Doherty and Emma Doherty 3. Kyle Roberts, Khloe Brewer and Danah Lacy 4. Bart, Laura and Charlie Harris 5. Stevanie King, Davis King, Elizabeth Woolfolk and Natalie Woolfolk 6. Kim, Ainsley Grey, Silas and Sonny Trimm

74 | TOWNANDGOWNMAGAZINE.COM

AARP Andrus Award Banquet in Honor of Ruth de la Cruz Photos by Sarah Tyner

1. Norma Jean Smith, Jean Daniel and Sue Gibson 2. Ruth de la Cruz and Marilyn Laird 3. Faye Barker and Raymond Barker 4. Hazel Coats and Annie Harris 5. Lee Ann Williamson and Lori Smith 6. Arma de la Cruz, Ruth de la Cruz, Armando de la Cruz and Parker Wiseman FEBRUARY 2016 | 75

Bunco for Breast Cancer

1. Margaret Cook, Anna Katherine Martin, Kristen Skinner and Emily Ferguson 2. Susan Brown, Jackie Downer, Barbara Frank ad Fairfax Montgomery 3. Cheryl Andrews and Gail Kelly 4. Jennifer Cougle and Mary Martha Edwards 5. Emily Ferguson, Mamie Kosko, Joy Graves and Lauren Marconi

76 | TOWNANDGOWNMAGAZINE.COM

Designerâ&#x20AC;&#x2122;s Gallery Ladies Night Out Photos by Sarah Tyner

FEBRUARY 2016 | 77

Green Thumb Garden Club 61st Birthday Celebration Photos by Margaret McMullen

1. Barbara Meiring and Fay Smith 2. Faye Caldwell, Patsy Stuart and Margaret Collins 3. Greta Bryan, Patsy Stuart and Nina Rivenburgh 4. Jackie Downer, Linda Ratliffe and Ellen Clark 5. Jackie Downer, Gayle hodge, Cherie Steele, Lynda Forbus and Jane Bobbitt 6. Nancy Eddy, Mary Alice Smith, Hillary Smith and Mary Martha Wilson 78 | TOWNANDGOWNMAGAZINE.COM

Starkvilleâ&#x20AC;&#x2122;s Christmas Tour of Homes Photos by Sarah Tyner

1. Amanda Edwards, Amy Yates and Rebecca Tabb 2. Janice Giallourakis, Martha Wells and Ellen Boles 3. Tricia Daniel, Mary-Alison Blackwell and Martha Ann Welch 4. Beverly Smitherman and Pat Colwick 5. Jan D. Clark, Marilyn Epperson, Linda Ratliff and Candy Broyles 6. Heather Andrews and Trish Cunetto FEBRUARY 2016 | 79

Anchor Club Breakfast with Santa Photos by Camille Watts

1. Wren Ivy, Ivey Ivy, Mamie Molina, Nora Molina, Carroll Gavin, Erin Molina, Brian Forsyth, Sadie Grace Forsyth and Amelia Forsyth 2. Kyla Hartness and Chloe Palmer 3. Greyson Turner 4. Jonathan Eaton, Elliott Eaton and Susan Jones 5. Wren Ivy 6. Starkville Academy Anchor Club 80 | TOWNANDGOWNMAGAZINE.COM

LA Green Jeans Party Photos by Camille Watts

1. Jesse Newton and Erin Feniger 2. Emily Brown, Kelley Wamsley and Lashan Simpson 3. Lori Douglas and Donna Buckelew 4. Stacey Swain and Denise Clayton 5. Emily Marett and Jillian Garrigues 6. Sarah Oâ&#x20AC;&#x2122;Brien, Allyn Williams, Katie Rowland and Trisha Pate FEBRUARY 2016 | 81

Starkvilleâ&#x20AC;&#x2122;s City-wide Open House Photos by Sarah Tyner

1. Richard Grant, Emily Braddock-Jones, Laurie Fisher and Marshall Ramsey 2. Tanya Camp and Addison Camp 3. Kelsey Preston and Janie Lee 4. Fairfax Montgomery, Allison Tiffin and Valaree Tiffin 5. Betty Sorey and Andi Pichardo 6. Kathy Prentice, Mary Alice Turner, Mary Beth Collums and Alaina Prentice 82 | TOWNANDGOWNMAGAZINE.COM

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