It won’t be long before we hear more about beaujolais. November is the time when producers began to release their nouveau -- wines made from gamay grapes fermented for just a few weeks before they are released. The symbolic race to be the first producer to release the new vintage began in the 1970s. However, those who ignore the rush to buy the first beaujolais are in store for some magnificent cru wines named after the region’s picturesque villages. Georges Duboeuf, affectionately known as the “King of Beaujolais,” is credited with establishing the popularity of nouveau beaujolais. He now distributes his wines to more than 80 countries. These well-priced wines are a delightful transition to cooler weather and have proven to be a great quaffing wine. But their versatility also gives them a wide range of foods to complement -- turkey, chicken, pasta, burgers, pizza and the like. Historically, Duboeuf is known for his wines from the Maconnais region of Southern Burgundy. A proliferation of attractive flower labels on his bottles has helped to popularize a plethora of moderately priced wines. But in a departure from his focus on the Burgundy region, Duboeuf has expanded a negociant effort in the Pays d’Oc region. We tasted these new value-priced wines with Romain Teyteau, Duboeuf’s export director in the United States. We particularly liked two of the varietals that clearly have the American consumer written all over them. The Georges Duboeuf Chardonnay Pays d’Oc 2017 ($12) displayed ripe peach and citrus fruit and an eyes-closed experience that shouted California chardonnay. The Georges Duboeuf Pinot Noir Pays d’Oc 2017 ($12) was a very good pinot noir displaying new world flavors of bright cherry and strawberry notes with a hint of spice. Duboeuf produces wines from all 10 Beaujolais crus in addition to beaujolais and beaujolais-villages. Duboeuf tinkers with stylistic blends of their beaujolais-villages to cater to certain markets. According to Teyteau, the U.S. market receives a bolder, more tannic version while the Japanese enjoy a slightly lighter, less aggressive version. Tasting some of the new crop of recently released Duboeuf wines impressed us with the amazing drinkability of the wines and the subtle but detectable differences between he different appellations. Duboeuf markets two distinct lines of beaujolais -- the wildly popular “flower label” and several bottlings of estate bottlings from several Beaujolais crus. Following are our favorites: Georges Duboeuf Beaujolais-Villages Flower Label 2016 ($13). This wine definitely benefits from a slight chill as we found with all of the beaujolais that we tasted. Very refreshing with lively cherry and berry elements good structure and bright acidity. A terrific value! Georges Duboeuf Saint-Amour Flower Label 2016 ($20). St. Amour is the northern-most appellation in Beaujolais, and this “wine of love” is released earlier than other crus to take advantage of Valentine’s Day. True to St Amour’s reputation for serious wines, this example exhibits ample, ripe, cherry fruit and a hint of iron. It could benefit from a few years in the bottle. Georges Duboeuf Morgon Flower Label 2016 ($20). This Morgon is much more approachable than the St. Amour and is showing well now. Morgon, located in the center of Beaujolais, is known for powerful wines but this cherry-driven example shows a gentler side. One of our favorites of this tasting. Jean Ernest Descombes Morgon 2016 ($22). This wine is bottled for Georges Duboeuf. The estate quality of the wine shows through with a mouth-filling mélange of raspberries and cherries with a bit of spice. Strong structure with perfecly balanced acidity to the ripe fruit. Delicious! Chateau des Capitans Julienas 2015 ($22). Fermentation was a mix of traditional carbonic maceration and some classic yeast fermentation. The result is an expression of deep, macerated cherries with some black pepper notes. It is showing well now but could stand several years in the bottle. MERLOT October has been declared “international merlot month” for no other reason than to sell more merlot. Drinking it is optional. If you wish to exercise your options, here are a couple to try: Markham Vineyards Merlot 2015 ($27). Bright cherry fruit flavors with a dose of vanilla and long finish. It is blended with cabernet sauvignon and petite sirah. Mt. Brave Mt. Veeder Merlot 2015 ($80). The merlots from mountain-grown grapes are the best, as this one from atop Napa Valley’s Mt. Veeder will attest. Because of the elevation and rocky slopes, there is a lot of labor and care devoted to this wine. Plum, blueberry, and blackberry flavors laced with mocha highlight this outstanding merlot. Duckhorn Three Palms Vineyard Merlot 2015 ($98). One of the most legendary and award-winning merlots from Napa Valley, the Duckhorn is a monster of a wine with fresh cranberry, cedar and blueberry aromas chased by plum, cherry and mineral flavors. However sturdy its structure, the silky tannins make it a pleasure to drink now. Columbia Winery Columbia Valley Merlot 2015 ($16). From Washington state, this medium-body merlot is blended with a little malbec and syrah to broaden its profile. Dark cherry flavors with hints of spice and vanilla. Columbia Crest Grand Estates Merlot 2015 ($12). From a producer who is synonymous with value, this wine has copious cherry and dark berry flavors. Franciscan Merlot 2015 ($21). Blackberry and cherry notes with hints of oak-infused vanilla and spice. Rich texture and forward fruit make it a delicious wine for all occasions. WINE PICKS Goose Ridge Vineyards g3 Cabernet Sauvignon 2015 ($15). You get a mouthful of cherry and plum fruit with this great value from Washington state. Hints of tobacco and toffee. Columbia Winery Cabernet Sauvignon 2015 ($16). Juicy dark fruit flavors abound in this easy-to-drink blend from Washington state. Hints of cassis and mocha. Soft tannins. Davis Bynum Jane’s Vineyard Pinot Noir 2016 ($35). From the Russian River Valley, this well-priced pinot noir unveils simple red berry aromas and flavors with a dash of spice.

If you like one-pot meals but want a little more variety in your dinnertime favorites, sheet pan suppers are the way to go! If you line your pan with foil, you’ll spend less time at the stove top and the kitchen sink. This recipe calls for marinating the chicken for 20 minutes to an hour, so be sure to add that to your prep time. Cooking time is up to about 40 minutes, depending on the size of the potatoes and time spent broiling to give this dish a crispy finish. We adapted this Greek Chicken sheet pan supper recipe from our friends at North Carolina Cooperative Extension. Sheet Pan Greek Chicken Marinade: 1/4 cup olive oil 3 cloves garlic, minced Juice of one lemon 1 tablespoon red wine vinegar 1 tablespoon dried oregano leaves Salt and pepper to taste Combine marinade ingredients and chicken in a gallon-size zip-top bag. Marinate for 20-60 minutes, turning the bag occasionally. Sheet pan ingredients: 8 bone-in chicken thighs, skin on 16 ounces baby red potatoes, halved 16 ounces fresh green beans, trimmed 2 tablespoons olive oil Salt and pepper 2 tablespoons fresh parsley, optional Preheat oven to 400 degrees F. Cover sheet pan with foil and coat with a light layer of nonstick cooking spray. Wash potatoes and cut in half. Place in a large bowl. Wash and trim green beans and add to the bowl with potatoes. Drizzle with olive oil and salt and pepper and stir to coat. Spread potatoes and beans in a single layer on sheet pan. Use tongs to remove chicken from marinade and place on top of vegetables. Discard marinade. Cook at 400 degrees F until chicken is cooked through, about 25-30 minutes. Chicken should reach an internal temperature of 165 degrees F. Broil for 2-3 minutes or until brown. Garnish with fresh parsley if desired, serve immediately.

The weather is finally cooperating and fall is finally here! Celebrate the crisp, cool weather with pumpkin-flavored everything, whether it's a pie or a latte. Today is National Pumpkin Day, but you can celebrate all fall long with these delicious pumpkin recipes. Pumpkin Pie From Scratch Chocolate Chip Pumpkin Snickerdoodle Blondies Pumpkin Butterscotch Chip Cookies Pumpkin Spice Chai Latte

JACKSON, Miss. — Cantina Laredo donated $1,500 to Make-A-Wish Mississippi following the restaurant’s week-long fundraiser for the charity. The fundraiser was held in conjunction with Cantina Laredo Jackson’s one year anniversary. “We were thrilled to be able to make a donation to Make-A-Wish Mississippi, as we appreciate the work they do to support Mississippi’s children with critical illnesses,” said Scott Kyser, General Manager of Cantina Laredo. “We hope this donation will help make the wish of a child in our area come true.” Make-A-Wish Mississippi serves a unique and vital role in helping strengthen and empower Mississippi children battling critical illnesses. Wishes impact kids’ lives by giving them something to look forward to, a chance to be a kid again, and hope and strength for the future. Make-A-Wish Mississippi grants about 100 wishes each year and is very grateful for the support of generous donors like Cantina Laredo to make wish granting possible. Cantina Laredo officially opened in August of 2017 in The District at Eastover (200 District Boulevard, Jackson). The modern Mexican restaurant is open Monday through Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 9 p.m. For reservations or catering orders, please call 601-982-7061.

