If you are like us, the passing of Thanksgiving means the beginning of holiday madness. Got the lights on the house yet? Is the tree up? Have you invited guests to the holiday feast or thought about the menu? How about those gifts that will be in short supply or hard to find? Time is wasting, let's get on with the anxiety. To help in your quest to satisfy the wine enthusiast in your family we offer some unusual gifts and our recommendations for a special bottle of wine. STEMWARE You can't go wrong with beautiful glasses that will accent a person's special wines. We love Riedel because the designs are both elegant and particular to the grape variety. A new series from Riedel and Nachtmann depart from the norm because they have a splash of color to the stemware. Called Fatto a Mano, the Riedel collection come in six colors and six bowl shapes that can be mixed and matched. Alas, they are $100 a stem so this would be for that VERY special friend. If this is above your budget, consider Nachtmann Punk Tumblers ($19 a glass) for the man who likes his cocktails. Very detailed and available in clear crystal, copper, matte and gloss black, and red. Riedel stemware can be found at William & Sonoma as well as many local wine shops. Or they are available online. HOMEMADE GIN Now, here's something to put in those tumblers. If you have a gin fanatic in your circle, consider the Homemade Gin Kit ($50). It has everything a person needs to make his or her own gin: bottle, funnel, filter and juniper berries, botanicals, spices, and aromatics. Just start with a bottle of vodka, and in 36 hours, you have a hand-crafted gin to suit your gin palate. https://www.homemadegin.com/ COOLING SLEEVES We have several of these in our freezer ready to cool a white wine at the last minute or to keep a wine chilled on the patio in the summer. Inexpensive ones are available in department stores for $12, but Brina has made them more beautiful for the table. Made in Italy, the Brina collection comes in metallic, various colors as well as tactile fabrics like studs and faux fur. The price starts at a lofty $65, but they make a statement. https://brina.us/shop/ CUSTOM LABEL WINE Chateau Souverain will put a person's name on a bottle of their cabernet sauvignon, merlot, chardonnay, or sauvignon blanc for $14. Imagine your gift recipient seeing his or her name on the label. These can be labeled up for different occasions, too, such as birthdays, weddings, etc. www.Souverain.com AERATORS We all know letting a wine breathe frees up all those beautiful flavors and aromas. If you don't have the time to wait an hour or two, an aerator is a short cut. The simple device fits into a glass (and a holiday stocking) and expels the wine through tiny holes. They cost $25 to $30 and are made by Rabbit, Vinturi, and others. They are available in kitchen stores and online. And here are some very special wines anyone would appreciate getting:​ Robert Mondavi Oakville Cabernet Franc 2014 ($65). This venerable Napa Valley producer is well-known for its extraordinary cabernet sauvignon from Oakville ($62), but this reserve cabernet franc is special. Blended with cabernet sauvignon, malbec and merlot, the wine stands out as a sequoia in a forest of firs. Giant in scope, it unveils rich, hedonistic blueberry and blackberry flavors with a unami quality that soothes the palate. Generous violet and rosemary aromas. Beaulieu Vineyards Tapestry Reserve Red Wine Napa Valley 2014 ($65). A perennial favorite of ours, the BV Tapestry is an extraordinary and rich blend of cabernet sauvignon (76 percent), merlot, petit verdot, malbec and cabernet franc – the noble grapes that make up the Bordeaux profile. Using specific blocks of top grapes from four AVAs, the winemaker has crafted a complex and broadly flavored wine with fine tannins and a long finish. Franciscan Estate Magnificat 2014 ($55). We have always liked this exotic and lush Bordeaux blend of cabernet sauvignon (75 percent), merlot, malbec, petit verdot and cabernet franc. Perhaps it is the rich texture or elegant style, or maybe it's just the balanced fruit character that we find so appealing. Ripe blackberries, black cherries and hints of mocha. Vietti Barolo Castiglione 2013 ($52). Known for its complex, full-bodied wines, Vietti has another winner with this earthy barolo. Made entirely from nebbiolo grapes, the wine is aged in oak for 24-30 months before the parcels are blended. The aromas are elusive in its youth, but the approachable dark berry flavors and aggressive tannins portend good things to come. Capensis South Africa Chardonnay 2014 ($80). From the Western Cape region, this bold and opulent chardonnay shows the capability of this region. Rich and buttery in style, it has ripe tropical fruit flavors, a dash of spice, vanillin oak, and soft mouthfeel. Quilt Reserve Cabernet Sauvignon Napa Valley 2103 ($110). If you liked the full throttle experience that Joseph Wagner brought to pinot noir with Meomi, you’ll love this current release from his Copper Cane family of wines. Very deep and dense black cherry and berry nose and flavors with some chocolate and vanilla notes. Great to drink now. Don Melchor Cabernet Sauvignon 2014 ($125). This iconic Chilean wine has been on Wine Spectator's Top 100 wine list seven times. From the Maipo Valley, it deserves the accolades. Dark red berries, cassis, a bit of chocolate, fine tannins and a lot of finesse. Tasca d'Almerita "Il Tascante" Sicilia DOC 2014 ($50). Made from old vines grown on the northeast slope of Mt. Etna, this Nerello Mascalese has intense floral aromas and rich dark berry fruit flavors. Fine tannins and sensuous finish. Unique. .

