MERIDIAN, Miss. – The flavors of Mississippi will be in abundance March 28 when Mississippi’s Arts + Entertainment Experience (The MAX) hosts Sipp & Savor, the first annual event that will feature award winning chefs from across the state who will prepare delicious foods made with Mississippi sourced ingredients. World-renowned chef and Mississippi native Cat Cora will headline a group of featured chefs who will prepare a variety of culinary specialties. Sipp & Savor is the major annual fundraiser for The MAX benefiting its educational programming and efforts in and around the state. The public event offers delicious food offerings paired with premium beverages. This year’s event will be held at the Citizens National Bank Courtyard at The MAX starting at 5 p.m. Visitors will have the opportunity to sample the delectable food offerings, and sip on their favorite specialty cocktails and craft beer from breweries and distilleries in Mississippi while enjoying live music by Blackwater Brass. Click here to purchase tickets for the event online. Adult tickets are $75 (Members $65), Youth ages 6-20 are $20 (Member youth $15), and Children 5 and under are admitted free. Featured Mississippi chefs for this year’s event are: Cat Cora (world renowned chef and TV personality); Nick Wallace (Founder/Executive chef - Nick Wallace Culinary); Alex Eaton (Chef/Owner – The Manship Woodfired Kitchen); Stephen Kruger (Executive Chef – Belle Meade Plantation); Cory Bahr (Chef/Owner – Parish Restaurant. Heritage Catering. Bahr Food); Alex Perry (Chef/Owner – Vestige Restaurant); Austin Sumrall (Chef/Owner – White Pillars); Mark Coblentz (Celebrity Kid Chef and finalist of Food Network’s Chopped Jr.); Dwayne Ingraham (Executive Pastry Chef – 5th and Taylor); Katie Dixon (Chef/Owner – Birdhouse Cafe); Hunter Evans (Chef/Owner – Elvie’s Restaurant); Brad McDonald (Director of Food & Beverage – ACE Hotel); David Crews (Chef – Delta Supper Club); Ty Thames, (Chef/Owner, Eat Local Starkville Restaurant Group); and Austin Myrick (Sous Chef – Purple Parrot). Breweries and distilleries will include: Cathead Vodka; Rich Grain Distilling Company, Wonderbird Spirits, Queens Reward Meadery, Threefoot Brewing Company, Chandeleur Island Brewing Company, Southern Prohibition, and more. About The MAX The MAX showcases Mississippi’s Arts + Entertainment history in one immersive destination. Here, visitors of all ages explore the global impact of Mississippians on music, literature, art, entertainment, and cuisine. The MAX honors our state’s creative legacy and inspires the next generation of creators through a unique experience of interactive exhibits. Come discover the Mississippi roots of some of the world's greatest arts and entertainment icons — like Elvis Presley, Oprah Winfrey, B.B. King, Faith Hill, Sela Ward, and Kermit the Frog, just to name a few.

Steve Rogstad knows Los Carneros. After college, he worked at Saintsbury, Rombauer, and Clos Pegase before landing his current winemaking position at Cuvaison. He worked alongside legends – Dick Ward, Tony Soter, Ted Lemon and Craig Williams – to perfect pinot noir and chardonnay grown in the cool climate of Los Carneros. People will argue whether this region of Napa Valley is the best for these two grape varieties, but few will argue that pinot noir in particular needs a cool climate to give grapes a rest from the daytime heat. Here, the climate is not determined by Sonoma Valley’s mountainous rims but by San Pablo and San Francisco Bay where morning fog and afternoon wind cools the skin-sensitive grapes. Rogstad attributes this important climate to the acidity that provides balance to the region’s savory and red-fruit-driven pinot noir. Rogstad didn’t have much interest in wine until he got an apartment above a wine store in Paris during a post-college adventure. Experimenting with the shop’s wines and attending shows over the six months he was there, he soaked up everything he could about business before returning to the states and enrolling at the University of California at Davis. He returned to France afterward to test a yeast strain in Beaujolais before launching his winemaking career in Carneros. Cuvaison was founded in 1969, making it a pioneer in a region first planted to grapes in the 1840s. It was acquired by the Schmidheiny family of Switzerland in 1979 and has remained focused on chardonnay and pinot noir. Rogstad joined the team in 2002. A larger winery was built in 2009 to handle small lots. The estate includes 40 blocks of chardonnay and more than 20 of pinot noir. The family’s capital investment has provided the quality and stability Cuvaison needed to compete. Its lineup of several single-vineyard chardonnays and pinot noirs demonstrate a focus on small-lot production to express the unique soils and a dozen of vineyard clones. We loved all of the chardonnays in the portfolio. Each of the express their unique terroir with a range of oak-restrained chardonnay to rich and complex chardonnay. Cuvaison’s 2018 estate chardonnay is a steal at $26. Likewise, the 2018 estate pinot noir exceeds in quality its $42 price point. A few weeks ago we tried the Cuvaison Methode Beton Sauvignon Blanc ($40) fermented in concrete, egg-shaped containers. It was probably one of the most unique and age-worthy sauvignon blancs we’ve tasted in months. Here are tasting notes from three stellar single-vineyard chardonnays: Cuvaison Coeurtina Chardonnay 2018 ($50). A perfect season provided a long hang time, resulting in concentrated wines with beautiful acidity. Stone fruit flavors dominate the richly textured palate with a hint of citrus and toasted oak. Cuvaison Hedon Chardonnay 2018 ($50). The richest of the chardonnay trio, this full-bodied powerhouse has ripe stone fruit flavors with lemon curd and a touch of toasty oak. Cuvaison Kite Tail Chardonnay 2018 ($45). Produce from the Old Wente clone, this medium-bodied chardonnay has an expressive aroma, crisp acidity and concentrated citrus and peach flavors. Long finish and almond notes. Wine and the White House Those of you who like wine with their history will enjoy a new book, Wine and the White House by Frederick J. Ryan (White House Historical Association). The preview we read shows a highly interesting book about the role wine played in social entertaining at the White House. For instance, Thomas Jefferson, whose knowledge of French wine was particularly good, set the pace for entertaining with wine. President Lyndon B. Johnson was the first to serve only American wines in the White House. President Richard Nixon added European wine; his preference was French. He was the last president to serve only European wines. The tradition passed along to every president was to serve white, red, and champagne – in that order. Presidents had their preferences like anyone else. President Jimmy Carter liked Great Western from the Finger Lakes. President Barack Obama served the most Virginian wine. President Gerald Ford served wine from his home state of Michigan. The book includes photos of toasts, table settings, menus, carafes, glasses, etc. Wine and the White House will be available in May and would make a great gift. Wine picks Cloudline Willamette Valley Pinot Noir 2018 ($15). One of the best values in this normally expensive category, Cloudline delivers an intensive bouquet followed by spice, blackcurrant, raspberry and black cherry flavors. Cass Cabernet Sauvignon Paso Robles Geneseo District 2016 ($26). Crafted from all of the classic Bordeaux varietals and aged in mostly neutral French oak to minimize over-oaking, there is a lot going on in this very complex and value-priced cabernet sauvignon. Berry and cassis notes with accents of herbs and chocolate. Concha Y Toro Marques Casa Concha Carmenere Peumo Peumo Vineyard 2015 ($28). Made from ungrafted grape vines and aged for 16 months in French oak barrels, this great example of Chilean carmenere offers harmonious notes of plums and berries with an intriguing herbal note. Great for bold flavored winter fare. meals. Bela Ribera del Duero 2017 ($19). This is an amazing value for a wine from the prestigious Ribero del Duero wine-growing region in Spain. Made entirely from tempranillo and aged in a combination of French and American oak barrels, this mélange tastes and smells of cherries and berries with a pleasant spice overlay. Masseria Altemura Sasseo Primitivo Salento Puglia 2011 ($19). This wine is a terrific value. Primitivo is a close relative of California’s famed zinfandel grape and mimics its kissing cousin’s full-throttle, grapey style. Cherry and blueberry elements with a note of chocolate and an amazing long finish.

JACKSON, Miss. - Jackson-based Newk's Eatery recently announced Joe Pate as Chief Operations Officer. This is a new position at Newk's that was created to expand the company's operations team as part of a plan for continued growth. Pate comes to Newk's with 35 years of experience in the restaurant industry, serving more than 20 years with la Madeline, most recently as vice president of operations, where he oversaw la Madeline's largest franchise group. At la Madeleine, Pate oversaw operations, catering, and support functions. Pate led and grew with the quick-casual concept from 12 to 85+ units, where he helped transition the company from a commissary-based concept to a more profitable unit production concept in 2001, as well as moving the company from a corporate based concept to a franchise driven growth company in 2017. As vice president of the largest franchise of la Madeleine, Pate and his team grew the franchise from 25 to over 40 units in just three years with company leading results. "I am confident that Joe will be instrumental to the growth and continued success of Newk's' restaurant operations with his exceptional track record and deep-rooted knowledge in restaurant leadership," said Chris Newcomb, CEO of Newk's Eatery. "Joe has proven to excel in building and growing cross-functional teams with both corporate and franchise operations, combining strategic, results-driven programs, while also cultivating his passion for great food." Pate began his food service career at a hometown restaurant in Alvin, Texas and later joined the U.S. Coast Guard where he continued to hone his skills in food service at the U.S.C.G. Culinary Specialist Academy. After six years of military service, he returned to the private sector where he ran a privately-owned restaurant and catering company as well as a Houston-based Cici's Pizza as franchise district manager - collecting a breadth of experience working with corporate and franchise multi-unit companies, and sole proprietorships. At Newk's, Pate will oversee both company and franchise operations, as well as catering and operations services. Major initiatives he will lead point on in his new role include performance of new restaurants, food and labor improvement, growth in delivery and catering, and restaurant and menu innovation. "I'm thrilled for the opportunity to join the operations team and bring industry-leading innovation and systems to a brand I truly believe in," said Pate. "My focus is to use my experience and passion for the food and restaurant industry to propel the growth of our people and our restaurants, setting the bar high in growth and operational excellence."

FLOWOOD, Miss. - Another Broken Egg Cafe®, one of the fastest-growing breakfast and brunch concepts in the nation, is recently opened its second location in Mississippi. The new Flowood location brings fans of the daytime cafe and residents the same award-winning upscale breakfast, brunch, and lunch they have grown to love at the Ridgeland location. The new cafe is open daily from 7 a.m. - 2 p.m. and features the traditional menu items guests have come to love. Fan favorites include Biscuit Beignets, Cinnamon Roll French Toast, Crab Cake Benedict, and Shrimp 'N Grits alongside a slew of signature cocktails including Lemon Blueberry Mimosas, ABE Famous Infused Mary™, and Spiked Salted Caramel Cold Brew. The menu also features a variety of rotating seasonal selections and gluten-friendly options year-round. What may surprise guests familiar with the brand on their first visit will be the completely redesigned interior of the cafe. The cafe will be the first in the region to open with the "New South" design Another Broken Egg Cafe introduced in 2019. The new design boasts a more modern, lighter, brighter concept that honors the brand's Southern-inspired heritage while elevating the brunch experience and expanding the bar. This cafe will mark the fourth location for Gouras Restaurant Group, with three existing locations in Mississippi and Tennessee. "Opening this location in the growing, Southern town of Flowood on the outskirts of the bustling Jackson was an easy decision," said George Gouras, the owner/operator of Gouras Restaurant Group, LLC. The new restaurant, located at 1720 Old Fannin Road, Flowood, marks the 70th location for Another Broken Egg Cafe. Visit www.anotherbrokenegg.com for details.

