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By Ms. Natasha Haynes, MSU Extension Service No matter how you slice it, venison is a great addition to your diet. I’m lucky to have hunter friends who will share their venison with me from time to time. It’s high in protein and contains important nutrients, including iron, niacin, and Vitamins B12, B6 and B2. These meatballs are versatile, and there are lots of ways you can add them to your meal plan. They are great with spaghetti and on meatball subs, too! Serve them with homemade sweet potato fries for a nutrient-packed meal. Try our Air Fryer Sweet and Spicy Sweet Potato Fries. If you don’t have venison, you can substitute ground beef, and it will be just as delicious! Barbecue Venison Meatballs Ingredients - 3/4 cup rolled oats - 1/2 cup 1% milk - 1 pound ground venison - 3/4 onion, minced and divided - 1/2 teaspoon garlic powder - 1/2 teaspoon ground black pepper, divided - 1/2 teaspoon smoked paprika - - 1/2 cup ketchup - 1/2 cup water - 3 to 4 tablespoons brown sugar - 2 tablespoons distilled vinegar 1. Preheat oven to 350 degrees F. 2. Combine oats and milk in a bowl. Allow to soak for 10 minutes. 3. Combine venison, half of onion, garlic powder, 1/4 teaspoon black pepper, and smoked paprika in a separate mixing bowl. Combine well. Mix in oats and milk mixture. 4. Shape meat mixture into 12 balls, approximately 1-inch, and place in a shallow baking pan. Cover with foil and bake for 30 minutes at 350 degrees F. 5. Drain any grease and juices that may have baked out. 6. Combine all remaining ingredients in a saucepan and stir well. Bring sauce to a simmer. 7. Pour sauce over meatballs. Bake uncovered for an additional 30 minutes, turning once. Thanks to Virginia Cooperative Extension for this recipe! If you want to try other cuts of venison and don’t like the gamey flavor, try this tip from the USDA Food Safety and Inspection Service. Soak the meat overnight in the refrigerator in one of these solutions: One tablespoon of salt per one quart of water, OR One cup of vinegar per one quart of water Use enough solution to cover the meat entirely. Remove as much fat from the meat as possible before placing it in the solution. Check out the USDA’s article, “Roasting Those “Other” Holiday Meats,” for tips and a guide on safe internal temperatures and approximate cooking times for various kinds of meats. For more great recipes and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

By Catherine McCord of Weelicious Man is it tough to find nut-free school lunch options, especially when nut butters are such an easy lunch box solution, or simply when you have kids who are obsessed with nuts and nut butters! I've been making these Fruit and Seed Bars for my family for years and they're one of the snacks and school lunch treats my kids request most. Ingredients: 1 cup old fashioned oats 1/2 cup Raw Pumpkin Seeds (also known as Pepitas) 1/2 cup raw sunflower seeds 2 tbsp flax seeds 1 cup dried fruit (blueberries, raisins, currants, cranberries and/or cherries) 1/2 cup unsweetened coconut flakes 1/3 cup honey 1/2 cup sunflower butter Directions 1. Preheat oven to 325 degrees. 2. In a food processor, pulse the first 6 ingredients until finely chopped (it’s ok if there are few coarsely chopped pieces). 3. Add the honey and sunflower and pulse until starting to combine. 4. Pour the mixture into a 9 x 9 inch pan, grease then line with parchment and press down into the pan until completely even. 4. Bake for 25 minutes. 5. Let the bars completely cool before cutting with a serrated knife into bars. 6. Serve. *Cool, place in Ziploc bags, label and freeze. Defrost to room temperature and enjoy!

By Jay Reed Food trucks have been a fascination for some time now, maybe even longer than many realize. It’s only been a year or so since the Oscar Mayer Wienermobile made its way to Starkville, but the iconic (and literal) hot dog truck has been around since the mid-1930s. Today, it’s more marketing than cooking, but it’s still on the road. (And if now you can’t get “I’d love to be an Oscar Mayer Wiener” to stop playing in your head, you’re welcome.) Jump forward a couple of decades, and perhaps a different sing-song tune is playing, announcing the ice cream truck rolling through your neighborhood. But food trucks, as we think of them today, have a little more recent history. There were King Taco trucks in Los Angeles as early as the 1970s, but 2008 was the year Roy Choi opened up the Kogi Korean BBQ truck. Since then, it’s been uphill… and downhill… and any direction a truck can go, as the food truck revolution continues to grow. Food Network lists at least six different shows about food trucks. I’ve personally attended two Food Truck Mash-Ups in Jackson. Food trucks aren’t going anywhere, or should we say they’re going everywhere? Food trucks are definitely trending. Bigger cities tend to see trends like these first. But in recent days, food trucks have gained a foothold in some of the smaller towns of Mississippi. Pontotoc has Tanglewood Food Truck Park, and Starkville hosts a park on the former site of its farmers’ market. A few years ago, it was hard to find a truck when you wanted one (dare I say needed?), but now, on most days, we’ve got choices. In the Starkville area, one of the trucks that has led the way in longevity and creativity is the Mom and Pop truck. It rolled into town in late March of 2020 with Chef Hunter Bell at the wheel, his wife Hannah riding shotgun. Originally a delivery van in California, it went all the way to Washington, D.C., to a company that built it out and painted it according to the Bells’ specifications, then it was picked up and driven to Mississippi. But the journey for the Mom and Pop business started long before that. Hunter and Hannah both attended The W in Columbus, where Hunter got a culinary management degree. Ironically, they never met on campus; both lived in Starkville and connected by way of another local restaurant. Once married, they decided to stay in Starkville and open their own business. A food truck wasn’t necessarily the end goal, but after a brief foray into that world, it seemed like a solid stepping stone into the growing culinary scene. Before launching the truck, Hunter said, they had to find a base location, aka a “commissary.” This is common to all food trucks: everybody has to have a place to store food and supplies, clean the dishes, etc. But unless a truck already has a “brick-and-mortar” restaurant, the commissary is often behind the scenes. Customers see on social media where a truck will be parked and serving day-to-day, or perhaps get lucky enough to happen upon it while driving by, but after the windows are closed and it drives away, who knows where it goes? With Mom and Pop, however, the base location was announced before the truck ever hit the road: the former location of The Biscuit Shop on Washington Street, just a half-block down from Main Street. (One purveyor of comfort food made way for another, it seems.) Despite the fact that they have a home base, it’s still a food truck life. Restaurants without tires tend to have a more regular schedule—certain days at certain times. Prep, serve, clean up, go home, repeat. When asked what a typical “day in the life” of a food truck looks like, Hunter said—not surprisingly—that there really is no typical day. That may be because they have a lot of irons in the cooking fire. Of course, the truck is the focus at the moment or at least the most visible to the hungry public. From it, they can serve quick meals from a parking space on the side of the street, or it may work as a vessel for catering, whether they serve from the truck itself or use it primarily to transport the food. The outer décor of the truck was actually designed with events in mind, and in a strange twist, the pandemic has helped pave the way for food trucks to be featured at wedding receptions and the like. As the time has passed and they’ve put a few more miles in the business and, as the world has evolved, again and again, they’ve continued to pivot and explore options. In hindsight, the general public might look at the early months of 2020 and say, “Maybe this isn’t the best time to open a restaurant.” In fact, many restaurants across the country closed during that time, and some never reopened. For the Mom and Pop food truck, however, it was an opportunity to serve the community. Tired of cooking at home under quarantine or during those initial curve-flattening weeks? Mom and Pop would come to you. In those earlier days, both the schedule and the menu made a pivot. Instead of the breakfast and lunch wraps and sandwiches that would later become menu staples, the Bells and their crew turned to casseroles and quiches and took the truck to the neighborhoods of Starkville. And though they may not have had the traditional ice cream truck music blaring from a speaker, they did serve ice cream from the truck during that season. The need to be flexible actually played into the business name. They wanted a mom-and-pop business: locally based, locally supported and with local partnerships. But they didn’t want to be locked into a particular menu. BBQ trucks sell BBQ; taco trucks sell tacos. A mom-and-pop truck could feed whatever the need might be and would allow Hunter’s culinary creativity to have a home. Coincidence or not, they were also new parents. The name Mom and Pop checked all the boxes. Once the world began to normalize a little, the truck shifted back into the traditional mode of lunch stops around Starkville and visits to other local towns in the area, like Grenada, Hunter’s hometown. They can also be found working at festivals or feeding firemen. Hungry students might find them parked in the Cotton District on weekend late nights. Their Instagram account is evidence of all the weddings they’ve been invited to cater. Again, no typical day… or night. Unlike most restaurants, the usual front-of-house (hosting and serving) and back-of-house (cooking and office) division of labor are a little less black and white. Whoever is on the truck may be cooking, taking orders, checking out customers, and probably taking social media pics of the truck, the menu of the day, and some of the food. Hunter is the chef and… chief mechanic? He said, “With a truck… if it can go wrong, it will. I was not expecting to be a diesel mechanic when I started this.” If the truck isn’t running, the core of the business isn’t running. Commitments are made, and the truck is literally the vehicle that gets them there. It has to be gassed up for travel and for cooking. So far, still not typical. But just because he’s acquired mad mechanical skills doesn’t mean he’s left the culinary side behind. “I think of stuff all the time,” he says, and the menu development over the last couple of years has shown that. The Bells liked the wraps at City Bagel, and when it closed, they realized there was still a niche for that kind of lunch/breakfast item. Some of Hunter’s favorite ingredients and concepts have resonated with the locals and are staples on the truck and in the shop. The Chicken Bacon Ranch is one of their signature wraps, along with the Jerk Chicken wrap, with pineapple, pepper jack cheese and chipotle mayo. Hunter is also a fan of the Monte Cristo sandwich: ham and three cheeses, grilled like French toast, served with powdered sugar and seasonal jelly. There was no one else around town serving it at the time, and it has become a crowd favorite. These days, in the shop, you’ll find individual meal preps in the cooler which can be purchased for lunch the next day or the next week. You might also be able to grab a container of soup (and remember, they won a soup award!) There’s a fridge/freezer in the corner which has casseroles and similar “take and bakes,” which make feeding the family a little easier. The shop also has a case often stocked with baked sweet treats, especially around holidays. From day to day, the menu may vary on the truck or in the shop, but that’s the novelty of a food truck. Late-night items might be moved to lunch (hello, Dawg Bowl). King cakes appear in the weeks before Mardi Gras. Chocolate-covered strawberries welcome Valentine’s Day. Thanksgiving brings all the traditional sides. They even had tacos once. A day in the life of a food truck, as it turns out, is only typical in that it’s not typical. But that’s okay with the folks in Starkville and surrounding areas. They are glad to be home base for Mom and Pop. Ultimately, they are the folks for whom the Bells roll. Learn more at facebook.com/starkvillemomandpop, @mom_andpop on Instagram or by calling 662-809-3264.

