by Ms. Natasha Haynes, MSU Extension Service Fans of The Food Factor know I like spicy food, and these tacos bring the heat! What I love about this recipe is how the peach salsa has both sweet and spicy elements that enhance the flavor of the fish. While the original recipe recommends tilapia, you can substitute Mississippi farm-raised catfish and support your local farmers! You may ask: What are adobo and sazón seasonings? Adobo is a spice blend of salt, pepper, onion powder, garlic powder and other seasonings—depending on who makes it! You can find a variety of adobo seasonings that vary in spiciness and flavors or make your own preferred blend. Sazón is a blend of spices that includes coriander, cumin, oregano, garlic, and ground annatto seeds (also known as achiote seeds). If you can’t find it in the spice section, look on the aisle where international foods are offered or online. We also found the recipe for a blend you can make yourself. We warmed our tortillas on the grill, which gave them a delicious smoky flavor with a crisp texture. Try it and let me know what you think! Grilled Fish Tacos with Peach Salsa Ingredients: -1 can (15.25 oz) peach halves, drained, rinsed, and chopped (about 1 cup) -1/2 red bell pepper, finely chopped (about half a cup) -1/4 red onion, finely chopped (about 1/4 cup) -1 whole jalapeño pepper, rinsed, seeded and finely chopped (about 1 tablespoon) -1 tablespoon finely chopped fresh cilantro -2 teaspoons lemon juice For the fish: -4 tilapia fillets (about 1 pound) -1 tablespoon chili powder -1/4 teaspoon low-sodium adobo seasoning -1 packet low-sodium sazón seasoning (or 1 to 1-1/2 teaspoons homemade sazón seasoning) -8 six-inch flour tortillas, warmed For the salsa: In medium bowl, stir together chopped peaches, bell pepper, onions, jalapeños, cilantro and lemon juice; cover and refrigerate until ready to use. For the fish: Heat grill or grill pan over medium-high heat. Using paper towels, pat fish dry; transfer to plate. In small bowl, stir together chili powder, low-sodium adobo and sazón packet. Rub fish with spice mixture to coat completely. Place fish on hot, greased grill grates. Cook, flipping once, until fish is opaque and flakes easily with fork (145 degrees F), about 8 minutes. Thinly slice fish. To serve, fill each tortilla with half of a fish fillet and about 1/3 cup salsa. Thanks to our friends at Cornell Cooperative Extension for this printable recipe! Be sure to follow The Food Factor on Facebook 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 The Wine Guys, Tom Marquardt and Patrick Darr The summer heat can be oppressive in August, arguably the hottest month of the summer. Even in the evening, the high temperatures and humidity can keep us confined to comfortable, air-conditioned houses. But that doesn't mean we can't enjoy wine. Warmer temperatures call for chilled white wines. Don't let the weather keep you away from the grill, the boat or a shaded backyard. Here are 10 unique white wines we recently discovered for warm weather quaffing: Argyle Nuthouse Riesling ($30). Winemaker Nate Klostermann gets great balance between acidity and residual sugar in this stunning Riesling from the Willamette Valley. Medium dry, it offers lovely stone fruit flavors and good palate weight to make it a good match to summer fare. Romeo and Juliet Passione Sentimento Bianco 2018 ($16). This delicious summer wine is made using the appassimento technique - drying harvested grapes. Italian authorities don't even have a category for dry white wine made with raisined grapes. Made from Garganega grapes, it is a unique, textured wine with peach and citrus notes. CNVE Monoploe Rioja 2019 ($15). This white wine made entirely of viura grapes has plenty of floral aromas and pear/apple flavors with bright acidity. It's a great aperitif to start your spring. Domaine Wachau Gruner Veltliner Federspiel Terrassen 2018 ($18). We love this underrated grape variety from Austria for its bright acidity and floral character. It's a nice alternative to sauvignon blanc but similar in style with citrus, grapefruit and herbaceous flavors. Emeritus Hallberg Blanc Russian River Valley 2018 ($40). Not many producers make a white wine from pinot noir. The juice is removed from the crushed pinot noir grapes with no skin contact. The wine is lower in alcohol and higher in acid. Rich in texture, it has both fresh acidity, and stone fruit flavors. Penner-Ash Hyland Vineyard Old Vine Riesling 2017 ($35). This off-dry wine has the right touch of sweetness to balance the crisp acidity and make for a delicious, round wine with stone fruit flavors. Flora Springs Soliloquy White Wine 2019 ($50). The name is Flora Spring's proprietary sauvignon blanc clone. There is some chardonnay and malvasia tossed in this delicious, exotic blend of tropical fruit flavors, creamy mouthfeel and hints of spice and citrus. Aperature Chenin Blanc 2019 ($30). This unique, old-vine chenin blanc from California's North Coast is barrel fermented. Rich but balanced, it has plenty of apple and apricot notes. Zenato Lugana di San Benedetto 2018 ($20). Made entirely from trebbiana di lugana grapes unique to this area in Veneto, Italy, this quaffable treat has a perfumey nose with peach and citrus flavors. Perfect for summer sipping. Trivento White Orchid Reserve Torrontes Mendoza Argentina 2016 ($13). What a terrific summer quaffer at a bargain price! Made up of 85 percent torrontes and 15 percent pinot grigio, this white blend exhibits refreshing citrus notes with an alluring floral presence that adds complexity. Bright acidity completes the package. Sauvignon blancs Sauvignon blanc is also a good wine to complement the simple foods we prepare in summer months. They go great with citrus-based sauces that are common to chicken and fish dishes. If any of your preparations are based on lime or lemon, sauvignon blanc is always a safe bet. Its crisp acidity, grapefruit and herbaceous character also make the grape variety and enjoyable aperitif. Here are several we recently enjoyed: Lucas & Lewellen Sauvignon Blanc 2018 ($20). Sturdy in structure but easy on the palate, this wine from Santa Barbara County shows off tropical fruit aromas and generous peach flavors. Long finish. Los Vascos Sauvignon Blanc Chile 2019 ($10). This is one of the best bargains on the market today. Always reliable, Los Vascos delivers a solid, varietal rendition of sauvignon blanc. Classic pineapple, peach and lemon/lime notes abound in the nose and mouth. Nice crisp finish. Rombauer Vineyards Sauvignon Blanc 2019 ($24). Using grapes from both Napa and Sonoma counties, Rombauer offers a crisp and bright sauvignon blanc with grapefruit, peach and grassy notes. Stags’ Leap Sauvignon Blanc 2018 ($32). Varietal citrus aromas with melon and grapefruit flavors, a touch of lemon peel and fresh acidity. Very thirst-quenching. Flat Top Hills Sauvignon Blanc 2018 ($14). C. Mondavi & Family’s new Flat Top Hills brand offers a lot of good values. This sauvignon blanc has fresh herbal notes with crisp acidity and grapefruit flavors. Two Angels High Valley Sauvignon Blanc 2019. Grapefruit and melon combine to make an exotic sauvignon blanc. From Lake County, this wine sports layered apple and peach aromas followed by grapefruit flavors with hints of lychee nut, fig and almonds. Kenwood Vineyards Six Ridges Sauvignon Blanc 2018 ($22). If you like the grapefruit flavors in sauvignon blanc, this wine is for you. Very bright acidity with herbal and lime notes. Priest Ranch Sauvignon Blanc 2019 ($22). Grapefruit and lime notes abound in this delicious and balanced sauvignon blanc from Napa Valley. Fopppiano Estate Sauvignon Blanc 2019 ($20). Made by a wine pioneer in the Russian River Valley, this sauvignon blanc sports tropical fruit aromas with a bit of grassiness – a combination of California and New Zealand styles. Forward peach and citrus flavors. Wine picks Oak Farm Vineyards Albarino Lodi 2017 ($25). This is a wonderful, consumer-friendly albarino. If you love the brightly acidic, taut, mineral driven albarinos from Rais Baixas, Spain, this may not be for you. But if you want a delicious ripe peach, pear fruit, soft round wine with citrus notes then this albarino may appeal to you. Very food friendly for chicken and fish dishes. Beronia Reserva Rioja 2015 ($23). A traditional blend of 95 percent tempranillo and the balance made up of graciano and mazuelo. This is a classic reserva with plum and cherry notes in a warm French and American oak frame. Great for pairing with rich beef dishes. Anaba Sonoma Coast Pinot Noir 2017 ($48). The grapes for this wine were picked just before the 2017 fires – whew! It is a delicious and ageable pinot noir with plum and bright blackberry notes. Stags’ Leap Winery Napa Valley Chardonnay 2018 ($32). With just a kiss of oak flavors, this balanced and well-priced chardonnay exudes delicate pear and green apple notes with hints of spice, vanilla and lime. The small amounts of viognier and sauvignon blanc add aromatics and texture to the wine.

BILOXI, Miss. – The Ohr-O’Keefe Museum of Art (OOMA) will add a culinary twist to its programming as the new home of Becky’s Kitchen. The OOMA board of directors approved the 10-year agreement between the museum and the R&B Feder Foundation Monday. Becky’s Kitchen will be located in the museum’s Mississippi Sound Welcome Center and serve as the home for expanded culinary-related activities. Museum staff and local restaurateur Lauren Turner will design and implement the culinary initiative. Turner, who owns meal preparation and catering company Makin’ Groceries, began working with the museum in June as part of its re-opening. During the museum's current limited operations, Becky’s Kitchen programming will include a Third Thursday with food and live music, a jazz brunch and a Member Monday Art+Food event. Additional programming is already in the preliminary planning stages to occur after the museum is able to fully re-open to the public. Plans call for a Dinner Under the Oaks series, beverage tastings, a youth summer food camp, as well as a food club featuring lectures, tastings, and art and food excursions. The original Becky’s Kitchen opened in 2016 in the culinary café at the Mary C. O’Keefe Cultural Center in Ocean Springs. Rebecca “Becky” Feder, pictured below, in whose memory the kitchen is named, was born and raised on the Mississippi gulf coast. She is remembered as a loving wife, devoted mother, loyal friend, passionate citizen, talented artist and extraordinary cook. Her kitchen performed as the gathering spot for hundreds of family, friends and guests. As Feder would share with them her latest culinary creation, it always came with a side of stories, advice and a boisterous laugh that could be heard a block away. She mastered many cuisines and integrated them into a modern expression of the Southern table. "We are honored to rename our kitchen 'Becky's Kitchen' in recognition of the many remarkable contributions to the region by Gulf Coast native and philanthropist Becky Feder,” said OOMA’s executive director David Houston. “This ongoing partnership with the R&B Feder Foundation and Lauren Turner's Makin’ Groceries will provide an opportunity for a unique exploration of the cultural and culinary practices of the Gulf Coast and beyond." John T. Edge, director of the Southern Foodways Alliance, said, “Generations of women cooks have nurtured this place and its peoples. Only recently have we begun to pay homage to their role in Southern culture. With Becky’s Kitchen, Mississippi takes an important step in the right direction.” The R&B Feder Foundation is a Mississippi non-profit that began in 2001. The foundation’s focus is growing and strengthening access to the arts. The foundation has been a long-time supporter of the OOMA. Its founder, Ron Feder said “We are delighted to bring Becky’s Kitchen to the Ohr-O’Keefe. We anticipate great things to happen at the museum with David Houston’s leadership.” The Ohr-O’Keefe Museum of Art is located at 386 Beach Boulevard in Biloxi, Miss. For more information, call 228-374-5547 or visit www.georgeohr.org. The museum’s mission is to promote and preserve the unique legacy of Biloxi potter George E. Ohr and the diverse cultural heritage of the Mississippi Gulf Coast; and to exhibit works which exemplify the independent, innovative, and creative spirit of George Ohr, emancipated craftsman Pleasant Reed, and Ohr-O’Keefe Museum architect Frank Gehry. This mission is served through compelling exhibitions and educational experiences viewed from a fresh perspective relevant to our community, the region, and the nation with a strong focus on ceramic arts.

