LAUREL, Miss. – Sanderson Farms, Inc. was recently named one of Mississippi’s Healthiest Workplaces for 2017. The company was acknowledged at a luncheon for award recipients at the Old Capitol Inn in Jackson, Mississippi. “At Sanderson Farms, we are committed to supporting our employees and the communities in which they live,” said Joe F. Sanderson, Jr., CEO and chairman of the board for Sanderson Farms. “We are proud that our strong workplace wellness program truly makes a difference in the health and well-being of our employees.” The Mississippi’s Healthiest Workplace Awards are given by a collaboration of groups including the Mississippi Business Journal, the Mississippi Business Group on Health, the Mississippi Department of Health, and the Mississippi Association of Self-Insurers. These awards recognize top employers from across the state who provide excellent employer health and wellness programs. “Sanderson Farms believes a healthy workplace is essential for a business to be successful,” said Brian Romano, Director of Administration and Human Resources for Sanderson Farms. “We have worked hard to establish a company culture of wellness that benefits employees, their families, and the community as a whole.” Sanderson Farms offers various free programs and classes to help increase the health and well-being of its staff, including: Yearly wellness screenings at all Sanderson Farms locations, in which employees can receive BMI, blood pressure, blood glucose, and cholesterol testing Health fairs, where employees can receive valuable information about local services Wellness classes for anyone who desires to learn more about their health A “Tobacco Cessation Program,” in which employees can enroll at any time and be eligible for an insurance discount upon successful completion A “Weight Loss Management Program,” which includes surgical and supervised weight loss methods A “Gym Reimbursement Program,” which partners with gyms around the country and reimburses employees up to $15 per month. A “Walk-to-Run Program,” in which the company partners with Blue Cross Blue Shield to offer participants 12 weeks of training to prepare them to walk or run a 5K A 5K “Chicken Run” at each location every year following the “Walk-to-Run Program,” which includes prizes and incentives for participating

JACKSON, Miss. -- With several dogs and cats in attendance, Amerigo owner David Conn presented a $2,200 check to Community Animal Rescue & Adoption (CARA) representative Denise Cantrell in honor of the restaurant’s 30th anniversary. Amerigo opened its doors in 1987 and for three decades has enjoyed a reputation as Jackson’s neighborhood restaurant for Italian cuisine. To celebrate this anniversary, Amerigo pledged to donate $1 from the purchase of each tiramisu dessert to CARA during the month of June. Both the Ridgeland and Flowood locations participated in the benefit to raise money for animal welfare. The check presentation meant that over 2,200 tiramisus had been savored by Amerigo guests in June! “We are very pleased that our customers embraced our pledge and Amerigo could give back to Jackson with this donation to CARA,” stated owner David Conn. “We have always believed in community involvement and will continue to express our gratitude to a city that has been so generous to us.” CARA representative Denise Cantrell accepted the donation and expressed her appreciation, “This extremely generous Amerigo check will be so helpful in the care of our animals. We appreciate that the restaurant’s team supports our efforts in this way.” About 4-Top Hospitality Group: 4-Top Hospitality owns and operates 14 restaurants in Mississippi and Tennessee. The group includes five Amerigo restaurants as well as upscale steakhouse Char, French bistro Anjou, Sombra Mexican Kitchen, and oyster bar Saltine in Jackson, Mississippi. Chef-driven concepts include globally-inspired Etch and etc. in Nashville, Tennessee. About Amerigo Restaurants: Amerigo is a locally-owned Italian restaurant with locations in Jackson, Mississippi and Nashville, Brentwood, and Memphis, Tennessee. The casual and affordable neighborhood eatery has offered a blend of traditional and modern Italian cuisine to diners since 1987. The restaurants also offer private dining and catering in an energetic space. Hours and menus vary for each location. Visit www.amerigo.net for more information. Amerigo is part of 4-Top Hospitality. About CARA: Community Animal Rescue & Adoption (CARA) is a nonprofit, no-kill animal shelter in Jackson, Mississippi, that cares for an average of 400 neglected, abused or unwanted pets daily. Operated by volunteers, volunteer board members and part-time shelter employees, CARA helps find homes for the shelter’s animals and educate the public about proper care and treatment. For more information, visit www.carams.org

BILOXI, Miss. -- MGM Resorts International’s Beau Rivage Resort & Casino and J Wilkes – Bien Nacido Wines will present a special seven-course food and wine pairing dinner on August 20th. Wes Hagen, winemaker and brand ambassador for J. Wilkes Wines in the Santa Maria Valley of California will lead the event set to begin at 6:30 p.m. inside BR Prime, Beau Rivage’s award-winning steak and seafood restaurant. Rated as one of the 100 Most Influential Winemakers in the U.S. by noted wine writer and author Michael Cervin, Hagen has 21 years of experience as a vineyard manager and winemaker. He has served more than a decade on the board of directors for both Santa Barbara County Vintners and Santa Rita Hills Winegrowers Alliance and has taught the Food and Wine Pairing Program at Allan Hancock College. He has lectured on the History of Wine and Santa Barbara Wine at Cornell University, Caltech, and many other prestigious institutions. J Wilkes Wines launched in 2001 by Jeff Wilkes with a focus on Santa Maria Valley Pinot Noir, Pinot Blanc, and Chardonnay. Wilkes made his last wine 2010, before his untimely passing in the same year. The label was relaunched as a tribute to Wilkes love of the Santa Maria Valley. The menu will be as follows: Foie Gras Mousse & Charcuterie Quince Jelly, Humboldt Fog, Cherokee Rose, Dried Fruit J Wilkes, Pinot Blanc, Santa Maria Valley Baked Oysters Smoked Truffle Pecorino Cheese Solomon Hills, Chardonnay, Santa Maria Valley Heirloom Tomato Salad Cippolini Onion Jam, Charred Endive J Wilkes, Pinot Noir, Santa Rita Hills Intermezzo - Key Lime Sorbet Braised Short Rib Boudin Cake, Grilled Ramps, Natural Jus Bien Nacido, Syrah, Santa Maria Valley Local Pork Tenderloin Rapini, Sautéed Sweet Potato Purée J Wilkes, Cabernet Sauvignon, Paso Robles Dessert Passion Fruit Panna Cotta Slow Roasted Pineapple Five of the seven courses will be paired with a specially-selected wine from J Wilkes-Bien Nacido Wines. Must be 21 years old to attend. Tickets are $95 plus tax and gratuity. For reservations, call 1.888.750.7111

JACKSON, Miss. -- Char now offers five tastefully decorated private dining rooms that can graciously host your next event. The restaurant has expanded their private dining options so that groups of 10 to 150 people can enjoy Char’s hospitality and cuisine. Included in all its private spaces are customized menus, audio visual capabilities, and wireless internet. The professional staff at Char wants your event to be flawless from the moment guests arrive, to their departure. Their goal is to assist with planning, including all the details that will ensure a memorable and successful event. Whether you would like to entertain a select group of guests or host a large event, Char’s private dining amenities have you covered. About Char: Char, located at 4500 I-55 North, Highland Village in Jackson, Miss., serves new American cuisine with Southern sensibility from fresh seafood to high-quality steaks paired with home-style sides. The warm and stylish atmosphere at Char welcomes family, friends or business associates for lunch, dinner, brunch and special occasions. Owned by 4-Top Hospitality, the veteran restaurateurs behind Amerigo, Char’s Jackson location offers dining that is accented by exceptional service Monday through Thursday from 11 a.m. to 10 p.m., Friday and Saturday from 11 a.m. to 10:30 p.m. and Sunday from 10 a.m. to 9 p.m. Visit jackson.charrestaurant.com for more information.

