Whether you're in the mood for sushi, hibachi, or chicken teriyaki, Bonsai Japanese Steakhouse in Jackson has you covered! Check out what all they have to offer in this week's Sipp Jackson post.

There are fallacies in wine like there are fallacies in food. Chocolate causes acne; salt raises the blood pressure. Wine is great with chocolate; wine is great with cheese. Maybe there is some grain of truth in all of these, so they are more like exaggerations than myth. And that’s the case with wine and chocolate, an awkward match that surfaces every Valentine’s Day. If you are planning to embark on this risky path to romantic celebration, think twice about pairing wine with chocolate. Sometimes it’s better not to share the occasion with wine. But if you must, we have some recommendations. Because of the sugar and fat content of chocolate, the palate is jerked in a direction that is totally opposite dry wine. That’s why crackers and bread are served during wine tastings. Here are five recommendations to make your chocolate-wine pairing a success: Serve good chocolate and try to stay away from those syrupy fillings. Bars of white, milk, and dark chocolate from a reputable confectioner are far better than a box of Whitman’s. Match sweetness with sweetness. Ports are decent matches with dark chocolate. Late- harvest riesling, sauterne, tokaji, muscat, or moscato d’asti, are good choices for white chocolate. For milk or dark chocolate, we like late-harvest zinfandel. All of these wines have significant sugar content. Although you can spend a lot of money on dessert wines such as ice wine, there are inexpensive alternatives. A ruby port or Graham’s Six Grapes port are easy to find and cost less $20. Moscato is cheap and late-harvest rieslings, like that from Chateau Ste. Michelle, are inexpensive. Serve small proportions if you are having a tasting. Many of these wines come in half-bottles (375ml). Port usually comes in a full, 750ml bottle which can easily serve 12-15 people. If people want to drink more wine, get them off the sweet stuff because an overdose of sweet wine will lead to a nasty headache the next morning. And, heavens, think of the calories from sweet wine and chocolate. If you don’t want to serve sweet wines, look to zinfandel and syrah/shiraz. You may not realize it, but many red wines have residual sugar – just not as much as the wines listed above. These wines include Meomi, Menage et Trois, and Apothic Red. If you want to improve the quality, consider California zinfandel. Don’t serve anything with chocolate. With many of us struggling with diets, a small piece of chocolate can end a perfect evening without the need for wine. Maybe the best combination is to cap the occasion on a sweet note and start with it with bubbles. Here are some recommendations for sparkling wine and champagne: Champagne Collet Brut ($45). We loved this smooth non-vintage brut on first sip. And, it was very popular when we served it at public tastings. All three champagne grapes – pinot noir, chardonnay, and pinot meunier – are used to create a lush, full-bodied champagne with citrus and apple notes. Champagne Bruno Paillard Premiere Cuvee ($55). Citrus, raspberry and currant flavors dominate this luxurious blend of 25 different vintages since 1985. Generous aromas, full body and length make it a champagne hallmark. Champagne Palmer & Co. Reserve Rosé ($80). This blend of chardonnay, pinot noir, and pinot meunier exudes luxury. Unusually enriched with a 40-year-old solera of pinot noir, it has more complexity and depth than most champagnes. Fresh strawberry flavors abound. Champagne Palmer & Co. Brut Reserve ($60). A medium bodied champagne made from 50 percent chardonnay, 40 percent pinot noir and 10 percent pinot meunier. Pleasant yeasty nose with pear and apple elements and a nice creamy texture. The addition of about 30 percent reserve wines and extended lees aging is clearly evident. Champagne Moet & Chandon Rosé Imperial ($55). Beautiful color, fine bubbles, and effusive strawberry and red currant notes. J Vineyards & Winery California Cuvee Brut ($27). This is a reliable wine year after year and a good value in the California sparkling wine category. A blend of chardonnay, pinot noir, and pinot meunier, it has simple pear flavors and generous aromas. Mumm Napa Brut Prestige ($24). This is Mumm Napa’s signature sparkling wine that has been dazzling crowds for years. Good complexity with bread aromas, apple and citrus flavors and a long, creamy finish. WINE PICKS Eberle Winery Cabernet Sauvignon Vineyard Selection 2016 ($25). We tasted this Paso Robles cab in a flight of considerably more expensive wines and it held its own. A great value, it has a medium body with forward blackberry and black cherry flavors, herbal aromatics, a dash of chocolate and smooth tannins. Prophecy Marlborough Sauvignon Blanc 2017 ($11). This sauvignon blanc is true to its New Zealand profile with grassy, grapefruit flavors, but they are not as aggressive as many sauvignon blancs from this region. Crisp acidity. Klinker Brick 1850 Degrees Red Wine 2015 ($20). From a legendary Lodi producer known for its old-vine zinfandel, this splendid blend of cabernet sauvignon, petite sirah and zinfandel is delicious. Forward, ripe fruit character redolent of raspberry jam and plums, it is dark in color (thanks to petite sirah) and dense. Hints of licorice and cinnamon make it a special quaff. Lük Gamay Noir 2016 ($30). Known more for its light wines of France’s Beaujolais region, gamay noir (aka gamay) makes for a delicious wine. It’s a lighter version of pinot noir but silkier. This version from the Willamette Valley has incredible purity. Black cherries, long in the finish and impossible to stop at one glass. Sidecar Off the Wagon Claret 2016 ($25). Carmenere, a common grape in Chile, comprises 35 percent of this blend and provides a unique profile to this Oregon wine. Cabernet sauvignon, cabernet franc and malbec make up the rest of the blend. Mouth-filling wine with dark fruit flavors and quaffability.

Join the Mississippi Food Network and experience " A Deep South Palate" at the annual Moonlight Market. Enjoy a fun-filled evening with good food by chefs Nick Wallace and Mark Coblentz, drink, friends, and music. And, don’t forget the shopping – picking up fresh vegetables, dairy products, meats and more – all from Mississippi farmers. You don’t want to miss this opportunity to help support the programs and services of Mississippi Food Network, local farmers, and have a great time with your friends. All proceeds go to the Mississippi Food Network and their mission to help feed Mississippians that are food insecure. Individual tickets are $50 or $80 for a couple. Get your tickets here and join the MFN for a night of food and fun!

Whether it's French fries, mashed potatoes, chips, potato skins, or anything in between, everyone loves potatoes. Celebrate National Potato Lover's Day the right way with a potatoey dish! Potato Casserole with Bacon and Caramelized Onion Hassleback Scalloped Potatoes Pimento Cheese Potato Soup with Pimento Cheese Sour Cream Garlic Roasted Potatoes Loaded Mashed Potato Casserole

For decades, Jacksonians and others looking for fresh boiled crawfish, shrimp, and numerous dishes made with the spicy seafood have turned to Sal and Phil’s, a longtime seafood restaurant on Old Canton Road in Ridgeland. During crawfish season, which kicks off later this month, the restaurant serves up steaming platters of boiled crawfish and sides, along with popular baked dishes like Crawfish Julie, crawfish etouffee, fried crawfish tails, and crawfish poboys. Any way his cooks prepare them, customers can’t get enough of the spicy crawfish, said Anthony Walker, who co-owns Sal and Phil’s with Casey Waggener. "Crawfish is like catfish in that it’s delicious, but needs a little spice,” said Walker. “You can make the boil fiery with spices or take it down a notch or two. In Louisiana, the rule of thumb is the hotter the better. Here, we use a lot of spices, but try to maintain a good balance for customers who prefer a milder flavor.” Sal and Phil’s also sells packaged crawfish meat for customers who want to experiment in the kitchen with the versatile seafood that’s only around for a few months of the year. Crawfish is a favorite selection of Sal and Phil’s customers during peak months, but if the crustaceans are not your favorites, you won't go away hungry. The owners have continued to expand the menu to include a broad array of appetizers, soups and salads, poboys and muffalettas, seafood dishes, plates and platters, desserts, and lunch specials. For starters, you can choose between a number of innovative appetizers like fried or marinated crab claws or crab cakes, “Wojo” or gravy cheese fries, crab stuffed jalapenos, fried green tomatoes, fried pickles, and jalapeno cheese curds. Soup and salads are seafood-centric with a touch of New Orleans. There’s seafood gumbo, crawfish etouffee, and red beans and rice and salads filled with your choice of oyster, shrimp, crawfish tails, or fried chicken. Sal and Phil’s poboys are another reason the restaurant has been thriving for so many years. You can’t go wrong by choosing one of many on the menu, ranging from Sal’s Supreme filled with roast beef, ham, and cheese melted to perfection, crab cake, shrimp, catfish, red fish, grouper, soft shell crab, smoked sausage, and for the purist at heart, a good ol’ American cheeseburger poboy. Seafood plates and platters provide a little heartier meal courtesy of your choice of seafood, salads and sides. Almost any seafood you can imagine, ranging from a half dozen oysters to the mammoth King Plate for two can be filled with fried and boiled gulf shrimp, oysters, catfish filets and hush puppies, is on the menu. Other seafood offerings like Dungeness crab legs, boiled, barbecued or fried shrimp, oysters, and, of course, crawfish can be ordered in small or large quantities and with any number of accompaniments, ranging from hush puppies, cole slaw, pasta, green salad, and fries, to name just a few. If you’re in the mood for crawfish, the “boat” is the way to go. Filled with two pounds of boiled crawfish, corn, sausage, and potatoes, it’ll satiate your crawfish craving in no time. Lunch specials rotate daily from Tuesday to Friday and include fried chicken, fried pork chops, red beans and rice, grilled snapper, fried catfish, fried shrimp and stuffed flounder. Each meal comes with two sides. Save room for dessert, as homemade peach and blueberry cobbler with ice cream and bread pudding with rum sauce are treats you don’t want to miss. Sal and Phil’s is located at 6600 Old Canton Road in Ridgeland. Hours are Tuesday, Wednesday, Thursday, and Sunday, 11 a.m. – 9 p.m. and Friday-Saturday, open until 10 p.m. The restaurant is closed on Monday. Call 601-957-1188 for information on catering and special events. Crawfish Etouffee a la Arceneaux (Microwave version) 1/2 cup margarine 1-1/2 cups finely chopped onion 3/4 cup finely chopped green bell pepper 1 clove garlic, minced, or 1/4 teaspoon garlic powder 2 tablespoons flour 2 heaping tablespoons undiluted cream of celery soup 1 (10-ounce) can Rotel tomatoes and green chiles, pureed with liquid 1 cup beer 2 teaspoons salt 1 teaspoon cayenne pepper 1 pound peeled crawfish Microwave margarine in a 3-quart glass dish on high 1 minute. Add onion, bell pepper and garlic. Sauté on high 6 minutes or until tender. Add flour and celery soup. Stir in pureed Rotel, beer, salt, and pepper. Microwave on high 6 minutes. Add crawfish. Cover. Microwave on high 4 minutes. Serve etouffee over rice. Yields 4 servings. Crawfish-Stuffed Chicken Breasts 8 boneless chicken breasts Creole seasoning, salt and pepper to taste 1/2 cup margarine 1 onion, chopped 1 bell pepper, chopped 1/2 cup chopped celery 1-1/2 pounds crawfish tails 3 tablespoons Italian bread crumbs 5 tablespoons chopped parsley Season chicken with Creole seasoning, salt and pepper. Melt margarine in skillet. Add onion, bell pepper and celery. Sauté 10 minutes or till onion is translucent. Add crawfish. Sauté 10 minutes over medium heat. Season with Creole seasoning, salt and pepper. Stir in enough bread crumbs to make of consistency of stuffing. Stir in parsley. Fill each chicken breast with stuffing and fold over, fastening edges with wooden picks or kitchen string to enclose the stuffing. Place in a single layer in a baking dish and cover with foil. Bake at 375 degrees F for 45 minutes. Remove foil. Bake 15 minutes longer, or till brown and cooked through. Remove all wooden picks and string before serving. Serves 8. Recipes from Best of the Best from Louisiana, Quail Ridge Press

