Adapted from Jan. 5, 2023 article in Madison County Journal by John Lee Crumbl Cookies in Madison recently became a certified testing store, and residents can now sample new and experimental cookie flavors every week. The store in Colony Crossing (Suite 120) prides itself on a weekly rotation of new menu items in their famous pink boxes of gourmet cookies. As the Crumbl Cookies’ corporate research and development team develops new and exciting cookie flavors, they are tested in various markets across the country. As the Madison Crumbl Cookies location recently became an official testing store to receive feedback on these experimental cookie creations, it is now part of this network of testing locations. Jen Norton, general manager at the Madison Crumbl Cookies, is excited about the store becoming a testing location. “I am hoping this will bring in new and returning customers each Wednesday, as that is the day the new testing flavor will be available,” Norton said. “Just like our weekly flavors, the testing flavor will change each week.” This now means people in Madison can get a sneak peek at these new flavors and provide their opinions using the Taste Testing Program every week. To be a tester for all the new flavors, all you have to do is come into the store each Wednesday and ask to purchase the current testing cookie. You will then be given a QR code to scan that will lead to the cookie survey, which Norton says is a simple and quick way to provide your thoughts on the flavor. While Crumbl cannot provide these new testing flavors publicly, Norton said she can promise these new cookies will be absolutely delicious. Norton said she loves working for Crumbl Cookies and that it is her dream job. “There is nowhere I would rather work,” Norton said. “The crew culture and community involvement are my favorite parts. The cookies are delicious, and our weekly lineup offers a variety of flavors, so we will have something for everyone.” Norton also appreciates the philanthropic nature of the job. “We are actively involved with many schools in Madison County, as well as some nonprofit organizations,” she said. “We are always looking for more ways to be involved and give back.” For more information about Crumbl cookies in Madison and the Taste Testing Program, call the store at 601-401-0316, and download the Crumbl app to explore new flavors. You may also buy delicious Crumbl Cookies at locations in Gulfport, D'Iberville, Hattiesburg, Flowood, and Olive Branch.

Adapted from 14 Creative Ways To Utilize Your Bundt Pan (thedailymeal.com) Bundt pans are highly specialized pans that typically make round cakes with holes in the middle. They can be fancy, with intricate designs on top or straightforward domed shapes. While they can create a beautiful cake, this distinctive shape may feel one note and restrictive. It’s hard to justify keeping a pan with only one use in your kitchen, especially if you are pressed for space. Bundt pans also tend to take up a large amount of cabinet space because of their unique shape. If you are hesitating to buy a bundt pan or considering getting rid of yours, we encourage you to wait and read this before moving on. With a bit of creativity, there are plenty of other ways to use a bundt pan. Here are a few: 1. Create an Ice Ring for the Punch Bowl There are plenty of awesome ice cube trays out there. However, these tend to make small pieces of ice which melt quickly. This can create multiple issues in any drink, but in a delicious bowl of festive punch, not only will chilling with small ice cubes be less effective at cooling (leading to a tepid punch), but the melted ice will also water it down. Fill your bundt pan with hot water, which Science Line reports freezes faster and results in clearer ice. Place on a level surface in the coldest part of the freezer and a few hours later, turn out a beautiful – and long lasting! – ice ring into the punch bowl. BONUS: edible flowers or pieces of fruit in the ice ring add pizazz. 2. Use It to Bake Bread Cake is not the only thing that can be baked in a bundt pan! Pull-apart bread uses dough that has been formed into balls or strips and then placed into a pan together and baked. Doing this lets all the pieces bake together initially, while also allowing them to be pulled off individually. This type of bread works great as a party appetizer. It can also go by the name Monkey Bread or Bubble Bread due to the look of the dough balls. Another great bread for the bundt is a Sandwich ring. Simply choose your favorite bread recipe, prep the pan according to directions, and bake up your own ring of sandwich bread. Once your loaf has cooked and cooled, turn the bread out onto a cutting board, and cut the bread in half through the middle like a giant bagel. Then stuff your sandwich ring full of whatever your heart desires. 3. Make a Bundt Dinner We all love single-pan meals. The ease and simplicity of making and serving are undeniable. That is why we are here to tell you the next stage of evolution in your pan meals is using a bundt pan. Why make meals in a bundt? First and foremost, they look fantastic. Second, they take an already easy meal and make them more accessible. Third, bundt shape things are super easy to cut. The hole in the middle means that instead of trying to cut perfect squares to get the right-sized pieces, you can simply cut as much as you want. Each piece can be a different size, and you will not be left with wonky cuts. Some great recipes that adapt easily to the bundt pan format are lasagna, breakfast bake, any casseroles, meatloaf, and cornbread or other stuffing... The opportunities are endless. Whether you are making these for yourself or a party, break out the bundt pan for an easy meal bake. 4. Go Back in Time to Jell-O Molds Unleash your inner 1950s with a fancy Jell-O mold to impress your friends! Your bundt pan doesn’t just make fancy baked desserts, it can be used during hot months to make chilled gelatin-based desserts. Intricate bundt pans create really elaborate designs that look great with bits of suspended fruit like mandarin orange pieces, pineapple tidbits, or mini marshmallows. Your bundt pan is also an ice cream mold. Pack the ice cream into the pan, making sure that it’s tight and fills all the crevices. You can even get fancy and use multiple flavors (and colors) of ice cream, a cake layer, cookie crumbs, chocolate chips, or chopped nuts. Place the whole thing in coldest part of the freezer. Before serving, allow to sit 5 minutes before turning out your beautiful ice cream sculpture onto a plate. A third treat that can benefit from the bundt is the humble Rice Krispie bar. These delicious favorites require few ingredients, but a simple rectangle can be a bit boring, so bring out the bundt pan and turn this no-bake dessert up to 11! Prep your bundt pan the way you would a regular pan, by greasing it with oil or butter. When your Rice Krispie mixture is ready, pour it in the pan and gently pat down with a buttered spoon. 5. Use it to Cut Corn Honestly, this next one is going to be a trick you want to save: your bundt pan is the corn cutter you did not know you already had! There are two ways to do this: First, similar to the Angel Food pan shown in this viral TikTok, if you have a bundt pan with a wide center hole, you can place your cob right in the middle and press it down through the hole. This will remove all of the corn kernels and catch them in the surrounding basin, saving time and effort and preventing (most of) the stray kernels from shooting across the kitchen or ending up on the floor. If the center of your bundt is not big enough for the ear of corn, place the large part of the ear over the center hole and hold it carefully at the top with one hand. Use a knife to cut off the kernels in a downward motion. The kernels will still be caught by the basin of your bundt. 6. Make a S’mores Caddy S’mores are one of the great summertime treats, and making them by the fire will bring everyone together for some fun and relaxation. Finding the perfect caddy to transport the goodies, especially in the dark on the way out to the grill or fire pit, can be a chore. The bundt pan fixes all of this. The high sides make it perfect for storing plenty of chocolate bars, graham crackers and marshmallows without the risk of spillage, and the hole in the middle serves as a convenient place to store the skewers for the mashmallows at fireside. 7. Bundt Pans Take on Garden Duty One of the best ways to repurpose a bundt pan is to use it in your kitchen as a planter. Simply fill the bundt with nutrient-rich soil, add in a slow-release fertilizer, and choose your plants. We recommend kitchen herbs with similar light and nutrient requirements. Do Not Disturb Gardening, for example, suggests plants such as sage, thyme, and oregano. This will give you fresh herbs to use in your kitchen year-round, while also providing a unique and beautiful planter. Bundt pans also make great molds for birdseed wreaths, a variation on the typical square suet block. They are straightforward to make, and you can add seeds and goodies and find plenty of detailed instructions online with recipes. When the ingredients are combined, they can be pressed into a mold, such as a bundt pan. Once it hardens, you have a beautiful birdseed wreath to attract birds. The wreath can be held onto either a post or a branch with some simple string and will add a decorative note to any yard.