The Mississippi Food Network serves 56 counties in the central part of Mississippi – a large rural service area of 32,955 square miles. In some of those areas, Mississippi Food Network does not have enough member agencies to meet the needs of people facing food insecurity. One way they combats this problem is through its Mobile Pantry program, where they take staple food boxes and fresh produce and distribute to people in those communities. Recently, the Mississippi Food Network worked with Mission of Hope, a member agency in Winona, Mississippi, on a mobile pantry distribution to help provide food to more food-insecure families in that area. Through this Mobile Pantry, Mississippi Food Network provided 160 families with 25 pounds of staple food and a smorgasbord of fresh fruits and vegetables including melons, collards, kale, broccoli, onions, carrots, and potatoes. Many of the fresh vegetables were recently donated through their partnership with Up in Farms (www.upinfarms.com). Up in Farms is a food hub working with farmers from all over the state to get farm-fresh produce in your hands in a manner of hours, not days or weeks. During a trip to Winona, Mississippi Food Network had the honor of meeting Mr. Luther Yates, a Korean War Veteran. Living on a fixed income, Mr. Yates sometimes needs a little help having enough food to eat, so he visits the Mission of Hope Food Pantry in Winona. As a military veteran, Mr. Yates certainly has seen his share of the world, but he talks most about the hospitality of Mississippi. At 88 years of age, he likes to brag that he occasionally has to show his driver’s license to people who don’t believe him when he tells them his age, a fact that when he shares it brings the biggest grin to his face. The simple fact is that Mr. Yates is healthy, able to get around by himself, but as a retired veteran, needs a little help to make ends meet each month. While Mission of Hope helps him, he also picks up for a neighbor who isn’t able to make it to the pantry distribution — he does what he can to help those in need as well. Mr. Yates is beyond grateful for a service like this because the cost of living is much higher than he could have imagined when he thought about retirement as a younger man. He is beyond thankful for the Mission of Hope because not only do they help him each month, they know his name, make sure he feels he is a part of their family, and makes life a little easier for him.

Americans are snacking more and more these days, with the average person consuming 25 percent of daily calories in the form of snacks. This school year, aim for an A-plus in nutrition by snacking smarter on nutrient-rich dairy products. Snacking goes hand-in-hand with dairy products since they are a tasty, convenient, and cost-effective way to fuel up throughout the day. There are a variety of grab-and-go milk, cheese, and yogurt products that provide portable nutrition. What's more, dairy packs a nutritious punch. Together, milk, cheese, and yogurt provide nine essential nutrients, including high-quality protein, and important nutrient to include in snacks since it helps you feel fuller longer. Boost your snacking IQ with these smart tips: Add dairy to your favorite treats for a well-rounded snack. Pair cheese sticks with fresh fruit, such as an apple, pear, or grapes. Reach for cheese cubes and whole-grain crackers when you want something savory. Or dip strawberries in yogurt for a tasty, sweet treat. For a kid-friendly snack, make it hands-on fun by creating colorful fruit and cheese kabobs. Flavored milk provides the same nine essential nutrients as unflavored milk. The only difference is the addition of flavorings and minimal amounts of sugar, which can lead to improved consumption, especially among children. Whip up a dairy-based smoothie made for an on-the-go snack, or create your own yogurt parfait, such as this flavorful recipe that combines favorites like peanut butter and bananas in a deliciously refreshing treat. For more tips and recipes to help you snack smarter, and for stories about dairy farm families and where dairy foods come from, visit MidwestDairy.com. Peanut Butter Banana Crunch Yogurt Parfait Recipe courtesy of the Midwest Dairy Council Prep time: 10 minutes Servings: 1 1 cup nonfat, light vanilla yogurt 1 tablespoon creamy peanut butter 1 tablespoon chopped walnuts 4 pretzel twists, crumbled (about 1 tablespoon) 1 banana, sliced In a small bowl, mix yogurt and peanut butter together. In a separate bow, toss walnuts and pretzels together. In a tall glass, build parfait. Layer 1/2 cup yogurt, half of banana slices, and 1 tablespoon of walnut/pretzel mixture. Repeat layers. Serve immediately. Rainbow Fruit and Cheese Kabobs Recipe courtesy of the Midwest Dairy Council Prep time: 15 minutes Servings: 6 8 wooden skewers 6 ounces Monterey Jack cheese, cut into 18 cubes 1/2 cup strawberries, halved 1/2 cup cantaloupe, cut into 3/4-inch cubes 1/2 cup pineapple, cut into 3/4-inch cubes 1 kiwi, peeled and cut into 6 pieces 1/4 cup blueberries 6 purple grapes Thread each skewer with piece of cheese, one strawberry half, one cantaloupe cube, one pineapple cube, another piece of cheese, one piece of kiwi, two blueberries, one grape, and another piece of cheese. Repeat pattern with remaining skewers.

JACKSON, Miss. — Excitement continues in The District at Eastover with the highly-anticipated opening of a locally-owned Cantina Laredo, a full-service, modern Mexican restaurant. Cantina Laredo offers an extensive menu of modern Mexican cuisine, top shelf margaritas, and specialty sangrias in a sophisticated atmosphere. Committed to serving authentic Mexican food inspired by the cuisine of Mexico City, the 7,776 square-foot restaurant seats over 250 guests, and most notably includes a spacious, cooled patio overlooking The District’s pristine green space and fountains. Known for creating fresh-made Mexican food with a modern flair, menu items include dishes like Chilean Sea Bass served with a jalapeno beurre blanc sauce; Chipotle Pollo Fajitas served with a chipotle-wine sauce, bacon, mushrooms and melted Monterey Jack cheese; and Cantina Laredo’s popular Top Shelf Guacamole, prepared fresh tableside. Complimentary chips paired with two hand-crafted salsas are provided to each guest table. The robust drink menu features a selection of more than 50 tequilas, hand-squeezed, lime juice margaritas—including Cantina Laredo’s signature, award-winning “Casa ‘Rita” as well as mojitos, coladas, and sangrias. “We’re excited to bring this concept to Metro Jackson,” said local General Manager, Michael Ryan. “Cantina Laredo serves upscale Mexican cuisine with a modern twist. We aim to provide guests with an authentic taste of Mexican cooking by using fresh ingredients and preparing everything in-house. Whether it’s date night, a working lunch, or Sunday brunch, we have signature specialty dishes to satisfy any taste.” Cantina Laredo’s brunch offering features mimosas made with fresh-squeezed orange juice or a “Bloody Maria,” made with Casa Noble organic tequila. The brunch menu includes classic brunch favorites with a modern Mexican twist such as Crab Cakes Benedict; Huevos Rancheros, a traditional egg dish topped with ranchera and tomatillo sauce; and Asada y Huevos, grilled steak and eggs with marinated onions and chimichurri sauce. “We are thrilled to welcome Cantina Laredo to The District at Eastover,” said Breck Hines, co-developer of The District at Eastover. “After traveling a large part of the Southeastern U.S. in the last few years to seek out the best modern Mexican restaurant concept, we fell in love with Cantina’s food, their interior design and their operations. We liked the concept so much in fact that we asked Cantina’s parent company if we could be partners with them in this restaurant and they obliged. We therefore believe we have the perfect partnership of local owners while benefitting from the operational skill of a well-established restaurant company with huge resources to pull from.” Cantina Laredo first opened in 1984 in Addison, Texas, a suburb of Dallas. There are currently 35 locations in the United States, with additional locations in Abu Dhabi and London. The Jackson location marks Cantina Laredo’s first in Mississippi. Located in The District at Eastover (200 District Boulevard), Cantina Laredo is open Monday through Thursday from 11 a.m. to 10 p.m., Friday through Saturday from 11 a.m. to 11 p.m., and Sundays from 11 a.m. to 9 p.m. The restaurant will begin taking reservations in September.