Next week is Valentine’s Day, guys. It’s one of those days that most men dread because the expectation of a romantic gesture is intimidating. A dozen roses? Cha-ching. A dinner at a fancy restaurant with strangers and a fixed menu? Cha-ching. An engagement ring? CHA-CHING. If both of you are working and having someone else do the cooking and cleaning is more convenient, there is a reservation waiting for you. But if a home-cooked meal is more appealing and you have the time, create your own celebration and save some money. Except for a few occasions, we traditionally opt for a private dinner at home with our wives where we can escape the throngs of restaurant diners, play a little Frank Sinatra, set an inviting table, grill a couple of steaks or lobster, light candles, and open a nice bottle of wine. Sometimes we have done it all and sometimes our spouses share the fun. The relatively minimal effort is more heart felt than a restaurant experience because we invested the effort. Of course, for us, the wine is the centerpiece of any fancy dinner. We like to start with a glass of champagne – next week’s column – and then follow with a nice cabernet sauvignon. We spend more for wine on this occasion, justifying the cost by knowing a bottle of wine is still cheaper than a night on the town. If you have a glass of champagne, you don’t have to finish a bottle of red wine. Good news – it will be there the next day! Here are some very nice cabernet sauvignons we recommend for a dinner at home: Heitz Cellars Napa Valley Cabernet Sauvignon 2013 ($54). As wine producers come and go, it’s nice to see an old friend like Heitz still around. Founded in 1961, the winery turned a corner this year when the family passed on the operation to the Lawrence family. This gem has the quintessential Napa Valley and Heitz character we have grown to love. The acidity and oak are balanced and the dark fruit flavors are joined by fine tannins. Forward yet elegant. Acumen PEAK Edcora Vineyard 2015 ($150). Denis Malbec joined Henrik Poulsen in making some great wines from mountain-grown grapes on Atlas Peak, but sadly the 2015 are his last. Malbec died in 2016. Acumen’s stellar portfolio of premium red wines reveals the greatness that comes from mountainside grapes. This one – a blend of cabernet sauvignon (90 percent), petite verdot and cabernet franc – is deep, complex and layered with expressive aromas of violets and espresso. Black cherries and wild blackberries are cloaked in promising tannins. Acumen makes a 2015 Mountainside Cabernet Sauvignon ($60) that uses less new oak and more merlot and malbec for a delicious and more approachable blend. Freemark Abbey Rutherford Cabernet Sauvignon 2013 ($70). Drinking this delicious and well-balanced wine reminded us of why Rutherford is not only one of the most historic districts for cabernet sauvignon but also the best. With a legacy dating back to 1886, Freemark Abbey has been producing top cabernets year after year. The 2013 has bottle age (and with some sediment), layered fruit flavors, firm tannins and a bit of that famous “Rutherford dust.” Blackberry notes with a hint of cloves, cedar and olive. Arrowood Winery Knights Valley Cabernet Sauvignon 2014 ($35). This is a lot of wine for the money. Bold plum and black cherry flavors with good concentration, texture, and hints of clove and cocoa powder. Rutherford Ranch Napa Valley Cabernet Sauvignon 2016 ($32). When we last met with this producer’s new winemaker, Jay Turnipseed, he was talking about wines made by his predecessor. Now he can talk about his wine – the 2016 cabernet sauvignon. Blended with a bit of malbec, merlot, petite sirah and petit verdot, it is full-bodied and fruit-forward. Ripe, dark fruit flavors with a long finish and fine tannins. Spottswoode Lyndenhurst Cabernet Sauvignon 2015 ($85). Cabernet sauvignon from the Napa Valley forms the foundation for this luxurious bordeaux-grape blend. Generous aromas with rich, opulent flavors of plum, black cherries and red currants. Hints of cedar, leather and black pepper. Robert Mondavi Oakville District Cabernet Sauvignon 2014 ($63). The name of the producer is enough to set the tone for a special Valentine’s Day dinner. One of the most iconic names in Napa Valley, Mondavi continues to make exquisite yet powerful blends like this one. All five noble Bordeaux grape varieties go into this classic Oakville vine. A proverbial iron fist in a velvet glove, it has complexity, balance and layered fruit. Juicy lack cherries, cassis, vanilla dominate the palate. Mondavi also makes a special 2015 cabernet franc ($65) that is very floral and firm. WINE PICKS Bonterra Organic Vineyards The McNab 2014 ($50). Bonterra is one of the vineyards featured in the now-showig Amazon Prime docu-series, “It Starts with Wine.” Noted for its long-standing commitment to organic farming, Bonterra’s wines are excellent across the board. This blend of cabernet sauvignon, merlot, petite sirah, cabernet franc and malbec is loaded with beguiling aromas and mouth-filling raspberry and cassis flavors. It’s cousin, “The Butler” ($50) is a generous and tasty blend of syrah, petite sirah, grenache and viognier. Two great wines that can be enjoyed now. Vietti Roero Arneis 2017 ($23). We were impressed with the delicious qualities of this top-drawer arneis from Italy’s Piedmont region. This is a grape variety worth exploring from a family producer that is five generations deep. Its producer, Alfredo Currado is credited for bringing back this local varietal in the Roero region. General floral aromas with stainless-steel purity and loads of melon and citrus flavors. Steele Santa Barbara Pinot Blanc 2017 ($20). Peach and melon flavors dominate this delicious pinot blanc that is worthy of a search. It is a good sipper or a wine that can be paired with seafood. Aslina Sauvignon Blanc Stellenbosch South Africa 2015 ($20). Aslina is founded by Ntsiki Biyela, the first black female winemaker from South Africa. A very different take on sauvignon blanc, it is citrus-driven instead of herbal- and grapefruit-driven with some interesting smoke notes. Ryder Estate Syrah Central Coast 2016 ($15). A terrific syrah at a great price. This very complete wine exhibits ripe blueberry, blackberry and spice notes in an enticing example of the potential of Central Coast syrah.

After the holidays and the traditional sweet potato casseroles and pies, I’m ready for a lighter, faster take on this Southern staple. This recipe for maple sweet potatoes gives you all the health benefits in a fraction of the time. Some nights I make this my main dish! I love the combination of tangy citrus and maple syrup sweetness. If you want a little extra crunch or protein, add some roasted, chopped pecans. Maple Sweet Potatoes 2 medium sweet potatoes 2 tablespoons plain, nonfat yogurt 3/4 tablespoon maple syrup 1 tablespoon orange juice Wash two medium-size sweet potatoes and prick with a fork. Microwave on high for 3-4 minutes or until they're soft. Cut in half and scoop potato flesh into a medium, microwave-safe bowl. Mash sweet potato. Add yogurt, maple syrup, and orange juice. Microwave for 1-2 minutes. You can serve this as a stuffed potato (be sure to save those skins when scooping out the cooked sweet potato!) or in a small, decorative dish.

