Now that the temperatures have turned a corner for many of you in four-season states, thoughts turn to summer wines to enjoy on the patio or boat. We’re talking sauvignon blanc, pinot grigio, pinot gris, riesling, viognier, and the like. Wines such as sauvignon blanc have the crisp acidity to marry well with fresh produce coming into season. Usually dry and free of oak, sauvignon blanc can range in style from the grassy New Zealand version to the softer, grapefruit dominant wines from the West Coast. They are great sippers but also go well with herb-based sauces. Another favorite at this time of the year is pinot grigio, which also has a range in style of sweetness. We like the drier versions because they do much better with food. Acidity can balance the sweetness yet retain the fruit character, but not all pinot grigio producers do that. Pinot gris is another name for pinot grigio, but pinot blanc is a distant cousin. Burn the socks and enjoy these 12 interesting white wines to get you into the mood: Chalone Chenin Blanc 2017 ($40). Chenin blanc is the grape variety most often associated with Vouvray in France, but other countries, including South Africa, have been making their own versions. This one from Chalone is very special and remarkable. Using grapes planted by a French immigrant 100 years ago, Chalone has crafted a tantalizing wine redolent of apple, pear and tangerine flavors. There is a good dose of mineral and acidity to keep the wine crisp and just slightly sweet. Swanson Vineyards Pinot Grigio 2018 ($19). We loved this balanced and fruity pinot grigio from the San Benito region of California. Lots of pear, peach, and apricot flavors with a dash of citrus and good acidity to keep the sugar in check. Santa Cristina Pinot Grigio 2018 ($12). We liked this wine from Antinori because it had green apple and pineapple notes instead of the ripe stone fruit notes associated with many pinot grigios. Eberle Winery Cotes-du-Robles Blanc 2018 ($24). Using grenache blanc, roussanne and viognier grapes, this take-off on Cotes du Rhone is from the Paso Robles region of California. This dry wine is refreshing with bright acidity and sporting pear and stone fruit flavors. Chehalem Three Vineyards Pinot Gris 2016 ($20). Generous floral and ginger aromas are chased by a racy peach and apricot flavors with hints of spice and lemongrass. The crisp acidity balances out the fruity character of the grape variety and makes for an excellent match to seafood and fowl Beckmen Vineyards Cuvee le Bec Santa Ynez Valley 2017 ($25). Beckmen uses red Rhone grape varieties and whole cluster fermentation to create a refreshing, brisk melange of black fruit flavors and aromas of lavender and licorice. Yalumba Eden Valley Viognier 2017 ($21). This highly aromatic and refreshing viognier comes from Australia’s Eden Valley. Stone fruit permeates the aromas and flavors. Santa Barbara Winery Riesling Santa Rita Hills Lafond Vineyard 2016 ($17). This is a very reasonably priced, food-friendly white wine that drinks a bit off dry to balance riesling’s natural high acidity. Smooth delivery features a peach nose and flavors and a nice smooth finish. Bouchard Pere & Fils Pouilly-Fuisse 2017 ($30). French wine for less than $50? This is a delightful white chardonnay from the Macon region of France. Very clean and refreshing with apple notes and a mineral edge. Ready to drink now Cedar + Salmon Wilamette Valley Pinot Gris 2018 ($19). We liked the fresh acidity and pure fruit flavors of this Oregon pinot gris. Stone fruit flavors with a hint of lemon and mineral. Pierre Spar Pinot Blanc Reserve 2016 ($17). Peach and granny apple flavors with a dash of spice and beautiful mineral notes. Good acidity and long on the palate. The additional bottle age mellows out this terrific wine. Peter Zemmer Pinot Grigio Reserva “Giatl” 2015 ($38). You don’t often see a reserve pinot grigio – perhaps because it is an oxymoron or, more likely, no one wants to pay this kind of money for pinot grigio. However, it demonstrates what can be done with pinot grigio. This gem comes from the best 6 acres of a 24-acre vineyard. A small amount of this wine is made for adoring audiences who enjoy the golden color, lush palate and oak-inspired flavors. Pear aromas with juicy tropical fruit flavors. WINE PICKS FEL Savoy Vineyard Chardonnay 2016 ($48). We enjoyed the balance and finesse in this elegant single-vineyard chardonnay from Anderson Valley. Forward tropical fruit and citrus flavors cloaked in a lushly textured mouthfeel. Grounded Wine Company Cabernet Sauvignon 2017 ($25). A relative newcomer among producers, this producer is making wine using grapes from Washington, Oregon and California. This cabernet, blended with malbec and merlot, comes from grapes grown in the Columbia Valley’s Red Mountain. Good structure with moderate tannins and ripe plum and black cherry flavors. Soft in the mouth, it has hints of vanilla and clove. Stony Hill Vineyard Chardonnay 2016 ($54). We liked the balance in this estate-grown chardonnay from Spring Mountain. Tasted in a flight of California chardonnays, it soared to the top because of its firm acidity. A good food chardonnay, it has some mineral notes that identify the soil and nuanced apple flavors. Unlike many chardonnays, it is not over-oaked.

Vegetables, such as squash, can be used in a variety of summer meals. (Photo by Michaela Parker) When you visit your community farmers market, you know you're purchasing local produce in its peak season. Fruits and vegetables have more flavor and are typically less expensive when they’re in season. So, when you go to the farmers market, how do you make the most out of in-season produce? Buy in bulk. You can create a meal plan that features the in-season fruits and vegetables available at the market. What about the produce you don’t use? Easy! Use vegetables in soups and casseroles, and fruits in smoothies and baked goods. You can always freeze soup and save it for later! Ask questions! Vendors love to talk about their products. Ask how and where the produce is grown, and what’s the best way to prepare the food. They might even share a new recipe with you! Experiment! Don’t be afraid to branch out from your normal farmers market list and try something new. You might run across a fruit or vegetable you’ve never tried before. Ask the farmer how to incorporate it into your recipes. To find out which fruits and vegetables are in season at which times of the year, check out this Extension Publication. Hang this calendar on your refrigerator for a great year-round reminder! In case you missed our previous blog post on farmers market tips, be sure to check it out as well! Special thanks to our friends at the University of Minnesota Extension for the great info!

The 5th annual Sweetest Chefs of the South is set for Monday, September 9th, at the Lake House in Ridgeland. Pastry chefs from all over the south will be in attendance to whip up their most delicious sweets for guests to enjoy. Early bird VIP tickets go on sale Friday, May 31st, so secure your spot for this sweet night! This limited offering will provide the best deal of the year with 2-for-1 VIP ticket pricing with only 75 packages offered at this price on a first-come, first-served basis. In 2019, VIP tickets will have a separate VIP Check-In Entrance, Early Admission, an exclusive VIP Swag Bag & Voting Privileges -- among other perks. These tickets sold out quickly in 2018, so set a reminder and bookmark the ticket page so you don’t miss out!

Delta Meat Market is relocating to Cleveland's new Cotton House Hotel this summer. In true Cleveland fashion, Delta Meat Market is throwing a six-day Move Out Party starting Monday! Delta Meat Market will be reminiscing the old times and toasting to the new times. Join Chef Cole Ellis in celebrating The Market! Check out the details for each of the six days, and join Delta Meat Market to celebrate their move Monday, June 3rd – Beer Flights & BBQ at 6 p.m. Presented by Judson Brown with Delta Sunshine and some other local pals. Tickets are $30 - purchase here. Tuesday, June 4th – Tacos, Tamales, & Tequila at 6 p.m. A La Carte Wednesday, June 5th – “It’s a White Sale” at 6 p.m., presented by Melissa Townsend & Milk Punch Media with Two Brooks Farm and Crafted Spirits. Tickets are $45 - purchase here Thursday, June 6th – Birds & Bubbles with Springer Mountain Farms, Moët & Chandon Champagne, and Hennessy, beginning at 6 p.m. To conclude with champagne toast at Bar Fontaine. Tickets are $75 - purchase here. Friday, June 7th – Must-Go's Happy Hour with Cathead Vodka at 5:30 p.m. Live music and dancing in the street, come as you are Saturday, June 8th – Saturday Brunch with Tito's Handmade Vodka Kick off the day at 10:30 a.m. Wristbands are $15 bottomless mimosas; $20 wristband for bottomless Bloody Mary - purchase here.

