GULPORT, Miss. - Attendees of the 37th annual Chefs of the Coast Food & Wine Gala chose Shaggy’s as the Golden Chef award winner during the event on October 20th at the Mississippi Coast Coliseum & Convention Center. This is the third year the Golden Chef Award was presented by the Mississippi Coast Restaurant & Beverage Association at Chefs of the Coast. Shaggy’s was one of 22 restaurants at the event and served crab and brie bisque, made with Mississippi wild-caught seafood. “This is the first year that we let the people choose who they thought was the best at the event,” said Susan Perkins, executive director, Mississippi Coast Restaurant & Beverage Association. “Chefs of the Coast is a showcase of some of the best restaurants here on the Coast, and there are a lot of close competitors for this award.” Chef Scott Duplantis of Shaggy’s accepted the award and was presented with a golden chef trophy and gift basket.

RAYMOND, Miss. -- Despite the weather challenges this year, most Mississippi pecan producers expect a good yield. However, a wet spring and late-summer drought could mean nut loss and lessened nut quality for some growers. “High moisture in the early season led to pecan scab fungus, so unsprayed orchards will have the most loss,” said Eric Stafne, fruit and nut specialist with the Mississippi State University Extension Service. “I’ve also seen a lot of wafery pecans, which means those pecans did not get enough water during nut filling from late July into early September. Pecans demand lots of water during this time period, as much as 2 inches per week.” Max Draughn, president of the Mississippi Pecan Growers Association, said he expects Mississippi growers to have a good yield but nut quality could be diminished because of the late-summer drought and high temperatures. “The crop volume-wise looks good. Most of the varieties are in an on-year,” Draughn said, explaining that pecan trees produce in alternating years. “We’ll have a heavy crop, but quality could be hurting to some degree, especially for producers whose orchards aren’t irrigated. We had 90-degree weather all the way into October. When it’s dry and hot like that late in the season, pecans won’t progress like they should.” Demand is strong this year with very little crop in cold storage. Most of Mississippi’s crop is sold to out-of-state and overseas buyers, including China. Although increased tariffs have prices depressed, prices are similar to last year. “In the last two years, tariffs have increased from 7% to 47%,” said Draughn, who owns and operates Bass Pecan Company in Raymond. “We’re not getting a great price, but it’s still good. The buyers are there, and we could see demand increase a little with few pecans in storage.” Stafne said the tariff situation creates some challenges, but opportunity is still available for growth of the industry. “While the U.S. is not the only producer of pecans anymore, it still produces the highest quality fruit,” said Stafne, who also is a researcher with the Mississippi Agricultural and Forestry Experiment Station. “If China starts buying a lot of pecans again from the U.S., the outlook will be rosier. It is somewhat murky right now. However, I think the long-term outlook is good as other countries continue to discover pecans and get a taste for them.” The average price paid by wholesale buyers in the Atlanta market for the improved Stuart variety is $157.50 per 50-pound sack, or $3.15 per pound, said Alba Collart, Extension agricultural economist.

Trying to eat healthy during the Halloween season can be frightening and a little challenging. Here are a few tips to get your broomstick flying in the right direction. Candy, candy everywhere! What to choose? First, you look at your food labels. Does the ingredient list begin with a REAL food or just simply sugar or high fructose corn syrup? Cereal bars and fruit snacks are a great option to hand out this time of year for trick-or-treaters. Just make sure they contain real fruit in the ingredient list. Second, look for snacks containing whole grains or snacks that are low in sugar. Whole grain foods naturally contain more fiber. Goldfish crackers or whole grain cheese and crackers are an excellent choice for trick-or-treaters. Don’t feel like you have to hand out food to trick-or-treaters! Temporary tattoos, stickers, glow sticks, pencils, and bubbles are also great options! Finally, enjoy some candy! Chocolate and Halloween candy are fine in moderation. Just be careful not to over indulge. Before you head out trick-or-treating with the kiddos, be sure to check out our blog post on tips for a safe Halloween. Have a safe, healthy, and happy Halloween!

Until this week, Mississippians really didn’t know it was autumn, thanks to above-average temperatures that produced steamy days and tepid night. However, now that cooler weather seems to have arrived, it’s time to start thinking about ways to keep warm. Of course, every Mississippians worth his or her salt relishes a good old-fashioned bonfire complete with marshmallows and possibly even a crispy hot dog on a coat hanger. If you prefer to watch the falling leaves from inside, there are cozy throws, fuzzy socks, and sweaters, albeit light ones for our ever-changing temps. When mealtime rolls around, there’s nothing better than sitting down to a bowl of hot, creamy soup. It’s the perfect antidote to dropping temps or a less-than-stellar day. Others obviously share my love of soup, judging from the amount of requests that begin pouring in this time of year. Lucky for you, I have a number of tried-and-true soup recipes in my repertoire. So, get out the stock pot, begin chopping vegetables and get ready for some homemade soup that’ll soothe whatever ails you. Simple But Good Hamburger Soup 2 pounds lean ground chuck 1 medium onion, diced 2 celery stalks, sliced and diced 2 garlic cloves, minced 32 ounces beef broth 1 can tomato soup 1 medium can diced tomatoes with juice 4-5 medium potatoes, diced into chunks 3 cups frozen mixed vegetables 1 teaspoon Italian seasoning 1 bay leaf Teaspoon of sugar to reduce the acidity of tomatoes Salt and pepper to taste Brown chuck thoroughly; drain grease. Add to stockpot, followed by remainder of ingredients. Bring to a boil, then reduce heat and simmer two hours until potatoes and other vegetables are tender. Remove bay leaf and serve. Feeds a Crowd Hearty Soup 1 pound thick bacon 3 pounds boneless beef stewing meat, cubed 3 (14-1/2 ounce) cans stewed or diced tomatoes 1 (10-ounce) can tomatoes and green chiles 3 celery stalks, chopped 3 medium onions, chopped Salt and pepper to taste 1/2 cup Worcestershire sauce 2 tablespoons chili powder 2 cups water 6-7 medium potatoes, peeled and cubed 1 pound carrots, sliced 1 (15-ounce) can English peas, drained Fry bacon in a skillet until crisp. Remove bacon, reserving drippings. Crumble bacon and divide between two Crock-pots. Brown stewing beef in bacon drippings in skillet; drain. Divide beef between two Crock-pots. Combine all remaining ingredients in a large bowl and mix well. Divide between the Crock-pots. Stir ingredients in slow cookers, cover and cook on low for 8-10 hours or on high for 4-5 hours.

LAUREL, Miss. -- As the holiday season approaches, Sanderson Farms is offering a hassle-free solution to consumers wondering what to make for dinner. The company has spent the summer developing both the first Amazon Alexa-enabled recipe skill and Google Home experience within the chicken industry, allowing consumers to ask their smart speaker how to make dishes, such as garlic Parmesan chicken wings, Mediterranean chicken thighs, and chicken fajitas. With over 170 Sanderson Farms recipes available, all consumers need to do is enable the skill on any Google Home or Amazon Echo device, and their virtual assistant will walk them through recipe ingredients and directions. "We wanted to enter into the voice space, as so many other brands are working with Google Home, Amazon Echo, and other smart speakers," said Hilary Burroughs, Sanderson Farms Director of Marketing. "We realized no other chicken producers were utilizing Google Home and Amazon Alexa technology and took this opportunity to be the first." In addition to the recipe skill, Sanderson Farms is working on additional smart speaker capabilities, such as cooking tips, frequently asked questions, and recipes by cut of chicken. "We eventually want to get to a point where a consumer can open the fridge and tell their smart speaker what they have available, and the smart speaker will suggest a recipe based on those ingredients," continued Burroughs. "With the Sanderson Farms smart speaker skill, it is our goal to make everyday life easier for consumers," said Lampkin Butts, Sanderson Farms President and COO. "By providing some voice-activated help in the kitchen, users can spend less time googling recipes and flipping through cookbooks, and more time enjoying meals with family and friends." Learn more at https://sandersonfarms.com/voice/

