If you’ve ever been told you need to cut fat from your diet and wondered how to do it, this post is for you! Fat, especially saturated fat, plays a role in heart health. Increased blood cholesterol is tied to heart disease, so finding ways to reduce saturated fat is important. What are the sources of saturated fat? Animal products (including butter, cheese, and ice cream) and baked goods made with palm and coconut oils are two significant sources. In the American diet, the biggest culprits are pizza and cheese! In addition to increasing the fruits and vegetables you eat (which will help you feel full), it’s important to cut fat calories wherever you can. From trimming visible fat from meat before cooking to asking for sauces and salad dressings on the side when at a restaurant, some simple substitutions can help reduce fat. My 5 favorite ways to cut fat are: Substitute two egg whites for each whole egg. Season with low-sodium broth or bouillon instead of butter. Mix light mayo with plain yogurt (1:1 ratio). Use nonstick vegetable sprays, water, or broth for cooking or sautéing. Use reduced-fat condensed cream soups. Our friends at the University of Georgia Cooperative Extension Service have more menu make-over tips. And University of Kentucky Cooperative Extension colleagues have the skinny on saturated fat.

If you love home-grown tomatoes, you can enjoy them into fall. Get your plants into the ground from July to early August, depending on where you live in the state, and you can harvest into October or November. Here are some tips from Extension Vegetable Specialist Rick Snyder to help get you started. Visit our website for more information about growing fall tomatoes and other fall crops. Our Garden Tabloid has a wealth of information about backyard vegetable and fruit production. Publication 2975, “Tomato Troubles” can help you troubleshoot common problems. Publication 3175 “Common Diseases of Tomatoes” is also helpful. Publication 3175 “Common Diseases of Tomatoes” is also helpful.

A Fondren staple, Rooster's has been serving the community since 1984, and there's a reason people keep coming back for more. Check out this week's Sipp Jackson article that highlights all the deliciousness that Rooster's has to offer.

Summer travel season is upon us, and many of us will be headed south to the Gulf Coast, Alabama, or Florida beaches or other vacation spots between now and Labor Day. Here’s a valuable tip to file away and use anytime you’re on U.S. 49 South near Mendenhall and hunger strikes: B & B Meat Market and Deli. As the restaurant proudly advertises, they are “not a fast food restaurant!” However, their name doesn’t come close to illustrating my real reason for telling you about B & B. Yes, you can grab smoked sausages, ribs, pork chops, hand-trimmed steaks, and other meaty delicacies for the cooler, but juicy, grilled-to-perfection, topped-with-special-sauce burgers are the real reason you should make a quick right turn onto MS-13. I promise, you’ll thank me afterwards. Just four years after opening B & B’s less than 100 feet from Highway 49, Chris and Tanya Baeuerle have created a popular spot that combines a service meat market, deli, restaurant, and even a flower shop in one cozy space. Even more notable, made-from scratch burgers topped with a secret sauce have garnered the Mississippi Beef Council’s “Best Burger in Mississippi” award in 2017 and 2019. I’m usually a bit skeptical about awards labeling a food item the “best,” especially when so many restaurants in the state do an admirable job of creating outstanding burgers. But once you bite into one of B & B’s burgers, you’ll understand why the accolades keep coming. Word of caution: make sure a supply of napkins is nearby. B & B’s burger patties are thick and juicy in and of themselves. Once the toppings and sauce are added, it’s a challenge, albeit a pleasant one, to keep everything together inside the over-sized bun. Now that you know where to go for a great burger, here’s what to order. I’m somewhat embarrassed to admit that once I sampled the B & B burger, I’ve never been able to deviate from my favorite, the house burger. Here’s the reason why: The award-winning burger ($7) starts with a thick, juicy beef patty. I’m sure it would be delicious served solo on a plate. However, when tantalizing layers of lettuce, tomato, onion, pickles, mayo, mustard, ketchup, and the piece de resistance – Tucker sauce – are added, it’s one of the best burgers I’ve ever tasted. Before you ask, I have no idea what Tucker sauce consists of, and, as of now, its ingredients are not shared with its fans. Just trust me when I say, it elevates an already-divine burger to an entirely new hemisphere. If, unlike me, you decide to try one of the other burgers on the menu, here’s what to expect. The Sullivan burger ($7) is a spicier version of the B & B courtesy of jalapeno and cheese, while the rooster ($9) is topped with fried bacon and eggs and a dose of Tucker sauce. Other options are the Hoover ($8) which comes dressed and topped with grilled pineapple and more of the secret sauce, and the low-carb Broadhead ($6), a dressed beef patty sans bun. If you have plenty of napkins and a big appetite, try the Big Messy ($9). It’s a big burger containing a beef patty, homemade chili, cheese, onions, sliced jalapenos, and other toppings. Not that you’ll need anything extra after sampling one of these jumbo burgers, but if you do, try the steak fries, onion rings, sweet potato fries, fried pickles, or chili cheese fries (all in $3 to $5 range). It’s hard to imagine anyone making this choice after taking in the smoky aroma of a burger sizzling on the grill, but if you decide against ordering one, B & B’s has plenty of other options from which to choose. Specialty dishes include the open-faced roast beef ($12), Texas toast piled high with sliced beef and homemade gravy. Accompanied by grilled onions, mushrooms, and fries, it’s a meal that comes close to one of B & B’s famous burgers. Another good choice is an old-fashioned hamburger steak and gravy ($13). You’ll receive a large portion of ground chuck topped with gravy and onions, a side of fries, and yes, you read it right, a fried roll. Chicken-lovers, take heart. There’s plenty of menu items containing your favorite food. First on the list is the grilled chicken sandwich ($9), a breast topped with fried bacon, provolone cheese, and dressed to your liking; chicken tender dinner ($8) that includes fried tenders with fries, Texas toast and dipping sauce; Asian tenders ($9), courtesy of a spicy sweet and sour sauce; chicken wrap ($8) filled with grilled tenders, vegetables, and sauce, and Aunt B fried chicken sandwich ($8), a crispy fried chicken breast topped with provolone cheese, chopped vegetables, and sauce. Also on the menu are paninis ($7) filled with your choice of turkey or ham and salads ($4.99 and up) served vegetarian-style or topped with fried or grilled chicken, roast beef, turkey, or ham. Daily lunch specials ($9.99) are served Monday through Thursday, with items rotating throughout the week. Barbecue plates ($11.99) are offered Friday and Saturday. B & B’s offers to-go meals that can be called in as you’re traveling and picked up at the convenient location just off the highway. If you have a little time to spare, I recommend stopping in and enjoying a leisurely meal at the cozy, family-owned restaurant. As you sit and savor your meal, you’ll receive friendly service and be entertained by the mix of locals, tourists and assorted burger-lovers dining at wooden tables throughout the cheerful room. And, a little shopping for specialty meats and food items, home decor, and flowers before or after your meal makes the experience even more enjoyable. B & B’s is located 3084 Simpson Highway 13 in Mendenhall. The restaurant is closed on Sunday; open 9 a.m. to 6 p.m. the remainder of the week. Call 601-847-6328 to order to-go items or to obtain information on the availability of specialty meat market and deli items.

