Gordon Ramsay recently expanded his portfolio with a new, unscripted series on Fox called Gordon Ramsay's 24 Hours to Hell & Back, with eight episodes full of restaurant renovations and makeovers. During each episode, Ramsay makes his way across the country in his mobile kitchen, named Hell on Wheels, making stops at restaurants that are just "one bad review away from shutting their doors," according to a statement from Fox. The catch is that Ramsay only has 24 hours to do it. Ramsay is combining the timed competition element of shows like Iron Chef and Chopped with the already high stress environment of working in a restaurant kitchen. Given that Ramsay is known for his tough love tactics when he's trying to whip a struggling restaurateur or chef into shape, there is bound to be at least one meltdown per episode. Sherman's Restaurant in Greenville will be featured on the July 11th episode of 24 Hours to Hell & Back as Ramsay and his team attempt to turn things around and save Sherman's from a worst case scenario. Chef Ramsay blew through the doors of Sherman's with no warning and hit the ground running. He redecorated, revamped the menu, and even created new dishes for the restaurant. To see Chef Ramsay's redesign of Sherman's, tune in to Fox on July 11th at 8 p.m. CST.

OXFORD, Miss. – The University of Mississippi is rolling out a new online Master of Science degree in hospitality management to help meet the needs of a growing industry. The program is designed for people working in the industry in management roles to develop more effective operational and analytical skills, talents needed for top-level jobs in a global hospitality marketplace. "There was no program like this in the state for working people in the hospitality industry to advance their careers," said Jim Taylor, UM associate professor of nutrition and hospitality management. "We have established an incredibly strong graduate program here in Oxford, but offering this program 100 percent online allows people from all over to benefit from our comprehensive curriculum and faculty experts." With the hospitality industry's projected growth at 6 percent in lodging, 11 percent in meetings, conventions and events, and 9 percent in food service from 2016 to 2026, according to the Bureau of Labor Statistics Occupational Outlook Handbook, businesses are looking for tomorrow's leaders. From hotels and travel companies to restaurant groups and tourism, the need for executive-level professionals who have skills to oversee complex operations is increasing. Joey Vasilyev, a 2003 graduate from the hospitality management program, understands the demands of the industry and sees great value in offering this advanced course of study in an online format. Work schedules of the hospitality workforce are wide-ranging and unique, said Vasilyev, CEO of V2 Inc., a franchisee of Taco Bell. "The online program will offer a solution to hospitality management individuals who seek an alternative method of educational advancement in the industry," Vasilyev said. "It is very exciting to see the program continue to grow and evolve since my time as the first freshman to enroll in hospitality management. "This program, with its competitive tuition cost and flexibility of schedule, will promote retention for hospitality professionals." Advanced food-service, lodging and service quality management classes coupled with advanced marketing, leadership and research course work are at the core of the curriculum. Faculty members tout expertise in sustainability practices, menu analysis, social media marketing, service quality management, consumer behavior, nutrition, human resources and financial analysis, so graduate students will have mentorship and support across a wide array of research interests. Research is an important part of the program, and students will learn the methods and statistics needed to conduct meaningful studies for their organizations. Students will conduct professional research or complete a thesis on an industry topic important to them or their employer. "We encourage people interested in this program to talk to their employers about tuition reimbursement for this endeavor," said Mary Roseman, professor of nutrition and hospitality management and director of the hospitality management program. "They will bring to their organizations a new level of expertise that benefits both the employee and the business." The average cost of a master's degree is between $30,000 and $120,000, according to FinAid.org. Tuition for the online M.S. in hospitality management costs $16,740 for a 36-hour program that students complete over the course of two academic years. "Yes, this degree is one of the most affordable you will find of its kind, but beyond that, it is flexible," Roseman said. "We've designed this program specifically for working people in an incredibly busy industry to log in according to their schedule. "Our faculty made a commitment to be available to help students in an online format to the same extent that we make that commitment to our students in a live classroom setting every semester. We have to meet our students where they are. For people in this industry already in management positions, that could be any time of day or night they find in their schedule." Online graduate programs at Ole Miss are already garnering national attention for graduating exceptional professionals with advanced degrees. With the online MBA ranked No. 20 and the School of Education's online graduate programs tied for No. 35 in the nation this year, according to U.S. News and World Report, UM is gaining a solid reputation for providing quality graduate-level programs in an online setting. The application deadline for those interested in beginning the program in August is July 15. For information about the program, the application or any other details, visit http://nhm.olemiss.edu/onlinemshm or call 662-915-1505.

Forget savoring a long, lingering Independence Day weekend this year – the Fourth of July crept up on us and landed smack in the middle of a work week - on a Wednesday, of all days. As a result, you may have forgotten about it and, much worse, not taken the time to plan or shop for a holiday cookout or party. No matter what time of the day you’re reading this, there’s still time to gather all the makings of a memorable Fourth of July meal. Here’s what you can do if you’re near any of these places: If you’re in or close to Jackson: Slide into the parking lot of Fast Lane Kangaroo gas station at 1157 E. Northside Drive just off I-55. Once you smell the aroma of the on-site smoking shed and feast your eyes on a glistening slab of smoked ribs, slaving over a hot grill as you know it will be forever eradicated from your mind. Known for falling-off-the-bone, savory ribs, Fast Lane can fill up your party table with one trip. Besides ribs, they offer smoked chickens and sausages, baked beans, potato salad and all the trimmings for a festive day. Fast Lane’s prices are more than reasonable. Owner James Gilmore said due to the holiday, two or more slabs of ribs are on sale for $12.99 each. Regular price of one slab is $16.99. A half slab is $9.99. Fast Lane is open 24 hours, so a late-night party is no problem. Call 601-366-3040 to check on Fast Lane’s lineup of delicious smoked meats and sides. Whole Foods also has got you covered when it comes to prepared grill items and sides. Firing up the grill has never been easier than after picking up already-assembled meat and vegetable shish kebabs and salt and pepper wrapped burgers at Whole Foods’ service meat counter. After picking up your grill items, wander over to the deli and grab a few cartons of baked beans, cole slaw, potato salad and macaroni salad, among others. A few steps away, a variety of fresh-baked cookies, brownies and if you’re lucky and one is in stock, a red, white and blue Chantilly cake are waiting to stock the dessert table. Call 601-608-0405 for more information on the availability of your favorite items. If you’re near Hattiesburg: Just as it is any day that you’re in or near Hattiesburg, Strick’s World Famous Barbecue is your go-to place for Fourth of July barbecue and side dishes. The locally-owned barbecue restaurant located near the University of Southern Mississippi campus at 3802 W. 4th Street will be open until 6 p.m. on July 4th. There's still time to call in or drop by to personally select party supplies consisting of smoked ribs, pulled pork, sliced brisket, chicken, and sausage. Strick’s is known for serving delicious homemade sides, including baked beans, potato salad, cole slaw, French fries, and fried okra. Call 601-264-2502 to discuss your barbecue plans and to place a pick-up order. If you're anywhere in the state: Walmart and Kroger have your celebration covered. I realize there are those who don’t live near Jackson or Hattiesburg, but these days, almost every region of the state is blessed with a Kroger, and there seems to be a Walmart location every few miles within the state's borders. Those of you lucky enough to have a Kroger nearby can pick up freshly ground and shaped hamburger patties, shish-kebabs, and other meat for the grill in the supermarket’s service meat counter all day today. What some shoppers don’t realize is that Kroger’s delis also offer delicious, pre-cooked packaged ribs and chicken that are fancy enough for a Fourth of July party or satisfying meal any day of the week. Don't think Walmart can’t get you ready for a last-minute gathering despite a lack of service departments. Look no further than the meat department and you’ll find a 24-ounce package of Jack Daniels baby back ribs, ready to heat on the grill or oven, for $10.42. Or, pick up a larger 40-ounce size of Lloyd’s ribs for $13.87. This product has been prepared, seasoned, and is ready for a final turn on the grill before serving. My favorite supermarket ribs are Corky’s, home of the famous Memphis barbecue restaurant. Not all Walmart stores carry them, but if you can find them, grab a box for your Fourth of July meal or party. At $12.97, they’re a bargain, especially considering they’re almost ready to eat. If you’re cooking for one or two, picking up a frozen Corky’s rib, pulled pork, or chicken dinner complete with Corky’s famous baked beans is the best tip I can offer. I promise, you'll thank me. When it comes to shopping for sides, instead of boiling and peeling potatoes, head to the deli refrigerated section and pick up a container (or two, depending on your crowd) of potato salad, baked beans, and macaroni salad. Even if you have to purchase several containers to feed your crowd, it’s an economical and time-saving fix that lets you enjoy the day instead of slaving in the kitchen. Lastly, dessert doesn’t get any simpler – or more delicious – than a bowl of Red, White, & Blue Bell ice cream. In case you haven’t tried it, it’s a swirl of vanilla ice cream highlighted by blueberry-flavored ice cream interspersed with juicy blueberries and strawberry-flavored ice cream highlighted by succulent strawberries. The three flavors create a swirl of "red, white, and blue,” making it the perfect choice for this most patriotic of all holidays. If you've waited until now to plan a party, backyard cookout, or dinner for two, don't shelve your plans until next year. Simply drive to one of these places and let them do the cooking for you. Happy Fourth of July!