Like a phoenix rising from the ashes, a favorite Jackson eatery from my earliest days in Jackson returned to its original downtown location several years ago after suffering not one, but two fires. First opening in 1986, Iron Horse Grill quickly became known for putting a Southern spin on Southwestern cuisine; so good that even someone like me who normally doesn’t choose the spicy cuisine considered it a tragedy when the cavernous restaurant closed, seemingly for good, in 1999. But now it’s back, serving up sumptuous steaks, seafood, burgers, chicken, and, my favorite, sizzling fajitas served with the best sour cream sauce I’ve ever tasted. First, I want to share a little history on the iconic landmark with roots dating back over 100 years. In the early 1900s, the sprawling brick building, located minutes from the State Capitol, was the site of the Armour Company Smoke House and Distribution Plant. After the Armour plant closed in 1977, the building was vacant for years before being repurposed in 1986 as a restaurant that became a popular place to eat, drink, and enjoy live music. Iron Horse Grill's smokehouse burger topped with crispy bacon and char-grilled onions is one of the best burgers you'll ever taste. In my vivid imagination, lingering smoke from the old plant wafted through the brick walls of the adjoining dining rooms as I dined with friends at Iron Horse. Of course, the delicious aroma most likely originated from present-day meat smokers, but it made the Iron Horse experience even more memorable. Sadly, destructive fires in 1998 and 1999 extinguished any plans to revitalize the location once again and, sadly, the building sat vacant until 2013. But upon opening, Iron Horse quickly attracted its former clientele and gained a whole new generation of diners who know quality food and entertainment when they see it. But don’t expect to visit Iron Horse – named, by the way, for the steam locomotives that passed by the smoke house in the old days - expecting to solely see a restaurant. The building, highlighted by massive ceilings, old wood, heavy beams and brick touches, also contains a museum, gift shop, bar area, and live music venue. In short, visiting Iron Horse is an “experience” that goes well beyond delicious food. However, there is plenty of that to be had. For starters, most of the appetizers are tasty and hearty enough to serve as a meal. You can’t visit Iron Horse without sampling its famous trio of spicy, sweet, and house versions of guacamole, along with spicy, crispy tortilla chips ($10.95). Another can’t-miss is nachos locos ($8.95), a loaded plate of ground beef, cheese, guacamole, chopped veggies, and sauces. Other appetizers you'll be tempted to try include soul train hot wings with dipping sauce ($10.95), hot tamales served with the delectable sour cream sauce and Ranchero sauce ($10.95), and soul city seafood dip ($9.95) filled with sautéed shrimp, crawfish, crabmeat, and Parmesan cheese. Steering you to the charcoal-grilled fajitas section of the menu is something I can do with a clear conscience. Iron Horse serves some of the best, if not the best, fajitas I’ve ever tasted. I’m not sure if it’s the char-grilled meat and vegetables or lingering smoke from the Armour plant, but they are quite simply perfection. Just don’t forget to request sour cream sauce if it is not served with your meal. I promise, you’ll be thanking me for years to come. You won’t be disappointed with any of the grilled, marinated offerings, ranging from chicken or beef tenderloin ($14.95 each) to shrimp ($15.95) or combo ($16.95) offering steak, chicken, or shrimp. Each one is served with rice and beans, toppings, and sauces. If you’re not in the mood for Southwestern fare, scroll down to the burgers. The memory of a giant smokehouse burger ($10.95) topped with hickory smoked bacon and char-grilled onions lingered in my mind long after the smoked had cleared from the fires. Another great one is the Iron Horse burger ($11.95) topped with cheese, guacamole, jalapeños, and salsa. There’s also Philly cheesesteak, seafood tacos ($12.95), and chicken wrap ($12.95 each) from which to choose if you’re searching for a creative alternative to burgers. Under “Iron Horse Favorites” are dishes like beef or chicken enchiladas and chimichangas ($12.95), fried chicken ($13.95), shrimp and grits ($18.95), smoke stack baby back ribs ($17.95), and Chef Pierre’s habanero pasta with chicken or shrimp ($15.95-$17.95). Each entrée is served with perfectly-paired sides. As if “favorites” aren’t enough, a long list of house specialties can make the ordering process even more difficult. These include the shrimp plate ($16.95), stuffed Delta catfish ($17.95), 14-ounce ribeye ($31.95), grilled redfish ($18.95), and seafood pasta ($19.95). Vegetables and other complementary sides are served with each dish. Additional sides ($4 range) include Delta Grind cheese grits, depot spiced fries, fried okra, garlic mashed potatoes, and mac and cheese. The Iron Horse Express runs Monday – Friday, offering daily blue plate specials ($10.95) from 11 a.m. – 2 p.m. for diners on the go. Selections include red beans and rice, tacos with rice and beans, baby back ribs, fiesta bowl, and fried Delta catfish. Besides being a vital part of the Jackson culinary scene, owners of Iron Horse place a great importance on utilizing Mississippi-grown products, ranging from grits to seafood, catfish, chicken, pork, and even pickles produced by state producers and farmers. Iron Horse Grill is located at 320 West Pearl St. in downtown Jackson. Hours are Monday –Wednesday, 11 a.m. – 9 p.m.; until 10 p.m. on Thursday and until 12 a.m. on Friday and Saturday. Sunday hours are 10:30 a.m.- 3 p.m.

We always have found Valentine’s Day a bit galling. Steeped in mythical interpretations, it is a holiday cleverly marketed by greeting card companies, florists, chocolatiers, and restaurateurs who are happy to help you express your love with dollar signs. Why do we have to spend a wad of cash one day of the year to express our appreciation for someone? Okay, we need to get over it. Valentine’s Day should be fun; it doesn’t have to be expensive. With about half of marriages ending in divorce, there are obviously a lot of people who didn’t show enough appreciation for their spouses. So, maybe you should be really showing your loved one a lot of attention on Feb. 14. No matter how much you spend, it will be cheaper than a divorce. Since the holiday is soaked in everything red, we suggest a pink or red wine to mark the occasion. Rosé champagne, still rosé, a smooth pinot noir, or a complex cabernet sauvignon can set the tone of an evening in a restaurant or over candles at a home-cooked dinner. Champagne’s bubbles excite the senses and symbolize elegance and luxury. If you can afford it, consider French rosé champagne – Bollinger, Billecart-Salmon, Henriot, and Nicolas Feuillatte. American producers make luxurious sparkling wine too – Domaine Chandon, Iron Horse, Domaine Carneros, Schramsberg, J Cuvee, and Domaine Mumm are solid choices. Provence rosé is a great way to start a dinner and a versatile wine that can go with a lot of food, including fish. Likewise, pinot noir is a sexy wine to complement elegant dinners of salmon, pasta, and duck. If you’ve got pasta on the menu, consider an Italian montepulciano. If your dinner plans include beef, turn to cabernet sauvignon. Here are a few recommendations: Chateau Peyrassol Cuvee de la Commanderie Rosé 2018 ($20). This is a charming blend of cinsault, grenache, syrah, rolle, mourvedre, cabernet and carignan. Strawberry and raspberry notes dominate the wine with a hint of citrus. It would complement salmon, chicken and even pasta. Bonterra Rosé 2018 ($16). With a commitment to sustainability and the environment, Bonterra continues to make excellent wines across the board. This rosé has fresh red berry fruit and lively acidity. Raeburn Winery Rosé 2019 ($20). This may be the first rosé from the 2019 vintage to be released. Fresh off the press! Pinot noir, grenache and zinfandel are blended to create a floral bouquet and strawberry notes. Domaine Anderson Estate Pinot Noir 2015 ($40). We liked the bright and fresh fruit character of this cool Anderson Valley pinot noir. Floral aromas with cranberry and raspberry flavors. This cooler region isn’t always hospitable to the ornery pinot noir, but the cooler temps are perfect for the grape variety. The Prisoner Wine Co. Eternally Silenced California Pinot Noir 2017 ($55). The Prisoner has become an iconic name in zinfandel-based blends, but this is the first pinot noir it has released. Drawing grapes from five wine regions, it has created a rich and aromatic pinot noir with black cherry and clove notes. Nothing in the title suggests love, so maybe this is for couples who wants to end a relationship! Knudsen Vineyards Reserve Pinot Noir 2017 ($70). This delicious pinot noir from the Dundee Hills appellation of the Willamette Valley strikes a great balance between fruit and acidity. Fragrant cherry, earthy aromas give way to fresh red berry flavors with a dash of mushroom. It is more akin to a burgundy style than the fruit bombs of California. Long finish, full body and a soft mouthfeel. The grapes come from four blocks using different clones. Calera Central Coast Chardonnay 2017 ($25). Using grapes from several Central Coast vineyards, including the revered Bien Nacido Vineyard, winemaker Mike Waller has crafted a great chardonnay at a reasonable price. Apple notes with hints of anise and vanilla. The Hess Collection Cabernet Sauvignon “Allomi” Napa Valley 2017 ($34). This is a very dark deep and intense Napa Valley cabernet sauvignon. Classic cherry, cassis elements produce a very satisfying red wine that can pair with the boldest cuisine. Ruffino Riserva Ducale Oro Chianti Classico Gran Selection DOCG 2014 ($41). Made only in exceptional years, this Ruffino Chianti Classico is crafted from 85 percent sangiovese grapes with the balance merlot and colorino. Aged for a combination of 3 years in a combination of various woods and concrete, this delicious expression of Tuscan sangiovese exhibits classic dried and ripe cherries with herbal notes. Nothing says love better than a bowl of pasta and Italian wine. Chalk Hill Estate Red Blend Chalk Hill, Sonoma County 2016 ($70). This blend of 47 percent cabernet sauvignon, 37 percent malbec, 9percent petite verdot and 7 percent merlot was aged entirely in French oak barrels of which 55 percent were new. This is a very deep and rich red wine that is complex and round in the mouth featuring cherry, blackberry, licorice, and mocha elements in a seamless package. A truly amazing wine that should age effortlessly. Don Melchor Cabernet Sauvignon Puente Alto Vineyard Chile 2015 ($125). This is another amazing example of a top-tiered wine that justifies its impressive price tag. A frequent presence on the Wine Spectator’s top 100 list, it attests to Don Melchor’s frequent praise from wine consumers and critics alike. Big assertive and bold but still balanced, this fruit-driven red wine is accented with mineral elements that add to the textural complexity. Inman Russian River Valley Pinot Noir 2017 ($68). Kathy Inman makes a series of phenomenal pinot noirs in the Russian River Valley. Her OGV and Vine Hill are complex and serious, but we liked the forest floor notes and elegance of the simple Russian River Valley wine. Cherry, strawberry notes with hints of rosemary and mushroom. Long, minerally finish. Poliziano Vino Nobile di Montepulciano DOCG 2016 ($30). This is a tasty and well-structured blend of sangiovese, colorino, canaiolo and merlot grapes. Forward red berry fruit with fine tannins, good complexity and long finish. Poliziano Rosso di Montepulciano DOC 2017 ($17). Medium body, forward and vibrant fruit dominate this delicious blend of sangiovese and merlot. Dow’s 10-year-old Tawny Port ($37). Aging tawny Ports can come at a steep cost with 25 percent of the original volume of port lost to evaporation over just 10 years. Dow has a reputation of making slightly drier port than other port houses and this example is no exception. Bright, cherry fruit accented with notes of licorice and some dried fruits create a memorable tawny port at a great price. It would be a great way to cap a Valentine’s Day evening

