When Greek immigrant baker Angelo "Pop" Primos opened a bakery at 236 E. Capitol Street in 1930, his goal was simple: bring delicious, made-from-scratch delicacies to the Capitol City. Pretty soon, Primos Bakery transitioned from coffee and pastries to cafe fare, offering sandwiches and baked goods.The first Primos restaurant became famous for its ample portions of delicious food at reasonable prices. More than 80 years later, the family tradition continues. Multiple generations of residents and visitors from around the U.S. still drop by Primos for breakfast, lunch, and dinner six days a week at one of three locations in the Jackson metro area. In 2003, third generation restaurateur Don Primos opened Primos Cafe on Lakeland Drive. At various times, other family members were involved in the business, but Primos is now sole owner of this location labeled a “fast, casual cafe,” as well as in Ridgeland and Madison. Fittingly, just as his grandfather had sought to do, Primos seeks to offer something for everyone, including customers representing multiple generations and backgrounds. As Primos describes it, “we have a great mix of customers, from regular diners to visitors to Jackson and everyone in between. We’re proud that our food and service appeal to a cross-section of customers just as it did nearly 90 years ago when the first Primos opened.” It makes sense that regulars can still find their favorite dishes on the menu and then walk a few feet into the bake shop and pick up the same favorite caramel cake, just as they have for decades. After all, why mess with a formula that has pleased multiple generations of diners? Just as the downtown location was famous for its made-from-scratch biscuits and other breakfast items, present-day Primos Cafe locations are upholding the family legacy of providing a delicious start to the day. Breakfast is served all day, so a craving for a stack buttermilk pancakes or a bowl of grits can be accommodated from early morning to closing time. Those that point to pancakes ($7.75) have a steaming stack delivered to their table with a choice of bacon or sausage. Another favorite is the early bird platter ($7.95) filled with two eggs cooked to order, choice of sausage or bacon, grits or hash browns, and toast or a biscuit. Pete’s Omelet ($9.25) contains eggs, mushrooms, spinach, and hot pepper cheese. It’s served with turkey sausage, grits or hash browns, and toast or a biscuit. Other breakfast items include the breakfast wrap, filled with scrambled eggs, vegetables, and cheese in an herb tortilla with a choice of bacon, sausage, grits or hash browns; fried chicken and homemade biscuit drizzled with honey and served with hash browns or grits; Primos parfait, homemade granola served with Greek yogurt and fresh strawberries and similar variations of these favorite items. Customers also return for lunch to check out the daily blue plate special for only $9.95, which offers a choice of two main entrées and two vegetables. On a recent visit to the Lakeland cafe, (menus are the same at all locations) I got lucky and dropped in on a day when chicken and dumplings and hamburger steak were the blue plate specials. It was a hard choice, but I finally settled on chicken and dumplings. With sides of turnip greens and squash, cornbread muffin, and a big glass of iced tea, I sat with a friend at one of the cozy booths and immediately felt the noise of nearby Lakeland Drive and my stress level fade away. A mammoth slice of Primos’ homemade strawberry cake and coffee served in an old-school mug was the perfect ending to my trip back to a simpler era. My friend was swept up in the nostalgic atmosphere and ordered a glass of milk reminiscent of a childhood snack with her slice of caramel cake. That’s the beauty of Primos; the food and ambiance are comforting and serve as reminders of a time when meals were cooked from scratch and enjoyed with loved ones in a soothing atmosphere. If you prefer to order from the menu, there is plenty from which to choose. Each entree comes with a green salad and roll and two sides from the daily vegetable and potato offerings. On the menu are grilled tilapia ($13.50) topped with meuniere sauce, with the option to add shrimp or crab cakes; gulf butterflied shrimp ($13.95 and $16.95); hamburger steak ($11.95) cooked to order with mushrooms, onions and gravy and country fried steak ($11.25) served over rice with gravy. Those looking for a lighter meal have several options to choose from. A sample of the green, seafood, and chicken-based salads include the popular black and blue salad ($10.75), spring lettuce, crumbled blue cheese, sliced vegetables, pecans and grilled beef medallions served with creamy herb dressing; Pop’s shrimp salad ($9.75) filled with shrimp, lettuce and chopped egg tossed in a creamy olive oil and vinegar dressing and chicken salad ($9.95) served on a bed of lettuce with sliced tomatoes and fruit. A variety of sandwiches, burgers, wraps, and seafood tacos rounds out the menu for those in search of a quick meal with a down-home flavor. One of the most popular is the Biloxi Press ($10.50), fried Gulf shrimp piled high on a toasted poboy bun with tartar sauce, shredded lettuce and tomato. Another favorite selection is the Reuben sandwich ($9.25), thinly sliced corned beef, comeback dressing, sauerkraut and aged Swiss cheese on toasted rye. Primos also serves gumbo ($4.95 and $6.10) and other soups and sides ala carte. Dessert from the in-store bake shop is necessary for any meal. A slice ($3.85) of three-layer caramel, Italian cream, carrot, red velvet, strawberry or German chocolate cake is the perfect ending to any meal. If you're a pie lover, a slice ($3.75) of fresh-baked lemon icebox or pecan will not disappoint. On the way out the door, stop by the bake shop and select from additional pies and cakes (whole versions can be purchased for take-out or shipped anywhere in the U.S), cookies, fudge, brownies, petit fours, and pound cakes. These and other sweet treats can be purchased by the slice or piece or in larger quantities. As you leave the fragrant bake shop and comforting cocoon of the familiar restaurant and step back out into the real world, you’ll breathe a sigh of relief knowing that Primos has been a Jackson fixture for nearly 90 years and will likely be around for many more. Primos is located at 2323 Lakeland Dr. in Flowood; 515 Lake Harbour Dr. in Ridgeland and 201 Baptist Dr. in Madison. Hours are Monday – Saturday 6:30 a.m. to 9 p.m.; closed on Sunday.

JACKSON, Miss. —Tickets are now on sale for the 4th Annual Mississippi Craft Beer Festival, scheduled for Friday, June 15th, on the grounds of Duling Hall in Fondren. Tickets can be purchased online at fondren.org or inside Hops & Habanas. Fondren Renaissance Foundation, in cooperation with Capital City Beverage Company and Southern Beverage Company, present the Mississippi Craft Beer Festival each year. Over 100 beers will be available for sampling by over three dozen breweries. Tickets for the VIP hour from 5 to 6 p.m. are $60 in advance and $65 day-of, and are limited to 250 persons. Those with VIP tickets will enjoy crowd-free "first dibs" tastings, a souvenir, wallet bottle opener, and complimentary snacks from new food vendors during the VIP hour and are allowed to come and go from the festival until 9 p.m. General admission tickets, from 6 to 9 p.m., are $30 in advance and $35 day-of, and includes unlimited tastings of all of the products represented. Designated driver tickets are available at the door for $10. This is a 21 and up event. Participating breweries include: Capital City Beverage: Abita,* Ballast Point (new), Bell’s*, Biloxi, Boston Beer*, Founders, Grayton*, Great Raft (new)*, Lagunitas, Lazy Magnolia*, Lucky Town*, New Belgium*, Oskar Blues, Parish Brewing* (new), Port Orleans Brewing, Sierra Nevada*, Sweetwater, Terrapin, Wiseacre, Yazoo.* Southern Beverage: Blue Pants*, Chandeleur*, Elysian, Ghost River*, Golden Road, Goose Island, Kona, Mighty Miss*, Natchez*, Slowboat*, Southern Prohibition*, Stone Brewing, Tallgrass*, Three Foot Brewing (new), Tin Roof.* *Brewery owner or designated rep confirmed. ABOUT FONDREN RENAISSANCE FOUNDATION Fondren Renaissance Foundation promotes the preservation and revitalization of the greater Fondren community and empowers people, organizations and neighborhoods to contribute to the economic growth, stability and quality of life in Fondren. This mission serves as a guideline for the many projects and events offered to the Fondren neighborhood and in turn, to the greater Jackson community.

Christie Harrison and her husband, Jason LAUREL, Miss. — Old MacDonald had a farm, Mr. McGregor chased Peter Rabbit out of his garden, and Johnny Appleseed planted fruit trees across America. But what about Mrs. MacDonald, Mrs. McGregor, and the others? Women are engaged in every aspect of the agriculture industry, as farmers, scientists, veterinarians, and more – but often, these stories aren’t told. With its new Women in Agriculture series, Sanderson Farms seeks to change that narrative, highlighting the valuable contributions these individuals make to the industry. According to the most recent Census of Agriculture, 31% of American farmers are female. Almost 1 million strong, these women generate a $12.9 billion economic impact. Sanderson Farms’ Women in Agriculture series spotlights several hard-working professionals who contribute daily to the company’s success. Each week for a month, Sanderson Farms will release a new Women in Agriculture profile on its corporate blog and social media platforms. “We have so many intelligent, dedicated women making a difference through their positions here at Sanderson Farms,” said Hilary Burroughs, Director of Marketing. “It is our hope that their stories will educate and even inspire others to pursue careers in agriculture.” Christie Harrison, a Sanderson Farms family farmer in Collins, Mississippi, is first to be featured. “The industry is mostly men and, years ago, you didn’t hear much about women farmers; but that’s changing,” said Harrison. “Women are natural nurturers, and that’s a strength when it comes to growing chickens.” Upcoming features include Sanderson Farms employees Alicia Walker, Corporate Quality Control Auditor; Dr. Amy Batal, Corporate Nutritionist; and Dr. Marty Ewing, Director of Technical Services.