You’ve heard the saying, “Good things come in small packages.” Deli Diner meets this expectation in two ways. First, it’s located in the small cities of Collins and Ellisville. Second, the Collins location, at which I was first introduced to Deli Diner delights, is actually a converted Sonic, and, yes, it’s pretty compact for a restaurant, but in a delightful way. This location brings back memories of teenage visits with friends to the Collins Sonic. Nostalgia aside, the food is outstanding and definitely worth a detour when you’re traveling on U.S. 49 or anywhere near any either of these locations. Deli Diner has been named “Best Deli in Mississippi” and received praise in national publications. So you know walking past the former parking spots of the Sonic drive-in that you’re about to experience something special. It’s not until you’ve taken a bite of one of Deli Diner’s signature salads, sandwiches made with the restaurant’s homemade specialty breads, or any number of delicious paninis, burgers, Mexican dishes, and sides that you’ll realize you’ve uncovered a hidden jewel “just a little” off the beaten path, but definitely worth a detour. When most talk about Deli Diner, the topic of their fresh, mouth-watering salads comes up. I admit, they’re really good, but I’m not most people. I’m a bona fide sandwich person, so more often than not, one of nearly 20 Deli Diner sandwiches on made-from-scratch bread is my meal of choice. It’s hard to describe just how delicious they are, but I’ll try. First, Deli Diner’s homemade chicken salad ($8) filled with grapes, apples, and walnuts is a standout, so ordering it served up on homemade rosemary Parmesan, jalapeno, or other specialty bread of your liking is always a good decision. Another outstanding selection is PBLT ($8), better known as homemade pimento cheese with bacon, lettuce, and tomato on a grilled homemade hoagie. Other winning sandwiches are the chorizo chicken cheese panini (9.50), Cordon Bleu panini ($8.75), chorizo chicken cheese panini (9.50), pesto, artichoke, and chicken panini ($11), shrimp poboy ($11), Philly cheese steak sandwich ($10), club melt ($9.50), barbecue chicken sandwich ($8), grilled redfish sandwich ($10), and, my personal favorite, (when I’m eating healthy, this is), the turkey, bacon, and avocado sandwich ($8.75). Okay, on to those famous salads. I agree with the consensus – they’re fresh, bountiful, and packed with delectable ingredients. In short, these are not salads after which you’ll walk away from the table hungry. As mentioned, chicken salad ($8) is a house specialty, so ordering it on a bed of lettuce instead of a bun is a choice I can heartily recommend. There’s also chicken fajita ($8.75), Mediterranean ($6), crunch Asian ($9.50), club ($8.75), Buffalo chicken ($8.75), cookout ($8.75), grilled salmon ($11.50), and cheese steak ($10), to name a few. If you’re in the mood for something else, Deli Diner’s got you covered, especially if you’re a burger lover. There’s the blue buffalo ($8) topped with crumbled blue cheese, buffalo sauce, vegetables, and ranch dressing; Caesar ($8) with traditional salad toppings and the classic ($8), a good ol’ American burger topped with cheese, vegetables, and sauces. Mexican favorites like burritos ($9-$11 depending on toppings), nachos ($9-$11), and taco salad ($9-$11) are also offered to add a spicy twist to your meal. Accompanying every meal are sides like homemade pineapple slaw, chips and homemade salsa, beans and cheese, green salads, and potato salad. For a meal that’s a little out of the way, but a long way from being ordinary, stop by the “old Sonic” in Collins or Ellisville locations. I guarantee you’ll agree with the publication that called it the “best diner in Mississippi. Deli Diner is located at 704 S. Fir Avenue in Collins and 801 Hwy 11 South in Ellisville.

Monday was the first holiday to open the summer season, and although not everyone was basking in the sun, it was the day to at least think warm thoughts. Memorial Day is also the symbolic start of the barbecue season when every outdoor chef becomes a fearless carnivore. Ribs, burgers, venison, chicken – anything that will take a rub or slather. As summer approaches and the invitations are extended for family or neighborhood barbecues, it’s time to line up the wines. The goal should be to keep the wines fun, light and interesting. Given the mix of sweet and spicy food preparations, there is much to think about. Whether you have a tapenade or a tomato-based sauce will dictate which direction to take. For instance, syrah/shiraz or zInfandel complement tomato-based sauces that lean toward sweet. If there is spice or mustard, you’ll need to find a foil, such as sauvignon blanc, sangiovese or rosè. Otherwise, a meat without a lot of sauce can take a variety of foods. Port: zinfandel, syrah, rosè, Spanish garnacha, pinot noir, sauvignon blanc. Brisket: zinfandel, cabenet sauvignon, Cotes du Rhone, tempranillo, or red blends. Ribs: zinfandel, shiraz, barbera, chianti. Chicken: sauvignon blanc, rosè Beaujolais, chardonnay, pinot grigio. Burgers: tempranillo, shiraz, zinfandel, red blends. Steak: Malbec, cabernet sauvignon, full-bodied zinfandel, tannat, brunello di montalcino or salice salentino. If fish is your choice for the grill, you again need to think about the sauce. An herb-based sauce is best paired with white wines, such as sauvignon blanc, riesling, or chardonnay. But tuna and salmon are made for red wines, especially a full-bodied pinot noir or a sparkling rosè. Here are 10 barbecue wines to get you in the grilling mood: Amalaya Malbec 2017 ($16). Blended with tannat and petit verdot, this muscular malbec from Salta, Argentina, is rich in red cherry and raspberry flavors. Goes with: steak. Colome Malbec 2017 ($25). Made entirely of malbec grapes, this wine from the Calchaqui Valley in Salta, Argentina has a medium body and good length. Red berry flavors. Goes with: steak or burgers. Bodegas Faustino V Rioja Red Reserva 2013 ($30). We loved the generous fruit flavors of this simple but delicious blend of tempranillo and mazuelo grapes. Nicely balanced with integrated oak and bright cherry flavors and a dash of spice. Goes with: ribs, burgers, flank steak. Domaine de Cala Rosè 2018 ($16). From the heart of Provence, this rosè is relatively new to the field. A classic blend of cinsault, syrah, grenache and rolle, it as red fruit character and a dash of spice. For $25 you can get a version of this wine aged in oak for three months – a rarity for rosè. Goes with: salmon, pork or chicken. Public Radio Paso Robles Red Wine 2016 ($25). Grounded Wine Company has a winner with this luxuriously rich blend of grenache, syrah and petite sirah. Bold plum and cherry flavors with a dash of cinnamon. Goes with: ribs, burgers, pork. Casanova di Neri Irrosso 2015 ($22). You get a good bang for your buck with the rosso di montacino from Tuscany. It is 75 percent sangiovese with the balance made up of colorino. Aged in oak for 12 months and in bottle for another six months, it has mature and round red berry flavors and a touch of vanilla. We loved it. Goes with: steak. Bootleg Red Blend 2015 ($38). With all of the insipid, zinfandel-based blends on the market, we can grow very tired of this category. But this one builds on merlot with portions of petite sirah, syrah, cabernet sauvignon, cabernet franc and petit verdot. This combination gives the wine more grip and less of the ripe flavor zinfandel delivers. Plum and blueberry flavors with a touch of strawberry, tobacco and allspice. Generous aromas of espresso and wild blackberries. Goes with: ribs, tomato-based sauces, pork. Santedame Chianti Classico 2015 ($18). Varietal bright red fruit flavors, soft mouthfeel and medium body. Balanced acidity and more depth than your normal chianti. Ribs, chicken. St. Supery Dollarhide Napa Valley Sauvignon Blanc 2017 ($35). One of our perennial favorites, this sauvignon blanc is a stunner. It has grapefruit and lime notes with a rich texture and a kiss of oak. Goes with: chicken, sausages, white fish. Trimbach Alsace Pinot Blanc 2017 ($15). Trimbach is one of the most venerable producers of Alsace wines and this simple, medium-bodied pinot blanc is why. Unlike common pinot grigios, it is more restrained and refined. It has the same apricot and peach notes, but there is good acidity to make this wine what a pinot blanc should be. Floral aromatics and a dash of mineral. Goes with: Pork and chicken. WINE PICKS Cigar Old Vine Zinfandel 2017 ($20). A little petite sirah, cabernet sauvignon and petit verdot give this old-vine zin depth and character. Classic, ripe dark berry flavors with hints of vanilla, mocha and spice. Journey Chardonnay 2016 ($85). A flagship wine of Matanzas Creek Winery, Journey draws grapes from four blocks of Alexander Mountain Estate vineyards. Elegant in style it has the right amount of acidity and oak to keep the rich peach and pear flavors in check. This is an incredible wine. Sarah’s Vineyard Santa Clara Valley Chardonnay 2017 ($24). This is a decently priced chardonnay with forward apple and peach flavors with oak-inspired vanilla and coconut notes.