OXFORD, Miss. – Food and fellowship in the Grove is one of the University of Mississippi's most beloved traditions, but those who gathered there for those purposes on Sunday, October 27th, hope to begin a new tradition called "The Longest Table." The free university event stretched across the Grove, where hundreds gathered to eat hamburgers and hot dogs and get to know one other better. Organizers said the continuous table – really, 50 tables placed end-to-end – is a powerful visual, where everyone has a place, and participants are arranged as part of one community along the Walk of Champions. Chancellor Glenn Boyce told the crowd he hopes the Longest Table becomes an annual event. "It's such an honor to be part of this special event – one I hope will be the start of a new tradition at the University of Mississippi," Boyce said. "I hope these tables are always filled all around this beautiful area. "When you have the opportunity to have a grand idea to create something as special as this evening, don't hesitate. Do as Lily Sweet King did and bring it forward because we are a university that will listen to you and listen with intent." King, an Ole Miss sophomore, coordinated a similar event at her high school in Tallahassee, Fla., and she proposed through an email to the chancellor's office months ago to bring the event to UM. This led to the creation of a planning committee of faculty, staff, and students. King provided a fantastic example of the compassion, warmth, and caring found at Ole Miss, Boyce said. "We're very proud you are one of ours and you have two more years to come up with more wonderful ideas for us," he said. King, who has been recognized for her efforts with the event she organized at her high school, said after the Longest Table that she was pleased with the conversations attendees were having with one other. "What I saw from just being at a table was that the connections people were making is what leads to understanding, which in turn leads to empathy," King said. "I think that it helps to show people that when you listen to each other, you start to understand each other. That breaks downs barriers and combats divisiveness." Cade Smith, assistant vice chancellor for community engagement, explained that the event is the university's "family table," and it uses facilitated conversations to accomplish three goals. Participants made connections and shared a meal with people from different walks of life. Secondly, they listened in order to understand diverse perspectives and share their own thoughts and experiences. Finally, participants shared their dreams for creating an even stronger university for the benefit of all. "Perhaps, UM's greatest assets is the rich diversity of people, experiences, skills and perspectives that form the fabric of our university," Smith said. "The Longest Table creates a time, place and format to better capture the value of these assets and envision an even stronger university." The Division of Diversity and Community Engagement will continue to work with organizations and individuals across the campus and community "to continue the fellowship, share diverse perspectives and work together for an even better tomorrow," Smith said. Erin L. Payseur Oeth, a project manager with the division and a Kettering Foundation fellow specializing in civic deliberation, co-led the creation of the event. She believes the strong turnout, despite overcast skies, is proof that the community genuinely wants to get to know one other. "There is power in people coming together to share a meal together to start genuine conversation and action," she said. "There are outcomes for the event, but this is not a conversation with an agenda. "The goal is to connect and be in conversation with each other, and we hope the response shows that people have a desire for those kinds of conversations and those kinds of opportunities. We want to continue to provide those." Along the many tables in the Grove, lively conversations flourished as strangers got to know one other better. They talked about their experiences here and their hopes for an even better future. Nader Pahlevan, a junior biochemistry major from Biloxi, sat at a table with a group of people he'd just met. He tried to listen without judgment. He believes this approach is important because in thinking about his vision for the university, he decided he wants it to build on the environment of open-mindedness he said he's found here. "People are very open-minded here, but I think we can always push toward more open-mindedness by having people feel free to talk about what they want to talk about," Pahlevan said. "It's important to ask more questions, and not just assume things because asking more questions than making assumptions helps you understand better where that person is coming from." Annabelle Harris, a freshman English and classics major from Tulsa, Oklahoma, said she has felt very welcome since she came to the university and has forged many new connections. She wants every student to have that kind of rich experience. "I knew no one here, but I've made lots of friends, and I have met people from all kinds of places," Harris said. "Not even just from the United States; we have so many people who come in to study from other countries. We want this to be a place where we can come in and learn and be included and just be together." Seeking out diverse connections on campus is key to maximizing the Ole Miss experience, she said. "You just have to talk to people," Harris said. "You have to get to know people. Everyone is different. We just have to celebrate those differences and recognize how different we are, but yet, we have so many similarities."

Australian wines, the darlings of the first decade of this century, are withering on the sideline of the current wine sales dance. Sales for Australian wines to the United States are down 50 percent from their peak. However, exports to China have kept growth positive for Australian wine exports. The aggressive growth of Australian wines in previous decades was driven by the popularity of low priced, so called “critter wines” such as Yellowtail and Little Penguin that retail in the sub $10 range. Although inexpensive Australian wines still appear on retailer shelves, we have seen a deliberate move by some Australian winemakers to higher quality, more expensive offerings. A recent meeting with Kim Longbottom of Henry’s Drive Vignerons gave us a chance to hear about this trend and her new venture, Vintage Longbottom. Teaming up with her daughter Margo, she has also moved some of her grape sourcing from family owned vineyards in Padthaway to the arguably more prestigious McLaren Vale and Adelaide Hills area. The “H” series of white wines we tasted from Vintage Longbottom are sourced from Adelaide Hills fruit, and stamp out any notions of simple, mass market Australian jug wine. The “H” Sauvignon Blanc 2018 ($30) offers a hint of flowers in the nose with well-balanced citrus notes and melon along with a hint of oak in the mouth. If this wine was tasted blind, we’d guess it was a well-made white Bordeaux from a very good producer. The “H” Chardonnay 2018 ($30) is also an example of the turn to elegance in Australia with charming, balanced lemon and tropical fruit notes in a gentle French oak package that teases and pleases. The “H” Syrah Adelaide Hills 2017 ($28) is blended from 54 percent Adelaide Hills and 46 percent Padthaway fruit. A floral nose yields to a young but open fruity red wine featuring fresh violets and berries in the mouth. Rich, full, and pleasing in a non-intrusive manner. The Henry’s Drive line of red wines demonstrated a distinctively Australian style that revealed bold, distinctive, ripe-berry fruit with elegant French oak accents. The Henry’s Drive Shiraz Adelaide Hills 2017 ($50) is a ripe and round expression of the sirah grape with cedar notes in the nose and enticing juicy blackberry fruit. Once again this is a big wine that does not overpower. The Henry’s Drive Shiraz/Cabernet Sauvignon Adelaide Hills 2017 ($50) is a blend of 72 percent shiraz and 28 percent cabernet sauvignon. Firm tannins and expressive berry fruit scream “steak wine.” Longbottom told us this is her “favorite child.” The flagship wine for Kim Longbottom is the Henry’s Drive Magnus Shiraz Adelaide Hills 2017 ($80). This extremely impressive, 100 percent shiraz is sourced mostly from Padthaway. A very dense shiraz, it is aged 22 months in new oak puncheons and emerges with a beautifully woven integrated oak that frames the berry eucalyptus and licorice elements. A true tour de force that can be enjoyed now or aged for at least 10 years. Simonsig We recently had a chance to reconnect with Johan Malan, co-owner and chief winemaker of Simonsig Estate wines of South Africa, to taste their current wine offerings. Simonsig Kaapse Vonkel Brut Rosé Stellenbosch South Africa N/V ($20). According to winemaker and co-owner Johan Simonsig, the rosé emphasizes berry flavors and creates a bolder sparkler with more body. The very pale Provencal color belies the impression in the nose and mouth with impressive heft from the dominant 64 percent pinot noir in the blend, and a pleasing creamy finish. Simonsig Chenin Blanc Stellenbosch South Africa 2018 ($14). The producer’s bestseller and South Africa’s best-selling grape variety, this quaffable white wine features peach and melon notes with good palate cleansing acidity. Simonsig Avec Chene Chenin Blanc Estate Stellenbosch South Africa 2016 ($36). The star of the chenin blanc, this is an amazing amalgamation of scents and flavors with very ripe peach, pineapple, baked apple, and creamy caramel. If you can find this white wine, buy it. Simonsig Redhill Pinotage Estate Stellenbosch South Africa 2016 ($38). This very impressive wine exhibits a brazen style more akin to a super-premium California cabernet sauvignon. The berry notes are accented by cedar and coconut elements that together form the perfect steak wine. We also tasted a very pleasing 2012 version ($38) of this wine which had matured into a more Bordeaux-like red wine. Wine picks Orsi Family Fiano Dry Creek Valley 2018 ($26). Winemaker Dick Schultz devotes part of his vineyards to Italian varietals and this one made from fiano grapes impressed us. Fresh acidity, intense aromas and lots of pear and apple flavors. Fiano is popular in the Campania region of Italy. Breaking Bread Grenache 2018 ($24). The carbonic maceration used in making this wine provides a burst of fresh fruit flavors. Made entirely of grenache from Redwood Valley, it has strawberry notes and crisp acidity. Murphy Goode Cabernet Sauvignon 2017 ($15). This producer has had its shares of ups and downs but today it represents value. Using the broad “California” appellation, Murphy Goode strikes a fruit-forward personality with all of its wines. This cabernet sauvignon had a medium body with black cherry notes and hints of chocolate and vanilla. We also liked the juicy North Coast sauvignon blanc that is mostly stainless-steel fermented. Peach and pear notes dominate the palate. Robert Mondavi Winery Napa Valley Cabernet Sauvignon 2016 ($36). Blended with some petit verdot, merlot and cabernet franc, this decently priced cabernet sauvignon is a solid performer year after year. Expressive and layer flavors of dark fruit and hints of clove and other spices.

When you need a boost of protein before you dash out the door, try this quick smoothie. You can experiment with different fruits, add ice if you prefer a frozen drink, and swap out peanut butter for an alternative like sunflower butter if you have allergies. Many smoothie recipes have exotic ingredients or fruits that quickly spoil if not used immediately. I like to take my overripe bananas, break them into chunks or slices, and put them in the freezer. That way I can have a little bit of slush in my smoothie without the hassle of grinding up ice cubes. And I waste less food! Crew review: the flavor of this smoothie was fine, but it wasn’t very cold since our bananas were fresh. If you like really cold or frozen smoothies, you’ll need to add ice! Peanut Power Smoothie 1⁄4 cup peanut butter 1-3⁄4 cups banana (or any other fresh or canned and drained fruit) 1⁄4 cup nonfat dry milk powder 1-1⁄2 cups cold water Put all ingredients in blender. Blend on low until smooth and serve. Refrigerate leftovers within 2 hours. Thanks to our friends at Oregon State University for this tasty recipe!

