In Mississippi, there are several “you have to experience it at least once in your lifetime” restaurants. The Shed BBQ & Blues Joint in Ocean Springs is one of those places. The first thing you need to know: Last year, The Shed was named Grand Champion of the world-renowned Memphis in May barbecue competition, repeating their 2015 win. Second, once you are seated at one of the rustic wooden tables, you’ll agree the smoked ribs, chicken, wings, sausage, and so much more are award-worthy. And last, over one ton of barbecue emerges daily from The Shed’s pecan wood-burning smokers to feed customers from around the country and yes, even the world. If you haven’t been, it should be on your culinary bucket list. Speaking of rustic, don’t let the exterior startle you when you first drive up via the gravel driveway. It looks just like a Mississippi barbecue joint should look – lots of weathered wood, tin, and a gigantic sign with a painting of a happy-looking pig at the top. Walk past the wooden picnic tables and into the main dining area and you’ll be greeted with even more “stuff.” By that I mean tin fixtures, old car tags, lots of signs and strings of lights overhead, and almost anything else under the sun dot the long room. But once you dig into a barbecue plate accompanied by lively music courtesy of area bands, you’ll forget about the lack of fancy décor. One of the best meals you’ll ever experience – by that I mean, the best barbecue and a few more cuisines included – will linger in your mind long after you’ve pulled out of the gravel parking lot. When reflecting on their Memphis in May championship, which included first place in wings and whole hog and winner of the Kingsford Tour of Champions, brother and sister owners Brad Orrison and Brook Orrison-Lewis say the secret’s in the sauce. “Our sauce is a combination of our sweet and tangy sauces and southern sweet,” said Brad Orrison about last year’s win. “It felt amazing to celebrate this win with every ShedHed (super fans of the restaurant) and everyone who buys the sauce in their grocery store.” Orrison added that The Shed’s sauces and marinades are sold in supermarkets nationwide. By now, your mouth has to be watering, so I’ll go right to the food, especially the smoked meats, on The Shed’s menu. For starters, there are smoked chicken wings (don’t forget, these are award-winning wings) and macho nachos, a huge plate of choice of pulled beef, pork, of chicken topped with cheese, vegetables, and sour cream. Either of these apps is hearty enough to suffice as a meal, but you won’t want to. Instead, if you’re hungry enough, you may go straight to the house specialty. It’s a full rack plate filled with a whole rack of baby back ribs, three sides and two slices on barbecue bread and a rack of spare ribs. Smaller versions of the house specialty exist, but if it’s your first visit, why not go whole hog? If you want the full-on, sample-it-all Shed experience, I recommend the regular or even larger jumbo Shed sampler plate. Both come with baby back and spare ribs, pork, brisket, chicken, and sausage along with three sides and two barbecue bread. There’s Other plates served with two sides and bread are the Shed regular and jumbo combo plates with two meats, two sides and two breads as well as beef brisket, chicken, sausage, spare rib, pulled pork and baby back. It’s been said that The Shed’s sides almost (but not quite) overshadow its smoked meats. While I can’t promote this theory – they are undoubtedly good, but not in the same category as the meat – they definitely make every meal more memorable. On the must-try list are baked beans, coleslaw, macaroni salad, and baked potato salad. Each one is made from scratch daily, a fact you’ll be able to verify once you take a bite. If a large barbecue meal isn’t in your plans or on your diet, don’t worry. There are plenty of other smaller smoked meat delicacies on the menu. These include pulled pork sandwich (winner of Ultimate Hometown Grill Off on television talk show Regis and Kelly several years ago), smoked chicken, sausage, beef brisket, and baby back sandwiches, along with a barbecue salad topped with your choice of pork or chicken. If you can handle dessert after your meal – and I must admit, the thought didn’t cross my mind after my mammoth meals – try The Shed’s famous homemade banana pudding. I’ve heard it’s delicious, but as I said, I’ve never felt like I could eat another bite after finishing a barbecue meal. So, as you’re traveling south this spring and summer, drop in to one of The Shed’s locations. You’ll enjoy the experience and better yet, you’ll leaving feeling like one of the thousands, possibly millions of dedicated ShedHeds! The Shed is located at 7501 Hwy 57 in Ocean Springs. Take Exit 57 off I-10 N., then travel one thousand yards. Hours are Sunday through Thursday, 11 a.m. – 9 p.m. and until 10 p.m. on Friday and Saturday.

Consumers often say one thing and do another. For instance, they say they like their dry wines but they are drinking them sweet. They just don’t know it. The same goes for chardonnay. They say they prefer something else, but they are drinking chardonnay. Either that, or a few people are drinking a lot of chardonnay. Chardonnay is the top selling varietal wine in the United States and sales are rising every year. In fact, one out of 5 bottles of wine purchased in 2016 was chardonnay. Admit it, you like chardonnay. We do. There is no better wine to complement fish and it goes with chicken, white-sauced pasta, soups, and more. It’s one of three grape varietals that go into champagne. It is the varietal that brings us those minerally wines of Chablis. And, it’s the varietal that is used exclusively in expensive French burgundies. There is no other white grape that can claim this global recognition. Unfortunately, chardonnay has been twisted by fads and adventurous winemakers looking for distinction. Instead of using burgundies as a model, they have corrupted the variety by making it sweet, extracted, or over-oaked. Its distortion in California has sent consumers to safer varietals. In California, chardonnay varies from appellation to appellation. In Carneros, for instance, chardonnay is lighter in body with strong acidity and apple and pear notes. The chardonnays of the vast Central Coast take on tropical fruit flavors, such as pineapple, mango and banana. The Russian River Valley produces chardonnays with a flinty characteristic. These variations in climate and soil and not experiments in wine-making is what should distinguish good chardonnay. In this country, the pioneer of chardonnay was Ernest Wente who in 1912 persuaded his father to import chardonnay cuttings from Burgundy to plant in Livermore Valley. Today, 80 percent of California’s chardonnays stem from the Wente clone. Its wines, now being made by a 5th generation Wente, are still some of the best values in chardonnay. Chardonnay’s texture is most influenced by something called “malolactic fermentation” where a winemaker converts tart malo acid to softer lactic acid. The degree to which MLF is used dictates the creaminess of the wine. Similarly, an oak barrel can add a ton of flavors – vanilla, clove, cinnamon, spice, and coconut – to chardonnay. Like MLF, winemakers used a varying degree of oak fermentation to create the styles they want. This is where the craziness happens. We’ve noticed more restraint in oak exposure in today’s chardonnays. Instead of those lush, flabby chardonnays of the 1990s, current chardonnays are more balanced and some have no oak exposure. These wines are much more food friendly. Cupcake Vineyards makes two chardonnays to help consumers decide which style they like. The 2017 Cupcake Monterey County Chardonnay ($13) is more restrained with brighter acidity than the rich and lush Butterkissed Chardonnay ($13). One particular producer who is making premium-level chardonnay is Stonestreet Estate. Its two vineyard-designated chardonnays from Bear Point Vineyard and Upper Barn Vineyard are world-class wines. Stonestreet sources its estate grapes from Black Mountain where vineyards range from 400 to 2,400 feet in elevation and contain 20 distinct soil types. Here are several chardonnays that demonstrate the range of styles California has to offer: Long Meadow Ranch Winery Anderson Valley Chardonnay 2016 ($40). Neutral French oak is used to mature most of this balanced chardonnay. Floral and citrus aromas with pear flavors and long finish. Ponzi Vineyard Chardonnay Reserve 2014 ($42). The Dijon clones and the Laurelwood soil must have an influence on one of the most unique chardonnays we’ve tasted in a long time. We loved the complexity and apple/citrus flavors of this delicious and well-balanced chardonnay. Mi Sueno Winery Los Carneros Chardonnay 2016 ($42). This is one of the most unique chardonnays we’ve tasted in a long time. Reflective of its soil and climate, it shows off exotic citrus aromas and follows up with lush pineapple, tangerine and lemon custard flavors with a good dose of oak and coconut. Full bodied and long in the finish. Delicious. Stonestreet Estate Bear Point Vineyard Chardonnay 2016 ($60). With grapes grown 1,000 feet high, this single-vineyard chardonnay has a broad, rich palate with tropical fruit and lemon flavors, spice, oak-infused butterscotch and a long, supple finish. Raeburn Winery Russian River Valley Chardonnay 2017 ($20). The daily fog off the Pacific Ocean cools grapes in this valley every evening. About 75 percent of this wine undergoes malolactic fermentation and about half goes into new French and Hungarian oak barrels. Vanilla, toasted and crème brulee are the results in this otherwise pear and apple dominated palate. Four Wines “The Form” Edna Valley Chardonnay 2017 ($18). About half of the wine is fermented in French oak barrels and that portion is stirred twice a month to create more complexity and lush mouthfeel. Sea Smoke Sta. Rita Hills Chardonnay 2016 ($48). “Sea smoke” is the fog that cools the grapes in this chardonnay from Santa Barbara County. The 2016 is very elegant, much like a burgundy, with purity and tropical fruit, citrus flavors. Excellent. Chalk Hill Chardonnay 2016 ($45). We love the rich texture and complexity of this delicious and well-balanced chardonnay made from estate-grown grapes. Citrus and almond aromas with apple flavors and soft mouthfeel. Patz and Hall Chardonnay Dutton Ranch Russian River Valley 2016 ($49). Patz and Hall produce a number of single vineyard chardonnay’s and pinot noir that almost never disappoint. This is another winner that reflects the pedigree of the Dutton Ranch vineyard with peach and melon elements wrapped in a creamy oak vanillin robe. Steele Durell Vineyard Carneros Chardonnay 2017 ($36). Using grapes from the northern end of Carneros, Steele has a terrific, well balanced chardonnay with orange zest aromas. Pear and tropical fruit flavors. Aged 12 months in oak barrels, it has hints of vanilla and caramel. Amici Sonoma Coast Chardonnay 2015 ($21). The quality of this wine exceeds its price point. Very textured with layers of apple and pear notes, a dash of citrus and oak. Good balance. Ryder Estate Chardonnay Central Coast 2016 ($15). This pleasant chardonnay is produced in a very easy to drink consumer friendly style. Tropical fruit and citrus notes dominate this quaffable wine. Carmel Road Unoaked Chardonnay 2017 ($22). Unoaked chardonnays are being found in greater numbers because enough consumers have been turned off by the vanilla and butterscotch flavors that come from oak barrels. Like similar unoaked wines, this Carmel Road is a better match with delicate foods, such as fish. From Monterey, the wine offers bright acidity and stone fruit flavors.

