Check out this week's Sipp Jackson blog post that features Cool Al's unique and delicious burgers and other menu items!

HATTIESBURG, Miss. — Visit Hattiesburg is excited to announce #CulinaryCrawl as the kickoff event for the city’s first Restaurant Week, scheduled for October 7-14, 2018. The #CulinaryCrawl is a ticketed progressive dinner featuring stops at four Hattiesburg hotels. Participating hotels are Courtyard by Marriott, Hotel Indigo, Doubletree by Hilton, and Hilton Garden Inn. In addition to live entertainment, crawlers will be served a featured signature dish and cocktail at each stop. Set for Sunday, October 7, the crawl begins at 5 p.m. and concludes at 9 p.m. “We enjoy working with our hotel partners every opportunity we get, and #CulinaryCrawl is another way for us to showcase the offerings of our Hattiesburg properties. This event makes for a great date night or a fun evening out with friends. I fully expect these hotels to roll out the red carpet for our guests,” Marlo Dorsey, executive director of Visit Hattiesburg, said. Restaurant Week is a partnership with Visit Hattiesburg, local restaurants, and hotels to highlight Hattiesburg’s culinary tourism. The promotion is expected to attract foodies to Hattiesburg from throughout the southeastern U.S. This year’s overall theme is OctoberFEAST, with each day focusing on a specific part of Hattiesburg’s culinary offerings, including brunch, ethnic eats, and tacos. The week will also highlight various areas in the city like #GetDowntown and #MidtownMonday. “The part I am most excited about during the week is the Culinary Crawl. It is a great way to experience not only the excellent restaurants but also the hotels we have in town. We’re very excited to show people around and have them come out and see this beautiful hotel we just finished building,” Daniel Mann, director of food and beverage at Hotel Indigo, said. Tickets are $40 per person and include transportation between stops, live entertainment, and food and drink pairings at each hotel. Tickets are available at visitHBURG.org/events or on the Facebook event listing for Hattiesburg Restaurant Week.

How many times do you enter a restaurant that’s somewhat famous for a specific cuisine or dish, only to find a confusing number of dissimilar items on the menu? When only a burger will do, a place that won’t distract you with a dizzying array of “everything but burgers” is Mugshots Grill and Bar. With 22 burger varieties and even more toppings, Mugshots, located from the Gulf Coast to Oxford, knows a thing or two about burgers. Okay, I'll admit, there are a few other items on the menu. But burgers are the unequivocal star at Mugshots, which has been creating, shaping, flipping, sizzling, and spicing up its creative, meaty offerings since 2004. Almost as notable, Mugshots is a true restaurant success story in a state in which restaurants regularly come and go. First opened as a small burger restaurant on West Fourth Street in Hattiesburg near the Southern Miss campus, Mugshots has grown into a chain of nearly 20 restaurants in three states. Besides the Hattiesburg location, which relocated to 40th Avenue off Hardy Street following a fire in 2011, other Mississippi locations include spots in Flowood, Ridgeland, Starkville, Oxford, Meridian, Columbus, Tupelo, and along the Gulf Coast. Since the Hattiesburg location is my go-to destination, I’ll focus on its menu, which is similar to the one offered at the other locations. First, back to those 22 varieties. It doesn’t seem possible that a simple patty of ground beef could be transformed into so many different burgers, but it can and does happen on a daily basis. In fact, Mugshots does such a good job of not just cooking burgers, but dressing them up in the most delightful way, one of its signature burgers is regularly on the “Best of” food lists in its different locales, including in Mississippi. When describing a restaurant’s menu offerings, I usually begin with the appetizers. However, since this is a burger chain revue, I’ll begin with the main attraction. Similarly, I’ll first describe my favorite Mugshots burgers. I’ve tried to give others a chance and on occasion, I do. However, more often than not, I order the A1 Steak Sauce Burger ($9.79). On top of a juicy burger is a stack of hickory smoked bacon, melted cheddar cheese, A1 steak sauce, Comeback sauce, lettuce, and tomato. I’m not sure if it’s the combination of the tangy A1 and spicy Comeback sauces, but it’s definitely at the top of my personal “Best of” list. Other specialty burgers that are delicious in their own right include the Red, White, and Blue Burger ($9.49), an 8-ounce seasoned beef patty packed with wing sauce, blue cheese crumbles, ranch, lettuce, and tomato; Da Big Kahuna Burger ($9.99), a beef patty with teriyaki sauce, hickory smoked bacon, grilled pineapple slices, lettuce, and tomato; Stu's Magic Mushroom Burger ($9.99), a beef patty with sautéed mushrooms, melted Swiss cheese, mayo, lettuce, tomato, and red onion; the Gamble ($9.99), packed with beef chili, housemade rotel, sour cream, jalapenos, and lettuce and perhaps the most unusual burger you’ve ever experienced - the Mac and Cheese ($11.99). It starts off normal enough with grilled patty and hickory smoked bacon. Then, it takes an unusual, albeit delicious, turn with the addition of mac and cheese sandwiched between two grilled cheese sandwiches. Another of my favorites, The Texan ($9.79), is a seasoned beef patty topped with pepper jack cheese, fried onion strings, and fried jalapenos with mayo, lettuce, and tomato. It’s impossible to list them all, but I have to mention the 1000 Island ($9.49), a gourmet beef patty topped with American cheese, lettuce, tomato, pickles, red onion, and 1,000 Island dressing; the Pizza (burger, not pie, $9.99), a seasoned beef patty highlighted with pepperoni, marinara sauce and mozzarella cheese; the Breakfast ($9.99), filled with bacon, fried egg, American cheese with lettuce, tomato, and mayo; and the Steak ($11.99), sirloin steak that’s been chopped and grilled with onions and bell peppers, then smothered with Swiss cheese, mayo, lettuce, and tomato and served on an 8-ounce seasoned beef patty. You can’t go wrong with selecting any one of these “signature” and “original menu” burgers. Mugshots is committed to creating a quality burger, using certified Angus beef and fresh sourdough buns. Trying to name all the toppings and sauces is nearly impossible. Just a few include homemade Comeback sauce, rotel, and mushroom gravy, in addition to regular dressings. Those looking to eat a little healthier can choose from among a variety of salads, including the Buffalo bleu ($8.99), blackened Mahi ($10.99), chicken Caesar ($8.99), and blackened shrimp Caesar ($9.99). Now, to those starters that I relegated to second place behind the burgers. While waiting for the main attraction, I typically order Davis’ Dill Pickle Chips ($6.99). It’s really just a fancy name for fried pickles. With a side of homemade Comeback sauce, though, they’re anything but ordinary. Other appetizers are pow-pow shrimp ($8.99), lightly battered and fried shrimp tossed in a tangy sweet and spicy sauce; Tee’s cheese wedges ($7.59), hand cut and battered mozzarella or pepper jack wedges served with marinara; Buffalo wings ($6.49-$19.29, depending on the amount) and Mug’s queso dip ($6.49). Those looking to eat a little healthier can choose from among a variety of salads, including the Buffalo bleu ($8.99), blackened Mahi ($10.99), chicken Caesar ($8.99) and blackened shrimp Caesar ($9.99). Mugshots also serves sandwiches, ranging from Philly ($9.79) to shrimp ($9.99) to turkey club ($9.99) as well as pasta (Cajun is $9.99; blackened shrimp is $11.49) and plates of country fried steak and hamburger steak ($9.99 each). A number of sides, including fries, onion rings, potato salad and loaded mashed potatoes are in the $1.49-$2.99 range. However, Mugshots’ burgers reign supreme and are the primary reason most diners walk through its doors. They don’t leave disappointed – or hungry. The Hattiesburg Mugshots is located at 204 N. 40th Avenue. Hours are 10:45 a.m. to 11 p.m., Wednesday, Sunday, Monday and Tuesday, and until 12 a.m. Thursday – Saturday. Other location hours are listed on individual web pages.

Corn harvest is on schedule this year despite rain from Tropical Storm Gordon that passed through the state. This corn was dried and awaiting harvest in Washington County, Mississippi, August 24, 2018. (Photo by MSU Extension Service/Kevin Hudson) STARKVILLE, Miss. -- Tropical Storm Gordon interrupted harvest across Mississippi, but the storm left most of its wind along the coast and does not seem to have damaged the state’s corn crop. Erick Larson, corn specialist with the Mississippi State University Extension Service, said there was a lot of corn in the field when the storm arrived, particularly in the northern part of the state, but rain alone generally does little damage to corn awaiting harvest. “The grain and plants are fairly robust and can withstand the rain, particularly if it clears out with warm, sunny weather afterwards,” Larson said. “Wind is the biggest potentially damaging factor with storms like this, because severe wind will force the stalks to lodge. They fall over like dominoes, or the stalk breaks somewhere between the ear and ground level.” Although lodged corn can be harvested, the crop usually suffers losses and the process requires more time and effort. Gordon brought about nine inches of rain to an area in Carroll and Montgomery counties, and this downpour may cause some localized problems. The northern areas of the state with the most corn left in the field got the least rain from the tropical storm. The U.S. Department of Agriculture estimated Mississippi’s corn was 57 percent harvested by September 2nd, keeping pace with recent harvest trends. The state is expected to yield an average of 185 bushels an acre, with yields significantly higher on irrigated acreage than on dryland fields. In 2017, the state had an average yield of 188 bushels per acre. Larson said cool weather at planting gave the crop a slow start through April. Much warmer weather in May allowed the crop to catch up a lot, but harvest this year started about a week later than normal. Alex Deason, Extension agriculture agent in Sunflower County, said the corn in the central Delta was much more than 70 percent harvested by the first week of September. With rain in the forecast, some growers left corn standing and switched to harvesting soybeans, which are more susceptible to bad weather when mature in the field. “Yields so far have been very pleasing,” Deason said. “This is surprising since our planting progress and what we went through early in the season did not point toward the type of yields that we’re getting.” Most corn in the Delta is irrigated and typically averages about 200 bushels or more an acre. Dryland corn, which is most of the crop in the hills region of northeast Mississippi, was farther behind and usually yields 140 to 170 bushels an acre. Charlie Stokes, Extension agricultural agent in Monroe County, said no more than 50 percent of the corn around Clay and Monroe counties has been harvested. Harvest has not even begun on corn planted farther north. “Our corn acres are down a little because we got more cotton, and some places north of Tupelo didn’t get to plant corn at all because of rain at planting time,” Stokes said. “Once we can get back in the fields, we’ll have some people finished in just a few days.” Josh Maples, an Extension agricultural economist, said expected high yields have kept downward pressure on corn prices. “Demand for corn use is strong, but expected supplies are rising faster than use, which has led to increased expected ending stocks,” Maples said. “Trade uncertainty has also impacted market prices.” At $3.50 to $3.60 a bushel, corn prices are a little stronger than prices a year ago, but prices declined from expectations earlier in the year. “December futures topped $4.25 a bushel on May 29th, before declining over the past few months,” he said. “December futures are now around $3.65, which is still a little higher than they were at this time a year ago.”