Mississippi is known as the chicken capital and for good reason. We can grow, fry, and enjoy chicken better than any state in the nation. No offense to chicken, but I get more reader requests for steakhouse recommendations. I’m always quick to respond with my favorites: BR Prime at Biloxi’s Beau Rivage and Doe’s Eat Place for special occasions. For regular steak nights, Sully’s in Hattiesburg and The Vault in Magee can’t be beat. However, to accommodate readers from other parts of the state, friends provided the name of their favorite family-owned or locally-operated steak house. The response was so overwhelming I had to divide the list. First, I’ll focus on locations west and north of the Jackson metro area. The remainder will be shared in future columns. If you’d like to share your favorite steakhouse with me, drop me an email I’ll add it to the list. In no particular order, here are the recommendations I received for some of the best steaks in Mississippi: 1. H. D. Gibbes and Sons in Learned must serve an outstanding steak judging from the accolades and number of votes it received. Located at 140 Main Street in the picturesque village of Learned (30 miles southeast of Vicksburg), Gibbes is an unassuming-looking place. However, appearances can be deceiving; I found the menu to be surprisingly substantial. Filet mignon, ribeyes, New York strip, hamburger steak, and seafood are just a few of the juicy grilled offerings. Their steak, pictured right, can even be enhanced with grilled shrimp. Hours are limited, so call 601-885-6833 before you go. 2. Columbus is a thriving city with its own university and Air Force Base, so you’d expect to find numerous steak houses to keep residents well-fed. Two on the recommended list are Old Hickory and Huck’s. Located at 1301 Highway 45 North, Old Hickory’s rustic exterior mirrors its name. Once again, appearances can fool you. This Columbus staple since the 1960’s has been on several “best steaks in Mississippi” lists. After one bite of its famous char-grilled steaks, ambiance or the lack thereof won’t matter. Call 662-328-9798 for more information. Huck’s Place in downtown Columbus is more upscale, with a menu full of seafood, salads, and steaks. From petite filet mignon to giant cowboy ribeyes, the selection of grilled steaks is impressive. Call 662-327-6500 to check on hours and menu items. 3. While we’re in the Golden Triangle, I’ll pass along a tip: Anthony’s Good Food Market at 121 W. Main Street in West Point. I haven’t been, but friends rave about the food, particularly the steaks. After I viewed the delectable-looking food photos on Anthony’s website, I realize I’ve been missing out. The menu is extensive, but the long lineup of steaks received more than a passing glance. Creole and seafood-stuffed ribeyes are on my must-try list. For more information, contact Anthony’s at 662-494-0316. 4. A little further north, Oxford boasts several steak houses ranging from casual to fine dining. A favorite stop in the Courthouse Square is Oxford Grillehouse. Described as a “casual fine-dining restaurant in a contemporary atmosphere,” the restaurant serves delicious filets, ribeyes, and New York strip steaks, pictured left, topped with your choice of homemade sauces. There’s also another location in Southaven. Call 662-701-8285 for more information. 5. Another north Mississippi steakhouse that comes highly-recommended is the Como Steak House. Located in a 125-year-old former mercantile store in downtown Como, the restaurant has been featured on food shows and documentaries and attracts visitors from around the world. It’s only right that those of us that haven’t sampled its famous steaks make the trek to Como just north of Batesville. Call 662-526-9529 to find out more. These are the top recommendations for areas north of the Capital City. If reading about these delectable steaks has triggered a craving, throw one on the grill this weekend and dip each bite into my homemade steak sauce recipe. It’s similar to a name-brand sauce, but without unpronounceable additives and preservatives. Copy-cat Homemade Steak Sauce 1-1/2 cups ketchup 2 tablespoons prepared Dijon mustard (can use yellow) 2 tablespoons Worcestershire sauce 1-1/2 tablespoons apple cider vinegar Tabasco (add drops to your taste) 1/2 teaspoon salt 1/2 teaspoon ground black pepper In a food processor or blender, blend ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt, and pepper. Transfer to a jar and refrigerate until ready to serve. Keeps several days in the refrigerator.

NEW YORK, New York - Chef Melissa Cookston is the chef behind Steak by Melissa in Southaven, Miss., and Memphis Barbecue Company in Horn Lake, Miss., and Dunwoody, Ga. Above and beyond her restaurants or cookbooks, Melissa Cookston is a brand all to herself. A seven-time world barbecue champion and the first woman pitmaster to be inducted into the Barbecue Hall of Fame, this Mississippi Delta maven is the perfect chef to host a Beard House autumnal barbecue feast, with just the right amount of Southern flair. Chef Cookston will serve her delicious Southern menu at the Beard House in New York City on Saturday, November 2nd, at 7 p.m., and tickets are $140 for members and $180 for the general public. Menu items for this Southern feast include: Hors d’Oeuvres - Deviled eggs with chive-truffle vinaigrette E - Heritage-bred pork meatballs with whole hog sausage, sage, barbecue sauce, and grana padano - Smoked Catfish Dip with roasted red pepper relish and crostini Dinner - Pork Chop Lollipop with cactus pear barbecue sauce and poblano creamed corn - Smoked beef tenderloin with guajillo hoecake and blackberry jus - Achiote molasses pork tenderloin with tasso Hoppin’ John - Muscadine-glazed bobwhite quail with sweet potato hash - Memphis muddy baby back ribs with southern grape salad - Bergamot–Meyer lemon petit cake with limoncello For more information and to purchase tickets, visit https://www.jamesbeard.org/events/barbecue-legend

We don’t what it is about Halloween that draws out the goblins in the wine industry. Perhaps it’s the devil in them, or perhaps they see a brief opportunity to make a buck. But each year there are more and more wines with Halloween themes guaranteed to loosen up an adult party. Heaven forbid someone think this holiday is just for kids. Like most wine gimmicks, the package, not the product, is the sizzle that sells the wine. Marketing people know you’re going to be staring at a sea of wine labels, and often times, it’s the quality of an exotic label that wins. Sometimes the wine is even good. Concha y Toro makes Casillero del Diablo (Devi’s Castle) year-round, so it can’t be blamed for fabricating a label just for Halloween. Its wines sell for less than $15, so they are a good buy. Apothic Inferno and Ghost Pines are other wines made year-round and aren’t intended to appeal exclusively to trick or treaters. This year, Witching Hour and Vampire are sure to catch the attention of your party guests. Root 1 Cabernet Sauvignon is being sold in a Halloween bag that would make a good gift for the host. The one we actually enjoyed, though, was Flora Springs Ghost Winery Malbec from Napa Valley. It’s a serious and memorable wine that stands above others that are capitalizing on the Halloween theme. October also happens to be Merlot Month, a declaration hardly the responsibility of the president or Congress. In fact, it’s another marketing gem created to spur sales. Merlot is still the top third seller in the red wine field, although its popularity hasn’t been the same since Miles condemned the grape in his wine odyssey “Sideways.” However, we’ve been returning to many of our merlot favorites just to reaffirm our belief that good merlot can be made in the hands of good winemakers. Lest we forget, Petrus is one of the top wines in the world and it is made from merlot. Merlot is a good match to fall stews and chicken casseroles. Just don’t serve it with Halloween candy.  Here are a few merlots to celebrate the month: Peju Napa Valley Merlot 2016 ($48). Peju is one of the most well-respected wineries in Napa Valley and it wouldn’t mess with merlot unless they could produce one that met its high standards. Like its other wines, the merlot is firm, full-bodied with juicy black cherry and blackberry notes and a hint of vanilla. Gundlach Bundschu Sonoma Valley Merlot 2016 ($35). We liked the effusive aromas in this sturdy, hedonistic merlot that shows off black cherry flavors with hints of cassis and chocolate. Charles Krug Napa Valley Merlot 2016 ($25). Blended with cabernet sauvignon, malbec and petit verdot, this delicious wine from an historic property has lots or ripe cherry and cranberry flavors with hints of spice. Cotes du Rhone The Cotes du Rhone region of the Rhone Valley is often regarded as a great source of red blends at a reasonable price. But is often forgotten as a source for good values in white wine. White wines from this region commonly offer big, thirst-quenching acidity and a variety of citrus and stone fruit flavors that come together from a wide blend of grapes, most notably grenache blanc, roussanne, clairette, marsanne, bourboulenc, viognier, ugni blanc, and picpoul blanc. The wines are generally stainless-steel fermented to preserve the freshness of the fruit. That makes them good matches to shrimp, scallops, fresh vegetables and fish. Here are a few we recently tasted: Domaine de la Janasse 2017 ($20). The blend is grenache blanc, bourboulenc, roussanne, clairette ,and viognier.  The golden color comes from the neutral foundre barrels that are used for one-year of aging. Look for stone-fruit flavors with a bit of mineral and fennel. Domaine la Remejeanne les Arbousiers 2016 ($20). There are equal parts roussanne and clairette in this blend with help from viognier, marsanne and bourboulenc. Aged on the lees, there is a creaminess to the texture. Lots of peach and citrus notes. Domaine La Manarine Cotes du Rhone Blanc 2017 ($20). The producer relies exclusively on clairette and bourboulenc grapes to craft this delightfully balanced wine that highlights fresh acidity but softens the blow with some malolatic fermentation.   Wine Picks Pagos De Galir Godello Valdeorras 2017 ($19). From the Galicia region of Spain better known for its production of albarino, this white wine is produced in all stainless steel and aged on the lees for 5 months. Rich and ripe peach notes with a hint of citrus and some floral notes. Bracing acidity makes this a perfect match for seafood and chicken dishes. Frescobaldi Chianti Classico DOCG Tenuta Perano 2015 ($29). Classic, well-made Chianti Classico from Frescobaldi, this wine is very grapey with dried cherry and berry notes and a hint of wood. Great for red-sauced Italian fare. Dry Creek Vineyards Fume Blanc Sonoma County 2018 ($16). A pretty style of sauvignon blanc that doesn’t assault the sense with a blast of grapefruit and herbs. Melon and fig dominate in a very smooth expression in the mouth with some citrus notes. Very easy and pleasant to drink even all by itself.