Chicken Salad Chick, the nation's only southern inspired, fast casual chicken salad restaurant concept, announced recently it will be expanding in Mississippi with its newest location in Starkville. Located at 602 Highway 12, the new restaurant, which features a variety of dining options including a drive-thru, takeout and catering, will open on March 26th and marks the 7th location in the state. During grand opening week, guests will experience the southern hospitality that Chicken Salad Chick is known for, with giveaways and specials that include: Tuesday, March 26: Free Chicken Salad for a Year – The first guest will receive one large Quick Chick of chicken salad per week for an entire year; the next 99 guests receive a free large Quick Chick of chicken salad per month. * Any guest not part of the first 100 in line can make a purchase and enter to win free chicken salad for a year.** Wednesday, March 27: Free Chicken Salad of the Month Club – The first 50 guests at opening and the first 50 guests at 6 p.m. to purchase a Chick Special will be automatically enrolled in the Free Chicken Salad of the Month Club. Each guest will receive one free scoop of chicken salad per month for a year.*** Thursday, March 28: The first 50 guests at opening and the first 50 guests at 6 p.m. to purchase a Chick Trio will receive a free 32-ounce RTIC Chick tumbler. Friday, March 29: Free Upgrade Friday – The first 50 guests at opening and the first 50 guests at 6 p.m. to purchase a Chick Special will receive a free upgrade to a Chick Trio. Saturday, March 30: The first 50 guests to purchase two large Quick Chicks will receive a free large Chick cooler. The Starkville restaurant is owned and operated by first-time Chicken Salad Chick franchisee Eric Hallberg of HP Restaurant, LLC. With extensive background in the restaurant industry, Hallberg is well-versed in foodservice management and operations. His business expertise coupled with his roots in hospitality fueled his desire to open his own restaurant and given Chicken Salad Chick's emphasis on quality ingredients and a service-driven atmosphere, he was attracted to the franchising opportunity. "As an alumnus of Mississippi State University, opening a restaurant in the city of Starkville was important to me. I knew I wanted to introduce students to a unique concept that catered to their active lifestyles and Chicken Salad Chick fit the bill," said Hallberg. "With takeout offerings, a drive-thru and a convenient location, Chicken Salad Chick is the perfect addition to this growing college town. I'm proud to be joining Chicken Salad Chick's family of franchisees and look forward to serving the residents of Starkville for years to come." The Chicken Salad Chick concept was established in 2008 by founder, Stacy Brown. With more than a dozen original chicken salad flavors as well as fresh side salads, gourmet soups, signature sandwiches and delicious desserts, Chicken Salad Chick's robust menu offers a variety of options suitable for any guest. In 2015, Eagle Merchant Partners purchased a majority stake in Chicken Salad Chick, and under the leadership of CEO Scott Deviney and team, the company now has more than 110 restaurants currently open in 13 states and remains a standout brand within the fast casual segment. Chicken Salad Chick in Starkville will be open Monday – Saturday from 10:30 a.m. – 8 p.m. For more information, visit http://www.chickensaladchick.com or call (662) 498-0120. Follow Chicken Salad Chick on Facebook, Twitter and Instagram for the latest news and trends. *Eligible winners must be over 16 years of age, purchase a Chick Special and are required to download the Craving Credits app. Redemption will start 4/4. ** Eligible winners must be over 16 years of age, purchase a Chick Special and are required to download the Craving Credits app. 10 winners will be drawn at the end of the day. Redemption will start 4/4. ***Eligible winners must be over 16 years of age, purchase a Chick Special and are required to download the Craving Credits app. For more information on giveaways and specials, visit www.facebook.com/chickensaladchickstarkville/

Looking for a snack that will tide you over until your next meal but not derail your health goals? These peanut butter yogurt-dipped grapes are a fun way to get a serving of fruit and a hit of protein, without racking up major calories! Whenever you need a cool pick-me-up, grab 10 of these bite-sized treats from the freezer. I recommend prepackaging them in small bags for convenience. Peanut Butter Yogurt-Dipped Grapes 2 tablespoons peanut butter 1 teaspoon honey 1 cup plain, nonfat Greek yogurt 2 pounds seedless grapes (about 80) Line a baking sheet with wax or parchment paper. Wash grapes, pull off the stems, and pat dry. In a small bowl, mix together peanut butter, honey, and Greek yogurt. Drop grapes into the yogurt mixture a few at a time, and stir until they are evenly coated. Transfer grapes, one at a time, to the lined baking sheet. Repeat until all grapes are coated. Place baking sheet in the freezer for one hour or until set. Put frozen grapes into a freezer bag and keep frozen until you’re ready to eat them!

Check out Jackson's newest upscale lounge and restaurant in the heart of downtown in this week's Sipp Jackson post!

Planning a trip to a specific area of the state solely to enjoy a meal isn’t something most of us do on a regular basis. But that’s exactly what happens when the mental image of the juicy sandwiches, overflowing poboys, and, certainly not least, crispy homemade chips and tangy dipping sauce served at Broma’s Deli in Brookhaven come to mind. Picture a chain deli on steroids and you’ll come close to an accurate picture of the restaurant that somehow manages to create food that’s bigger, fresher and dare I say it? - better than any deli I’ve visited since Olde Tyme Deli in Jackson went out of business. I was introduced to the family-owned Broma’s several years ago while working for Copiah-Lincoln Community College in nearby Wesson. Lunch plans often included a trip across county lines to Brookhaven to dine at Broma’s. After a couple of Broma-less years, last week I had a legitimate reason to go to Brookhaven. Factoring in time for lunch at Broma’s was part of my game plan. If you’re in or near southwest Mississippi, I can safely say a visit to one of Broma’s two locations won’t disappoint. Locals Donnie Mitchell and Keith White opened the first Broma’s Deli in 2002 just off Interstate 55 in Brookhaven. The following year, they moved into McComb at the city’s Edgewood Mall. The owners combined years of restaurant and food experience to create a deli that was a cut above the rest in terms of service, ambiance and food quality. Surprisingly, they’ve survived in a challenging food industry and, in my opinion, have only gotten better. When I stepped into Broma’s spacious interior highlighted with high ceilings, touches of tin, and ceiling fans, it was just as I remembered. One thing had changed, though: the menu. It was filled with even more sandwiches, salads, burgers, and entrees than I remembered. Thankfully, Broma’s homemade chips and dipping sauce had survived. However, I had to search to find my favorite sandwich from past visits, the Natchez Avenue French dip. It’s a gigantic sandwich filled with tender roast beef, melted provolone cheese and dressing stuffed into New Orleans French bread with a side of hot au-jus. As tempted as I was to order my go-to sandwich, it was time to try something new. In honor of my visit falling on Fat Tuesday, a muffaletta was in order. I knew I’d made the right choice when a huge muffaletta bun filled to overflowing with smoked ham, Genoa salami, melted provolone, and olive salad arrived at my table. Cutting it into quarters was the only way I could manage to take the first bite. That’s how plentiful the stacks of meat and cheese were on this sandwich that could easily be a meal for two. Along with a huge pile of Broma’s chips and dipping sauce, it was a meal fit for the Creole holiday. There’s no way to list each of the items on Broma’s menu – that’s how extensive it is – so a quick rundown will have to suffice. For starters, there’s a Broma’s basket filled with the restaurant’s famous chips, bacon, melted cheeses, and dipping sauce, nacho basket, chili basket, and snack board filled with Broma’s three chicken salads and pimento cheese served with cheese sticks and crackers. Any of these delicious baskets would suffice as a meal. There’s also a choice of three loaded potatoes – Mac Daddy, Cheesy Mama, and Sloppy Joe – as well as three varieties of chicken salad – traditional, grapes and walnuts, or pecans and dried cranberries. Other salads include grilled or fried chicken, taco, house, grilled salmon, grilled chicken Caesar, fried green tomatoes and shrimp, Cobb, and a trio plate of three salads. And now, for the sandwiches, wraps, burgers, and melts. Sandwiches include the Whitworth Club, Blvd. Reuben, Ole Brook Chicken, Philly Steak, Fried Seafood Pobboy, fried green tomato BLT, Pollo Loco Club, The Big Easy, Kickin’ Chicken, The Peak, blackened salmon, blackened shrimp pita, grilled pimento cheese, and Flying Pig. If you prefer a wrap, choices include the Santa Fe, grilled salmon, turkey, and chicken Caesar and come encased in either tomato basil, wheat, or spinach wraps. Other possibilities are the Broma’s burger and specialty smokehouse burger, along with turkey, chicken, and patty melts. Entrees on the menu are fried and grilled chicken strips with dipping sauces, hamburger steak with sides, fish and chips, and teriyaki salmon. A variety of sides including potato, pasta, green and broccoli salads, coleslaw, fruit, baked potato, and soup can be ordered if you’re not in the mood for Broma’s famous chips – but after sampling them, I can’t imagine that happening! Homemade cookies, brownies, cake, and pie are perfect choices to top off a memorable Broma’s meal or to take home. Broma’s in Brookhaven is located at 1203 Hampton Drive. Hours of operation are Monday through Thursday, 10:30 a.m. – 10 p.m.; Friday, 10:30 a.m. – 10:30 p.m. and until 10 p.m. on Saturday and Sunday. In McComb, Broma’s is located at 1722 Veterans Blvd. Hours are Monday through Saturday, 10:30 a.m. – 9 p.m. and until 6 p.m. on Sunday.

