Craig Schmidt of Macon examines pecans after cracking on Nov. 1, 2018. Schmidt recently purchased equipment from Peeples Pecans in Starkville and is just starting his first season of cracking, shelling and blowing pecans for the public. (Photo by MSU Extension Service/Linda Breazeale) STARKVILLE, Miss. -- Mississippi’s pecan yields will be down from last year, but the future looks promising. Mississippi Pecan Growers Association President Max Draughn of Raymond explained that pecan yields alternate from year to year. “We had a strong year in 2017, so we would expect this year to be down. We may be down about 40 percent,” Draughn said. “Trees in the northern counties, mainly in the Delta, lost some yields to a late freeze. Trees in the southern counties suffered from pollination and disease problems. The central counties have a good crop, about 80 to 85 percent of last year’s yields, which is about where it should be after a strong year.” Draughn said some pecan varieties are smaller than normal because of cloudy days in June and July, followed by a lack of moisture. “Mississippi is the birthplace of the modern pecan industry dating back to the 1920s when there were 33 pecan tree nurseries in Jackson County,” he said. “Mississippi pecan production peaked in mid-1960s with just under 40 million pounds. Then, catastrophic hurricanes and ice storms took their toll on the state’s orchards.” In recent years, the state’s pecan industry has begun a slow rebound. “We produced about 1 million pounds annually for about 15 years. Then, about 10 years ago, China started buying more pecans and prices improved. That motivated growers to expand or rejuvenate old orchards,” he said. “We have been producing nearly 8 million pounds on our stronger years. This year, we are looking at up to 4.5 million pounds.” Draughn said he hopes to see significant increases in state production in the next five years or so. Eric Stafne, fruit and nut crops specialist with the Mississippi State University Extension Service, said growers saw a fairly typical season regarding weather, disease and insect problems. “One of the opportunities would be if market prices are better because of the hurricane damage,” Stafne said. “It is looking like the Georgia crop will be down 50-60 percent, and Georgia is the nation’s leader in pecan production.” Stafne said most of Mississippi’s pecans leave the state. China has been a big buyer of U.S. pecans, but those exports have bottomed out because of the tariff situation and a surplus from past years. Extension agricultural economist Alba Collart said reviews of prices in the Atlanta market show how volatile the pecan market has been in recent decades. “I would expect prices for 2019 to increase relative to this year’s prices,” Collart said.

BILOXI, Miss. – Innovative, creative, and artful cuisine is in the limelight at Beau Rivage Resort & Casino as Jia unveils its new menu featuring a Latin-Asian fusion concept. Long-known for its exquisite Pan-Asian cuisine, Jia and MGM Resorts International take diners on a new adventure for the appetite incorporating new flavors and textures to its AAA Four-Diamond menu. Highlighting the revamped menu are six Nikkei dishes, a culinary genre that is going from humble to high profile worldwide where innovative food is matched by dramatic design and presentation. Nikkei combines Japanese techniques and ingredients with the exotic flavors of Latin America. Refined elements of Japanese cuisine and the festive and colorful elements of Peruvian culinary traditions are combined to create masterpieces, that are fusion to the core definition. Jia, Japanese for “beautiful,” is known for its authentic sushi, teppanyaki and pan-Asian cuisine created from simple, quality ingredients within three distinct dining experiences – sushi bar, teppanyaki-style or a la carte dining. Nikkei translates into English as “beautiful love child,” and it is just that, using Latin American favorites to take Asian fusion beyond sushi, noodles and teppanyaki. “Our goal with the new menu is to create a dining experience like none other in the South. Introducing Nikkei, which is increasingly popular in major markets, to the Gulf Coast takes Jia to another level, said Beau Rivage Executive Chef Kristian Wade. “Aji, Ponzu, Soy Sauce and Lime are all ingredients that seem to be made for each other and create flavors that surprise people the first time they try them. And then they can’t get enough.” In Nikkei entrees, Peruvian staples such as quinoa, potatoes and yucca take the place of rice, forming a vastly different spin on Japanese fare. Causa, a Peruvian mashed potato terrine, is the basis for five of Jia’s new sushi rolls. A causa base, with crab stick, a scallop, black quinoa, jalapeno, cilantro and red tobico built upon it creates the Spicy Scallop Causa, while the Yellowtail and Avocado Causa starts with the same base but adds yellowtail, avocado, jalapeno, green leche de tigre (tiger’s milk), aji amarillo leche de tigre and queso fresco for a colorful, enticing fusion. The traditional menu at Jia is also the recipient of a slight make-over, with the additions of Shrimp Ceviche and Crispy Ox Tail as starters, Spicy Wok-Charred Beef Salad, Shrimp Papaya Salad and Spicy Oxtail Noodle Soup for lighter fare. Latin-Asian fusion is featured in several new entrees, as well, such as Wok Fried Quinoa, Kalbi Lamb Porterhouse, Mongolian Ribeye and Gochujang Lobster. Many of the featured entrees are built upon facets of Korean cuisine’s harmonious relationship between nature and humans, an element that is accentuated in Jia’s offerings. That harmonious relationship is achieved by the Jia team’s understanding of local culture, art, and locally-sourced products that are woven throughout the menu. Incorporating more seasonal produce, meats and fresh-caught seafood sourced from local purveyors into the new dishes, as well as many of the favorites, maximizes flavor and freshness and assists in sustaining the local economy. A smattering of local staples, ranging from shrimp caught by Biloxi shrimpers to meats from Sweet Grass pastures and produce from Eubanks, both based in Lucedale, Miss., are found in an array of items throughout the menu at Jia. “We are very fortunate to have some of the best seafood, literally, right outside our door, and it’s been a great experience working with our local suppliers to deliver some of the freshest items available to our guests,” said Jia General Manager Corey Boykin. “Connecting with our local ingredients, our local farmers and our culture, is important for the future, and the basis for Jia’s evolution in learning and developing cuisine that changes as our palates and lifestyles change.” Putting his creative culinary skills to the test, Jia’s newest chef Young Min Choi will feature a new specialty each night, creating a new variety of options as the chefs produce nearly 300 daily specials. Guests will find many of their longstanding favorites are still on the menu, including Szechuan Beef, Shrimp Pad Thai, Cast Iron Seared Sea Scallops, Korean Short Ribs and Shrimp Tempura from the traditional menu, as well as the Mississippi Roll, Graffiti Roll and Jia Roll from the sushi menu, to name a few. Sweet lovers can complete their meal with decadent selections like Molten Chocolate Beggars Purse, Pistachio Matcha Bar, Jia’s Orange Popsicle, and the Coconut Pot de Crème. An incredible selection of Asian, domestic and craft beers, 10 different sakes and hand-crafted cocktails can be found on the beverage menu. Featured mixed drinks include the SanJia (Sake Sangria), Lychee Martini, Dragon Berry Mojito, Toki Sour, Mezcal Margarita, Lychee Mojito. “Guests visiting Beau Rivage expect something different than they’ll find anywhere else on the Gulf Coast,” said Beau Rivage Vice President of Hotel/Food and Beverage Operations Jeff Segan. “MGM Resorts International puts a great emphasis on guest experience and ‘wowing’ the guests. The changes at Jia, from the 300 different daily specials, to incorporating local-sourced ingredients to bringing Nikkei to the South allow our incredibly-talented culinary team to create an experience that will ‘wow’ the palate, and one they can’t find anywhere else.” Jia is open Wednesday and Thursday from 5 to 10 p.m., Friday and Sunday from 5 to 10:30 p.m. and Saturday from 5 to 11 p.m. Closed Monday and Tuesday.

Check out this week's Sipp Jackson post that features a Jackson favorite, Monroe's Donuts.

The way we farm in America is constantly changing and advancing. America’s population has increased by almost 882% from 1860 to 2010. Interestingly enough, the number of farms in the United States has only increased by 7% during the same time. Today’s farms, however, are much larger than those of the past and rely on modern technology to feed a growing population. In 1940, one farmer fed just 19 people. In less than a century, the number of people being fed by one farmer has increased to 165. This change is especially shocking considering that today only 2% of Americans are employed on farms, while 200 years ago, 90 percent of the U.S. population lived on farms. With an ever-increasing population and less agricultural workers than ever before, it’s clear that technology is closing the gap. New inventions and more streamlined production methods have made it possible to feed the world. Today’s farmers can produce more food using less land, labor, and natural resources. There are currently 7.3 billion people in the world, with an expected population of over 8.5 billion by 2030 and 9.7 billion in 2050. While it’s tempting to idealize the past, we must remember that change is often propelled by necessity. Sanderson Farms is proud to play a role in advancing agriculture. The company’s veterinary, engineering, quality control, and corporate responsibility teams are constantly focused on food safety, animal welfare, and environmental sustainability with the same goal in mind – to provide healthy, affordable protein to a growing world. About Sanderson Farms Sanderson Farms, Inc., founded in 1947, is engaged in the production, processing, marketing and distribution of fresh and frozen chicken and other prepared food items. Employing more than 15,000 employees in operations spanning five states and 17 different cities, Sanderson Farms is the third largest poultry producer in the United States. As a company, Sanderson Farms is committed to adopting a fresh approach in everything that we do. Not only where products are concerned, but companywide as well. Though the company has grown in size, it still adheres to the same hometown values of honesty, integrity and innovation that were established when the Sanderson family founded the company back in 1947.