by Susan Marquez It is by sheer serendipity that Yazoo Yaupon is a product that is sweeping the nation. “I didn’t come here to produce tea,” laughs Oliver Luckett. The son of the late Bill Luckett, who ran for governor and became mayor of Clarksdale, Oliver has lived a life of travel and adventure. With residences in Los Angeles and Reykjavik, Iceland, Oliver returned to the Delta in 2020 when his father Bill was sick with cancer. That’s where the serendipity comes in. Serendipity Serendipity is the occurrence and development of events by chance in a happy or beneficial way. The day family friend, Andrew Verbs, founder of Pacha Soaps and a professional ethnobotanist, visited the Luckett home, he unwittingly opened the doors to a new product. “Andrew disappeared on the ten-acre property and came back inside with a handful of leaves and said he was going to make my dad some tea. We had always been told not to eat the berries from the poisonous holly tree, but Andrew said, ‘Oliver, I’m going to tell you the secret of the Yaupon.’” Yaupon Holly, not Black Tea Tea made from the Yaupon Holly is delicious, naturally sweet and because it has no tannic acids, it cannot be over-steeped the way traditional black tea can. Luckett explains that it contains caffeine, theobromine and theophylline, and the combination of the three active ingredients makes it better for human consumption when compared to regular tea. “Not only are the physical health benefits of Yaupon better, but the carbon footprint is dramatically better than typical tea that is grown in places like Asia or India.” Most exciting of all, Yaupon is an indigenous plant. “It has been grown in Mississippi for thousands of years, used by native Americans for ceremonies,” explains Luckett. “They would steep it to its highest concentrated form in a spiritual/cleansing ritual.” Benefiting the Delta Luckett and his husband, Scott Guinn, wanted to do something that would benefit the Delta region, and the Yaupon tea idea basically dropped into their laps. After doing their research, the duo launched Yazoo Yaupon. The packaging is bright and colorful, reminiscent of 1960’s Peter Max pop art. Tea flavors are just as colorful, with natural spices, herbs, fruit, and rose petals added to create Delta Magic Tea, Delta Rising Tea, Delta Orange Tea, Delta Chai Tea, and seasonal offerings like Delta Christmas Tea. Yazoo Yaupon has been very well received. Oliver has offered the tea five times on QVC, and it has sold out every time. There is a high demand for the product, with internet sales shipped throughout the United States and beyond. The tea can be ordered from the Yazoo Yaupon website, as well as from Amazon and Walmart.com. It is also sold in retail outlets including Beans & Leaves in Southaven, and Beacon Supply in Jackson. “It really does make the most delicious iced tea you’ve ever had,” says Luckett. “Scott is an excellent mixologist, and has come up with some interesting drinks, both alcoholic and non-alcoholic.” In it for the Long Haul Luckett and Guinn are in it for the long haul. “We started a 1.5 million tree program, partnering with Yaupon Brothers, large scale growers out of Florida,” says Luckett. “We have already planted the first 1,500 trees in Clarksdale.” They have partnered with entities including Crossroads Economic Development Group, Mississippi Development Authority, and Mississippi Regional Authority. A new 38,000 square foot agricultural facility, named the Rainbow Connection in honor of Jim Henson, is under construction. “It’s a magical place, designed to inspire others.” The timing of the tea couldn’t have been better. “I think the resurgence we are seeing with Yaupon has a lot to do with this post pandemic era we now live in,” Luckett finishes. “People are all looking back to their roots – literally, in our case – and searching for a healthier alternative to everyday consumed or absorbed products. The history of Yaupon is truly fascinating and as you can tell, I went down the wormhole immediately!” Drink recipes using Yazoo Yaupon teas, created by Scott Guinn Peaches and Oats 1 cup hot brewed Delta Peach tea Oat Creamer (amount to your taste) lemon zest shavings small spoon of honey lemon slice Magic Spritz 1 cup hot brewed Delta Magic tea (let cool to room temp) small squeeze of lemon small squeeze lime splash of soda water Mix ingredients and add to Collins glass of ice Delta Chai Latte In a separate cup, froth with a milk frother: Oat Creamer (amount to your taste) small dash of vanilla extract sprinkle of cinnamon Pour into 1 cup hot brewed Delta Chai Delta Iced Tea Place 4 bags of any Yazoo Yaupon Tea in a half gallon Mason jar. Fill with hot water to halfway line. Cover and let steep 30 minutes. Fill up with room temperature water. Screw lid on tight, shake, and put into fridge for at least 1-2 hours. Serve over ice and garnish as desired.