By The Wine Guys, Tom Marquardt and Patrick Darr We’ve written about sauvignon blanc from the far corners of the world over the years. Each country seems to develop a particular style according to the various terroirs reflected in their respective lands. France does both oaked and unoaked versions of the grape with prices ranging from $10-$40 for bright acidic and mineral Loire Valley sancerres to hundreds of dollars for oaked versions from the grand cru classe chateaus of Bordeaux and now California. Moderately priced New Zealand sauvignon blanc often features bright, unoaked citrus notes -- especially grapefruit and grass flavors. Because of a terrible spring, production of the iconic Marborough sauvigon blanc is down 30 percent. California has their own take on this early ripening grape variety. Many wineries craft a wine that can be released in six months or less. Overall, we have found California expressions of sauvignon blanc lean toward riper fruits, especially peach, with underlying citrus notes and just a hint of herbs. For those put off by aggressive grassy and herbal elements or intense grapefruit flavors and acidity, California sauvignon blanc may be for you. As we head into spring – a perfect time to re-engage with this spirited grape variety -- we tasted several offerings from California that displayed a nice variety of styles and showed off the creativity of their winemakers. Following are our tasting impressions. Justin Sauvignon Blanc Central Coast 2020 ($18-20). This nice, well-priced and widely available expression of sauvignon blanc presents an appealing combination of lemony citrus notes and ripe peach flavors. Charles Krug Sauvignon Blanc Napa Valley 2020 ($20). A strong dose of herbs and grass are present in the nose with flavors that show ripe peach. An interesting wine. Clay Shannon Sauvignon Blanc Lake County Betsy Vineyard 2020 ($30). This wine is all floral notes with a hint of violet, and ripe fruit flavors of apple and peach. Not a hint of herbs or grassy elements. One of our top three favorites. Davis Estates Sauvignon Blanc Private Reserve Napa Valley 2019 ($38). A nose of peach and apples. Very supple, rich and round in the mouth with a long creamy finish. Ten percent aged in used oak gives this fine wine a nice complexity. Banshee Sauvignon Blanc Sonoma County 2020 ($22). Our favorite of the tasting, this beauty presents the many potential facets of California sauvignon blanc. Ripe peach, floral notes, a bit of citrus and a hint of herbs are all present in this example. Thirty percent inclusion of the musque clone adds to this delicious wine’s complexity and appeal. Aperture Sauvignon Blanc Sonoma County 2020 ($40). This is our only example of a barrel fermented sauvignon blanc in the tasting. Winemaker Jesse Katz brought his winemaking experience from Chateau Haut Brion to this Aperture sauvignon blanc/semillon. Very Bordeaux-like. Coconut notes in nose and mouth with a hint of citrus and herbs. Very elegant. One Hope Estate Rutherford Sauvignon Blanc 2019 ($45). More complex than your usual sauvignon blanc, the One Hope has layered flavors of peach, citrus and tropical fruit. Cult Wine Sauvignon Blanc 2019 ($18). Tropical fruit notes dominate this delicious Napa Valley wine whose label will remind you of The Mattrix. It is aged six months in oak to give it more dimension. Hirsch Vineyards Hirsch Vineyards is located in the Fort- Ross Seaview district of the Sonoma Coast wine growing district, a cool area only 3 miles from the Pacific Ocean. Pinot noir and chardonnay thrive here. Neighboring vineyards are owned by several superstar wineries such as Flowers, Martinelli and Marcassin. Hugging the Pacific Coast at 1,500 feet elevation, these rolling hills once were covered by redwood trees. After the trees were harvested over the past 150 years, the bare soils eroded to the valleys below. Now, a thin layer of soil covers sandstone rocks and sand and clay subsoil. It’s an area of extremes with torrential rainfall during the fall and winter with almost 80 inches falling annually, and an arid span from April through October. In comparison, Maryland averages about 44 inches per year and the Florida receives 40-60 inches annually. Lurking thousands of feet below is the San Andreas fault where two tectonic plates are grinding against each other and occasionally unleashing chaotic earthquakes all along the California coast. David Hirsch planted the vineyards in 1980 and is recognized for championing the production of high-quality pinot noir in the area. Hirsch farms about 66 acres pinot noir and 4 acres of chardonnay grapes. Hirsch farms an amazing 60 discrete blocks of grapes with each block consisting of rootstocks that match the prevailing soil. We recently tasted several current vintage offerings from Hirsch and were very impressed with their individuality and quality. Following are our impressions. Hirsch Vineyards Chardonnay Sonoma Coast Estate 2020 ($65). A very expressive chardonnay featuring an opulent nose and flavor notes of apple and lemon with a medium-body, cream-like finish. Hirsch Vineyards Pinot Noir Sonoma Coast Bohan-Dillon 2019 ($35). This is a great entry point for this vineyard but be patient. We found cherry cola notes to dominate in an elegant presentation but sensed 2-4 years would add complexity and allow this wine to open. Hirsch Vineyards Pinot Noir San Andreas Fault Estate 2019 ($60). A hint of wild cherries in the nose with ripe and wild cherry notes in the mouth, this wine is very smooth and rich. Wine picks Lake Sonoma Winery Lazy Dog Vineyard Cabernet Sauvignon 2019 ($65). From the Sonoma Valley, this expressive cabernet has a generous mouthfeel with bright cherry aromas and red fruit flavors. Emeritus Vineyards Hallberg Ranch Pinot Noir 2019 ($48). This vineyard is dry farmed, which means the grapes mature at a lower Brix and produce wines with lower alcohols and big aromas. We liked it a lot. Broad aromas of cherries and pomegranates. Supple, red berry flavors with a dash of cloves. Bodegas Beronia Reserva 2017 ($25). This blend of tempranillo, mazuelo and graciano is a blockbuster. Dark in color, it has plum and nutty aromas chased by ripe plum and black cherry flavors. Full bodied, it is a wine that calls for beef. Equally astounding in body is the 2013 Beronia Gran Reserva ($30). The additional bottle age gives this wine a rounder texture but it is equally generous and forward. These two wines remind us of the values that can be found in Spain. You will not be disappointed.

Belhaven's newest brewery is finally set to open on May 13th. Check it out on the Visit Jackson blog!

By Catherine McCord of Weelicious Homemade Fig Bars are easy, healthy and better than anything you can buy in the store. They're going to blow your mind. Homemade Fig Bars Ingredients: 1 cup roughly chopped dried figs, stems removed 1 tablespoon honey 6 tablespoons unsalted butter, softened 1/2 cup sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 cups white whole wheat flour Directions: Preheat oven to 350 degrees. Place the figs in a small bowl, cover with hot water, and soak for 10 minutes. Remove the figs from the water with a slotted spoon and place in the bowl of a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable. In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated. Add the flour and mix until a dough forms. Roll dough between two pieces of parchment paper into two 12 x 4 inch rectangles. Spread the fig mixture on one half of each rectangle - spreading up the 12-inch side and leaving a 1/4-1/2 inch border. Fold the dough over on top of itself and gently press the dough together at the edges. Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet. Bake 15-20 minutes, or until golden.

By Ms. Natasha Haynes, MSU Extension Service This Parmesan crusted tilapia is a quick and easy way to increase your fish intake. The dish has just a hint of red pepper flakes to add some personality. Fish is a good source of lean protein, a nutrient that your body needs daily. Protein is found in every cell in the body and is responsible for many processes in the body, including building and maintaining healthy muscle, cartilage, hair, and blood. Protein also helps the body make enzymes, vitamins, and hormones. Red Pepper and Parmesan Tilapia Ingredients: - 4 tilapia filets (6 ounces each) - 2 tablespoons margarine, melted - 1 teaspoon Italian seasoning - 1/2 to 1 teaspoon crushed red pepper flakes - 1/2 teaspoon black pepper - 1/2 cup grated Parmesan cheese *Adjust the red pepper and black pepper to your taste. Line a 10x15x1-inch baking pan with foil and spray with cooking spray. Place fillets in a single layer on a baking dish. Brush fillets with melted margarine on both sides. Mix together Italian seasoning, red pepper flakes, black pepper and Parmesan cheese. Sprinkle evenly on filets on both sides. Bake at 425 degrees F for 10-15 minutes until fish flakes easily with a fork. Thanks to Arkansas Extension Service for this recipe! For more great recipes and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