We’re entering the Christmas season, so I’ll try to be nice, not naughty. But I can’t share holiday gift-giving and entertaining ideas without mentioning my wariness about the growing trend of online shopping. With the click of a keyboard, more of us are sending our money out of state to, many times, mammoth businesses who most likely aren't sure where Mississippi is located. The thought of our retail stores and shops disappearing and our country becoming a sea of delivery trucks and discarded brown boxes is alarming. I enjoy saving money, but is the $5 or $10 I save by ordering from a massive online company worth it? Have I become so lazy that I prefer to sit and wait for a package to be delivered to my door instead of taking a few minutes to drop in to a local store to invest my money right where I can see it? Those are the questions I’ve been asking myself lately. Many are even purchasing groceries online and while I understand the convenience, as a former grocery chain employee, it's a trend that saddens me. Full disclosure: I really enjoy shopping at actual “brick and mortar” stores. Retail therapy is one of my favorite past times, especially at Christmas. But, I really do feel good knowing I’m supporting businesses that in turn, support Mississippi families and our state. As shopping season is officially underway, let’s not forget the business owners and in essence, our communities, cities and towns, that depend on our business. I can’t think of a better way to illustrate my point than to highlight the Mississippi businesses represented at the Junior League of Jackson’s recent Mistletoe Marketplace. Besides creating a wonderful event that attracts hundreds of visitors to Jackson, the proceeds from Mistletoe – over $1 million in 2016 and possibly more this year – help thousands of deserving Mississippians, ranging from sick babies at UMMC to underprivileged school children to programs and services for the elderly. As you begin making your gift and entertaining shopping list, consider patronizing these and other Mississippi businesses. Many are open late for shoppers’ convenience and have websites or 800-numbers for online shopping. Happy shopping, everyone! MeMaw’s Cheese Straws – Who doesn’t love homemade cheese straws, especially if they’re made with a special MeMaw’s secret recipe? Headquartered in Yazoo City, MeMaw's ships its signature cheese straws, sugar cookies and “trash” mix to gift shops around the state. To learn about the availability of these crispy, cheesy bites of goodness and MeMaw’s other products, call 662-571-6805 or email memawscheesestraws@yahoo.com. J. Olive Co. –Many physicians tout the benefits of following a Mediterranean diet filled with fruits, vegetables and olive oil. If that’s true, J. Olive can get you started and then some. With convenient locations in Ridgeland, Oxford, and Hattiesburg, J. Olive’s fragrant shops are filled with a variety of flavor-infused olive oils, balsamic and gourmet vinegars, and related specialty items, including dips, spreads, rubs, and salts. One of my favorite items is J. Olive’s Fruit Infusion Flavor Bottle. It makes drinking the recommended daily amount of water much more pleasant. Call 601-850-3860 for more information, or shop online at www.joliveco.com. Apple Annie’s – A longtime staple at Mistletoe and on my shopping list, Apple Annie’s stocks a multitude of food and Christmas gift items that won’t break anyone’s budget. It’s hard to play favorites, but my must-have item each year is a bag of mulling spices. Combined with apple or cranapple juice, it’s a delicious hot drink that smells like Christmas. Other favorites are cheese ball, crackers, dips, and soup mixes; small ceramic Christmas plates and matching spreaders and colorful Christmas tea towels. With stores in Brandon and Madison, Apple Annie’s has gotten into the online shopping craze. Check out their selection at www.shopappleannies.com. Billie’s Pecans and More –When I hear the words, “our homemade peanut brittle won’t break your teeth,” it gets my attention and my business. Besides its delicious candy, Billie’s sells a variety of Mississippi-grown pecans dressed up in the most delightful way. A few favorites are those with cinnamon-sugar, milk chocolate, and amaretto coatings. Pecans are also found in other delicacies like cinnamon pecan coffee cake, pecan sandies, and Southern pecan toffee. Located in Crenshaw, the store offers online ordering at www.billiespecans.com. Ala Carte Alice –Southern Sweet Tea and Apple Pie Moonshine are jelly flavors most have never tried. It’s just one reason to shop at this Louisville business that keeps locals and customers from around the state coming back. Besides its unique jellies, Ala Carte Alice sells brownies and dessert mixes; cheese balls, dips, soups and spreads mixes; meat rubs and other creative food items to spice up your holiday party or serve as a unique gift. For more information, call 662-779-1079 or shop online at www.alacartealice.com. Farmhouse – If you love vintage style décor, Farmhouse in Canton is a must-stop shopping destination. For the foodie on your list or as a treat for yourself, vintage kitchenware and accessories, old-time ceramic mixing bowls and unique serve ware courtesy of Mississippi-made pottery is sure to please. For more information and store hours, call 601-391-3129. We Will Go Arts – There’s no better time than Christmas to help those in need. Purchasing one of the products produced by We Will Go Ministries, which funds missions and the less fortunate of Jackson, is what the Christmas spirit is all about. Using antique wood from formerly condemned Jackson houses in their hand-crafted products is another goal of this important ministry. Hand-crafted serving trays, wall hangings and trivets are just three of the beautiful items that serve a restorative purpose in more ways than one. To learn more, email Alex McClain at arts@wewillgo.org or call 601-398-2410, ext. 3. Mustard Seed –Another Mistletoe staple anticipated by shoppers each year is The Mustard Seed Gift Shop. A wonderland of handmade ceramic Christmas ornaments, mugs and serving dishes are painstakingly created and painted by adults with developmental disabilities. It’s easy to see the love and care that goes into each item. Even better, all proceeds from gift shop sales are invested back into programs for residents. To check out their shopping hours or to place an order, call the gift shop at 601-992-3556. Nandy’s Candy – It wouldn’t be Mistletoe or Christmas without the confectionary creations of Jackson’s full-service candy shop. Nandy’s caters to every taste and age group, a goal that's never more evident than during the holidays. It’s the place to go to fill shopping lists for teachers, bosses, and other special people on your list. Homemade candy, fudge of all varieties, and hand-molded chocolate Santas are just a few of the sweet treats at Nandy’s. Shop at the legendary Maywood Mart location in Jackson or online at nandys-candy.myshopify.com. Nothing Bundt Cakes – The name says it all. You’ll find nothing but Bundt cakes at this unique shop in Flowood, but you won’t go away mad. Handcrafted Bundt cakes, miniature Bundlets, and bite-sized Bundtinis will deck the halls and the dessert table in the most delicious way. Available in a self-serve container for gift-giving or stuffing a stocking or boxed by the dozen, the unique cakes come in a variety of flavors. Call 769-243-7108 or order online at www.nothingbundtcakes.com. Last, everyone knows sweet potatoes are a homegrown product of which Mississippi is justifiably proud. Vardaman is even called the “sweet potato capital of the world.” Besides their value to our state’s agriculture, the humble vegetable morphs into delicious pies. You’ve probably seen singer Patti LaBelle’s boxed sweet potato pies in the supermarket. I was excited to learn she shared the recipe. If you’re looking for a Thanksgiving dessert or a Christmas gift from the kitchen, you can’t go wrong with Patti’s pie. Made with Mississippi’s finest, of course. Patti LaBelle’s Sweet Potato Pie Deep dish pie crust 3 large orange-fleshed sweet potatoes, scrubbed 8 tablespoons (1 stick) butter, melted 3/4 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs, beaten 1/4 cup half-and-half 3/4 teaspoon ground cinnamon 1 teaspoon ground nutmeg Whipped cream, for serving (optional) For the filling: Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside. Preheat the oven to 400 degrees F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it. Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top. Reduce the oven temperature to 350 degrees. Bake until a knife inserted in the center of the filling comes out clean, about an hour and a half. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream. Note: To save time, I used a store-bought deep dish pie crust, which I placed into a deep pie plate, but you can use a favorite homemade recipe, too. Reprinted from "LaBelle Cuisine." Copyright © 1999 by Patti LaBelle with Laura B. Randolph.

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

A new restaurant concept is opening on the Mississippi Gulf Coast in a very historic location. Set to open in early to mid-December, the White Pillars restaurant will be farm-to-table with seasonal ingredients and Southern cuisine. Chef Austin Sumrall and his wife Tresse are pleased to bring their take on this concept to the Mississippi Gulf Coast. Chef Austin works daily to source the highest quality and freshest local ingredients for his dishes to ensure his impeccable flavors appease your palate. As proud Mississippians, everything you see, touch, and taste will likely be from Chef Austin and Tresse's home state. From the serving dishes to the hand-crafted tables, every detail of your experience at White Pillars has been thought through with quintessential Southern hospitality in mind. White Pillars epitomizes the farm-to-table concept. Every menu item lists its source so guests will know where their food comes from. This is important for the Sumralls as they strive to give every guest the very best of what they have to offer. And since the best comes in limited quantities, the menu is likely to change on a daily basis. Chef Austin said, “It’s important to us to support our local farmers and suppliers. Their ingredients are of superior quality, which aligns with all aspects of our restaurant. We want everyone to experience top-notch cuisine and service when they dine at White Pillars.” Dining can also be enjoyed in the bar and lounge area known as the "WP." With an extensive list of small-batch whiskeys, wines, and premium craft cocktails, the bar will be the go-to hot spot in town. The WP has its own menu of small bites and seasonal cocktails. The turn-of-the-century, 34-foot-long walnut bar is the oldest known on the coast and was originally a fixture in Chicago’s Blackstone Hotel. From Chicago, this elegant fixture traveled to Biloxi’s “Magic Door Lounge” before making its way to White Pillars in the late 1960’s. Just stepping up to the bar will transport you through Biloxi’s deep-rooted history. The WP offers the ambiance, libations, and fare of the past with a contemporary twist. Gunston Hall, which houses the White Pillars, was built in 1905. The history of the original family and the building can be found at history.biloxiwhitepillars.com. The original owners of the White Pillars, John and Virginia Mladinich of Biloxi, had a hospitality empire with several local restaurants and bars. Longing for a steak and seafood concept with “old southern charm,” White Pillars was born. Furnished with lavish antiques and crystal chandeliers, the restaurant was a coast staple and is sure to continue this tradition for years to come. Chef Austin Sumrall is originally from McComb, Mississippi. He graduated from the University of Mississippi with a degree in Hospitality Management and attended the Culinary Institute of America in New York. Prior to relocating to the Coast, Chef Austin was Chef de Cuisine of Hot and Hot Fish Club under Chris Hastings in Birmingham, Alabama. For more information on the restaurant, or to book a special event, please visit biloxiwhitepillars.com or call 228-207-0885

