by The Wine Guys, Tom Marquardt and Patrick Darr Craig Becker is a man of many titles: co-founder of Somerston Wine Co., general manager and director of winemaking. But the title that seems to have captured most attention is vineyard designer. We never heard a winemaker talk so passionately about how he designs a plot of land, but it makes sense if you see the challenging terrain of the hilly eastern Napa Valley. With elevations ranging from 800 to 2,400 feet, a variety of soils and tractor-defying hillsides, Becker (pictured right) has to design a vineyard to make the best use of et the sun, water and soil best suited for specific grape varieties. In some of his vineyards, high and low temperatures can swing 50 degrees. “I spend a lot of time designing vineyards,” he confessed. “From a winegrower’s standpoint, designing a vineyard makes the wine process a whole lot easier.” During a virtual tasting, Becker said vineyard design is a multi-generational project for the family owned winery. “We’re laying the foundation for the next 10,100 years,” he said. “There’s a lot of pressure to get it right.” One would think that it would be far easier to just blend the grape varieties that come begrudgingly from these ornery vineyards, but Becker loves to pull some of them out for special bottlings. We loved the 2015 Priest Ranch Coach Gun ($80, pictured below) blend of cabernet sauvignon, petit Verdot and Malbec. But more fun is tasting these single-block grape varieties when bottled individually. The 2015 Priest Ranch Block 136 Cabernet Sauvignon ($75) is a muscular wine with firm tannins, layered dark fruit flavors and generous aromas that speak of terroir in this block 1,400 feet in elevation. A whopping 16 percent alcohol adds to the body of this immense wine. Becker said alcohol level is a tradeoff. He understands consumers don’t like wines with harsh tannins, so he gives the grapes longer hang time to achieve sugar ripeness and thus more alcohol. We are not complaining. The 2015 Priest Ranch Block 81 Malbec ($75) is one of the best California Malbecs we have tasted. The winemaker has achieved a nice balance of brawn and finesse. Smooth texture but deceiving tannins project longevity for those who have the patience to wait. It shows off plum, blackberry and blueberry flavors with a dash of vanilla. We also enjoyed the inky, dense 2015 Priest Ranch Block 100 Petit Verdot. Although we always thought of this grape variety as shallow, this one is opulent with dark fruit flavors, a long finish and full body. These wines are made in small quantities. Less than 300 acres of the 1,600-acre estate are planted to grapes. The lush woodland and indigenous grass fields were fuel to the Hennessy and other fires that swept through Napa Valley. Thanks to employing a private fire-fighting force, Becker saved his house. But a lot of vineyards were hit by fire and smoke. Alas, Becker decided not to make any wine in 2020 and focus on replanting 20 acres of vines. Buy the 2015 while you can. Post & Beam Far Niente Winery has been making wine since 1979 but in recent years it has added new labels to diversify its portfolio. Dolce, an exquisite late-harvest dessert wine, was added in 1988, Nickel & Nickel in 1997 and Enroute in 2017. New this year is Post & Beam, a label for ready-to-drink chardonnay and cabernet sauvignon. We had a chance to participate in a virtual tasting with Andrew Delos, Far Niente’s director of winemaking, and Michael Accurso, winemaker. Delos said that Post & Beam is based on specific lots, normally blended into other wines, that were singled out for their unique character – much like Priest Ranch. “They are very expressive of the site,” he said. “They may not offer the texture for Far Niente, so sometimes we keep them separate. Post & Beam was formed out of this process. We wanted to showcase them.” The 2019 Post & Beam Napa Valley Chardonnay ($35) is quite a contrast to Far Niente’s bold, viscous and textured chardonnays. Medium in body and void of oak, it has bright acidity and pure stone-fruit character to make it an easy sipper or a good match with fish. Delos likened it to the austere chardonnays from Chablis. The 2018 Post & Barn Napa Valley Cabernet Sauvignon ($50) is bolder with youthful tannin and bright fruit flavors. We enjoyed the lively plum, cassis and black berry flavors and generous aromatics. Accurso said they first deconstructed the vineyard sites that were blended into other brands and then constructed the Post & Beam profile. There isn’t a lot of complexity or depth in these wines but that’s not the intent. Wine picks Bonterra The McNab 2016 ($50). Using grapes from the biodynamically farmed McNab Vineyard, Bonterra has a delicious, forward blend of cabernet sauvignon, merlot and old-vine petite sirah. Pure flavors of raspberries and plum mingle with dark fruit aromas and a hint of spice. Flying Solo Grenache Blanc/Viognier 2019 ($16). From southern France, this white blend is just pure fun. Bright stone fruit and citrus notes with a rich texture. The Hilt Estate Chardonnay 2018 ($45). We have come to admire this richly textured chardonnay from Sta. Rita Hills year after year. White peach and pear notes with vibrant acidity. Justin Cabernet Sauvignon Paso Robles 2017 ($34). Here is a topflight, dependable, cabernet sauvignon from the Paso Robles region. Bright fruit seems to be a hallmark of Paso Robles cabernet sauvignon and Justin is no exception. Plums and cherries with a good dose of appropriate oak makes for a terrific package. Banshee Pinot Noir Sonoma County 2018 ($20-25). We really enjoyed this expression of pinot noir that displayed a somewhat tart version with rhubarb and plum elements. Aged in some new French oak barrels enhances this very food friendly pinot noir that tantalizes the palate. All images courtesy of Somerston Wine Co.

JACKSON, Miss. — La Brioche, a Jackson-based patisserie that supplies local retail and wholesale customers with a variety of authentic, scratch-made sweets with origins from around the world, announces the expansion from local to national with the launch of a new brand, Spark Confectionary. “Times have changed and businesses must adapt to remain viable,” said Patrik Lazzari, president and owner of La Brioche. “Our redirection has come in the form of a fresh brand with exciting new packaging, which allows us to position ourselves for competition on a national level through online sales. We’re proud to be able to reinvest in our business in a way that we think will bring out-of-state retail dollars into the Mississippi economy. ” The Spark Confectionary e-commerce website is soon-to-launch. As part of its marketing strategy for the new brand, the company will open a temporary pop-up shop at Renaissance at Colony Park in mid-December. “We’ve put love into every batch of sweets that have come out of our Fondren-based kitchen for the past six years. We’re thrilled that we will now be able to share the products, which have brought so much joy to people in the Jackson area, with everyone in the United States,” said Cristina Lazzari, managing partner at La Brioche. The original brand, La Brioche, plans to maintain its current permanent retail location Cultivation Food Hall and pop up shop at Highland Village.