Surely, you have an image of Bordeaux. Stately and historic chateaus with massive iron gates, sweeping graveled and tree-lined drives, a formal staff to greet you as you get out of your Bentley, foie gras at a long oak table and decanters of first-growths served on trays a manicured staff. You may be right if you envision the chateaus of Lafite-Rothschild, Margaux, Haut-Brion, Latour, or Mouton-Rothschild. But there’s this other Bordeaux. It’s a place where you enjoy the special wines of this historic region without shelling out gobs of money for tightly allocated and expensive wines from these iconic chateaus. It’s the unheralded Bordeaux where new generations are making wine just as their forefathers did -- with humility, pride, and low expectations. It is wine for the masses – their families, neighbors, and, of course, themselves. In the many times we have visited Bordeaux, we are awed not by the premier or first-growth chateaus, but by the unpretentious, down-to-earth producers who crank out simple wines at reasonable prices. These are places run by men and women who run the business, help harvest, and strap on boots to crush the grapes. Alas, many of these wines never make it to our shores because, to their producers, the idea of international distribution is as foreign as a seat on a shuttle to the moon. These wines are unclassified, and that means they don’t make the grade of a classified growth – first, second, third, et al – that was established in 1855. They do not have the premier vineyards of, say, Lafite-Rothschild, but they use the same grape varieties and wine-making techniques. There are more than 6,500 wine estates in Bordeaux’s 60 appellations and most of them are unclassified. Wines from the Left Bank’s Medoc are customarily expensive, but bargains can be found in subregions, such as Cotes de Bourg. Two other things to look for are Bordeaux and Bordeaux Superieur AOCs. More than half of the wines produced in Bordeaux fall under these labels and most of them are from the Right Bank’s Entre-Deux-Mers region. Another label to look for is “crus bourgeois.” This title has gone in an out of favor with French regulators and today it is not a recognized classification. But some producers still use it. These wines are sold in small quantities, so they may be hard to find. Consider internet services, ask your local wine maven, or best, fly to Bordeaux. Chateau Moulin de Tricot Haut-Medoc 2014 ($30). This splendid wine has developed a cult following. The family has been making wine from cabernet sauvignon and merlot grapes grown in a tiny 7-acre plot for three centuries. How could you not love it? It has huge tannins, an earthy personality, and classic Margaux flavors. Chateau Sociando-Mallet Haut-Medoc 2015 ($30). We have several vintages of this gem starting with 2000. Part of our love of this cru-bourgeois wine was inspired by Jean Gautreau, the winemaker and owner who resurrected this historic property in the late 1960s. We have visited with him and appreciate his insistence that it’s okay to get high yields from vineyards. His wine has been criticized for its green bell pepper flavors, but patient collectors are rewarded if they decant this wine for more than an hour and let it age for at least 10 years. Chateau Aney Haut-Medoc 2014 ($30). This historic estate fell into disrepair years ago, but new owners restored its justly earned cru bourgeois status in 1978. Ever since then it has been cranking out reliable and value-priced bordeaux. The vineyards are planted with mostly cabernet sauvignon but also merlot, petit verdot and cabernet franc. Légende Bordeaux Rouge 2016 ($18). This is a wine created by Domaines Baron de Rothschild, makers of Lafite-Rothschild. It is a blend of 60 percent cabernet sauvignon and 40 percent merlot. Simple yet nicely representative of Bordeaux, it is medium in body with raspberry and currant notes. Round and youthful. Légende Paulliac 2015 ($50). A blend of 70 percent cabernet sauvignon and 30 percent merlot, this wine is more structured than the generic Bordeaux blend. More tannin, more layered with dark fruit character, and a hint of pepper and licorice. Chateau Bibian Haut-Medoc Cru Bourgeois 2015 ($20). Very aromatic with ripe red fruit flavors and a mineral, vanilla nuances. It is largely merlot with the remainder made up of cabernet sauvignon, petit Verdot and cabernet franc. The estate is near Listrac. Chateau Puygueraud Francs-Cotes De Bordeaux 2015 ($25). This well-priced red Bordeaux from a great vintage is often found discounted. A blend of 80 percent merlot, 15 percent cabernet franc and 5 percent malbec, this ripe fruit-driven wine features elements of plum and cherry, with some spice notes. Full bodied, but balanced. WINE PICKS Cambria Estate Winery Julia’s Vineyard Pinot Noir 2015 ($25). It’s hard to find a decent pinot noir at this price, but every year Cambria manages to make one. Simple, ripe blackberry and cherry fruit flavors with a dash of spice. The Prisoner Napa Valley Red Wine 2017 ($47). Even though production of this wine has ramped up under the ownership of (Const ellaton), it continues to sell well. A blend of zinfandel, cabernet sauvignon, petite sirah, syrah and charbono, it has very ripe and juicy black fruit flavors with evident oak-infused hints of chocolate and vanilla. Kim Crawford New Zealand Chardonnay 2017 ($17). New Zealand isn’t known for its chrdonnay, but we occasionally come across one that stands out. The climate and soil here create a unique flavor profile that includes stone fruit and butterscotch with a hint of herbs and lemon. Cuvaison Brut Rose Methode Champenoise 2015 ($50). We loved the vibrant, bold fruit flavors of this blend of chardonnay and pinot noir. It is aged for two years on the lees. Strawberry and cherry notes. Domaine Bousquet Ameri 2015 ($36). This is a delicious, well-structured blend of malbec, cabenet sauvignon, syrah and merlot. Floral, plum aromas with ripe, raisiny dark fruit flavors and a hint of black pepper. Only 500 cases made of this wine. Gehricke Los Carneros Pinot Noir 2015 ($32). A good value for a pinot noir, this wine has ripe and luscious cherry flavors a dash of plum and cloves.

Governor Phil Bryant has declared the month of March as National Nutrition Month in our state, and Mississippians are being asked to focus on their health and make informed food choices. National Nutrition Week was initiated in March 1973 by the Illinois-based Academy of Nutrition and Dietetics, and it has since evolved from a week to a month-long observance that offers nutrition education messages. The purpose of the national campaign is to increase the public’s awareness of the importance of good nutrition and the health benefits of eating right. “I encourage all citizens to join the campaign and become concerned about their nutrition and the nutrition of others in the hope of achieving optimal health today and tomorrow,” Bryant said. For complete information about National Nutrition Month, visit www.eatright.org.

When a restaurant’s executive chef is named a semi-finalist for best star chef in the prestigious James Beard Awards, you get a pretty good feeling that the food is above-average. Hearing the news that Chef Alex Eaton, owner of Jackson’s The Manship Wood Fired Kitchen, had been named a semi-finalist in the annual award honoring the nation’s best chefs was not surprising. After all, Eaton was named America’s Great American Seafood King after winning the 2016 national cook-off. Since 2013, The Manship has gained a reputation for Eaton’s creative food billed as the “essence of Mediterranean food with a Southern flair.” Combine fresh, creative food made with seasonal ingredients with a modern, yet cozy atmosphere in the heart of Jackson’s historic Belhaven neighborhood and you’ve got all the makings of a memorable dining experience. The Manship serves brunch, lunch, and dinner, but in the interest of brevity, I’ll focus on the lunch menu. It’s packed with an array of salads, sandwiches, small plates, soups, pizzas, wood-fired specialty dishes, and daily specials. One of my favorite small plates is smoked tuna dip with saltines ($7/$14). Another frequent selection is crab beignets served with creole coleslaw and smoked tomato tartar ($14). Other choices are duck wings ($9/$15), pork belly with rice grits, maple glaze, pickles, and onions ($14), and warm barrata ($11) with pepperonata, basil, and balsamic croustini. If a sandwich lunch is on your agenda, you’ve come to the right place. You won’t go wrong with The Manship Burger ($14) composed of a wood-grilled Angus beef patty, gruyere cheese, lettuce, pickled onion, and other dressings. It’s thick, juicy, and delicious. Others from which to choose are the short rib melt ($12), fully-dressed shrimp or catfish poboy topped with tangy remoulade sauce and blackened redfish wrap ($12). A lighter lunch can be just as satisfying, especially if you choose one of The Manship’s creative salads or savory soups. These include the wedge ($8/$13), which can be topped with wood-grilled chicken, shrimp, salmon or smoked tuna dip for an addition $5-$8, Caesar ($8) and gumbo ($5/$8). Just as I often do, I change my menu selection after seeing a neighboring diner’s order arrive. Such as the case the last time I visited The Manship with the idea of ordering one thing, then switched gears when I saw (and smelled) a wood-fired pizza being placed on a nearby table. The Manship’s wood-fired pizzas are well beyond the ordinary pie served as most restaurants. Each one is filled with fresh, seasonal ingredients, homemade sauce and is wood-fired to a crispy, golden deliciousness. There’s the tomato, mozzarella, and basil ($10), which can be enhanced with pepperoni, chicken, sausage or egg, barbecue chicken ($12), vegetable topped with Brussels sprouts, pesto, spinach, onion, olive, and tomatoes ($13) and mushroom ($14) filled with béchamel sauce, eggs, pancetta, onions, cheese, and truffle oil. In the mood for a full meal? Then you’ve come to the perfect place. The Manship’s wood-fired specialties include the succulent beef tenderloin kabob ($15), Greek-style or barbecue chicken ($12/$18), redfish ($23), fried or blackened catfish ($12), grilled salmon ($15), lasagna ($16), vegetable plate ($14) and linguine with shrimp, garlic, chili, and olive oil ($16). Daily special rotate throughout the week and include country fried steak with onion gravy, mashed potatoes and another side ($12), fried chicken with choice of side ($10), chicken enchiladas with salad or side ($12), short rib ragu with Parmesan rice grits ($12) and fish tacos with Creole cole slaw ($12). Sides are $4 extra and include braised greens, broccolini, beets, sweet potatoes, Brussels sprouts and pancetta, mac and cheese with pancetta, and shoestring fries, among others. The dinner menu is a little more extensive and brunch includes Huevos Rancheros ($12) and fried chicken and waffles ($14), among numerous other delicacies. But don’t worry. Anytime you visit The Manship, you’re guaranteed extraordinary food and excellent service. The Manship is located at 1200 N State Street, Suite #100 in the Belhaven Building in Jackson. Lunch and dinner hours are Monday, 11 a.m. to 9 p.m. and Tuesday through Friday, 11 a.m. to 10 p.m. Brunch hours are 10 a.m. to 10 p.m. on Saturday and 11 a.m. to 2:30 p.m. on Sunday. Call (601) 398-4562 for more information or to make a reservation.