Outdoor dining in Mississippi is risky business for six months of the year. There’s the heat, humidity, and yes, pesky insects to worry about. However, now is the perfect time to select a restaurant for its ability to deliver al fresco meals in a picturesque setting. It really doesn’t get any better than dining with birds-eye view of the Mississippi River at sunset. This experience can be yours – and believe me, it qualifies as a memorable experience – at Vicksburg’s 10 South Rooftop Bar and Grill. Constructed on the top floor of the old First National Bank building on Washington Street, 10 South offers indoor seating as well as outdoor tables serving up a panoramic view of the River City. In the evening, a table facing west guarantees spectacular views of the sun setting over the Mighty Mississippi. As a mammoth orange sun slowly sinks beneath the rolling waters, you’ll be in awe of the breathtaking sight. Looking north, south and east, the twinkling lights of downtown Vicksburg and the sight of historic buildings and antebellum homes coming alive in the dust is almost as awe-inspiring. And then there’s the food. Ambiance aside – and trust me, this place has plenty of it – it’s really the cuisine that has drawn legions of locals and visitors to the lofty confines of 10 South since it opened a couple of years ago. Creative offerings include a variety of appetizers, burgers, chicken, steak and seafood dishes, and desserts that are vastly different from the ubiquitous slices of cheesecake offered at the end of some restaurants’ menus. 10 South is open for lunch and offers a number of dishes similar to those served for dinner. Since an evening meal is a must for your first visit, I’ll focus on the dinner menu. For starters, you’ll be tempted to try fresh guacamole ($9), fried crawfish balls with Mississippi comeback sauce ($11), and Yazoo City blackened catfish or pulled pork tacos ($12) served with sugar cane slaw and cilantro-corn salsa. My personal pick is fried green tomatoes ($12) with spicy crawfish-tomato gravy. It’s crispy, spicy, and oh-so delicious. After the sun goes down, it may get a little chilly on the rooftop deck. As you enjoy the cool breeze wafting in from the water, a bowl of 10 South’s self-proclaimed “Award Winning Chili” ($4 for a bowl; $7 for a bowl) is in order. It lives up to its name, especially when toppings like cheese, green onions, and sour cream are piled on top. Burgers on your mind? Diving into 10 South’s signature barbecue bacon version ($14) topped with pepper jack cheese, potato sticks, Coca-Cola barbecue, and candied bacon while watching the river roll by combines to create a meal you’ll never forget. Other burgers worth trying include the 10 South Original ($12), Comeback ($13), and Farmhouse ($14). Additionally, sandwiches like the grilled chicken ($12) topped with applewood bacon and honey Dijon and pulled pork ($12) are a good choice, along with the version called That Famous Fried Chicken ($13). With a serving of the restaurant’s signature fried chicken and toppings like candied bacon and maple-chili glaze, you’ll understand the reason for its name. Entrees are almost as good as the view. Choose from among blackened Yazoo City catfish ($16) atop sweet corn maque choux, pork ribeye ($17), chargrilled with tomato jam and crispy Tabasco onions, shrimp and grits ($17) highlighted by Creole butter sauce, and chicken and waffles ($17). With this dish, you’ll get a serving of fried chicken on a sweet potato corn bread waffle with a maple chili glaze. Each entree is delicious, but one of my favorites is 10 South’s wings. Yes, I know it’s odd to choose wings when many other creative dishes are on the menu. But once you try them, you’ll understand my devotion. With flavors like Coca-Cola barbecue, Louisiana Buffalo, naked Cajun dust and Alabama white, you’ll want to try them all. As you enjoy your meal, make sure to pace yourself. Skipping dessert is not an option at 10 South. A crowd favorite is Mississippi Mud Brownie ($8), a coffee-infused brownie, white chocolate chips, pecans and vanilla bean ice cream. Others that are just as worthy of top billing include key lime pie ($7), salted caramel brulee ($8), and Moon Pie bread pudding with Coca-Cola rum glaze ($7). 10 South Rooftop Bar and Grill is located at 1301 Washington Street in Vicksburg. Take the elevator to the 10th floor. The restaurant is closed on Monday, but open Tuesday – Thursday and on Sunday from 11 a.m. to 2 p.m. for lunch and 5 to 9 p.m. for dinner. Dinner hours extend to 10 p.m. on Friday and Saturday. Call 601-501-4600 for more information.

Next week, families from around the country will be gathering around the table for a tradition that we hope never dies. An activity we joined as children is now an activity we lead as adults – and it never stales. However easy it would be to contract the work to a third party, doing so would rob us of the joy we take in cooking for family and friends. For more than 30 years we have been advising readers what to drink on Thanksgiving. While our cohorts come up with new twists that involve unusual grape varieties, we stick to the advice that always works for us. Other than cabernet sauvignon, almost any wine marries well with the traditional turkey dinner. And, to satisfy all palates, we put red and white wine on the table. Thanksgiving is a special occasion because it is all-American and it draws family together around a festive table laboriously created by the host and hostess. Given that we are just off contentious mid-term elections, we suspect some family gatherings could be unnecessarily tense. Don’t let it be. Start your guests with some sparkling wine and find something agreeable to celebrate. Moet & Chandon makes a brut for $40 that is a good deal. Another reasonably priced French champagne is Jacquart Burt Mosaique ($45). If it’s American you want to pour, Gruet Brut from New Mexico is a steal at $15 a bottle. Moderate the alcohol you serve. Don’t keep replacing those empty wine bottles and make sure everyone has water. Guests will stay as long as there is alcohol yet to consume. With that, here are some guidelines in choosing the wine. First, focus on the entrée. It’s pretty tough finding a wine that perfectly matches everything from candied sweet potatoes to cranberry sauce. If it’s turkey that is your centerpiece, you can serve a light red wine (pinot noir, grenache, Beaujolais) or a white wine (chardonnay, pinot grigio, dry riesling). These wines will not interfere with the subtle flavors of a relatively neutral meat. If you intend to serve lamb or beef, go bold. Your best cabernet sauvignons, blends, and merlots with good body are appropriate. Second, think of your guests. Not everyone likes red wine, so give them an alternative. Finally, think cost. If you have a small gathering, open some nice wine if you can afford it. But if you have a crowd spread around the house for dinner, it is foolish to pour $50 wine that no one will recognize or appreciate. We have found that on occasions like the holidays, guests are more interested in conversation than they are the wine. By the time the meal winds down, put away the wine and offer coffee. It’s a waste of money to serve sweet wine with dessert when most palates are fatigued. Our final advice: if you are a guest, bring the hostess a nice bottle of wine to be opened later – don’t expect it to be poured at dinner that the cook has meticulously planned. A gift wine doesn’t have to be expensive, but try to find something unique – a wine from an area you or they recently visited, for instance, or a wine from an unusual grape variety. Here are some chardonnays and pinot noirs we recently tasted that would do well with the Thanksgiving turkey: Qupé Y Block Chardonnay 2016 ($22). Now under new ownership, this producer specializes in Rhone-style varieties. But we liked the balance fresh fruit character of this medium-body chardonnay that thankfully is not over-oaked. It has ample pear and apple flavors. River Road Mills Cuvee Chardonnay 2016 ($30). From the Green Valley of Russian River Valley this complex chardonnay has elegance and richness with stone fruit flavors and a creamy, oaky finish. Flora Springs Family Select Chardonnay 2017 ($35). This is an excellent Napa Valley wine for the price. Medium in body, it has apple and ripe melon flavors with hints of vanilla and cinnamon spice. Velvet mouthfeel and a long finish. Fetzer Sundial Chardonnay 2017 ($10). Tropical fruit aromas and pear, pineapple flavors abound in this inexpensive chardonnay. Bonterra Organic Vineyards Chardonnay 2016 ($14). A great chardonnay for the price – honey and tropical fruit aromas followed by rich, pineapple and citrus flavors. Gehricke Russian River Chardonnay 2016 ($32). Great balance and layered tropical fruit flavors highlighted by pineapple and mango. Citrus aromas and soft finish. Steele Parmalee Hill Chardonnay 2017 ($30). We liked the price of this generous chardonnay with tropical fruit flavors, bright acidity and concentration. Ramey Russian River Valley Pinot Noir 2016 ($50). Fresh, red berry fruit with an austere character reminiscent of Burgundian pinot noirs. Silky tannins and long finish. Imagery California Pinot Noir 2016 ($20). It isn’t easy finding a good pinot noir for under $50, which makes this a good value. Winemaker Jamie Benziger has created a simple yet tasty wine with bright cherry fruit flavors. J. Lohr Falcon’s Perch Pinot Noir 2017 ($17). Always symbolizing value, J. Lohr’s Monterey pinot noir has generous strawberry flavors and soft tannins. Noble Vines 667 Pinot Noir 2016 ($15). The finesse and balance of this Monterey County pinot noir make it an ideal match to turkey. Unlike the heavily extracted pinot noirs, this one exhibits a medium body with ripe plum and cherry notes with soft tannins. Landmark Hop Kiln Estate Pinot Noir 2016 ($40). From great vineyards in the Russian River Valley, this luxurious and opulent pinot noir emits floral and dark fruit aromas with lively raspberry flavors with a dose of spice. Long in the finish. Sokol Blosser Dundee Hills Estate Pinot Gris 2017 ($22). We liked the dry quality of this balanced pinot gris, a perfect and different match to turkey. Pure apple and citrus flavors with floral aromas and bright acidity with a dash of mineral. FEL Savoy Vineyard Pinot Noir 2016 ($70). FEL purchased this vineyard in 2011 and everything has been golden since then. This Anderson Valley vineyard produces silky, medium-body pinot noirs with black cherry flavors, generous aromas and silky mouthfeel. Kendall-Jackson Jackson Estate Outland Ridge Pinot Noir Anderson Valley 2014 ($35). This is a very pleasing, easy to grasp, pinot noir from a cool region of Mendocino County. A whole range of berry flavors are expressed in this complex mélange of scents and flavors. Ready to drink now.