This week is the last week of school for many students. For some children in the Mississippi Food Network service area, summer means one thing: hunger. When school ends, so does access to nutritious meals. More than 85 percent of children who receive food through the free or reduced-priced lunch program during the school year won’t be getting that assistance during the summer. You can help these students by taking part in Mississippi Food Network’s Share a Lunch, End Summer Hunger campaign. Every $1 you give helps provide enough food for 6 meals. So, if you donate the amount equal to one day’s lunch (about $10), you could help feed a child 60 meals! Help end summer hunger for one child — or as many as you can. Because every child deserves a hunger-free summer. Make a difference this summer, and donate to Mississippi Food Network here.

I get it…some people are downright snobbish when it comes to dining at a chain restaurant. They prefer a local or family-owned establishment, and while I totally understand this line of thinking - to borrow a time-worn phrase - don’t cut off your nose to spite your face. It’s the same principle I urge you to apply when considering Bonefish Grill in Madison, the only Mississippi location of the national chain. If you haven’t been there, it’s hard to criticize what you haven’t tried. And, most important, you’re really missing out on delicious food, including a few dishes that are downright famous in their own right. I discovered Bonefish several years ago while visiting the Gulf Coast. A local friend took me there despite the plethora of locally-owned seafood places. I was a little disappointed we weren’t going to a traditional Coast restaurant, but he assured me I’d be happy with his choice. It was conveniently located on the outer edge of the Edgewater Mall and packed with locals and tourists having a blast as they celebrated the beginning of the weekend. I figured there had to be some redeeming qualities about his choice and boy, was I right in this assumption. To explain the revelry we encountered, let me say that, yes, Bonefish is equipped with a full bar. However, the spirits were not the main attraction. I was introduced to Bonefish’s signature appetizer Bang Bang Shrimp and have been a fan ever since. By the time we left, I was already planning a return visit and did just that any time I was on the Coast. Sadly, the Biloxi location closed in 2016, but lucky for me, Madison became the recipient of its own Bonefish several years ago. And, just for the record, there are Bonefish Grill’s scattered all across the country in many large cities, ranging from Mobile to Las Vegas. But it’s the Mississippi location of which I’ll focus today. As I said, starting off your visit with an order of Bang Bang Shrimp ($10.90, pictured right) is never a bad idea. Picture crispy shrimp tossed in the restaurant’s signature creamy, spicy sauce, and you’ll get a general idea of what’s in store. But don’t take my word for it – sample for yourself the dish that has spurred hundreds of copycat recipes on the internet. It’s perfect as a meal starter or a light meal. Another delicious appetizer is Bonefish’s Imperial Dip ($9.90). It’s a delicious concoction of shrimp, scallops, lump crab, and mozzarella and Parmesan cheeses served with seasoned house-made tortilla chips. I’m hungry just thinking about this rich, creamy, seafood-centric dip. Others on the apps menu are Maryland-style crab cakes ($14.70, pictured left), Prince Edward Island Mussels Josephine ($12.50), Wagyu beef and ginger potstickers ($9.50), calamari ($11.50), and Thai coconut shrimp ($11.90). When a restaurant has the word “fish” in its name, you just know any dish by the same will be good. And Bonefish doesn’t disappoint, expertly seasoning and wood-grilling seafood to crispy perfection. There’s Chilean sea bass ($28.90), Caribbean cobia ($23.90), Georges Bank shrimp and scallops ($20.90), Ahi tuna steak ($19.90), rainbow trout ($19.10) and my favorite, Atlantic salmon ($20.90). Each selection comes with your choice of one of Bonefish’s signature sauces, ranging from lime tomato garlic to chimichurri. Other seafood choices include cod Imperial stuffed with shrimp, scallops, crab meat, cheeses and lemon ($21.90), dynamite-style shrimp ($19.90), pecan-parmesan-crusted rainbow trout ($21.40), Cobia piccata and shrimp ($27.90), crab-crusted cod ($22.90) and lobster tails ($30.90). If you’re not a seafood-lover, there are plenty of salads, burgers, tacos, specialty bowls, and steaks on the menu. A good choice in the latter category is the wood-grilled filet mignon ($22.90 for 6 ounce/$26.90 for 8-ounce). With special seasoning and a smoky finish, it’s a little bit of perfection on a plate. Other excellent choices are the 18-ounce bone-in ribeye ($29.90), angler’s sirloin ($17.50), Lily’s chicken ($16.70), and another favorite choice, the sirloin and crab cake dinner ($21.90). As I said, there are many other menu choices, but these are categories I’ve personally sampled and can safely say, you won’t go wrong with any of Bonefish’s creative appetizers, fresh seafood, or grilled steaks. Signature sides that come with each entrée include garlic whipped potatoes, potatoes au gratin, Jasmine rice, coleslaw and seasoned vegetables. Or, pay a little extra and enjoy a premium side of Applewood mac and cheese, crispy Brussels sprouts with ham and steamed asparagus. Bonefish offers a specialty brunch menu for its earlier weekend hours as well as gluten-free and kids’ menus. The restaurant is located at 201 Colony Way in Madison. Hours are Monday through Thursday, 4 to 10:30 p.m. and until 11:30 p.m. on Friday; Saturday from 11 a.m. to 11:30 p.m. and on Sunday from 10 a.m. to 9 p.m.

The month of May is National Strawberry Month, and strawberries are the perfect sweet snack during the hot summer months. This month, try some of these strawberry-centered recipes to enjoy as a snack or at your next cookout or gathering! Strawberry Ice Cream Cake with Oreo Crust Creamy Strawberry Pops Strawberry Goat Cheese Bruschetta Walking Strawberry Shortcakes