Recipe courtesy of Kara Kimbrough Creole Surf & Turf on a Chip 2 tablespoons olive oil, divided 1/4 pound ground chuck 1/4 pound medium shrimp, shelled and deveined, chopped 1 cup diced onion 2 teaspoons minced garlic 1/2 cup diced green pepper 1 teaspoon Creole seasoning 1 packet Hidden Valley Fiesta Ranch Dips Mix 16 ounces sour cream 3/4 cup shredded cooked chicken (i use already cooked, grilled seasoned chicken from freezer case) 1/2 cup diced Roma tomato, plus more for garnishment Warm 1 tablespoon of the olive oil in a large nonstick skillet over medium high heat. Inline image Add the ground chuck and sauté, breaking up with a spoon, until almost cooked through and crumbled. Add shrimp and continue to sauté until both the shrimp and ground meat are cooked and combined. Remove from pan and set aside. In the same pan, add another tablespoon oil. Stir in the onion, garlic, and green peppers and sauté until softened, about 4 to 5 minutes. Add creole seasoning and continue to cook, stirring, until vegetables are warmed through and spices are incorporated. Add to the bowl with the ground chuck and shrimp. Set aside to cool. Meanwhile, mix contents of dips packet with sour cream in a large serving bowl. Add ground beef mixture, shredded cooked chicken and tomatoes. Stir well to combine. Refrigerate 1 hour to thicken. Add more chopped tomatoes on top, if desired.

Super Bowl Sunday is just around the corner, and if you're still looking for the perfect snacks for your spread, look no further! Check out these bites and dips that are perfect for Sunday night snacking. Chicken Meatballs with Apricot Bourbon Marinade Roasted Red Pepper Hummus & Baked Pita Chips Mexican Street Corn Dip Slow Cooker Buffalo Chicken Dip Hot Pimento Cheese Stuffed Potato Skins Football Cocoa-Crispy Rice Treats

Super Bowl LIII, the biggest football game of the year, will be played this Sunday in Atlanta. In case you didn’t know, Super Bowl Sunday is the second biggest food consumption day of the year, trailing slightly behind Thanksgiving. Besides millions of chicken wings, analysts say Americans will purchase 12.5 million pizzas to nibble on next Sunday. To help find the perfect pizza for your football-viewing feast, here’s some good news: pizza exists beyond the boxed variety in the supermarket freezer case. In recent years, unique pizzerias have sprung up across Mississippi. Gourmet pizzas have even been added to numerous restaurants’ menus. Despite their different locales and styles, most follow the same playbook: focus on homemade pizza and master techniques honed in New York and Italy. And last, keep the creativity coming so nobody will care if you punt on the pasta, side dishes and desserts. Take my pizza tour and find a favorite spot to master your cravings while dining in or picking up and enjoying at home while you watch the big game. 1. Soulshine Pizza Factory – Ridgeland, Flowood, and Oxford I won’t say it was the “first,” but Soulshine led the pack in bringing gourmet pizza to the Jackson area. I first sampled the stone-baked crust topped with fresh ingredients a few years ago at its Ridgeland location on Highland Colony Parkway. I’ve been a convert ever since. One of my favorites is The Carnivore. Yes, I know I should eat healthy, but when it comes to pizza, it doesn’t make sense. Topped with Italian sausage, ground beef, pepperoni, marinara, and mozzarella, it’s a treat worth ditching your diet for. 2. Tony's Wood-Burning Pizzeria – Gulfport “First, you make a roux.” These five words typically describe the process of making gumbo, not pizza, but in this case, they’re relevant. It’s the first step in making gumbo pizza that is, like its Creole cousin, a hearty combination of thick file roux, Gulf shrimp, crabmeat, Andouille sausage, rustic tomato sauce, sliced okra, and thick cheese blend. Similar to the liquid version, tangy shrimp and crab make one very good topping along with a chunky, spice-heavy sauce covered with a thick blanket of cheese. The pizza is a signature one at this downtown Gulfport eatery that’s been serving up delicious pizzas and pasta dishes since 2000. It’s worth a stop the next time you’re on the Coast. 3. Mercury Pizza Co. - Hattiesburg Sometimes, the best food is located in or near a gas station. Mercury Pizza is no exception. Being a college town, you’d rightly expect lots of pizza joints in this bustling city, but Mercury is a step above the rest, especially if, like me, you like crispy pizza crusts. Located inside an Exxon station on U.S. Highway 98 West, Mercury uses a brick oven to cook its pizzas to a crispy perfection. My top pick is the barbecue pulled pork pizza topped with sweet barbecue sauce, pulled pork, mozzarella, jalapenos, and cherry tomatoes. One bite of this pizza or any others, including the Greek, butcher, or supreme and you’ll understand why Mercury was named best pizza in the Pinebelt for the past two years. 4. Pizza Shack – Jackson, Madison, and Clinton When a pizza restaurant advertises that it’s “not Chicago-style, not New York-style, but Mississippi-style,” you know it’s a can’t-miss place. I’m glad I dropped in or else I wouldn’t have discovered my favorite, the Great American Burger pizza. Topped with Mississippi-style Comeback Sauce, beef, bacon, sliced pickles, tomatoes, and cheddar cheese, it’s like biting into a juicy grilled bacon burger. Others among the 20 or so on the menu that you’ll want to try are the kitchen sink and Philly queso. 5. Sal and Mookie’s New York Pizza and Ice Cream Joint – Jackson and Biloxi Sal and Mookie's has consistently served delicious pizza since the first restaurant opened in Jackson several years ago. There are way too many favorites to single out “just one” from the stellar lineup of pizzas like Gambino, Penn Station, Meat Packing District, and Freedom Tower. However, more often than not, I select a little taste of N’Awlins courtesy of NOLA Central Grocery. It’s a delicious salute to the big easy topped with classic olive salad, Italian plum tomato sauce, smoked ham, genoa salami, mozzarella, and provolone. Who needs a road trip when you can sit down to this treat? 6. Brooklyn Pizzeria – Gulfport Ask almost any of the locals on the Gulf Coast and they’ll tell you Brooklyn’s is their go-to pizza joint. Not one for fancy names, Brooklyn’s is famous for its mammoth slices of pizza. In fact, it’s one of only a handful of places outside a food court at which you can order a single slice of pizza. The crispy crust, thin and flat to the very edge, is smoothed with tomato sauce, showered with your choice of pepperoni, sausage, beef, Canadian bacon, mushrooms, bell peppers, and extra cheese and baked to a crispy goodness that exudes a smoky flavor. Whole and personal pan pizzas are on the menu, but it’s the big slices that keep locals and tourists alike flocking to Mississippi’s version of Brooklyn. 7. Old Venice Pizza Co. – Oxford and Tupelo How could you not love the food at a place that bills itself as “eclectic Italian with a touch of Southern Creole?” Old Venice’s pizza delivers on both promises, serving up gourmet pizzas with interesting names and even more memorable ingredients. Crabby crawdaddy, lucky Luciano, Baha Santa Fe and Mona Lisa sound irresistible, but the crowd favorite is the banscuesccio. With a cream cheese base, sliced chicken breast, sweet red onions, sliced jalepenos, mozzarella and pizza sauce, it’s worth the drive to either of its Mississippi locations. If you want to make your own pizza, check out this copycat recipe for California Pizza Kitchen Barbecue Chicken Pizza and a homemade dough! Easy 10 Minute Pizza Dough 3/4 cup warm water (see note) 1 teaspoon active dry yeast (if you buy the little envelops, you will have some left over. Envelops contain 2-1/4 teaspoons. Fold the remaining yeast up tightly and keep refrigerated for next time.) 2 cups all-purpose flour, plus more for kneading and dusting your work surface 1 teaspoon sugar 1 teaspoon kosher salt (less if you only have table salt handy) 1-1/2 tablespoons olive oil Cornmeal (optional) Preheat oven to 500 degrees F, but NOT broil. If you have a pizza stone, be sure it's in the oven before you turn it on. (This prevents from cracking). If you are not using a pizza stone, you can use the back of a cookie sheet. (see instructions below). Pour the warm water into a large bowl. Add the yeast and let it sit for about a minute until it's looking foamy. Add the flour, sugar, salt, and olive oil. Stir to combine and form a rough dough. Flour a clean work surface and dump the dough onto it. Knead the dough for about 4 minutes, incorporating any dry bits that were not mixed in the bowl. Place the dough back in the bowl and cover it with a kitchen towel. Put the bowl on top of the stove (the heat from the oven will make the dough more pliable) and let it sit for 5 minutes. While you wait for the dough, get your pizza toppings ready -- grate your cheese, slice onions and peppers, etc. If you have a pizza peel, rub it with flour and dust with cornmeal (this prevents sticking). If you do not have a pizza peel, you can use a wooden cutting board OR you can assemble and bake on THE BACK of a cookie sheet. Divide the dough in half (well-floured hands help) and stretch it carefully into a circle. Note that a thicker dough will take a little longer to cook. Place your circle on the peel/cutting board/cookie sheet you set up and add your toppings. If you are using the cookie sheet, place it right in the oven (middle rack) and bake for 10 minutes. If you heated a pizza stone in the oven, carefully slide your pizza off the peel or cutting board and onto the stone. Bake for 10 minutes (more if you opted for a thicker crust) or until the crust is golden and the cheese is melted. Repeat with the second dough. NOTE regarding water – you are looking for just barely warm (think baby’s bath water). Too hot will kill the yeast and too cold won't activate it. California Pizza Kitchen's Barbecue Chicken Pizza 10 ounces boneless skinless chicken breasts, cut into 3/4-inch cubes 1 tablespoon olive oil 2 tablespoons favorite barbecue sauce Cornmeal or semolina flour, for handling 1/2 cup favorite barbecue sauce 2 tablespoons shredded smoked Gouda cheese 2 cups shredded mozzarella cheese 1/4 small red onion, sliced into 1/8-inch pieces 2 tablespoons chopped fresh cilantro To make BBQ Chicken: In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 tablespoons BBQ sauce; set aside in the refrigerator. To make the pizza: Place the pizza stone in the center of the oven and preheat to 500 degrees F for one hour before cooking pizzas. Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded Mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup Mozzarella over the top of the pizza. Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. Slice and enjoy!