“Don’t knock it until you’ve tried it.” In other words, keep an open mind as I provide a recap of some of the best dishes served at one of Mississippi’s favorite restaurants. With 14 locations from the Gulf Coast to the Tennessee line and from east to west, it's been a staple in our state for decades. If you haven’t visited it, let me just say that you’re missing out. I’m referring to Cracker Barrel, known for its down-home, delicious food served in a homey, quaint setting. But don’t let the name fool you. Cracker Barrel serves up excellently-prepared breakfast foods and old-fashioned dishes rivaling your grandmother’s Sunday dinner. Best of all, their prices won’t bust your dining-out budget. First, a little history about the popular restaurant that is, admittedly, part of a national chain, but seems as if it’s a friendly, neighborhood eatery. The first Cracker Barrel Old Country Store opened in 1969 in Lebanon, Tennessee. The restaurant and gift shop became famous for its made-from-scratch biscuits, corn bread, fried chicken and other Southern favorites. The restaurant soon expanded to nearby states. Today, there are 645 Cracker Barrels in 44 states, making it one of the most popular chains in the country. Besides delicious, home-cooked food and hearty portions, Cracker Barrel is known for its vintage-style décor, rocking chairs on the wide front porch inviting diners to sit for a while and adjacent country store filled with a little bit of everything. Packed into almost every inch of available space are unique cooking and home décor items, clothing and a wide array of seasonal items and gifts. In addition, bacon, hams, deli meats, baking mixes and more are available at grocery stores under the restaurant’s CB Old Country Store brand. A trip to Cracker Barrel and most definitely, the country store, is in order if you’ve never been. Novelty and shopping aside, the hearty, Southern-style food is what draws legions of fans to the restaurant. Breakfast, lunch, dinner, vegetables, burgers and sandwiches and daily specials are a just a few of the menu categories. Under each one is a list of so many different dishes that it’s impossible to list them all. Instead, I’ll list the top Cracker Barrel dishes recommended by me and by friends, several of whom dine on fine cuisine at four-star restaurants around the country. But when they return to Mississippi, they head to Cracker Barrel. Here’s why: 1. Momma's Pancake Breakfast ($8.59). If you love pancakes, you simply must try this dish. It’s actually my favorite Cracker Barrel item. Three buttermilk pancakes are crunchy on the outside, soft and delicate on the inside. In short, they’re some of the best pancakes I’ve ever tasted. With a side of eggs, thick-sliced bacon or sausage, and a bottle of maple syrup and cup of coffee nearby, it’s an affordable and delicious breakfast. 2. A few of my friends insisted the Old Timers Breakfast must be part of the list. At $8.49, it’s as affordable as it is delicious. It includes two eggs and grits, fried apples or hash brown casserole (more on the hash browns further down) and choice of turkey sausage, thick-sliced bacon, or smoked sausage patty. The crowning touch is thick sawmill gravy, homemade buttermilk biscuits, butter, and preserves. 3. Chicken and dumplings ($7.99 for a serving and two sides; $9.79 for three sides) - I didn’t overstate when I said Cracker Barrel’s version of this Southern staple rivals your grandmother’s. There’s really no easy way to mass-produce this dish, yet Cracker Barrel manages to make each one of the hundreds of bowls of chicken and dumplings served daily taste like it was made especially for you. Tender chicken pieces are simmered in perfectly-shaped, lightly-seasoned dumplings. With a side or two of vegetables and a homemade biscuit or corn muffin, you’ll be transformed back to the Sunday dinner table of your childhood. 4. Country fried steak ($11.49) – A generous portion of steak is breaded and deep fried, then topped with homemade sawmill gravy. With three sides selected from a list of over 20, along with a buttermilk biscuit or corn muffin, it’s a country meal even the most “citified” diner will enjoy. 5. Meatloaf - Like chicken and dumplings, it’s hard to make a meatloaf that suits all tastes and preferences. Cracker Barrel manages to do so with its moist, meaty “special recipes” meatloaf ($10.49). Packed with ground beef, tomatoes, onions, and green peppers, the star of the meal comes with three sides and choice of biscuit or corn muffin. 6. One thing Mississippians know is fried chicken. The fact that it’s one of Cracker Barrel’s best-selling meals in our state says a lot. For $10.49, you’ll be served a generous portion of fried chicken breast fillet topped with sawmill gravy, three sides, and biscuit or corn muffin. It’s the perfect Sunday dinner recreation - or any meal, for that matter. 7. Side dishes can be a make-or-break aspect of any meal. Cracker Barrel doesn’t disappoint, offering over 20 delicious sides ranging from fried apples to mashed potatoes and gravy to a plethora of fresh vegetables. Two standouts are hash brown casserole and unbelievably, the baked potato. The first is a creamy combination of hash brown, sautéed onions, cheese, and other delicious ingredients. The internet is full of copycat versions; that’s how popular it is. Cracker Barrel’s baked potatoes are coated with a special seasoning that’s sold in the nearby country store. They’re spicy, crispy, and delicious. 8. After viewing the seemingly-endless number of entrees and sides, it’s surprising to see Cracker Barrel has narrowed down its desserts to six. However, the ones they’ve chosen (all in the $3 to $5 range) are outstanding. One of my favorites is buttermilk biscuit beignets drizzled with butter pecan sauce. However, my favorite is baked apple dumpling. A crispy apple dumpling is covered with pecan streusel and vanilla bean ice cream with apple topping. It’s the perfect ending to any Cracker Barrel meal. Prices may vary according to location. Cracker Barrel offers takeout service and catering. For more information about Cracker Barrel and its locations and menus, visit www.crackerbarrel.com.

If there was ever an unofficial ambassador for Sicilian wines, he is Corrado Maurigi. Although he is the brand manager of just Tenuta Regaleali, Corrado is a booster for all Sicilian wines. However short in stature, he stands tall in waxing enthusiasm for the underrated wines of this Mediterranean island. He talks about the beautiful hills and mountains, the coast and an island that is more like a mini-continent than an extension of Italy. He inspires you to travel to Sicily and experience the vineyards first-hand. Since Roman times, vineyards have flourished on Sicily. It has a perfect climate with cooling offshore winds, lots of sun and just the right amount of rain. Its hills and mountains provide a variety of micro-climates and the soil ranges from limestone to clay. The variety of wines has grown as grape growers adjust to changing pockets of terroir and weather. We met up with Corrado for an Italian lunch where he poured Tenuta Regaleali’s most prestigious wines. Some of them were made from native grapes, but one was made from traditional cabernet sauvignon. The introduction of international grape varieties has brought world attention to this otherwise forgotten region. Quality-minded winemakers here have been fighting an uphill battle to overcome Sicily’s reputation for marsala and sweet muscats. Up until the late 1980s, most of Sicily’s grape production was sold off as bulk wines. Older generations of winemakers were more interested in quantity than establishing Sicily as a premier wine-growing region. Not so today. A younger generation of winemakers are leading a new frontier that includes international grape varieties and modern wine-making techniques. Siciily is still digging its way out of a scarred reputation, but clearly the wines we’ve tasted from this property show no convincing is necessary. Corrado says to build the brand and equate his country’s wines with those of France, “we always need to be honest and go deep in the vineyards to find quality.” Regaleali is just one of several properties owned by Tasca d’Almerita. While Regaleali is located near the center of the island, there are other family vineyards in Etna and Salina. Tenuta Regaleali was one of the earliest producers to focus on improvement. It was the first to introduce chardonnay, for instance. It emphasized low yield in the vineyards and paid particular attention to grape variety. Winemakers are still experimenting with different clones and yeasts. Most recently, it is focused on sustainable farming practices. Regaleali’s grapes benefit from the clay soil and an elevation that ranges between 1,500 feet to 2,600 feet. The white wines, in particular, reveal the freshness and bright acidity that comes from higher elevations. Grapes grown at these heights need longer ripening times and aren’t harvested until October. Day and night temperatures vacillate by 22 degrees, which means the grapes enjoy the blazing sun during the day but cool off at night. The hot sirocco wind keeps mold-producing moisture off the grapes at the most important times. The indigenous nero d’avola is Sicily’s most prestigious red grape variety, but not the only one used to make great wines. We have been impressed with many grillos and, most recently, an exuberant perricone made by Regaleali. Those looking for something different in wine need to look no further. Tenuta Regaleali Catarratto 2017 ($20). Corrado says the “strong skin” of catarratto grapes provides good acidity that makes this white wine so refreshing. Made only in stainless-steel tanks, it has grapefruit and citrus flavors. Tenuta Regaleali Vigna San Francesco Chardonnay 2015 ($70). The first to produce chardonnay in Sicily, Regaleali has one of the most unusual chardonnays we’ve tasted. The limestone soil, the climate and the limited exposure to oak provide character and depth, but balance too. But at this price, a Sicilian chardonnay is a hard sell. Tenuta Regaleali Perricone 2016 ($20). An old grape nicknamed “Guarnaccio” in 1735, perricone is just sheer fun to drink. Medium in body, it has deep color, bright red fruit flavors and a dash of spice. It is Sicily’s version of pinot noir – a versatile wine that would do well with pizza or pasta. Although enjoyable now, this wine could age for 3-5 years. Tenuta Regaleali Vigna San Francesco Cabernet Sauvignon ($70). It would be an understatement to say that we were shocked that a cabernet sauvignon this good could from a country hardly known for its international grape varieties. Corrado attributes its rich, complex quality to the clay soil and the “best vintage in the last 11 years.” The wine spends 18 months in new oak and more than 18 months in the bottle before it is released in small quantities. The first release was in 1989. Made from grapes grown more than 1,500-feet in elevation, this cab doesn’t have the harsh tannins of, say, a mountain-grown wine from California. It is an iron fist in a velvet glove: ripe and hedonistic with soft tannins but hinting of longevity. Tenuta Regaleali Rosso del Conte 2012 ($70). Made only in good vintages, this revered flagship wine abounds in complexity and depth. Perricone provides color and structure to the nero d’avola portion that makes up 62 percent of this blend. Like the chardonnay, the wine spends 18 months in large oak barrels and even longer in the bottle before it is released. Blackberries, cherries and herbs mingle with vanilla, tobacco and a dash of licorice. WINE PICKS Sarah’s Vineyard Santa Clara Valley Pinot Noir 2016 ($25). This entry level wine from Sarah’s Vineyard exceeds its price in quality. Medium body, balanced and chock full of red berry fruit. Gehricke Knight’s Valley Cabernet Sauvignon 2016 ($35). A good value, this cab has intense black cherry and nutmeg aromas with dark berry flavors and a hint of cocoa powder. Malbec and petite verdot are part of the blend. Jamieson Ranch Vineyards Double Lariat Cabernet Sauvignon 2015 ($55). This is a terrific wine designed to represent the best Napa Valley can offer in the vintage. Fortunately, 2015 was a good vintage and the wine reflects that. Complex with firm tannins and excellent balance, it will last years in the cellar. The fruit is not too forward, reminding us of some of the great cabernet sauvignons of yore.