There's something about summer that unleashes the fun in us. Even the oldest of us take childish delight in stepping outside to enjoy the outdoors, whether it be on a boat, a beach, a chaise lounge, or a picnic blanket. If this your vision, image it with a glass of white wine. Red wines like beaujolais and pinot noir are nice to sip, too, but the coolness and fresh acidity of white wine makes for a great foil to warmer temperatures. In today's column, we mostly step aside from the traditional grape varieties – chardonnay, pinot grigio, and sauvignon blanc – to offer 15 off-beat suggestions to get you into summer dreaming. Aia Vecchia Vermentino 2016 ($15). We just loved the perfumy, grassy, and green apple aromas in this delicious Tuscan vermentino. Blended with a dash of vigonier to enhance the aromas, the wine has grapefruit flavors and a long, refreshing finish. DeLille Chaleur Blanc 2016 ($40). We like a good dose of semillon in our sauvignon blanc. It tames the tartness and high acidity of sauvignon blanc and adds a layer of soft fruit. This blend from Washington's Columbia Valley is especially round with tropical fruit flavors and hints of oak-infused vanilla and caramel. Tasca Regaleali Bianco Sicilia DOC 2017 ($15). We can't rave enough about this richly textured Sicilian blend of inzolia, grecanico, catarratto and chardonnay. It is foremost delicious but also refreshing. A perfect combination of acidity and fruit with notes of apples, pears, and peaches. E. Guigal Cotes du Rhone Blanc 2015 ($16). This Rhone producer is known for its red wines, but this white is also a standout. Do not overchill this wine – as we mistakenly did. The flavors blossom at room temperature. It is an exotic blend of viognier (60 percent), roussanne, marsanne, clairette, bourboulenc and grenache blanc. Very aromatic – thanks to the viognier – with peach and pineapple notes, mineral and crisp acidity. Garofoli Macrina Verdicchio die Castelli di Jesi 2017 ($14). This is an incredibly delicious, crisp dry wine from the Marche region of Italy. Made entirely of verdicchio grapes, this classico superiore has a perfumy bouquet and ripe peach flavors with a dash of tangerine and mineral. Garofoli also makes an exotic Podium verdicchio ($25) from a special selection of grapes that has more complexity and depth, but for the money we loved the Macrina. Boutari Moschofilero 2017 ($17). We were stunned by this delicious Greek wine made from the obscure moschofilero grape that Boutarin saved from extinction. Generous floral aromas and flavors of citrus, pink grapefruit, and melon. It's a perfect sipping wine or one to serve with simple fare. Boutari Santorini Assyrtiko 2016 ($35). From the beautiful Greek island of Santorini, thus luscious, intensely fruity wine made from assyrtiko grapes has plush citrus and stone fruit flavors. Kim Crawford Signature Reserve Sauvignon Blanc 2017 ($25). This New Zealand producer's sauvignon blanc is doing quite well in the U.S., but now comes a reserve sauvignon blanc made from select grapes. It's a gorgeous wine with big and bold flavors. Effusive, long-lasting flavors of tropical fruit, grapefruit, and citrus abound. More complex than your average sauvignon blanc. Priest Ranch Grenache Blanc 2016 ($22). A grape common to the Rhone Valley, grenache blanc offers a combination of fresh acidity and huge aromatics. Lots of peach, apricot and mineral notes on this exotic, refreshing wine. Steele Viognier 2016 ($19). Rarely do we find a viognier that has something more than great aromatics. But this one from Lake County, CA, delivers good fruit flavors. Aged in neutral oak for four months rounds off the acidity and opens the palate to apricot and peach flavors. Imagery Estate Winery Sauvignon Blanc 2017 ($20). Winemaker Jamie Benziger makes this is an intriguing blend of sauvignon blanc and dry muscat. Varietal citrus and grapefruit flavors abound but the muscat gives the wine a rounder texture. Farmhouse California White Wine 2017 ($13). Five white grape varieties are blended with 41 percent palomino to make this cacophony of rich flavors. Slightly sweet, it has melon and pear flavors. It is a wine made on Cline Family's sustainable Green String Farm in Petaluma County. Writer's Block Roussanne 2016 ($18). Jed Steele's son Quincy is behind this new label that applies old and new world techniques to some Rhone grape varieties. This roussanne seems to have one foot in each world with varietal acidity yet forward flavors and a viscous texture. Classic flavors of apricots and pears. It makes for a great aperitif. Opolo Roussanne 2017 ($18). Made entirely from roussanne grapes grown in the Paso Robles region, this wine has green apple flavors, stone fruit aromas and firm acidity. It will refresh the palate or serve as a foil to chicken and most appetizers. 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 Sonoma-Loeb Dutton Ranch Russian River Valley Pinot Noir 2016 ($45). This Sonoma producer is making very good chardonnay and pinot noir wines these days. We liked this single-vineyard pinot for its smooth, ripe black cherry flavors with hints of espresso and anise. Stoller Dundee Hills Pinot Noir 2016 ($30). From the Willamette Valley, this perennial favorite of ours has great balance with luscious strawberry and cherry fruit flavors, dash of spice, and an earthy finish. Inman Family OGV Estate Pinot Noir 2015 ($73). We just love the wines from Kathy Inman because they are so well balanced. Even this reserve from Olivet Grange Vineyard isn't overblown with extracted, bold fruit like so many pinots. Instead, it is refined with red berry notes, that umami character and hints of pomegranate and herbs. Very long finish with a dash of mineral.

The state’s watermelon crop is ahead of schedule in south Mississippi but behind in the northern half of the state. Watermelons wait to be picked June 20, 2018, at Ford Farms in Taylorsville, Mississippi. (Photo by MSU Extension Service/Kevin Hudson) TAYLORSVILLE, Miss. – Before the first batch was picked on June 22nd, two fields at Ford Farms were covered with red and yellow watermelons. That wasn’t the case a year ago. Any kind of melon crop at the Smith County farm is an improvement over 2017. “Last year, we lost every bit of it because there was too much rain,” said Katie Ford, Ford Farms employee and daughter of owners Kevin and Rhonda Ford. “You want rain as they’re growing, but if you get too much, the vines will rot. This year has been a lot better because we’ve had drier weather.” Growing conditions for watermelons across the state have varied since producers began planting in April, but crop quality has been steady. The U.S. Department of Agriculture rated 96 percent of the state’s crop condition as either fair or good as of June 25, with 2 percent in excellent condition. “I have 10 growers planting 400-500 acres, and they’re all having a good year,” said Mississippi State University Extension Service agent Jeremy Maness, who is based in Smith County. “The quality is above average, and we are ahead of schedule.” While Ford and other Smith County growers are already harvesting, growers in north Mississippi are hoping to have melons picked and ready by Independence Day. The USDA report shows that only 12 percent of the crop had been harvested statewide through June 24th. This amount is well behind this time a year ago, when 29 percent of the crop had been picked, but it is ahead of the five-year average of 6 percent. “Our growers love to harvest before July 4, but that doesn’t always happen,” said Jeff Wilson, regional horticulture specialist at the MSU North Mississippi Research and Extension Center in Verona. “A cool spring made the crop a little later getting planted.” That same weather pattern also led to more disease pressure than normal in the state’s upper half. Powdery mildew and downy mildew have been spotted in north Mississippi fields, Wilson said. Powdery mildew is characterized by patches of white powder on the leaves, while downy mildew causes yellow spots on top of leaves. Both diseases rob plants of nutrients and either stunt their growth or cause leaves and flowers to wilt. Growers spray pesticides to protect melons from diseases and insects such as cucumber beetles and squash bugs, both of which have been spotted. These insects can cause major damage if left untreated. Wilson said retail prices for 22- to 25-pound watermelons are averaging $5 to $7, while terminal market prices are $3 to $3.50 per unit. Regardless of supply, this is the time of the year when demand for watermelons is the highest. “We’ve already had people call to order five or six bins,” Ford said.