On Thanksgiving week, United Way of North Central Mississippi is grateful for the Jive Turkey Jam, an event dedicated to spreading good cheer and helping our “United We Feed” program in stocking the shelves of needy families in a four-county area. The Jive Turkey Jam will be presented at Hobie’s on Main in downtown Starkville on November 23th and will start at 7:30 in the evening. Event coordinators who have made this event possible are MSU Outreach Director of Business Research and musician Jeffrey Rupp and Hobie Hobart, owner of Hobie’s on Main. This lively event will feature musicians such as Jonny Hollis of Jonny Hollis Music, Jeffrey Rupp, Dawn Barham, Jim Beaty, Jerry Carnathan, Drew Dierckmann, John Gholston, Jenn Henderson, Walton Jones, Johnny LairdRick, Montalto, Bobby Shannon, Earl Six, Doug Thomas, Evie Vidrine and more. These musicians are well known throughout the area and are performing for this special event with no fee. All musicians who wish to perform are welcome with music gear provided. Admission is only one bag of canned foods, so this event is perfect if you want to relax and spend time with family and friends while contributing to a beneficial cause in avoiding hunger. This event is an amazing way to end the holiday week with the company of loved ones by listening to your favorite music, dancing to the sounds of memorable hits, or just relaxing with friends, knowing that you have secured a family’s pantry so that they won’t go hungry during these crucial winter months. Many contributors have nothing but great things to say about the Jive Turkey Jam. Jeffrey Rupp says this about working with the Jive Turkey Jam: “I've been holding the Jive Turkey Jam for several years now. It's great to be partnering with the United Way. Now all of the musicians who donate their time and all for folks who donate the canned goods know they are genuinely helping feed the community at a critical time of the year." One of the musicians at Jive Turkey Jam, Jonny Hollis, describes his enthusiasm about the upcoming event: " I am very excited to play the Jive Turkey Jam. It's a blast and an honor to be able to play music with so many friends and fellow musicians while also helping out the local community with a canned food drive. Music and acts of kindness coming together is the best way to celebrate Thanksgiving." The canned food bags used as admission will further help our “United We Feed” drive into surpassing our goal of 12 tons last year into collecting more than 15 tons this year. With the help of each neighbor supporting the counties of Oktibbeha, Choctaw, Webster, and Winston counties at the Jive Turkey Jam this year, we can make sure that no family goes hungry during the seasons of Thanksgiving and Christmas. Adrienne Morris, United Way Board Member and United We Feed co-chair expressed the sentiments of the entire board saying “We appreciate Hobie Hobart, Jeffrey Rupp, and all of the musicians for coming together for Jive Turkey Jam. This event will help collect canned food for United We Feed Food Drive. Jive Turkey Jam is a wonderful example of how strong neighbors help to make our community better and stronger. “ This Thanksgiving week is a time to cherish those around you, and to be thankful for the food and shelter that you have, or more notably, the basic things that some people in our counties unfortunately do not have enough of. From one neighbor to another, make sure to secure a family a meal by donating a bag of canned goods at the Jive Turkey Jam to let them avoid HUNGER, and let them be thankful for your help as you step foot into sharing holiday cheer into the lives of others. Our goal at United Way at UCM is for every neighbor of our community to be full, fit, and lit, especially during these winter months, so that each member can therefore cause an effect to help others with hunger and other crucial needs. For more information about the Jive Turkey Jam or the “United We Feed” program, contact the United Way NCM office at 662-323-3830, or e-mail unwayokt@maxxsouth.net.

I’m always looking for ways to make healthy eating easier! This recipe for breakfast burritos makes eight tasty treats you can easily freeze for a low-cost, protein-filled breakfast on the go! You can find a printable version of this recipe for breakfast burritos from our friends at Iowa State Extension and Outreach. This is a great recipe to adapt to your personal tastes. Try adding some chopped fresh spinach as you cook the eggs. Swap Monterey Jack cheese for the cheddar. Spread a layer of refried beans on the tortilla before you roll it up. Or if you really like spicy food, cook up some chorizo or other sausage and add it to the cooked eggs. Whole grain tortillas are tasty, too! What’s your go-to recipe for a fast breakfast? Let us know on our Facebook page or on Twitter! Breakfast Burritos 1 cup potatoes, diced 1/2 cup onions, diced 1 cup bell peppers, diced 8 eggs, beaten 1/8 teaspoon garlic powder 1/4 teaspoon ground black pepper 1 cup shredded cheddar cheese 8 (8-inch) flour tortillas Spray a large skillet with cooking spray. Cook the potatoes for 6-10 minutes over medium heat. Add onions and peppers to the potatoes, and cook for 3-4 minutes until the potatoes are brown. Add beaten eggs to the vegetable mixture. Cook 4-5 minutes over medium heat. Stir off and on until there's no liquid. Stir in the garlic powder and pepper. Roll up each burrito. Use 2 tablespoons of cheese and 1/2 cup of the egg mixture in each tortilla. Serve or freeze. You can freeze the burritos by wrapping each one tightly in plastic wrap. Freeze in a single layer on a cookie sheet. Seal wrapped burritos in a freezer bag when they are frozen. To reheat the frozen ones, remove the plastic and wrap burrito in a damp paper towel. Microwave burrito for 3-4 minutes.

HATTIESBURG, Miss. – The public is invited to attend the official grand opening and ribbon cutting ceremony of the Hotel Indigo®-Hattiesburg and Brass Hat Midtown on Wednesday, November 7th, from 4 to 6 p.m. The ceremony will take place on-site at 103 South 30th Avenue. Brass Hat Midtown, a new restaurant/bar located within the Hotel Indigo®-Hattiesburg hotel, features chef-driven small plates, handcrafted cocktails, and a well-curated wine list. Part of the first and only Hotel Indigo® in Mississippi, the restaurant brings a modern setting that pays homage to the city's distinctive railroad heritage. Each Hotel Indigo® property is uniquely designed to reflect the culture, character, and history of the surrounding neighborhood. The Hattiesburg restaurant is reminiscent of a 1930s railroad dining car, paying tribute to the town’s timber and rail industry. Brass Hat Midtown is an ideal choice for travelers truly looking to experience “Hub City.” The space allows locals and guests to enjoy the vibrancy and uniqueness of the neighborhood, while savoring chef-driven tapas, small plates and handcrafted cocktails. “The menu includes speciality items sourced right here in Mississippi. From smoked catfish dip to Gulf shrimp to Delta Blues Rice grits, it’s a great (and delicious) way to showcase Mississippi cuisine,” said Daniel Mann, food & beverage director for Brass Hat Midtown. “There are at least seven local purveyors on the menu, with possibly more to come.” Brass Hat Midtown also holds special weekly events for guests, including Monday Game Nights and Live Music Fridays. “We’re proud to have a restaurant/bar on-site that offers something for everyone,” said Rhonda Cunningham, general manager of Hotel Indigo-Hattiesburg. “We want travelers as well as locals to come out and enjoy the food and weekly events at Brass Hat.” The grand opening and ribbon cutting ceremony will include giveaways, tours, live music, food, drinks and more.

The days are shorter and fall’s officially here. That means one thing: time to start cooking again. Yes, you can do it – after six months of hot weather filled with sandwiches, salads, and defrosted meals, a little cooking is in order. Favorite fall foods and beverages on my can’t-wait-to-enjoy-again list are bowls of chunky chili topped with sour cream, steaming cups of hot apple cider, bowls of seafood gumbo and jambalaya with crunchy French bread, hearty comfort meal suppers of chicken tortilla soup and sweet treats of coconut and pecan pound cake; cinnamon muffins and apple tarts and strudels. If you’re gotten spoiled with summer’s easy meals, try dishes so easy to prepare they’ve been given special names. Think “one-pot meals,” “all-in-one-bake," or “one-dish wonders.” Whatever you call them, the ingredients of most of our favorite fall dishes can be stirred together and cooked in one pot, then delivered straight to the table without searching for another serving dish. Classic “one dish wonders” are beef stew, chili, chicken cacciatore, corned beef and potatoes, and stuffed bell peppers. Whether it’s cooked on the stove top, baked in the oven, or a Crockpot does all the work, most if not all of fall’s hearty dishes take mere minutes to assemble. Even better, they’re more substantial and filling than summer’s light fare. Last week, I wrote about the top restaurants in Mississippi to enjoy soup. Based on the number of responses from readers interested in making their own, I’m including one for a thick and delicious version that can be put together the night before in a Crockpot base, refrigerated, and plugged in the following morning. By suppertime, it’ll be dark outside, but a comforting fall dinner will be ready to enjoy. Happy fall, ya’ll! “Nacho” Normal Slow Cooker Soup 1 pound ground beef or turkey, cooked and drained of fat 1 cup yellow onion, chopped 1 cup green bell pepper, chopped 3 cloves garlic, minced 1 (15-ounce) can Mexicorn, drained 1 (15-ounce) can black beans, drained and rinsed well 1 (15-ounce) can petite-diced tomatoes, drained 1-1/2 teaspoon chili powder 1-1/2 teaspoon salt 1 teaspoon ground black pepper 1/8 teaspoon red pepper flakes 3.5 cups chicken or beef broth 8 ounces of cheddar cheese, shredded 1 cup heavy cream 3-4 tablespoon all-purpose flour Add cooked beef or turkey, vegetables, beans, seasonings, and broth to a 6-quart slow cooker. Stir gently to combine. Cover and cook on high for 4 hours or on low for 8 hours. When cooked, stir in shredded cheese. Whisk together flour and heavy cream until smooth. Pour into slow cooker, stir to combine. Cover and continue cooking for an additional 30 minutes. Serve warm with chopped green onions, sour cream and tortilla chips.