We once thought that canned wines would be a fad enjoyed only by a handful of people more focused on convenience than quality. Generally, that still may be true, but several quality producers – Sterling, Coppola, Bonterra, Ste. Michelle Estates – have raised the bar ever so slightly. Canned wines represent only one percent of the wine market, but sales are growing. Wine Spectator reports can sales are up nearly 70 percent in the United States. Are people shifting? Not really. The traditional wine package added screw tops decades ago. Then there were boxes, kegs, and now cans. It’s all about marketing innovation. Bottles always have been challenges for people on boats and picnics because they are unwieldy and subject to breakage. Plus, bottles don’t always fit into coolers and you need cups or glasses. You also are stuck with, say, a pinot noir or a chardonnay. With cans, you can bring a variety, chill them in a cooler, and eliminate the cups. And they are great if you can’t finish a bottle. Now that there is some quality wine behind the names, cans present a reasonable option if you’re looking for a basic wine to drink with sandwiches, pasta, or other picnic fare. But lest you think drinking wine from a can is a phenomenal wine experience, think again. We tried nearly 20 canned wines and it was hard to ignore the taste of aluminum. Added to the off-flavors is that your mind wants to drink canned wine like you drink canned soda or canned beer – with gulps, not sips. The solution to this head game is to pour the wine in a glass or cup. But that defeats the convenience of a can, doesn’t it? If you can will yourself to sip from a can, look out. A 375 milliliter can is a half of a bottle of wine at 12.5 percent alcohol by volume; beer is about 5 percent ABV. You’re going to feel the effects of alcohol pretty quickly if you drink a can of wine like you drink a can of beer. Perhaps for that reason, many producers have gone to a smaller can. There is a 187 milliliter can that is about a fourth of a bottle of wine and a 250 milliliter can that is about a third of a bottle. For us, the can experience makes wine just another alcoholic beverage. We’d rather take a bottle of Provence rosé to a picnic and live with its inconvenience. The sound of a cork beats the sound of pulling back a flip tab. Having said all of this, we were impressed with several canned wines when we drank them from a glass. Here are a few recommendations: The Family Coppola Sofia Mini Blanc de Blancs ($5/187ml). Coppola makes good wine at all levels and this sparkling wine made from pinot blanc, riesling and muscat grapes is an enjoyable way to celebrate life alone without having to open an entire bottle. The Family Coppola Sofia Rosé ($20/four-pack/187ml). Syrah, grenache and pinot noir are blended in this crisp, strawberry-like rosé. Underwood Pinot Noir ($28/four-pack, 375ml). From the Umpqua Valley region of Oregon, this light-bodied pinot noir has strawberry and cherry flavors with a touch of herbs. Prophecy Sauvignon Blanc ($10/2-pack, 250 ml). This producer wins first place for the best-looking can. And what’s inside is good too. We liked this New Zealand sauvignon blanc for its varietal grapefruit and lychee flavors. We also liked the pinot noir from this producer. Oregon White Pinot Gris ($7/375 ml). Peach and mango flavors. Dark Horse Pinot Noir ($50/12-pack/375ml). Simple black cherry flavors with a touch of herbs. Sterling Chardonnay ($7.50/375ml). Nice and clean apple flavors in a beautifully shaped bottle. Wine picks Legacy Chardonnay 2015 ($75). Jess Jackson established this label in 1990 to take wine quality to a new level. Using top-shelf grapes grown 1,600 feet up the Alexander Mountain Estate, Legacy is complex and rich in style. Very aromatic with a silky texture and tropical fruit notes. Grounded Wine Co. Steady State Cabernet Sauvignon 2016 ($65). A product of Josh Phelps and Steph Slaughter, this new blend uses all of the Bordeaux grape varieties to make a colossal, well-structured wine with a floral and mature nose and cherry flavors with hints of currants and herbs. Renzo Masi Erta e China Rosso di Toscana 2017 ($16). The name meaning ascent and descent in Italian symbolizes the pattern of the vines that resemble the spokes of a wheel. An even blend of sangiovese and cabernet sauvignon, this uncomplicated super Tuscan wine has forward black cherry and herbal notes. A delicious wine to enjoy with grilled foods, pasta and pizza. Peachy Canyon Paso Robles Petite Sirah 2016 ($36). A soaring star in the petite sirah world, this inky and hedonistic wine abounds in fruit flavors of plums and blackberries with a delicate hint of anise. Légende St. Emilion 2016 ($45). A product of Domaines Barons de Rothschild (Lafite), this knock off is worth the money. Merlot accounts for 85 percent of the wine with cabernet franc making up the difference. Cherry and blueberry flavors with soft tannins makes it a simple, quaffable wine. The 2015 Légende Paulliac ($55) is dominated by cabernet sauvigon with the balance made up of merlot. Both are good wines that don’t require a lot of aging.

In partnership with the Southern Foodways Alliance, the Brown in the South supper series features a team of celebrated chefs of Indian descent who live and cook in the American South. The skilled team is heading to the Beard House for their next pop-up, with a stellar lineup of Beard Award winners, nominees, and semifinalists in tow: Cheetie Kumar, Asha Gomez, Meherwan Irani, and Vishwesh Bhatt of Snackbar in Oxford, who nabbed the James Beard Best Chef South 2019! Brown in the South is set for August 14th at 7 p.m. at the Beard House. Tickets are $170 for member and $220 for the general public. Tickets to the event go on sale soon, so check the JBF website for more information and for tickets.

Americans will spend tomorrow’s Fourth of July holiday celebrating at family picnics, fireworks displays, water parks and beaches, old-fashioned festivals, and patriotic celebrations. And don’t forget the all-American cookout. Close to 80 percent of Americans plan to go to or host a gathering at which meat is grilled and eaten outdoors. You can't get more American than a Fourth of July cookout or party offering traditional Independence Day staples like burgers, dogs, ribs, wings, and chicken, along with sides like baked beans, potato salad, pasta salad, and everyone’ favorite, chips and dip. But unlike past celebrations, cooking in our time-challenged world is a bit different. Instead of spending all morning peeling potatoes, we can stop by any number of restaurants and supermarkets for a pound or more of “almost homemade” potato salad or pick up a smoking slab of ribs over which someone else slaved. Baked beans, macaroni salad, grilled chicken and other Fourth of July favorites can also be purchased and if you’re lucky, your guests or family won’t know the difference. This creates more time for you to sit back, relax, and enjoy your guests instead of toiling in a hot kitchen or over a grill. Following is a short list of some of my favorite supermarket and restaurant food items when cookouts are on the menu but time is short. Call ahead to check on restaurants’ policy on take-out. If you miss the window for the Fourth of July, just extend the holiday to the weekend. Happy Independence Day! 1. Get the party started – An easy and inexpensive dip to serve with chips is Sabra Classic Hummus, found at Kroger, Walmart, Sam’s, and most supermarkets in the prepared foods section. It's best served with Stacy’s Pita Chips, also available at most stores. One of my favorite vegetable dips is Marzetti’s Southwest Ranch Veggie Dip, found in the dairy section of most supermarkets. If you can’t find either of these, mix a jar of salsa with eight ounces of softened cream cheese and serve with tortilla chips or vegetables. It's delicious! 2. Spectacular sides - Mama Hamil’s (Madison) red skin potato salad, baked potato casserole at Dickey’s Barbecue (12 locations in Mississippi) Fresh Market's (Ridgeland) pasta and vegetable salads, Walmart’s red skin potato salad and Kroger's Southern potato salad are some of my favorite store-bought salads and sides. 3. When it comes to baked beans, it’s hard to beat the offerings from the Hickory Pit (Jackson) and Murky Waters (Hattiesburg, Gulfport, and Ocean Springs), to name just a couple of restaurants that know a thing or two about smoky, meaty beans. In the supermarket, pick up Kroger’s own home-style baked beans in the deli section. 4. Barbecued ribs, chicken, wings, pulled pork, and brisket – the list of great barbecue places is as long as the Mississippi River, so please, don’t hate me if I omit your favorite. However, just a few of my go-to places include the ribs, wings, pulled pork and smoked chicken inside the Fast Lane gas station (1157 E. Northside Drive at I-55 in Jackson), burnt ends and ribs at Murky Waters (Hattiesburg, Gulfport and Ocean Springs), Leatha’s (Hattiesburg) smoked chicken and ribs, and the Pepsi-glazed wings and ribs at The Pig and Pint (Fondren in Jackson). If you don’t live near any of these places, pick up a slab or two of Corky’s or Jack Daniels' Tennessee honey baby back ribs at the supermarket. They may not top the above-mentioned ribs, but they're surprisingly good, especially when you add your favorite sauce before heating. If you decide to do the cooking, are some of my favorite Fourth of July recipes: Old-Fashioned Potato Salad 2 bags of fingerling potatoes (Yukon Gold, Peruvian Purple or Red Fingerling) 3 boiled eggs, chopped 1/4 cup bread and butter pickles, diced (reserve juice) 3 ounces chopped olives 2 stalks celery, diced 3 ounces Dijon Mustard 2 cups mayonnaise salt and pepper to taste 2 teaspoons dill 1 small red onion, finely diced Cut the potatoes into medium pieces, then boil in salted water until soft. Drain and let cool. In a bowl, mix the Dijon and the mayonnaise, then mix in the eggs, pickles, olives, onions and celery. Stir in the cooled potatoes. Add the dill, pickle juice and salt and pepper to taste. Place in a bowl and chill for 1 hour, then serve. Almost Guilt-Free Barbecue Ribs Serves 4 1 rack baby back ribs (1-1/2 to 1-3/4 pounds), trimmed of all visible fat Salt and freshly ground black pepper 1 tablespoons smoked paprika 2 tablespoons liquid smoke, such as Stubb’s 3/4 cup reduced-sugar ketchup, such as Heinz 3 tablespoons red wine vinegar 1 large Vidalia onion, roughly chopped 12 garlic cloves, roughly chopped Preheat the oven to 425 degree F. Lay a 2-foot-long piece of aluminum foil on a baking sheet, and set it aside. Cut the rib rack in half: season it generously with salt and pepper. Place the ribs on the prepared baking sheet. In a medium bowl, combine the paprika, liquid smoke, ketchup, and red wine vinegar. Pour the sauce over the meat, turning to coat it completely. Scatter the onions and garlic over the sauce. Place another piece of foil on top, and fold up the edges of the foil to make a tightly sealed package. Roast the ribs for 30 minutes. Reduce the heat to 275 degrees F, and bake until the meat is tender, about 1 hour. Slicing in between the bones, cut the ribs into 4 portions, and serve. Sweet Baby Ray's Crockpot Chicken 4-6 chicken breasts, boneless and skinless 1 bottle Sweet Baby Ray’s Barbecue Sauce 1/4 cup vinegar 1 teaspoon red pepper flakes 1/4 cup brown sugar 1 teaspoon garlic powder Mix barbecue sauce with vinegar, red pepper flakes, brown sugar, and garlic powder. Place chicken in crockpot. Pour sauce mixture over chicken. Cook on low 4-6 hours. Sweet Baby Ray's Great-with-Anything Baked Beans 3 cans of original Bush's baked beans (drain juice) 1 pound ground round, browned and drained 1 box light brown sugar 1/2 - 1 cup Sweet Baby Ray’s Barbecue Sauce (more to taste) 1 tablespoon yellow mustard 1 tablespoon of Worcestershire sauce Preheat oven to 350 degrees F. Brown the ground beef, add the rest of ingredients. Bake in a large casserole dish for 40-45 minutes, or until bubbly. Add extra liquid as needed to keep beans moist while cooking. Firecracker Pasta Salad 3 boxes DiVinci tortellini 1 small red pepper 1 small green pepper 1 small orange pepper 1 small yellow pepper 3 ounces of chopped Kalamata olives 2 ounces sun dried tomatoes 1 bunch asparagus 1 small red onion 4 cloves garlic 2 cups olive oil 2 ounces strawberry-chipotle balsamic vinegar 1 ounce Dijon mustard 2 ounces honey Salt and pepper to taste Dice all the peppers, onion, and asparagus and place in a bowl. Boil the tortellini until tender, drain and cool. For the dressing add the Dijon, honey, garlic, and balsamic into a bowl, then slowly whisk in the olive oil. whisk rapidly until the oil is emulsified into a creamy texture. Next add the pasta and the onion and peppers mix. Then add the olives and the sun dried tomatoes. Chill for 1 hour then top with Parmesan cheese and serve. If you can’t find this balsamic, use a regular balsamic. Easy Blueberry Cobbler 1-1/2 cups fresh or frozen blueberries 1 cup water 1 cup sugar 1 stick butter Cooking spray Pillsbury pie crust Extra butter and sugar for topping Stir water, sugar, butter and berries together in saucepan over medium-high heat. (If you have more berries like I did, just increase the other ingredients a little; taste it to make sure it’s sweet enough.) Heat to boiling, lower heat and let simmer for a few minutes, stirring often. Spray a deep pastry dish or 9x13-inch casserole dish (a regular pie plate will not work) with cooking spray or grease with butter. Cover bottom of dish evenly with one prepared pie crust and then pour blueberry mixture over crust, spreading to cover. Place the other crust over top and pinch dough against edges to keep “majority” of juice from seeping out during cooking. Sprinkle top with sugar and add small dots of butter over the crust. Bake at 350 degrees F for 45 minutes. Tip: I bought an extra box of pie crust (I used a cheaper store brand crust for the bottom since it absorbs the juice) and rolled two Pillsbury crusts out on a floured surface, with ends touching. I rolled the edges of the crusts together with a rolling pin to make an extra-long crust. When I placed it over the berries, it was too big, so I used a knife to trim it down. This way, you have extra crust to work with – you want the berry mixture to be covered well).