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Whether you're enjoying a sun-drenched brunch with family or hosting an elaborate dinner party for friends, you'll need a go-to wine for such festive gatherings, and a chilled rosé is a refreshing choice in the summer months. Enjoyable on its own, you can elevate the experience by picking a delicious, affordable bottle and preparing food pairings to match. To help you hose, Sommelier Chantelle Pabros recommends the floral and fruity Louis Jadot Rosé 2017 ($13.99) - from the number one French wine in American - for its fresh red currant and raspberry fruit character. Serve it chilled alongside the following dishes: Baked French Toast Casserole Made with baguettes, brown sugar, peaches, nectarines, apricots, and blackberries and topped with fresh basil, this is a brunch classic in which the aromatics of the baked French toast go head to head with the aromatics of the rosé. The sweet baked stone fruit aromas and fragrant, fresh basil intertwine easily with the fruity nose of the rosé, and because the casserole is so dense - filled with sweet bready baked pain perdu - it needs a refreshing acidity and freshness that the rosé delivers. Grilled Asparagus and Peaches Season with salt, black Tellicherry pepper, chili flakes, and lemon. Next, break open a few pieces of burrata. Tomato Bacon Focaccia Soft, spongy, and airy, brush the focaccia with extra virgin olive oil, then top with Maldon salt. Use the ripest tomatoes available, baked with crispy bacon. The acidity of the ripe, luscious, local tomatoes is an effortless pairing with rosé. The dryness of the wine breaks the savory, fatty, and salty bacon and cleans the palate. Chocolate and Peanut Butter Ice Cream Sandwiches Keep the wine flowing all the way through the dessert. The bright acidity of the wine cuts through the creamy, vanilla ice cream and the richness of the soft, chewy peanut butter cookies. Like bitters in a craft cocktail, the chocolate coating ties it all together, playing off of the wild strawberry notes. The texture of the wine has a mousse-like creaminess and a vibrant, all-encompassing finish that will leave you wanting more. In the mood for something else? Consider the crisp, fruit-forward Jadot Beaujolaid-Villages ($13.99) alongside red meats and grilled or roasted white meats, or enjoy the floral, apple, and citrus aromas of Macon-Villages ($14.99) with poultry, shellfish, grilled swordfish, and slads. With a go-to wine and thoughtful food pairings, you can turn every gathering this summer into a reason to celebrate. Courtesy of StatePoint Media

My go-to line line when touting Mississippi's attributes to out-of-state friends is, “We’re a day trip from Memphis, beaches, and New Orleans.” Bragging aside, it’s even better when the best of their cuisine lands closer to home. Our luck improved in 2017 when Drago’s, the crown jewel of New Orleans seafood restaurants, opened in Jackson. Drago’s hit the ground running in the old Huntington’s Grille location on County Line Road, attracting diners from around the state who'd either sampled their fare in New Orleans or only heard about it. From the look of things during my last visit, even more are enjoying having a NOLA classic in our state. Perhaps best known for its charbroiled oysters, Drago's was opened by Drago and Klara Cvitanovich in Metairie in 1969. The restaurant expanded to locations inside the Hilton New Orleans Riverside and Lafayette. The opening of the Jackson restaurant was the company’s first move outside Louisiana. Judging from the full tables every time I’ve visited Drago’s in Jackson, it was a smart move on their part. “Mississippi, and especially Jackson, has really embraced Drago’s since the first day we opened,” said manager Christina Thacker. “Many come for our chargrilled oysters and others simply love authentic, New Orleans-style food.” Thacker was right in stating that many come for the oysters. Drago’s is famous for its charbroiled oysters and in fact, claims to have invented the dish. In 1993, Tommy Cvitanovich, a second-generation restaurant manager, was experimenting with a sauce of garlic, butter, and herbs, according to Drago’s website. He brushed the original sauce on a fresh batch of oysters, topped them with blend of Parmesan and Romano cheese, and cooked them in their shell on a hot grill. The results were delicious, and a legendary dish was born. Since then, char-grilled oysters have become a favorite among Drago’s customers. On a busy day, Drago’s restaurants serve more than 900 dozen char-grilled oysters. Despite the famous mollusks, Drago’s does have much more on its menu. If you’re a seafood lover, you’ve come to the right place. Drago's serves a variety of dishes filled with lobster, shrimp, fish, crab and even alligator. If you drop by Drago’s for lunch, you’ll find a special menu with almost everything offered for dinner. Daily specials make ordering easy and insure your meal will be delivered quickly. A few lunch favorites are meatballs with angel hair pasta ($8.99), red beans, rice, and sausage ($10.95), shrimp Alfredo ($11.95), and shrimp creole and grits ($10.95). Entrees are served with a house Mediterranean salad. Lunch plates are in the $10 to $12 range and include an entrée and two sides. Options are grilled or fried chicken or fish; fried shrimp or oysters; crab cakes or two shrimp tacos. A half poboy ($10.95 - $11.95) comes with fries or salad with fillings that include fried shrimp, catfish, gator, oysters, portabella spinach, roast beef, and sausage. For dinner, many head to the oyster bar to indulge in a half-dozen ($11.95) or dozen ($19.95) of the world-famous treats. If you’re not in the mood for oysters, other starters on the menu are BBQ shrimp ($11.95), fleur de lis shrimp ($11.95), alligator tacos ($12.95), and lobster mac and cheese ($14.95). A few of Drago’s house specialties are the mixed grill ($29.95, pictured left), which includes a half charbroiled Maine lobster, blackened shrimp with a Cajun cream sauce, corn maque choux, and potatoes; seafood pasta dish ($19.95) of shrimp and crab meat with a light cream sauce served over angel hair pasta and topped with cheeses and shrimp ‘n grits with tasso ($22.95). It’s a delicious dish of grilled shrimp and tasso in a buttery cream sauce served over grits. One of my favorite Drago’s meals is pasta jambalaya ($21.95). Chicken, pork, and andouille sausage are cooked in a spicy cream sauce and served over pasta. It doesn’t get much more Cajun than this dish. Lagniappe entrees are red beans and rice ($17.95), crawfish etouffee ($19.95), shrimp creole ($19.95), and a New Orleans classic dish, grillades and grits ($25.99). Grillades and grits is a rich dish of pulled veal cooked with caramelized onions served in a rich gravy over grits. If you prefer your seafood fried, Drago’s can take care of that desire. Fried platters of catfish ($18.95), shrimp ($20.95), and oysters ($21.95) are served up daily with sides of crispy fries. The “Maine Attraction” – lobsters, of course - is available in a variety of sizes, ranging from $21.95 for a pound and a half to $45.95 for a 2-2-1/4 pound. Other dishes are the charbroiled lobster ($28.95); lobster Marco ($29.95) stuffed with shrimp and mushrooms and served with a cream sauce over pasta; and lobster empire ($29.95), a similar dish with oysters instead of shrimp. Rounding out the menu is a lineup of soups and gumbos ($7.95 for a cup or $11.95 for a bowl) and entree salads ($8.95 to $19.95) topped with crab meat, shrimp, lobster, tuna, and chicken. If there’s room for dessert, don’t hesitate to order one of Drago’s New Orleans-inspired sweet treats. Two of my favorite are spicy praline parfait and crème brulee (both $8.95). Other options are hot brownie a la mode, cheesecake, apple cobbler, and ice cream sundae. Drago’s is located at 1005 E. County Line Road next to the Jackson Hilton. Hours are 11 a.m. to 10 p.m., Monday through Saturday and until 8 p.m. on Sundays.

PONTOTOC, Miss - B.O.N.D. Small Business Group hosted the first ever Pontotoc Food Fight on Saturday, June 23rd, at Melvin's Grill in Pontotoc, Miss. The Pontotoc Food Fight consisted of five professional bakers and five home bakers going head-to-head to see which baker could create the best cake. Bakers had the chance to win in three categories: Fan Favorite, Best Dressed Cake, and First Place Overall. Fan Favorites were chosen by attendees; however, Best Dressed Cake and First Place Overall were chosen by three judges – Jeff Jones, Phyllis High, and Matt Miller. The emcee for the event was Stephanie Moneek, host of The Uneekly Living Radio Show in Tupelo. Music was provided by DJ Mark Rucker of Pontotoc, MS. The bakers were not the only winners, though. Attendees also had the chance to take home one of the ten competing cakes by participating in the cake walk. B.O.N.D. Small Business Group Would Like to Congratulate Our Winners: Fan Favorite Home Cook - Wilma Sartin, Pontotoc Fan Favorite Professional Cook - Laura Hallmark of Strange Brew Coffeehouse, Tupelo Best Dressed Cake Home Cook - Wilma Sartin, Pontotoc, Best Dressed Cake Professional Cook - Heather LeAnn Tate of Billie's Catering and Friends, Guntown, 1st Place Home Cook - Jalisa Pratt, New Albany 1st Place Professional Cook - Kristen Ward of Butterbean, Tupelo B.O.N.D. Small Business Group is an organization based in Pontotoc, whose mission is to help small businesses in Pontotoc and the surrounding counties grow and improve their businesses, while also connecting and giving back to the community.