Onions are being recalled in the United States and Canada because of a salmonella outbreak, and it has sickened at least 516 people in the two countries, according to Business Insider. Thomson International, a produce supplier in Bakersfield, Calif., said that it would recall all red, yellow, sweet yellow and white onions shipped since May 1 because of possible contamination. The FDA was investigating a salmonella outbreak linked to Thomson International red onions and that the agency had identified 396 cases of salmonella across the U.S. Grocery stores including Kroger and Walmart sell Thomson International onions. Thomson International recalled onions that had been shipped to all 50 states and are sold under a variety of brand names, including Thomson Premium, TLC Thomson International, Tender Loving Care, El Competitor, Hartley's Best, Onions 52, Majestic, Imperial Fresh, Utah Onions, Kroger and Food Lion. While U.S. and Canadian investigators have only linked red onions to the salmonella outbreaks, Thomson International recalled all onion varieties because of the possible cross-contamination. Customers, restaurants, grocery stores and suppliers should dispose of any Thomson International onions they've purchased. "FDA recommends that anyone who received or suspects having received onions from Thomson International, Inc. use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with these products to reduce the risk of cross-contamination," the agency said in a statement. "This includes cutting boards, slicers, counter tops, refrigerators and storage bins."

Chicken Salad Chick, the nation's only southern inspired, fast casual chicken salad restaurant concept, announced today its expansion along the Gulf Coast of Mississippi with its newest restaurant in Gulfport. Located at 10490 Highway 19, the Gulfport restaurant marks Chicken Salad Chick's eighth restaurant in the state and second along the Mississippi Gulf Coast, with an additional location in Madison slated to open later this year. The Gulfport restaurant will celebrate its grand opening on August 4 and will offer free chicken salad for a year to the first 100 guests. Those awarded will be properly distanced and will receive a designated return time upon arrival to spread out the number of guests at the restaurant throughout the day. As Mississippi continues to reopen, Chicken Salad Chick is closely following state guidelines and will open the Gulfport restaurant at limited capacity with social distancing measures in place. Additionally, all employees will be wearing masks and gloves, as well as practicing proper handwashing and food safety protocol. For guests who prefer to take their chicken salad to-go, the Gulfport restaurant has a drive-thru for added convenience. During grand opening week, guests will experience the southern hospitality that Chicken Salad Chick is known for, with modified giveaways and specials that include: Tuesday, August 4 – Free Chicken Salad for a Year. The first 100 guests will receive one large Quick Chick of chicken salad per month for an entire year, with one of those lucky guests randomly selected to win one large Quick Chick of chicken salad per week.* Any guest not part of the first 100 in line can make an in-store purchase and enter for a chance to win free chicken salad for a year.** Wednesday, August 5 ­– The first 100 guests to purchase the Chick will receive a free Chick Special redeemable on the next visit and a 2020 Giving Card, earning special offers each month for the remainder of the year. Thursday, August 6 – The first 100 guests to purchase a Chick Trio will receive a free Chick tumbler. Friday, August 7 – The first 100 guests to purchase a Chick Trio will receive a free Chick hat and a 2020 Giving Card, earning special offers each month for the remainder of the year. Saturday, August 8 – The first 50 guests to purchase two large Quick Chicks will receive a free large Chick tote bag. The Gulfport restaurant is owned and operated by multi-unit Chicken Salad Chick franchise owners Hudson Sandefur and Bruce Ratcliffe of S & R Poultry, LLC, who also owns and manages more than five Zaxby's locations across the Southeast. With more than 15 years of experience in the fast-casual space, the duo is well-versed in business management and skilled in delivering exceptional customer experiences. Sandefur and Ratcliffe's love for serving others led them to Chicken Salad Chick and in 2018, the partners opened their first location in D'Iberville, Mississippi, and are thrilled to be expanding to Gulfport less than two years later. "When Hudson and I opened our D'Iberville location, we quickly learned that owning a Chicken Salad Chick restaurant was about more than just operating a successful eatery. It was about cultivating an environment that makes guests feel comfortable and welcome, while sharing a fresh, flavorful meal with family and friends," said Ratcliffe. "We've been eager to share this dining experience with more residents across the Gulf Coast and look forward to opening in Gulfport, a community that has eagerly awaited our arrival and supported our development from the start." The Chicken Salad Chick concept was established in 2008 by founder, Stacy Brown. With more than a dozen original chicken salad flavors as well as fresh side salads, gourmet soups, signature sandwiches and delicious desserts, Chicken Salad Chick's robust menu offers a variety of options suitable for any guest. Under the leadership of CEO Scott Deviney and the Chicken Salad Chick team, the company now has more than 160 restaurants currently open in 17 states and remains a standout brand within the fast casual segment. Chicken Salad Chick in Gulfport will be open Monday through Saturday from 10 am to 8 pm. For more information, visit www.chickensaladchick.com. Follow Chicken Salad Chick on Facebook, Twitter and Instagram for the latest news and trends. *Guests should arrive between 7 and 10 a.m. to get checked in. The first 100 guests will be assigned a number and designated return time between 9:45 and 11:15 am. Upon return, guests will make a purchase of "The Chick" or anything of greater value and scan the code "1st 100 Spot" on the CravingCredits app to officially secure your spot. If you are late, or miss return time, your spot will be awarded to next in-line. Guests much be 16 years or older, redemption begins August 10. **Eligible winners must be 16 years or older and are required to download the Craving Credits app. 10 winners will be drawn at the end of the day. Redemption will start August 10. For more information on giveaways and specials, visit https://www.facebook.com/ChickenSaladChickGulfportMS/

by Ms. Natasha Haynes, MSU Extension Service Making your own mixes is a favorite topic here on The Food Factor. We’ve shared recipes for Ranch Dressing Mix, Taco Seasoning Mix and Magic Meat Mixes. Today we’ve got a recipe for Italian Dressing Mix! True confession: I don’t usually make this dressing mix for salads. I put it in the slow cooker with roast beef, onions and peppers for a delicious alternative to traditional pot roast. Like all recipes, I recommend you adjust this to suit your tastes. Less sugar will make your dressing less sweet. More pepper, or adding cayenne pepper, will amp up the spiciness. Be sure to label the jar and use within the recommended time, about three months. Italian Dressing Mix Ingredients: -1 tablespoons garlic salt -1 tablespoon onion powder -1 tablespoon sugar -2 tablespoons oregano -1 teaspoon pepper -1/4 teaspoon thyme -1 teaspoon basil -1 tablespoon dried parsley flakes -1/4 teaspoon celery salt -2 tablespoons salt Mix together and store in an airtight container until ready to use. Label, date and store in a cool, dry place. Use within three months. To prepare dressing, mix together: -1/4 cup cider vinegar -2/3 cup olive or canola oil or other salad oil -2 tablespoons water -2 tablespoons dry Italian dressing mix Be sure to follow The Food Factor on Facebook 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 Paige McKay Like many people, I downloaded TikTok months ago to see what the hype was all about. I didn't really understand how it worked, but I did enjoy seeing funny "fail" videos, cat videos and other entertaining videos that had me scrolling for what seemed like hours. Before too long, more and more recipe videos started popping up on my feed. They were recipes from women cooking for their families, famous Food Network personalities like Rachael Ray and Giada De Laurentiis, professional chefs and even kid chefs who have a passion for the culinary arts. COVID-19 soon hit, and we were quarantined at home, so I decided to try out some of the delicious looking recipes I had come across on this app. I've made several tasty dishes over the last few months - who knew I'd find so many on TikTok! Here are some of my favorites. Note: some of these videos don't have exact measurements, so these measurements are my rendition and can be altered to your liking. Marry Me Chicken - from you_can_whip_it on TikTok Ingredients: -1 pack of chicken tenderloins or 3-4 chicken breasts -Salt, pepper and garlic powder to taste -1 tablespoon olive oil -2 tablespoons minced garlic -Pinch of red pepper flakes -1-2 tablespoons butter (just enough for browning chicken) -1 cup heavy cream -Splash of chicken broth (about 1/2 cup) -Splash of white wine for de-glazing pan, optional -2 heaping handfuls of cherry tomatoes -1/4 cup Parmesan Heat oven to 375 degrees F. Heat cast iron skillet (or other oven-safe skillet) over medium high heat. Season chicken with salt, pepper and garlic powder. Add to skillet with butter and olive oil and brown each side. Once browned, set aside. In the same pan, add minced garlic and red pepper flakes if adding. Let cook for a minute or two. If you're de-glazing the pan with wine, add once garlic is fragrant. Next, add heavy cream and splash of chicken stock. Stir to combine and then add tomatoes. I also added some sliced red onion to mine because I had some that needed to be used up! Bring to a boil. Once boiling, add Parmesan cheese and stir. Add chicken back in the pan and finish in the oven for 17 to 20 minutes. Serve with plain pasta noodles or rice and veggies! Burger Bites - from keto.queen on TikTok Ingredients: -2 pounds ground beef -Steak seasoning, salt, and pepper to taste -2 cups cheddar cheese -8 ounces chopped bacon (or real bacon bits) -Handful chopped white onion, optional -Burger toppings like tomatoes, red onion, ketchup, ranch, etc. Preheat oven to 400 degrees F. Grease a 12-hole muffin tin and divide beef equally among 12 spots. Make indention in each one to make a well so you can stuff it. Season each with salt, pepper, and steak seasoning. In a bowl, combine cheese and bacon (and onion if using). Fill the cups of beef with your cheese and bacon mixture. Bake for about 15 minutes and top with your favorite burger toppings. Lemon Honey Chicken - from jeremyscheck on TikTok Ingredients: -1 pack boneless skinless chicken tenderloins -2 tablespoons olive oil -2 tablespoons butter -1/2 cup flour (or enough to lightly coat chicken) -1 teaspoon garlic powder -1 teaspoon paprika -Salt and pepper to taste -1 cup chicken stock -Heaping spoonful (or 2) of honey -Juice of 2 lemons -Red pepper flakes to taste, optional -Parsley, optional Preheat oven to 375 degrees F. While oven is preheating, heat large skillet over medium heat. Prepare your flour mixture in a shallow bowl. Add flour, garlic powder, paprika, salt and pepper, mix to combine. Once pan is heated, add olive oil and butter. Lightly coat your chicken tenderloins in the flour mixture and add to pan of melted butter and hot oil. Brown the chicken on each side. You don't have to cook it all the way as it will finish cooking in the oven. Once chicken is browned, transfer it to an oven-safe dish. In the same pan you cooked the chicken, add your chicken stock, honey and lemon juice. Heat till combined and thickened, then pour over chicken in the dish. Bake for 15 to 20 minutes. Serve with rice or quinoa and your favorite veggies and top with red pepper flakes and parsley if desired. Best Fried Chicken - from traziarae on TikTok -1 cup flour -1 tablespoon brown sugar -1 teaspoon cayenne pepper -1 teaspoon salt -1 teaspoon pepper -1 teaspoon garlic powder -Dash of smoked paprika -3/4 cup buttermilk -1 tablespoon of your favorite hot sauce (I used Frank's Buffalo) -3 boneless chicken breasts or 6-7 chicken tenderloins -Oil for frying In a bowl, combine flour, brown sugar, cayenne, salt, pepper, garlic powder, and paprika. In another owl, combine buttermilk and hot sauce. Dredge chicken in flour, the buttermilk, and back into the flour. Set aside. Heat oil in a cast iron skillet or other frying pan/pot. Oil should be at about 350 degrees F. Cook chicken till browned and cooked internally. The creator in the video made sliders with her chicken, but you can eat it on its own or with other favorite sides.