by Susan Marquez This article was originally published in the Feb./March 2023 issue of eat. drink. MISSISSIPPI For over thirty years, Tico Hoffman has served steaks, seafood, and other dishes at his steak house on County Line Road in Ridgeland. Tico’s Steak House opened in April 1989 and is still as popular today as ever. It’s a celebration restaurant – the kind of place you choose for birthdays, anniversaries, Valentine’s Day, and Father’s Day. But it’s also a middle-of-the-week restaurant for those nights when you don’t want to cook, but you really want to sit down for a good meal. Sometimes you need to treat yourself, and you should. You deserve it. Tico’s is a comfortable place to give yourself permission to enjoy one of life’s pleasures. Tico is a former player on the amateur golf circuit. Always with a smile on his face, the affable restauranteur works the room, greeting customers and making sure they are enjoying their meals. His easygoing demeanor makes everyone feel at home. “I learned this business by working in it,” he says. After college he went to work for Ruth’s Chris Steak House in Baton Rouge. He transferred to the Ridgeland location of Ruth’s Chris at Northpark Mall. “I was there for ten years when I decided that I could do something on my own.” Tico opened his restaurant in a former fish house on County Line Road in Ridgeland. “Originally, there was a putt-putt golf course on this site,” he says. The building started as a fish house, and then it was a couple of other things, including a barbeque place called Natchez Landing. “There used to be another building in front of it, but it was torn down years ago.” The building has a lodge-like feel to it. The rustic wood walls are covered in golf and other sports memorabilia. There are a few private rooms off the main dining area. The overall vibe is laid back and comfortable. While it was slow at the start, once people learned about the high-quality steaks served at Tico’s, they started coming, then they came back time and time again. “We work hard to keep our quality up. We get our meat out of Chicago,” says Hoffman. “We hand cut everything except the Porterhouse steaks.” Always tender and juicy, Tico’s regulars say the steaks are consistently good. Steaks are cooked to order, and a variety of toppings can be added if desired. While steak is the main event at Tico’s, not everyone cares to eat beef. “We always have a couple of seafood specials each night, and the seafood is always great,” he says. “We also have veal, lamb, and pork chops, as well as chicken.” And fresh Maine lobster is flown in regularly as well. "Some people’s diets change, and we have a little something for everyone," he says. "One of the things we have done over the years is to begin offering a smaller filet in addition to our 12 to 14-ounce filet. The smaller eight-ounce filet is very popular.” Hoffman’s son, Jack, is now helping run the restaurant. One of the menu items, Jack’s Fried Crab Claws, is named after him. Other appetizers include shrimp cocktail, shrimp remoulade, stuffed mushrooms, marinated crab claws, homemade onion rings and fried cheese sticks. A different soup of the day is offered daily. All salads are locally farmed, and the dressings are made in-house. In addition to the daily fish specials, fried shrimp and shrimp scampi are menu staples. Sides offered are sweet potato, baked potato, hand cut fried, skillet potatoes with onions, potatoes au gratin, broiled tomatoes, sauteed mushrooms, creamed spinach, asparagus au gratin or grilled asparagus. If you have room for it, ask your waitress about desserts. Tico’s offers a full bar with generous sized cocktails, and a curated wine list. The steak house is a popular spot for legislators and lobbyists when the Legislature is in session, so reservations are always a good idea.

by Lisa Bynum Article originally posted in the Feb/March 2023 issue of eat. drink. MISSISSIPPI This year, impress your special someone with a decadent and romantic dinner in! Pull out the white linen tablecloth and the fancy napkins. Use the Sunday china, the expensive wine glasses from the hutch in the dining room, and Grandma’s antique candlesticks. A centerpiece of fragrant red roses and greenery in a low bowl will allow you to see your partner across the table. Start by toasting the occasion with a sparkling sunset-hued Strawberry Champagne Cocktail. Then, knock their socks off with an elegant surf and turf entrée of Steak Oscar. Finally, show them just how sweet you think they really are with a slice of Red Velvet Cake topped with cream cheese icing. It’s sure to be a romantic (and delicious) night you’ll never forget! Strawberry Champagne Cocktail 1 pound fresh or thawed frozen strawberries, roughly chopped 1 cup granulated sugar 1/2" piece of peeled, fresh ginger 1 cup water 1/4 cup fresh lemon juice 1 bottle (750ml) semi-dry champagne, sparkling wine, or 24 fluid ounces of ginger ale Prep the cocktails: In a medium saucepan, combine the strawberries, sugar, ginger and water. Bring to a boil over medium-high heat. Lower the heat to medium-low and simmer, stirring occasionally, until the strawberries are broken down and softened, approximately 15 to 20 minutes. Remove and discard the ginger. Pour the mixture through a fine-mesh sieve or strainer, pressing on the solids to extract as much juice as you can. Add the lemon juice and allow the mixture to come to room temperature before placing it in the refrigerator to chill. Just before serving, add about 1 ounce each of the strawberry syrup to a champagne flute. Slowly fill each glass partially with the champagne. Once the champagne has stopped fizzing, continue to fill each glass to the top. Steak Oscar 1 Tablespoon cooking oil 2 (4 oz. each) beef tenderloin filets or cut of your choice Kosher salt and ground pepper For the steaks: Preheat broiler. Position an oven rack about six inches from the element. Heat oil in a large, oven safe skillet over medium high heat. Season both sides of the filets with salt and pepper. Once oil is hot, carefully add the filets. Cook 2-3 minutes per side until seared. Place the skillet under the broiler and finish in the oven until the meat reaches your desired internal temperature – 120 to 125 degrees F for rare, 130 to 135 degrees F for medium rare, 140 to 145 degrees F for medium, 150 to 155 degrees F for medium well, and 160 degrees F for well done. Remove the skillet from the oven and transfer the filets to plate. Allow the meat to rest for 15 minutes while preparing the topping. For the crabmeat topping: 1 Tablespoon butter 1/4 cup diced red bell pepper 1 clove garlic, minced 2 Tablespoons sliced green onions 1 Tablespoon all-purpose flour 3 Tablespoons heavy cream 4 oz. lump crab meat picked of shells and cartilage 1/8 teaspoon paprika 1/8 teaspoon cayenne pepper Salt to taste Chopped fresh parsley, optional Prepare the topping: Using the same skillet, melt the butter over medium heat. Add the bell pepper and cook for 2-4 minutes until slightly tender. Add the garlic and green onions and sauté for one minute. Add the flour, stirring to combine. Sauté for 1-2 minutes to remove the raw flour taste. Pour in the heavy cream, scraping up the browned bits from the bottom of the pan. Bring to a simmer and continue to cook until the cream has reduced and thickened, about 2-4 minutes. Add the crabmeat, paprika, and cayenne pepper. Stir gently to avoid breaking up the crab; cook until heated through. Season with salt. Top each steak with a heaping tablespoon of the crabmeat topping. Garnish with chopped fresh parsley if desired. Dessert for your decadent dinner for two is a rich, creamy Red Velvet Cake. While it's excellent fresh, you can also make it the day before and store in the refrigerator. Allow the cake to come to room temperature before serving. Red Velvet Cake 1 cup shortening, softened 1-1/4 cups of white granulated sugar 2 large eggs, lightly beaten 1 teaspoon vanilla extract 2 1/2 cups cake flour 1 teaspoon salt 1 Tablespoon cocoa powder 1 cup buttermilk 2 ounces red food coloring 1 teaspoon baking soda 1 tablespoon distilled white vinegar 4 cups cream cheese icing (recipe below) For the cake: Preheat the oven to 350° F. Cream the shortening and sugar together in a large mixing bowl. Add the eggs and vanilla. Stir to combine. Sift the cake flour, salt and cocoa powder together in a separate mixing bowl. With the mixer running on low, add one third of the dry ingredients. Mix to combine. Add 1/2 cup of the buttermilk and continue to mix. Continue to alternate with 1/3 of the dry ingredients and the remainder of the buttermilk, ending with the last 1/3 of the dry ingredients. Add the red food coloring and beat on medium until the food coloring is thoroughly mixed. Turn the mixer off. In a large nonreactive dish or measuring cup, dissolve the baking soda with the vinegar. This will fizz for a moment. Once the fizzing stops, gently fold the soda and vinegar mixture into the cake batter. Pour the batter into two greased and floured 8-inch round cake pans. Bake for 30-35 minutes until a toothpick inserted near the center of the cake comes out clean. Allow the cake layers to cool in the pan for 10-15 minutes before removing them. Allow the layers to cool completely before frosting. For the cream cheese icing: 1 (8 ounce) package cream cheese, softened 1 cup unsalted butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract Prep the icing: In a large mixing bowl, combine softened cream cheese and butter until smooth using an electric mixer at medium speed. Reduce the mixer speed to low. Add one cup of sifted powdered sugar to the cream cheese mixture. Once the powdered sugar is combined, add another cup of sifted powdered sugar. Scrape down the sides of the bowl to make sure all the powdered sugar is mixed in. Add the vanilla extract. Continue to beat until the mixture is smooth and creamy. Spread or pipe the cream cheese icing over a cooled dessert.