Daniel Cohn was on his second espresso at 9 a.m., his legs restlessly bouncing like an anxious teen on his first date. He will drink six more before noon just to sustain a boundless energy that will get him through a grueling schedule of 14 account visits before sundown. “I try to keep it under 20 espressos a day,” he quips. He’s not joking. Cohn is the genius behind Bellacosa, perhaps the best $25 cabernet sauvignon on the market today and one that has sparked a wave of reviews, awards, and magazine splashes in just a couple of years. His first vintage of 25,000 cases sold out in 10 months. Cohn’s success is due in part to a business-based model: “the wine has to look like it is in a $100 bottle, it has to drink like a $50 bottle and it has to sell at $25.” But the success is also due to an engaging personality -- he could convince a priest to buy a case of his wine for Sunday communion. Cohn grew up working for his father, Bruce Cohn, at the family winery in Sonoma County. B.R. Cohn Winery made iconic cabernet sauvignons and olive oil for decades. His dad also launched bands, such as Bruce Hornsby, and managed the Doobie Brothers for more than 40 years. His father sold the winery in 2015, leaving Dan to choose music or wine as a career path. “I managed a reggae band in Hawaii for a while, but that didn’t work,” he laughs. He leveraged $1.7 million and launched Bellacosa, drawing grapes from long-time friendships he made with his father. Then he assembled more friends – legendary names from California’s most prestigious wines – for a blind tasting. “I gave them 10 cabernets of the same price and six that cost twice as much,” he says. His wine excelled and the elite panel of advisers affirmed he had a winning recipe. “I will not deter from balance,” he says in defiance of a popular trend to make sweet, extracted fruit bombs. He says his debt put him on the edge of a cliff, but it also propelled him to work all that much harder to persuade people to buy his wine in a market overloaded with competition. Since 2016, he visits about 250 cities a year, hand-selling his only wine like he was Willy Loman peddling shoes in “Death of a Salesman.” He stayed in cheap hotels or with friends and ate at Taco Bell to cut expenses. “I knew I had to sell Bellacosa one person, one bottle at a time,” he says. He became so familiar with restaurants around the country that, on several occasions, he identified them by the background in cellphone photos shared by sales reps. “I pride myself in being accessible,” he says. When he approaches a doubtful restaurant manager who has pricey cabernet sauvignons on the wine list, he lays down the “Bellacosa Bet.” If his wine wins a blind tasting of cabernets selling for as much as $30 a glass, the restaurant promises to put Bellacosa on the wine list. He hasn’t lost yet. When we met with Cohn for breakfast, the Boca Raton resident was “lapping the state” with a four-day binge tour of five Florida cities. The hand-selling, personal touch has paid off. He has added a $100 reserve cabernet sauvignon and its 500 cases sell out too. It is an extraordinary wine with depth, character and, of course, balance. It tastes like $100, but the regular cab tastes like $50 and sells for $24. “What’s cool is that this is a brand that didn’t exist three years ago,” he says. There have been many instant successes in wine, but few of them have had staying power in a competitive, fickle market. Bellacosa seems to be different. In 2016, Wine Business named Bellacosa one of the top 10 wine brands. Last year, Cohn formed a joint venture with Deutsch Family Wine & Spirits to give him distribution help, but he hasn’t stopped his espresso-fueled, cross-country marketing blitz. We want to root for Cohn and Bellacosa, because they represent honest wine. While so many other producers are blending whatever grape varieties they have on hand, adding cups of sugar, and slapping on the bottle some cute label, Cohn is making a balanced cabernet sauvignon that reminds us of what has made cabernet sauvignon so great but not so gimmicky. Don’t be surprised to see Bellacosa by the glass in your favorite restaurants – Cohn was probably there – and if you don’t find it, ask why. This is the best $25 cabernet sauvignon we’ve tasted this year. WINE PICKS Steele Bien Nacido Block N Pinot Noir 2015 ($36). This was a favorite in a flight of California pinot noirs we recently tasted. Well balanced and richly textured, it has generous strawberry and clove aromas with cherry, spice, tobacco and earthy flavors. The Butler Butler Ranch Vineyards 2013 ($50). Made by Bontara Organic Vineyards, this rich and harmonious gem blends syrah, mourvedre, grenache and zinfandel. Generous blackberry and plum aromas with a dash of espresso. Black fruit, licorice, and spice flavors with dense tannins. Left Coast “The Orchard” Pinot Gris Estate 2017 ($18). This is one of the better pinot gris from Oregon that we have tasted recently. It has a bold style with delicious green apple and citrus nose and flavors with a slight hint of floral notes. Try this beauty with bold fish and poultry recipes. Feudi Di Sa Gregorio Rubrato Aglianico Campania 2015 ($20). From the Irpina region in Campania hard hit by Mt. Vesuvius, this delicious red wine is made from the widely planted aglianico grape. Berries, licorice and strawberries dominate this wine that is aged in only stainless steel. Good by itself but really comes alive with southern Italian tomato sauce dishes, and cheese.

Everyone loves a good sandwich whether it's a grilled cheese of some sort or a cold-cut stacked with deli meat. Check out some of these delicious sandwiches to celebrate National Sandwich Day on November 3rd! Pimento Cheese and Fried Green Tomato Sandwich Triple Onion Slow Cooker Shredded Venison Sandwiches Nashville Hot Chicken Meatball Sandwich Slow Cooker French Dip Sandwiches

“Double, double, toil and trouble, fire burn and cauldron bubble.” If this Shakespearean ode to witches doesn’t conjure up a craving for a big pot of soup on Halloween night, maybe the cooler temperatures will do the trick. Either way, it’s fall. Time to bring out the cauldron, err, stockpot and stir up comfort food at its finest. Some of my favorite homemade soups are chicken noodle, taco, vegetable with a hearty dose of ham, and one that may not sound very appetizing, but is absolutely delicious - bok choy and chicken meatball soup. The recipe was given to me by the talented chefs at Scranton’s restaurant in Pascagoula. I tasted it while judging a soup and gumbo competition on the Gulf Coast and fell in love with the delicate flavors. It’s just as delicious minus the chicken if you're vegetarian. That’s right – bok choy can be appetizing, especially in a savory broth. Whenever I prepare soup, I always use an extra large stockpot. Soup freezes well and defrosts quickly to create the perfect winter meal in minutes. If a bowl of steaming soup prepared by someone else is your idea of nirvana, you’re in luck. Several restaurants around the state are known for their delicious versions. Here are just a few of my picks for Mississippi’s top restaurant soups: Scranton’s she crab – The Pascagoula restaurant is famous for this rich, creamy soup filled with, you guessed it, crab. Sample a cup for $4.99, a bowl for $5.99. Basil’s at Fondren Corner in Jackson – Just like the name suggests, tomato basil soup is a specialty soup that doesn’t disappoint. Try a cup for $2.95; bowl for $5.25. Jason’s Deli serves a broccoli cheese soup that’s worth a try - $3.49 for a cup; $4.99 for a bowl. Seafood bisque draws loyal fans to Hal & Mal’s in Jackson every Friday, the only day it’s served. At $5.75 for a cup and $7 for a bowl, it’s a perfect way to get your Friday fish fix. Stop by Panera Bread and choose the bread bowl filled with steaming French onion soup. At $6.39, it’s the perfect combo meal. It’s a little chilly, so time to try the chili at Dave’s Triple B in Jackson. It’s thick, hearty, and a complete meal at $8. Cream of crab sounds like an interesting soup. It is, especially if you sample Strawberry Café in Madison’s version. At $4.99 for a bowl or $7.99 for a bowl, it’s worth a try. Corner Bakery doesn’t disappoint with a loaded potato soup that’s as delicious as the real potato version. A cup is $4.29, but you’ll want a bowl; only $1 extra. In the mood for old-school vegetable soup? Look no further than Primos Café in the Jackson area. At $3.50 for a cup and $5.25 for a bowl, it won’t break your modern-day budget. Last, I hate to play favorites among gumbo-serving Gulf Coast restaurants. Almost every variation I’ve sampled is delicious, but Mary Mahoney’s reigns supreme. It’s regularly shipped to fans around the U.S. At $6.25 for a cup or $8.50 for a bowl, it may be pricier than other eateries’ version. However, you’ll forget the cost after the first bite. Here’s the recipe for my favorite bok choy soup. So, enjoy Halloween, fall, and a big pot of soup. Scranton’s Bok Chop Soup 4 tablespoons soy sauce 2 tablespoons mirin (I could not find mirin; I used equal parts cherry to sugar) 2 teaspoons sesame oil 1 glove garlic 2 tablespoons minced fresh ginger 1 tablespoon sugar 1 teaspoon chili paste (any Asian store should have it) 4 tablespoons rice vinegar 8 cups chicken stock 4 cups napa cabbage or bok choy 1/2 cup fresh cilantro Mix all ingredients together and bring to a boil. (The bok choy does not take long to cook; add it toward the end of the process. The flavors need some time to marry so simmer for at least an hour if possible.) Chicken Meatballs for soup: 2 pounds chicken thighs or breasts 2 cans water chestnuts, drained 4 cups green onions, chopped 4 teaspoons fresh jalapenos 4 tablespoons fresh cilantro Creole seasoning or whatever else you would rather use Chop the chicken and add everything else and form into little meatballs, brown them in a skillet, and finish cooking them in the oven until done. Add to the soup. Adapted from Scranton’s recipe Here are several other soup recipes to enjoy this fall! She Crab Soup 5 tablespoons butter 5 tablespoons all-purpose flour 1 small white onion, grated 1 stalk celery, grated 2 cloves garlic, minced Salt and pepper to taste 2 quarts half-and-half cream 1 pint heavy cream 1 cup chicken broth 1 teaspoon hot pepper sauce 2 teaspoons Worcestershire sauce 2 tablespoons chopped fresh dill 1 pound lump crab meat 2 tablespoons chopped fresh chives 1/2 cup sherry wine Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes. Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce, and hot sauce. Cover and simmer for about 30 minutes until soup has reduced by one-third. Add crab meat, and simmer for another 10 minutes. Ladle soup into bowls and top off with a splash of the remaining sherry and a sprinkle of fresh chives. Broccoli and Cheese Soup 1/3 cup butter 1 yellow onion, chopped 4 cloves garlic, chopped or minced 1/3 cup all-purpose flour 2 cups low sodium chicken stock 3 cups half-and-half (or evaporated or regular milk) 3/4 teaspoon salt, or more to taste 1/2 teaspoon cracked black pepper, or more to taste 1 teaspoon vegetable stock powder (or chicken bouillon powder) 1 teaspoon mustard powder 1 teaspoon garlic powder 1 pound (550 grams) broccoli florets, cut into small pieces 2 large carrots, peeled and grated 2 cups low fat sharp cheddar cheese Melt the butter in a large pot or Dutch oven over medium heat. Fry the onion until fragrant (about 2 minutes). Add in the garlic and cook for a further minute. Whisk in the flour and cook for a few minutes or until golden brown. Reduce heat to medium-low and slowly pour in the chicken stock and half-and-half, stirring well to combine and dissolve the flour into the liquid. Season with salt and pepper, stock powder, mustard powder, and garlic powder. Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally. Add in the broccoli and carrots and gently simmer for another 20 minutes until broccoli is completely tender. Mix in cheese and stir until just combined. Taste test and add in extra salt and/or pepper, if desired. Tomato Basil Soup 6 tablespoons butter 1 onion, thinly sliced 15 baby carrots, thinly sliced 2 stalks celery, thinly sliced 3 cloves garlic, chopped 1 (28-ounce) can tomato sauce 1 (8-ounce) can tomato sauce 1-1/4 cups chicken broth 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh oregano Salt and ground black pepper to taste 1-1/2 cups heavy whipping cream Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot. Heat soup over medium-high heat until hot, about 5 minutes more. Seafood Bisque 1 can whole kernel corn 1 can cream of potato soup 1 can cream of mushroom soup 1 stick real butter 1 bunch chopped green onions 1 medium onion, chopped 1 pint half-and-half 1 (12-ounce) package frozen shrimp 1 (12-ounce) package frozen crawfish tails 1 (8-ounce) cream cheese 1 can original Rotel tomatoes Tony Chachere's Cajun season or crab boil Salt and pepper to taste Sauté onions in butter; add crawfish, shrimp, and cream cheese. Heat until cheese is melted. Add other ingredients and simmer. Season to taste with Cajun seasoning or a few drops of crab boil. Serve over favorite pasta, rice, or eat by itself. Serve with French bread and salad. French Onion Soup 2 onions, thinly sliced 1/4 cup butter 2 tablespoons all-purpose flour 2 (10.5-ounce) cans beef broth 2-1/2 cups water 6 slices French bread, toasted 1/2 cup grated Parmesan cheese 1/2 cup shredded Swiss cheese Preheat oven to 425 degrees F. Separate sliced onion into single rings. In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes. Meanwhile, toast French bread slices. Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes. Homemade Chicken Noodle Soup 1 whole (2 split) chicken breast, bone in, skin on Olive oil Kosher salt Freshly ground black pepper 2 quarts homemade chicken stock or boxed variety 1 cup celery, medium-diced (2 stalks) 2 cup carrots, medium-diced (3 carrots) 2 cups wide egg noodles 1/4 cup chopped fresh parsley Preheat the oven to 350 degrees F. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat. Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through. Season to taste and serve. CJ's Chicken Taco Soup 3-4 medium boneless, skinless chicken breasts 1 medium onion, finely diced 1 bell pepper, finely diced 2 ribs of celery, finely diced 1 stalk green onions, finely diced 2 teaspoons garlic, finely diced 3 chicken bouillon cubes 2 (14-ounce) cans chicken broth 2 (15-ounce) cans black beans, drained and rinsed 4-5 cups frozen whole kernel corn 2 (28-ounce) cans diced tomatoes, undrained 2 (1.25-ounce) package taco seasoning 1 (1.25-ounce) package chili seasoning 2 tablespoons ground cumin 2 tablespoons paprika 2-3 teaspoons dried or fresh cilantro 1 tablespoon Tony Chachere's Boil chicken in large pot of water until chicken is tender. Remove chicken and set aside to cool; shred. Add bouillon cubes to broth, return to heat and reduce down about one-third. Add all ingredients except for shredded chicken and cook 20-30 minutes or until vegetables are tender. Add extra broth or water as needed. Add chicken and cook for a few minutes until heated through. Ham and Vegetable Soup 2 pounds smoked ham hocks 4 medium carrots, sliced 1 cup thinly sliced celery 1 medium onion, chopped 8 cups water 1 large can diced tomatoes 2-1/2 cups diced unpeeled red potatoes 1 cup each frozen corn, peas and cut green beans 1 (11-1/2 ounces) can condensed bean and bacon soup, undiluted 1/4 teaspoon pepper Place ham hocks, carrots, celery, onion, and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones. Add potatoes, tomatoes and vegetables; bring to a boil. Reduce heat; cover and simmer for one hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle; heat through and serve with slices of hot cornbread. Mary Mahoney's Seafood Gumbo 6 tablespoons flour 5 tablespoons bacon drippings 2 onions, finely chopped 1-1/2 finely chopped celery 1 clove garlic, chopped 1 (28-ounce) can tomatoes 1 (15-ounce) can tomato sauce 5-6 cups water 3 teaspoons salt 1 teaspoon black pepper 2 pounds shrimp (frozen or fresh) peeled and deveined 2 pounds crab meat, fresh or frozen 1 (16-ounce) package frozen okra 2 tablespoons Worcestershire sauce In a large stockpot, brown flour in bacon drippings. Add onions, celery and garlic. Brown for 5 more minutes Add tomatoes, tomato sauce, water, salt and pepper and boil for 1 hour, over medium heat. Add shrimp, crab meat, and okra and simmer for 20 more minutes Add Worcestershire sauce and remove from heat. Stir well and serve over white rice.