OPELOUSAS, LA – The seasons are changing and the temperatures cooling down, and in the South that means it’s time for Gumbo. Gumbo is a staple in southern kitchens and this recipe is the only one you need. It’s easy to make and sure to please! Tony Chachere’s® has been a fixture in kitchens across the nation for decades, with a particular presence in the Southeast. While its authentic lines of Creole products are top-notch for all sorts of dishes, its marinades, mixes and seasonings are a must-have for your everyday feasts. Tony's Easy Gumbo 1 whole bell pepper, chopped 1 whole large onion, chopped 3 celery sticks, chopped 1/4 teaspoon minced garlic 10 cups water 1 cup Tony Chachere's Instant Roux Mix 2-3 pounds chicken and 1/2 pound sliced smoked sausage OR 1 pound deveined shrimp and 1 pound crab meat 1 can Tony Chachere's Original Creole Seasoning 1 can Tony Chachere's Creole Gumbo File Spray non-stick spray in stockpot and saute vegetables until soft. In the same pot, add Tony's Instant Roux Mix - combine 1 cup Roux Mix with 2 cups water. Bring to a boil. After mixture begins to thicken, reduce heat to low and stir for 3 minutes. Add in remaining water. For chicken and sausage gumbo, add meat and bring to a boil, then reduce heat and simmer until chicken is tender. For seafood gumbo, bring roux to a boil. Reduce heat and summer for 15 minutes. Then add shrimp and crab meat and return to a simmer for 15 minutes. Season gumbo to taste with Tony's Original Creole Seasoning. Ladle gumbo over steamed rice and garnish with chopped green onions and Tony's Creole Gumbo File.

JACKSON, Miss. – Newk's Eatery, recently named "Best Overall Experience in Fast Casual" by Technomic at the National Restaurant Association conference, announces the launch of its version of the French Dip Au Jus, now available for a limited-time through December. "I was intrigued by a century-old battle between two LA restaurants claiming to have created the 'original' French Dip," said Chris 'Newk' Newcomb, CEO and founder of Newk's Eatery. "One day, I had both sandwiches shipped to Jackson for a taste-test. I decided neither was good enough for Newk's. My unique recipe, with tender, juicy roast beef, onions caramelized in-house, melted Ammerlander Swiss cheese, warm dip of savory au jus, and spicy creole mustard, is what sets Newk's sandwich on a level above the rest." This season for a limited time, Newk's also introduces: Grilled Steak & Portabella pizza: flame-grilled petite tenderloin steak, grilled portabella mushrooms, caramelized onions, mozzarella cheese, and rich, vine-ripened tomato sauce, topped with Gorgonzola cheese. Italian Chopped Salad: Genoa salami and julienned ham, pimentos, Garbanzo beans, sliced pepperoncinis, shredded provolone, and chopped basil. Zesty Garbanzo Bean Salad: With lemon and feta, available as a side with any sandwich. Dozen-layer Pumpkin Spice Cake: Made fresh everyday from Newk's own bakery. The centerpiece of the Newk's dining room is The Roundtable, which offers a generous selection of free premium garnishes, including imported pepperoncini, Torinesi-style breadsticks, grated Parmesan, house-made croutons, bread & butter pickles, along with seasonal features like toasted garbanzo beans. Known for its collectible 32-ounce cup, Newk's also features an Iced Tea Bar with fresh-brewed Rainforest Alliance Certified iced teas: unsweet, sweet, sweetened with Splenda®, and a seasonal brew – now a Raspberry Iced Tea, which features a high-grown Kenyan black tea blended with real berries and black currents, balanced with rosehips and hibiscus flowers. Newk's offers online ordering, mobile app/skip the line options, as well as catering for groups of all sizes. For more information, please visit www.newks.com.

It’s the week before Thanksgiving and you enter the store looking for the crowning touch to your holiday meal. Row upon row of sliced hams and smoked turkeys are ready for the picking. A couple of weeks later, it’s time for the annual neighborhood Christmas party. Placing a catering order of smoked meat trays is the perfect solution. However, what you may not know is that you can drop by Logan Farms and Market Café in Jackson’s Maywood Mart on a typical Tuesday or Wednesday, not to pick up a sliced ham, but to enjoy a complete Southern-style meal. So, here’s the tip of the day: Logan Farms is much, much more than a holiday meat destination. Most know about Logan Farms’ honey-glazed hams and smoked turkeys, but less known is the fact that Logan Farms has an in-store dining area in which to enjoy a variety of menu items. These include daily blue-plate specials, soups, veggie plates, salads, and specialty sandwiches. In short, almost everything on the menu at a traditional restaurant menu is offered at Logan Farms in the spacious dining area. It’s the perfect place to enjoy a leisurely lunch of homemade Southern specialties. For starters, there are fried dill pickles ($4) – yes, Logan Farms has fried dill pickles! The battered and sliced dill pickles are served with a side of homemade ranch dressing. Other appetizers included fried onion rings ($4) served with homemade comeback dressing; fried green tomatoes ($5) served with homemade tomato sauce and barbecue pulled pork nachos ($10). Almost a meal by itself, this dish consists of homemade fried tortilla chips topped with slow-smoked pulled pork, barbecue sauce, Rotel cheese, and jalapeno peppers. If you’re in the mood for a poboy (starting at $5 for a half, $10 for a whole), you’ve come to the right place. Selections include ham, turkey, roast beef, and beef, dressed with traditional toppings and served on homemade Leidenheimer poboy bread. A variety of Logan Farms classic sandwiches ($6 and up) can be made to order by selecting from a variety of homemade breads and choosing from among pimento cheese, BLT, chicken or tuna salad, egg and olive, and pulled pork, among others. On the lighter side, a soup of the day ($4 for a cup, $6 for a bowl) is offered, along with salads ranging from chef ($8) to chicken or tuna salad plate ($7). Looking for a heartier lunch reminiscent of your grandmother’s table? Logan Farms can send you back to yesteryear with one of its blue-plate specials ($8.50 for small, $10 for large). Dishes that are always on the menu are smoked chicken, hand-battered fried chicken tenders, chicken and dumplings, barbecue, and sliced ham or turkey. However, if you like a changing menu, Logan Farms doesn’t disappoint. Specials that rotate according to the day include fried chicken Parmesan, smoked pork loin or fried pork chop, pot roast or country fried steak, meatloaf or hamburger steak, and fried catfish or baked Parmesan catfish. Each plate comes with a choice or two or three sides according to size and a bread selection. Over 20 fresh vegetables and sides from which to choose include black-eyed peas, creamed corn, pasta and potato salad, turnip greens, fried okra, broccoli salad, and mac and cheese. As mentioned, a spacious dining area is available for those that prefer to eat-in. However, takeout is available for those that prefer this option. Okay, now that you’re convinced that Logan Farms is much more than a holiday meat store, a little information on the items for which it is famous. Along with daily lunches, Logan Farms sells honey-glazed hams, boneless turkey breasts, hickory-smoked, and Cajun spiced turkeys. All are popular items for holiday dinners, parties, and gift giving year-round. Logan Farms also offers Southern cooked vegetables, homemade casseroles, desserts, gravies, and sauces. In short, everything needed for a complete holiday meal or party can be picked up to make life simpler during this hectic time of the year. Logan Farms can cater any size event and for any occasion. Selections include hot meals, barbecue, boxed lunches, sandwich trays, breakfast items and more. Online shopping and ordering can be done at www.jackson.loganfarms.com. Logan Farms is located at 1220 East Northside Drive in the Maywood Mart Shopping Center. Lunch hours are 10:30 a.m. to 2 p.m.; sandwiches and barbecue are served all day. Store hours are 10 a.m. to 6 p.m., Monday through Friday and until 5 p.m. on Saturday. The store is closed on Sunday. Call 601- 366-4267 for more information.