Our dalliance with petite sirah goes far back but rarely has it earned a spot in our cellars. It’s not that the wine can’t endure time as gracefully as Bordeaux; it’s just that the grape variety isn’t up the priority ladder with cabernet sauvignon. However, we took an opportunity to taste through a bunch of California petite sirahs and decided that these wines deserve more respect. The grape variety originated in France where durif, a cross between syrah and peloursin, was created to make a new, disease-resistent petite sirah. It was imported to the United States in the mid-19th century where it became one of the most widely planted grapes. It fell from favor in California with the growth of the cabernet sauvignon market and because many producers thought petite sirah produced a wine that was too tannic and lacked dimension. The exception was the Lodi region, which has been growing petit sirah for more than 100 years. Lodi’s warm climate and rich, sandy loam soil allow the grape to produce prolifically. Petit sirah is often used as a blending grape to provide more color – it will literally turn your teeth temporarily blue. In a way, it is a lot like zinfandel – another American grape variety – that can range in style from an alcoholic, tannic monster to a ripe and juicy quaffer. Not surprisingly, petit sirah and zinfandel often find themselves together in a bottle. Besides color, petit sirah is known for its blackberry and blueberry flavors with common hints of black pepper and licorice. Made in warmer regions, the flavors tend to be more jammy -- a frequent description is just-baked blueberry pie. What we like about these wines is that they aren’t superfluous, like many syrahs or zinfandels. These wines have body and depth – qualities that allow them to be matched with serious dishes of beef, wild game, lamb and stews. If you are serious about petit sirah for your cellar, then we recommend Ridge, Robert Biale and Robert Foley. Otherwise, here are a number of petit sirahs that won’t break the pocketbook. Michael David Winery Lodi Petite Petit 2016 ($18). It’s hard to resist the circus-like label of this exotic blend of petite sirah and petit verdot. The two elephants represent the boldness and immensity of the two grape varieties. It’s also hard to resist having a second glass. Raspberry and spice aromas with rich black cherry, blueberry, and a bit of vanilla flavor. French Bar California Petite Sirah 2015 ($19). Sporting a label that pays homage to the pioneers who pursued adventure into the untamed West, this wine from sustainably grown vineyards in the foothills of the Sierra Mountains is forward and ripe in dark fruit. Hints of cassis and coffee add to the intrigue. Ironstone Lodi Petite Sirah 2016 ($12). We loved this rich petite sirah from Lodi for its youthful fruit flavors and full body. Raspberry and blueberry flavors abound with hints of oak-inspired chocolate and vanilla. It’s a great value and a delicious drink. Mettler Family Vineyards Lodi Estate Petite Sirah 2015 ($20). This petite sirah leans toward the elegant side, which is in sharp contrast to the bold and ripe flavors of most Lodi petite sirahs. Blackberry and raspberry pie flavors with good balance and length. The blend includes a little cabernet sauvignon and cabernet franc . Granite Hill Cellars Lodi Petit Sirah 2016 ($20). Relatively new to the market, this wine shows off generous cherry aromas and plum and jammy berry flavors with a hint of vanilla oak. McManis Family Vineyards California Petite Sirah 2016 ($11). Most of the grapes for this wine come from Lodi. The 14 percent tannat blended in this wine adds significant body. There also is some teroldego, alicante, and petit verdot to give some dimension. Rich plum and blackberry fruit with hints of mocha and spice. Peachy Canyon Petite Sirah 2016 ($30). From the Paso Robles region, this round petite sirah has cherry, plum and blackberry notes, a floral note, and a hint of licorice and chocolate. EMERITUS We respect a vintner who concentrates solely on one grape variety. By putting every waking minute into one grape variety leads to a higher quality than when that time and effort is spread over a dozen grape varieties, each of which require different approaches. Emeritus, founded by Brice Cutrer Jones of Sonoma-Cutrer fame, makes only pinot noir and, boy, is it good. Only estate-grown grapes that are dry farmed are used – dry farming is common to pinot noir vineyards in Burgundy. At Emeritus’ Hallberg Ranch in the Russian River Valley, the vines penetrate 20 feet of different soils to reach water – most pinot noir vines are buried only a few feet. These grapes reach physiological ripeness at low sugar levels and are more concentrated. We were impressed with the purity of two recent releases – the 2015 Emeritus Hallberg Ranch Pinot Noir ($44) and the 2015 Emeritus Pinot Hill Pinot Noir ($67). Hallberg Ranch is in Green Valley and Pinot Hill is in Sebastopol Hills. Winemaker David Lattin has nice concentration in the Hallberg Ranch pinot noir, a wine with cranberry and citrus notes with a hint of licorice – a good price for a wine with this concentration. The haymaker is the Pinot Hill pinot noir because of its greater complexity and layered fruit. There is a brambly personality to this dark-fruit wine. WINE PICKS Trinity Hill Gimblett Gravels Syrah 2015 ($30). We were impressed with this New Zealand syrah right out of the glass. Effusive blueberry and licorice aromas with complex and layered fruit flavors of dark berries. Long in the finish and firm tannins. Well worth the price. Dutcher Crossing Chenoweth Vineyard Pinot Noir 2016 ($46). Black cherry notes with a bit of forest floor and spice. Silky tannins and long in the finish. Torbeck Woodcutter’s Shiraz 2017 ($25). We loved the bright and fresh raspberry and black cherry fruit in this impossible-to-put-down shiraz from Down Under. Soft mouthfeel and medium body make it a versatile match to burgers, ribs, pizza, pasta, chili and other winter fare.

I’m always interested in ways to add flavor to food without adding fat. I like to experiment with herbs, and I recently discovered flavored vinegar. Did you know you can make your own? Flavored vinegars are delicious when added to marinades and salad dressings, or they can be used to jazz up pasta or vegetables. You can use flavored vinegar in any recipe that calls for plain vinegar. One major concern for making flavored vinegar at home is food safety. It’s very important to use sterilized jars, lids, and caps. Our friends at Colorado State University Extension have an awesome publication that takes you step-by-step through the process. It also includes some recipes. If you’re interested in making flavored vinegar as a gift, you need to get started now because it takes 3–4 weeks for the vinegar to take on the flavors of the herbs, spices, fruits, or vegetables you use. Store in the refrigerator, and it should last six to eight months! Special note: If you decide to display a pretty bottle of vinegar with herbs and spices in it, consider it a decoration and don’t use it in food preparation. I do NOT recommend making your own flavored oils because of the potential for bacterial growth. These types of oils can be made and used immediately but should be thrown away or frozen within 3 days.

Whether it's a sweet pecan pie or a savory heirloom tomato pie, nothing beats a heaping slice of pie. Celebrate National Pie Day with a delicious pie creation! Heirloom Tomato and Cheese Pie Mama's Famous From-Scratch Chocolate Pudding Pie Lemon Ice Box Pie Deep Dish Chicken Pot Pie Favorite Strawberry Pie Chess Pie