If the winter weather is going to keep you inside, you might as well eat good! Celebrity chef Melissa Cookston’s new and delicious comfort recipes are sure to keep you warm this winter season and are easy to make in the coziness of your home! Taken from Cookston’s website, the below recipes for Beef Bourguignon and Winter Pork Stew will help you prepare delicious recipes in the comfort of your own home and stay warm this winter! Beef Bourguignon Beef bourguignon has kind of fallen out of favor over the last years, but I’m ready to tell you it’s time to make a comeback for this comfort food classic. Beef bourguignon encompasses everything I love about great comfort foods; ultra-rich flavor, that feeling of eating a classic dish on a crisp night, and a wonderful beefy flavor. Best of all, while it may take a while to cook, it’s very easy to make! For this dish, I used “steak trim” from my friends at Mishima Reserve. Steak trim is basically what it says: the trim leftover from when the butchers are cutting steaks. This would be similar to “stew meat” that you may buy at your local grocery store, except it’s from Mishima Reserve American Wagyu Beef and it’s ridiculously tender. These bites literally melted in my mouth, without that “dry” feeling that you can get with braised stew meat. Amazing. (Use code MELISSA for 10% off if you purchase anything from Mishima!) Really, it’s quite a simple recipe. In the fall and winter, my Dutch ovens get a workout before they go on a nice summer vacation in the cabinet. I used my favorite one for this recipe, and it turned out perfect. It’s Wine Time! Beef bourguignon, aka Beef Burgundy, is basically braised in a red wine-beef stock mixture, with emphasis on the red wine. That’s fine with me, as an excuse to have a nice glass of red wine is welcome! Please, please don’t use a terrible wine in this dish. People think “cooking wine” can be the bottom of the barrel. That is simply not true. If you wouldn’t drink the wine by the glass, you shouldn’t cook with it either. Traditionally, full-bodied red wine from the Burgundy region is used from this dish, but I use whatever red wine I’m favoring at the time, usually an Italian. Mmm, wine time is good on a chilly evening! You will need a Dutch oven (or something as similar as possible) for this recipe. Beef Bourguignon Ingredients: - 2 pounds steak trim - 1 cup chopped celery - 1 cup chopped carrots - 1 medium white onion, diced - 4 bay leaves - 4 tablespoons olive oil, divided - 1 tablespoons minced garlic - 1 tablespoons Kosher salt, divided, plus to taste - 1/2 tablespoon black pepper, divided, plus to taste - 8 ounces beef stock - 1/3 cup AP flour - 3/4 bottle of good red wine that you love - 6 sprigs thyme Add 1/2 tablespoon salt and 1/4 tablespoons pepper to flour and stir. Put into a resealable bag and add beef trim. Shake to fully coat. Heat Dutch oven on medium high. Preheat oven to 350 degrees F. Add 2 tablespoons olive oil and beef trim to Dutch oven and brown. Remove from Dutch oven. Add other 2 tsp of olive oil, and add carrots, celery, onions, bay leaves and garlic. Cook until onions are getting translucent- 8-10 minutes. Deglaze with red wine, scraping the bottom of the pan to free up the frond. Cook 8 minutes or until wine is reduced by a third. Add beef stock, bring to a boil then simmer for 5 minutes. Add beef trim back to mixture, cover and place in oven for two and half to three hours, or until beef is amazingly tender and stock has reduced. Serve with mashed potatoes and your favorite vegetable. Winter Pork Stew A few days ago, I had plans to cook a Boston butt for a friend (of course, it was going to be a Prairie Fresh Pork Butt.) Well, plans get changed as they had to go out of town. A cold snap had developed, and I love comfort food in the cold weather, so I made this winter pork stew recipe. It was so silky, flavorful and satisfying. I just love making it. Braising I have kind of gravitated to braising when I’m looking for that food hug that helps get through the chilly nights. Braising turns tough meat into delicious, moist meat, just like a low-and-slow BBQ will do. Using tough pieces of meat, braising and smoking break down the connective tissue and collagens in the meat to give you that tender, supple texture and flavor that we all love. Red Wine for Winter Another thing that makes this a favorite is I love foods cooked with red wine. I call for half a bottle for this recipe, which should really leave you two nice glasses of wine for yourself! And don’t go cheap on cooking wine- if you wouldn’t drink a glass of it, you shouldn’t cook with it either. I have really grown to love Italian wines, and a Rosso Toscana, a rustic chianti or similar full-bodied Italian red, will work well in this dish. Easy to Make This is really a dish that will take you a few minutes to prep the veggies, a few minutes to start the cooking, then a long time of smelling a wonderful aroma. It’s very easy, and similar in procedure and process to other braised beef dishes. Flour and brown the pork, cook down some veggies, add tomato paste, deglaze with wine, then braise. The time it will take you from start to getting it in the oven will be around 20-30 minutes, depending on how quick you are with a knife. After that, it’s simply waiting for that tenderness to get there, about 3 to 3-1/2 hours. Winter Pork Stew Ingredients: - 2 pounds Boston butt, trimmed and cut into small pieces - 1 cup beef stock - 1/2 bottle good red wine - 1 yellow onion, diced - 1 bell pepper, diced - 2 stalks celery, diced - 1/2 cup shredded carrots - 2 cloves garlic, minced - 1/4 cup cooking oil, divided - 1/2 cup flour - 3 tablespoons tomato paste - 2 tablespoons salt - 1 tablespoon pepper - 1 tablespoon Hungarian paprika - 1 cup cooked egg noodles, per person - 2 bay leaves - 4 stems Italian parsley - 4 sprigs thyme Preheat oven to 325 degrees F. In a Dutch oven, heat half of your oil. Working in batches, lightly flour pork pieces then brown. Remove and set aside. Use remaining oil as needed. Add onions, celery, carrots and bell pepper. Cook for 5-6 minutes, or until getting soft and translucent. Add garlic and continue to cook for 3 minutes. Add tomato paste and bay leaves and cook for 4 minutes. Deglaze pan with red wine and cook until reduced by half. Add pork back to pan along with salt, pepper and paprika. Tie parsley and thyme together and add to pot. Add beef stock, and water if necessary, to get liquid to top level of pork. Place in oven and cook for 3 hours or until super tender. Remove, adjust seasonings, and serve over egg noodles.

by Kara Kimbrough Unbelievably, an area known for seafood and steaks contains a surprising number of restaurants serving above-average Italian fare. In this case, I’m referring to authentic, creative pasta dishes, not just pizza, found in south Mississippi. I believe pasta sometimes gets overlooked in our state’s southern region. So, I’m sharing a few of my favorite places to dine when a craving for pasta can’t be denied. Cruising into downtown Gulfport near mealtime, a frequent first stop is often Tony’s Brick Oven Pizzeria. Located a stone’s throw from U.S. 49, the cozy eatery serves wood-fired, innovative pizzas, but don’t forget to peruse the pasta. Spaghetti with meat sauce or meatballs, linguini with clam sauce, blackened shrimp alfredo and lasagna with meat sauce are just a few of the delicious offerings. A little further east in Biloxi, The Sicilian II sounds like a Godfather movie spinoff. In reality, it’s one of the most popular Italian joints on the Coast. Like Tony’s, it’s known for pizza, but you’ll miss out if you skip over pasta. Who can resist a dish called “Great, Great, Great Grandma’s Lasagna?” Does the recipe come from the Old Country? I’m not sure, but after one bite, I really don’t care. Other can’t-miss dishes are pasta primavera, cacciatore, stuffed manicotti and the irresistible Alfonso. I often wonder if Stalla, the Beau Rivage’s Italian eatery (pictured right), gets overlooked by its popular steakhouse, BR Prime. If you’ve never been to Stalla, it’s time to rectify the situation. Inspired by the northern Italian countryside, Stalla’s menu and décor are reminiscent of Old World-style restaurants in New York's Little Italy. Steaks, seafood and other dishes are offered, but it’s the handmade ravioli, spaghetti and meatballs, lasagna and shrimp scampi that have given Stalla a well-deserved reputation as one of the Coast’s premier pasta destinations. Picayune may not be on your culinary radar, but it should be. The city located west of the Gulf Coast is filled with family-owned restaurants offering delicious food. Italian Grill & Pizzeria is one that serves an admirable array of pasta dishes. A favorite dish is ravioli with meatballs or sausage. Other choices include penne carbonara, shrimp scampi, spaghetti with meatballs and in an ode to the city’s proximity to NOLA, Cajun crawfish jubilee. Last, make your way north and stop by Hattiesburg’s Tabella. Tabella, pictured right, does many things well, but perhaps nothing is better, at least in my opinion, as chicken Parmesan served on a bed of spaghetti and marinara. Pasta Bolognese, six-cheese ravioli, garlic shrimp pasta and fettuccini alfredo with shrimp are offered along with many classic Italian dishes. Don’t forget to check dining options and hours of operation before visiting any restaurant during these challenging times. Check back next week for pasta standouts in North Mississippi.

by Ms. Bonnie A. Coblentz, MSU Extension Service Important steps in keeping food safe to eat at holiday gatherings is to make sure hot foods stay hot and cold food stay cold. Chill and store leftovers properly before reheating to 160 degrees to eat. (Photo by Canstock/PixelsAway) While Thanksgiving is an obvious food holiday, Christmas also brings numerous opportunities to celebrate with food, and every one of these should be done with care to keep guests healthy. Byron Williams, state food processing specialists with the Mississippi State University Extension Service, said safety is always a concern any time food is prepared, but it can become a bigger issue when there are lots of leftovers. “Proper preparations, handling, cooking and leftover precautions are critical steps in food safety at any time, but especially with larger quantities, groups and extended time being spent around the table or with food available while visiting with family and friends,” Williams said. Hand washing is one of the most important steps in food safety. It comes at the very beginning of the process, but Williams said it is often ignored. “A recently completed survey of home meal preparers across the U.S. conducted by the U.S. Department of Agriculture’s Food Safety division found that 97% of the survey participants did not attempt to wash their hands during meal prep to prevent cross-contamination,” he said. “Of those who tried, 95% failed to wash their hands properly.” Proper handwashing before, during and after handling food, especially after handling raw products and before handling cooked or ready-to-eat items, is vital. Proper handwashing means wetting hands with warm water, applying soap and lathering for a minimum of 20 seconds. Be sure to scrub all parts of the hands and fingers, rinse well with warm water and then dry hands thoroughly. Some people are beginning to understand they should not wash raw meat before cooking it, but many don’t know why this is recommended. “Washing raw meat only increases the chances of spreading harmful bacteria to other surfaces or foods in the sink and kitchen area,” Williams said. “Be sure to wash hands thoroughly and sanitize any utensils that contacted raw meat, poultry or fish before touching anything else.” Avoid cross-contamination by keeping ready-to-eat foods, such as raw vegetables, separate from raw meat, fish and poultry.

by Ms. Natasha Haynes, MSU Extension Service If you have a large family and need new breakfast ideas, this sheet pan omelet will please a crowd and keep you from spending hours in the kitchen. Best of all, you can customize it for your family's taste preferences. You don’t have to precook any of the toppings, but they may be a little crunchy. I prefer to sauté the mushrooms, onions and peppers first to cook out some of the water and get the flavors to blend together a little before adding to the egg mixture. You know I love spicy foods, so I’d even add a little salsa to this for some more kick! When we made this recipe, the crew loved it! We talked about doubling the recipe for a thicker layer of eggs – the mixture didn’t cover the entire pan. We also covered our sheet pan with foil to make clean-up a snap! Simple Sheet Pan Eggs Ingredients: - Cooking spray - 12 eggs - 2 tablespoons 1% milk - 3/4 teaspoons sage - 1/4 cup reduced fat shredded cheddar cheese Optional toppings: - 1/2 cup bell pepper, chopped - 1/2 cup onion, chopped - 1/2 cup Canadian bacon, chopped - 1/2 cup mushrooms, chopped - 1/4 cup olives, sliced Wash hands with soap and water. Gently rub produce under cold running water. Preheat oven to 375 degrees F. In a large bowl, whisk eggs, milk, sage, and cheese. Wash hands after cracking raw eggs. Spray a large baking sheet with cooking spray and pour egg mixture on the pan. Bake for 10 minutes. Optional: While the eggs are baking, sauté toppings in a skillet sprayed with non-stick spray. Remove pan from oven and top eggs with desired toppings. Place back in the oven and bake for another 10 minutes. Thanks to Get Fresh! for this recipe. Get Fresh! is an initiative of the Chickasaw Nation. For behind-the-scenes photos, crew reviews, 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!