The Sweetie Pie Blackberry produces massive quantities of large, very sweet fruit in late June. (Photo by USDA-ARS/Steve Stringer) This week, I want to spend our time considering the last of the 2019 Mississippi Medallion selections, Sweetie Pie blackberry. When I first moved to the South in the late 1970s, we lived in a rural area of upstate South Carolina. I remember how one of my favorite things to do in the summer was pick the wild blackberries that seemed to grow everywhere. You see, I grew up agriculture-deficient in the suburbs of Detroit, and picking wild blackberries was just not an option there. Besides enjoying the fresh-picked fruit, I also learned more than I wanted to about thorns, poison ivy, ticks, chiggers and the occasional snake that would scare the heebie-jeebies out of me. So, I’ve come to appreciate homeowners who want to grow this delicious fruit -- especially the thornless selections -- in the relative safety and convenience of their own gardens. Sweetie Pie blackberry was bred by the USDA in Poplarville, Mississippi, so it tolerates heat very well. This thornless plant has a vigorous growth habit, which is reflected in its copious production of large, very sweet fruit. Sweetie Pie is an excellent choice for homeowners who wish to grow their own fruit and for you-pick operations and farmer’s markets. Like most blackberry plants, Sweetie Pie has a perennial root system but biennial canes, meaning they fruit only on the second year’s growth. Peak fruit production starts to occur in year three. Sweetie Pie has its ripening season in the middle of or late in the blackberry-growing period, which for most of Mississippi is mid- to late June. In addition to its excellent fruit quality, Sweetie Pie is resistant to double blossom. Also called rosette, this is a condition caused by fungus that is problematic of some blackberry cultivars. Blackberries are among the easier fruiting plants to grow. Here are some tips for success with all blackberry selections grown in Mississippi. Remember, good management reduces overall plant stress and keeps the plants productive. Set blackberry plants in the ground 3 to 5 feet apart in an area that receives full sunlight. February and March are good planting times, so if you’ve ever wanted a blackberry, plant one or two now. Raised beds with consistent irrigation produce the best results. Another option is to grow them in large containers. Blackberries are self-fertile, so there is no need to plant multiple cultivars unless desired. Bees are the primary pollinators, so encourage their activity as much as possible. Supply fertilizer and irrigation to substantially enhance the amount and quality of fruit. Be sure to soil test at least every three years. Make sure you follow fertilization recommendations, and keep soil nutrients in the optimal ranges. Usually, a cultivar bears fruit for 2 to 4 weeks. Blackberries need to be harvested when fully ripe, since they do not ripen after harvest. Refrigerate berries as soon as possible after harvest, and do not let harvested fruit sit in the sun. The fruit is best when consumed immediately or frozen, as it will not store fresh for long periods. Sweetie Pie’s availability will be limited, but don’t let that stop you from growing blackberries this year. Other good thornless selections for Mississippi include Arapaho, Navaho, Ouachita and Natchez.

When you think of winemaking pioneers in Oregon’s Willamette Valley, a handful of names come to mind: David Lett, Dick Erath, and Dick Ponzi, all of whom were growing grapes and making wine by the early 1980s. However, a name that escapes more memories is Cal Knudsen, a Weyerhaeuser executive who became Oregon’s largest vineyard owner in 1975 when he expanded his 30-acre block in Dundee Hills to 60 acres. Knudsen didn’t make wine exclusively under his name, but he partnered with Dick Erath to form Knudsen-Erath Winery. When that partnership ended, he sold his grapes to Argyle for its well-respected sparkling wine program. Knudsen died in 2009, and his four children — none involved in the wine business then — decided to continue the family legacy and launched Knudsen Vineyards in 2012, first with a pinot noir and then with a chardonnay. Because they had established lives and businesses well outside the wine world, the family turned to its long-time partner — Argyle — to help. We recently had dinner with Page Knudsen Cowles, managing partner of Knudsen Vineyards, who said it was important to the family to keep their father’s legacy going for future generations. Knudsen continues to sell grapes to Argyle and buys back about 500 tons for its own wine. Argyle’s winemaker Nate Klosterman is making the wine. The Knudsens couldn’t have made a better business decision. They can ease into the unfamiliar business of making wine with professionals at the helm. The two pinot noirs and one chardonnay we tasted were well made — good balance and pure expression of the Dundee Hills fruit character. We really liked the 2016 chardonnay because it had just a kiss of oak and an austere but intense profile. The estate pinot noir blends into the Willamette herd at $55; the reserve showed more distinction at $70 but the wines tasted like a product still being developed. Given the quality of the vineyards, we would like to see Knudsen make a single-vineyard pinot noir to show off its special vineyards. Argyle makes a pinot noir under its own name but made entirely from Knudsen grapes. We wonder how and why winemaker Klosterman separates the Argyle and Knudsen pinot noirs if he’s using the same grapes. These wines are on the right track, but clearly the Knudsens have an uphill climb in a competitive market. The wines are distributed in only a handful of states and the burden has fallen to Page to hand-sell the wines city to city. She lives in Minnesota. Page, pictured left, admits that distribution is a challenge in the early stages. Even though the family has been growing grapes for decades for renown producers like Erath and Argyle, retailers and restaurant owners don’t recognize the Knudsen name. She agrees that a tasting room will make her job much easier, especially if that can drive direct-to-consumer sales. Oregon has seen tremendous growth in this sector. More than 70 percent of Oregon wine producers make less than 5,000 cases a year and depend almost entirely on direct-to-consumer sales. GIRASOLE VINEYARDS We last bumped into the Barra family in 2010 while tasting their Mendocino County Girasole wines with family patriarch Charlie Barra and his wife. Charlie founded the vineyard operation in 1955 first by selling grapes to winemaking giants Wente, Fetzer and Mondavi. In 1997 they began making their own wine and sold it under the Girasole label. Girasole -- which means sunflower in Italian -- sports a double sunflower label on their organically labeled and produced wine. Fast forward to last fall when we met with Charlie’s daughter Shelley Maly, Girasole’s national sales manager, to taste their current offerings. Our favorites from the tasting were the not so easy to find, but worth seeking out. Girasole Pinot Blanc Mendocino 2017 ($15). According to Shelley Maly, only about 425 acres of this varietal are currently grown (down from 2,000 acres 30 years ago) in California and Girasole grows 15 acres of them. All stainless-steel fermentation and no malolactic fermentation combine to create this very clean brightly fruited mélange of pear and peach elements. Girasole Pinot Noir Mendocino 2016 ($16). This is a well-priced crowd pleaser with an appealing cherry and plum nose and flavors with some spice notes in a soft round package. Girasole Cabernet Sauvignon Mendocino 2016 ($15). The hands-down winner of the flight, this cabernet sauvignon drank way above its modest price tag. Bright cherry and berry elements created a very pleasing and satisfying glass of wine, that made us yearn for a barbecued rib eye. WINE PICKS Paranga Red Kir Yianni Macedonia 2016 ($18). Macedonia is located in Northern Greece where this blend of syrah and merlot meets the indigenous xinomavro. Plum and cherry elements with cinnamon and pepper notes dominate this very good medium bodied red wine. Beronia Crianza 2015 ($15). This Rioja blend of tempranillo, garnacha and mazuelo is a great value. Herbal aromas with cherry and blueberry notes with a hint of vanilla and chocolate from the American oak. Flora Springs Merlot 2016 ($35). Few wineries like Flora Springs have stuck with merlot because of waning sales. Thank heavens, it did. A perennial success, this merlot offers up generous floral aromas, ripe black cherry and blueberry flavors and oak-inspired hints of spice and chocolate. Skouras Megas Oenos PGI Peloponnese 2013 ($30). This is a big full-throttle, ripe-fruit, and oak-driven red wine. The blend is 80 percent aghiorghitiko (also known as St. George) and 20 percent cabernet sauvignon. Blackberries and cedar notes propel this wine into a mouth filling drinking experience. Pair with a prime barbecued steak to maximize pleasure.

Leftovers can be a huge time-saver, but they also have the potential to go to waste. Food tossed is money lost! One way to keep your family and yourself safe from food-borne illness is to remember the 2-2-4 rule: Refrigerate within 2 hours. Use shallow, 2-inch-deep dishes for storing leftovers to allow food to cool quickly. Eat the leftovers within 4 days. While this rule doesn’t universally apply to all foods—some last longer than 4 days, while others should be eaten in 1–2 days—it’s an easy-to-remember guideline. The U.S. Department of Agriculture website includes a full cold storage chart by food type that offers recommendations for both refrigerated and frozen foods. Food waste is a serious problem in many ways. Not only are you losing money, you’re losing time having to grocery shop and cook more food. Plus, most of it ends up in landfills. (Hats off to all of our composters out there!) So remember 2-2-4 and make the most of your leftovers!