By Brandi Perry With Mother’s Day just around the corner, we have a suggestion that may be mom’s favorite trip yet! Located in the southeast portion of Madison County, Livingston has a unique history that was nearly lost. Once a booming commercial center, the county seat was moved from Beatties Bluff to Livingston in 1829. A Methodist church was built in 1830 to deal with the church needs in the area, and things seemed to be going well for the small Madison County town. The construction of the courthouse and jail soon followed in 1833, and the thriving town was incorporated in 1836. Unfortunately, by the 1850s, railroads crisscrossed the county, but Livingston was bypassed by the rails. After being an important trading center for nearby plantations and farms, the bad news continued for the citizens when the Civil War was raging. Their Masonic Lodge was ransacked and destroyed by Union forces, and the once-bustling town was nearly deserted. This appeared to be the end of the historic town. By the 1940s, Livingston had lost its charter and was demoted from a town to an unincorporated community. Thankfully, developers had a different idea in store for Livingston in 2012. Land developer and history buff, David Landrum, saw the location and could not ignore the beauty the area offered or the potential. It did not take him long to decide that he wanted to breathe new life into Livingston. A small farmer’s market opened in Livingston and featured food and entertainment. The event became one of the most popular summer events in Madison County and attracted performers, including country singer Travis Tritt. When it was obvious there was a draw to the new life breathed into Livingston, developers went a step forward by investing more than $70 million in a construction project for an 1800s-style town square. This project included a mercantile and many other stores that might have been found during Livingston’s previous life. Working with architects from Atlanta, the plan was to put the development where the town was originally located. This included the new roads being as close to the old ones as possible, and the buildings resembling what once stood there. What they did not expect was for the small town to continue growing and bring in a variety of restaurants and shops. The first building most visitors see as soon as they pull onto the property is the Livingston Mercantile. The mercantile is just like the ones from days gone by and offers a little bit of everything for visitors. The store has a little bit of everything, including full-service gasoline, a specialty grocery section and even bait and tackle. The mercantile is full of provisions for everyday life and a fun stop for a little shopping. Attached directly to the mercantile is The Gathering Restaurant. Inspired by the seasonal offerings of the Magnolia State, the rustic eatery offers blue plate specials for lunch, made from scratch breakfast and innovative dishes for dinner. One of the most amazing aspects of this restaurant is that they produce, dairy, livestock, free-range fowl and even the wood used for the grill are all supplied by the local farmers being of the most interesting farm-to-table restaurants in the state. In addition to serving amazing meals, the staff also caters family events, business meetings or any special occasion. They also cater wedding receptions on the square. Do not worry! Off-site lunch and catering are also available for the same events mentioned above and office parties. There is no business team in Mississippi that would not be excited about their delicious offerings. If you are planning a visit, The Livingston Mercantile and The Gathering Restaurant are located at 106 Livingston Church Road, in Flora, Mississippi. Food is a huge focus of Livingston, but it is not just limited to eating. The Farmer’s Table Cooking School also gives customers a true farm-to-table experience with hands-on cooking classes, culinary demonstrations, wine tastings and receptions. However, this is a lot more than just a cooking experience. The classes are connected by an Eat Local philosophy, which provides a unique, memorable and fantastic hands-on experience that you will always remember. These cooking classes are based on socially connecting strangers and providing them with the answers to how they make the meals and what is included in them. With wine included, your experience will leave you with some great recipes and new friends. To find out more about the cooking class, visit them on Facebook or Instagram or call (601) 506-6821. The Chapel at Livingston looks like it has been there for a hundred years and fits perfectly into the square. With merchants just a few feet away that can fill all the needs of a wedding party, you could be one of the lucky brides or grooms that say their vows here. A truly perfect setting for the perfect couple! Livingston also has a variety of other shops around its square that can meet the need of any visitor. The Briar Patch has all the markings of a vintage bar during Prohibition, but this wonderful location cannot be kept a secret. Offering small plates, delicious cocktails and a huge selection of craft beer, this is the perfect spot for a drink after work. They are open on Thursdays from 4 pm to 10 pm, Fridays from 4 pm to 11 pm, and Saturdays from 12 pm to 11 pm. Livingston Cellars has the unique ability to blend the old with the new as they have the well-known spirits that have been around for generations in stock as well as the new and upcoming wines. If they do not have it, they can get it for you, and their knowledgeable staff knows the ins and outs of every item on their shelves. The Livingston Candy and Creamery will give you all the vibes of the old-time candy shops you remember from your childhood with sweet treats that span generations. In addition to rows and isles of any candy you can imagine, you can also get ice and shakes in a variety of flavors. You cannot walk into this sweet shop without a smile on your face. It is always nice when a location explodes with popularity, but it is even better when they do not forget where they come from. The developers of Livingston have done just that. Starting in May and ending July 4th weekend, the Livingston Local Market is back every Thursday. This event brings out the best of Livingston and the people there. Food, music, local vendors and family fun activities truly make this one of the more cherished events in central Mississippi. It all ends with a fireworks show and more entertainment to not only symbolize the end of the summer but to recognize that no matter how large or popular Livingston gets, they will always find their way back to their roots. When you visit Livingston, you will feel as though you have stepped out of the hustle and bustle of life and are able to slow down a little and breathe. But this feeling does not have to be reserved for just when you visit. Livingston is always looking for new businesses and residents. In addition, this scenic and beautiful area of Madison County is always welcoming new neighbors, and this would be a special place for you to call home. Livingston should be on everyone’s bucket list to experience the new town with the old soul.

By The Wine Guys, Tom Marquardt and Patrick Darr Peay Vineyards runs counter to what many Americans look for when purchasing wine today. Many American consumers look for bold, extracted wines that don’t require much thought as to their flavor profile. Even Burgundy, the source of highly nuanced wines in the past, is now crafting bigger wines from the onery pinot noir grape, thanks to the impact of global warming. Tasting Peay wines is not for the faint hearted. These wines demand scrutiny and patience to unspool their charms Peay is located in Northern Sonoma County only 4 miles from the frigid Pacific Ocean near the town of Annapolis, now home to about 400 souls. Grown on the edge of suitability for grape growing, this very cool climate region is oftentimes fog shrouded and produces distinctive, small production wines. Husband and wife team Nick Peay and Vanessa Wong and brother Andy Peay founded Peay Vineyards in 1998. Fifty-two acres are planted to pinot noir, chardonnay, syrah along with a micro-amount viognier and marsanne. Most releases are less than 100 cases. We recently tasted five Peay wines and were really impressed with their understated elegance as well as their thread of minerality. The Peay Estate Chardonnay Sonoma Coast 2019 ($60) is not for lovers of the classic California tropical fruit, heavily oaked wines that dominate the market. Pear notes dominate in a subtle mineral-driven wine that will only get better over time. The Peay Estate Pinot Noir Sonoma Coast 2019 ($73) is another elegant, understated example of cool-climate fruit. Subtle cherry notes, soft tannins and a distinctive mineral streak are present in this wine that demands attention. True to the Peay estate style, the Peay Les Titans Estate Syrah 2018 ($70) displays berry notes with a classic dose of black pepper and minerality. It will definitely improve and blossom with time, but we enjoy it now. We also tasted two non-estate wines from Peay. The Peay Chardonnay Sonoma Coast 2019 ($48) offered a very pronounced toasty oak nose and flavors of apple and melon. The Peay Pinot Noir Sonoma Coast 2019 ($48) was our favorite for immediate drinking with pleasant wild cherry elements, an interesting gaminess and a layer of spice. Both of these non- estate wines are drinking well now and can be enjoyed waiting for their estate wines to develop. Longevity wines We first met Phil Long of Longevity wines via Zoom a little more than a year ago. We profiled Phil and described his leadership among Black-owned wineries and tasted his recently released Longevity chardonnay and cabernet sauvignon. Recently we caught up with Phil Long in person to taste his new Longevity releases as well as two new cabernet sauvignon offerings from Alexander and Napa Valleys. Affable as always Phil displayed an overall love of wine and enthusiastically described his wine journey. He described how “wine creates a sense of place and time…where you were.” Phil is enthusiastic about his relationship with wine industry giant Bronco Wine and its 45,000 acres of vineyards in California. They are the largest grape growers there. “Access to the largest spice rack, bucket of knowledge and experience” is how Phil summed up his experience with Bronco. All of the Longevity wines are sealed with a helix cork which doesn’t require a corkscrew and is easily resealable and won’t leak when stored on its side after opening. Phil and his 34-year-old son Phil Jr. are responsible for the blending of the Longevity and the Phil Long bottlings. They consult with Franzia’s grape growers on vineyard practices and harvesting decisions. The Longevity Debra’s Cuvee Rosé of Pinot Noir California 2021 ($14) is one of the first of the season’s rosés that we have tasted. It is made in a more mellow, lower-acid style that makes for easy quaffing and can take a chill in the summer. Citrus and strawberry elements are present with a slight floral note. The Longevity Cabernet Sauvignon California 2018 ($14) is another soft, round and accessible red wine that needed 20 minutes to blossom in the glass. Cherry and cassis dominate, just give this wine a few minutes to open-up and reveal its quality. The star of the show was the Longevity Chardonnay California 2019 ($14). This is a classic in your face California style of chardonnay with big abundant tropical fruit, melon and citrus notes. A healthy dose of sweet oak balances with the fruit and creates an amazing package for the price. Phil stated this is “my style of chardonnay”. Two new releases by Phil Long are the Phil Long Cabernet Sauvignon Alexander Valley 2018 ($26) and the Phil Long Cabernet Sauvignon 2016 ($34). The Alexander Valley wine presents cherry and berry notes with a slight herbal note in a bright fruit package. A great price for the quality of the wine. The Napa Valley wine was soft and elegant with black cherry notes and a hint of cassis and also offers value. Wines that give back Stolpman Vineyards La Cuadrilla 2020 ($22). This tasty blend of syrah, grenache and sangiovese was brought to our attention by a reader. Thank you! The profits from this wine are given to the vineyard workers. It has a youthful appeal with bright red berry and cranberry notes and a dash of white pepper. J. Lohr Carol’s Vineyard Cabernet Sauvignon 2018 ($60). Winemaker Steve Peck has given this premium wine the producer’s Midas touch. Forward fruit style but also with good depth and structure, it has black cherry and plum character. A little petit verdot was blended with the cab this year. For every bottle sold, $3 is donated to the National Breast Cancer Foundation.