LAUREL, Miss. — In the South, family is held in the highest esteem, and nothing fosters family quite like food. Recipes and cookbooks are handed down from generation to generation, guiding each new heir into their culinary awakening. But what if a cookbook did more than just teach recipes? What if it taught a way of life? With “A Taste of Home Town,” readers get more than just recipes — they get to experience Laurel, Mississippi, in their own home. Along with family recipes from the most treasured citizens of our community, such as Ben and Erin Napier, Parker Posey, Mary Elizabeth Ellis, Lance Bass, Tess Holliday, Leontyne Price, Charlie Mars and more than 80 others, including honorary resident Matthew McConaughey, readers will also get the inside scoop on personal stories and history of Laurel. “A Taste of Home Town” takes readers on a cultural and culinary journey of Laurel and Jones County, giving them their chance to own a little piece of our small Southern town. Through HGTV’s new hit home renovation series “Home Town,” hosts Ben and Erin Napier have shared the easy living and laid back nature of Laurel with viewers all across America — and they’ll be doing it all over again in Season 2! You could say Laurel is well on its way to becoming America’s unofficial-official “home town.” If you’ve never seen “Home Town” or haven’t heard of Laurel, Mississippi, you’re probably not alone — but you are missing out. Laurel is the epitome of small town America: hard-working folks, Southern hospitality and a whole lot of talent and determination. As Erin Napier’s mother, award-winning author Karen Clark Rasberry, says in the foreword, “Sometimes, I honestly believe that Laurel, Mississippi, nestled in the piney woods about 90 miles north of the Gulf of Mexico, is the cradle of civilization… One has to wonder what is it about this home town of ours that made it a launching pad for such amazing talent,imagination and creativity… Laurel creates. It makes. It does. It sings, dances, writes, acts, builds, plays hard, and remembers from Whom all blessings flow.” Set to release September 1, "A Taste of Home Town" is now available for pre-order, retail $29.99, and you can pre-order your copy here. About the Author “A Taste of Home Town” was written by the staff of The Laurel Leader-Call. Established in 1911, The Laurel Leader-Call has been serving as the hometown newspaper of Laurel and Jones County for more than 100 years. Although the newspaper has had many owners over of the course of its history, the Leader-Call was returned to its locally-owned hometown roots in 2012 when Gin Creek Publishing, which had been publishing The ReView of Jones County, purchased the Leader-Call name and subscription list and began publishing as The Laurel Leader-Call. In 2013, The Laurel Leader-Call made national and international headlines with their “Historic Wedding” story, and in 2014, they repeated this feat with “Kentucky Fried Hoax,” an investigative feature that exposed a national story as fraud. The Laurel Leader-Call is located at 318 N. Magnolia Street in downtown Laurel. Find them on Facebook or online at www.leader-call.com.

I love vintage items as much as the next junk store aficianado. So when I saw a hand-crank homemade ice cream maker for sale on the internet, I got excited. “Make ice cream the old-fashioned way!” drew me in even further. When I saw the nearly-$200 price tag, my interest turned to disbelief. Obviously, the manufacturers never spent hours outside on a sweltering Mississippi summer day packing down the rustic models of the past with rock salt, ice, and newspapers, then turning the crank for hours. I didn’t buy the pricey ice cream maker, but reading about it stirred up childhood memories and resurrected favorite homemade ice cream recipes. First, a word about ice cream makers. My current favorite is Cuisinart’s Frozen Yogurt, Ice Cream, and Sorbet Maker. No crank on this compact machine, which sells for less than $100 in kitchen stores. Simply freeze the interior bowl, add ingredients and flip the switch. Two favorite recipes that get me through the summer are Orange Crush and Cheesecake Ice cream. The beauty of the first two-ingredient recipe is that it can be made in an ice cream maker or if you don’t have one on hand, a freezer will do the trick. Combine two 14-ounce cans of sweetened condensed milk with a 2-liter bottle of Orange Crush. Use a hand mixer to mix ingredients well, then add to the ice cream freezer container and freeze according to manufacturer’s directions. Or, even simpler, pour into a 13x9 inch baking pan and freeze to a firm mush, about an hour. Break into pieces and return to the mixing bowl. Beat until smooth, then return to the pan, and cover. Refreeze until firm, an hour or two. Kids of all ages – and I’m including myself in the disclaimer - love Ice Cream in a Bag. In a quart sized Ziploc bag (I recommend the name brand), add a cup of heavy whipping cream, two teaspoons sugar, 1/8 teaspoon of vanilla, and three tablespoons of your favorite flavor (I use peach preserves.) Seal the bag. In a gallon sized Ziploc bag, add five cups of crushed ice and 3/4 cup rock salt. Place the small bag with the cream into the larger bag with the ice and seal the larger bag. Shake and squeeze for 10 minutes or until the cream has started to harden and turn into ice cream. Remove from the bag and serve. If you prefer a firmer consistency, just pop in the freezer for 30 minutes or more. I’ve professed my obsession with Blue Bell Ice Cream. It’s hard to top any flavor of this freezer case treasure. Each one is delicious, but Banana Pudding is in my top five. Imagine my delight when I found a cake recipe containing elements of both my favorite dessert and ice cream flavor. Enjoy a chilly slice along with the perfect side: a bowl of delicious ice cream, of course. Bananas, Pudding, Ice Cream, and Cake Delight 1 box vanilla cake mix 3 cups of heavy whipping cream 1/4 cup of vanilla pudding mix 1 cup of sweetened condensed milk 1 teaspoon of vanilla extract Cup of crushed Nilla wafers for filling 2 sliced bananas, divided 1/2 cup crushed Nilla wafers for topping 20-22 whole Nilla Wafers for topping Cake layers: Prepare cake batter according to package instructions. Divide between prepared cake pans and bake until done, about 30 minutes. Let cool in pans for 10 minutes, then turn onto cooling racks to cool completely. Ice cream layer: In a mixer with the whisk attachment, beat cream until stiff peaks form. Fold in pudding mix, sweetened condensed milk, vanilla, cup of crushed Nilla wafers, and three-fourths of the banana slices, reserving leftovers. Assembly: Add one cake layer to serving platter. Spread half of the ice cream mixture onto cake, then top with a layer of whole Nilla Wafers. Top with the second cake layer, then spread the remaining ice cream mixture on top. Garnish with more crushed Nilla Wafers, whole Nilla Wafers, and remaining banana slices. Freeze until ice cream is firm, about 4 hours.

JACKSON, Miss. -- Say goodbye to BRAVO!... for now, that is. Don't worry, we're just renovating! The past called us the other day with some important news: 1994 wants their chairs back. So we are going to RENOVATE! From August 28th through September 25th we will be CLOSED to give BRAVO! a clean, modern look that honors everything you love about her. And of course we're throwing a wine party to celebrate. Because we're BRAVO! The "Closer" Party August 12th from 6 PM until..... the good times end. We ain't shutting this party down until we want to. We will be pouring rare, vintage wines from our cellar all evening Hors d'oeurves Cash bar available $60 per person or $100 per couple You can purchase tickets at BRAVO! or by using one of the buttons in this email to purchase online. There will be no extra fees for online purchases! Why you MUST be at The Closer After we complete renovations (keeping ALL the details hush hush!) we have a Grand Unveiling planned for Tuesday, September 26th. You have to be at The Closer in order to bid on your favorite seat for the unveiling in September. There will be NO OTHER WAY to attend the reopening. We will also be hosting an auction for a piece of BRAVO! history. All furniture and accessories must GO! Love that table? Want that lamp? Place a bid and you just might get to take it home with you when we shut down August 28th. This will be the "can't miss" event of the season, so get your tickets and come celebrate BRAVO!'s history with us! Ticket information Tax and tip with be added at purchase for your convenience. We want you to enjoy the event- not worry about reaching for your wallet! Refund policy: We will issue full refunds for requests made 3 or more days before the event. Requests made 72 or less are subject to a 50% fee. We will not be able to honor requests made 24 or less before the event.