Some readers might consider the phrases “reasonably priced” and "burgundy" an oxymoron. Add “aged burgundy” and “premier cru” to the mix and many of you would melt into laughter. We were of the same state of mind until we came across a Domaine Menand Pere et Fils Mercurey 1er Cru 2005 that was available for $45. The Menard Mercurey exhibited complex, aged burgundy characteristics of ripe cherry, mushrooms, and a distinct earthiness. Drinking beautifully now, this red wine still had plenty of life. Presented by Tom Cox of Siema Wines, a wholesaler in Maryland, Virginia and Washington, D.C., we were amazed by the availability, price and quality of this 12-year-old burgundy. Cox said that this importer, Exclusive Wine Imports of Alexandria, Virginia., could source other aged burgundy at favorable prices and, oh by the way, would we like to taste them? He arranged a tasting with Jim Ungerleider to taste some of the limited production estate wines in their portfolio. Jim and Stephan Murray-Sykes founded Exclusive Wine exports in 2007, with Stephan sourcing the wines in Burgundy where he has lived and served on many professional tasting panels over the past 20 years. Exclusive Wine Imports originally sourced wines from Burgundy, and according to Jim, “sourced winemakers who didn’t have a presence in the U.S.” They now import between 6,000 to 8,000 cases per year from all over France. Ungerleider said many of their older burgundies are part of the original stocks of Burgundy imported in 2007 immediately before the economic calamity of 2008-2009 when luxury wine-buying ground to a halt. Instead of selling them off at fire-sale prices, they kept them because “they’re only going to get better, and in any event we can drink them." Among the white burgundies, we especially enjoyed the Domaine Feuillat-Juillot, Montagny 1er Cru Les Coeres 2010 ($38). This seven-year-old white wine is just beginning to develop the honey and caramel notes of its next stage of development. Nice minerality and good acidity make this wine a very attractive package. Two red wines from the somewhat overlooked 2006 vintage proved quite different. The Bertrand Machard de Gramont, Nuit-Saint-Georges Les Vallerots 2006 ($79), is from a 1.2-acre vineyard that yields only two tons per acre. This wine was somewhat reticent with wild cherry notes just beginning to emerge. The Bertrand Machard de Gramont, Nuits-Saint-Georges aux Allots ($79) was more evolved, showing well now. Deep ripe cherry notes are readily apparent in this delicious example, but this wine is still in its youth and will do nothing but continue to develop complexity. We also tasted two Pommard vintages from Albert Boillot’s 1er Cru En Largilliere vineyard that were a bit more expensive at $82 per bottle. The 2006 was still showing pretty firm tannins and dried cherry fruit notes, and needs a bit more time for this lesser vintage. The 2005, a much riper vintage, exhibited more mature cherry fruit, and blossomed in the glass after 10 minutes. Both of these wines will evolve beneficially for at least 10 more years, but we give the edge to the 2005. WINE PICKS Bodegas d'la Marques Valserrano Gran Reserva Rioja 2010 ($32). This is an extraordinary reserve tempranillo blend that can be enjoyed now or aged a good decade. Ripe blackberry fruit flavors with lead pencil aromas and serious oak and vanilla. Delicious. Paolo Manzone Dolcetto d'Alba "Magna" 2015 ($18). We have had plenty of insipid dolcettos from Italy that gave us doubt. But this is not one of them. An extraordinary, intense and rich dolcetto, Manzone has knocked a homerun here. Bright red color, floral aromas, and an intense palate of red berries. We're buying more. Ruca Malen Malbec Reserva Mendoza 2014 ($19). With malbec all the rage today, we found this Argentinian example that really impressed us. Very pure blueberry and black raspberry nose and flavors wrapped in a spicy vanilla package. If you're curious about Argentinian malbec, give this a try. Fortress Knight's Reserve Cabernet Sauvignon Sonoma County 2013 ($40). A pleasing blend of 88 percent cabernet sauvignon, and a dash of petite verdot, malbec, and merlot. A modestly intense and sophisticated red wine with a blackberry and cassis nose and flavors, some spice, and a tad of sweet vanillin oak. WindVane Carneros Chardonnay 2015 ($40). We loved this luscious chardonnay from a region that benefits from the cooling maritime breezes. Aromas of peach and pineapple give way to a flood of peach and orange flavors with a dash of cinnamon and toasty oak. Patz & Hall Jenkins Ranch Pinot Noir 2015 ($60). We loved the silkiness of this luxurious Sonoma County pinot noir. Excellent, pure fruit character with earthy undertones, raspberry and cherry notes and a hint of vanilla and chocolate. Rodney Strong Reserve Cabernet Sauvignon 2013 ($40). This is a good value for reserve cabernet sauvignon. From Alexander Valley fruit, the wine has a rich mouthfeel, floral and dried herb aromas, blackberry flavors, and hints of vanilla and cocoa. Alamos Malbec 2016 ($13). A reliable malbec producer whose wines are relatively easy to find, Alamos makes a classic Argentine malbec with sweet, ripe plum flavors and hints of spice and vanilla.

With the holidays here, it is time to celebrate, and sparkling wines go hand-in-hand with special occasions. If you are looking for something new to serve this year, consider swapping your usual bubbles for Cava, a delicious and wallet-friendly Spanish sparkling wine that is made using the same traditional methods as Champagne. One Cava producer offering top-quality sparkling wines is Poema. Their wines are made from sustainably farmed grapes, and are available at affordable prices. Their Poema Cava Brut (SRP: $12.99) is a fine choice for your cocktail hour. Its fresh citrus and granny smith apple aromas and toasty notes are a good match with light tapas, oysters, and seafood. It also makes for delicious sparkling cocktails, such as the Belle of the Ball. Belle of the Ball 4-ounces Poema Cava Brut 1/2-ounce Belle de Brillet Pear Liqueur Splash of orange liqueur Chill Cava and Pear Liqueur beforehand. Then, pour both ingredients into a flute. Top off with a splash of orange liqueur. For those who like things a little bit sweeter, there is Poema’s Cava Extra Dry (SRP: $12.99). Served as an aperitif or paired with passed appetizers and starters, its crisp aromas of green apples, limestone, and spring flowers offer a trace of sweetness that is well balanced by a crisp finish. Whether you are having a formal celebration or an impromptu casual party, be sure to celebrate the right way this holiday season -- with sparkling wines that won’t disappoint your guests. Courtesy of State Point Media

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

Need a healthy snack to keep everyone out of the kitchen while you cook on Thanksgiving? Or are you interested in skipping the cheesy contribution to the office party? Then check out this fun and easy fruit platter you can build in just minutes. If you have kids, you might get them to build it for you, and even snack on the fruit while they work! The amount of fruit you need depends on the size of your platter and the order you choose for the rows. Of course, you get to choose your favorite fruits, but the video includes: 1/2 pear 1-1/2 small apples 3/4 cup blueberries 1 pint blackberries, about 1 cup 9 strawberries 1-1/2 tangerines 1 cup of cantaloupe chunks 12 grapes, about 1/2 cup 2 tablespoons lemon juice 2 mini chocolate chips 1 tablespoon powdered sugar 1/2 teaspoon water Wash all of the fruit. Cut pear in half and place cut-side down on platter. This is the turkey’s body. Take grapes off stems. Arrange around pear. Peel cantaloupe and cut into chunks. Arrange around grapes. Remove stems from blueberries if present. Arrange around cantaloupe. Cut stems off strawberries. Place cut-side down around blueberries. Peel tangerines and separate sections. Nestle tangerine ends on either side of strawberries. Place blackberries in between each tangerine section. Cut apples into slices. Dip in lemon juice. Arrange along the top edge of the platter. Mix powdered sugar with scant amount of water, gradually adding more until mixture is the consistency of thick glue. Dip each mini chocolate chip in the “glue” and attach to pear for the turkey’s eyes. Cut a small piece of cantaloupe and attach as the turkey’s nose. Set two tangerine sections on the bottom edge of the platter under the pear as the turkey’s feet. You could also use cantaloupe or pretzel sticks. Keep chilled until ready to serve.

Holy Trinity & Saint John the Theologian Greek Orthodox Church is taking orders for its Annual Greek Pastry sale. Baklava, wedding cookies, frozen casseroles, assorted pastry boxes, and other Greek treats are on the menu. The deadline to order is Saturday, November 25th. Customers may pick up their pastries at the church on Friday, December 1st between noon and 4 p.m., or Saturday December 2nd between 9 a.m. and 1 p.m. There will be additional pastries available for sale at the church during these days as well. Proceeds from the bake sale will go to the Philoptochos Society's fund, which distributes money to local charities, as well as the National Philoptochos Charitable Fund. To place an order and for more information, email baklavabakesale@aol.com, call 601-355-6325, or visit their website here. The church is located at 5725 Pear Orchard Road, Jackson, Mississippi.

