Seasonal Eatings

Letter from the Editor

Kandy Derden Managing Editor

Welcome to the premier issue of Seasonal Eatings! Sit back, relax and enjoy browsing through some of the favorite recipes submitted by readers of our parent magazine, Extended Weekend Getaways. If you’re looking for a suggestion on where to eat on your next vacation or looking for a snack to take with you for the trip, we have it all.

Check out further inspiration through the food events coming soon. Find out what other cooks like about select restaurants and keep our articles close by for reference. And as always, enjoy the process of discovering new favorites.

Be watching for our Autumn issue. We all know fall is when home cooking really shines, so please send us your best of the best. We’d love to feature your exceptional dishes, both traditional and newly created. Since holidays are full of time-honored menus, we would love to know your new twist on an old favorite.

Recipe

Table of Contents

Patriotic Picnics by Robin O’Neal Smith

Tyson Tips for Grilling

Bear Creek Smokehouse, TX

Georgia Peaches by Amritha Alladi Joseph

Tenderloin Trail & Tin Plate

Pairing Wine With BBQ

Bites & Sips Around Buckeye Lake Northeast Seafood Festivals by Michael Upton

The photo above was submitted with Campfire Peaches showing peaches Sarah Miller picked in Mount Airy, North Carolina, and a watercolor she did of the beach on a summer road trip.

Make Your Patriotic Picnic

By Robin O’Neal Smith Associate Editor

Let’s get ready to celebrate Independence Day! Hosting a picnic can be a delightful way to honor the occasion while enjoying good food, great company, and summer weather.

I love celebrating America in all its red, white, and blue glory on Independence Day. Every year, my family hosts a celebration. Over the years, what started as a picnic has become a big deal. Some years, our event includes fireworks and sparklers. But every year, it includes delicious food.

July 4 Celebrations

There are all kinds of Independence Day celebrations, from backyard BBQs to Potlucks and Patriotic Parties. We decorate with red, white, and blue colors, flags, banners and more. Everyone is invited to bring their favorite dish to share in a picnic-style potluck gathering. Then we enjoy delicious food, great conversation, and sometimes some yard games.

11 Tips for the Perfect July 4th Picnic

Successful events start with careful planning. Create a checklist of everything you need, from food and beverages to utensils and decorations. Prepare as much as you can the day before to reduce stress on the day of the event.

1. Create the Perfect Guest List

The first step to a successful Independence Day picnic is deciding who to invite. Mix close family with a few friends to create a lively and fun atmosphere. A balanced guest list ensures everyone has someone to chat with.

2. Estimate the Right Number of Guests

Knowing how many people will attend helps

you plan everything else more efficiently—from food to activities. Aim for a manageable number so you can enjoy the day without feeling overwhelmed. Take your space into consideration as well.

3. Send Out Invitations Early

Once your guest list is set, send out invitations well in advance. You can use physical invites for a personal touch or go digital with email invites, social media messages or event pages. Early invites ensure guests can RSVP, and you can gauge attendance.

Picnic Unforgettable

4. Plan a Delicious Menu

Food is the heart of any picnic. Determine if you are preparing all the food, purchasing it or inviting guests to bring a dish. We usually provide meat, drinks, and a dessert. Guests are invited to bring a side dish or dessert. Delicious food makes the event memorable.

Appetizers - Start your picnic with delicious appetizers that set the tone for the meal. Try making Red, White, and Blue Deviled Eggs by adding natural food coloring to the egg whites. I often find red, white, and blue corn chips and serve them with Salsa or my famous Hillbilly Caviar. These colorful and tasty appetizers will

be a hit with guests. For the main course, focus on easy-to-eat and portable dishes. Grilled chicken skewers marinated in a tangy BBQ sauce are a crowd-pleaser. Alternatively, prepare a variety of sandwiches, such as turkey and avocado or ham and cheese, with red, white, and blue toothpicks to hold them together.

One year, I had a taco bar for the main entree. Often, we have pulled pork sandwiches or chicken that can be grilled in advance and kept warm in a crock pot. These options are both delicious and convenient for a picnic setting. Sides - Complement your main dishes with a selection of sides. Our guests often bring sides and desserts, but I usually make one or two things just in case. A fresh fruit salad featuring strawberries, blueberries, and star-shaped watermelon pieces provides a refreshing and healthy option.

Last year, I made a watermelon cake. It had several layers of watermelon with white grapes, blueberries, and watermelon stars for decoration. Corn on the cob, a tossed salad, and traditional potato and macaroni salad are great sides.

Desserts - No Independence Day picnic is complete without sweet treats. Bake a batch of red, white, and blue cupcakes topped with white frosting and festive sprinkles.

Prepare a Red, White, and Blue Punch for a visually stunning and delicious beverage. (See the photos and recipe)

Create a Patriotic Flag Pizza using a sugar cookie crust with vanilla icing and decorate with strawberries and blueberries arranged to resemble the American flag. (See photos and recipe -end of article) If your party lasts until evening and you are permitted to have a campfire,

s’mores are always a hit. You can purchase red, white, and blue marshmallows to keep it patriotic.

5. Get Creative with Decorations

Set the scene with patriotic decorations. Think American flags, red, white, and blue tablecloths, and themed centerpieces. Simple, yet festive, decorations help create a memorable ambiance.

Festive Banners and Flags - Create a patriotic atmosphere with festive banners and flags. Hang red, white, and blue bunting around your picnic area or home. Display American flags prominently to show your national pride.

Table Settings - Set the scene with themed table settings. Use red, white, and blue tablecloths, plates, napkins, and utensils. Add centerpieces featuring fresh flowers in patriotic colors or small American flags. Consider using mason jars as vases or candle holders to enhance the festive look.

Lighting - Outdoor lighting can add a magical touch to your celebration. String lights in red, white, and blue around trees, fences, or pergolas. Use lanterns or LED candles to create a warm and inviting ambiance as the sun sets. Lighting not only enhances the aesthetic but also ensures safety during evening festivities.

6. Stock Up on Paper Products

Ensure you have enough paper plates, cups, napkins, and utensils for everyone. Opt for eco-friendly options to reduce waste and make clean-up a breeze.

7. Don’t Forget the Drinks

Keep your guests hydrated with a variety of drinks. Offer my Patriotic Punch, water, lemonade, iced tea, and a selection of sodas. For the adults, you might want to consider beer, wine, or a couple of cocktail options like a refreshing mojito or sangria.

8. Curate a Fun Playlist

Music sets the tone for your picnic. Create a playlist filled with upbeat, patriotic songs to keep the energy high. Classics like “Born in the USA” and “American Pie” are always crowd-pleasers. Depending on the people invited, this may be loud and proud, or low as background music.

9. Plan Engaging Activities

Keep guests entertained with a mix of activities. Set up lawn games like cornhole, frisbee, spikeball, or canjam. For the kids, consider a craft station or a scavenger hunt. We used to do sparklers at dusk every year. Fireworks can be a grand finale if your location allows it. 10. Ensure Comfort and Safety Last but not least, make sure your guests are

comfortable and safe. Safety is paramount during any celebration.

● Keep perishable food chilled until serving to prevent spoilage.

● Have a first aid kit on hand for any minor injuries.

● If you plan to use a grill, follow safety guidelines and keep children away from hot surfaces.

● Provide plenty of seating. If during afternoon hours, provide shade with umbrellas or tents.

● Have a first-aid kit on hand for any minor injuries.

● Encourage guests to stay hydrated, especially if it’s a hot day.

10. Involving the Kids

Make your Independence Day picnic a family affair by involving the kids in the preparations. Assign them simple tasks like decorating, setting the table, or helping with food prep. Plan activities and games to keep them entertained, such as a scavenger hunt or a water balloon toss. Engaging the kids will make them feel included and ensure they have a memorable time.

11. Ensure Comfort and Safety

Last but not least, make sure your guests are comfortable and safe. Safety is paramount during any celebration. Keep perishable food chilled until serving to prevent spoilage. Have a first aid kit on hand for any minor injuries. If you plan to use a grill, follow safety guidelines and keep children away from hot surfaces. Provide plenty of seating. If during afternoon hours, provide shade with umbrellas or tents. Encourage guests to stay hydrated, especially if it’s a hot day.

By following these 11 tips, you’ll be well on your way to planning the perfect July 4th picnic. Enjoy the day filled with great food, fun activities, and cherished memories. Happy Independence Day!

“Dough and Icing”

Patriotic Fruit Pizza

• One package/roll of sugar cookie dough

• “Sauce”1 - 8 oz. package cream cheese (softened)

• ¼ cup of powdered sugar

• ½ of an 8 oz. container of whipped topping

• 1 tsp. vanilla extract

“Toppings”

•1 package strawberries •1 package blueberries

•Bananas (less ripe for a whiter color)

“Glaze” (optional) Some people like to use a glaze on their fruit pizzas. If you’d like to pour a glaze over this one, I suggest a mixture of lemon juice, powdered sugar, and a tiny hint of vanilla extract.

To Prepare:

1. First, preheat your oven to 350 degrees. Next, spray a large pizza pan with nonstick cooking spray, and roll the sugar cookie dough out into a circular shape to cover most of the pizza pan.

2. Bake for 15-20 minutes or until your dough is a golden brown color. Let cool for at least one hour.

While your dough is cooling, you’ll want to prepare the icing and the toppings.

3. In a large mixing bowl, beat the cream cheese, powdered sugar, whipped topping, and vanilla extract until smooth.

4. Next, cut strawberries in half and bananas into thin, chip-like slices.

5. After the dough has cooled, evenly spread the icing over the dough.

6. Arrange the strawberries, bananas, and blueberries to resemble the American flag.

7. Optional – Make the glaze and drizzle on the fruit pizza.

8. Refrigerate the fruit pizza until ready to serve.

Submitted by Robin O’Neal Smith

Recipe for the Successful Day!......

1) Show up (be present),

2) Say Thank You (for the opportunity),

3) Be Willing (to take action)

Patriotic Punch

Tips to consider before you begin:

• No matter which drinks you choose, the key is in the sugar content. The drinks with the lower sugar contents will layer on top of those with the higher ones.

• You can serve this drink in a large drink dispenser or in individual glasses. There are advantages to both.

• If you serve the punch in a large dispenser, it makes for a great patriotic centerpiece! This method also saves time.

• If you pour the punch into individual glasses or mason jars, each person gets to taste all of the drink flavors. In the large container, people are only getting one flavor at a time. This method, however, will obviously take more time! Add a Twizzler straw for extra pizzazz.

• If you choose to go the centerpiece route, Prepare the punch exactly where you intend to serve it.

Ingredients:

Here’s what you’ll need:

• Your red, white, and blue drinks (I used cranberry juice, blue Gatorade, and sprite)

• A lot of ice cubes (regular ones or you can find star-shaped trays in some stores)

• Drink garnishes or decorations (optional – Twizzlers, American flags, etc.)

Instructions:

Your punch will be poured in thirds. Whether pouring into a small glass or a large dispenser, you’ll use the same method.

1. First, fill the glass a third of the way with ice. Next, pour in the drink with the highest sugar content. For me, this was the cranberry juice. I poured it down the side of the glass and did not go above the ice level, just to make sure it stayed on the bottom.

2. Fill the next third of the glass with more ice cubes. You will now pour in the drink with the second highest sugar content. For me, this was the blue Gatorade. Pour this directly onto an ice cube and very, very slowly.

3. Finally, fill the rest of the glass with ice cubes and repeat step two with the last drink. Go ahead and add a little garnish!

Submitted by Robin O’Neal Smith

Tyson Tips For Grilling

Did you know that 70% of grillers decide to fire up their grills on Independance Day? With the sizzle of grilling season upon us and July 4th cookouts around the corner, it’s time to elevate your grilling game. Tyson Foods Chef Thomas Wenrich is here to share his expert tips to help you cook the perfect piece of meat and impress your guests.

Whether you’re new to grilling or looking to enhance your skills, Chef Thomas offers a range of tips to make you the ultimate griller. Here are his top recommendations:

Chef Thomas’ No. 1 Grilling Secret: Keep It Low and Slow

Low Temperature, Slow Cooking: Also known as sous vide, this method results in a juicier product.

Charcoal Grills: Identify your lower and higher heat spots to ensure meats don’t get too charred or dried out.

Reverse Sear or Smoke: Always start with reverse searing or smoking before finishing with grill marks for the best flavor and texture.

Fourth of July Grilling Tips Hot Dogs & Sausages

Scoring Hot Dogs: Lightly score hot dogs in unique patterns to create crispy areas during cooking.

Cooking Methods: Hot dogs can be cooked using direct, indirect, or smoking techniques. Be mindful not to overcook, as this can cause splitting.

Toasted Buns and Toppings: Use the grill to toast buns and find unique toppings to elevate your hot dogs to gourmet levels.

Grilling Sausages: Cut sausages lengthwise to prevent them from rolling off the grill. Cook over direct heat and turn frequently (every 45-60 seconds) for even cooking.

Extra Flavor: Wrap Jimmy Dean bacon around Ball Park hot dogs and sausages for an extra burst of flavor.

Additional Expert Advice

With his extensive experience as Tyson Foods’ culinary director and overseeing 19 test kitchens, Chef Thomas can offer valuable advice on various aspects of grilling.

Shopping for Perfect Cuts: Learn how to select the best cuts of meat while staying on budget. Preparation Techniques: Discover tips on how to prepare both the meat and the grill surface. Global Flavor Trends: Bring exciting global flavors to your backyard grill to keep up with the latest culinary trends.

Meet Chef Thomas Wenrich

Thomas Wenrich is the Senior Culinary Director at Tyson Foods, leading research, development and foodservice innovation. His goal is to create tasty and healthy food experiences that cater to evolving consumer tastes. Starting his career at Tyson Foods as an intern, Chef Thomas now oversees a team of 15 chefs, food scientists, and culinary professionals. His mantra: “Keep eating, keep tasting, and keep trying to discover something new.”

This grilling season, take your cookouts to the next level with these expert tips from Chef Thomas Wenrich. Happy grilling!

Kandy Derden has enjoyed cooking and baking ever since she was old enough to read a recipe and select the correct measuring cups. What started as a little girl’s interest in cookies, has expanded into much more. (Her older sister, who wasn’t even old enough to know fractions at the time, locked her out of the kitchen and she had to go whine to mother to let her back in.)

That was a good thing, however, because her sister didn’t read the recipe correctly and had made a big mess. Mother had to come and save the day by calculating what had been added and how much. 1/4 did NOT mean one to four cups... oh well, four should be better than one, right? Kandy decided right then and there, she had better learn how to make the cookies in this family.

Kandy’s multi-decade history in food service began with her very first job for a national baking company. The trend continued through college where she began learning how to decorate ice cream cakes. Naturally, this sparked an interest in decorating all types of cakes

Meet our Managing Editor

and cookies.

“As a newlywed, I knew just enough about the business to obtain a job with a local bakery,” explained Kandy. “It didn’t take long to realize there was much more to learn. Fortunately, my employers were willing to be my mentors.”