We know, it’s still hot out there. The kids are back in school, the leaves haven’t even fallen, and the deck is still beckoning us to get outdoors. Don’t give up those summer wines yet. There are lots more to enjoy. We are excited to find new, crisp, and simple wines that take the edge off those humid happy hours. These wines have good acidity and austere flavors that perfectly complement grilled chicken and vegetables or seafood with citrus sauces and marinades. Even some of the lighter-body red wines do well in the heat, especially when they are chilled to 60 degrees. Hold on to your zinfandels and cabernet sauvignons. Here are 10 unique last-gasp-of-summer whites: Chehalem Three Vineyard Pinot Gris 2016 ($20). From Oregon’s Willamette Valley, this tasty and pure pinot gris has luscious pear and peach flavors. Slightly sweet on the finish. E. Guigal Cotes du Rhone Blanc 2016 ($15). Pear and kiwi highlight this blend of many white grapes from the Rhone Valley. Good mineral notes and bright acidity make it a great foil for summer heat. Pieropan Soave Classico 2016 ($20). Simple yet elegant with appear and pear notes, a dash of peach, and sharp acidity. It would marry well with lightly seasoned fish. Left Coast “The Orchard” Pinot Gris 2017 ($18). Floral, apple aromas give way to pear and melon flavors with a dash of mineral. Perfect drink with grilled chicken. Feudi di San Gregorio Rubrato Aglianico 2015 ($20). Aglianico is the grape grown in the Campania region of southern Italy. Vastly underestimated, it makes a rich and concentrated wine with red berry flavors. Ruby in color, hence the name "rubrato." Feudi di San Gregorio Falanghina 2017 ($23). We loved this unique wine made entirely from falanghina grapes grown in Campania, Italy. It delivers robust floral aromas, intense and bright stone fruit flavors, crisp acidity and hints of mineral and spice. Great alternative to your normal white plonk. Oremus Tokaj Mandolus Dry Furmint 2016 ($25). We love furmints from Hungary. Every time we try one we are amazed by its intensity and richness. This one from Oremus doesn’t disappoint. Soft and naturally sweet, it reveals stone-fruit flavors. Domaine Lefage Cuvee Centenaire Cotes du Roussillon 2015 ($13). This is a steal. The blend is 80 percent old-vine grenache blanc and grenache gris, plus young-vine 20 percent roussanne. Like most white wines in the Roussillon, this is steely brisk with mineral notes to augment the citrus flavors. Consider this a must buy for those of you who like their white wines austere and crisp. J Vineyards & Winery California Pinot Gris 2017 ($20). To keep this wine fresh, the producer eschews the common malolatic fermentation that disguises a lot of the bright fruit flavors. The result is a clean, pure pinot gris with apple and pineapple notes supported by a nice mineral backdrop. Les Dauphins Cotes du Rhone Reserve White 2016 ($10-12). This mostly grenache blanc southern Rhone blend is an enjoyable summer thirst quencher. Elements of peach and lemon dominate in a very refreshing white wine. SUMMER ROSÉS Rosés can be enjoyed year-round, but it’s in the warmer temperatures that their crisp and fruity personality excel. Provence is the epicenter of the rosé movement. Here are several that explain why they are the best: Chateau de Berne Inspiration 2016 ($22). This wine’s bright acidity makes it the perfect foil to hot weather. You can ice it down without losing the fresh cherry and strawberry flavors. Distinctive square bottle. Urban Provence 2016 ($22). Simple fruit flavors with surprising complexity and balanced acidity. Beautifully etched bottle. Domaine Tempier Bandol 2016 ($40). We visited this estate earlier this year and enjoyed all of the wines. Alas, they are on tight allocation in the U.S and are more commonly found in restaurants than stores. However, Domaine Tempier and its neighbor Domaine Ott are the model for Bandol rosé makers. They are impeccably made with balanced acidity, exquisite flavors and long finishes. The salmon-tinted Tempier rosé leans on mourvedre with help from grenache, cinsault, carignan. Peach and strawberry flavors. Domaine de Cala Coteaux Varois en Provence 2017 ($16). This spritely rosé exudes charm from start to finish. Beautiful salmon color, serene red berry fruit, balanced acidity and nice finish. The blend is grenache, cinsault, syrah, and rolle grape varieties. Chevalier de Lafoux Côtes de Provence Sainte Anne 2017 ($14). Peach and red fruit flavors with a dash of clove. Maison Saint Aix Coteaux d’Aix-en-Provence 2017 ($16). Grenache, syrah. and cinsault make up the blend in this generous, flavorful rosé. Strawberry and cherry flavors. Mathilde Chapoutier Grand Ferrage 2017 ($25). From the well-respected Chapoutier house, this prestige rosé is a step up from your average rosé. It is a blend of grenache, syrah, cinsault and rolle grapes. Flavors include peach, orange and cherries. WINE PICKS Gaja Sito Moresco Langhe 2015 ($50). From one of the most respected winemakers in Piedmont, this is largely a blend of nebbiolo and barbera with a dash of merlot and cabernet sauvignon. Very round in the mouth with sweet dark fruit and herbal notes. Very approachable, it is the latest in Gaja’s super blends. Freelance Wines Coup de Grace Red Blend 2015 ($30). From the Lodi region, this wine is a blend of old vine zinfandel, petite sirah, petit verdot, and cabernet franc. Forward, soft mouthfeel with oodles of ripe black berry and plum flavors. Department 66 “Others” Red Wine 2015 ($25). David Phinney, the genius behind The Prisoner, has done it again. After falling in love with the sheer beauty of Maury in the Roussillon region (France’s Department 66), he bought a lot of old vine grenache, syrah, mourvedre and carignan to launch Department 66. These wines are BIG with silky tannins and complexity. We liked this red blend for its lavender and spicy nose and blueberry, plum, cocoa flavors. The Department 66 D66 2014 ($38) is also a stunner. Nice spice notes to complement the blueberry flavors and earthy character.

All peppers start off green, then some mature to shades of red, yellow, orange and even purple, as seen in these bell peppers. (Photo by MSU Extension/Gary Bachman) Several weeks ago, I wrote about looking forward to the time of year when ornamental peppers start strutting their gorgeous fruit colors. What I didn’t mention is that late summer is not just for ornamental peppers; I always get my best home-grown culinary peppers from August until frost in the fall. My tastes for culinary peppers range from the mild and colorful bell peppers all the way to the super hot selections like Ghost, Scorpion, and Carolina Reaper. “Heat” is measured in units called Scovilles, named after Wilber Scoville, the scientist who developed the rating system. Fruits of Capsicum, the botanical genus of all peppers, contain the compound capsaicin in varying concentrations. Capsaicin is the chemical compound that stimulates the nerve endings on our tongues to feel that “hot” sensation. Capsaicin is concentrated in the inner white pith of the peppers. Contrary to popular belief, the seeds do not carry any heat, but since they are produced on those inner pith layers, they can be coated with the capsaicin. Here’s a list of peppers and their heat content in Scovilles so you can put your own tolerance in perspective. Pepper : Heat Content Bell: 0 Jalapeno: 2500 to 5000 Serrano: 5,000 to 23,000 Tabasco: 30,000 to 50,000 Cayenne: 30,000 to 125,000 Habanero: 100,000 to 350,000 Ghost: 1,000,000 Carolina Reaper: up to 2,200,000 (what I call weapons grade) Whether you like to eat them or not, I think peppers are interesting in their color development. All the fruit start off green as they begin to grow. I get questions every year from people saying the tags with the pepper transplants I bought from the garden center say they’re supposed to be yellow or red, but the fruit is green. As they mature, the peppers develop the various colors they were bred to display. One of my favorite ways to prepare and consume the peppers I grow is to fire roast them. This is a really easy way to upgrade your dining experience. Simply put your fresh peppers on a really hot grill until they develop a hard char. If you don’t want to use a grill, it works almost as well to place them under the broiler. After the peppers are blackened, put them in a bowl and cover with plastic wrap. Their heat, in terms of temperature, releases steam. When cool, the blackened skin peels right off, and your peppers retain that smoky taste. I love eating these right off the grill. But we also can them for use in the winter or to be ready for the zombie apocalypse, whichever comes first. One of the best peppers I have grown in recent years is Giant Marconi. This is an elongated, Italian sweet pepper selection that tastes great and has no heat. The fruit is up to eight inches long and has a smoky flavor without the need for the grill. I think they taste best when fully bright red. Giant Marconi is an All-America Selection winner that produces strongly through the heat and humidity of our south Mississippi summer. I’m currently conducting a production trial with about 100 plants. Since mid-June, we’ve harvested five full 15-gallon containers of ripe and delicious fruit from these plants growing in Biloxi at the Mississippi State University Coastal Research and Extension Center. I realize it’s too late to start peppers this season, but I hope you’ll consider growing peppers in your garden next year.