When it comes time to entertain family and friends, it’s important to have a few simple, warm appetizers and small plates at the ready. Plan your menu with recipes that can be prepped ahead of time and popped in the oven when guests arrive. It can make hosting easier and more enjoyable. A versatile ingredient that can enhance your favorite sweet and savory recipes, Musselman's Apple Butter is more than just a spread. It's made the old-fashioned way for perfect texture and a rich apple-cinnamon flavor, giving parties and get-togethers a unique taste in recipes like this Apple Brie Bites and Apple Butter Bacon-Wrapped Shrimp. For more appetizers ideal for entertaining at musselmans.com. Apple Brie Bites 1 sheet puff pastry, thawed 5 ounces Brie cheese 1/2 cup Musselman's Apple Butter 1/4 cup pecans, chopped Heat oven to 400 degrees F. Grease mini muffin pan. Press seams of puff pastry sheet together. Cut sheets into quarter, then each quarter into six pieces. Use rolling pin to flatten each piece of pastry into square shape. Place one square into each muffin cup. Put 1/2 teaspoon of brie, 1 teaspoon apple butter, and 1/2 teaspoon chopped pecans into each muffin cup. Bake 13-15 minutes until golden brown. Serve warm. Apple Butter Bacon-Wrapped Shrimp 3/4 cup Musselman's Apple Butter 1/2 cup maple syrup 1/2 teaspoon red pepper flakes 1/2 teaspoon salt 1/2 teaspoon smoked paprika 10 pieces bacon 10 extra large shrimp, cleaned and deveined Cilantro, chopped, for garnish (optional) Heat oven to 400 degrees F. Line rimmed baking sheet with parchment paper. In medium skillet over medium heat, add apple butter, maple syrup, red pepper flakes, salt, and paprika. Whisk until mixture is thick and cooked down by half, about 10 minutes. Set aside. In large skillet over medium heat, add bacon slices and cook until brown but still flexible. Remove from pan and drain on paper towel-lined plate. Wrap one bacon slice around each shrimp, secure with a toothpick, and place onto prepared baking sheet. Once all shrimp have been wrapped, baste tops with apple butter mixture. Bake 5 minutes then flip and baste other side of shrimp. Bake another 5 minutes. Continue to flip and baste shrimp (2 minutes each time) until shrimp is fully cooked. Do not overcook glaze as it can burn. Sprinkle with cilantro if desired.

While your family gathers in the kitchen to make your traditional Thanksgiving feast, INSP’s award-winning original culinary-travel series State Plate, will be airing an encore of the Mississippi episode on Monday, November 20th at 12:30 p.m. CT. In State Plate, entertainer and restaurateur Taylor Hicks, tastes his way across the U.S. on a quest to assemble plates that represent each state’s most historic, famous, and tastiest foods. Tune in to State Plate all week, as INSP brings you the most popular dishes from around the country; maybe one of them will make it onto your dinner table this year. You can find INSP on Comcast channel 264; DirecTV channel 364; Dish channel 259 In this episode, entertainer Taylor Hicks tastes his way across Mississippi on a quest to discover the state’s most emblematic foods. Along the way, he visits the home of the blues to make the coolest food in the Delta: the “koolickle.” Taylor fishes the Mississippi River for fresh catfish without using a pole and grinds corn for homemade hushpuppies fried to golden perfection. He plants the delicious staple known as black-eyed peas and discovers how the decadent chocolate mud pie got its name. It’s an abundant plateful of Mississippi cuisine filled with the stories and legends behind the state’s tastiest foods. About INSP INSP is available nationwide to more than 81M households via Dish Network (channel 259), DirecTV (channel 364), Verizon FiOS (channel 286), AT&T U-verse (channel 564) and more than 2,800 cable systems. Click here to find INSP in your area. For quality dramas, positive entertainment and inspiring stories, celebrating the American spirit and honoring timeless traditional values, it’s INSP.

JACKSON, Miss.– Newk’s Eatery has launched a limited-time menu featuring premium proteins with seasonal ingredients and classic holiday flavors: roasted butternut squash, tangy cranberry and orange chutney, woodsy Portabella mushrooms, hand-carved roasted turkey, spiced pecans, and real pumpkin with holiday spices. Now through December 31st, Newk’s will offer Grilled Steak and Portabella Pizza, Grilled Steak and Butternut Squash Salad, a Turkey Cran-Orange Sandwich, organic Red Raspberry Iced Tea, Mini-Bottle Mimosas, and a dozen-layer Pumpkin Cream Cheese Cake made from scratch in Newk’s very own bakery. “For the holidays, we are featuring our premium meats, grilled and carved in-house, along with the season’s best ingredients,” said Newk’s CEO and founder Chris Newcomb. “At Newk’s, you can indulge this holiday with grilled petite tenderloin steak, hand-carved roasted turkey and a dozen layer Pumpkin Cream Cheese cake that we bake and ice by hand.” For the first time, participating Newk’s restaurants will offer Mini-Bottle Mimosas made with fresh-squeezed orange juice and a full split-size bottle of Korbel Brut Champagne. A holiday-season staple, Newk’s mimosas offer another reason to toast with friends and family, as does its new Red Raspberry Iced Tea, made with real raspberries, blueberries, black currants, blackberries, rose petals, and hibiscus flowers. Newk’s Grilled Steak and Portabella Pizza features flame-grilled petite tenderloin steak, mozzarella cheese, rich sauce made from vine-ripened tomatoes, grilled Portabella mushrooms, caramelized onions, and tangy Gorgonzola cheese. The season’s Grilled Steak and Butternut Squash Salad includes hand-sliced, flame-grilled petite tenderloin steak, roasted butternut squash, house-made spiced pecans, bacon, and cranberries tossed with radicchio, arugula, and house-specialty sherry vinaigrette. Rounding out Newk’s signature sandwich menu for the season is a Turkey Cran-Orange Sandwich made with hand-sliced, roasted turkey, cranberry-orange chutney, cheddar cheese, and arugula on toasted French Parisian bread. Newk’s dozen-layer Pumpkin Cream Cheese Cake features layers of moist pumpkin cake made with real pumpkin, cinnamon, ginger, nutmeg and cloves. Each layer is frosted with hand-whipped cream cheese icing that uses fresh grade-A butter, pure vanilla, and walnuts, made by hand in Newk’s very own bakery. ​ Newk’s simplifies holiday entertaining at home or at the office with catering and Grab-N-Go selections that offer classic recipes straight from the Newk’s kitchen. For the holiday season, Newk’s catering is also offering Holiday Ham & Turkey-Cran Sliders, available by the dozen, in addition to the year-round catering menu. For catering ideas and ordering information, visit www.newks.com/catering. ​For more information about Newk’s Eatery, visit www.newks.com. About Newk's Eatery Based in Jackson, Mississippi, Newk's Eatery is leading the next generation of fast casual with its culinary-driven menu prepared in Newk's open kitchens, featuring made-from-scratch soups, fresh tossed salads, hand-crafted pizzas, grilled and toasted sandwiches and fresh-baked cakes from Newk’s very own bakery. Founded in 2004, Newk's currently operates and franchises more than 115 units in 15 states. The company is gaining national attention for its accelerated growth and commitment to community, including Newk’s Cares, an ongoing program which has raised more than $720,000 for ovarian cancer research and awareness. The award-winning brand is consistently named among Fast Casual’s Top “Movers and Shakers”; was named to Franchise Times’ "Fast and Serious" list for three consecutive years; is listed in the Technomic Top 500 Chain Restaurant Report; and was named among NRN’s Top 200 and Top 5 Fastest-Growing Chains and Restaurant Business' Top 40 Fast-Casual Chains. For more information, visit Newks.com, join the Roundtable Club or follow Newk's on Facebook, Instagram and Twitter.