BILOXI, Miss. – Landry's is excited to announce that Saltgrass Steak House opened its doors in Biloxi on October 2nd at 11 a.m. at 140 Beach Boulevard. “We are thrilled to open the first Saltgrass Steak House in Mississippi and join the Biloxi community,” said Ken Pierce, divisional vice president. “We welcome our new neighbors to come experience the finest cuts of beef and Southern hospitality with friends and family.” Saltgrass is an award-winning, authentic steakhouse famous for its CERTIFIED ANGUS BEEF® brand steaks. Each steak is char-grilled on an open flame, topped with fresh garlic butter and seasoned with Saltgrass-7 steak spice for mouthwatering flavor. Each morning, the restaurant bakes complimentary beer-bread, as well as homemade desserts from scratch. The menu features an array of fresh seafood, chicken, burgers, sandwiches, salads and more, with favorites such as Chicken Fried Steak, BBQ Baby Back Ribs, and Double-Bone Pork Chop with savory bacon jam. In addition, All soups and salad dressings are made in-house every day with the freshest ingredients. The No Bull Lounge offers special priced appetizers, beer, margaritas, and wines by the glass too! Area-residents are encouraged to join for Happy Hour Monday through Friday from 3 p.m. to 7 p.m. to enjoy delicious menu items like Queso Fresco, Range Rattlers, and Chicken & Shrimp Enbrochette, and much more, starting at $4. Unwind from a long day with Happy Hour drink specials starting at $2.75 for domestic bottled beer and draft beers; well drinks, craft and import beers, and margaritas for only $3.75; select wines for $4.75; and select cocktails at $6.75. Friends and families can also come together in one of the semi-private dining rooms, perfect for celebrations of any kind. Exclusive to the Golden Nugget Casinos 24 K Select Club, members can redeem their Golden Nugget Comp Dollars at the new Saltgrass Steak House in Biloxi. The 24k Select Club is the only casino loyalty program that offers its members the freedom and convenience of earning comp dollars any Golden Nugget Casino, and letting them redeem them at any of over 600 Landry’s locations nationwide or in their hometown. Saltgrass Steak House Gift Cards are the perfect gift for anyone, for any occasion and can be purchased in store or online at www.saltgrass.com. Guests receive priority seating and earn rewards for their dining visits when they join the Landry’s Select Club. Landry’s Select Club is accepted at all Saltgrass Steak House locations and at more than 600 Landry’s restaurants nationwide. Visit www.landrysselect.com for complete details. Saltgrass Steak House is located at 140 Beach Boulevard, Biloxi, MS, 39530. The restaurant opens at 11 a.m., seven days a week. For more information, please call (228) 435-4964, visit www.saltgrass.com or follow us on Facebook at www.facebook.com/saltgrass. ABOUT SALTGRASS STEAK HOUSE Saltgrass is an award-winning, authentic steakhouse famous for its CERTIFIED ANGUS BEEF® brand steaks. Each steak is char-grilled on an open flame, topped with fresh garlic butter and seasoned with Saltgrass-7 steak spice for mouthwatering flavor. The Saltgrass name dates back to the mid-1800s, when cattle were driven to the Texas Gulf Coast to graze on the rich coastal saltgrass. When they headed for market, they followed the legendary Saltgrass Trail. In 1952, this historic trail ride was revived to publicize the opening of the Houston Livestock Show and Rodeo. The ride has become an annual celebration and the first Saltgrass Steak House still stands along this historic trail. Saltgrass incorporates decorative accents that evoke the charm of a Texas Hill Country home, with warm wood furnishings, comfortable leather seating, limestone and memorabilia from the Saltgrass Trail. Saltgrass has over 75 locations throughout Alabama, Arkansas, Colorado, Florida, Louisiana, Missouri, Nevada, Oklahoma, Texas and now Mississippi. For more information, visit www.saltgrass.com

Cat Island Holdings Corp., the parent company of Cat Island Cookies, LLC doing business as Cat Island Cookie & Cracker Co. ("Cat Island"), a manufacturer and marketer of natural snacks, announced that it had entered the Northeast market with product placement at BJ's Wholesale Club and Fairway Market, among others. It also announced the addition of a two ounce product line available in four flavors. "We believe the Northeast represents a great market for our artisanal cookies and crackers, both in terms of demographics and demand for innovative, 'story' brands such as ours," said Leslie M. Bullock Founder and President. "The Northeast, and New York City in particular, hold a special place in my heart," she continued. "It's where I started my baking career!" Ms. Bullock spent a number of years as pastry chef to restaurants operated by The Myriad Restaurant Group, owner of Nobu and TriBeCa Grill, among others. After returning to her Mississippi hometown in 2010 to raise her two daughters, Lily and Margot, she pursued her dream – to start her own bakery – founding Cat Island Cookie & Cracker Co. in 2014. Her first cookies were hand rolled and baked in the commercial kitchen of a local church. But demand soon outpaced capacity, and she eventually moved into her own commercial kitchen. That allowed her to expand distribution to neighboring states such as Alabama, Florida, Louisiana and Texas. Today her cookies and crackers are sold online and in over 1,000 retail locations throughout the East and Gulf Coasts. Producing both a cookie line as well as a savory line, the company's slogan is "Sweet or Savory, What Kind of Islander are You?" and the use of high end, all-natural ingredients was the impetus behind the tag line "Rich. But Righteous." which appears on the company's packaging. As Leslie is prone to say, "one good cookie can turn your whole day around." About Cat Island Cookie & Cracker Co. Cat Island Cookie & Cracker Co. is a baked goods company dedicated to providing wholesome, all-natural, preservative-free snacks. Cat Island Cookie & Cracker Co. was founded in 2014 by Leslie Bullock, a critically acclaimed New York City pastry chef and Mississippi native, as the answer to the lack of wholesome all-natural snacks and treats available for consumers. Cat Island Cookie & Cracker Co. produces high quality chocolate chip and butter cookies as well as cheese wafers. Our products are made via socially responsible and sustainable production practices at our production facility in Pass Christian, Mississippi. Products are available at retailers throughout the United States and online at www.catislandcookies.com. Connect with Cat Island Cookie & Cracker Co. on Facebook, Twitter and Instagram.

Far be it from us to tell you what you should like in wine. We may be able to tell you what is a good wine – but we can’t determine what is a good wine to you. We can tell you, for instance, many cheap, jammy, and sweet wines are not good wines. But if you like them, who are we to say you shouldn’t? So, call us frustrated that these extracted wines are flooding the market and attracting consumers who haven’t the desire to ponder something more balanced. While serious winemakers have been refining their wines for centuries, others have come along to mask defects with a load of sugar. We get it. There are no rules, right? "Once you ripen wine to almost a raisin quality, you lose a little varietal character, especially with cabernet sauvignon," said Jay Turnipseed, winemaker at the Rutherford Wine Company. He said an over-extracted cabernet loses its red currant flavors, picks up more dark cherry and plum character, and sheds some the tannins that give it ageability. He doesn't take issue with producers who make these riper wines if it's appropriate for their business. While some winemakers base their reputation on complex and age-worthy cabernet sauvignon, others look for fast sales from ripe, sweet zinfandel blends. If you like your red wine fruity and forward, here are some to discover: Apothic Brew ($16). Millennials apparently love cold coffee, so here comes E&J Gallo to combine two passions with their latest member of the popular Apothic wines. A variety of red grape varieties are infused with cold brew coffee to make up a sweet, ripe blend that has chocolate and coffee flavors. Do you drink it for breakfast? Robert Mondavi was known to add wine to his morning cup of Joe. Gnarly Head 1924 Double Black Cabernet Sauvignon ($15). Ripe, copious, blackberry jam flavors. Gnarly Head's Old Vine Zinfandel ($15) is similarly jammy, although the producer likes to call the flavors "bold." It's over the top but perfect with sauce-ladened ribs and chicken. Big Smooth Old Vine Zinfandel 2015 ($15). It's smooth all right. The Lodi fruit provides plenty of sugar, some of which has been fermented into alcohol and oodles of lush plum flavors. FLORA SPRINGS Family owned Flora Springs in Napa Valley is celebrating its 40th anniversary this year, and two new releases that we recently tasted are a fine tribute to this first-rate Napa winery. The Flora Springs Merlot Napa Valley 2015 ($30) combines the elegance of a well-made merlot with the bold fruit and style that is typical of Napa Valley wines. This 100 percent merlot offers a classic merlot cherry nose and a hint of mocha. Ready to drink tonight and offered at a great price. Since October is Merlot Month, give Flora Springs a try. We also enjoyed the Flora Springs Cabernet Sauvignon Napa Valley 2015 ($50). 100 percent cabernet sauvignon this well-built cabernet sauvignon is a bold mélange of black cherry and cassis in an elegant oak frame. Very well balanced and accessible now this wine is made to match with grilled steak. WINE PICKS Geyser Peak Winery Devil’s Inkstand 2013 ($55). Many years ago, we dubbed Geyser Peak a comeback winery. Aussie Nick Goldschmidt had brought a lot of spirit and innovation to this historic property founded in 1880. Goldschmidt left in 2008 amid one of many ownership changes. During this turnover, the wines slipped back into those pedestrian grocery-store wines. Lately, however, we have regained our confidence that Geyser Peak is capable of making extraordinary wines. This reserve cabernet sauvignon, made from mountain-grown grapes in Alexander Valley, is concentrated and layered. It is a gorgeous wine with dark color, dark fruit flavors and fine tannins. Although not declared, we suspect petite sirah has been blended into the wine. Mt. Beautiful Pinot Noir North Canterbury 2016 ($30). This is another notable pinot noir from New Zealand where their pinot noirs are deservedly becoming better known. Deep dark and rich black cherry flavors are dominant in this bold pinot noir. It would do well with beef dishes. Steele Pacini Zinfandel 2015 ($20). Using grapes from Mendocino County, this reasonably priced zinfandel has assertive aromas of cherries and blueberries while the palate exudes cola, chocolate and oak-inspired vanilla. Castello del Trebbio Chianti Superiore 2016 ($15). You’d be hard pressed to find a better chianti in this category at this price. Owners Anna and Stefano Casadei struck a friendship with Fred and Nancy Cline of Cline Vineyards and now the Clines are importing the wines to the U.S. We appreciate that. The wine is mostly sangiovese with some canaiolo and ciliegiola in the blend. Generous, forward cherry and strawberry flavors with a soft mouthfeel. Delicious. Kim Crawford Signature Reserve Sauvignon Blanc Marlborough 2017 ($25). In a departure from many New Zealand sauvignon blancs that emphasize grass and grapefruit notes, this premium offering from Kim Crawford displays an enticing passion fruit and lemon nose and flavors with an underlying herbal dimension that makes this package intriguing. Poggio Alle Gazze Dell’Ornellaia Toscano Bianco IGT 2016 ($85). We know this white wine from Tuscany is expensive, but it delivers big. Eighty percent sauvignon blanc, 10 percent viognier, and 10 percent vermentino grapes in this Bolgheri white blend were aged in used and new barriques and stainless-steel and concrete containers. The result is a splendidly complex wine that is atypical for sauvignon blanc with passion fruit, floral, citrus, and honey notes as well as a pleasant creamy finish.