Every now and then, you discover a hidden gem that combines good food with ambiance and a touch of modern conveniences. A couple of years ago, Kathy, my college roommate and a Laurel resident, invited me to lunch at Lee’s Coffee and Tea in the heart of downtown. I was a little irritated as I drove around historic buildings over Laurel’s narrow brick streets struggling to find a vacant parking space outside Oak Street Place. It was obvious something was going on in the centuries-old building, formerly a Sears store, based on the number of cars. My irritation evaporated as I pushed open the heavy glass doors of Lee’s on the ground floor of the impressive brick building and was hit with the aroma of freshly-brewed coffee and espresso. Walking into the spacious coffee shop and café featuring two-story-high tin ceilings, exposed pipes, and tin and wood touches, I was impressed with the owners’ ability to renovate an old building into a warm, inviting space filled with bistro tables, a lunch counter, and window seats. I soon learned from my friend that Lee’s is a popular breakfast, coffee, and lunch spot among tenants residing in the apartments above as well as locals. As if on cue, Erin and Ben Napier, stars of the HGTV renovation show “Hometown” walked in for a lunch meeting at a larger table in the back. They are frequent guests – even daily diners, according to a magazine article in which Erin brags on the “best homemade soups on the planet” - and have featured Lee’s on their hit show. But enough about the surroundings. Lee’s serves some of the best coffee and lunch items in the city of Laurel. Just so you’ll know, though, all menu items are available all day. A slightly different menu is offered after 4:30, but lunchtime is the best time to go if you want to people watch. Speaking of breakfast, a cup of Lee’s coffee or espresso made with both local and national coffee roasters’ bean, homemade scones and other baked goods is the perfect day-starter. Beverages are between $2.50 and $3 for 12 ounces; $3 to $4 for 16 ounces. Options besides regular and cold brew include cappuccino, Americano, raspberry truffle and caramel delight lattes, and a variety of mochas, include white chocolate. Lee’s also serves a number of chilled coffee drinks, including iced latte and chillers like Black Forest mocha, vanilla bean, caramel, and chocolate chip. All are in the $3-$5 range. If you’re in the mood for caffeine-free, try a number of fruit smoothies ($4.50 for 16 ounces), hot chocolate ($3.50), chai latte ($3-$3.50), and hot tea ($2). Perfect accompaniments to coffee in the morning are the breakfast sandwich ($4.25) created with your choice of variety of bread, cheese, vegetables, and egg or an omelet ($5.25) that can be made to order and filled with your favorite ingredients. Both come with a side of fruit. Baked goods include crustless quiche ($5.25) filled with ham, egg, cheese, and vegetables; homemade pop-tart ($4); blueberry or chocolate muffin ($3); cranberry orange scone ($3.75); white chocolate or cinnamon bread pudding ($4.50); blueberry delight compote ($4.50); chess squares ($3); and a variety of cookies and cake slices. The coffee and tea is delicious, as are the morning delicacies. However, it’s the innovative sandwiches, soups, paninis, and wraps served a little later in the day that keep Lee’s customers coming back. I knew what I planned to order when I looked at the menu. A classic BLT is my go-to lunch order when I visit a new place. It’s hard to mess up a BLT. However, my friend urged me to try what is unofficially known as the house specialty: a BLT topped with pimento cheese ($6 for half; $9 for whole). I reluctantly ordered the combination sandwich, but was soon glad I did. Thick slices of bacon are topped with tomato slices and shredded lettuce. A generous helping of “Aunt Lee’s pimento cheese” is the crowning touch. The founder, Aunt Lee, really knew how to make homemade pimento cheese, and her recipe is still being used today as a solo sandwich ($4.75/$7.50) or topping ($1) for BLT. Or, order a grilled BLT and pimento cheese, panini-style, also one of the Napiers' favorites. Any way you try it, it’s delicious. Other sandwiches (all in the $5 to $8 range depending on size) are chicken salad, corned beef, hamburger (and yes, pimento cheese can be added for $1), grilled chicken, turkey and Swiss, and vegetarian. Wraps and other items include chicken Caesar wrap ($8); chicken and cheese quesadilla ($8); loaded baked potato ($6.50); and salads ($4.50-$9.50 range) like Caesar, garden, chicken salad, and chopped. Sandwiches and wraps are served with Zapp’s potato chips, which only enhanced Lee’s rating in my book. A bowl of comforting soup is one of my favorite sandwich sides, and like Erin claimed, Lee’s didn’t disappoint. The potato soup ($3.50/$6.50) was rich, creamy, and loaded with chunks of potatoes and bacon. Other good bets are creamy chicken and rice, French onion, and chicken and sausage gumbo. Soups are rotated throughout the week, so some may not be available on the day of your visit (and trust me, you will definitely want to visit if you haven’t!) Besides the laid-back atmosphere, historic ambiance combined with modern touches like free Wi-Fi and reasonably-priced coffee drinks and food, Lee’s has become known as a fun place to visit on Friday evenings. Entertainment ranging from live music, board game nights, and “bring your own vinyl records” rotates during the month beginning at 6:30 p.m. Lee’s is located at 409 W. Oak Street in downtown Laurel. Hours are Monday through Thursday, 7 a.m. to 8 p.m., Friday and Saturday until 9 p.m., and Sunday from 11 a.m. to 4 p.m.

It seems like the internet is loaded with crazy ideas of how to make something better. Rub warts with garlic to remove them. Use newspaper to clean your glasses. Put butter on burns. Use hairspray to clean ink stains. Eat chocolate to improve your sex life. You got a problem, there’s a cure in your cupboard. Wine has its cures, too. We hear them in what we call the “Is-it-true questions.” Here are a few we recently heard at just one public tasting we moderated: Is it true that a raisin will restore the bubbles to a sparkling wine that has gone flat? The web is loaded with references to this science trick – it was even demonstrated on the “Today” show. But responsible publications have sorted out the truth: raisins, because of their odd and wrinkled shape, can activate what carbon dioxide is left in a glass – but they can’t create more carbon dioxide. We tried this experiment ourselves. Even CPR couldn’t revive a sparkling wine left open for longer than an hour. Yes, a raisin dropped in a glass an hour after the sparkling wine was poured made the bubbles dance a little, but it was all about the show and not the wine. And we pity anyone at a party who has to explain why there is a raisin in his glass. Others say putting a spoon works better than a raisin. The bottom line: Drink the sparkling wine before it goes flat. Is it true that adding a penny to a corked wine will eliminate the offending flavors? Early in our wine education days, we were at a lunch when a winemaker poured a wine that had obvious cork taint – a chemical process that takes place after a bottle is sealed with a bad cork. A distributor wanted to save the wine and his client’s face and dropped a penny from his pocket into the expensive wine. We cringed but humored the desperate man and tried the wine. It tasted like a dirty penny. We also have read that a wad of plastic wrap will restore a corked wine. Indeed, polyethylene will remove trichloroanisole (cork taint) from wine but it also removes the aromatics and other positive elements. Nothing will save a cork-tainted wine -- period. However, a copper penny may eliminate a stinky sulfur component in a wine that suffers from a fermentation flaw called “reduction.” This flaw produces a compound called mercaptans that makes a wine taste sulfuric – think a freshly lit match – or like burnt rubber. Mercaptans won’t harm you, but you’re not going to like a stinky wine. Copper can absorb mercaptans. However, coins minted after 1982 are mostly zinc. Maybe a piece of copper piping would work better than a coin. But we pity even more the guy walking around with an old penny or a hunk of copper pipe in his glass. The bottom line: accept that you bought a flawed wine and dump it. Is it true that whisking a bottle of wine in a blender will save a wine that is over the hill? Several years ago, Modernist Cuisine author Nathan Myhrvold wrote that “hyper-decanting” will aerate a wine in 30 seconds, which easily beats the time it takes to adequate decant a wine naturally. We get it. But it isn’t necessary to spin your wine in the family blender to enjoy it. Aerating wine is a good practice for almost all red wines. But hyper-decanting a wine won’t restore a wine’s vitality any more than a swig from the Fountain of Youth will make you young again. Over the hill wine, like age, is irreversible. The thought of putting a great wine in a household blender we’ve used for sauces makes us pause. Will the hyper-decanted wine pick up last night’s tomato sauce that has stuck to the rubber top or worse the soap you used to clean it? This practice is no better than dunking into wine a dirty copper penny plucked from your grandfather’s coin collection. Swirling a wine in your glass and witnessing its development over an hour is what makes the tasting experience so great. If you want to rush the process, use one of those little aerators that fit into a neck of a bottle. That’s a gadget that actually works. Bottom line: save the blender for what Cuisinart intended. Is it true that whirling a wine in the glass, then cupping your hand over the top, captures more aromatics? The only time we cup our hand over a glass of wine is to protect it from fruit flies. That works pretty good until we just give up. But cupping a swirled glass of wine is more likely to pick up the aftershave you plastered on your face an hour ago or the garlic that was still clinging to the hand you just shook. Called “orbital shaking” in physics, the swirling motion churns the liquid and draws in oxygen. That combination releases aromatic components such as flowers, herbs and spices. These elements help to offset the tannins and acids that some people find too pungent. But putting your hand over the top probably will abort this magic chemistry. The bottom line: swirl the wine but save the hands for waving. Spend more time in the cellar and less time on the internet. WINE PICKS Cooper & Thief Rye Barrel Aged Cabernet Sauvignon 2015 ($60). It is hard to justify serving expensive wine to a football crowd grazing on junk food, but buy this for the cool factor. This Napa Valley wine spends six months in rye whiskey barrels and it comes in a spirit-shaped bottle. Rich and complex, it is best served alongside grilled and savory meat. Casadei Sogno Toscana IGT 2016 ($20). Imported by Cline Sisters Imports, this blend of syrah, mourvedre and grenache is more like French than Italian. But a winning recipe in one country can be a winning recipe in another country. It has red berry aromas and flavors with hints of dark chocolate and spice. Ramey Wine Cellars Claret 2016 ($42). Syrah – even in small amounts -- seems to be the common trick to give an otherwise Bordeaux blend some softness. We loved this serious, rich blend from David Ramey. Loads of extracted dark berry flavors with hints of vanilla and chocolate.