About the time you think you finally grasp how wine is being made, someone nudges aside a tradition to redefine tradition. In the 1970s, Italian wine producers blended indigenous grapes with French varietals. Then, wine guru Dave Phinney blended grapes across an entire country. Heresy! Other producers oxidized wines or made them orange. Whaaat? Then, someone made their wines blue. Is this the new world of wine? Wine-making conventions are being destroyed. So maybe it isn't revolutionary that several California producers are making wines in bourbon barrels -- and whiskey barrels and tequila barrels. Are coffee pots next? Oh, wait, that's been done too -- Gallo adds coffee to their Apothic Brew -- do you drink it with your cereal? Oak aging wine is not new, but charring a bourbon or whiskey barrel takes oak to another level. Many winemakers are using old bourbon barrels and charring them, which means they literally light a fire inside of the barrel. Others are less aggressive and just toast the inside of a new or old barrel. Either way, the winemakers believe a bourbon barrel adds something new. The first to try bourbon barrels was Bob Blue of Fetzer, who released his first 1000 Stories Zinfandel in 2014. It sold well and other producers followed – Rutherford Wine Company, Stave & Steel, Robert Mondavi, and Apothic. What's the advantage of bourbon barrels? The cost of a bourbon barrel is significantly less than a $1,200 French oak barrel, for one thing. More than price, a plain-old French oak barrel provides caramel, vanilla and spice to the flavor profile, but bourbon barrels can add maple, marsh mellow and even whisky lactone. Some winemakers also think that bourbon barrels add a rounder texture to red wine. Generally, wine is put in bourbon barrels for only a few months to limit the vanilla and caramel flavors. Any exposure longer than that creates a Frankenstein wine. After tasting a handful of bourbon-barrel wines, we would be hard pressed to pick them out among wines aged in traditional oak barrels. Zinfandel, in particular, is more influenced by the ripeness of the grapes, its alcohol content, residual sugar, and soil. Perhaps the popularity of bourbon-barrel-aged wines is due to good marketing, especially among male bourbon drinkers. "Our zinfandel has a more intense structure and is more fruit-driven than other wines aged in bourbon barrels," says Jay Turnipseed (pictured right), winemaker for Rutherford Wine Company's Four Virtues zinfandel. He uses new bourbon barrels for a few months and only for about 40 percent of the wine. By toasting and not charring the barrels, he limits the marsh mellow and whisky lactone flavors. Here are some of wines aged in bourbon and tequila barrels that we have tasted: Four Virtues Bourbon Barrel Zinfandel 2016 ($17). From Lodi, this smooth zinfandel is aged in French oak and finished in aggressively toasted new bourbon barrels. The oak adds a lot of caramel and vanilla notes to ripe raspberry and blackberry flavors. About 2 percent California port is blended in the wine to add some sweetness and raisin quality. Winemaker Jay Turnipseed feels the use of new bourbon barrels gives him more control of the wood's influences. Stave & Steel Bourbon Barrel Aged Cabernet Sauvignon 2017 ($21). Using old bourbon barrels that have been toasted, charred and soaked in Kentucky bourbon for four months, this unique cabernet has a heavy dose of vanilla and spicy oak character but is backed by complex Central Coast fruit. Cherry and plum flavors abound. 1000 Stories Batch 41 Zinfandel 2016 ($19). Using grapes from Mendocino, Lodi and Lake County, Fetzer winemaker Bob Blue ages the wine in traditional American and French oak barrels before introducing new bourbon barrels. We picked up a tinge of smoke in the aroma and the classic vanilla and caramel flavors from the oak. Otherwise, the zinfandel is loaded with jammy plum and blackberry fruit and is spiked with spice, black pepper, and dried sage. Cooper & Thief Cellarmasters Sauvignon Blanc ($30). Aged for three months in former tequila barrels, this wine shocks the palate because it is so unique. You will either love it or hate it. There is a heavy dose of vanilla to complement orange, tangerine, and melon notes. It is exceedingly rich in texture, due in part to the barrels but also to the French colombard and semillon grapes that are in the blend. Apothic Inferno 2015 ($17). Aged in charred white oak whisky barrels for two months, this is a blend of grapes that, classic to the brand, is sweet with oak-inspired flavors of maple, caramel, and spice.

Beginning on Thursday, June 7th, at 9 p.m. CT, Katie Lee is diving in to the ultimate gourmet getaway with new surf-side destinations serving up scenic views and mouthwatering meals on the return of Cooking Channel's Beach Bites with Katie Lee. Throughout this culinary adventure, Lee follows her taste buds to delicious locations in the Bahamas, California, the Gulf Coast of Mississippi, and South Carolina, getting a first-hand look at how local chefs dish out regional flavors, alongside beautiful waterside backdrops. "Katie Lee's appetite for adventure, love for beaches, and passion for uncovering unique eateries wherever she travels is palpable. It makes viewers feel like they are right there with her seeing and tasting everything each destination has to offer," said Courtney White, Executive Vice President, Programming, Food Network and HGTV. Each of the six half-hour long episodes are full of sun, sand, and surf, as Katie beach hops in search of the finest fare served up on shores near and far. From the freshest conch salad in the Bahamas, to Mexican-inspired carnitas nachos on California's Catalina Island, to low country fried chicken and shrimp off the coast of South Carolina, Katie will taste it all, with time to spare for cocktails and sweet treats. On the premiere episode, Katie visits the Gulf Coast of Mississippi, an emerging culinary hot-spot for eclectic, diverse restaurants, where there is great food around every corner. In the historic beach town Biloxi, Katie chows down on gumbo with crab straight out of the local waters. There, she also fishes for the freshest seafood and samples amazing soul food. She also visits Ocean Springs for some of the best barbecue ribs below the Mason Dixon Line. To round out a perfect culinary tour of the Mississippi Coast, Katie stops for a cup of chicory coffee, homemade buttery biscuits and refreshing ice pops. For more of Katie Lee's favorite beach snacks and tips for finding local beach-side gems, visit CookingChannelTV.com/BeachBites for exclusive videos. Fans can also learn how to host the perfect summer party, and share their favorite tasty travels on social media using #BeachBites.

It seems as if you can add cheese to just about anything to make it even more delicious. Today is National Cheese Day, so whether you enjoy adding cheese on top of your favorite meal or snack, a grilled cheese sandwich, or just a handful of your favorite cheese as a snack, celebrate accordingly with these cheesy recipes! Fried Green Tomato and Grilled Cheese Sandwich Gluten Free Cheesy Broccoli Casserole Copycat Cracker Barrel Mac and Cheese Crunchy Corn Cheese Dip

More daylight in the evening, birds chirping in the morning, and plants sprouting up from the ground are signs that Spring has sprung and summer is well on its way. With the return of outdoor activities and sunshine, it’s the perfect time to build on your family’s healthy habits with farm fresh foods you can trust for quality nutrition. Start by looking for fresh and wholesome foods at the grocery store. Milk is one of the original farm-to-table foods that contains nine essential nutrients, including high-quality protein, potassium and calcium. Milk is also remarkably simple, with just three ingredients: milk and vitamins A and D. Compare that to plant based alternatives, which often have more than 10 ingredients, including added salt, sugar, stabilizers and emulsifiers like locust bean gum, sunflower lecithin and gellan gum. Many people don’t realize that the real dairy milk at the local grocery store often originates from dairy farms about 300 miles away and arrives on shelves in just 48 hours, on average, after leaving the farm. Try a twist on farm-fresh ingredients with an egg-infused breakfast twist on a classic Italian salad. When paired with an 8-ounce glass of milk, this delicious omelet fulfills 80 percent of your daily calcium value for a calcium-rich breakfast. For more information and kid-friendly seasonal recipe ideas, visit milklife.com. Caprese Omelet (Recipe courtesy of MilkPEP) 2 tablespoons olive oil 1 large egg 2 large egg whites 3 tablespoons fat free milk 1/2 beefsteak tomato, sliced 1/4 cup low fat shredded mozzarella 1 tablespoon fresh basil, chopped 1 (8-ounce) glass of milk Heat olive oil in a large nonstick pan over medium heat. Beat eggs and 3 tablespoons milk together in a small bowl until well mixed. Pour egg mixture into heated pan, swirling the pan until eggs cover the bottom. Allow the eggs to set and no visible liquid remains, about 2 -3 minutes. After the eggs have set, arrange the tomatoes, cheese and basil on one side of the eggs. Using a spatula, carefully fold omelet in half, bringing the egg portion over the filling. Remove omelet from pan and serve with remaining 8-ounce glass of milk and enjoy. Nutritional information per serving: 360 calories; 18 g fat; 5 g saturated fat; 210 mg cholesterol; 32 g protein; 19 g carbohydrates; 1 g fiber; 510 mg sodium; 800 mg calcium (80% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