There may never be a time when we have looked forward to Thanksgiving as much as this year. Perhaps it's because of the spate of natural disasters – fires, floods, and hurricanes – or the mass shootings in Nevada and Texas that send us searching for an oasis where we can be surrounded only by family and friends. This is the holiday to turn off the television and, instead, turn to each other for support and love. The holiday was actually created in 1623 to celebrate the end of a drought that for years had damaged the crops. Although George Washington signed a proclamation declaring Thanksgiving as a time to celebrate the end of the war of independence, it was President Franklin Roosevelt who, in 1941, declared it would happen on the fourth Thursday of every November. Because it is such an American holiday to celebrate all that is good, we like to mark it with a traditional feast of turkey and all the trimmings. It is also an occasion to mark the holiday with a nice bottle of all-American wine. If you want to be patriotic, zinfandel is as all-American as Thanksgiving. It is a grape brought to us by Italian immigrants and today zinfandel is grown exclusively in the United States. Zinfandel has a fruity berry character that marries well with turkey and the classic side dishes. But it's not the only red grape to consider. A fruity syrah or grenache is a good match and pinot noirs are light enough to complement the simple flavors of turkey. If lamb or beef are your choices, you can consider Bordeaux or cabernet sauvignon. For whites, we like textured chardonnays that aren't over-oaked. Turkey is a fairly neutral meat, so you don't want to overwhelm it with a strongly flavored wine. We like to offer both red and white choices to our dinner guests and add a champagne when they arrive. Here are some all-American wines to consider for your holiday dinner: The Sparkling J Vineyards Brut Rosé ($45). If you really want to get your celebration off on the right foot, the J rosé is our recommendation. We thoroughly enjoyed this sparkling wine from the Russian River Valley. Rich and lively, it has raspberry, strawberry, and citrus notes. It is a blend of pinot noir, chardonnay, and pinot meunier. Gloria Ferrer Anniversary Cuvee 2010 ($40). The original Sonoma County sparkling wine house has a winner on its hands with this special bottling from 14 separately fermented lots of chardonnay and pinot noir. The wine fermented in the bottle for five and a half years before disgorgement. Ripe pear aromas and peach and black cherry flavors with a dash of ginger. Mumm Napa Brut Rosé ($24). Made mostly from pinot noir grapes, this coral-colored sparkling wine will excite the palate. It has cherry and strawberry flavors and will match turkey and salmon nicely. The Reds Dry Creek Vineyard Mendocino County Old Vine Zinfandel 2014 ($32). Blended with a good dose of petite sirah and a little carignan, this zinfandel has depth and rich plum and blackberry aromas, cherry and raspberry flavors with a dose of spice and cocoa. Oak Farm Lodi Zinfandel 2015 ($24). A solid performance from the hot Lodi region, this full-body wine surpasses its price in quality. Long finish, jammy red berry fruit flavors and soft tannins. Peachy Canyon Westside Paso Robles 2015 ($22). Tight nose, concentrated raspberry and blackberry fruit flavors with a dash of allspice and clove. Talbott Vineyards Kali Hart Pinot Noir 2015 ($26). Reasonably priced, this elegant pinot noir can be served to a crowd. Its cherry and cranberry flavors, softness and medium body won't overwhelm the turkey. Qupé Central Coast Syrah 2013 ($20). Very spicy with fresh acidity and sweet strawberry flavors. Some grenache, mourvedre and tempranillo is added to give the wine a broader palate. The Whites Scott Family Estate Chardonnay 2016 ($25). From the Arroyo Seco AVA of the Central Coast, this mellow chardonnay showcases the Dijon clones that provide a lush, oaky chardonnay with pear and citrus notes to marry beautifully with turkey. Amici Sauvignon Blanc 2015 ($25). Whether it be an aperitif before dinner or a wine at dinner, this versatile sauvignon blanc from Napa Valley has it all. There is enough complexity and richness to pair it with turkey, gravy and all the fixings. Vibrant acidity is also a nice foil to vegetables and cranberries. Tropical fruit flavors and a good dose of spice and mineral. Kim Crawford Sauvignon Blanc 2017 ($18). Very fresh and vibrant, this racy New Zealand sauvignon blanc delivers. Good acidity cuts through heavily seasoned foods and refreshes the palate. Concannon Vineyard Chardonnay 2014 ($20). We liked the creamy texture in this balanced chardonnay from Monterey County. Lemon/lime aromas give way to peach and tropical fruit flavors. Excellent value. Dierberg Vineyard Santa Maria Valley Chardonnay 2014 ($32). A very distinctive chardonnay with fennel, lime and lychee notes on top of a lush tropical fruit palate. Crisp acidity makes it a good food wine too. FEL Savoy Vineyard Anderson Valley Chardonnay 2015 ($48). We tasted this wine alongside an oaked-up chardonnay from the same region and was stunned to witness how much better it did with food. This single-vineyard treat is well balanced yet still rich, aromatic, and layered with pear and quince notes. Good acidity. Frank Family Vineyards Carneros Chardonnay 2015 ($35). The cooling fog from San Pablo Bay has a big influence on this delicious, well-balanced chardonnay from Carneros. Good depth with apple and citrus notes and a hint of butterscotch and almond.

United Way of Leflore County is hosting a canned fruit drive, benefiting the Community Food Pantry. Each year, the Food Pantry tries to make their food boxes a little more special at Christmas. On Wednesday, November 15th, pick up a can of fruit and drop it off at Greenwood Market Place from 2 to 6 p.m. to help give some sweetness and joy to a family in need during the holiday season. United Way serves the following agencies: Beacon Harbor, Boy Scouts of America, Boys and Girls Club, Community Food Pantry, Delta Grace, Fuller Center for Housing, Gim Community Kitchen, Girl Scouts Heart of the South, Leflore County 4H Clubs, Leflore County Humane Society, and Salvation Army.

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

Pictured at St. Roch in New Orleans are Ted Duckworth and Breck Hines, codevelopers of The District at Eastover, with Ray Neilsen, a partner in Eastover Market. JACKSON, Miss. —The District at Eastover announced Eastover Market, the state’s first food hall, will open in the development in spring of 2018, establishing The District as a true culinary destination. Eastover Market will be developed in consultation with the esteemed St. Roch Market of New Orleans, and will showcase a carefully curated collection of local, boutique restaurant concepts. “We are excited to introduce the food hall concept to Mississippi,” said Ted Duckworth, co-developer of The District. “Not only do they offer a variety of quality dining options in one location, but when done well, a food hall creates a central gathering place with a very local, community-oriented feel. It’s always been our intention for The District to be both a community and culinary destination, and the addition of the food hall will enhance our role as Jackson’s City Center.” Far from the food courts of yesteryear, food halls offer a mix of local, chef-driven concepts in one location where diners can expect a variety of artisanal, often upscale, dining options and overall first-rate experience. Food halls are a fierce trend in the U.S. restaurant industry that is turning to a mainstay. Drawing on the tradition of European food halls, the American take on the food hall first appeared in major cities such as San Francisco, Chicago, and New York, but more recently have opened in cities across the Southeast such as Birmingham, Charleston, Atlanta, Dallas, and soon, Raleigh. St. Roch Market of New Orleans is a pioneer among the food hall craze that opened in a historic New Orleans building in 2014. Zagat has called St. Roch Market an “absolute must visit” and Travel and Leisure called it “one of the world’s best food halls.” Their formula has worked so well, St. Roch Market will soon expand to Miami, Nashville, and a second New Orleans location in the Warehouse District. “When it comes to food halls, St. Roch Market is one of the best and has an unmatched record of success in developing food halls, as well as the talent of their vendors,” said Breck Hines, co-developer of The District. “When it came to a consulting partner in developing Eastover Market, St. Roch was an obvious choice and with this project, we hope to make a significant impact on the growth of Jackson’s culinary scene.” Eastover Market will include eight diverse food and beverage concepts and a craft cocktail bar. For vendors, the food hall represents the ultimate platform to grow a food brand and build consumer exposure. “We call it [St. Roch] the largest chef's table,” said Will Donaldson, co-owner of St. Roch Market. We take care of all of the business logistics so that our entrepreneurs can focus on what they're really good at and passionate about, their guests and the food. It's a rare opportunity to be able to interact directly with a chef, but that's exactly what our concept enables, and you end up with a really authentic dining experience. Each market takes cues from the neighborhood and local cuisine, but, in all locations, you can expect the same inviting atmosphere, simplicity of design, and excellent chefs”. Eastover Market will be located on the ground floor of the BankPlus building. The 8,000 square-foot space will include both indoor and outdoor seating, and will be a frequent venue for meetings, events, and live entertainment. Construction on Eastover Market is planned to start later this year. Design of the space will be led by Canizaro Cawthon Davis of Jackson and Hatch Design Group of Los Angeles. Those interested in being a tenant at Eastover Market should visit eastovermarket.com and fill out a tenant application. Eastover Market joins an impressive lineup of businesses in The District including BankPlus, Origin Bank, Results Physiotherapy, and Cantina Laredo. Previously announced Fine & Dandy, Orange Theory Fitness, and Freshii are nearing completion and slated to open next month. The District at Eastover plans to announce additional dining and retail establishments throughout the year. ABOUT ST. ROCH MARKET St. Roch Market is an integrated culinary and retail platform originating in the Southern U.S. It is inspired by the pre-prohibition era food markets that offered dining, shopping and entertainment in a single experience. Each market is a curated program of heritage chef-centric concepts, set before a large audience of taste-driven consumers. The flagship store in New Orleans, Louisiana features 12 food and beverage purveyors within a historical market structure originally constructed in 1875. Together, the purveyors represent the finest amalgamation of culinary start-up talent who have come together to offer an integrated culinary experience. St. Roch was quickly recognized in the national media as a “top 10” food hall destination. Learn more about St. Roch at st.rochmarket.com. ABOUT THE DISTRICT AT EASTOVER The District at Eastover represents the best of mixed-use urban revitalization in the heart of Mississippi’s capital city. Conveniently located between Jackson’s historic Eastover and Fondren neighborhoods and adjacent to the I-55 corridor and the University of Mississippi Medical Center, The District offers a transformative destination characterized by boutique shopping, acclaimed restaurants, thoughtfully planned office space and luxury residential living opportunities. Learn more about The District at thedistrictateastover.com.