Treat your sweetie to a sweet treat this V-Day. Here's where you can grab chocolates and candies for your sweetheart this Valentine's Day!

As Super Bowl Sunday approaches, you'll need these amazing foodie finds for your watch parties and tail gating! The top three snacks for watching football are pizza, guacamole, and chicken wings, so be sure to check out our recipes for BLT Guacamole and Comeback Chicken Dip! Cordless, Rechargeable Portable Blender, $69.95 Winner of the 2021 Red Dot Design Award, this personal blender mixes, chops, and purees a single serving. Ideal for protein shakes or smoothies, the stainless-steel blades power through any ingredient in seconds. Portable design is perfect for camping or tailgating. Available from Hammacher Schlemmer. The Italian Countertop Pizza Oven, $149.95 Designed by an Italian company that specializes in gourmet kitchenware, the powerful 1,200-watt heating element works in concert with a built-in baking stone to generate up to 750°F for a perfect crust and caramelized toppings. Available at Hammacher Schlemmer. Ultimate Snackin’ Box, $69.99 Ten different snacks: Bourbon Pecans, Bourbon Street Mix, Hunkey Dorey Popcorn Mix, Rum Cordials, Salted Roasted Cashews, Dried Apricots, Dark Chocolate Turbinado Sea Salt Almonds, Honey Roasted Peanuts, Salted Roasted Pistachios (in shell), and Honey Mustard Pretzel Pieces. Nuts.com. Monogrammed Glencairn Whisky Glasses, $74.95 Scotch is a refined spirit that takes a special palate to appreciate all the notes and aromas, and this personalized Glencairn glass is crafted to enrich your palate by pushing all those subtle flavors to the forefront with its distinctive design. Each glass in this set of four is 4.5” tall and engraved with a name and initial. Home Wet Bar. Authentic NFL Stadium Seat Cufflinks, $200 A stylish link to football’s past, each pair is made of materials salvaged from the seats of famous football stadiums and is shaped like the aerial view of that stadium. Officially licensed by the NFL and comes with a certificate of authenticity. Uncommongoods.com

The Super Bowl is almost here, and James Beard Award nominated chef Cole Ellis of Delta Meat Market has the perfect appetizer for the big game: Mississippi Comeback Chicken Dip. This is sure to be a crowd favorite! Ingredients: 1 rotisserie chicken 2 (8 ounce) packages cream cheese, softened 1 cup shredded white cheddar cheese 1 cup Comeback Sauce 1 stick melted butter Box of chicken flavored crackers Method: Preheat oven to 325 degrees F. Remove and discard the skin and bones of the chicken and then shred the meat. In a stand mixer or with a hand mixer whip cream cheese. Reduce speed and add 1 batch of comeback sauce till well combined (recipe below). With a spatula, fold in shredded chicken and transfer to a 9"x9" casserole dish and spread. Crush up crackers and white cheddar in a food processor. Stir in butter and top the chicken mixture with crumbs. Bake for 25 - 30 min until bubbly and golden brown. Comeback Sauce 1-1/2 cups Duke’s Mayo 1/4 cup whole grain mustard 1⁄4 cup chili sauce 1⁄4 cup dill pickle juice 1⁄4 cup ketchup 2 Tablespoons lemon juice 1 teaspoon smoked paprika 3 teaspoons Worcestershire sauce 2 teaspoons Crystal hot sauce 1⁄2 teaspoon garlic powder 1⁄2 teaspoon onion powder Salt and pepper to taste Combine all ingredients. Refrigerate up to 2 weeks. (Like this? Try other recipes from chef Cole Ellis here.)