It’s finally summer, and one of the quintessential elements of summer is watermelon. But if you’re like me, you aren’t really sure how to choose the best one. Here are a few tips from Natasha Haynes, Extension agent and host of The Food Factor. The watermelon should be firm and well-rounded. It should feel heavy. The heavier it is, the riper it will be. Look for a deep yellow field spot. Want to grow your own watermelon? Check out these two pages on Extension’s site for help: Watermelons and Vine Crops in Mississippi. The Garden Tabloid also has information on raising watermelons, as well as other vegetables and fruits.

Grace Evenstad tells of the time it registered with her that there was more than an ocean separating the Willamette Valley from Burgundy. She and her husband, Ken, own and operate Domaine Serene in the Willamette Valley, and in 2015, they pursued their dream of making pinot noir in Burgundy by buying a 15th century chateau in Santenay. Grace was showing a French guest around Domaine Serene's vineyards when the guest asked, "Which rows are yours?" Inwardly, she laughed. In the U.S., an owner possesses all the vineyards, but in Burgundy, a vineyard often has multiple owners, a confusing situation rooted in more than a century of history. Clos Vougeot's 123 acres, for instance, are divided into 100 plots with 80 owners. The Evenstads own all of their estate vineyards. In France, their 25 acres are in 20 parcels in 7 villages. The Evenstads are realizing greater differences between French and American winemaking as they settle into Chateau de la Crée, an estate once owned by Nicolas Rolin, chancellor to Phillipe the Good and founder of the Hospices de Beaune. One doesn't go into such a hallowed chateau without respect for history – and for the French who are loathe to sell property to Americans. They rejected Robert Mondavi's attempt to plant vineyards in the Languedoc many years ago. The Evanstads are the first Oregon wine producers to buy vineyards in Burgundy. Domaine Serene's president Ryan Harris said they made the deal in a few months, thanks to a bond between the Evenstads and the sellers, plus a lot of courting of neighbors and local officials. And, he said, "We threw a lot of parties." Domaine Serene produces great pinot noir and chardonnay year after year. But as much as they know how to make world-class wine, they were not prepared for what they found at Chateau de la Crée. Grace Evenstad says of the employees, "Everyone is now gone." She also said she was surprised by the lack of "science" being used at the winery and in the vineyards. Although the owners said the vineyards were bio-dynamically farmed, it is unclear what that means in France. She said vineyards lacked adequate spacing between rows; pesticides and other chemicals from neighboring vineyards were wafting onto those of Chateau de la Crée. "Things were being done by tradition," Evenstad said. She was quick to distance Domaine Serene from the pinot noirs being poured at a tasting we recently attended. "They aren't ours," she warned, less someone come away with an unfavorable impression of their new venture. "You will see a difference in the 2015s and beyond." Indeed, they didn't hold a candle to Domaine Serene's heralded Evenstad reserve pinot noir, although perhaps that was the soil and climate difference between old and new world wines. We actually enjoyed the earthy character of the 2013 Chateau de la Crée Clos de la Confrerie Monopole Santenay and the 2013 Chateau de la Crée Premier Cru Santenay Beaurepaire. There was little price difference between the wines. Up until now, the ownership exchanges between France and the United States has been pretty much one-sided. Moet Chandon was among the first to launch a sparkling wine company in California in 1973. Champagne makers Taittinger and Roederer soon followed. Then came Clos du Val, Dominus, Opus One (a partnership of Mondavi and Baroness Philippine de Rothschild). In Oregon, Robert Drouhin of Burgundy's Maison Joseph Drouhin raised eyebrows -- and the region's prestige -- when he launched Domaine Drouhin in Oregon's Willamette Valley. Whether the Evenstads are taking the French too much for granted remains to be seen. The French can be very temperamental and don't readily accept the notion that Americans can make better wine on their turf. Is a better pinot, for instance, defined by American producers as one with more extracted fruit, higher alcohol and a bold style? Bon chance, Ken and Grace. WINE PICKS J Vineyards & Winery Russian River Valley Cuvee 20 ($38). This delicious sparkling wine has a beautiful label and a vibrant character. Mostly chardonnay, it shows off delicate apple and almond notes. Poliziano Vino Nobile di Montepulciano 2014 ($38). We loved this deliciously vibrant but serious Tuscan wine. It is a tantalizing blend of 85 percent prugnolo gentile, 15 percent colorino, canaiolo and merlot. It's a wine to put against meat, but also a wine that can easily last a decade. We also were impressed with the Poliziano Vino Nobile di Montepulciano "Asinone" for $60 that is almost entirely sangiovese. It is incredibly intense and complex – a sangiovese for the ages. Rutherford Ranch Napa Valley Reserve Cabernet Sauvignon 2013 ($50). Winemaker Jay Turnipseed says the next chapter for Rutherford Ranch is to step up the premium wines and this is a good start. With fruit from Oak Knolls, the wine is well balanced with omen of longevity. Forward black cherry and cassis fruit with hints of chocolate and vanilla. Goldeneye Confluence Vineyard Anderson Valley Pinot Noir 2015 ($84). More elegant and refined than the Gowan Creek pinot noir, the Confluence Vineyard broadcasts wide red berry aromas and fresh strawberry and cherry fruit flavors. Ravenswood Big River Zinfandel 2015 ($40). One of several single-vineyard zinfandels from this top zin producer, Big River has a supple mouthfeel and juicy blackberry and plum fruit flavors. Ravenswood is a leader in complex, chewy zins that can match up with the most daunting dishes.

Today on Farmweek: The Senate version of the Farm Bill makes it out of committee while a re-vote of the House version may have hit a snag. | Turf war begins over new markets. | Southern Gardening covers butterfly bushes. | The pecan industry has new markets.

Now more than ever, support is needed for the Mississippi Food Network's Share a Lunch, End Summer Hunger campaign. At this moment, 113,400 children in our community are coming home to nothing to eat. Now that schools are officially off and closed for the summer, many families who rely on the free or reduced-price lunch program during school will not be getting that same assistance during the next couple months. Help provide meals to children in your community this summer by sharing a lunch. Every $50 you give helps provide enough food for 350 meals. The Mississippi Food Network urgently needs support to keep up with the ever-increasing demand for nutritious food. With your gift, MFN can provide meals and hope to children and families who have nowhere else to turn. Share a lunch and make a donation here.

Chef Geno Lee of the Big Apple Inn, Pamela Junior of the Mississippi Civil Rights Museum, and Lucas Simmons of Lucky Town Brewery are guests for the first episode of Chefs with Soul. A new web-based series is coming to your computer soon. Chefs with Soul is a new web series and entertainment program that brings together food, culture, and fun in a manner than is uniquely Jackson. The program will launch later on this summer with a six-episode season. Chefs with Soul is hosted by noted Jackson "Restaurateur Who Can't Cook" Jeff Good. Each episode is a half-hour long with content focusing on the capital city's culinary experiences and chef talent. Episodes will also feature an "eat and talk" with a noted Jackson chef, as well as an interview with a noted Jackson personality about events, attractions, and other things happening in the City with Soul. The program will be promoted through paid digital media and among various social platforms, targeting major markets across the southeast and Jackson itself. The program was built with various opportunities for in-show marketing for any partners interested in promoting products, services, or brands.