HATTIESBURG, Miss. – Just in time for Father's Day, the Downtown Hattiesburg Association announces the Hattiesburg Craft Beer Festival set for Saturday, June 16th, from 6 to 9 p.m. in Town Square Park. Presented in partnership with Corner Market, the 6th annual festival promises to be bigger and better than ever. A part of the FestivalSouth celebration in June, the Hattiesburg Craft Beer Festival focuses on brewers and artisans of the industry, highlighting the uniqueness and creativity of craft beers. Tastings of more than 100 beers will be available from more than 30 breweries throughout Mississippi and surrounding states. "Hattiesburg is a champion for the expanding craft beer movement. Our beer festival has grown and enhanced alongside the industry. Last year, we expanded it outdoors at Town Square Park, and it was our biggest and most successful fest yet. We are expecting a great crowd as this event continues to grow in popularity," Andrea Saffle, executive director for Downtown Hattiesburg, said. Six years ago, the way Mississippians enjoyed craft beer shifted through the passing of new legislation. This small change in beer laws brought about a huge economic and cultural impact that is still being felt today in Hattiesburg. Home to Southern Prohibition Brewing, a number of bars and stores that focus on craft beer, and a craft beer club, Hattiesburg encourages "crafting your own adventure" to visitors and locals alike. "VisitHBURG is looking forward to another great event, partnering with Downtown Hattiesburg Association, Corner Market, and the craft beer industry," said Marlo Dorsey, executive director of Hattiesburg Tourism Commission. "This lively festival welcomes craft beer enthusiasts to Hattiesburg during FestivalSouth, which is filled with a variety of things to do. This year, we are expecting continued visitor growth from surrounding states as the fest catches the attention of those outside of Hattiesburg." Additionally, local and regional homebrewers are expected, offering brews that are not available in mass market to festival goers. Attendees will also be entertained with live music, vendors, and field games. All are encouraged to bring a lawn chair or blanket to enjoy the open, green space. Food and other local vendors will be onsite during the festival as well. Event shirts will be available for purchase online prior to festival days, as well as the day of. Lastly, the event promotes safety via designated driver ticket options and a partnership with Grove Transit. Festival attendees can schedule rises to and from the event through Grove Transit. The Hattiesburg Trolley will also serve as a complimentary shuttle service to select Hattiesburg restaurants and bars after the event. General admission tickets are $35 each and include a sampling mug, unlimited sampling, and complimentary soft drinks and water while supplies last. Designated driver general admission tickets are $5 each and include non-alcoholic beverages. The festival will also offer a VIP experience, complete with general admission amenities, exclusive brews, food offerings, private restrooms, and a t-shirt. VIP ticket holders will receive early access to the festival starting at 5 p.m. Tickets are $70 for VIP admission and $25 for designated drivers. Designated driver VIP tickets holders will have access to all features, with the exception of beer. Available VIP tickets are limited and will not be sold the day of the festival, so attendees are encouraged to purchase in advance. Advance online ticket purchase is strongly recommended. Remaining tickets will go on sale at 6:30 p.m. the day of the event after all advance purchase general admission ticket holders have been admitted. To purchase tickets, shirts, or for more information, visit hattiesburgcraftbeerfest.com, or visit the festival on Facebook.

Now that Memorial Day has come and gone, summer with its al fresco meals, backyard cookouts, light meals at the campground, and neighborhood gatherings can begin. At these, and many other summertime gatherings, the object is to have fun – not watch the clock to determine whether or not the mayonnaise-based potato salad and layered dips have reached their expiration points. I have a couple of solutions that’ll make summertime meals more fun. First, think vinegar. No, not the arid white variety, but balsamic, apple cider, and other flavored vinegars. Using them as the base for a variety of salads and marinated dishes instead of mayonnaise or sour cream-based salads means you don’t have to keep a watchful eye on the outdoor food table. One of my favorite summer sides is Italian pasta salad. Filled with fresh summer vegetables and tangy vinaigrette, it’s the perfect dish to take to a cookout or simply enjoy on the patio with grilled burgers. Just as important, pasta salad, with its durable marinade of oil and vinegar, can remain on the patio table or other outdoor venue for a few hours. To make it, cook a 16-ounce package of fusilli or rotini pasta (any pasta will do, but shaped pasta holds dressing better) according to package directions. Drain and pat noodles with paper towels to dry completely. Pour pasta into a large bowl and add three cups of chopped Roma tomatoes, pound of chopped pepperoni or salami, half pound of grated provolone cheese, cup each of chopped green and red bell peppers, half cup of sliced green olives, and a quarter teaspoon of white sugar. In a separate bowl, whisk together a half cup each of apple cider vinegar and vegetable oil, two teaspoons each of garlic powder and Mrs. Dash, teaspoon each of ground black pepper and Italian seasoning, and a half teaspoon each of onion powder and dill weed. Pour dressing over pasta and mix well to coat. Cover and refrigerate for at least two hours, preferably overnight, to allow flavors to meld. After marinating, taste for flavor, as the pasta will soak up the marinade. Last, one of my favorite summer sides is baked beans. There are literally hundreds of recipes for this dish and everyone has their tried-and-true version. Mine relies heavily on Sweet Bay Ray’s barbecue sauce, also my pick as a topping for grilled burgers and chicken. Summers’s almost here, so grill, chill and stay safe with vinegar and Sweet Baby Ray’s. Summer’s Best Baked Beans 3 (16-ounce) cans of original Bush's baked beans (drain juice) 1 pound ground chuck, browned and drained 1 box light brown sugar 1 cup Sweet Baby Ray’s Barbecue Sauce (more to taste) 1 tablespoon yellow mustard 1 tablespoon of Worcestershire sauce Preheat oven to 350 degrees F. Brown the ground beef, add the rest of ingredients. Bake in a large casserole dish for 40-45 minutes, or until bubbly. Add extra liquid as needed to keep beans moist while cooking.

Video by Jonathan Parrish If you want an inexpensive vegetable, this time of year you can find zucchini everywhere. If you have friends with big gardens, they might even give it away. Some of my Extension agent friends in other states joke about locking their car doors to keep people from putting bags of this versatile squash in there when no one is looking! Zucchini has a mild flavor, and the texture changes depending on how – and how long – you cook it. If you don’t want it to be mushy, don’t overcook it! Here are three tasty options to try: Raw Zucchini Snack Wash zucchini. Slice into sticks or circles. Sprinkle with lemon pepper or your favorite herbs and spices for a fat free snack. Or use yogurt as the base for a low-fat dip and add a dry dressing mix, such as Ranch or Italian. Oven-Baked Zucchini Fries 2 eggs (for battering zucchini) 2-3 small zucchini 1 cup Panko bread crumbs 1/3 cup grated Parmesan cheese 1 tablespoon dried basil (leaves, not ground) 1 tablespoon garlic powder 1 teaspoon salt 1 teaspoon pepper Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Cut zucchini into small sticks. Combine bread crumbs, Parmesan, and spices in a bowl or oblong dish. Beat eggs in a small bowl until yolks and whites are evenly blended. Coat zucchini in egg, then roll or toss in breadcrumbs until covered. Place zucchini on baking sheet and bake for 10 minutes. Flip zucchini over. Bake another 5-10 minutes. Zucchini Chips PRO TIP: When making zucchini chips, watch the recipe’s time and temperature! Depending on how thinly you slice your zucchini, you may end up with charcoal chips! Utah State Cooperative Extension shares this recipe for drying zucchini (which, ultimately is how you make chips in the oven) and more ideas in their publication, Preserving the Harvest: Zucchini. Choose young, slender zucchini. Cut into 1/4-inch slices or 1/3-inch slices for chips. Dry at 125 degrees F until brittle. This method can take 5-7 hours. When I looked on Pinterest, I noticed a wide range of temperatures and cooking times. Some recipes also suggest spraying the zucchini with non-stick cooking spray. Have you ever made baked chips from zucchini or other vegetables for a healthier snack alternative? Share your recipe with me on Facebook or Twitter!

Rosé has never had much of a chance to gain respect in this country, thanks to its unfair association with the sweet white zinfandels that were all the rage in the 1980s. But today, this neglected segment of the wine industry has tremendous respect for what it is – a terrific, unassuming wine for summer sipping and, in many cases, a versatile wine that goes well with summer food. Rosé's growing popularity, however, comes with growing pains. Although it has grown 53 percent in sales, it still represents a small portion of total wine sold in the U.S. But it's discovery has encouraged wine producers to get into the market even though for most of them it is an after-thought. Contrarily, in southern France, many producers make nothing but rosé – and it's often better and cheaper. Producers late to the game have a hard time getting a foothold in the market. We have seen more rosés on the market than ever this year. And, they are coming from grape varieties not often associated with rosé. Historically, the grapes used for the best rosé are grenache, syrah, cinsault, and mourvedre. However, rosés made from malbec, tempranillo, and pinot noir have proven to be worthy. Not so some of the rosés we have tasted from grapes like pinot gris and cabernet sauvignon. The array of grape varieties has muddied rosé's definition, but so has the array of processes used to make it. The most direct way is to allow the juice to remain in contact with the skins of red grapes, although some producers lengthen the exposure and produce a hideous rosé that is a much darker red than the visually appealing salmon or orange-colored French rosés. Michele Ouellet, left, joins her mother Melinda Kearney in a glass of their Lorenza rose. The team is the only one in California to make only rose. An uncommon method is to blend the juice with some red wine. The more popular third method is called saignee, or "bleeding" off some of the red wine after the grapes have been in contact with the skins. This process is superior because it usually produces rosés that are more complex and bolder in style. So, consumers have much to consider when looking for a rosé: what grape varieties were used? What process was used? Is the producer focused on rosé, or is it a marketing whim? We like many of the rosés from southern France because they have balance and complexity. However, this year we have been flooded with samples of dreadful versions from southern France. On the other hand, we have found many new entries from the West Coast. Here are our top 10 rosés from each region. We have listed more rosés we like on our web site, MoreAboutWine.com. FRANCE E. Guigal Cotes du Rhone Rosé 2017 ($15). A perennial favorite of ours, the consistently good Guigal delivers fresh raspberry and citrus notes with balanced acidity and long finish. It is a blend of our favorite rosé grapes: syrah, grenache, and cinsault. M Minuty Cotes de Provence 2017 ($18). This blend of cinsault, grenache, and syrah rocks. Citrus aromas are followed by easy strawberry, watermelon, and red currant flavors. Fleur de Mer Cotes de Provence Rosé 2017 ($40 for 1.5 liters). Fresh watermelon and cherry flavors with floral aromas reminiscent of Provencal herbs. The larger bottle makes it a great wine to pour at picnics and family gatherings. Ferraton Pere & Fils Samorens Rosé 2017 ($15). This Cotes du Rhone blend of grenache, syrah and cinsault has bright raspberry and strawberry flavors with a dash of mineral. Prophecy Rosé ($14). This bright rosé bursts with strawberry and raspberry flavors. Chateau de Berne Inspiration Cotes de Provence Rosé 2017 ($20). This historic property is the home of a luxurious inn and restaurant, but its residents will enjoy one of three delicious rosés made here. This blend of grenache, cinsault, and syrah has cherry and pomegranate flavors. M. Chapoutier Les Vignes de Bila-Haut Rosé 2017 ($15). Crisp acidity and fresh strawberry/cherry flavors dominate this grenache-cinsault blend from France's Cotes du Roussillon. Mathilde Chapoutier Grand Ferrage Rosé 2017 ($24). "Mathilde" is the daughter of the talented Michel Chapoutier and is the face behind this luxurious cuvee of grenache, syrah, cinsault, and rolle from Provence. Stone fruit flavors. Domaine Paul Mas Cote Mas Rosé Aurore 2017 ($13). The blend is 50 percent grenache, 30 percent cinsault and 20 percent syrah – lots of layers of bright fruit in a larger, liter bottle. Quite a deal. Cherry and strawberry flavors. Fragile Rosé of Grenache 2017 ($19). From the Maury sub-appellation of Roussillon, this spirited grenache has strawberry and mineral notes with a dash of peach. WEST COAST Ponzi Pinot Noir Rosé 2017 ($22). This fabulous pinot noir house from Oregon's Willamette Valley has produced an excellent, balanced rosé with a beautiful rust/orange color and generous strawberry and citrus aromas. Bright berry fruit flavors with a dose of mineral and ginger. Lorenza Rosé 2017 ($20). The mother-daughter team of Melinda Kearney and Michele Ouellet make nothing but rosé from Rhone-style grape varieties grown on old vines in Lodi. Each of the four grape varieties are picked at different times to ensure proper ripeness. It is as close to perfection that you'll find on the market today. Dry, fresh acidity, floral aromas and peach/citrus flavors with a mineral finish. Steele Cabernet Franc Rosé 2017 ($17). Dark in color, this luscious rosé from cabernet franc has strawberry, watermelon and exotic fruit flavors. Inman Endless Crush Rosé of Pinot Noir 2017 ($38). Instead of using free-run juice from a pinot noir, as most winemakers do, Kathy Inman uses the entire juice from the pinot grapes to get more complexity and structure. One of the most expensive rosés we've tasted, it shows complexity we can't find in the cheaper wines. We love this rosé year after year despite its price. Crisp acidity, watermelon, and strawberry flavors with a dash of citrus and mineral. Cline Ancient Vines Mourvedre Rosé 2017 ($17). Strawberry aromas, plum, and cherry flavors dominate this delicious and unique rosé made from mourvedre grapes grown on old vines. Unique character, crisp acidity, lively fruit. Gran Moraine Yamill-Carlton Rosé of Pinot Noir 2017 ($28). Made from whole-cluster pressed pinot noir from a great growing region of Oregon, this balanced and fresh rosé has bright strawberry and watermelon flavors with nice citrus notes. Simi Sonoma County Rosé 2017 ($18). We the coral pink tone of this exquisite rosé from Simi. Watermelon and strawberry flavors dominate the palate with hints of tangerine. Cambria Julia's Vineyard Rosé 2017 ($25). From pinot noir grapes grown in the Santa Maria Valley, this broadly flavored rosé has bright notes of strawberries and grapefruit. Copain Tous Ensemble Rosé 2017 ($25). Another pinot noir rosé, this elegant wine from Mendocino County has crisp acidity and strawberry flavors. Sanford Pinot Noir Rosé 2017 ($24). One of our perennial favorites, this light but serious rosé made from pinot noir grapes has refreshing acidity and red berry flavors.