Whether you eat it by the spoonful, with chocolate, or with your bananas, peanut butter is delicious and versatile. Here are some delicious recipes that include peanut butter for National Peanut Butter Lover's Day. Chocolate Peanut Butter Bark Candy Peanut Butter Bars Peanut Butter Burgers Oatmeal Peanut Butter Balls Peanutty Chicken Wings

NEW YORK, New York – The James Beard Foundation recently announced its list of Restaurant and Chef Award semifinalists in advance of the 29th annual James Beard Awards. The prestigious group of semifinalists across all categories represents a wide collection of culinary talent, from exceptional chefs and dining destinations nationally and across ten different regions to the best new restaurants, outstanding bar, outstanding baker, and a rising star chefs 30 years of age or under. The full list of 2019 semifinalists can be reviewed at the end of the press release or directly at the James Beard Foundation website. The Foundation will announce the final nominees for all Award categories during a press conference in Houston, hosted by James Beard Award–winning chef Hugo Ortega at his namesake Mexican restaurant, Hugo’s, on Wednesday, March 27, 2019. The event will take place at 9 a.m. CT / 10 a.m. ET and will be streamed live online (details coming soon on the Foundation’s website) and the nominees will be live-tweeted via the James Beard Foundation Twitter feed at twitter.com/beardfoundation. Mississippi has semifinalists in the Outstanding Bar Program and Best Chef: South categories. Saint Leo in Oxford is a semifinalist under Outstanding Bar Program, and three chefs from our state are semifinalists for Best Chef: South, including Vishwesh Bhatt of Snackbar in Oxford, Alex Eaton of The Manship Wood Fired Kitchen in Jackson, and Alex Perry of Vestige in Ocean Springs. Be sure to tune in to the live stream on March 27th to see if these Mississippians make it to the final list of nominees. Check out the full list of nominees here.

When the aroma emanating from the catering dishes is so tantalizing that lunch is served an hour early, you know the food is going to be good. Such was the case last week when Rooster’s, a long-time Jackson restaurant, was the featured caterer at a meeting I attended in the Capital City. Meeting organizers had no choice but to let us break for lunch an hour early once we got a whiff of the succulent fried chicken tenders, cheese-infused mashed potatoes, salad with Comeback sauce, homemade rolls, and banana pudding. It's safe to say it was the best meeting I’ve attended in a while, thanks in no small part to the lunch that was lightyears above any standard catered lunch. Rooster’s has been around since 1984 when the first restaurant was opened in downtown Jackson. Various locations were opened around the Metro Area, with the final move made over 10 years ago to the Fondren Corner Building on State Street. It’s notable to mention Rooster’s was the first restaurant in the Jackson area to hire those with disabilities, setting a great example for others to follow. In the past, I frequented Rooster’s to enjoy one of its signature burgers, but after tasting its chicken, I realized it’s not just about burgers anymore. One look at the menu and a quick stop by the restaurant revealed Rooster’s has branched out and offers something for everyone looking for a delicious home-cooked meal in a friendly, neighborhood restaurant. First, I have to recommend the chicken tenders, located on the menu under the creative heading, “#JXNCKN.” That’s “hashtag Jackson chicken” for Twitter novices. Three chicken tenders with honey mustard sauce are served with two sides. I highly recommend the mashed potatoes, but there are numerous others from which to choose, including fries, onion rings, coleslaw, red beans and rice, cheese grits, rice and gravy, and mac and cheese, to name a few. Another recommendation: ask for Comeback sauce with your tenders and definitely with a salad order. It was so good, I used it as a dipping sauce for the tenders and dressing for green salad. It’s spicy, thick, and delicious enough to be served at any Greek restaurant, which Rooster’s isn’t, of course. I usually refrain from asking chefs for their prized recipes, but in this case, I was sorely tempted. Other chicken entrees and sandwiches that come with sides are mushroom chicken cutlet ($10.50) topped with sautéed mushrooms and Swiss cheese; tomato cutlet, a pan-broiled chicken breast topped with Rooster’s famous Creole tomato gravy; smothered chicken and grits ($10.95) consisting of tenders smothered in Creole tomato gravy on a bed of cheese grits; hot, hot fried chicken sandwich ($7.75), and fried chicken club ($7.75). Other chicken sandwiches are on the menu, ranging from grilled ($6.95) to chicken jalapeno ($7.95). I was anxious to see if Rooster’s delicious burgers were still on the menu, and, thankfully, they are. All burgers and sandwiches come fully dressed and come encased in your choice of freshly-baked white, wheat, or jalapeno cheddar buns. Burgers come in two sizes ($6.50 for six-ounce/$7.75 for 8-ounce) while burgers topped with cheese, bacon, mushroom, and Swiss cost slightly more. For a bit of variety, order the “stupid” burger ($7.75/$8.95) topped with caramelized onions, Applewood bacon, and Monterey jack cheese, or the nacho ($7.50/$8.75) courtesy of jalapenos and spicy jack cheese. I’m a fan of Rooster’s burger, and now, it’s chicken, but for others, it’s the plate lunches that draw them in on a daily basis. Entrees come with two sides and a roll and include hamburger steak with brown gravy and sautéed onions ($10.95), country fried steak with white gravy ($11.95), Creole hamburger steak with tomato gravy and mushrooms ($10.95) and red beans and rice with smoked sausage, jalapenos, and salad ($9.95). I haven’t tried Rooster’s fried chicken salad ($8.95) but it looks amazing. There’s also a grilled chicken salad for the same price, house salad ($6.95), fried or grilled Caesar ($8.75) and “hot, hot” version called “devil’s Caesar ($8.75). Don’t leave without sampling Rooster’s banana pudding ($3). I was lucky enough to receive a serving at my work meeting, and it’s utterly delicious. Rooster’s is located at 2906 N. State Street in the Fondren Corner Building. Hours of operation are Monday through Saturday, 11 a.m. to 9 p.m.

Innovation doesn’t always come easy to family-owned wineries. When you – and not some large corporation – hold the purse strings, there is risk involved in deviating from a proven course, buying more vineyards, or investing in new equipment. When such restraint persists, the death spiral begins and the corporations swoop in to pick the bones. Such is not the case at Rodney Strong, an iconic family-owned operation that is on a path to innovation. Now 55 years old, the Rodney Strong enterprise was named after a well-known American dancer who left the stage to start a second career in winemaking in Sonoma County. For years, it hummed along making traditional wine alongside other traditional, family owned wine producers. Large corporations grabbed up many of those wineries, but Rodney Strong remained family owned despite offers to buy it. We have followed this winery for decades and felt it was always a reliable producer of decent wine, but often wine with little distinction. When it began to concentrate on making some brilliant red wines – especially its single-vineyard cabernet sauvignons – we took notice. Now comes long Justin Seidenfeld who has been given a lot of liberty to bring innovation to a family operation that is five generations deep. And, wow, is he making a difference, as a recent tasting with him demonstrated. “This is the first major shift in 40 years,” he said. Seidenfeld, who supervised several wineries in the extensive Constellation portfolio and then at Robert Mondavi before coming to Rodney Strong in 2010, pictured right, is now director of winemaking and responsible for every operation. With total support of proprietor Tom Klein, he stays focused on getting the most out of a vineyard and winery. In the vineyard, he has shifted philosophy from measuring yield per acre to yield per vine. The new concept accepts that any vineyard has inconsistencies and changing yield according to the particular vigor of a vine will create optimum results, particularly with color and concentration. More than 600 acres of estate vineyards are being replanted over seven years. In the wine-making process, Seidenfeld is concentrating on removing biogenic amines in the fermentation process. We know this sounds like technical gibberish, but it’s those amines and histamines that produce headaches for many people. If you complain of headaches after drinking wine, try Rodney Strong. You won’t be the first to notice the difference. Seidenfeld is also concentrating on developing consistent and predictable oak barrels that complement the tannins of the grape. A custom-made barrel that he classifies low in tannin, for instance, can be used for grapes that are naturally high in tannin. That combination moderates those bitter tannins that make your mouth pucker. The wines we tasted were definitely lacking those bitter tannins. The style of the wines began to change not long after he arrived. There is more acidity, for instance, and the wines aren’t buttery or spicy – once popular byproducts of new oak barrels. In fact, the iconic Rodney Strong Chalk Hill chardonnay we tasted was very burgundian – austere, pure and with good acidity. “Growth will be through innovation,” Seidenfeld said. A rosé and a red blend, for instance, were recently introduced. More noteworthy, however, is the introduction of Rowen, a separate label owned by Klein. Three premium Bordeaux-like blends are made from grapes grown in elevated vineyards at Cooley Ranch. The label’s intentional separation from Rodney Strong avoids the association of a high-quality upstart with a traditional producer of reasonably priced wines. The competitive field for Rowen will be a challenge for Rodney Strong, but the wines are delicious and well-priced at $55. “Sonoma County is the best place to grow wine anywhere in the world,” Seidenfeld said. "While one region is known for particular grape varieties, Sonoma County does well with a diverse range of grapes," he said. Here are the red wines we liked a lot: Rodney Strong Russian River Valley Pinot Noir 2016 ($25). You’ll be hard pressed to find a better pinot noir at this price. It’s not loaded with forward fruit like you would find in many California and Oregon pinot noirs, but it has an austere, Burgundian-like feel, medium body and reasonable tannins. Seidenfeld uses 11 heritage clones in this wine. We’ve seen this as low as $18. Rodney Strong Knights Valley Cabernet Sauvignon 2015 ($35). Only in its third vintage, the Knights Valley is an example of Seidenfeld’s philosophy of pairing high-tannin staves with low tannin grapes. The tannins are integrated in a well-balanced, delicious and reasonably priced cabernet sauvignon. Upshot Red Wine Blend 2016 ($28). Seidenfeld said this wine embraces his passion for blending. It is a unique combination of zinfandel, malbec, merlot, petit verdot, and riesling. It certainly is delicious with rich and round dark cherry flavors, a hint of chocolate and spice. The label should be a model for all producers – it focuses on function, not design. It has the blend, time in barrel, harvest date, timeline and more. Rodney Strong Alexander’s Crown Cabernet Sauvignon 2015 ($75). First produced in 1974, the Alexander’s Crown is the producer’s tiara. Since 2008, Seidenfeld has been mapping the vineyard to determine best harvest dates for specific vines. He can transmit this knowledge via phone to the grower so that the grapes are picked at optimum ripeness. This single-vineyard reserve wine is outstanding: soft but with undeniable tannins, dark fruit flavor, rich texture and a hint of mocha. Rowen Cooley Ranch Vineyard 2015 ($55). Using grapes from a large vineyard that ranges in elevation from 500 to 2,040 feet, Seidenfeld is able to inject diversity into a blend of cabernet sauvignon (55 percent), malbec, syrah and viognier. It has generous aromatics, ripe blackberry and red currant flavors and lush mouthfeel. The wine is deceiving because the tannins aren’t bitter and so obvious. WINE PICKS Brancott Estate Letter Series T Pinot Noir 2016 ($35). This Marlborough pinot noir has classic New Zealand character with youthful cherry flavor, medium body and a hint of spice. In the pinot noir category, it’s a good price. FEL Ferrington Vineyard Anderson Valley Pinot Noir 2016 ($65). Vintner Cliff Lede founded FEL Wines in 2014 and his pinot noirs have had his magic dust ever since. This single-vineyard stunner has generous floral aromas and black cherry and spice flavors. Smooth and delicious, it is sold direct-to-consumer from its web site. Calera Central Coast Pinot Noir 2016 ($30). Blending grapes from several Central Coast regions, Calera has created a decently priced pinot noir with good length and simplicity. Pure cherry and strawberry flavors with a hint of pepper.