BILOXI, Miss. – MGM Resorts International’s Beau Rivage is participating in the James Beard Foundation’s (JBF) Blended Burger Project™, a nationwide contest and challenge to make a "blended burger" by blending ground meat with finely chopped mushrooms to create a delicious, healthier, and more sustainable burger. Beau Rivage Executive Chef Kristian Wade has chosen to feature the Landmass Burger to showcase a healthier burger. The mushroom burger features a succulent blend of New Orleans barbecue sauce and Alabama white sauce, and affectionately gets its name from a Weather Channel forecaster’s description of the Mississippi Gulf Coast – the landmass between New Orleans, La. and Mobile, Ala. Built atop a fresh, toasty homemade bun, the Landmass burger also features a smoky, grilled double-patty, American cheese, Mississippi Tomato Fondue, caramelized onions, and crispy bread and butter pickles. Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation. Act quickly, because voting ends on Monday, July 31st. Here’s how diners can vote and support Chef Kristian Wade and the Blended Burger Project™: Visit jamesbeard.org/blendedburgerproject, search for the Landmass Burger photo, and cast your vote Visit Beau Rivage’s Terrace Café between now and July 31st, and ask for the Landmass Burger Post a photo of the Landmass Burger to social media with the hashtags #blendedburgerproject and #BeauRivage to spread the word When the contest concludes at 11:59pm EST on July 31st, 2017, the five (5) chefs with the most online votes will win a trip to the historic James Beard House in New York City where they will showcase their blended burgers at an exclusive event in 2018.

Celebrity ownership of wineries is nothing new. The late partnership of Angelina Jolie and Brad Pitt own the powerhouse rosé house Chateau Miravel in Provence. Francis Ford Coppola owns the eponymous Coppola Winery and Rubicon Estate in California, and race-car driver Jeff Gordon owns Jeff Gordon Wines in Napa Valley, and lest we forget, Virginia’s largest winery, Trump Winery of Charlottesville. Dave Matthews of the Dave Matthews band is not a neophyte to the wine-making business, with 17 years of experience at his Blenheim Vineyards near Charlottesville. In 2011, Dave Matthews created a line of wine with Constellation Wines U.S. and named the project after a 1998 song by his band, “The Dreaming Tree." We recently met with Sean McKenzie, winemaker for Dreaming Tree and native New Zealander, who came to this project via New Zealand winery Brancott, and Simi Winery of Sonoma County. Sean said Dreaming Tree has implemented several environmentally-conscious practices in manufacturing their wines. Extensive use of solar panels for electric power, lighter weight bottles, and recycled paper labels are backed by more than $1 million in charitable donations to environmental organizations over the last six years. In keeping with the raging popularity of California red blends, The Dreaming Tree Crush California 2014 ($18) is a mellow, merlot-dominated blend with moderate alcohol. It was the first entry for the brand. Crush is very soft and round in the mouth with good fruit and a touch of residual sugar (9.5g/L), although not as much as some other very popular red blends, which can feature 12-15 g/L. Red blends, and especially Dreaming Tree Crush, are perfect for new wine drinkers often offended by high acidity, aggressive tannins, and high alcohol wines. The Dreaming Tree Sauvignon Blanc Sonoma County 2016 ($18) was a very interesting sauvignon blanc, with tropical fruit and citrus nose and flavors. Soft and smooth in the mouth, the wine finishes with bright, palette-cleansing acidity. Sean credited the quality of this wine to aggressive canopy management, which exposes the grape clusters to the summer sun, and the significant diurnal temperatures differences in the various vineyard sites. The Dreaming Tree Cabernet Sauvignon California 2014 ($18) is the result of an almost perfect 2014 growing season. A blend of 78 percent cabernet sauvignon and four classic Bordeaux varietals, this wine is majority North Coast vineyards. A good amount of complexity with black cherry and berry scents and flavors in a perfectly matched oak robe. Serve this wine with grilled meats this summer. Photo Courtesy of Dreaming Tree Wines Sean said that Dave Matthews is involved in the final approval of all of the wines. However, Sean stressed that the final approval of all of the Dreaming Tree wines lies with Dave Matthews’s mother. Who knew? LOCAL RESTAURANTS AWARDED Four Annapolis-area restaurants were given Wine Spectator's "Award of Excellence" for their extensive wine lists. The magazine said the wine lists are given to those restaurants that "typically offer at least 90 selections, features a well-chosen assortment of quality producers, along with a thematic match to the menu in both price and style." The award was given to 2,335 restaurants across the world. The recognized restaurants were Grapes Wine Bar, Lewnes' Steak Restaurant, and Ruth's Chris Steak Restaurant in Annapolis and Odenton. Anyone who has been to these restaurants know they justly deserve the recognition. WINE PICKS Clos Pegase Mitsuko’s Vineyard Estate Chardonnay 2014 ($30). A great value in the premium chardonnay market, this delightful wine is more than a pretty label. It has exotic tropical fruit aromas, lush mango, and ripe peach flavors and a good dose of spice and butterscotch. It is hard to stop at one glass. Patz & Hall Alder Springs Vineyard Chardonnay 2015 ($60). We truly loved this Mendocino chardonnay for its balance. There isn't this lush, palate-coating creaminess that we find off-putting, but instead good acidity to provide a crisp landing. This is an elegant food wine to match with Dover sole, grouper, striped bass, and the like. Generous apple and peach notes with bursting aromas and long finish. Justin Isosceles 2014 ($72). The flagship wine of this producer, Isosceles has proven to be a wine for cellaring. Deep, complex with dark berry aromas and cherry, red currant flavors, this Bordeaux-style blend is a knockout. Cabernet franc and merlot make up about a quarter of the blend. Dolin "The Blue Note" Malibu Coast 2012 ($45). It's nearly impossible not to like this delicious, opulent and hedonistic blend of merlot (44 percent), cabernet sauvignon and cabernet franc. Structured like a wine from St. Emillion, it is unfined and unfiltered to preserve the pure plum and cassis fruit flavors. Beautiful aromas of violets with hints of leather and pepper. Stonestreet Estate Vineyards Sauvignon Blanc 2015 ($35). Using grapes grown at a higher elevation in Alexander Valley, this excellent sauvignon blanc has herbal and lemon bouquet followed by grapefruit and lemon flavors with balanced acidity. Miner Gary's Vineyard Pinot Noir 2014 ($55). Forward cherry and strawberry flavors, opulent and plush on the palate, with a hint of clove. Donelan Two Brothers Pinot Noir 2013 ($55). The light color in this wine is deceiving because it is anything but light. Forward black cherry fruit with a wild raspberry bouquet, a hint of spice, and an earthy quality that pairs nicely with a velvet texture.