JACKSON, Miss. —Cultivation Food Hall recently announced a new vendor, Atlas, a concept owner Chad Segrest describes as “Greek Down South.” The menu features Greek staples such as a hummus plate, falafel, salads, and gyros, each with a street food approach and subtle Southern twist. A native of Jackson, Segrest considers Greek food his version of comfort food and loved the opportunity Cultivation Food Hall allowed him to develop the Atlas concept. “Being in the food hall allows me to focus on the two most important things, the people and our food,” said Segrest. “This place is great for families or big groups and allows people to gather in the same space and enjoy a wide variety of food and options.” The Greek meets South approach is most evident in Atlas’ house-made dressings including Feta Comeback and Feta Ranch. Wrap selections include a lamb gyro, roasted chicken, pan seared redfish, falafel, or ham & cheese, all with the option of either a pita or lettuce wrap. The traditional Greek salad is updated at Atlas with the addition of house-pickled red onions and the option to add falafel, pan seared redfish, lamb gyro, or chicken roasted daily in-house. All lettuces served at Atlas are sourced from Salad Days, a local hydroponic farm. The Atlas Fries are truly unique, served as cyclone-sliced potato skewers with Feta Comeback. Atlas is open in Cultivation Food Hall, Monday through Thursday 11 a.m. to 10 p.m., Friday and Saturday 11 a.m. to 11 p.m., and Sunday 11 a.m. to 9 p.m. For more on Atlas, follow @atlasgreek on Instagram and @atlasgreekdownsouth on Facebook. A first of its kind in Mississippi, Cultivation Food Hall showcases a carefully curated collection of boutique restaurant concepts and a classic, craft cocktail bar. Open daily, the food hall features the best culinary talent with an emphasis on local, chef-inspired concepts. Additional vendors include Bocca Pizzeria, Fête au Fête, Gold Coast Bar, Il Lupo Coffee, Local Honey, Poké Stop, and Whisk Crêperie. Cultivation Food Hall is located on the ground floor of the BankPlus Building in The District at Eastover at 1200 Eastover Drive, Suite 125 Jackson, MS 39211. The food hall offers complimentary Wi-Fi, a dedicated event space, and both indoor and outdoor seating.

If you want to grow muscadines at your home, choosing the right variety can be intimidating. With so many varieties to pick from, how do you know you’re picking the right one? Dr. Eric Stafne, MSU Extension Fruit Specialist, recommends several different types of muscadines to grow in the home garden or landscape. Here are the top three muscadine varieties he recommends: Carlos – high yielding, bronze skin, medium-sized fruit. Noble – heavy-yielding purple muscadine with fruity flavor. Southern Home – small-to-medium size purple muscadine which adds interest to landscape. All three varieties are great for making jam, jelly, juice, and wine! The good news is that muscadines thrive in hot, humid weather, making them perfect for growing in Mississippi. If you want information on how to grow muscadines or how to build a trellis system, check out our Extension publication P2290 “Establishment and Production of Muscadine Grapes.”

Before the action and drama on the field comes the action in the stadium lot, and if you’re looking to be the most valuable player of the tailgate party, college football legends say it’s all about the food, friends, and fans. “Whether it’s bonding with other fans who become fast friends, or devouring some of the best food around, there is nothing like a college football tailgate to bring fans together and get them hyped for th e game!” said Eddie George, retired running back and Heisman Trophy winner, who stars as the “Doctor” on Dr Pepper’s episodic marketing series, “Fansville.” “Tailgating is the fabric of college football. In my travels both back home to Norman, Okla., or away, the sacred art of hosting a tailgate or visiting another’s is quite honestly the best part of preparing for the moment we wait all week to enjoy -- the sights, sounds and flavor of Saturdays with our favorite people, supporting our favorite teams,” says retired linebacker and two-time All-American, Brian Bosworth, who stars as the “Sheriff.” In the meantime, spice up your tailgates with the official drink of “Fansville,” Dr Pepper, both as an ice-cold drink or used in your favorite tailgate snacks, like Skillet Burgers or this fan-favorite recipe for Checkered Flag Chili. With just six quick and easy steps, you can be the tailgate party MVP! Checkered Flag Chili 3 pounds ground beef 3 pounds ground pork 3 tablespoons bacon drippings 2 large onions, chopped 1 bell pepper, chopped 3 tablespoons red pepper 5 cloves garlic, minced 1 teaspoon oregano 1 tablespoon cumin 6 large fresh tomatoes, peeled and chopped (or two 8-ounce cans tomatoes) 1 small can green chilies 2 teaspoons salt 2 tablespoons apple cider vinegar 2 12-oz. cans Dr Pepper 2 cups water 4 tablespoons chicken stock 2 cans kidney beans, drained 2 jalapeños, finely diced 1 (6-ounce) can tomato paste 8 tablespoons chili powder Render fat from bacon and save the fat from cooked bacon. Sauté all vegetables and garlic in rendered fat. Separately brown all beef and pork; drain excess fat. Add beef and pork into the sautéed vegetables. Reduce Dr Pepper by 50 percent by bringing to a boil and simmering until quantity is half. Add all other ingredients and simmer for 1 to 2 hours. For more tailgating recipes and resources, visit drpepper.com. Courtesy of StatePoint Media

Have you ever dined at a restaurant and long after the memory of the food had dissipated, the magical memories associated with being in an interesting, perhaps historic, place still lingered? That’s exactly what happened after I stopped by King’s Tavern in Natchez several years ago. It’s Natchez oldest building and definitely worthy of a visit if you’re in the southwest part of the state. Here’s the thing, though – I rarely forget enjoyable meals, and King’s Tavern definitely provided one. However, I vividly remember driving up to the rustic, hundreds-year-old building. I can clearly see the brick and wood beam floors, low ceilings hung with wooden beams, and dark corners filled with interesting artifacts as I dined at a wooden table. As I glanced around the room, I remember trying to picture the thousands of guests dating back over the past 200 years that had dined in the exact same spot. Maybe even a pirate or two, according to my waiter. I clearly remember the stories he shared about former inhabitants – including the remains of a few found in the nearby fireplace - while I waited for my food. But I can’t recall much about the taste of my steak dinner. So, I obviously enjoyed my meal, but the overall experience was so interesting that it blocked out vivid memories of the food. Here’s a recap of the story shared by my waiter. Picture it: It’s the 1770s, and the Mississippi River was the main way for river boats and ships to transport goods from state to state, including to the thriving port of Natchez. Many of the riverboat captains docked at Natchez’ shores before heading up the Natchez Trace in search a place to stretch their legs, relax, and enjoy a hot meal. Built from wood taken from some of the boats that had once sailed up and down the Mississippi, King’s Tavern was opened in 1789 by Richard King. Serving as an inn, bar, post office, and King’s home, King’s Tavern was a popular spot until 1817 when the Kings sold the business due to dwindling riverboats docking in Natchez and a couple of other “ghostly” reasons that you may (or may not) want to research via online sources. After serving as a private home for over 150 years, King’s Tavern was reopened as a restaurant and bar in the 1950s. It has remained a popular spot for locals, tourists from around the world, and more than a few ghost-hunters. Now owned by Chef Regina Charboneau, King’s Tavern is renowned for its food as much as its historical background. The restaurant’s specialties include wood fired flatbread, pot-pies topped with a biscuit crust and craft cocktails courtesy of an in-house distillery. The menu has changed a little since my visit, but in a good way. For starters, you're invited to try hummus ($8) topped with caramelized onions and mushrooms, meatballs ($9) with dipping sauce, bacon-wrapped artichoke hearts ($9), wood-fired peppered oysters ($12), and a charcuterie ($13) filled with prosciutto, salami, marinated mozzarella, olives, and flatbread, among others. My plan is to return and try one of the wood-fired tavern flatbreads, including bacon and egg ($15), braised brisket ($17), meatball ($17), muffaletta ($17), and shrimp and prosciutto and mushrooms ($17), to name a few of the delicious-sounding selections. Or, I may be tempted to tried a wood-fired pot pie. Chef Regina tops each pie with a bacon-thyme biscuit crust that more than lives up to Natchez’ claim to fame as the “biscuit capital of the world.” Filled with either savory chicken ($17) or crawfish ($18), I’m sure these pot pies would have been the meal of choice for many a weary riverboat captains. Since I previously dined on steak, I may have to repeat my meal in order to gain a fresh memory. King’s Tavern’s wood-fired flat iron steak with smoked bacon demi-glaze ($20), served in a cast iron skillet along with smashed potatoes and roasted carrots, sounds like a meal I won’t readily forget. There’s also a fish of the day ($20) topped with pepper marinade and served with vegetables. Shrimp and grits ($15) is served on weekends. For dessert, ($8 each) bananas Foster bread pudding sounds like a perfect choice, as do dark chocolate house-made ice cream and black bottom pie. King’s Tavern is located at 613 Jefferson just a few blocks from the Mississippi River. Hours are 5 to 10 p.m. on Thursday and Friday, 12 to 10 p.m. on Saturday, and 12 to 9 p.m. on Sunday.