JACKSON, Miss. – La Brioche, Jackson’s authentic patisserie, ushered in the new year with a new storefront and menu, expanding their offering to include lunch and brunch selections. The expanded bistro menu includes sandwiches, soups, salads, quiche, and a signature dish, empanadas, all created with the European and Argentinian influences of La Brioche owners, Cristina and Patrik Lazzari. “Over the past five years, we have focused on creating fine European pastries and macarons for our customers, and now based on customer feedback, will expand our menu to offer multiple lunch and brunch options at a good value,” said Patrik Lazzari. “With several additions to the menu, we’ve made the menu easier to navigate by including combo options that allow customers to try a variety of new dishes.” Highlights from the new menu include Argentine Empanadas stuffed with sweet corn and mozzarella or beef with olives The Hangover Brunch Bowl with smoked gouda grits, bacon, avocado, tomato, sprouts, and an egg; quiches in ham and cheese or veggie, as well as Pimento B.L.T., Black Bean Avocado, and Turkey Avocado sandwiches. Mimosas and sparkling wines will be added to the menu when La Brioche begins serving Sunday brunch later this spring. With the expanded menu came a renovation to the La Brioche space. Under the direction of interior designer, Mary Sanders Ferris of Ferris and Company, La Brioche was able to achieve a bright, open feel to the space while accommodating growth and maintaining the feeling of an authentic European patisserie. “La Brioche has become known as the Jackson-area destination for a taste of contemporary Europe,” said Ferris. “We are proud to have been invited to collaborate on the recent update to this experience as part of La Brioche's five year anniversary celebration.” Updates included additional counter space to display new offerings as well as additional menu boards to facilitate the ordering process for guests. “In an effort to add more dining space for this local, European experience, we extended the brand's footprint by adding an awning window with a community dining table to create an indoor-outdoor experience for the guest,” said Ferris. “We also built a continuous banquette with classic bistro table and chairs along the storefront of the restaurant. This exterior addition along with the interior update created a modern take on a classic European sidewalk cafe.” “The renovation of the storefront is the first step in our growth plan,” continues Lazzari. “Next, we will expand our wholesale efforts with additional packaged items that will be sold to local and regional coffee shops, retail stores and other venues. This will coincide with our plan to offer our packaged items and French macarons for online purchasing and nationwide shipping. We plan to have this available by spring this year. We are already selling a variety of La Brioche products at the two new coffee venues inside the Jackson International Airport.” Authentic French macarons and hand-crafted pastries are still at the center of La Brioche, with several sweet specials available for the upcoming holidays. For Valentine’s Day, La Brioche has created heart-shaped entremets, a traditional French cake layered mousse cake composed of alternating layers of buttery puff pastry and almond mousse. Entremets are available by special order in a small or large size. For Mardis Gras, La Brioche has a clever take on the King Cake, composed of seven individual brioche buns filled with a cinnamon cream cheese mousse, formed into a ring shape, then iced and sprinkled with tinted sugar in classic Mardi Gras colors. Available by special order, the La Brioche King Cake can be served as a full cake or pulled apart for individual servings. La Brioche is located in the Fondren Corner Building in Jackson’s Historic Fondren District at 2906 North State Street. La Brioche is open Monday through Friday from 7 a.m. to 6 p.m., Saturday 8 a.m. to 6 p.m., and will soon be open Sundays for brunch.

CLEVELAND, Miss. - The James Beard Foundation (JBF) recently announced that chef Cole Ellis of Delta Meat Market & Bar Fontaine in Cleveland will be cooking at the landmark James Beard House on Feb, 22, 2020. Beginning with a fundraising dinner cooked by Wolfgang Puck in early 1987, the James Beard House has become a milestone in the careers of chefs including Tom Colicchio, Marcus Samuelsson, Nancy Silverton, and Dominique Crenn. "This is a huge honor to be able to bring a taste of the Delta to The James Beard House with my dinner, Southern Meets Italian. I can't wait to showcase both concepts, Bar Fontaine and Delta Meat Market in NY," says chef Cole Ellis. "We love what chef Cole Ellis is doing in his hometown. His market, butcher shop, and restaurant has great hospitality and style, and we are honored to bring those flavors and put a spotlight on his vibrant community at the Beard House," says Izabela Wojcik, Director of House Programming at the James Beard Foundation. Mission: The James Beard Foundation is a nonprofit organization whose mission is to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone. About the James Beard Foundation: The James Beard Foundation promotes Good Food for Good™. For more than 30 years, the 501(c)(3) nonprofit organization has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs, aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards, which shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, please visit jamesbeard.org and follow @beardfoundation on Instagram, Twitter, and Facebook. About Cole Ellis: A Culinary Institute of Charleston graduate with a Bachelors of Culinary Arts in Baking and Pastry, as well as a Bachelors of Restaurant and Hotel Management, Cole Ellis spent 13 years in Charleston and Nashville under the tutelage of Tom Colicchio and Sean Brock. Cole worked in some of Charleston’s most acclaimed kitchens such as Magnolia’s, Hominy Grill, and Carolina’s, as well as Voysey’s Pub and The Tides, both Colicchio properties, located on Kiawah Island. He left Charleston to work with chef Tyler Brown at the Hermitage Hotel in Nashville where he took on the chef de cuisine post, and was responsible for raising livestock and running the vegetable garden for the property’s Capitol Grille. In 2013, Cole returned to his hometown of Cleveland, Mississippi to open Delta Meat Market, a butcher shop and boutique grocer of fine Southern foods. Cole was nominated as a semifinalist in 2017 for the James Beard Award “Best Chef South,” and Delta Meat Market has been recognized for its butchery program in Bon Appetit, Delta Magazine, Garden & Gun, Southern Living, and more.

While the longevity of many restaurants is measured in months or a few years, one Jackson restaurant continues to create memories while passing through generations of the same family like heirloom jewelry. Family members are still running Hal & Mal’s, a restaurant started at 200 Commerce St. in 1985 by brothers Hal and Malcolm White. The restaurant’s presence in a cul-de-sac of sorts off State Street delights newcomers and loyal customers, some of whom consider the sprawling brick building packed with interesting people and delicious food their home away from home. Its popularity began when news spread that Hal & Mal’s was the place to enjoy live music, run in to almost everybody you know, and sample amazing gumbo, red beans and rice, tamales, and seafood, among many other creative offerings. Those same favorite dishes continue to satisfy original customers and their offspring. As much as things change, it seems like they stay the same at Hal & Mal’s. While the menu has increased in size and been altered here and there, most of the dishes customers have been enjoying for decades are still offered, including Friday’s specialty, seafood bisque. The downtown stalwart has continued to thrive by adhering to the White’s legacy of family traditions, familiar décor, and an abundance of good food. Migrating with other downtown restaurants to the suburbs has never been an option for members of the White family. Dining at Hal & Mal’s is the quintessential “downtown Jackson experience.” If you’ve never been, I highly recommend adding it to your culinary bucket list. To get your meal started, nothing says “old Jackson” like comeback sauce and crackers ($3). Dipping crispy saltines into the tangy dressing while sitting at a cozy, timeworn table or booth, or in the courtyard and people watching, is an amazing way to pass the time while waiting on your meal. Other appetizers include Hal’s soup du jour ($5-cup/$6.25-bowl), beef tamales ($5-$15), bayou gumbo ($5-cup/$6.25 bowl), cheese nachos ($7.25-$8), Friday seafood bisque ($5.74-cup/$7-bowl), fries with dipping sauce ($2), stuffed jalapeños ($7.50), and combo fried platter ($15). If a burger is calling your name, it can be adequately answered at Hal & Mal’s. Grilled burgers range from the Better Burger ($7.75), “Diddy Wah Diddy” ($15) made to your specifications, bacon cheese ($8.75), and free press veggie ($7.75), to name a few. Sandwiches named for famous people and places are hand-made and delicious. A sample includes the Decatur Street muffaletta ($7.75-$20), Michael Rubenstein ($9.25), downtown club ($9.75), southern fried chicken ($8.25), chicken-fried steak ($9.25), and Aunt Voncil’s spicy pimento cheese and bacon ($5). Also on the menu are po’boys filled with shrimp, hot roast beef, catfish, oyster, shrimp, and sausage (ranging from $9.25-$12). Hal & Mal’s is famous for its down-home and utterly delicious blue plate specials and entrées with accompanying sides. Selections include the restaurant’s famous red beans and rice ($9.25), hamburger steak ($13.50), catfish ($20), shrimp platter ($21.25), chicken zita ($14.75), and seafood platter ($22.50). For those eating light, a variety of fresh salads is on the menu, ranging from Greek ($7.50) to fried chicken salad ($10). No visit to Hal & Mal’s is complete without a slice of chocolate or key lime pie, or bread pudding with hot whiskey sauce ($4.50-$5). Hal & Mal’s offers catering, event spaces, and musical entertainment. Check out the complete lineup on their website: www.halandmals.com. Hours of operation are Monday, 11 a.m. - 2:30 p.m., Tuesday-Thursday, 11 a.m. – 9 p.m., Friday, 11 a.m. – 10:30 p.m., Saturday, 6 – 10:30 p.m., and closed on Sunday.

JACKSON, Miss. - Elvie’s, Jackson’s highly anticipated new all-day café, will open Tuesday, Feb. 4 in the historic Belhaven neighborhood, shaking up the city’s dining scene. One to watch, Elvie’s is the first restaurant from chef Hunter Evans, a Culinary Institute of America grad, alum of NYC’s acclaimed Union Square Hospitality Group, and long-time friend and managing partner Cody McCain. Combining European style with Southern hospitality, Elvie’s offers seasonal fare for breakfast, lunch, and dinner that guests can enjoy all day. FRENCH FLAIR MEETS SOUTHERN HOSPITALITY Sophistication, generosity and attention to detail are at the heart of Elvie’s. Featuring seasonal dishes made with ethically-sourced ingredients, from fresh fish and oysters from the Gulf to heirloom seeds passed down generations, Elvie’s is excited to highlight the region’s culinary heritage. Inspired by French cafés and memories with his New Orleans grandmother, the restaurant’s namesake, chef Evans’ menus include sweet and savory options for breakfast, such as House-Made Breads and a French Omelet, and shareable snacks like Fresh Oysters and Crab Claws, Beef Tartare and Duck Fat Frites for afternoon and evening. Elvie's dinner menu features elevated mains like Duck Confit Cassoulet, Redfish Meunière and Gulf Coast Bouillabaisse. COCKTAIL CLASSICS REIMAGINED Under the leadership of beverage director and sommelier Brandi Carter, the bar program features a mix of classic and creative cocktails like the Pepper Jelly Julep and Chartreuse Daiquiri, as well as morning time options like Boozy Iced Coffee and Apple Jacks Milk Punch. Wine, spirits, low ABV and non-alcoholic options will also be available, as well as an off-menu selection of absinthe. WHAT’S OLD IS NEW Elvie’s menu isn’t the only thing that looks to the past for inspiration. Influenced by classic Southern restaurants, Jackson-based creative and design firms Jonathan Shull Design and Land vs Ocean transformed the space, a former residential home that dates back to the 1940s. The cozy interior features timeless design elements like brass accents, a refined color palate, and a white marble bar, perfect for sipping morning espresso or afternoon cocktails. The 1850-square-foot restaurant offers indoor and outdoor porch and patio seating for up to 62 guests.