Recipe and images by Lingerie Sock-Camara, owner of Mrs. L’s Kitchen Benachin (also known as Jollof rice) originates from the Senegambian regions of West Africa, commonly Senegal and Gambia. The name “bena-chin” means “one pot,” which is how the dish is prepared, making it one of the easiest and most delicious dishes in West Africa. Benachin is also very similar to the red rice of Georgia and South Carolina, dating back to when west African slaves brought their native dishes with them (Benachin being one of many). One of the reasons Benachin is so popular in West Africa is its versatility. The dish can be made with beef, chicken, fish - or any protein, really - and almost any vegetable. It can be cooked with or without the tomato paste that gives it its red color. Either way, the dish is delicious. In the Gambia, Benachin is usually prepared on special occasions -- such as Kwanzaa -- or for a special guest because of the time and patience it requires. It is best enjoyed when everyone sits together and eats from the same plate. Benachin with Beef and Vegetables Ingredients: 2/3 cup vegetable oil 1 pound beef, cut into bite size pieces 1/2 yellow onion, diced 1/2 green pepper, diced 4 garlic cloves, minced 3 cups water 2 Tablespoons tomato paste (optional) 2 Roma tomatoes, diced salt and pepper red pepper flakes to taste 2 cups rice, washed Baby carrots Whole okra 1/2 cabbage, cut into wedges Lime (optional) Method: In a large deep skillet, heat oil over medium heat. Add beef, season with salt and pepper and cook until brown. Remove and set aside. Add chopped onions, bell pepper, minced garlic and tomato paste, stirring until onions are cooked down and mixture becomes a paste-like consistency. Keep stirring pot to prevent burning, about 10-15 minutes. (The longer you stir, the richer the flavor; be patient!) Add diced tomatoes, garlic, red pepper flakes, salt and pepper. Stir for 5 minutes. Add water, seared beef, carrots, okra, cabbage and bring to a boil. Partially cover with lid and allow vegetables to cook. Once vegetables are tender, remove everything except the beef and set aside. Adjust seasoning, adding more salt if needed. Add washed rice, stirring until totally coated in broth. Bring back to a boil, reduce heat to medium-low, and put on the lid. Cook 10 minutes. Stir again and replace the cover, cooking until the rice has absorbed the liquid, about 20 minutes. Remove from the heat. Squeeze in half a lime for extra flavor (optional). Spoon onto serving dish and garnish with cooked vegetables. NOTE: for a more authentic taste, blend a bundle of parsley, half a green pepper, three garlic cloves, a small piece of ginger root, the juice of half a lime, one Tablespoon of Dijon mustard, red pepper flakes, salt and pepper and add in step #5. As described in the introduction, you can substitute any vegetables you want. Learn more from Abigail King and Inside the TravelLab, a food blog hailed by National Geographic as "one of the best"

National Sangria Day is December 20, and BABALU wants to celebrate by sharing a festive holiday recipe for Cranberry Peach Sangria! This seasonal sangria has notes of cranberries, peach, passion fruit and strawberries. Expect an extra sneaky punch from the peach bourbon and passion fruit liqueur that’s paired with a bold red wine. Sangria Base Ingredients - 6 liters burgundy wine - 3 cups passion fruit liqueur - 1-1/2 cups peach bourbon - 3 cups real peach puree - 2-1/2 cups real passion fruit puree - 6 cups fresh orange juice - 30 strawberries Cranberry Simple Syrup Ingredients: - 1 bag fresh cranberries - 2 cups water - 1 cup sugar For the simple syrup: Add all ingredients to saucepan and bring to a boil. Reduce heat and simmer for 20 minutes or until cranberries have jelly-like appearance. Remove from heat and let cool. For the sangria: Add wine, passion fruit puree, peach puree, passion fruit liqueur, peach bourbon and orange juice to large pitcher. Add Cranberry Simple Syrup and let sit for 24 hours. Strain sangria through cheesecloth if desired. Enjoy!

Providing vegan alternatives to the sorts of delicious comfort foods that everyone craves, The Dirty Vegan Cookbook, Revised Edition by Catherine Gill makes it easier than ever to live the vegan lifestyle. Self-styled as “vegan junk food”–healthy vegan food that doesn’t skimp on taste–The Dirty Vegan Cookbook is a celebration of all the amazing tastes and dishes available to those on vegan diets. Just in time for the busy holiday season, we've provided two recipes from the book below. Easy Ratatouille Stew Serves 6-8 Ingredients: - 3 tablespoons extra virgin olive oil - 7 garlic cloves, chopped - 2 large onion, chopped - 1 tablespoon sugar - 1/4 cup red wine - 1 small green squash zucchini, peeled and cubed - 5 small yellow squash zucchini, peeled and cubed - 1 large eggplant, peeled and cubed - 1 small red sweet bell pepper, chopped - 1 small yellow sweet bell pepper, chopped - 1 (6-ounce) can tomato paste - 1 cup water - 2 teaspoons dried parsley - 1 teaspoon dried basil - 1/2 teaspoon dried Italian seasoning - Salt and pepper, to taste In a large stockpot, sauté garlic and onions in olive oil on low heat for 5 minutes, then stir in sugar and continue to caramelize on low heat, stirring occasionally until garlic and onions are translucent. Deglaze pan with wine. Add the remaining ingredients to pan and mix thoroughly. Simmer on low heat for 1 hour, stirring occasionally, until all vegetables are tender and fully cooked. Serve with crusty French bread. Vegan Pumpkin Cream Cheese Muffins Makes one dozen Ingredients: - 1 (8-ounce) container vegan cream cheese - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup sugar - 1/3 cup vegetable oil - 1/4 cup ground flaxseed mixed with 1/8 cup water - 1 cup pumpkin puree - 1/4 cup soy milk - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/4 teaspoon salt - 1/4 cup pepitas (shelled, raw pumpkin seeds) Preheat oven to 350 degrees F and line a muffin pan with 12 cupcake/muffin liners or standard-sized baking cups. In a small mixing bowl, combine cream cheese, powdered sugar and vanilla extract and set aside. In a large mixing bowl, combine sugar, vegetable oil, pumpkin puree, flaxseed and water mixture and soy milk. Combine flour, baking soda, pumpkin pie spice and salt; add combined dry ingredients to the moist mixture, to make batter. Fill muffin cups evenly with batter. With the backside of a spoon, make a small well in the center of each muffin batter. Dollop cream cheese filling in the center wells of the muffin batters. Sprinkle pepitas around the top of the muffin, on the batter portion around the filling. Bake for about 15–20 minutes or until a cake tester comes out clean when poked into the bread part of muffin (not the filled centers). Recipes from author Catherine Gill