We’re stunned by the number of friends in our group who wouldn’t be caught dead ordering chardonnay, a maligned quaff too often associated with morning television hosts and soccer moms. Still, it remains the top-selling white wine in the United States. Someone is drinking it -- a lot of it. Chardonnay is initially more neutral in flavor that most white wines. Once harvested and crushed, chardonnay is like an empty canvass waiting for the winemaker’s creative strokes. Alas, sometimes those strokes are the work of surrealists. While Burgundy set the bar for great, elegant chardonnay, producers in other regions have run amok by experimenting with yeasts, adding excessive oak and manipulating texture with something called malolactic fermentation. Taste a simple Macon Village or Chablis alongside an over-oaked California chardonnay and you’ll experience the difference. Wine-making surrealism. At the risk of boring you with all this chemistry, it’s important to write about malolactic fermentation to explain why many chardonnays are unappealing. If you understand this, you’ll be able to identify the chardonnays that appeal to you. Used frequently in nearly all red wines, malolactic fermentation is a process that makes acidic wine softer. Tart, mouth-puckering malic acids are converted to softer-tasting lactic acid by adding a bacteria shortly after or during primary fermentation. The process is often called a secondary fermentation even though no yeasts are used. The result is a buttery flavor and sometimes hazelnut aromas. The degree of butter is determined by whether all of the chardonnay is exposed to MLF or just a part of it. The only other element with as much of an influence to chardonnay’s flavor is oak, which adds a lot of secondary flavors such as coconut, vanilla and baking spices. Together, oak and MLF can make a neutral wine very opulent in comparison to the elegant, austere French burgundies. Lest you think a winemaker is just playing around in the lab, there is often a good reason to use MLF. Chardonnay grapes grown in cooler climates, such as Chablis and the Sonoma Coast, have a lot of natural acidity and tend to be medium or light in body with apple and pear flavors. Winemakers elect n to use MLF in order to preserve the fresh fruit and mineral qualities of their wines. However, many U.S. producers use MLF to tame high levels of acidity and to fatten up the chardonnay with a buttery texture. Chateau Montelena’s Napa Valley chardonnay is iconic, and it has never used MLF. Its 1973 chardonnay beat several expensive burgundies in a famous blind tasting called the Judgement in Paris Matt Crafton, Chateau Montelena’s winemaker, said in an email that MLF is “not a color we need to paint with here.“ He would rather depend on the ripeness of the grapes to provide texture to his well-respected chardonnay. “We let our vineyards and the unique character of the vintage drive how we make our wines…Over the past 40 years we’ve honed in on sites that are well suited for non-ML chardonnay,” he said. Crafton admits that chardonnays that fully undergo MLF and barrel aging will outsell the Montelena style “1000 to 1.” “Given the need for very specific growing conditions even in this tiny corner of the planet that is Napa Valley, our Chardonnay isn’t high-volume or scalable and we’re OK with that,” he said. Quite the opposite is the popular and well-regarded Rombauer Carneros Chardonnay, an opulent and creamy style wine. It goes through 100 percent MLF and 100 percent oak aging. Wines that use MLF and oak-aging aren’t necessarily bad. It’s impossible to deny their drinkability and success. But, an educated consumer can find the chardonnay that suits their palate if he or she knows what influences these practices bring to the wine. If you like your chardonnay lush, buttery and delicious, ask your sales staff for wines with malolactic fermentation. Here are a few wines that demonstrate the range of styles: Chateau Montelena Napa Valley Chardonnay 2016 ($58). Jasmine and citrus aromas are chased by fresh green apple flavors and hints of nutmeg and cinnamon. Stark minerality and balanced acidity make this a superb food wine. This chardonnay can age. Rombauer Vineyards Carneros Chardonnay 2018 ($38). Mango and peach notes with oak-inspired hints of vanilla and spice mingling with a creamy mouthfeel and classic butter that comes from MLF. Gary Farrell Olivet Lane Chardonnay 2016 ($45). We like this chardonnay because it has balance. The wine goes through 100 percent MLF, but the wine has good acidity because the grapes are picked at lower sugar levels. Lemon and apple aromas mingle with lemon cream and a dash of butter and toasted oak. Well balanced and soft mouthfeel. Newton Chardonnay Unfiltered Napa Valley 2016 ($55). A phenomenal chardonnay that undergoes MLF and full barrel fermentation, this chardonnay is a perennial favorite because it is unfiltered. Pineapple and peach elements with a hint of minerality. A complex tasting experience with a creamy elegant finish. Kendall-Jackson Avant Unoaked Chardonnay California 2018 ($13). This refreshing wine is cold fermented in stainless steel tanks to create a pure expression. Crisp green apple, citrus, and tropical fruit notes. One of the best buys in unoaked chardonnay. Balletto Teresa’s Vineyard Unoaked Chardonnay 2017. ($20). This reasonably priced chadonnay from the Russian River Valley has vibrant and pure apple flavors. Macon-Chaintre Floreal 2018 ($14). We love French chardonnay because it is unadorned and sometimes less expensive than California chardonnay. Don’t get hung up on finding this particular wine – just look for Macon Village, which represents some of the best value in pure chardonnay. This one has citrus fruit and pear on the nose and a well-balanced and complex palate with mineral notes. Fermented entirely in stainless steel tanks, it is a great example of food-friendly non-MLF chardonnay. Solitude Chardonnay Carneros 2014 ($29). Concentrated apples, pears and tropical fruit flavors. Full barrel, malolactic fermentation creates a creamy texture and adds cinnamon and toastiness. The Crusher Unoaked California Chardonnay 2017 ($18). Although the wine is fermented in stainless steel tanks, it undergoes MLF to give it a soft mouthfeel. Pineapple dominates the profile.

Fans of The Food Factor know I love rotisserie chicken. I’ve added this quick recipe to my repertoire for using a store-bought rotisserie chicken. You could also use canned chicken breast or even sliced chicken or turkey from the deli. You can cut a few more calories by using reduced-fat mayo, and I always use reduced-sodium soy sauce. Be sure you get the LARGE whole-wheat tortilla, or you’ll be wondering how to fit all of these ingredients on one quarter of the wrap. If you don’t have mandarin oranges on hand, try using halved grapes or diced apples, the way you would with a traditional chicken salad. That said, in my opinion, the mandarin oranges give these wraps a wonderful zesty zing that pairs perfectly with the soy sauce. Sunshine Roll-ups 1 cup cooked, diced chicken 1/2 cup celery, finely chopped 2/3 cup canned, drained mandarin oranges 1/4 cup minced onion (green, red, or yellow) 2 tablespoons mayonnaise 1 teaspoon soy sauce 1/2 teaspoon garlic powder or 2 cloves garlic 1/4 teaspoon pepper 1 large whole-wheat tortilla 4 medium lettuce leaves, washed and patted dry In a medium bowl, mix chicken, celery, oranges, and onions. Add mayonnaise, soy sauce, garlic, and pepper. Mix gently until chicken mixture is coated. Lay the tortilla on a clean cutting board or large plate. With a knife or clean scissors, cut the tortilla into four quarters. Place one lettuce leaf on each tortilla quarter, trimming the leaf so it doesn’t hang over the edge of the tortilla. Place 1/4 of the chicken mixture in the middle of each lettuce leaf. Roll tortillas up into a cone, with the two straight edges coming together and the curved edge creating the opening of the cone. Eat it like a sandwich! Refrigerate leftovers within 2 hours. Makes four servings. Thanks to our friends at Oregon State University Extension for this printable recipe.