By Jay Reed There are some folks who think Valentine’s Day is the penultimate day to wed, given that Cupid and his cronies are particularly active in that season, floating around in diapers shooting arrows of amore and such. The other extreme would be declaring that a wedding held on February 14 is a bit cheesy, for the very same reasons, even though neither party would ever forget the day and the added bonus (or curse) of combining Valentine’s and anniversary gifts, like the poor children born on Christmas. We met in the middle and got married the day after Valentine’s Day. Best of both worlds. Our First Anniversary Our first anniversary really kicked off the romantic dinner memories. We were in Helen, Georgia at a bed and breakfast, and asked the host where we might have a special dinner. He knew a fine dining place, called and made a reservation for us, but warned us it was a bit unorthodox. Once seated, we were given menus without prices: new to us, but no big deal. It was our anniversary. Then a big dog walked up to visit, and even sat at our feet for a while during dinner. It was a true mom and pop (and pup) place. Thankfully we’d come in knowing all these things were headed our way, and the food was incredible. We embraced the crazy and made a memory. Our Tenth Anniversary We celebrated our tenth wedding anniversary while living in Yemen. I have zero memory of what we had for dinner on the exact day, but we definitely had lots of food adventures while living there. Camel was available at the market: all we needed were a crockpot and some barbecue sauce. Sheep and goat meat were very popular, too, especially at weddings. Of course you can get those here in the U.S., too, (I have goat in my freezer as I write this) but you have to know where to look. The Big 2-5 This past year we celebrated our 25th anniversary, and we went big. My wife has always wanted to do an Alaskan cruise. I’m a southern gospel music geek, and a few years ago I discovered that Bill Gaither and his crew of Homecoming singers did an Alaskan cruise. Win-win! So we hopped on a boat to Alaska with Bill and 3,000 friends. The music was great, but this isn’t a music story, so let’s get to the eating. There’s a lot of talk out there about cruise food, mostly about volume. And that’s true. You can eat as much as you want and nobody blinks an eye, until you take the whale watching excursion and discover all the binoculars are pointed at you. Breakfast and lunch on this boat were essentially a dozen different buffet-like lines that would send anyone into a culinary tailspin. We survived, though, and live to eat another day. My favorite part, however, was the dinner. There was a menu with several choices, and if you chose only one thing from each section (appetizer, entree, dessert) this would not be a meal where you’d overeat. But if you got something you didn’t like? Order something else. Want the duck breast and the vegetarian option? Request both. I’ll have an appetizer and a salad, thank you very much. What kind of ice cream do you have tonight? Lovely, I’ll have that right next to my slice of opera cake (whatever that is). And even more eating... All the eating on this trip wasn’t on the boat, though. Alaska had some fun eats of its own. In Sitka we had a food tour scheduled which ended up being cancelled. But me being me, I had studied the itinerary beforehand and was able to recreate it almost in its entirety. So that day we enjoyed pelmeni (Russian dumplings), reindeer sausage, and fish tacos, and had a very interesting visit to the Alaska Pure Sea Salt Company. In Juneau, we had king crab legs, spruce tip ice cream, and more fish tacos. Today I have a six-flavor box of sea salt that I use regularly, and a little jar of spruce tip jelly in the fridge. (Who decided a spruce tree might taste good? Thanks to whoever you are!) Yes, over the years we’ve had some food adventures…Not everyone would agree that eating crockpot camel, with your bare hands no less, is romantic. Or sharing a priceless meal in a fine dining restaurant with a big Labrador. Even munching on a reindeer dog, washed down with a spruce tip soda. But those are our memories, my wife’s and mine, and we’ll take them every time.

By Mrs. Qula Madkin, MSU Extension Service With food prices on the rise, my grocery bill has increased significantly. Healthy eating is a priority for me, but I want to make sure I stay within budget at the store. Here are some of my favorite budget-friendly tips. Buy in-season and frozen produce. Local produce that’s in season is generally less expensive. Frozen options give you the advantage of only taking out what you plan to use, which can save money in the longrun. Shop your kitchen before you head to the grocery store. If you are like me, you may find foods hidden in there that you don’t need to purchase until a later trip. By taking a quick inventory of what you already have, you can avoid buying things you don’t need. Once you’ve figured out what you have on hand, make a list and plan to stay on track. Don’t shop when you are hungry. If you shop when you are hungry, you may be more likely to buy things with your eyes and belly -- not the items you actually need. Buy in bulk. Especially staple items such as rice, dried or canned beans, canned tomatoes, pasta, and other items that have a long shelf life. These food staples are typically inexpensive and can make a variety of meals. Cook more at home. You spend less on food when preparing meals in your kitchen, and you get to control the ingredients for flavor and nutrition. Don’t break the bank trying to eat healthier. Use these tips to help you eat nutritiously on a budget and check our budget-friendly recipes. For more helpful tips like these and healthy recipe options, visit extension.msstate.edu and join our MSU Nutrition and Wellness FB group.

By Ms. Mary Michaela Parker, MSU Extension Service Have you ever visited the grocery store to buy onions for a recipe, only to realize you don’t know which type of onion to buy? We’ve all been there! Not all onions are the same, and certain recipes benefit from using a specific onion variety. Yellow onions – Yellow onions are a go-to onion. They are versatile and can be used in many dishes. If you don’t know what type of onion to use, yellow onions are a safe option. They are great when used in soups, stews, sauces, and roasts. Red onions – Also known as purple onions, red onions have a very sharp and pungent flavor. These onions are best eaten raw. If you’re making salads, sandwiches, burgers, or guacamole, you should include a red onion. They’re also perfect for pickling and grilling! White onions – The crunchiest of them all, white onions have a sharp, mild flavor. They are commonly used in Mexican and stir-fry dishes. They’re put to best use when used in fresh salsa and guacamole. Sweet onions – Just as the name suggests, sweet onions have a very sweet taste. The sweetness of the onion is perfect when roasted with other vegetables. They’re also particularly great for onion rings! Pro tip: Onions are notorious for making people tear up when cutting them. A chilled onion reduces the chance of tears, so stick the onion in the fridge before cutting! Our friends at Penn State Extension have a great article on how to preserve onions by freezing and drying them. If you want to learn how to caramelize onions, check out this Food Factor video!

Beat the winter blues with a trip to these tropical-inspired spots in Jackson!

by Ms. Natasha Haynes, MSU Extension Service This Sweet ‘n’ Savory Skillet recipe blends the savory flavor of the sausage together with sweet apples for a satisfying meal that is pleasing to the taste buds. And there’s a bonus: It only takes one pan to make this dish. Let’s face it -- no one wants to scrub dishes after a meal, especially during the week. If you can’t find chicken sausage, use your favorite precooked turkey, pork, or beef sausage. Pears are another firm fruit to use in this recipe. Be creative! Crew review: We all like the original version of this recipe. But when we make this at home, we all agreed we’d add some onion, bell pepper, and sweet potato to the skillet. Sweet ‘n’ Savory Skillet Ingredients: - Nonstick cooking spray - 1 red apple, cored and diced - 1 green apple, cored and diced - 1 package pre-cooked chicken sausage links Spray a skillet with cooking spray. Over medium heat, add apples and sausage. Cook until apples are soft and sausage is hot. Serves 6. Thanks to Alabama Cooperative Extension for this recipe! Follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