Oysters from Saltine Restaurant JACKSON, Miss. – David Conn, owner of 4Top Hospitality Group, has announced an expansion of the group’s restaurant footprint in the first half of 2018, including two Jackson, Mississippi-based concepts. Char Restaurant will open this coming spring in Nashville’s Green Hills area as part of the Vertis development. The popular steakhouse will also open early summer in Huntsville, Alabama’s new Merchant’s Square, marking the fourth location for this particular concept. Saltine will debut in Nashville’s midtown area around late February. This expansion will increase the number of properties owned and managed by the 4Top Hospitality Group to 16. Chef Steven Robilio will be at the helm of the culinary program for the new restaurants, in addition to Jackson’s Saltine location. Robilio graduated at the top of his class from the New England Culinary Institute, followed by stints at some of his hometown’s top restaurants in Memphis, including Hog & Hominy and Interim. He has been with 4Top Hospitality Group since 2013 as the chef for Nashville’s Amerigo locations. Conn, a native Jacksonian, stated “Char has been a staple in the Jackson community for many, many years. We couldn’t be more proud to bring the successful restaurant concept to Nashville, where we already have Amerigo.” In addition to Conn, 4Top business partners include Ben Brock, Doug Hogrefe and Paul Schramkowski. Conn was the original general manager of Amerigo’s flagship Ridgeland location, where he worked with Brock and Hogrefe. In 2007, restaurant veteran Paul Schramkowski joined them, rounding out the team comprising 4Top Hospitality Group. Since its inception, the restaurant group has grown over 300%. About 4Top Hospitality Group 4Top Hospitality Group manages and owns 13 restaurants in Mississippi and Tennessee with three more in development. Its concepts include Amerigo Italian Restaurant, with locations in Mississippi as well as Memphis, Nashville and Brentwood, Tennessee; Anjou; Saltine; two Sombra Mexican Kitchens; Nashville-based Etch and etc.; and Char with current locations in Jackson, Mississippi, and Memphis, Tennessee. For more information, please go to www.4tophospitality.com.

March of Dimes Signature Chefs Auction Jackson leading chefs are assembling their finest offerings in an array designed to satisfy the most demanding palate, all for the benefit of mothers and babies. The Signature Chefs Auction pays tribute to the culinary excellence of chefs and caterers in Jackson, who will present their signature dishes. In addition to the meal, guests will enjoy a silent and live auction with packages. The Signature Chefs Auction is being held at the Cathead Distillery on Thursday, November 9th, at 6:30 p.m. Nearly 350 guests will savor the signature dishes prepared by Jackson’s top chefs and restaurants including The Manship, County Seat, Crazy Cat Eat Up, Table 100, Aplos, Half Shell Oyster House, Campbell's Bakery, Hal and Mal's, Estelle Wine Bar, Lou's Full Serve, Seafood R'evolution, Bacchus, Char, and Sysco. Guests will be able to bid on a unique assortment of live and silent auction packages, including experiences with the chefs, entertainment and travel, and contribute to the very special Fund the Mission campaign. Melanie Christopher, news anchor and local personality of WJTV, will serve as the evening's Master of Ceremonies. Today, one in every ten US infants is born premature. The March of Dimes is committed to funding research to find the answers to problems that continue to threaten the lives and health of babies. Funds raised by Signature Chefs Auction help support prenatal wellness programs, research grants, neonatal intensive care unit (NICU) family support programs, and advocacy efforts for moms and babies. About the March of Dimes The March of Dimes works to improve the health of babies by preventing birth defects, premature birth, and infant mortality. The March of Dimes is the leading nonprofit organization for pregnancy and baby health. For almost 80 years, moms and babies have benefited from March of Dimes research, education, vaccines, and breakthroughs. For the latest resources and information, visit marchofdimes.org or nacersano.org.

November 8th is Chicken Soup for the Soul Day. In honor of mind and body wellness, MaryAnn Jones and Deanna Durso of Wear your Wellness and Thrive Naturally share their delicious and organic recipe for slow cooker chicken soup, perfect for today and any day that the weather is chilly. Easy Slow Cooker Chicken Soup 1 lb package organic chicken tenders 1 large onion, diced 1 package organic baby carrots, chopped 4 ribs organic celery, cleaned and chopped 1 quart organic, low sodium chicken or vegetable stock 1/4 teaspoon dried thyme Salt and pepper to taste Place all ingredients into a 3 1/2 quart slow cooker. Add additional water to fill. Set to low for at least 4 hours. Remove chicken, shred with a fork, and add back in. Serve or save.

When a faux wire apple filled with scented fall potpourri triggers a craving for dishes composed of the ingredients, it's a sure sign fall baking should commence. Turns out, finding foods with elements of the fragrant items, especially apples and cinnamon, wasn’t hard at all. And, there are several fragrant hot beverages in the same irresistible category. Apple cider doughnuts was the first craving triggered after breathing in the tantalizing scents emanating from the wire apple. If you recall, making the apple-cinnamon treats became somewhat of an obsession for me last fall. I embarked on a doughnut-making frenzy after discovering a pan that would allow for baking, not frying, the dough to a light and slightly-crunchy goodness before rolling in brown sugar. Those delightful memories caused me to unearth my doughnut pans from the back of the cabinet in preparation for fall 2017 baking. Further reminiscing led to my grandmother’s recipe for Dutch apple pie. It’s hard for me to play favorites among her desserts repertoire, but this one comes close. Packed with sliced apples and cinnamon and topped with a crunchy crumble topping of butter and brown sugar, it’s the ultimate apple pie for bakers of all skill levels. And, it’s downright delicious. Drop me an email and I’ll share the recipe. New on the list is an apple cobbler recipe that combines the traditional apple filling with a topping composed of one of my favorite cookies, sugar, and cinnamon-infused snickerdoodles. Other apple-cinnamon combos on my favorites list are apple turnovers, strudels, tarts, fried apple pies, apple cake, and fried apples. The last item on the list contains the word "fried," but thankfully for those of us trying to avoid the health consequences of the frying process, it’s healthier than it sounds. To make it, melt a quarter cup of butter or butter substitute in a heavy skillet over medium heat. Add 8 sliced Granny Smith apples, 1/2 teaspoon of brown sugar, and 1/4 teaspoon each of ground cinnamon and nutmeg. Sauté mixture under tender and golden brown, 10-15 minutes. It’s a delicious base for vanilla ice cream, as a topping for hot pound cake, or as a solo treat. I love my apple cider doughnuts, strudels, pies, and all the rest of the fragrant fall baked goods. But, like many others, I try to include healthy ingredients into my diet whenever possible. Keeping cholesterol at an acceptable level is an ongoing goal and according to most health experts, eating old-fashioned oatmeal is a super food. Try as I might, I don’t enjoy it in its pure form. Luckily, I found a delicious way to incorporate oatmeal into an apple-cinnamon dessert. It’s light, healthy and believe it or not, now on my apple-cinnamon favorites list. Have My Healthy Oatmeal and Enjoy Apple Dessert, Too 4 medium Granny Smith apples, sliced into thin pieces 1 small lemon 3/4 cup brown sugar 1/2 cup all-purpose flour 3/4 cup old-fashioned oats 1/3 cup butter or butter substitute, softened 1 tablespoon of low-fat milk 1 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg Heat oven to 375 degrees F. Spray 8-inch square glass baking dish with non-stick spray. Grate 1/2 teaspoon of the lemon peel and squeeze two tablespoons of lemon juice. Stir and combine peel and juice with sliced apples in the baking dish. In a separate bowl, stir remaining ingredients until well mixed; sprinkle over apples. If mixture is too dry, add a little more milk. Bake 30 minutes or until topping is golden brown and apples are tender. Recipe doubles easily.