JACKSON, Miss. – Sal & Mookie’s New York Pizza & Ice Cream Joint is once again growing with a third Mississippi-based location planned for the Colony Crossing retail development in the City of Madison. Founded by partners Dan Blumenthal and Jeff Good in 2007 with the flagship restaurant located in the Fondren District of Jackson, Sal & Mookie’s has garnered multiple local and statewide awards for its product offerings and service style. “We love what we do and are thrilled that so many Mississippians enjoy the creative take on classic New York Pizza that we offer,” states Chef Dan Blumenthal, the concept’s menu and theme creator. “Jeff and I are excited to be working with our second licensee – Patrick Munn and Hali Sappington – and we look forward to bringing our unique offerings and well-known passion for excellent service and experience to Madison County!” Sal & Mookie’s – Madison will be located in the Colony Crossing development at the corner of Highway 463 and Bozeman Road in the space that formerly housed one of Madison’s most popular concepts – Georgia Blue. (In September of 2019, the owners of Georgia Blue moved to the opposite side of Highway 463 to expand to a building three times the size of their original space.) Renovation construction activities for Sal & Mookie’s Madison are slated to start this month and a target opening date of early May 2020 has been set. “This space is perfect,” shares Jeff Good, Sal & Mookie’s co-owner. “It’s as large as our Jackson location and will easily support the ice cream shop, bar, and two private dining rooms along with a great number of comfortable seating options in the main dining room. We have learned so much about what people love about our concept, and this new Madison location will allow us to do some really neat things. We cannot wait to start serving pizza and ice cream to folks who live and work in Madison!” Sal & Mookie’s Madison LLC will be majority owned and operated by Patrick Munn and Hali Sappington, two veteran employees of BRAVO! and Sal & Mookie’s; a couple who is ready to step out on their own with a proven concept and a great location. “Everyone loves Sal & Mookie’s and we have been so lucky that Dan and Jeff believe in us and have helped us make this dream of restaurant ownership a reality!” exclaims Patrick Munn, the Managing Member of Sal & Mookie’s Madison, LLC the formal licensee for the new location. “Dan and Jeff have been nothing but gracious in their support and vision. As the restaurant owners of this licensed location, Hali and I are going to strive to build a team of service-minded team members focused on bringing a phenomenal experience to our guests. Dan and Jeff have long been considered among the best in the area of service and consistency, and we look forward to a long and prosperous partnership with them!” Sal & Mookie’s Madison will start with a motivated base of customers, in that Patrick and Hali sold shares of ownership utilizing a model similar to the one that funded BRAVO! Italian Restaurant when it was launched a quarter of a century ago. “Dan and Jeff helped us create a funding vision which matched equity from investors to traditional bank debt in an effort to provide a balanced approach to successfully capitalizing our vision,” explains Hali Sappington, co-Managing Partner. “We are thrilled to share that we have well over two dozen families invested in our business, each with a desire to see us succeed!” Sal & Mookie’s New York Pizza and Ice Cream Joint is a Mississippi-based Limited Liability Company with the company-owned location at 565 Taylor Street in the Fondren Neighborhood of Jackson, MS. The company granted its first license agreement to Sal & Mookie’s – Biloxi located in the heart of downtown Biloxi at 110 Lameuse Street. Sal & Mookie's Biloxi is independently owned and operated by RKBM Restaurant Group LLC.

Most people think of Napa Valley when it comes to California wine. However important it is to the West Coast wine industry, Napa is relatively small at just 4 percent of California’s wine production. There are other emerging regions that are producing interesting wine for far less money. That’s the case with Paso Robles where the growth in acres planted to vineyards is unparalleled. Located in northern San Luis Obispo County in the center of California’s Central Coast, Paso Robles is huge – roughly a rectangular 35 by 25 miles. It was established as an American Viticultural Area in 1983 and has expanded twice since then. The diurnal shift in temperatures is greater here than anywhere else in California – as much as 104 degrees during the day and 50 degrees at night. Although the heat sounds like a challenge for growers, the cooling effect from the Pacific Ocean just six miles away is the region’s saving grace. Photo courtesy of Paso Robles Wine Country Alliance The soil here is more diverse than other regions, too. More than 30 soil types are found in Paso Robles, but the dominance of calcareous shale provides the pH values needed to balance the lush, ripe character with acidity. Although it has half as many wineries as Napa Valley, it has twice as many grape varieties planted. First planted by Franciscan friars in 1790, Paso Robles was initially known for zinfandel, which thrived in the heat. In the 1980s, Rhone grape varieties led the region and today cabernet sauvignon has been added to the list of 69 grape varieties planted here. We recently met with Jason “J.C.” Diefenderfer, winemaker at Austin Hope Family Wines, who remembers once needing a map to show people where Paso Robles was located. He said several factors account for Paso Robles’ rising star. “First, critics gave very high scores to wines from producers like Saxum and Linne Calodo. Second, we went from a zinfandel region to Rhone varietals and then in the late 1990s added cabernet sauvignon. Finally, a cabernet sauvignon group formed to bring more attention to the area,” he said. In fact, cabernet sauvignon is now the most planted varietal in Paso Robles today. Diefenderfer, a fifth generation Paso Robles resident, said cabernet sauvignon’s thick skins from the cool nights provide necessary tannins and acidity to balance the lush character of the wines. Ted Ross, winemaker and owner of Hayseed and Housdon, is one of the many family owned producers who account for a whopping 95 percent of the wineries in Paso Robles. He said the evolution of the region’s preferred grape varieties is more cumulative than successive. “We’re becoming known for more than Rhone varieties,” he said. “It’s not a shift in focus. There’s just been more demand for cabernet sauvignon.” Ross is among the majority of small producers in Paso Robles. In fact, 66 percent of them produce less than 5,000 cases a year. You’re not going to find these wines on shelves beside larger producers, such as J. Lohr. Tablas Creek or JUSTIN. But, if you’re willing to order wines directly from the producer, you’ll be rewarded with some very interesting wines. Ross said consumers like the experience of visiting a small producer where they can meet with the winemaker, pay little if anything for a tasting and order wines not commercially available anywhere else. He sees nothing but growth ahead for the region. Land and grapes are much cheaper here and there is even an interest in adding Italian and Spanish grape varietals. Consumers would be wise to pay attention to this region. Austin Hope Winery Cabernet Sauvignon 2017 ($50). Ripe blackberry and raspberry fruit with hints of coffee and vanilla. Good balance and plenty of fine tannins, this wine has garnered several 90-plus scores. Long finish and age-worthy. Hayseed and Housdon “The 4:19 to Paso” Grenache Rose 2018. ($26). We literally had to talk ourselves out of finishing this electric, rich rose. Generous strawberry, fresh character and low alcohol make for a delightful sipping wine. Hayseed and Housdon Warrior 2016 ($38). With 30 percent petite sirah added to the cabernet sauvignon, this blend shows off a deep color and considerable palate weight. Blueberry, cassis flavors with a touch of tobacco and herbs. Profits of all H&H wines are shared with Operation Surf, a non-profit organization that helps wounded and injured veterans. Cass MR Blanc Paso Robles Geneseo District 2018 ($18). We recently met with Ted Plemons, co-owner of this winery, to taste several of his wines. This was our favorite white. Made up of a blend of the Rhone white varietals marsanne, roussanne and viognier, this stainless-steel-fermented and aged wine gets its brightness from the roussanne, and its creamy texture from the marsanne, said Plemons. Apple and citrus notes are complemented with some floral elements. Cass Mourvedre Paso Robles 2017 ($30). This grape variety can produce some big wines in California, but this balanced version is Plemons’ “pinot noir.” Bright, bing cherry notes with some interesting accents of mocha and licorice. J. Lohr Signature Cabernet Sauvignon 2016 ($100). This venerable producer wanted to make a statement with this luxury cuvee of cabernet sauvignon, cabernet franc, petit verdot, malbec and an unusual Bordeaux grape variety called Saint-Macaire. The statement is that this region is equally capable of producing prestigious wine. Using the best grapes from the Beck Vineyard in the Creston District, winemaker Steve Peck has created a supple and approachable blend that is deceivingly complex. J. Lohr Pure Paso Proprietary Red Wine 2017 ($27). We know J. Lohr makes consistently delicious and approachable wines across the board, so the introduction of this new blend is exciting news. Designed to show off the cabernet sauvignon and petite sirah from Paso Robles, this blend is rich with layered complexity and length. Aged 18 months in French and American oak barrels, it has vanilla and toasty oak notes to add to its ripe black cherry and blackberry flavors. Fulldraw Honey Bunny 2018 ($85). A blend of 93 percent syrah and 7 percent mourvedre, this complex wine packs a lot of power. Lush, layered black berry and blueberry fruit, dark color and gritty tannins. Volatus CAVU 2018 ($28). The acronym is pilot talk for “ceiling and visibility unlimited,” a common phrase for perfect flying weather. Its owner, Hal “Bull” Schmitt, is a former Navy fighter pilot and Top Gun instructor. A good percentage of viognier (67 percent) combines with roussanne to make a sexy wine with copious pineapple notes and a hint of minerality.

Girl Scouts, in partnership with Little Brownie Bakers, one of two official bakers, is excited to join in announcing a new Girl Scout Cookie for the 2020 Cookie Season. Lemon-Ups Girl Scout Cookies has been added to the Little Brownie lineup of cookies, replacing Savannah Smiles. Just like a G.I.R.L. (Go-getter, Innovator, Risk-taker, Leader) in the Girl Scout Cookie Program, each crisp lemon cookie has something bright and motivating to say. The Lemon-Ups cookie will come with eight messages, including “I am a go-getter” and “I am an innovator" baked into the top. Girl Scout Cookies are so much more than just a sweet treat. Every box you buy helps the awesome girls who sell them power unique and amazing experiences for themselves and their troops—it also gives them the opportunity to learn essential life skills, soar in confidence, and quickly discover the leader within. The refreshed cookie packaging emphasizes what the Girl Scout Cookie program is all about. The updated images feature current Girl Scouts taking part in a diverse range of experiences available to members—from adventure-packed camping and canoeing, to exploring space science and designing robots, to taking action to improve their communities. Girl Scout Cookies can only be purchased from a registered Girl Scout. To find Girl Scouts selling cookies near you, visit www.gsgms.org. Booth sales begin February 21.

Going on its 23rd year, the Salvation Army is set to host its annual SOUPer Bowl fundraiser on Sunday, Feb. 2, at the Sparkman Auditorium at the Mississippi Ag Museum in Jackson. As temperatures are dropping, nothing sounds as good as a delicious bowl of soup....unless it's 25 different delicious bowls of soup. Take a look at this menu for the 2020 SOUPer Bowl, and get your tickets today. We know won't want to miss out on trying these satisfying favorites. Plus, every ticket purchases helps The Salvation Army fill the bowls of the hungry in Jackson. Attendees can taste as many soups and desserts as they please, and they are encouraged to hang out to enjoy entertainment like live music, a silent auction, games, and a tailgate tent from which they can purchase different gifts and goodies to take to Super Bowl parties they might be attending later on in the evening. Click here for tickets and more info.