The dog days of summer are here and so is grilling season. Cool down with Chef Adrianne Calvo's Grilled Jumbo Shrimp + Kiwi, Green Apple and Green Chili, Mint Relish. Here's the quick and easy recipe that's sure to have your guests raving for days. This dish provides maximum flavor and is true to the core with these boldly refreshing flavors. Grilled Jumbo Shrimp + Kiwi, Green Apple and Green Chili , Mint Relish Serves: 2 6 jumbo shrimp, peeled and deveined 1/4 teaspoon garlic salt 1/4 teaspoon black pepper 1/4 teaspoon paprika Canola oil, for brushing 1 tablespoon kiwi, peeled and minced 1 tablespoon green apple, peeled and minced 1/2 teaspoon jalapeno, seeded, deveined, and minced 1 teaspoon red onion, minced 1 teaspoon cilantro, minced 1 teaspoon mint, minced 1 teaspoon lime juice 1/8 teaspoon lime zest 1/2 teaspoon honey Kosher salt and pepper, to taste Sliced radish, garnish Sliced jalapeno, garnish Sliced kiwi, garnish Preheat the grill to medium high. Rub the grill with canola oil to prevent sticking. On a clean work surface, season shrimp with garlic salt, pepper, and paprika. Place seasoned shrimp on preheated and oil grill. Grill 2-3 minutes on each side or until they become coral color and opaque. In a medium bowl, combine kiwi, green apple, jalapeno, onion, cilantro, and mint. Add lime juice, lime zest, honey and salt and pepper to taste. Set aside and allow flavors to come together. To plate, line a plate with sliced kiwi. Add grilled shrimp and top with relish. To garnish, top with sliced radish and jalapeno. Side note: pairs will with a simple lemon aioli. About Chef Adrianne Calvo Adrianne Calvo is the Executive Chef and owner of Chef Adrianne's Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC's 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne's Vineyard Restaurant and Wine Bar opened in 2007 and has won numerous prestigious awards including Best Restaurant Miami and Best Chef Florida. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit www.chefadriannes.com.

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.

The 35th annual Chefs of the Coast, hosted by the Mississippi Hospitality and Restaurant Association, will be held on September 24th at the Mississippi Coast Coliseum. This year will be the first time that an art competition will be held in conjunction with the event. The inaugural Food Meets Art Competition will take place during Chefs of the Coast, and is meant to showcase artists who love to create works-of-art with food. Entry requires a $25 registration fee, and participants must be 21 years of age or older. Completed registration forms and fee must be received by August 15th. For more information, visit the MHRA Gulf Coast Chapter. Tickets to Chefs of the Coast can be purchased here.

Partaking in National Junk Food Day can be delicious, but it doesn't have to be so unhealthy. Freshly popped popcorn is naturally low in fat, non-GMO, and gluten free, and it can be created into a treat that is sure to please everyone. Sweet, spicy, or served in more non-traditional ways, the possibilities are endless. And since it's healthy and whole grain, popcorn is a satisfying snack suitable for every occasion, even on National Junk Food Day. Here are a few fun popcorn recipes to try today or for any occasion. Cookies 'N Cream Popcorn Yield: 12 cups 12 cups popped popcorn 1 package (11 ounces) white chocolate chips 2 teaspoons coconut oil 15 Oreo cookies, coarsely chopped Place popcorn in large bowl; set aside. In a medium saucepan on low heat, melt chocolate chips and coconut oil; stir until blended. Pour melted chocolate over popcorn, stirring until well-coated. Stir in chopped Oreos. Spread mixture on baking sheet and chill until chocolate has set. Break into pieces to serve. Popcorn Party Pizza Yield: 8 slices 3 tablespoons butter 1 bag (10.5 ounces) mini marshmallows 2 quarts popped popcorn 1 tube (.68 ounces) red piping gel 1 package red raspberry fruit roll-ups Green jelly beans Coconut Candy-coated chocolate pieces Spay 12-inch pizza pan with cooking spray; set aside. In large saucepan over medium heat, heat butter. Stir in marshmallows until melted, then stir in popcorn until coated. Spread mixtures evenly onto prepared pizza pan. Drizzle red piping gel over the "pizza" to make the "sauce." Cut small circles (about 1 1/4 inches in diameter) from fruit roll-up and place on pizza for "pepperoni" slices. Decorate as desired with jelly beans, coconut, and candies. Allow to cool completely before cutting into slices to serve. Popcorn and Peanut Truffles Yield: about 30 pieces 6 cups popped popcorn 1 cup roasted and salted peanuts 1 package (12 ounces) semisweet chocolate chips 1/2 cup honey In large bowl, stir popcorn and peanuts together; set aside. In a microwave-safe bowl, heat chocolate chips for 10 seconds. Stir chips and repeat, stirring after each 10-second interval, until chips are melted. Warm honey in microwave 10 seconds and stir into chocolate until well-blended. Pour chocolate mixture over popcorn mixture and stir until popcorn is evenly coated. With small ice cream scoop, push popcorn mixture into scoops and release onto wax paper to form truffles. Refrigerate until firm. Note: Truffles can be stored in an airtight container for up to 5 days.

The Ocean Springs Culinary Passport is a culinary trail to help residents and visitors alike discover the many dining and nightlife experiences of the vibrant town of Ocean Springs. From strolling along the downtown streets hopping from one establishment to the next, enjoying live music, or indulging in the local seafood, traditional cuisine, tapas, or cultural snacks and meals, Ocean Springs has you covered. Visit the Ocean Springs Chamber of Commerce-Main Street-Tourism Bureau's Visitor Center for a guide to town, a walking map, and a Culinary Passport to experience some of the finest food and drink the Mississippi Gulf Coast has to offer. How it works: Spend a minimum of $10 in food or beverage at participating restaurants, and ask your server to stamp your passports. Once you collect 10 stamps from 10 different restaurants, drop off or mail your passport to the Ocean Springs Chamber office for your free gift. You will also be entered into a prize drawing! Share your dining photos on Facebook with the hashtag #osculinarypassport, and get your passport today! For more information, visit OceanSpringsChamber.com.

ORANGE BEACH, Ala. – The Wharf Uncorked Food & Wine Festival presented by Wind Creek Atmore, set for September 14-16, will bring a dynamic roster of culinary talent from the Gulf Coast and beyond serving up samples of their signature dishes, demonstrating their skills, and competing for the ultimate prize. Thursday, September 14th VIP Kickoff & Chef Showdown The three-day experience will begin at 4720 Main Street from 6:30-8:30 p.m. Reigning showdown champion, Brody Olive (Perdido Beach Resort), will be joined by two mystery chefs for this year's competition to create the best dish with Alabama Gulf Seafood fueled with culinary challenges and roadblocks. James Briscione and Brooke Parkhurst, authors of The Couples Kitchen, will emcee as they race against the clock. There will be select vendor wine and spirits tasting, an auction preview, an open bar, food samples, and giveaways. Individual tickets for the kickoff event are $35. Combo tickets for the Chef Showdown and Grand Tasting are $80. Ticket prices will rise on September 1st, to $40/$95. Friday, September 15th Local Wine Dinners The Wharf is home to more than 10 unique restaurants with a robust range of fare. Participating venues along with others along the Gulf Coast will curate individual menus with specials and wine pairings. Guests can make reservations directly through the restaurant of their choice. Saturday, September 16th The Grand Tasting The Wharf Entertainment District will be lined with vendors serving more than 100 labels of wines, craft beer, spirits, and small bites for the culinary competition from participating restaurants including: Bayes Southern Bar and Grill Blue Water BBQ Company Cobalt Cosmo's Driftwood Steakhouse Fisher's at Orange Beach Marina Flora Bama Yacht Club Ginny Lane Bar and Grill GT's On The Bay Luna's Eat and Drink Master Joe's Ronin Sushi Bar Villaggio Grille Voyagers Wolfe Bay Lodge Guests will have the opportunity to cast a vote for their favorite dish, and the night will close with a ceremony of awards. Again this year, The Wharf Uncorked champion will be an automatic Elite Qualifier for the World Food Championships in November back at The Wharf. The Rouses Culinary Experience Tent will be action-packed with demonstrations from talents like 'Top Chef' contestant Jim Smith; Southern Living test kitchen director Robby Melvin; and Rouses in-house chef and author Neal "Nino" Thibodaux. There will also be designated booths for notable names like two-time 'Chopped' champion and cookbook author, James Briscione. In addition, there will will a luxury yacht walk, book signings, vendor booths, both live and silent auctions benefiting Make-A-Wish Alabama, and a high-end wine sampling tent. Tickets for the Grand Tasting are $60, and last minute pricing begins September 1st at $70. Tickets are available online through Ticketmaster.com, or at The Wharf box office. For more information, please TheWharfUncorked.com.