Collards, such as these tiger collards, are best grown in Mississippi from fall through spring. They thrive in cooler weather and make great additions to meals. (Photo by Ball Horticultural Company) If there’s one vegetable that could be considered the ultimate home-grown vegetable in Mississippi, it has to be collards. Collards were chosen as a 2019 Mississippi Medallion winner because they are considered absolutely necessary for true Southern cuisine. As a bonus, they’re really easy for home gardeners to grow. Collard greens, known botanically as Brassica oleracea, are multipurpose vegetables for Mississippi gardens. We grow our best collards in the fall, through winter and into spring. This makes sense as collards don’t tolerate high temperatures very well, but they appreciate cooler weather, even frost and freezes. In fact, the cold intensifies collards’ flavor profile. As you may know, collards are a cruciferous vegetable like broccoli, cauliflower and cabbage. These vegetables all taste better when picked in mid-winter. There are many varieties of collards available, including hybrid and open-pollinated types. The Mississippi State University Extension Service recommends these varieties for Mississippi gardens: Vates, Top Bunch, Georgia LS, Blue Max, Champion and Tiger. Seeds are readily available from most retail garden centers, or you can order them online. To direct-seed collards, plant seeds 1/4 inch deep and 12 to 24 inches apart in rows spaced 24 to 36 inches apart. They also grow extremely well in containers, which is my favorite growing strategy. Seeds germinate in about 10 days. Expect to harvest greens in 50 to 75 days. I like to buy transplants, which can make the growing process easier. Even with the colder weather, I saw transplants at my local mega garden center this past weekend. All parts of the collard plant are edible and can be picked fresh from the garden during the entire growing season. Large, mature leaves are tough and fibrous, which gives collards their reputation of taking a long time to cook. While I like a pot of fresh-cooked collards, I also like to harvest the much more tender young leaves, which are just as delicious and can be eaten raw in a salad. Collards are a traditional substitute for cabbage all across the South. However you eat them, collards are good for you as an excellent source of the dietary phytonutrients beta carotene, vitamin C and calcium. Always choose darker leaves, as they contain more of these important plant compounds. Collards’ main insect pest are cabbage worms, which damage all cruciferous vegetables. Several products can help control these pests. I like using formulations that contain spinosad or Bacillus thuringiensis, commonly abbreviated as “Bt.” These are marketed under a variety of brand names, so be sure to read the ingredient label. Organic products are also available, which is good news to many growers. Collards have the reputation of having a bitter taste, which leads many folks to love them or leave them. They contain a compound called phenylthiocarbamide, which about 70 percent of the population can detect. Some people dislike collards because of this extreme flavor, while others thoroughly enjoy the bitterness. Others don’t even taste the bitterness. Which group are you in? I wouldn’t worry about the bitterness aspect too much. Cooking them down with a little -- or a lot of -- bacon or ham will certainly make them taste good.

Girl Scouts of the USA (GSUSA) has launched the 2019 Girl Scout Cookie season, celebrating the largest financial investment in girls annually in the United States and a powerful entrepreneurship incubator for the next generation of female leaders. At a time when girls’ needs and issues collect fewer than eight cents of every dollar granted by philanthropic foundations in the country, each and every Girl Scout Cookie purchase is key to supporting the change-makers of today and tomorrow. Research shows that female-founded start-ups generate more revenue over time and per dollar than male-founded start-ups, but only 17 percent of start-ups are female-founded. Given that over half (53 percent) of female entrepreneurs and business owners are Girl Scout alums, supporting Girl Scouts as they make sales and learn essential business skills is imperative to ensuring our country has a strong workforce and economy. Through the Girl Scout Cookie Program®, girls not only discover their inner leadership potential but also use their earnings to power amazing experiences for themselves and their troop, including travel, outdoor adventure, and science, technology, engineering, and math (STEM) programming. Many girls put the money toward impactful community projects right in their own backyards, from supporting animal shelters and food banks to working with local and state legislators to change laws. And the cookie program’s benefits are many; a recent Girl Scout Research Institute study found that two out of three girls who participate in the program learn five crucial skills—goal setting, decision making, money management, people skills, and business ethics—while doing incredible things for themselves and their communities. The proceeds stay local, meaning that when consumers purchase the delicious cookies that come from a registered Girl Scout only, they’re giving back to their wider community. “Through the Girl Scout Cookie Program, cookie customers help fund life-changing Girl Scout experiences while building the next generation of female entrepreneurs,” said Girl Scouts of Greater Mississippi CEO, Becky Traweek. “And because all Girl Scout Cookie proceeds stay local to power year-round troop projects and activities, when you buy Girl Scout Cookies you are making an investment in girls and in your local community. As a cookie entrepreneur, I learned about being self-confident, enterprising, and persistent, and how to create opportunity by setting goals, creating budgets, cultivating customers, and making business decisions. The Girl Scout Cookie Program helps girls build the essential skills they need to become our future business leaders.” And Girl Scouts is celebrating a tasty new way to support young female entrepreneurs with a recently debuted Girl Scout Cookie joining the 2019 lineup in some markets: Caramel Chocolate Chip, featuring rich caramel, semisweet chocolate chips, and a hint of sea salt in a chewy, gluten-free cookie. It joins our Council’s Toffee-tastic® cookie, introduced in 2015, a rich, buttery gluten-free cookie with sweet, crunchy, golden toffee bits. Each gluten-free variety is offered in select Girl Scout council markets only for as long as supplies last. Additionally, Girl Scouts who participate in the cookie program this season will have the opportunity to win the Cookie Entrepreneur Experience of a lifetime featuring the DC Super Hero Girls™ by entering the Cookie Pro™ contest. GSUSA has teamed up with DC Super Hero Girls to inspire Girl Scouts to be smart and courageous as everyday super heroes. The contest will highlight and reward exceptional cookie bosses who take the lead, set high goals for themselves, bring positive change to their communities, and learn valuable entrepreneurial skills. To learn more about the contest and to enter, visit www.girlscouts.org/cookiepro. To find Girl Scouts selling cookies near you, visit www.gsgms.org or use the official Girl Scout Cookie Finder app, free on iOS and Android devices.

PONTOTOC, MISSISSIPPI - B.O.N.D. Small Business Group is excited to announce the theme for their second annual Pontotoc Food Fight. The Pontotoc Food Fight 2019 will be taking on cakes once again, but this year's theme is "The World Of Candy." The Pontotoc Food Fight will consist of five professional bakers and five home bakers going head-to-head to see which baker can create the best candy-themed cake. "We are so excited to host The Food Fight again this year," B.O.N.D. CEO Jessica Starks remarked. "This event is an excellent way to promote local culinary talent and give the community something positive." Bakers have the chance to win in three categories: Fan Favorite, Best Dressed Cake, and 1st Place Overall. Fan Favorites were chosen by attendees; however, Best Dressed Cake and 1st Place Overall will be chosen by three judges. The bakers will not be the only winners. Attendees will also have the chance to take home one of the competing cakes by participating in the cake walk. Those interested in signing up as participants are invited to sign up online at www.bondsmallbusinessgroup.com. Participants can also email bondpontotoc@gmail.com or call 662-586-1156 to sign up as well. Competing spots are first come, first serve. Sign up will begin on January 21st. Interested in attending the event? The event will be held in June in Pontotoc, Miss., and advance tickets can be purchased online for $10. Tickets at the door are $12. B.O.N.D. Small Business Group is an organization based in Pontotoc, Miss., whose mission is to help small businesses in Pontotoc and the surrounding counties grow and improve their businesses, while also connecting and giving back to the community. If you would like more information about this event or B.O.N.D. Small Business Group, please call (662) 586-1156, or email bondpontotoc@gmail.com.