JACKSON, Miss. – Thanksgiving is just around the corner, and our mouths are already watering thinking about the delicious food we will share with family and friends. Executive Chef Matthew Kajdan of Estelle Wine Bar and Bistro at The Westin Jackson has put together his three favorite recipes –Andouille and Cornbread Stuffing, Baked Mac and Cheese, and Cranberry Sauce– for guests to enjoy on Thanksgiving this year. To sweeten up the holiday even more, Estelle will also be offering take-home desserts to finish off the holiday meal. Desserts must be ordered 48 hours in advance and will be available for pick up on Thanksgiving Thursday, November 23rd. Orders can be placed by calling 769-235-8400. Desserts include: Pecan pie (8 slices) $25 Sweet potato pie (8 slices) $25 Red velvet cake with black walnut icing (12 slices) $45 Yellow cake with chocolate icing (12 slices) $45 Pre-baked pans of cinnamon rolls (6) $30 Andouille and Cornbread Stuffing 1 tablespoon olive oil 1 pound andouille sausage links, quartered lengthwise, then cut crosswise 1/4-inch thick (about 3 cups) 8 cups onions, chopped, divided 5 cups celery, chopped, divided 3 cups mixed red, yellow, and/or green bell pepper, chopped, divided 1 teaspoon dried thyme 1/4 teaspoon cayenne pepper 2 large eggs 1/2 cup (or more) low-salt chicken broth Green onion jalapeño cornbread 1/4 cup (half stick) butter, melted Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 6 minutes. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers; sauté until vegetables are brown, about 20 minutes. Add remaining onions, celery, and bell peppers, then thyme and cayenne; sauté until vegetables begin to soften, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.) Preheat oven to 350 degrees F. Butter 15-by-10-by-2-inch glass baking dish. Whisk eggs and 1/2 cup broth in medium bowl. Crumble cornbread into very large bowl. Add vegetable and egg-broth mixtures; toss. Mix in more broth by 1/4 cup fulls if dressing is dry. Transfer dressing to prepared dish. Drizzle with butter. Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes. Baked Mac and Cheese 1 1/2 cups elbow macaroni shells or cavatappi 3 tablespoons butter or margarine 3 tablespoons all-purpose flour 2 cups milk (not skim) 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups shredded cheese (Sharp cheddar, Swiss, or any other preferred cheese) Preheat oven to 350 degrees F. Bring a pot of water to a boil; add generous sprinkling of salt to the pasta. While the pasta cooks, melt the butter in a skillet or a pot large enough to hold the pasta when it's done. Add the flour and stir over medium heat until the mixture is lightly browned; 1 to 2 minutes. Add the milk and whisk to remove any lumps and add the salt and pepper. Cook over medium-high heat until the sauce thickens and starts to bubble, about 6 minutes. Stir in the cheese and whisk until smooth and melted. Turn off the heat. When the pasta is almost done but still firm, drain it and add to the sauce. Stir the pasta into the sauce and bake in a greased 2-quart dish (or an 8-by-8 pan) for 20 to 25 minutes until browned and bubbly. You can also skip baking it if you want it super creamy and just put it under the broiler to brown the top. Cranberry Sauce 12 ounces fresh cranberries 3/4 cup granulated sugar 1 tablespoon loosely packed orange zest 1/2 cup freshly squeezed orange juice 1 stick cinnamon Pick through the cranberries and discard any that look shriveled or mushy. Rinse the remaining cranberries well, then place them in a heavy-bottomed saucepan with the sugar, orange zest, orange juice, and cinnamon stick. Give it a stir, then place the pan over medium heat. Cover the pan with a lid and cook for 15 minutes, stirring the mixture every 5 minutes to ensure the bottom doesn't burn. After 15 minutes, the cranberries should all be popped. Remove the pan from the heat, and remove the lid. The sauce will look very liquidy, but as it cools, the sauce will thicken up significantly. After the sauce has cooled completely, you may add additional water if you desire a thinner texture. Remove the cinnamon stick and serve the cranberry sauce at room temperature or chilled. Enjoy! Note: Cranberry sauce can be made 2–3 days ahead of time before serving.

It’s been three weeks since devastating fires swept through California wine country, yet only now is the impact to the wine industry being truly defined. We know for a fact that 42 people lost their lives in the October 8th fires that swept through five counties, including Napa and Sonoma. And, more than 8,400 residential and commercial structures were destroyed. We can’t lose sight of the human tragedy that cost lives and catastrophic financial loss, so to even write about anything else is difficult. We have many friends and associates who told us of fleeing for their lives only to return to devastation. Still, the fires beg the question: what will become of the wine from the 2017 harvest? The initial stories of widespread damage were exaggerated. Although reports are still coming in, we know that at least 27 wineries suffered significant damage – that’s out of 1,900 wineries and cellars in just Napa and Sonoma counties. Most notably Signorello, Frey Vineyards, Gundlach-Bundschu, Jarvis Estate, and Paradise Ridge – lost winemaking facilities, tasting rooms and/or vineyards. Put into perspective, according to University of California Davis’ Agricultural Issues Center, Napa and Sonoma counties account for less than 1 percent of the region’s winemaking capacities. The Central Valley, untouched by fire, produces 70 percent of California’s wine grapes. Most significantly, 90 percent of the grapes in the impacted area had been picked when the fires struck. What remained, however, was most of the prized cabernet sauvignon because it is the last variety to fully ripen. The producers who make those coveted, expensive, cult cabernets will be the most severely impacted. UC economists predict a $66 bottle will cost $100, which doesn't impact most people who buy wines ranging on average from $9 to $15. With that established, there are still some daunting facts that expose the California wine industry to challenges in the next few years. First, about those cabernet sauvignons we all love and collect. Because of their moisture content of grapes and vines that are still green, vineyards don’t burn well. Firefighters said they even counted on the vineyards to block some of the spreading fires. Faring worse in the agricultural industry was the cannabis crop – seven marijuana farms were destroyed by fires, making the event the worst year for marijuana production. So, drink up but don't light up. Cabernet sauvignon skins are rather thick and thus more impervious to smoke. However, the degree of “smoke taint,” as it is commonly known, won’t be known until tests can be done on the fermented grape juice. Even then, producers have means to mitigate the ashy flavor found in tainted wines. However, filtration can only lessen the damaging taint. We remember tasting smoke-tainted wines that were produced after the 2008 fires, and they weren’t pretty. Most likely, top producers will choose not to vinify any cabernet sauvignon tainted by smoke. Second, white wines probably were fermenting happily in heavy stainless-steel tanks. However, those wines fermenting in wood barrels surrounded by rising heat may not have fared so well. Wines need to ferment in cool temperatures. Can small producers afford to dump tainted wine – white or red? Will larger producers of inexpensive wines release substandard products in a "fire sale" and hope consumers won’t notice? Wine from the 2017 vintage will be highly scrutinized and their quality remains to be seen. But damage to the 2017 vintage is by far the least of California’s problems. Insurance will cover a lot of the financial loss. Not covered will be the loss to tourism. Visitors have been canceling hotel reservations and wedding ceremonies in droves. Last year, Napa Valley alone attracted 3.5 million visitors who spent an average $402 a day, accounting for an economic impact of $13 billion in Napa County and $13.4 billion in Sonoma County. A lot of jobs will be lost if the tourists don’t return. No doubt the shortage of California wine from the state’s top regions will result in price increases for what is saved. This comes on top of reports from Europe that wine production – the worst in 50 years -- is expected to drop 14 percent over last year, due mostly to widespread frost and hail damage. Italy alone is expecting a 21 percent drop in volume. Only in Oregon is wine production expected to increase. Those who collect those California wines that emerge unscathed will pay dearly for their prizes. If you want to support Californians suffering from this disaster, visit Napa, Sonoma or Mendocino counties soon. We doubt you’ll see the damage you expected and the wines from the 2016 and 2015 vintages are tasting great now. Here are some Sonoma and Napa wines to enjoy now: Frey Vineyard Sonoma Reserve Zinfandel 2015 ($20). One of the first to embrace organic and biodynamic farming, Frey continues to produce one of the best zinfandels in Dry Creek Valley. This one embodies varietal blackberry and raspberry flavors with hints of pepper and spice. Louis Martini Napa Valley Cabernet Sauvignon 2014 ($38). You get a lot of fruit and depth for the money here. With a dash of petite sirah and petit verdot, this richly textured wine has a broad palate of flavors: blackberry, cassis, blueberry, and plums and a good dose of licorice. Freemark Abbey Sauvignon Blanc Napa Valley 2016 ($25). This is a delightful quaffable sauvignon blanc with ripe citrus and pear fruit and a soft round mouthfeel. A nice counter point to the New Zealand herbal/grapefruit style. Quilt Chardonnay Napa Valley 2015 ($36). This is a full throttle chardonnay on steroids. From the same winemaker Joe Wagner that brought us Meiomi pinot noir. Ripe, tropical fruit nose and flavors with toasty oak elements in a delightful mélange. A terrific white wine for boldly flavored fish and chicken dishes, this wine will also do well all by itself. Amici Cabernet Sauvignon Napa Valley 2014 ($50). This is a well-made, classic Napa Valley cabernet sauvignon. Exhibiting luscious berry and cherry nose and flavors, it is framed with cedar notes. Already showing well this wine can easily evolve for 5-10 years at least.