OCEAN SPRINGS, Miss. – The Shed BBQ & Blues Joint won their second Grand Championship title in four years at the 2018 Memphis in May World Championship Barbecue Cooking Contest. The Shed BBQ team also captured 1st place Chicken Wing, 1st place Whole Hog, and 1st in the Kingsford Tour of Champions. The Shed BBQ's competition team, led by brother and sister team Brad Orrison and Brook Orrison-Lewis, worked for months to prepare for the event. The Shed BBQ & Blues Joint serves over a ton of BBQ daily at their Ocean Springs, Mississippi location. The Shed BBQ competition sauces & marinades are available in grocery stores nationwide. Their BBQ can also be purchased online at Foody Direct. "The sauce won it for us! It's a combination of our sweet and tangy and southern sweet," said Brad Orrison, Co-Founder of The Shed BBQ & Blues Joint. "It's amazing to celebrate this win with each and every ShedHed, our extraordinary sponsors, and everyone who buys the sauce in their grocery store!" The Shed's competition team was supported by Kingsford, Compart Family Farms, REC TEC Grills, and Vision Grills. Each supplying product, financial resources, and support at all levels of the organization. Jim Compart, from Compart Family Farms notes, "It's an honor to work with the Orrisons and The Shed. We're proud that our hogs have delivered the highest quality product, to help them win this championship." "This has been an incredible experience to be here at Memphis In May with The Shed. It's our first year working together, and we couldn't be happier to be part of their multiple wins!" said Ray Carnes, Co-Founder of REC TEC Grills. About The Shed BBQ & Blues Joint Founded in 2001, by Brad Orrison and Brooke Orrison-Lewis, the Shed BBQ & Blues Joint started as a road-side take out stand. Over 17 years through trials and tribulations, the restaurant has grown and now serves over 1 ton of BBQ a day. It has become an iconic symbol of the American Dream fulfilled. The Shed's famous sauce is sold nationwide and in 3 international countries. The competition team has earned Memphis in May's prestigious World Grand Championship in 2015 & 2018.

Summer is a time for picnics, festive garden gatherings, and poolside parties. For hot days and warm evening entertaining, keep things cool by creating a delicious, yet easy-to-prepare spread of wines, cheeses, fresh fruits, and nuts. Choosing cheeses to go with your favorite wines does not need to be difficult. Start by thinking of each component of the wine and cheese as a complementary or contrasting flavor, considering the texture, sweetness, and flavor intensity of each. Experiment by tasting each on its own to get a sense of its characteristics. Then, see how they taste when combined. You can do this on your own while planning your event or make it a fun activity with your guests. As part of their hospitality program, the culinary team at St. Francis Winery and Vineyards in Sonoma County, California, looks to local cheese producers for interesting choices to pair with their certified, sustainable wines. To help hosts recreate the winery experience at home, here are a few pairing tips for preparing summer spreads that feature some of the best wines and cheeses of Sonoma County. Pair wines and cheeses of equal flavor intensity. Bold wines can overwhelm some cheeses. One pairing example of balanced flavor intensity is Laura Chenel Goat Brie paired with St. Francis Sonoma County Chardonnay 2016 ($16.99). The goat brie is delicious for summer, with a light, creamy quality that carries notes of grass and nuts and has a clean, lemony finish. The Chardonnay has delicate aromas and flavors of green apple, juicy pear, and melon. The combination is a bright, crisp wine that nicely matches the cheese's flavor and weight. Pair bold reds with aged cheeses. Aged cheeses are richer in flavor. This aspect of their character counteracts the tannins of a bold red wine, making for a delicious pairing. Consider serving Valla Dry Monterey Jack, an aged cheese similar to Parmigiano with a sweet flavor reminiscent of butterscotch, with Sonoma Valley Merlot 2015 ($20.99). The expressive Merlot, with aromas and flavors of red cherry, plum, espresso bean, and savory spices complements the cheese beautifully. The aged Dry Monterey Jack cheese highlights the smooth texture of the Merlot wine. Add an array of fresh fruits to your spread. After assembling the cheese board, add color and texture with fresh fruits of the summer season. Strawberries, cherries, grapes, raspberries, and figs are festive choices. For an added cool factor, put frozen green grapes in your glass of Chardonnay to keep it chilled without diluting the flavor. With these pairing tips, you are sure to have an entertaining and delicious cheese and wine gathering. Courtesy of StatePoint Media