When the weather begins to cool down, I start thinking of wintery foods. But let’s face it: in Mississippi, it’s not going to be cold for a while! Instead of heating up the oven, you can save time by making a “baked” potato in the microwave! Microwaved Baked Potatoes Wash and dry your potato. Pierce the skin in several places with a fork or knife. This allows moisture to escape. (Skip this step and you risk blowing up the potato all over your microwave!) Put the potato on a microwave-safe plate or paper towel. Cook for about 4 to 5 minutes, depending on the size of the potato. Turn over midway through cooking. Use the tip of a sharp knife to check if the potato is done. You can “bake” several potatoes at a time using this method. Be sure to choose potatoes that are similar in size so they cook evenly. Arrange them in a circle on a microwave safe plate, like the shape of petals on a flower. For two potatoes, cook for 6 to 8 minutes. For four potatoes, cook for 13 to 15 minutes. For six potatoes, cook for 17 to 19 minutes. Thanks to our friends at North Dakota State University Extension Service for inspiring us with a publication filled with recipes and potato info. Remember, you don’t have to load your baked potato with fattening toppings – I’m looking at you, butter and sour cream! Try low-fat chili with beans, taco meat and salsa, or grilled chicken with broccoli and ranch dressing for a new take on “baked” potatoes!

RIDGELAND, Miss. – Chef Simon Brown, Chef de Cuisine of Seafood R'evolution, was named “Culinary Innovator” this year by Certified Angus Beef® during their convention in Maui, Hawaii, from September 26th-28th A native of Dundee, Scotland, Chef Brown moved to the United States in 2011 and was recruited by Chefs John Folse and Rick Tramonto in 2014. He was named executive sous chef in 2015, then took the helm as Chef de Cuisine of Seafood R’evolution in March 2017. As a child growing up in Scotland, his grandparents taught him to use every single cut of meat, a lesson remembered as he created his award-winning dish – a braised beef cut that offers guests the flavor and appeal of steak. “I used a Certified Angus Beef® three-bone rib, which I hand cut, trimmed and rolled to look like a tomahawk steak,” Brown said. “Then, I slow-cooked it in my special Guinness® sauce.” Brown’s “Short Rib Tomahawk” will be available on Seafood R’evolution’s menu beginning in October. “What an accomplishment,” said Chef John Folse, managing partner and executive chef of Seafood R’evolution. “Simon’s dish is unbelievably delicious and especially perfect for this time of year. We are so proud of him!” Seafood R’evolution, located at 1000 Highland Colony Parkway in Renaissance at Colony Park, is open Monday through Thursday from 11 a.m. to 9 p.m.; Friday and Saturday from 11 a.m. to 10 p.m.; and on Sunday from 10:30 a.m. to 8 p.m. For reservations call 601-853-3474 and for more information, visit the restaurant’s website at www.seafoodrevolution.com.

JACKSON, Miss - Walmart, Bimbo Bakeries USA, and Tyson Foods teamed up to donate 15,000 pounds of food to Mississippi Food Network through a partnership with Feeding America® to help end hunger across the United States during Hunger Action Month. Representatives from each of the organizations recently visited Mississippi Food Network to deliver the food and tour the facility. As part of this partnership, Walmart, Bimbo Bakeries USA, and Tyson Foods donated 5,000 pounds of bread and 10,000 pounds of chicken that will be given to individuals and families over the coming weeks. “We are so thankful for the incredible support from these four organizations,” said Marilyn Blackledge, Director of External Affairs at Mississippi Food Network. “This donation will allow us to help more residents in Mississippi who are struggling to get the meals needed to live a healthy life.” Mississippi Food Network is located in Jackson, Miss., where more than 21.5 percent of residents in the 56 counties the food bank serves lack access to regular meals every day. With more than 41 million people facing hunger throughout the entire United States – including nearly 13 million children and five million seniors – supporting the food banks that serve these Americans in need has never been more important. Through its partnerships and individual donations, Feeding America – the largest domestic hunger relief organization in the United States – provides food to millions of Americans through a network of 200 member food banks and 60,000 partner agencies. About Bimbo Bakeries USA Bimbo Bakeries USA (BBU) is a leader in the baking industry, known for its category leading brands, innovative products, freshness and quality. Our team of 20,000 U.S. associates operates more than 50 manufacturing locations in the United States. Over 11,000 distribution routes deliver our leading brands such as Arnold®, Artesano®, Ball Park®, Bimbo®, Boboli®, Brownberry®, Entenmann's®, eureka!®, Little Bites®, Marinela®, Oroweat®, Sara Lee®, Stroehmann®, and Thomas'®. BBU is owned by Mexico's Grupo Bimbo, S.A.B de C.V., the world's largest baking company with operations in 32 countries. About Feeding America Feeding America® is the largest hunger-relief organization in the Unites States. Through a network of 200 food banks and 60,000 food pantries and meal programs, we provide meals to more than 46 million people each year. Feeding America also supports programs that prevent food waste and improve food security among the people we serve; educates the public about the problem of hunger; and advocates for legislation that protects people from going hungry. Visit www.feedingamerica.org and find us on Facebook.. About Tyson Foods Tyson Foods Inc. (NYSE: TSN) is one of the world’s largest food companies and a recognized leader in protein. Founded in 1935 by John W. Tyson and grown under three generations of family leadership, the company has a broad portfolio of products and brands like Tyson®, Jimmy Dean®, Hillshire Farm®, Ball Park®, Wright®, Aidells®, ibp® and State Fair®. Tyson Foods innovates continually to make protein more sustainable, tailor food for everywhere it’s available and raise the world’s expectations for how much good food can do. Headquartered in Springdale, Arkansas, the company has 114,000 team members. Through its Core Values, Tyson Foods strives to operate with integrity, create value for its shareholders, customers, communities and team members and serve as stewards of the animals, land and environment entrusted to it. Visit www.tysonfoods.com.

GREENVILLE, Miss. - Mars Food North America, maker of UNCLE BEN'S® and SEEDS OF CHANGE® products, recently celebrated 40 years of operation in Greenville. The company marked the occasion with a celebratory ceremony for Associates and local dignitaries including Mississippi Governor Phil Bryant, Greenville Mayor Errick Simmons, and Greenville Public School District Superintendent Dr. Janice Page. Opened in 1978, the facility is the third largest employer in Greenville, with more than 180 full-time associates, and produces UNCLE BEN'S® dry rice and ready-to-heat rice pouches and SEEDS OF CHANGE® ready-to-heat rice pouches. Mars Food has invested nearly $200 million into the site over the last 40 years, most recently investing $30+ million between 2014 and 2018 and creating 25 new jobs in its manufacturing and research and development operations. Today, the facility is zero waste to landfill, covers 80 acres with more than 250,000 square feet of space, and it produces 100,000 tons of rice annually, making it the largest Mars Food factory in the world. "Our operations in Greenville are essential to both the success of our business as well as our efforts to deliver on our purpose of 'Better food today. A better world tomorrow,'" said Mars Food Greenville Site Director Don Cornett. "We are proud of the progress we've made over the last four decades and are excited to continue investing in our talented Associates and the community of Greenville, who make milestones like these possible." The Greenville facility has been active in the community for many years, supporting organizations like Extra Table, local food banks, Blessings in a Backpack and the Mars Food community garden. To commemorate the 40th anniversary, today, Mars Food's organic SEEDS OF CHANGE® brand presented a donation of $40,000 to the Greenville Public School District to establish sustainable gardening programs. "We are thrilled about the opportunities that this donation will create," said Dr. Janice Page, Superintendent of the Greenville Public School District. "The support of Mars will continue to have a tremendous impact in our community. With this sustainable gardening program, our students will learn about the benefits and mechanics of growing their own food and how to eat healthier diets. Students will also be able to share with others of all ages within our district and within our community." Governor Bryant and Mayor Simmons met many of the Greenville facility's Associates throughout the day, including two that are Greenville natives. Lucy Whitley started at the factory 27 years ago and is a member of the site's Inbound Receiving team with a passion for people and safety. The Governor also met Mike Jones, the director of operations who started as a fork truck operator 21 years ago. "For 40 years, Mars Food has helped fuel the growth of Greenville and the broader Mississippi Delta region by providing jobs, investing in the community and being an important partner to the state of Mississippi," said Governor Bryant. "We're honored to share this milestone with Mars Food in Greenville and hope to celebrate many more." For more information about Mars Food North America and its manufacturing facilities, visit mars.com. About Mars Food Mars Food is a fast-growing dinnertime food business, making tastier, healthier, easier meals that bring the world to the dinner table. Headquartered in London, Mars Food's portfolio of leading brands includes: UNCLE BEN'S®, DOLMIO®, SEEDS OF CHANGE®, MASTERFOODS®, MIRACOLI®, TASTY BITE®, SUZI WAN®, EBLY®, ROYCO®, KAN TONG®, ABU SIOUF®, RARIS®, and PAMESELLO®. Our purpose – Better Food Today. A Better World Tomorrow. – drives our business to be a leader in health & wellbeing and sustainability. Mars Food is a segment of Mars, Incorporated.