by The Wine Guys, Tom Marquardt and Patrick Darr The Russian River Valley has a history of making some of the most seductive pinot noirs and chardonnays in California. Grapes ripen slowly and evenly here because morning and evening fogs cool the grapes and lengthen the season. The climate is ideal for these grape varieties. There has been a recent focus on what winemakers call the six “neighborhoods” of the Russian River Valley: Middle Reach, Green Valley, Santa Rosa Plains, Laguna Ridge and Sebastopol Hills and Eastern Hills. The goal of the campaign is to get consumers to understand that not all Russian River Valley wines are the same, but instead, unique wines that vary according to the range of soils. For Theresa Heredia, pictured right, winemaker at Gary Farrell since 2012, there couldn’t be a better playground for a pinot noir devotee. Farrell makes single-vineyard pinot noirs and chardonnays from some of the most prestigious growers – Rochioli, Bacigalupi and Hallberg to name a few. A recent virtual tasting with her showed the differences a few miles can make. “My number one goal is to respect these amazing vineyards,” she said. “There are so many great ones with histories. Respecting the fruit is respectful of the wine in the end.” Heredia favors whole-cluster pressing, which produces more delicate, less bitter wines. It was hard to choose which of her single-vineyard pinot noirs we liked the best. The Bacigalupi Vineyard pinot from the Middle Reach was delicious for its ripe, juicy character; the McDonald Mountain Vineyard pinot noir in Sebastopol Hills – the coolest neighborhood where vines struggle in the high winds and cold -- had great structure and concentration. Heredia also makes some incredible single-vineyard chardonnays. These wines are only available on its website, but Gary Farrell Russian River Valley’s blended pinot noir and chardonnay are widely available. Here are several pinot noirs from the Russian River Valley that we recently tasted and liked: Gary Farrell Hallberg Vineyard Pinot Noir 2017 ($55). Opulent black cherry and ripe blackberry flavors with hints of olive and tobacco. Gary Farrell McDonald Mountain Vineyard Pinot Noir 2017 ($70). Fresh strawberry and cranberry aromas with lovely red fruit flavor and hints of licorice and cloves. Elegant and balanced. Gary Farrell Russian River Selection Pinot Noir 2017 ($45). One of the best pinot noir producers in Russian River Valley, Farrell makes a consistently good and elegant pinot noir. Big red berry and floral aromas are followed by raspberry and cola flavors with a hint of forest floor and clove. Inman Family Russian River Valley Special Blend Pinot Noir 2017 ($68). Kathleen Inman usually makes three vineyard-designated pinot noirs but in 2017 she decided to blend them to see if the whole is greater than the sum of its parts. Although we remain huge fans of her Olivet Grange Vineyard pinot noir, we find little to quibble with here. Floral, cherry and sage aromas are chased by an abundance of black cherry, raspberry and cranberry flavors with a good dose of fennel. Emeritus Vineyards Wesley’s Reserve Pinot Noir 2017 ($75). Vintner Brice Cutrer Jones and vineyard manager Kirk Lokka planted Hallberg Ranch two decades ago and the fruits of their labor have paid off. Each year we are amazed by the vitality of the pinot noir from this special vineyard. Very rich with dense and savory dark fruit flavors with an underlying foundation in earthy forest floor. J Vineyards Canfield Vineyard Pinot Noir 2016 ($75). We like the general blackberry and violet aromas in this beautiful wine. Flavors of black cherry, plum and damp forest floor with a hint of cocoa and baking spice. La Crema 40th Anniversary Russian River Valley Pinot Noir 2018 ($100). La Crema, a producer of outstanding single-vineyard pinot noirs, pulled out the stops for this exclusive anniversary pinot noir from the best grapes in its possession. Founding winemaker Rod Berglund teamed up with a current winemaker Jen Walsh to create this special pinot noir with power and concentration. Raspberry aromas are followed by varietal black cherry flavors and a good dose of cocoa. Aged in French oak for 10 months. Mi Sueno Winery Russian River Valley Pinot Noir 2017 ($55). Floral aromatics are followed by ripe cherry flavors. Silky and lingering finish. Siduri Russian River Valley Pinot Noir 2018 ($40). Siduri makes pinot noir from several West Coast regions that are reasonably priced. This expressive version from the Russian River Valley is ready-to-drink with bright black cherry and raspberry flavors, medium body and a hint of mushrooms. The Santa Barbara pinot noir is a deal at $30. River Road Stephanie’s Cuvee Russian River Valley Pinot Noir 2017 ($30). Very reasonably priced, this medium-bodied pinot noir has simple and smooth cherry flavors with a dash of vanilla. Kenwood Vineyards Six Ridges Pinot Noir 2017 ($30). You get a lot of fun in this value-priced pinot noir from the Russian River Valley. Elegant in style, it has fresh black cherry flavors. Wine picks Hamel Family Wines Isthmus 2017 ($85). This approachable cabernet sauvignon blend from Sonoma has layered aromas of mint, earth, cedar, and raspberry. The flavors showcase the plum and red berry notes. Long in the finish and soft mouthfeel, it is delicious now. Dough Wines Sauvignon Blanc 2019 ($19). A collaboration of Distinguished Vineyards & Wine Partners and the James Beard Foundation, Dough Wines is focused on sustainability. This sauvignon blanc from the North Coast offers ripe grapefruit flavors and a nice contrast between bright acidity and mouth-coating texture. Poliziano Vino Nobile di Montepulciano 2017 ($30). We loved this elegant and fruit-forward sangiovese. Bright dark fruit flavors with good acidity and finish. It’s big brother, the Poliziano Asinone ($63) is a bigger wine made from sangiovese in the property’s top vineyard. Photo by Will Bucquoy

What began as a cheesecake recipe created by a high schooler in small-town Mississippi is now a business that makes thousands of cheesecakes a month. The Cotton Blues' top-secret cheesecakes recipe was first crafted by Shaun Davis at age 15. Six years later, Davis, now an accredited pastry chef, teamed up with restaurant owner Chris Ortego. The duo began selling Davis’s cheesecakes at Cotton Blues restaurant in Hattiesburg, Mississippi. The desserts were an immediate hit. Customers began requesting whole cheesecakes to share with family and friends, and Davis and Ortego knew they had something special. Almost a year after they began selling cheesecakes at Cotton Blues, the owner of a local grocery store chain asked us to sell them in the frozen section of his stores. Because freezing the cheesecakes is part of the recipe, it was a perfect fit! Soon after, Cotton Blues began distributing to more grocery stores, and the small company quickly outgrew their restaurant location. Today, Cotton Blues Cheesecakes operates a 15,000 square-foot Cheesecake Kitchen in Waynesboro, Mississippi. Cotton Blues Cheesecakes, weighing in at a whopping four pounds, come in four different flavors: original, strawberry, blueberry and sea salted caramel. Cotton Blues pride themselves in using all natural ingredients and no additives like flour or cornstarch - it's all handcrafted and scratch-made, just as they should be. All the cheesecakes are handcraft in small batches, packaged with love, and shipped out to various grocery stores in the South, including Ramey’s, Rouses Markets, Greer’s, Kroger and many more. Many online reviews of Cotton Blues Cheesecakes cite them as "best ever" and "better than New York," which is why these cheesecakes are dubbed as "Mississippi Made - New York Approved," so you know you're getting a delicious, high quality product just by the reviews. To find a store with Cotton Blues Cheesecakes near you, check out their grocery store locator on their website. Cheesecake are also available for nationwide shipping through Goldbelly.com. And if you're ever in the Hattiesburg area, check out the restaurant that's serving up these cheesecakes daily, Cotton Blues Kitchen + Marketplace. Cotton Blues is serving up all kinds of Southern favorites. Appetizers include Fried Cheese Curds, Cajun Shrimp Box, Southern Tomatoes and Cheese Dip, and Cotton Blues Nachos. For your main course, opt for entrees like Blackened Fish Tacos, Catfish Plate, Baby Back Ribs, Honey Glaze Chicken, Ribeye Steak, Seared Tuna Tacos, Fried Gulf Shrimp and several other delicious Southern dishes. Blue plate specials are also served in-house daily from 11 am to 7 pm. One meat and two sides or an all veggie plate (4 sides) is just $10 for a classic blue plate lunch or dinner. Entrees throughout the week include smothered chicken, country fried steak, redfish, meatloaf, brisket, fried pork chop, chicken pot pie, fried chicken, Shepherd's pie and Salisbury steak. Sides include all the Southern favorites - mashed potatoes, mac and cheese, collard greens, fried okra, lima beans, rice, glazed carrots and green beans. Cotton Blues is located at 6116 US 98 in Hattiesburg. They are open Monday through Saturday from 10 a.m. to 7 p.m., closed on Sundays. As always during these COVID times, make sure of hours of operation before visiting a restaurant, and make note of their restrictions or requirements. Visit cottonblues.com or check out their Facebook for more information.

CLEVELAND, Miss - James Beard Award nominated Chef Cole Ellis strives to serve his community during this challenging holiday season. There is no need to cancel your Christmas party - the Delta Meat Market team will come to your workplace with lunches, dinners and mini cocktail parties while following all CDC guidelines and serving you with a heaping side of hospitality. Take care of your staff, because you can't spell TEAM without MEAT! Delta Meat Market features house-made charcuterie, jerky, pimento cheese, DMM's signature burger and more delicious offerings! Call 662-444-meat or email information@deltameatmarket.com to place your order. Additionally, Delta Meat Market can fill gift cards and gift basket needs for family members and friends this holiday season. Give the gift that keeps on giving with tasty food & drink options. Delta Meat Market is open Tuesday through Saturday for lunch, Wednesday through Saturday for dinner, with a brunch featured every Saturday.