Citrus in Mississippi produce their crop in fall and winter. These Meyer lemons and satsumas were ready to be enjoyed at Christmas time. (Photo by MSU Extension/Gary Bachman) The fall and winter seasons mean it’s time for colorful pansy, viola, and dianthus. But the changing seasons also mean that home gardeners who grow citrus will soon harvest delicious fruit -- satsuma, kumquat, Meyer lemon, oh my! I’ve been enjoying fresh-off-the-tree satsumas for about a month. A friend suggested that you don’t have to wait until the satsuma fully develops that rich, orange color. The sugars are close to their maximum content just as the fruit starts showing some yellows. I had to try this approach, even though I considered it odd advice. I found that the sections looked ripe and had a really sweet, orangey taste. Who knew? I’ve always waited until they were completely orange before sampling the delicious and easy-to-eat treats, but not anymore. Before moving to Mississippi, I used to see Meyer lemons only on culinary shows where they were touted as one of the best citrus choices. When I learned that I could have my own Meyer lemon crop, it was game on. I have learned to really appreciate Meyer lemons. Unlike their thick-skinned, sour cousins in the grocery store, Meyer lemons are thin skinned and really sweet. They are a result of a cross between a lemon and an orange, but the details have long been lost to history. Not even 23 and Me can figure out the ancestry of Meyer lemon, but who cares? They are delicious! I have four Meyer lemon trees, and for the past several years, the entire crop has been destined for a batch of homemade limoncello, which is a family holiday tradition. Making homemade limoncello for Christmas is really easy. You need only four ingredients: 750 milliliters of vodka or Everclear, six Meyer lemons, two cups of sugar, and two cups water if you use vodka or three cups of water if you use Everclear. This recipe is easily scaled up for my increasing harvests. Follow these steps to make limoncello: Zest the Meyer lemons and then juice them. Do not juice first, as this makes zesting impossible. Add the Meyer lemon zest to the vodka or Everclear. The alcohol will extract the lemon oils and flavors. Cover and set aside for a week. Make simple syrup with the sugar and water. Strain the zest out of the alcohol mixture, and add in the simple syrup. Let the limoncello rest for at least a month in a bottle or jar. Enjoy! Know that when you grow citrus trees, they must be protected from the cold. I planted all my citrus in 25-gallon containers so I could move them to the garage for protection. This past January, all of my citrus trees lived in my garage for 14 of the first 21 days of the month. Citrus trees need cold protection because they are grafted, and the graft union is susceptible to freeze damage. Without cold protection, the graft can die and the rootstock will become dominant. A clue that this is happening is the appearance of thorns on the branches. If you grow citrus, you will have an interesting visitor that has an interesting name. You’ll notice what looks like bird droppings on some leaves, but it turns out they are actually the caterpillars of the beautiful Giant Swallowtail butterfly. Citrus is one of their preferred host plants. As these caterpillars are usually in plain view, the bird dropping mimicry is a defense mechanism against predators. Larger caterpillars are often called orange dogs and usually are found resting on stems. I’ve enjoyed watching these guys munch of the leaves of my satsuma and Meyer lemon as they grow. Don’t worry about them, as they don’t each much.

Israel is certainly not high on the minds of most U.S. wine consumers. Although ancient wine production in Israel is documented through archeological evidence and chronicled frequently in the Bible, wine production and world attention has lagged among wine producing countries. According to a 2014 ranking of wine production by country, Israel ranked 58th behind wine “powerhouse” Cuba (48th) and Madagascar (53rd). However insignficant the volume and notoriety, a recent tasting showed that quality is not is not relevant to rankings. Israel has the same latitude as San Diego and features hot and rain-free summers and wet winters -- ideal for vinifera grape production. The modern era for Israeli wine production began in the late 1800s with the establishment of Carmel Winery that had the support of Baron Edmund de Rothschild, owner of Chateau Lafite-Rothschild. Carmel Winery also led the development in the 1960s from sweet sacramental wines to modern, dry table wines. The modern Israeli wine industry is only a few decades old, however. Israeli wines can be frequently found in better U.S. fine wine stores. Most are reasonably priced and are made from familiar European grape varieties. The Israeli-occupied Golan Heights, previously known as the site of a major tank battle between the Israelis and Syrians during the 1973 Yom Kippur War, is the source of some of Israel’s finest wines. The cool Golan Heights has a unique microclimate that is conducive to growing quality wine grapes with vineyards planted 4,000 feet in elevation. Occupied by Israel since the 1967 Six-Day war, this area is a sub-region of Galilee where 38 percent of Israel’s vineyards are located. American wine consumers should be comfortable tasting Israeli wines since they place somewhere between California and French wines in style. We tasted a number of Israeli wines recently and selected four that we highly recommend. The Gilgal, Mt. Hermon and Yarden wines are part of the Golan Heights Winery family, while the Galil Mountain wine is a partnership with the Golan Heights Winery. Gilgal Syrah Rosé Golan Heights 2016 ($16). This syrah rosé features a dollop of viognier and displays a bold strawberry color. Delicious strawberry, raspberry, and cherry notes in a medium bodied frame make this a very easy to drink rosé. Mount Hermon Indigo Galilee 2016 ($14). A pleasant red wine blend of cabernet sauvignon and syrah. Easy drinking with a soft impression in the mouth featuring plum and cherry notes. Galil Mountain ELA Upper Galilee 2014 ($22). A blend of mostly barbera and syrah with a dash of petite verdot, and grenache. Notable acidity from the barbera gives this red blend a nice liveliness that is refreshing. One year of French oak aging. Medium bodied with cherry and raspberry elements. Delicious. Yarden Merlot Galilee Odem Vineyard 2014 ($110). This organic 100 percent merlot spent 14 months in French oak. This is a world-class wine that rivals some of the finest from Napa Valley. Still young even after seven years, this bold wine displayed plum, cherry, and cedar notes in a very elegant frame. WINE PICKS Sea Slopes Fort Ross Winery Pinot Noir Sonoma Coast 2016 ($35). Jeff Pisoni from the acclaimed Pisoni family, famous for their vineyards and winemaking, has crafted a tasty winner for the Fort Ross winery. This amazing wine exceeds expectations with a palate of black cherry, plum, and strawberry notes. Big and satisfying, this wine delivers on all levels. Oremus Mandolas Furmint Tokaj Hungary 2016 ($25). This dry white table wine from indigenous Hungarian furmint grapes is a must for those wine lovers seeking something different. Bright acidity marks this lime citrus scented and flavored wine that longs for a fish or chicken dish in a cream sauce. It should pair well with rich cheeses. Delicious! Long Meadow Ranch Chardonnay Anderson Valley 2015 ($45). A big wine for those seeking a full-bodied experience. Rich, round and ripe fruit dominate this balanced chardonnay from all estate fruit that does not display much oak flavor despite some new oak exposure. Peach and melon notes dominate with a bit of minerality. Gehricke Knights Valley Cabernet Sauvignon 2016 ($35). This is a delicious, mouth-coating blend of cabernet sauvignon, malbec and petit verdot. The price is very reasonable for what you get. Approachable with forward dark fruit flavors and a generous bouquet of black cherries and cinnamon. Nice cocoa powder on the finish. Landmark Vineyards Overlook Chardonnay 2016 ($25). One of our perennial favorites, this appealing chardonnay is a good value. Complex, rich character with apple and tropical fruit flavors and oak-inspired vanilla and toast. MacRostie Sonoma Coast Chardonnay 2016 ($25). Reasonably priced for what you get here, this quaffable chardonnay owes its character to great vineyards, hard-harvested grapes, barrel fermentation and lees stirring. Generous tropical fruit and citrus notes with a dash of French oak and butterscotch. Ramey Wine Cellars Rochioli Vineyard Chardonnay 2015 ($65). This producer is on a roll with its pinot noir and chardonnay program. We loved this opulent, concentrated chardonnay from a special vineyard in the Russian River Valley. Tropical fruit notes with a bit of citrus, mineral and toasted oak. Balletto Sexton Hill Vineyard Pinot Noir 2015 ($44. Lavender and cherry aromas are chased by bight cherry, strawberry flavors with a dash of cinnamon. Qupé Central Coast Syrah 2016 ($20). This generously flavored syrah is sure to please. Versatile to pair with pizza, pasta and burgers, it is blended with a bit of mourvedre, grenache and tempranillo. Broad palate of red berry and blackberry fruit with a dash of vanilla.