The next step in her journey involved buying a bakery. Together with her husband, David, the business thrived. As a result, Kandy was invited to be a judge for multiple food competitions at the state fair. This was a position she enjoyed for 15 years.

For more than 20 years, Mrs. Derden has been a head cook and trainer for Disaster Relief Mass Care Foodservice. “In a disaster setting, you learn a lot about creativity in the kitchen. Preparing a hot, nutritious meal for several thousand people can be a challenge when food supplies are limited.”

Alas, after 20 years as a professional cake decorator, arthritis has caused a shift from doing to writing about the culinary world. What was expected to be a one-time attempt at writing a magazine article has developed from a monthly column to this publication.

“I look forward to discovering

a wide variety of epicurean delights to share with our readers in future issues,” Kandy said.

Yet another career at the kitchen table in her spare time... A series of “Let’s Go” books available on Amazon, Walmart and Barnes & Noble. Maybe Let’s Go To the Bakery soon?

Let’s Go to

the Fair !

By Kandy Derden Illustrated by Dan Clevenger

Recipes for Living: Vintage Dairy

By Kandy Derden Managing Editor

For my parents fiftieth wedding anniversary celebration, I asked friends and family members to help me compile a memory book. I printed out a variety of pages suitable for scrapbooking and sent one to almost everyone in my mother’s address book. The stealth and sneakiness utilized to gain access to this wonderful resource is a whole other story for another time.

For my purposes today, I am pleased to report that almost everyone sent back something. Some wrote a note or letter to them. One particularly close friend wrote a poem. Another long-time friend and co-worder described an anecdote which still makes us chuckle. There were a couple of snapshots included in one response while one of the cousins sent a framed picture which had been inherited from his mother. It had been drawn and painted by my mother as a gift to her favorite aunt. It was a surprise to see it again and especially meaningful to know they liked it enough to keep it for many decades.

what on earth was the story here?

The writing at the bottom of the page cleared up that mystery. This page had been submitted by my sister. When we were children, we traveled somewhere every year. Being a young family on a budget, eating out for every meal was not an option. Keep in mind, my mother was very frugal. Therefore, the picnic basket, ice cooler, cups and utensils were always included with luggage.

During our trips, when it was time to stop, my parents would look for a park or other suitable place with picnic tables. This would allow us to run and play for a bit as a change from being in the car for so many hours. While we were getting some exercise, mother would be at the table, making sandwiches and setting out the potato salad. It seemed like we ate potato salad for weeks although it was probably just a couple of days. We didn’t think a thing about it whereas now, I wouldn’t even consider traveling with something so temperature sensitive. In retrospect, it is a wonder we didn’t all suffer from food poisoning. However, the real story here is not the potato salad, it is the containers.

Why are we discussing this? I’m glad you asked. There was one page submitted for the book which was . . . let’s say, unique. The paper was crinkled and smudged and smelled suspiciously like . . . potato salad? Hmm,

Using disposable plates and cutlery is common these days, but at that time, money was simply not spent on something just so it could be thrown away. We saved and used banana

Dairy Queen Or Homemade?

split boats and spoons from Dairy Queen. For the record, ice cream was a luxury we almost always found a way to afford. Thus, the abundance of picnic ware.

We didn’t realize what a memory we were creating at the time, but once the spoons no longer had the curly ice cream cone on the end, it was the end of an era for us.

Imagine my surprise and delight upon discovering some of these original design utensils tucked away deep in the recesses of my mother-in-law’s stash of reusables. We were cleaning out her house to settle her estate, so other family members were choosing keepsakes from their family experiences. Most of them would have thrown away the small collection of what sent me meandering down memory lane with my family’s repeated memories. All thanks to a few plastic ice cream spoons.

What recipe can we include here? Relax, it isn’t potato salad. I scream, you scream, we all scream … well you know the rest.

1 tablespoon pure vanilla extract

Splash fresh lemon juice (optional)

Pinch coarse salt

3 cups cantaloupe puree Optional: chopped pecans

Combine all ingredients except cantaloupe. Mix well. Stir in canteloupe. Pour into ice cream churn and add whole milk to fill line. Churn 15-20 minutes until firm. Serve with chopped pecans on top.

This is a recipe from my sister-in-law, Hazel Young. It seems only fitting that we feature her recipe and display it is her mother’s now treasured DQ boats. How ironic that we have several china dishes, but will probably begin using these retro plastic boats for some appropriate special occasions.

CANTELOUPE ICE CREAM

2 eggs

½ cup sugar

1 cup heavy whipping cream

1 can sweetened condensed milk

My sister’s description of this repeated memory was written in crayon from the viewpoint of a young child, complete with wrinkles and smudges. When I think about it, I begin to wonder: was her memory the potato salad or using the DQ dishes? The celebration in question took place twenty-five years ago. My parents are both long gone as is the compiled memory book as far as I know. However, if it still exists, I don’t even want to think about what it smells like now.

Chef Shoultz Adds Restaurant

MARSHALL, TX – Celebrity Chef Robbie Shoults, the third-generation owner of Bear Creek Smokehouse, is fired up about this season. He’s been hard at work crafting a summer weekend experience like no other. Many of his perfected family recipes and techniques are showcased in the iconic Bear Bottom Bliss cookbook. These tips are great for learning newfound skills to impress friends and family at your next backyard cookout.

Visitors at Bear Creek are in for a treat as they get to experience the heart of Robbie’s craft firsthand at the pit room. Bear Creek’s award-winning BBQ and smoked meats are skillfully prepared, offering an authentic taste of Texas hospitality, yet Bear Creek Smokehouse is more than just BBQ.

Nestled in the heart of Texas, this iconic 81-year-old family business invites guests

to immerse themselves in country charm. Let the chic allure of a summer weekend getaway experience take you to this picturesque 1500-acre property. Guests are invited to unwind and embrace the simple pleasures of country living. Bear Creek, also known as Bear Bottom, offers a unique opportunity to connect with nature through a visit to the farm animals. From feeding the friendly livestock to relaxing by the creek, guests can embrace the tranquil beauty of the surroundings.

For those seeking the ultimate

retreat, Bear Creek Smokehouse offers the charming Cottage at the Creek. This location provides a cozy and inviting haven amidst the beauty of the Texas countryside. Whether lounging on the porch of the General Store with a glass of sweet tea or watching Robbie ride atop his smoker “Beverly Hillbillies Style”, a relaxing and fun-filled escape is waiting at Bear Creek Smokehouse.

Additionally, Robbie is unveiling a new restaurant in charming Marshall, TX: High Horse 1898! Housed within a beautifully historic downtown building, built in 1898 and restored by the Shoults family, this new destination promises a culinary experience like no other.

He has been a five-time guest judge on Beat Bobby Flay, featured on NTD News, CBS, Huckabee, The List, WGN, the TODAY show, and Rachael

Restaurant To His Success List

Ray. His culinary expertise has been featured in national publications such as Southern Living, Taste of Home, Tasting Table, Meat + Poultry, HuffPost, NBC News, Martha Stewart, Mashed, Yahoo.com, The Food Network, Texas Lifestyle Magazine, and regularly in Eat This Not That. The list goes on!

Founded during World War II in East Texas, Bear Creek Smokehouse originated from humble roots, initially focused on farming and providing seasonal vegetables to local grocery stores. Across generations, the Shoults family’s commitment to hard work and dedication has remained unwavering. At Bear Creek Smokehouse, family and quality are at the core of everything they do, guided by their motto “Food, Family, and Faith.” While at Bear Creek, guests can experience:

• Delicious BBQ cookouts every Saturday and daily lunch specials

• Beautiful and visually-insiring landscapes, including the vast country-side, lakes, and friendly farm animals

• The excitement of feeding the longhorns, buffalo and meeting their celebrity pig, Wilburt

• The joy of reveling in football games and sporting events

• A 350 guest-capacity event room designed for weddings, special events, catering services, private parties, charity events, concerts, holiday or

corporate parties

• The new 20’ smoker that’s fueled by pecan, oak, hickory, and passion

• The retail store that offers: dry goods, jarred products, a wide selection of apparel, jewelry, beef, pork, poultry, soups, sweets, gift cards, their nationally-recognized Bear Bottom Bliss Cookbook, and more. New merchandise arrives daily.

For more info or to book your summer weekend getaway: www.bearcreeksmokehouse. com .

1 can of chicken

Stacia’s Skinny Dipping Dip

1 red bell pepper, seeds removed and finely diced

2 jalapeños, seeds - removed & minced

1 can whole kernel corn, drained

1/4 cup black or green olives, drained and chopped

16 oz. fat-free cream cheese, softened

1 packet Hidden Valley Ranch dip seasoning mix

In a large bowl, combine all ingredients. Mix until thoroughly combined. Serve room temperature or chilled. Serve with crackers or vegetable sticks. Makes 4-6 servings Bear Creek Smokehouse in Marshall, Texas

Guacamole Dip

1 large Hass avocado, pit removed, discard outer skin, and cut the flesh into 1/2” cubes

1/2 lime, reserve juice from squeezing

2 Tablespoons finely chopped cilantro

1/4 teaspoon garlic powder

2 Tablespoons minced jalapeños

2 Tablespoons minced red onion

1 tomato

1/4 teaspoon sea salt

1/4 teaspoon white pepper

Wash and core the tomato. Cut into thirds and remove seeds. Dice one section of the tomato and put into a medium bowl. Cut the remaining two sections into wedges or chop to use as a garnish. Set aside. To the bowl, add all remaining ingredients. Mix well. Put the guacamole into a serving dish or plate and garnish with reserved tomato. Makes 2-4 servingsBear Creek Smokehouse in Marshall, Texas

Congratulations to our 2nd Place Winner

Chef Robbie Shoults of Marshall, Texas has won tickets to Beech Bend Amusement Park and Splash Lagoon located in Bowling Green, Kentucky for the whole family on their next weekend getaway. The winning recipe for Frozen Fruit Salad, a cool and refreshing treat on a hot summer day is displayed below.

Prize value is $300.

Frozen Fruit Salad

16 ounces whipping cream

1 cup sugar or superfine sugar

1/2 teaspoon vanilla

8 ounces sour cream

1 Tablespoon fresh lemon juice

1 large can crushed pineapple, drained

8 ounce bottle maraschino cherries, drained and chopped

1/2 cup chopped pecans

3-4 bananas, diced

24 foil muffin cups

In a large mixer bowl, whip the cream. When the cream makes soft peaks, lower the mixer speed and gradually add the sugar. When the cream makes stiff peaks, add the vanilla. Fold in the sour cream and lemon juice. Stir the pineapple, cherries, pecans, and bananas into the whipped cream mixture. Spoon the cream mixture evenly in each of the muffin cups. Freeze. Once frozen, cover the trays with foil to prevent freezer burn. Note: Make these salads a day or two before serving. They transport easily if left in the muffin tins. Makes 24 servings

Submitted by Chef Robby

Shoults

Bear Creek Smokehouse in Marshall, Texas

Georgia’s Peach Is Fresh

By Amritha Alladi Joseph Freelance Writer

Rosy and succulent, bright Georgia peaches have seeped into summer menus and stolen the show at Atlanta area restaurants. For local chefs, featuring the juicy state fruit is a no-brainer in the hotter months. This is because peaches burst into full flavor for 16 weeks from May to August.

Georgia peaches have been a favorite in Southern American fare since the first fruits were planted in the state in the 18th century. Peach County hosts

the Georgia Peach Festival, a summer event honoring peach farmers for their contribution to the state’s economy. Georgia is the third largest producer of peaches in the country, according to the festival commission. The fruit grew in popularity in antebellum cuisine, stewed and spooned into the buttery crusts of pies and cobblers. But now, chefs are finding fresh, new ways to incorporate the fruit’s acidic, sometimes floral characteristics to tenderize and caramelize traditional southern dishes.

Personal chef and caterer Ani-

qua “Nikki” Montcalm favors the June Prince variety from Pearson Farms to create her signature peach empanada. Unsurprisingly, this has become a patron favorite.

Montcalm grew up in St. Thomas, U.S Virgin Islands, but moved to Atlanta about 15 years ago to train as a chef at Cordon Bleu.

After training, she worked in the kitchens of some of the most well-known restaurants around Atlanta. The list includes Kyma, the Floataway Cafe, and the Intercontinental

Take on Summer Menu

Hotel Buckhead. Now, she and her husband, Blake, who is also her chef de cuisine, have launched a pop up. “The Smokey Mango,” focuses on southern Caribbean cuisine. They are committed to patronizing local vendors while whipping up fusion soul food. As empanadas are everywhere in St. Thomas, Nikki Montcalm says just had to include them in her menu as well. For variety, she swaps out the filling based on seasonal ingredients. “We are the only ones I know of that have 10 different empanadas,” Nikki Montcalm says.

toasted ciabatta. More recently Nikki Montcalm has assembled a summer peach salad on a bed of chopped mixed greens and radicchio. This is served with creamy blue cheese, tossed into green goddess dressing and topped with warm homemade cornbread croutons.

For the current peach empanadas, she cooks the fresh peaches in cinnamon, nutmeg, and brown sugar. This creates the filling, which she wraps into the dough and fries it.

The Smokey Mango menu is unique in that the star ingredient (typically the meats) is smoked. Now this includes the June Prince peach in the Montcalms’ elevated sandwiches. These feature grilled peaches with brie, endive, and a dollop of mustard on a whole grain

At the farm-to-table Serenbe Farmhouse restaurant, celebrity Chef Nicolas Bour is adding heat to the Georgia peaches he’s serving as a starter as well. Peaches sourced from local farmers markets are poached and grilled in olive oil with a pinch of salt and sugar. Then they are laid atop pillows of burrata with a blueberry and plum vinaigrette and dusted with espellete powder.

“Grilling the peaches adds smoky flavor and chars the fruit to bring out the sugar of the peach,” says Farmhouse Wine and Service Manager Kristen Murphy. “It

gives it a bruleed effect.”

“We’ve been running out of it most nights since it’s super-duper popular now in the summer. It’s refreshing; we serve it chilled.”

Also try in Atlanta:

At The Optimist

•Hamachi crudo with picked peaches and basil

•Georgia peaches with yuzu, fennel and cucumber

At Two Urban Licks

•Georgia peach and blueberry salad with arugula, fennel, pistachio, buttermilk dressing

•Diver scallops with charred corn, peach and heirloom tomatoes

•Grilled Riverview Farms pork chop with peach barbecue sauce

• Pastrami beef rib with smoked peach mostarda

Indiana Tenderloin Trail

Born and breaded in Hamilton County, Indiana, the Tenderloin Trail™ is celebrating 15 years of deals and delicious food during Tenderloin Tuesdays™ each Tuesday, June 25 – July 30. Claim your passport and redeem deals at four participating restaurants to earn a commemorative t-shirt. *Quantities are limited.