Many years ago, we wrote about rosé as if it was from a distant constellation. People were drinking white zinfandel then and thought, surely, it’s was the sweet blush wine to which we were referring. Ugh. Alas, we were really trying to distance the dry French rosé from sweet wines that sported the same color. No one really noticed or cared, so our rosé was left in the dust. Today, however, rosés are more than just discovered – they are exploited. Just about every winemaker from every country we know is making a rosé to stay up with consumer demands for this fun summer drink. Unfortunately, not everyone is making good rosé. A consumer who could once depend on a Provence rosé made from grenache, syrah, cinsault, and mourvedre has to wade through rosés from California, Italy and South America made from pinot noir, cabernet sauvignon, malbec, barbera, merlot and more. Different grapes, different hues, different regions, and even a different winemaking process has meant that just about anything goes when it comes to making rosé. And it’s that simplicity that have given producers an oversized palette to craft their rosés. Alas, prices of rosé have risen as their popularity has grown. A rosé from France generally cost less than $15, but on the West Coast we’re seeing rosés for more than $20 a bottle. These expensive versions offer a lot more complexity – but is complexity what you’re looking for in a light summer quaffer? The color of rosé is as varied as the grapes. The color is determined by the length of time the grape skins are I contact with the juice. There’s nothing like rosé on a warm summer day on the patio or boat. If you have friends around, you better have several bottles. Besides being a good sipping wine, it goes well with fish, fowl and other summer fare. Here are 20 great rosés to get you started. Domaine de Cala Rosé ($15). From the Brignoles region of southern France, this estate blends grenache, cinsault, syrah, rolle, grenache blanc, carignan and cabernet sauvignon. It is a layered rosé with red fruit flavors and a dash of spice. Cala also makes a premium rosé ($25) that is aged for three months in oak. Domaines Ott By.Ott Cotes de Provence Rosé 2018 ($25). A venerable pioneer in rosé, Domaine Ott is known for its luxurious crus classe Chateau de Selle. But now it has a less expensive version that uses the same technique to produce the best the region has to offer. Expressive aromas of grapefruit and stone fruit are followed by red fruit flavors and mineral. Olema Rosé Cotes de Provence 2018 ($16). Made by an American producer but produced in Provence, this stunning blend of grenache, syrah, cinsault, carignan, and mourverdre shows off assertive aromas of strawberries and raspberries followed by cherry and watermelon flavors. Broad in style and with balanced acidity, it’s a winner. Gamble Family Vineyards Rosé 2018 ($20). You get a lot of complexity for the price in this unique Napa Valley rosé made from cabernet sauvignon, cabernet franc, merlot, and petite verdot. Strawberry and orange blossom aromas mingle with red fruit and grapefruit flavors. Crisp and long in the finish. Eberle Cotes-du-Robles Rosé 2018 ($24). A take-off of Cotes du Rhone, this spirited rosé from Paso Robles uses the Rhone grapes of grenache, syrah, and viognier. A cool fermentation keeps the wine fresh and the acidity bright. Pink in color and packed with tropical fruit and strawberry notes. Inman Family Endless Crush Rosé of Pinot OGV Vineyard 2018 ($38). We’re not surprised that even at this price Kathleen Inman’s rosé flies off the shelf at its tasting room in the Russian River Valley. Big and bold, whole clusters of grapes are destemmed and pressed within a few hours. Strawberry and watermelon flavors dominate this crisp rosé. Copain Wines Tous Ensemble Rosé of Pinot Noir 2018 ($25). Made entirely of pinot noir grapes fermented in stainless steel tanks, this fresh and lively rosé from Mendocino County sports cherry and melon flavors with a dash of mint. Pale salmon color. Beckmen Vineyards Purisima Mountain Vineyard Grenache Rosé 2018 ($25). We like the Rhone-style wines from this Ballard Canyon winery. This grenache is blended with some syrah and has classic strawberry and watermelon flavor. Gran Moraine Yamill-Carlton Rosé of Pinot Noir 2018 ($28). From a primo area of the Willamette Valley, Gran Moraine produces a consistently remarkable rosé year after year. The 2018 is classically dry with balanced acidity and bright, fresh watermelon and cherry flavors. Beronia Rioja Rosé 2018 ($13). This rosado is a blend of garnacha and tempranillo. Strawberry and peach notes with a creamy texture. Cune Rioja Rosado 2018 ($13). Made entirely from tempranillo grapes, this value rosé has forward strawberry notes with hints of licorice. Delicious. Ferraton Pere & Fils Cotes-du Rhone Samorens Rosé 2018 ($14). One of our favorite rosés in our tasting flight, the Ferraton has bright acidity balanced with abundant fruit. Made up of 50 percent grenache 30 percent syrah, and 20 percent cinsault, this very nice summer sipper displays notes of strawberry and cherry. Costaripa Mattiavezzola “Rosamara” Valtenesi Chiaretto DOC 2018 ($23). We don’t experience a whole lot of wines, much less rosé from Lombardy but maybe we should. Made from a blend of indigenous grapes: groppello (60 percent) marzemino as well as a touch of sangiovese and barbera, this is a mouth-filling rosé with predominant cherry notes and ample acidity. Peyrassol Cuvee de la Commanderie rosé AOP Cotes de Provence 2018 ($20). A blend of mostly cinsault, grenache, and syrah, this rosé from the extremely popular Provence region is rich and lively with strawberry and raspberry notes and a hint of citrus. A dependable producer. Pasqua 11 Minutes Rosé della Venezie IGT 2018 ($17-23). Crafted from indigenous grapes, corvina and trebbiano di lugana along with a dash of syrah and carmenere. The name refers to the length of time the grape skins remain in contact with the grape must after pressing. Berry fruits and citrus notes dominate this delicious rosé. Zoe Rosé Peloponnese Greece 2018 ($12). A great value at this price. Made from the Greek tongue-twisting grapes agiorgitiko (70 percent) and moscofilero this excellent summer sipper displays zippy acidity and cherry notes. Arrumaco Garnacha Rosé Vino De Espana 2018 ($10). Fat and rich on the palate with tame acidity. Ripe cherry and strawberry notes along with this fabulous price make this wine a real winner. Masciarelli Colline Teatine Rosato 2018 ($14). From the Abruzzo region of Italy, this rosé has citrus and red berry notes. Etude North Canyon Vineyard Rosé 2018 ($22). You get a lot of complexity for the price from this Santa Barbara County rosé. Classic salmon color with strawberry and peach aromas mingling with watermelon and cherry flavors and a dash of minerality.

Making your own baby food can be a great way to save money and capture fresh fruits and vegetables at their peak flavor. This means top nutrition and exciting new food experiences for your baby. (Besides, you know some of those baby food flavor combinations gross you out. When you make your own, you have full control!) When it comes to baby food prep at home, Extension has loads of great information. I particularly like the introductory material and recipes from The University of Maine Cooperative Extension. Colorado State University Extension shares important details about which foods to start at different ages, and what foods to avoid. Be sure to follow all of the usual recommended food safety rules, including refrigerating or freezing unused portions. Learn more about food safety for baby food prep from University of Minnesota Extension. A special thanks to our video’s guest stars! Love easy recipes and ideas for healthy living? Follow us on Facebook and Twitter!

School is almost out, and summertime is almost officially here. There's nothing better during the summer than a plate of ribs, pulled pork, or barbecue chicken smothered in barbecue sauce with a side of slaw or potato salad. Today is National Barbecue Day, but you can enjoy these barbecue treats all summer long. BBQ Pork Ribs with Apricot Bourbon Sauce Tangy Vinegar-Based Slaw Caramelized Onion and Honey Barbecue Sauce Oven Baked Barbecue Chicken Famous Potato Salad

NEW ORLEANS, La., –– Chef Jacqueline Seavey spiced things up at the World Food Championships (WFC) last fall by winning over the judges’ taste buds with a non-traditional chili cuisine. Her combination of advanced culinary skills and unique ingredients earned this Long Beach, Mississippi chef the 2018 World Open Chili Champion title and a spot to compete for $100,000 at WFC’s Final Table Challenge. Jacqueline will face-off WFC’s nine other category champions in a private event May 18th and 19th at the New Orleans Culinary and Hospitality Institute, known locally as NOCHI. The entire process (which features three Cajun-themed throwdowns) will be filmed for a one-hour television program that will air this August on CNBC. The 2018 WFC event was Jacqueline’s first time competing as a head cook. In previous years, she served as a sous chef in other categories such as Steak and Seafood. Jacqueline has been working professionally in the culinary field for 25 years and currently manages kitchens in the casino industry. This chef’s cultural upbringing heavily influenced her food and cooking passion. “I grew up spending a lot of time helping my Thai mother in the kitchen, as well as watching my grandmother cook while visiting my grandparents’ Virginia farm-house in the foothills of the Appalachian mountains,” Jacqueline explained.“It was my grandmother who taught my mother, who, eventually, taught me how to cook American cuisine when she came to the United States in 1963.” As she prepares to take on the other nine WFC category champs in the ultimate test of skills, performance and creativity–– she reflects on what she loves most about competing in Food Sport. “Participating in culinary competitions can be nerve-racking but it has always been very rewarding,” Jacqueline said. “Over the years, sometimes I’ve won, and sometimes I did not, but I’ve always walked away learning something." WFC’s Final Table event will feature three rounds of competition, narrowing down the field from ten competitors until only one cook remains and is crowned the 7th Annual World Food Champion. The first round of competition will be a Cajun Eggs Benedict challenge featuring NestFresh Eggs. Cooks will whip up their best NOLA-inspired version of this classic dish. Only five competitors will advance to round two, which will require them to recreate a menu favorite from the popular New Orleans’ restaurant, Tableau. The top three cooks who emerge from the first two rounds will then create an appetizer for the great, family-owned Antoine’s restaurant during a final culinary challenge. The winner of this round will not only walk away with $100,000 grand prize, but his or her winning dish will be added to Antoine’s menu. To help determine who will walk away with the prestigious title and grand prize, WFC has enlisted the help of culinary experts to judge each round of the competition. The panel includes: Renowned restaurateur Dickie Brennan and his executive chef, John Martin Antoine's Restaurant Executive Chef Rich Lee and CEO Rick Blount Chef Ryan Rondeno MasterChef Star Katie Dixon Chef JD Eubanks Two-time World Pasta Champion Suzanne Clark Sysco's Corporate Chef Raymond Yakelis To learn more about WFC, visit www.worldfoodchampionships.com. Stay up-to-date with all things Food Sport by following the event on Twitter (@WorldFoodChamp), Facebook or Instagram (@WorldFoodChampionships).

