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The Wine Guys: Old Wine Brand Survives Challenges of Time

In a world of ever-changing ownerships, there is comfort in seeing an old brand that has survived the challenges of time. Heitz Cellar brings us such comfort. Joe Heitz founded Heitz Cellar in 1961 when there were only a couple dozen of post-war farmers making wine in Napa Valley. He stood alongside such iconic pioneers as Andre Tchelistcheff, Robert Mondavi, Warren Winiarski, Lee Stewart, Louis Martini and Charles Krug who brought old-world winemaking to the valley. Most of these people have since passed but their legacy lives on in new generations. Heitz left his mark on California winemaking by being the first to make a single-vineyard cabernet sauvignon. While others were blending the gr

McCormick & Company to Open Distribution Center in Marshall County

JACKSON, Miss. - McCormick & Company is locating warehousing and distribution operations in Marshall County, Mississippi, investing $6 million and creating 48 jobs. “I am pleased to welcome McCormick as the newest member of the state’s thriving warehousing and distribution industry. The 48 jobs being created by the company will positively benefit the local community and economy for years to come,” Governor Phil Bryant said. McCormick, manufacturer of spices, herbs and flavorings, is locating in a 615,000-square-foot spec building in the Chickasaw Trail Industrial Park. “Our new distribution center in Mississippi will create space for growth and allow us to optimize our distribution network i

The Food Factor: Olive Oil Pairings

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows and be sure to follow The Food Factor on Facebook and Twitter.

Chicken Salad Chick Opens First Mississippi Location in Oxford

AUBURN, Ala. /PRNewswire/ - Chicken Salad Chick, the nation's only southern inspired, fast casual chicken salad restaurant concept, opened its first Mississippi restaurant in Oxford. The new restaurant opened on Tuesday, March 28 and is located at 1305 Merchants Drive in the Galleria II Shopping Center near Marshalls and Ulta. This location is owned and operated by husband-and-wife franchisee team Robin and Will Clayton. During grand opening week, guests will enjoy Southern hospitality through giveaways and specials at the new Chicken Salad Chick restaurant: Tuesday, March 28 – Free Chicken Salad for a Year – The first guest will win one large Quick Chick of chicken salad per week for an ent

Kara Kimbrough: Grandmother-Approved Chicken and Dumplings

Some people obsess over sports or hunting; I shop. Food shopping meets all my favorite sport’s requirements: store availability, product variety, and price variability. Supermarkets, one of my favorite shopping destinations, excel in all three key criteria. And, nowadays, food shopping can be done in discount chains, drugstores, and dollar stores. These shopping venues sell food items that easily transition into homemade appetizers, snacks, entrees, and desserts. Following up on last week’s list of my favorite supermarket items, here are more go-to items that I pick up almost anytime I engage in my favorite sport. 1. Borrowing a line from childhood song, “Farmer in the Dell,” the cheese, or

Coast Seafood and Brew Opens at Beau Rivage

Photos by Julian Brunt BILOXI, Miss. - Coast Seafood & Brew, featuring fresh local seafood and more than 40 regional craft beer and spirits, is now open at Beau Rivage Resort & Casino. In a coastal town regarded for its seafood heritage, deep-sea fishing charters, and white sand beaches, MGM Resorts International’s new Biloxi restaurant brings to life the term “dock to table.” Beau Rivage Executive Chef Kristian Wade, an International School of Culinary Arts graduate who grew up on the banks of the Mississippi Gulf Coast’s Pascagoula River, developed a menu that spotlights fresh local offerings from one of the most dynamic seafood locales of the world. “Coast Seafood & Brew presents seafood

The Wine Guys: Give Merlot Another Chance

Merlot has been so unfairly maligned over the years. Sure, it once was vegetal and overly ripe, but much of today's merlot is equal in quality to any other red grape variety. While some people hold on to outdated assessments for one of Bordeaux's noble grape varieties, others are willing to give merlot another chance. And you should, too. You can look to Petrus -- the Bordeaux wine that is a model for merlot producers -- to see what can be accomplished without the help of cabernet sauvignon. Merlot can be complex, long living and full of rich, layered fruit. It is even more versatile than many heady cabernets -- a match to wild game and lamb but pasta and hamburgers too. The relatively recen

Donors Underwrite Southern Foodways Alliance's 'Gravy'

LEFT - Brook and Pam Smith OXFORD, Miss. - Knowing the unifying qualities of food, Brook and Pam Smith of Louisville, Kentucky, have pledged $1 million to support "Gravy," a podcast produced by the Southern Foodways Alliance at the University of Mississippi. "Folks in different places appreciate when someone from one cultural segment takes the time to dine with others from a different cultural segment," Brook Smith said. "It's a show of respect and appreciation for a culture that may be different from their own, and that's what we seem to be missing in our country today." Whenever the Smiths travel, they try to meet members of the Southern Foodways Alliance along the way. A member-supported

The Food Factor: Olive Oil Health Benefits

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows and be sure to follow The Food Factor on Facebook and Twitter.