Indiana’s signature sandwich, the tenderloin, is being celebrated during the 15th Anniversary of Hamilton County’s Tenderloin TuesdaysTM every Tuesday, June 25-July 30. 2024. Claim a Free Pass to see discounts and specials from participating Hamilton County restaurants. Redeem deals from four participating restaurants and earn a commemorative Tenderloin TuesdayTM t-shirt.

T-shirts are earned by redeeming deals at four restaurants and

will be sent out weekly to eligible participants.

To redeem, click on the rewards button after four entries to submit your shirt size and address. Quantities are limited

How this Pass Works

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Your Pass

This mobile exclusive passport is a collection of offers serving up tenderloin sandwiches and offering deals and discounts to redeem during your visit.

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Your passport will be instantly delivered to your phone via text and email and is ready to use immediately! There is no app to download. Your pass can be saved to your phone’s home screen for easy one-tap access.

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Edge It - Grab a fork and a knife and eat the overhanging edges of the tenderloin first. Once it becomes a manageable size within the bun, pick it up and proceed.

Stack It - Remove the bun and cut the tenderloin in half. Stack the halves back inside the bun and enjoy a double-thick, twice-asnice sandwich.

Halve It - Leave the overhanging edges as they are, but make it easier to handle by slicing the whole sandwich right in half. Easy yet effective!

Do It - Attack it just the way it is.

Most Popular at Tin Plate

ELWOOD = The American sheet and Tin Plate Company, also known as “The Tin Plate,” was situated on 33 acres in the the late 1890s. It was considered the largest mill in the world with employment of around 1800. At its peak, the Tin Plate operated 28 hot mills and shipped tin products all over the world. However, due to the depression, the mill closed down in 1938.

A New Restaurant Pays Tribute

When father and son duo, Patrick Rice, Sr. and Jr. decided to open a family restaurant in 2014, they chose to name it in honor of the mill and all its workers.

“We are housed in a building across the street from the mill property that was built in the 1920s to serve these workers,”

said Patrick Rice, Sr. “On the main level was a bar for the workers to relax after a long hot day at the mill.”

A cigar store / general store was also housed on the main level with a rooming house located upstairs with ten rooms and a bathroom at the end of the hall. The Rice family felt the history of their town should be preserved and use their restaurant and its decore a way to share it.

Another display of history is situated in the front entryway across from the cash register to pay tribute to those who served our country in the military. Visitors may view the

collection of local residents who gave their lives for our protect and are missing in action.

Best on the Menu

Along with the history, The Tin Plate presents a full menu to guests with delicious food choices. It is best known for their huge tenderloin sandwich and ribbon fries. Five star reviews have come from as far away as North Dakota.

Pairing Wine With BBQ

As grilling season unfolds, wine sommeliers suggest pairing those flavorful barbecues with wines that enhance the culinary experience. To complement the varied textures and flavors typical of summer barbecues, sommeliers also recommend exploring a variety of options to best ensure a versatile and delightful dining experience under the summer sun. Below are some insights in this regard from VinoVoss.com Wine Expert Sylvia Ba.

Summertime is about many things: outdoor activities, music festivals, sports, holidays, celebrations, and gatherings. For foodies, summer signals the start of barbecue season. It’s nothing fancy, just friends and family gathering in the backyard or on the rooftop, sharing delicious food and memorable moments. Like any good gathering, a barbecue isn’t complete without the perfect drinks. While cold beer is a common choice, wine lovers may ask: what’s the best wine for a summer barbecue?

What Sommeliers Would Recommend

Whether you are hosting a barbecue party or attending one but wonder what wine to serve or bring, both traditional human sommeliers and innovative AI sommeliers like VinoVoss, generally recommend bold reds for barbecue. Grenache, Syrah, and GSM (Grenache, Syrah, Mourvedre blends) are at the top of the list for pairing with barbecue foods. The rich flavors of charred meat, combined with spices, harmonize beautifully with fruity, round red wines that have spicy, smoky, or oaky notes. Zinfandel and Primitivo pair wonderfully with caramelized foods, while other bold reds like Malbec, oaked Tempranillo, or a Bordeaux blend are also popular choices.

Summer Wine and Barbecue: An Unlikely Pair?

From a food and wine pairing perspective, bold reds are indeed suitable for barbecue. However, bold reds can taste heavy and often have high alcohol content, which might not be the best fit for hot summer days. This

is why many people opt for cold beer instead. In summer, we crave refreshing white wines to cool us down, but does that mean summer wines and barbecue are incompatible? The answer is no. There are plenty of summer wines that pair perfectly with barbecue.

Pork-based barbecue favorites like sausages and short ribs, seasoned with flavorful spices, not only pair well with red wines like Grenache, Syrah, or Zinfandel but also shine with high-acidity white wines like Riesling and Grüner Veltliner. The acidity cuts through the grease and adds freshness. Riesling is known to complement savory sauces, while Grüner Veltliner, with its herbaceous, white pepper notes, is perfect for sausages. In their home countries, Riesling and Grüner Veltliner are preferred wines for pork-based German and Austrian cuisine. Additionally, these high-acidity white wines, by nature, pair well with vegetables.

All-Rounder

Barbecue Wines

If you’re concerned about going to extremes between bold reds and refreshing whites, don’t worry. There are versatile barbecue wines for your summer gatherings. Barbecue covers a range of foods from vegetables to mushrooms, from fish to meat skewers, so it’s ideal to have a master solution.

Light-Bodied, Chillable Reds

If bold reds feel too heavy, light-bodied red wines are perfect summer reds. Wines like Gamay, certain Pinot Noirs, Loire Valley Cabernet Franc, Frappato, Schiava, and many carbonic or semi-carbonic maceration reds are excellent choices. They have enough body to pair with meat but the fruit-forward character makes them food-friendly, so they won’t overpower vegetables or grilled fish. Most importantly, they are best enjoyed slightly chilled, bringing freshness to a hot summer afternoon.

Orange Wine

Some say orange wine is a white wine that tastes like red. It combines the vibrant acidity and refreshing character of white wines with the depth and structure of red. Orange wine is an all-rounder for food pairing, matching perfectly with well-seasoned, spicy foods, grilled asparagus, or sausages.

Pet Nat

For some, bubbles and barbecue are the ultimate pairing. Champagne and other traditional method sparkling wines are good choices, but Pet Nat

(pétillant naturel) is even better. Its refreshing acidity and bubbles enhance the summer vibe, and its yeasty flavors and slight residual sugar add body, making it suitable for a variety of foods and barbecue seasonings. Plus, Pet Nat is ideal for casual, fun moments with friends. It’s an approachable wine to enjoy without giving it too much thought.

Are you ready to spice up your summer barbecues with the perfect wines? Share good moments, delicious food, laughter, and exceptional wines with your loved ones!

Wine consultant Sylvia Ba is a vinicultural expert with the “VinoVoss” AI Sommelier wine search engine and recommendation system developed by BetterAI. The user-friendly online platform picks the perfect wine every time, for any occasion courtesy of a highly advanced artificial intelligence assist.

With a master’s degree in wine business from Burgundy School of Business, as well as diverse background and experiences in Europe and Asia, she currently offers expertise in marketing, research, purchasing, and copywriting for clients in the wine industry all over the world. Sylvia’s experience includes working as a junior editor for a leading Chinese wine media outlet and as a fine wine salesperson for ASC Fine Wines, the largest fine wine importer in China. www.vinovoss.com

Taste Put-in-Bay Island’s

By Sarah Miller Freelance Writer

Three words– Delicious. Island. Escape. The Put-in-Bay Foodie Trail allows you to chart your own culinary adventure.

Live the Island Life

Put-in Bay Island is known as the “Key West of the North,” where tropical vibes meet Midwest hospitality. The small Ohio island off the shores of Lake Erie is only 397 acres. What it lacks in size, it makes up for in entertainment. Beach lovers can swim, kayak, jet ski, or paddleboard.

The downtown area is packed

with colorful shops and restaurants. Just a stroll or golf cart ride away from downtown is Perry’s International Peace Memorial. Scattered around the island are two state parks, camping, hotels, and cottage rentals.

Perry’s Cave Family Fun Center has a miniature golf course, butterfly house, and a limestone cave. Across the family fun center is Heineman Winery, one of Ohio’s oldest wineries dating back to 1888. The island has a long history of winemaking due to the island’s fertile grape-growing soil.

The island is a true treasure

trove of culinary gems. Grab a glass and a fork to taste your way across the Put-in-Bay Foodie Trail.

Cruise Into Your Foodie Adventure

It’s 11 am on Monday, and people are shuffling aboard the Jet Express in Port Clinton, Ohio. Smiling families, couples snapping selfies, and even a tail-wagging dog are ready to leave behind the mainland. The only thing standing between the passengers and Put-in-Bay is a 30-minute ferry ride over Lake Erie. Something special happens in that halfhour ride. Maybe it’s the wind in your hair, the smell of fresh water spray, or just the antic-

Island’s Foodie Trail

ipation of an island—it feels like an adventure.

Put-in-Bay is called “the everyday island getaway,” for a reason. The Jet Express makes it easy to plan a last-minute getaway. The ferry operates from morning till night seven days a week in peak summer season. Late September and into October the schedule switches to extended weekends only.

Insider Tip: Book Jet Express tickets online ahead of time. Parties and crowds tend to overflow on summer weekends. Summer weekdays and September weekends are the best time to avoid the crowds.

The Jet Express docks at the main part of Put-inBay, putting you directly in contact with the downtown area. This area is highly walkable and is filled with restaurants and shops.

and trivia about the island.

There’s endless choices for tasting your way across the island. Check out social media to see what others recommend. Post your picture with your dish at any of the Foodie Trail restaurants, and make sure to hashtag #pibfoodietrail. Here

are just a handful of favorites along the Put-in-Bay Foodie Trail:

Key West Shrimp, these island favorites pair perfectly with tropical drinks like Island-inspired Rum Republic Crafted Cocktails, Frozen Specialty Drinks, or Mocktails. Room for dessert? Definitely, save room for the Key Lime Pie.

Farm-to-Table Find The Goat, Soup and Whiskey

First off, you can only dine at The Goat, Soup and Whiskey in three locations: St. Croix, Keystone, Colorado in the Rockies, and Ohio’s Put-in-Bay island. They have on-site gardens that provide fresh herbs and vegetables. Freshcaught fish like the Original Perch Taco is a local favorite as are the handmade Reuben Balls. Made from scratch soups and desserts are popular here. Oh, and they have whiskey. This place is elegant yet casual, gourmet, yet– there’s a goat! Yes, for fun, snap a photo with the stuffed goat mascot in the corner.

Insider Tip: Golf carts are the preferred method of transportation here. There are several golf cart rental companies that rent by the hour or by the day. The island’s tour train is another option. More of an openair trolley, the train makes stops at popular locations and the driver entertains with facts

Dine in the Tropics The Keys

Of all the places on the island, The Keys restaurant transports us with its island vibe. Vibrant Key West decor and beautiful water views create the ideal spot for their speciality of Caribbean-style dishes and seafood. From mahi mahi to the

Fresh Maine Lobster The Boardwalk

You’ll see The Boardwalk the moment you dock at the bay. With several eateries under one roof, you can satisfy a group with anything from burgers to king crab legs. The highlight here is a bowl of lobster bisque savored on the upper deck. Fresh Maine

lobster is flown to the island daily. Nothing beats watching the boaters and kayakers on the lake with the sun slowly sinking for the day. This makes a perfect way to end the day before the ferry jets you back to the mainland.

Bit O Fun Hooligans Irish Pub

You’ll swear you’re in Ireland with the cozy, dark wood decor and lively music. Irish cheese samplers, fish ‘n chips, hearty soups, meatloaf dinner, and Irish Whiskeys are just a few of the classics that bring a touch of Ireland to Put-in-Bay.

Classic Choice Frosty’s

Taste an island tradition since 1949–Frosty’s! Hot pizzas and cold beers are their claim to fame here. Things here have largely remained unchanged, and that’s a good thing. Piping hot pies baked fresh to order and their signature Frosty beer mug make this island staple a classic.

Dessert Destination

The Chocolate Cafe

Sweet dreams are made here. Picture it: rich, chocolate drizzled cakes and tiramisu. Under a brightly lit glass display are perfectly lined chocolates–from dark chocolate sea-salt caramels to chocolate-coconut creams. Sip fresh-ground coffee and hot chocolate for warmth. Then, further down 32 fla-

vors of local Toft’s ice cream for a cold treat. There’s even a tiny chocolate museum adjacent with chocolate memorabilia.

Insider Tips:

Some island restaurants are only open until Labor Day. Dog-friendly outdoor dining is popular on the island.

Don’t miss tasting fresh-caught Lake Erie perch or walleye Try local island wineries like Heineman Winery (established 1888).

Before You Go:

ISLAND INFO

For the Put-in-Bay Foodie Trail

Put-in-Bay Chamber of Commerce & Tourism Bureau 148 Delaware Ave.

Put-in-Bay, Ohio 43456 419-285-2832

Official Website: www.visitputinbay.com

To plan your visit, check out Shores & Islands Ohio: www.shoresandislands.com/

Shores & Islands Ohio Welcome Center - East 125 E. Water St., Sandusky, OH 44870

Phone: 419.625.2984 or 800.255.3743

Shores & Islands Ohio Welcome Center - West 770 SE Catawba Rd. (SR 53), Port Clinton, OH 43452

Phone: 419.734.4386 or 800.441.1271

Jet Express 800-245-1538

https://www.jet-express.com

Where To Find Donuts

by Susan Ferrier Freelance Writer

LAWRENCE COUNTY, PA - As I stepped into the bakery, the sweet scent of warm pastries wafted through the air, teasing my senses. I had been hearing about this place since I arrived for my visit to Lawrence County, PA, a suburb of Pittsburgh.

First it was during breakfast at the Jacqueline House of Wilmington (3213 PA-956, New Castle, PA) where I was staying. Next, it was the barista at Pulse Coffee Company (138 S Market St, New Wilmington, PA). Then it was chatting with the Assistant Director of Lawrence County Tourism over coffee.

Talk of Anna’s Baked Goods and Donuts seemed to be everywhere. Perhaps it was because Thanksgiving was fast approaching, and Anna seems to be the go-to source for holiday pies. However, it was her donuts I was after this Saturday morning.

I had been told the donuts, “Are as big as your head.” I thought this was surely an exaggeration, but curiosity got the better of me. I won-

dered what a donut of that size might look like. I didn’t know whether to expect glazed rings or jelly filled delights.

Anna is one of the over 2300 Old Order Amish residents who call the countryside of New Wilmington and neighboring Volant “Home.” These two hamlets make up the second largest Old Order Amish community in Pennsylvania. Austere Amish dwellings, schools, churches and businesses dot the landscape. As you drive along the rural roadways, brown buggies unique to Lawrence County are a common sight.

This morning a young woman was there assisting Anna, as a little girl in Amish attire greeted customers. As Anna took orders, she spoke

As Big As Your Head

English or Pennsylvania Dutch, a dialect of German spoken in the Amish community.

Visitors to Anna’s bake shop can see into the kitchen area where she creates her delectable treats. Trays of donuts and Whoopie Pies were positioned on tables. Baking equipment and racks held assorted items, ready for sale.