When you drive up to Kristos Amerigreek in Madison, don’t be misled by the Victorian-style building complete with gingerbread trim and a wide front porch. This isn’t your grandmother’s tearoom. The food is exactly what you would expect from a bustling Greek restaurant offering a celebration of the palate with a charming combination of Greek and, as the name suggests, American cuisine. And by the way, don’t worry if you haven’t mastered the pronunciation of words on the menu like tzatziki and gyro. Just remember these two words: “Meatballs, please.” I promise, you won’t regret it. In my opinion, the measure of a good Greek restaurant is the freshness of the offerings and the balance of seasonings in dishes that recapture the best of a cuisine known for hearty, flavorful dishes. Kristos offers all that and more, along with a varied menu that contains traditional Greek items along with American specialties with a Greek touch, including the famed meatballs. To get your Greek food odyssey going, start with the appetizers. As you can tell, I’m going to first recommend a serving of Greek meatballs ($7), billed as “Kristos famous.” Each meatball is hand-rolled and packed with flavorful meat and spices, then cooked to a crispy perfection. Enhanced even further with a side of feta sauce, they’re a can’t-miss appetizer. I’m getting hungry now just envisioning a plate of them. Other appetizers include homemade hummus ($7), falafel ($6), loaded fries ($8), feta cheese plate ($7), dolmas ($6), and Greek quesadilla ($9), to name a few. To get a taste of your favorites, try to Greek sampler ($13). It comes loaded with dolmas, hummus, pita bread, and yes, Greek meatballs. Salads start at $5 for the house version and extend to $10 for the gyro; $12 for a cranchicken salad and $13 and $18 respectively for shrimp and redfish salads. When I’m watching my weight but craving a Greek meatball, I order Kristo’s salad ($11). My favorite Greek meatballs are served on lettuce, cucumbers, roma tomatoes, purple onions, and topped with feta cheese. Topped with Kristos’ creamy feta cheese, Greek or raspberry vinaigrette or other homemade variety, Kristos’ salads are a complete meal that are sure to satisfy. Pita is a word that’s often associated with Greek food, which may explain its prevalence on the Kristos menu. A long list of pita wraps filled with everything from Philly cheese ($7.50) to chicken, roast beef, ham and cheese, or turkey (also $7.50 each) are tender, delicious, and topped with homemade dressing or sauce. Favorites include the traditional gyro ($7.50) filled with thinly sliced lamb and beef and topped with lettuce, onion, and tzatziki sauce. Another good bet is The Kristos ($7.50), composed of the restaurant’s famous meatballs and topped with lettuce, onion, and feta cheese sauce. An extra $3 to $5 buys a side of Kristos curly fries, sweet potato fries, potato salad, or house salad. If you’re in the mood for a juicy burger or sandwich, you’re in the right place. You can’t go wrong with the Kristos burger ($11). The house burger is loaded with melted mozzarella cheese and feta cheese sauce and dressed with lettuce, tomato, and red onion. All of the burger and po’boys come with a side of curly fries. Other items from which to choose are the bacon cheeseburger ($11), shrimp or catfish po’boy ($12 each), and if you’re really hungry, The Big Joe ($11). It’s filled with a double portion of roast beef, sautéed onions, mushrooms, mozzarella cheese, horseradish sauce, and dipped in au jus. Entrees include catfish tacos ($10), catfish basket ($11), and pan-grilled redfish seasoned with Greek seasonings and served with a house salad and fresh asparagus ($18). Kristos is open on Sunday from 11 a.m. to 2 p.m. and Monday through Saturday, 11 a.m. to 9 p.m. The restaurant is located at 971 Madison Avenue in Madison. Call 601.605.2266 for more information.

Hummus is a popular dip, but why pay top dollar for the pre-made varieties sold in the store when you can make your own? The basic recipe for hummus includes garbanzo beans (also called chickpeas), garlic, olive oil, lemon juice, and seasonings. Recipe variations include tahini (sesame seed butter or paste), pine nuts, and other flavors, such as sundried tomatoes. I’ve even seen black bean hummus, white bean hummus, and hummus made with BEETS! Tahini is the most expensive ingredient in a traditional hummus recipe, and it can be hard to find. So try this money-saving hummus recipe from University of Massachusetts Extension, and see how you like it! Hummus 1 (15.5-ounce) can garbanzo beans (chickpeas), rinsed and drained 1 small garlic clove, minced 5 tablespoons olive oil 3 tablespoons fresh lemon juice 1/2 teaspoon sugar 1/2 teaspoon ground cumin 1/8 teaspoon black pepper 1/8 teaspoon salt Puree beans, garlic, olive oil, and lemon juice in a food processor, or mash together using a masher or fork. Add sugar, cumin, pepper, and salt. Blend until smooth, about two minutes. Transfer to a bowl, cover, and chill for at least 1 hour before serving. Serve with whole-wheat crackers or fresh cut veggies.

Cremant is a lesser-known French sparkling wine produced by the champenoise method in eight French appellations. Although relatively unknown or ignored by American consumers, these wines represent a racy alternative to the more common Spanish cavas and Italian proseccos. The term “cremant” was once meant to denote champagne made with less fizz, but that definition disappeared over time. After a lot of litigation, only wines made in Champagne can be champagne. Thus, all other sparkling wine made in France is cremant. Grape varieties in cremants also can extend beyond champagne’s traditional varieties. While cremants cost less than champagne, at $20 to $30 a bottle, they are more expensive than cavas and proseccos. However, they have higher quality and deserve something more than playing a role in mimosas and bellinis. Cremant is produced as a white and rosé. The most widely known French cremants are cremant d’Alsace, cremant de Bourgogne, cremant de Limoux, and cremant de Loire. Each appellation contributes its own grape varietals to their bubbly, although winemaking is almost identical to champagnes practices. Our two favorite cremants are cremant de Bourgogne and cremant d’Alsace. Many cremants de Bourgogne are almost indistinguishable from French champagne, most likely due to their similar terroir and grapes (cooler climate, mostly pinot noir and chardonnay). We recently tasted a group of cremants d’Alsace. The predominant grapes used in many of these wines are the most common grapes in Alsace: pinot blanc, pinot gris, pinot noir, riesling, chardonnay and auxerrois. The quality of these non-vintage wines was outstanding, as our tasting notes reveal. Two of our sampled wines were made exclusively from pinot noir, while the other two were blends of several grapes. Willm Cremant d’Alsace Blanc de Noir Brut ($16-$18). All pinot noir, this bargain sparkler displays a very pale color despite having a high red grape parentage. Clean, fresh, apple notes and a clean, rich, creamy presence in the mouth. Very refreshing. Gustave Lorentz Cremant d’Alsace Brut ($30). An equal blend of pinot noir, pinot blanc and chardonnay, this wine displays apple, pear and a bit of citrus with a delicious, round, creamy finish. Complex and satisfying. Jean Baptiste Adam Emotion Cremant d’Alsace Brut ($30). A lopsided blend of 95 percent chardonnay and 5 percent pinot noir, this wine was the leanest of this group. Very ripe pear flavors with a hint of toast developed into a creamy finish. Lucien Albrecht Cremant d’Alsace Rosé Brut ($25). Our favorite of this limited tasting, the bold fruit exhibited exuberant cherry and strawberry notes over a broad,creamy background. It is entirely pinot noir and it shows. Delicious! MORE FROM ALSACE The beautiful Alsace region produces more than sparkling wine, of course. As summer wanes, this is a perfect time to try something besides chardonnay to ward off the heat. There are few regions in Europe that are so dominated by generations of winemakers. Names like Trimbach, Weinbach, Gustav-Lorentz, Ostertag, Beyer, Boxler are among those names that have been associated with winemaking for centuries. Here are a few Alsace wines we recently enjoyed: Albert Boxler Pinot Blanc Reserve 2013 ($31). The additional bottle age in this wine creates unique flavors we thoroughly enjoyed. It shows us that these wines can age. Albert's grandson, Jean, is the current winemaker. Ripe, white peach and apricot flavors with a dash of spice. Domaine Paul Blanck Pinot Blanc 2016 ($15). Citrus and peach flavors with a dash of mineral and moderated acidity. Emile Beyer Pinot Gris Tradition 2016 ($19). Riper fruit flavors give this wine a rounder even off-dry feel, but the pear and apricot character is rich. Trimbach Pinot Gris Reserve 2014 ($20). We've been enjoying the wines from this venerable Alsace house for decades. The pinot gris reserve is easy to find and steady year to year. Generous floral aromas with apricot flavors and a dash of almonds. WINE PICKS Tapiz Alta Cabernet Sauvignon 2015 ($20). Made from grapes grown on high vineyards in Argentina's Uco Valley, this fruit-forward cabernet has a medium body and loads of luscious black berry flavors. It is made by Jean Claude Berrouet, former winemaker of Bordeaux's esteemed Petrus estate. Very good price for a wine that is not meant for aging. Educated Guess Red Blend 2016 ($20). Using cabernet sauvignon, petite sirah and merlot grapes from the North Coast, this simple but tasty blend is reasonably priced for a backyard barbecue. Black berry and dark cherry fruit. Marques de Casa Concha Chardonnay 2016 ($22). This exquisite wine from Chile shows off rich texture and mouth-filling pear and fig flavors. Ryder Estate Syrah 2016 ($18). Using grapes from California's Central Coast, this effusive and fruit-forward syrah unveils ripe blackberry fruit with a hint of mocha. Boutari Legacy 1879 2007 ($66). This premier wine honors the year this premier Greek wine producer was established. The grape variety xinomavro may not be familiar, but it shows you what can be done with local grapes in this region of the world. Complex and full bodied with red berry aromas and flavors with hints of vanilla and plum. Boutari is one of the best producers of Greek wines. Edmeades Zinfandel Mendocino County 2014 ($20). Edmeades is not your plump, jammy hedonistic, old-school zinfandel. Instead winemaker Dave Ready Jr. has stuck to Edmeades conservative style that is reminiscent of a well-made, food-friendl-. Berries and plum elements dominate in this very well-balanced table wine. Cote Mas Rouge Intense Sud De France 2016 ($13/1liter). A delightfully well-priced, uncomplicated blend of grenache, carignan, cinsault, merlot and syrah, aged only in stainless steel for 4 months and then bottled. Cherries and plums dominate with a wee touch of licorice. La Crema Pinot Noir Monterey 2016 ($23). La Crema consistently crafts good and reasonably priced pinot noirs from cool climate appellations. This offering from Monterey showcases a very refreshing pinot noir that delivers a tart, bright-acid style with a mélange of cherry, cranberry and a hint of rhubarb. Very easy to drink but comes alive with fish and chicken dishes.