By Kathy K. Martin | Photography credits: The Sipp When Chef Cameron Bryant describes his food at The Sipp on South Lamar in Oxford he says, “It’s The Sipp’s food with my accent.” He offers this same advice to his sous chefs at The Sipp and YūGō Oxford, “Create the food that represents the restaurant, but put your own spin on it.” This has been Bryant’s evolving philosophy for his cuisine since he began cooking in his hometown of Kosciusko, and after that in Colorado, New York, and Italy. While growing up in Kosciusko, he learned how to cook a hamburger as he worked as a bus boy at the Rib Alley. He also experienced the power of food alongside his family, especially his two grandmothers. “I learned so much around the dinner table and just the communal aspect that food brings to our lives.” He began college at Ole Miss, but then moved to Winter Park, Colorado to work at a ski resort and figure out what he wanted to do with his life. One day he met the owners of a local taco shop and planned to apply for a server job when they offered him a job as the cook. His time there was the catalyst for his career path to cooking as a professional chef. He claims that even reading "Kitchen Confidential: Adventures in the Culinary Underbelly" by Anthony Bourdain (available on Amazon here) didn’t deter him from his goal. After returning to Oxford in 2006 to complete his degree in hospitality management, he grew even more passionate about food as he began to work at well-known local eateries such as Old Venice Pizza and the former L&M’s Kitchen. His fondness for creating Italian dishes grew too, so he embarked on his next step – culinary school in New York with further training in Italy. “It was a lot of fun, and I was very fortunate to be accepted into the program,” he says of his time at the French Culinary Institute. His training included three months of classes in New York and three months of classes in Italy, followed by an unpaid internship at a two-star Michelin restaurant in Alba, Italy. His first job after returning to the U.S. was in Brooklyn at the Diner and Marlow & Sons restaurants. “I’d call it modern American food, very hyper seasonal with their own butcher shop and bakery.” However, the pull of home was strong. With his sister and nieces living in French Camp and his parents growing older, he decided to move back home. “Instead of just pursuing my career, I decided I could pursue my career and my family at the same time here in Mississippi.” He worked at the Ravine and then helped set up the menu for the (now-closed) Green Roof Lounge, both in Oxford. Before long he was approached by A.J. and Claire Kiamie, third-generation owners of Kiamie Package Store, to launch their vision for a wine, whiskey, and tapas bar called The Sipp. Bryant describes their planning stage of the restaurant as many nights of hanging out and taste-testing recipe ideas until one in the morning. “I probably made about 40 or 50 Mae Helens during that time,” he jokes in reference to the menu item, which features Texas toast, beef patties, cheese, grilled onions, and chipotle-basil aioli with fries. Bryant can tell you all about this modern interpretation of a simple burger, which is named for the legendary employee of Oxford’s historic Kiamie Bowling Lanes, lost to a fire in 2010. Opening in 2019, The Sipp’s menu feature small plates to taste and large plates to share, such as General Homie’s cauliflower wings, Latin-spiced meatballs, beef empanadas, and other nibbles that pair well with a glass of wine or bourbon. The bar list is more than quadruple the size of the food menu, featuring over 50 wines and 100 whiskeys. Bryant’s newest chef assignment is YūGō Oxford, a modern fusion restaurant on the town square, which features dim sum and signature plates of stir fry and fried rice dishes. The restaurants are very different, yet also similar in vibe and décor, like two halves of the same coin, Bryant explains. “I just put my accent on the food that belongs at that restaurant.” This is one of chef Cameron Bryant’s favorite recipes from The Sipp. It is based on a timeless technique of marinating roasted vegetables in vinegar to preserve their flavors and freshness. Herb Roasted Mushrooms You’ll need: 6 cups button mushrooms, cut in half 1 tablespoon dry thyme 1 tablespoon dry tarragon 1/4 teaspoon cayenne pepper 1 cup olive oil 2 teaspoons salt 1/2 cup aged sherry vinegar Preheat oven to 400 degrees F. In a large mixing bowl, toss the mushrooms with oil, dry herbs, salt, and cayenne pepper. Pour into deep baking dish and roast in the oven for approximately 20–25 minutes or until the mushroom water has evaporated. Remove from oven and allow to cool to the touch. Stir in vinegar. Pack into a lidded container and keep in the fridge until ready to use. Serve with crostini, aioli, and shaved sharp cheese, on steak, or tossed into a salad

Updated Jan. 24, 2023 It's King Cake season! If you aren't making a trip down to the Big Easy anytime soon but still want to devour the seasonal sweet treat, here are 5 places where you can get great King Cakes across the Magnolia State. Quality Bakery - King Cakes in lots of flavors (apple, Bavarian, blueberry, cherry, cream cheese, pecan praline, raspberry, strawberry), plus King Cake Cinnamon Rolls and butter cookies decorated like King Cakes! (1623 25th Ave., Gulfport) Tallahatchie Gourmet - More King Cakes are on the way, so stop by their Oxford location (on the Square) and pick up a delicious cake. (1221 Van Buren, Oxford) Jody's Bakery - This place has it all: cakes, cookies, bread... even frozen casseroles to take home for dinner. Make sure you pre-order your King Cake; when they're gone, they're gone! (6058 Hwy. 49 South, Hattiesburg) Sugar Magnolia Takery - Made-from-scratch King Cakes are available to order online with free 2-day shipping to your door! Our cakes are made fresh daily and packaged with Mardi Gras beads, baby and doubloons. Available through Fat Tuesday. (5417 Hwy. 25 (Lakeland Drive), Flowood) Broad Street Bakery - Baked with buttery brioche and filled with real cream cheese and almond cream, Broad Street’s popular Original Almond Cream Cheese King Cakes are a true indulgence. Available thru February 21. (Also try savory Crawfish King Cakes!) (Banner Hall, 4465 I-55, Suite #101, Jackson) Laissez les bon temps rouler!

The iconic Hal & Mal’s restaurant and bar in Jackson is now under new ownership. The transition is an investment in the preservation of the Hal & Mal’s legacy. Damien Cavicchi and Mary Sanders Ferriss Cavicchi took the reins of the establishment in early November, with continued involvement and dedication from previous own Malcolm White. For 37 years, Hal & Mal’s has been a staple of downtown Jackson, serving up tasty local eats along with live music and events. The new owners will bring their own new visions to the table and will also keep the traditions of Hal & Mal’s alive. The Cavicchis also recently acquired Campbell’s Bakery in Fondren.

Silo Square in Southaven is home to several new restaurants and shops, and a ramen restaurant is set to join the crowd. Kyuramen is an upscale ramen restaurant that will serve ramen, rice and ramen burgers, and dessert and bubble teas. Kyruamen will be the first of its kind in Southaevn and is set to open sometime this winter. For updates on an opening date, follow their Facebook page at facebook.com/kyruamensouthaven.