Chicken Salad Chick, the nation's only southern-inspired, fast casual chicken salad restaurant concept, recently announced it's expanding in Mississippi with its first Biloxi area location in D'Iberville, which will be the brand's fifth restaurant in the state. The new restaurant will open on Tuesday, October 2nd and is located at 3821 Promenade Parkway. During grand opening week, guests will experience the southern hospitality that Chicken Salad Chick is known for, with giveaways and specials that include: Tuesday, October 2nd: Free Chicken Salad for a year –The first guest will receive one large Quick Chick of chicken salad per week for an entire year; the next 99 guests will receive a free large Quick Chick of chicken salad per month.* Any guest not part of the first 100 in line can make a purchase and enter to win free chicken salad for a year. ** Wednesday, October 3rd: The first 100 guests to purchase a Chick Trio will receive a free 32oz. Chick tumbler. Thursday, October 4th: The first 100 guests to purchase The Chick will receive a free upgrade to a Chick Trio. Friday, October 5th: The first 100 guests to purchase a Chick Special will be automatically enrolled in the Free Chicken Salad of the Month Club. Each guest will receive one free small Quick Chick per month for 12 months. *** Saturday, October 6th: The first 50 guests to purchase two large Quick Chicks will receive a free large Chick cooler. The new D'Iberville restaurant is owned and operated by first-time Chicken Salad Chick franchisees Hudson Sandefur and Bruce Ratcliffe of S & R Poultry LLC. The partners have more than 14 years of experience in the foodservice industry, with Sandefur owning six Zaxby's restaurants across Alabama and Mississippi and Ratcliffe having helped manage several of the locations. When Sandefur learned that Ratcliffe wanted to open his own business, he decided to offer Ratcliffe an opportunity to partner with him in a concept that cultivated a wholesome atmosphere by maintaining its core values. Chicken Salad Chick was the perfect fit and the partners are excited to be opening their first restaurant in D'Iberville. "Running a business can be challenging, so it's important to find a concept that makes you excited to come to work everyday," said Sandefur. "After talking with various owners and seeing how passionate they all are about the brand, I knew Chicken Salad Chick was the right opportunity for Bruce and me. We are thrilled to be opening in D'Iberville and plan to open an additional location in Gulfport over the next 18 months." The Chicken Salad Chick concept, born in Auburn, was established in 2008 in the kitchen of founder, Stacy Brown. When Stacy discovered that the local county health department would not allow her to continue making and selling her delicious recipes out of her home kitchen, she overcame that obstacle by launching her first restaurant with the business expertise of her future husband and fellow founder, Kevin Brown. Together, they opened a small takeout restaurant, which quickly grew; the company now has 96 restaurants across the Southeast led by CEO Scott Deviney and a growing team. Chicken Salad Chick in D'Iberville will be open Monday through Saturday from 10 a.m. to 8 p.m. For more information, visit http://www.chickensaladchick.com or call (228) 280-8081. Follow Chicken Salad Chick on Facebook, Twitter and Instagram for the latest news and trends. *Eligible winners must be over 16 years of age, purchase The Chick and are required to download the Craving Credits app. Redemption will start October 8th. ** 10 winners will be drawn at closing on grand opening day and announced via Facebook live. Winners will receive 1 large Quick Chick per month for the next 12 months. *** Must purchase a Chick Special, be 16 years of age or older and must download the Craving Credits app.

Imagine eating lunch in a railroad depot. Well, it’s not actually a depot today, but the site of one many years ago. Conjure up the mental picture of a spoonful of thick, creamy crab soup warming your soul on a chilly winter day. Okay, I admit, with our unseasonably warm weather, winter is still months away. However, one thing is true. Strawberry Cafe in Madison is one of the best places to enjoy lunch, dinner, or brunch in the fall, winter, spring or summer. Madison’s first restaurant has withstood the test of time and continues to serve delicious soups, sandwiches, entrees, and brunch items in the original spot in which it opened in 1983. Looking around Madison today, it’s hard to believe there was actually a time when the town, now thriving city, didn’t have a restaurant. The original owners of Strawberry Cafe had the foresight to open the restaurant in the historic railroad district. Given Madison’s early reputation for growing juicy strawberries and distributing them by train, thus putting the town on the map, finding a name for the restaurant was easy. Fast forward 35 years and present owners Stephen Wade and Ashley and Eric Bach are continuing the early traditions of personal service and homemade food while continuing to add new items and expanding to weekend brunch. It’s a combination that has caused the restaurant to thrive in an increasingly competitive market filled with a plethora of family-owned and chain restaurants. Now, back to the soup I first mentioned. A Madison friend introduced me years ago to Strawberry Cafe after I expressed a desire for warm, soothing soup to take the edge off a cold winter day. After sampling the restaurant’s signature cream of crab soup ($4.99 for a cup, $7.99 for a bowl), I was an instant fan of both the soup and the cozy restaurant. For those that prefer other varieties of soup, you’re in luck. Soups of the day ($3.99-cup, $6.99-bowl) include chicken vegetable, French onion, and apple and tomato basil, to name a few. If you’re in the mood for a little something more, there’s a variety of appetizers, salads, sandwiches and entrees on the lunch menu. Appetizers include a pita melt ($6.99), spinach and artichoke dip ($7.49), crab cake ($14.99), fried oysters ($11.99), and the most popular choice, fried green tomatoes ($13.99). Salads range from Caesar ($3.74 and $7.49) to shrimp remoulade ($13.49) to the aptly-named strawberry fields ($12.99). Sandwiches reflecting the city and its history include the train car ($12.99), a delicious combination of chopped prime rib, fried shrimp, sautéed peppers and onions, melted provolone, and vegetables on French bread; juicy Depot burger ($10.99), and Madison Station ($10.49). This creation consists of pita bread filled with grilled turkey, bacon, melted Swiss, spinach, tomatoes, onions, and avocados. Lunch entrees include shrimp etouffee ($12.99), General Tso’s ($12.49), shrimp and grits ($13.49), chicken tenders ($9.99), and a crowd favorite, pasta Creole ($13.99). It’s a zesty dish filled with shrimp, crab, green onions, tomatoes, cream sauce, and bowtie pasta. Daily specials ($9.99) rotate between roast and gravy, meatloaf, chicken and gravy, fried pork cutlet, and red beans and rice. Entrees come with vegetables and iced tea. Many of the lunch items are offered at dinner, along with additional dishes. Pasta creole ($18.99) is back, enhanced with linguine instead of bowtie pasta. Other pastas are shrimp ($16.99), vegetable ($14.99), and chicken Alfredo ($14.99). Seafood and chicken dishes include fried shrimp ($18.99), tuna ($22.99), chicken marinara ($17.99), beef tournados ($24.99), filet ($31.99 for 8-ounce. $36.99 for 10 ounce), Cajun pork loin ($22.99), and General Tso’s ($16.99). On weekends, brunch items include shrimp and grits ($13.99), French toast with fruit and bacon ($11.49), sausage biscuit Benedict ($12.99), and a dish worth getting out of bed early, chicken cutlet ($14.99). Fried chicken is served with grits, toast, poached eggs, and bacon and covered with sausage gravy. Trust me, this dish will make any weekend memorable. The Strawberry Cafe is located at 107 Depot Drive in Madison. Hours are Monday through Saturday, 11 a.m. to 9 p.m. and 10:30 a.m. to 2:30 p.m. for Sunday brunch. Brunch is also served from 11 a.m. to 2:30 p.m. on Saturday. Call 601-856-3822 for catering or other information.