by The Wine Guys, Tom Marquardt and Patrick Darr It is remarkable that some of the best wines are grown in the most inhospitable regions. Champagne is the coldest wine growing region in Europe, yet it yields one of the most exquisite wines in the world. Vineyards in Chateauneuf du Pape are covered in potato-sized rocks called galets that destroy tractors yet absorb the heat and retain the water to nurture the vines. On the Mosel River in Germany, vineyards are planted on 65-degree slopes, yet pickers face death harvesting the grapes that go into some of the most aromatic wines. California's Anderson Valley, a remote and relatively small appellation in Mendocino County, has its challenges, too. Located about 100 miles north of downtown San Francisco, Anderson Valley extends 15 miles from Boonville to Navarro. Only a mile wide, it is flanked by resin-scented redwood forests that serve as a weather buffer to the valley below. Cold ocean currents funnel breezes inland from the coast where the valley's Navarro River begins just 10 miles away. Fog floods the vineyards until late morning and challenges grape growers to protect moist grapes from the mold. That's hardly the temperature climate you find in Napa or Sonoma counties, yet it is these difficult conditions that make the wines from Anderson Valley unique. Extreme diurnal temperature swings - 85 degrees during the day to 39 degrees at night - can give a winemaker heartburn during the growing season. But the night's coolness keeps the soil from overheating during the day. In a virtual tasting program, Elaine Chukan Brown, a contributing writer to JanicsRobinson.com and the Oxford Companion to Wine, said cooler soils "shorten the ripening arc" and make for wines with a lot of layers. She said pinot noirs from Anderson Valley have good acidity and more floral aromas. Champagne's house of Louis Roederer was among the first to identify the terrior and climate as ideal for sparkling wine. Roederer Estate, established in Anderson Valley in 1982, drew the attention of other wine producers who planted vines for pinot noir in the north end and zinfandel, merlot and syrah in the warmer, south end. We sampled a number of impression Anderson Valley pinot noirs that gave us more respect for this northern region. The wines had a restrained delicacy closer to the Burgundian model we like. They contrast with the alcoholic fruit bombs we often find in pinot noirs from Napa and Sonoma counties. In general, the pinot noirs have moderate alcohol levels - largely a result of the grape's struggle to fully ripen. They have an earthy character, a distinctive mineral thread, and fresh acidity. Many are light in color and leaner in style. Sarah Wuethrich, winemaker at Maggy Hawk, likes to use whole-cluster pressing to express her pinot noirs in The Deep End of northern Anderson Valley. She works alongside legendary pinot noir winemaker Tony Rynders. "It (whole cluster) provides texture, rustic tannins, juicy in mod-palate, but creates a framework on the outside that is lovely," she said. Ryan Zepaltas, who gave up a passion for skateboarding to make wine, likes the location of his Copain vineyards. He said the mild weather of the middle Anderson Valley has the "best of both worlds" of northern and southern regions. Stephane Viver, a native of Burgundy, likes the diverse terrain of his Long Meadow vineyards. Planted in 1996, the vineyard for his flagship pinot noir ranges in soil composition as it slopes toward the river at a 25 to 35 percent angle. "Pinot noir grown 75 yards apart are so different," he said. "Our goal is to show a wine that is a reflection of the vineyard." Few producers actually have wine-making facilities in Anderson Valley - they ship the grapes to wineries in Napa or Sonoma counties. That doesn't seem like producers are ready to commit to Anderson Valley. It doesn't have the lure of tourist-bound Napa and Sonoma counties. And, it is sort of an outpost for winemakers. Said Wuerthrich of Maggy Hawk, "Not many want to live in a rural area like Anderson Valley. Therefore, your options for full-time production candidates are very limited." Maggy Hawk and Copain Wines aren't made in Anderson Valley, but Wuethrich said their parent company, Jackson Family Wines, bought a facility in Philo last year. It should be ready for production in the next few years. Here are several pinot noirs from the Jackson Family Wines portfolio: Maggy Hawk Afleet Pinoit Noir 2017 ($65). The most complex and boldest of pinot noirs, the Afleet has a reserve quality. Rich, layered and tannic, it shows off floral aromas and an earthy combination of red and black fruit. Long Meadow Ranch Tanbark Mill Vineyard Pinot Noir 2017 ($80). The big tannins in this colossal pinot noir portends a long future. Dense, black cherry flavors with the earthy notes that are typical of the valley. Most notable in this wine was the mineral notes and lingering finish. Copain Wines Edmeades Vineyard Pinot Noir 2017 ($65). Lighter in color, this medium-bodied and elegant wines has a Burgundian feel. Low in alcohol at 13.1 perfect, it has raspberry aromas with cherry flavors. Copain Wines Estate P2 Wine ($35). Zepaltas combines co-fermented pinot noir and pinot gris - the two Ps - to create a unique wine that, for us, was like a cross between rose and Beaujolais. Bold and fruity, it has a candy-like appeal and juicy strawberry flavors. Zepaltis calls it a "super fun wine to chill." Maggy Hawk Edmeades Vineyard White Pinot Noir 2018 ($50). White pinot noir is becoming more popular in California. Whole clusters of grapes are immediately pressed after harvest, so the wine has no time for color. Viscous with white peach and sweet apple flavors with hints of white raisins and honey. Wine picks: La Vieille Ferme Rosé 2019 ($). You can't beat the price for this rosé from southern Rhone Valley. Grenache, syrah, and cinsault grapes lead to a fruity, dry palate with cherry, strawberry, and citrus flavors. Chateau Lauriga Rosé 2019 ($20)/ This syrah-grenache blend from the Roussillon region of southern France exudes red berry and citrus flavors. Cote Mas Rose Aurore 2019 ($13). Another southern France blend of syrah, Grenache and cinsault, this delicious and crisp rose is more complex than most. Candied cherry notes. Laetitia Arroyo Grande Valley Estate Pinot Noir 2018 ($27). A decent price for pinot noir, this one has easy, ripe, black cherry flavors and good acidity. Ram's Gate Sonoma Coast Chardonnay 2017 ($46). We liked the balance in this luxurious chardonnay. Crisp acidity but creamy mouthfeel with tropical fruit and citrus notes.

by Kara Kimbrough Nothing says summer like the subtle snap, crunch and burst of fresh flavor encapsulated in a crispy salad filled with greens, chopped vegetables, tart (or spicy or sweet) dressing and, if desired, a coating of sliced meats and cheeses. When the urge for a light meal emerges, it’s good to know many restaurants are still offering a full lineup of salads for pick-up or delivery, as well as the opportunity to dine in whenever possible. Some restaurants like Salad Station, with locations in several Mississippi cities, are dedicated almost solely to the art of creating temptingly-delicious, creative salads to serve as a full meal or healthy side dish. This time of year, more often than not I turn to a refreshing salad when dining out. However, that doesn’t mean I always desire a light meal. My favorite salads contain elements of heavier entrees courtesy of meat, seafood and chicken toppings reminiscent of main entrees. Here is a sample of some of my favorite salad offerings around the state. 1. My fondness for Rooster’s fried chicken tenders has already been shared. There’s no way to accurately describe the tender, lightly-fried tenders; you simply have to try them yourself. When I’m in the mood for a salad, I can still get my Rooster’s chicken fix courtesy of the Jackson restaurant’s fried chicken salad ($10.75). Crispy chicken is served on a bed of mixed lettuce along with Roma tomatoes, cheese, carrots, pickles, olives and onions. With a side of Comeback dressing, it’s the perfect antidote to a hot summer day. 2. Walker’s Drive-In is a close second in presenting a meal-worthy salad. The Jackson landmark is known for its fish and steaks but does an admirable job of presenting cool and creative salads when a lighter meal is in order. One of my favorites is Walker’s Cajun fried chicken salad ($7.50). It’s a delectable mix of greens and chopped vegetables served with honey Dijon dressing and cornbread dressing. 3. Further south, Mary Mahoney’s in Biloxi has been delighting diners for nearly 60 years in one of the state’s oldest buildings. There is no scarcity of broiled or grilled seafood on the menu, but every now and then, the desire for a salad emerges. Mary Mahoney’s doesn’t disappoint, serving up sumptuous salads with its customary flair. One of my favorites is simply known as seafood salad ($18, pictured right). It’s a bountiful serving of shrimp and crab meat on a bed of greens, boiled eggs, chopped vegetables served with the restaurant’s homemade dressings. 4. Delis usually produce a more-than-satisfactory lineup of salads, and McAlister’s is no exception. One of my go-to lunches is McAlister’s Savannah chopped salad ($8.95). It’s served in a large bowl filled with mixed greens, grilled chicken, dried cranberries, Gorgonzola, honey roasted almonds, tomatoes and cucumbers. A side of sherry shallot dressing is the perfect topping for this light - yet filling - meal. 5. It’s hard to pick a favorite salad spot, but Amerigo comes close to gaining the honor. It's primarily because they combine pasta with salad in one bowl. Amerigo’s bow tie pasta Caesar ($12) includes homemade pasta, grilled chicken, sun-dried tomatoes, Parmesan, pesto and balsamic vinaigrette over Caesar salad. Pasta, pesto, chicken, and salad… it really doesn’t get much better than this filling dish. 6. I’m more than a little sad that Hattiesburg’s Purple Parrot Café is closing on August 1 after 33 years as one of the top spots for fine dining. I’m melancholy for many reasons, one of which is that I’ll no longer be able to enjoy the restaurant’s famous sensation salad. It sounds simple: a spring mix topped with Romano and bleu cheeses. However, the white wine vinaigrette is what makes the salad a standout. To send what I previously labeled as “Hattiesburg’s Grande dame” out in style, restaurateur Robert St. John is opening the restaurant for five nights – July 28 through August 1 – to allow loyal fans one last chance to enjoy their favorite spot. For reservations, call 601-264-0656.