Once again, I stumbled upon a great restaurant with a name that needs explaining before I discuss the food and obvious reasons you should visit. It’s true, Walk-On’s Bistreaux and Bar, first built in the shadow of Tiger Stadium in Baton Rouge by two walk-ons to LSU’s basketball team, was named the nation’s best sports bar by ESPN. And, having Saints quarterback Drew Brees as a co-owner further adds to the sports mystique of the fast-growing brand. But, if you let the misconception that Walk-On’s is a rowdy sports bar with little to eat besides wings and nachos stop you from visiting, you’ll be missing out on a delicious, creatively-prepared meal that is so far removed from typical sports bar food that you’ll almost forget the name. Walk-On’s is currently only open in Hattiesburg but will soon expand through franchisees into Jackson, Flowood, Oxford, Southaven, and the Gulf Coast. After meeting a friend for dinner at the Hattiesburg location, we were pleasantly surprised to learn that while numerous televisions and sports memorabilia are spread throughout the sprawling restaurant, there are spaces in which you can dine and feel like you’re in a semi-private space where actual conversation can take place. Of course, the bar area is lively, but bypassing it and heading to a comfortable booth lends itself to a calm, enjoyable meal. After reviewing the long lineup of delicious-sounding appetizers, we decided to order two and share them. Our choices were Boom Boom Shrimp, fried shrimp tossed in tangy sauce and topped with green onions; and baked spinach and artichoke dip. Unlike some sports bar food that tastes like it has been recently defrosted before being coated in heavy sauce and deep-fried, our selections were light, tasty, and creatively presented. Other starters (with a creative side note that the owners “were not starters,” thus an ode to their walk-on status), include Cajun and loaded queseaux (or more commonly known queso), fried alligator, boudin balls, cheeseburger sliders, devils on horseback, fried pickles, fries, and mozzarella. If you’re noticing a common theme, you’d be correct in thinking the menu is Cajun-centric, inspired by the owners’ Louisiana roots and desire to share its cuisine (and affinity for replacing the letter “O” with “eaux” with the entire country). As a result, duck and andouille gumbo, shrimp and corn soup, and crawfish étouffée more than satisfy those looking for gumbo and soups. Other offerings are Meme’s chili and a soup and salad combo. Speaking of salads, there are plenty of opportunities to eat light while enjoying a taste of Cajun country. Salad selections include crawfish BLT, Zydeco, pepper jelly shrimp, Ahi tuna, and a variety of chicken-based offerings. Also on the lighter side are creative wraps filled with grilled shrimp, Buffalo chicken, California club, and cheeseburger ingredients, among others. It’s never a bad idea to try one of the house specialties, as my friend soon learned. An order of pasta alfredeaux (again, there’s that Cajun twist on the name) resulted in a sumptuous plate of blackened chicken, linguine, alfredeaux sauce, Parmesan, and garlic bread being placed on the table. I almost regretted my dinner selection after seeing the overflowing plate filled with some of my favorite ingredients. If desired, blackened jumbo gulf shrimp can be substituted for chicken. Other house specialties include Cajundillas, a regional spin on quesadillas filled with sausage, boudin, chicken and chipotle ranch; 12-ounce Cajun ribeye topped with crawfish mushroom sauce; blackened redfish served with sweet corn grits and beurre blanc sauce; grilled chicken; Uncle B’s hand-battered chicken tenderloins; and Tuscan chicken, a feast of blackened chicken, tomato basil sauce and vegetables. As intriguing as the house specialties appeared, as usual, I was drawn to the seafood section. I wasn’t disappointed by my selection of voodoo shrimp. Sitting atop a serving of some of the best corn grits I’ve ever tasted was a mound of jumbo shrimp stuffed with cream cheese, and pickled jalapeños, then wrapped in thick bacon and baked to a crispy goodness. A side of sweet chili glaze and garlic bread created a near-perfect meal. I mean, what could be better than shrimp, cream cheese and bacon? If there is a better combo, I have yet to discover it. Additional seafood offerings come with accompanying sides or sauces and bread and include bayou pasta topped with crawfish, cream sauce and fried shrimp; crawfish “etou-ways,” a creative name for étouffée filled with fried shrimp; catfish Atchatalaya filled with blackened or fried fish, crawfish étouffée, and fried crawfish; sweet chili salmon topped with the same delicious glaze I sampled in my dish; Mardi Gras mahi, a delightful combination of blackened fish and crawfish mushroom sauce; fried jumbo shrimp and catfish and Louisiana combo, which offers fried shrimp, fried catfish with crawfish étouffee, and sides. Seafood po’boys further carry on the Cajun theme, with selections like boom boom shrimp, catfish, gator, crawfish, and fried shrimp.Walk-On’s serves up a variety of mammoth burgers to please everyone. Selections include the quarter-pound scholarship; smaller classic; surf and turf burger topped with shrimp; hickory dressed with barbecue sauce and bacon; hangover topped with egg, bacon, and cheese; stuffed variety filled with bacon and cheese; jalapeño jack; smoked gouda turkey; and veggie burger made of black beans and topped with healthy vegetables and light dressings. Handhelds, or sandwiches and tacos, range from warm turkey and Swiss to ribeye po’boy to blackened redfish tacos. Sides include the aforementioned sweet corn grits, stuffed potato, sweet potato fries, red beans, vegetables, and fruit. Walk-On’s serves tasty desserts that include beignets, Krispy Kreme bread pudding, milkshakes, and cookie sundaes. Walk-On’s is located at 4400 Hardy St. in Hattiesburg. Hours are Sunday – Thursday, 11 a.m. – 11 p.m. and open until 12 a.m. on Friday and Saturday. Check out the company’s website at www.walk-ons.com to learn about upcoming restaurant openings around the state.

We often wonder how pinot noir got so expensive. There was once a time in our early years of winemaking when burgundy costs considerably more than California pinot noir. Now, it’s the opposite. We can find excellent burgundies from areas like Mercurey, Givy, and Maconnais that are reasonably priced under $50. A good pinot noir from California or Oregon is often $70 or more. We recently asked for an explanation from Daniel Warnshuis, winemaker and primary owner of Utopia Vineyard in the Ribbon Ridge appellation of northern Willamette Valley. Warnshuis was one of the many who retired from a lucrative career in Silicon Valley to launch a winery and fulfill a dream. If anyone understood the current pricing challenges, it would be an upstart winemaker like him. Warnshuis, a broad-shouldered guy who racked up awards for swimming butterfly at Michigan State University, said he drives the tractor and puts as much manual labor into the soil as his pickers. His family even sorts the grapes to manage expenses. That makes him unique from the upstarts who put their names on the label but hire other people to do the work for them. “Supply and demand,” he cited as one reason for pinot noir’s lofty prices. Like other craft pinot noir producers, Warnshuis started out with a manageable production, so he’s not stuck with an unmanageable inventory to sell. He eschews distributors and retailers, each of whom takes a cut of his profits, and sells all of his wine through his tasting room and wine club. His goal is simply to sell all the wine he produces. However, other winery owners keep production down just to keep prices high. It’s not uncommon to see people on waiting lists for wines that easily exceed $100 a bottle. Eaux Freres’ Palissage Vineyard Pinot Noir clocks in at $150 – if you can find it. Warnshuis, however, said it’s more than market demands that drives pinot noir’s insane prices. Like others, he makes his wine without sulphites. And, labor is in short supply. “It’s more costly to make wine organically because it’s labor intensive. And, the cost of labor goes up every year, and there is competition for help,” he said. Pickers are so short in supply that he may turn to volunteers at harvest time. A scarcity of labor means higher wages. Utopia Vineyard’s wines are comparatively well priced, but consumers will still gasp as spending $48 for an estate pinot nor and $65 for a reserved pinot noir. We liked the 2014 Utopia Vineyard Estate Pinot ($48) – a light-colored pinot noir with red berry flavors and good acidity – but we really enjoyed the 2014 Utopia Vineyard Estate Reserve Clone 777 ($65) for its well-defined and nuanced flavors. Utopia also makes a killer estate chardonnay with just a kiss of oak that sells for $45. Warnshuis hasn’t yet found the perfect “utopia,” but that doesn’t really exist, right? His wines, however, can be found at utopiawine.com. California pinot noir The Willamette Valley isn’t the only place for good pinot noir. Here are a few new releases from producers who make several single-vineyard pinot noirs: Calera Ryan Vineyard Mt. Harlan Pinot Noir 2016 ($65). From one of our favorite pinot noir producers now owned by Duckhorn, Calera turns out consistently good wine year after year. This single-vineyard pinot noir from a site in the Gavilan Mountains is serious business. Intense and focused cherry and sage aromas marry with plum, black cherry, and currant flavors with a dash of minerality. Less muscular but equally appealing is the 2016 Calera Mt. Harlan Mills ($75) – a more effusive version with lush raspberry and black cherry flavors. Maggy Hawk Unforgettable Pinot Noir ($65). After making great wines in the Willamette Valley, well-respected winemaker Tony Rynders landed a gig with Jackson Family Wines at this impressive vineyard in Anderson Valley. Every one of the four pinot noirs in the portfolio are excellent and demonstrate the impact of pinot noir clones. It is a good balance of elegance and power with fresh black cherry flavors. Lucienne Santa Lucia Highlands Doctor’s Vineyard Pinot Noir 2017 ($50). Hahn Family Wines has a series of three spectacular pinot noirs grown in arguably the best region in California for pinot noir. We liked this juicy and dense version with copious cherry fruit with hints of spice and forest floor. The other two versions demonstrate the diversity of the vineyards here. The Smith Vineyard pinot noir has raspberry notes and brighter fruit while the Lone Oak Vineyard pinot has sweet fruit with nice earthiness. All three are impressive. Inman Pratt Vine Hill Pinot Noir 2016 ($73). Inman makes some of the best terroir-driven pinot noir in Sonoma County and its trio of new releases affirm that once again. We loved the lavender and raspberry aromas of this elegant, limited-production wine. Fresh raspberry and cherry flavors with a hint of mineral. Inman’s 2016 estate OGV pinot noir ($73) is every bit as good. Emeritus Pinot Hill Sonoma Coast Pinot Noir 2017 ($60). A fog from the east sweeps Pinot Hill most of the day, which creates a savory character of this wonderfully lush pinot noir. The stronger sun exposure on the west side of the hill adds riper grapes and texture to the blend. Damp earth and mint combine with black cherry flavors. If you really want a full-blown pinot noir experience, try the 2016 Emeritus Don’s Block Pinot Noir ($110), a provocative and mind-bending wine with impressive concentration and texture. Migration Sta. Rita Hills Pinot Noir Drum Canyon Vineyard 2017 ($70). Generous aromas of blueberry and cherry draw you into a lush black cherry and boysenberry palate. Hint of vanilla and long, lush finish. Sea Smoke Southing Pinot Noir 2017 ($70). One of our perennial favorites, Sea Smoke pinot noir has a lot of elegance. From Santa Rita Hills, the Southing unveils a cloak of strawberry notes with violet aromas and a dash of clove.