We love it when readers send us their nagging questions. They show what is on the minds of consumers, but questions also reveal to us a level of curiosity that is so different today than it was decades ago. Here are several of the questions we recently received: I have noticed on the back of bottles various notations such as vinted, bottled, produced, etc. Could you explain how that relates to a vineyard and production? Federal regulations require wine labels to have a name and address of the bottler or importer. Domestic wines also may include the name of the producer, if at least 75 percent of the wine is fermented at the address stated. “Vinted” means the wines were given cellar treatment at that address. If you see “vinted by” and not “produced by,” the wine was likely made elsewhere and only aged at the stated address. In some cases, the grapes are grown in one state and the wine bottled in another. In California, a producer may not have a bottling facility or vineyards. Thus, grapes could be grown in Calistoga, and the wine could be bottled at a custom crush facility in another city. Whether any of this matters to you is another thing. We suspect that reading the fine print of a label is a result of boredom. Government-mandated label language drives us nuts. While we appreciate knowing the alcohol content, we are annoyed by the lengthy passage about the dangers of alcohol and that the wine contains sulphites. One line that says “Government warning: this beverage contains alcohol and sulphites” would be enough. Consumers would be more informed if they knew the grape varieties used in the wine or whether oak chips or flavoring were used. Why can’t I find the wines you recommend? We are sympathetic to those of you drive to several stores in search of a recommended wine. Pain in the butt and often without results, right? We come across wines in a variety of ways: restaurants, stores, dinner parties, suggestions from friends, samples. Our column is distributed to newspapers in several states, so it’s useless information to provide the name of a store if our readers live in another state. Most wine stores will order you a wine, but, unfortunately, you have to buy a case. Another option is wine.com, wineaccess.com, wine-searcher.com, or similar web sites that will ship as few as one bottle. We recently heard from a woman who was desperate to find a bottle she enjoyed at a restaurant. and did we know where she could find it? All of our sources didn’t carry it. We suggested to her that the distributor probably dropped the wine or the producer wasn’t good at keeping up with the demand. This happens a lot. A distributor will try out a new product but drop it if the wine just doesn’t sell. I love Menage e Trois wines. What do you think? We do a lot of wine tastings in our communities and invariably someone asks us for a second opinion on a wine they enjoy. It’s not just the popular Menage e Trois wines; it’s Yellow Tail, Cupcake, Woodbridge, Apothic, Josh Cellars, and others. Many of them we don’t like because of their sweetness, but we don’t want to reject them and sound snobbish. The best answer we have found is that it doesn’t matter what we think. If you like the wine, who are we to tell you differently? In the inexpensive category, we like Josh Cellars, Columbia Crest, Chateau Ste. Michelle, and Robert Mondavi to name a few easy-to-find, American wines. DUCKHORN MERLOT Duckhorn Vineyards in Napa Valley is probably known best for its merlots, and that's not easy at a time when merlot is still struggling to undo an unfair rap portrayed in the movie "Sideways." But those familiar with the name know that Duckhorn, which has been making merlot since 1978, is loyal to this grape and consistently produces some of the best (and most expensive) merlots in California. Our favorite is Duckhorn Atlas Peak Merlot 2015 ($75). The mountain-grown grapes in this version give concentration and heft to a wine made entirely from merlot grapes. Intense plum and raspberry notes blend with intriguing hints of cocoa powder and licorice. GAME OF THRONES Now that HBO’s hit series Game of Thrones has won an Emmy, isn’t it time to celebrate? You can celebrate or binge watch the show with the 2016 Game of Thrones Pinot Noir ($20). The wine is made from grapes grown in the Willamette Valley and is full of ripe red berry fruit flavors. WINE PICKS Robert Mondavi Winery Napa Valley Merlot 2014 ($25). We loved the plush and generous black cherry and plum flavors in this delicious merlot. Hints of licorice and vanilla. Concannon Reserve Cabernet Sauvignon 2014 ($40). Generous aromas with plum and cassis notes, firm tannins, sweet vanillin oak and long finish make this powerful, age-worthy cab a treat. This iconic producer is celebrating its 135th anniversary. Dutton Estate Kyndall’s Reserve-Dutton Ranch Chardonnay 2016 ($42). We liked the balance in this delicious chardonnay. It has lots of lush and ripe tropical fruit and apple flavors, thanks in part to whole-cluster pressing and malolatic fermentation. Hints of butterscotch and toasted oak. Fort Ross Mother of Pearl Chardonnay 2015 ($60). The fact that this chardonnay isn’t fined or filtered provides a pure fruit quality. Balanced, full-bodied and loaded with layers of fruit, including white peach and pear. The minerality in the background gives the wine a nice finish. J. McClelland Cellars Cabernet Sauvignon 2014 ($45). Wow, what a mouthful. This great wine – a cross between elegance and power – is loaded with forward red berry flavors, a dash of tobacco and spice. Chehalem Three Vineyard Pinot Noir 2015 ($30). A great value from Oregon’s Willamette Valley, this gem has violet aromas with ripe black cherry flavors and a hint of spice.

Pressure-cooking may sound intimidating, but it’s important to keep in mind that it’s actually a simple process that can save you time, energy and money. Not only does a pressure cooker use up to 70 percent less energy than a stove, it combines high pressure and high heat to dramatically reduce cooking times, saving you as much as two-thirds the time it takes to cook with a conventional stove. Another benefit? More vitamins and minerals are retained by pressure cooking vegetables as opposed to boiling and steaming. Using a pressure cooker is different than cooking on a stove-top or in the oven, so the first few times, follow a recipe to get the feel for liquid ratios and cooking times. Recipes for all occasions, as well as tips and pressure-cooking advice can be found on Crock-Pot.com. Don’t let inexperience prevent you from trying a pressure cooker. Once you have a few strategies down, it can become a useful tool to prepare convenient, quick meals for your family. Courtesy of StatePoint Media

Leftover rice – whether you’ve brought it home from a local restaurant or cooked it yourself – is the perfect foundation for a fun and easy weeknight supper: fried rice. But if you’re not careful, fried rice can be chock full of calories and sodium. Here are some tips for making your fried rice healthier! Use brown rice instead of white rice for more whole-grain goodness. If you don’t have low-sodium soy sauce, substitute water for half the amount called for in the recipe. Include lots of green veggies, such as spinach, broccoli, and bok choy or cabbage to balance out sweeter veggies, like carrots and sugar snap peas. Use a small amount of a healthier oil, such as olive or sesame oil. For this segment of The Food Factor, we adapted the recipe and techniques shared by our friends at Iowa State University Extension and Outreach. Vegetable Fried Rice 3 eggs, lightly beaten 1 tablespoon olive oil 1/2 cup onion, chopped 2 cloves minced garlic or 1/2 teaspoon garlic powder 3 cups brown rice, cooked 2 cups frozen vegetables, thawed 1 tablespoon low-sodium soy sauce Ground black pepper, optional Spray a large skillet with cooking spray and place over medium heat. Pour lightly beaten eggs into the skillet. Scramble eggs until they are completely cooked. Remove eggs to a plate or bowl. Return skillet to the burner on medium heat and add oil. When the skillet is hot, add onion and garlic and cook til the onion is soft. Add rice, vegetables, and soy sauce to skillet and heat thoroughly. Stir occasionally. Add eggs to skillet and heat through. Season to taste with pepper. Fried rice is also a great way to use up leftover veggies you have in the fridge! You can also add cooked lean meat, such as chicken or pork to this dish.