Some days it’s hard to get all of my daily servings of fruits and vegetables. One way I’ve found to solve this problem is roasting an assortment of vegetables in the oven. I get to choose my favorite seasonal vegetables, which are usually more affordable. I love the texture and flavor of roasted vegetables too. Here’s the method I use to roast veggies, adapted from my friends at Iowa State University Extension and Outreach. Roasted Veggies Heat oven to 425 degrees F. Line a cookie sheet or sheet pan with aluminum foil. Toss five cups of assorted vegetables in a bowl with 1 tablespoon of olive oil, 2 teaspoons of Italian seasoning, and 1/8 teaspoon each of salt and pepper. Stir to coat vegetables thoroughly. Spread vegetables in pan. Bake uncovered 45 minutes. Turn every 15 minutes. Serve while hot. Depending on the vegetables you choose, you may need to cook for a shorter time. Potatoes, sweet potatoes, cauliflower, and broccoli take the longest. What vegetables do you like to roast? Let us know on our Facebook page or on Twitter!

STARKVILLE, Miss. -- An application of peanut fungicide costs $15-20 per acre, so growers are relieved when they catch a year like 2018 when disease pressure is low. While statewide peanut acreage is down significantly from last year -- about 25,000 acres compared with 42,000 in 2017 -- the crop benefited from good growing conditions, with average yields of 2 tons per acre. “Peanuts were a bumper crop last year, and it’s going to be same this time. Disease pressure was probably at the lowest we’ve had in a number of years,” said Malcom Broome, Mississippi Peanut Growers Association executive director. “I haven’t heard any complaints with white mold. Growers are using routine fungicide amounts to control leaf spot, and that’s it. We’ve had a low amount of inputs with plenty of moisture -- sometimes too much.” As of October 21st, 77 percent of the peanut crop has been dug, with 58 percent harvested, according to the U.S. Department of Agriculture. “Peanut production will be about 96 million pounds in Mississippi this year,” said Josh Maples, Mississippi State University Extension Service agricultural economist. “This is quite a bit lower than the 172 million produced during 2017 due to a lower number of acres planted.” One reason peanut acreage has declined is the inclusion of cotton -- a common rotational planting partner with peanuts -- as a crop covered in subsidy programs in Title 1 of the 2014 U.S. Farm Bill. That provision took effect this year and allowed cotton growers to enroll in the Price Loss Coverage program, which protects them from fluctuations in the market. Another reason for the acreage reduction is a smaller return on investment for growers this year. “Peanut prices for all farmer stock peanuts are averaging around $440 per ton for a national average. This is $20 per ton below the average for the same time a year ago,” Maples said. “Prices have mostly hovered in the $400-460 price range over the past year. At least compared to soybean and corn prices, peanut prices have not faced the same declines during 2018.” Charlie Stokes, Extension area agronomy agent, said that, as long as cotton prices remain strong, he expects growers in northeast Mississippi to plant that crop on land where peanuts grew before. “Peanut buyers like it when cotton is at a good price because it keeps growers from planting too many peanuts and getting a bad price,” Stokes said. “We could still stay down a little on acreage unless peanuts get a price bump soon.” Broome also expects acreage to remain at this year’s levels in the near future. “We’ve got one more year to work out this surplus we have; then, hopefully, the market will be back in line,” he said. “I think 2020 could be a good year for the peanut market, and we’ll plant more acres to meet demand.”

“Round and round she goes, where she stops, nobody knows.” The famous line from the popular 1940’s radio program The Original Amateur Hour comes to mind as diners step into the historic Dinner Bell in the heart of downtown McComb. Once inside, large lazy Susans are piled with every conceivable Southern dish are spinning slowly in the middle of round tables throughout the sprawling restaurant. On a recent Friday, each table’s lazy Susan is laden with the meat selections of the day, fried chicken and fried catfish, along with traditional accompaniments often found on a Sunday dinner table of a bygone era. Sides like chicken and dumplings, fried okra, black-eyed peas, mashed potatoes, rice and gravy, butter beans, turnip greens, dumplings, fried eggplant, and homemade cornbread and biscuits shimmer in the noonday sunlight filtering through the 852 windowpanes of the brick structure built in the previous century as a home for a large family. Food is served family-style, with overflowing platters and bowls placed on the lazy Susan by staff who keep an eye on favorite dishes that are depleted quickly. Diners turn the lazy Susan to get the food they want, serve themselves, and place the dish back on the slowly-rotating disc wherever there’s a space. Just when diners declare they “couldn’t possibly eat another bite,” a fluffy bowl of banana pudding just like your grandmother used to make is added to the twirling array of delicacies. To add the final touch, chilled pitchers of sweet tea are tucked in between a crowded circle of platters and bowls heaped high with fried chicken and vegetables. Just as it is around the family dinner table, The Dinner Bell, one of a small number of round-table restaurants left in Mississippi, operates on the same help-yourself, comforting presence of home principle. No apology is necessary for giving the lazy Susan a subtle twirl with one’s hand to bring a favorite dish – or better yet, everything around again. Owner Andre Davis insists there’s never anything fancy on the restaurant’s menu. There are no unpronounceable entrees, you won't find burgers or specials of the day. However, main dishes like meatloaf, barbecue ribs, pork chops and roast, sliced ham, and turkey rotate throughout various days of the week. Due to customers’ demands, fried chicken is a staple that appears every day along with the restaurant’s signature fried eggplant. As you might expect, the restaurant makes its cornbread and rolls from scratch. You won’t find anything frozen or microwaved. It’s all homemade, Southern comfort food at its finest like satisfied customers have come to expect. While the food may be familiar to those fortunate enough to be raised on Southern cuisine, an unusual thing about round-table restaurants is that customers – friends, co-workers, and strangers alike - are seated together at large round tables. While this arrangement might appear awkward to those used to having their own space, the camaraderie generated by the spinning Lazy Susans and family-style presentation is well-received by diners for whom sharing a meal is a novelty. The round-table concept originated in Mendenhall in Simpson County. Boarding houses, including one in Mendenhall that housed the famed Revolving Tables Restaurant that closed in 2001, found it more efficient to serve large groups of boarders by placing bowls on food on lazy Susans. Built in the early 1900s as a private residence for the White family that included former Mississippi Governor Hugh White, in 1959 the large brick structure on Fifth Avenue became the final destination of the original Dinner Bell that had opened years earlier in a nearby location. The Dinner Bell was never a boarding house in either location, but it’s close proximity to the train and bus stations made it a popular dining destination for locals as well as out-of-town travelers coming through McComb, Davis said. As if on cue, a group enters the restaurant. Laughter is accompanied by lighthearted discussion on who will sit by whom and wagers on which members of the group will consume the most fried chicken. McComb resident Dee Ratcliff, an educator at Alcorn Extension Service in nearby Magnolia, says the restaurant is at the top of her preferred places to host co-workers or out-of-town guests. “I stop by regularly to enjoy a nice lunch and partake of my favorite dish, the fried eggplant,” said Ratcliff. “And I never have to worry about where to take colleagues visiting my office; they always want to come to the Dinner Bell and I’m happy to oblige.” If you go: Location: 229 5th Avenue, McComb Hours: Tuesday – Sunday, 11 a.m. – 2 p.m. Evenings by reservation only Tours and group of 12 or over, call for availability Price: Tuesday, Wednesday, Thursday: $12.99 Friday & Saturday: $14.99 Sunday: $15.99 Children under 10 eat at half price; children under 5 eat free. Phone: 601-684-4883

The days are getting shorter, and if you’re like me, you don’t always feel like cooking when you get home, but you don’t want to eat fast food either. I discovered this recipe using cauliflower rice and any ground meat while looking online for healthy recipes. I decided to try Italian sausage because I love the convenience of the meat being seasoned already. You can even find Italian sausage made with turkey or chicken if you are really watching your fat intake. A slow-cooker liner makes clean-up a snap! If you don’t use a liner, be sure to coat the inside of your slow cooker with a non-stick spray. Slow Cooker Stuffed Bell Peppers 4-6 bell peppers, depending on size 1 pound ground meat or Italian sausage (do not brown!) 2 cups cauliflower rice, thawed 2-5 garlic cloves 1 small onion, diced 1 (15-ounce) can diced tomatoes 2 teaspoons Italian seasoning 1/2 teaspoon black pepper 1 teaspoon salt Wash the bell peppers, cut off the tops, and remove the stem and seeds. Mix all other ingredients together in a large bowl until well blended. Spoon filling into each bell pepper, but do not over fill. Place in the slow cooker and cover with the lid. Cook on low 6-8 hours or on high 3-4 hours, or until the meat is completely cooked.