The long Memorial Day weekend is fast approaching, and many of us will be headed south to the beach or other vacation spots. At some point on the journey, the need to stop, stretch our legs, and enjoy a meal outside the realm of fast food arises. Here’s a tip to use this weekend or anytime you’re on U.S. Highway 49 near the Mendenhall exit: Smokey Mountain Grille and Rib Shack. It’s my go-to spot whenever I’m in the area and craving a juicy grilled burger, pulled pork sandwich, or potato or thick BLT. Twelve years after opening Smokey Mountain Grille on the highway just steps away from where her family-operated Cline’s, a popular Mendenhall restaurant, chef and owner Sheila Daniels continues to expand the menu of traditional barbecue and burger dishes to meet the changing culinary landscape. For example, one of the restaurant’s signature moves is to place a loaf of homemade bread and honey butter for diners to sample while waiting for their food to arrive. Nowadays, the wait staff asks in advance if the bread is desired due to the increase of patrons on gluten-free and limited carb diets. And, besides the regular lineup of pulled pork sandwiches and ribs, Daniels has expanded the menu to include more upscale offerings. Pork loin club is one example. A pork loin is smoked on-site and sliced thin, topped with smoked bacon and other dressings and placed and served with slices of grilled homemade bread. Smokey Mountain Grille offers to-go meals that can be called in as you’re traveling and picked up at the convenient location just off the highway. If you have a little time to spare, I recommend stopping in and enjoying a leisurely meal at the cozy, family-owned restaurant featuring large windows overlooking the highway. Once you’re seated, the hard work of narrowing down the menu choices begins. Since this is a restaurant I regularly frequent, I’ll share my favorites and provide a little information on the remainder of the menu. For starters, I highly recommend the pulled pork nachos. In fact, this is a shareable dish if you’re traveling with others and are not ravenously hungry. A plate of crispy, seasoned tortilla chips is topped with tender, slow-roasted pulled pork, house barbecue sauce, diced tomatoes, jalapenoes, green onions, and melted cheese. As an appetizer or meal, it really doesn’t get any better than this dish. If you’re saving room for pulled pork, the cheese fries are a worthy build-up. It’s a place of fresh-cut fries topped with barbecue sauce, cheese, smoked bacon, and house spices. With a dollop of sour cream and other toppings, it’s the perfect appetizer or side dish to the main event. Speaking of the main course, I’d be remiss if I didn’t start with the barbecue dishes. After all, it’s the primary reason Smokey Mountain has earned such a following among local as well as tourists. It’s hard to single out one outstanding item, but I’ll start with the one I select most often and that Daniels claims is a top seller. The pulled pork sandwich, which can be enlarged into a platter meal with three sides, is filled with tender, slow-smoked meat topped with the house sauce. It’s juicy, tangy and melt-in-your-mouth delicious. Borrowing a habit from North Carolina barbecue lovers, I often add a helping of the restaurant’s homemade slaw to the already-overflowing bun. Daniels prescribes to the Memphis-style “slow and low” dry method of cooking ribs in the smokehouse adjacent to the restaurant. “We don’t want to hide the flavor with the sauce,” said Daniels. “We prepare them dry so you can experience the full flavor. Of course, we take pride in our homemade sauce, which is why you’ll find it on every table.” The Mighty Rib platter is a half slab of tender, fall-off-the-bone meat with three sides, while the Junior plate is a smaller quarter-pound portion. Large and smaller versions of pulled pork, pork loin and smoked chicken platters are also available. A combo platter contains a sample of ribs, pulled pork and smoked chicken. Side dishes from which to choose are a green salad, baked beans, green beans, baked potato salad, slaw, baked potato, macaroni and cheese, pasta salad and fries. Another favorite menu item is the Smokey Mountain Burger. It’s a mammoth mound of hand-pattied beef grilled to perfection. For the crowning touch, the beef is smothered with pulled pork, onions, cheese and smoked bacon. Additional offerings include variations of the namesake burger and pulled pork sandwich. The Pig Sty sandwich contains a whopping pound of pulled pork, with the menu disclaimer that it’s “not for the faint of heart!” As mentioned, the BLT has drawn me in on more than one occasion. Thick sliced of smoked bacon are encased in slices of homemade bread along with fresh tomato slices and tangy mayo. It’s the perfect light lunch or take-out dinner on the days when the restaurant is open later. In the category entitled “local flavors” is another customer favorite. While grilled chicken tenders are found on restaurant menus around the globe, Smokey Mountain takes them to new heights. Chicken tenders are hand-cut and fried to a golden brown, then smothered with homemade pepper jelly, melted cheddar cheese, smoked bacon and chopped tomatoes. If there’s such a thing as gourmet chicken tenders, this dish is it. Other local favorites are The Pounder, another shareable dish; it’s a mammoth hamburger steak smothered in gravy and onions; a smaller version and beef tips with grilled peppers and onions. My last favorite pick is the pulled pork spud. As the name suggests, it’s a large baked potato stuffed with pulled pork, barbecue sauce, sour cream, cheese and other toppings. There’s also a bacon and cheese spud and a variety of salads, ranging from garden to pulled pork and chicken, from which to choose. As if all these delicious offerings weren’t enough, Daniels recently added two gourmet pasta dishes, shrimp and crawfish and Cajun chicken and crawfish to take advantage of seasonal fresh seafood. Topped with the restaurant’s creole cream sauce, both are fresh and filling. Smokey Mountain Grille is located at 3799 Simpson Hwy. 49 in Mendenhall. The restaurant is closed on Sunday and Monday. Lunch hours on Tuesday and Wednesday are 11 a.m. to 2 p.m., closed for dinner; however, dinner hours on Thursday and Friday are 5 to 9 p.m., with the same lunch hours as previous days. Saturday hours are 11 a.m. to 9 p.m. Call 601-847-0340 to order to-go items or to obtain information on the restaurant’s catering menu.

Those who bask in the sun year-round are fortunate to be able to grill in comfort all of the time, but for most northerners, grilling is a seasonal thing. It isn't as if people set their calendars accordingly, but for whatever reason, Memorial Day is a summons for barbecue chefs to fire up the outdoor grill. Party on. We like to slow smoke ribs and pork butts because a conventional gas grill or an indoor oven cannot recreate the flavors that come from smoking wood chips. Whether your choice is a Weber grill or a Big Green Egg, a slow-cooked pork butt is a great way to spend a holiday with friends. It's relatively inexpensive and can easily serve a crowd. Smoked barbecue fare such as pulled pork, ribs, and burgers calls for fruity wines to match the sweet, ketchup- based sauces that are slathered on the meat during and after it is cooked. Merlot, malbec, and syrah will work well, but we prefer zinfandel because it is bold, ripe, and an all-American grape variety – perfect for a day that memorializes those who have paid the ultimate price for serving their country. Although zinfandel has its origins in Croatia, it is a grape variety that is not grown elsewhere as "zinfandel." The vines are often old because of their home-winemaking appeal during Prohibition and their survival from the 1980s devastation caused by widespread phylloxera disease. Zinfandel ines traditionally struggle to reach water and their gnarly, twisted appearance adds to their brazen image. Zinfandel also is one of the few grapes that loves heat, which can produce wines with alcohol levels several percentage points higher than other wines. Beware! Alcohol gives wine more body, a perfect foil to smoked food. And its raisin flavors marry well with sweet, tomato-based barbecue sauces. Fire up the grill and try some of these zinfandels: Dry Creek Heritage Vines Zinfandel Sonoma County 2106 ($36). The blend is 79 percent zinfandel with a bit of petite sirah and primitivo. This is a very balanced, food-friendly zinfandel presenting a berry-driven wine with a hint of oak. Smooth tannins. Ravenswood Belloni Zinfandel 2015 ($39). Ravenswood is serious about zinfandel. Its founder, Joel Peterson, sold the brand to Constellation in 2001, but his legacy for "no wimpy wines" lives on. The Belloni has been one of our favorites year to year. It's blended with 25 percent "mixed black grapes," but the Belloni fruit from the cool Russian River Valley provides depth of dark fruit flavor, a floral nose and a dash of spice. We also love the Old Hill Zinfandel ($60) for its immense structure. Sidebar Russian River Valley Old Vine Zinfandel 2016 ($28). Fourteen other varieties – mostly alicante and petite sirah -- are blended with zinfandel in this exotic melangé of flavors. Rich, lush mouthfeel with copious dark red fruit flavors. Chateau Montelena Calistoga Zinfandel 2015 ($39). Brambly in personality, this dense and balanced zinfandel has notes of ripe blackberries, chocolate, pepper and tobacco. Artezin Zinfandel Mendocino County 2016 ($18). This is a well-priced zinfandel that exhibits exuberant briary, berry flavors with subtle spice elements. The content is 85 percent zinfandel with a dash of petite sirah and carignan. Frank Family Vineyards Napa Valley Zinfandel 2014 ($17). Rich Frank was president of Disney Studios for more than a decade, but today his studio is at an historic property in Napa Valley. His zinfandel is consistently good year after year. Layers of fresh fruit, depth and texture. Cline Family Cellars Ancient Vines Zinfandel 2016 ($15). We've been drinking Ancient Vines zin for more than a decade and continue to marvel at the price-to-quality ratio. Made from grapes grown on vines more than 100 years old, this zinfandel is packed with juicy black fruit flavors and a dose of spice and black pepper. Big Smooth Old Vine Zinfandel Lodi 2015 ($22). This wine produced by Don Sebastiani and Sons is a joy to drink for zinfandel lovers. Bright lush plum and berry fruit a little oak and very moth filling. Shooting Star Zinfandel 2015 ($14). From Mendocino County, this simple but delicious zinfandel from Jed Steele has ripe, raisin-like berry flavors with a hint of chocolate. OTHER BBQ WINES If zinfandel isn't your thing, here are a few other red wines that would complement grilled meats and sauces: Purple Heart Red Wine Sonoma County 2015 ($20). A collaboration between C. Mondavi & Family and the Purple Heart Foundation, here is a perfect wine for the decorated veteran in your family. A blend of merlot, zinfandel, petit verdot and cabernet franc, it has ripe plum and currant flavors with a hint of licorice and oak. Rodney Strong Reserve Malbec Sonoma County 2014 ($40). Not many California wineries bottle a varietal malbec, but after tasting this seductive offering from Rodney Strong maybe they should. Very expressive berries, red currant and plum present in the nose and mouth. Rich and smooth and ready to drink. Kendall-Jackson Reserve Syrah Santa Barbara County 2015 ($17). The coastal vineyards around Santa Barbara are producing some of California’s best syrah. Oodles of fresh boysenberry and plums with a delightful spice element. This is an amazing value for one of the best syrahs we have tasted recently. Anaba Wines Turbine Red Sonoma Valley 2015 ($35). We loved this delicious Rhone-style blend of grenache, syrah, mourvedre and petit sirah. Plum and blackberry fruit flavors with an earthy feel and lavender aromas. Two Angels Petite Sirah Red Hills Lake County 2015 ($30). This is a real mouthful of spectacular red wine. Classic California petite sirah with blueberry and blackberry elements with a hint of mocha and oak. This wine is terrific by itself or can stand up to any bold flavored foods.

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COLUMBUS, Miss. – Columbus, Mississippi has been voted Number 6 in the Best Small Town Cultural Scene category of USA TODAY’s latest 10 Best Readers' Choice travel award contest! “Visit Columbus is honored to win a coveted spot on this list, and is grateful for the many voters who helped our city win this distinguished award” said Nancy Carpenter, CEO of Visit Columbus. Columbus was one of 20 small towns nominated by an expert panel to contend in the four-week contest promoted by USA TODAY. During that time, the public had the opportunity to vote once a day for their top choice. Columbus consistently ranked among the top 10 before securing the spot at number 6 on the list. Nominees in this category all have a population less than 30,000 (as of the last census), and pack a big cultural punch—museums, art galleries, performing arts, and busy event calendars. To learn more about USA TODAY’s 10Best Readers’ Choice Best Small Town Cultural Scene contest, click here. About Columbus, Mississippi Columbus, with its rich historical heritage, is the perfect destination for anyone who appreciates classic Southern architecture, food, and hospitality. Savoring the moment is what we do best here in Columbus. This is a place where slowing down is rewarded with a cold mint julep or an architectural tour of centuries-old homes. Our revitalized downtown area is alive with charming shops and Southern food hotspots. Catfish Alley harks back to an African-American hub at the turn of the 20th century, while Mississippi University for Women has been an important destination for education since 1884. And right here at the Riverwalk, we love to celebrate with special events from races to festivals to concerts. Offering 1,500+ hotel and bed and breakfast rooms, 135+ dining choices, 650+ historic places, and three National Register Historic Districts, Columbus truly is the city that has it all. For more information contact Visit Columbus, 117 Third Street South, by calling 800-920-3533 or 662-329-1191, or visit their website at www.VisitColumbusMS.org to learn more.