Variety certainly is the spice of life, but after a long day, it's easy to get stuck in a mealtime rut and turn to the same dishes each week. With fast-paced lifestyles, many families are left with little time to come up with new, creative meals. However, with freshly seasoned ingredients like Smithfield Marinated Fresh Pork, a delicious, healthy, and hassle-free meal can be made in 30 minutes or less. These 100 percent fresh pork products are slow-marinated in delicious seasonings like Roasted Garlic and Herb Applewood Smoked Bacon, and can be grilled, roasted, sauteed, or slow-cooked for a fast mealtime solution any night of the week. Taken an extra step to simplify dinner with an easy slow-cooker recipe such as this Cheesy Pork and Enchilada Stew, or try Pork Chops Smothered in Onions and Mushrooms for a quick, savory supper. With effortless recipes like these, you'll always have an answer to the age-old question, "what's for dinner?" For more recipe ideas, and to see what you can do in 30 minutes, visit SmithfieldRealFlavorRealFast.com. Cheesy Pork Enchilada Stew Prep time: 10 minutes Cook time: 4-5 hours Servings: 8 1 package Smithfield Boneless Pork Shoulder Seasoned Carnitas 1/2 cup corn flour Hot sauce 2 (10-ounce) cans red enchilada sauce 1 (10-ounce) can diced tomatoes and green chilies 1 (4-ounce) can chopped green chilies 1 1/2 teaspoons minced garlic Fresh cilantro 1 (15-ounce) can black beans, rinsed and drained 1 cup no-salt-added chicken stock 1/2 large red onion, diced Sour cream 4 ounces cream cheese 2 (8-ounce) cups shredded sharp cheddar cheese Place carnitas in 5-quart slow cooker. Add corn flour and toss to coat meat. Add all remaining ingredients, except for cream cheese and shredded cheddar. Cover and cook on high for 4-5 hours (low 7-9 hours). Break meat apart with spoon. Add cheeses and stir until melted. Tip: Leftover stew can be made into dip. Heat 6 cups stew; add 2 cups shredded cheddar cheese and 4 ounces cream cheese; stir until melted. Serve with tortilla chips. Pork Chops Smothered in Onions and Mushrooms Prep time: 10 minutes Cook time: 35 minutes Servings: 5 6 slices Smithfield Hickory Smoked Bacon, cut into 1-inch slices 1 Smithfield Garlic and Herb Marinated Fresh Pork Sirloin, cut into five 1-inch chops 2 tablespoons butter 1 large sweet yellow onion, thinly sliced 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup no-salt-added chicken stock 2 tablespoons balsamic vinegar 1 teaspoon minced garlic In large skillet over medium-high heat, cook bacon until browned and crisp. Carefully remove bacon and drain on paper towels. Brown pork chops in bacon grease over medium-high heat, about 2 minutes per side; remove chops from skillet. Then, add butter to bacon grease in skillet; saute onions, mushrooms, salt, and pepper until onions have browned and are tender. Stir in stock, vinegar, and garlic. Cook and stir until reduced by half. Add browned chops and cooked bacon to skillet. Cover and simmer until internal temperature of meat reached 150 degrees F, turning once, about 10 minutes.

JACKSON, Miss. — Several Mississippi specialty food companies recently exhibited their products at the 2017 Summer Fancy Food Show hosted by the Specialty Food Association in New York City, where one of the companies brought home a 2017 Specialty Outstanding Food Innovation (sofi) Award. The 63rd annual show served as a way for the Mississippi Department of Agriculture and Commerce to promote three Mississippi companies at the largest specialty food trade event in North America. Ubons Sauce of Yazoo City, Flathau’s Fine Foods of Hattiesburg and The Shed Saucery, LLC of Ocean Springs represented the Magnolia State at the trade show as Southern United States Trade Association (SUSTA) exhibitors. The Mississippi Department of Agriculture and Commerce is a member of SUSTA and works as a partner in recruiting companies and serving as managers for trade activities. This year, Commissioner of Agriculture and Commerce Cindy Hyde-Smith is serving as SUSTA President. Each year, SUSTA hosts a pavilion of 20 booths at the Summer Fancy Food Show. The domestic trade show provides an introduction to international trade shows for food and agricultural businesses. This year, the show had more than 2,500 food producers, displaying over 180,000 food products from 47 countries. Flathau’s Fine Foods, one of the SUSTA exhibitors, won a silver 2017 sofi Award in the cookie category for their all-natural shortbread cookies. This is the company’s third sofi Award. “We had a fantastic show in New York in the SUSTA pavilion at the Fancy Food Show,” Flathau’s Fine Foods owner Jeff Flathau said. “Our winning another sofi prompted us to attend and SUSTA made it so easy. They helped us every step of theway and were on site at the show to help with whatever we needed. The show was well worth it for us.” According to the Specialty Food Association, sofi Awards have honored the best culinary creativity in specialty foods across the world since 1972. As President of SUSTA, Hyde-Smith is proud that a Mississippi company was able to earn such a prestigious award working with the trade organization. “I congratulate Jeff on his third sofi award,” Hyde-Smith said. “It is wonderful to see a Mississippi company, such as Flathau’s Fine Foods, receive national recognition for the quality of products that they offer. I encourage other specialty food companies that are interested in expanding into international markets to contact our office to find out how SUSTA can help in these efforts.” In addition, the Mississippi Department of Agriculture and Commerce worked with SUSTA on an inbound trade mission prior to the Fancy Food Show. Mississippi companies exhibiting and those visiting the show in preparation to exhibit in the future, like Beck’s Confections of Gulfport, had the option to meet one-on-one with buyers from Canada, Europe, Japan and Mexico, in an effort to increase exports of food and agricultural products. Inbound trade missions provide opportunities for companies to meet with pre-vetted buyers from around the globe without having to leave the country, in hopes of making sales and increasing their international exposure. Three other Mississippi companies — Indianola Pecan House, Inc./Wheeler’s Gourmet Pecans of Indianola, Mississippi Cheese Straw Factory, Inc. of Yazoo City and DeBeukelaer Corporation of Madison — also presented their products at the three-day show as returning exhibitors.

(StatePoint) From pool parties to evenings around a bonfire, summer is the ultimate time to entertain. Artisanal cocktails make a statement at any gathering, so become the trendsetter of the season by using interesting spirits to get the party started. The key to successfully designing a creative cocktail is simple- keep an open mind and use the best possible ingredients. Using quality spirits and seasonal ingredients will make for an intriguing and delicious drink. Think outside the box when crafting cocktails, a hidden gem may already be in your bar collection, such as a cognac liqueur. A common misconception is this spirit is only meant to be consumed during the wintertime. However, these liqueurs can be served chilled or made into refreshing cocktails. One example is the award-winning Belle de Brillet, the original Pear Williams and Brillet cognac Liqueur produced by the 10th generation, family-owned Maison Brillet, located in the heart of the Cognac region of France. Belle de Brillet is a pear liqueur made by infusing Brillet cognac with the essence of Williams Pears, produced mainly in the east of France. The liqueur is mainly served in an elegant, pear-shaped bottle, which will add charm to your summer spread. Because of its versatility, Belle de Brillet liqueur is a favorite among gourmet chefs around the world. It will pair nicely alongside summer salads, grilled seafood, and fresh summer fruits, like melon, strawberries, or raspberries. This summer delight guests' palates with fresh ingredients for a new taste sensation. To best serve this luscious, yet refreshingly tart liqueur with ripe pear notes, consider these three cocktails created by NYC mixologist Jaime Rips. Each recipe can be easily prepared ahead of time so guests can help themselves. Belle of the Ball 1 1/2 ounces Belle de Brillet Liqueur 1 ounce light rum 3/4 ounce lime juice 3 raspberries Club soda Sprig of rosemary Add raspberries, ice, and alcohol ingredients into a shaker. Shake a strain into a highball with fresh ice. Top with club soda and garnish with rosemary sprig. Brilliant Belle 1 ounce Belle de Brillet Liqueur 1/2 ounce lime juice 1 1/2 ounces premium vodka 1/4 ounce green chartreuse 3 dashes of orange bitters 3 red grapes 1 basil leaf Muddle red grapes and basil leaf in a shaker, then add the rest of the ingredients. Shake and evenly strain to the rim of a martini glass. Garnish with basil leaf. Summer in the City 1 ounce Belle de Brillet Liqueur 1/2 ounce lime juice 2 ounces Joto Junmani Sake Cucumber slices Mint leaves Muddle cucumber and mint, then add the rest of the ingredients with ice into a shaker. Shake and strain into a highball glass with crushed ice. Garnish with mint sprig and cucumber.