When most wine enthusiasts think of Italy, they think of Tuscany. But there are so many other wine regions that produce interesting wines from grape varieties other than Tuscany’s ubiquitous sangiovese. One of those regions is Fruili-Venezia-Giulia in the northeastern corner of Italy. We met up with Aloiz “Felix” Jermann who told us more about the area and his family’s wines. The Jermann family winery is located in Friuli-Venezia-Giulia, hard against the border with Austria to the north and Slovenia to the west. Languages in this area vary from the traditional native Italian to German and Slovenian. Before World War I this portion of Italy was part of the Austro-Hungarian Empire and dominated by German language and culture. Felix is the 22-year-old son of Silvio Jermann, the first in the family to bottle their wines instead of selling them in bulk to a few local customers. He is the producer’s international communications manager and travels the world for the family winery. He speaks several languages fluently including nearly perfect English. We were impressed with the quality of the Jermann Pinot Grigio Friuli 2017 ($24). A good bit of the pinot grigio that originates from the Friuli-Venezia-Giulia region of Italy is pleasant but fairly undistinguished as it is meant to satisfy budget conscious wine drinkers at $10 a bottle. The Jermann wines are all estate produced including the pinot grigio, which offered a good bit of complexity and depth of flavor to justify the more robust pricing level. Jermann said the wine is produced in all stainless steel and spends four months of lees contact to get deeper and richer flavors than most run-of the-mill equivalent pinot grigio. Jermann also said that they harvest some grapes early to “pick up acidity and develop the nose” of the wine. We also experienced a unique Jermann Sauvignon Blanc Friuli IGT 2016 ($30). This is not your typical grapefruity, herbal and acidic sauvignon blanc that seems to be all the rage today. The Jermann version presents ripe pear and floral notes in a soft and easy to drink package, exhibiting an elegant creamy finish. No oak -- just extended lees contact. The vast majority of wine produced in the world today is meant to be drunk upon release or over a couple of years at best. Some red wines will age and improve over time, however, only a rare few white wines will develop in a positive way. Surprisingly the signature wine for Jermann -- the Vintage Tunina -- is a white blend that, according to Jermann, can and should age for 10 years to achieve maximum enjoyment. He offered us two examples of the Jermann Vintage Tunina vintages -- 2015 and 2012 -- just to prove the point. The 2015 Jermann Vintage Tunina Friuli-Venezia-Giulia IGT ($77) is the 40th vintage of this Italian white wine that has won numerous awards internationally. Crafted from a field blend of 50 percent sauvignon blanc and chardonnay and smaller percentages of ribolla gialla, malvasia, and a indigenous local varietal picolit, all harvested from a single vineyard on the same day. Some of this white wine is aged in Slovenian oak to round out the blend. The 2015 Vintage Tunina is somewhat closed but shows hints of the underlying elegance and fruit in the blend. Jermann said that 2015 was a very good vintage which needs time. The 2012 Jermann Vintage Tunina Friuli-Venezia-Giulia IGT, on the other hand, is currently unavailable but illustrates the aging potential of Vintage Tunina for the patient consumer. This seven-year-old wine has developed a very rich mouth filling elegant experience with pear and some orange notes. This is an amazing wine that illustrates and justifies the international reputation of Jermann’s Vintage Tunina. WINE PICKS Chalone Vineyards Estate Chenin Blanc 2017 ($31). From a vineyard originally planted in 1919, this amazing chenin blanc is the best we have ever tasted. This is a full, rich and ripe drinking experience with ripe peach and pear elements as well as a bare hint of mocha of all things. Unfortunately, only 200 cases were made so be patient sourcing this amazing find. Ruffino Riserva Ducale Oro Chianti Classico Gran Selezione 2014 ($52). The Gran Selezione is only produced in the best of years from selected hand harvested parcels. This is a very good example of the best Chianti Classico from Tuscany. Dried cherries and plum notes are expressed in the mouth with a hint of mature oak. Very smooth and easy to drink now but has the potential for some aging. Murphy-Goode Red Wine California 2015 ($14). This is a real user-friendly red wine. Made up of 50 percent zinfandel and 36 percent syrah along with a smattering of six other red grapes, this wine delivers a bold, mouth-filling experience that over delivers for the price with luscious cherry, raspberry, and blueberry flavors. Zonin Prosecco DOC Cuvee 1821 Brut N/V ($14). In the ocean of inexpensive proseccos, this good value from Zonin stands out with a bright fruity style, ample froth, and an easy to drink style. Villa San-Juliette Chorum VSJ Red Wine Paso Robles 2016 ($30). This might be a bit difficult to find due to small production, but it will be worth the effort. A perfect bold styled red wine crafted from a mix of Rhone and Bordeaux red varietals. Bold fruit flavors of blackberry and black raspberry come to mind when tasting this barbecue friendly wine. Ryder Estate Pinot Noir Central Coast 2017 ($18). A great value-oriented pinot noir that actually tastes like pinot noir and not generic red wine. Cherries, plums and mocha notes dominate this medium bodied fruit forward quaffable pinot noir.

The July 4th holiday is the perfect time to break out the grill and bring your best classic, American dishes. Here are some great options to make your Independence Day spread complete! Barbecue Bacon Meatball Sliders Pimento Cheese Macaroni Salad Sausage Dogs Praline Pecan Sweet Potato Pie

Have you ever heard someone praise the benefits of a Mediterranean diet, but wondered what to cook? This delicious fish recipe, cooked with an assortment of tasty vegetables, fits the bill! Fish, healthy oils, and plenty of vegetables are key parts of the Mediterranean diet. Served with a side of whole-grain couscous or pasta, you’ve got a feast ready in about 45 minutes. Steamed Salmon and Veggies 1 pound salmon fillet 4 cloves fresh garlic, minced 1 fresh zucchini or yellow squash, sliced 1 onion, chopped 1/8 head cabbage, chopped (at least 1 cup) 2 carrots, sliced 1/2 pound mushrooms, sliced 1 bell pepper, cut into short, thin strips 1/2 lemon, cut into 4 pieces (wedges) Fresh herbs as desired, such as dill or thyme 2 to 4 tablespoons olive oil Salt and pepper, about 1/8 teaspoon each ​Wash and prepare produce. Set aside. In a large saucepan, heat 2 tablespoons olive oil over low heat. Sauté garlic about a minute, but do not allow to brown. Spread cabbage, carrots, bell peppers, and mushrooms in the pan. Salt and pepper the salmon fillet, then place on top of vegetables. Spread onion and zucchini over salmon. Cover the skillet with a lid and cook on low heat until salmon is fully cooked, about 30 minutes. Drizzle with olive oil (optional) and season with fresh herbs. Serve with a lemon wedge. Thanks to our friends at the University of Arizona Cooperative Extension for this recipe and information on the Mediterranean diet!