By Susan Marquez Originally published in the Dec/Jan 2021 issue of eat.drink.MISSISSIPPI In the Mississippi Delta town of Cleveland, an unlikely duo met and formed a business based on their desire to benefit their community. Marisol Doyle is originally from Mexico and came to the Delta with her husband, a photographer named Rory. The couple moved to Cleveland from Phoenix, Arizona in 2009 when Rory received a graduate assistantship at Delta State University. Kate Gluckman also moved to Cleveland with her husband, Mike, who accepted a position as a professor at Delta State in 2013. “We became friends instantly when we met,” says Marisol. “We eventually worked together at Mosquito Burrito in Cleveland.” As their friendship grew, the two women dreamed of having a business together that would benefit the community. In 2016, the friends began making bagels and selling them at the Cleveland Farmers’ Market. The bagels were a hit, and Big River Bagels was born. “Kate was the one who inspired our bagel journey,” says Marisol, “She is a great baker and had been doing bagels for months. She’s a foodie, like me, and thought it would be a great idea to sell them at the farmers’ market in Cleveland. We tested recipes for months before we found one we both liked.” Big River Bagels offers many different flavors, but the best sellers are always the plain bagels and the everything bagels, which have poppy seeds, sesame seeds, salt, garlic and onion. “People buy them by the dozen,” says Marisol. The farmers’ market was only open in the summer, but after selling their bagels for a couple of summers, people wanted to place orders for bagels during the rest of the year. “That’s when we decided to make this a year-round business,” says Kate. The bagel-makers used a restaurant kitchen in Cleveland, but they soon outgrew that. Needing to find a more permanent place, Kate learned about Griot Arts in Clarksdale through her community outreach. The organization’s mission is to empower young people in Clarksdale to create positive change in their lives and in the community by providing access to opportunities in the arts, education and workforce development. “We started serving our bagels in the coffee shop they run, Meraki Roasting Company,” Kate says. That has now expanded to offering breakfast sandwiches at Meraki on the weekends. “We are also selling our bagels at farmers’ markets in Clarksdale, Cleveland and Lyon. We are continuing to grow as we celebrate the wonderful Delta communities we love!” Big River Bagels can be special ordered. “We encourage people to follow us on Facebook or Instagram,” says Marisol. “They can see our menu and private message us, or send us an email at bigriverbagels@gmail.com.” All accompanying article photographs courtesy of Rory Doyle. More of his work can be found at rorydoylephoto.com.

by Kara Kimbrough Watching the recent lighting of the Rockefeller Center Christmas tree in New York City conjured up delightful memories. Last Christmas, I was standing near this magnificent structure, gazing with awe at its thousands of lights and brilliant star. Since then, intermingled with the mental picture of the brightly lit tree has been the steaming platter of spaghetti and meatballs that friends and I enjoyed at nearby Carmine’s. Memories of this unbelievable Italian feast that included family-size platters of chicken parmesan and for dessert, a mammoth banana split-type dessert aptly named Baby Tugboat, have stayed with me all year. To say I’m anxious to return to NYC is an understatement. Until then, I’ll have to console myself with Mississippi-made Italian dishes. Luckily, there are more than a few restaurants serving above-average pasta, pizzas and desserts. This week, I’ll mention a few in the Jackson area before venturing into north and south Mississippi in following weeks. As with any restaurant these days, it’s best to call first and check out their specific guidelines for dining in, takeout and hours of operations. Amerigo in Ridgeland and Flowood From the, “I’ve never had a bad meal here,” files comes Amerigo. The restaurant has maintained a strong presence in the Jackson area restaurant scene since 1987. And, it shows no signs of stopping its production of made-from-scratch pastas, sauces, pizzas and other Italian dishes that became instant hits when it opened on Old Canton Road near County Line Road and Lake Harbour Drive. Another location was opened in Flowood in 2015 in the Market Street area off Lakeland Drive. Almost everything on Amerigo’s menu is above average, but homemade pasta dishes have transformed Amerigo from just another Italian eatery to one that has withstood the test of time. Luring diners to its cozy tables are hearty, imaginative dishes like fettuccine imperial, spaghetti and meatballs, house-smoked duck and sausage pasta, oven-roasted lasagna, shrimp primavera, pasta pomodoro with chicken or shrimp, three-cheese tortellini with jumbo lump crabmeat, cannelloni al forno and, one of my favorite dishes from the early days, shrimp scampi. It’s one of the best renditions of shrimp scampi you’ll ever taste. Cerami’s in Flowood Cerami’s was one of the first restaurants I visited after moving to Jackson years ago. Located at the Reservoir, it was a favorite gathering spot for special occasions and a good Italian meal until it closed in 1992. Thankfully, it’s now flourishing in a new spot on Lakeland Drive under the direction of Alyssa Cerami, daughter of founder Fred Cerami. Alyssa decided in 2006 to revive the family’s successful eatery in a new spot, complete with original décor and most of the favorite menu items. With the same Old-World ambiance as the former restaurant, classic dishes from the past, a few menu additions and if you’re lucky, a warm greeting from Fred, it’s easy to forget you're not on the banks of the Res. From its early days, the menu at Cerami’s has grown from its signature lasagna and spaghetti to a full range of Italian specialties – appetizers, salads, sandwiches, seafood, pasta and desserts. Just as they did in the past, diners have their favorite dishes. Baked lasagna with beef, marinara sauce and cheeses is a top seller, as is Shrimp Cerami, jumbo sautéed shrimp tossed in a creamy white wine reduction with capers, mushrooms and artichoke hearts and served over angel hair pasta. And last, there's my personal favorite, a choice that hasn’t wavered over the years - old school spaghetti and meatballs. Angelo’s in Gluckstadt A little further north, Angelo’s offers delicious pasta dishes, homemade pizza and much more, including barbecue and comfort food. But if you’re strictly in the mood for an Italian meal, the menu is filled with plenty of selections. I try to be versatile and try new dishes, but each time I’ve visited Angelo’s, I’ve gone straight to my favorite: spaghetti and meatballs. It’s an Italian feast of angel hair pasta, homemade meatballs, tomato gravy and Parmesan cheese. With a salad and side of homemade garlic bread, it’s easy to forget there are other items on the menu. Other Italian specialties are spaghetti with sauce and cheese, chicken parmesan, lasagna, grilled chicken alfredo, chicken Sicily, shrimp Alfredo, seafood pasta and shrimp scampi. Last, if, like me, you’re dreaming of a New York Christmas, there’s a way to enjoy a taste of the Big Apple despite the pandemic. NYC & Company, the official destination marketing organization and convention and visitors bureau for the five boroughs of New York City, compiled a “Give the Gift of New York City” list. It contains links to some of the best food retailers and others that ship items right to your door. I can’t think of a better gift than a rich cheesecake from Junior’s, basket of deli items from Zabar’s, specialty cookies from Levain Bakery, bagels from Russ & Daughters and chocolate from Li-Lac Chocolates. For a complete list of holiday activities and shopping opportunities, visit nycgo.com/holidays. Amerigo photo credit: Amerigo restaurant

by Paige McKay Charcuterie boards and cheese boards are all the rage at right now, whether it's at a Monday night Bachelorette watch party, baby showers, work parties, engagement parties or just a date night in. If you're not sure where to even begin on creating a beautiful board, Charcuterie Chick, located in Meridian, can do all the work for you. Memphis native Kaki Knight, who know resides in Meridian with her husband, has always had a deep love of entertaining, and she discovered her passion for creating cheese boards and charcuterie boards back in 2019. "Every time my husband and I had friends over, I would throw a little grazing board together," Knight said. "After months of hearing, 'you know, you should sell these,' and doing a little research, Charcuterie Chick Mississippi was born." "I put so much love and thought into each spread I create. It’s been an absolute thrill to grow this small business and be a part of so many special moments in our customers’ lives." Charcuterie Chick offers several different board and box options, whether you need an individual "lunchable" box or one that feeds up to four, six, eight and even 12 people. If you need one for more than 12 people, Charcuterie Chick can also accommodate larger catering groups. Knight also offers "Board of the Month" boxes that includes seasonal items specific to each month. For example, during December, the box includes cranberry goat cheese, aged white cheddar, salami, apple horseradish jam, and sugared cranberries. If you prefer a lunchable (single serving) box, you get your choice of meat, two cheeses, fruit, pickles, olives, nuts, and crackers. You can even add hummus and naan bread for just a couple extra dollars. If you need a board for several people, Charcuterie Chick has lots of fun and delicious options to choose from, and they're all named after towns in our state. Or, you can even create your own. For those that love all things spicy, choose the Delta Darling board. It comes stacked with tamale bites, jalapeno poppers, spicy sausage, spicy cheeses and pickled goodies. For the seafood fanatics, choose the Gulf Coast Girl that's filled with shrimp, smoked salmon bites, tuna dip and crab salad. It's served with roasted veggies and French bread for dipping. If you have a any sort of sweet tooth, the Hattiesburg Honey board is for you. It comes with a cookie assortment, chocolate covered pretzels, fruit, popcorn, brownies and cake - a dessert lover's dream. We all know someone who has a deep love for bacon, and if you're that person, opt for the Jackson Babe: BLT dip, brown sugar and bacon wrapped bread sticks, bacon jam, and more. If you're into something a little more classic, the Meridian Queen (pictured right) includes all of Knight's favorites: grilled sausage, baked brie, garlic and herb cheese spread and hummus and naan. It even comes with a piece of cake! The Oxford Miss board includes all things brunch, Starkville Sweetie (pictured below) is a French fry lover's paradise, and the Tupelo Belle is all things Southern - pimento cheese, chicken salad, sausage balls and cheese straws. All of these boxes/boards are available in small (2-4 people), medium (4-6 people), large (6-8 people) and extra large (8-12 people). All orders come boxed and ready to place on a charcuterie board. Or, you can serve it all straight from the box. If you need a board, you can even request a board to be added on to your order. Charcuterie Chick is also available at Crooked Letter gift shop in Meridian - you'll just have to check out their Facebook for availability. If you're in the Meridian area and would like to purchase a fun and delicious charcutier board, you can place an order online at charcuteriechickms.com. Also be sure to check out the Facebook page for specials, updates on Charcuterie Chick, sales, and more.