The 2019 Santé South Wine Festival is set to take place on April 6, 2019, at Renaissance at Colony Park. Founded by Norm Rush of Beaumad & Associates, Santé South Wine Festival Benefits Alzheimer's Mississippi in partnership with Visit Ridgeland and the Ridgeland Fine Arts Festival. Since 2006, Santé South has grown into the largest wine and culinary extravaganza in the state of Mississippi. It has become a signature event for the capital city of Jackson and Mississippi's top luxury food and wine experience, and it has generated more than $650,000 in proceeds for Alzheimer's Mississippi. Boutique vintners from across the globe travel to Mississippi to present their annual new release wines. Santé South affords a rare opportunity for the wine enthusiast to speak directly with the winemaker and features more than 120 exception wines and fine food samplings from more than 20 top Mississippi restaurants. World-class wine offerings reveal the highest quality available from all corners of the winemaking-world stemming from a passion for wine and the desire to share it with others. Along with Saturday's events is the Run Now Wine Later 5K race. Now in its fifth year, the Run Now Wine Later 5K (RNWL) has brought together more than 1,200 runners to compete in the competitive timed race at the Renaissance at Colony Park. Run Now Wine Later 5K is the only race in the area where finishers can enjoy a wine and cheese after social to celebrate finishing the race and kick off a full weekend of festivities including the 14th Annual Santé South Festival, the Ridgeland Fine Arts Festival, and the exciting new Cheers and Gears Bike Ride. Run Now Wine Later will take place on Friday, April 5th, at 6:30 p.m. and will start and finish near the Ridgeland Tourism Center. Register to run here. Santé South features a VIP Tasting, an exclusive pre-grand tasting even hour with limited attendance and a 6:30 entry time. The main event, The Grand Tasting, starts at 7:30. You can purchase your tickets online here. Visit SanteSouth.org for more information.

Y’all know I love a good slow cooker recipe. This one is fast and easy, and, depending on your barbecue sauce, can also be healthy. Most sauces and dressings can contain a surprising amount of sugar, salt, and fat. When you read the ingredient label, look for tomato or vinegar as the first ingredient—NOT sugar! Avoid corn syrup, and choose sweeteners that also add flavor, such as honey, maple syrup, or brown sugar. Slow Cooker Barbecue Chicken Sliders Nonstick cooking spray 1 pound boneless, skinless chicken breasts 3/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 teaspoon chili powder 1 small onion, sliced 1 cup water 1/3 cup barbecue sauce 8 mini whole-wheat buns Spray the slow cooker insert with nonstick cooking spray. Place chicken in the slow cooker and sprinkle with spices. Add the sliced onion and water. Cover and cook on low for 6 hours or until the chicken is done. Drain water from slow cooker and shred chicken with two forks or a hand-held mixer. Mix in the barbecue sauce, and heat for 15 minutes. Assemble sandwiches using extra barbecue sauce and other toppings as desired. I love to top these sliders with a little bit of coleslaw with a vinegar dressing and serve with a side of oven-baked sweet potato fries! Thanks to North Dakota State University Extension Service for inspiring me with this recipe!

BILOXI, Miss. – Voted as America’s most Instagrammed restaurant, Sugar Factory American Brasserie will be bringing their over the top sweets to Hard Rock Hotel & Casino Biloxi with the opening of its 28th location on February 28th. The MTV meets Willy Wonka concept’s latest addition offers pure entertainment for guests of all ages. Located just off the gaming floor at Hard Rock Hotel & Casino Biloxi, Sugar Factory’s 5,500-square-foot confectionery will feature the signature floor-to-ceiling candy wall with more than 500 types of candy including a selection of novelty and bulk candy like the world-famous Couture Pops. In addition to the endless candy options, the café will offer coffee, cappuccino, hot chocolate, freshly-baked pastries, homemade gelato, and ice cream. “We are ecstatic about the expansion of Sugar Factory American Brasserie with the latest location inside Hard Rock Hotel & Casino Biloxi,” says Sugar Factory Managing Partner, Tom Recine. “Casinos are the perfect places for our one-of-a-kind dining experience and playful menu, we could not think of a better partnership.” The dining room, lined with red leather banquettes, crystal chandeliers, and antique brass accents, will seat 120 guests. The newest eatery will also feature a private dining area for special events and large parties, seating up to 24 guests. Sugar Factory’s menu features signature over-the-top items such as monster burgers, specialty pizzas, savory crepes and salads. Legendary desserts will top the menu with the famous King Kong Sundae, serving up to 12 people with 24 scoops of ice cream topped with sprinkles, gummy bears, caramel sauce, fudge sauce and giant pops. George Papanier, president and chief executive officer of Twin River Management Group, the ownership group for Hard Rock Hotel & Casino Biloxi commented, “We are very excited for the addition of Sugar Factory to our already extensive list of offerings, including world-class table games, slots and our new sports book. The Sugar Factory experience provides something for everyone - a place where all generations can come together to dine, drink and celebrate in this new, unique space.” Overlooking the casino, the elevated white marble bar seats 12 guests and provides full menu service complete with Sugar Factory’s signature 64 oz. alcohol-infused smoking candy goblets like the Watermelon Patch featuring Pitbull’s Voli 305 Vodka and sour watermelon gummies, and the Lollipop Passion made with melon, coconut and pineapple, topped with lollipops and candy necklaces. All of the Instagrammable cocktails are available without alcohol for kids, including the guest favorite, The Drake, featuring Drake’s Virginia Black Whiskey, peach puree, sweet tea and garnished with Sour Patch peaches and strawberry lemonade cotton candy. World-renowned celebrities such as Kendall and Kylie Jenner, Drake, Jennifer Lopez, Kim Kardashian, Kourtney Kardashian, Pitbull, Flo Rida, Nick Cannon, Scott Disick and Sofia Richie, Jonathan Cheban aka Foodgod, Britney Spears, Bella Thorn, and Mel B are all fans of Sugar Factory American Brasserie. Sugar Factory Biloxi will be located at the Hard Rock Hotel & Casino Biloxi at 777 Beach Boulevard, Biloxi, Miss., 39530. Sugar Factory American Brasserie will be open 24 hours daily, offering breakfast, lunch, dinner and late-night options. Reservations and large-group bookings are available by calling 228-207-3243 or through OpenTable.com. Parking will be available in the hotel’s parking garage or through valet at the entrance of the hotel and casino.

When a restaurant remains relatively unchanged after decades in the same location, it’s a sure sign the food is good and customers are happy. Vetoing a move to a trendier area, addition of modern accouterments, and menu changes suggests to me the owners are living by the mantra that, pardon the grammar, “If it ain’t broke, don’t fix it.” A prime example of this successful business plan is Hickory Pit in Jackson. The neighborhood “barbecue place” at the entrance of Canton Mart Square just a stone’s throw from I-55 North has continued to keep customers (not just from the neighborhood, but visitors from around the U.S. and more than a few foreign tourists) happy by serving delicious barbecue, sides, and desserts under current owner Ginger Watkins since 1979 and for many years prior. During the 1980s and 90s, I lived nearby and frequently dashed through Hickory Pit’s drive-in window to pick up a pulled pork sandwich and a side or two of baked beans and coleslaw. After moving, I hadn’t thought about the Jackson landmark until I reconnected with Mary Ann, a longtime friend who still resides in the area. Stopping by Hickory Pit for a barbecue meal or to pick up a Hershey Bar Pie for holiday meals is still part of her routine. After our conversation, I had to stop by to see for myself if Hickory Pit was still as good as I remembered. Let’s just say, I wasn’t disappointed. Like most barbecue “joints,” Hickory Pit doesn’t feel the need to offer guests fancy dining arrangements. The same red checkered tablecloths, cool tile floors, touches of wood and tin and kitschy memorabilia adorn the main area. A breezy patio covered with a tin roof provides a cozy space for outdoor dining. It’s not fancy, but, like I said, this is a place that makes up for its lack of modern touches with its food. It had been a while since I feasted on ribs, so a half-slab ($16.45) of Hickory Pit’s famous pork ribs was my first order of business. A steaming plate of succulent, perfectly-crisp ribs soon arrived, along with delicious coleslaw, baked beans, and a slice of Texas toast. A coating of Hickory Pit’s house-made sauce with its slightly-sweet flavor was the perfect coating for the ribs. A whole slab is $28.55 and is more than adequate for a party of two. Other plates include chopped barbecued pork ($12.95) or beef ($13.50), barbecued chicken ($13.15), and a combo plate filled with a half chicken and half slab of ribs ($24.95). Each plate comes with a choice of two sides that include, besides my choices, garden salad, potato salad, or home fries. If you’re in the mood for a sandwich or smaller meal, Hickory Pit offers plenty of options. There’s a sandwich platter ($9.45) built with your choice of smoked meat, hamburger, or turkey with a choice of two sides, barbecued chicken ($6.35), chopped pork with slaw relish ($5.45) or chopped beef ($5.80), smoked ham or turkey ($6.35), hamburger ($4.75), or poboy filled with your choice of meat ($10.45). A perennial favorite that I remembered from earlier visits, barbecue nachos ($8.99), is still on the menu. Filled with chopped smoked meat and vegetables, it’s the perfect preliminary to a barbecue plate or is hearty enough to suffice as a meal. It’s hard to do this at Hickory Pit, but try to save room for dessert. I’ve been hearing about Hickory Pit’s Hershey Bar Pie for years, including from Mary Ann, but never tried it. Don’t get the idea this is one of those flat chocolate pies that’s sunk down into the crust. No, instead, picture a crust of thick, chocolatey Oreo cookie crumbs, decadent chocolate filling, fluffy whipped topping, and a liberal dusting of more chocolate cookie crumbs. I was all set to order a slice ($5.45; $23.40 for a whole pie) until I spied the other desserts in the glass case. Massive, multi-layer carrot and coconut cakes ($5.45 a slice; $44.50 for a whole) and glistening pecan pies ($4.80 a slice; $20.85 for a whole) were up for consideration, but it was the old-fashioned lemon meringue pie that made the cut. With a graham cracker crust, filling of tangy lemon custard and a mile-high meringue curled into perfect, lightly-browned tufts, it literally fit the description of “just like your grandmother used to make. For large events, Hickory Pit offers a variety of “party packs” and large quantities of meat and sides for take-out. My trip back in time to one of Jackson’s landmark eateries made me realize that despite the growth of suburbs, many good things still exist in our Capital City and are worthy of a visit. Hickory is located at 1491 Old Canton Road in Jackson. Hours are 10 a.m. to 10 p.m., Monday through Saturday and until 11 p.m. on Sunday. Call (601) 956-7079 to place an order or for more information.