ARLINGTON, Va. — What’s one way to ruin a perfect cookout? Yep, food poisoning. Cases of food poisoning spike in the summer, with Campylobacter and Salmonella the most common and persistent germs that cause illness. Home cooks can keep themselves and their families healthy by following a few important safe food handling practices at home. “Doing these things consistently can mean the difference between good health and serious food-borne illness,” said Shelley Feist, executive director of the non-profit Partnership for Food Safety Education. “The food safety basics of clean, separate, cook and chill do reduce the risk of illness from harmful germs like Campylobacter and Salmonella.” Families are reminded to follow these safe food preparation steps at home: Not just the grill master, but everyone at the gathering should wash their hands with soap and water before and after handling food. Always use a food thermometer to measure the internal temperature of grilled meat and poultry. Print this temperature chart for your refrigerator. Keep your cooler filled with ice, so picnic perishable foods stay chilled to 40 °F. Never place cooked food on a plate that previously held raw meat, poultry or seafood. Be sure to have plenty of clean utensils and platters on hand. To Fight BAC!® (harmful bacteria) at your cookout, download this flyer on grilling safety and using a food thermometer. With July 4th just around the corner, it's the perfect time to share these tips to prevent food poisoning. Health and food safety educators and consumers can download free food safety education information from the Partnership’s website at www.fightbac.org. Follow the Partnership for Food Safety Education on Facebook at @FightBAC and on Twitter at @Fight_BAC. Visit FoodSafety.gov, the gateway to food safety information provided by the CDC, FDA and USDA.

Oftentimes, a restaurant’s billing doesn’t live up its results, but that’s not the case with Crazy Cat Eat Up, a cozy, locally-owned spot in Jackson’s Canton Mart Square. It’s billed as “your favorite neighborhood café,” and once you visit, you’ll see that this particular advertising phrase is not just accurate, but really doesn’t do justice to this gem of a restaurant that serves up Southern-inspired food and desserts with an equal dose of Southern hospitality. And lastly, who can resist trying a restaurant with an ever-so creative and cute name like "Crazy Cat Eat Up?" Crazy Cat serves seasonal, creatively-curated lunch and dinner meals in a welcoming atmosphere that hearkens back to an era of relaxed, enjoying dining out before to-go menus and drive-thrus replaced personal attention and service. The restaurant’s owners continually seek locally-grown vegetables, meats, cheeses, and other ingredients to insure the freshest quality and perhaps best of all, to support area growers and vendors. Lunch is served Monday through Saturday and includes a variety of delicious paninis, quiches, salads, and daily specials that include meals and homemade desserts reminiscent of your grandmother’s Sunday dinner table. Things get kicked up with options offerings like fresh seafood, steaks, and pork straight from the grill. Freshly-baked bakery items like fresh strawberry shortcake, brownies, cupcakes, macaroons, and a variety of cakes and pies are rotated daily, hearkening back to its origin at Crazy Cat Bakers, a catering and bakery company formerly located in Highland Village. If you drop by for lunch, Crazy Cat offers a variety of “salads and stuff,” starting with pimento cheese “nabs,” ($7) better known as homemade pimento cheese and house crackers. If that doesn’t take you back in time, nothing will. There’s also Delta style shrimp tamale fritters ($9), curry apple pecan chicken salad plate ($10), chopped salad with salmon ($13), strawberry salad ($9) steak and spinach ($12), Greek ($10), and a soup of the day. Gourmet sandwiches served with roasted potato salad or house salad include smoked ham and cheese ($11), meatloaf panini ($11), caramelized onion BLT ($9), Mediterranean vegetarian ($9), gulf oyster peace maker ($13), grilled cheese ($8), roasted chicken panini ($10), grilled turkey and brie ($11), and smoked gouda pimento cheese ($10). Plate lunches are served with fresh vegetables and sides and include catfish sauce piquante ($12), shrimp and grits casserole ($13), highway 12 meatloaf ($13), Southern tomato pie ($11), and quiche of the day. For dinner, the number of made-from scratch dishes increases to include appetizers like skillet cornbread ($7), gulf crab and artichoke dip ($12), cornmeal fried oysters ($15), Mississippi beer cheese and “nabs” ($8) and barbecue duck quesadilla ($12). The real challenge comes when it’s time to choose an entrée. Each one sounds – and tastes – more tantalizing than the next. A selection of choices includes a grilled rib eye ($26) with cornbread dressing, apple chutney and barbecue demi-glaze; gulf shrimp and grits ($24) with spinach, roasted sweet peppers and andouille-cheddar grits; beef tenderloin ($36) with loaded mashed potatoes, baby turnips and red wine demi-glaze; red fish ($29) with butternut squash risotto, broccolini and crab butter and braised lamb shanks ($29) with sweet potato puree, smoky greens, and blackberry demi-glaze. Crazy Cat is location at 1491 Canton Mart Road, Suite 12, in Jackson. Lunch hours are Monday through Saturday, 11 a.m. to 2 p.m. Dinner is served Thursday through Saturday, 5:30 to 9:30 p.m.

The South's most indulgent party of the year, the fifth annual Sweetest Chefs of the South event is set for September 9th, 2019, at the Lake House in Ridgeland. The lineup of chefs was recently announced, and it includes some of the South's best pastry chefs. Chefs on the demo stage will include: Dwayne Ingraham Winner, Best Baker in America on Food Network is currently Executive Pastry Chef at 5th & Taylor in Nashville Mitchell Moore Winner, 2017 Sweetest Chefs People's Choice Award is Chef / Owner at Campbell's Bakery and soon to open Campbell's Craft Donuts in Jackson Mary Jennifer Russell Cake Maven and Entrepreneur Extraordinaire at Sugaree's Bakery in New Albany, Miss. Spotlight tastings will include bites from chefs including: Jessica Bedor from Sinema in Nashville Ruby Bloch Shenk from Salt and Light Pastry Co. in New Orleans Megan Brent from Hominy & Grace in Atlanta Stephanie Charns from The Indigo Road Restaurant Group in Raleigh, N.C. Mark Christie from Highlands Bar and Grill in Birmingham Patty Clark from Warehouse Bakery in Fairhope, Ala. Justine Gudmundson-McCain from Blue Jays Bakery in Pensacola, Fla. Lennon Harrison from Voyager's in Orange Beach Chris Walker from Table 100 in Flowood Cara Williams from Odette in Florence, Ala. Early-bird VIP tickets are on sale now and are only $50. Get your tickets here for the year's sweetest event.