HATTIESBURG, Miss. — Visit Hattiesburg is pleased to announce the city’s first Restaurant Week, scheduled for October 7th through 14th. By partnering with local restaurants and hotels to highlight culinary offerings to visitors, Visit Hattiesburg expects this event to attract foodies from throughout the southeastern U.S. Visitors and locals will enjoy the week’s overall theme, OctoberFEAST, as well as individual focuses for each day. Starting Sunday, October 7th and continuing through Sunday, October 14th, local partners and visitors are encouraged to share their culinary delights through specific hashtags. They are: Sunday: #CulinaryCrawl Monday: #MidtownMonday Tuesday: #TacoTuesday Wednesday: #EthnicEats Thursday: #GetDowntown Friday: #FriYAY Saturday: #BreakfastInTheBurg Sunday: #BrunchBurg “Culinary tourism is a growing market, and Hattiesburg’s food scene continues to gain momentum and popularity. We have a great relationship with our local restaurants, and this new promotional week gives us one more opportunity to showcase their talents. Foodies are always welcome in HBURG,” Marlo Dorsey, executive director of Visit Hattiesburg, said. Participating restaurants will feature themed menu offerings that will either emphasize the overall theme for the week or an individual day. Many restaurants will also offer specials for the week. "Taking a week to highlight our restaurants here in Hattiesburg is huge! It is a great way to show appreciation for all the hard work and talent that goes into providing spaces for our city to dine and enjoy life,” Roy Windham, owner of The Porter House Pub, said. “From West Hattiesburg to Downtown, whether you are craving something on the go or a relaxed night out, you can find some of the greatest places in the state to eat. We consider ourselves lucky to be able to stand alongside some huge players." Visit Hattiesburg will promote OctoberFEAST in several key markets to attract visitors to Hattiesburg both through digital and traditional advertising. “I’ve loved the local support I’ve received since The Birdhouse opened. I think Restaurant Week is a fantastic opportunity to showcase Hattiesburg’s restaurants to people in search of new food experiences, including those who live outside of the Pine Belt,” Katie Dixon, chef and owner of Birdhouse Café said. More information about Hattiesburg Restaurant Week can be found online at VisitHBURG.org.

JACKSON, Miss. —Fondren Renaissance Foundation (FRF) recently announced the inaugural Mississippi Food and Wine Festival will be held June 14-16, 2019, with four preview events scheduled for this fall. The 2018 preview events are comprised of two private chef dinners and two large-scale culinary events centered around barbecue and a gospel brunch. “We want the public to get a taste of the type of culinary events that will be featured at the annual festival,” said Jim Wilkirson, FRF Executive Director. This fall’s large-scale events are each limited to 200 people and will be held at The Cedars. The two private chef dinners are each limited to 75 people. The September dinner features Austin Sumrall of White Pillars in Biloxi, and the October dinner features Alex Harrell of Franklin Marigny in New Orleans. Founded to promote and emphasize Fondren's eclectic and award-winning culinary community, the Mississippi Food and Wine Festival will incorporate chefs and establishments, not only from Fondren and the Jackson community, but all areas across Mississippi and the South. The 2019 Mississippi Craft Beer Festival, entering its fifth year, will become the Friday anchor event for the inaugural Food and Wine Festival. “We will also introduce a Saturday competition day involving categories such as seafood, barbecue, baking and mixology (bartender and barista) in the first year,” said Wilkirson. Rounding out the weekend will be a series of private dinners held throughout the city, plus a "Grand Tasting" held on Duling Avenue on Saturday evening. The festival weekend concludes with a gospel brunch on Sunday. The three-day event, presented by FRF, will be a major fundraiser for the organization benefiting its programming and efforts in and around the Fondren area. “A portion of the funds raised throughout the event will be given to food-focused charities nominated by those participating in the event,” Wilkirson explained. The 2018 preview event charities are Extra Table, Mississippi Food Network’s Backpack for Kids Program, Farm Families of Mississippi and Refill Café. For tickets or additional information, visit msfoodandwine.com. Fall 2018 Preview Events Chef Dinner: Monday, September 10th, 7 p.m. - Albert's at Parlor Market featuring Austin Sumrall, Derek Emerson, Robert Rushton, Chaz Lindsay, Jesse Houston and Val Spelman. Benefitting MS Food Network's Backpacks for Kids Program (Jackson) Mississippi Whole Hog BBQ: Sunday, September 23,rd 5:30 p.m. to 8:30 p.m. - The Cedars with Andy Cook, David Crews, Mitchell McCamey, Nathan Glenn, Scott Koestler and Derek Emerson. Music by The Hustlers; Cash bar by Cathead Distillery & Southern Beverage. Benefitting Farm Families of MS (Statewide) Chef Dinner: Wednesday, October 24th , 7 p.m. - CAET featuring Alex Harrell, Derek Emerson, Louis LaRose, Alex Eaton, Laura Strickland, Babylonstoren Wines with Grady Griffin. Benefitting Refill Café (Jackson) Mississippi Gospel Brunch: Sunday, October 28th, 11 a.m. to 1 p.m. - The Cedars with Robert St. John, Ty Thames, Elizabeth Heiskell, Derek Emerson and Mitchell Moore. Live Gospel • Cash bar featuring Debutante Farmer Bloody Marys & Cathead Mimosas. Benefitting Extra Table (Jackson)

Tamales are the ultimate portable food. Just think about it – they come equipped with a moist, edible wrapper and are succinctly packed with ground meat and spices offering easy-eating courtesy of a built-in corn husk holder. Some are thin and fragile, breaking apart when unwrapped. Others are thick and spongy, packing a delicious punch of meat and flavor in each bite. And a few varieties are dense and chewy. Despite the differences in the spicy, rectangular treats, most are assembled with corn flour dough rolled around a spicy filling steamed in a corn husk or wrapped in parchment paper. One of my favorite places to get my tamale fix is Tony’s Tamales in Ridgeland. Since 1982, the Mosley family has sold thousands of homemade tamales using a secret recipe of made-from-scratch ingredients. Besides its signature drive-through restaurant on Old Canton Road, Tony’s Tamales can now be found in supermarkets like Walmart, Kroger, McDade’s, and Whole Foods, along with a list of Jackson-area restaurants who prefer to let the Mosley prepare the tamales on their menu. The company’s history is almost as rich as its spicy tamale filling. Nearly 40 years ago, Robert Mosley had the idea of bringing tamales made by hand in the Mississippi Delta to the state’s capital. He began serving his delicious tamales in a small restaurant on Delta Drive in Jackson. As the Tony’s Tamales restaurant and brand grew, Mosley and his wife, Patricia, decided to relocate the business to a larger facility on Livingston Road. After branching out as a restaurant supplier and relocating yet again, the company made the final move to the current location on Old Canton Road in 2011. There’s no dining area, yet customers appear to be satisfied with placing an order at the drive-through window as long as they have a sack of hot, steaming tamales to take home to the dinner table, tailgate party, and even special occasions like wedding receptions and Christmas parties. “If it’s not broken, don’t fix it,” absolutely applies to tamales, said second-generation tamale purveyor Reginald Mosley. More than three decades after his father, Tony, opened his namesake tamale shop on Livingston Road in Jackson, the younger Mosley says the company is still using the same recipe, rolling method and steaming technique that built Tony’s reputation as the go-to place for tamales in Jackson. “My dad’s customers loved his tamales, so there was no need for a major change when I got involved in the business,” Mosley said. “The restaurant has moved from Livingston Road to Woodrow Wilson to our Ridgeland location, but our tamales taste the same as they did when my dad began making them.” Loyal customers agree that Tony’s tamales are not in need of “fixing.” Ordering a dozen or more to go - is a regular occurrence for customers who, like me often need a tamale fix. Filled with a special blend of spices and rolled not in masa but a special cornmeal blend, the tasty creations made a seamless, early switch from ground beef to turkey. “We began using ground turkey to make them a little healthier,” explains Mosley. “To be honest, nobody seemed to notice. We kept the same great flavor and simply replaced beef with turkey. It’s really the combination of spices, the cornmeal, and our way of steaming (the tamales) that makes them unique and delicious.” Tony’s tamales can be order mild or spicy to please both palates. A dozen tamales are $11.21, while a half dozen are $7.48. Diners can select a chili cheese sauce to pour over their tamales, but for most folks, Tony’s tamales need nothing extra. They’re perfect served unadorned, hot and juicy, right from the steamer. If dinner is delayed, the vacuum-packed tamales can be placed in the refrigerator, then popped into a pan of boiling water and steamed for 10 minutes or microwaved for a few minutes to a perfect steaminess. For those in the mood for something besides tamales, there are similar spicy, made-from-scratch items on the menu. A favorite selection is red, bean and rice ($7), a dish Pat Mosley says is made from, “the best recipe ever.” There’s also gumbo ($8.41 for a bowl; $15.50 for a quart); taco soup ($5.41) and a combination dinner of chili, cheese, onions and tamales ($8.41). According to Pat Mosley, Tony’s Tamales are popular year-round, but never more than from now until the end of the year. “People love to pick up several dozen tamales to take to their tailgate parties in the fall,” she said. “They’re the perfect delicious, yet easy dish. And, they’re in demand for holiday parties and special dinners. Everyone loves them, no matter their age. They’re simply delicious and easy to serve and eat. It doesn’t get any better than that.” Tony’s Tamales is located at 6961 Old Canton Road in Ridgeland. Hours of operation are Monday-Saturday, 10 a.m. – 8 p.m. Call 601-899-8885 to place a pick-up order. Visit their website here.