Memorial Day is not only the unofficial beginning of summer, but it’s also the unofficial start to grilling season. On this ultimate day of eating and entertaining, serve up the flavor at your cookout or get-together with one of these delicious meals in celebration of summer. Apple Cheddar Pork Burgers from Tidy Mom adds a flavorful twist to your classic burger recipe by combining crisp apples with fresh pork and Borden® Cheese Thick Cut Sharp Cheddar. Chargrilled Chicken Ciabatta is a classic yet tasty recipe. Skip the hotdogs and load your chicken up with rich, creamy Mozzarella Slices, sauce, or even some avocado slices. Grilled Bacon-wrapped Jalapeno Popper Chicken from Melissa’s Southern Style Kitchen brings the heat a with a gooey, cheesy and zesty stuffed center. Pulled Pork Grilled Cheese can cure any crave for BBQ but with a different approach. Load it up with sauce and your favorite flavor of Singles then grill it to your heart’s content.

Italian comfort food. Traditional red sauce restaurant. Old-school spaghetti and meatballs. Lasagna that tastes like an Italian grandmother made it. Just a few of the positive descriptions of Cerami’s Italian Restaurant in Flowood, a name that’s been part of the Jackson restaurant scene since 1977. Cerami’s was one of the first restaurants I visited after moving to Jackson years ago. The original Cerami’s was located at the Reservoir and was a favorite gathering spot for special occasions and just a good Italian meal until it closed in 1992. Thankfully, it’s now flourishing in a new spot on Lakeland Drive under the direction of Alyssa Cerami, daughter of founder Fred Cerami. Like most family-owned restaurants operated with a quest for excellence, the qualities that made it successful on the Rez have translated quite nicely to its new home a little further south. Not only is it a friendly, interesting, neighborhood place, but Cerami’s also has a unique history that adds to its allure. While in college, Brooklyn native Cerami began selling hot dogs from a roadside wagon to make money. After discovering he had a knack for selling food, he moved to Jackson and opened his namesake restaurant in 1977. Diners flocked to the eclectic eatery on the Rez to sample authentic dishes made from Cerami’s Sicilian family recipes and to get a warm hug or handshake from the affable owner. He eventually moved on to other ventures, but kept the original décor that adorned every nook and cranny of the restaurant. Fast forward to 2006, and daughter Alyssa decided to revive the family’s successful eatery in a new spot, complete with original décor and most of the favorite menu items. Today, the “new” Cerami’s is flourishing under Alyssa leadership, but patrons who remember the “old” place don’t leave disappointed. With the same Old World ambiance as the former restaurant, classic dishes from the past, a few menu additions, and, if you’re lucky, a warm greeting from Fred, it’s easy to forget you're not on the banks of the Rez. From its early days, the menu at Cerami’s has grown from its signature lasagna and spaghetti to a full range of Italian specialties – appetizers, salads, sandwiches, seafood, pasta, and desserts. One of many staples from the “old days” is Cerami’s overflowing salad wagon. It was a treat in the past to head to the “wagon” and create a salad plate topped with creamy, homemade Italian dressing, and it’s still fun today. Just as they did in the past, diners claim their favorite dishes. There are the stuffed mushrooms filled with crabmeat stuffing and topped with cream sauce. Baked lasagna with beef, marinara sauce, and cheeses is a top-seller, as is Shrimp Cerami, jumbo sautéed shrimp tossed in a creamy white wine reduction with capers, mushrooms, and artichoke hearts and served over angel hair pasta. And last, there's my personal favorite, a choice that hasn’t wavered over the years - old school spaghetti and meatballs, pictured below courtesy of Cerami's Facebook. I know, it’s a habit that I need to break. But as often happens, once I sample an Italian restaurant dish that checks all the boxes - homemade pasta, spicy and slightly-chunked fresh marinara sauce and plump, juicy meatballs –I rarely deviate. With a side of fresh garlic bread and a trip to the salad wagon, it was a memorable meal back in the 1990s and is still a near-perfect dining experience today. If you like to prefer to try new dishes, Cerami’s adequately meets the need with its diverse menu. Alyssa has strived to complement her father’s original menu with customers' requests. The addition of grilled ribeyes has been greeted warmly by customers. Other favorites are smaller filets, grilled pork chops, and a lineup of flatbread pizzas. In a nod to their Italian heritage, a pizza named The Wise Guy is a bestseller. Topped with grilled chicken and bacon, creamy Alfredo sauce, mozzarella cheese, and a balsamic glaze reduction, it’s easy to understand why. A quick rundown of the remainder of the menu includes appetizers like baked oysters, crab cakes, New Orleans barbecue shrimp, calamari, stuffed eggplant, mozzarella cheese sticks, smoked wings, and my usual choice, fried ravioli. Besides the ones I mentioned, entrees consist of dinner-size ravioli; pesto pasta; tortellini; eggplant or chicken parmesan; chicken alfredo, picatta and carbonara; sausage al forno; cannelloni Florentine; veal parmesan and picatta; shrimp scampi, alfredo and Cerami; tuna or salmon affumicato; redfish Cajun pasta; and frutti de mare, or fruit of the sea. A trip to the salad wagon and garlic bread come with each entrée. Desserts are offered on a rotating basis. If crème brulee or Italian cream cake are on the menu, you won’t go wrong with either one. Cerami’s food is moderately priced when the attention to detail and made-from-scratch dishes are considered. With appetizers ranging from $7.95 for my pick, fried ravioli, to $16.95 for baked oysters. Entrees start at $16.95 for pasta dishes and eggplant parmesan. On the higher end are veal parmesan and piccata at $22.95. Steaks are $29.95 and ala carte items range from $6 for a small bowl of pasta to $11.95 for seafood. The restaurant is located at 5417 Lakeland Dr. in Flowood. It’s not open for lunch and is closed on Sunday and Monday. Dinner hours are 5 to 9 p.m. Tuesday through Thursday and until 10 p.m. on Friday and Saturday. Writing about Cerami's spaghetti and meatballs created a craving that could only be satisfied by making a pan to serve over pasta and sauce this week. They'll have to suffice until Cerami's shares their recipe with me. Italian-Style Meatballs 1 pound ground chuck 1 pound ground pork 1-1/2 cup crackers, pulsed into breadcrumbs in a food processor or crush by hand in a Ziplock 3/4 cups parmesan cheese 1 cup cold water 2 large eggs 1/2 cup fresh Italian parsley, chopped 1/3 cup fresh basil, chopped 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 3 tablespoons extra virgin olive oil, divided Preheat oven to 350 degrees F. In a large bowl, mix ground meat with cracker crumbs, cheese, water, eggs, parsley, basil, salt, and pepper. Mix well to incorporate everything. Form meat mixture into approximately 24 golf ball-sized meatballs. Place meatballs into two 9x13-inch oven-safe casserole dishes with one tablespoon of olive oil in each. Bake for 30-40 minutes, or until meatballs look browned and oil is bubbling. (The internal temperature should read 165 degrees F) Remove meatballs from oven and allow them to cool. Serve by themselves or put them into a pot of marinara sauce and simmer for one hour before serving over pasta.