As if wine isn’t confusing enough, along comes the mysterious amarones from Italy to tax the brain. While most wines are simply made – pick the grapes, let them ferment and then bottle – amarones add a twist. We’ll try to demystify the process. An ancient process unique to the Valpolicella region of Veneto, amarone’s late-harvested grapes are dried by autumn breezes on straw mats in large, open-sided lodges until they shrivel to a raisin-like composition. The process, which takes roughly 120 days, results in 40-50 percent less juice but the grapes have a higher concentration of flavors and more sugar. The sugar is vinified to make a dry wine, although with alcohol levels of 15 percent or more. Higher concentration also means deeper color, body, and balanced tannins and acidity. The flavors are ripe and raisin-like, but complemented by soft tannins and length. Amarone was given DOC status in 1990 and then promoted to the highest category of DOCG in 2009. The designation came with elevated standards, which in turn resulted in a higher quality of wine. Although several grape varieties are allowed, the majority of the wine is made from corvina. Other grape varieties include corvinone, rondinella, and molinara. With less water in the dried grapes, fermentation is retarded. The process of turning sugar to alcohol can take as long as 50 days, and that increases the risk of volatile acidity. Alas, some of these mouth-puckering wines make it to market, which makes quality inconsistent. Following fermentation, amarones are aged in French or Slovenian barriques for as long as three years. The process used for these wines is generally called “ripasso,” but the ripasso that includes amarone pomace is often made in the spring following harvest and is much more tannic than amarone. Alas, amarone’s labor-intensive and lengthy process drives prices beyond $50 a bottle. However, ripasso – often called “baby amarone” – can be found for $20. Although medium in body, the leftover grape skins of the amarones give ripasso big fruit flavors. While amarone is a special-occasion wine to serve with beef or wild game, ripasso is delightful with tomato-sauced pasta, pizza, and grilled meats. Here are several amarones and other wines from this region we recommend: Masi Riserva di Costasera Amarone della Valpolicella Classico Riserva 2011 ($50). A cru version of Masi’s Costasera, this huge blend is composed of corvina, rondinella, oseleta, and moliara grapes. It has generous aromas of plums and roasted coffee beans and soft, elegant, cherry flavors. This wine can age for several decades but is enjoyable now. Tommasi Amarone della Valpolicella Classico 2013 ($40). A blend of corvina, corvinone, rondeilla and oseleta, this wine made in a challenging vintage shows good balance of acidity and tannin. Effusive aromas of spice, licorice, and black pepper and intense, defined cherry and plum flavors. Tenuta Sant’Antonio Amarone della Valpolicella ”Selezione Antonio Castagnedi” 2015 ($45). Ripe cherry and strawberry notes with a spicy aroma and hints of chocolate. Elegant in style, it is aged two years in new French oak. The grapes consist of corvina (70 percent), rondinella, croatina and oseleta. Bertani Amarone della Valpolicella 2008 ($99). The additional bottle age of this wine gives lucky consumers a hint of what time does to amarone. Mature, rich, red fruit flavors with hints of mocha and hazelnuts. Zenato Amarone della Valpolicella 2013 ($63). Generous herbal and mineral aromas, medium body and ripe red fruit flavors with a dash of spice. Tenuta Sant’Antonio Valpolicella Ripasso Superiore “Monti Garbi” DOC 2015 ($20). Red fruit flavors with a bit of residual sugar, medium body and soft on the palate. Delicious. Tenuta Sant’Antonio Valpolicella Superiore “Nanfre” DOC 2016 ($14). Simple in design and medium in body, this is an easy drink to enjoy with light fare. Fragrant with cherry flavors and light tannins. SPOOKY WINES Are you planning a Halloween party for adult friends or just want to reward someone who has spent a lot of time planning one? Chronic Cellars’ labels are aptly scary for Halloween. Each is distinctively garbed with a skeleton and cleverly titled. We liked Purple Paradise ($16), a jolly good zinfandel blend, and Sofa King Bueno, a more motley blend of syrah, grenache, petite sirah, mourvedre, and tannat. The masterminds behind this Paso Robles operation obviously know how to have fun and still make decent wine. You might like the 2016 Velvet Devil Merlot ($13), a delicious and slightly sweet red wine, or you can howl at the moon with Luna Vineyards’ 2015 Canto ($75), a super-Tuscan blend of sangiovese, cabernet sauvignon, and merlot from Atlas Peak. Cockburn says its special reserve port ($18) is a great match to Twizzlers too. WINE PICKS Dutton Estate Winery Pinot Noir Karmen Isabella 2015 ($46). A wonderfully complex pinot noir from the Russian River Valley that displays cherry and red currant notes with enticing spice. A balance of tart and ripe cherry fruit makes this wine interesting. Reata Sonoma Coast Chardonnay 2016 ($20). You get a lot of bang for your buck with this reasonable priced and rich chardonnay. Apple and oak flavors. Badia a Coltibuono Chianti Classico Riserva DOCG 2013 ($35). This Italian producer makes a series of great chiantis from estate vineyards. We liked the density and structure of this delicious and multi-layered version. The sangiovese is blended with canaiolo, ciliegiolo, and colorino grapes. For a step up, the 2013 Badia a Coltibuono Montebello Toscana IGT ($60) is even more dense with a long finish and age-worthy tannins.

Preparing side dishes can be time consuming. Save those precious minutes to enjoy the holidays by using refrigerated, never-frozen options like mashed potatoes, mashed sweet potatoes, baked apples, and even macaroni and cheese that can be heated in the microwave and ready to serve in minutes. Like many hosts, you are likely searching for perfection in your holiday get-togethers. While those expectations are lofty, and each year may seem more and more difficult with an ever-expanding guest list, you can make things easier by serving ready-to-eat options like refrigerated macaroni and cheese, made with real milk and cheese. Find more ideas to make your holiday sides simply delicious at bobevansgrocery.com. Fancy Mac Prep time: 20 minutes Cook time: 20 minutes Serves: 4 Nonstick cooking spray 1 package Bob Evans mac and cheese 1 (10-ounce) package frozen chopped spinach, thawed and drained 1-1/4 cups shredded Gouda cheese, divided 1 package Bob Evans thick sliced hardwood smoked bacon, cooked and broken into pieces 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 eggs, lightly beaten Heat oven to 400 degrees F. Spray 4 ramekins with cooking spray. Heat mac and cheese according to package instructions. Once cooked, stir in spinach, 1 cup cheese, bacon, salt, and pepper. Let mixture stand 10-15 minutes to cool. Add eggs. Spoon evenly into ramekins. Sprinkle with remaining cheese. Bake 20 minutes or until centers are set. Sweet Potato Cookies Prep time: 28-33 minutes Cook time: 10-12 minutes Serves: 36 3/4 cup vegetable shortening 3/4 cup brown sugar 1 large egg 1 cup Bob Evans mashed sweet potatoes 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon pumpkin pie spice 1 cup butter, unsalted 3 cups powdered sugar 1/2 teaspoon maple extract Chopped honey roasted pecans, optional Mini marshmallows, optional ​Heat oven to 350 degrees F. In large bowl, using hand mixer or paddle attachment, cream shortening and brown sugar. Add egg and sweet potatoes; mix until combined. In small bowl, combine flour, baking soda, salt and pumpkin pie spice. With mixer on low speed, slowly add flour mixture to egg mixture until well mixed. Using small cookie scoop, drop rounds onto greased baking sheets. Bake 10-12 minutes or until golden brown. Cool completely before frosting. In separate bowl, beat together butter, powdered sugar and maple extract until frosting is light and fluffy. Frost each cooled cookie with maple butter cream frosting. Sprinkle with pecans and mini marshmallows, if desired. Carefully toast marshmallows with culinary torch, if desired, while avoiding melting frosting. Mini Hash Brown Casseroles Prep time: 10 minutes Cook time: 30 minutes Serves: 24 1 pound Bob Evans Original Roll Sausage 4 large eggs 1/2 cup milk 1 (20-ounce) package Simply Potatoes Shredded Hash Browns 3 tablespoons butter, melted 1 cup ham, cubed 1/2 teaspoon black pepper 1 cup shredded cheddar cheese In skillet, cook sausage according to package directions. Heat oven to 350 degrees F. Lightly grease two 12-cup muffin tins. In a bowl, whisk together eggs and milk. Add hash browns, butter, ham, pepper, and cheese; mix thoroughly. Fill muffin tins two-thirds full. Bake 27-30 minutes or until toothpick or knife comes out clean. Substitution: for healthier alternative, substitute 1 cup AllWhites liquid egg whites instead of eggs. Bacon-Wrapped Jalapeño Poppers Prep time: 30 minutes Cook time: 30 minutes Serves: 40 2 packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half 1 package Bob Evans White Cheddar Mashed Potatoes 1 package garlic herb cheese spread 20 jalapeno peppers, halved, seeded with membranes removed 1/4 cup brown sugar 1 teaspoon ground cayenne pepper Heat oven to 400 degrees F. Set bacon out to thaw to room temperature so it is pliable. In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture into each jalapeno half; level each with butter knife or spatula. Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller ones. Be sure bacon is wrapped to seal in mashed potato mixture tightly. In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick. Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes. Let peppers cool slightly before serving, about 5 minutes.