Capitol Street in downtown Jackson is an integral part of the city’s long history. Once a bustling two-way street lined with department stores, small businesses, and restaurants of every description, the street has undergone numerous changes. Now a one-way street, it’s less busy than in olden days, although there’s still a lot to see and experience, including the crown jewel guarding the street, Mississippi's Old Capitol. Parlor Market occupies an 1898 building that once served as a grocery store by the same name. The store specialized in local produce and cured meats. Fast forward a century and it’s been reinvented as a charming restaurant that’s the perfect destination for lunch or dinner. It's an experience you won't soon forget. Walk through the heavy glass door, and you’ll find original brick walls, luxurious marble and well-preserved wood features dating back to 1858. The ambiance alone is enough to draw in diners, but there’s so much more to Parlor Market. Creative chefs use locally-grown ingredients for a genuine farm-to-table experience. Everything that was good about downtown Jackson in the previous century has been melded together with modern food trends. The combination is a unique, relaxing dining experience. Parlor Market’s prices are not unreasonable when considering the fresh ingredients and time and expertise invested into every meal. However, if you are on a budget, I suggest starting with lunch, which offers PM Blue Plates and lower prices on most entrees. For lunch, starters include small bites like tomato crostini ($12), fried calamari ($12), and meatballs ($10). There is also a good selection of soups and salads, ranging on the low end from Caesar and house salads ($6-half/$11 for whole) to the mammoth black and blue ($16). It’s filled with sliced steak, arugula, French fries, blue cheese, chopped vegetables, and sherry vinaigrette. If you’re a pasta-lover, try one of Parlor Market’s. There’s the Bolognese classic ($14), carbonara ($14), spaghetti and meatballs ($12.50), and roasted veggie scampi ($12.50). For something a little heavier, select from among a number of “big plates” that include the PM burger ($14), burger Parmesan ($14), meatball sub ($12.50), crispy chicken panini ($14), grilled portabello panini ($12), or pan roasted redfish ($18). Or, sample a PM blue plate ($11.50), served Monday through Friday. Options rotate and include smothered pork chop, meatloaf, buttermilk fried chicken, roast beef, barbecue ribs, and fried catfish. Each blue plate comes with a choice of two vegetables, sweet potato muffin, and tea. If you dine after dark, expect the lights to be lower while ambiance, glamour, and food choices rise to an entirely different level. For starters, small bites like cheesy polenta fritters ($11), beef carpaccio ($15), braised short rib gnocchi ($16), and wood grilled oysters ($14) are elegantly-prepared and presented. Pastas are also taken to new heights with creations like duck confit and braised greens ($24), three cheese lobster ravioli ($25), lamb Bolognese ($22), pork ragout ($21), prosciutto and sweet pea campanelle ($20), and spaghetti and meatballs ($22). The selection and preparation of big plates is also outstanding. Included are hangar steak with truffle fries ($27), blue cheese crusted filet ($39), redfish ($29), veal chop parmesan ($45), and gulf snapper $34). Save room for dessert as you’ll want to try one of Parlor Market’s famous sweet concoctions. My favorite is a slice of olive oil cake ($10). Enhanced with elements of orange curd and whipping cream, it’s something everyone needs to sample. There’s also PM tiramisu ($10), chocolate hazelnut tart ($10), vanilla bean crème brulee ($9), and house made ice cream trio ($9). Parlor Market is located 115 W. Capitol Street in Jackson. Lunch hours are 11 a.m. to 2 p.m., Monday through Friday. Dinner hours are from 5 p.m. until, Monday through Saturday. Call 601-360-0090 for more information.

NEW ORLEANS, La. — PJ’s Coffee of New Orleans is excited to announce the grand opening of their new store in Biloxi, Mississippi. The new location officially opened on April 14, 2019 in the Ocean Springs-Latimer area near Biloxi, Miss. The new PJ’s Coffee will celebrate with a grand opening event on Saturday, May 18th, from 11 a.m. to 2 p.m. with free 12-ounce hot coffee or PJ’s Original Cold Brew™ Iced Coffee and food samples. Attendees can also expect music, a Spin Wheel for prizes, and a raffle to win free coffee for a month! The grand opening celebration will take place at the new location at 14100 Cook Rd., Biloxi, 39532, located in N. Ocean Springs-Latimer at I-10 Exit 50 North on the left PJ’s Coffee serves a wide variety of hot, iced and frozen coffee beverages using only the top 1% of Arabica beans, as well as organic tea and fresh breakfast pastries. PJ’s is now offering new springtime beverages to sweeten your coffee habits: • Honey Crème Brûlée: PJ’s espresso and steamed whole milk, sweetened with honey and caramelized sugar. Served over ice and garnished with whipped cream and drizzled with honey. • Honey Macadamia Velvet Ice: Notes of soothing honey and macadamia nut blended with milk and ice for a smooth, refreshing finish. Topped with whipped cream and a drizzle of honey for the perfect sip. • Honey Mint Julep: Organic Numi High Mountain iced tea with natural honey and