The donuts come out of the oven as round puffs and each one is filled to order. Anna offers 10 varieties of filling including seasonal fruit jellies, lemon, chocolate and cream.

Like the donuts, the Whoopie Pies are customized. You can have her slice the cake and layer the filling between the two halves or have the cream spread between two pies. I associate Whoopie Pies with Pennsylvania Amish, so it seemed only natural that I would order a few to take home.

In addition to donuts and Whoopie Pies, Anna offers cookies, bread, sticky buns, and more. Her shelves are stocked with local honey, Amish canned goods and other traditional Amish favorites.

As I left Anna’s Baked Goods and Donuts, a bag of freshly filled donuts and whoopie pies was in hand. I couldn’t wait to share the taste of nostalgia with my husband upon my return home. Next time you find yourself in this quaint corner of Pennsylvania, don’t miss the chance to experience these head-sized donuts and the other homemade treasures.

If You Go:

Address: 642 Wilson Mill Rd. New Castle, PA Anna offers 10 varieties of donuts, pies, cookies, bread, sticky buns, whoopie pies, and more.

Anna’s Bake Goods and Donuts is only open Friday & Saturday from 7:30 am to 6:00 pm. She is a Cash only business.

Recipe for a Perfect Trip: Taste of Elkhart County’s

Buggy, Bike or Drive through Indiana’s

By Sarah Miller Freelance Writer

Who can resist a visit to towns named Nappannee, Goshen, and Shipshewana (Shipshe for short)? Northern Indiana is home to thriving Amish communities where foods are made from scratch and the sound of clip-clopping buggies lull visitors.

Getting around the county is pleasurable, county roads weave past farms. Horses roam and laundry sways to dry in the breeze. Bicycle the Pumpkinvine Nature Trail, a paved path that can be a short ride for ice cream or a longer, scenic adventure. The Pump-

kinvine connects to other trails for a total of 25 miles and connects Elkhart, Middlebury, Goshen, and Shipshewana.

First Stop:

Das Essenhaus Inn and Conference Center Middlebury, Indiana

Welcome, or Welkom! Check into Essenhaus Inn and Conference Center, a serene Dutch-inspired retreat that starts to work its charm right away. Tucked away on its own campus, this is the place to unwind with walking paths, ponds, and covered bridges. Just an easy walk from the inn is Das Essenhaus Restaurant (translation: Eating

House). They serve Amishstyle favorites like broasted chicken, buttery noodles, tender roast beef, creamy mashed potatoes, and veggies. Save room for pie; there’s usually over 30 varieties available.

After dinner, take an Amish buggy ride over covered bridges, and trot past the onsite quilt garden at Das Essenhaus Inn. The golden hour brings saturated colors of purple, pink, and orange blooms that make tidy patterns– a living, artistic rendition of a quilt square.

Meet the Millers

What began as a small restaurant has transformed into one of Indiana’s largest res-

County’s Amish Country

Indiana’s Amish Country for a “Taste from the Heart”

taurants with a bakery, numerous on-site shops, and country inn. On a busy day, nearly 6,000 people enjoy a family-style meal at Das Essenhaus. It has grown quite a bit since the Millers opened their Middlebury, Indiana, location in 1971.

“We have a rich heritage of caring for each other here,” says Joel Miller, manager of Das Essen Haus. “The work ethic here for volunteerism is good for our quality of life.” People that leave the area miss it, while visitors get a taste of it here at Das Essenhaus.

pool and jacuzzi give sweeping views of the countryside. Kids will love the retro game room with ping pong, cornhole, and a pool table. Relax in the atrium, a courtyard with an elevated oneroom schoolhouse, checker boards, and whimsical decor.

My Suggestion:

The Miller Family’s Dutch heritage radiates in the decor and food. Bob and Sue Miller grew up in a small Amish Community in Sugarcreek, Ohio. Today some of their five grown children and 15 grandchildren are part of the family business.

“My dad grew up Amish till he was probably eight or nine, then he moved to Ohio,” says Joel. Both my mom and dad had to learn English to go to school.”

Sue Miller grew up with good home cooking, and she brought many of her recipes with her. “My mom is one who can just throw things together,” says Joel. “But it’s always the same and really good–lots of butter, whole milk, and greens.”

Settle “Inn”

Das Essenhaus Inn is a special place to stay; it’s peaceful, yet there’s plenty to do. The rooms are immaculate and spacious, some with balconies. Treat yourself to a fresh-baked cookie on arrival, then visit the shops. Want to play a round of mini golf? Walk across the street to Essenhaus Miniature Golf. Or, bicycle on the Pumpkinvine Trail which is right on Das Essenhaus Inn’s property. An indoor

Take inspiration from the Amish, and live simply for a moment. Before bed, don’t watch television or look at your phone. Watch the sunset, listen to the melodies of bird songs and the rhythmic clip-clop of horse hooves heading home.

Second Stop:

Dutch Country Market Middlebury, Indiana

Head to Dutch Country Market, just a 10-minute drive from Das Essenhaus Haus Inn. Here you’ll find another Quilt Garden outside with a sign that reads: Watch Noodle Making, Observation Beehive, Local Food & Gifts.

Norman and Katie Lehman, along with their family, run this Amish Country store. Monday through Friday

watch fresh noodles being made, then spy honey bees in the observation beehive. Norman takes care of 20 hives.

My recommendation: Buy a sturdy, handmade woven basket to load with lots of local finds: Katie’s Homemade Noodles, Norman’s honey, plus jars of pickles and pie filling. Das Essenhaus has a mini fridge, so you might as well pick up a cold, glass bottle of Crystal Springs Creamery’s Root Beer Milk, a special summer flavor. It’s like a creamy root beer float.

Third Stop:

Farmer’s Markets

Goshen, Indiana

Middlebury, Indiana

little Mennonite sisters are serving up lemonade at a stand they built with their father. All Things Snacks has packaged sweet, salty and savory bites for on-thego exploring.

What is summer without fresh fruits and veggies? Saturday is the perfect day to shop at the farmers’ markets and roadside stands. Across from Das Essenhaus Inn, cartons of seasonal berries are ripe for munching. A little popup market near downtown Middlebury is selling soft, crocheted stuffed animals. Two traditionally-dressed,

Nearby in Goshen, Indiana, the Millrace Farmer’s Market is open year-round, Tues 3-7pm and Saturday, 8am to 1pm. The inside is brimming with baked goods, fresh cheeses, produce, and handcrafted items.

My recommendation: Gather

items here for a picnic at Krider World’s Fair Garden in Middlebury, Ohio.

Fourth Stop:

Bonneyville Mill County Park

History and natural beauty intertwine at Bonneyville Mill, the oldest continuously operating grist mill in Indiana. Courtney Frank provides running demonstrations of the old working mill. Once he opens the paddle conveyor, water from the Little Elkhart River fuels the process. Cornmeal falls from the downspout. Massive Bonneyville stones grind the grains (the same stone used here since 1837). An occasional sharpen-ing is all the stone needs.

My recommendation: Check to see when Bonneyville Mill is doing their demonstrations. Buy some bags of Bonneyville flour, oats, and more. You can only get them here, and you’ll want them later to make a special recipe.

Delicious Fried Chicken

Cut a whole chickeninto pieces. Shake each one in a bag of Jiffy or Bisquick mix. Brown in oleo. Sprinkle with paprika, salt and pepper. Bake in oven at 350O until done.

Note: Chicken can be dipped n milk before browning if desired.

Makes 6-8 servings

Mrs. Harley Miller Miller’s Orchard

Whole

Wheat Honey Bread

3 cups hard red or hard white whole wheat flour

3 cups break flour 1/4 cup oil

2 pkgs. yeast

1 Tbsp. salt

1 cup milk (warmed)

1 cup water

1 egg 1/2 cup honey

Dissolve yeast in 1/4 cup of the water. Add the whole wheat flour, 2 cups bread flour and salt in a large bowl. Add all liquids to the flour. Mix until a ball forms. Knead until dough is smooth and elastic, adding remaing bread flour as needed. Let rise about an hour until doubled. Divide dough into 2 pieces and shape into loaves. Place in a 9x3 bread pan. Let rise until almost doubled, about 45 minutes. Bake at 350 degrees for 30-40 minutes.

Bonneyville Mill / Bristol IN

Creamy Poppy Seed Dressing

1/2 cup dairy sour cream

1 tsp. chopped chives

1/4 tsp. salt

1 Tblsp. vinegar

2 Tblsp. milk

Mix ingredients well. Makes one pint.

Sue Miller, Manager

Amish Country Cookbook, Elkhart, IN

Oatmeal Cookies

1/2 cup unsalted butter, softened

1/2 cup white sugar

1/2 cup brown sugar

1 large egg

1 Tblsp. maple syrup

1 1/4 cup soft white/spelt flour

1/2 tsp. cinnamon

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 cup Scottish Oats

Preheat to 350 O

In a large bowl, beat together butter and sugars until fluffy. Beat in egg and maple syrup. With a mixer on low, carefully beat in the flour, cinnamon, baking soda and salt. Mix in oats. Form dough into small balls and put on tray lined with parchment paper. Bake 9-11 minutes or until done.

Adeline Russell, Bonneyville Mill, Bristol IN

Fresh Strawberry Pie

4 pkgs. Knox gelatin

1 1/3 cup sugar

5 coups water

1/2 tsp. salt

4 Qts. strawberries

2 cups sugar

4 pie crusts

Soften gelatin in 1 cup cold water. Heat the other 4 cups water and add the gelatin mixture. Add sugar and salt. Cool Mash strawberries and sweeten with the remaining 2 cups sugar as for sauce. Add gelatin mixture and let set until firm. Place into baked pie crusts and top with whipped cream or whipped topping. Makes 4 pies

Variation: Strawberries can also be mashed and thickened with instant clear-jel and sugar instead of knox gelatin.

Lydia Ann Miller (Cook)

Peanut Butter Pie

1 cup corn syrup

1/2 cup sugar

1/3 cup plain or chunky peanut butter

3 eggs, slightly beaten

1/2 tsp. vanilla

1 unbaked pie crust

Mix together corn syrup, sugar, eggs, vanilla and peanut butter. Pour into the pie crust and bake at 400O for five minutes. Reduce to 350O and bake 30-45 minutes.

Esther Nisley (Pie Baker)

Discover the Delight of Baking From Frozen

In today’s fast-paced world, finding the time to enjoy homemade, fresh, and high-quality food can be a challenge. Enter WILDGRAIN, a revolutionary company based out of Boston, MA transforming how we experience sourdough breads, artisanal pastries, and fresh pastas. As the first bake-from-frozen membership service, WILDGRAIN offers the perfect solution for those who crave gourmet food without the hassle of preparation or thawing. Here’s how WILDGRAIN can elevate your culinary experiences and simplify your life.

Freezer to Table in 25 Minutes or Less

One of the standout features of WILDGRAIN is its unparalleled convenience. With no need to thaw, WILDGRAIN’s products go straight from your freezer to your table in 25 minutes or less. Imagine the joy of biting into a warm, freshly baked sourdough bread or savoring a perfectly cooked artisanal pastry without the wait time. This means more time enjoying your meals and less time fussing in the kitchen.

Exceptional Taste and Quality

WILDGRAIN is committed to using the finest ingredients to ensure every bite is a taste sensation. Their sourdough breads are crafted with traditional methods, ensuring a perfect crust and airy crumb. Artisanal pastries are created with meticulous attention to detail, offering layers of flavor and texture. Fresh pastas are made with premium ingredients for an authentic Italian experience. Each product is designed to satisfy the most discerning palates.

Free Delivery with Every Box

WILDGRAIN takes convenience a step further with free delivery. Every box is shipped with dry ice to ensure your items arrive frozen and in perfect condition. There’s no need to worry about delivery fees or planning a trip to a specialty store.

How WILDGRAIN Membership Works

Getting started with WILDGRAIN is as easy as enjoying their delicious offerings. Here’s a stepby-step guide to how it works:

Sign Up for a Membership: Begin by visiting https://wildgrain.com/ and signing up for a monthly membership. You can choose from various plans that best fit your household needs and preferences.

Customize Your Box: Select your favorite sourdough breads, artisanal pastries, and/or fresh pastas. WILDGRAIN offers a diverse selection, ensuring there’s something for everyone.

Receive Your Delivery: Each month, you’ll receive a carefully packed box delivered straight to your door. The contents are frozen and shipped with dry ice to maintain peak freshness.

Bake and Enjoy: When you’re ready to indulge, simply bake the products directly from frozen. In 25 minutes or less, you’ll have a gourmet meal or treat ready to enjoy.

Repeat and Explore: With each monthly delivery, you’ll have the chance to explore new flavors and products, keeping your culinary experiences exciting and varied.

WILDGRAIN’s bake-from-frozen membership offers numerous benefits that make it an exceptional choice for food lovers. Join this community of food enthusiasts who share your passion for great-tasting, easy-to-prepare meals. Embrace the ease and pleasure of homemade sourdough breads, artisanal pastries, and fresh pastas with a WILDGRAIN membership at https://wildgrain.com/ today. Your taste buds will thank you.

Step Into Colonial Times

By Tod T. Hughes

Freelance Writer Editor of Detours.com

New Castle, DE - Jessop’s Tavern is a short distance from Wilmington and the Delaware Memorial Bridge. The tavern exudes colonial charm. Originally a private residence built in 1674, the building was purchased in 1724 by Coopersmith Abraham Jessop for his barrel making business. It remained a private home into the middle of the 20th century. The next few decades saw several restaurants and a pub utilize this location until Jessop’s Tavern was opened in 1996. Jessop’s celebrates its namesake founder and Delaware’s historic heritage, with its Dutch, English, and Swedish roots.

An eye-catching traditional wooden sign on Delaware Street signals the entrance. Inside you’ll find a charming recreation of a colonial pub and tavern, with wooden chairs and tables attractively decorated with red napkins and candles. A model ship above the open hearth, historical paintings, colonial-era artifacts and a colorful bar with stained glass all add to the atmosphere. Restrooms are labeled the “Necessary” in keeping with the spirit of the times.

Menu items in the Colonial Fare section include four types of delicious pot pies: crab, chicken, beef and ale, and lobster. There is also Swedish meatloaf with a lingonberry sauce, a hearty shepherd’s pie and an award-winning fish and chips.

Starters include mussels steamed in Belgian ale or the Tavern’s signature crab dip and

a smorgasbord of cheese, sausage and fruit with lingonberry preserves. Don’t miss the sugared walnuts, Tavern mustard and artisanal bread, or the seafarer’s chowder.

Main entrees serve up such tempting offerings as roast duck in a cherry glaze, a pilgrim’s feast of turkey with stuffing, mashed potatoes, and a cranberry compote. The amusingly named Fricken Chickasee is a Jessop’s favorite consisting of a breaded chicken breast cooked in burgundy wine and local mushrooms.