Champagne sales have enjoyed seven years of steady growth with the U.S. sitting in the second spot of bottles sold worldwide behind the United Kingdom. Among champagne producers, Moet & Chandon is the industry leader worldwide -- they trail Veuve Clicquot in the U.S. market. Owned by LVDH, Moet & Chandon is celebrating the 150th anniversary of their ubiquitous and best-selling Imperial Brut this year. Imperial Brut is the upgraded successor to the retired White Star brand that was marketed in the U.S. for many years. Slightly drier, the Imperial Brut offers a moderately priced introduction to real French champagne. Although international accords have outlawed the use of the descriptor champagne to any sparkling wines produced outside the defined Champagne region, Americans still routinely use the term to describe any sparkling wine. We recently met with Marie-Christine Osselin, quality director for Moet & Chandon, to learn more about the venerable champagne house and to taste some of their products. Moet & Chandon farms about 3,200 acres of estate grapes, meeting about 25 percent of its needs while contracting with 500 growers for the balance of their grape requirements. The growers supply clarified juice to Moet & Chandon to begin the wine making process. Tasting the raw juice is the first step conducted by the Moet & Chandon’s 10 winemakers and Marie-Christine Osselin to decide the blend of pinot noir, pinot meunier and chardonnay that ultimately create the final champagne. Moet & Chandon only uses stainless steel in the winemaking process so as to protect the “fresh fruit impression of natural grapes,” according to Ms. Osselin. The complex nose and flavors of Moet & Chandon’s champagne originate from this fresh juice and aging on the lees to create this very attractive beverage, no wood needed. We were very impressed with the quality of Moet & Chandon’s champagnes and following are our tasting notes. Moet & Chandon Imperial Brut ($40-60) is the producer’s flagship champagne. It is made up of 30-40 percent each of pinot noir and pinot meunier with the balance chardonnay created from over 100 base wines of which 20-30 percent are reserve wines. Ripe apple and pear notes dominate with a distinct lees note to add complexity. Great by itself or as an accompaniment to many foods that traditionally match with white wine. Moet & Chandon Rose Imperial Brut N/V ($50-70) is made up of mostly pinot noir (40-50 percent) with 30-40 percent pinot meunier and 10-20 percent chardonnay. The pink color comes from the addition of a bit of still red wine made from the pinot noir and pinot meunier. A slightly bolder champagne than the Imperial Brut with a distinctive note of cherries accenting the base champagne. Very appealing and a match for bolder cuisine. Moet & Chandon just released a new vintage champagne along with a rosé version to succeed the currently available 2009 vintage. According to Osselin, the terrible 2012 growing year was afflicted with frost, hail, and too much rain. A hot dry August saved the vintage, although yielding 40 percent fewer grapes than normal. The 2012 Moet & Chandon Grand Vintage ($80-$100) is drier than the Imperial Brut and spent 5 years on the lees and, according to Osselin, it should age and gain complexity for the same number of years as it spent on the le -- about 5-7 years. Very fresh and delicate, it is 41 percent chardonnay, 33 percent pinot noir and 26 percent pinot meunier. The 2012 Moet & Chandon Grand Vintage Rosé ($85-$105) again is also drier than the Imperial brut rosé and exhibits a nice fruitiness with light cherry notes. We also sampled the 2002 Moet & Chandon Grand Vintage Collection ($140 approximately). Majority chardonnay (51 percent) with 26 percent pinot noir and 23 percent pinot meunier. Just disgorged in 2017, this incredible champagne spent 15 years on its lees! Amazing complexity with an enticing mature nose with deep fruity flavors and baked apple dominating on the palate. MORE BUBBLES Summer is a great time to enjoy sparkling wine and champagne, especially if there is something to celebrate. Here are some other bubblies we recommend: Champagne Palmer & Co. Brut Reserve ($60). Year after year this Champagne house produces reliable wines. This non-vintage brut reserve has pear and citrus notes. It spends four years on the lees. Piper-Heidsieck Champagne Brut ($45). Dominated by about 60 percent pinot noir, this lovely champagne offers abundant fruit with pear and citrus elements. A relative bargain price for classy champagne. Volage Cremant de Loire Rosé ($30). From the Loire Valley of France, this unique sparkling wine is made from cabernet franc grapes and has fresh strawberry and raspberry flavors. Sea Smoke Sea Spray 2014 ($80). This vintage sparkling wine is made entirely from estate-grown pinot noir grapes grown in Santa Rita Hills. Complex with fresh pear flavors and a dash of minerality. Lots of finesse. Scharffenberger Brut Rosé Excellence ($30). From California’s Anderson Valley, this reasonably priced sparkling wine shows off strawberry and raspberry flavors and balanced acidity. WINE PICKS Hess Select Pinot Noir Central Coast 2016 ($20). This is an outstanding pinot noir for the price. Deep rich ripe cherry notes dominate this 100 percent pinot noir with a distinctive hint of violets and spice. Pinot noir lovers take notice. Hess Select Cabernet Sauvignon North Coast 2015 ($20). Another value from the Hess family this cabernet sauvignon presents as a medium bodied food wine that should match up with most red meat or even poultry dishes well. Blackberry and cherry dominate this 79 percent cabernet sauvignon blend that also includes petite sirah, malbec, syrah, merlot and zinfandel. A. P. Vin Pinot Noir Santa Lucia Highlands Rosella’s Vineyard 2014 ($49). This pinot noir is a classy deep and rich bold style red wine that features plum, cherry cola and root beer notes. Full bodied and fantastic!

RAYMOND, Miss. -- Some Mississippi watermelon producers lost crops or got a late start because of wet spring weather. But consumers should find the sweet, summer treats on shelves in time for the July 4 holiday. “The crops in my county are a few days behind, but I have some growers who started harvesting last week and others who started this week,” said Jeremy Maness, Mississippi State University Extension Service agent in Smith County. According to the June 17 Mississippi Crop Progress and Condition Report by the U.S. Department of Agriculture, 67 percent of the crop is in good condition, and 25 percent is in fair condition. Just 6 percent is rated as poor. Although the cool spring weather also caused some problems early in the growing season for some of the eight commercial growers in George County, conditions and fields there are great right now. “We had some issues with root rot and stand problems with the cool nights we had early on,” said Heath Steede, Extension agent in George County. “But right now, overall, everything looks really good. It will probably be the best year we’ve had in several years if we don’t get too much rain in the coming weeks.” Large amounts of rainfall and continuously wet fields can lead to disease problems. Even though producers in some areas of Smith County have had heavy rainfall, they have not had to deal with disease yet, Maness said. “We’ll see an increase in the possibility for disease as temperatures rise,” he said. Kyle Jeffreys, Extension agent in Yalobusha County, expects 20 percent of the commercial crop in his county to be harvested by July 4. Producers were a few weeks late getting their watermelons planted, but improved conditions have fields looking good. “The crop is doing well now that the soil is drying out and temperatures are increasing,” Jeffreys said. “Insect and disease pressure has been minimal at this stage of the crop. The only disease problem I have seen was gummy stem blight in seedlings in a greenhouse, and that was determined to be from an infected seed lot.” Growers have been fighting a few more weeds than usual because of excessive rain disrupting herbicide applications, Jeffreys said. Seeded watermelons are wholesaling for 10 to 12 cents per pound, while wholesale prices for seedless watermelons are 20 to 25 cents per pound.

The Jackson Salvation Army's food pantry is critically low on canned food. The Salvation Army uses this food to provide meals for hungry families in the Jackson area. Current needs include: pasta and sauce, peanut butter, crackers, rice, cereal, tuna, canned fruit, soups/stews, macaroni and cheese, and vegetables other than green beans. Please donate today at 110 Presto Lane in Jackson. Contact Michelle Hartfield at 601-982-4881 for more information, or visit salvationarmy.org.

Mexican restaurants can sometimes look alike, and, let’s face it, oftentimes, if you’ve tasted the cuisine at one south-of-the-border-inspired eatery, you’ve sampled the same fare at another. I’ve mentioned before that Mexican cuisine, which can be heavy and unappetizing-looking, is my least favorite, but that opinion changes when I walk through the door at Sombra Mexican Kitchen in Ridgeland. For starters, Sombra’s décor is eye-appealing and modern, and, even better, the restaurant serves fresh, creative, and, yes, even light Mexican food. Whether you choose a table in the cheerful, well-appointed dining rooms or dine al fresco on the airy outdoor patio under a colorful umbrella, either venue will certainly liven any lunch or dinner. Sombra is now open in Flowood, but I’ve dined more often in Ridgeland, so I’ll focus on that location. For starters, the restaurant's modernized versions of traditional Mexican appetizers and entrees are quite tasty and always fresh. I especially like Sombra’s easy-to-read menu, which categorizes many dishes by price. For example, for lunch, $5.99 brings a variety of small plates filled with either chili Relleno, chalupa, cheese fries, or tamales and sides. For $6.99, you can enjoy these entrees served with a salad; enchilada or taco combo; Huevos Ranchero or burrito bowl, and in the $7.99 category, chimichanga or burrito combo; chopped steak, tortilla club wrap, soup and salad, and mini taco salad. Daily lunch specials are $9 and include Tejano chicken with sides, brisket, chimichurri skirt steak, redfish, and fried catfish. And, yes, Sombra even manages to pull off seafood and other ordinary dishes with a creative flair that elevates them to a new level. Now, on to my favorite item on the menu and in my opinion, something Sombra prepares better than almost any Mexican or other restaurant I’ve visited: fajitas. Sombra’s fajitas are utter perfection. From the house-made corn or flour tortillas, to the sautéed onions and peppers, and the star, excellently-grilled steak and chicken, a meal, Mexican or otherwise, simply doesn’t get any better. And believe me, this is high praise from a non-Mexican food person. Even the accompaniments of Mexican rice and frijoles a la charra are a step above the normal sides served with a Latin meal. Everything is homemade, fresh, and delicious. Sombra’s dinner menu is a little more extensive and includes appetizers like Mexican street corn bowl ($6), guacamole ($9), Mexican layered dip ($10), and kitchen sampler ($21). This is a mammoth platter filled with barbecue nachos, chicken quesadilla, Mexican layered dip, cheese dip, black bean salsa, and pico de gallo. There’s also a large assortment of quesadillas and nachos from which to choose, including kitchen nachos ($9) filled with your choice of meat for a little extra; borrachas nachos ($8.50, with choice of meat or seafood for additional price), and quesadillas ($9-$13 depending on vegetables and meat added). As you would expect, tacos possess a prominent space on the menu and for good reason. Delicious offerings like tacos al carbon ($12) filled with grilled chicken or steak with Mexican peppers and onions or ones with chili-glazed shrimp ($13), brisket ($13), fish ($13-$15), and seared tuna ($15) are never bad choices. Burger-lovers can select the Sombra burger ($14) topped with fried egg, bacon, and cheese or the quesadilla burger ($9.50) among others, including tortas. Traditional Mexican platters served with rice and beans include the enchilada platter ($15), chimichange ($11) and build-your-own ($9.50 for two entrees; $13 for three), among many other choices. As expected, the fajita menu is extensive, filled with mouth-watering selections of redfish ($18), skirt steak ($16), steak and chicken ($15), surf and turf ($29), and grilled shrimp ($14). I promise, just take one bite of Sombra’s fajitas and you’ll understand why they’re one of my favorite restaurant choices. As mentioned, everything that emerges from Sombra’s kitchen is delicious, including non-Mexican dishes like baby back ribs ($14-$24), fried shrimp ($14.50), and smothered chicken ($12). Sombra is located at 140 Township Avenue, Suite 100 in Ridgeland and 111 Market Street in Flowood.