by Natasha Haynes, MSU Exstention Service Every once in a while, I get the urge to try a recipe that is totally different from anything I’ve ever tasted. Fire and Ice Watermelon Salad uses sweet, cubed watermelon, but adds savory flavors and fresh mint for a unique and refreshing salad. If you are one of those people who adds salt to your cantaloupe or watermelon, this is for you! The combination of flavors may make picky eaters raise their eyebrows, but I challenge our adventurous eaters to give this one a chance. Fire and Ice Watermelon Salad Yield: 4 servings 6 cups watermelon, rind removed, cut into large chunks 2 green onions, thinly sliced 1/3 cup red onion, thinly sliced 1/3 cup torn mint leaves 1 tablespoon red pepper flakes 2/3 cup white vinegar 3 tablespoons vegetable oil 1 tablespoon chili powder In a large bowl, combine watermelon, onions, mint and red pepper flakes. In a small bowl, mix vinegar, oil and chili powder. Drizzle vinegar mixture over watermelon mixture and serve. Thanks to our friends at the University of Arkansas Extension for a printable version of this recipe. Be sure to follow The Food Factor on Facebook and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

CLEVELAND, Miss. - Cotton House Hotel in Cleveland is following all of the CDC guidelines during this crisis and remaining open for guests to rest their head while feeling safe. The measures they are taking to ensure safety: - Face shield for all employees - Frequently sanitizing public spaces - Enforcing social distancing among staff and guests - Use of hospital grade disinfectants to clean guest rooms between visits Located in downtown Cleveland, in the heart of the Delta on the Highway 61 corridor, Cotton House is steps away from Delta State University, Dockery Plantation, Mississippi Grammy Museum and a short-drive from other iconic destinations along the Mississippi Blues Trail. Staying true to its roots, Cotton House evokes the celebratory spirit and the welcoming, communal nature of the hardworking, hard-playing people and heritage of the area. Cotton House offers two on-site dining concepts, Delta Meat Market and rooftop bar Bar Fontaine by James Beard Award Nominated Chef Cole Ellis. The Cleveland staple, Delta Meat Market, is a premium grocer of specialty meats, cheeses and artisan goods and a casual, full-service restaurant serving up internationally influenced dishes deeply rooted in the Southern culinary traditions of the Mississippi Delta. Bar Fontaine, Ellis’ newest concept offers modern, European-inspired small plates using locally sourced ingredients and reflecting an interplay of cultures. Bar Fontaine is the only rooftop bar in the Delta and a picturesque spot to catch the sunset and relax after a day of sightseeing. Cotton House also serves as a one-of-a-kind backdrop for corporate events and weddings. The hotel features over 2,800 square feet of space encompassing three distinctive venues. Cotton House is the Delta’s newest place to celebrate friends and family, food and drink, a good story and music for the soul. It’s the perfect place to rest your head offering guests a true, authentic experience. Everyone knows the history of the tomato basil pie, with a recipe dating at least as far back as 1877. It's the classic summer dish with buttermilk, fresh basil leaves, mayonnaise, freshly ground black pepper, cheese and tomatoes. James Beard Award nominated Chef Cole Ellis of Delta Meat Market takes this dish very seriously - sourcing fresh tomatoes from the Mississippi Delta and making sure it tastes just right to serve daily in the restaurant. Below is the full recipe for chef Cole's Tomato-Basil Pie which is a true staple in Cleveland. Tomato-Basil Pie 2-1/2 cups all-purpose flour, plus extra for rolling 1-1/2 teaspoons Kosher salt 2 sticks unsalted butter, cut into 1/2-inch cubes 1/4 cup ice water 1-1/2 cups mayonnaise 1/4 cup buttermilk 1 large egg 4 cups fresh basil leaves, thinly sliced 3/4 cup finely grated Parmigiano-Reggiano 6 scallions, finely chopped 1/4 teaspoon ground black pepper 1 medium tomato, halved and cut into 1/4-inch thick pieces, or 1 cup halved cherry tomatoes Make the dough: Using a food processor (or a large bowl and a whisk), pulse together flour and 1 teaspoon kosher salt. Add the unsalted butter cubes and pulse until the mixture resembles a coarse meal. If using a mixing bowl, use your fingers to work butter into the flour. While pulsing the machine, add the ice water and pulse until the dough is crumbly but holds together when squeezed in your hand, about five pulses (if using a mixing bowl, use a wooden spoon to stir the ice water into the flour). Place a long piece of plastic wrap on a cutting board, turn the dough out onto the plastic wrap, flatten the dough with the heel of your hand into a 1-inch-thick disc, then wrap with the plastic. Refrigerate for at least one hour or up to three days. Adjust an oven rack to the bottom position and another rack to the middle position. Preheat the oven to 350 degrees Fahrenheit. Place the chilled dough on a lightly floured cutting board. Flour the top of the dough, then use the rolling pin to roll the dough into a 14-inch circle that is about 1/4-inch thick. Carefully roll the dough up and onto the rolling pin, and use the pin to transfer the dough to the tart pan, fitting it into the bottom and sides of the pan and pinching off any excess dough. Refrigerate for 10 minutes. Remove the tart pan from the refrigerator. Use the fork to prick the bottom of the dough all over, then place a 14-inch sheet of parchment paper or aluminum foil into the tart pan. Add enough dried beans or pie weights to weigh the paper down and bake the tart crust on the bottom rack until the edges of the crust are firm and beginning to turn golden, about 15 minutes. Remove the tart from the oven and carefully remove the parchment paper or aluminum foil and pie weights. Return the tart to the bottom oven rack and continue to bake until the crust is golden, about 10 to 15 minutes longer. Meanwhile, make the pie filling: In a medium bowl, whisk together the mayo, buttermilk, large egg, fresh basil, 1/2 cup of the Parmigiano-Reggiano, scallions, remaining 1/2 teaspoon salt and pepper. Pour one-quarter of the pie filling into the tart shell. In a circular, overlapping pattern, arrange the tomato slices Cover with the rest of the filling and top with the remaining 1/4 cup Parmigiano-Reggiano cheese. Bake on the middle rack until the filling is set and the top of the tart is browned, about 30 minutes. Remove the tart from the oven and cool at least 30 minutes before slicing and serving warm or at room temperature.

By Rebecca Siggers Any good whiskey is more of a delightful drink in which you enjoy drinking with your close associates or celebrating any special occasion. Also, whiskey caters to some meaningful health benefits. Many healthy antioxidants come tightly packed in the form of whiskey, which protect your body. Read below to learn about the top six health benefits of whiskey: Stay in shape Choosing whiskey over beer, red or white wine or any other alcoholic drink leads to fewer calories. Most of the whiskeys, from Irish cream to bourbon rye or scotch, have an ideal amount of sugar content. The actual calories starts to add-on once you mix your favorite golden drink with an amount of Coke or other mixer. So, it is always recommended to stick to your regular whiskey, preferably a small peg without any add-ons like water or soda. You can also enjoy the high-quality scotch Johnnie Walker by just adding a few ice cubes. Let the sharp notes of the sweetness of honey and dash of clove, wood and butterscotch linger in your mouth. It also curbs your hunger and helps you stay slim. Try having your drink at the fag-end of your meal, which ensures that you restrict your food consumption. Whiskey prevents heart ailments Enjoying a drink of whiskey can reduce blood clots while decreasing the chances of heart attacks or strokes. The antioxidants present in any whiskey inhibit the build-up of cholesterol in the arteries while promoting the health of good cholesterol. Try consuming whiskey in small quantities to elevate the HDL levels in the bloodstream and creating a protective layer against any heart ailments. Stops the growth of cancerous cells Whiskey carries one of the significant anti-oxidants, namely ellagic acid, which helps fight against the growth of cancerous cells inside the body. Ellagic acid protects the body's DNA from coming in contact with various compounds that may cause the spread of cancer cells. On similar chemotherapy lines, whiskey curbs the corrosion that typically occurs to body cells by forming a protective layer. Relaxes body, soul and mind A drink of whiskey any day can have a positive effect on your body, soul and mind, especially amidst a hectic schedule. Whiskey tends to release the stress, strain and anxiety that you undergo on a daily basis. It increases the circulation along with oxygenated blood flow into all the internal organs systematically. Thus a single shot of this golden glory will help you regain control by keeping you calm and composed. Improves mental health Scientific research has successfully proven the positive effects of the sun-gold drink in reducing the risk of development of dementia and Alzheimer's disease. The brain's health improves, catering to a progressive impact on the body. A few pegs of whiskey every week can also help in keeping your mind active. The antioxidants preventing dementia along with Alzheimer's aid your memory. So, follow moderate drinking to keep the brain functioning and increase the retention of short term memory. Too much of the same might result in a lapse of memories for the short term. A healthy digestive system It is an age-old belief that consuming whiskey after dinner has several health benefits. It assists in the improvement of the digestion of the entire food while getting the inflow of fresh blood towards the stomach and new internal organs. Therefore, it aids the relaxation of the body as the whole system and results in faster digestion of the food. Drinking whiskey may be the better choice for a diabetic person when it comes to alcoholic beverages. You can also fight against diabetes by sipping a few small pegs. The same comes without any presence of carbohydrates and sugar. So, when you consume it in a neat form, it does not induce any adverse effect on the body's sugar levels. It also stands as a smart choice for those who try to lose weight and follow a low to a no-carb diet. A couple of drinks of the same will keep your mind active and your body devoid of any extra sugar or associated carbohydrates. Drink your whiskey in moderation and responsibly to stay fit throughout life. While drinking whiskey, you should get the know-how of the spirit's flavor and the associated health benefits. Nonetheless, a couple of neat whiskeys will always keep you hale and hearty for an extended period. Author’s Bio:  Rebecca Siggers is a passionate writer and guest blogger. Writing helps her to improve her knowledge, skills and understanding about the specific industry. She loves writing and sharing her knowledge mostly in the traveling industry. She believes traveling is the key to a peaceful life and wants to spread her belief across the world. Apart from writing, she loves traveling and reading.