Super Bowl LIV will determine the National Football League’s World Champion on Feb. 2. Go the distance with these delicious game day appetizers and sides from celebrity chef and World Champion Melissa Cookston. Taken from Cookston’s cookbook, Smokin' in the Boys’ Room and Smokin’ Hot in the South, these award-winning recipes for smoked pork meatballs, zesty pimento and cheese, southern deviled eggs with chive-truffle vinaigrette, and bacon-wrapped asparagus with pink peppercorn vinaigrette will help you be the ultimate winner on Super Bowl game day. Smoked Pork Meatballs “These delicious Smoked Pork Meatballs make a great appetizer or snack. I recently cooked these up on my Pit Boss K22 Ceramic Grill. I like them just a bit spicy, so I used a bit of hot sauce in the recipe and a spicy BBQ sauce to glaze them. However, feel free to adjust them as you like. In this recipe, I also call for BBQ seasoning and BBQ sauce. Feel free to use your favorite types. You can also use my recipe for Sweet Memphis BBQ Rub.” - Melissa 2 pounds ground pork 2 tablespoons hot sauce, adjust for taste 1 tablespoon BBQ seasoning 2 tablespoons Worcestershire sauce 2 tablespoons ketchup 1/3 cup finely diced yellow onion 1/4 cup finely diced poblano pepper 2 tablespoons panko breadcrumbs 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 teaspoon seasoned salt 1 egg, lightly beaten 1 cup BBQ sauce In a large mixing bowl, add all ingredients except BBQ sauce. Mix thoroughly, then roll into 1.5-2 ounce balls (depending on your preference.) Spray a round cookie sheet with non-stick spray, then place balls on sheet. Refrigerate for 30 minutes. Start smoker and heat to 250 degrees. Add cookie sheet to grill and cook for approximately 50 minutes to 1 hour. Check internal temperature of meatballs to ensure they have reached 165 degrees. Remove meatballs from cookie sheet and place in a pan with at least a 1-inch lip. Add sauce, and gently roll meatballs to coat. Return to smoker for 10 minutes to allow BBQ sauce to "set." Zesty Pimento and Cheese “Everyone in the South has a favorite pimento and cheese recipe, or several. This recipe for a zesty pimento and cheese is one of my favorites. It’s a very simple recipe, and so much better than store bought. Pimento and cheese, also known as just 'pimento cheese' around these parts, is a staple in the south. It gets served at almost every social function or afternoon tea. Usually, I see it made into tea sandwiches or served with in a bowl with plenty of crackers. Personally, it is my favorite thing to eat at a BBQ contest. When I have my face in a BBQ pit for hours, the last thing in the world I want is hot food. A simple, cool pimento and cheese sandwich really hits the spot. Make it zesty. If you haven’t guessed by now, I’m not a fan of bland. Even a dish such as pimento and cheese can be jazzed up slightly. Instead of the normal little jar of diced pimento peppers, I like to either roast my own peppers or purchase some roasted piquillo peppers, which have a bit more of a freshness and flavor to them than pimentos. I also love to add my homemade candied jalapeños. You can find my recipe for those in my book, Smokin’ Hot in the South. They are one of my favorite things and are quite addictive. Candied Jalapeños will add a little bit of spice, some sweetness, and crunch. For a bit of spice, I drop in a couple of tablespoons of Tabasco Chipotle Sauce, or you can use your favorite hot sauce.” Make it creamy. The one trick to making your pimento and cheese creamy is using an electric mixer. Leave your cream cheese sitting out for about an hour before making this recipe. Then, add it with your mayo and let that mixer run. I like to let it whip for about 3-4 minutes on a medium high speed. After that, you’ll add in the rest of your ingredients and mix for another 2-3 minutes on a medium high speed. The other option you have for creaminess is the cream cheese/mayo ratio. I like it creamy but with enough body that it’s nicely spreadable but can also be used to top a burger and melt some. For that, I usually use one 8-ounce block of cream cheese to a half cup of mayo. If you want to go creamier than that, simply up the mayo another couple of tablespoons. And voila, you have pimento and cheese!" - Melissa 8 ounces cream cheese, room temperature 1/2 cup mayo 2-1/2 tablespoons roasted piquillo peppers, diced 2 tablespoons candied jalapeños, optional 1 tablespoon minced garlic 1-1/2 tablespoons Tabasco Chipotle Sauce or your favorite hot sauce 1/2 teaspoon salt or to taste 1/4 teaspoon black pepper 2 cups shredded cheddar Place the room temperature cream cheese and mayo in a mixing bowl and mix on medium high for 3-4 minutes. Add in peppers, jalapeños, garlic, salt and pepper, and mix for 1 minute. Add in shredded cheddar and mix for 2-3 minutes. Refrigerate at least 30 minutes before using. Bacon-wrapped Asparagus with Pink Peppercorn Vinaigrette “I love the light pop you get from pink peppercorns and use them quite often when cooking at home. This dish takes a bit of preparation time to wrap the bacon around the asparagus but is worth it. Serve as appetizers or as a side, allowing four per person.” - Melissa Pink Peppercorn Vinaigrette: 1 teaspoon minced shallot 1 teaspoon honey 1 teaspoon Dijon mustard 2 tablespoon white balsamic vinegar 1/2 teaspoon kosher salt 1/4 cup extra virgin olive oil 1 -1/2 teaspoons pink peppercorns, lightly cracked with a mortar In a small mixing bowl, whisk the shallots, honey, mustard, balsamic, and salt, and whisk to combine. Slowly drizzle in the olive oil while whisking to emulsify. Whisk in the peppercorns. Allow the mixture to sit for 30 minutes for the flavors to combine, then lightly whisk again before serving. Bacon-Wrapped Asparagus: 16 fresh asparagus spears, trimmed 8 slices thin-cut bacon, cut in half 1 teaspoon Basic BBQ Rub Wash and dry each spear, then wrap each one with a half-slice of bacon, using a toothpick on each end to secure. Place on a sheet pan when done, then lightly sprinkle them with the BBQ rub. On a medium-hot grill, place asparagus perpendicular to the grill grates and grill for 4 to 5 minutes per side, until the bacon is crispy. Place on plates and drizzle with the Pink Peppercorn Vinaigrette. Southern Deviled Eggs with Chive-Truffled Vinaigrette “Deviled eggs are among the most Southern of items, and you absolutely must have a recipe available to you. Take heart, they’re exceedingly simple. However, sometimes you need to freshen up a classic recipe, and the addition of a simple, chive-truffle vinaigrette takes them to a whole new level.” - Melissa For the eggs: 6 hard boiled eggs 2 tablespoons mayo 2-1/2 tablespoons sweet pickle relish 1/2 teaspoon kosher salt 1/2 teaspoon black pepper Cut eggs in half and separate yolks. With a fork, break up yolks; then add mayo, relish, and salt and pepper. Adjust seasonings, or mayo if stuffing looks too dry. If you're being fancy, place egg yolk stuffing in a piping bag and pipe into eggs. Otherwise, you can just spoon the stuffing back into the eggs. Refrigerate for at least 30 minutes to firm up. For the vinaigrette: 2 tablespoon champagne vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 1 teaspoon finely chopped chives 1/2 teaspoon minced garlic 2 tablespoon olive oil 2 tablespoon white truffle oil If you like whisking a lot, you can make this in a small bowl with a whisk. I prefer using a blender, an immersion blender, or a food processor (depending on how much I am making.) In a separate container, pour olive oil and truffle oil together. Add all ingredients except oils to bowl and whisk or blend thoroughly. While blending, slowly drizzle oil blend into dressing to form an emulsion. Either using a squeeze bottle, or a spoon, drizzle vinaigrette dressing over eggs and serve.

Every year, millions of NFL fans tune in to the Super Bowl to watch the culmination of the football season. Along with the excitement of the big game, halftime show and memorable commercials, a Super Bowl just wouldn’t be complete without the proper snacks and food. From chicken wings to cocktail weenies, there are dozens of Super Bowl go-to dishes, but which is the most popular? Bid-On-Equipment.com analyzed Google searches across the country to determine the most popular type of Super Bowl food in every state as well as the top 20 largest cities in the country. According to BOE's analysis, Super Bowl fans across the country love their dips. Overall, dip was the most popular food or snack in 20 states, but one dip in particular reigns supreme - the seven layer dip. In fact, seven layer dip was the most popular in seven states including North Carolina, South Carolina, Idaho, Illinois, Massachusetts, Rhode Island, and Texas. Coming in at a close second is buffalo chicken dip, which was the most popular in six states, primarily in the Southwest, including Arizona, California, Nevada, Utah, Hawaii, and Florida. Even though dips made a strong showing in our Super Bowl food analysis, it’s the cocktail wiener that takes the trophy home for being No. 1 in the most amount of states. In fact, the cheap and easy cocktail weenie was the most popular in eleven different states including Colorado, Connecticut, Indiana, Michigan, Minnesota, Mississippi, Nebraska, North Dakota, Tennessee, Virginia, and Wisconsin. When BOE drilled down a little deeper and analyzed the most popular Super Bowl food within the 20 largest metro cities, cocktail weenies only make one appearance on the list in Indianapolis. When it comes to cities, dips once again take first place with the most appearances, but it’s the seven layer dip that inches out buffalo chicken dip with a score of seven to six. Now that we know which food is the most popular across the country, the next logical question to ask was how much fans are spending on all of these Super Bowl munchies, so BOE surveyed 1,200 Americans to find out. On average, Americans spend about $69 on food, drinks, decorations, or team merchandise for the game. However, when it comes to hosting a Super Bowl party, the price tag more than doubles to $174. Of course, not everyone will be hosting their own party, but there are plenty of other ways to watch the game. According to respondents, 43% plan to watch the game at home, 36% plan to go to a party, 7% will watch at a bar or restaurant and 15% plan to host a party at their home. Surprisingly, a quarter of respondents said they will only be watching the game to see the commercials, which have become a spectacle over the years. Traditionally, the Super Bowl has taken place on Sundays, dating all the way back to Super Bowl I on January 15, 1967, but there are quite a few fans who wouldn’t mind changing the day of the game. In fact, 43% of respondents are in favor of changing the Super Bowl from Sunday to Saturday. The extra day of rest might allow for super fans to recover or prevent fans from having to call in sick for work the next day, which 19% of respondents admitted to doing. Methodology Using the Google AdWords platform, BOE analyzed search volume trends for more than 130 different types of Super Bowl food and snacks, over the period of January 2019 to February 2019 in all 50 states and the 20 largest cities in the country. From December 20 to 21, 2019, they surveyed 1,224 Americans. Of respondents, 53 percent were male and 47 percent were female and the average age of respondents was 37 years old.

OXFORD, Miss. – As University of Mississippi students resume classes for the spring semester, they are sharing the campus' sidewalks with a fleet of robots that can deliver meals at the push of a button. Starship Technologies, the world's leading autonomous delivery service, has launched robot food delivery services at the university, the first in the Southeastern Conference to have autonomous delivery robots. Beginning today (Jan. 22), Ole Miss students, faculty and staff can access the Starship Deliveries app (iOS and Android) to order food and drinks to be delivered anywhere on campus, within minutes from any of the 30 robots serving UM. The service will work in conjunction with student meal plans. "Ole Miss Dining is focused on the continued utilization of advanced technology to enrich the student, faculty and staff dining experience," said Chip Burr, resident district manager of Ole Miss Dining Services. "We are excited about the expansion of our mobile ordering operation and the new opportunities this partnership creates." By making food and drink more accessible, the Starship robots save time and reduce stress, aiming to make the busy lives of the Ole Miss community a little easier, Burr said. Items can be ordered from Starbucks, Chick-fil-A, McAlister's, Panda Express, Which Wich, Qdoba, Einstein Bros. Bagels, Raising Cane's, Steak 'n Shake, Freshii, Papa John's and Sambazon. After choosing their items, users select their location by dropping a pin on the campus map where they want their food delivered. The app allows users to watch the robot's journey in real time through an interactive map. Once the robot arrives, the user will receive an alert and can meet the robot and unlock it through the app. The delivery usually takes just minutes, depending on the menu items ordered and the distance the robot must travel. The robots can carry up to 20 pounds. Starship Technologies operates commercially on a daily basis around the world. Its robots have traveled more than 350,000 miles and completed some 100,000 autonomous deliveries. The robots use a combination of sophisticated machine learning, artificial intelligence and sensors to travel on sidewalks and navigate around obstacles. The computer vision-based navigation helps the robots to map their environment to the nearest inch. They can cross streets, climb curbs, travel at night and operate in both rain and snow. A team of humans also can monitor their progress remotely and take control if needed. "We're honored to be able to help make lives a little bit easier for Rebels across the Ole Miss campus by offering the world's leading autonomous delivery service" said Ryan Tuohy, senior vice president of business development at Starship. "Whether it's getting breakfast delivered in the morning or having a late-night snack, our robots are here to serve students, faculty and staff at all times of the day."