Times At Jessop’s Tavern

Abundant desserts include peach cobbler, a Belgian Chocolate Mousse Cake and bread pudding topped with a butterscotch bourbon sauce.

The Tavern is renowned for its collection of several hundred Belgian ales. Holland used to include Belgium within its geographic confines, so the Dutch influence continues through the Tavern’s choice of featured beverages.

Charming Colonial New Castle

Though diminutive in stature, Delaware packs a

lot of history within its small borders. It was the first state, owing to its being the first signer of the Declaration of Independence. Established in 1651, New Castle is rich in colonial history.

First settled by Dutchman Peter Stuyvesant, New Castle ultimately came under English control in 1664 and obtained its present name then. William Penn landed in 1682, where Battery Park now stands, and took possession of what were then the lower three counties of Pennsylvania. Delaware later proclaimed its independence from Pennsylvania; New Castle was Delaware’s first capital before it was moved to more centrally located Dover.

Take a stroll down New Castle’s charming, cobbled streets, through its historic churchyards and particularly, The Strand. Packet Alley is a cute narrow lane leading to the former waterfront. Pause on the historic Green and take a walk along the Delaware River at Battery Park. There are no large hotels here, just a smattering of bed and breakfasts for the discerning traveler who wants to spend a little extra time in this ‘step back in time’ location.

In the town’s center you’ll find the spacious and attractive Green, where the Old Court House Museum faces Delaware Street. Built in 1732, the Court House was where the state’s colonial assembly met from 1732 until 1777 when New Castle was Delaware’s capital. Costumed guides lead informative tours of the history-rich site. The Green itself was laid out in

1651 as a gathering area and marketplace for townsfolk. Two of New Castle’s house museums face the Green. On 3rd Street you’ll find the Dutch House, a late 17th century home, and the colonial brick Amstel House sits on 4th Street.

Battery Park is on the Delaware River, making for a pleasant stroll along the waterfront. One block in from the park, The Strand is the most elegant street in historic New Castle. The most beautiful home is the Read House and Gardens, a National Historic Landmark. It was built between 1797 and 1804 by the son of George Read, a signer of the Declaration of Independence.

Summer/Fall Events

Summer and early fall provide several noteworthy events to enjoy in New Castle. The beautiful setting of Battery Park is where the Summer Concert Series takes place, Wednesday evenings at 6:30 from July 21st to August 11th. Best of all, it’s free to the public!

The New Castle Belgian Beer Festival is on Saturday, September 28, with tickets on sale as of July 1st. It has been named one of the best beer festivals in the U.S. in USA Today’s 10 Best Reader’s Choice Awards!

Jessop’s Tavern fits perfectly into its setting in the heart of colonial New Castle, and is a great spot to enjoy lunch, dinner, or a pint of ale in this historic environment. The Tavern is located at 114 Delaware Street and is open 7 days a week from 11:30 a.m. to 8 p.m. on Sundays, until 9 p.m. Monday-Thursday and 10 p.m. on Fridays and Saturdays.

Dine Like The King

By Kathleen Walls Contributing travel writer Publisher AmericanRoads.net

It was a thrill when I dined at Arcade Restaurant in Memphis. I was sitting in the same booth Elvis sat in when he ate at his favorite restaurant. I came for breakfast, so Elvis’s favorite peanut butter and bananas dishes didn’t appeal. Even Samantha Brown’s choice on the travel Channel show of their Eggs Redneck didn’t pique my interest. It is a combination of sausage, chicken, or bacon and biscuits soaked in gravy with eggs and hash browns. However, it couldn’t beat out their French Toast. Made The Arcade Way with two eggs any style, hash browns or grits, bacon or sausage was the choice for me.

I did not regret my choice. I had the eggs over-easy, bacon for my meat, and grits. All items were perfect, especially the French Toast, one of my favorite things to fix for breakfast at home. “The Arcade Way” for the French toast is using baguette bread and deep fry it.

Elvis was not the only celebrity who regularly dined here. Rufus Thomas, perhaps best known for his song, “Do the Funky Chicken,” loved the Arcade. He was also a DJ, dancer, and vaudeville performer. His booth is next to Elvis’s.

Kelsie Zepatos is a fourth-generation co-owner with her husband Jeff, who is the great grandson of the founder of Arcade. While telling me a little about the Arcade’s history, she pointed out the pictures on the opposite wall of the three preceding generations of Zepatos. It’s the oldest restaurant in Memphis. Speros Zepatos immigrated from

Cephalonia, Greece. He had an uncle here and worked in restaurants and then fought in World War I and got his citizenship. Speros opened a small, one story, wood framed diner in 1919 where he cooked on potbelly stoves. The restaurant prospered, and in 1925, he tore down the wood structure and built the present-day Arcade building. It was a Greek revival style building with retail stores which accounted for the “Arcade” name. The Zepatos family still own the building which had several other shops beside the restaurant. In the days before malls, arcades were places for people to meet, eat and drink, and shop.

In the 1950s, there was a fire and his son, Harry Zepatos, needed to repair and redo the arcade. He added the booths and lowered

King At Arcade

the ceiling. The restaurant is still the way he remodeled. All the buildings around here are about 100 years old. That is the reason so many movies have been filmed, like The Rainmaker, Elizabethtown, My Blueberry Night, and many others.

In case you can’t make it to the Arcade to try their French toast, here’s my favorite recipe for it.

French Toast

1 large egg

About ½ cup of cream or condensed milk

½ stick butter

¼ cup sugar

pinch of cinnamon

Half stick of margarine for frying

Half cup of powdered sugar to sprinkle on

toast. Some people prefer syrup, your choice. Put the butter, sugar, and cinnamon in a bowl and grind them together until it is all mixed into tiny grains, add egg and cream and beat thoroughly, slice French bread into four slices about an inch and a quarter thick, dip each slice into mixture.

Meantime heat frying pan (preferably cast iron) on medium heat and melt margarine. Add each slice and let them brown slightly, then turn and brown the other side.

Put on plate and coat both sides with the sugar.

It’s one of the easiest and most delicious breakfasts you will ever enjoy.

Bakery Trail-Butler County

By Amanda Ensinger Freelance Writer

Summer — the days are sunny, the drinks are cold, and summertime treats are making their delicious return. Prepare your sweet tooth for a tasty roundup of some of Butler County’s local bakeries serving up fresh baked goods full of delicious flavors!

Rosanna Ruwe, owner of Lulu’s Sweets Boutique, creates her incredible macarons from scratch with a wide variety of flavors. To celebrate the summer season, opt for citrus delight in either the passion fruit or lemon macarons that are almost too pretty to eat!

Luke Heizer, owner of Luke’s Custom Cakes, creates his sweet treats with the goal that quality and taste take priority. Homemade with citrus, lemon-goodness, Luke’s lemon brownies are sure to be a summertime treat that will leave you craving for more!

Vera Slamka has been creating delicious, homemade treats at Central Pastry Shop in the heart of Middletown since 1984. While their handcrafted cakes and donuts are Central Pastry’s specialties, their seasonal offerings are also a must-try. During the summer months, try a fruit Danish, featuring fresh blueberry, peach, cherry, or strawberry ingredients!

Chubby Bunny Bakery owner, Allyson Moore, handcrafts her vegan treats with organic ingredients to satisfy a need in the

food allergy market. All treats are gluten, egg, dairy, and nut free to make for an inclusive dietary experience. Try one of her seasonal summer cupcakes with flavors ranging from strawberry to lemon and blueberry!

Lively Hispanic tunes and the sweet aromas of fresh baked goods greet you as you enter Panaderia La Mexicana. Home to over 80 authentic varieties of pastries and breads, all recipes have been passed down generation to generation. While it can be difficult to decide what sweet treats to order, you need to try their fresh Churros and incredible variety of sweet breads.

Garver Family Farm recently opened the doors to their newly constructed barn. Inside you’ll find a farm-to-table produce market as well as a bakery, serving homemade treats daily. Their bakery case is home to a rotating menu of freshly baked treats including fresh and flavorful strawberry cupcakes!

Feast Grazing Platters was inspired by a love for combining food with art. What started as a passion project for Pakeeza and her two daughters, Zara and Emaan, turned into an eclectic shop. They specialize in coffee and tea, toasts and flatbreads, and charcuterie. For a summer treat, try a hearty slice of their Pink Cake made with decadent rose and topped with pistachios and almonds. Another must-try is their Custard Crumble, a warm custard paired with cookie crumble and berries.

DINNER THEATRE

Dolly Parton’s Dixie Stampede Dinner Theatre Is An Unforgetable Experience

By Rebecca Embry Staff Journalist

Branson MO - From the moment we arrived at Dolly Parton’s Dixie Stampede we experienced a warm Southern welcome. The venue itself is a marvel, blending rustic charm with modern comfort, creating an ambiance that transports you back to the grand days of America’s Old West.

The pre-show entertainment in the Carriage Room sets the stage for the main event, featuring talented musicians and comedians who engage the audience with lively performances.

Once inside the main arena, the excitement truly begins. Guests are seated in a spacious, climate-controlled area where every seat offers a great view of the performance. The meal served is a feast fit for royalty, featuring a whole rotisserie chicken, hickory-smoked barbecued pork loin, creamy vegetable soup, homemade biscuit, hot buttered corn on the cob, herb-basted potato, and a decadent dessert. If it’s been awhile since you visited, they now provide silverware, a huge plus in my review book! We were amazed at how fast and efficient our server, Seth, was while adding to the atmosphere of the show. He interacted with us and was especially attentive, making it a truly enjoyable evening.

Introducing “Rumble in the Treetops”

The latest highlight of the Dixie Stampede is the thrilling “Rumble in the Treetops” lumberjack competition. This electrifying addition

showcases the extraordinary strength, agility, and skills of two competing lumberjack teams. The teams engage in a high-energy, four-event relay that includes climbing, chopping, sawing, and log rolling. The precision and speed of the competitors leave the audience in awe, making for a spectacle that is both exhilarating and inspiring.

The Four-Event Relay:

Tree Climbing: Watch in amazement as lumberjacks swiftly scale towering trees, demonstrating incredible agility and strength. The race to the top is a nail-biting affair, filled with suspense and excitement.

Axe Chopping: The thunderous sound of axes striking wood fills the arena as the lumberjacks chop through thick logs with remarkable speed and accuracy. The sheer power and technique on display are a testament to their dedication and training.

Sawing: Teams work in tandem to saw through massive logs using traditional two-person crosscut saws. The rhythmic motion and

teamwork required for this event highlight the camaraderie and coordination among the lumberjacks.

Log Rolling: The grand finale of the relay is the log rolling event, where competitors balance on floating logs, trying to outmaneuver each other and stay dry. This event is not only a test of skill but also provides plenty of laughs and edge-ofyour-seat moments for the audience.

“Rumble in the Treetops” is a dynamic addition to the Dixie Stampede experience, adding a layer of excitement and physical prowess that complements the traditional horseback riding stunts and musical performances. The lumberjack competition brings a unique and exhilarating element to the show, ensuring that even returning guests have something new and thrilling to look forward to.

Dolly Parton’s Dixie Stampede Dinner Theatre in Branson, Missouri, continues to set the standard for dinner attractions with its winning combination of top-notch entertainment, delicious food, and welcoming atmosphere. The addition of “Rumble in the Treetops” enhances the experience, providing a fresh and exciting spectacle that is sure to captivate audiences of all ages.

Whether you’re a first-time visitor or a returning fan, the Dixie Stampede promises an evening of fun, laughter, and unforgettable memories. Don’t miss the chance to witness the strength and agility of skilled lumberjacks in this thrilling new feature—it’s a showstopper that you won’t want to miss!

No matter how you treat yourself at the lake, you’ll be delighted by the variety of food and drink options. The laid-back atmosphere is only 30 miles east of Columbus, Ohio’s capital city.

Around Buckeye Lake

Bites and Sips

The Buckeye Lake region in central Ohio offers a diverse, growing and exciting food scene. New restaurants are popping up all around the tri-county lake, featuring delicious bites and refreshing drinks perfect for a day on the water. Many of the area’s establishments offer boat docks that visitors can use for easy access to the restaurant of their choice.

Other locations boast large patios or decks to elevate the lakeside dining experience. Enjoy stunning views of the lake, toast to a beautiful sunset, feel the breeze and relax as you listen to the water around you.

Horvath’s Harbor:

Stop by this cocktail bar on the canal to enjoy a broad selection of wines, craft brews and bourbons. You may also request a lively concoction from one of the talented bartenders. Once your drink is in hand, stroll out back and relax by the fire in a comfy Adirondack chair.

Buckeye Lake Winery:

Located on the southern banks of Buckeye Lake, Buckeye Lake Winery offers a full-service restaurant. You may select indoor or outdoor seating and enjoy amazing views of the lake right from the patio. They are committed to producing great wine by bringing the Napa Valley experience to Ohio and creating an atmosphere of relaxation.

Papa Boo’s:

Papa Boo’s is the lakeside place for good fun and great food! You’ll love this popular spot on Buckeye Lake’s shoreline with live music, tasty bites and a full bar. The restaurant recently expanded its hours to be year-round and the spacious deck includes lots of outdoor seating.

Hereinafter Cocktail Tavern:

This cocktail tavern has a mission to democratize great cocktails in a stylish setting. Serving classic cocktails alongside food, wine and beer, Hereinafter creates a sacred ground where guests can bond with neighbors over great food and drink. Don’t forget to try the Oaxacanite cocktail and Steak Dianel, or make them yourself to bring a little taste of lake life home.

The Blue Heron:

The Blue Heron Kitchen & Pub is an American restaurant located in the Buckeye Lake Village on the northern shores of the lake. Grab a bite or a relaxing drink in the outdoor seating area. The wide menu includes options such as lobster bisque, burgers, seafood pasta, pies, beer floats and more.

Buckeye Lake Brewery:

Grab a local brew or a flight from Buckeye Lake Brewery. Then pair it with tasty bites from the Chef Shack on the outdoor patio with sunshades! The Chef Shack offers a constantly evolving menu including burgers, wings, tacos, salads and more.

A Summer Of Seafood

By Michael C. Upton Arts & Leisure Writer

Festivals are very popular. There are fests for music, beer, and even technology. Some fests are historic, and some are whimsically rooted in pop culture. But the most decadent of all festivals might be the seafood fest. There are several worth a drive in the northeast.

Celebrations and gatherings related to seafood have been in existence since the ancient age. The Greeks celebrated conger and red mullet, and Italian food festivals have featured fish for centuries. The modern seafood festival is a celebration of local catches and cuisine. From Maine to Maryland here are six fests happening this summer in the northeast. Each has their own spin on the festival atmosphere but all focus on fresh seafood.

Potomac Jazz and Seafood Festival

July 12 – 14

COLTONS POINT MD - On one summer day in and around Leonardtown, the aromas of the local culinary delicacies of Maryland’s Mother County and sounds of national jazz talent fill the air. For more than 24 years, the Potomac Jazz and Seafood Festival has made this happen. The main event starts on Saturday with music and oyster stew. The seafood part of the fest is only on Saturday and is provided by multiple vendors. The coolest parts of this gathering are the scenic jazz cruises on

Friday and Sunday. Best yet, the fest is a fundraiser for Friends of St. Clement’s Island & Piney Point Museums in St. Mary’s County.