It’s one thing for Mississippians to acknowledge we possess a culinary treasure. It’s even better when a national food channel confirms it. During a recent visit to Mary Mahoney’s Old French House, the Cooking Channel’s Katie Lee, host of Beach Bites with Katie Lee, proclaimed, “It doesn’t get any more stately or southern!” when entering the doors of the 54-year-old restaurant located in Biloxi near U.S. 90. After sampling the restaurant’s gumbo, she described it as “The best gumbo around!” High praise from a television chef who’s sampled the “best of the best” fare from America’s beach cities. Of course, anyone that’s ever walked over the original bricks in the cobbled courtyard past a 2,000-year old live oak tree and through the stone entrance into Mary Mahoney’s spacious dining areas already knew what Lee meant. In addition to enjoying delicious food made from original recipes, diners are treated to tall tales from Bob Mahoney, son of the founder, and exemplary service from green-jacketed waiters, some of whom have been waiting on customers for decades. If you haven’t visited Mary Mahoney’s, it’s an oversight that needs correcting. For one thing, it’s one of the remaining few original Gulf Coast restaurants that survived three hurricanes: 1965's Betsy, Camille in 1969, and Katrina in 2005. Camille’s high winds and water shuttered Mary Mahoney’s for two weeks. Then, 36 years later, Katrina wiped out the entire bottom floor, including the gift shop, pub, and 24-hour cafe. Only the main dining area has been rebuilt. The reopening of the Coast’s stalwart restaurant was a welcome sign of normalcy to beleaguered residents. “When we reopened on November 3, 2005, there was a line out the door of people waiting for a bowl of our gumbo,” said Mahoney. “They were living in FEMA trailers and didn’t have much else. Many of them had tears running down their faces, but it was tears of happiness that part of what they loved about the Coast was back.” Before and since hurricanes and other disasters like the BP oil spill threatened the livelihood of numerous Coast restaurants, a line of U.S. presidents, sports stars, and celebrities appearing at nearby casinos have continued to dine side by side with Mississippi residents at the landmark restaurant. The list of famous names reads like a Who’s Who of American culture. Mahoney never tires of telling stories about his famous guests, including Elvis Presley, CNN’s Anderson Cooper, author John Grisham, President Jimmy Carter, and the Manning family. Part of Mary Mahoney’s allure is the history of the building and grounds. Built in 1737 on land that was part of a land grant to French colonist Louis Frasier, the restaurant is considered one of America’s oldest buildings. Combine this fact with the centuries-old tree and a sense of awe exists before the menus arrive. However, once the food is placed before you, historic facts are obliterated by the sight and aroma of truly delicious food. The menu at Mary Mahoney’s is not extensive by average standards. According to Mahoney, he hasn’t seen the need to expand the menu much beyond the dishes served by his mother decades ago. Regular customers have their favorite dishes and new ones, like Lee, who labeled her meal, “Comfort food by the sea,” are more than satisfied when they leave. Besides the trademark gumbo ($8 for a cup, $12 for a bowl) dishes on the menu include whole broiled flounder or stuffed flounder ($28 and $33), shrimp imperial ($38), fried shrimp or fried oysters ($25), shrimp and crab au gratin ($28) and one of the restaurant’s signature dishes, half lobster Georgo ($38.) It’s a delicious combination of diced lobster and shrimp mixed with cream sauce with a hint of brandy and presented en coquille. Shrimp, snapper, and flounder can be broiled or stuffed with Mary Mahoney’s crab meat imperial, a rich crab meat dish topped with additional seasonings and cheeses. If you’re looking for a lighter meal, any of the seafood-centric appetizers fit the bill. There’s old-school shrimp or lump crab meat cocktail ($14 and $16), crab cakes ($15), and shrimp and crab au gratin ($15), among others. Chicken, lamb and steak offerings on the menu include chicken Marita ($24), 12-ounce sirloin strip ($33), queen and king size filet mignon ($34 and $54) and deluxe double lamb loin chops ($44). For the ultimate “Surf and Turn,” choose queen filet and lobster tail ($54.) For lunch, Mary Mahoney’s lunch menu contains similar dishes and in some cases, are less expensive than dinner prices. For example, one of my favorite dishes, broiled whole flounder, is $18 at lunch and $28 at dinner. When recommending Mary Mahoney’s to friends or readers, I often suggest a lunch visit if the budget is tight. Almost as famous as the gumbo is Mary Mahoney’s bread pudding topped with a delectable rum sauce. I’m normally not a fan of the dessert, even from famed New Orleans restaurants' kitchens. It’s a little too rich and the soggy texture is not to my liking. I was surprised to find that Mary Mahoney’s version is light on the inside, slightly crunchy on the outside. Not that I needed one, but an order of the world’s best bread pudding is the perfect excuse to head back to Mary Mahoney’s. Mary Mahoney’s is located at 110 Rue Magnolia in Biloxi. Hours of operation are 11 a.m. to 9 p.m., Monday through Saturday; closed on Sunday. Mary Mahoney’s Bread Pudding 6 slices day-old bread 1 teaspoon cinnamon 1/2 cup seedless raisins 2 tablespoon butter, melted 4 eggs 2 tablespoon plus 1/4 cup sugar 2 cups milk 1 tsp vanilla extract Break bread in small pieces in 1-1/2 quart baking dish. Sprinkle cinnamon over bread and add raisins and melted butter. Lightly toast the bread mixture in oven at about 350 degrees F. Add mixture of eggs, sugar, milk, and vanilla extract after mixing well. Bake about 30 minutes or until solid. Rum sauce topping: 2 cups milk 1/2 stick butter 1/2 cup sugar 2 tablespoon flour 1 tablespoon oil 1 tablespoon nutmeg 1 tablespoon vanilla extract Rum to taste, or 1 teaspoon rum extract Place milk, butter, and sugar in saucepan and bring to a boil. Thicken with a roux made of flour and oil. Remove from heat. Add nutmeg, vanilla, and rum or rum extract. Serve over bread pudding. Recipe from "A Passion for People: The Story of Mary Mahoney and Her Old French House Restaurant"