by Ms. Qala Madkin, MSU Extension Service Video by Jonathan Parrish More than 308,000 Mississippians live with diabetes, and approximately 600,000-750,000 Mississippians have prediabetes. Managing diabetes starts with maintaining healthy blood sugar levels. Balancing what you eat is a great place to start. Here are a few tips! Start by filling half of your plate with non-starchy vegetables like leafy greens, green beans, peppers and tomatoes each day. Focus on creating a balance of: vegetables, such as turnips, cabbage and okra proteins, such as lean meats, beans and tofu high fiber carbohydrates, such as brown rice, whole wheat pasta and quinoa. The diabetes plate method is an excellent place to start. No counting or measuring necessary; all you need is a plate. Watch your portions and added sugar. Read food labels and pay attention to carbohydrate content and portion sizes. While looking at food labels, also look at the added sugar. The American Heart Association recommends that men should try to stay under 9 teaspoons of added sugar per day and women 6 teaspoons per day. Remember, added sugar is not naturally occurring sugar; it is added during food processing. Avoid skipping meals. If you have prediabetes or diabetes, you want to maintain a steady blood sugar. Eating regular meals and snacks will help with that. Skipping meals causes your blood sugar to fluctuate. Skipping meals also can make you hangry (hungry and angry). Providing your body with adequate nourishment not only promotes health, but it also supports good decision making. It’s hard to say no to sugary, salty, high-fat foods if you are hangry. Find a healthy eating approach that works for you. For some people with diabetes, carbohydrate counting works. For others, the diabetes plate method works. Nutrition and diabetes management is not one size fits all. Work with your doctor or registered dietitian to find an approach that works for you. And remember to get moving! Nutrition is just one part of the wellness equation. You can learn more about nutrition and diabetes by joining MSU Extension’s Dining with Diabetes program. Check with your county’s MSU Extension Office to see if the program is being offered or visit extension.msstate.edu and join the MSU Extension Nutrition and Health Facebook group. For more information, check out these resources: Diabetes Foundation of Mississippi, Mississippi State Department of Health, Diabetes Coalition of Mississippi, American Diabetes Association, National Institute of Diabetes and Digestive and Kidney Disease

by Paige McKay, from the December/January 2021 issue of Eat Drink Mississippi Pictured left to right: Lorey, Kim, Shelby and Anne-Marie at the Silo Square location of City Hall Cheesecake What started as a small cheesecake shop nearly 10 years ago in Hernando, Mississippi, has since grown to three locations in North Mississippi and beyond with cheesecakes in coffee shops and restaurants around the state. City Hall Cheesecake is not just a local cheesecake shop, though, as owners Kim and Vance Daly aim to serve more than just cheesecake - they aim to serve their community and the Lord by way of cheesecake. City Hall Cheesecake opened in 2010 in Hernando, and it quickly outgrew its first building. The then-owners moved the shop into their current Hernando location, a little, blue house on Commerce Street, and that’s where Kim Daly and her husband, Vance, came into the picture. The Dalys have a homeless ministry in DeSoto County called Love Works 2540. For nearly nine years, they have taken in those who are homeless, or on the verge of homelessness, and walk through life with them to get them back on their feet. “Once we get these people off the streets, our next step is to get them employed,” Kim explained. “Then we help with finances and, eventually, into a home.” Through working the ministry, Kim realized that the most difficult part of the process is getting people employed. “Vance and I prayed for a while, because we just needed a place where these people could find a job,” she said. Around that time, City Hall Cheesecake went up for sale. “City Hall Cheesecake was our favorite date night spot,” Kim said. “When it went up for sale a few years ago, we joked about buying it.” Kim and Vance sat down with the owner at the time to see about buying it, but ultimately, they decided against it. But, that decision didn’t stick for long. “We decided against buying it, but we sat on it and thought about it for about six months,” she said. “We even had a second meeting because we could not get it off our minds that we were supposed to buy this place.” When Kim and Vance went in for that second meeting, they met a man named Larry. “God used Larry to change my heart about everything,” Kim said. “We took him into our home and that was the first ‘yes’ we put out for the Lord.” With no restaurant experience or baking experience, Kim and Vance bought City Hall Cheesecake in 2018 with the mission to employ those who come through their ministry, as well as other members of the community. Almost immediately, it began to grow into more than Kim could have ever imagined. Within the first year, City Hall Cheesecake opened a second location in Oxford, and they recently just opened a third location in the new Silo Square development in Southaven. Kim credits this growth to her leadership team: Anne-Marie, Lorey and Shelby. “These three pump life into everything and everyone,” Kim said. These women all stepped into the shop during different seasons of their lives, and City Hall Cheesecake ultimately became their home away from home. Anne is the leader of the Silo Square location, and City Hall Cheesecake found her when she needed it most. After struggling with drug addiction for several years, Anne went through a treatment program. “The whole time I was in treatment, I prayed I would get a job that wasn’t a server or a bartender position,” Anne said. “The day I moved back home, my mom told me about a lady who had a cheesecake shop, and she asked if I needed a job.” Anne went in for an interview the very next day, and she has been a part of the community ever since. “The Lord used City Hall Cheesecake to save my life,” she said. “He gave me prayer warriors, support, accountability, and a family.” Lorey, leader of the Hernando shop, also came in during a difficult season of her life, but credits City Hall Cheesecake for helping find herself again. “Through Anne, I saw that there is another side to everything, how to find myself, and how to grow,” Lorey said. “I learned to love myself and how to love others.” Shelby, lead baker and organization queen, entered the world of City Hall Cheesecake whenever she moved to Hernando from Oxford and was searching for a job. She handles ordering ingredients, baking, wholesale accounts, and custom orders. “Shelby wandered in the shop on a day that I was overwhelmed and was praying that the Lord would send me somebody,” Kim laughed. “And in walked Shelby.” These three, plus Kim and the 25 team members at all three City Hall Cheesecake locations, have cultivated a sense of community within their workplace, and by serving cheesecake, they are serving others. “This place is about more than just cheesecake,” Kim said. “Cheesecake is a vehicle that we use to love people.” City Hall Cheesecake serves cheesecake by the slice, whole cakes, and in cupcake form. They also offer keto and gluten free options, mini cheesecake bites, as well as ice cream, cookies, and “Doozies” - buttercream icing sandwiched between two homemade cookies. Flavors differ depending on the day you visit, but expect to find flavors like Butterfinger, Oreo, KitKat, Strawberry, Turtle, White Chocolate Raspberry, Chocolate Chip, and other seasonal flavors. For hours at each shop, visit City Hall Cheesecake on Facebook or visit cityhallcheesecake.com.