After a couple of weeks in 2020, I’ve compiled a list of some of my favorite new, and in some cases, newly discovered, supermarket items from the past year. As I’ve previously mentioned, I hope and pray Mississippi’s local retailers stay viable. I’m still not sure how purchasing food items online without comparing prices and similar shelf items is doable. Here are a few products that landed on my supermarket radar in 2019. Some may not be available in your local store, but don’t hesitate to ask the manager to order them. Most are more than happy to accommodate shoppers nowadays instead of losing them to online shopping. In 2020, go out and explore your local supermarket for these and other items. I promise it’ll be more fun than pressing the “send” button. 1. I should probably save the best for last, but I can’t wait to introduce this amazing product. I love dips – any type, kind, and variety – so I was excited to find a new line created by Philadelphia Cream Cheese. You just know anything with this name on the label has to be good. After sampling the spinach and artichoke dip, I was an instant convert. Other flavors are buffalo style with celery, jalapeño cheddar, and caramelized onion and herb. Find it in the dairy section near the mothership, regular cream cheese. If your supermarket doesn’t have it, ask for it. Trust me. You’ll thank me. 2. Everybody loves a burger and, of course, there are a plethora of dishes made with ground beef or chuck. For a healthier take, try Morningstar Farms veggie burger alternatives. The meatless patties have been in the freezer case for a while but a new find this year was the brand’s Grillers Crumbles. It’s hard to tell the difference between this vegetable-based product and actual ground chuck when making tacos and spaghetti dinners. Enjoying a flavorful Italian dinner without “real” meat was not something I thought possible. Even better, the crumbles contain 75% less fat than regular ground beef and have 9 grams of protein, a welcome veggie addition to almost any dish. 3. Kellogg’s Off the Grid Protein Waffles– While you’re in the freezer case, reach for Kellogg’s healthier breakfast offering, waffles with 12 grams of complete protein per serving. Off the Grid Protein Waffles come in three flavors—Vanilla Buttermilk, Cinnamon Brown Sugar, and Wild Blueberry. Unless you douse them with maple syrup, you’ll start the day on a healthy note. 4. Another breakfast item on my list is Fiber One Strawberries and Vanilla Clusters. Known for its healthy cereal, Fiber One has created a delicious one containing 9 grams of protein and over one-third of recommended daily fiber intake per serving. With less than 200 calories per bowl, it’s the breakfast of champions. 5. Another new favorite breakfast (or snack) item is Dave’s Organic English Muffins. I’ve long been a fan of Dave’s health bread and bagels, but now he’s taken English muffins to a healthier level. Power-packed with five super grains (quinoa, spelt, rye, millet, and barley), with no bleached flour or high fructose corn syrup, this is a bread splurge minus the guilt. 6. Snacking has long been a secret vice, but now there’s no shame in reaching for a Sargento Balanced Break. A variety of creamy natural cheese pieces are paired in a compact container with crunchy roasted nuts and sweet dried fruits. Look for these easy-to-eat snacks in the dairy case. Break time will never be the same after you’ve sampled one. 7. Angie’s Boomchickapop snack products have been on shelves for a while. However, the bags of ready-to-eat popcorn and other salty snacks were a little pricey for my taste. Discovering less expensive microwave popcorn was a delightful find. Angie’s omits the unpronounceable ingredients, adding just popcorn kernels, oil, and sea salt into a hot, fresh microwave variety to for a guilt-free snack at 35 calories per popped cup. 8. I’ve long been a fan of vanilla-flavored almond milk. It’s delicious over cereal, but the flavors don’t meld well in my baking products. That’s when I discovered Horizon Organic High Protein Milk. With 12 grams of organic protein in each 8-ounce glass, it’s the perfect way to incorporate a healthy element into a not-so-healthy dessert. High-protein milk has 12 grams of organic protein in each glass. To kick off 2020, I decided to share my favorite spaghetti sauce recipe. It’s delicious with ground chuck or my new favorite find, Morningstar Farms Grillers Crumbles.Here’s to a great year ahead as we uncover new food finds and learn a few new things about food, dining out, and enjoying life along the way. Favorite Pasta Sauce (can be used in lasagna or served over pasta) 1 pound lean ground chuck or Morningstar Farms Grillers Crumbles 1/2 pound Italian sausage (either link sausage, chopped fine, or ground) 1 small onion, finely diced 2 teaspoons minced garlic 28-ounce can diced tomatoes 28-ounce can crushed tomatoes 6-ounce can tomato paste 1 carrot, grated 1 teaspoon Italian seasoning 1/2 teaspoon dried basil 1 cup water (optional) Cook sausage, beef, onion, and garlic in a skillet until browned. Drain any fat. Add remaining ingredients (minus water), and simmer uncovered 30 minutes or until thickened. Add water as needed for the texture of sauce you desire.

We may make too much of weather when it comes to enjoying wine. But why is it that a crisp sauvignon blanc tastes better in the summer and a brawny zinfandel tastes better in the winter? Yes, we know many of you drink either wine year-round, but a lot of people associate certain wines with seasons. It’s more than the outside temperature that drives our wine choices. Food, too, is a factor. Summer is spent sipping wine on the deck or pairing it with grilled chicken – perfect companions for sauvignon blanc. But, a cold winter day is spent with a blazing fireplace and a pot of stew – perfect companions for zinfandel and cabernet sauvignon. If you are restricted to your house at this time of the year, break out the zinfandels, barolos, sagrantinos, and Bordeaux. Make some comfort food, like chili or soup, and enjoy the time indoors. If you’re in a warm climate, crank up the air conditioning and pretend. Here are some wine suggestions to get you through the cold winter days: Rene Barbier Com Tu 2016 ($55). This incredible wine made from garnacha grapes hails from La Figuera, a small village of only 70 inhabitants. Made by Rene Barbier (Clos Mogador) and his son Anderson, it is a juicy and lush wine with surprising grit and concentration. Red fruit flavors with a dash of vanilla, it is a full-bodied wine. Very impressive. The official appellation here is Montsant. Two Hands Gnarly Dudes Shiraz 2018 ($33). Two Hands offer some incredible wines for a decent price. This full-bodied shiraz from the Barossa Valley is bold, delicious and juicy. What more could you ask for? Blackberry flavors with hints of rosemary, juniper and black pepper. Two Hands’ Angel’s Share Shiraz from the McLaren Vale is lighter but equally juicy. They have different styles, but we just loved the depth of the Gnarly Dudes. The Prisoner Napa Valley Red Wine 2017 ($49). This zinfandel-based icon has enduring power on the market in spite of changing owners a few times. Blended with cabernet sauvignon, petite sirah and charbono grapes, it remains a market favorite because of its dense, ripe flavors and hedonistic appeal. The Prisoner also makes a blend – Cuttings ($55) -- that puts cabernet sauvignon as the primary grape variety. Very smooth and equally luscious but with varietal flavors and layered flavors. Ramey Cole Creek Vineyard Syrah 2015 ($65). David Ramey is making some terrific pinot noir and chardonnay, so it should come as no surprise that he also can make unbelievable syrah. This single-vineyard syrah from the Russian River Valley is complex and rich. Co-fermented with 6 percent viognier, it shows off effusive aromas of olives, pepper and garrigue. Delicious dark berry fruit character and silky mouthfeel. The sibling of this wine is the Rodgers Creek syrah from the Sonoma Coast. Together, the pair shows off the unique character of each region. Arnaldo-Caprai Collepiano Montefalco Sagrantino DOCG 2014 ($54). Sagrantino was almost a lost grape until the Caprai family in Montefalco, Umbria, focused their attention and resources into making wine from this obscure grape. Today Marco Caprai owns Arnaldo-Caprai and fashions red wines featuring the sagrantino grape. Sagrantino is known for its bold style and fierce tannins but properly handled makes wines that match the boldest of foods. The Arnaldo-Caprai 25 Anni Montefalco Sagrantino DOCG 2014 ($115) is essentially a reserve wine created in a style that will require patience. Intense berry notes with some spice elements are tighter than the Collepiano described previously. Hold for at least 5-7 years to maximize enjoyment. Graham’s 20 Year Old Tawny Port ($65). Graham’s age-dated tawny port is one of our favorite styles of port. More complex than ruby port, tawny port adds a layer of toffee and nuts to a base of sweet cherries. Great during cold weather months especially after meals or a sip before bedtime. Pio Cesare Barbaresco 2015 ($77). Pio Cesare has adopted the more modern style of shorter maceration of grape skins and seeds in the fermenting must which yields a more approachable red wine. This barbaresco and the Pio Cesare Barolo, both made entirely from nebbiolo grapes, are approachable now, presenting cherry notes and ample tannins. The barolo was our favorite with a slightly grapier presentation that appealed to our tastes. Both would pair well with heavy winter red meat dishes -- think osso buco or lamb shanks. Wine picks Treana Winery Blanc 2015 ($24). We were mesmerized by this exotic, luscious blend of viognier, marsanne and roussanne from the Central Coast. Lots of ripe apricot and peach flavors, a viscous mouthfeel and a dash of almonds. Treana Winery Chardonnay 2015 ($20). Drawing grapes from Monterey and Los Olivos, this producer has crafted a balanced and nicely toasted chardonnay with peach and apple flavors with just a touch of lemon zest. Legacy Red Wine Alexander Valley 2013 ($100). Another winner from Jackson Family Wines founded by the late Jess Jackson, this wine is 87 percent cabernet sauvignon with the balance filled out by cabernet franc, malbec, and petite verdot. Cassis and black cherry elements with a hint of chocolate form the core of this classically made wine. Although approachable now this wine will age gracefully for 10-plus years.

Going on its 23rd year, the Salvation Army is set to host its annual Souper Bowl fundraiser on Sunday, February 2, at the Sparkman Auditorium at the Mississippi Ag Museum in Jackson. The Salvation Army’s mission has remained the same since the day it began – to preach the gospel of Jesus and to meet human needs in His name without discrimination – and the Souper Bowl helps accomplish that mission. The annual event features soups and desserts donated by several local restaurants, and local celebrities volunteer to serve during the event. Past servers have included many Jackson area TV and radio personalities and Miss Mississippi and Miss Mississippi Teen USA, along with several other familiar faces. In the past, Souper Bowl-goers have enjoyed soup from places all over the metro area like Amerigo, Georgia Blue, Iron Horse Grill, Newk’s, Sombra, Local 463, and several other local favorites. There will even be soup for purchase from a handful of vendors. Attendees can taste as many soups and desserts as they please, and they are encouraged to hang out to enjoy entertainment like live music, a silent auction, games, and a tailgate tent from which they can purchase different gifts and goodies to take to Super Bowl parties they might be attending later on in the evening. Tickets to the Souper Bowl are $25 for adults and $10 for children. Each adult ticket purchased includes a handmade, collectible bowl from The Mustard Seed, another local non-profit organization. All proceeds from ticket sales go toward helping Salvation Army shelters and families in need. Last year’s event was attended by over 400 people, including the Governor and First Lady, and over $46,000 was raised. Kick off your Super Bowl Sunday with Salvation Army and help them exceed last year’s money raised. The event kicks off at 11 a.m., just in time for lunch, and tickets can be purchased at salvationarmy.org/Jackson. Tickets can also be purchased the day of the event at the door.