“I read your column even though I don’t cook anymore." Email and letters that begin with this sentence are some of my favorites. I appreciate that readers enjoy reading about food, but wonder how anyone survives without cooking a few meals here and there. But, I understand that many cooks, free from the burden of cooking for a large family, enjoy the freedom of utilizing convenience food or dining out. I have a long list of favorite restaurants meals, but it’s not always convenient to pick one up on a random Wednesday night. The solution is simple: recreate as many restaurant meals as possible at home when dining out or picking up dinner is not an option. Here are just a few of the restaurant meal remakes that I rely on when a craving hits, but dining at my go-to eateries is not an option. For starters, who doesn’t love to munch on a huge platter of nachos when you’re waiting on your meal? In some cases, the nachos are so filling that a main course isn’t necessary. Perhaps the most delicious and plentiful nachos I’ve ever sampled is the Mexican Garbage appetizer at Tacky Jack’s in Orange Beach, Alabama. Don’t let the name fool you, they’re the antithesis of food you’d want to throw away. To recreate this memorable app, I heated a little oil in a skillet and sautéed a few slices of green and red peppers and onions, along with slices of boneless chicken breasts. You can substitute sliced flank steak if you prefer. Once they were done, I added two tablespoons of fajita seasoning mix and a little water, stirred, and cooked until the chicken was coated. Next, I preheated the oven broiler, then added four cups of tortilla chips to an 11x7-inch baking pan. To give the chips extra flavor, I sprayed them with olive oil baking spray, then dusted them with a little of the fajita seasoning. I topped them with the cooked vegetables, the chicken, and a hearty layer of shredded Cheddar and Mexican cheeses, and a few sliced jalapeños for good measure. After broiling for a few minutes until the cheese was melted, I removed the pan from the oven and topped the mixture with shredded lettuce, chopped tomatoes, salsa, sour cream and guacamole. My version won’t put Tacky Jack’s out of business, but Mississippi Nachos are pretty close. When it comes to the main event, I try to be adventuresome, but usually order pasta, seafood or a combination. Several of my favorite restaurants serve Cajun-style pasta and try as I might, I can never resist them. If I’m ordering dessert at a restaurant, I usually choose something light. Especially this time of year, Key Lime Pie is a perfect choice. You can make all of these delicious, restaurant-style dishes right in your own kitchen. Restaurant-Style Key Lime Pie 2 (14-ounce) cans sweetened condensed milk 3/4 cup lime juice 6 egg yolks Pinch of salt Graham cracker pie crust Beat together two 14-ounce cans of sweetened condensed milk, 3/4 cup key lime juice, six egg yolks, and a pinch of salt with a hand mixer until smooth. Pour into a prepared graham cracker and bake 20 minutes at 350 degrees, or until top is firm. Cool in pan, then refrigerate for two hours or overnight. Homemade Cajun Restaurant-Style Pasta 1 pound of dried pasta, cooked and drained 1 pound boneless, skinless chicken breasts, sliced into small strips 1-1/2 cups of medium, raw shrimp, peeled and deveined 2 tablespoons Cajun seasoning, plus extra teaspoon, divided 1 tablespoon olive oil 1 each: red and yellow peppers and medium onion, sliced into thin strips 1 teaspoon minced garlic 1 (28-ounce) can diced tomatoes, drained 1 cup chicken broth Salt and pepper Parmigiano-Reggiano cheese for topping Place chicken strips in a bowl and coat with Cajun seasoning. Heat olive oil in a large skillet and cook chicken about two minutes. Add sliced peppers and onion, stir, and cook about three minutes. Add shrimp, garlic, remaining Cajun seasoning, salt, and pepper and stir to combine. Stir in tomatoes and chicken broth, then bring to a boil over high heat. Reduce heat to medium-high and cook for a few minutes more until shrimp are no longer pink. Add more broth if mixture gets too thick. Serve over hot pasta. Top with grated cheese.

Gary Windham, a research plant pathologist with the U.S. Department of Agriculture, inoculates corn that is part of an aflatoxin study at Mississippi State University R.R. Foil Plant Science Research Center in Starkville, Mississippi, on July 13, 2017. (Photo by MSU Extension Service/Linda Breazeale) STARKVILLE, Miss. -- Early or not, Mississippi’s corn crop is well on the way to its best yield in years, barring any major disasters. Erick Larson has spent more than two decades as the Mississippi State University Extension Service corn specialist. Larson said 2017 weather generally has been better than he can remember for any past growing season. Timely rains in some areas and cool nights during the crucial early grain-filling periods were important keys. “Nighttime temperatures are the most critical environmental factor during the early reproductive stages,” Larson said. “In recent years, we have been 2 to 3.5 degrees above normal. But this year, we were about 1 degree below normal. That’s enough to make a favorable difference.” Larson said he sees promise for strong yields in dryland corn as well as irrigated fields. “Typically, dryland yields are 30-40 percent less than yields found in irrigated fields,” he said. “Some growers with irrigated fields have not even needed to turn on their wells this summer. Normal corn fields may receive five or six irrigation cycles before the growing season is finished, so those growers should save significantly on the crop’s cost of production.” Larson said Mississippi’s corn benefitted from much better planting conditions than in the last four seasons. Growers planted most of the state’s corn from March 20 through mid-April, which is an ideal time. The crop germinated quickly and established uniform stands, which are critical for high corn productivity. “We generally had drier than normal weather in March, April and May, allowing for effective nitrogen fertilizer applications, weed control and deep root system development in most of the state,” he said. Dennis Reginelli, an area Extension agent based in Oktibbeha County, said corn in the heavy soils of east Mississippi has had more than enough rain. “The challenge has been the excessive rains during the early growing season resulting in a shallow root system,” he said. “We have not had to worry about heat or drought stress, but once the fields start missing rains, they will suffer more quickly.” When the corn crop reaches maturity, grain development is finished and the crop dies. Beyond that point, the weather is not a factor in crop development. Weather may affect harvest, but the hot, dry weather common in August is favorable for corn harvest. The forecast for upcoming yields has a significant impact on market prices. Extension agricultural economist Brian Williams said corn prices have suffered from more acreage and strong supplies following the 2016 harvest. The recently-released World Agriculture Supply and Demand Estimate has caused some additional volatility on corn prices, with lower old crop feed use and higher new crop ending stocks. “After a couple of strong weeks, corn and soybean prices are both down the middle week of July,” Williams said. “The report indicated supplies are larger and feed use is lower than anticipated. That directly impacted corn, and soybean prices followed lower.” Last year, Greenville cash price for corn was $3.68 per bushel, and the futures price was $3.50 per bushel. This year, on July 13, the cash price was $3.69 per bushel, and futures were $3.76 per bushel. “Lower feed use last year increased carryover, and this year, growers planted more corn acreage than expected, although acreage is still less than last year,” Williams said. “Prices in the next few months will largely depend on weather in the Corn Belt. Fewer acres than in 2016 should help, but we still have to overcome large stocks to see much upside.” Mississippi corn growers averaged 166 bushels per acre in 2016. This year, they planted 560,000 acres, down from 750,000 acres last year. Nationally, corn growers planted almost 91 million acres, compared to 94 million acres in 2016.