By Katherine Cowger Orange Cardamom Madeleines Makes about 20 madeleines Light and delicate madeleines. A cross between a cookie and cake, these classic French butter cakes would be a perfect sweet treat for a Mother's Day tea. Notes of orange and cardamom add a unique depth of flavor that pairs perfectly with the sweet, vanilla flavor of these petite butter cakes! Ingredients: For the pan 1 tbsp butter, melted 2 tsp all-purpose flour For the madeleines 10 tbsp butter, melted 2 large eggs - room temperature 3 tbsp light brown sugar 1/2 cup granulated sugar 3 tsp vanilla extract 1/4 tsp salt 1 1/4 cup all-purpose flour 2 tsp orange zest 1/4 tsp ground cardamom Powdered sugar for sifting on top (optional) Directions: Preheat oven to 375°. In a small bowl whisk together 1 tbsp of melted butter and 2 tsp flour and coat the madeleine pan with the mixture. Set aside. In a large mixing bowl combine the eggs, sugars, vanilla extract, and salt. Whisk with a stand mixer or by hand until thoroughly combined. Sift in the flour a little at a time, gently mixing after each addition. Slowly pour in the melted and cooled butter, folding in until combined. Be careful not to over-mix! Place healthy tablespoons of the batter onto each section of the prepared madeleine pan. Bake for about 9 minutes until the edges are lightly golden. Immediately remove the madeleines from the pan onto a cooling rack. Optional: Sift madeleines with powdered sugar before serving Note: My madeleine pan did not fit all of the batter. I baked the first batch and then allowed the pan to cool before baking the rest. Spring Orzo Pasta Salad with Dijon Herb Vinaigrette Makes about 8-10 servings This fresh orzo pasta salad is filled with vibrant colors from seasonal vegetables, perfect for spring. Green peas, asparagus and radishes paired with a sweet honey Dijon dressing, salty feta and toasty almonds, make for a delicious bite bursting with spring flavors! Ingredients: 8 oz. orzo pasta (1/2 a box) 1 bunch of asparagus, chopped 2 cups frozen peas 6-8 radishes, thinly sliced 1/3 cup feta cheese 1/4 cup sliced toasted almonds For the dressing The zest and juice of 1 lemon 2 tbsp Dijon mustard 2 tbsp honey 1/2 shallot 1 large clove of garlic 1/2 cup olive oil 2 tbsp parsley 1 tbsp dill or basil or thyme or any mixture of herbs Optional: extra feta, almonds and herbs for garnish Directions: Bring a large pot of water to a boil and cook the orzo for about 8 minutes until al dente. Drain and immediately rinse with cold water to cool the pasta. In the same pot, boil more water. Cook the asparagus for about 4 minutes. Add the frozen peas to the pot, stir, then quickly drain. Transfer the vegetables to an ice bath to stop the cooking and lock in that green color! Drain and set aside. In a food processor, blend all of the ingredients for the dressing together until smooth. Opt to mince the shallot and garlic and whisk the ingredients together by hand. In a large bowl combine the cooled orzo, peas, asparagus, radishes, feta and almonds with the dressing. Top with extra feta, almonds and herbs, and enjoy! About the author Katherine is from Madison Mississippi and currently studying Foods and Nutrition and Psychology at Samford University in Birmingham Alabama. In her free time, you can probably find her redecorating her room, trying a new workout class and of course, cooking!

Dr. Gary R. Bachman, MSU Extension Service I think every gardener -- whether just starting out or a seasoned veteran -- has heard many an old adage related to growing a garden. Most of the gardening folklore revolves around the “best” planting times for various vegetable crops. I remember growing up in Michigan with my family who loved fresh sweet corn. Sweet corn was kind of an end-of-summer treat. “Knee high by the Fourth of July” was the go-to benchmark as to whether the Labor Day cookout would be delicious with sweet corn on our plates. Obviously, this saying about sweet corn doesn’t work for the southern parts of the country where I’ve enjoyed home-grown, freshly picked sweet corn on Memorial Day. One of the most popular and stubbornly defended Southern gardening beliefs involves planting the summer vegetable garden on Good Friday. Many believe this tradition started in the South, but the origins of planting on Good Friday date back to Europe in the 1600s. During this period, explorers and traders were bringing new plants and food crops discovered in the New World to the Old World. One of these crops was the potato. Many people thought this new and strange tuber was evil and dangerous to eat -- after all, it is a member of the nightshade family. To protect their families, the potatoes were planted on Good Friday and gardens were then sprinkled with Holy Water. Fast forward to 2022 and consider planting gardens on Good Friday. The reports I’ve had from past years is that sometimes the garden is great and other years it’s kind of “meh.” This is because Easter has a six-week swing through the calendar, and Good Friday can fall from as early as March 20 to as late as April 23. The reason for this is related to lunar cycles. Easter is celebrated on the first Sunday after the paschal full moon. What is the paschal full moon, you ask? This is the first full moon after the vernal equinox, which you may recall is the astrological first day of spring. The bottom line and my recommendation is to plant your summer garden according to the spring frost dates for your area of the state. Planting on Good Friday simply because it is Good Friday could expose your newly planted garden to spring frosts yet to occur. And to muddy the waters just a bit, there’s an old Creole adage that you never plant on Good Friday. So, there you go. The good news is that for most of Mississippi, we’ll be past the historic spring frost dates in a week or so. I started transplanting tomatoes in my coastal garden this past weekend. Here’s to a great spring and summer gardening season.

By Catherine McCord of Weelicious Crispy Pasta Chips are our new favorite snack! Kenya has been experimenting in the kitchen a lot lately and these Salt and Vinegar Pasta Chips are his newest creation. Salt and vinegar has always been one of our favorite flavor combinations in our house so these pasta chips are one of our go-to's now. Crispy, crunchy and super satisfying! Air Fryer Salt and Vinegar Pasta Chips Ingredients: 8 ounces (about 2 cups) pasta 2 tablespoons olive oil 2 tablespoons apple cider vinegar 1 teaspoon kosher salt Creamy Herb Vinegar Dip: 1 cup plain Greek yogurt 2 tablespoons apple cider vinegar 1 teaspoon salt 1 tablespoon fresh chives, chopped 1 teaspoon fresh dill, chopped Directions: Cook pasta according to package directions and drain. You want your pasta to be al dente. Place the pasta and remaining ingredients back in the pasta pot and stir to coat the pasta. Place the pasta in the air fryer and cook at 400 degrees for 15-20 minutes opening to give the pasta chips a shake halfway through. Whisk Creamy Herb Vinegar Dip ingredients in a bowl to combine. Serve pasta chips with dip on the side.

By Susan Marquez One by one, a dozen women come through the doors of the Viking Cooking School in Greenwood. It’s a Saturday night, and the women are there to celebrate the 40th birthday of a friend. For a couple of hours, they forget about their jobs, children and husbands as they check their cares at the door. They visit for a bit, then settle in as the instructor talks about what they will be cooking that evening. The women take notes during a demonstration before donning aprons to chop, stir, whisk, grill and sip wine. The Viking Cooking School is the offspring of Viking Range, a Greenwood-based company that has gained a worldwide following. Started by Fred Carl in the late 1980s, Viking manufactures restaurant-style ovens as well as other kitchen appliances and cookware. Kimberly Gnemi has been the general manager of the cooking school for nine years. “I started at Viking in June 2003 as an accountant. At one time, there were cooking classes held at the Viking Corporation’s manufacturing facility, but in 2005, Viking Cooking School opened on Howard Street in downtown Greenwood.” With the Alluvian Hotel, opened in May 2003, across the street, it became a perfect scenario for people to come from across the country to experience the Mississippi Delta and to learn cooking techniques from world-class chefs. “We had chefs who flew in from all over to guest-teach classes,” says Kimberly. “Covid put a stop to that for a while, but we will bring that back the end of this year.” Classes are still happening, with one full-time chef and five part-time chefs. “Loren Lefleur is there every day,” says Kimberly. “She is our kitchen manager, and she teaches classes.” Part-time chefs, who are the best at their craft, include Leanne Gault, Nikita Quarles, Morgan Meredith, Chris Byrd and Paul Brown. Seasonal menus, all tested in the Viking kitchen, are offered along with current cooking trends. Kimberly is a native of the Greenwood area and says there was a time when she knew everyone in town. “But now it’s different. I look at the rosters for the weekend classes, and I often don’t know a single person on the list. We have a huge draw from Little Rock, Memphis, West Monroe and the Jackson area. Many of the people who come are repeat guests, or they have been recommended by previous guests. We have a lot of wedding parties, reunions and just friends who get together to do something fun and different.” There are six classes each weekend, two on Friday evening, two on Saturday morning and two Saturday evening. “We sometimes do classes on Thursday nights,” says Kimberly. “We also do a quarterly ‘Tuesday on the Rocks’ class that is 100% supported by locals. It’s dinner and cocktails and it’s just a lot of fun.” There are typically 12 people in a hands-on class. “We can host more people in our demonstration classes.” Classes usually run for about an hour and a half, with the goal of teaching at least one cooking technique. “We have seasoned cooks and beginners. Even the seasoned cooks are amazed that they learned a new technique or a new way of doing something they’ve done forever. Overall, we aim to provide a wonderful experience for everyone.” Of course, all recipes are made in the Viking Cooking School’s state-of-the-art kitchen, outfitted with the newest Viking appliances, cookware and cutlery. There is also a store attached that sells Viking products. For more information on class schedules, visit the Viking website at www.vikingrange.com.