It appears that good-to-excellent vintages of wines are coming from the winemaking capitals of the world at a more frequent rate. According to the Wine Spectator's vintage chart, only two of Left Bank Bordeaux and only one of the Right Bank vintages since 2009 have not earned at least a 90-point score. In California’s Napa Valley, only the rainy 2011 vintage negated a 90-plus winning streak since 2004. We were eager, then, to participate in a New York tasting of 2016 vintage ports. The general declaration was the first since the last declared vintage in 2011. What was so special about these ports? We met with Rupert Symington of Symington family estates at a New York tasting to discuss the general state of the port industry, and, more specifically, to get his take on the soon-to-be-released 2016 vintage ports. Symington Family Estates are the leading land owners in the Douro Valley, owners some of the most prestigious port brands including Graham’s, Dow’s Cockburn, and Warre’s. Port's image is often that of a man sitting alone in front of a blazing fire clutching a glass of port. But Symington scoffed at the image. He argued that is not how port in general or Symington in particular portray port's image. “A glass of port in company” or "the wine of after-dinner bonding" is Symington’s ideal setting for port consumption, eschewing modern trends such as including port in cocktails. “We have been accused of not changing, and appearing stodgy, and we do it very well,” Symington said. Port production remains largely unchanged. However, in a nod to modernity, Graham’s introduced in 2000 robotic lagar-treading machines that are utilized along with traditional foot-treading methods. One other notable change is a distinct movement to early drinking vintage ports. Symington said “parcel picking” as grapes become fully mature has replaced the past practice of mass picking. The 2016 vintage will be released in about 6 months. In a departure of past practices, 30 percent of the 2016 vintage will be held for later release. A number of the 2016 vintages are delightful now. Following are our favorites of the ports we tasted. Prices for the 2016 ports were not available. Cockburn’s 2016. Only 5 percent of Cockburn’s production was used in the vintage port. Ripe bing cherry and plum notes with a hint of ginger. Already open for business and drinking well. Croft 2016. Another early drinking candidate harvested from a 90-year-old vineyard planted as a field blend. Ripe berry fruit with a tropical fruit nose of citrus and grapefruit rind. Dow’s 2016. Dominated by the touriga nacional grape, this is a brooding monster that is very dark and dense with some plum notes. Be patient with this classic port. Quinta Do Noval Nacional 2016. A distinctive streak of licorice with ripe plums and cherries define this early drinking port. Only 170 cases were made of this wine which is harvested from a 4-acre vineyard. Quinta Da Romaneira 2016. Owned by Quinta Do Noval, this single-vineyard port offered complex notes of berries, rhubarb and herbs and is open now. Quinta Do Vesuvio 2016. A hint of licorice along with ripe berry and cherry notes define this sweet rich port that is already drinking well. Taylor Fladgate 2016. Bright raspberry and plum notes are accented with a note of woodsy herbs. Needs a moderate amount of time (at least 5 years) to fully open. CLIMAX MOONSHINE If you have ever seen the Discovery Channel’s show "Moonshiners," then you probably have at least a passing image of Tim Smith. Usually clad in denim overalls sans shirt, Tim portrays an illegal moonshiner turned legal, tax-paying moonshine maker often with his friend Tickle. "Moonshiners" follows a cast of countrified characters, some literally toothless, surreptitiously crafting moonshine in the hills and hollows of Virginia and other states. The show claims nothing illegal was done during the filming of the illegal whiskey-making episodes, so it takes a leap of faith to tune in. The one thing that is definitely real about "Moonshiners" is that Smith really does make a moonshine spirit called Climax Moonshine. It is made at two legal and licensed distilleries in Culpeper, Va., and Ashville, NC. Smith makes three different spirit products, all named after his hometown of Climax, Virginia: Climax Moonshine, Climax Wood-Fired Whiskey, and Climax Fire No. 32. All use the original moonshine formula based on a mash bill of corn, barley and rye, and all the grains are grown on his own farm. According to Tim, this is also the original mash bill from his illegal moonshining days of yore. Smith, an Army veteran and chief of the Climax Volunteer Fire Department, started in the moonshine business with his father and told us that he has been “making moonshine for 5 years legally, and 40 years illegally.” He started the legal moonshine business after his father -- who described legal whiskey making as “sidin' with the law” -- died. Smith’s moonshine crushes the image of moonshine being a skull-splitting, fiery potion that can strip paint. The Climax Moonshine Original Recipe ($29 for 750 ml) is 90 proof and drinks very smooth and clean with hints of vanilla on the palate. Tim says the rich smoothness and the vanilla notes come from the corn used in the mash bill. The Original Recipe drinks well neat or as a substitute in cocktail for rum or vodka. Tim also makes a wood-aged whiskey, Climax Whiskey Wood Fired ($29 for 750 ml) with an appealing amber hue and interesting woodsy flavor. According to Tim, pictured above, the whiskey is only aged for 24 hours using a proprietary process involving oak and maple wood chips. The base for this whiskey is the original moonshine recipe. It is great by itself or as a substitute for bourbon or whiskey in cocktails. Tim’s answer to the popular Fireball Cinnamon Whiskey is Climax Fire No. 32 Cinnamon Spice. Tim said his Climax No. 32 is a full 90 proof compared to Fireball’s 66 proof while both products present a full blast of sweetened cinnamon flavor. Smith uses “Big Red” chewing gum concentrate to flavor his clear spirit, and a $1 donation per case are donated to charitable firefighter causes. WINE PICKS Le Vigne Winery Sangiovese Estate Paso Robles 2014 ($37). This is a deep rich sangiovese with a complex fruit mélange of plum, cherry, and blackberries. Some spice notes along with a bit of oak complete the very appealing package. J. Lohr Cabernet Sauvignon Hilltop Paso Robles 2014 ($35). J. Lohr is a quality producer of red wines from Paso Robles. Classic cassis and black cherry notes with just a hint of oak make this a great package. St. Supery Estate Cabernet Sauvignon Napa Valley 2015 ($45). Effusive blast of cherry aroma with pure delicious cherry fruit flavors in the mouth with a touch of oak. A classic pure fruit driven California cabernet sauvignon.

If you're looking for some of the best crawfish and crab legs in the Jackson area, check out The Crawdad Hole, featured on Sipp Jackson this week. It's been a metro-area favorite for years, and you're sure to get your crawfish fix!

Pork producers claim to be battered, but they are hopeful. | The Senate version of the Farm Bill is released and it's back to the drawing board for year-round E-15. | A brand new Ag Commissioner hits the ground running. | Two sisters attending the same vet school.

Check out Sipp Jackson's latest blog post, featuring Scrooge's in Jackson. If you're looking for a quick workday lunch or a casual dinner, Scrooge's should be on your radar!

Nutritious, delicious and low-calorie, vegetables should be the star player of all your meals. But sometimes providing veggies for your family can be time consuming and costly. Luckily, there are a number of simple ways to boost your veggie intake, and it all starts in your grocery store’s freezer aisle. Go Frozen Frozen vegetables are often one of the most affordable options and the quickest to prepare, reducing time spent slicing and dicing on busy weeknights. What’s more, by opting for frozen veggies, your family will likely reduce its food waste. Frozen vegetables are easy to store for long periods of time, and recent studies have found that freezing actually helps lock nutrients in. Swap It Out Little ones and even some adults can be resistant to certain vegetables at first. But there are ways to incorporate them into family meals with no one the wiser. Consider cooking with vegetables that offer the look, feel and taste of traditional starches such as rice, pasta and potatoes. For example, Green Giant’s frozen Veggie Swap-Ins line, which includes Green Giant Riced Veggies, Green Giant Veggie Spirals and Green Giant Mashed Cauliflower are easy go-to items in any kitchen for quick family meals. Indeed, 52 percent of American consumers who noted they had purchased Green Giant Swap-Ins products within three months of taking the survey, said they have introduced the product into their kids’ meals without their kids knowing they weren’t traditional potatoes, rice and/or pasta, and 49 percent admit to swapping these items for potatoes, rice, and pasta 1-2 times per week. Be Mindful Dining out can be especially tricky territory for those looking to eat more vegetables. Be mindful of what you order. Read the menu carefully and ask questions. Many restaurants are happy to make substitutions to accommodate your preferences. For example, see if you can replace a side of fries with a garden salad or sautéed seasonal vegetables like green beans. Get Creative Whether you’re hosting a barbecue, attending a potluck or simply making your family dinner, consider reducing calories in salads and sides by upping your vegetable intake in these dishes. Make an Italian pasta salad out of zucchini or carrot spirals. Swap out traditional rice with riced cauliflower to make a simple pilaf. Create a tasty alternative to traditional potato tots with such products as Green Giant Veggie Tots. The possibilities are endless. Are you looking to simplify your family’s clean-eating routine and increase your vegetable intake? With a few tips and tricks, you can incorporate broccoli, beets, squash, and more into your family’s diet while saving time and money in the process. Courtesy of StatePoint Media