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With spring at hand, we’ve got some terrific columns coming up to get you in the mood for warmer weather. This week, we give you 10 reasons to celebrate spring. These wines were chosen because they are delicious and different to those of you stuck on pinot grigio and pinot noir. Many of them are great deals, too. Michael David Ancient Vine Cinsault 2016 ($25). What a treat. This medium-body wine made from Lodi vineyards more than 100 years old sports bright cherry and cranberry flavors with a dash of spice. Very quaffable. Caleo Nero d'Avola Terre Siciliane 2015 ($10). This is a killer wine for the price. Made entirely of nero d'avola grapes grown on Sicily, it has ripe black cherry and raspberry flavors with hints of lavender and rosemary. It's a great pasta, pizza, or hamburger wine. Steele Shooting Star Blue Franc 2014 ($15). The grape variety in this fun and easy wine is actually blau frankisch (blue grape from France), but it's a relative of lemberger, a grape variety common to Austria. Neither grape is anything you want to put on a label, so Jed Steele just calls it "blue franc" and puts a French franc note on the label. Steele likes to have fun with odd grapes and this one is just a delicious joyride. Simple and spirited cranberry and cherry flavors. Niro Pecorino Terre di Chieti 2016 ($17). Pecorino isn't just cheese. We just loved this unique and lively wine from the Abruzzo region of Italy. Made entirely from pecorino grapes, it has generous pineapple, acacia, and almond aromas, a viscous texture and oodles of pear flavors. Serve it with pecorino cheese. Beronia Rueda Verdejo 2017 ($13). We just can't get enough of Spanish verdejos. This is an incredible steal. Lots of herbal aromas with peach and citrus flavors and rich, full mouthfeel. Luce Della Vite Lucente 2015 ($30). The second wine of the well-known Luce, this super-Tuscan blend of merlot and sangiovese has fresh blackberry and plum fruit flavors with hints of vanilla and coffee. Very soft and rounded in the mouth, it's great drinking by itself. Pazos de Lusco Albarino 2016 ($25). Herbal and citrus aromas give way to generous, varietal grapefruit and pineapple flavors. More full-bodied than most albarinos, this is a great wine from Spain to pair with an elegant fish dinner. Writer's Block Lake County Grenache 2015 ($18). Like most grenaches, this version is relatively light in color and body but provides a refreshing lift of citrus, strawberry and spice character. Domaine Paul Mas Cote Mas Blanc Mediterranee ($13). A blend of grenache blanc, vermentino, chardonnay and sauvignon blanc, this Pay d'Oc from the Languedoc is simple yet delicious. Fresh acidity with citrus, grapefruit and pineapple flavors. Cusumano Nero d'Avola 2016 ($12). A great buy from Sicily, this smooth nero d'avola has lots of blueberry and plum flavors with a hint of olives. Violet aromas and dark in color, it has a glass closure – odd, but it's easy to remove. TOES IN THE WATER "Toes in the water, ass in the sand, not a worry in the world, a cold beer in my hand," sings Zac Brown. Now the country singer has put his name behind a new wine label, Z. Alexander Brown. Don't worry: he's not putting his toes in the juice. We tasted the 2017 Uncaged Sauvignon Blanc and 2016 Uncaged Chardonnay and found them to be pleasant but not special. Both cost $20 a bottle. Country singers are associated more with beer than wine. Maybe he should change the lyrics to "...a chardonnay in my hand." WINE PICKS Catalina Sounds Pinot Noir 2015 ($19). It's clear to see why this region is becoming as known for its pinot noirs as its sauvignon blanc. This value wine has elegance, simplicity, and long-lasting cherry and raspberry flavors. Sonoma-Loeb Sangiacomo Vineyard Chardonnay 2016 ($30). From one of the most-desired vineyards in Carneros, this oaky chardonnay surpasses its price point. Generous citrus aromas are followed by richly textured tropical fruit flavors and abundant, oak-inspired flavors of vanilla and clove. This chardonnay is for those who like their chardonnays buttery and oaky. Landmark Vineyards Grand Detour Pinot Noir 2016 ($35). Black cherry and raspberry flavors with an earthy feel and hints of leather and tobacco. Goldeneye Confluence Vineyard Anderson Valley Pinot Noir 2015 ($84). This complex single-vineyard pinot noir broadcasts wide red berry aromas and fresh strawberry and cherry fruit flavors. Kendall-Jackson Vintners Reserve Pinot Noir California 2016 ($17). While not overly complex, this pinot noir delivers a very appealing quaffable red wine with pleasant cherry and spice notes in a rich, round package. Pfendler Vineyards Chardonnay 2015 ($38). This was an easy winner in a tasting flight of a half-dozen chardonnays we recently tasted. Well balanced with lush lemon curd, green apple, and sweet vanillin oak. Aaron Petite Sirah Paso Robles 2014 ($48). This is a massively intense red wine that that will fill your mouth with wonderful berry and spice flavors. Known around the world as durif, petite sirah is the result of a chance crossing of the peloursin and syrah grapes in France. Today, it has found a home in California, where it even has a fan club “P.S. I Love You” that advocates for the grapes recognition. Try this full-throttle 15.6-percent alcohol wine if you want to see what petite sirah can produce. Provenance Rutherford Sauvignon Blanc 2016 ($26). Delicious grapefruit and pineapple flavors with a kiss of oak to give it more weight and dimension. Semillon and muscat are blended into the wine to round off the edges and add more layers of fruit.

The 200 Block of Main Street welcomes all to their block party celebrating their facade renovations. On Friday, June 1st, the 200 block of Main Street will host an open house and block party to celebrate the fulfillment of facade grants and renovations. The party begins at 4 p.m. on Friday with musical performances starting at 5 p.m. in the Pocket Park. Local musicians Jon McLeod, Kevin Guyer, Tony Boyd, Jason Evans, Bryan Civitell, Jared Spears, and the Sam Van Winkle Band will be playing til 9 p.m. Lawn games will be set on the open lot on the south side of the block. In the event of rain, outdoor events will be moved indoors. There will be crafts, craft vendors and local artisans including Curtis Godwin from C&T Woodworks. Valley STEAM Works will have activities set up as well. Civitello’s Italian Ice will be on hand as well as face painting, sidewalk art, and a mini petting zoo. All ages are encouraged to come join us for the music, activities, treats, arts and crafts. Find out more by searching 200 BLOCK PARTY on Facebook or go to thetrustydiner.com/blockparty.

A packed schedule often leads to less meals around the table. Between balancing family, friends, work and activities, it can be easy to reach for a pre-packaged snack on-the-go that lacks important vitamins and nutrients. Instead, when looking for portable, grab-and- go foods, think about a multi-purpose treat like watermelon. Not only can watermelon be diced, sliced, balled or blended, it also provides numerous health benefits. Watermelon contains higher levels of lycopene than any other fresh fruit or vegetable and is a source of vitamins A and C, as well as vitamin B6 and potassium. Thinking beyond traditional slices, chunks or balls, there are many ways to incorporate watermelon into some of your favorite to-go meals, whether as a side dish or a key ingredient in beverages, salads or wraps. For example, these recipes for Watermelon and Bulgur Wheat Salad and Watermelon Collagen Creamsicle from the National Watermelon Promotion Board can help satisfy your sweet tooth and provide necessary nutrients while tackling the next task on your to-do list. Find more watermelon recipes perfect for an on-the-go lifestyle at watermelon.org. Watermelon and Bulgur Wheat Salad Serves 4 4 cups seedless watermelon, cubed 2 cups cooked bulgur wheat 2 cups arugula 2 cups grape tomatoes, halved 1/4 cup chopped mint Shaved pecorino romano cheese, to taste Dressing: 1/2 cup olive oil 1/4 cup balsamic vinegar 1 garlic clove, crushed 1 tablespoon honey Salt and black pepper In a large serving bowl, combine watermelon, bulgur wheat, arugula, grape tomatoes, and chopped mint. To make dressing: In liquid measuring cup, whisk olive oil, vinegar, garlic, honey, salt, and pepper until well combined. Just before serving, pour dressing over salad and toss to combine. Top with shaved pecorino and season, to taste. Serve immediately. Watermelon Collagen Creamsicle 2 cups cubed watermelon 2 rounded tablespoons collagen 2 tablespoons heavy cream In blender, combine watermelon, collagen, and heavy cream; blend. Pour in glass to serve. Wrap it up! Wraps are a perfect on-the-go snack and are easily customizable. Get started with one of these varieties from the National Watermelon Promotion Board, or create your own combination. Start with a spread to help the fillings stick together. Place toppings in the center of a tortilla and a watermelon spear on top. Roll the tortilla over the watermelon spear to tuck in all ingredients. Fasten with a toothpick, if needed. Watermelon Sandwich Wraps 1 wheat, flour, corn, spinach, or sun-dried tomato tortilla 2-4 teaspoons chive cream cheese, hummus, guacamole, or Greek yogurt 5-8 slices turkey, ham, chicken, roast beef or pepperoni 1 watermelon spear, about 1/2-inch thick, 1-inch wide 2-4 teaspoons BBQ sauce, ranch, pesto, Thai peanut sauce, teriyaki, salsa, or sweet chili and ginger 2-4 slices feta, pepperjack, Swiss, or mozzarella cheese Toppings: watercress olives scallions cilantro romaine Bibb lettuce jalapeños fresh mint basil shredded carrots Brussels sprouts cucumber slices bacon pine nuts English Tea Sandwich Wrap: Flour tortilla, chive cream cheese, ham, watermelon, watercress Greek Wrap: Tortilla, plain Greek yogurt, feta cheese, watermelon, black olives Latin Watermelon Wrap: Flour tortilla, guacamole, ham, watermelon, pepper jack cheese, cilantro, scallions, jalapenos Southwest Chicken Wrap: Corn or flour tortilla, guacamole, chicken, watermelon, salsa, bacon ranch dressing, pepper jack cheese, romaine lettuce Watermelon Caprese Wrap: Flour tortilla, pepperoni, watermelon, pesto, mozzarella cheese, basil Thai Peanut Chicken Wrap: Corn tortilla, chicken, watermelon, Thai peanut sauce, Bibb lettuce, carrots, cilantro Southwest Veggie Wrap: Spinach tortilla, guacamole, watermelon, barbecue ranch dressing, swiss cheese, cucumber, cilantro Mid-Eastern Veggie Wrap: Corn tortilla, Hummus with pine nuts, watermelon, mint, cucumber slices Ginger Chicken Wrap: Wheat wrap, chicken, watermelon, teriyaki ginger sauce, sweet chili and ginger sauce, Bibb lettuce, Brussels sprouts Hawaiian Wrap: Spinach wrap, pineapple cream cheese, ham, watermelon, sweet chili and ginger sauce, cilantro