By The Wine Guys, Tom Marquardt and Patrick Darr We were recently enjoying a bottle of Chalk Hill Estate Red, a delightfully rich blend of Bordeaux grapes, when the effect of alcohol began to hit us. Did we drink it too fast? Was it the lack of food? A quick look at the label gave us the obvious cause: 15.5 percent alcohol. When we first wrote about wine in the 1980s, alcohol levels were generally 13 to 14 percent. Many wines, such as those from Germany, were far less alcoholic. In fact, French winemakers couldn’t get their grapes ripe enough and had to add sugar to unfermented grape must – a process called chaptalization – just to reach 12 percent. Global warming makes the wine a different place today. It’s not that higher alcohol is bad. Alcohol gives wine body, but your body isn’t going to tolerate a few glasses of these heady wines without some impact. There will be a big difference in a breathalyzer if you and your spouse split a bottle of wine with 16-17 percent alcohol. All of which makes it odd that at a time when consumers are encouraged to cut back on alcohol and when low alcohol wines are gaining traction that top producers are doubling down on high-alcohol wines. So, why do California wines have higher, brain-numbing alcohol today? There are lots of reasons. Alcohol starts with sugar. Once yeast is introduced, the sugar is converted to alcohol. The more sugar, the more alcohol. Sweet wines, such as moscato and German riesling, have lower alcohol because some of the sugar is not converted. Grapes harvested early will contain less sugar, but today Napa growers are picking grapes later to achieve phenolic ripeness. Along with that comes more sugar. This is particularly the case with cabernet sauvignon, which is one of the last grapes typically harvested. This movement is readily seen in the Department of Agriculture’s annual grape crush reports. Since 1997, average sugar content in cabernet sauvignon never fell below 24 degrees Brix (a measure of sugar that equates to about 14.3 percent alcohol). In 2013, it hit a record 26.3 Brix, or about 15.6 percent alcohol. In 2018, it was a modest, average 25 percent. Although winemakers are required to report the wine’s alcohol level on the label, they are allowed a one percent error margin. It is widely believed that alcohol is understated. Veteran winemaker Joel Aiken, whose Scattered Peak wines are around 14 percent alcohol, told us he privately tested the alcohol levels of many California cult wines and discovered that they were much higher than stated – as high as 16 percent. A couple of things happened to launch this popular trend. Global warming has some impact because warmer temperatures add more sugar to grapes, but more impactful is the location of vineyards. For instance, Central Valley has some of the highest temperatures in California and its heady zinfandels regularly hit 16-17 percent alcohol. Mendocino in northern California struggles for adequate sun. Other regions, such as the Sonoma Coast, are blessed with cooler nights and ocean breezes to give grapes a rest at night. Also, in the mid-1980s, growers adopted Bordeaux standards and began to plant vines closer to together and on a trellising system that maximized ripeness. However, the tannins were too aggressive, so California growers delayed harvesting to soften the wine. Adjustments have since been made, but the ripeness and the resulting alcohol remains. More influential to this trend is a shift in style that was provoked – and still rewarded – by renown wine critics. Robert Parker Jr. in particular awarded high scores to showy wines with more alcohol, ripe fruit and subdued tannins. Consumers loved the more approachable style, so winemakers delivered. It wasn’t long before cult producers – Screaming Eagle, Colgin, Abreu, Harlan Estate and more – were getting 100-point scores from Parker and selling their low-production wines for $500 or more. This shift in alcohol levels and style applies mostly to red wines, pinot noir and cabernet sauvignon in particular. Although their style means the wines don’t require years of aging to be enjoyed, there is debate over whether they are suitable for dinner. Tannins – which make the mouth pucker – aren’t easy to swallow in a cabernet sauvignon aperitif but they marry well with a juicy steak. An extracted California pinot noir makes for a better dessert by itself than a match to delicate sauces at a gourmet dinner. The poor food pairing comes from a lack of acidity, which is needed to offset fat and sweetness. Europeans don’t care much for this style of wine, although many of them did succumb to Parker’s influence to achieve better scores. We’ve noticed a widening gap between red and white wines from Burgundy versus those from California. Said Daniel Daou of Daou Vineyards in Paso Robles, ““Asians and Europeans don’t like California wines – that’s a fact --because California wines don’t cut through the acidity of food. Jammy wines don’t do that.” All of this should help guide you in choosing a wine. Know the alcohol levels in wine and assume it is understated before you embark on dinner out. Understand the impact of this style of wine on the food you intend to serve. If your food has body – beef or a hearty stew, for instance -- your wine should have body. If, however, the food or sauce is delicate – think Dover sole or duck – look for a delicate wine. Wines with high alcohol and bold fruit are not delicate. Wine picks Jean Dauvissat Vendage Chablis 2018 ($28). Dauvissat makes some of the best, most exclusive chablis in France. This moderately priced version draws chardonnay from several parcels and shows a good balance between the classic minerality and a richness that defies the often-austere character of chablis. Apple and lemon notes. Gary Farrell Olivet Lane Vineyard 2019 ($45). From the Russian River Valley, this delicious and rich chardonnay unveils citrus and grapefruit aromas and stone-fruit flavors with a good dollop of toasty oak notes. Cliff Lede Napa Valley Stags Leap District 2019 ($82). From the estate’s Poetry Vineyard, this wine – blended with a little merlot, cabernet franc and petit verdot – is rich and long in the finish with a velvet mouthfeel, ripe blackberry flavors, a touch of mineral and fine tannins.

By Ms. Natasha Haynes, MSU Extension Service Making your own spice blends gives you more control of the ingredients and flavor profile of your meals. This salt-free Cajun Spice Blend will spice up your meals without adding unnecessary sodium. You can easily customize it by adding more or less of any of the ingredients. If you like the flavor, but don’t want too much heat, you can eliminate or reduce the amount of cayenne pepper. By making your own spice blends, you can try new flavors without wasting an entire bottle of spice mix. If you like it and want to use it often, you can also double or triple the recipe to make extra to have on hand. Try this blend with seafood, ground beef, pork, and chicken. Cajun Spice Blend Ingredients: - 2 tablespoons paprika - 1 tablespoon garlic powder - 1 tablespoon onion powder - 2 teaspoons black pepper - 2 teaspoons cayenne pepper - 2 teaspoons dried thyme - 2 teaspoons dried oregano - 1/2 teaspoon lemon zest Wash your hands with soap and water. Put all ingredients in a jar or airtight container. Shake. Seal. Enjoy! This recipe is part of our own MSU Extension publication P3586, “Salt -Free Spice Blends.” For more great recipes and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

By Susan Marquez There’s nothing like an excellent product that comes with a colorful backstory. Grumpy Man Foods has quite a colorful backstory, found on the company’s website, which explains that Grumpy Man’s beginnings go back to the 1700s. According to the legend, the Spanish landed on the shores of what is now St. Augustine, Florida, in search of magnificent riches. Little did they know they had brought the real treasure with them in the form of a tiny pepper called a datil. As they came upon the Mississippi River basin, a single pepper fell unnoticed from the pocket of a brave Conquistador. One day, a grumpy man was farming behind his Mississippi cabin when he came upon a strange seed on the ground – a seed from the very pepper dropped by the Spanish soldier. The Grumpy Man planted the seed in the corner of his garden, and the next day he awoke to see that a bush appeared where he had just planted the seed! He plucked a single pepper from the bush and popped it into his mouth. The flavors filled him with delight, and he began making delicious salsas and pepper jellies to share with his friends and family. Nathan Sandford is anything but a grumpy man, but he does run Grumpy Man foods. While the legend of Grumpy Man may be a bit exaggerated (if not entirely made up), the products are the real deal. Nathan says the story is true in that it all started with a pepper. The datil pepper is a small, hot and flavorful pepper. “My parents started playing around with it in the late 1980s and early 1990s,” says Nathan. “They had an idea of doing a salsa company. They even went as far as talking with the folks at Mississippi State University about how to make their salsa shelf-stable.” But the only shelf the salsa saw was the shelves of friends and family members who were gifted with the salsa each Christmas. “Like a lot of products, people loved it, and they wanted it, but it wasn’t known if people would be willing to pay for it.” Nathan graduated from the University of Southern Mississippi with a degree in economics. After trying a couple of things, his dad asked if he would like to do anything with the salsa. Nathan began making the salsa in Purvis, where it is still made today. “We got the product into the Hattiesburg farmers market, then a few other markets and festivals,” Nathan recalls. “That helped us figure out our price point before we got into Corner Market and Ramey’s supermarkets.” The company expanded into making pepper jellies as well. The original name of the company was, perhaps, “too clever,” says Nathan. His father, Darrell Sandford, pulled out some old photos, and one was a picture of his dad wearing his grandfather’s old hat. “He had a grumpy look on his face, and we kind of ran with that. We played with a few names before landing on Grumpy Man. We had a painting done, and that’s been our logo ever since.” The salsa recipe is still the original recipe developed by Nathan’s parents. There are three levels of heat, mild, medium and hot. “I’m partial to the hot,” says Nathan. When they decided to expand the product line to include pepper jellies, Nathan developed the recipes. “There has been a lot of trial and error, with some being hits, and others not so much.” The recipes are often seasonal, such as peach salsa, pineapple salsa and cranberry salsa. “I have also developed recipes that tie into events where we will be selling our products. For example, when we did the Blueberry Festival in Poplarville, I developed a blueberry pepper jelly.” Nathan says he likes the hotter pepper jellies, like the one they make with ghost peppers. “We do a regular ghost pepper jelly that is hot and flavorful; then there is a ghost x2 that is too hot for me.” The Grumpy Man logo is often altered for the product, such as adding sunglasses and a Hawaiian shirt on the Grumpy Man for the pineapple pepper jelly. Their graphic artist also made the Grumpy Man a skeleton for the ghost pepper jelly. The best way to enjoy the pepper jellies, according to Nathan, is heaped on a block of cream cheese and served with crackers. “We also like to use the peach and pineapple pepper jellies to slow-roast a pork tenderloin.” The jellies are also a great addition to charcuterie boards. There is more on the horizon for Grumpy Man Foods. “We are working with Mississippi producers to create a line of quail eggs and honey,” Nathan says. All Grumpy Man products can be ordered online through their website at www.grumpymanfoods.com.

Spring has sprung! As the weather gets warmer and the world gets brighter, the new Spring Menu at Bar Fontaine reflects the changes around us, highlighting seasonal preferences and vibrant ingredients. Featuring classic starters such as soups and salads, Bar Fontaine has incorporated some soon-to-be favorites with its “Chips + Dip” and “Sourdough Pretzels” accompanied by beer mustard. When it is finally time to order your main, choose from an array of options, including Steak Frites and Roasted Gulf Grouper. Pair your favorite items with a handcrafted cocktail like the Pink Panther, featuring Espolon Blanco Tequila, Lime, Raspberry, and Sparkling Wine or the Sugar Magnolia which features Wonderbird Magnolia Gin that’s uniquely distilled in Taylor, Miss. Bar Fontaine is home to the only rooftop bar in the Mississippi Delta, so grab some friends and try the new menu for yourself on the patio and soak up the beautiful spring weather.