If you've been to Bordeaux, you understand that it's split into two basic regions: the Left Bank and the Right Bank. Facing west from Bordeaux, the Left Bank is south of the Garonne and Gironde Rivers, and the Right Bank is north of the Dordogne and Gironde. Although both regions can use the same grape varieties – cabernet sauvignon, merlot, petit verdot, malbec, and cabernet franc – the Left Bank producers focus more on cabernet sauvignon, while the Right Bank producers focus more on merlot. Napa Valley is divided by appellations, but there has never been an attempt to rank the wines according to quality, akin to the Left Bank's growth classification. It would be cataclysmic if anyone dared to try. However, some producers have fashioned wines after a Left or Right Bank profile. Some blends – called "meritage" -- are round and supple -- more like the merlots from the Right Bank. Others are tannic cabernet sauvignons meant to age. Typically, Bordeaux reds are more restrained and balanced, while Napa Valley wines are richer, more opulent and oaky. However, in recent vintages, there is more common ground between the regions – Bordeaux producers have been making more rich and fruit-forward wines, and Napa Valley producers are pulling back from the hedonistic, jammy monsters of yore. Categorizing California wines may be foolhardy because doing so is likely to be met with vehement disagreement. Identifying a wine as either Left or Right Bank is as much about the style of the wine as it about its grape composition. Just because a wine is mostly cabernet sauvignon doesn't mean it's a Left Bank style of wine. NAPA'S LEFT BANK Gamble Paramount 2013 ($90). From one of Napa's prestigious wine producers, this blend of cabernet sauvignon (33 percent), merlot, cabernet franc and petit verdot brings home Bordeaux character and power. Huge, layered aromas range from black cherries to herbs. Rich and textured flavors reminiscent of  wild blackberries and a hint of tobacco. This one is good for at least 10 years in the cellar. Chateau Montelena Estate Cabernet Sauvignon 2013 ($160). This immense cab uses grapes from its prized Calistoga estate vineyard. The producer marries complexity with balance in a nice package of generous raspberry aromas and rich red berry fruit with tantalizing hints of mocha and mineral. Priest Ranch Coach Gun Napa Valley 2013 ($80).  This Napa Valley producer makes incredibly concentrated wines high up the Vaca mountain range, but the Coach Gun is a standout. Concentrated, rich, textured, and softly layered in black cherry, black berry, and cassis fruit flavors. All five Bordeaux grape varieties are used to make this a full body wine. Neyers "Left Bank" Red Blend 2014 ($30). An even split of cabernet sauvignon and merlot, we might argue this is more Right Bank. It has the classic American style of rich (almost sweet) cola flavors with generous and forward raspberry and cassis fruit. Good value. Robert Sinskey Stag's Leap District Cabernet Sauvignon 2012 ($110). The label on this exquisite and complex wine is gorgeous, but it's not just a pretty face at stake. Inside the bottle is a dense, tannic monster with cassis and spicy aromas, followed by red berry and herbal flavors. Sinskey's RSV wine from warmer Carneros vineyards is styled more after Right Bank wines. Grgich Hills Estate Cabernet Sauvignon 2014 ($72). Cabernet sauvignon dominates this Napa Valley monster, but the rest is a combination of merlot, petit verdot, and cabernet franc – truly a Bordeaux blend. Layered dark berry aromas with a bit of wet saddle; dense flavors of black berries with firm tannins. NAPA'S RIGHT BANK Ramey Napa Valley Template 2014 ($85). With Mt. Veeder merlot being 70 percent of this blend, there is a round and smooth texture that begs for a second serving. But this is no simple merlot. The big dose of cabernet franc gives the wine good color and aromatics. Duckhorn Stout Vineyard Merlot 2013 ($98). Using grapes grown on Howell Mountain, this sturdy merlot has excellent structure to rank with the great wines of the Right Bank. Wild, mountain-typical raspberry and cassis flavors with hints of cocoa, earth, and licorice. Big tannins give it promise for aging if you have the patience. Webster Cellars Right Bank Red Blend 2013 ($75). This is a warm and soft blend of cabernet sauvignon (60 percent), merlot, petit verdot and cabernet franc. Floral aromas, opulent blackberry flavors and fine tannin. Ehlers Estate Merlot 2013 ($55). Winemaker Kevin Morrisey learned his skill in Pomerol, so he knows a thing or two about merlot. Blended with a small amount of cabernet franc, this wine brings out the lusciousness one expects from merlot. Raspberry and currant flavors with hints of licorice and chocolate. Chewy tannins demand a hearty meal, like stew or game. Swanson Vineyards Napa Valley Merlot 2013 ($32). We recently reunited with this classic merlot after a long, unintended hiatus, and we’re glad we did. It’s a voluptuous, concentrated wine that exceeds its price in quality. Blended with some cabernet sauvignon and petit verdot, this full-bodied wine has oodles of plum aromas and plum, blackberry flavors with a dash of cedar and herbs. When a producer makes merlot its centerpiece, this is the quality you get.

As kids get ready to start a new school year, moms are also getting back into thew swing of a morning routine. One thing that can't be missed? A complete breakfast. Research shows that eating breakfast helps kids concentrate and focus at school, giving moms good reason to serve up balanced nutrition before that first morning bell. This back-to-school season, start the day off strong and pair your little one's breakfast with a glass of milk. An 8-ounce glass of milk gives kids 8 grams of high-quality protein, plus other essential nutrients like calcium and vitamin D to the morning meal. Most days, finding time for a balanced breakfast may be easier said than done. One way to help alleviate the morning rush is to make breakfast ahead of time, so it's ready to go before sending the kids off to school. These make-ahead protein-packed eggs in a nest are simple and fun to make. Served with an 8-ounce glass of milk, they make for a delicious breakfast to help start everyone's school day off right. Find more nutritious recipes to pair with milk at milklife.com Protein-Packed Eggs in a Nest Servings: 6 (2 nests per serving) Nonstick olive oil spray 4 cups frozen shredded potatoes, defrosted 3 large eggs 3 large egg whites 1/4 cup fat-free milk 1/4 teaspoon salt 1/8 teaspoon pepper 1/3 cup cooked, lean ground turkey sausage, crumbled 1/3 cup green bell pepper, diced 1/3 cup tomatoes, chopped Spinach Mushrooms 1/3 cup part skim mozzarella cheese, shredded Preheat over to 400 degrees F and spray a 12-well muffin tin with nonstick olive oil spray. Place a scoop of shredded potatoes into each muffin hole, pressing around edges to create the "nest". Bake for 15-20 minutes or until lightly golden. Remove pan from oven and using a spoon, gently press and fallen potatoes back up against sides of each muffin hole. Turn oven down to 350 degrees F. In a bowl, add eggs, egg whites, 1/4 cup milk, salt, and pepper. Whisk to combine and place in fridge while preparing green pepper, tomatoes, and additional vegetables. Stir cooked meat and vegetables into the bowl with egg mixture and pour equally between all "nests". Sprinkle a pinch of cheese over each nest. Bake 15-20 minutes, or until egg is set. Remove from oven and serve with an 8-ounce glass of milk. Note: Nests can also be stored in airtight bags in fridge once cool for 3-4 days, and can be reheated for an on-the-go breakfast.