Cooler weather is in the air, and celebrity chef Melissa Cookston’s smokin’ fall recipes are sure to keep your audience warm, cozy, and wanting seconds! Taken from Cookston’s cookbook, “Smoking in the Boys’ Room” and “Smokin’ Hot in the South,” the below award-winning recipes for smoked mini pumpkins with wild rice, pear and sausage stuffing, smoked chicken bacon bombs, smoked top sirloin cap, and smoked chicken Peruvian style will help your audience get in the fall season with delicious, smoky recipes! Smoked Mini Pumpkins with Wild Rice, Pear, and Sausage Stuffing “Those pretty little mini pumpkins that you picked up for décor? Cook them! These make adorable side items and are so flavorful! The stuffing can be made ahead by a day to make dinner prep easier.” 1 cup wild rice blend 2 cups chicken stock 1 tbsp unsalted butter 1/2 onion, diced 1 tbsp celery, diced 1 tbsp garlic, minced 2 pears, firm, roughly chopped 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 tablespoon fresh sage 1/2 pound country-style sausage Add the rice and 2 cups chicken stock to a stockpot. Bring to boil, then reduce to a simmer. Cover and cook for 30 minutes, or until rice is tender and stock is absorbed. Add more stock or water if necessary, during cooking. Pour rice onto sheet pan and allow to cool. Cook, crumble and drain sausage. Allow to cool. Cut the pumpkin about 1/3 of the way from the top and remove the cap. Scrape out any seeds and strings. Lightly season the inside of the pumpkin, then fill with stuffing. Sprinkle approximately 1 teaspoon of chopped pecans over the top of stuffing. Place in smoker over indirect heat at 275 degrees F for 1-1/2 to 2 hours, or until pumpkins are tender. In the last few minutes of cooking, you can sprinkle the stuffing with cheese, bacon, or chopped pecans, if desired. Smoked Chicken Bacon Bombs “Okay, I will admit this isn’t the healthiest way to cook a chicken breast. So just decide to eat a salad or something tomorrow and enjoy these today. See? All the guilt is gone. The stuffing in these breasts really isn’t the important thing; feel free to experiment and put your favorite items in there. When checking the internal temperature, make sure the probe is in the chicken, not the stuffing, so you can get an accurate reading.” 4 (6-ounce) boneless, skinless chicken breasts 1 cup shredded mozzarella cheese 4 slices bacon, cooked and chopped, plus 8 slices, uncooked, divided 1 teaspoon minced jalapeno 1 tablespoon minced red bell pepper 1/2 teaspoon minced garlic 2 tablespoons Pepper Poultry Rub 1 cup chopped fresh spinach 2 teaspoons grillin’ shake 1/2 cup BBQ sauce Set up a grill for indirect heat to cook at 275-degrees F with apple wood. Place a sheet of plastic wrap over each chicken breast (to help with the mess) and, using a mallet, pound the breasts to 1/4-inch thickness. In a small bowl, mix the cheese, cooked bacon bits, jalapeno, bell pepper, and garlic. Season both sides of the breasts with the rub, then lay them flat, smooth-side down, and place a quarter of the spinach on each breast and sprinkle a quarter of the cheese over each, leaving 1/2- inch edge. Roll reach breast up jelly-roll style, as tightly as possible, then wrap 2 raw bacon slices around each breast and secure with toothpicks. Lightly sprinkle the rolled breasts with Grilling’ Shake and place on the grill. Smoke for 1 hour, until the internal temperature of the chicken reaches 150 degrees F, then place them on the direct side of the grill to finish cooking and sear the bacon. Roll the breasts over until the bacon is browned on all sides and the breasts’ internal temperature is over 160 degrees F. Move them back to the cooler side of the grill and glaze the breasts with BBQ sauce. Let them set for 5 minutes. Remove from the grill and serve, with extra sauce on the side. Smoked Top Sirloin Cap “One of my favorite cuts of steak is known as the top sirloin cap. I think it is one of the most under-appreciated cuts of beef, generally because it is not sold separately. When you break down a top sirloin, it is mainly comprised of the main sirloin and the cap. The cap is also known a culotte steak or a churrasca steak. It is significantly more tender than the top sirloin, and more flavorful.” First, trim off any silver skin. I remove the fat cap as well, as I want to season the entire steak. However, this is optional. Next, season it up! I use my Grillin' Shake, but a simple salt and pepper or your favorite BBQ rub will do nicely as well. Put it on the smoker! I ran my smoker for this at 275 degrees F, but frankly, I wish I had raised the temp to 300 degrees F. For beef, I'm a big fan of using cherry wood, but any hardwood would be good. For this steak, I cooked it to 143 degrees F internal temperature. It took about 45 minutes. However, the sizes of these cuts will be different, so cooking times will vary. Remove it 3 to 5 degrees before your desired doneness, loosely cover it with foil, and let it rest 5 to 10 minutes. The internal temperature will continue to climb and hit perfection while resting. Identify the grain of the meat and slice against it. Serve it up! Your friends and family will thank you. Smoked Chicken Peruvian Style “Smoked chicken has always been a favorite of mine. It’s simple, flavorful and easy to cook. However, sometimes you just want to take the flavors up a few notches, and this recipe definitely does that. Read on for my “Smoked Chicken Peruvian Style” recipe!” “One of my favorite ingredients has always been chipotle peppers. I especially love them in adobo sauce, as they add a depth of flavor to dishes. Aji Panca paste is a Peruvian pepper paste that reminds me of chipotles in adobo sauce, but without as much spice. It has a wonderful depth of flavor and adds that “missing something” component to many dishes.” 2 tablespoons Aji Panca paste 2 tablespoons minced garlic 1 tablespoons sherry vinegar 2 tablespoons soy sauce 1 teaspoon kosher salt 1 teaspoon black pepper 1-1/2 teaspoon cumin Juice from half a lime 2 tablespoons Cilantro, lightly chopped 2 tablespoons olive oil 4-1/2 chickens Add all marinade ingredients to a bowl and whisk. Place chickens in a large Ziplock bag or other container and pour marinade over them. Chicken will be better if left to marinade at least 12 hours. Prepare smoker to run at 275 degrees F. Place chicken on smoker and allow to cook for approximately 1-1/2 hours or until thigh temperature is 170 degrees F. Flip chicken over a hot zone or grill to crisp up the skin if desired. Remove the chicken and let rest for 4-5 minutes. Serve with Peruvian Green Sauce for added flavor.

JACKSON, Miss. — Newk's Cares, the ovarian cancer awareness movement founded by fast-casual restaurant Newk's Eatery, celebrates its sixth year and honors co-founder Lori Newcomb with the achievement of exceeding $1.4M in fundraising efforts. Newk’s strives to make a difference for research of the disease, with a goal to improve the rate of early detection and symptom awareness. Alongside Ovarian Cancer Research Alliance (OCRA), the largest global organization dedicated to advancing ovarian cancer research while supporting women and their families, Newk’s has raised more than $400,000 this year. “I want to express my gratitude to our Newk’s communities, which have allowed us to achieve this incredible fundraising milestone,” said Chris Newcomb, Newk’s Eatery CEO and Newk’s Cares co-founder. “Raising one million dollars was a dream for my wife, Lori, and we are so proud to carry on her legacy with a breakthrough year of giving for ovarian cancer research.” During the month of September, and across more than 120 U.S. locations, Newk’s Eatery offered guests the opportunity to make a donation in support of ovarian cancer research to OCRA, both in store and through online ordering. In Newk’s home market of Jackson, Miss., the annual Ovarian Cycle® Jackson spin event hosted a sold-out crowd to spin to end ovarian cancer during September’s Ovarian Cancer Awareness Month. In August, Newk’s Cares and St. Dominic Hospital hosted a Lunch & Learn featuring expert panelists who shared statistics and symptoms, along with critical research developments to raise awareness of ovarian cancer. Newk’s restaurants are also featuring the seasonal cancer-fighting Thai Chicken Soup through March 2020, which contains antioxidants that can help reduce the risks of cancer, and Shrimp & Avocado Salad, inspired by Lori Newcomb. To provide year-round education on the disease, Newk’s has permanently turned its straws teal, the color of ovarian cancer awareness, and donates ten cents from every Newk’s Cares water bottle sold to OCRA. Lori Newcomb’s story is also featured in each restaurant to promote Newk’s Eatery recently celebrated 15 years since its first store opened in Oxford, Miss., and announced a new store prototype with a renewed mission, “Project Strive.” The new design will further implement the color teal in every restaurant with a new mosaic tile wall. “Our fight is far from over, but we are as committed as ever to continue living Lori’s mission for this cause,” said Chris Newcomb. “We will continue to prioritize educating and encouraging women to take action when listening to their bodies to improve the success rate of early diagnosis, and look forward to exceeding more goals in the years to come.” For more information about , visit NewksCares.com and follow the cause on Facebook.com/NewksCares.