JACKSON, Miss. – PJ's Coffee of New Orleans, a New Orleans-based coffeehouse that demonstrates a welcoming "southern hospitality" style coffee-house experience, the freshest products, and better beans with superior roasting techniques, is looking to bring up to 30 locations into Mississippi over the next two to three years. Targeting the local cities of Jackson, Oxford, and Columbus, PJ's Coffee aims to bring the quality flavor and feel of New Orleans coffee to these markets and the surrounding areas with various franchising opportunities available. Already kick starting the development process is Brooke Stampley, who has recently been awarded with three single-unit franchise licenses to open throughout Hattiesburg, Missississippi, adding to the existing five locations in the state. Having worked with the PJ's Coffee brand for the last nine years, Stampley began her journey as a barista in high school and worked her way up the ladder to store manager and then an Operations Consultant for the corporate team. She is now taking her passion to the next level by opening her PJ's Coffee locations in Hattiesburg. "Having the privilege to introduce PJ's Coffee to the local communities of Hattiesburg through a unique coffee experience is a dream come true," said Stampley. "Since I began my journey as a barista in high school, I have seen the brand grow rapidly and know it's built with a versatile business model that is sure to succeed and flourish in the Magnolia state." PJ's Coffee serves a wide variety of iced, frozen, hot, cold brew, and nitro-infused coffees using only the top one percent of Arabica beans, as well as organic tea and fresh breakfast pastries. PJ's famous iced coffees are brewed daily using a special cold-drip process that protects the flavor and strength of the beans, while producing a coffee that is two thirds less acidic - a process pioneered by PJ's Coffee founder, Phyllis Jordan. "With Mississippi neighboring our home state of Louisiana, it is a natural progression for the brand to continue growth throughout the region," said Ballard Brands President, Peter Boylan. "We know locals will appreciate the familiar New Orleans inspired flavors and vibrant atmosphere we offer, as the brand is already known and loved in this region. This creates an excellent opportunity for coffee enthusiasts to get in on the action and provide further access of our one-of-a-kind roasts to Mississippi residents." To become a part of the ever-growing $100 Billion a year global industry, a perspective franchisee can expect a total investment range between $166,400 - $350,000 for non-traditional franchise units, and $350,000 - $440,000 for traditional units. The operating model and menu is adaptable to any environment with different options including kiosks and free-standing locations with a drive-thru, ranging from a few hundred square feet up to 2200 square feet. PJ's Coffee offers a proven franchise structure with strategic corporate support. For more information about PJ's Coffee franchise opportunities, and to request your free franchise information booklet, please visit http://www.pjsfranchise.com. About PJ's Coffee PJ's Coffee of New Orleans was founded in 1978 by Phyllis Jordan, a pioneer in the coffee industry. The coffeehouse was acquired by Ballard Brands in 2008 which was spearheaded by brothers Paul, Scott and Steve Ballard. The New Orleans-based coffeehouse demonstrates that better beans, superior roasting techniques, and pure passion for the art of coffee-making matter. The brand serves a wide variety of hot, iced and frozen coffee beverages using only the top one percent of Arabica beans, as well as organic tea and fresh breakfast pastries. As the company approaches its 40th year as an established brand, it continues to remain an authentic coffeehouse with a New Orleans spirit. PJ's Coffee has more than 90 locations open and operating nationally and internationally, and is projected to reach its benchmark of having 100 locations open by the end of 2017.

Thanksgiving is a time for community, appreciation, and delectable food, and whether prepared from scratch, picked up from The Fresh Market’s kitchen, or perhaps a combination of both – the specialty grocer has flavorful holiday feasts covered! This Thanksgiving, The Fresh Market is offering traditional holiday fare, as well as simplified, time-saving solutions for the favorite meal of the year! For any chef looking to impress this Thanksgiving, The Fresh Market’s holiday guide offers inspiration, meal solutions, fan-favorite recipes, and insider tips and tricks to help create an unforgettable meal at this year’s dinner table. Holiday meal ordering is available now through November 20th at 2 p.m. EST to help simplify meals with easy online ordering. The Fresh Market’s Thanksgiving Highlights: The Main Event The Fresh Market offers a variety of premium meat for the most memorable part of any Thanksgiving feast – the main dish. Fresh, tender turkey, raised in Pennsylvania's Amish country is fed a vegetarian diet and 100 percent antibiotic-free. Never frozen and unmatched in taste and tenderness, The Fresh Market recommends brining its fresh turkey for 24 hours and provides brining tips online. At least one pound of uncooked turkey is recommended per person. After cooking, let the turkey rest for 30 to 45 minutes before carving – the secret to a juicy bird. The hot juices in the turkey must cool and relax back into the meat, and carving it too soon could release them, resulting in a dried-out texture. Invest in a sharp carving set for clean cuts and easy serving. For more time-saving turkey tips, visit thefreshmarket.com/carving. For another traditional entrée, guests can choose sliced honey ham – double-glazed with honey and brown sugar and smoked over hickory hardwood for a sweet, savory flavor. Not only a spotlight-worthy staple, ham sandwiches make perfect Thanksgiving leftovers! Serve hot or cold with a dollop of spicy mustard or horseradish, or pair with warm sweet potato biscuits for mouthwatering ham sandwiches. The Fresh Market’s hams are fully cooked, so all that is left to do at home is heat and serve! The highlight of many Thanksgiving tables? Turducken. This holiday favorite consists of a boneless duck breast stuffed inside a boneless chicken breast stuffed inside a boneless turkey breast. The birds – made especially for meat lovers – are accented by garlic and herb dressing and delicious Andouille sausage for even more flavor! Roasting times vary, so test the meat with a thermometer in more than one spot to determine the correct temperature and ensure the sensor is truly in the center of the turducken. Savory Sides To help guests spend more time relaxing and less time cooking, The Fresh Market offers ready-to-eat side items with quality ingredients like crisp veggies, ripe fruits, and savory spices. Dishes that will make everyone go back for seconds include broccoli pear walnut salad, broccoli cranberry slaw, and roasted butternut squash with pecans. Pre-Prepped Produce Pre-sliced vegetables save time and eliminate the work of cutting each individual ingredient. Favorites include fresh veggie noodles, savory stuffing starters, versatile seasonal staples and Mirepoix – The Fresh Market’s house-made blend of chopped carrots, celery, and onions – essential to saving time and easily completing the perfect Thanksgiving dish. Decadent Desserts The Fresh Market’s bakery makes it hard to resist indulging in traditional holiday desserts – from ready-to-slice pies, including colonial apple, sweet potato and pumpkin, to show stopping cakes – all crafted with classic, quality ingredients that taste just like home. Time-Saving Recipes Maximize oven space with make-ahead meals perfect for the holiday repertoire – fresh and simple, featuring ingredients such as colorful veggies, protein-packed grains and braised greens. The Fresh Market has highlighted three recommended recipes on its Thanksgiving Shortcuts web page. Whip up one of these healthy choices including Swiss rainbow chard with white beans and parmesan; kale and quinoa salad; or celery, fennel and green apple salad with walnut Dijon vinaigrette. For a list of the complete recipes, visit thefreshmarket.com/shortcuts. Guests tight on time and looking for memorable meals with minimal effort will treasure The Fresh Market’s holiday meal ordering program – available online now through November 20th at 2 p.m. EST. Items available for order range from perfectly-cooked turkey made ready to heat and serve, to tasteful side items such as corn soufflé, Yukon gold mashed potatoes, mashed sweet potatoes and cranberry walnut relish. For those who savor the experience of cooking their Thanksgiving meal from scratch, The Fresh Market offers choices such as fresh turkey, beef tenderloin and lamb that can be purchased and prepared at home according to favorite family recipes. All orders can be placed at thefreshmarket.com/holiday-meals. Find The Fresh Market’s complete guide of creative ideas and delicious dishes for a flawless feast at thefreshmarket.com/thanksgiving

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.