Chenin blanc is undergoing a renaissance of sorts, clawing back respectability after overcoming its reputation as one of the main ingredients in mid to late 20th century bulk white wines. Many were dirt cheap, lacking any sort of varietal character and featured in gallon jugs with screw caps. Widely planted in California in the last half of the 20th century, currently available acreage has decreased by 75 percent in just the last 20 years. Today, chenin blanc doesn't make the top 10 grape varieties grown in California. Known as a "winemaker's grape," growers and winemakers can influence the outcome by employing various techniques. Harvesting early or growing it in a cool climate results in a higher-acid wine. Fermented and aged in stainless steel or oak is a vintner's choice. Leave on the vine for an extended period of tome and you can make a sweet dessert wine or anything in between sweet and dry. Aside from California, chenin blanc is a significant white wine in the Lorie Valley of France where it is prominently marketed as Vouvray. In South Africa, where it is commonly called steen, it is the most planted grape and accounts for half of the world's chenin blanc production. A few larger California producers make credible, varietally bottled chenin blancs that are widely available to consumers. Dry Creek Vineyards Chenin Blanc Clarksburg 2018 ($16) has pleasant peach and pear notes. Pine Ridge Vineyards also offers a 2019 ($16) chenin blanc blended with a bit of viognier and grown in Clarksburg as well and is a food-friendly example of chenin blanc's potential. Small producers are demanding attention as they attempt to set the bar with a new focus on high quality and an artisan approach to this little-noticed grape. We spoke with Natalie Brown (full disclosure: Pat's niece), winemaker for Rococo Wines in Paso Robles and part of the Willow Creek Wine Collective, to gain insight into this new movement and to taste her chenin blanc. Brown confirmed the "small producers, high quality movement" is driving her and other small chenin blanc winemaker's efforts to produce chenin blancs that deserve to be bottled on their own. Her efforts are focused on finding vineyard sources that are "low yielding, older vineyards" and "managing canopy growth and irrigation" to tamp down the tendency of chenin blanc to over-crop. Brown has produced Rococo chenin blanc since 2016 and currently produces about 500 cases of three chenin blancs from three different California appellations. Each bottling offers a distinctive perspective on how the vineyards and wine-making affects chenin blanc. All are fermented and aged in stainless steel, and none undergo malolactic fermentation. Brown only uses native yeasts for her fermentation. Amazingly, two of her vineyard sources are rooted on non-grafted vines and thus far have avoided the ever-present scourge of the phylloxera root louse. We tasted all three Rococo wines and the following are our impressions: Rococo Shell Creek Chenin Blanc Paso Robles 2019 ($24). We found this non-grafted, elegant chenin blanc to present bright peach and pear notes, bright acidity and a very balanced impression in the mouth. The Shell Creek Vineyard was planted in 1972. Rococo Delta Chenin Blanc Clarksburg 2019 ($20). From a 27-year-old vineyard near the Sacramento River, this wine expresses moderate fruit and a mineral-driven dry version. It is the most austere of Brown's three wines. A perfect match for rich chicken or fish dishes, especially if there is a rich sauce. Rococo Own Rooted Chenin Blanc Santa Barbara County 2019 ($24). Pear notes are predominant in this own-rooted chenin blanc. Bright acidity compliments the unctuous mouth feel and a slight bit of residual sugar. Our favorite! From a vineyard planted in 1974 and decades ago supplied fruit for the famous Carlo Rossi Chablis which wasn't Chablis and didn't contain any chardonnay. Rococo's wines have limited retail distribution. However, they can be ordered from willowcreekcollective.com and shipped to most states. Wine picks: Imagery Cabernet Sauvignon 2018 ($20). This reasonably riced cabernet sauvignon from Sonoma Valley delivers reasonable quality with dark fruit notes, moderate tanning and medium body. Ladera Pillow Road Vineyard Chardonnay 2007 ($50). Ladera, known more for its mountain-grown cabernet sauvignon, acquired this 9-acre property in the Sebastopol Hills region of the Russian River Valley in 2006. Today, the chardonnay and pinot that come from the vineyard are outstanding. Ladera holds the wine in bottle for a year so the consumer gets the benefit of a year of additional age. Aged sur lies in 60 percent of French oak for 15 months, it has a creamy texture and just the right amount of oak flavors. Tropical fruit aromas, apple flavors with a hint of coconut. MacRostie Thale's Vineyard Pinot Noir 2017 ($58). Delicious blueberry aromas highlight this Russian River Valley pinot noir. Soft mouthfeel and fresh blackberry flavors with hints of vanilla and oak. Foppiano Vineyards Lot 96 California Red Blend 2017 ($13). We loved the eclectic combination of petite sirah, barbera, zinfandel and mourvedre from this historic producer long known for its petite sirah. Jammy in character, it has wild raspberry notes with a hint of cinnamon. Great value. Argyle Brut Rose 2015 ($50). Using pinot noir, pinot meunier and chardonnay grapes, Argyle has created a dynamic sparkling wine with cherry, grapefruit, and spice flavors. Two Hands Angel's Share Shiraz 2018 ($33). If you're looking for wine with big fruit character, Australian shiraz is ideal. From the McLaren Vale, this wine exudes blueberry and plum flavors with hints of licorice and spice. Courtesy of Tom Marquardt and Patrick Darr, The Wine Guys

Need an excuse to have a little extra booze? Well, mark your calendar and celebrate National Tequila Day, National Wine and Cheese Day and National Scotch Day over the next week! National Today — the internet's #1 authority on holidays — has some recommendations on how to celebrate. National Tequila Day (July 24) The National Today data science team surveyed 3,000 people about their favorite tequila beverage and found that over three-quarters of Americans enjoy drinking margaritas, with 67% saying they prefer theirs frozen. National Wine and Cheese Day (July 25) Looking for ways to enhance your wine and cheese pairings? Try keeping the tannins low, balancing salty and sweet and adding fruit and nuts! National Scotch Day (July 27) The easiest way to celebrate National Scotch Day is by picking up your favorite bottle from your local liquor store. Whether you prefer yours neat, on the rocks, or with a splash of water, schedule a remote happy hour with friends via Zoom or another video sharing platform and savor a glass while protecting yourself from COVID!

HATTIESBURG, Miss. – Cotton Blues (6116 US-98) is excited to have officially reopened its doors on Tuesday, July 14, unveiling a newly re-branded restaurant concept, Cotton Blues Kitchen & Marketplace. Loved by residents of “The Hub City,” the updated restaurant continues to offer a melting pot of Southern hospitality in a vibrant, multi-use retail space, providing a selection of dining options for diners to enjoy. The revamped marketplace offers guests a range of new outdoor dining accommodations, an everyday marketplace, a multitude of chef-crafted, grab-and-go meals and a dedicated curbside pickup area. An adapted service model will set a new standard of excellence ensuring guests can dine confidently in a safe and comfortable setting. In the Kitchen As before, Cotton Blues serves signature flavors and Southern-inspired cuisine from Executive Chef Jordan Creel showcasing quality comfort food. A variety of mouth-watering appetizers, and “Blue Plate” entrées including Fried Cheese Curds, Blackened Fish Tacos and Baby Back Ribs can be expected along with new to-go menu items. Designed to be taken home and enjoyed, the restaurants “One Pot” and “Ready to Heat” meals give guests an effortless way to satisfy their cravings. Daily specials include Cajun Jambalaya, Chicken and Dumplins, Salisbury Steak, Chicken Pot Pie, Smoked Beef Brisket and more. And no classic Mississippi meal would be complete without something sweet. Guests will find a range of handcrafted pastries from Executive Pastry Chef Shaun Davis including his beloved Cotton Blues Cheesecake. The original Mississippi-made recipe is a legend in its own right and is the base for beautifully swirled options including Blueberry, Strawberry and Sea-Salted Caramel. Each cheesecake is handcrafted in small batches with seven ingredients, ensuring top quality, flavor and rich texture. The Renovated Eatery Cotton Blues Kitchen & Marketplace will also feature a wide range of fresh produce, unique specialty items and artisan wine and cheese sourced from small businesses across the nation. The shelves are stocked with products including Flathau’s Fine Food, Lil Butcher Shoppe, Hammond’s Chocolate Bar, Willa’s Shortbread and White’s Elixirs. With the adapted business model, Cotton Blues Kitchen & Marketplace staff are able to apply all precautionary measures from both the state and the Centers for Disease Control and Prevention (CDC) seamlessly, guaranteeing a safe environment for both patrons and employees. Cotton Blues Kitchen & Marketplace is open for breakfast, lunch and dinner; Monday through Saturday from 7 am to 7 pm. Follow Cotton Blues Kitchen & Marketplace on Facebook, Instagram and Twitter. For more information about the renovated restaurant, including the full menu, visit CottonBlues.com.