A restaurant’s fun factor is an odd recommendation, but it really is the first adjective that comes to mind when I’m asked about Lulu’s in Gulf Shores. In fact, it’s so much fun to visit that it’s worth a detour when you’re en route to other areas along the southern coast. Luckily, Destin now has its own Lulu’s and a new one just opened in Myrtle Beach, so stopping by the original location isn’t the only option. Wherever you’re headed, visiting the sprawling food and entertainment complex should be on your trip bucket list. I first visited the Gulf Shores spot a few years ago with a group of family members of various ages. I assumed we'd enjoy a nondescript seafood meal and that would be that, but I was wrong on several counts. The brainchild of Lucy Buffet, well-known chef, cookbook author, and yes, sister of famed singer Jimmy Buffet, Lulu’s projects a casual, buzzing, yet laid-back vibe in a restaurant that's part entertainment, part music, a little bit of shopping and a whole lot of delicious food. In short, there's something for everyone. A large gift shop beckons guests in as soon as they enter the property located on the shores of the inner-coastal waterways a few blocks from the Gulf of Mexico. Filled with beach accessories, jewelry, cookbooks, and clothing, much of it emblazoned with Lulu’s logo in the restaurant’s signature coral, hot pink, aqua, and yellow colors, it’s a fun (there’s the word again) start to a memorable dining experience. Guests can take their pick of one of several hundred tables in the mammoth, open-air dining room either near the musical stage, next to the large bar, or the best seats in the house, overlooking the scenic waterfront filled with passing boats and barges. Waiting for food is not a problem for children; a large on-site arcade, sandy beach, and ropes obstacle course keep them occupied. A word of caution before you go: wait times can be long, especially at night. However, while not a reservation, the restaurant’s “go online to get in line” tab on its website places you in line for a table. Even if you do experience a wait upon arrival, there’s so much to see and do, especially “people watching,” as you wander throughout the grounds. Additionally, the vibe at Lulu’s is relaxed, casual and yes, fun, so waiting is not as insufferable as it is in stuffier restaurants. Novelty factor aside, ultimately it’s the food that draws most people to Lulu’s, and it lives up to the sizable hype courtesy of her brother’s endorsements from the concert stage and the colorful exterior. Lulu’s takes coastal dining to a new level with fresh, innovative dishes that somehow manage to taste homemade despite the necessity of serving several hundred on any given night. Lulu’s offers a delightful mix of southern and Caribbean flavors in its menu options, including seafood, salads, sandwiches, and burgers. While you’re waiting on the main dish to arrive, sample one - or a few - of what Lulu calls “starters and snacks.” In some cases, you may not feel the need to move past this section. One of my favorites is aptly described “A mountain of fried okra!” In simpler terms, it’s a platter of crispy okra ($9) with a side of ranch dressing. Also, Lulu’s serves some of the best onion rings I’ve ever tasted. A basket (also $9) comes with Lulu’s Wow Sauce for dipping. Other sample-worthy appetizers are Lower Alabama Caviar ($5), or savory black-eyed peas in balsamic vinaigrette; peel and eat shrimp ($16 for a half-pound; $22 for a pound); smoked tuna dip ($12); Lulu’s Famous Seafood gumbo ($6 for a cup; $9 for a bowl), and Crazy Sista’s crab toast ($9). Also on the starters menu are a variety of nachos, dips, and chicken fingers. Many come to Lulu’s for seafood, especially vacationers from places far from coastal waters. Lulu’s doesn’t disappoint, offering an acceptable array of seafood baskets that emerge hot, crispy and fried in Buffett’s special seasoning. All baskets come with French fries, cole slaw, and jalapeño hushpuppies. You can’t go wrong with the half-&-half seafood basket ($25) filled with your choice of two entrees, ranging from shrimp (grilled, blackened, or fried), fried oysters, and fried fish. Or you can do what I did on my visit a couple of weeks ago and choose a basket filled solely with jumbo shrimp ($22), fried to a crispy perfection. Other fried basket offerings are sea bass ($22), oyster ($23), fish ($20), crab claw ($27), and chicken finger ($15). Now, to the menu section I peruse most often when visiting Lulu’s - Cheeseburgers in Paradise. Borrowing a line from one of her brother’s biggest hits, Lulu created two specialty burgers that are truly a serving of paradise between two buns. My regular selection, Crazy Sista’s Version ($12), is a half-pound burger seasoned with Lulu’s “salty peppa” seasoning blend and topped with cheese, lettuce, tomato, onion, and pickles. For one dollar extra, toppings like sautéed onions and mushrooms, bacon, jalapeños, and even grilled pineapple can be added. A new addition to the list is Lulu’s “Pa-Menna” Cheeseburger ($14). It’s basically a cheeseburger in paradise taken to heavenly heights with pimento cheese, bacon, and fried green tomatoes. I didn’t try it, but after seeing it served to nearby diners, I may have to cast my beloved cheeseburger aside on my next visit. Popular sandwiches are Crazy Sista’s pulled pork ($12), fried green tomato BLT ($11), and a variety of seafood poboys ranging in price from $15 to $17. On the lighter side, salads, ranging from the Lulu’s classic ($10) to summer shrimp ($15), are fresh, light, and tasty. Other bestsellers are the crab melt ($16), seafood, chicken, pork, and vegetable tacos ($14 to $16), and shrimp and grits ($16). If there’s room after your meal, a serving of key lime pie, brownie in paradise, or Krispy Kreme bread pudding ($8 each) is the perfect ending to a delicious and, yes, I have to say it, fun meal. Lulu’s in Gulf Shores is located at 200 E. 25th Ave. and is open from 11 a.m. to 9 p.m. daily. Call (251) 967-5858 for information or visit the website at www.lulubuffett.com. Lulu’s Famous Wow Sauce 2 whole, fresh jalapeno peppers 1 tablespoon olive oil 1 cup mayonnaise 1/4 cup Creole mustard 1/4 cup horseradish Coat peppers with olive oil. Char in a hot skillet or under broiler. The trick is to blacken the skins evenly by turning them frequently. Once peppers are charred, place them in plastic baggie or covered bowl for about 15 minutes. As the peppers cool, the heat and moisture ”sweat” the skins from the peppers. Once skins are removed, cut peppers in half, carefully remove seeds, and finely chop. Combine all ingredients in a bowl. Mix thoroughly and refrigerate. Recipe from Lulu's Kitchen, A Taste of the Gulf Coast Good Life, Lucy Buffett.

IHOb re-burgered from the inside out. (Photo credit: IHOb restaurants) On June 11th, IHOP® Restaurants announced that it is going by a new name – IHOb. Since the news broke last week on the brand’s social media sites, fans can’t get enough with more than 30,000* people speculating what the change could “b”, guessing everything from bacon to brunch to bananas. The change celebrates the debut of the brand’s new Ultimate Steakburgers, a line-up of seven mouth-watering, all-natural burgers. Each Ultimate Steakburger starts with 100% USDA choice, Black Angus ground beef that is smashed on the grill to sear in the juices and flavor before being topped with premium ingredients and sandwiched between a buttered and grilled Brioche bun. To show the brand is as serious about burgers as it is about its world-famous pancakes, it’s flipped the “p” to a “b” in their iconic name for the time being, including its Twitter handle. A flagship IHOb restaurant in Hollywood has also been completely re-burgered and hosted the VIB launch party on the evening of June 11th. But even those who aren’t near Los Angeles can get in on burgermania at IHOb -- for a limited time, the new Ultimate Steakburgers are available with unlimited fries and a drink starting at $6.99 at participating locations**. IHOb’s Ultimate Steakburgers come in seven varieties that will satisfy burger cravings morning, noon, and night. The line-up, which includes both distinctive and classic flavors, is now available at IHOb restaurants nationwide. Big Brunch – IHOb knows how to put breakfast on a burger. The Big Brunch Steakburger includes IHOP’s custom-cured, hickory-smoked bacon, a fried egg, a crispy browned potato, American cheese, and a delicious new signature burger sauce that compliments the savory flavors. Cowboy BBQ – This may be how the West was won. This sky-high Steakburger includes two thick, crispy onion rings, custom-cured hickory-smoked bacon, American cheese, lettuce, tomato, and mouthwatering, tangy BBQ sauce. Jalapeño Kick – For those who like a little excitement in their lives, there’s the Jalapeño Kick Steakburger with a spicy blend of sautéed jalapeños, Serrano peppers, onion, custom-cured hickory-smoked bacon, Pepper-Jack cheese, lettuce, tomato, and jalapeño mayo. Mushroom & Swiss – A match made in burger heaven with a blend of sautéed mushrooms and onions, Swiss cheese, and creamy mayo. The Classic – Truly a burger classic…melting American cheese, lettuce, tomato, red onion, pickles, and the brand’s new signature Steakburger sauce. The Classic with Bacon – Only bacon can improve on an American classic, which is made with custom-cured hickory-smoked bacon, melting American cheese, lettuce, tomato, red onion, pickles, and the brand’s signature burger sauce. Mega Monster – No need to fear this monster…two premium Steakburger patties, American and White Cheddar cheeses, lettuce, tomato, red onion, pickles, and the brand’s signature sauce. “Burgers are a quintessential, American menu item, so it makes perfect sense that IHOP, one of the most iconic, all-American comfort-food brands in the world, would go over the top to create a delicious line-up of quality burgers that hit the spot any time of day,” said Chef Nevielle Panthaky, Head of Culinary at IHOb. “Our new Ultimate Steakburgers are made with all-natural, 100% USDA Choice, Black Angus ground beef that is smashed on the grill to create a sear that locks in the juices and flavor. With seven different burger builds, all Steakburgers are custom built and piled high with premium quality ingredients and unique, signature sauces in between a buttered and grilled Brioche bun. There’s definitely a juicy Steakburger for whatever you might be craving at any time of day! The IHOP Culinary team took the creation of these Steakburgers as seriously as we take innovation around our pancakes, which means they’re soon to become world famous, too.” To spread the news about their new burgers and their new name, IHOb is shouting it from the rooftops. Literally. Droga5’s latest creative campaign for the brand puts an overly-excited IHOb manager atop IHOP’s iconic and slightly dangerous blue rooftop. From this precarious position, the manager risks life and limb to spread the word… or should we say, the letter, b. For burgers. The spot will air nationally on TV, online and on social media beginning today, and can be viewed here. “Everyone knows that IHOP makes world-famous pancakes so we felt like the best way to convince them that we are as serious about our new line of Ultimate Steakburgers as we are about our pancakes, was to change our name to IHOb,” said Brad Haley, Chief Marketing Officer for IHOb restaurants. “We’ve pancaked pancakes for 60 years now, so it’s the perfect time to start burgerin’ burgers, and we’re kicking it off by flipping the ‘p’ in IHOP to a ‘b’ for burgers. And, when you try them, I think you’ll agree with me that IHOb’s new line of Ultimate Steakburgers are so good that I’d put them up against anyone’s … just like our pancakes.” Guests can visit IHOP.com to learn more about the new Ultimate Steakburgers, the IHOb flip, and the flagship burger location, and find their nearest restaurant. *Based on the number of Tweets responding to the IHOb post **Bundle offer for a limited time only. Price and participation may vary by location.