Families and friends have been gathering since the beginning of time. We gather to celebrate good news, come together during solemn times to give our support, and we gather based on traditions for special occasions and holidays. Most importantly, we gather because it makes us feel good to share these moments with others. Traditionally, food plays an important role in gatherings and it doesn’t matter if it’s potluck or someone testing out a new recipe or a recipe passed down for generations. Memorable food paired with loved ones, friends, and co-workers in familiar surroundings brings comfort during the hustle and bustle of the holidays. Chef Labron Alexander, Executive Chef at Blue Cross & Blue Shield of Mississippi looks forward to this time of year. “It’s important to reflect on accomplishments, set new goals, express gratitude, continue traditions and even add new ones to the mix,” said Chef Labron. Chef Labron and the Blues Café staff are proud to prepare and serve food to hundreds of employees throughout the year. They also offer family-sized holiday entrées and sides called Outtakes for employees to purchase and take home during the holiday time of the year. “There is something special about the holidays. It brings people together, and we always see an increase in employees fellowshipping and enjoying meals together in the Blues Café, which is so wonderful to see,” said Chef Labron. “Co-workers are the people we spend a majority of our time with during the day, and we are grateful to be able to facilitate the gathering of teams from across the company. I’m also excited to prepare and introduce our employees to eclectic takes on traditional holiday favorites.” “Nothing makes me think of the holidays like mac & cheese or a winter medley of Brussels sprouts, butternut squash, and, of course, you can’t forget the cranberries,” said Chef Labron. “These are typically side dishes prepared separately, but when you combine them all together through, you get a flavor profile that is robust, earthy, and rustic. These particular veggies and cranberries also offer many health benefits.” Brussels sprouts and butternut squash are packed with fiber, vitamins, and antioxidants. Cranberries are a holiday staple and this superfood is high in nutrients and antioxidants. We’d love to know if you prepare Chef Labron’s holiday favorites for your holiday gatherings. Tag us in your creations on Facebook @BlueCross&BlueShieldofMississippi and @eatDrinkMISSISSIPPI. Recipes courtesy of Blue Cross & Blue Shield of Mississippi Sheet Pan Winter Vegetable Medley 1 teaspoon cinnamon 2 tablespoons plus 1/4 cup olive oil, divided 3 tablespoons maple syrup 1-1/2 pounds peeled, cubed butternut squash 2 cups Brussels sprouts (trim root end) 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups of pecan halves 1 cup fresh cranberries Dijon Vinaigrette (recipe follows) Mix cinnamon, 2 tablespoons olive oil, and maple syrup in a bowl. Add cubed butternut squash to mixture and toss. Cut Brussels sprouts in half. Add 1/4 cup of olive oil, salt, and pepper. Place Brussels sprouts and butternut squash on a sheet pan, and bake for 20 minutes in a 350-degree F oven. Toast pecan halves for 5 minutes in the oven. During the final 5-10 minutes of baking, add nuts and cranberries to vegetables. Toss Dijon vinaigrette with roasted vegetables. Serve immediately. Dijon Vinaigrette 1/2 tablespoon Dijon mustard 2 tablespoon sherry vinegar 1/2 tablespoon diced shallots Salt and pepper, to taste 1/3 cup olive oil Mix mustard, vinegar, shallots, salt, and pepper together. Emulsify with 1/3 cup of olive oil. Butternut Squash Mac & Cheese 2 cups cavatappi pasta 1 yellow onion, diced 1 tablespoon butter 2 tablespoons flour 5 cups of butternut squash purée 5 cups vegetable broth 3/4 cups milk 1 teaspoon salt 2-1/2 cups shredded cheese blend Panko bread topping (recipe follows) Boil pasta and set aside. Sweat diced onion in butter and add flour. Stir in butternut squash purée, vegetable broth, milk, and salt. Reduce heat and add shredded cheese blend along with pasta. Place in a 9-1/2x12-inch baking dish and bake in a 350-degree F oven until heated through, approximately 15-20 minutes. Add herbed panko topping to top, return to oven, and allow topping to brown. Panko Bread Topping 1/2 cup panko breadcrumbs 2 tablespoons butter, melted 2 teaspoons fresh herbs (flat leaf parsley, chives, rosemary) Mix panko with melted butter and add fresh chopped herbs. Kombucha Cranberry Mocktail 1-inch piece ginger, plus some for garnish 1 sprig rosemary, plus some for garnish 4 ounces cranberry juice 24 ounces ginger Kombucha Cranberries Muddle ginger and rosemary. Add cranberry juice and Kombucha. Stir gently and then strain into ice-filled glass. Garnish with rosemary, ginger, and cranberries.

A visual reminder of a restaurant’s delicious food and, in this case, its sparkling clean kitchen, is often enough impetus for me to visit or, in this case, revisit a place I haven’t frequented in a while. The kitchen of Krilakis in Ridgeland was recently shown on an episode of Food Network’s “Restaurant: Impossible.” Host Robert Irvine selected Krilakis as a suitable location for a restaurateur to cook a meal while his eatery was undergoing renovations. Hearing Irvine’s praise of the “clean kitchen” and seeing firsthand its pristine interior made me realize it had been far too long since I’d sampled Krilakis’ amazing gyros, salads, sauces, and burgers. Clean kitchen aside, if you walk into the restaurant expecting to find the high drama associated with some Greek restaurants in the “Old Country,” you’ll be disappointed. You won’t find bouzouki music, cries of Oopaa, or flamboyant dancers. Krilakis is rather tame in that sense, but there’s one area in which you won’t be disappointed if you’re looking to “get your Greek on.” The delicious, made-from-scratch, authentic Greek food, including homemade sauces and dressings, is exactly what you’d expect from a restaurant offering a celebration of the palate instead of breaking plates. Krilakis' entry into the Ridgeland restaurant scene came in 2011 and ever since, the restaurant located in the Old Towne area has garnered a large group of Greek cuisine fans. If you’re not familiar with Greek food, rest assured, there’s plenty on the menu to suit your taste, including a lineup of American burgers and salads. Likewise, don’t worry if you’ve never seen some of the names on the menu like “tzatziki” or still don’t know if “gyro” is pronounced with a “g” or “y.” Just point to the items you want and you'll be off on your journey to a Greek gastronomic delight. The measure of a good Greek restaurant is the freshness of the ingredients and balance of seasonings in dishes famous world-wide for their distinct, rich flavors. Krilakis offers all that, along with a varied menu that contains American as well as Greek dishes, including the restaurant’s famed homemade gyros. To get your Greek food odyssey going, try a traditional Greek gyro, a crowd favorite. Each and every gyro, whether it’s filled with thinly-sliced lamb, beef, turkey, grilled chicken or shrimp, is hand-rolled and made fresh for every customer. Fully dressed with fresh chopped vegetables and topped with homemade tzatziki sauce, gyros are not only delicious, they’re a bargain at $6.75 for the lamb, grilled chicken, and combination; $7.25 for turkey, $7.50 for tilapia and pork tenderloin, and $10.95 for grilled steak or shrimp. Vegetarians will delight in the veggie version for $6. Specialty-style gyros are an additional $1-$2 and come with extra feta and mozzarella cheeses while offering similar ingredients as regular ones. Or, choose a hearty Greek salad filled with fresh garden greens, chopped vegetables, feta cheese, and Kalamata olives highlighted with homemade sauces, dressings, and pita slices. And that’s just the base: toppings include grilled chicken, turkey, fish, and shrimp. Salads start at $8 for the meatless authentic Greek version and range from $10 for the gyro salad and extend to $15.25 for the steak topping. “Burger” is not usually a word that’s associated with Greek food, but regulars at Krilakis are glad the owners made an exception. A long list of delicious-sounding burgers including the feta, turkey, gyro, mozzarella, American, and double cheese burger can be made to order and topped with an extra dose of homemade dressing or tzatziki sauce. Prices for all burgers are in the $7-$8 range. Sides and appetizers are reasonably-priced and include traditional hummus served with pita slices ($6), pita melt $5.50, side salad ($5.50), fries ($3), and onion rings ($4). Daily specials include the gyro combo ($9.25) that includes a lamb, chicken, or mixed gyro with fries and a drink. Or, for $12.25, select a gyro combo with a Greek salad and drink. Kids and adults looking for smaller portions can choose from among the American junior burger ($6), dressed with lettuce, tomato, and onion and topped with tzatziki sauce and the JR KC, warm pita bread topped with melted mozzarella cheese, grilled chicken, and tzatziki sauce for $5.25. To top off the meal, a serving of everyone’s favorite, sugary-good Greek pastry, baklava, can be enjoyed for $4.25. Krilakis is open Monday through Saturday, 11 a.m. – 9 p.m. and closed on Sunday. The restaurant is located at 207 W. Jackson St. in Old Towne Ridgeland. Call 601-790-9463 for more information or to place a to-go order.

We recently met with Remi Barrett from La Sirena, a small production Napa Valley winery project of Remi’s mother, Heidi Peterson Barrett. Heidi Peterson Barrett and her husband, Bo Barrett, are two of the highest profile and well-respected winemakers in Napa Valley wine history. Heidi Peterson Barrett made her reputation as a pioneering female winemaker in the 1980s, achieving worldwide fame crafting four Robert Parker 100-point wines for Dalla Valle and Screaming Eagle. Bo Barrett is CEO and winemaker at Napa Valley’s venerable Chateau Montelena. You may have seen Bo Barrett portrayed in the 2008 movie “Bottle Shock” by the young, stringy-haired actor Chris Pine. La Sirena started in the mid 1990s by accident when Heidi Barrett Peterson was stuck with a sangiovese she had crafted for a customer who abandoned the project. Heidi bought the wine and, after a 30-day scramble to obtain approval for labels and permits, La Sirena was born. Flash forward to today and Remi Barrett is a nine-year veteran of La Sirena and spends her time in sales and marketing efforts. Like her mother and sister, she attended University of California at Davis, except unlike her sister and mother who studied winemaking, she majored in English Literature and Creative Writing. Tasting La Sirena wines with Remi was enlightening and the wines were reflective of their breeding. One word of caution though: their fine parentage comes at a cost that some may find prohibitive. Following are our tasting notes: La Sirena Moscato Azul Calistoga Napa Valley 2017 ($37). We guess you should expect the offbeat from a wine making pioneer and she delivers with her take on a dry muscat canelli. Most moscato, as it is commonly known in the market, is sweet and logs in at a low alcohol level of 5-7 percent. La Sirena’s take is a full 13.6 percent alcohol and is vinified in a dry style. Ample ripe fruit notes with scents of flowers define this interesting take on moscato. Try this paired with spicy Asian foods or fatty foods, such as foie gras. La Sirena Grenache Napa Valley 2015 ($55). This is a very juicy grenache that features ripe cherry and red raspberry notes in a soft, easy drinking style that grenache lovers will savor. La Sirena Malbec Knights Valley Sonoma County 2015 ($67). This is a very good representation of malbec’s potential as a solo player (although it contains 4 percent syrah). Some lesser quality malbec can display a rustic personality, but not this one. Very rich with ripe cherry and plum notes and an alluring herbal touch that works. La Sirena Pirate TreasuRed Napa Valley 2015 ($75). Remi told us that her mother stated, “If they can make Prisoner, I can make Pirate” and introduced this red blend that includes cabernet sauvignon, syrah, grenache, merlot, petite verdot, cabernet franc and petite sirah. A very easy drinking wine that features abundant fruit in a somewhat restrained style. La Sirena “Le Barrettage” Calistoga 2013 ($97). Barrettage is a take off on the Northern Rhone appellation of Hermitage with this red wine crafted from predominantly syrah with a dash of grenache and petite sirah. Made in a distinctive Rhone style with ripe plums, pepper and mocha notes and a hint of minerals. La Sirena Cabernet Sauvignon Napa Valley 2015 ($225). This delicious cabernet sauvignon includes all five of the red Bordeaux varietals. Cassis and cherries with a hint of French oak and eucalyptus creates an elegant classic super premium Napa cabernet sauvignon. Remi told us this cabernet sauvignon can age for at least 20 years. Wine picks Tenuta Sant’ Antonio “Nanfre” Valpolicella DOC 2018 ($15). A young, vibrant wine, this is a blend of 70 percent corvina and 30 percent rondinella. Fresh red berry flavors. Caldora Montepulciano d’Abruzzo 2016 ($12). A great value in from the Abruzzo region of Italy, this simple yet elegant montepulciano has plum flavors and a touch of vanilla. Great wine to pair with pasta, pizza and simple fare. Laurent-Perrier Blanc de Blancs Brut Nature ($99). Entirely new from this prestigious Champagne house, the Brut Nature cuvee draws grapes from vineyards in grand and premier villages purchased over the past 15 years. With zero dosage, this dry chardonnay champagne is elegant with fine bubbles, citrus and mineral notes. Oblivion Cabernet Sauvignon Paso Robles 2017 ($15). A pretty complex wine for the price featuring sweet cherry herbal notes in a smooth rich package. Montenero Montecucco Rosso 2016 ($17). Produced in a small appellation near Montalcino in Tuscany, this pleasant expression of sangiovese (90 percent), merlot and cilieglio exhibits easy drinking dried cherry and leather notes in a medium bodied style. Kendall-Jackson Grand Reserve Pinot Noir Anderson Valley 2017 ($30). Anderson Valley is justifiably receiving more attention for their restrained, elegant versions of pinot noir. Located in Mendocino County near the coast this cool climate area produces fine pinot noir that tends to be lower in alcohol and featuring less jammy fruit than some of their more southern cousins. This version by Kendall- Jackson offers delicious strawberry and plum notes and light tannins in a very easy to drink style and affordable style. Charles Krug Cabernet Sauvignon Estate Napa Valley 2016 ($39). We’ve always thought that Charles Krug wines over-delivered for the consumer. This cabernet sauvignon is no exception. Black cherry, cassis and a hint of mocha present a very drinkable red wine for the price