MERIDIAN, Miss. – An expanded Sipp & Savor returns April 23 to downtown Meridian. The food and drink festival features award-winning chefs and mixologists from Mississippi, Louisiana, Alabama, and beyond preparing delicious foods and beverages made with locally sourced ingredients. The annual event raises money for The MAX (the Mississippi Arts + Entertainment Experience). Louisiana-born chef Jean-Paul Bourgeois, featured in the video series Duck Camp Dinners, will headline an impressive array of award-winning chefs, cocktail creators, brewers, and distillers. In his videos, Bourgeois invites viewers and friends into the duck blind and camp house kitchen. He uses what he calls the “swamp floor pantry” to make celebrated Cajun-inspired meals. Sipp & Savor will be held on Front Street in Downtown Meridian and in the courtyard of The MAX, 2155 Front Street, beginning at 5 p.m. on Saturday, April 23. Ticket holders will enjoy live music by Blackwater Brass of Ocean Springs, Mississippi, and sample food from and incredible lineup of chefs: Alex Eaton, Jackson (The Manship Wood Fired Kitchen, Aplós Simple Mediterranean, Smoke Show Specialty Foods), nominated for the James Beard Award, Best Chef South Nick Wallace, Jackson (Nissan Cafe, Bravo’s Top Chef contestant) Katie Dixon, Hattiesburg, Mississippi (Birdhouse Cafe, Food Network Star, MasterChef) Hunter Evans, Jackson (Elvie’s) Brandon Cain, Birmingham, Alabama (SAW’s Soul Kitchen) Roscoe Hall, Birmingham (Post Office Pies, Bravo’s Top Chef contestant) Alex Perry, Ocean Springs, Mississippi (Vestige), nominated for the James Beard Award: Best Chef South Loma Xayalinh, New Orleans, Louisiana (Chef/Owner, Lomakase) Jordan Yamas, Jackson (Chef/Owner, The Hungry Goat) Kenny Ray, Jackson (4th Avenue Lounge, Gordon Ramsey’s Next Level Chef Contestant) Michael Paoletti, Ocean Springs (Chef/Owner Food Booze Hiccups) Cory Bahr, Monroe, Louisiana (Chef/Owner Parish Restaurant, Standard Coffee, Food Network Star Finalist, Food & Wine named him “People’s Best New Chef”) Mitch Arens, Cincinnati, Ohio (Chef/Owner, Beards & Bellies BBQ, Southernly Events, Bayou Backyard Enrika Williams, Jackson (Chef/ Owner Fauna Foodworks) Jesse Houston, Jackson (Chef/ Overland), nominated for the James Beard Award: Best Chef South Mitch McCamey, Tupelo (Chef/Owner Kermit’s Outlaw Kitchen, Neon Pig, King City Chicken, Jabo’s) Premier drinks will be available from distilleries, brewers, and distributors such as James Beard Awardnominated Cathead Distillery, Queen’s Reward Meadery, MadVines & Spirits, Crittenden Distillery, Southern Glazer’s Wine & Spirits, Mitchell Distributing, Southern Prohibition Brewing Company, Krutz Family Cellars, ROSE ALLéE, Ghost Train Brewing Co., and Threefoot Brewing Company. “We are so excited to bring back these talented chefs for our second year of Sipp & Savor!” said Caroline Rush, MAX board member and chair of The MAX’s Benefit Committee. “Chef Jean-Paul Bourgeois is an exciting addition, and attendees will love the new layout for this year’s festival. Come watch the food and drink demonstrations and celebrate Southern cuisine with us!” Top tier sponsors of the event include Mitchell Distributing, Meridian Coca-Cola Bottling Company, Anderson Regional Health System, Specialty Roll Products, Yates Construction, John and Rainey Breaux, Meyer & Rosenbaum, Mississippi Asthma & Allergy Clinic, Nerves & Bones Inc., Structural Steel Services, Van Zyverden, Inc., Waters International, Wells Fargo Advisors, A&B Electric, Dr. Anna and Daniel Wile, Benefits Management Group, Cater’s Market, Construction Services Inc., Ergon, Fred and Sissie Wile, Dr. Lane and Caroline Rush, Dr. Ed and Lauren Smith, LPK Architects, Magnolia Steel, Mississippi Power, New South Ford, Rush Health Systems, Southern Pipe & Supply, Norman Roofing, and Rea, Shaw, Giffin & Stuart. Sipp & Savor is the annual fundraiser for The MAX, benefiting its educational efforts in and around the state. The MAX showcases Mississippi’s creative legacies in one immersive museum experience. Visitors of all ages can explore the global impact of Mississippians on music, literature, art, entertainment, and cuisine. To learn more about The MAX, visit msarts.org. To purchase tickets, visit sippandsavor.com.

By The Wine Guys, Tom Marquardt and Patrick Darr We know how much our readers love values – wines that surpass their price in quality – so, this week we focus on the red wines of the Cotes du Rhone. It is a region that produces easy-to-find wine ranging from $15 to a still moderate $40. One of the oldest wine regions in the world, the vast Cotes du Rhone Appellation d’Origine Controlee straddles the Rhone River. Here winemakers can choose from 21 different grape varieties to make red, white and rosé. Syrah, grenache and mourvedre dominate the red wines. Farther to the north, the region relies more on syrah to make much more concentrated and complex wine. The simple Cotes du Rhones are fruity, accessible and versatile food matches that are priced under $20. Next up the ladder in quality are the Cotes du Rhone Villages that represent 95 communes. Grenache must be at least 50 percent of the blend. This AOC is surpassed by a Cotes du Rhone Villages named after a village – Rasteau being our favorite. Finally, the best is reserved for the crus classification. Seventeen crus are able to add their village to the label – but not necessarily “Cotes du Rhone.” Good examples of these wines are Cornas, Chateauneuf d Pape, Cote Rotie, Crozes-Hermitage, Gigondas, Saint-Joseph and Vacqueyras. These wines can range from $30 to $300. We often point new wine enthusiasts to this region because the wines are so great for the money. You can sip them, serve them with pizza and burgers, bring them to a party and even age them for a few years although most of them are best drunk young. Here are several we recently enjoyed: Cotes du Rhone Stephen Ogier Le Temps est Venu Cotes du Rhone 2019 ($23). We loved this earthy blend of grenache, syrah and mourvedre for its intense red fruit character. From a highly respected producer, it shows off supple tannins and strawberry notes. One of our favorites in the tasting. Famille Perrin Nature Cotes du Rhone 2019 ($15). Composed of grenache and syrah, this lively blend is pretty simple and recognized for its bright red fruit character. E. Guigal Cotes du Rhone 2017 ($18). We’ve followed this wine for decades. Always a great buy, it bursts with fresh black fruit on the nose and adds spice notes to the flavors. Elegant, yet complex enough to pit against pasta, pizza, burgers and similar food. Syrah dominates the blend. Michel & Tina Gassier Cotes du Rhone 2019 ($16). Mourvedre and syrah augment this largely grenache-based blend of fresh fruit character. Aged in concrete containers, the fruit is pure and delicious with floral, blackberry and licorice aromas. In the mouth expect to find blackberry, black cherry and cassis notes with a dash of pepper and rosemary. Cellier des Dauphins Reserve Cotes du Rhone 2018 ($13). Lots of cherries and spice come from this blend of grenache and syrah. Chateau de Saint Cosme “Les Deux Albion” Cotes du Rhone 2018 ($17). Grenache, syrah and mourvedre usually go into this muscular wine with dark berry fruit, black pepper and herbs in the mix. Ferraton Pere & Fils Cotes-du-Rhone Samorens Rouge 2019 ($16). We loved this equal blend of grenache and syrah -- a nice soft approach to a hearty winter meal. It’s a great sipper but it is versatile enough to go with stews, chili, pasta and lamb. Ripe and juicy blackberry, raspberry notes with a hint of black licorice and dried rosemary. Domaine de la Janasse Reserve 2019. This is a cauldron of beautiful syrah, grenache, carignan, cinsault and mourvedre. Herbal aromas are reminiscent of Provence. Red and dark berry flavors, dried herbs and easy tannins. Crus Domaine Vincent Paris “Granit 30” Cornas 2019 ($48). Made from syrah and granite grapes, this well-structured gem has ripe black fruit and spicy aromas with sweet black cherry and blueberry flavors. Dusty tannins and a bit of garrigue and mineral make this a great wine for current drinking. Domaine Brusset Les Tavers Cairanne 2019 ($24). This concentrated wine from a producer who has been around since 1947 is a blend of grenache, syrah, cinsault and mourvedre. Aged mostly in tank, it maintains a fresh fruit style with soft tannins, cherry and cassis flavors with hints of black pepper. Great value. Maison Brotte La Marasque Gigondas 2018 ($22). This is a very reasonably priced blend of grenache and syrah from Gigondas. Spice notes are dominant with cherry and kirsch flavors and hints of vanilla and licorice. J.L. Chave Selection Offerus St. Joseph 2018 ($32). Made entirely from syrah, this boisterous wine from one of the most reputable producers in northern Rhone is deep in color with cherry and blackberry notes, soft tannins and good concentration. It’s one of our favorite regions of the Rhone for wines that exceed their price in quality. Domaine de Durban Beaumes-de-Venise 2018 ($18). Grenache, syrah and mourvedre make up this forward, ripe blend from the often-forgotten vineyards of Beaumes-de-Venise. Violet and herbal aromas give way to a bounty of raspberry and blackberry flavors. Domaine Santa Duc Les Aubes Vacqueyras 2019 ($30). Intense floral and herbal aromas followed by rich, slightly ripe raspberry and strawberry flavors. The composition is 80 percent grenache and 20 percent syrah. Great value. Rosés Famille Perrin Cotes du Rhone Reserve Rosé 2020 ($14). Cinsault, grenache, syrah and mourvedre work in tandem to create a flowery rosé with grapefruit, citrus and red berry fruit flavors. Great, delicious value. E. Guigal Cotes du Rhone Reserve Rosé 2018 ($18). Peach and strawberry flavors dominate this hearty rosé.

The City of Jackson’s bicentennial celebration just got a bit more spirited with the release of two craft cocktails – and you can make them at home. Check them out on the Visit Jackson blog.