by The Wine Guys, Tom Marquardt and Patrick Darr For decades, California was known for reasonably priced wines that contrasted sharply with the expensive, iconic wines of Bordeaux and Burgundy. However, that price gap has closed in recent years as California producers feel their red wines are every bit as good and have priced their wines accordingly. We’ve often mused over which Napa Valley producers would qualify as a first-growth, the top tier of a controversial classification established in the Medoc in 1855. Only five chateaus made the cut; another one was added in 1973. The selection was based mostly on who was making the most expensive wine. p If the same criteria were applied to Napa Valley wines, the first-growths would be Screaming Eagle at $2,500 a bottle, Harlan, Opus One, Colgin, Bryant and Scarecrow to name just a few. Napa producers making a trifling $200 wines – and there are many – wouldn't even be considered. If history was a factor in ranking top wines, there are only a handful of Napa Valley producers who were around in the late 19th century. Among them are Chateau Montelena, Beaulieu Vineyards, Chappellet, Spottswoode, Charles Krug, Beringer, Freemark Abbey and Inglenook. But over time these wineries have changed ownership and, in some cases, aren’t making first-growth-quality wines today. By 1975, more top producers were releasing their premium wines – Caymus, Joseph Phelps, Ridge, Louis Martini, Robert Mondavi, Heitz, Stag’s Leap Wine Cellars, Shafer, Sullivan to name a few. Napa Valley was in full swing then. History and cost aside, though, who would you say produces first-growth-quality cabernets in Napa Valley today? Any answer is steeped in bias, of course. And, there are many more than five top producers who should make the cut. However, you would have to include Chateau Montelena, Caymus, Joseph Phelps, Chappellet and Heitz among the cabernet producers who have been around a long time and still making legendary wines. We haven’t had the privilege of tasting the uber-expensive cabernet sauvignons, so we can’t attest to their first-growth quality. However, there is a plethora of cabernets selling for $100 to $200 a bottle that one could argue are a bargain when compared to a $1,000 Colgin cabernet. If there is ever a year to indulge in reckless luxury, it’s 2020. Here are a few legendary cabernet sauvignons we have recently tasted that would make special holiday gifts for special people or yourself: Robert Mondavi The Reserve To Kalon Vineyard 2017 ($175). This venerable Napa Valley producer, owned by Constellation since 2004, has tapped into the prestigious holdings of the To Kalon Vineyard in Oakville, a source for some of the best cabernet sauvignons. Mondavi has had the trademark To Kalon since 1988 and takes advantage of its spectacular fruit in this rich, full-bodied and complex cabernet sauvignon. Only the best lots are used for The Reserve. This is as close as you’ll get to a “first growth” cabernet – aromatic with sage and black currants followed by a broad flavor profile of dark fruit, cassis and vanilla. Chateau Montelena Estate Cabernet Sauvignon 2016 ($175). With a history that dates back to 1882, Chateau Montelena is an indisputable icon in Napa Valley. Although its chardonnay got the attention for besting French burgundy in the 1976 Judgment of Paris wine competition, its cabernet sauvignon deserves the gold. This wine has a stunning, deep bouquet of red berries and dense black fruit flavors with hints of tea, leather and coffee. As a substitute, consider the 2017 Chateau Montelena Napa Valley Cabernet Sauvignon ($65). Stag’s Leap Wine Cellars SLV Cabernet Sauvignon 2017 ($195). We’ve enjoyed this wine and the even better Cask 23 for years. Original owner and St. John’s College graduate Warren Winiarski is no longer at the helm, but his wine’s reputation lives on. His 1973 cabernet sauvignon beat Bordeaux in the Judgment of Paris competition. This 2017 cabernet sauvignon has effusive mushroom and violet aromas with plum and black fruit flavors, a dash of mineral, cocoa powder and fine tannins. Beaulieu Vineyard Georges de Latour Private Reserve Cabernet Sauvignon 2016 ($145). An icon in Rutherford since 1936, this monster wine with chewy tannins has amazed us for decades. It has great structure, concentration, dense dark fruit and the classic “Rutherford dust” that makes the region so special. Chappellet Pritchard Hill Cabernet Sauvignon 2017 ($250). The more complex and long-lived cabernets come from mountain-grown grapes. This gem from the esteemed Pritchard Hill sets the bar high. Layers of blue and dark fruit, licorice and herbal aromas linger alongside the concentrated ripe black cherry flavors and long finish. Not surprisingly, it earns the highest scores by wine critics. Spottswoode Estate Cabernet Sauvignon 2017 ($225). Petit verdot and cabernet franc lend a hand to this concentrated cabernet sauvignon blend that begs for beef. The fruit is deceivingly fresh but there is good concentration and finish to portend good things to come. Plum, mint, spice and hints of cocoa and vanilla. In 1985, Spottswoode became one of the first vineyards in Napa Valley to be farmed organically. Sullivan Rutherford Estate Cabernet Sauvignon 2016 ($110). Although this estate has been around since the 1970s, new owners are only now restoring its legacy with some amazing wines. The additional bottle age helps soften this delicious wine that balances finesse with power. It too possesses classic Rutherford Dust character. Velvety plum and opulent black cherry flavors with a dash of dark chocolate and ridiculous complexity. Ladera Howell Mountain Reserve Cabernet Sauvignon 2016 ($115). Howell Mountain produces some of the most respectable cabernets in Napa Valley. This powerful version has fine tannins, hedonistically rich black cherry, cassis and blackberry flavors. Wine picks Amici Olema Sonoma County Pinot Noir 2019 ($20). A good bargain for pinot noir, this wine has classic cherry and raspberry notes with hint of spice and vanilla. Roaming Dog Columbia Valley Chardonnay 2019 ($14). This is one of the best values in chardonnay that we have tasted in a long time. Classic tropical fruit flavors and a hint of oak. Decoy Limited Napa Valley Cabernet Sauvignon 2018 ($30). Duckhorn’s Decoy series continues to represent outstanding wines that outperform their prices. We loved this wine for its rich, fruit-forward style. Lots of blackberry and cassis flavors with a hint of dark chocolate. The Decoy Red Blend brings together a lush blend of merlot, zinfandel, cabernet sauvignon and tempranillo for the same price.

by Paige McKay If you're struggling to find the perfect gift(s) this holiday season, kitchen gadgets or barware are the way to go. Here are some great kitchen and bar items that everyone on your gift list will love. And, they can all be found on Amazon, so shopping is easy! 3-in-1 Avocado Slicer This fun tool makes slicing avocados easy! It can peel, pit and slice the avocado, making it even easier to make your avo toast in the mornings. Stasher Silicone Reusable Storage Bags If you're looking to reduce plastic waste, these Stasher bags are perfect. Dump your Ziploc bags and opt for these reusable silicone storage bags. They come in lots of fun colors, and they're perfect for storing leftovers or packing lunches. Whiskey Decanter and Glass Set These glass whiskey sets are always so beautiful, and at only $50 for six pieces, you can't beat this price. The whiskey lover in your life will appreciate this beautiful set to display their favorite bourbon or whiskey. Cold Brew Iced Coffee Maker For those who love their iced coffee, this cold brew coffee maker is the perfect gadget for them. Skip the Starbucks or Dunkin' lines and make it yourself at home! Oversized Wine Glasses These wine glasses are such a fun shape, and they are the perfect size for the wine lover in your life. Electric Wine Opener If you're anything like me, opening wine with a traditional corkscrew is not an easy task. This electric wine opener with a charging base makes opening wine bottles so much easier, and at only $20, it's the perfect stocking stuffer or Secret Santa gift.

Cathead Distillery, Mississippi’s first and oldest distillery, recently announced the reopening of its on-site gift shop and bottle shop for the holidays. Both shops will operate on a limited holiday schedule, welcoming customers now through Friday, December 18th. Fully stocked with the distillery’s six craft spirits, including Cathead Vodka, Cathead Honeysuckle Vodka, Cathead Pecan Vodka, Bristow Gin, Hoodoo Chicory Liqueur, and Old Soul Bourbon, the shop also features an assortment of Cathead branded glassware, bar accessories, apparel, and more. Standout items include a Cathead Custom Bar Towel, a classic jersey cotton smock designed and produced in collaboration with Alabama Chanin; Old Soul Bourbon Glencairn snifters; and Cathead ‘Sip Hat, which is back by popular demand. The shops’ hours are Monday through Friday, 11 a.m. to 4 p.m. For those located outside of the Jackson Metro area or who are unable to shop in person, Cathead merchandise and gift cards are also available for purchase via their online store here. Cathead is located at 422 S. Farish Street in Jackson.

by Paige McKay When it comes to ice cream and other sweet treats, the folks at DeSoto Snow and Creamery (also referred to as "The Creamery") have something for everyone. Whether it's just a scoop of ice cream, a sundae, edible cookie dough, a New Orleans-style snoball, a milkshake or even a skillet cookie or brownie, they have everything imaginable for those with a sweet tooth. Located on Getwell Road in Southaven, The Creamery opened earlier this year and has been a wonderful addition to the Southaven community. Offering more than 30 flavors of handcrafted, gourmet ice cream and all kinds of concoctions, this ice cream and sweets joint is unlike any other in the area. If you love a good scoop or two of ice cream, The Creamery offers all the classic ice cream flavors, along with other fun and seasonal flavors like Salted Caramel (my personal favorite), Peppermint, Pumpkin, Eggnog, Peanut Butter Crunch, Sugar Cookie, Birthday Cake, Biscoff, Maple Bacon and so many more. If you're looking for something a little more than just ice cream, opt for something like a Belgian Waffle Sundae, a milkshake or a skillet cookie with a scoop of ice cream to top it off. Along with edible cookie dough, The Creamery also offers keto "fat bombs," so even if you're keto/low carb, you can still enjoy a delicious treat from The Creamery. Also on the shelves are homemade brownies and cupcakes. If it's a little too cold for ice cream and you want to warm up, The Creamery has you covered with a cup or coffee or hot chocolate. If you're feeling wild, opt for the White Hot Chocolate or Nutella Hot Chocolate. Or, if you sip on cold drinks year-round, there's even the option of Iced Hot Chocolate. If you ever find yourself in the Southaven area, the trip to DeSoto Snow and Creamery is a must. You can grab your treats to-go or sit in their dining area, and you can even grab a pint to take home. DeSoto Snow and Creamery is located at 5627 Getwell Road in Southaven. They are open 11 am to 8 pm Monday through Thursday, and until 9 pm Friday and Saturday. They are closed on Sundays. Visit their Facebook to learn more and keep up with all their new flavors.