If there is ever a wine region that embraces a person’s dream of owning a small winery, it is Oregon’s Willamette Valley. More than 560 family owned wineries are churning out wonderful pinot noirs, chardonnays and other wines every year, and 70 percent of them are making less than 5,000 cases a year. Managing quantities this small has its challenges, but these challenges can be profitably managed if the overhead is low and the sales goals are reasonable. Tom Fitzpatrick, owner and winemaker of Alloro Vineyard in the Chehalem Mountains AVA, said he doesn’t have the luxury of having staff help. “I wear many hats. There is no team of specialists in marketing, sales, or production. I have fewer resources and can’t spend the attention” on some aspects of the business. He is not alone. However, small productions allow a winemaker – often the owner – to concentrate on making those special wines we love without fear of having a lot of it to sell. If you’ve been to the Willamette Valley or enjoy its pinot noirs, you understand the thrill of finding a producer who is largely unknown in the wine world. Said Fitzpatrick, pictured right, “We’re not a wine factory. We're more like an artist who gives attention to detail. Folks who visit can talk to us and connect with who we are. It’s more than just a beverage.” If you have visited a Willamette Valley winery you know what he means. Winemakers or a family member are often in the tasting rooms and the wines you taste can’t be bought anywhere else. You feel special and that’s the magic appeal of Willamette Valley wines, particularly its pinot noir. So, how does a small producer survive in a competitive wine market dominated by large corporations? Containing cost is imperative to survival, and the primary means to accomplish this task is to eliminate the high costs of distribution by selling directly to the consumer. In 2018 Oregon’s direct to consumer volume rose 19 percent – the second-best growth record in the country. Pinot noir represented more than half of Oregon’s shipments and the average price of a bottle of pinot noir was nearly $49. No state can compete with these numbers. “I think a lot of (the small production) has to deal with pinot noir,” said Steve Lutz, pictured left, owner and winemaker of Lenné Estate, who has a 21-acre site in the Yamill-Carlton AVA. “Pinot noir doesn’t lend itself to mass production because it’s expensive to grow. And, our model is high quality.” His annual production is less than 2,000 cases. All but a handful of his cases are sold through his tasting room. He said that he has put more effort into his tasting room -- additional flights of wine, more food, tours of the facility -- to keep up with other wineries competing for the same crowd. Half of his wine is sold in state while the other half is shipped to customers in other states that allow alcohol shipments. He anticipates his wine will be on allocation in the next couple of years. Fitzpatrick said he has seen tremendous growth in sales from his tasting room since he dropped many of his distributors in 2010. Direct-to-consumer sales in his tasting room rose from $50,000 in 2009 to $700,000 in 2018. Large corporations can produce overnight blockbusters because they have massive production facilities, a vast distribution system and a marketing staff. Think of wines like The Prisoner, Apothic Red, and Meomi which blossomed in short time. Oregon producers have only themselves to sell their wine, albeit less of it, to customers in faraway states. Fitzpatrick said, “It takes more time to build recognition. The secret, however, is time. Growing the business organically, boots on the ground, good reviews, referrals. Improving your signage and hosting external events” will draw more customers to tasting rooms. We can’t get enough of the small-lot pinot noirs from the Willamette. Each one we taste speaks of the unique soils, the appellations and most importantly the winemakers who spend inordinate effort into crafting wine. Here are some we enjoyed and that can be purchased online through the producer’s website: Lenné LeNez Willamette Valley Pinot Noir 2015 ($30). This is a great value in pinot noir. Lots of forward black cherry flavors and cherry, mocha aromas with a dash of spice. Medium body. Alloro Estate Pinot Noir 2015 ($40). The flagship wine of the estate, this pinot noir has a broad expression of fruit, good acidity and flavors of black cherries and spice. Youngberg Hill Aspen Chardonnay 2016 ($40). Apple and citrus flavors with a bit of mineral and a rich mouthfeel highlight this incredibly delicious chardonnay from the McMinnville AVA. It was very difficult to put a cork back in the bottle to save a bit for the next night. Hints of vanilla and coconut. If you’re looking for a place to stay, Youngberg Hill has a great inn where we’ve stayed. Youngberg Hill Bailey Pinot Noir 2015 ($50). Big strawberry and garrigue aromas hand off to blackberry and black cherry flavors with hints of licorice and tobacco. Soft mouthfeel and elegance. Winderlea Chardonnay 2015 ($48). This chardonnay draws grapes from several AVAs to create a lush, balanced wine with pear, mineral and tropical fruit flavors. Winderlea Meredith Mitchell Vineyards Pinot Noir 2015 ($48). This single-vineyard pinot noir is one of several from this producer. It has black cherry and bay leaf aromas and ample plum, kirsch and blueberry pie flavors. Long in the finish. Dobbes Family Estate Grand Assemblage Pinot Noir 2017 ($28). Simple but elegant, this medium-bodied pinot noir has strawberry and raspberry notes with a floral aroma, a dash of rosemary and purity. Brooks Willamette Valley Pinot Noir 2016 ($28). Reasonably priced, this simple pinot noir uses grapes from several regions of the Willamette Valley AVA. Blackberry and earthy aromas are folllowed by plum and red currant flavors. WINE PICKS Raeburn Winery Pinot Noir Russian River Valley 2016 ($25). We are already fans of Raeburn’s chardonnay, so we were pleased to see that their pinot noir matches if not exceeds the chardonnay in quality. Raspberry and cherry notes are pleasantly matched with spice and vanilla notes. Very easy to drink. MacPhail Wines The Flier Pinot Noir Sonoma Coast 2016 ($50). This is a big style pinot noir that is jumping out of the glass with berry, cherry tastes and smells. Some smoke notes add an element of intrigue to this impressive mouthful of pinot noir. Arrowood Cabernet Sauvignon Knights Valley 2014 ($35). This is a well-priced high quality cabernet sauvignon. Plenty of very expressive cherry/plum notes with a hint of mocha. A great package for the price.

Growing up, Brussels sprouts were the vegetable every kid on TV loved to hate. Most people think they hate these cute little veggies that resemble tiny cabbages, even if they’ve never tried them. While Brussels sprouts may have more of a bitter flavor than some vegetables, with a few tips and tricks, you can add this very healthy seasonal vegetable to your weekly meal plan. First, look for small, tight sprouts that are about 1 to 1.5 inches in size. You want sprouts that are uniformly sized so they cook evenly. Small sprouts are typically sweeter and less tough than larger sprouts. Next, experiment with different seasonings and toppings to see what you like best. You can find loads of recipes online for oven-roasted Brussels sprouts, but I recommend starting with a basic coating of olive oil and seasoning with salt and pepper so you get a true sense of this veggie’s flavor. Popular additions are balsamic vinegar reductions or glazes, lemon, Parmesan cheese, bacon or ham, and mustard. Finally, different cooking methods will change the texture of Brussels sprouts. Steaming makes them softer than roasting. One recipe I found combines steaming the sprouts in a covered skillet and finishing without a lid to get that delicious browned, caramelized flavor on the bottom of the halved sprouts. Pro tip: You have to cut them in half if you want them to get nicely browned, no matter your cooking method. You need a flat surface to be in contact with the skillet or sheet pan for browning to occur—otherwise, you just have little green sprouts rolling everywhere. One of my favorite recipes features crunchy panko breadcrumbs. You can use regular breadcrumbs, too, or experiment with Italian-flavored breadcrumbs. Given the amount of vitamin C, potassium, and fiber in Brussels sprouts, this seasonal vegetable is a winner for your healthy lifestyle! Shake and Bake Brussels Sprouts 1 pound Brussels sprouts 1 tablespoon extra-virgin olive oil 1/4 cup panko bread crumbs 2 tablespoons grated Parmesan cheese 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper Preheat oven to 425 degrees F, and line a baking sheet with parchment paper and set aside. In a zip-top gallon-size bag, place trimmed Brussels sprouts, extra-virgin olive oil, panko breadcrumbs, grated Parmesan cheese (optional), kosher salt, and ground black pepper. Seal the bag and shake until Brussels sprouts are coated. Bake 15 to 20 minutes or until Brussels sprouts are tender.