By Ms. Natasha Haynes, MSU Extension Service I enjoy warm drinks during the winter months, but coffee just isn’t the ideal afternoon beverage for me. I prefer something without caffeine. Tingly Herbal Tea is the perfect fall flavored drink. While it’s called Tingly Herbal Tea, there is no tea in this drink. It’s a blend of spices, apple cider vinegar and water. You can enjoy this easy-to-make drink year-round. You probably have the ingredients in your pantry already! Tingly Herbal Tea Ingredients: 2 cups hot water 2 tablespoons apple cider vinegar 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger Dash cayenne pepper powder Wash hands with soap and water. Put all ingredients in a mug. Stir ingredients. Add splash of lemon juice or honey (optional). Enjoy the beverage warm or at room temperature. Serves 2. Tips: If you don’t like as much kick, or if you have a sensitive stomach, leave out the cayenne pepper powder. For added flavor, try stirring this tasty herbal tea with a cinnamon stick. Thanks to University of Georgia Extension for this recipe! Follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

Recipe adapted from Williams Sonoma Kabocha squash is a small, round flavor bombshell whose bright orange flesh tastes like a cross between pumpkin and sweet potato. If kabochas are not available, substitute Hubbard, butternut, acorn, or your favorite squash. (Note that delicatas will require shorter cooking times.) Recipe adapted from Williams Sonoma. Roasted Kabocha Squash with Red Onions and Garlic Ingredients: 2 Kobocha squash, about 2 pounds., halved, seeded and cut into wedges 2 red onions, cut into wedges 3 bulbs of elephant garlic, tops cut off crosswise 3 tablespoons extra virgin olive oil (EVOO) 2 tablespoons chopped fresh sage Kosher salt and freshly ground pepper Preheat oven to 375 degrees F (190 C). On a nonstick baking sheet (or a silicone baking mat), toss together the squash, onions, 2 tablespoons of the oil and chopped sage. Spread out to a single layer on the baking sheet; season with salt and pepper. Nestle garlic bulbs in among the onions so they stand up, cut sides exposed. Drizzle garlic with the remaining tablespoon of oil. Roast until the squash is tender, about 30-35 minutes. Serve warm.

Juicy Caboosy, a restaurant that will be inside of a caboose, is set to open on the coast early next year. The train caboose was brought from Missouri to Long Beach and will house the restaurant that will serve fruit juice in the morning, pimento cheese dip in the afternoon, and a “boozy caboosy” and charcuterie boards at night. Co-owners Tomeka Bryant and Ailsa von Debeneck work in the railroad industry and have dreamed of opening a restaurant on the Coast. Along with restoring the 1944 caboose, they will add a pole barn for indoor seating and lawn games for outdoor entertainment.

By Susan Marquez When Matt Taylor was 16 years old, he was given a hand-me-down car with no gas. “My parents told me that if I wanted to go somewhere, I needed to get a job.” A family friend owned a Subway sandwich shop, and he went to work. “Little did I know, that was the beginning of my career in food service.” Matt realized while working at Subway that food service was a good way to make a living. “We all have something in common,” he says. “We all have to eat.” After graduating from Jackson Prep, the Flowood native went to Mississippi State. During his time in Starkville, he worked at a country club and various restaurants. With some experience under his belt, he went to work at the famed Rendezvous restaurant in Memphis for the next seven years. “I went to work for the Vergos family, which was my first exposure to Greek restauranteurs. I learned so much working there. It has a special place in my heart. They were such a good family to work for.” But there is no place like home. “There is something about Jackson that pulls people back. I returned in January 2010 and started waiting tables at Nick’s.” Nick Apostle owned the white-tablecloth restaurant, and he became a mentor to Matt. “I grew up eating at Nick’s,” Matt recalls. “It was the celebration place, where we went for special occasions, like birthdays or prom.” When Nick’s closed the doors at its Lakeland Drive location and opened in Fondren, Matt helped open the new restaurant. “I worked my way up the ladder there, and during that time I learned so much about the business from Nick. We had long talks, and he has easily forgotten more than I’ll ever know on my own.” Nick tried retiring a second time, closing the Fondren location, but he had one more restaurant in him. The Lake Caroline community was developing, and Nick opened a neighborhood restaurant overlooking the lake. The seafood-driven menu was perfect for The Mermaid Café. “I moved to the Mermaid Café, but I had my doubts,” says Matt. “There wasn’t much out there when it opened in 2009. But Nick was a visionary. He saw what it could be.” As Nick’s children began having children, he was ready to hang it up to spend more time with family. It was Nick’s hope and Matt’s dream for Matt to buy the restaurant. Two years ago, on January 1, 2020, Matt became the owner of The Mermaid Café. Three months later, the Covid pandemic caused the demise of restaurants across the country. “We were fortunate,” says Matt. “We never closed the restaurant. We had to get up to speed to transition to curb-side service, but it worked for us. We had so many regulars coming by to pick up food, and they would tip hundreds of dollars. They wanted to be sure the staff was well taken care of so they would stay on. I was so touched. It’s our staff that keeps us going, so that meant so much.” The Mermaid Café is in a unique spot, facing west across Lake Caroline. The long front porch is dotted with rocking chairs where folks enjoy watching the magnificent sunsets. Large enough to seat 170 people, the building is also used for private receptions, from rehearsal dinners to wedding receptions, showers, birthday parties and the annual Bishop’s Cup held in conjunction with the Catholic Charities golf tournament. The menu is broad enough for everyone, from small children to older guests, to find something they enjoy. “I have made very few changes to the menu since I have taken over,” says Matt. “I am smart enough to know that any changes I make need to be small. I don’t want to alienate the folks who keep the lights on.” From seafood to steaks, burgers, sandwiches, salads and pizza, The Mermaid Café offers a good selection of dishes. “We also do nightly appetizer and entrée specials, and that helps bring creativity to what we do.” Matt is comfortable with his staff, many of whom worked with Nick long before Matt came onto the scene. “We have a gentleman in the kitchen who worked with Nick for over 30 years, and he’s been with me since I started. We also have a couple of staff members who have been on board for over 20 years.” Matt says that it’s been a lot of fun so far. “I love that it is different every day. I enjoy getting to know our guests, many of whom have become good friends. I don’t think I could ever be content to work in a cubical day-to-day. I am one of those people who thrives with interaction with others and with chaos. I think that puts me in the perfect spot!"