ATLANTA – The ninth annual Atlanta Food & Wine Festival is pleased to announce Chef Kristian Wade of Beau Rivage Resort & Casino as this year’s winner of the PNC “Best of the Fest” competition. The innovative chef stunned the crowd with his Landmass Burger complete with a smoky, grilled double-patty, American cheese, Mississippi tomato fondue, caramelized onions, crispy bread and butter pickles, a succulent blend of New Orleans barbecue sauce and Alabama white sauce, and topped with a fried oyster. Beau Rivage, MGM Resorts International’s AAA Four Diamond beachfront resort in Biloxi, Mississippi features 1,740 -elegantly appointed guest rooms and suites, nine restaurants and 16 kitchens. “Thousands of attendees from across the country were drawn to this year’s festival, which provided a great opportunity to bring the community together to experience one of the South’s leading culinary arts festivals,” said Eddie Meyers, PNC regional president for Greater Georgia. “PNC is proud to be the presenting sponsor of the Tasting Tents and to support this unique culinary experience in our community. The Best of the Fest gives us a wonderful opportunity to recognize the talent and creativity of phenomenal chefs such as this year’s winner, Chef Kristian!” “We enjoyed participating in this year’s AFWF with so many talented chefs and are honored to be voted ‘Best of the Fest’ by its participants,” said Beau Rivage Executive Chef Kristian Wade. “The response to Beau Rivage and the Land Mass Burger was overwhelming, and we look forward to featuring this award-winning burger in our new TAP Sports Book, Bar & Bistreaux when it opens in July.” Chef Kristian, along with several talented chefs, sommeliers and mixologists, was brought in to the Festival by Visit Mississippi and its affiliate partners, Visit Jackson, MS, Visit Oxford, MS, Visit Hattiesburg and Coastal Mississippi. This year’s Tasting Tents took a deep dive into their Southern roots. Nearly 100 food and beverage booths allowed guests the ultimate all-you-can-indulge experience through the South through a series of carefully curated tents, including Southern Crafted, an exploration of all the South’s craft beers; Southern Farm, anything you can get on a farm from animals to vegetables; Southern Sips, a showcase of Southern wines; and Sweet and Savory to highlight and explore the contrast between the two palates. “We’re delighted to have once again joined PNC in celebrating the best bite of the Tasting Tents,” said Festival Co-Founder Elizabeth Feichter. “Year after year, our chefs and talent outdo themselves – there are no bad bites! We’re proud that the Festival attendees are able to thank and support the talent for all of their hard work and dedication. We’ve loved working with Visit Mississippi over the past several years, and we’re continuously in awe of the talent they bring.” In addition to receiving the 2019 Best of the Fest title, Chef Kristian Wade will also receive a Big Green Egg Grill & Smoker courtesy of PNC Bank. Beau Rivage Resort & Casino follows 2018 winner Poke Burri of Atlanta as Best of the Fest.f

For years, this country was denied access to a variety of wines because getting them to the United States was fraught with problems relating to preservation and cost. But the invention of refrigeration and faster travel ushered in wines from remote regions just waiting to be discovered. Even after writing about these regions for more than three decades, we are still covering new ones. Our most recent discovery is the Alentejo (Ah-len-TAY-zhoo) wine-growing region of interior Portugal. More than 250 grape varieties are grown in Portugal, but the primary red grape grown in Alentejo is alicante bouschet, an incredibly dark grape that is so bold and powerful it can temporarily stain your teeth – like petite sirah. A cross between grenache and petit bouschet, it is also grown in France and Spain where it is primarily a blending grape. If you like inky, full-bodied red wines with tannin and muscle, these are must-try wines. Located in a dry climate in southern Portugal, the vineyards of Alentejo soak up the sun to produce grapes with thick skins. Fruit forward in style and low in acidity, the flavors are typically jammy. Although the tannins indicate they can be aged, they are delicious to drink now alongside a big steak or even some barbecued ribs. Here are several we recently tasted: Herdade de Sao Miguel Alicante Bouschet 2015 ($23). Vibrant red fruit, soft mouthfeel and hints of smoke. The grapes natural tannins are more moderate in this elegant and forward wine. Rocim Alicante Bouschet 2016 ($20). Spicy plum and blackberry fruit flavors with a nice mineral thread. Elegant. Herdade dos Grous Moon Harvested 2017 ($25). The grapes are harvested when the moon exerts its greatest pull, for whatever that means. Fermented in traditional lagares and aged in French oak. Lots of forward, ripe, black cherry flavors. Dona Maria Grand Reserva 2012 ($45). The additional bottle age has presumably tamed the tannins a bit. Still a big wine with mouth-puckering tannins, it is blended with petit verdot, syrah and the indigenous touriga nacional grapes. Moucho Red 2013 ($60). This colossal wine demonstrates how full-bodied and ageworthy these wines can be. Made only in exceptional years, this single-vineyard wine has dark, spicy fruit is aged in large wooden vats made from Portuguese oak, mahogany and macacauba (Brazilian hardwood). Grapes are foot-trodden twice a day in stone tanks. Although 80 percent of the wines from this region are red, Alentejo does produce white wines known for their crisp acidity and unique flavors. More than 200 indigenous grape varieties are grown in this region, so don’t expect to recognize them. We were impressed with several blends that use the antao vaz grape as its foundation. These wines are fermented in stainless steel to keep them light and fresh, perfect for summer drinking. Herdade do Rocim Mariana Branco 2917 ($13). Generous lychee nut aromas and tropical fruit, and orange rind flavors with a dash of mineral. Antao vaz is blended with arinto and alvarino grapes. Malhadinha Antao Vaz da Peceguina 2016 ($25). Made entirely from antao vaz grapes, this lively summer wine is medium body with pineapple and orange peel flavors. Mineral notes in the background and generous aromas. EMERITUS WINES McDonald “Don” Blackburn loved his Burgundy pinot noirs after studying and working there for many years. When he returned to the United States, he wanted to recreate those expressive pinot noirs and teamed up with Brice Cutrer Jones, who was turning orchards into vineyards in the Russian River Valley. The first release of this effort, Emeritus Vineyards, came in 1999. Blackburn died in 2008 and today the wines are made by David Lattin and the property is operated by the founder’s daughter, Mari. We recently tasted the new releases from this property and were impressed with their Burgundy-like character. Our favorite was the 2016 Emeritus Vineyard Hallberg Ranch Pinot Noir. At $44 is a relative bargain in the expensive pinot noir field. It has the elegance of burgundy plus the pure, young fruit character of black cherries. The Pinot Hill West and Pinot Hill East show at $75 each are more complex and show a depth of character found in classic California pinot noir. The full-bodied 2016 Emeritus Vineyard Wesley’s Reserve ($75) has chewy tannins to give it some texture to match the blackberry and black cherry flavors. WINE PICKS Cantos de Valpiedra 2013 ($15). This is a very rich and delicious tempranillo from Rioja that coats the mouth with black cherry and plum flavors. A touch of vanilla and spice from the 24 months in spends in American and French oak barrels. Eberle Cotes-du-Robles 2017 ($30). We enjoyed this youthful blend of grenache, syrah, mourvedre and durif – common grapes found in France’s Cotes-du-Rhone wines. This version from California’s Paso Robles region has pure fruit flavors redolent of plums and raspberries. Gamble Family Vineyards “Heartblock” Sauvignon Blanc 2015 ($90). It’s rare to see a sauvignon blanc at this price, but Tom Gamble takes the grape variety to a new level. It is more complex and concentrated than your average sauvignon blanc. Our Daily Cab California Cabernet Sauvignon 2018 ($12). If you object to sulfites, a preservative, in your wine, then try this tasty treat. Simple but loaded with upfront, ripe plum flavors and vanilla.

With all of the delicious, fresh vegetables available this time of year at great prices, vegetable burritos are a fast, farmers market-friendly meal you can whip up in no time. While Southwest-inspired recipes can hide a lot of calories, a few substitutions can keep you from breaking the calorie bank. First, opt for reduced-fat or fat-free sour cream or even fat-free Greek yogurt. I usually spread my sour cream on the tortilla first for better coverage, but you do you! Next, look for whole-wheat tortillas to cut calories and increase fiber. Finally, consider cooking the veggies in water instead of oil. They get soft from the steam, so you may need less cooking time, but you can save a lot of calories this way. I love to squirt a little lime juice on my vegetable mixture to give it a little extra zing without any added fat. Instead of chips as a side dish, consider some fresh corn on the cob sprinkled with spices instead of butter, a side salad, and some fruit. Now that’s what I call a healthy supper! Vegetable Burritos Cooking spray 1 pound fresh mushrooms, sliced 1 medium onion, chopped 1 green bell pepper, chopped 1 cup thinly sliced zucchini 2 garlic cloves, minced 2 tsp vegetable oil 1 (15 ounce) can pinto or kidney beans, drained and rinsed 1/4 teaspoon black pepper 1 teaspoon ground cumin 8 (8-inch) flour tortillas 8 Tbsp. reduced-fat or fat-free sour cream 1 cup salsa or diced canned tomatoes 1/2 cup shredded reduced-fat cheddar cheese Drizzle oil in a medium to large nonstick pan. Cook mushrooms, onion, bell pepper, zucchini, and garlic over medium heat until tender. Remove from heat. Add beans, pepper, and cumin to vegetable mixture. Add sour cream, salsa or tomatoes, and cheese to the tortilla. Spoon about 1/2 cup of mixture down the middle of each tortilla. Fold tortilla, sides first, then roll into burrito shape. Coat a different nonstick skillet with cooking spray. Place over medium-high heat until hot. Cook filled tortillas, one at a time, seam side up. Heat through, about 1–2 minutes. Serve with additional salsa.