On Monday, April 1st, join the Stewpot for the annual Taste of Mississippi. Taste of Mississippi offers culinary delights from fabulous area restaurants, beverages from local distributors, a silent auction, live music, and a competition among participating restaurants to put on the best presentation and offer their best food samplings. This year's event will be held at the Ice House Venue downtown from 7 to 10 p.m., and all proceeds from Taste of Mississippi benefit Stewpot Community Services, whose mission is to provide for the needs of the poor, elderly, and disabled in Jackson's metro area. In 2018, this event raised more than $100,000 for Stewpot's ministries. Last year's participating restaurants included metro area favorites such as Amerigo, Babalu, Iron Horse, The Manship, Saltine, Table 100, and several more. Make plans to taste bites from these restaurants and more at Taste of Mississippi. Tickets are $70 in advance or $90 at the door. Purchase your tickets online here, or call Michelle Bingham at 601-353-2759 extension 18 for more information on ticket sales.

Soft music, candlelight, and the food of love - in simple terms, dinners for two that include sizzling steaks and decadent chocolate desserts - will be available to diners around the state on Valentine's Day. Many restaurants will offer specials, fixed price, and multi-course Valentine's Day menus in addition to regular entrees. Just a few of the state’s restaurants offering special menus, entrees, or desserts in honor of what is arguably the most romantic meal of the year include Estelle’s Wine Bar and Bistro in Jackson; Patio 44 in Hattiesburg and Biloxi; Table 100 in Flowood; McLain’s Steakhouse in Brandon; Chancellor’s Grill and Lounge in Oxford; P.F. Chang’s in Ridgeland; and Ruth’s Chris Steakhouse in Biloxi, to name a few. Even better, if you’re one of those that hates to go out on a night when restaurants are usually busy, many are extending Valentine’s-related meals throughout the weekend. I haven’t yet checked on their Valentine’s specials, but I know for a fact that one of my favorite restaurants, MM Shapley’s in Ridgeland, will be serving delicious steaks, sides, and cozy ambiance fitting for the most romantic night – or following weekend – of the year. I’ve been enjoying Shapley’s steaks since 1985, the year the restaurant opened in Jackson. I hadn’t been in Jackson long before I was invited to attend the opening of the restaurant, which specialized in steaks but offered superior service and ambiance that set it apart from many area restaurants. There have been some changes over the years, including a move to Ridgeland and the Shapley family selling the restaurant for 20 years to others that continued the tradition of serving excellent steaks in a warm, relaxing atmosphere. Now, the Shapley family is back at the helm and during my last visit, even though the name – MM Shapley’s – has been altered slightly to reflect owners’ Mark and Mary Shapley’s return - I was pleased to see that the same outstanding food, customer service and ambiance exists today. If you’re planning to dine out tomorrow night or any night, for that matter, here’s a recap of some of my favorite dishes as well as others that are worth a try. For starters, fried pasta ($15) is an appetizer you don’t often see on a restaurant menu. For that reason, as well as the unbelievably-good taste, it’s one I always order. It’s a delicious blend of linguini, crawfish tails, and seasonings that are fried and served over a combination of cream and marinara sauce. A close second on the favorites list is barbecue shrimp ($15). Peppers and onions are combined a unique sauce, simmered with large shell-on gulf shrimp and served with Italian bread. Others are Norwegian smoked salmon ($15) topped with a fresh herb dressing with capers, sweet onions, and homemade crostini; Papa’s hot tamales ($5 for 3); fried crawfish tails ($17); tuna tower ($17); Hudson Valley foie gras ($25), and a $23 charcuterie tray filled with cheeses, meats, and olives. Seafood is prominently represented on the menu, ranging from jumbo fried Gulf shrimp ($24) served with fries and sauces or stuffed shrimp ($28) wrapped in bacon and topped with a crabmeat dressing; grilled redfish ($36) topped with fresh lump seafood or grilled shrimp; grilled salmon filet ($28); and grilled ahi tuna ($34) finished with a tomato, corn, and onion relish. Shapley’s seafood is superb, especially my favorite, stuffed shrimp. However, it always has been, and probably always will be, Shapley’s steaks that have kept the restaurant thriving since 1985. One of my top picks is Shapley’s filet mignon ($36). When you order the perfect cut of meat that’s been expertly-trimmed and seared to perfection, that’s all you need for a truly memorable meal. Cuts start at eight ounces and increase by two ounces per cut for $4 per additional cut. However, if you like a larger steak, don’t worry. Shapley’s can satisfy you steak craving with a flavorful 18-20-ounce ribeye ($47); 16-18 ounce New York strip ($46), and the mammoth 32-ounce Porterhouse (starting at $72 and increasing $2.25 per ounce). Also on the menu are grilled beef tips with peppers and onions ($28); rack of lamb ($49 - $69) and herb crusted chicken breast ($18). For a few dollars extra, add jumbo lump crabmeat, sautéed mushrooms, crabmeat stuffed shrimp, sea scallops, sautéed artichoke hearts, or a blue cheese crust to your steak or other meat selection. Billed as “shareable sides,” a variety of dishes in the $6 to $8 range make any meal complete along with the salads and smaller sides served with many of the entrees and seafood dishes. These include potatoes au gratin, creamed spinach, grilled asparagus, roasted vegetables, fries, garlic toast, and grilled or marinara pasta. MM Shapley’s is located at 868 Centre Street in Ridgeland. Hours of operation are Monday – Thursday, 5 to 9 p.m. and until 9:30 on Friday and Saturday. The restaurant is closed on Sunday. For more information or to make reservations, calls 601-957-8000 or email contact@mmShapley’s.com. Check out these last minute Valentine's Day steak dinner you can cook right in your own home to avoid the crowds tomorrow! Teriyaki Steaks for Two Marinate a thick cut of sirloin (or your favorite cut) steak for several hours in the refrigerator with: 1/2 bottle of teriyaki steak sauce Juice of 2-3 lemons Salt and pepper Remove from refrigerator and top with 1-2 tablespoons of butter. Grill or broil to desired level of doneness. Let meat rest before slicing. Quick Twice-Baked Potatoes Bake two large baking potatoes. Scoop out inside, leaving a small border of potato around edges. Add to the meat of the potatoes: Small container of French onion dip 1-2 tablespoons of butter Stir and return to potatoes. Top with a sprinkle of bacon bits and if desired, shredded cheese. Place under the broiler or in microwave for a couple of minutes until butter and cheese are melted; don't overcook. Semi-Homemade Garlic Bread Purchase a loaf of French bread from the supermarket deli. Split in half lengthwise and cover both sides of bread with a liberal amount of Lawry's Garlic Spread and butter. Close halves and cover top with additional butter and garlic spread. Wrap in foil and place in a 350-degree F oven for 15 minutes or until butter is melted. Easy Heart-Shaped Dessert 1 box of red velvet cake mix 1 (8-ounce) block cream cheese 1 cup powdered sugar 1 stick softened butter 1 cup strawberries, washed and halved Make cake according to package directions. For moister cake, instead of oil, use melted butter, and instead of water, use milk, to make cake. While cake is baking, beat together remaining three ingredients and set aside. When cake layers are cooled, use a heart-shaped cookie cutter to cut out four small hearts or two large hearts. Layer the filling between two hearts to make a sandwich. Place a dollop of filling on top for garnishment and top with sliced strawberries. Dust with more powdered sugar.

Sanderson Farms Championship, along with Century Club Charities, presents $1.375 million to Friends of Children’s Hospital, benefiting Batson Children’s Hospital, on January 10, 2019. CEO and President, Joe F. Sanderson, Jr., has quietly woven charity into the corporate culture at Sanderson Farms over the years, and the donation numbers speak for themselves. Sanderson Farms has donated over $10.6 million to various charities since 2011. What speaks even more to this attitude of generosity are the words of the company’s employees, who often describe Sanderson Farms as a family that takes care of the community. Sanderson Farms’ philanthropic efforts range in size and reach, but the sentiment is the same: to give back to the communities in which Sanderson Farms employees work and live. From sponsoring small-town sports leagues, to hosting the Sanderson Farms Championship PGA TOUR event, the company demonstrates its commitment to caring for people. At each Sanderson Farms facility, an employee giving program is in place benefiting the United Way. Each employee contribution is matched by the company, and since 1999, over $9.4 million has been donated to local chapters of the United Way. “In a small community like ours, these resources really help to improve quality of life,” said Angela Castellow, United Way Director, Colquitt County, Georgia. “Sanderson Farms’ contributions go towards teaching children how to swim, story time in the park, and a mobile library program. We still provide for a lot of basic needs, but these funds give us the capacity for educational outreach, as well.” When Mississippi’s only professional sporting event found itself without a sponsor in 2013, Sanderson Farms stepped up to the plate for its home state. All proceeds from the Sanderson Farms Championship go to Blair E. Batson Children’s Hospital and Mississippi charities. To date, the event has raised over $5 million. Following the 2018 tournament, a record-breaking $1.375 million was presented to Friends of Children’s Hospital. Sanderson Farms employees also choose to volunteer at the event each year, serving in roles from pro-am caddies to scoring. “We know that the people who are buying our chicken aren’t doing it because we sponsor a golf tournament, but we don’t sponsor a golf tournament so that people will buy our chicken,” said Joe F. Sanderson, Jr., CEO and Chairman of the Board of Sanderson Farms. We do it for the 175,000 children who are treated at Children’s of Mississippi each year. In addition to the tournament’s charitable aspects, the event provides an economic impact of over $26 million to the state of Mississippi.” In times of great need, Sanderson Farms is quick to provide monetary aid, as well as product donations. After the recent hurricanes affecting North Carolina and Georgia, the company made a $1 million donation to the American Red Cross. Over 1.77 million pounds of donated chicken products have been distributed to people in areas of natural disaster since 1999. “The generosity of partners such as Sanderson Farms makes it possible for the Red Cross to respond at a moment’s notice with volunteers, equipment, and supplies,” said Gail McGovern, president and CEO of the American Red Cross. “We are profoundly grateful for Sanderson Farms’ remarkable support to deliver shelter, food, and hope for people in their darkest hours.” Sanderson Farms seeks to make a difference in the 17 communities across 5 states in which it operates. The company’s leadership recognizes that the best way to give back is to take care of the people who have helped Sanderson Farms to become the company it is today. For Sanderson Farms, and its employees, gratitude and generosity go hand-in-hand.