We always thought rosé was the most underrated wine. Then we remembered albarino, mourvedre, riesling, and, well, anything but cabernet sauvignon, chardonnay, pinot noir, and merlot. There are a lot of underrated wines that, despite their value, escape the attention of consumers. As much as we flap our gums about buying them, consumers stay away because missing out on their daily plonk is like missing a segment of “Jeopardy!” It may then be futile to recommend grenache, the most underrated wine at least in this week’s wine column. But we’ll try. Grenache can be light enough to sip or serious enough to complement beef. It is thin-skinned and thus light in color and body, but it offers a lot of fresh fruit flavors. Strawberry, raspberry, plum, and cherry flavors are often joined by leather and spice. In short, lots of flavor without those mouth-puckering tannins. For that reason, grenaches are great matches to grilled chicken, pasta, burgers, pizza, and even some fish. Grenache is one of the most versatile grapes in the world and often plays an important role in blends. In Australia it is blended with shiraz and mourvedre. It is popular in Spain, where it is known as garnacha. In southern Rhone Valley, it is part of the fantastic blends of Chateauneuf du Pape, Vacqueyras, Gigondas and Cotes du Rhone. Provence uses grenache for its best rosés. But the grape also does well by itself. Here are several good wines we recently tasted that include grenache or are made entirely from grenache: Qupe Sawyer Lindquist Vineyard Grenache 2014 ($30). This venerable producer makes incredible syrah/grenache blends, but it also makes a separate grenache that is medium bodied but with delicate raspberry, cranberry and cherry notes. A little syrah is blended here. Torres Sangre de Toro 2015 ($10). A lot of cherry, cola and ripe plum flavors with a dash of licorice. What a deal! Las Rocas 2015 ($10). A favorite of our’s year after year, this old-vine garnacha is from the fabulous Eric Solomon portfolio. Cherry and cranberry flavors with a hint of anise. Bodegas Breca 2015 ($16). A selection from the Spanish portfolio of Jorge Ordonez, Breca has black cherry, red currant and cassis flavors. Surprisingly full bodied. Yalumba Barossa Bush Vine Grenache 2018 ($21). We liked the rich texture of this smooth grenache that exhibits plum and black cherry fruit flavor. Beckmen Purisima Mountain Vineyard Grenache 2014 ($50). One of the most sturdy, full-bodied grenaches from California, this monster has lots of red berry flavors, deep color and serious tannins. Alain Jaume Grande Garrigue Vacqueyras 2014 ($25). Blackberry and plum flavor dominate this dense, delicious grenache from a region in the Rhone Valley known for making the “poor man’s Chateauneuf du Pape.” Ripe dark fruit character with a hint of licorice. Chateau de Nalys Blanc Grand Vin 2017 ($105). This is an extraordinary wine from one of the oldest properties in Chateauneuf du Pape. Owned by the venerable E. Guigal, this estate is comprised of three vineyards, each of which brings something special to a blend of grenache (59 percent), syrah, mourvedre, counoise and vacarese. Great structure, pure fruit character with lots of raspberry and blackberry flavors and hints of spice and pepper. E. Guigal Gigondas 2014 ($35). Sweet blackberry and plum flavors with a dash of spice and a generously long finish. Delicious as always. Hickinbotham The Elder Grenache 2016 ($75). Delicious and full-bodied, this Australian gem is loaded with ripe dark fruit and spice. Great, hedonistic texture. D’Arenberg The Custodian Grenache 2016 ($18). This excellent Australian producer has a homerun with this grenache year after year. Ripe, forward red berry flavors with a dash of vanilla and chocolate. La Miranda Secastilla Garnacha Blanca 2013 ($17). Grenache blanc is technically a different grape variety, but we include it here because it’s a white wine that is equally underrated. We loved the citrus and spice notes in this wine from Spain’s Somotano rregon. Bodegas Vinas del Vero Secastilla Garnacha 2010 ($30). Made from grapes grown on old, old vines, this complex and delicious garnacha is from the Somontano region of Spain. Abundant aromas of cherries and tobacco are followed by forward, red currant and raspberry flavors with hints of vanilla and chocolate. The additional bottle age makes this a serious wine that can be enjoyed now. Fabulous. Bodegas Nekeas El Chaparral Old Vine Garnacha 2016 ($14). This well-priced garnacha from the Navarra region of Spain shows off fresh red fruit flavors with elegance and hints of pepper, coffee and mineral. It is from the reliable Jorge Ordonez Selections. Bodega Inurrieta Mimao 2016 ($18). Another wine from the Navarra region, the Mimao is a distinguished garnacha with broad strawberry and raspberry flavors with hints of vanilla and pepper. Fifteen percent of the wine is cabernet sauvignon. Ventisquero Grey Glacier 2017 ($20) We throw in this garnacha blend from Chile because it demonstrates that the U.S. and Europe don’t have a lock on grenache. The indigenous carinena and mataro (also known as mourvedre) grapes offer this mostly garnacha wine a unique profile. Raspberry and cassis aromas are followed by cherry flavors and significant acidity. Leo Stein Wines Provisor Vineyard Dry Creek Valley Grenache 2018 ($36). Generous aromas of cherry and plum with juicy cherry and strawberry flavors, a dash of black pepper and licorice. Round tannins give this more body than many grenache wines from California. WINE PICKS Hahn Family SLH Pinot Noir 2017 ($30). Sourcing its grapes from four vineyards, this well priced pinot noir has strawberry and cherry notes with a forest floor and pepper finish. Four Virtues Monterey Pinot Noir 2017 ($25). A decent value in the crowded and expensive pinot noir category, this delicious wine exudes aromas of dried rosemary and plums followed by black cherry and strawberry flavors. Fortress Cabernet Sauvignon 2016 ($20). This blend of cabernet sauvignon, merlot, and malbec is medium-bodied and simple but ripe in dark fruit with notes of blueberry, blackberry and vanilla.

Loads of recipes call for caramelized onions, but have you ever made them? The good news is they add a lot of flavor to soups and meat dishes. (Liver and onions always go together for a reason!) The bad news is that they take about 30-40 minutes to make. Yes, 30-40 minutes of finding things to do around the kitchen while the water cooks out of the onions and the sugars turn a delicious golden brown. You may have heard it’s good to add butter or sugar to the onions instead of oil. I disagree. Not only are you simply browning the butter or sugar instead of the onions, you’re adding more calories and changing the flavor. Other tips: Keep a small glass of water on hand to add to the pan and loosen bits that get stuck to prevent burning. A pan or pot with a wide base and tall sides, rather than a skillet, will keep the onions in the pot where they belong. If you cut your slices too small, you will likely fry or burn your onions. Covering the skillet helps hold the moisture in and keep the onions from drying out and burning. Caramelized Onions Yellow onions Salt Vegetable or olive oil Water (if needed) ​Refrigerate onions to reduce tear-inducing properties. Slice off the top and bottom of each onion. Peel off the skin. Cut the onion in half through the top and bottom. Cut into slices about the width of a pencil. Coat the bottom of the skillet with oil. Turn heat on low. Add onions to the skillet. Sprinkle with salt. Cover with a lid. Cook on low for 25 to 30 minutes, stirring frequently to prevent sticking, until onions are a deep, golden brown. Remove from skillet and enjoy!

Everyone loves chips and salsa at their favorite Mexican restaurant or chowing down on their favorite store-bought salsa. Salsa is also easy to make at home, and there are so many different varieties aside from classic tomato salsa. Try out a new salsa recipe at home this month in honor of National Salsa Month! Restaurant Style Salsa Cilantro and Black Bean Salsa Black Eyed Pea Salsa Garden Fresh Salsa Chunky Avocado Salsa

Mother’s Day is this weekend, so I can’t think of a better time to encourage you to revive the somewhat lost art of cake-baking. I totally understand that not everyone has the time or willpower to bake a cake from scratch (although, it’s a little easier than you might think). Anyway, using a cake mix to help you get started is perfectly fine, as long as you add your own creative touches. I’m doing my part to keep cake baking alive, even if it’s just encouraging others to get in the kitchen and try their hand at a chore they may be leaving to the supermarket or bakery. But as a friend of mine always says, “Unless you’ve tasted my mother’s from-scratch pound cake hot from the oven, you don’t understand the difference in homemade and store-bought. There’s simply no comparison.” I have to agree with my friend, and as a result, encourage you to start your cake-baking journey with a simple pound cake. Sliced hot out of the oven and topped with a scoop of ice cream and sliced strawberries, it’s one of my all-time favorite desserts. However, if you are still nervous about baking a cake from scratch, I have a simple, semi-homemade recipe that involves a box of butter cake mix, sour cream, almond extract and a few more simple ingredients. It’s so close to homemade that nobody can ever tell the difference. Drop me an email and I’ll send you the recipe in plenty of time for weekend baking. Again, I encourage you to join my quest to keep homemade cakes alive, especially on Mother’s Day or any special day when a cake is warranted. Nothing says, “I really care,” like a cake warm from the oven. I understand that sadly, this is not a holiday everyone gets to celebrate. But why not treat yourself to a homemade cake and celebrate the arrival of spring? A moist, hot-from-the-oven cake is the perfect antidote to lift your spirits and add a special touch to any gathering. To get you started, I’m sharing a recipe for a cake I made for my mother a couple of Mother’s Days ago. I like to change things up, so this year, I’ll try something new and pass this one on to you. At one time or another, the results have brought a little joy to someone’s life. I hope it will have the same effect on you and start your journey into making many, many homemade cakes in the future. Strawberries and Cream Cake 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1-1/3 cup buttermilk 1 teaspoon vanilla extract 1/2 cup butter softened 1-1/2 cup sugar 4 egg whites 16 ounces fresh strawberries sliced 1/4 cup granulated sugar for strawberries 2 cups heavy whipping cream 4 tablespoon granulated sugar for whipping cream 8 ounces cream cheese whipped until light and fluffy Preheat oven to 350 degrees F. Grease and flour three 8-inch or 9-inch round cake pans. Sift together flour, baking powder, baking soda, and salt. In another bowl, combine buttermilk and vanilla. Beat 1/2 cup butter and 1-1/2 cup sugar together for one minute. Beat in egg whites one at a time. On low speed, alternate adding the flour mixture and the buttermilk mixture, beginning and ending with flour mixture. Divide and spread evenly in three cake pans. Bake 20 to 25 minutes or until done. Cool for 10 minutes on a wire rack then remove from pans and cool completely. While cake is baking, add 1/4 cup sugar to strawberries. Stir occasionally. Whip the 4 tablespoons granulated sugar and heavy whipping cream together until stiff peak stage. Spread the whipped cream cheese on the bottom cake layer and spoon about 1 cup of strawberries over cream cheese. Repeat with another cake layer. Top with last cake layer. Frost the entire cake with whipped cream. Serve with remaining strawberries.