Old Capitol Museum…Lamar Life Building…Governor’s Mansion…Greyhound Bus Station…Capri Theatre…Walker’s Drive In… you can’t mention one of these recognizable and beloved Jackson landmarks without adding the famous Fondren restaurant to the list. It’s been a beloved part of the Jackson landscape for over 70 years; a small, but colorful neon aqua building with pink signage filled with charm, satisfied diners, and of course, delicious food. Don’t let the name fool you. You won't get your food handed to you through a window. Walker’s cozy dining room is regularly filled with an eclectic mix of scrub-wearing medical students, white jacketed physicians, young professionals, and retirees. They've entered the restaurant highlighted with black and white checkerboard floors, artwork, and cozy leather booths and tables for a reason that transcends the ambiance of this legendary space: outstanding food. Sure, the charming space looks like it would fit into almost any decade of the past. But ambiance aside, the majority of diners come for everything from fresh seafood to creative salads to Walker’s signature dish, Redfish Anna, and in the evening, mouth-watering, sizzling steaks. Walker’s has maintained its ranking as one of Jackson’s oldest and long-lasting restaurants for a number of reasons. Its prime location in the heart of Fondren near hospitals, offices, and residential areas may have something to do with its longevity. And, as mentioned, the comfort and charm of the neighborhood diner by day and elegant restaurant after dark may have something to do with its staying power. But having renowned chef and restaurateur Derek Emerson as its owner for many years is most likely is the overriding reason Walker’s has continued to stay at the top of its game. Emerson kept the best of Walker’s classic dishes and put his personal spin on fresh, local ingredients to create unique, healthy, and delicious dishes for both the lunch and dinner menus. On my most recent visit to Walker’s, my waiter casually mentioned that crews from the Food Network and the Travel Channel’s Food Paradise show had recently traveled to Mississippi to visit Jackson’s legendary restaurant. I was curious to know the dishes they selected. Among their choices – naturally, Redfish Anna was on the list. It’s a succulent redfish topped with lump crabmeat, garlic, sautéed thin beans, and charred tomato lemon butter. Due to popular demand, it’s offered as a lunch ($21) and dinner ($33) entrée. As I perused the lunch menu, I was tempted to order the signature redfish. However, I wasn’t sure if I was up to the task of tackling the large dish, so my waiter suggested the smaller grilled redfish sandwich ($16). As I took a bite of the savory sandwich filled with grilled redfish, Applewood smoked bacon, red onions, lettuce, tomato, and the perfect finishing touch, basil aioli, I knew I’d made the right choice. With a side of fries and a glass of iced tea, it’s the perfect Southern lunch. Other sandwiches include the gulf shrimp po’boy ($14.50), fried green tomato BLT ($11), Southwest turkey ($11), and LD’s chicken salad ($10), to name a few. There’s also the Walker’s Burger ($9) and a turkey burger ($9.50) All sandwiches and burgers are fully dressed and served with house cut fries. Walker’s offers a daily blue-plate special ($11) with a different entrée each day (red beans and rice, baked and fried chicken, and fried catfish are a few of the selections) along with two vegetables and a salad. Besides Redfish Anna (pictured left), lunch entrees are Walker’s tamales ($15) and crab and chips ($21). This dish comes with a jumbo lump crab cake, French fries, and slaw, highlighted with Walker’s charred tomato lemon butter. Salads are another option and range from herb grilled chicken summer salad ($14) to Cajun fried chicken ($12) to Walker’s Cobb Caesar ($15). The food and ambiance are amazing during the day, but when the sun goes down, Walker’s kicks things up a notch. The lights are low, setting the stage for enhanced ambiance and even more creative dishes, including the steaks for which Walker’s is equally famous. For starters, unique appetizers like crispy pork belly Niman Ranch ($15) have intriguing descriptions and ingredients, including “forbidden black rice, Napa peanut slaw, soft poached egg and Asian barbecue.” Also on the appetizers list are foie gras Hudson Valley ($21), crispy fried lobster skewers ($21), flash fried calamari ($12), and breadless jumbo lump crab cakes ($19). Salads include Asian Three Way ($12, grilled peach and whipped ricotta ($11), Walker’s house ($8 for whole), and BLT wedge ($9 for whole). All of these and other preludes and lighter meals are delicious, but it’s the main courses that attract Walker’s after-dark diners. You can’t go wrong with one of Walker’s famous steaks. The wood grilled Wagyu hanger steak ($38) is topped with roasted Mississippi chanterelle mushrooms and comes with truffle parmesan fries. The eight-ounce center cut aged Hereford filet ($36) is highlighted by a bacon-cheddar mash, asparagus, crispy onions, and a red wine sauce. There’s also the Colorado double cut lamb chops ($42), pan seared grouper ($32), crusted tuna ($30), crab, artichoke and parmesan crusted “gigged” flounder ($29), veal and lobster Kathy ($32), and, as mentioned, Redfish Anna with lump crab meat. A variety of sides in the $5-$10 range include shrimp and feta risotto, crispy onion strings, pepper Jack grits and truffle fries are perfect accompaniments to these entrees and others on the eclectic menu. Like any Jackson landmark, it’s a shame to allow tourists to experience it more often than Mississippians do. If you haven’t sampled one of our culinary treasures, Walker’s Drive-In, it’s time that you do. Walker’s is located at 3016 N. State Street. Hours of operation are: lunch, 11 a.m. – 2 p.m., Monday-Friday and dinner, 5:30 p.m. – until, Monday-Saturday. Walk-ins are welcome, but reservations are encouraged for dinner and for lunch or dinner parties of 10 or more. Call 601-982-2633 to make reservations.

Look at any wine book, and you’re likely to find more rules there than you did in grade school. No running in the hallways, white wine with fish, no chewing gum in class, don’t open that bottle for 10 years. Blah, blah, blah… Rules are made to be broken. We laugh whenever we find a recommendation beneath a recipe. Suggesting a chardonnay is appreciated, but really do we need to scour stores for a 2016 Far Niente chardonnay? Okay, may an oaky chardonnay would be appreciated advice too, but for heaven’s sake, there is more than one chardonnay that would work well with your Dover sole. As our education into wine expanded over the years, we developed a common-sense approach to applying well-document rules etched in scholarly wine tomes. We don’t put ice cubes in our white wines because they dilute the flavors, but we’ll chill red wine. If you think of rules as guidelines, they make more sense. A complex, full-body red wine is great with beef, but that doesn’t mean you can’t serve an oaky chardonnay to complement the bearnaise sauce or a zinfandel to accompany a tomato sauce. We’ve assembled six rules we love to break: MEAT/RED WINE and FISH/WHITE WINE. Arghhhh, nothing annoys us more than this ridiculous axiom. Texture is the most critical element to consider when matching food and wine. Tuna is a dense fish that does well with a Cotes-du-Rhone or a Spanish garnacha. Salmon? Serve us pinot noir any day. Again, match texture and body of wine to the food and the sauce. Or just drink whatever you like. LET AN OLD WINE BREATHE. Yeah, well sometimes we just didn’t think about this far enough in advance. Someone shows up for dinner and we’re gong to say, hold on, we need to wait two hours for the wine to breathe? Truth be told, many older wines will lose all their character and flavor after being exposed to air for 30 minutes. If anything, decant young wines. But this sounds like a rule. You do the breathing. SMALL GLASSES FOR WHITE WINE. Decades ago, Austrian stemware genius Georg Riedel proved to us that the shape of stemware makes a difference in how a wine smells and tastes. However, few hosts can have a set of stemware for every grape variety. Most of us have a set of small, narrow opening glasses for white and big bowls with tapered openings for red. Given such narrow choices, try using the red glass for full-bodied chardonnays. The wider the top, the more air a wine gets – and more air, more aromas and flavors. ROSÉ IS ONLY A SUMMER WINE. Indeed, the French sip their rosé by the carafe while vacationing along the Mediterranean in August. But, parlez-vous francais? Drink rosé whenever you want is our new motto. It is such a versatile wine that it goes with just about any fish, chicken, pasta, pork, pizza, shrimp, scallops, cheese, hot dogs – even a bologna sandwich. We pity the person who disses us for putting rosé on the dinner table. DON’T BUY ANY WINE RATED BELOW 90. Don’t get us started on wine scores. We admire Robert Parker Jr., who established the 100-point scale that put fear into French winemakers. Anything that he scores less than 90 struggles to sell. But what we all found over time is that Parker has a palate – very refined and very perceptive – that identifies the technical qualities of wine but not necessarily the shameless pleasure shared by commoners who like their sugar. You may like oaky chardonnays (he doesn’t) or medium body pinot noirs (he doesn’t). However influenced we once were by scores and sommeliers, we now follow our own biases. Follow your palate. ORDERING THE CHEAPEST WINE IN A RESTAURANT MAKES ME LOOK LIKE A SCROOGE. No, it makes you look brilliant if the wine choice is good! A restaurant marks up a wine by 300 to 400 percent. Expensive wines are marked up less. Here’s how we size up wine lists: if the best chardonnay available is Sonoma-Cutrer and the best red is Joel Gott merlot, buy just a glass of wine or order beer. We don’t expect a great wine list at a pizza parlor or some burger joint on the beach. However, when confronted with an extensive wine list, we dig for the best buys. We are delighted when we find a Spanish grillo, a Greek assyrtiko, or an understated Italian barbera. Don’t underestimate the value of an inexpensive, novel wine you’ve never tried. And here’s the last bit of advice: be wary of chiantis. There is so much Tuscan dreck on wine lists that we avoid anything we don’t recognize. WINE PICKS Here are a few light reds that are great during these last days of warm weather: Renato Ratti Battaglione Barbera 2016 ($20). Barbera in general is a grape that creates a medium-body, juicy wine that is simple enough to enjoy on its own or paired with equally simple foods, such as pasta. We like this DOCG version for its juicy cherry flavors and spice. DuBoeuf Chateau De Saint-Amour Saint Amour 2015 ($24). St. Amour is one of Beaujolais 10 crus or villages that produce from the gamay grape the best and longest lasting wines from Beaujolais. Bright berry/cherry fruit with readily apparent tannins that should smooth out with time. Be patient. Thokozani SMV Wellington South Africa 2016 ($19.75). This is a very big expressive red wine produced from 85 percent shiraz grapes, 14 percent mourvedre, and 1 percent viognier. The wine offers rich ripe complex elements of coffee, chocolate, ripe plum, berries and bacon in a wonderful pleasing wine mélange. A very good wine at an amazing price! Concha y Toro Marques De Casa Concha Carmenere D.O. Cachapoal Valley Peumo Vineyard Chile 2016 ($20). A real engaging and delightful carmenere from Chile. An amazing value for the quality, this wine displays a cherry, chocolate nose and flavors with an intriguing note of herbs and black pepper. San Pedro 9 Lives Malbec Reserve Mendoza Argentina 2017 ($12-14). This is a very bold wine for bold foods. Very intense fruit flavors of berries and cassis with bold tannins that are appropriate for this wine. A great value!

Mark your calendars for the 8th annual Food For Thought event on the evening of Tuesday, October 2nd. Food For Thought is hosted by MadCAAP and all proceeds go to MadCAAP and their services. Head out to the town of Livingston in Madison for Food For Thought where attendees can taste food from 39 restaurants, cocktails, live music, and a silent auction. Tents will be set up for each restaurant and will offer different foods and treats at each stop. Tickets are $50 each and can be purchased at www.madcaap.org. Please not that this is a 21 and up event.

Here in the South, a good cast iron skillet will never go out of style. Before using a new skillet, follow these steps to season it. Preheat the oven to 350 degrees F. Wash the skillet in warm soapy water to remove manufacturing residue. Use a paper towel to apply a thin layer of vegetable shortening to both the inside and the outside of the pan. Place the skillet upside down in the oven. Place a sheet of aluminum foil on the rack below the pan to catch drips. Bake for an hour, then turn off the oven. Allow the skillet to cool in the oven before removing. Repeat this process 3-4 times and you will have a well-seasoned pan!