When it comes to old world countries, Spain is an easy fit. Grapes have been growing on the Iberian Peninsula since 4000 BC. However, Spain’s popularity got a late start in the wine market we know today. When Spain was building a reputation for its sherries and to some degree its riojas, France and Italy were focused on traditional grape varieties, such as caberent sauvignon, chardonnay, sangiovese, and nebbiolo. But when the root louse phylloxera devastated most of the vineyards in France, Spanish wines – spared from the disease – got a foothold in the European wine market. Eventually, phylloxera spread to Spain in the early 1900s, but by then, there were remedies to the disease. Couple disease with the domestic turmoil that came with a repressive government, the Spanish Civil War and World War II and the Spanish wine market was virtually frozen. It wasn't until the mid 1980s that domestic stability, economic freedom and government reform kindled the country's export market. Today, the shelves are exploding with great values from all over Spain with new regions and producers being discovered by consumers every day. And the Spanish wine market is much more than Rioja, one of the smallest areas by size yet the one most commonly known. Regions like Rias Baixas, Rueda, Priorat, Bierzo, Ribera del Duero, and Galicia are producing refreshing white wines and delicious, approachable reds. Eighty percent of Spain's wines come from 20 grape varieties, but these are varieties unique to Spain and not commonly known by most consumers. Tempraillo, garnacha (grenache), monastrell (mourvedre) are perhaps most well recognized. Cabernet sauvignon and chardonnay are becoming more common, but for us, it's the indigenous grape varieties that intrigue us the most. We get giddy exploring albarino, mencia, verdejo and godello wines. These grapes have great acidity, citrus and stone fruit flavors with a consistent mineral note. They are great aperitifs in warm climates but also match everything from shrimp to curry. Several importers have made a name choosing the best wine producers and we have grown to depend on them. Eric Solomon, Jorge Ordonez and Steve Metzler have been amassing envious portfolios that represent the best Spain has to offer. Look for their names on the back of the bottles. Here are several recent discoveries: Burgans Albarino Rias Baixas 2016 ($13). This wine is part of a Martin Codax cooperative, not uncommon in Spain where small growers can't get their wines into the international pipeline without help. The Burgans albarino has ginger and melon aromas with tropical fruit and peach flavors. Argami Rueda Verdejo 2016 ($15). Medium body with melon aromas and notes of tangerine and citrus. Medium body. Bodegas Borsao Tres Picos Garnacha 2014 ($16). We've been drinking this wine for years and it never ceases to impress us. From the Campo di Borja region, this delicious and surprisingly complex grenache has intense red fruit and floral aromas. Plum and blackberry flavors with a heavy dose of oak-infused vanilla and leather. Melis Priorat 2015 ($90). Priorat has a reputation for making some of the best wines in Spain and this wine shows why. It is a full-body blend of 60 percent grenache, 30 percent carignan and the rest made up of syrah and cabernet savignon. Very textured with layers of fruit ranging from blackberries to black cherries. Very floral aromas and long in the finish. It is a beautiful wine that can be aged for years but enjoyed on release. Matsu El Recio 2015 ($22). Matsu's creative labels are photos of the people who work in the vineyards – very eye-catching. The wines are from the Toro region in western Spain. This El Recio, made entirely of old-vine tinta de toro grapes, has a round character with forward and ripe plum and blackberry fruit. Hints of oak-inspired vanilla and chocolate. Bodega Classica Lopez de Haro Reserva 2013 ($16). Delicious and inexpensive, this Rioja blend of tempranillo, garnacha, and graciano has a spicy aromas and dark fruit flavors with a hint of truffles. SPARKLING ROSÉS There is nothing like a sparkling rosé to put some bubbles into your summer dining. Here are a few we recently tried: Gustave Lorentz Cremant D’Alsace Rosé Brut ($33-35). A delightful sparkling wine from the Alsace region in France. Made from the pinot noir grape this wine offers a beautiful salmon color with strawberry and citrus notes and a lovely finishing creaminess. A real winner! Amelia Brut Rosé ($16). This is a new sparkling wine entry from Bordeaux, of all places. It shows us the growing popularity of everything rosé . A blend of merlot and cabernet franc, it has strawberry and raspberry notes with a round texture. Champagne Bruno Paillard Extra Brut Rosé ($70). Add some bubbles to rosé and you've got a marriage made in heaven. Paillard is getting deserved acclaim from critics even though it wasn't founded until 1981 – recent for Champagne standards. This rosé , a blend of 25 vintages dating back to 1985, is an astounding example of the finesse and elegance that comes from French champagne. Vibrant red berry and nectarine fruit, yeasty and cherry aromas, long finish. It is mostly pinot noir. J Brut Rosé ($45). The wine spends two years aging en tirage – the time when the yeast adds flavors after bottling but before release. During this period, this wine developed apple, orange and raspberry notes with hints of almonds. Laurent-Perrier Cuvee Rosé ($100). Laurent-Perrier redefines luxury with this exquisite, rich blend of 12 crus. Entirely from pinot noir grapes, it is left on the skins for 48 to 72 hours and aged in bottle for 5 years before release. Dark in color, it has raspberry aromas and lively red berry flavors. The shape of the bottle, inspired by those used during the time of Henry IV, is as attractive as the wine. Gloria Ferrer Brut Rosé ($29). With 60 percent of the wine pinot noir and the rest chardonnay, this sparkling rosé is heavy on the palate. Strawberry and cherry notes. Moet Imperial Brut Rosé ($40). Seductive, medium body, bright strawberry and raspberry flavors.

Summertime means eating more salads. Have you ever eaten a salad and thought about changing the dressing to fit your taste? It’s easy and fun to do. The good news is, you don’t have to make a lot to try new flavor combinations. Unlike buying an entire bottle of salad dressing only to discover you don’t like it, you can whip up a small batch of ingredients you have on hand. If you don’t like it, you can try again! Here is a personal favorite. Honey Lemon Vinaigrette 2 tablespoons extra virgin olive oil 1 tablespoon freshly-squeezed lemon juice 1 teaspoon honey Salt and pepper, to taste Fresh minced garlic, to taste Whisk ingredients together. For more ideas, check out this basic recipe, which includes different ingredient ideas to try.