By Divian Conner It does not take much for me to throw a “just because” party or dinner. I am one of those people who will see something online, want to try it, and then boom: it’s party time. I have thrown murder mystery parties, gaming parties, Victorian dinners, all on a whim. Sometimes, I make full six to 10-course dinners, and other times, I go to the grocer and pick up anything that looks good and throw it on a platter. Seriously, throwing things on a platter is my favorite. I will put together a charcuterie board in 10.4 seconds flat–a slight exaggeration, but you get my drift. Lately, I have been on a murder mystery party kick. Everyone is assigned a character to play. You receive some props, a character name tag and a printout of questions to ask or things to say to other players. Costumes are encouraged. I have someone as a banker; who gives everyone their play money and a couple of blank checks. Not only do they have to interact and solve the mystery, but they can also bribe and trick people out of their money. My kids like the money part the most–teens love tricking you out of your cash. At the end of the party, we hand out awards for the best costume, the most money and who solved the crime. Good times are had by all. When it comes to party planning, platters and charcuteries are so time-saving, leaving you to spend more time on other things. I have done Greek platters, burger platters, even a French fry platter with waffle fries, tater tots, sweet potato fries, regular fries and a multitude of dipping sauces. It is seriously so quick to do–put out a bunch of plates and let your guests have at it. While platters are my go-to, creating eye-catching charcuterie boards are my jam. Who doesn’t love some great fresh fruit, cheeses they wouldn’t eat regularly and some little surprises here and there? I love the idea of bringing in a savory and hot element to my boards and have been obsessed with Aussie-style meat pies for quite some time. Mini pies make a surprisingly fun element to any board. I have never been to Australia, but that doesn’t stop me from salivating over their signature meat pies. For spring, I decided to go a bit lighter–using chicken and brie instead of the traditional beef pies. These pies are the perfect complement to any charcuterie board or as a standalone main dish. They can be cut and scooped onto plates just as you would with any baked brie or passed out as a single entrée. Mini Creamy Chicken and Brie with Lingonberry Pies Serves 3 Recipe Components: Sliced brie Lingonberry* or cranberry sauce Pie crust Shredded chicken Gravy For the shredded chicken: 2 boneless skinless chicken breasts 2 tablespoons salted butter 1 ½ teaspoons Creole seasoning 2 finely chopped cloves of garlic Salt and pepper to taste Cook chicken in butter with seasoning until completely done. Once done, allow to cool and shred your chicken. For the gravy: ¼ cup vegetable oil or shortening ¼ cup flour 1 cup milk 1 cup chicken broth Salt and pepper to taste In a saucepan, heat the oil on medium-high heat. Slowly add the flour, making sure to whisk it thoroughly while adding to get rid of lumps. Keep whisking until it starts to brown. Gradually add in your liquids, whisking. When the mixture starts to bubble, reduce the heat. If too thick, add more chicken broth. Turn off the heat once you reach gravy consistency and set aside. Constructing the pies: Using a large muffin tin, line with pie crust dough. Mix your shredded chicken with the gravy, and then scoop into each muffin cup, filling halfway. Add slices of brie and 1 to 2 teaspoons of lingonberry jam or cranberry sauce. Top with pie crust and seal. Complete with egg wash and bake for 20 minutes at 400 degrees or until browned. *Lingonberry jam is a tart jam that is similar to cranberry sauce. It can be purchased online or at a grocery store with international selections. If you are unable to find lingonberry jam, cranberry sauce or even a tart cherry jam would be a nice alternative.

By Susan M. Collins-Smith, MSU Extension Service RAYMOND, Miss. -- Eggs are a traditional part of Easter décor and celebrations, and it is risky to eat or use these hard-boiled eggs for recipes after the festivities are over. Fran Brock, a family and consumer science agent with the Mississippi State University Extension Service in Oktibbeha County, said the best practice is to discard hard-boiled eggs used for Easter decorations or hunts. “We don’t recommend eating eggs that have been used for hunting or display,” Brock said. “Hunts usually take place outside, and you don’t want to eat eggs that have been lying on the ground or in other areas that may be contaminated with bacteria or chemicals. Bacteria can easily contaminate the egg, especially if the shell is cracked.” Eggs used for display will likely exceed the two-hour limit for being out of refrigeration. However, if people insist on eating their Easter eggs, it is important to observe some safe handling guidelines. “Eggs must be hidden and hunted within two hours to reduce the risk of food poisoning,” she said. “Keeping eggs out of refrigeration for longer than two hours can allow bacteria to multiply. Hidden eggs should be protected from dirt, pets, birds, insects and other sources of bacteria.” Once the hunt is over, check the eggs for cracks before returning them to the refrigerator. Throw away any eggs that are cracked. Eat the remaining eggs within seven days. The U.S. Department of Agriculture Food Safety and Inspection Service also recommends washing the hunted eggs before returning them to the refrigerator. Even if a hunt takes place indoors, eggs can still pick up dangerous bacteria. Hard-boiled eggs are more susceptible than fresh eggs to bacterial contamination because boiling removes the naturally occurring protective outer layer on the shell. Eggs used for hunting are also handled a lot, which increases the risk of bacterial contamination even more. Always follow basic food safety guidelines when decorating eggs that will later be eaten. Wash hands, utensils and surfaces before, during and after cooking and decorating eggs. Also, use a food-safe dye for coloring the eggs. Plastic, wooden and paper eggs are three alternatives to hard-boiled eggs. “You can put money and candy inside plastic eggs, and those things will be protected from the elements and bacteria if you hide and hunt eggs outside,” Brock said. “Wooden and paper eggs can be used if you do this activity indoors. These eggs are more expensive, but you can also paint and decorate them easily.” If families end up with an abundance of eggs this Easter, the best way to store them long term is to freeze them, said Natalie Ray, an Extension family and consumer science agent in Clay County. Raw whole eggs, egg whites and egg yolks outside the shell can be frozen. Hard-boiled eggs do not freeze well because the white becomes tough and rubbery. For best quality, whisk them before freezing for improved texture when cooked. “I like to designate a clean ice cube tray to freeze the eggs in,” Ray said. “I put one egg per cube. Then, once frozen, I take them out of the ice tray and put them in an airtight container or bag.” These cubes make measuring easy when the time comes to use them, and eggs can be thawed one at a time or in multiples. Eggs can be frozen together in a larger container; just be sure to label how many eggs are in the container. Yolks and whole eggs may thicken when frozen. To improve texture when thawed, add either 1/8 teaspoon of salt or a teaspoon and a half of sugar or corn syrup for each four egg yolks or each two whole eggs before freezing them. “Just be sure to label if they are sweet or salty, so you won’t be in for a surprise when you use them in a recipe,” Ray said. If several eggs are frozen together in the same container, use a measuring spoon for proper portions when thawed. One whole, large egg equals approximately 3 tablespoons. Use 2 tablespoons of egg white to equal one egg white. One tablespoon of yolk is equivalent to one egg yolk. Egg dishes, such as quiche, French toast and casseroles, can also be frozen. “I love to freeze ahead,” Ray said. “It is perfect for busy moms and those who want a convenient meal when things are busy. I have frozen French toast and breakfast wraps with eggs in them. Just keep in mind whether you will bake or microwave French toast once it’s thawed.” Either way, prepare and precook the toast. If it will be pan fried or baked when thawed, cook the toast just enough to allow the egg mixture to set. If the toast will be microwaved, cook it until done. Then, lay toast out on a cookie sheet and freeze. Remove the toast and store individually in zip-top bags. For other egg dishes, cook to a soft scramble or just slightly softer than you prefer the final dish. Allow the eggs to cool in the fridge before putting them in an air-tight container to freeze. Be sure containers are air tight to ensure eggs and egg dishes taste fresh. Always thaw frozen eggs and egg dishes safely. The best method is to thaw them in the refrigerator overnight. They can also be placed in their container under cold, running water. Yolks should be used immediately after thawing.