Submitted by Rebecca Siggers The world surrounding the golden glory is mysterious and rather fascinating. You may be an extreme admirer of whiskey, but have you ever thought about its history? Right from bourbon to rye or scotch, it takes ages to brew. They are none other than the connotation of a good life and good times. Make your times immemorial, by planning for a trip down the lane of some world-famous whiskey destinations. Visit the distilleries and get the know-how on the history behind these golden liquids. Here are three dream vacation spots dedicated to all whiskey lovers, get ready to taste its boldness. High West Distillery at  Park City, Utah Plan a dream vacation at Park City in Utah to relish the facts hidden behind the evolution of whiskey and its importance. Plan your vacation days well with lots of adventurous skiing and not to forget the great dining and refueling options available here. Utah dates back to the 19th Century days when the journey revolving around whiskey and its variations started. Initially, the Mormon tribe of Utah came up with whiskey, which they used in preserving food items and also used as a health potion among their clan. Later in the 21st century, one of the well-known distilleries, High West, reopened Utah’s first legalized distillery dating back to the 1870s. They are the actual torch-bearers of the bourbon-rye whiskey. Apart from the locals, High West bourbon-rye whiskey has successfully grabbed a position in the world’s choicest and most beautiful golden-hued whiskey. When at Utah, you can taste Andre Champagne and the goodness of High West Bourbon at Park City’s Saloon. Ask your tour guide or Google over to their very own distillery to relax and enjoy the sparkling gold with delicious brunch. GlenDronach and Glenmorangie Distillery at Aberdeenshire and Scottish Highlands, Scotland You might have only enjoyed seeing the vast decorated castles on reel-life, but now it is time to experience some in real life. The famous trail of Aberdeenshire’s Castle Trail stands as one of the many reasons in planning for a vacation in Scotland. Scotland’s Glenmorangie House is no less than a historic castle and caters to a "home-y" feeling to all its visitors. It is less of an inn and more of a home. Once you are here, you have all the time to appreciate the historical stature of the colossal edifice, while sipping their age-old world-famous Glenmorangie whiskey. Enjoy the beautiful highlands of scenic Scotland, and drive your way towards the charismatic and attractive GlenDronach Distillery and Glenmorangie Distillery. You can explore their world of making this effervescent dark gold with a full-on sweet and spicy flavor. Once here, grab an armchair and enjoy the gala dinner with this smoky oak-flavored whiskey. Yamazaki Distillery at Kansai, Japan With the onset of technology in modern times, whiskey's production has also taken a new angle. However, in Japan, it has been successful for a long time. They have come up with innovative ways of making their very own brand of whiskeys – Nikka and Suntory. In today's industrial world, these two pours are highly acclaimed ones with its exotic burnt cinnamon and oak flavor.  Plan your next vacation in Japan and do not forget to visit Suntory's Yamazaki. It is Japan’s very first distillery, located in central Shimamoto. They cater to various package tours of both their distilleries and the whiskey museum. Furthermore, witness their hard-work and craftsmanship over the years while taking a trip. Later, you can relax at their comforting bath, set outdoors on the foothills. Relish the goodness of the Japanese whiskeys and food with the picturesque locale as a backdrop.   Most whiskey lovers are very serious about the taste of rye, scotch or bourbon. They are hardly aware of the whereabouts of their favored flavors, hard work and craftsmanship. So, take your love for the golden spirit to a new level and plan your next vacation with a punch. Plan your vacations solely dedicated to the finest whiskey world and make your dream come true. Author’s Bio: Rebecca Siggers is a passionate writer and guest blogger. Writing helps her to improve her knowledge, skills and understanding about the specific industry. She loves writing and sharing her knowledge mostly in the traveling industry. She believes traveling is the key to a peaceful life and wants to spread her belief across the world. Apart from writing, She loves traveling and reading.

Hot summer weather is here, and this mint lemonade is just the thing for cooling off! If you’re not already growing your own mint, I recommend trying it. Be sure to plant mint in a pot, because it thrives in Mississippi and will spread like wildfire if you put it in the ground! The next best thing to growing your own mint is having a friend or neighbor who gardens or buying from a local grower. You can also find mint in the fresh produce section of your local market. Stay hydrated this summer! Remember to try our flavored water recipes that use a combination of fruits rather than drinking a lot of sodas. Mint Lemonade 5-6 large lemons for 1 cup of juice 1/3 cup mint leaves 3/4 cup sugar 8 cups water Cut lemons and squeeze juice over strainer into liquid measuring cup. Add mint leaves and one-fourth cup sugar to pitcher and mash together with wooden spoon. Once mashed, add the lemon juice to the pitcher and stir until sugar is dissolved. Pour in water. Add remaining sugar and stir until dissolved. Refrigerate for at least two hours. Strain before serving if desired. Makes nine (1 cup) servings. North Dakota State University Extension offers a printable recipe card. Be sure to follow The Food Factor on Facebook 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 video courtesy of Ms. Natasha Haynes, MSU Extension Service

As we enter peak patio season, there's really no better way to (safely) celebrate summer than at Babalu with a new cocktail menu! With expanded options of exotic concoctions, like the Spicy Guava Rita and spirit-free sips, Babalu can help transport you to your favorite beach getaway without the stress of long-distance travel. With everything we're experiencing in our world today, everyone needs a getaway every now and again, even if it's just to a local restaurant! Head out to Babalu in Fondren to try out their new drink menu and hang out in their newly-remodeled dining space!

With our outdoor spaces now ensconced in hot weather, we find ourselves reaching more often for sauvignon blanc. Its crisp acidity and citrus, herbaceous character makes this wine a perfect foil to warm temperatures, summer produce and grilled dishes. One of the most popular white wines in the United States, sauvignon blanc probably got its start in France, first in Bordeaux and then in Sancerre. Regrettably, people often overlook Bordeaux sauvignon blanc, but the Sancerre version has been a favorite of ours for decades. The wines are intense and backed by a mineral thread from the region's chalk soil - in contract to the grassier sauvignon blancs from New Zealand. Flavors of these summer wines can range from grapefruit to stone fruit. Rarely do these wines see oak barrels, which helps to keep down their cost and preserves their fresh acidity. Sauvignon blanc has been an inexpensive wine for some time, but today, prices have risen as producers are being more selective in the quality of grapes and even adding some oak-barrel fermentation. Here are a dozen sauvignon blancs from around the world to cool you off. Langlois-Chateau Sancerre 2019 ($27). One of the more complex sauvignon blancs we tasted, this delicious wine has green apple and lime aromas, apple and citrus flavors with a dash of honey to give it a long finish. Dog Point Vineyard New Zealand Sauvignon Blanc 2019 ($25). Citrus aromas, grapefruit and grass notes with silk texture and a dash of flint. Grapefruit and apricot flavors with a floral nose. Peju Napa Valley Sauvignon Blanc 2018 ($25). The grapes are harvested at various stages of ripeness so there is more dimension to this crisp, enjoyable sauvignon blanc. Pear and lemongrass notes mingle with lychee and citrus flavors. St. Supery Dollarhide Napa Valley Sauvignon Blanc 2018 ($35). This Napa Valley producer makes great sauvignon blanc year to year, but this single-vineyard estate version is special. Intense grapefruit and anise aromas lead into rich grapefruit and citrus flavors with tangy acidity and rich mouthfeel. Turnbull Josephine Sauvignon Blanc 2019 ($50). Turnbull has been making wine in Napa Valley for more than 40 years, but it isn't a producer you hear much about. This dynamic sauvignon blanc from two estate vineyards bursts with floral and honeysuckle aromas, followed by apple and pear flavors. Good acidity and long in the finish, it's a serious sauvignon blanc. Flora Springs Napa Valley Sauvignon Blanc 2018 ($30). Varietal grapefruit and citrus flavors dominate this rich and zesty sauvignon blanc. Hints of apple and spice. Nautilus Marlborough Sauvignon Blanc 2019 ($18). This sauvignon blanc has the classic New Zealand zip. Good acidity, intense citrus and melon aromas, grapefruit and citrus flavors. Benzinger Tribute California Sauvignon Blanc 2018 ($20). Grapefruit and pineapple notes with a healthy dose of lime and orange peel. Smooth, delicious texture. Cuvasion Methode Beton Sauvignon Blanc 2018 ($40). Fermented and aged in concrete, egg-shaped vats, this wonderfully rich wine is truly unique. Pure fruit flavors of grapefruit and lemongrass. Creamy texture and long finish. Acumen PEAK Sauvignon Blanc 2018 ($75). It's hard to justify a sauvignon blanc at this price, but we've seen them higher than $100. Using the best barrels and lots of the Attelas Vineyard, Acumen has put complexity and sophisticated into it's "super sauvignon". Good texture from less stirring and a kiss of oak. Acumen's 2019 Mountainside Sauvignon Blanc ($30) has the same attractive aromas and generous fruit character but not the complexity. Shooting Star Lake County Sauvignon Blanc 2018 ($15). Very reasonable priced, this delicious sauvignon blanc from Lake County is cheap enough to serve to a crowd as you welcome guests back into your home. Fresh acidity with citrus, herbal and grapefruit notes. La Pincoya Sauvignon Blanc Chile 2018 ($18). We liked the generous tropical fruit notes in this crisp sauvignon blanc from Chile. Touch of citrus. Scotch Day July 27 is National Scotch Day, so bottoms up. We recently discovered the GlenDronach 12-year-old scotch ($63) that is about as rich and smooth as you'll find on the market today. Oak and a sherry sweetness abound with hints of white raisins and vanilla. If scotch isn't your thing, we recommend Woodford Reserve Limited-Edition Batch Proof Bourbon, which is bottled at a whopping 123.6 proof. Woodford blends barrels and bottling the whiskey at its actual proof and from the barrel. The Batch Proof, though, adds sweet vanilla and toasted oak to its normal array of raisins and brown sugar sweetness. Hints of clove, leather and dark chocolate on the nose with layered oak flavors. Woodford Reserve also makes a Double-Oaked bourbon ($55) that is interesting. The first barrel has been seasoned outdoors for nine months and is completely toasted on the inside. The second barrel has been toasted for twice as long and is lightly charred. There is more honey, vanilla and cream on this version. Wine picks Chalk Hill Chardonnay Sonoma Coast 2018 ($24). In a return from the over-oaked insanity of the recent past, Chalk Hill has produced a well-balanced chardonnay that pleases the palate and works well with many foods. Pear and apple notes dominated with a pleasing hint of cinnamon for interest. Loveblock Pinot Noir Central Otego 2018 ($30). This is a great example of why consumers will start seeing more examples of excellent pinot noir from New Zealand. Rich and ripe berry flavors with a finish of tart cherries. Very food friendly with perfect palate cleansing acidity. Dry Creek Vineyards Meritage 2017 ($35). The merlot (69%) in this meritage really drives the tasting experience with a soft, round presence in the mouth. The four other Bordeaux varietals play out in the balance of the blend. Cherry and berry notes dominate with a nice spice element to add complexity. A terrific package! Courtesy of The Wine Guys, Tom Marquardt and Patrick Darr