STARKVILLE, Miss. – Extra sweets around the house for Halloween can haunt anyone’s good intentions, but a few healthy tricks can make this holiday fun for everyone. Ann Twiner, Mississippi State University Extension Service agent in Sunflower County, suggested different ways to use surplus treats. “If you buy more Halloween candy than needed, you can always freeze it,” Twiner said. “Make sure you put it in an air-tight container, like a zip-top bag, and it will be fine. This way, if the candy is not in Halloween-themed wrappers, you can use it for Thanksgiving or Christmas.” Twiner also shared methods of sharing uneaten candy with others in the community. “Put some in a bag for the mail carrier or the folks who pick up your trash, or take some to your salon,” Twiner said. “You can also send it to a homeless shelter.” Janet Jolley, MSU Extension agent in Marshall County, suggested various alternatives to handing out traditional candy to trick-or-treaters. “Some alternatives to the traditional Halloween candy would be individual bags of pretzels, goldfish or popcorn,” Jolley said. “You could also hand out stickers, holiday-themed pencils, temporary tattoos or small toys.” Jolley pointed out that there are positive health benefits related to giving children items other than candy, including helping children who may have food allergies. “Salty snacks would have a lower sugar content compared to traditional candy and would provide a higher nutritional value,” Jolley said. “Toys would also be good alternatives.” Jolley encouraged parents to plan for their children’s Halloween experiences.“ If they have eaten a good supper before collecting treats, they will be less likely to overindulge on the front end,” she said. “Make sure all their items are safe for them and keep the candy out of reach for measured access.” For more Halloween tips, visit the Extension for Real Life Blog at http://www.extension.msstate.edu/blog.

Check out 'Sipp Jackson's latest blog post featuring the Fondren staple, The Apothecary at Brent's Drugs.

JACKSON, Miss. — Cultivation Food Hall, the state’s first food hall, will open in late Fall in The District at Eastover and recently announced two additional vendors: Gold Coast Bar and il Lupo Coffee. These are just two of the nine food and beverage concepts that will open in the food hall in addition to previously announced vendors: Fete au Fete, Local Honey, Poké Stop, and Whisk. Gold Coast Drawing inspiration from the hidden decadence of prohibition nightlife on what was formerly known as the “Gold Coast of Mississippi,” Gold Coast Bar will celebrate what made this hidden hot spot along the Pearl River legendary. Mississippi’s Gold Coast represented the fiery and seismic pull of what was forbidden with an array of bootlegging stations, gambling halls, and temptations of all sorts, drawing patrons from surrounding areas. Gold Coast Bar will channel this spirit into a menu of both classic and original cocktails named for notorious Gold Coast Clubs. A well-curated menu of wines, local beers, and a daily happy hour will also be available. il Lupo From local husband and wife team Ana Lampton and Taylor Triplett is il Lupo Coffee. Together, with General Manager Tyler Emerson (formerly of Starkville’s 929 Coffee and Jackson’s Deep South Pops), the il Lupo team brings a fresh and relatable approach to specialty coffee to the Jackson area. With North Carolina’s Counter Culture Coffee as their roaster, il Lupo will serve espresso and milk-based drinks, along with a seasonally rotating selection of drip and pour-over coffees, handcrafted beverages, and loose leaf teas. On the concept, Triplett noted, “il Lupo, meaning ‘the wolf’ in Italian, derives from the phrase ‘in bocca al lupo’ or ‘good luck.’ With each cup that we offer, we feel there is an unsaid exchange taking place, our own way of telling you in whatever way you need it, ‘good luck.’” Lampton added, “It is important, too, to note that we also chose the name as an homage to Mississippi-born legend Howlin’ Wolf. Our hometown of Jackson is a crossroads after all, and that is exactly what we hope to accomplish with il Lupo, a place where the unique and the familiar can meet and maybe share a story over a cup of coffee.” Cultivation Food Hall will showcase a carefully curated collection of boutique restaurant concepts. For vendors, the food hall represents the ultimate platform to grow a food brand and build consumer exposure. Far from the food courts of yesteryear, food halls offer a mix of chef-driven concepts in one location where diners can expect a variety of artisanal, often upscale dining options and overall first-rate experience. Food halls are a fierce trend in the U.S. restaurant industry that is turning to a mainstay. Drawing on the tradition of European food halls, the American take on the food hall first appeared in major cities such as San Francisco, Chicago and New York, but more recently have opened in cities across the Southeast such as Birmingham, Charleston, Atlanta, Dallas, and Raleigh. Cultivation Food Hall is being developed in consultation with St. Roch Market. A pioneer among the food hall craze, St. Roch Market opened in a historic New Orleans building in 2014. Zagat has called St. Roch Market an “absolute must visit” and Travel and Leisure called it “one of the world’s best food halls.” Their formula has worked so well, St. Roch Market has expanded to Miami and a second New Orleans location. Cultivation Food Hall will be located on the ground floor of the BankPlus Building and will include both indoor and outdoor seating, as well as a dedicated event space. Cultivation Food Hall is now accepting reservations for private or corporate events during the holiday season, with both their dedicated event space and main food hall available for events. For catering and event reservations, please contact Eliza Wilson at eliza@cultivationfoodhall.com. The food hall seeks managers with experience in the food industry. Interested candidates should email their resume to Eliza Wilson at eliza@cultivationfoodhall.com. Vendor booths are still available in the food hall. Those interested in becoming a vendor at Cultivation Food Hall should visit cultivationfoodhall.com and fill out a vendor application. For additional updates on Cultivation Food Hall, follow @cultivationjxn on Facebook, Instagram and Twitter.

Seldom do I get the jump on friends with innate knowledge of Mississippi’s’ best restaurants. However, I possess bragging rights for visiting and coming to love the original Half Shell Oyster House's Gulfport location before friends had heard about the delights awaiting them inside the New Orleans-style restaurant featuring exposed brick and scenic courtyards. Ambiance aside, Half Shell's seafood, steaks, and creative pasta dishes have put this once-local restaurant on the Mississippi cuisine map and into neighboring states with 10 locations. I've dined most often at the Hattiesburg Half Shell, but started out a little further south. A Gulf Coast friend took me to lunch in 2010 at Gulfport's Half Shell a few months after area restaurateur Bob Taylor opened his newest experiment in the historic Kremer building on U.S. 49 in the downtown area. Soon after, a national media tour of the Gulf coast included a visit to the new Biloxi location. I proudly pointed out menu recommendations to food writers from around the country. After sampling Shrimp Orleans ($21), they declared it rivaled anything they had sampled in the city for which it’s named. Shrimp Orleans consists of a large plate filled with peeled gulf shrimp sautéed with Half Shell’s New Orleans style smoky Cajun sauce. With slices of French bread to soak up all the extra sauce, it’s a dish that, like me, you’ll likely order every time. Shrimp Orleans isn’t an appetizer, but because I simply can’t wait to sample it, I order it before anything else. However, there are a number of fresh, creative appetizers on the dinner menu that shouldn’t be overlooked. A standout is fried green tomatoes and crab cakes ($13.50). Imagine crispy fried green tomatoes layered with blue crab cakes served over lemon aioli and topped with crab ravigotte. It’s almost a meal unto itself, but of course, you won’t want to stop there. Other starters include a half pound of gigantic royal red shrimp served with hot butter ($12) or $21 for a whole pound; fried comeback or voodoo shrimp ($10.50); crab and shrimp dip ($13.50), crawfish tail mambo ($10) and crab claws ($14.50), to name a few. Oysters are part of the name, so you can expect to find plenty of references to the crustacean on the menu. I’m not an oyster-lover, so I won’t profess to having tried them. However, I can tell you about them. There’s the oyster sampler ($19.50) filled with a combination of charbroiled, Oysters Bienville, Oysters Rockefeller, and Oysters Orleans. If you prefer, solo dishes of the three can be enjoyed for around $9 and $10 for a half dozen; $18 to $19.50 for a dozen. Other seafood dishes, besides my favorite Shrimp Orleans, are seafood sampler ($26.50) filled with shrimp, oysters, grouper, blue crab cake, and jalapeno hush puppies; fried shrimp ($19); seafood pot pie ($18.50), and seafood stuffed portabellas ($22). On the rare occasions I skip Shrimp Orleans, I select shrimp and grits ($19). I challenge you to find a better dish anywhere, including neighboring NOLA. It’s a decadent dish of seared cheddar cheese grit cakes smothered in a smoky bacon cream sauce with Gulf shrimp, topped with chopped bacon and green onions. Fish selections include Redfish Orleans ($26), blackened redfish topped with shrimp sautéed in Orleans sauce and topped with crab meat and Parmesan cheese; herb encrusted grouper ($25); bourbon maple salmon ($22), and bacon and pecan crusted redfish ($23), among others. If you’re not a seafood-lover, don’t worry. Half Shell is known for its delicious steaks, chicken, and pasta dishes. A frequent choice is Big Easy Surf and Turf ($28.50). This old-school dish has been given a modern twist with a six-ounce filet ($5 extra for an eight-ounce) served over a homemade blue crab cake garnished with a balsamic glaze, then topped with Béarnaise sauce, lump crab meat, and Parmesan cheese. There’s also a mammoth 13-ounce ribeye ($27) that’s been seasoned and char-grilled to perfection, then topped with Orleans sauce; seafood pasta ($19.50) filled with shrimp, crawfish and portabella mushrooms tossed with linguine and lump crab meat; almond encrusted chicken ($16) and chicken Half Shell ($16). When I’m looking for a lighter meal, I turn to the po-boy, burgers, and sandwiches menu. One of my favorites is voodoo shrimp po-boy ($12). Gulf shrimp are fried to a golden crisp and tossed in the restaurant’s original sweet and spicy voodoo sauce, then placed in Gambino’s French bread slices. Other po-boy choices are fried oyster ($14), fried shrimp ($11), and a combination of both ($12.50); The Uptowner ($13) steak sandwich and the triple steak cheeseburger ($13). Other lighter choices are gumbo ($6.50 for a cup; $11 for a bowl); Half Shell salad ($6 as a side; $9 as entrée) and crawfish, crab, and corn bisque ($6.50 for a cup; $11 for a bowl). The perfect ending to a Half Shell meal is one of four delicious desserts. These include cinnamon roll bread pudding ($5); key lime pie ($5); bananas Foster cheesecake ($6), and chocolate obsession ($6). Half Shell offers lunch specials and a Sunday brunch menu. Prices and selections may vary according to locations in Mississippi, Alabama, Louisiana, and Florida. In Mississippi, you can find a Half Shell in Gulfport, Biloxi, Hattiesburg, Flowood, and inside Biloxi’s Hard Rock Casino. To learn the hours and locations of each restaurant, visit the website at: www.halfshelloysterhouse.com.