A popular internet site calls it, “The steakhouse everyone in your state is talking about.” Madison Magazine labeled it a “local’s delight.” Business Insider cut to the chase and said it’s quite simply, “The best steakhouse in Mississippi.” These and additional accolades and high customer rankings describe Ely’s Restaurant and Bar, a fixture in Ridgeland’s Olde Towne District for 10 years. It may seem an unlikely spot for a white-tablecloth restaurant known for its high-quality steaks and seafood to be located near tuxedo and bridal shops, among others, just a few feet from the railroad tracks. Yet, Ely’s Restaurant has been holding court on Jackson Street for a decade and appears to be doing just fine with its eclectic mix of neighboring stores. Owned by Richard Shapley, whose last name creates an image of delicious food in upscale surroundings, the restaurant overlooking historic Jackson Street from its second-floor perch is a perfect accompaniment to the innovative dishes for which Ely's is known. In fact, Shapley, a third generation restaurant and food establishment owner, feels the location works to his advantage. “Being able to look out and view the night lights of Ridgeland as diners enjoy a memorable meal is part of the entire package we offer guests,” he said. Named after Shapley’s grandfather, Elias (Ely) Shapley of Greenville, Ely’s Restaurant and Bar opened in 2008 with an emphasis on top quality menu selections and service. The spacious restaurant offers a comfortable yet elegant atmosphere in which to enjoy a quiet dinner for two, celebrations with family and friends, or important meetings with colleagues or clients. Ely's has become a favorite nighttime dining spot due to its convenient location and consistency in providing the meal diners have come to expect: prime cuts of steak and fresh seafood cooked in an imaginative way. In addition to its convenient location and comfortable seating, Shapley offers a diverse selection of appetizers, salads, steaks, seafood, side dishes, and desserts. When it comes to appetizers, none is closer to Shapley’s heart or heritage than Ely’s Baked Kibbeh ($9), a Lebanese family recipe composed of ground beef, bulgur wheat, pine nuts, and spices. Another house specialty is Eggplant Ely ($14), delectable layers of fried eggplant mixed with lump crab meat and topped with a lemon cream sauce. Additional appetizers include barbecued shrimp and grits ($12), crab cakes ($16.50), artichoke heart quarters ($9.50), crawfish and shrimp dip ($10), and crab bisque ($5 cup or $9 bowl). All entrees came with a house or tabouli salad, but those who want to solely dine on the lighter side can choose from a variety of interesting dishes. These include the tabouli ($4.50), a healthy Lebanese bulgar wheat salad with green onions, tomatoes, spices, olive oil, and lemon juice; warm spinach ($7.50), wedge ($8), and steak ($20). When it comes to seafood, Ely’s menu doesn’t disappoint. An interesting collection of blackened yellowfin tuna ($28), grilled blackfish ($27.50), sweet chili glazed salmon ($25), grouper pecan ($28), shrimp Alfredo angel hair ($24), New England scallops ($32), and stuffed flounder filled with crab meat dressing and a spicy lemon cream topping ($28) offer something for every taste. However, for many customers, the steaks are the primary draw. Ely’s is perhaps most well known for its bone-in filet, offered at market price. The 12- to 14-ounce specialty cut is seared to perfection and is a veritable masterpiece on a plate. If desired, steaks can be topped with a delectable array of sautéed shrimp, crab meat, scallops, sautéed mushrooms, or blue cheese crust. Other popular steak entrees are the center cut filet ($34-$45), Filet Louisiane ($42-$53), tenderloin tips ($23), ribeye ($43), and New York strip ($44). Steaks come in varying sizes, from eight ounce-filet to a plate-filling 20-ounce ribeye. Sides that sound almost as good as the steaks include gorgonzola-asiago mac and cheese, mashed potatoes topped with sautéed onions, creamed spinach parmesan au gratin, sautéed mushrooms, steak fries, angel hair and Alfredo, peppered cheese grits, steamed broccoli, and roasted asparagus. Prices for a la carte sides are in the $6 to $8 range. When it’s time for dessert, Ely’s doesn’t disappoint. Selections include key lime pie, chocolate cashew pie, bread pudding with bourbon sauce, chocolate mousse with a hint of Irish cream, sea salt caramel cheesecake, and vanilla ice cream. Ely’s boasts an extensive wine and champagne list, along with a specialty cocktail menu. “Bar Bites,” small dishes of some of Ely’s favorite appetizers and entrees, are available in the bar. Ely’s even has one private dining room that seats 26 comfortably. Parking is located behind the building location at 115 W. Jackson Street, Suite E. A private elevator is available to transport guests upstairs to the restaurant. Ely’s is located at 115 West Jackson Street, Suite 2E (upstairs) in Ridgeland. Hours of operation are 4 to 9 p.m. Monday through Thursday and until 9:30 p.m. on Friday and Saturday. Customers may book reservations online at www.elysrestaurant.com or by calling 601-605-6359.

This large field of rice is progressing toward maturity in Humphreys County, Mississippi. Farmers planted 150,000 acres of rice in the state this year. (Photo by MSU Extension Service/Kevin Hudson) STONEVILLE, Miss. - Mississippi growers will produce about 20 percent more rice this year, mostly thanks to additional acres planted over 2017’s total. Larry Falconer, agricultural economist with the Mississippi State University Extension Service, said early forecasts predict national yields near last year’s 7,400 pounds per acre. “National acreage is up about 20 percent. In Mississippi, the increase is slightly more at 23 percent,” Falconer said. “It helped that, at planting time, prices were slightly better than the previous year.” The midpoint of the current U.S. Department of Agriculture marketing year average price projection for the 2018 crop is $11 per hundredweight, just below last year’s average of $11.40, but Falconer considers that optimistic. “Domestic use is expected to be up about 6 percent, but we depend on exports to carry the ball for rice, and exports are projected to be up about 8 percent from last year,” he said. “That still leaves us with a projected stocks-to-use ratio for 2018-2019 that would imply the lower end of the USDA projected range, $10.50 per hundredweight, is more likely.” All 150,000 acres of the state’s rice grows in the Mississippi Delta. Falconer and MSU Extension rice and soil fertility agronomist Bobby Golden are based at the Delta Research and Extension Center in Stoneville to serve the region’s growers. “Preliminary yields on the early rice crop are looking good,” Golden said. “Grass control has been the biggest issue this year. Herbicides were not as effective in the 2018 growing conditions as we would have liked.” Golden said growers have accepted many of the agronomic recommendations from MSU researchers. A recent field day was well attended as growers heard from graduate students, who will be the next generation of scientists serving the state’s agricultural industry. Growers promote their crop with activities such as the Rice Tasting Luncheon, held annually at Delta State University. Delta Rice Promotions will host the event from 11 a.m. until 1 p.m. on September 14th at Walter Sillers Coliseum in Cleveland. Tickets are $5 and can be purchased from Bolivar County’s Extension office by calling 662-843-8371. Tickets will also be on sale at the door. Enjoy this Italian Beef With Rice recipe from the Extension for Real Life blog.

Chicken Salad Chick, the nation's only southern inspired, fast-casual chicken salad restaurant concept, recently announced the opening of its newest franchised location in Hattiesburg, Mississippi. Marking the brand's 93rd restaurant overall and second opening in 8 days, the Hattiesburg location reflects Chicken Salad Chick's explosive growth and aggressive development efforts throughout the South. Located at 3002 Hardy Street, the Hattiesburg restaurant will celebrate its grand opening on August 29th, with four days of giveaways including free chicken salad for a year to the first 100 guests. During grand opening week, guests will experience the southern hospitality that Chicken Salad Chick is known for, with giveaways and specials that include: Wednesday, August 29th: 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.* Thursday, August 30th: Thirsty Thursday – The first 100 guests to purchase a Chick Special will receive a free large drink and koozie. The first 50 guests at 5 p.m. to purchase a Chick Special will receive a large drink and a Popsocket.** Friday, August 31st: The first 100 guests to purchase a Chick Trio will receive a free chick tumbler. The first 50 guests at 5 p.m. will receive a free upgrade to a Chick Trio. Saturday, September 1st: The first 50 guests to purchase two large Quick Chicks will receive a free large Chick cooler. The Hattiesburg restaurant is owned and operated by husband-and-wife franchisees Blake and Shae Fuller of Taste and C, LLC. Blake was first introduced to Chicken Salad Chick when he met founder Stacy Brown and her husband, Kevin while working as a food broker. He was immediately drawn to the brand's welcoming culture and mounting success, which fueled his desire to become a Chicken Salad Chick franchisee. After trying the food firsthand, the Fullers, along with their business partners David Stephens and Walt Marcello, decided to bring Chicken Salad Chick to more communities throughout Mississippi. With their first restaurant in Flowood experiencing great success, the Fullers are excited to open their second restaurant in Hattiesburg and have plans to open two additional locations in Jackson, Mississippi within the next year. "Joining Chicken Salad Chick has been one of our greatest decisions," said Shae Fuller. "Since the opening of our first location, the amount of love and excitement we've seen from residents around Mississippi has been astounding. From the quaint dining atmosphere to the flavorful chicken salad recipes, guests embrace and adore what Chicken Salad Chick is all about. We are excited to share this one-of-a-kind experience with the residents of Hattiesburg and know the unique flavors will leave them speechless." The Chicken Salad Chick concept, born in Auburn, Alabama, 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 93 restaurants across the Southeast. Chicken Salad Chick in Hattiesburg will be open Monday through Saturday from 10:30 a.m. to 8:00 p.m. For more information, visit http://www.chickensaladchick.com or call (769)-390-7050. Follow Chicken Salad Chick on Facebook, Twitter, and Instagram for the latest news and trends.