Friends and readers often ask for restaurant recommendations during the summer months as they head south for beach vacations. Thankfully, the southern part of our state is packed with great places to eat. I can add a new name to the list of must-try restaurants when you’re traveling through or near the Hattiesburg area. The Midtowner, located across from Southern Miss in The District at Midtown, serves breakfast and lunch in a nostalgic setting. It’s an experience you won’t forget, especially combined with the outstanding food. When planning his sixth restaurant, Robert St. John wanted to create something different from the somewhat-upscale eateries he’s opened around the Hattiesburg area. When you enter The Midtowner anchoring the end of the brick center filled with retail shops and St. John’s own Midtown Doughnuts, you realize he went way back in time to create his newest space. How far back? Picture a "1940s diner," the vision St. John used to create The Midtowner. Mind you, he wasn’t around in the ‘40s, but always admired the aesthetics and “visceral connection” of old-school diners. His vision was so strong that tile-layers purposely pulled up small patches of octagonal tile near the doors and booths to resemble a worn floor. Wood paneling from a bygone era lines the cozy booths. Black and white historic photos from 20th century Hattiesburg, Camp Shelby, and Southern Miss’ early days line the walls. Besides booths, diners can sit on bar stools at the front counter or shoulder-to-shoulder at tables filled with an eclectic group of business people, retirees, families, and college students. St. John accomplished his goal of creating a “neighborhood diner,” and once the food arrives, it’s evident his dedication to detail extended to the menu. Spoiler alert: The Midtowner serves some of the best fried chicken and chicken and dumplings I’ve ever tasted. But first, I have to start with the breakfast menu. Breakfast was really the impetus behind the opening of the restaurant, St. John said. Almost any breakfast dish imaginable is on the menu. Portions are hearty and prices are reasonable, making it the perfect spot for hungry students and coffee clubs. There’s not enough space to list the multitude of breakfast item, but when it comes to the classics, The Midtowner has it covered. Eggs, bacon, sausage, ham, grits, biscuits, and toast can be ordered to your liking and in any combination you choose. There’s the number one ($8.50) complete with two eggs, choice of bacon, sausage, or ham, choice of potato or stone-ground grits and cathead biscuit or toast. Or, try The Midtowner ($12), which includes country-fried steak topped with sausage gravy, two fried eggs, and choice of potato. Other favorites are the hearty Southern sampler ($9), a cathead biscuit topped with fried ham, sausage gravy, two fried eggs, and a side of stone-ground grits and the economical real deal breakfast meal ($6), which comes with two eggs, choice of potato or stone-ground grits, and a pancake. Speaking of pancakes, if you’ve read St. John’s food column over the years, you know he’s often in pursuit of the perfect pancake. So it's no surprise The Midtowner’s menu is packed with his favorite breakfast item. Choose from among the short or fat stack platter ($6-$8, 3-5 pancakes) and choice of bacon or sausage; short and fat stick sweet potato ($7.5-$9.95, 3-5 pancakes) with cinnamon cream syrup and choice of bacon or sausage, and the fabulous sampler platter ($8) with a choice of three delectable toppings and flavors. Health-conscious diners can select avocado wheat toast ($8.50) with tomatoes and a sunny-side up egg; Acai bowl ($9) with bananas, pineapple, fresh berries, granola, peanut butter, and honey; cinnamon fit French toast ($8) with strawberries and sugar-free syrup; and the skinny Elvis ($7) made with whole wheat toast, peanut butter, banana, honey, fresh berries, and granola. There’s also a variety of cathead biscuits and gravy, French toast, waffles, omelets, and specialty plates prepared in every flavor imaginable and offering combinations of the best of traditional and not-so-familiar breakfast items. Okay, now to the meal you definitely don’t want to miss. The lunch menu is filled with almost every “old school diner” dish you can imagine…and then some. Let me cut to the good stuff and just say the fried chicken is the best I’ve sampled in the Hattiesburg area. It’s tender and juicy on the inside, crispy and golden on the outside. Picture your grandmother’s fried chicken or a platter at a church dinner on the grounds and you’ll have a close comparison. Lunch plates include your choice of meat with one, two or three vegetables ($10-$12), and four vegetable plate ($9). Meat choices include Mam-Maw St. John’s fried chicken, country-fried steak with brown gravy, Midtowner meatloaf, fried Mississippi catfish, roast beef and gravy, fried pork chop with gravy, fried chicken tenders, chicken and dumplings, chopped steak with mushroom gravy, and chicken pot pie. A friend and I sampled the aforementioned fried chicken, chicken and dumplings, and meatloaf. All three were some of the best variations we’d ever tasted. We were equally impressed with fresh vegetables like skillet corn, fried okra, collard greens, butter beans and black-eyed peas. There’s also mashed potatoes or rice and gravy, broccoli casserole, cheese grits, squash and green bean casserole, mac and cheese, potato salad, and coleslaw. A variety of salads is on the menu, along with creative sandwiches like the Midtowner ($10) filled with pastrami, Swiss cheese, coleslaw, and Thousand Island dressing on rye bread; meatloaf ($11), Hattiesburger ($10), hot roast beef ($9), and one Elvis would’ve loved, the pork chop sandwich ($8). The Midtowner is only open in the evening on Friday and Saturday from 5 to 9 p.m. for “family fish night.” During those hours, “all-you-can eat” thin-fried catfish, fried shrimp, fried chicken tenders, French fries, slaw, hush puppies, passed vegetables of the day and other delicacies are served family-style for $16.95 per person. The Midtowner is located at 3000 Hardy Street across from Southern Miss in The District in Midtown. Daily hours of operation are 7 a.m. to 2 p.m., seven days a week.

Buying an expensive wine as a gift is a challenge for many people. If you can get past the cost of a wine that cost more than $100 and lasts a couple of hours at best, there’s the hurdle of which wine to buy. It’s not as if one size fits all. Some people are allergic to red wine, others hate tannic wines while there are those that drink nothing but chardonnay. So, here we are a few days away from Father’s Day when a bottle of wine has replaced the tie as the most likely gift to be enjoyed. By the way, a tie can cost $85 or more – you can get a great wine for that price. Dad may be wild and crazy guy, but that doesn’t mean he will wear a tie with pink flamingoes to the office. Buy the wine and share the cost with siblings. Before you open the wallet wide, consider your recipient’s tastes. If his favorite wine is pinot grigio, you’re not going to find anything expensive or high in quality. We know this sounds pompous, but omeone who enjoys simple wines isn’t going to appreciate an expensive one. Most likely, he’s going to hate it. Buy the tie. But if dad collects wine or has developed an appreciation for better quality wines, by all means give him that expensive Bordeaux or the cult cabernet sauvignon from California. Give him a wine that he wouldn’t buy because he’d feel guilty spending the money. We’ve gotten such gifts on other occasions and we can’t tell you how much we appreciated the gesture. It didn’t take long to research the wine and discover the cost. While we appreciate the inexpensive wine, too, we know the sacrifice someone made to buy us something special. Of course, we make sure they are there when we open it. Many of the special wines we list below require time to appreciate. Don’t be disappointed if dad doesn’t drink them right away – he may be waiting for the right moment or waiting for the wine to mature. If you want to help in the research, give him a nicely packaged bottle with some background material about its origin, how it was made, and what the critics say about it. Here are some suggestions: Cliff Lede Vineyards “Moon Fantasy” 2015 ($110). Cliff Lede loves Bordeaux but he also loves rock music – each of his vineyards is named after a favorite song and the collection of his lux wines is called the “rock block” series. This wine from the Stag’s Leap District comes from the Dark Side of the Moon block (Pink Floyd) and Dear Mr. Fantasy (Traffic). It’s a colossal yet elegant cabernet sauvignon with an enticing floral bouquet and a lush blackberry and cassis flavor profile. Maybe for the rock-star dad? Tenuta Luce 2015 ($95). It’s impossible stopping at one glass of this hedonistic super-Tuscan blend of sangiovese and merlot. Generous berry and spice aromas mingle nicely with a round ripe dark berry flavor. Full bodied and complex, like that Italian father who thinks all good wines come from Italy. Frank Family Vineyards Patriarch Cabernet Sauvignon 2014 ($225). Yeah, the price is not a typo. But we have to mention it because “patriarch” is fitting and the wine is ridiculously good. Named after Rich Frank’s late father who was on Omaha Beach five days after D-Day, the wine is made entirely from cabernet sauvignon grown in the owner’s hillside estate vineyard in Rutherford. Hy Frank would be proud. So would your speechless dad he if got a bottle. Sea Smoke “Ten” Pinot Noir 2016 ($82). An iconic wine from the Sta. Rita H ills AVA, this concentrated pinot noir has layers of blueberry and black cherry flavors with hints of lavender on the nose and firm tannins that begs for time in the cellar. For the father who likes his pinots. Flora Springs Trilogy Red Wine Napa Valley 2016 ($85). This Bordeaux style red blend is crafted from Flora Springs Estate Vineyards. This elegant blend features notes of cassis, cedar and graphite in a delicious mélange of cabernet sauvignon, petite verdot and malbec. For the impatient father who can’t wait for a wine to age. Gamble Family Vineyards Napa Valley Cabernet Sauvignon 2015 ($60). The winemaker draws from eight vineyards to come up with this dense and complex wine with earthy flavors and easy tannins. For the father who likes to gamble? Legacy Chardonnay 2015 ($75). A fulfilled dream of Jess Jackson to make an age-worthy chardonnay from his Stonestreet Estate Winery, this chardonnay is a quixotic blend of power and finesse. Using hand-selected grapes grown on high grounds, it has great structure and generous aromas. If your father likes chardonnay, this would be a treat for him. Rombauer Vineyards Napa Valley Cabernet Sauvignon 2016 ($65). Rombauer chardonnay is the darling of restaurants and many consumers, but the producer’s sturdy and dense cabernet is overlooked. Broad palate of red fruit flavors, supple but generous tannins, full body and hints of cedar and vanilla. This wine can easily age for a decade but is showing well now. WINE PICKS Here is a collection of gift suggestions from J. Lohr that cost a bit less. The trio is cabernet-based with a focus on Paulliac, Pomerol, and St. Emilion. J. Lohr Cuvee PAU 2015 ($50). True to Pauillac, this blend leans on cabernet sauvignon with some petit verdot, merlot and malbec tossed in. Rich and ripe blackberries and plums with a touch of forest floor and mineral. J. Lohr Cuvee POM 2015 ($50). Pomerol depends more on merlot as the foundation of its wine with just a little malbec and cabernet sauvignon. Plum flavors dominate the palate with hints of dark chocolate. J. Lohr Cuvee St. E 2015 ($50). Cabernet franc makes up 80 percent of this blend with cabernet sauvignon adding the rest. Nice texture and broad expression of ripe plum and blueberry notes with a dash of coffee and firm tannins to give it body.