By Brandi Perry Oxford, Mississippi, had a vision 25 years ago inspired by the famous double-decker bus imported to the city in 1994. What began as a small-town event has grown into one of the premier events in all the southeast. What started as a one-day event and an old truck bed serving as the music stage has grown tremendously. Now presented as a two-day event, there is more than enough food, art and music for the more than 60,000 people who soak up everything Oxford can give them. After the 2021 event was canceled due to the Coronavirus, this may be the biggest year ever for the event. The festival kicks off Friday, April 22, with a variety of art demonstrations around the square followed by an evening full of music while Thacker Radio hosts its live broadcast. Saturday will be an all-day event complete with about 100 art vendors and more than 20 local food vendors, all while a variety of touring musicians take the stage and delight the fans throughout the day. Friday night’s music will kick off at 6:15 pm when The Wilkins Sister of Memphis, Tennessee, takes the stage. Known best for their award-winning full-length record You Can’t Hurry God, the sisters will sing a mix of gospel, blues and R&B. At 7:45 pm, Virginia natives 49 Winchester will take the stage with their rock and roll music, blended with the traditions of Appalachia. Owners of three albums and hundreds of live performances, this group will have the Oxford crowd rocking on Friday night. Friday night’s headliner will take the stage at 9 pm, bringing with him a 2018 Country Songwriter Artist of the Year and ACM, Billboard, Teen Choice, CMT and CMA Awards. For country fans, Brett Young is a household name thanks to his songs “Lady,” “In Case You Didn’t Know,” “Mercy,” “Like I Loved You,” and many others. Saturday, April 23, is jam-packed with musical acts from all over the country. The festivities kick-off that morning at 11 am with local favorites, Happy Landing, an alternative folk band that got its start while the members were attending the University of Mississippi. Through various musical influences (alternative rock, bluegrass, pop-punk), the band is known for its harmonies and instrumental executions. Buffalo Nichols will take the stage at 12:30 pm with his worldwide influence of blues, jazz and folk music. His music is an outlet for self-expression, and attendees will be amazed at his musical emotions and inspired by the renditions of a long-gone era of music. At 2 pm, Maggie Rose, with her rock and roll, soul, folk, funk and R&B sounds will take the stage. 2019 was a big year for Maggie as she opened for Heart and Joan Jett and the Blackhearts, in addition to sharing the bill on the Cayamo Cruise with Emmylou Harris and Jason Isbell. With more than 80 Grand Ole Opry appearances, she is sure to rock Oxford. At 3:30 pm, Samantha Fish and her top-ranking status as a contemporary blues guitarist will take the stage and be followed at 5 pm by one of America’s defining voices of freedom and peace, Mavis Staples. In addition to marching with Dr. Martin Luther King, Jr., performing for John F. Kennedy’s inauguration and singing in the Obama White House, she will bring her Rock and Roll Hall of Fame and Blues Hall of Fame to the stage. Staples will take attendees on a soulful, emotional and rocking journey. At 6:30 pm, one of the great trombone and jazz musicians of our era will take the stage. Trombone Shorty and Orleans Avenue have rocked the city of New Orleans for years at the New Orleans Jazz and Heritage Festival, but the accolades do not stop there. In addition to playing with Aaron Neville, Lenny Kravitz, She & Him, Zac Brown, Dierks Bentley and Mark Ronson, he has also opened tours for Daryl Hall & John Oates and Red Hot Chili Peppers. Five White House performances will tell you that this is a show you do not want to miss. Closing out Saturday night and the festival is The Revivalists at 8:30 pm. In addition to being a mainstay in the Billboard Hot 100, they have performed on Austin City Limits, The Late Show with Stephen Colbert, Jimmy Kimmel Live, The Ellen Show, TODAY and have been nominated for numerous awards and were named the Billboard’s Top New Rock Artist of 2017. Even though there is a huge amount of marquee-named performers at the 2022 Double Decker Festival, there are just as many delicious foods as there are talented artists. Like any good southern festival, there will be a wide selection of sweets and savory foods: all made with love and charm! So, whether you are enjoying a thick slice of pizza, a snow cone with cream or even roast beef sandwiches, you can rest assured all the vendors are there to showcase their best product! There is nothing like a good art festival; that is one of the most exciting aspects of the Double Decker Festival. Visitors will be exposed to a variety of media that includes paintings, glass, jewelry, mixed media, painting, photography, printmaking and even sculptures. There will be so many incredible opportunities to visit with and purchase your favorite type of art. Since 2005, the Double Decker Arts Festival has brought home local, regional and national awards, including a nod from Mississippi Magazine on multiple occasions for Best Free Event in the state. Yes, the entire event is free to attend! In 2009, the Mississippi Tourism Association named the Double Decker the Best Large Festival in Mississippi. In 2010, the Association of Destination Management Executives International named the festival the Best Public Event. If you are planning to attend, the entire festival occurs around the square in Downtown Oxford, rain or shine. On Friday, there are also two historic Oxford bus tours with a tour guide that is available from Visit Oxford. The tours are at 3 and 4 pm, and tickets are $10 for adults and $8 for children. Please call (662) 232-2477 to reserve seats. The Double Decker Spring Run (5k, 10k and Fun Run) will commence on Saturday. Contact the Oxford Chamber of Commerce to sign up or for more information. Additionally, Double Decker Arts Festival merchandise is available at the Visit Oxford office (1013 Jackson Avenue East) ahead of the festival as well as the Merchandise and Information booth located at the corner of FNB bank on North Lamar. Posters and t-shirts with the 2019 artwork as well as t-shirts without the artwork will be available. Past years’ posters will also be available for purchase. For more information on the 2022 Double Decker Arts Festival, go to doubledeckerfestival.com or check out their Facebook, Instagram or Twitter. You can also give them a call at (662) 232-2477 or by email at tourism@visitoxfordms.com.

Here’s a question for our wine loving friends: what country or wine region is the most underrated and unappreciated in the wine growing world? Arguments can be made for a number of locations. Greece? Sicily? Portugal? All reasonably answers. But we would add Austria. Specifically, Austrian red wines deserve a much greater share of attention. The grape zweigelt -- a varietal introduced in 1922 as the result of a cross between indigenous Austrian grapes blaufrankish and St. Laurent -- creates consumer-friendly wines that resemble beefed-up merlot. They are usually reasonably priced from $15 to $20 and can complement a wide range of foods, especially red meat dishes and bolder stews. Try it during the summer with barbecue. The star of the Austrian red wine show, though, is pinot noir. Pinot noir is a cool climate loving grape that thrives in the continental climate of Austria. Austria’s primary pinot noir growing areas are in the same longitude as the Cote D’Or in French Burgundy, the gold standard for this noble grape. We recently conducted a tasting of zweigelt and pinot noir from Austria, courtesy of Klaus Wittauer of Austrian wine importer KW Selections and distributor Tom Cox of Siema Wines. We have tasted many Austrian wines over the years but found it instructive to taste a selection to compare and contrast their qualities and characteristics. Before diving into the red wines, it should be noted that Austria produces some outstanding still and sparkling rosés.The Mittelbach Zweigelt Rosé 2020 ($14) displayed a beautiful pink vibrant color and delicious refreshing notes of strawberry and floral notes in the nose and mouth. The Leo Hillinger Secco Rosé N/V ($18) is a delightful sparkling wine made predominantly from pinot noir grapes. This long time favorite of ours displays refreshing cherry and strawberry notes in a beautiful bargain-priced package. Our favorites of the zweigelts we tasted were the Leo Hillinger Zweigelt 2019 ($20) and the Paul D. (Winemaker Paul Direder) Zweigelt 2020 ($12). The Hillinger Zweigelt is made from organic grapes and is a pleasing table wine featuring notes of plums and cherries in a ready to drink format. A little chill will make this refreshing red wine a great accompaniment for outdoor summer quaffing. The Paul D. displayed a similar profile but with the addition of a intriguing distinctive element of black pepper. The Steininger Zweigelt Sekt 2015 ($30) is a red sparkling wine made entirely from zweigelt grapes. It wowed us with its ripe cherry fruit expression. The wine is food friendly and should be served chilled. Of the three Austrian pinot noirs we tasted, three performed at an outstanding level. At $21-22 for world-class pinot noir, these wines are table-pounding values. The two 2019 pinot noirs we tasted already had a slight maturity that equalled well-made Burgundy from France. The Anton Bauer Wagram Pinot Noir 2019 ($22) presented a mature, elegant ripe cherry expression that greatly impressed us. The Henrich Hartl Thermenregion Pinot Noir Classic 2019 ($21) was a dead ringer for a 5–10-year-old premier cru burgundy, It revealed mature dried ripe cherry notes in an elegant package. Although two years older, the Leo Hillinger Pinot Noir Eveline 2017 ($22) created the impression of a younger wine that leaned more to the style of California pinot noir with very ripe and clean fresh cherry fruit. Post and Beam Post and Beam is a new entry level of wines from Napa Valley icon Far Niente. Sold at a fraction of the tariff for the flagship brand, these wines deliver quality and relative value with the pedigree of Napa Valley and the Far Niente winemaking team as credentials. The Post and Beam Chardonnay Napa Valley 2020 ($40) is a good example of the current trend in California to tame over the top intense tropical fruit and the overt display of toasty oak that some find over-bearing. Well made with ripe apple notes, and a whiff of background oak and cinnamon. The Post and Beam Cabernet Sauvignon Napa Valley 2019 ($55) offers a classic cherry, berry and cassis exposition with soft tannin and balanced oak. A well-priced package for those seeking a premium Napa experience at a more modest price.

By Rebecca Fending The South is no stranger to what makes barbecue, especially when it comes to techniques and philosophies that create great meats. This same sentiment goes for the Maluff brothers, David and Joe, of Full Moon BBQ. Taken over in 1996, this barbecue brand has made a name for itself throughout the South. David explains that growing up, Maluff family life revolved around food. “We come from a family of food. We’re Lebanese; everything revolves around food. And when it came to sharing and cooking food, Mediterranean cuisine is always popular.” From this love of cultural food came his mother’s catering business. Working out of the family home’s kitchen, Mama Maluff made food for anyone who came to Birmingham, Alabama and was looking for Lebanese or Mediterranean-style food. “We were born into the food business. We just had a sense of what would work, and that really adds up after working with food since I was 15,” says David. Full Moon BBQ’s story begins in 1986, when Pat “Coach” James, of University of Alabama, LSU, University of Oklahoma fame, and his wife, Eloise, bought and operated the first Full Moon BBQ location in southern Birmingham. In 1996, the Maluff brothers made Coach an offer he couldn’t refuse after falling in love with the brand’s mode of operation and beliefs. The brothers soon took over the barbecue brand. From then on, Full Moon BBQ has blossomed into a household name for many across the South. Full Moon BBQ specializes in traditional, old-fashioned Southern barbecue using a wood-burning hickory pit in each restaurant location. David says this is because these traditional pits make for the best barbecue pork and chicken, while Full Moon also uses a smoker for brisket and wings. Everything served at Full Moon BBQ is made from scratch using recipes and techniques David loves. “Our coleslaw is marinated in a vinaigrette, which I love,” he says. And other people love the slaw, too, as evidenced by the number of various copycat recipes floating around on Pinterest and other recipe-related sites. David’s favorite menu item is the BBQ pork sandwich, sliced outside (charred burnt meat “bar”) and paired with Full Moon BBQ’s chow chow, which is sold nationwide on their website. Turkey, brisket, pork and chicken also grace the menu, all made fresh daily. “There's something for everybody. With everything made from scratch,” David says. When it comes to Mississippi-influence on Full Moon, David explains that the state had a large impact on the brothers. “I love the family values of Mississippi. I’m in Madison, and that town, to me, is a diamond. It’s a great town. Between the schools and restaurants, everyone wants to be here,” David explains. “Madison is big on community; it gives us a great opportunity to find ourselves in our community.” Full Moon’s only Mississippi location is currently in Madison, where the menu boasts a dish exclusive to the state. The Soul Bowl, named for the Southern soul so unique to Mississippi, is a portion of stone-ground grits, topped with fresh collard greens and your protein of choice (pork, blackened shrimp, chicken, brisket, etc.). Crispy, thin onion rings dress the top to complete this bowl of southern comfort. David explains that the brand’s success is attributed to, “Our love of food, love of taking care of guests, it just makes us happy. If you serve a truly good product, which we do, it’s so satisfying to see repeat customers for generations to come.” Full Moon BBQ also offers a range of barbecue-related products. From their Southern Seasoning to their Alabama White Sauce that’s great for salads, fries and any white meat, you can enjoy a taste of Full Moon in your own kitchen. Today, there are 17 Full Moon BBQ locations, and the Maluff brothers are looking to expand. David says that the future is bright for Full Moon BBQ. “For as much as we love Mississippi, we’re really looking forward to moving throughout the state.” For more information, a full menu and to order products, visit fullmoonbbq.com.