I absolutely hate to play favorites among Gulf Coast restaurants. I love them all, ranging from small, family-owned poboy places tucked away on back streets to boisterous eateries on the beachfront to fine dining destinations from one end of the Coast to the other. However, I'm focusing today on one securely in the latter category, BR Prime. Located inside the Beau Rivage in Biloxi, it’s one of Mississippi’s crown jewels in terms of location, ambiance, personal service, and outstanding food. If you only experience it once in your lifetime, it’s a meal you’ll never forget. First, it's notable to mention that BR Prime is nationally-recognized. Awards include AAA Four Diamond, Wine Spectator Award of Excellence, and status as the only Forbes Recommended restaurant in Mississippi with the exception of Jia, the Beau's fine dining restaurant. However, dining at BR Prime is not an inexpensive endeavor. Menu items are ala carte, with the restaurant’s famed steaks starting at $42 for the six-ounce filet. However, I can safely say it’s a dining experience like no other. If you only experience it once in your lifetime – say, for example, to celebrate a milestone birthday or anniversary or to make a weekend getaway even more memorable - it’s an overall experience you’ll never forget. I promise, you won’t regret maxing out your dining-out budget. I want to focus on the food because, let’s be honest, that’s the real star. However, setting the stage for this memorable experience is necessary. Slipping into the cocoon-like confines of BR Prime after walking through the bright lights and gaiety of the Beau instantly transports one into another world. Dim lighting, an impressive floor-to-ceiling glass wine case, rich wood finishes, and white-clothed banquettes and booths in the well-appointed dining area set the mood for an experience akin to any of Vegas’ finest restaurants. In fact, BR Prime describes itself as having “enough swank to make the Rat Pack proud.” Dress code is billed as “smart casual to the nines,” and I’ve seen plenty of the former. Staff are friendly and professional, making guests ranging from those that stroll in after a long day of shopping to high rollers feel equally welcomed and pampered. Unlike some fine dining restaurants, BR Prime has a lively, albeit elegant vibe. After visiting BR on national media tours and on personal visits, I’ve worked my way across the succinct menu. I can honestly say everything I’ve sampled has been unique, fresh, and superbly prepared. As if that isn’t enough, each dish’s presentation is a work of art, a feast for the eyes and palate. On one of the media tours, I was fortunate enough to be served the grand seafood platter ($95)– a tiered tower, actually – loaded with Maine lobster, shrimp, oysters, king crab legs, and crab cocktail. It was so large I had to share it with a fellow writer. As if in unison, cameras emerged and we all began shooting photos of this towering masterpiece filled with perfectly prepared seafood, tangy sauces and seasoned butter. Other chilled seafood items are gulf shrimp with fresh horseradish cocktail ($6 each); jumbo crab cocktail with remoulade ($18); half dozen seasonal oysters with cocktail sauce and shallot mignonette ($18) and tartare three ways ($19), steak “21 Club” with salmon and caviar, tuna. and ginger. During my most recent visit, I chose a warm starter to begin my meal. A large crab cake ($20) topped with spicy remoulade turned out to be the best I’d ever sampled. Large, succulent, and filled not with indistinguishable ingredients but instead, fresh crab meat grilled to a crispy finish, was simply superb. Others on the menu are Stonington Maine diver scallops ($21) with hearts of palm and black trumpets; New Orleans-style barbecue gulf shrimp ($18 and $27); crispy chicken livers ($17) highlighted with comeback sauce, crostinis, apple fennel slaw, and hot sauce preserve and roasted veal bone marrow escargot ($20) with basil fed escargot and glace de viande. Now, on the piece de resistance – its steaks. Any of the starters would suffice as a meal if you can’t afford a full-course meal. But, I urge you to cut back on fast food or other mindless meals. Saving up for a steak dinner at BR Prime is worth the sacrifice. It’s that delicious. As mentioned, the six-ounce filet is the most affordable and the cut I selected on my last visit. It’s small, but when paired with other dishes, more than adequate. On previous visits, the 14-ounce Delmonico ($52) has been my choice. Seared to perfection and oh-so-lightly seasoned, it’s simply the best steak I’ve ever eaten. In fact, sharing a table with journalists from around the country, including New York, I was proud to hear similar comments as mine about BR Prime’s steaks. Most of the writers had traveled around the world sampling the “best of the best” cuisine. To hear BR Prime ranks near the top of these veteran foodies’ lists was exciting to hear. Other steaks from which to choose include the massive 40-ounce bone-in tomahawk rib-eye ($135); 24-ounce porterhouse ($60) and 10-ounce filet ($55). Also on the menu are Sandridge Farms pork chops ($46); double cut lamp chops ($48) and Chateaubriand ($110) for two. Toppings for steaks and chops are savory béarnaise, three pepper au poivre, red wine sauce, Australian blue cheese crust, and sautéed crab meat. If seafood entrees are more to your liking, there’s excellently prepared Scottish salmon ($35) with saffron potato, baby spinach, Chanterelle mushrooms, fennel slaw, and seasonal berries; red snapper ($44) served with herbsaint oyster, crispy squash blossom, charred ramps, and sauce Nantau, and two-pound steamed Maine Lobster ($125) with drawn butter, crab-stuffed, lemon, and herbs. Or, try a heritage French red chicken (half-$36) served with crispy liver, toasted corn, spring peas and morels. As I’ve described, steaks stand on their own merit, but a few well-chosen sides (in the $12 range) makes each dinner even more memorable. One of my all-time favorites is duck fat frites. Crispy fries served with a variety of dipping sauces is a can’t-miss pleasure. If a steak is not in your budget this month, ordering a serving of fries or one of the other sides, ranging from Aged Vermont cheddar hash, thick-cut onion rings, butter smashed potatoes, or one that I enjoyed recently, roasted Brussels sprouts, with a cool beverage is a more-than-satisfactory Plan B. If you have room for dessert, a serving of delicious Bananas Foster prepared table-side with flair and drama by one of BR Prime’s professional servers is the perfect ending to a meal you’ll never forget. BR Prime is located at 875 Beach Blvd. inside Beau Rivage. The restaurant is closed Sunday and Monday; open for dinner Tuesday – Saturday, 5:30 – 10 p.m. Call (228) 386-7111 for more information or to make reservations.

BILOXI, Miss - Sports fans rejoice! Biloxi is now home to the second Deuce McAllister Ole Saint Kitchen & Tap location, a restaurant concept from Ballard Brands and Ole Miss and New Orleans Saints alum Deuce McAllister. Ole Saint is family-friendly and will feature southern coastal cuisine for lunch and dinner, as well as a full-service bar with 24 craft beers on tap, many of which are local to the Gulf Coast region. Customers will also enjoy endless sports coverage on 40 flat screen TVs, as well as being able to place wagers at The Sportsbook at Boomtown, next door to Ole Saint. The restaurant, located at 676 Bayview Avenue within Boomtown Casino Biloxi, can seat 200 people in its 3,800-square-foot restaurant space. Ole Saint is open seven days a week from 11 a.m. to 10 p.m. Roughly 40 new permanent jobs have been created at Ole Saint in Biloxi. “As a Mississippi native, graduate of Ole Miss, and retired New Orleans Saints player, I can honestly say there are no better fans than those of the Gulf Coast region,” said Deuce McAllister. “Biloxi was the perfect place to open our second Ole Saint location. Along with Ballard Brands leadership, I’m looking forward to celebrating the grand opening and welcome all of you to our new family at Boomtown Casino.” The original Ole Saint location is in the historic French Quarter in New Orleans, home to the Gulf Coast’s beloved black and gold Saints. Ballard Brands owners, Paul, Stephen, and Scott Ballard, saw the importance of combining a local sports legend and athlete like Deuce McAllister into the fabric of a true sports dining experience. “Deuce McAllister has been an outstanding partner not only in the original location, but in planning for the second Ole Saint location in Biloxi,” said Peter Boylan, President of Ballard Brands. “This restaurant will feature 24 beers on tap and over 40 big screen TVs allowing you to experience your favorite sporting events while you watch, wager, and eat.” In partnership with Boomtown Casino, Ole Saint is pleased to add new dishes to its repertoire, in addition to our customer favorites from the original menu. With the restaurant situated with views of the Back Bay of Biloxi and steps from the Gulf of Mexico, customers can enjoy fresh, delicious seafood from their own backyard. Local craft beer on tap include Port Orleans, Parish Brewing, Abita Brewing, NOLA Brewing, Biloxi Brewing, Lazy Magnolia, Southern Prohibition, Chandeleur Island Brewing, and more. Join Deuce McAllister, Ballard Brands, and Boomtown Casino Biloxi on Tuesday, January 15, at 11 a.m. for the official grand opening of Ole Saint. Attendees will enjoy samples and hear from McAllister and leadership from Ballard Brands and Boomtown Casino. About Ballard Brands Ballard Brands, LLC is a hospitality and food service business formed in December 2001 by brothers Paul, Steven, and Scott Ballard after success in operating retail beverage franchises (Smoothie King and PJ’s Coffee of New Orleans) in Louisiana and North Carolina. After starting the company with one restaurant and two coffee house franchises, the Ballard Brands now owns, operates and manages restaurants and food and beverage concepts in 30 states and three countries. The company's restaurant portfolio includes retail brands WOW Café, PJ's Coffee of New Orleans, The Original City Diner, Boardhouse Serious Sandwiches, Richard Fiske and Ole Saint. Through their Outstanding Management Group, the company manages Eloisa Restaurant and Filmore in the Oaks. These brands collectively total nearly 153 locations in both traditional and non-traditional models and continue to grow. Ballard Brands also operates wholesale brand New Orleans Roast coffee, which is sold in grocery stores and featured in an array of locations, including restaurants, hotels, airports and convenience stores. Ballard Brands’ corporate offices are in Covington, La. Learn more at ballardbrands.com.