Maine Lobster Festival

July 31 – August 4

ROCKLAND ME - Lobsters are so important to Maine, a festival honoring the crustacean must be longer than a weekend. The five-day Maine Lobster Festival kicks off on a Wednesday. The appearance of King Neptune and his court arriving via a Coast vessel signals the opening of the festival and food tent. This event educates, entertains, and fills the bellies of Mainers and those “from away.” On Thursday, the 21+ crowd can partake in Steins & Vines, a fest within a fest highlighting Maine-made beer, wine, and spirits. The Big Parade starts after the pancake breakfast on Saturday. Childrens events and races finish off the festival on Sunday. The best way to experience the festival is to stay the whole week in Rockland or one of the quaint, surrounding towns like Rockport, Camden, or Lincolnville.

Charlestown Seafood Festival

August 2 – 4

CHARLESTON RI - Put on by the

Charlestown Chamber of Commerce, this seafood festival sells out local lodging well in advance to visitors looking to enjoy a full slate of activities. But one of the most unique stays of any fest is in your own RV as the Chamber provides self-contained camping packages for all three nights. Live bands, car shows, and amusement rides offer an American midway feel. Local and regional food vendors offer everything from coffee milk to funnel cakes. Of course, there is a ton of seafood: clam cakes, raw oysters and clams, crawfish, salmon, chowder, and more. There is even “oyster stuffie” which is a Rhode Island tradition. Saturday night closes with a

Fun In The Northeast

massive fireworks display, plus a car and bike show is held on Sunday with prizes awarded to the coolest rides from yesteryear.

Milford Oyster Festival

August 17

MILFORD CT - Recognized by National Geographic as the best food festival in Connecticut, the Milford Oyster Festival celebrates its 50th anniversary in 2024. The fest takes place throughout downtown Milford with stages and events lining Milford Harbor. Food Courts at Fowler Field and Lisman Landing serve more than 30,000 fresh

oysters. Other food items, beer, and wine are also available, so bring extra cash. Both locations have an entertainment stage, but the main stage features nationally recognized acts. The top tip from the festival faithful is head to the event early since crowds grow later in the day. They also suggest dressing the part with sunscreen, wearing comfortable shoes, and relaxing. There is a lot to see and do at this festival so setting an easy pace allows guests to accomplish the most.

Norwalk Oyster Festival

September 6 – 8

NORWALK CT - Visitors will find oysters in many different edible forms at the Norwalk Oyster Festival. However, the best part of this Connecticut seaport’s festival is the money raised for the Sheffield Island Lighthouse and its educational programs. First built in 1826 (and rebuilt in 1868), the lighthouse is a testament to Norwalk’s maritime history. It is maintained by the Norwalk Seaport Association which organizes the festival. Many of the vendors at this fest are local non-profit organizations. Run

like an old-fashioned fair, this family friendly fest has rides, games, and live entertainment. There is also more food than just oysters. The Norwalk Oyster Festival is known for serving up an array of delicacies, from lobster rolls to clam chowder.

Hampton Beach Seafood Festival

September 6 – 8

HAMPTON NH - Salty air, fresh seafood, and lively music comprise the annual Hampton Beach Seafood Festival. Over the years it has become a must-do event for anyone visiting New Hampshire in September. Second only to the food, a soundtrack of folk, rock, and swing plays out on two stages with more than a dozen performances throughout the event. More than 50 local restaurants and vendors line the streets, offering an array of seafood delights like lobster rolls and fried clams. It seems like there is always something new and adventurous to try. Many visitors enjoy the weekend-long live cooking demonstrations or shopping from the 70+ artisan vendors at the fest. Others just bask on the sand for the “biggest party on the beach.” Do not miss the lobster roll eating contest on Sunday!

Editor’s Note: In conclusion, check the new Seasonal Eatings website periodically for more food - related events coming up.

More Summer Food

Annual Pickle Festival

July 18-20/St. JOE, INAttracting visitors locally & from across the U.S. there will be all things pickles for for the various events scheduled. Take part in the Pickle Derby, a pickle factory tour,, pickle-eating contest and pickle juice contest. Decorate pickles for the Pickle People contest, get your face painted, register for the Big Dill Volleyball tournament and more.

Eat your fill of Pickle Ice Cream while listening to the live entertainment or touring the art and photo show. Don’t miss the 14th annual car show on the final day from 4-8 p.m.You won’t go away hungry as there will be plenty of food vendors present. There will be train rides all three days and FREE activities for the kids. As the organizors describe, this festival is a “Big Dill!!”

For more information and a complete schedule of events, visit https://www. stjoeindiana.org/pickle-festival.

Picklesburgh

July 18-21/PITTSBURGH, PA - In case you missed it - Picklesburgh has been expanded to four days (July 18-21) for the first time ever! But that’s not the only big news making a briny splash at this year’s festival.

The inaugural Olympickle Games were announced this week. Hosted by Rachael and John from the YaJagoff! Podcast, the ‘Olympickles’ are set to kick off Friday in

Market Square and feature the return of the crowd-favorite Pickle Juice Drinking Contest, along with two new events: Pickle Eating and Bobbing for Pickles. Dozens of dare dillvils will partake in incredible feats of pickled prowess for a shot at a $500 grand prize, a life-like pickle trophy, and a ‘regal’ title. Registration is now open for the Pickle Juice Drinking, Pickle Eating and Bobbing for Pickles contests! For more information, visit https://www.picklesburgh.com.

Hotdog Festival

Aug. 3/KANSAS CITY MO - We’re GRILLIN’ & GROOVIN’ again at the 2024 Heart of America Hotdog Festival, presented by Hy-Vee, 3 -11 p.m., in the Historic 18th and Vine Jazz District. The event features live entertainment, your favorite ballpark foods, local food trucks and more. Created by the NLBM in 2013, the Hotdog Festival celebrates the historical connection between our national pastime and the All-America hotdog! Proceeds benefit the Negro Leagues Baseball Museum (NLBM). Don’t miss a sizzling musical lineup featuring live band concert performances by: STOKELY, MIDNIGHT STAR, JONATHAN BUTLER, DAZZ BAND, BROWNSTONE and more! Festival gates open at 3 p.m. with performances beginning at 3:30 pm. www.nlbm.com/ heart-of-america-hot-dog-festival.

The National Blueberry Festival

Aug. 8-11/SOUTH HAVEN, MI - Held on the second weekend of August each year, and is one of the country’s oldest continuously-running

Food Festivals To Attend

fruit festivals! We’re proud of South Haven’s tremendous blueberry crop, and the important industry it represents in our area. Van Buren County is the Nation’s most prolific producer of highbush blueberries, and Michigan as a whole produces upward of 100 million pounds each year. Growers, packers, u-picks, specialty equipment, agritourism, cottage industry and more convene right here in Southwest Michigan, and it’s all thanks to the delicious and healthy king of fruits- the almighty blueberry!

It’s about family traditions. It’s about gratitude and pride in our community. It’s about blueberries. The Mission is to recognize, appreciate and celebrate the cultural and economic significance of blueberries, blueberry production and agritourism in the Southwest Michigan region by holding an annual National Blueberry Festival. To promote the education and future of agriculture in Southwest Michigan.

Watermelon Festival

August 8-10/HOPE, AR -

With this year’s them as “Homegrown Happiness,” the event will feature various activities including arts & crafts, food, entertainment and other family-oriented activities. Local civic clubs hold dinners featuring such downhome fare as smokey pulled pork and golden fried catfish.You can participate in a 5k race, participate in Watermelon Olympics, enter the “Watermelon Idol” talent contest, browse the car show, and have a blast in the Kidz Zone. Country artist Rodney Atkins will perform on stage Aug. 10 and tickets are now on sale. Visit https://www.hopewatermelonfest.com/for more information.

Ligonier Marshmallow Festival

Aug. 30 - Sept. 2/LIGONIER, IN - Please join in the

festivities as the 33rd annual event will bring lots of food, fun, and entertainment for all who attend during the Labor Day weekend. Be sure to stop by the merchant booths open from 10 a.m. - 5 p.m. This year’s grand parade theme has been named “Marshmallow Blast Off” and is scheduled to begin at 2 p.m. Sept. 2. Midway rides will be provided by BAJA. Advance tickets for them are now available. Kides activities, a marshmallow roast, and fireworks at Kenney Park are the special highlights for Friday. Don’t miss the car show, marshmallow games, pedal tractor pull for the kids and midway rides. Enjoy free city parking, a spectacular free fireworks show, and free entertainment. For more information, visit https://www.facebook.com/ LigonierMarshmallowFestival.

The Marion

Popcorn Festival

Sept. 5-7/MARION

OH One of Ohio’s premier festival events, this festival is named one of the Top 100 Events in North America by the American Bus Assoc. Held each year the weekend following Labor Day, this year’s schedule is Thursday, Friday, and Saturday from 11 a.m. to midnight. The Main Stage at the 43rd Annual Marion Popcorn will again feature three nights of free live entertainment, including a tribute to a legendary singer/songwriter Thursday evening, one of the Fresh faces of Country on Friday, and closing out Saturday with some Southern Rock tour warriors from Georgia It is the largest popcorn festival in the world annually attracting crowds in excess of 250,000. https://www.popcornfestival.com/

For more food-related events, check back on our new website at https://seasonaleatings.com.

Product Review: Cheese Grotto

The Ultimate Cheese Storage Solution

The Cheese Grotto, designed by former cheesemaker and monger Jessica Sennett, is an award-winning storage solution that mimics the conditions of a cheese aging cave. It preserves cheese up to three times longer than plastic or paper by controlling airflow and humidity with a clay brick.

Design & Functionality:

The Grotto offers a micro-climate similar to a cheese cave, with a pull-out shelf that doubles as a cheese board. It is ideal for storing, serving, and even aging cheese.

Founder’s Journey:

Jessica Sennett’s passion for cheese began at Cowgirl Creamery and expanded through apprenticeships in France. Her extensive experience in mongering, making and writing led to the creation of the Cheese Grotto. Sennett emphasizes the importance of providing accessible, high-quality storage solutions.

Customer Focus:

Cheese Grotto values customer service and aims to maintain a personal connection with its buyers. The company offers a cheese subscriptions which supplies a curated, rotating selection of three American artisan cheeses (about 1.5 pounds) on a monthly basis, enhancing the cheese lover’s experience.

Future Aspirations:

Sennett plans to expand the subscription program and grow the business internationally, focusing on direct-to-consumer sales to maintain niche market engagement. For cheese enthusiasts, the Cheese Grotto is the go-to solution for preserving and enjoying artisanal cheeses.

Price: The cheese Grotto is available in four different sizes, including the Grotto Mezzo. Purchase prices, starting at $125, plus more information is available at CheeseGrotto.com.

Wild Zora Foods offer a remarkable selection of gluten-free, paleo-friendly products that are as nutritious as they are delicious. With a strong commitment to quality ingredients, sustainability, and convenience, this Colorado-based company is a must-try for anyone looking to make healthier food choices without sacrificing flavor or convenience. Whether you’re an outdoor enthusiast, a busy professional, or someone with specific dietary needs, Wild Zora Foods is sure to have something for you.

Quality and Ingredients

One of the most impressive aspects of Wild Zora Foods is their commitment to using high-quality, organic ingredients. Every product is crafted with organic fruits and vegetables, and the meats

are non-GMO and sustainably sourced. This dedication to quality not only ensures that each bite is packed with nutrients but also supports sustainable farming practices, making it a choice you can feel good about.

Meals and Entrees: Their outdoor adventure meals are perfect for those who love hiking, camping, or simply enjoying a meal that’s easy to prepare and packed with flavor. Each meal is designed to be lightweight and easy to pack, yet hearty and satisfying.

Snacks and Bars: The meat and veggie bars are a standout, combining the savory taste of sustainably sourced meats with the nutritional benefits of vegetables. They make for an excellent on-thego snack that’s filling/healthy.

Product Review: Wild Zora Brand

Food Packets

Taste and Texture

Despite being health-focused, Wild Zora Foods doesn’t skimp on flavor. Each product is thoughtfully seasoned and prepared to deliver a satisfying eating experience. The textures are equally appealing, from the tender meat in their bars to the crunchy, satisfying bite of their cereals and the rich, hearty consistency of their soups.

Whether you’re looking for a quick snack, a meal on the go, or something easy to prepare after a long day, Wild Zora has you covered. The packaging is designed for portability, making it easy to enjoy their foods whether you’re at home, at work, or out on an adventure.

https://wildzora.com

Product Review:

I’m The Chef Too!

From donuts, to volcano cakes to the newly launched Barbie kits, there is something for all your little chefs!

Kits Include:

•1 Adventure Recipe

•Pre-measured Dry Ingredients

•Specialty Supplies

•Activity Guide Card

•Recipe Card

•Short shopping list of items needed

•1 STEAM based project that supports your cooking adventuredelicious educational fun!

Explore subscription plans, kits, and gifts with our curriculum-based cooking boxes! Choose what works best for you: STEM baking adventures

Get ready to embark on an delicious journey of discovery where education meets culinary adventure!

Our curriculum- based cooking kits transforms your kitchen into a laboratory where every recipe is an adventure into the world of STEM! Watch chemistry come to life with our erupting volano cakes, explore the universe with galaxy donuts, or dig for chocolate fossil bones as your excavate a dinosaur dig. The educational adventures are endless!

Designed for ages 4-14, each kit comes with dry pre-measured ingredients, specialty supplies, recipe cards, and stem activites where every bite is a lesson learned!

At I’m The Chef Too! we take concepts and standards that children are learning in the classroom and bring them to life through our recipes! Ignite the spark of learning and get ready to bake your way through your favorite topics!

Subscription kits ship within the two weeks of each month. Orders placed on or after the 1st will be processed in the following month’s shipment.

Price: $28.95 per month for 12-month subscription. $34.95 per month individual. https://www.imthecheftoo.com/ Starting at $34.95 – imthecheftoo (dot) com

Add on a 3, 6, or 12 month subscription with your bundle and save an extra 15% off your entire order!

This gourmet Grilling Spice Blends Set by La Boîte contains spices custom-blended with the highest quality ingredients from around the globe by chef and “Spice Master” Lior Lev Sercarz. Kior is is based in New York City and is also a classically-trained chef He learned techniques under his dear friend Daniel Boulud.

Lior is also a grill lover, so these spices are some of his very favorites on his own grill in the summer months. The collection is curated based on the spices that are best for marinating, sprinkling, and crusting the most flavorful grilled items.

Recipes:

There are also a ton of great recipes that can also be found on LaBoite.com (and also recipes directly on the produce pages of each of these spices!).

All of the products within contain ingredients that bring together regional flavors from around the world.