OXFORD, Miss. – Summer is near, providing people more access to a variety of foods that are especially plentiful during this season. With so much to choose from, selecting menu items that are both nutritious and delicious can be challenging. To help consumers make healthier choices, a health professional at the University of Mississippi is offering a few helpful hints for the humid months ahead. "During the summer months, I recommend that people take advantage of the local summer produce," said Mariana Anaya Jurss, a registered dietitian in UM's RebelWell program. "Visiting the local farmers markets is a great way to get local produce and incorporate vegetables and fruits into our diets which are high in vitamins, minerals, fiber, antioxidants, and other nutrients that nourish our bodies and protect us from chronic diseases." Summer produce that might be found at farmers markets include tomatoes, cucumbers, lettuce, peppers, salad greens, green beans, zucchini, eggplant, peaches, watermelon, and herbs such as basil, mint, rosemary, and sage. Oxford-area farmers markets, their locations and hours of operation include: Mid-Town Farmers Market: In Mid-Town Shopping Center on North Lamar Avenue, open 7 to 11 a.m. Wednesdays and Saturdays, May through October Oxford Community Market: In the Old Armory Pavilion on Bramlett Boulevard, open from 3 to 6:30 p.m. Tuesdays, April through December. Chicory Market: 274 County Road 101, open 8:30 a.m. to 6 p.m. weekdays, 8:30 a.m. to 5 p.m. Saturdays, and 11 a.m.to 5 p.m. Sundays, open year-round When it comes to beverages, Jurss recommends drinking plenty of water during the hot summer months. "Water is the only fluid our body requires, and most people do not meet the general daily recommendations of nine cups for women and 13 cups for men," she said. "If you don't like plain water, add a slice of lemon or infuse it with fruits such as berries and mint to add a hint of freshness to your beverage. "Make it a goal to get a reusable water bottle and refill it throughout the day." Jurss advises avoiding any beverage with added sugar or other sweeteners. This includes soda, tonic, and lemonade, as well as energy and sports drinks. "These beverages add a large amount of calories with almost no nutrients; we typically refer to these as empty calories," Jurss said. "This means you get all the calories without any nutrients. When people consume sugar beverages, they do not get the feeling of fullness as when eating the same amount of calories from solid food." This is important because it is easy to over-consume calories when drinking beverages, which can lead to weight gain. "These beverages generally have about 150 calories per serving, which means that adding even one of these beverages to your daily intake in addition to your daily food intake needs means that you can gain up to 5 pounds per year," Jurss said. "In general, the higher intake of added sugar, the higher the risk for heart disease, diabetes, and other chronic disease." Those thinking about eating a lot of processed food should think twice, Jurss said. "The term 'processed' is used loosely to refer to food that is not healthy, but actually, processed food is any food that has been altered in some way during preparation," she said. "This can be as simple as freezing, canning, or drying." Not all processed foods are unhealthy. "Some foods need to be processed to make them safe, such as milk, which needs to be pasteurized to remove harmful bacteria," Jurss said. "But some processed foods have high levels of salt, sugar and fat. "The added salt, sugar, and fat is what makes a processed food unhealthy. These are added to food to enhance the flavor or to extend its shelf life." So how can you eat less processed food? Jurss offered the following tips: Read the food label. "This can help you choose foods with lower amount of salt, sugar, and fat," she said. Make it a habit to buy foods in their most natural form. "For example, instead of buying packaged cinnamon-and-apple oatmeal, purchase plain oatmeal and add your own apples and cinnamon," she said. All Jurss' recommendations should be applied based on individual needs. "For example, a young male has different needs than an older male so there are no recommendations for highly processed foods," she said. "The general consensus is that you limit highly processed foods." Remember, not all processed foods are unhealthy, and even the unhealthy processed foods are okay to consume occasionally. "You encounter health problems when processed foods are consumed on a regular basis and become part of your lifestyle," Jurss said.

CLEVELAND, Miss. – Cleveland’s own James Beard Award semifinalist chef Cole Ellis will open Bar Fontaine, a European-style Delta-focused restaurant, in the city’s newest hotel, Cotton House, in June 2019. Ellis’ Bar Fontaine has an awe-inspiring vantage point of the Mississippi Delta sunset from the rooftop patio, a cocktail program with clever notes from the kitchen, and small plates that are decidedly Italian, prepared in a Southern vernacular. The menu at Bar Fontaine is a snapshot of the regional culture with plates such as Risi E Bisi with rice middlins, stewed field peas, preserved lemon and aleppo pepper; and Polpette alla Bologna with pork meatballs and raisins. Pastas such as Cacio e Pepe Fusilli and Ricotta Gnudi are paired with craft cocktails, wine by the glass and bottle, and an extensive bourbon collection. Bar Fontaine’s interior features industrial, metal-plated walls and contemporary furniture in earthtones and reclaimed wood, setting the tone for an intimate dining experience. With an open juke box and a nearly endless selection of blues albums, Bar Fontaine is Cleveland’s newest spot to sit back and relax. Bar Fontaine seats approximately 100 guests; 70 seats inside and 30 seats on the outdoor patio. A Culinary Institute of Charleston graduate with a Bachelors of Culinary Arts in Baking and Pastry, as well as a Bachelors of Restaurant and Hotel Management, Cole Ellis spent 13 years in Charleston and Nashville under the tutelage of Tom Colicchio and Sean Brock. Ellis worked in some of Charleston’s most acclaimed kitchens such as Magnolia’s, Hominy Grill, and Carolina’s, as well as Voysey’s Pub and The Tides, both Colicchio properties, located on Kiawah Island. He left Charleston to work with chef Tyler Brown at the Hermitage Hotel in Nashville, where he took on the chef de cuisine post, and was responsible for raising livestock and running the vegetable garden for the property’s Capitol Grille. In 2013, Ellis returned to his hometown of Cleveland, Mississippi to open Delta Meat Market, a butcher shop and boutique grocer of fine Southern foods. He was nominated as a semifinalist in 2017 for the James Beard Award “Best Chef South,” and Delta Meat Market has been recognized for its butchery program in Bon Appetit, Delta Magazine, Garden & Gun, Southern Living, and more. In June, Delta Meat Market will join Ellis’ new Bar Fontaine at Cotton House, Cleveland, A Tribute Portfolio Hotel. Guests will enjoy expanded hours of operation as Delta Meat Market will be open for breakfast, lunch and dinner seven days a week. Cotton House is a proud member of the Marriott Tribute Portfolio and part of the Southern Living Hotel Collection. Cotton House is located on the Mississippi Blues Trail, at the doorstep of The GRAMMY Museum® Mississippi, Delta State University, Dockery Farms, and Belmont Plantation. For more information on Bar Fontaine, Delta Meat Market, or Cotton House, please visit: https://www.cottonhousecleveland.com/eat-drink.