Check out Urban Foxes, Belhaven's newest small-batch bakery, to get your fix of baked good, pastries, coffee, and craft beer. Find out more info in Sipp Jackson's newest blog post.

JACKSON, Miss – Newk's Eatery, recently named America's Top Fast-Casual Chain by Restaurant Business Magazine, is celebrating summer with exclusive promotions, including three new menu additions and re-imagined Grab-N-Go summer recipes. Newk's summer offerings, available for a limited time now through September, include: Red, White, and Blueberry Salad Baby spinach topped with grilled chicken, fresh-cut watermelon, strawberries, and blueberries topped with crumbled feta cheese and served with house-made raspberry vinaigrette. Customize your entree with the substitution of broiled shrimp, salmon, steak, or tuna—all seasoned, seared, and sliced in-house. Pesto Chicken Salad House-made pulled chicken salad mixed with Newk's pesto sauce, celery, and diced red onion. Available to grab and go in the Newk's Express Market open-air coolers at participating locations. Iced Lemon Cake Six layers of decadent lemon cake combined with six layers of lemon icing, made in Newk’s own bakery. “Our seasonal menu additions reflect the most vibrant and fresh flavors of summer, with the convenience of our guests in mind,” said Chris Newcomb, Newk’s Eatery co-founder and CEO. “We know in the summer, some of the best memories are made mixing up your own meals with friends and loved ones, and we want to help our Newk’s family enjoy the season by also offering our wholesome goodness to enjoy wherever they go this summer.” Guests who sign up for Newk’s Email Club or follow Newk’s on social media during the summer months will get access to delectable summer recipes using Newk’s Express Market staples for fun summer fare, including Pimiento Cheese Burgers, White BBQ Sauce Slaw or BLT Chicken Salad Lettuce Wraps. To make barbeques and gatherings an ease this summer, Newk’s is offering a free insulated cooler bag with the purchase of $25 or more from the Express Market grab-and-go section, while supplies last. The cooler bag will also be available as a stand-alone purchase for $5. Between now and Labor Day, guests are invited to bring their cooler back to participating Newk’s locations to receive 15 percent off any purchase of $10 or more from the Express Market grab-and-go section. For additional information, or to find a restaurant near you, please visit www.newks.com. Newk’s Eatery also features online ordering, mobile app/skip the line options, as well as catering for groups of all sizes with specialists on-site to assist in building the perfect spread.

I recently mentioned my reticence at playing favorites among restaurants. The same sentiment holds true for barbecue places. They’re all different and wonderful in their own special way. And, it’s rare for me to find anything wrong with barbecue, which, in my opinion, should be a separate food group. However, Murky Water Blues and BBQ restaurants – I use the plural because its found in Gulfport, Ocean Springs, and, most recently, Hattiesburg – are near the top of my favorite barbecue restaurants. After you sample their self-proclaimed “famous wings,” mouth-watering ribs and brisket and even the restaurant’s popular “burnt ends,” (their description, not mine), I think you’ll agree with my assessment. Brandon Atwell, Frankie Penn, and Thomas Young, a trio of twenty-something Coast natives opened the first Murky Water BBQ in a spacious, historic downtown Gulfport building in 2013. They might have been young for the cut-throat restaurant business, but obviously knew how to smoke, season, and serve fine barbecue. If you’re riding through downtown Gulfport during peak hours, you’ll catch a whiff of the tantalizing barbecue getting ready to be served to a line of hungry patrons. A second location opened the following year in Ocean Springs, and, in 2017, Hattiesburg received its own Murky Waters on Hardy Street. All three restaurants are booming, which tells you a lot about the service, atmosphere, and the deliciousness of the barbecue served to a growing number of fans. Even though I’m a self-professed barbecue lover, I don’t enjoy the bitter taste of the sauce used by some restaurants. Ditto for flaming hot sauces loaded with peppers and other mouth-burning ingredients. When I first tasted Murky Waters’ sauce, I knew I’d found a sauce that met my taste requirements. It has sweet, mellow undertones without overloading one’s taste buds. In short, it’s perfect accompaniment to the smoked meat without overpowering it. Speaking of the meat, it’s every bit as good – or better – than the sauce. First, for appetizers, you have to try the barbecue nachos ($11.95). It’s almost a meal unto itself, filled as it is with piles of smoky pulled pork covered in barbecue sauce, cheese sauce, and jalapenos on fresh chips. Another can’t-miss app is the sausage and cheese platter ($8.95). Smoky slices of sausage are paired with cubes of cheddar and pepper jack cheese. To enhance it further, add an order of crispy, homemade onion rings or “tanglers,” ($6.95) to create a combination tray full of golden goodness. There’s also the barbecue sampler ($14.95) filled with smaller servings of brisket, pulled pork, chicken, and ribs; side dish sampler ($8.95) offering four small portions of 10 delicious sides, including fried okra, coleslaw, potato salad, and others; pulled pork quesadilla ($6.95) loaded waffle fries ($9.95), and smoked tuna dip ($9.95). I’m heading straight to the “Smoker” section of the menu, because I know you really want to know about the barbecue. Served with two sides and grilled toast, menu items include quarter or half chicken ($9.95/$12.95), varying sizes of smoked ribs ($12.95-$22.95), sliced brisket ($15.95), smoked sausage ($12.95), pulled pork ($12.95) and finally, those famous “burnt ends” for $18.95. According to owner Brandon Atwell, burnt ends made from smoked beef brisket and are a crowd favorite. I wouldn’t call them “burnt to a crisp,” but if you don’t like well-done meat, you may want to make another selection. However, I can attest they’re perfectly-smoked, crispy and delicious. My favorite thing to order at Murky Waters is the combination meat plate. That way, I can sample a generous portion of either two ($15.95), three ($18.95) or four ($21.95) meats. On my first visit, I had almost decided on pulled pork and ribs, but the menu’s description of “famous smoked wings” caught my eye. I couldn’t resist pairing them with ribs and I wasn’t disappointed. Both the wings and ribs are smoked to perfection and coated with just enough seasoning and sauce that the smokiness is not overpowered. A drizzle of the sweet barbecue sauce, along with baked beans filled with chunks of smoked meat and sauce and baked potato salad, created a near-perfect barbecue meal. Speaking of the wings, you can focus solely on them by ordering a meal of six ($7.95) up to 24 ($22.95). Salads like the savory smokehouse ($10.95), chopped steak ($9.95) and chopped brisket ($11.95) are also on the menu, along with a variety of sandwiches and burgers. These include the Murky Waters barbecue sandwich ($12.95), a double-decker of pulled pork and chicken; BBQ king burger ($12.95), a beef patty topped with pulled pork and sauce as well sausage, catfish, and shrimp po’boys ($8.95-$11.95). Murky Water is located at 1320 27th Avenue in Gulfport; 1212 Government Street in Ocean Springs and 1605 Hardy Street in Hattiesburg across from the zoo. The restaurant opens for lunch at 11 a.m., seven days a week. The restaurants' evening hours vary according to location. Check specific location hours at www.murkywaterbbq.com.