by Ms. Natasha Haynes, MSU Extension Service Video by Jonathan Parrish Nothing says “happy holidays” like a cup of hot cocoa! This year, treat yourself to a homemade treat—spiced cocoa from scratch! Sure, opening a premade mix is easy, but once you try these delicious homemade options, it will be hard to go back to the packets! Enjoy, and happy holidays from The Food Factor crew! Spiced Cocoa Ingredients: - 4 cups fat-free or 1% milk - 4 Tablespoons brown sugar - 1/4 teaspoon cinnamon - 1 teaspoon vanilla extract, if desired - 1/2 cup unsweetened cocoa powder - Additional cinnamon, if desired - Dash of salt, if desired Wash hands with soap and water. Heat milk and cinnamon in small saucepan over medium-low heat until simmering (do not let milk boil). Reduce heat and continue to slowly simmer for 2–3 minutes. Remove saucepan from heat. Whisk the cocoa, salt (if desired) and brown sugar into heated milk until well mixed with no lumps. Stir in vanilla (if desired) and pour into mugs. Sprinkle with extra cinnamon. Thanks to the University of Georgia Extension for this printable recipe. For behind-the-scenes photos, crew reviews, 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 Michael Newsom OXFORD, Miss. – The University of Mississippi's food pantry is now known as Grove Grocery, and though the name is different, its student-led fight against hunger and the stigma around food insecurity continues. Grove Grocery provides meals and some hygiene items to students and employees from its location in Kinard Hall, Room 213. Workers wear masks and follow all campus protocols while they serve students. It's open 3 to 8 pm Mondays and Tuesdays, and noon to 5 pm Wednesdays through Sundays. "It's exciting to see the organization grow to be able to help more students, and also help them in new ways", said Chloe Grant, Grove Grocery director and a senior biology major from St. Louis. "One of my main goals as the food pantry's director is to help de-stigmatize food insecurity and to help people feel more comfortable with getting the resources they deserve," Grant said. "I think many students, faculty and staff don't use the food pantry because they're embarrassed or because they feel like they aren't needy enough. "However, we want everyone to know that we're here to help them – without judgement – so that they can focus on what really matters in life."' Grove Grocery has received a $10,000 donation from Kroger, which is part of a new and continuing partnership. Company representatives visited Grove Grocery recently and recorded video interviews with Ole Miss students to share with Kroger employees across the Delta region. There's also an Ignite campaign to benefit the pantry and help it to serve as many students and others as possible. "Many people find themselves struggling financially during the ongoing pandemic," said Kate Forster, staff adviser for Grove Grocery. "Usage has gone up, including an increased need for hygiene products and other personal items." "Our utilization has gone up," Forster said. "It has brought a spotlight to the work of Grove Grocery, and the needs on campus. We would think that on a campus like this and in a place so rich with resources, students would never go hungry. Still, many students are facing very difficult monthly decisions. "We always want to raise awareness about our services in a de-stigmatizing way. We really try to remove as many barriers as possible to students and employees finding what they need." Here's a full list of Grove Grocery's services. While usage has gone up, donations have increased, as well. Forster believes many people find themselves wanting to help others during COVID. She said its rewarding to see the work at Grove Grocery is both student-led and heavily supported by students. "One in three college students during their undergraduate years will experience food insecurity," Forster said. "This semester, we've given out over 1,800 meals and more than 700 meal swipes. "We are in a good place to support the community's needs, and we want to raise awareness. There is a lot of good happening here." The pantry takes feedback from clients about their needs, and collects those items. They've also partnered to provide "meal swipes" on student and employee ID cards. Those who need swipes can apply here. "Grove Grocery is a good way to help those in need, especially now," said Kieran Murphy, assistant director and a junior management major from Ocean Springs. "We have so many important goals and ideas we try to implement so that we can ensure the most people get the help they need," Murphy said. "I am very humbled and honored to serve in a role that allows me to feel that I'm making a difference in people's lives, and it will always be an experience I will remember and cherish." Mary Beth Gillespie, another Grove Grocery assistant director and a senior biology major from Brandon, said she first heard of the pantry as a sophomore. It's become a "passion project" for her because it helps so many, she said. "Working with the food pantry has not only impacted my time at Ole Miss, but it has also shaped my outlook on my future and how I would like to continue to combat food insecurity as someone pursuing a career in dentistry," Gillespie said. "The food pantry is continuing to grow and expand, and I can't wait to see what the future has in store."

by The Wine Guys, Tom Marquardt and Patrick Darr French champagne makers like to repeat a disputed quote from Napoleon Bonaparte who allegedly said, “In victory, you deserve champagne. In defeat you need it.” Even if the quote is unconfirmed, it certainly works in 2020. It has been reported that champagne sales skyrocketed after the presidential election. One Brooklyn, NY, retailer told the Robb Report that once the election was declared, there was a line outside his wine store. Champagne sales were up 600 percent – and he ran out. Alice Paillard, who co-manages the champagne house of Bruno Paillard with her father, said the same is true in French elections, except that more people drink bourbon if they don’t get the result they want. Even without an election, champagne sales soar in the last two months of the year when consumers pop a cork to celebrate the holidays. That’s certainly going to be the case this year when people are eager to put 2020 in the rearview mirror. Alas, it’s a shame to reserve champagne for just the last two months of a year. Paillard said champagne can create a celebration when there isn’t one. “You can bring some joy into your life without having to wait for an exception to open a bottle,” she said. Prices for the best cuvees are high because the labor to produce them, but in many cases the prices are not that different from some of the California sparkling wines we’ve tasted. You can buy Pommery, Moet-Chandon, Nicolas Feuillatte and others for under $40. We’ve seen many West Coast sparkling wines priced at more than $50 a bottle. Champagne producers are reporting another exceptional harvest – the third in a row. In anticipation of tariffs, distributors stocked up on champagne before prices changed. Paillard predicted the sales will end the year higher than those in 2019. If you are willing to open the wallet to ease into 2021, celebrate life or bring people together, here are some suggestions for luxury in a bottle: Bruno Paillard Premiere Cuvee ($60). Using pinot noir, chardonnay and pinot meunier grapes from 30 crus, this balanced champagne spends three years on the lees and another five months in the bottle after disgorgement before it is released. Lively with citrus and cherry notes. Champagne Bollinger PN VZ15 ($120). New to Bollinger’s stellar lineup, the non-vintage PN showcases the pinot noir from Verzenay. It is the little, and less expensive brother of Bollinger’s vaunted Vieilles Vignes Francaises, which is also made entirely of pinot noir. Twenty percent of the PN VZ15 is from reserved wines aged in magnum since 2009. It is complex and luxurious with cherry and stone fruit notes. Champagne Billecart Salmon Blanc de Blancs Grand Cru ($100). Nothing says luxury like Billecart Salmon. One our favorite champagnes year after year, it is exquisite and refined to perfection. Creamy texture with citrus, almonds and mineral notes. Champagne Lanson Black Label Brut ($40). A good value, this creamy champagne coats the palate with blackberry notes and a persistent finish. Ruinart Blanc de Blanc ($78). Floral aromas with stone fruit and citrus flavors. Lively on the palate. Pierre Paillard Les Parcelles Bouzy Grand Cru ($40). This is a tremendous value year after year. Lots of red berry flavors, a bit of minerality and a long finish. Champagne Ayala Brut Rosé Majeur ($72). Owned by Bollinger, this boutique maison deserves discovery. This rosé is blended with some still red wine from the best crus of the Montagne de Reims. Very expressive aromas with raspberry notes and persistent finish. It is a blend of chardonnay, pinot noir and pinot meunier. Champagne Boizel Brut Reserve ($50). A blend of all three Champagne grape varieties, this bubbly outperforms. Pear and peach notes with a hint of lime. Moet & Chandon Rosé Imperial ($60). The pinot noir in this classic blend is pronounced with strawberry and raspberry notes. Elegant and refreshing. Chile Chile has always struggled to gain notoriety in the premium cabernet sauvignon market. Many of the wines have been mediocre but a good bargain. Since 1999, Baron Philippe de Rothschild has lent his name and Bordeaux know-how to Escudo Rojo, a label we just recently discovered. With his daughter at the helm, the producer has tapped into Maipo Valley’s terroir for expressive cabernets. We enjoyed the 2018 Escudo Rojo Reserva Cabernet Sauvignon ($18). It has a generous and precision-focused bouquet of ripe dark fruit and blackberry, cherry flavors with a hint of coffee and significant tannins. The 2018 Gran Reserva ($22) is a more layered and complex blend of cabernet sauvignon, carmenere, syrah cabernet franc and petite verdot. Wine picks Geodesy Eola Springs Vineyard Chardonnay 2018 ($75). This luxury chardonnay is the doing of winemaker Megan Baccitich and grower Scott Zapotoky who worked together at Paul Hobbs Wines. It is owned by Judy Jordan who sold J Vineyards to Gallo in 2015. The talented team has created a textured wine with juicy pear and citrus notes. Alma Rosa El Jabali Sta. Rita Hills Chardonnay ($48). Once this wine came to room temperature, it was teeming with pear and melon aromas. Citrus and apple flavors with a touch of spice and mineral. Yao Family Wines Rutherford Cabernet Sauvignon 2017 ($120). Yao Ming, one of the most well-known players in the NBA, launched his winery in 2011 after developing an appreciation for Napa Valley and wine in general. One of several region-designated cabernets, the producer draws from some of the best grape sources in the appellation. Packed with delicious dark fruit flavors and dosed with interesting nuances of spice and vanilla, there is a velvet texture underlying it all. Although there are many California celebrity wines that sell only by their names, this one sells by its quality, too. Morgan Metallico Un-Oaked Chardonnay 2019 ($22). Un-oaked chardonnay is a great match with poultry because the often-ladened oak flavors don’t overwhelm the entrée. No oak means lower prices, too, so this is a great value from the prized Santa Lucia Highlands. Ripe tropical fruit and pear flavors. MacRostie Sonoma Coast Chardonnay 2018 ($25). Whole-cluster grapes were gently pressed to create a lively tropical fruit component to this soft and easy chardonnay.

This holiday season, skip the cooking and let these Jackson restaurants provide for you! Here are some great places in the Jackson area that are providing ready-made meals this holiday season, featured on this week's Sipp Jackson blog.