Chef Simon Brown Appointed Chef de Cuisine at Seafood R'evolution

RIDGELAND, Miss. - On Saturday, March 18th, Chef Simon Brown took the culinary helm as Chef de Cuisine at Seafood R’evolution, where he has served as executive sous chef since 2015. A native of Dundee, Scotland, Brown met his American wife, Jennifer, through a serendipitous turn of events while she was studying in Glasgow. The two moved to the United States in 2011, setting Brown up for a future serendipitous encounter a few years later with Chef John Folse and Chef Rick Tramonto. “Simon is a great technician,” said Tramonto. “He has been the backbone of the Seafood R’evolution kitchen and worked to develop the menu pre-opening.” Starting his culinary career as a dishwasher in Dundee, Scot

Kara Kimbrough: Time-Saving Cooking Tips Allow for More Time to Enjoy Spring

Finally, our days are longer courtesy of Daylight Savings Time. Right on its heels, spring rolls in next Monday. As a result, we have more time to browse supermarket aisles, plan menus, and prepare meals…right? Wrong. Spring means it’s time to enjoy the great outdoors before summer’s heat sends us scurrying back indoors to the comforts of air-conditioning. As a result, I decided to share some of my time-saving food shopping and preparation tips. First, forget gourmet meals; we’ve got better things to do this time of year. Instead, check out a few of my favorite time-saving supermarket products that, with a little ingenuity, can be transformed into actual meals. The remainder will come your w

Mississippians Named Finalists for James Beard Awards

NEW YORK, N.Y. - The James Beard Foundation announced today its nominees for the 27th annual James Beard Foundation Awards. Several Mississippians were on the list. Vishwesh Bhatt of Snackbar in Oxford has been named a finalist in the category of “Best Chef: South.” Also named a finalist in this category is Tylertown native Slade Rushing of Brennan’s in New Orleans. Finalists in the book awards division include: American Cooking My Two Souths: Blending the Flavors of India into a Southern Kitchen, Asha Gomez and Martha Hall Foose, (Running Press) Single Subject Big Bad Breakfast: The Most Important Book of the Day, John Currence, (Ten Speed Press) Chef Vishwesh Bhatt See this year’s full fin

The Wine Guys: Which Country Leads in Wine Imports to U.S.

If you had to guess which country leads in wine imports to the U.S. who would you choose among France, New Zealand, Spain, Italy and Australia? "Ding, ding, ding" if you picked Italy. Italy leads in both volume and dollar value of wine imported into the U.S. Sparkling wines and vermouths are the fastest gainers, thanks to the intense demand in prosecco and the cocktail revolution that has increased sales of Italian vermouths. These numbers were the foundation of a recent seminar, "Vino 2017," we attended in New York City. In addition to having the opportunity to taste literally hundreds of wines from producers from every corner of the Italian peninsula, we heard from several speakers about

Kara Kimbrough: Eat Pineapple on Pizza at Your Own Risk

Forget immigration marches and outrage over “The Wall.” The president of Iceland created a firestorm over pizza that knocked our commander-in-chief off the hot seat. Answering questions from high school students a couple of weeks ago about his views on pizza, Gudni Th. Jóhannesson said he was “fundamentally opposed” to pineapple as a topping. His words made headlines around the world and dominated Twitter, where the hashtag #pineappleonpizza trended faster than President Trump’s latest tweets. I mention this international incident for a couple of reasons. First, with a name like Gudni, you can’t blame the president for being irritable. But seriously, it’s noteworthy that pizza is a food that

Healthy Snack Options for Students Who Are on the Go

COLUMBUS, Miss. - Most college students will be on the go as Spring Break quickly approaches. An expert from Mississippi University for Women’s Culinary Arts Institute offers valuable tips to avoid packing on the pounds for individuals who are beach bound. When it comes to eating healthy snacks and breakfast, there are plenty of options available for college students, according to Amanda Dahl, a registered and licensed dietitian at The W. Dahl said, “Snacking is a good way to bridge the nutritional gap of foods groups you are lacking. Aim for 100-150 calories for a snack, ensuring that snacks contain both a carbohydrate and a protein.” She added that carbohydrates provide a boost of energy w

Starkville, MSU Again Observe National Nutrition Month

Photo by Megan Bean STARKVILLE, Miss. - Starkville Mayor Parker Wiseman and Mississippi State President Mark E. Keenum (seated left and right) marked National Nutrition Month with the signing of a proclamation announcing the city and campus observance of the annual March event. The local observance is being coordinated by MSU’s Student Dietetic Association, an organization of the Department of Food Science, Nutrition and Health Promotion in the College of Agriculture and Life Sciences. Pictured at the signing, left to right, are MSU food science, nutrition and health promotion students Kayleigh A. Hynes, a senior from Cornelius, North Carolina, SDA liaison; Sophie M. Goyins, a senior from Pe

The Wine Guys: Underdog Wine Holds Its Ground in Blind Tasting

We always love a challenge, particularly when there is an opportunity to root for an underdog. Thus, it was with great anticipation that we recently joined a handful of other wine professionals to blind taste an underdog Saint-Emilion wine alongside neighboring chateaux that ranked among the region's best. The mystery wine was Chateau Lassègue, a 2003 partnership of the French-born Pierre and Monique Seillan and American wine icons, the late Jess Jackson and his wife Barbara Banke. Also present at the tasting were the Seillans, who were eager to tout the region but particularly eager to have professional tasters see first-hand how well Chateau Lassèque can stand up to heralded wines that cos

Make One Great Dish: Loaded Potatoes

Twice-baked potatoes often take an unhealthy turn. Brimming with butter and sour cream, they’re loaded, all right, and not in a good (healthy) way. Our new spins on stuffed spuds bring fresh new flavors and not too much fat (only 11 grams or less per serving). For each of the variations below: Preheat the oven to 425°F. Wash two large russet potatoes and pat dry. (Russets have a high starch content and are better for baking than red-skinned or Yukon Gold potatoes.) Rub the skins with olive oil and sprinkle with salt and pepper. Prick the potatoes with a fork in several places. Place on a baking sheet. Bake 50 to 60 minutes, until tender. Let cool slightly. Reduce oven temperature to 350°F.
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