“I can’t wait until the State Fair arrives so I can get a Penn’s chicken on a stick!” As I heard these words while waiting in an event line last week, I started to turn around and tell the stranger that he didn’t have to wait until the fair opens to enjoy the treat. Penn’s Fish House has been serving fried fish and chicken, including the aforementioned item, for decades in its original location in Canton as well as in Forest, Meridian, and in several locations around the Jackson Metro. Yes, Penn’s chicken on a stick and other items have been a staple at the fair for year, but Penn’s restaurants have actually been around since 1967. That’s the year founder and owner Roger Penn opened one of the first pond-raised catfish restaurants in the country on Highway 43 south of Canton. Known for crispy fried catfish, sumptuous buffets, and the ever-popular chicken on a stick, Penn’s has become a strong presence in the state’s restaurant scene as many others have faded from memory. One of two locations near Jackson’s Reservoir is my usual drive-through of choice when I’m craving Penn’s fish or chicken. But since the Canton location remains the mothership, I’ll focus on this one. Assorted menus contain many of the same standards like fried fish and chicken, but items do vary according to location. Therefore, it’s best to check Penn’s website prior to dining in, calling in an order or picking food up via the drive-through window located at some of the restaurants. Penn’s Canton location is a favorite spot for those looking for a hearty lunch buffet. For $11.29, diners can enjoy home-cooked meats, vegetables, salad bar, dessert bar, and a beverage. The Sunday lunch buffet is $11.99 offered during the same time contains similar items. A seafood buffet ($19.99) features a large variety of seafood, salad bar, and dessert bar. Again, call ahead for specific times and menu offerings. Entrees and dinners are served with hushpuppies and two sides and include grilled or fried chicken tender nuggets (7.99) with hushpuppies and two sides; whole catfish ($12.99) catfish ($9.39), seafood platter ($13.99), combos of your choice of catfish, chicken, and shrimp ($9.49-$10.89), butterfly shrimp ($9.39), oyster ($16.89) popcorn shrimp ($8.29) and hamburger steak with gravy ($11.29). It goes without saying - not to be missed is the infamous chicken on a stick dinner ($8.29), complete with Texas toast and choice of two sides. You’d expect a seafood restaurant would serve great poboys and Penn’s doesn’t disappoint. Popular choices are the shrimp ($8.29), catfish ($8.89), oyster ($13.99), and chicken tender ($7.99) poboys. Penn’s also serves an above-average burger with fries ($7.49) for those occasions when seafood isn’t what you’re craving. On the lighter side is a salad bar ($7.99), popcorn shrimp salad ($7.59), green salad ($3.99), and fried or grilled chicken ($6.39). Appetizers like fried green tomatoes, fried dill pickles, and fried chicken bites are in the $4 range and the perfect start to or accompaniment to any meal. Penn’s Fish House is located at 1528 Highway 43 S. in Canton. Hours are Sunday through Thursday, 10:30 a.m. to 8 p.m. and until 9 p.m. on Friday and Saturday. Other locations are in Forest, Meridian, Raymond, Madison, Florence, Brandon and Reservoir area, Ridgeland, and Flora. Check out Penn’s website for additional information: http://www.pennsrestaurant.com.

Rachel Martin cut her wine teeth in the mid 2000s with her involvement in the founding and management of the well-respected Boxwood Vineyards in Middleburg, Va. The winery is owned by her stepfather John Kent Cooke, son of the late Jack Kent Cooke. John formally presided as president and owner of the NFL Washington Redskins until its sale to current owner Daniel Snyder in 1999. Rachel currently resides in New York with her son and partner/husband Kurt Deutsch. She has utilized her wine education in enology and viticulture from Napa Valley College, her experience at the University of Bordeaux School of Enology, and her experience at Boxwood Vineyards to start a new wine venture, Oceano Wines, near San Luis Obisbo, Calif. Martin, who owns 60 percent of Oceano and qualifies as a certified-woman-owned business, has produced and released two vintages of chardonnay and one vintage of pinot noir. Grapes are sourced from the Spanish Springs Vineyard in an area called the San Luis Obisbo Coast, which hopefully soon will receive AVA status. Martin showed us an interesting chart illustrating “growing degree days” that compared cool Central Coast and Sonoma County grape-growing areas. Pinot noir and chardonnay thrive in cooler climate areas. San Luis Obisbo Coast claims the least amount of growing degree days among cool climate grape-growing regions -- a paltry 2,018 of “growing degree days” compared to 2,580 such days in Russian River Valley’s pinot noir and chardonnay vineyards. Spanish Springs Vineyard is a mile and a half from the frigid Pacific Ocean. The fog and cool wines in this maritime region dominate the climate. Oceano purchases about 10 tons of chardonnay fruit and six tons of pinot noir from the 100-acre Spanish Springs Vineyard and trucks the grapes to the Napa Valley where they are vinified by winemaker Marbue Marke at a custom crush facility. Marbue, a native of the West African Country of Sierra-Leone and a graduate of University of California Davis, has extensive experience as a winemaker for an impressive list of Napa and Sonoma wineries. We recently met with Martin to taste her current offerings. The Oceano Chardonnay San Luis Obisbo County Spanish Springs Vineyard 2016 ($40) was Oceano’s debut wine. As with many current higher end chardonnays this wine leans away from readily apparent oak notes and showcases ripe fruit, bright acidity, and an underlying minerality. Just a hint of oak belies the barrel fermentation and aging in French oak. This delicious white wine features citrus and tropical fruit elements in the nose and mouth. Only 350 cases were made and may be difficult to source. The soon-to-be-released Oceano Chardonnay San Luis Obisbo County Spanish Springs Vineyard 2017 ($40) also expressed delightful citrus and tropical fruit notes, bracing acidity and a lovely creamy finish that lingered. Barrel fermentation and 11 months in French oak (30 percent new) added an elegant feel to this wine. Martin believes this wine should age well for up to 6 years. The stunner of our tasting was the Oceano Pinot Noir San Luis Obisbo County Spanish Springs Vineyard 2018 ($50). This soon-to-be-released wine is a top 10 pinot noir for us for the year. Bright, but ripe elements featuring plum and cherry notes with a pleasant note of spice in the finish. Medium bodied and balanced this debut pinot noir is a winner. Hess’ Argentina wines We’ve been admirers of Donald Hess founder of Hess Family Wine Estates for many years. In addition to Hess wine holdings in California they also produce notable wines brands from two high-altitude growing regions in Salta in Argentina’s Calchaqui Valley. The Colome Estate Torrontes Salta Argentina 2018 ($15) is a delightful example of the potential of this grape variety. Intense floral notes of roses, palate-cleansing acidity, with a base of citrus flavors create a beautiful tasting package. The Colome Estate Malbec Salta Argentina 2016 ($25) is impressive for its bold, meaty, blackberry nose and flavors. The wine displays a certain rusticity but with soft tannins, making it ready to drink now. Hess also produces wines under the Amalaya label in Salta. We were very impressed both with the quality and price of the Amalaya Brut Nature Salta Argentina 2017 ($12) sparkling wine. With 80 percent riesling and 20 percent torrontes this impressive sparkler presented apple and peach elements in a very harmonious package. Bravo! More roses Bonterra Organic Vineyards Mendocino County Rose 2018 ($16). Fresh and bright red fruit flavors are dashed with nice citrus notes to make a pure and simple rose. Michel Chapoutier Belleruche Rose 2018 ($17). From the Cotes du Rhone, this producer uses the classic blend of grenache, syrah, and cinsault to create a round and effusive rose with strawberry flavors and balanced acidity. Raeburn Rose 2018 ($20). We like the wines from this producer. Th is rose from the Russian River Valley leans primarily on pinot noir and grenache is made in a Provencal style with minimal skin contact.  Pure and fresh raspberry notes. Vega Sindoa Garnacha Rosado 2018 ($13). From Navarra, this beautiful rose has cherry and strawberry notes with good acidity. Scharffenberger Brut Rose Excellence ($23). This tasty blend of pinot noir and chardonnay provides a soft mouthfeel with raspberry and strawberry notes. Fruity and delicious.

Newk's Eatery today announces the grand re-opening of all seven locations in its home market of Jackson, Miss., with a new restaurant prototype inspired by the brand's 'Project Strive' initiative. At the milestone of 15 years since the first unit opened in Oxford, Miss., the brand took pause to seek feedback from guests on what's important to them. Guests praised Newk's for offering the right balance of wholesome and satisfying meals that can be shared in a comfortable dining room, ordered online or delivered to meet their busy lifestyles. "The purpose of Project Strive is to build from what our guests love about Newk's and evolve the brand to be more aligned to their lifestyles. It stems from our brand mission to strive to exceed expectations for all Newk's guests," said Michelle Spohnholz, VP of marketing at Newk's Eatery. Newk's has always featured an open kitchen, where guests can see everything that goes into their meals. Historically, guests have not necessarily been aware of the brand's commitment to fresh preparation and careful ingredient selection. The new prototype features an updated red soffit that reflects the tagline, "Our Kitchen is an Open Book" and several fun facts about the ingredients and preparation methods. "This project connects our brand story with the guest experience through an upgraded restaurant environment, paired with a generous dose of hospitality," said Mike Clock, president of Newk's Eatery. The design is contemporary and comfortable with updated light fixtures, new countertops and millwork, tufted booths, hardwood accents, new plate ware, and menu boards. Updated artwork will tell the story of Newk's roots as a homegrown brand with a passion for food and family, along with their purpose to Strive To Make A Difference with every guest every day. The color teal, which represents their Newk's Cares initiative and efforts to raise awareness and money for research to support Ovarian Cancer, has also been infused into the design in a prominent way. "The new teal mosaic tile wall is an important feature that weaves our philanthropic work into the restaurant experience," said Director of Design, Rachael Myrick. The restaurant will also feature an updated beverage station for Newk's signature iced tea and new all-natural lemonade. The exterior will be upgraded with new awnings, string lights and an inviting patio for families to dine. "My goal is for guests in our restaurants to feel the passion behind the Newk's name, particularly our love for food and family coming together to nourish meaningful relationships that matter most," said Newk's CEO and co-founder Chris Newcomb. "We want to feed what matters in our Newk's communities, so guests can share in wholesome ingredients crafted for real living through scratch-made meals and some of our favorite Newcomb Family Recipes." The brand aims to continue to renovate and refresh its restaurant locations across all 16 states as they grow in new and existing communities to Feed What Matters.