Product Review: Grilling Spice Blends

Set of 5

Flavors

The spices within this five-piece set include:

•Amber - classic smoky-sweet barbecue in a jar

•Izak - The rich, favors of harissa, are captured in a coarse blend

•Moruno - Rich, earthy cumin and floral saffron, finished with a subtle-sweet pepperiness

•Pierre Poivre - This expert combination of eight coarsely ground peppercorns balances citrus, heat, floral notes, and a bit of sweetness

•Shabazi - Inspired by zhug, the classic Yemenite condiment, this bright blend combines cilantro leaves, green chili, garlic, and lemon for a fresh hit of heat

Sales Price: $75

Available at LaBoiteNY.com.

Product Review: DORO TM Korean Street Food Brand

With summer in full swing, the kids are home from school and the calendar is full of activities. For this reason, busy families are looking for healthy meals that are easy to make on the go.

DORO™, an elevated Korean street food brand, offers the perfect option. The fresh, prepackaged products provide shoppers with easy-toprepare meals they can enjoy in the comforts of their homes or on the go.

“Doro, which means road in Korean, is the cuisine of our culture and the unexpected career path we followed when we decided to make delicious, high-quality global cuisine,” said Ms. Gregory. “My partner and co-founder Terrence Williams and I are

not from the food industry. We are two non-profit executives with a passion for creating brands that reflect the cuisine of immigrant and diverse communities.” She added, “We say that we create modern cuisine for the culture because the celebration of culture, homeland, and identity is central to our brand.”

This unique company offers Tteokbokki Cheesy Korean Rice Cakes, Mushroom Udon Stir-Fry, and Garlic Udon Stir-Fry. DORO is inspired by the traditional Korean street food Gregory cherished from childhood and is available directly to consumers via the DORO website.

Gregory, who is part Korean and African American, said

she and co-founder Williams were inspired to create this brand in the wake of the global pandemic. “We craved Korean food during the pandemic. This meant we had to visit multiple grocery stores to make our favorite dishes, which meant we were risking our lives to enjoy a bowl of stir-fried noodles! It was decided the world needed a wider range of delicious, quick-prep clean-label, culturally diverse food options made with real vegetables and high-quality ingredients.”

They wanted to make their global street foods accessible, nutritious, and convenient. Now they are ready and excited to share it with the world.” See their shared recipes on P. 75.

UTICA OH - This year marks a significant milestone for Velvet Ice Cream, as 110 years of crafting delicious, high-quality ice cream is celebrated. As a fourth-generation family-run business, the Dager family has upheld the tradition of creating delightful ice cream experiences, making Velvet Ice Cream a beloved name across the country.

Legacy of Family and Quality

The journey of Velvet Ice Cream began with Joseph Dager, who founded the company with a simple goal: to create the finest ice cream possible. Over the decades, the core values of quality, tradition, and family have remained unchanged. The Dager family has ensured that every scoop of Velvet Ice

Cream is a testament to over a century of dedication.

Fun at Ye Olde Mill

To celebrate this remarkable 110-year anniversary, Velvet Ice Cream invites you to join in the fun at Ye Olde Mill. Open through October, Ye Olde Mill is more than just a place to enjoy delicious ice cream—it’s a destination filled with history, fun, and excitement for the whole family. Indulge in over 50 delectable ice cream flavors. The on-site kitchen also offers a full menu for lunch and dinner, ensuring that your visit is as satisfying as it is sweet.

Explore and Learn

For those interested in the history of ice cream and Velvet’s storied past, our

Product Review: VELVET Ice Cream

110 Years Old

renovated ice cream museum and visitors center are mustsee attractions. Learn about the evolution of ice cream, the history of Velvet, and the Dager family’s journey through engaging exhibits and displays.

Family Fun and Entertainment

Musical entertainment is supplied every Saturday and Sunday. Enjoy the sounds of local bands and artists while savoring your favorite ice cream treats. It’s the perfect way to relax and unwind during the warm summer months.

Visit https://velveticecream. com/ for more information on the locations where Velvet ice cream is sold. See their shared recipes on p. 63 and 74.

And the Grand Prize Winning Recipe Is. . .

Marry Me Chicken Pasta

Ingredients

2-3 chicken breasts

10 ounces penne pasta

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon olive oil

3 tablespoons butter

2 teaspoons minced garlic

3 tablespoons flour

2 cups chicken broth

1 cup heavy cream

1 cup grated parmesan cheese

1 cup sin dried tomatoes

1 teaspoon paprika

2 teaspoons dried Italian seasoning

Fresh basil for garnish

1.Cook pasta according to instructions on package. Drain pasta and set aside.

2.Cut chicken into bite size pieces. Season with salt and pepper. Coat chicken chunks in flour.

3.In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes until chicken is

cooked through.

4.Transfer chicken to a plate and set aside.

5.Return to the same skillet, add butter. Once melted, saute the garlic for 30 seconds. Add flour and stir to make a paste.

6.Whisk in the chicken broth, heavy cream, and parmesan cheese.

7.Stir in sun dried tomatoes, paprika, and Italian seasoning.

8.Season with more salt and pepper if needed.

9.Return chicken to skillet along with the cooked pasta. Stir to coat the chicken and pasta in sauce.

10.Garnish with chopped basil and parmesan cheese.

Taylor has won an African Safari Wildlife Park getaway, including the new Dinosaur Takeover, located in Port Clinton OH for her family as well as Beech Bend Waterpark Tickets from another “Bowling Green” located in KY. Value is $500

“Marry Me Chicken Pasta is a classic gourmet dish that the whole family enjoys! When shared around the dinner table, it ignites feelings of togetherness and nostalgia from family dinners growing up. Marry Me Chicken Pasta is truly a family-style dish that can’t be beat!”

Taylor Ramos

marketing@visitbgohio.org

S’mores Parfait

Campfire S’mores ice cream

Hot fudge sauce

Marshmallow cream or fluff

Whipped cream

Crumbled graham crackers

Soften ice cream for 5 minutes. Warm hot fudge sauce until pourable. Crush graham crackers into fine crumbs. To layer: In a glass, add a scoop of ice cream. Drizzle hot fudge sauce. Add a dollop of marshmallow cream.

Sprinkle crumbled graham crackers.

Repeat: Continue layering ice cream, hot fudge, marshmallow cream, and graham crackers until the glass is nearly full.

Top: Finish with whipped cream. Garnish with extra crumbled graham crackers. Serve immediately and enjoy!

https://VelvetIcecream.com/

Kona Big Wave Beer-Battered Key West Pinks

1 can of Kona Big Wave Beer

1 cup All-Purpose Flour

1 lb. Key West Pink Shrimp

1 qt. Vegetable Oil

Peel and devein shrimp, leaving the tail attached. In mixing bowl, add the flour and slowly pour the beer in, whisking gently until incorporated. Preheat oil to 330O Pat shrimp dry and dip in batter. Do not coat the tail of the shrimp. Add to the preheated oil and fry for 2-3 minutes. Remove from oil and place on a clean paper towel.

https://www.konabigwave.com

Goddess Maple Bacon Sandwich

1 ea brioche bun

1 ea fried egg

1 ea Swiss cheese slice

1 Tblsp. Herb aioli

1 Tblsp. Slow roasted tomato jam

2 ea Maple chili bacon

½ cup Arugula

Preheat oven to 400O to. Follow the separate recipe below to make Maple Chili Bacon. Toast bun, smear top bun with aioli and bottom bun with tomato jam (Recipe for tomato jam is on next page). Fry egg and cook to desired temperature. Place the egg on top of the bun, then the cheese, followed by the bacon and arugula.

Hilda Ysusi Salgado, Culinary Director, The Goddess and Grocer https://www.goddessandgrocer.com

Maple Chili Bacon

1 lb applewood smoked thick-cut bacon

1/4 cup maple syrup

1 tablespoon chili flakes

Preheat oven to 400°

Line a baking sheet with aluminum foil and place a wire rack on top.In a small bowl, mix together the maple syrup and chili flakes until well combined. Lay the bacon slices in a single layer on the wire rack. Brush the maple chili mixture evenly over the bacon slices, ensuring they are well coated. Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the bacon is crispy and caramelized, and the maple chili glaze is bubbly. Once done, remove the baking sheet from the oven and let the bacon cool slightly on the wire rack before serving.

Hilda Ysusi Salgadohttps://www.goddessandgrocer.com

Slow Roasted Tomato Jam

2 lb ripe tomatoes (plum or roma tomatoes work well)

1/2 cup brown sugar

1/4 cup granulated sugar

2 Tblsp. balsamic vinegar

1 tsp. Kosher salt

1/2 tsp. black pepper

1/2 tsp. red pepper flakes

2 ea cloves garlic, minced

1 Tblsp. olive oil

Core and slice tomatoes. Create a layer of tomatoes in a large baking dish. Alternately sprinkle sugars over tomatoes with remaining ingredients and another layer of tomatoes until all are in your dish. Let set for about 30 minutes. Place in preheated oven for 2 hours, basting after the first hour if it appears dry. Store in refrigerator until time to use.

Hilda Ysusi Salgado, https://www.goddessandgrocer.com

Honey Glazed Bacon Wrapped Hot Dogs

8 hot dogs

8 (12-inch) wooden skewers 1 lb. thick-cut bacon

1 cup honey

8 long hot dog buns (optional)

Creamy Mustard Sauce

Set a grill/smoker to 300°F. Pierce each hot dog through with a wooden skewer. Spiral cut the hot dog on the skewer. Wrap in bacon (one slice) and secure with toothpicks at each end. Place hot dogs on the grill/smoker and place a pan under them to catch the drippings. Smoke for 30 minutes or until the bacon is golden brown, drizzling with honey every 10 minutes. Turn the grill to 450°F and cook until the bacon is crispy, drizzling with honey and flipping every 3 minutes until desired bacon crispiness. Remove toothpicks and serve on skewers with mustard sauce for dipping, or put on hot dog buns for a traditional bite.

John McLemore Sr. & IIhttps://themclemoreboys.com/

Chicken Fried Double Rice

1 1/2 cups egg whites

Mineral salt & black pepper

Nutritional yeast (optional)

2 Tbsp. toasted sesame oil

1 cup frozen peas

2 carrots, finely chopped

1 (12-16 oz.) bag frozen riced cauliflower

3-4 garlic cloves, minced

1 1/2 lbs. boneless, skinless chicken, thawed, cut into 1/4” pieces

3 1/2 - 4 cups cooked brown rice

1/4-1/3 cup soy sauce

red pepper flakes (optional)

Heat large skillet over medium-high heat & spray with coconut oil. Pour egg whites into pan & season with salt, pepper & yeast. Let egg whites sit for a couple minutes until set. Turn whites over, then chop into pieces. Remove from skillet & set aside. Increase heat to high & add 1 Tbsp. of sesame oil. Add peas, carrots, cauliflower rice, green onions & garlic. Season with salt and pepper and toss in hot oil for 3-4 minutes. Push veggies to one side of pan, add remaining 1 Tbsp. sesame oil to other side and add chicken pieces. Sprinkle lightly with salt and pepper and cook without stirring for 2 minutes. Flip and allow to cook on the other side for another 1-2 minutes. Return egg whites to skillet and add brown rice & soy sauce. Reduce heat to medium and toss all ingredients for another couple minutes. Add red pepper flakes and more seasonings to taste.

Rachel Burkholderhttps://www.shopcountryfabrics.com/

Campfire Baby Peppers

1Baby Bell Peppers

Mozzarella Cheese Sticks

Salt and Pepper

Cut slit down the long side of each pepper. Sprinkle with salt and pepper. Stuff with a portion of mozzarella cheese stick. Poke with a roasting stick. Roast over an open fire, Pepper will blister when done. Savor the best of summer, enjoy.

Sarah Miller / staff writer

Grilled Swordfish Kabobs

1 ½ lbs. swordfish, bloodline and skin removed, cut into 1-inch cubes

12 cherry tomatoes

1 red onion, cut into 1-inch pieces

2 yellow bell peppers, cut into 1-inch squares

2 Tblsp. La Boîte Shabazi N.38 spice blend

Fine sea salt 1/4 cup olive oil

1 lemon, halved

Alternating swordfish and vegetables, skewer the ingredients, leaving 2 inches open on each end. Lay skewers on a sheet pan lined with foil. Sprinkle with the spice blend, salt, and olive oil. Rest 15 minutes to 4 hours in the refrigerator. Preheat grill to medium-high. Apply a bit of oil to the grill grates to prevent sticking. Place skewers on grill and cook 4-5 minutes. Turn kebabs & cook until swordfish is no longer opaque in the center, 2-3 minutes longer. Let rest a few minutes while placing lemon halves, cut-side down on grill to char for 3 minutes. Add the charred lemons to the tray with the kebabs.

Chef Gavin Kaysen https://gavinkaysen.com/

Wood Grilled Corn & Spiced Bacon Flatbread

1 thin-crust flatbread or pizza dough

1 Tblsp. of olive oil

¼ cup of parmesan, shredded

¼ cup of mozzarella, shredded

¼ cup aged white cheddar cheese, shredded

½ cup of chili-rubbed, grilled corn, cut from cob 12, 1” pieces of cooked bacon Juice of ½ lime

2 Tblsp. chives, sliced

2 Tblsp. sour cream

Mix lime juice and chili powder in a small bowl. Brush on corn. Grill corn 2-3 minutes on each side on medium to high heat. Cool, cut off the cob. Set aside. Preheat oven to 450°. Place dough on a baking tray and brush with olive oil. Top with parmesan, mozzarella and cheddar cheeses, followed by corn and bacon. Bake until crisp and golden brown.Remove from oven. Top with a squeeze of lime, then garnish with chopped chives and a drizzle of sour cream.

Nikki Rodriquez Seasons 52 https://www.seasons52.com/

Chatareele & Garlic Scape Pizza

Refrigerated pizza dough

3 Tbsp. extra virgin olive oil for brushing

6 oz. fresh stemmed Shiitake Mushrooms, sliced

4 oz. Pickled Chanterelle Mushrooms

1 cup shredded Oaxaca Cheese or Mozzarella

2/3 cup Freshly Grated Parmesan Cheese

1/2 cup crumbled SHF Goat Feta Pickled Garlic Scapes | to taste

6 asparagus spears (or Pickled asparagus)

Preheat oven to 450O. Place rack in middle of oven. Heat 1 tbsp oil (spread with paper towel) in a large skillet over medium heat to warm the skillet. Shape pizza dough to cover bottom of skillet. Brush with oil. Sprinkle the oaxaca over dough. Sprinkle parmesan. Top with both mushrooms & dot with feta. Place asparagus and scapes. Bake until crust is brown. Remove from pan ASAP to cool so crust does’t get soft.

Deborah Stone https://www.stonehollowfarmstead.com/

Paper Plane Cocktail

1 oz Rye Whiskey

1 oz Apparel

.75 oz Heirloom Pineapple Amaro

.75 oz lemon juice

.25 Pink Peppercorn syrup

For syrup :

1 cup Sugar

1 cup Water

4 tsp. Pink Peppercorns

Add the rye whiskey, Aperol, Heirloom Pineapple Amaro, lemon juice, and pink peppercorn syrup to a cocktail shaker. Fill the shaker with ice cubes. Shake well until chilled, about 15-20 seconds. Strain the mixture into a chilled coupe glass. Garnish with a twist of lemon peel or a few pink peppercorns!