It’s always amazing to us how weather can influence our choice of beverages. Summer heat prompts rosés and sauvignon blancs. Fall calls for zinfandel and Spanish reds. Winter? Big, complex cabernets – or something different, like cognac or port. Today, we offer you a diversion from your usual winter fare. COGNAC Cognac, representing less than a percent of the world’s spirits consumption, is an afterthought to many of today’s spirits enthusiasts. Maybe cognac shares the same stuffy, vague image that plagues port. Traditionally, cognac was a solo performer, consumed neat in a glass snifter at the end of a sit-down meal. You probably have seen images of this in vintage movies. Millennials, who don’t appear to cling to tradition as much, strive to craft their own path through life by discarding ritual and convention. They renewed interest has driven cognac sales higher. Cognac is pretty easy to comprehend. It is essentially made by double distilling a weak, acidic wine (7-9 percent alcohol), made from at least 90 percent ugni blanc (also known as trebbiano), colombard, and folle blanche grapes. The grapes must be sourced from the region surrounding the French village of Cognac. A series of letters codify aging. VS indicates 2 years in wood, VSOP. 4 years in wood and XO signifies 10 years of oak aging. The result when done right is an elegant, smooth spirit with caramel and vanilla scents and flavors with subtle fruit and sometimes-spicy notes that clocks in at about 80 proof. If you are a fan of American whiskeys or un-peated scotch, cognac should be on your must-try list. Prices vary wildly with tasty mass-market brands Hennessey and Courvoisier offering VS selections in the low to high $30s. On the other hand, Remy Martin King Louis XIII retails for about $3,500 if you can find it. We recently tasted four cognacs that represent widely available brands and span the spectrum of aging and styles. Pierre Ferrand Cognac VS 1840 Original Formula 90 proof ($44-$49). This spicy, boldly flavored cognac harkens back to the late 1800s when cognac served as a popular cocktail ingredient. Caramel, fruity (orange marmalade), and a hint of licorice notes highlight with a slight alcoholic burn and points to using it as a cocktail ingredient possibly as a substitute rye. So, try it in Manhattans, old fashions, or sidecars for a delicious cocktail experience. Courvoisier VSOP Cognac 80 proof ($35-$50). Very smooth and elegant in the nose and mouth. Grilled nuts, orange zest and vanilla define this extremely smooth and elegant cognac that stands beautifully by itself. Hardy Cognac VSOP Organic 80 proof ($59-$65). A very nice selection for those seeking somewhat rare, organically-made spirits. Pear nose and flavors with caramel and a hint of citrus. A bit of a bite in this one. Delamain Cognac XO Pale and Dry ($112-$120) 80 proof. The higher cost of this delicious nectar is a reflection of the extra time spent in old oak barrels. Exquisitely smooth and elegant, this cognac is crafted from blending 20- to 25-year-old cognac with no sugar or caramel added, hence the paler color of the liquid. Dried fruit flavors with a bit of vanilla and the barest whiff of licorice come together to create a truly memorable drink. PORT Last spring, we traveled to New York to participate in a preview of the acclaimed and widely declared 2016 vintage ports scheduled for release in the fall. Fast-forward to this winter and the first-declared port vintage since 2011 is now available in stores. Most of the big brand names such as Dow, Graham, and Croft are sporting price tags in the $100 range typical for newly released vintage port. In a departure from historical styles, many of these wines are appealing now. That belies the traditional 10- to 20-year wait required by vintages of yore. Still, most will benefit from decades of aging for those so inclined to enjoying aged port. If these admittedly hefty price tags are outside of your comfort zone -- and you are not inclined to wait 20 years -- alternatives exist. We recently tasted three ready-to-drink releases from Dow and Graham that are much easier on the pocketbook at $25 and $45 for a 750ml bottle. Graham’s Six Grapes Reserve Porto ($25 -$28) is an industry standard bearer and is made from the same vineyards that produce Graham’s vintage ports. It sports fresh bright cherry and plum notes with a whiff of violets. The newest in a series of special releases is the Graham’s Six Grapes Reserve Special River Quintas Edition ($42). This wine features a bit more structure and tannin than the regular Six Grapes, but only 1,000 cases have been produced. Plum and cassis notes dominate with more tannin than the standard Six Grapes release. We were impressed with Dow’s 2012 Late Bottled Vintage Port ($24). 2012 was a drier cooler season than normal and followed the widely declared 2011 vintage. Late bottled vintage ports are held in barrel for an extended period of time to hasten the maturing process and are ready to drink upon release. A bit drier than many ports, this delicious wine offers cherry and cassis notes with a hint of licorice. A great value proposition for port lovers or the curious wine lover. WINE PICKS Thacher Winery Working Holiday Cass Vineyard Paso Robles Genesco District 2016 ($28). A delicious blend of Southern Rhone varietals, it is 47 percent grenache, 30 percent syrah and 23 percent mourvedre. Dominant nose and flavors of ripe opulent strawberry and blackberry create a very pleasing package. Cambria Chardonnay Santa Maria Valley Katherine’s Vineyard 2015 ($22). A textbook ripe chardonnay from a terrific producer, this wine has pineapple and citrus notes with an unctuous round texture in the mouth. Toasty oak is barely discernable. Fantastic! Grandes Vinos y Vinedos 3 C Carinena Carinena 2016 ($10-12). The 3 Cs refer to the carinena grape, Carinena region and Carinena village where this lovely red wine hails from. Carinena is otherwise known as carignan in California and France where it is often seen. Carinena is the oldest established appellation in Spain beginning in 1932. This carinena features delicious appealing strawberry and cherry flavors and scents and is somewhat reminiscent of a well-made grenache. Jason Stephens Cabernet Sauvignon 2014 ($28). This was a stunning surprise in a flight of prestigious cabernet sauvignons we recently tasted. Stunning because we never heard of the producer – shame on us. The cabernet was dense with youthful dark fruit flavors and a dash of licorice.

Aptly named The Farmer's Table, this Jackson restaurant is serving up fresh meals for breakfast and lunch, and it will surely become a new favorite spot. Check them out in this week's Sipp Jackson post.

We all know we need to eat more vegetables, but finding ways to include them in our busy lives can be a challenge. It’s easy to get in a rut and eat the same vegetables year-round, but you may find some tasty options if you try something new! Check out this amazing list of vegetables, and challenge yourself to experiment with a new vegetable every month! We used to talk about how many servings of different foods we need to eat each day. But that amount varies depending on your age, sex, and how much exercise you get. This chart explains how many cups of vegetables you should include in your daily meals. You can also look up serving sizes for different vegetables! Best of all, vegetables have all kinds of nutrients and health benefits.

Whether you enjoy ribs, BBQ chicken, pulled pork, or anything in between, Pig and Pint in Fondren has you covered. Check out this week's Sipp Jackson post that features Pig and Pint and all their delicious BBQ dishes.

Forget Mississippi's status as the chicken capital and consider this startling fact: Americans consume close to 50 billion hamburgers a year, or roughly three burgers a week for every person in the U.S. There’s even a Hamburger Hall of Fame in Seymour, Wisconsin. There, America’s beloved meat patties encased in golden buns are paid proper homage. To help satisfy Mississippians' burger cravings, Ed’s Burger Joint in Hattiesburg began serving unique and, in some cases, gourmet burgers in 2016. Ed’s is doing its part to satisfy burger lovers in south Mississippi and more than a few area visitors. The brainchild of Hattiesburg restaurateur Robert St. John, Ed’s was added to the Hardy Street lineup of eateries for one simple reason: his love of burgers. "The one culinary constant that has endured my entire life is hamburgers," St. John told the Hattiesburg American following the opening two years ago. "I loved and ate them as a child and I love and eat them today. I love fries, onion rings, and tots, too." It’s rare to find a burger these days that doesn’t resemble a flat, preformed sphere, but St. John has managed to create not just one, but 14 made-from-scratch specialty burgers composed of fresh, “real” beef, freshly baked buns, and homemade sauces that take each burger to a new level. At my first Ed’s experience, I deliberated long and hard and finally chose the Jam Burger ($7.50), primarily because of the promised addition of bacon jam. I wasn’t disappointed with the thick grilled burger topped with grilled onions, shredded cheddar, and the promised layering of tangy bacon jam. I needed several napkins to finish the burger, a sure sign that a burger is worth its salt. On my next visit, I decided to try something new. Ed’s Deluxe ($8.25) was an all-American version of a deluxe cheeseburger, made even more special by the addition of grilled onions, bacon, and perhaps one of the best homemade sauces I’ve ever sampled, one simply named Ed’s Grill Sauce. Besides burgers and cheeseburgers that are anything but “regular,” just a few of Ed’s best-selling burgers include the Comeback ($7.95), a juicy burger topped with pepperjack, mushrooms, onion rings, jalapeños, and delicious Comeback Sauce; Chili-Cheeseburger ($7.50) a burger smothered in Texas-style chili, cheese, and grilled onions; El Magooey ($7.50) another three-napkin burger due to its stuffing of savory pimento cheese; Ed’s Melt ($8.50), an old-school take on a classic courtesy of melted Swiss cheese, grilled onions, and Ed’s Grill Sauce on Texas toast; Heavy Eddie ($11.45) consisting of a double stack of beef patties topped with cheese and here’s the kicker: a bun made from two grilled cheese sandwiches. As if that’s not enough goodness, crisp bacon, grilled onions, and Ed’s Grill Sauce complete the massive burger. Last, and certainly not least, if Heavy Eddie isn’t heavy enough for you, upgrade to a Fat Ed ($13.75). It contains the same delicious ingredients of the Heavy, except there’s a triple serving of beef instead of a double. To complement juicy, made-to-order burgers, the menu contains a number of tempting sides and appetizers that make perfect accompaniments. These include onion rings ($2.25), Ed’s fries or tots ($5) topped with nacho cheese, bacon, cheddar cheese, and ranch dressing; Buffalo chicken nachos ($8.75), jumbo chili cheese fries or tots ($7.95), and my personal pick, bacon jam and pimento cheese with crackers ($6.50). Those looking for sandwiches, salads, hot dogs, and related items leave happy. Menu choices include the chicken tender basket and fries ($8.50), chicken jam sandwich ($7.75), grilled ham and cheese sandwich ($5.50); bowl of chili ($5.25), small or big chopped salad ($4.75-$7.25), and Hub City dog ($7.75). The perfect topping for any meal is a hand-dipped shake ($4.50-$5.50), Barq’s root beer float ($3.25), and my personal pick, house made frozen pops ($2.75). Made with real fruit, it’s a can’t-miss treat no matter the time of year. The eclectic restaurant features a bright yellow and red metal exterior and an airy, equally colorful interior with a vintage vibe. Diners can sit inside at a cozy table or counter or move outdoors to patio tables and a spacious deck overlooking a game area and Hardy Street just a few feet away. Ed’s is located at 3800 Hardy St. in Hattiesburg. Hours of operation are Sunday through Thursday, 11 a.m. to 9 p.m. and until 10 p.m. on Friday and Saturday. I didn’t get the recipe for Ed’s bacon jam, but here’s one that’s almost as good. Even better, it lasts in the refrigerator for up to four weeks in an airtight container. It’s delicious on burgers, chicken, fish, or as an appetizer with crackers. Crock-pot Bacon Jam 1-1/2 pounds sliced bacon, diced into small pieces 1 cup yellow onions, finely diced 1 teaspoon minced garlic 1/2 cup apple cider vinegar 1/2 cup packed dark-brown sugar 1/4 cup pure maple syrup 3/4 cup brewed coffee Cook bacon until browned, about 20 minutes. Drain fat (leave 1 tablespoon in pan) and transfer bacon to paper towels to drain. Add onions and garlic to bacon fat in pan and cook until onions are translucent. Add apple cider vinegar, brown sugar, syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon for a few minutes. Place bacon pieces back in pan and stir to combine. Transfer mixture to a 6-quart Crock-pot and cook on high, uncovered, about 3.5 to 4 hours. Transfer to a food processor or blender and pulse until coarsely chopped. Let cool, then refrigerate in sealed container. Keeps up to 4 weeks in the refrigerator.