I’m always looking for recipes that cook up fast and reheat well. This Asian Beef and Noodles recipe gives me a delicious dinner and fabulous leftovers for my lunch. I also like that this recipe can be a big bargain. I look for frozen veggies and ground meat on sale. And ramen-style noodles are cheap! Be sure you don’t use both packets of seasoning when cooking this dish. That would be sodium overload! Crew review: everyone loved this recipe, though everyone agreed we would use a full pound of ground meat if we made it at home. Asian Beef and Noodles 1⁄2 pound lean ground beef (15% fat) 2 cups water 2 packages instant ramen-style noodles, broken into small pieces (use only one seasoning packet) 16 ounces frozen Asian-style vegetables, or any other frozen vegetables 2 green onions, thinly sliced 1 tablespoon fresh ginger or 1/4 teaspoon ground ginger 2 cloves garlic, minced, or 1/2 teaspoon garlic powder In a large skillet over medium-high heat (350 degrees F in an electric skillet), brown ground beef and cook until no longer pink. Drain fat. Add 2 cups of water and one seasoning packet to cooked beef and mix well. Add frozen vegetables, green onion, ginger, and garlic and bring to a boil over high heat. Add ramen noodles, reduce heat to low, and simmer 3-5 minutes until vegetables are tender, stirring occasionally. Refrigerate leftovers within 2 hours. Thanks to our friends at Oregon State University Extension for sharing this printable recipe!

CLARKSDALE, Miss. – On October 18th, Delta Supper Club will host its 17th family-style supper in the Mississippi Delta. The Friday night dinner will be held in Clarksdale at the historic Bank of Clarksdale building and will welcome Chef Crystal McKone of Old Town Stock House in Guntersville, Ala. McKone graduated from the French Culinary Institute, now known as the International Culinary Center in New York City. She worked her way through the restaurant industry as server, bartender, line cook, Sous Chef, Executive Chef, and General Manager in Manhattan and in Atlanta at Tom Colicchio’s Craft Atlanta, The St. Regis Hotel, and Buttermilk Kitchen before moving home to Alabama to open her own restaurant, Old Town Stock House. “I don’t like to put myself in a box,” she said. “I consider my style and that of the restaurant to be Southern American and exploring.” McKone enjoys sourcing local and seasonal ingredients and simply elevating them. “I heard about Old Town Stockhouse from a few friends and then had the pleasure of judging a cooking competition with Chef Crystal about a year ago,” says DSC co-founder Stewart Robinson. “I had the opportunity to dine at her restaurant this summer and was blown away. Old Town Stockhouse, under Chef Crystal McKone’s direction, is putting out some of the best food I have eaten in the last several years. We are very excited to introduce her to our members and friends.” The October 18th supper will take place during Clarksdale’s Deep Blues Festival, making it a full weekend full of Delta goodness. ABOUT DELTA SUPPER CLUB Delta Supper Club is a members-only social culinary circle that provides once-in-a-lifetime taste experiences. Our ultimate goal is to preserve and celebrate the rich culture that the Mississippi Delta has to offer by providing top-notch, local food prepared by acclaimed chefs and libations from local brewers, distillers, and sommeliers. Delta Supper Club hosts these events at culturally significant sites along the plains of the Mississippi Delta. Proceeds from Delta Supper Club help fund the DSC Scholarship Fund, providing local students a chance to pursue a career in culinary arts. For more, visit deltasupperclub.com.

Along with the abundance of wine on the market from all corners of the earth comes a number of styles that often obscures the varietal definition of a particular grape. A standard once set by the French is no longer valid in a competitive wine field where New World wines have become more popular. Pinot noir is a good example. While many producers, including those in California, once aspired to achieve Burgundy’s delicate and balanced style, West Coast winemakers commanded the U.S. market with bold fruit bombs. The same can be said about sauvignon blanc. The other day one of us enjoyed an expensive sauvignon blanc from the Loire Valley of France. The 2014 Dagueneau Pouilly Fume is an extraordinary and expressive wine that sets the bar for sauvignon blanc. Didier Dagueneau was a legend and risk-taker until he died in an ultra-light plane accident in 2008. He defied his neighbors by cutting yields in half and raising the quality and price. He was not afraid to use oak barrels either. As others have said, tasting Dagueneau Pouilly Fume for the first time is an unforgettable revelation. However, it is not the sauvignon blanc that commands the mass market. The bold sauvignon blancs from New Zealand and the citrusy sauvignon blancs from California is what most people are drinking. Here are a few we have recently tasted: JUSTIN Sauvignon Blanc 2018 ($16). Generous herbal and citrus aromas are followed by green apple, grapefruit and mineral notes. Stags’ Leap Napa Valley Sauvignon Blanc 2018 ($30). Classic grapefruit and citrus flavors highlight this bracing and mouth-watering sauvignon blanc – the first made by this producer. It is partly aged for six months in oak barrels to boost the complexity. Gamble Vineyard Sauvignon Blanc 2018 ($28). One of our favorite sauvignon blancs year-to-year, this single-vineyard gem is composed of four clones, including a sauvignon musque which originates from the Loire and another which comes from Bordeaux. Seventy-five percent was aged in oak barrel. It is a complex sauvignon blanc with pink grapefruit, lemon and lime flavors and a touch of minerality. The aromas are extensive with tropical fruit, ginger, and almond notes. Cakebread Napa Valley Sauvignon Blanc 2018 ($30). Fresh acidity embraces the vast aromas of grapefruit and melon character of this delicious wine. Grapefruit carries through to the flavors with an additional layer of guava. Rombauer Vineyards Napa Valley Sauvignon Blanc 2018 ($24). Lime and mango aromas give way to grapefruit and pineapple flavors in this robust and well-balanced sauvignon blanc from one of Napa Valley’s venerable producers. There is just a moderate level of grassiness. Benziger North Coast Sauvignon Blanc 2018 ($15). Nice and crisp, this value sauvignon blanc has pineapple and citrus flavors with a dash of minerality. Légende Bordeaux 2018 ($14). This sauvignon blanc, blended with a good dose of semillon, is a good example of the great white wines from Bordeaux. Reasonably priced, it has generous pineapple aromas, fresh acidity, and full body. Made by the house of Barons de Rothschild. Amici Napa Valley Sauvignon Blanc 2018 ($25). Tart citrus and grapefruit notes give way to a softer melon and pear mixture.  Balanced acidity and some nice minerality. Celebrity wines More and more celebrities are putting their names on wine bottles. We would be naive to think that they are actually involved in making the wine, but their name alone helps to sell the wine. Here are a couple of new releases: Z. Alexander Brown Uncaged Cabernet Sauvignon 2017 ($18). Country singer Zac Brown teams up with winemaker John Killebrew in the second release of these well-priced wines. Drawing grapes from various vineyards in California, the wine is forward in style with ripe blackberry and plum flavors with a dash of chocolate. The “uncaged owl” on the label pays tribute to the sentry that protects the fruit of the vineyards. There is also a Proprietary Red Blend ($18) that is also delicious. Charles Woodson Intercept Red Blend 2017 ($18). University of Michigan Wolverines can enjoy their next game with a bottle of wine named after this Heisman Trophy graduate and NFL football great. A partnership with O’Neill Vintners & Distillers, Intercept is a line of four decent wines at reasonable prices. We love the label and this Paso Robles blend of petite sirah, zinfandel, petit verdot, tempranillo, and syrah. Juicy, ripe with dark fruit flavors and a full body. Wine picks Bootleg Prequel Red Blend Sonoma County 2015 ($35). Another winner from Jackson Family wines, this is a modern-style blend of 85 percent syrah and 15 percent petite sirah. Blueberry, blackberry and black pepper elements make up this outdoor barbecue friendly red wine. Mullan Road Cellars Columbia Valley Red Wine 2016 ($45). Named after John Mullan, who built a road to connect Montana to Washington state in 1860, this Columbia Valley blend captures the spirit of winemakers willing to take chances. Except in this case, it’s not much of a chance to take when the genius behind the wine is Dennis Cakebread of Cakebread Cellars. It is Cakebread’s first venture out of Napa Valley and he has the assistance of local winemaker Aryn Morrell. A blend of cabernet sauvignon (51 percent), merlot and cabernet franc, it is a wine that will make you thirst for a second and third glass. Black currant, raspberry and rosemary aromas are chased by cherry and plum flavors with a touch of oak. Fine tannins portend good things to come for those who are patient enough to hold this complex and delicious wine.