Pink Peppercorn Syrup Recipe :

Add all ingredients to the saucepan and bring to boil. Let boil gently for fifteen minutes and stir frequently. Remove from heat and let cool completely. Strain into a glass container with a lid. Store in refrigerator, keeping up to 2 weeks.

Jason Deatherage, Lead Bartender-The Gwen Hotel

Cindy’s Rooftop Crab and Lobster Salad

8 ounces cooked king crab, shelled and large chopped

8 ounces cooked lobster tail, shelled and large chopped

1 small cucumber, small diced

Segments of 1 orange

Segments of 1 pink grapefruit

1 Fresno chile, thinly sliced

1/4 cup scallion, bias cut

1/4 cup mint, chiffonade

1/4 cup celery leaves, pulled

Furikake, to taste (toasted nori and sesame seasoning)

Salt and pepper to taste

To assemble: In a mixing bowl, add all ingredients for the crab and lobster salad. Add enough citrus vinaigrette (recipe below) to coat all ingredients. Season with salt and pepper. In a bowl, spoon some of the soy ginger aioli on the bottom. (recipe below) Add the dressed crab and lobster salad on top. Eat and enjoy!

Citrus vinaigrette:

1 medium shallot, roughly chopped (approx 4 oz.)

2 Tblsp. lemon juice

2 Tblsp. orange juice

1 Tblsp. lime juice

2 tsp. fish sauce

3/4 cup olive oil

Salt and pepper to taste

Place shallot, citrus juices, fish sauce in blender and puree until smooth. While still blending, drizzle in the olive oil, creating an emulsion. Seaon with salt and pepper.

1 cup mayo

Soy ginger aioli:

1 tablespoon rice wine vinegar

2 teaspoons sesame oil

1 small clove garlic

1 teaspoon grated fresh ginger

1 teaspoon fish sauce

Salt and pepper to taste

Place all ingredients in blender and puree until smooth. Season with salt and pepper.

Executive Chef Kaleena Bliss, As seen on this season of Top Chef https://www.cindysrooftop.com/

Sunda Street Corn

6 large ears of corn, husked

1 15 oz. can of coconut cream

2 Tbsp. Sambal Olek (fermented chili paste)

1 Tbsp. Mayo

2 oz. chopped cilantro

2 oz. chopped thai basil

1 oz. chopped mint

1 oz. toasted coconut flakes

In a pot, bring coconut cream and sambal to a simmer on high heat, set aside. Bring a large pot of water to a boil, add corn and cook until tender (about 8 minutes). Aubmerge corn in ice water. This can be done ahead of time; they will keep for a few days in the refrigerator. Grill the corn cobs on a hot grill until desired char is achieved. Add corn to the coconut cream mixture and coat them in the sauce (you can also baste them as they cook on the grill).

Place the mayo on the platter, arrange corn on top and garnish with the fresh herbs and coconut flakes.

Chef Mike Morales, Executive Chef, Sunda New Asian

1 cups grits

2 to 2 1/2 cups water

¾ cup evaporated milk cheese, to taste - any type

4 Tblsp. butter, divided

2 or 3 slices of bacon

1 medium tomato

Pinch of salt

Grits on Steroids

Chop bacon into small pieces. Put in heavy small pot to brown. Cook until fairly-crispy. Add water, milk, grits, 3 TBS butter, cheese and salt. Cook at medium heat stirring often. If grits seem too thick, add a little more water. Cut tomato into small pieces. Add to half-cooked grits and keep stirring. When just thick enough and not too grainy or too mushy, dish up a bowl and add some extra butter. Then dig in. This is grits on steroids.

Kathleen Walls / Freelance Writer https://AmericanRoads.net

Jfrisée Salad

w/Marinated Tomatoes & Lady Pea

Relish

1/4 cup Frisée

1/4 cup curly endive chicory, remove tough stems

1/4 cup baby arugula

1/4 cup baby kale

1/2 cup broccoli, chopped

1 small red onion, thinly sliced

MARINATED TOMATO INGREDIENTS

(Needs 48hrs in the fridge for best results)

4 Heirloom Tomatoes, sliced

2 cups White Vinegar

2 cups Red Wine Vinegar

1/2 cup Balsamic Vinegar

1 oz. Honey

3/4 cup Raw Cane Sugar

1 cup Olive Oil

4 Shallots, sliced

Lady Pea Relish

3 cloves Garlic, sliced

Sea Salt, to taste

Cracked Pepper, to taste

Fresh Chopped Herbs

Pickled Lady Peas, for garnish

In a medium bowl, mix white vinegar, red wine vinegar, balsamic vinegar, honey, sugar, shallots, garlic, herbs, salt, & pepper. Marinate the tomato slices in the vinegar marinade overnight. The next day, pour off vinegar & add 1 cup olive oil to the vinegar mixture. Mix well & re-pour over the tomato slices. These will keep in the refrigerator for four weeks. Once the tomatoes are finished & ready to enjoy, wash all produce & greens & toss together. Garnish with Stone Hollow Farmstead Lady Pea Relish, marinated tomatoes (the marinade makes a yummy dressing, too!) & sliced avocado.

Deborah Stone https://www.stonehollowfarmstead.com/

Campfire Peaches

3 - 4 Fresh Peaches, halved and pitted

Brown Sugar

2 Tbls. Butter per peach

2 Tbls. Orange Juice per peach Pecans

Take a sheet of foil large enough to wrap around two peach halves. Cut half the butter into pieces. Sprinkle brown sugar. Place peaches cut-side up. Top with more butter, brown sugar, orange juice, and pecans. Fold up the foil edges. Set on grate, cook for 10-15 minutes. Sarah Miller / Freelance Writer

Hillbilly Caviar

2 cans of black-eyed peas, drained

2 cans shoe peg corn, drained or one bag frozen corn

2 cans Ro-Tel tomatoes, drained

1 or 2 cans of black beans, drained

2 large peppers, chopped

12 small green onions, chopped

3 ripe tomatoes, chopped

1 tsp. garlic powder

1 tsp. garlic salt

1 tsp. parsley flakes

1 16 oz. bottle of Zesty Italian Dressing

Mix everything in a big bowl and refrigerate for at least 12 hours. (24 is better)

Serve with scoop tortilla chips or crackers.

This recipe is very flexible. You can substitute most anything, and it still turns out great!

Robin O’Neal Smith https://robinonealsmith.com/

No Bake Fiber Balls

1 1/4 cups peanut butter

1 cup honey

1 Tbsp. vanilla

3 cups quick oats

1/2 tsp. salt

1/2 cup flax meal (optional)

1 cup coconut

2 Tbsp. chia seeds (optional)

1 cup mini chocolate chips (optional)

1 cup raisins (optional)

Mix together peanut butter, honey and vanilla. Add remaining ingredients. Shape into balls or spread into a flat pan and cut into bars. Freeze.

Baked Pineapple

1 20-ounce can of crushed pineapple in natural juice, drained

1/2 cup white sugar

2 Tablespoons cornstarch

1/4 cup pineapple juice, water or half of each

2 Eggs

1 Tablespoon Vanilla extract

1 teaspoon ground cinnamon

Preheat oven to 350 degrees F.

Grease a 9 x9 inch baking dish.

In a mixing bowl, mix the pineapple, cornstarch, water/juice, sugar, vanilla, and eggs.

Pour the mixture into the baking dish.

Sprinkle with cinnamon.

Bake in a preheated 350 degree F oven for 1 hour.

Robin O’Neal Smith https://robinonealsmith.com/

Radishes With Dill Dip

2 Bunches Radishes, trimmed

2 Tbsp Extra-Virgin Olive Oil

1 tsp Ground Thyme

Salt to taste ½ Lemon, juiced

Dill Dip: 3/4 cup Whole Milk Yogurt

2 tsp. Avocado Oil

1 Tbsp. Fresh Dill, minced

2 Tbsp Fresh Lemon Juice

1 Garlic Clove, microplane grater

Sea Salt & Dried Chili Flakes, to taste

Preheat oven to 450O. Line a baking sheet with aluminum foil Cut radishes into halves. Stir olive oil and thyme together and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt. Roast in preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice. Mix ingredients for dill dip, serve and enjoy!

Deborah Stone https://www.stonehollowfarmstead.com/

Waffle Toffee Sundae

Original Vanilla ice cream

Chocolate sauce

Dutch Chocolate ice cream

Caramel sauce

Homemade cinnamon waffle bowl

Toffee pieces

Whipped cream

Cherry for garnish

Soften Original Vanilla ice cream for 5 minutes. Warm chocolate sauce until pourable. Warm caramel sauce.

Assemble Sundae: Start with a scoop of Original Vanilla ice cream in a waffle bowl. Drizzle with chocolate sauce. Add a scoop of Dutch Chocolate ice cream. Drizzle with caramel sauce. Sprinkle with toffee pieces. Layer and Repeat: Top the sundae with whipped cream. Garnish with a cherry on top.

Serve immediately and enjoy your delicious Waffle Toffee Sundae!

https://velveticecream.com/

Marshmallow Cream Cheese Fruit Dip

1 8 oz. pkg. Cream Cheese

1 jar Marshmallow Fluff

1 Tblsp. vanilla - to taste

Place the cream cheese, marshmallow fluff and vanilla in a large bowl. Beat the ingredients together with a hand mixer (I love this one and have been using it for years!) until light and fluffy.

Serve with fruit and dip away!

Tip: To ensure your dip is light and fluffy, start with room temperature ingredients to they blend well without any lumps!

Rebecca Embry

Kale Mushroom Udon Noodle Stir Fry

DORO Mushroom Udon Noodle Kit

(Contains 7-ounce udon noodle, mushroom sauce & “spicy spice” pack)

1 tablespoon garlic, minced

1 teaspoon ginger, minced

1 cup fresh kale, chopped

1 teaspoon canola oil

Total Cooking time: 10 minutes

In a medium saucepan, boil 3 cups of water. Once boiling, add udon noodles and cook for 2-3 minutes. Thoroughly drain the noodles and set aside. In the same saucepan over medium heat, add 1 teaspoon of canola oil and sauté minced garlic and ginger. Add kale and cook for 2-3 minutes until the leaves are wilted. Add mushroom sauce and cooked udon. Cook while stirring constantly for 3 minutes so that the sauce coats the noodles. Remove from heat and sprinkle “spicy spice” pack (for extra heat). Serve immediately. Note: DORO Roasted Garlic Udon Noodle meal kit would work in this recipe too!

https://eatdoro.com/

Cheesy Asian Gnocchi w/Beef Stir Fry

DORO Cheesy Korean Rice Cake Noodle Kit

(Contains 7-ounce rice cakes, red pepper (gochujang) sauce, mozzarella cheese, and spicy spice pack)

4 oz. flank steak, Denver steak, or beef chuck, cut into 1-inch pieces.

½ cup red bell pepper, sliced

1 Tblsp. canola oil

Total Cooking time: 15 minutes

Add oil to medium saucepan over medium heat. Add beef and cook over medium heat until it begins to brown, about 3-5 minutes. Add sliced bell pepper and cook about 3 minutes. Add rice cakes, red pepper sauce and ½ cup of water to saucepan. Simmer over medium heat for 7-8 minutes until the rice cakes have become soft but are still chewy. The sauce should be the consistency of gravy. Remove from heat. Add cheese and spicy spice pack (for extra heat). Serve immediately.

https://eatdoro.com/

Visit BG'sLemon Cupcakes

1 stick unsalted butter, room temperature

1 c. granulated sugar

2 tbsp. lemon zest

2 tsp. vanilla extract

1 egg + 2 egg whites

1 c. all-purpose flour

3/4 c. cake flour

1 tsp. baking powder

1/4 tsp. baking soda

1 tsp. kosher sea salt

1/2 c. full-fat sour cream or Greek yogurt plain, vanilla or lemon

2 tbsp. lemon juice

1 c. fresh fruit - optional small blueberries, diced strawberries, etc.

For the Frosting:

1 stick unsalted butter, room temperature

1 tbsp. lemon zest

1 1/2 tsp. vanilla extract

1/4 tsp. kosher sea salt

3 c. powdered sugar

1 tbsp. lemon juice

8 oz. cream cheese

Preheat the oven to 350O. Line a muffin pan with paper liners, and set aside. Beat the butter, sugar, and zest together on mixer medium speed until light and fluffy, about 2-3 minutes. Add vanilla, egg, and egg whites. Beat on medium speed until combined, about 1-2 minutes.

Whisk together dry ingredients in a separate bowl. Whisk together the lemon juice and sour cream in a smaller bowl. With mixing speed on low, gradually alternate adding the dry ingredients with lemon juice and sour cream mixture; do not overmix. Fold in fresh fruit, if desired.

Using a large scoop, divide the batter evenly into the prepared pan. Bake 18-22 minutes until inserted toothpick comes out clean. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

Frosting: Using the paddle attachment of mixer, cream butter, lemon zest, vanilla, and salt for 2 minutes, or until light and fluffy. With the mixing speed on low, gradually add the powdered sugar and lemon juice, beat until it forms a thick paste. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Chill about 15 minutes. Place in a bag with large piping tip and pipe on cupcakes. Top with a slice of lemon and a sprig of mint, if desired.

Taylor Ramos, Visit Bowling Green County, OH

Strawberry Pie

3 Cups of Sliced Strawberries

1/2 Cup of Sugar

2 Tbsp Cornstarch

1 1/2 Cups of Water

1 pkg. Strawberry Jello 3 oz.

1 small container of Cool Whip

1 Deep Dish Pie Shell

Prepare and bake the pie shell according to the instructions on the package. Cool. Slice 3 cups of strawberries and place in pie shell. Mix sugar, cornstarch, and water in a small saucepan and cook on medium until the mixture is thick and clear. Remove from heat and stir in strawberry jello. Pour the mixture over the berries. Chill for several hours. Top with Cool Whip as desired before serving.

Robin O’Neal Smith https://robinonealsmith.com/

Limeade Pie

1 box graham crackers, crushed

2 sticks margarine

1/2 gal. vanilla ice cream, softened

1/2 tub Cool Whip (save the rest for topping)

1 12 oz. can frozen limeade, thawed

Melt margarine and mix with graham cracker crumbs. Press into 9x13” pan or two round 9” pie pans. Mix remaining ingredients together and spread on prepared crust. Top with remaining Cool Whip. Freeze. Garnish as desired before serving with a lime twist . Note: May substitued frozen lemonade, pink lemonade or orange juice for variety.

Note: Quick and easy without heating up kitchen on a hot summer day.

Addie Welpman, MO

Addie Welpman is our 3rd Prize winner for her submission of Limeade Pie. She received tickets for the whole family to attend a Renaissance Festival of her choice at the Kansas City or St. Louis location. Congratulations Addie!