“Never fried.” It’s a disclaimer many Mississippi restaurants can’t make with any degree of honesty. Despite the lack of a deep fryer, Darwell’s Café in Long Beach serves up some of the best Creole and Cajun food in the state and possibly the South, including neighboring New Orleans just over the state line. Now there’s a small location of one of my favorite Gulf Coast restaurants in the Jackson area. But first, a little about the mothership where it all began. I could mention Darwell’s segment on the Food Network’s Diner, Drive-Ins and Dives, or tell you it’s been named one of the top 10 restaurants in the U.S. by Forbes Magazine. Likewise, the list of local, state, and national publications that’ve sung the eclectic eatery’s praises is a mile long. But the real reason I’m encouraging you to drop into Long Beach during your next trip to the Gulf Coast or call in a take-out order at the Pearl location? It's definitely the unique, homemade, utterly-delicious food. If you're headed to the Long Beach location, be prepared for the off-beat exterior. It’s a colorful, metal building painted in vibrant shades of green, blue, red, and every color in between. Most days, you're greeted at the door by “Papa D,” son of Darwell, the restaurant’s current owner and chef. An outgoing artist whose work graces almost every spare wall in the compact restaurant, he’ll scrawl a scarily-accurate caricature of you on a Styrofoam cup as you place your order. Darwell’s interior is as visually stimulating as the exterior. Packed to the ceiling with memorabilia, framed reviews, and Papa D’s vibrant artwork, you won’t be bored as you wait for your food to arrive. Photos courtesy of Darwell's Facebook Speaking of your order, it’s placed at the front counter as you walk in. That should provide your first clue that Darwell’s is a laid-back, no-frills place. After perusing the daily specials written on the wall and getting your personalized cup, you’re free to wind your way through the small rooms or walk out to the patio filled with umbrella tables and find a seat to your liking. On my first visit to Darwell’s, I was accompanied by Long Beach’s head football coach, a transplanted resident from neighboring Tennessee. Despite hailing from a state known for its fine cuisine, Darwell’s is on his top five favorite restaurants of all time. I soon learned why. On that visit, the daily specials included seafood gumbo filled with shrimp and crab as the soup of the day; crab cakes as the featured appetizer; house specialty angel hair yum yum as a featured pasta; blackened and garlic shrimp as the entrée of the day and Mahi Mahi as the featured fish. I was tempted to selected the pasta after learning it was loaded with a shrimp, crab and mushroom cream sauce. However, my friend urged me to sample the house specialty, Darwell’s self-proclaimed “award-winning” shrimp creole. Let me just say, he didn’t steer me wrong. Jumbo shrimp are simmered in a spicy tomato sauce with the holy trinity of Cajun cooking, a sautéed mixture of onions, bell peppers and celery, then served over rice. To say it’s a heavenly dish wouldn’t be an overstatement. Despite my love of the shrimp Creole dish, I have tried a few more on subsequent visits. I’m happy to report they’re now on my “favorites” list. These include jumbo lump crab cakes, which can be enjoyed as an appetizer, sandwich or entrée; red beans and rice and the anticipated angel hair yum yum. The flavorful dish is filled with sautéed shrimp, pasta and the slightly-spicy secret-recipe sauce. Also rotating on the daily list are crawfish etouffee, a decadent creole dish filled with rich crawfish sauce and topped with seasoned shrimp; yummy momma pasta, a paneed chicken breast over angel hair pasta topped with sauce; beef tips and rice or potatoes and angel hair pasta with marinara sauce and meatballs. If you can’t make up your mind, Taste of Darwell’s makes it easy. The three-plate sampler contains crawfish etouffee, shrimp creole, and gumbo. On the sandwich board is a long list of homemade creations that are delicious and filling without benefit of a deep fryer. Personal favorites are the spicy shrimp and smoked brisket with barbecue. Others include the crawdaddy filled with succulent crawfish and cream sauce; crab melt and prime rib au jus. These are just a few of the reasons visiting Darwell’s Long Beach location should be on your Gulf Coast bucket list. If a trip is not imminent, there’s hope for those close to the Capital City. Darwell’s Too-Go opened recently in Pearl with an abbreviated menu. Right now, it's take-out only; no dining in. Despite this, many of the favorite dishes from the Coats are available at the new location. Seafood gumbo, shrimp creole, jambalaya, Shrimp Creole, crawfish etouffee, red beans and rice, angel hair yum yum and a few additional dishes and sandwiches are served up in the smaller location. In my opinion, they selected the “best of the best” for the new location. Darwell’s Too-Go is the next best thing to the original on the Coast. Darwell’s in Long Beach is located at 127 E. 1st St. Hours are 11 a.m. to 9 p.m., Monday through Saturday. Contact the restaurant at (228) 868-8946. Darwell’s Too-Go is located at 3405 Old Brandon Rd. across from Pearl Park. Hours are 11 a.m. to 7 p.m., Tuesday through Saturday. Call (769) 235-6722 for take-out orders.

With Mother's Day quickly approaching, it's time to focus on the family matriarch. If wine makes for a good gift, put away those masculine zinfandels and Italian barolos. Mom wants chardonnay. As much as critics and wine snobs scoff at chardonnay, it continues to hold title to the top-selling wine varietal in the U.S. One out five bottles sold is chardonnay. It is also the most widely planted grape in the world. Because chardonnay rules, it's as vilified as the champion New England Patriots. Much of this is due to its abundance and commonality, but also to its twisted manipulation by mass producers. Too many chardonnays are over-oaked, too buttery, and even too sweet. If you want something more refined, look to France. Chardonnays produced in cooler climates – Chablis and the Maconnais – have higher acidity and restrained fruit flavors. Those made in the United States tend to be buttery and alcoholic because of excessive malolactic fermentation, warmer climates, and generous exposure to oak barrels. There are a number of West Coast producers we like: Ramey Wine Cellars, Sea Smoke, Chehalem, Calera, Patz & Hall and Au Bon Climat. We have been particularly impressed recently with the string of chardonnays made by David Ramey of Ramey Wine Cellars in the Russian River Valley. He has eliminated skin contact, adds a bit of oxidized juice, uses only native yeasts, and is experimenting with neutral concrete egg vessels instead of oak. Happy Mother's Day to all the moms. Now, go buy mom a bottle of expensive chardonnay: Ramey Estate Chardonnay Westside Farms 2015 ($65). Very rich and complex, this big chardonnay would challenge anything Burgundian. Lots of tropical fruit flavor with a heavy dose of oak-infused coconut. We also liked the Woolsey Road chardonnay ($65). Ramey Russian River Valley Chardonnay 2015 ($42). The cooler climate vineyard in this normally warm region provides a more crisp, balanced chardonnay. Tropical fruit, long finish, complex. Ladera Pillow Road Vineyard Chardonnay 2015 ($50). Now in its 10th vintage, this single-vineyard chardonnay from the Russian River Valley is stunning. Very expressive in the nose with ripe apple and pear notes, bright peach and apricot flavors with a dose of oak-infused vanilla. Long finish. Sea Smoke Chardonnay 2015 ($60). Winemaker Don Schroeder has reduced the oak exposure to his chardonnay and the result is a more food-friendly, elegant wine. In addition, he doesn't filter this wine so it gains more viscosity and mouthfeel. Peach and tropical fruit flavors with honeysuckle aromas. Gran Moraine Yamill-Carlton Chardonnay 2015 ($45). This Oregon gem was one of our favorite chardonnays in this lineup. With character unique to this terroir, the wine has all pistons firing: texture, balance, and only a kiss of oak. After the wine gets happy in oak barrels for 16 months, it is transferred to outdoor stainless-steel tanks and left to mature in the cold Northwest winter. FEL Anderson Valley Chardonnay 2016 ($32). You get a lot of chardonnay for the money here. With grapes coming from the cool Anderson Valley and no malolatic fermentation, the producer is able to keep the acidity fresh and the fruit bright. This is the style of chardonnay you should be serving at the table. Frank Family Vineyard Carneros Chardonnay 2016 ($35). A friend of ours served nothing but Frank Family wine at her daughter's wedding reception and said people were amazed at the quality. So are we. Across the board, Frank's wines are great values. This chardonnay excels: creamy texture but lively acidity, apple and pear flavors with a dash of vanilla and spice. If you like your chardonnay on the oaky side, this is a winner. River Road Un-oaked Sonoma County Chardonnay 2016 ($13). Ron Rubin Winery has an impressive series of inexpensive wines. We liked the price point of this unadorned, unoaked chardonnay. Citrus notes with pineapple and apple flavors and a dash of allspice. Novellum Chardonnay 2015 ($12). This is one of the best values in chardonnay we have tasted in a long time. A part of the Eric Solomon impressive portfolio, the wine is made in the Cotes Catalanes region of southern France. It reminded us of a Macon Village from Burgundy with clean, pure fruit flavors and no oak. Simple, balanced, and loaded with unadulterated tropical and apple fruit flavors. Benziger Sonoma County Chardonnay 2015 ($16). Bright apple and pear notes with a hint of vanilla and balanced acidity. Drouhin Chablis Grand Cru Vaudesir 2015 ($75). It's hard to judge grand cru chablis because it typically needs at least 5-7 years to begin to reveal itself. However, this lovely chablis grants a glimpse of what is to come. Citrus fruit and of honey already show and a beautiful roundness in the mouth hints at future potential. Be patient with this well-crafted wine and you will be rewarded. The producer makes less expensive chablis that requires less aging. Cuvaison Adda Chardonnay 2015 ($50). We loved the complexity and texture of this delicious, single-vineyard chardonnay from the cool Los Carneros AVA. Balanced with good acidity and lively citrus and peach notes. Landmark Vineyards Damaris Reserve Chardonnay 2016 ($35). Created as an homage to winery founder Damaris Deere-Ford, this opulent and rich chardonnay has tropical fruit and citrus flavors with hints of vanilla and spice. Stags' Leap Napa Valley Chardonnay 2016 ($30). Reasonably priced for what you get here, this big chardonnay has classic tropical fruit and pear flavors with a rich mouthfeel and a kiss of oak. Mi Sueno Winery Los Carneros Chardonnay 2015 ($42). Generous pear aromas give way to grapefruit and lemongrass flavors with oak-inspired butterscotch. Soft mouthfeel. Etude Grace Benoist Ranch Chardonnay 2016 ($32). Made from estate-grown Carneros fruit, this classic chardonnay has pear and apple flavors, balanced acidity and a mineral thread that sets it apart from the pack. Dry Creek Vineyard DCV Estate Block 10 Chardonnay Russian River Valley 2016 ($36). Barrel fermented and aging in French oak barrels produces a luscious elegant tropical fruit driven spicy chardonnay. The ripe fruit and richness coats the tongue for a long lasting sensory experience. Raeburn Chardonnay Russian River Valley 2016 ($22). This is a well-balanced chardonnay exhibiting medium bodied pear/apple fruit with a hint of citrus. Just a bit of toasty oak completes the package. A real winner from the Russian River Valley. The Provenance Carneros Chardonnay 2015 ($35). With grapes from the well-respected Sangiacomo and Winery Lake vineyards, this chardonnay has stone fruit character, pear and honeysuckle aromas. Good and long finish. Sonoma-Loeb Envoy Chardonnay 2016 ($38). We liked this wine for its balance, burgundian-feel and moderate oak flavors. Citrus and clove aromas w3ith stone fruit flavors.