It is not uncommon to see people leaving the entertainment or sports world to pursue wine. What else are they going to do with all that money? Brad Pitt, Bon Jovi, Madonna, Zac Brown, Johnny Depp, Dave Mathews, and David Beckham are just some of the more well-known people who have put their names behind new wines. But few of these new legacy wines, as they are called, last very long, and rarely do entertainers actually get involved in wine making. One that has lasted, however, is Rodney Strong Vineyards. Did you know Rodney Strong was a professional Broadway dancer? While dancing in Paris for four years, he fell in love with wine. When he founded the winery that bears his name in 1959, he was one of the first to plant vineyards in prime Sonoma locations, such as Chalk Hill and the Russian River Valley. After a tumultuous series of owners, long-time family farmer Tom Klein purchased the operation in 1989 and he currently farms about 1,250 acres of vines in Sonoma County. Strong, pictured below, died in 2006. For the last 39 years, Rick Sayres (pictured below with Rodney) has crafted the wines for Rodney Strong Vineyards, producing award-winning wines that we have often reviewed favorably. However, last May, winemaking veteran Justin Seidenfeld, who has been with Rodney Strong for eight years, took over his duties. In a recent interview, Seidenfeld said new technology allows him to remotely monitor the winery's annual production of 850,000 cases. An app on his phone allows him to control tank fermentation temperatures and pump-overs. This intense attention to detail is critical when each fermentation tank can contain one million dollars worth of wine. Seidenfeld will be traveling to France to supervise the purchase of barrel lumber from 250-year-old oak trees. He will then oversee the seasoning of the wood for 2 to 5 years, and their transformation into wine barrels. Justin also supervises “Innovation Kitchen” at Rodney Strong, where staff is constantly experimenting with various elements of the wine making process. Testing with different fermentation vessels, fermentation protocols, yeast and cooperage trials are all part of the process at Rodney Strong to live up to Justin’s credo that “passion plus practice equals progress.” Among the four wines we tasted with Seidenfeld was the debut of a rosé worth seeking. The Rodney Strong Vineyards Rosé of Pinot Noir Russian River Valley Sonoma County 2017 ($22) is light in color and, according to Seidenfeld, is modeled after the iconic French rosé Domaine Ott, which he believes is the best in the world. The aromas and flavors are strawberry and watermelon. The wine was made as a rosé and not the result of saignee, or the bleeding off of red wine, like many rosés. Seidenfeld prefers to pick the grapes for his rosé at a lower brix than the results from a typical saignee. His pinot noir is picked at 20-21 brix versus typical Russian River Valley pinot noir at 24-25 brix. The result is more strawberry and watermelon flavors and brighter acidity. One of our perennial favorites is the Rodney Strong Pinot Noir Russian River Valley 2015 ($25). Always dependable and fairly priced, this wine, made from a blend of new and old-world clones, displays black cherry and integrated oak notes with a hint of spice. We especially liked the new 2015 Upshot Red Wine Blend Sonoma County ($28). Old vine zinfandel dominates the blend with help from merlot, malbec, petite verdot, and riesling. Very smooth with bright cherry and berry elements. Drink now. On a more premium priced note, we tasted the Rowen Red Wine Sonoma County 2014 ($56) made from grapes grown on the high elevation Cooley Ranch. This is a blend dominated by cabernet sauvignon (57 percent) that includes malbec, syrah and a dash of viognier and petite verdot. Very elegant with soft berry and cassis elements plus a whiff of violets. Although this wine is accessible now, it should evolve nicely over the next 10 to 15 years. WINE PICKS Pacherhof Sylvaner Vigne Vecchie Alto Adige Valle Isarco DOC 2015 ($25). This old-vine sylvaner from Northern Italy is a delicious tropical fruit driven white wine with mild acidity is delicious by itself but would do best with fish dishes. Niro Pecorino Abruzzo Terre di Chieti IGT 2016 ($17). No, this is not the ubiquitous pecorino cheese that pasta lovers sprinkle on their pizza and pasta, but the name of a white grape grown in the Abruzzo region of Italy. Although little known, this grape can make delicious white wines and this example is no exception. Beautiful bright tropical nose and flavors with ample acidity to accompany food. A nice, long, satisfying finish. Olema Cotes de Provence Rosé 2017 ($16). Instead of making rosé from local grapes, the Amici team behind Olema travel regularly to Provence to produce this incredibly delicious wine – one the best of the year, in our opinion. The recipe is classic Provence: grenache, mourvedre, carignan fermented cold in stainless steel tanks. Pale in color and dry, it boasts vibrant raspberry and melon aromas followed by strawberry and black cherry flavors. Perfect balance with the right amount of acidity to keep it fresh yet fruity. Miner Napa Valley Chardonnay 2016 ($32). Well balanced, this lush chardonnay has apple, melon and lime flavors with good acidity and oak-infused vanilla and toast notes. Belle Glos Clark & Telephone Pinot Noir 2016 ($55). This lively Santa Maria Valley pinot noir has forward black cherry, strawberry jam flavors with a dash of caramel and vanilla. Very delicious.

August is Catfish Month, and when you need a quick meal on the table in no time, catfish is your friend! With some cornmeal, spices, and some olive or vegetable oil, you can pan fry some Mississippi farm-raised catfish to have supper ready in 20 minutes or less. Skillet Catfish Spice rub: 1/8 cup cornmeal 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 4 (4-ounce) catfish filets 2 teaspoons vegetable oil 1 lemon or lime, quartered Make the spice rub. Put the cornmeal, oregano, cayenne, thyme, paprika, salt, and pepper on a plate and combine. Dredge both sides of the catfish in the spice mixture. Put the skillet on the stove and turn the heat on high. When the skillet is hot, add the oil. Add the fish and cook about 4 minutes on each side until browned and cooked throughout. Serve right away garnished with lemon or lime wedges. Visit the What's Cooking website for a printable version of this recipe. For more healthy catfish recipes, visit our blog post featuring alternatives to frying.

Gardeners still have time for another harvest of summer vegetables, including peppers, before the first frost arrives. (File photo by MSU Extension Service) Your summer vegetable garden is likely winding down, but you still have time for another round of fresh vegetables, including tomatoes, peppers, squash and cucumbers. Some existing plants, such as indeterminate tomatoes and okra, will keep producing if cared for properly. But you also can plant new plants. Just be sure that you give them time to mature before the first freeze arrives. This is also a good time to start seed for cool-season plants, like broccoli and cabbage. Okra that is cut back will branch out and produce again before cold weather arrives. (File photo by MSU Extension Service) But beware. Fall and early winter gardens need special attention. Insects, weather, and diseases can all wreak havoc. A large population of insects with waning food sources means you’ll need to be on the lookout for unwelcome guests. Fall weather can be dry, requiring regular watering. And the heat and humidity can increase the likelihood of some diseases. For help identifying some of the most common insects of the vegetable garden and choosing the right treatments, refer to Extension publication 2347, Insect Pests of the Home Vegetable Garden, or visit your local Extension office. For more information on vegetable diseases and management, visit Extension’s new vegetable disease web page. Extension’s Garden Tabloid provides in-depth information about vegetable gardening, from planning to post-harvest cleanup. And you can always visit your local Extension office for assistance.

Check out this week's 'Sipp Jackson blog post about a Jackson favorite, Fondren Public! Visit 'Sipp Jackson here.

CARRIERE, Miss. -- Producers can learn about issues related to muscadine production and other fruit-related topics at an upcoming field day in Pearl River County, south of McNeill. The Muscadine Field Day will take place from 9 to 11 a.m. on August 30th. The Mississippi State University Extension Service is organizing the field day at the McNeill Research Unit of the Mississippi Agricultural and Forestry Experiment Station. Event organizer Eric Stafne said the first hour will include short educational presentations on basic concepts and challenges muscadine and fruit producers face. The second hour is set aside for muscadine tasting and vineyard exploration. There is no charge to attend. “We will provide a 1-gallon bag for collecting fruit,” Stafne said. “There will be a shaded seating area, and water will be provided by Pearl River County Master Gardeners.” The MSU McNeill Research Unit is located at 7 Ben Gill Road in Carriere, across from Jack’s Fish House.

“Hold the pickle, hold the lettuce, special orders don't upset us, all we ask is that you let us serve it your way. Have it YOUR way…have it your way…” If you’re old enough to remember this catchy commercial jingle, you’ve probably consumed hundreds, maybe thousands, of burgers in your lifetime. No one really knows exactly how many collective burgers have been enjoyed from one end of the state to the other, but one thing’s for sure – we like our burgers. To satisfy burger cravings, Burgers and Blues in Ridgeland offers “not just any burger,” according to owner Steven Sahler, but several unique varieties you won’t find anywhere else. And, like the old jingle, they’ll fix it “your way.” “We're proud that our Fry Burger was named Best Burger in Mississippi by Yahoo," said Sahler. It’s a thick, juicy burger topped with applewood bacon, queso and American cheese, home cut fries and ranch dressing. It’s contains a little of everything and is a crowd favorite.” Besides the Fry Burger ($11.50, pictured right), just a few of the restaurant's best-selling burgers are its signature B&B ($10) dressed any way customers desire with ingredients like lettuce and tomato, onions, pickles, and a variety of toppings; Lea & Perrins ($11.50), a burger marinated in the famous sauce and dressed to specifications; Sonic Boom ($11.50), named in honor of Jackson State’s marching band and served with a kick of jalapeño mayo and fried jalapeños; Houston Stackhouse ($11.50), dressed with barbecue sauce, smoked bacon and fried onion strings; Comeback Burger ($15) topped with fried green tomatoes, comeback sauce, pepper jack cheese, bacon, grilled onions and Sour Jack Melt ($15), a hearty burger loaded with grilled onions, bacon, pepper jack cheese, mayo, and a fried egg served on a sour dough bun Sahler said any of the restaurant’s burgers can be made to order using customers’ favorite ingredients, but those who truly like to do it themselves can select the meat (choices are beef, turkey, chicken, and garden burger) and type of bread (white, wheat, jalapeño cheddar, Texas toast, sour dough, and gluten free). Diners with above-average appetites are invited to try the restaurant’s burger-eating challenge, simply called “The Whammy.” Composed of three one-pound patties with all the trimmings inside a large bun, a pound of fries, and a milkshake, “The Whammy,” is not for the faint of heart. Those who take the challenge must finish the entire meal in 30 minutes. Winners who finish in 30 minutes or less win the free meal, a Burgers and Blues t-shirt, and the right to post their photo on the wall of fame. Sahler estimates 300 hearty eaters have successfully completed the challenge since the restaurant opened. To supplement juicy, made-to-order burgers, a number of tempting appetizers make perfect accompaniments. These include fried pickles ($8), loaded ranch dip fries ($9), onion rings ($10), wings with dipping sauce ($9), fried cheese sticks ($8), buffalo chicken fries ($10) and barbecue nachos ($10), to name a few. Those looking for sandwiches leave happy. Menu choices include the house smoked pulled pork ($10.50), club ($10.50); Philly cheese steak or chicken ($10.50) and yes, even fried bologna ($10). This old-school classic contains crispy fried bologna, fried egg, American cheese, and mayo on Texas toast. The spacious restaurant, which can seat up to 300 burger and blues-lovers in the main dining area and adjacent patio, offers a tempting line of desserts, full beverage list, and kids' meals. Sahler said customers enjoy eating their burgers and other items accompanied by blues music wafting through the restaurant during the week and courtesy of live bands on weekends. Burgers and Blues is located at 1060 E. County Line Road in Ridgeland. Hours of operation are Monday through Thursday, 11 a.m. to 9 p.m.; 11 a.m. to 10 p. m. on Friday; 10 a.m. to 10 p.m. on Saturday; and 10 a.m. to 9 p.m. on Sunday. Favorite Stuffed Burger 4 ounces cream cheese, softened 1/2 cup shredded cheddar cheese 1/4 cup real bacon pieces 1-1/2 pounds ground chuck Dash of salt, pepper, garlic powder and onion powder 4 burger buns Combine the cream cheese, cheddar cheese, and bacon pieces in a small bowl. Season ground chuck with salt, pepper, garlic powder, and onion powder (to taste). Shape the beef into 8 patties which will make 4 large burgers. Take one patty and place a spoonful of the cheese filling into the middle. Take another patty and put it on top of the filling, sealing the patties together. Grill or cook the burgers on a skillet the way you like.