We suspect that many of you are wracking your brains for a brilliant idea for a Father's Day gift. Before you go out and buy the classic necktie or suspenders for the old man, we have an alternative suggestion that is obviously biased. Yep, it's wine. Think about it: a good tie costs a ridiculous $80. How many does he have in his closet and does he really want another one? On the other hand, if he likes wine, imagine the appreciation for something ridiculously expensive that he wouldn't buy for himself but would appreciate getting. The response will be something like, "You shouldn't have..." But he's going to love the wine. Yep, we know these 15 wines are expensive, but we're hoping you have some siblings who can chip in. And don't expect him to share the wine with you. You wouldn't wear his tie, would you? Beaulieu Vineyard Rutherford Cabernet Sauvignon 2015 ($42). A complex blend of cabernet sauvignon, petit verdot, petit sirah, and merlot, this balanced wine from some of Napa's top vineyards is an iron fist in a velvet glove. Delicious now, it offers great cellaring potential. Floral and dark berry aromas, layered blackberry and black cherry flavors with hints of vanilla, "Rutherford dust," mocha, cedar, and spice. Ladera Reserve Howell Mountain Cabernet Sauvignon 2014 ($100). Although most producers of mountain-grown grapes make their cabs big and tannic, Ladera throttles it back a bit with a more balanced, finessed wine that still has layers of rich fruit and is still big and complex. Generous blackberry and black currant notes with hints of dried herbs and chocolate. Chimney Rock Napa Valley Stags Leap District Cabernet Sauvignon 2015 ($99). Recent fires came very close to destroying this property, but good fortune allowed Chimney Rock to continue producing full-bodied cabernets in the Stags Leap District. The cabernet sauvignon (blended with merlot, cabernet franc, and petit verdot) has generous aromatics and dark, berry flavors. The supple tannins make it approachable for current drinking. J. Lohr Cuvee PAU 2014 ($50). J. Lohr's Bordeaux-style cuvees are eminently drinkable upon release. If your father doesn't want to wait several years to enjoy his gift, these wines are sure to please with his next grilled steak. The PAU – symbolic of the Paulliac region -- from Paso Robles is a blend of cabernet sauvignon and malbec. Blueberry and plum notes. Concannon Vineyards Clone 7 Cabernet Sauvignon 2014 ($90). This sturdy wine made entirely from cabernet sauvignon grapes grown in Chalk Hill vineyards is rich and complex – like dad! Let him grill a steak, though, to complement this wine. Big tannins need beef. Dark cherry and wild blackberry flavors with hints of cigar box and cocoa. Duckhorn Napa Valley Cabernet Sauvignon 2015 ($78). Merlot, petit verdot, cabernet franc and malbec are blended in this full-bodied and richly textured cabernet sauvignon. Licorice notes add to the generous cherry and strawberry notes. Le Serre Nuove Dell’Ornellaia Bolgheri DOC Red 2015 ($70-80). From the Bolgheri region where the Italians are planting French varietals, these grapes are from the younger vines from the Ornellaia Estate. A blend of 64 percent merlot, 17 percent cabernet sauvignon, 10 percent cabernet franc, and 9 percent petite verdot, this wine combines the best of Bordeaux and Napa California into a berry-and-cassis-flavored wine. Chappellet Merlot 2015 ($45). About the time we're ready to give up on merlot, we come across a gem like this. Blended with some cabernet sauvignon, malbec, and petit verdot, it has substance and depth. Generous cherry and cedar aromas are chased by black cherry, cassis, chocolate flavors with hints of clove and vanilla. Very broad on the palate. We loved this wine. Cliff Lede Stags Leap District Cabernet Sauvignon 2015 ($78). Winemaker Christopher Tynan shows what Stags Leap vineyards can produce in both power and finesse. Generous red and black fruit character with a bit of cassis, leather, and mineral. Migration Dutton Ranch Russian River Valley Pinot Noir 2015 ($68). This delicious pinot noir is a good expression of Russian River Valley. Winemaker Dana Epperson draws grapes from the cool Green Valley to make a textural, hedonistic blockbuster. Long, long finish and layered complexity. Vinas del Vero Secastsilla Garnacha 2010 ($38). From a forgotten region of Somontano in Spain, this smooth, unctuous and oak-driven grenache is super delicious. Black cherry and blackberry notes with hints of vanilla and spice. Grapes are grown on 100-year-old vines. Gamble Family Vineyards Paramount Proprietary Red Blend 2014 ($90). This Oakville producer makes outstanding and memorable wines ranging from sauvignon blanc to this exquisite Bordeaux-style blend. Dense and rich with red berry and tobacco aromas, black cherry and herbal flavors. Big wine with layers of flavors to keep you interested. St. Supery Merlot Napa Valley 2014 ($52). This is merlot at it’s best! Enticing raspberry nose with a hint of oak. Bright cherry/berry fruit flavors in a full-bodied package with long length in the mouth. Chappellet Cabernet Franc 2015 ($85). Not many producers can make a cabernet franc with this kind of depth and dimension. Although blended with cabernet sauvignon, malbec and petit verdot, it is the cabernet franc character that comes through. Made from mountain-grown grapes, it has great concentration with varietal blueberry, cassis and blackberry flavors. The 22 months it spends in French oak barrels adds smoke, vanilla, and clove to the profile. Wow, quite a wine. Acumen Mountainside Cabernet Sauvignon 2014 ($60). This Napa producer makes a series of stunning, colossal cabernet sauvignons from vineyards on Atlas Peak. Founded by Eric Yuan only a couple of years ago, Acumen is showing great potential with mountain-grown grapes.

Holstein cows take their turn in the milking parlor at the Joe Bearden Dairy Research Center on May 30, 2018, in Sessums, Mississippi. (Photo by MSU Extension/Linda Breazeale) STARKVILLE, Miss. – Depressed market prices, increased production costs and labor challenges continue to force generational dairy farmers to seek greener pastures. “The best way to support the state’s remaining dairy farmers is by increasing our milk consumption,” said Amanda Stone, dairy specialist with the Mississippi State University Extension Service. “The Mississippi dairy industry is struggling right now and likely will worsen before it improves.” Stone said cooperatives in some other states are not renewing contracts with some producers because milk consumption is down. Additionally, as transportation costs increase, Mississippi’s few-and-far-between dairy farms may not be as appealing to cooperatives as the many Midwestern farms. “The farms lucky enough to keep contracts are getting a very low milk price, which makes it hard to stay in business and forces them to cut corners, which lowers production and further lowers what they get paid. The cycle continues,” she said. “The Southeast deals with factors that other places do not, particularly heat stress. Mississippi producers see such severe milk yield decreases during the summer heat that they struggle to compete with less warm places during those months.” Extension agricultural economist Josh Maples said the country’s all-milk price averaged $15.67 per hundredweight for the first three months of 2018, which was 16 percent lower than the $18.23 per hundredweight average during the first three months of 2017. “Milk production in Mississippi was reported at 36 million pounds for the first quarter of 2018, which is 10 percent lower than the 40 million pounds collected during the first quarter of 2017,” Maples said. According to the U.S. Department of Agriculture, the total number of dairy cows in Mississippi was about 9,000 head at the start of 2018, which is about the same as in 2017. Stone said Mississippi has less than 70 dairy farms. “When I applied to this job in 2015, there were 85 dairy farms. When I started, there were 76,” she said. “In this year alone, we have already witnessed three farms sell out, and I have listened to other producers discuss their options.” As the dairy industry loses its footing, particularly in the Southeast, Stone said producers deserve even more credit for their efforts. “Dairy producers are hardworking people who care about their animals, their land and the people they are feeding. They are always looking for ways to improve their operations, which is where Extension is often able to help,” she said. “Producers will always take care of their animals before themselves. This is why many producers are selling their dairies and moving to another type of farming, like beef or row crops, in order to survive and not sacrifice their cows’ well-being.” Stone said selling their cows and giving up on their family heritage and their dreams for their children is the hardest decision these producers will make in their lives. “Unfortunately, right now, the market is making the decision for many of them,” she said. “We will continue to lose farms if we can’t find a way to keep them under contract and increase their milk price.”

NAFTA renegotiation hits the wall when Canada and Mexico strike back. | American farmers are worried about their place in the world market. | Crop dusters are still buzzing the heartland. Strap in - Farmweek is going for a ride.