Looking for something a little healthier to grill this summer than that same-old burger and fry combination? Tired of having to watch over the vegetables inside at the same time you grill your meat outdoors? Celebrity chef Melissa Cookston’s grilled vegetable sides are a great way to make this summer’s cookouts delicious without all the hassle! Find these recipes and more on Melissa's website! Grilled Pickled Red Onions These beautiful Grilled Pickled Red Onions are the perfect accompaniment to any burger or sandwich. I just love the color and texture they bring to the party! Grilled Pickled Red Onions are easy to make, but I love to take the flavor up a notch (as well as keeping the vinegar smell out of the house) by cooking these on a grill. You won’t grill them long enough to overcook them, but it will add just a little bit of char flavor that goes so well with these. In addition to being great on burgers, I love to sprinkle them on many other dishes. Queso dip, enchiladas, tacos or even over chicken breasts. They’re very addictive! If you like them spicy, just add a serrano or jalapeño into the mix, or increase the cayenne. Enjoy! 1 medium red onions 1 teaspoon olive oil 1-1/2 cups apple cider vinegar 2 cloves garlic, lightly crushed 1 teaspoon black pepper 1/4 teaspoon cayenne pepper or to taste 1/2 teaspoon cumin seeds, lightly crushed 1 teaspoon kosher salt 1/4 cup sugar Cut onions in half lengthwise, leaving root intact. Remove peel. Lightly coat with olive oil and place on hot grill. Also, to cook for 2-3 minutes until grill marked. Remove from grill and allow to cool. In a medium saucepan over a hot zone on the grill (or use the stove top) add vinegar, garlic, black pepper, cayenne, sugar, salt and cumin. Bring to a boil and reduce to a simmer while whisking to ensure sugar is dissolved. Slice red onion into very thin slices (julienne.) Add onion slices to vinegar mix and allow to simmer for 10-15 minutes, or until onions are tender. Remove from heat. Using tongs, place onions in jars, then pour liquid over them. Store in fridge for up to two weeks. Smashed New Potatoes Smashed potatoes have become one of my favorite ways to cook potatoes lately! They still retain some of the “creaminess” from a properly cooked potato, but you can also get some wonderfully crispy texture as well. What kind of potatoes? For making smashed new potatoes, I usually use “new” potatoes. They don’t have to be tiny, but you certainly don’t want a baking size potato either. I love buying and cooking purple potatoes, as I love the color and hue they bring to a plate. However, I’ve cooked this recipe many times with small Yukon Gold, red or even small russet potatoes as well, and they all turn out fantastic. Why smash them? Well, smashing is probably a bit of overkill, but it sounds a lot more fun than ‘slightly squish the potatoes.’ This recipe is basically a two-step process. Boiled potatoes are kind of bland and boring. The smash gives you an opportunity to add some flavor as well as add some unique texture by roasting in the oven for a few minutes or cooking on a skillet or flat top grill. The skin will crisp, and you’ll get some added flavor from the caramelization as well. So, how do I cook these wonderful potatoes? No matter how you want to finish the potatoes, the first step is the same. Wash the potatoes, then boil until they are cooked all the way through- tender, but not falling apart. One important thing I started doing that improves the flavor is to salt the water, just as you would for cooking pasta. You don’t need to peel or slice or anything to them, so that makes prep a breeze. At this point, you have a couple of options. You can either roast in the oven or cook on a flat top grill. I prefer cooking on the grill, as I think they pick up a hint of grill flavor that way. However, you can’t go wrong either way. Another great thing about this method is you can prep this part slightly ahead. If I’m using a grill, I will boil them and drain the water, then set aside in the kitchen until I’m within 10 minutes or so of being done with the main meal. This takes a lot of the guesswork out of getting your dinner ready at the same time. For the oven, preheat it to 450 degrees Fahrenheit on “roast.” After draining the potatoes, place on a sheet pan (I usually line with parchment paper) and “slightly squish.” Drizzle with olive oil, and season. My go to seasoning for this dish is my Grillin’ Shake. I always keep a batch on hand as it’s such a good season all. If you don’t have that, simply season with a sprinkle of salt, pepper, and garlic. Roast for 15-20 minutes and then serve. So easy! Put them on the grill! I’m lucky to have an Arteflame grill, which is basically a huge flat top grill surrounding a fire pit. Very cool. It is also my favorite way to finish these potatoes off, but it is certainly not necessary. Any griddle pan that you can set on a grill will work. When using this method, I toss the potatoes in olive oil, season, and then place on a medium high temperature area of the grill and press them down. 1 pound new potatoes 1 teaspoon kosher salt 1 teaspoon Grillin' Shake or salt, pepper, and garlic to taste 1 teaspoon chopped fresh thyme 1 tablespoon olive oil or enough to lightly coat 1 tablespoon shredded parmesan Add enough water to a large pot to cover potatoes. Saltwater using 1 tsp salt. Bring to a boil, then carefully add potatoes. Cook for 15-20 minutes, or until cooked through. Drain potatoes. For the oven, preheat to 450 degrees F. Place on a lined baking sheet. Using a fork (or your gloved hand) press down on potatoes to "smash." Drizzle with olive oil, seasoning and herbs, then roast for 15 minutes or until smashed areas of potatoes are beginning to crisp up. In last 5 minutes of cooking, sprinkle with parmesan. Remove and serve. For the grill: Place drained potatoes in a bowl. Toss with olive oil, seasoning, and herbs (if desired.) Place on a griddle and lightly smash. Cook for 5-7 minutes per side until browning and crisping. In the last 5 minutes of cooking, sprinkle parmesan over potatoes. Remove and serve. Grilled Caprese Salad Summertime food should be fresh, enjoyable and flavorful. That is why I love this grilled peach caprese salad. The flavors in it just scream summer flavor to me. I found some wonderful peaches and blackberries recently and made this for a nice Sunday afternoon snack. I made a beautifully colored and flavored blackberry and white balsamic glaze to go over this, but you certainly don’t have to in order to enjoy this salad. The best peaches I find start appearing in mid-June and run through August. “Clingstone” peaches, where the pit is not easily removed, ripen first. “Freestone” peaches are more readily available in mid to late July. For grilling, freestone peaches are much more desirable. Clingstones taste every bit as sweet as freestones, but you lose yield as you can’t get the pits out. However, I had clingstones, and, dang it, I was going to use them! Instead of being able to easily remove the pit, I simply sliced of pieces from around the pit. Oil the grates of your grill and make sure they are clean. On a medium hot grill, place the peach pieces flesh side down and grill for 3-4 minutes, or until you get grill marks. Turn them over and let the skin side get marks, then remove. Allow to cool somewhat, then assemble a caprese with fresh basil, sliced mozzarella, and your peaches. Drizzle over some of the blackberry white balsamic glaze, sprinkle with some fresh ground black pepper and sprinkle with a little flake salt. Peach Perfection! Enjoy!

Today is National Mac and Cheese Day! Stop by your local Newk’s Eatery today and get a free side of our trademark Pimiento Mac and Cheese with the purchase of any entrée! Experience the Newk’s family twist on the classic dish with this five cheese mac, with the extra creamy kick of pimiento cheese and topped with crumbled bacon. For those with a more classic taste, you can also substitute this offer for a side of traditional Newk’s Mac and Cheese to celebrate in-store or from the comfort of home. To take advantage of this offer, guests can visit Newk’s on Facebook, or join our EClub for the exclusive digital coupon. If that’s not enough, you can also still celebrate from home with Newk’s Mac and Cheese Bar Family Meal Kit, available for curbside pickup and contactless delivery. View the full offering on our website here, and get ready to build the personalized mac and cheese of your dreams. Click here to find a Newk's near you, and celebrate today the right way.

There’s no better time than now to use food to build your body’s natural defenses to boost and help protect your immune system. A healthy immune system helps your body fight illness. Merriam-Webster defines nutrition as the act or process of nourishing or being nourished. Nourishment focuses on using many nutrients from a variety of foods to give you what you need to be healthy. So, make sure your kitchen is stocked with an assortment of foods, including fruits, vegetables, lean meats, seafood, dairy, eggs and plant-based proteins, such as nuts and beans. Nutrients like vitamin C, vitamin D, zinc, beta carotene and the two p’s, probiotics and protein, are a few of the essential building blocks that can help keep you healthy. Most people think of oranges or orange juice when vitamin C is mentioned. There are more foods like bell peppers, melons, broccoli, citrus fruits and tomatoes that are loaded with vitamin C. Get some sunlight, and your body will make vitamin D! Did you know that vitamin D also is found in fatty fish like sardines and tuna? Eggs, milk and juice fortified with vitamin D are also excellent sources. Have you ever been told to eat more plant-based foods? Beta carotene is an antioxidant that fights free radicals. Eat more plant-based foods like spinach, carrots, tomatoes and sweet potatoes to increase your intake of beta carotene. Our body cannot naturally produce or store zinc. Zinc is used in the body in many ways, including immune function, enzyme function, and cell growth and division. Zinc is found in various animal and plant foods, such as lean beef, seafood, nuts, beans and tofu. Did you know zinc is a key nutrient for healing wounds? It is added to some cold treatments, throat lozenges and nasal sprays. And the two p’s, probiotics and protein, support a healthy immune system. Nutrition is a critical component of building your body’s natural defenses, but it’s not the only piece of the puzzle. Getting enough sleep, managing stress, being physically active and finding balance between work and relaxation are other ways to build your immune system. Here are a few more tips: Stay hydrated. Getting enough water helps improve your energy level and rids the body of toxins. Check out these tips on our blog to learn How to Get More Water in Your Diet. Eat more healthy fats, such as olive oil and avocados, and limit added sugars. Eat oranges instead of drinking juice to increase your fiber intake. If you do drink orange juice, make sure it is 100 percent juice. Eat orange, red, or yellow-colored fruits and vegetables. These foods have high amounts of beta carotene in them. Eat lima beans, green peas and other beans as a source of protein. Remember, taking steps to eat healthier may strengthen your immune system, but it does not mean you can prevent illness. Want to learn more about nutrition and health? Join the MSU Extension Nutrition and Health Facebook group for more tips and information. Learn more about nutrients and how they keep us healthy on the U.S. Department of Agriculture Choose My Plate website. Check out these 10 Tips to Add More Vegetables to Your Day on the Choose My Plate website. Here’s more from the Choose My Plate website on the importance of choosing lean and low-fat proteins and some examples of healthy options and serving sizes.