Newly located in the old Jaco's Tacos building, El Centro is serving up delicious, Mexican dishes and specialty cocktails, and they even offer a late-night menu for all the night owls. Check out El Centro on State Street next time you're downtown and enjoy a margarita with your lunch or dinner. Learn more about El Centro in this week's Sipp Jackson blog.

Most people think first of Tuscany when it comes to Italian wines. Here in the shadows of medieval towns of Florence, Siena, and, maybe, Montalcino, sangiovese is used to make a wide variety of wines. However, a revolution in red winemaking is occurring in a relatively unknown wine growing subsection of Tuscany known as Bolgheri. Hard against the Tyrrhenian Sea on the west coast of Italy, this region is producing some of the most highly sought after and expensive wines in all of Italy. No less than notable wine making giants Angelo Gaja and the Antinori family are producing super tuscan wines in this region. Sassicaia, a red wine from Bolgheri, crafted from Bordeaux varietals, started a revolution in the 1970s when its wine made from Bordeaux varietals placed highly in international wine tasting competitions. Up until then the Bolgheri region was only known for producing mediocre wines from indigenous grapes. Granted DOC status in 1994, Bolgheri is now a recognized and sought-after source of mostly red wines that command serious prices. Ninety percent of Bolgheri’s wine production is exported to other countries. Eugenio Campolmi founded Le Macchiole in the late 1980s when he planted 20 different grape varieties to ascertain the best match for Bolgheri’s terroir. Settling on the classic Bordeaux red varietals as well as syrah, he crafted his wines from single varietals as opposed to his neighbors’ blends of Bordeaux varieties. He ages his red wines for one year longer than required by the DOC regulations. Eugenio died in 2002, and his surviving wife Cinzia Merli took over along with her brother Massimo tending the vines. We recently met with Gianluca Putzolu, director of Le Macchiole, to taste three of their wines. The Le Macchiole Bolgheri Rosso Bolgheri DOC 2017 ($36) is a great entry point to experience this new appellation. Unusual for Le Macchiole, this entry-level wine is their only blend: 40 percent merlot, 30 percent cabernet franc, and 15 percent each of cabernet sauvignon and syrah, all sourced from Le Macchiole’s estate vineyards. Cherry elements dominate along with soft tannins to make a very attractive, fairly priced package. We also enjoyed the Le Macchiole Paleo Rosso Bolgheri Rosso DOC 2015 ($120). This highly acclaimed red wine is 100 percent cabernet franc. Paleo is a delightful expression of cabernet franc with ripe plum and cherry elements as well as a hint of herbs and olive. The Le Macchiole Messorio IGT Toscano Rosso 2015 ($240) is the pinnacle of Le Macchiole’s portfolio. Made entirely from merlot grapes, this wine is still a baby that should develop well over 10-20 years. Dense fruit with dried cherries and ripe plum evident in a balanced oak package. MOTHER’S DAY This Sunday is Mother’s Day, an annual occasion when children need to pay tribute to the women who have made their lives special. Hopefully, she has the day off from cooking and tending to family needs. It might be a good time to let her relax with a glass of wine. Here are some recommendations: Rosé. There are lots of rosés from which to choose, but we like Peyrassol Cuvee de la Commanderies Rosé 2018 ($20) from Provence. A layered, fresh blend of cinsault, grenache, syrah, rolle, mourvedre, cabernet sauvignon and carignan, it has red fruit and citrus flavors. But her some roses to go with her rosé! Champagne. There’s nothing like French bubbles to spoil a woman. And Moet & Chandon’s 2012 Grand Vintage Rose ($85) adds color to the effervescence. Silky and delicious. Pinot noir. Often described as seductive and sexy, a luxurious pinot noir is bound to please. We love the 2016 Sea Smoke “Ten” Pinot Noir ($82) for its complexity and layers of fruit. Does complex, sexy and luxurious sound like her? Pinot grigio. Italy put this grape variety on the map, but we recently discovered an American version: Swanson Vineyards San Benito Pinot Grigio 2018 ($21). Lots of stone fruit flavors. Chardonnay. There are a ton of chardonnays on the market. Avoid those clever ones with “mother” in the title and reach for something better. We like the reasonably priced 2017 Landmark Overlook Chardonnay ($25). This Sonoma County wine shows off apple and citrus flavors in a smooth, full body. Sauvignon Blanc. We like a little semillon in our sauvignon blanc to tame those mouth-puckering grapefruit flavors. That’s what we get in the 2018 Cliff Lede Sauvignon Blanc ($25) from Napa Valley. Fermented in French oak, concrete eggs, and stainless steel, it has more complexity than your average sauvignon blanc. Fresh citrus flavors and a rich texture. WINE PICKS Le Volte Dell ‘Ornellaia Toscana IGT 2015 ($32). The little brother of Frescobaldi’s uber-expensive super Tuscan Ornellaia, this offering gives your taste buds a hint of greatness. Made up of 67 percent merlot, 20 percent cabernet sauvignon, and 13 percent sangiovese, this wine features ripe fruit scents and flavors of cherry and plum in a rich, round ready to drink wine. Cusumano Nero D’Avola Sicily 2017 ($12). This all stainless steel aged red wine is a great value for everyday drinking. Fresh berry notes dominate this refreshing wine. Cedar + Salmon Red Wine Blend Walla Walla 2016 ($25). Merlot and petit verdot is blended with cabernet sauvignon to produce a medium body, rich wine with jammy blackberry flavors and a hint of vanilla. Sosie Pinot Noir Spring Hill Vineyard 2015 ($43). Intense strawberry aromas with red fruit and plum flavors, earth and a dash of spice.

Remember when you bought that head of broccoli on sale, but didn’t have a plan for it? Wash it, chop it, and let’s get dinner on the table in 30 minutes! Frittatas are not just for fancy brunches. This nutritious, one-pan meal can be made with whatever vegetables you have on hand, though broccoli is one of my favorites. And it comes together so quickly, you’ll be out of the kitchen in no time! Be sure to let this dish sit, covered with a lid, foil, or even a spare dinner plate, to allow the eggs to finish cooking. Or, if you prefer a crunchy texture, cook this frittata in an oven-safe pan, and then slide it about 6 inches under the broiler for 2 to 3 minutes to finish cooking the eggs. Broccoli Cheddar Frittata 3 cups chopped, fresh broccoli 1 small carrot, diced, OPTIONAL 1/4 cup water 8 eggs 1/4 cup milk 2 tsp. prepared mustard 1 tsp. salt 1/8 tsp. pepper 3/4 cup shredded cheddar cheese (3 ounces) 1 tablespoon chopped green onion Combine broccoli, carrot, and water in a 10-inch nonstick skillet. Cook over medium heat until veggies are tender, stirring occasionally to break up broccoli, about 10 minutes. Drain well. Beat eggs, milk, mustard, salt, and pepper in a large bowl until blended. Add broccoli mixture, cheese, and green onion. Mix well. Coat the same skillet with cooking spray. Heat over medium heat until hot. Pour in egg mixture. Cook over low to medium heat until eggs are almost set, about 8 to 10 minutes. Remove from heat. Cover with a lid or aluminum foil and let stand until the eggs are completely set and no visible liquid egg remains, about 8 to 10 minutes. For a crunchier texture, cook this frittata in an oven-safe pan and slide it about 6 inches under the broiler for 2 to 3 minutes to finish cooking the eggs. Cut into wedges and serve. Visit https://www.incredibleegg.org/ for more recipes and tips!

If you're looking to celebrate Cinco de Mayo with tacos and margaritas this weekend but don't want to fight the crowds at your local Mexican restaurant, have your own fiesta at home with these delicious recipes! They'd even be perfect any other day of the week this summer. Baja Fish Tacos Mexican Street Corn Dip Loaded Enchilada Casserole Three Pepper, Two Bean Taco Soup Classic Salsa Classic Margarita on the Rocks