Interest in Spain’s Rioja region continues to grow as we have noted in past columns. In 2017, Rioja wines enjoyed a worldwide 4 percent growth rate with almost a 6 percent increase in sales in the U.S. Reasonable prices, a tilt to less oak, and more fruit driven, clean, well-made wines are fueling this merited increase in interest. We recently met with Alejandro Lopez Winery, director for Bodegas Bilbainas, to get his overview of Rioja and to taste the wines from Vina Pomal, one of Bodegas Bilbainas brands. Alejandro was a wealth of background information about the Rioja region. The modern style of winemaking in Rioja was the result of two developments in the mid 1800s according to Alejandro. The first was the arrival of French winemakers bringing French winemaking techniques to Rioja. The French influx was the result of a debilitating outbreak of mildew in France and the beginning of phylloxera that decimated their vineyards. The French taught the Spaniards traditional fermentation techniques used today and discouraged more traditional carbonic maceration. The result was sound, longer-lived wines that could stand the rigors of transport. The second element that brought Rioja into the modern world was the arrival of rail transportation that opened up new markets in the U.K. and South America. Today, Vina Pomal, located in the town of Haro, is the largest vineyard in Rioja Alta. Producing wine from approximately 600 acres, Vina Pomal dwarfs the average vineyard size of one acre. Rioja Alta is arguably the most prestigious of the three sub-regions of Rioja. Alejandro said only tempranillo is used in the Crianza and Reserva wines, while 10-15 percent graciano is added to the Gran Reserva. He noted the tempranillo provides “black and red fruit” to each wine and that the graciano adds “acidity, spice, and color” to the Gran Reserva. We tasted three wines from the current Bodegas Bilbainas Vina Pomal lineup and following are our tasting notes: Vina Pomal Reserva Rioja 2013 ($22). This is a very agreeable wine to drink. Just a bare hint of oak matched with mature ripe cherry and strawberry fruit and a hint of cedar. Very soft and round in the mouth with mild tannins. Vina Pomal Gran Reserva Rioja 2011 (Approx. $50). The result of three years in wood and three years in the bottle has produced a very elegant wine with ripe dried cherry and plum elements with a deft touch of oak, and a hint of licorice. The wine smoothed out further over several hours and the little note of oak receded. A very nice package. Vina Pomal Vinos Singulares Graciano 2012 ($65). This may be a difficult wine to source but is worth the trouble. True to Alejandro’s description, this graciano displays a very deep opaque color and pleasant spice notes. Although 6 years old, it is still a baby that needs time to open. Somewhat reminiscent of a young California syrah with ample berry notes and a broad mouth coating element. Delicious! GUIGAL WINES E. Guigal has a series of excellent wines that exemplify the Rhone Valley. Not only are the 2015s relatively inexpensive for the Rhone, but they come from a vintage with excellent growing conditions. “In 55 years, I’ve never seen anything like it,” said Marcel Guigal, second generation family owner of Rhone Valley winery E. Guigal. "Everything was perfect, it was sunny when it needed to be sunny, it rained when it needed to rain, and it was windy when it needed to be windy." Our favorite was the E. Guigal Saint-Joseph Rouge 2015($35), a wine that is all syrah. Rich red berry fruit, a dash of spice, floral aromas and long finish. The E. Guigal Crozes-Hermitage 2015 ($25) has a very earthy character with meaty and dark berry fruit. The steal is the E. Guigal Cotes du Rhone Rouge 2015 ($15), a simple and pure-fruit wine with red berry and spice flavors. It is a blend of syrah, grenache, and mourvedre. Guigal saves you the wait and ages their wines in bottle for two years before release. And for a summer treat, there is still time and reason for E. Guigal Cotes du Rhone Blanc 2015 ($15). We have liked this wine year to year. Very aromatic, its bright acidity and effusive stone-fruit flavors make it a nice match to summer seafood dishes. WINE PICKS Amici Napa Valley Cabernet Sauvignon 2015 ($50). A 13 percent blend of cabernet franc, petit verdot, malbec and merlot rounds off this delicious, plump cabernet. We loved the ripe black cherry and coffee flavors with generous aromas of cassis, mocha, and spice. Very long finish. Olema Sonoma County Cabernet Sauvignon 2016 ($25). We have a friend who is loyally bound to this sister wine of Amici. Made by John Harris and Bob Shepard as reasonably priced, approached wines, Olema wines are good across the board. The cabernet sauvignon has cassis and cedar aromas with forward plum and toffee flavors and a hint of oak-infused vanilla and mocha. Murphy-Goode Cabernet Sauvignon Alexander Valley 2014 ($28). Murphy-Goode has a reputation for tasty wines at value prices and this beauty from Alexander Valley is no exception. Presenting an enticing nose and flavors of plum and cassis with a spicy edge and chocolate notes. Blended with 2 percent petite verdot, this wine is a pleasure to drink and would pair beautifully with grilled beef. Frescobaldi Alie Rosé Toscana IGT 2017 ($20). Crafted from mostly syrah with a touch of vermentino this delicious rosé really delivers. Enticing light pink color with mouth-watering cherry and strawberry notes, this wine finishes with lively acidity. Willakenzie Estate Rosé Pinot Noir Willamette Valley 2107 ($23). This is a big bold rosé. Strawberry and watermelon with a bit of strawberry dominate the nose and taste of this very well-crafted rosé.

JACKSON, Miss. — Beginning its fifth year, Newk's Cares — the ovarian cancer awareness movement founded by fast-casual Newk's Eatery— is spearheading efforts to fight for the one in 78 women who will be diagnosed with ovarian cancer in their lifetime, in honor of Ovarian Cancer Awareness Month in September. Newk's Cares is the philanthropic arm of Newk's Eatery, established in 2014 by Newk's Eatery CEO, Chris Newcomb, and his wife Lori Newcomb. Lori, pictured right, was diagnosed with stage IIIC ovarian cancer in 2013, which inspired her to establish Newk's Cares as a way of giving back to an important cause that has personally impacted the Newk's family. To date, Newk's Cares has raised over $720,000 for ovarian cancer research through the organization's partnership with Ovarian Cancer Research Fund Alliance (OCRFA), the largest global organization dedicated to advancing ovarian cancer research while supporting women and their families. "I hope to use the Newk's Cares platform to inspire women to communicate how they are feeling and put their health first, as they do with the loved ones most important to them," said Lori Newcomb, Newk's Cares co-founder and ovarian cancer survivor. "I believe women should listen to what their bodes are telling them to truly take care of themselves, and to find a doctor who will also listen to them and their symptoms. Even though the symptoms may be vague, your body is trying to tell you something. Early detection is the key to incrementally increasing the survival rate." To kick off Ovarian Cancer Awareness Month, Newk's Cares is hosting the following events for the Jackson, Mississippi, community, where Newk's calls home: Newk's Cares and St. Dominic Hospital are again joining efforts to raise critical awareness and support of ovarian cancer prevention and treatment. A free Lunch & Learn event will be held on Thursday, August 16th, at noon at Sparkman Auditorium on the campus of the Mississippi Agriculture & Forestry Museum. Lori Newcomb, along with St. Dominic's gynecologic oncologists and ovarian cancer survivors will share their stories, and guests will also hear from Dr. Katherine Fuh, an Assistant Professor in the division of Gynecologic Oncology at Washington University in St. Louis, regarding her latest research. Dr. Fuh's research on the inhibition of metastasis in BRCA2–associated ovarian cancers is funded by a grant from OCRFA made possible by a donation from Newk's Cares. Attendees can pre-register for the lunch and submit questions to the panel by emailing NewksCares@Newks.com. This event is free and open to the public. The community is invited to aid in the fight against ovarian cancer by participating in Ovarian Cycle® Jackson, an annual outdoor spin event that will be held at The Club at The Township in Ridgeland on Thursday, September 20th. Riders can participate in one of five 45-minute time slots every hour from 9 a.m. to 2 p.m. There is a $50 registration fee to ride and ovarian cancer survivors ride for free. Registration is now open at http://support.ocrfa.org/Jackson2018. The following initiatives will take place across all Newk's Eatery's 121 locations to raise awareness of the cause: Beginning August 20th through the month of September, Newk's iconic collectible black cups will turn teal, the color of Ovarian Cancer Awareness. Guests will have the option to make a donation in support of ovarian cancer research and education both in-store and through online ordering. All funds collected between September 3rd through 30th will be donated to OCRFA. Available during the month of September, Newk's is introducing a new seasonal Thai Chicken soup that features numerous cancer-fighting ingredients including mushrooms, carrots, turmeric, garlic, and green and red bell peppers, which contain antioxidants that can help reduce the risks of cancer. This soup will remain in all Newk's Eatery locations through March 2019. For more information, visit NewksCares.com and follow Newk's Cares on Facebook, where Newk's Cares will feature the brave faces of ovarian cancer survivors and their stories throughout the month of September.