It's hot in the South during July, and July also happens to be National Ice Cream Month. Beat the heat with these yummy ice cream recipes! Strawberry Ice Cream Cake Spiced Sweet Potato Ice Cream Copycat Wendy's Frosty No Churn Rice Krispie Treat Ice Cream Ice Cream Bread

Kathleen Inman remembers the time when she had to twist arms in her tasting room to get people to try her rosé. Too many people had associated a pink wine with the sugary blush wines that had finally passed out of style. But in 2013, “suddenly people turned on a light switch, and rosé was a great wine to have," she said. Rosé is well past the arm-twisting stage as sales show. The new challenge, Inman said, is to get people to see rosé as a food wine. “I’m an evangelist of getting people to treat rosé as a wine to take seriously year-round,” she said. Eschewing producers who make rosé as an after-thought, Inman has created Endless Crush Rosé of Pinot Noir that goes well beyond a sipping aperitif. Using grapes from her prized OGV Estate, she vinifies her rosé like a white wine. Most producers bleed off a portion of the juice – a method called saignee – and use the rest for a red wine. Inman, like rosé producers in Provence, crushes the grapes only for rosé and gets greater complexity. “Those made in the saignee method aren’t intended to last long. But made my way, it has potential for aging. And the flavor profile changes. In year two, you get a lot of secondary flavors,” she said. Skin contact is minimal – “about the time it takes to get two tacos from the taqueria,” she said. Endless Crush – a name trademarked because it has been copied so often – was a last-minute decision for the winemaker. One year she didn’t have an anniversary gift for her husband and she was desperate for an idea. “I was quick on my feet and told him I was making him a special wine. It’s a gift that keeps giving.” Her rosé is more like one from Sancerre where pinot noir is also used instead of the traditional Provence varieties: grenache, syrah, cinsault and mourvedre. After sampling a number of Sancerre rosés, we have become bigger fans of those made from pinot noir. For many producers in Sancerre and Loire, rosé is relatively new. Greg Doody, president and CEO of Vineyard Brands, said several of the producers in his firm’s portfolio have been making rosés for only a few years. However, pinot noir is not new to the Loire Valley. “Before the phylloxera epidemic in the mid-19th century, Sancerre mainly produced red wines,” Doody said. “Today, producers like J. de Villebois and Domaine Delaporte have really become experts in growing Pinot Noir in the Loire Valley. For them, it’s not about popularity of a wine, but about making wines that express the terroir. It just made sense to produce a wine that is another expression of pinot noir in the Loire Valley. Of course, it doesn’t hurt that rosé is popular and shows no signs of slowing down.” Here are some serious rosés that use only pinot noir: · Inman Endless Crush Rosé of Pinot Noir 2019 ($38). One of a few single-vineyard rosés, this rosé attacks the palate with a burst of lively, fresh strawberry and watermelon flavors with a dose of mineral and grapefruit. Beautiful watermelon color and bright acidity excites the senses. This is a good rosé to serve with chicken, pasta, salmon and other grilled fish. · Domaine Delaporte Chavignol Sancerre Rosé 2018. Very spirited rosé made entirely of pinot noir grapes. Lots of bright raspberry and white peach flavors, intense red berry aromas and a dash of citrus. · Patient Cottat Anciennes Vignes Sancerre Rosé 2018 ($25). Faint salmon color, strawberry aromas and citrus flavors with a dash of spice on the finish. · J. de Villebois Sancerre Rosé 2018 ($37). Serious aromatics with bright acidity and raspberry and cherry notes. · J. de Villebois Val de Loire Rosé 2018. More peach like in color, this concentrated rosé shows off raspberry and grapefruit flavors and aromas of currants and cherries. Ramato Just when you think that there is nothing new to discover about wine, along comes Ramato. No, this is not a wine designed to pair with tomato, but a wine that falls somewhere between orange wines and the ever-popular rosés that are peaking in interest this summer. Crafted from the pinot grigio grape grown in the Friuli region of northeast Italy, the gray and copper-colored pinot grigio grape skins are left in the grape must for up to a day, which gives the wine a hue ranging from copper to the typical pink rose. The wine is refreshing and quaffable with bold scents and flavors than typical pinot grigios. Many ramatos also display a light tannic quality that is the result of contact with the pinot grigio’s grape skins during fermentation. We found these wines to hold our interest more than the typical mono-dimensional pinot grigio and they are much more food-friendly to a wider variety of foods. Pinot grigio vines originated in Alsace in France and were imported to Italy in the mid 1800s. According to Decanter, the ramato-style of pinot grigio dominated the Friuli region until the wildly successful Santa Margherita brand released a non-skin contact white version of pinot grigio in the mid 1960s. We recently tasted two ramato-styled pinot grigios and were very impressed with quality and savory qualities. · Attems Pinot Grigio Ramato Friuli DOC 2019 ($20). A very rose-like color with strawberry and cherry notes and an underlying minerality and hint of tannins. · Lagaria Pinot Grigio Ramato Vignetti Delle Dolomiti IGT 2018 ($12). Paler than the Attems with peach and melon notes in a very attractive package. Wine picks · Mer Soleil Santa Lucia Highlands Pinot Noir 2017 ($40). This layered pinot noir from a prime growing region in the Central Coast exudes ripe black cherry and cola flavors with hints of black licorice and cocoa. · Vinas del Vero La Miranda de Secastilla Garnacha 2014 ($40). From the Spanish village of Somontano, this rustic and delicious garancha comes from old vines grown in rugged, wind-swept soil on the northeast border with France. Generous raspberry and lavender aromas with forward plum and raspberry flavors with a dash of licorice and mint. · St. Supery Virtu 2018 ($30). We cannot recommend this wine highly enough. The base is semillon – a grape that comprises only three percent of what is grown in Napa Valley – all of which is barrel fermented. Forty-six percent of the wine is sauvignon blanc. The lees are stirred and the semillon undergoes partial malolatic fermentation, which results in a highly textured wine with a generous mouthfeel and a long, creamy finish. Winemaker Michael Scholz said that the semillon is delicate in its approach but develops in the bottle over time. It is one of few white wines that can be easily aged for five years. We loved the grapefruit, lime, and lemon grass flavors. By The Wine Guys, Tom Marquardt and Patrick Darr

Tired of quarantine cooking? Now you can beef up your summer cooking game with The Best Steak Ever! Chef Melissa Cookston has step-by-step instructions for preparing The Best Steak Ever! What is the "Best Steak Ever?" A Wagyu Ribeye Cap. If you don’t want to splurge on Wagyu, you can purchase prime or choice ribeye’s at your local grocery store. What makes a Ribeye Cap the best steak ever? The marbling in the cap (or spinalis dorsi muscle) of one of the most flavorful cuts, the ribeye. Waygu Ribeye Cap In case you don’t know, the spinalis dorsi muscle, or ribeye cap, is generally cut with the ribeye steak. It’s the uber-tender, outer portion of the steak. On a ribeye loin, the spinalis does not go the whole way down. The “loin end” on a ribeye generally resembles a strip more than a classic “ribeye.” This end also has a texture more similar to a sirloin or NY strip steak. As a butcher cuts into the loin, the stereotypically looking ribeye emerges. Yep, this is the steak with the spinalis. The good part. The juicy part. The part that absolutely melts in your mouth, with much ooo-ing and eyes cast heavenward while you chew. That’s a ribeye cap, and you really can’t get anything better as a steak than that. Trimming it out If you want to buy a whole ribeye and trim it out yourself, it’s not really hard. I’m not going to get into everything here, there’s plenty of videos on YouTube about it. If you purchase a whole ribeye cap, know that you will have to trim off the silver skin (again, YouTube) and then cut it into steaks. This is the way I purchase my ribeye cap. I trim out the silver skin and then cut (with the grain) about 3 finger length strips. Tightly roll them up, tie them with butchers’ twine, and you’ll be ready for the grill. What makes it the best steak? In a word, marbling. If you like tender steaks, you’re probably a filet fan. If you like more texture, value, and a general “beefiness,” you probably prefer sirloins. If you want more flavor, you’re a ribeye fan. If you want the ultimate, you’ll be wanting these. Beef gets flavor from muscles that have to work. Beef gets tenderness from either marbling (intra-muscular fat) or muscles that don’t work as hard. Filet (aka beef tenderloins or tenders) is not a muscle that works hard, thus its’ tenderness. That being said, it doesn’t have a ton of intramuscular fat, so it is not intrinsically flavorful. Sirloins (the hips) work hard, and therefore generate a good beefy flavor. Again, as they are more hard worked muscles, they aren’t super tender (barring a couple of exceptions to the whole sirloin, depending on how your butcher trims it out. Now that brings in ribeyes Ribeyes are kind of a mix of muscles - they have to work, so they develop flavor. But, they don’t have to work too hard, so they also generate good intramuscular fat. It’s this fat that melts while cooking, making the ribeye taste so moist and juicy. It’s also this fat that carries the flavor over your taste buds and makes you absolutely love the flavor. And, of all the different muscles, it’s the spinalis dorsi that has the most intramuscular fat. Okay, enough of the theory, let's get the steaks on the grill! As I said, Ribeye Cap steak is an amazing steak (and expensive) so you want to cook it right. You can usually buy choice or prime ribeye caps at a few butcher shops, or even Costco. I ordered these online and made sure they were a wagyu grade (when you’re going to splurge, SPLURGE!!!) I like to roll them up like a filet- they cook better using a reverse sear method, and they look pretty dang impressive on a plate! I used a new Kingsford Charcoal for cooking these- Kingsford Apple. It has apple chips embedded in the charcoal and added some great smoky nuance to the steaks. What about the BUTTAH? You said it, butter makes everything better! For these, I made a quick garlic-rosemary compound butter and the flavor could not have been better. Making your own compound butter is super easy, I usually keep 3 or 4 in my freezer at any time, so I’ll have it when it’s time to serve something- cilantro-lime butter goes perfectly with grilled skirt steak, a lemon-thyme butter for scallops, etc. Anyway, follow the recipe below to ensure get a great steak! These were amazing, and I hope yours are too. Now get out there and grill! For the butter: 8 tablespoons unsalted butter, European or cultured 1 teaspoon finely chopped rosemary 1 tablespoon minced garlic Juice from half a lemon 1/2 teaspoon Kosher salt 1/4 teaspoon coarse ground black pepper For the steaks: 4 Ribeye cap steaks rolled and tied to look like filets 1 tablespoon coarse ground black pepper 1 tablespoon granulated garlic 1 tablespoon paprika 3 tablespoons Kosher salt 1/2 tablespoon granulated onion 1/2 tablespoon ground coriander 1/2 tablespoon crushed red pepper flakes Allow butter to come to room temperature. Add to a mixing bowl with other butter ingredients. Mix thoroughly. Lay out a sheet of plastic wrap. Scrape butter onto plastic wrap, then use wrap to form butter into a log shape. Refrigerate at least one hour to firm up before using. Cut butter into wheels to place on cooked steaks. In a small bowl, add seasonings for steak and mix seasonings together. Season outside surfaces of steak. Allow steaks to sit out at least 30 minutes at room temperature before grilling (lightly covered.) Start grill with coals on one side of grill. Oil grates. Place steaks on opposite side of grill. Using a meat thermometer, cook until steaks reach an internal temperature of 120 degrees F. Remove steaks from grill and allow to rest for 5 minutes. While steaks are resting, open grill to allow more air to charcoal so it will get hotter. Add a few coals if necessary. Place steaks over hot coals and allow to sear and develop some delicious char marks. Remove from grill, plate and top with butter. Serve to the acclaim of your family and friends! Recipe and photo courtesy of Melissa Cookston