By Susan Marquez When Bruce Parker and his brother opened a convenience store on a dry county line on the west side of Tupelo in 2003, he never dreamed he would one day sell their house made chicken salad and pimiento cheese to over 500 retailers in 12 states. The brothers were selling beer to folks across the road, and like most convenience stores, they served food. “We came from a food service background, and we wanted our offerings to be better than most gas station food.” Parker says they cooked their own plate lunches and had seating in the store. “One Sunday a pharmaceutical rep came in with his family for lunch,” says Parker. “He asked me if we could cater to doctors’ offices. We had never done anything like that before, but I didn’t think it would be that hard.” They went to Sam’s and bought containers and began a catering business on the side. “We started catering for weddings and other events,” he recalls. “We called the catering business West End Catering, because people were paying us a lot of money to cater their events and we didn’t want them to know it came from a gas station.” While they had a set menu, Parker says they would ask what people really wanted, explaining, “We could do anything, from petit fours to a whole hog.” One of their regular catering clients was a hospital that sponsored a monthly meeting of a women’s group at the First Baptist Church in Tupelo. “There would be anywhere from 200 to 500 women at the events,” says Parker. “One month we got a call saying they wanted chicken salad on a bed of lettuce with crackers and a croissant. Afterwards, ladies began coming into our store asking if they could buy the chicken salad; they loved it.” The chicken salad is a sweet relish-based recipe. They began packaging it in one-pound containers and selling it in a deli case in the convenience store. “My mom began making desserts for us. We sold pie by the slice and other treats.” Parker’s “aha” moment occurred when a woman came in and ordered six pounds of chicken salad. “I said, ‘that’s a lot of chicken salad, what kind of event are you having?’” The woman told him she was taking it back to friends in Oxford, a 45-minute drive away. “I was shocked that someone would drive 45 minutes to buy chicken salad. I realized then that we should probably get it into other stores.” Parker’s first stop was Palmer’s on the east side of Tupelo. “I asked if they’d stock it, and they said yes,” he recalls. “So I went to another store, and they said they had heard it was good stuff, and they’d love to carry it as well. Seeing the potential in a wholesale business, Parker soon split off from his brother and set up shop in an empty restaurant to start making chicken salad. They were rocking along until a call from the Department of Agriculture. “They told me we couldn’t do what we were doing. But they helped us get into compliance, a complicated process. We got licensed to sell products outside the state and picked up stores in Memphis and Alabama.” West End Fresh Salads are now available in Kroger, Piggly Wiggly, Cash Saver, Food Giant, Food Rite, Mac’s Fresh Market, Foodland and other stores in Mississippi, Alabama, Arkansas, Louisiana Florida, Georgia, Texas Tennessee, and Illinois. With business booming, they had to move into another building, allowing the company to expand to nine products. “We have the original chicken salad, and a dill relish-based chicken salad. My wife introduced her pimiento cheese recipe, and we’ve also added a jalapeño pimiento cheese. We also have a grab-and-go snack kit with either chicken salad or pimiento cheese, Captain’s wafers, and a wooden spoon.” Since they’ve been through the process of learning about mass production, distributors, food brokers and such, Parker says his company is now working with other food manufacturers. “We are co-packers for several food products, including making bagels for Dave’s Bagels in Memphis; Arbo’s Cheese Dip, which is sold in several different states; Oxford Falls Bloody Mary mix; and products for Pimento’s, a restaurant chain in Memphis. “I love being part of making dreams a reality by developing and manufacturing other products and getting it into stores. There are a lot of people trying to get into the food business, so we are happy we can help.” For more information on West End Fresh Salads, visit the company’s website at westendfreshsalads.com.

By Susan Marquez It is not uncommon for companies to take their employees on a retreat. Team building exercises help create a stronger and more cooperative work environment, and who doesn’t want to get away from the office for a couple of days? What is unusual is for a restaurant to shut down for three days to take employees to a farm in another part of the state. Yet that is exactly what Hunter Evans, chef and owner of Elvie’s restaurant in Jackson, arranged for his staff this summer. And it’s probably one of the reasons Elvie’s has been named one of America’s 50 Best Restaurants for 2022 by the New York Times. Hunter shut down the restaurant for the weekend in mid-August so his staff could attend a retreat at Home Place Pastures, a farm in Como, Mississippi that raises grass-fed beef, pastured pork and lamb. “I wanted to educate them on what it’s like to be on a farm. Home Place is an amazing spot. They have their own USDA inspection facility on site, which is very unique.” The staff actually stayed in a house at the farm. “My father came to join us. He has many roles, but at the retreat, he assisted with personality tests and breakout sessions.” Hunter says it is important to him to spend time as a team. “We have people who work together in the restaurant who really don’t have an opportunity to talk to each other. Attending a retreat like this, learning hands-on about one of our vendors, helps drive creativity. It certainly directs our menu.” Learning more about the vendors the restaurant uses makes it easy for the wait staff to inform customers about different items on the menu. “It was a time for them to get away from the restaurant, and to put their eyes on where our food comes from. Learning how the food we eat is raised helps them to understand the importance of sourcing from local farmers.” In addition, the retreat helped the staff to bond together as a team. “We did a quick, spontaneous trip to New Orleans a while back for a short hangout, and that let me know that getting away for a retreat would be a good idea,” Hunter says. “It was fun to see how they hung out together in a different setting. The retreat provided a place for people to interact in a different way from when they are at work.” Elvie’s is an all-day café in Jackson that serves breakfast, lunch and dinner. The restaurant’s ever-changing menu reflects seasonal fare highlighting Southern farmers. The retreat helps to make the connection to the restaurant’s commitment to using the highest quality, most ethically-sourced and besttasting ingredients available. Home Place Pastures is a working farm that offers tours to the public, as well as camping, glamping and overnights in Cypress Place Cottage on the farm. Special events are hosted at the farm throughout the year, such as the “Boucherie and Blues Picnic” and the “Whole Hog Regenerative Ag Experience.”

By Susan Marquez Robert St. John knows restaurants. He has opened and operated many in both Hattiesburg and now Jackson. He also knows Italian food. He spends three months a year in Italy. In March 2011, he opened Tabella, an Italian restaurant in Hattiesburg. “I did Tabella before I ever traveled to Europe,” Robert says. “My take on Italian food is night and day from what it was when I first opened Tabella.” In late September, Robert opened his newest restaurant, Enzo Osteria, in the Renaissance in Ridgeland. “We are doing a mix of American Italian and authentic Italian,” he says. “Most of the time I spend in Italy is in the Tuscany region. The authentic Italian cuisine at Enzo will be very Tuscan in origin. The pizzas in Tuscany are very thin, with minimal ingredients. We’ll be doing some American-Italian stuff too. I like both. Both are great.” Some tweaks are made in the food prepared to please the American palate. “In Tuscany, they don’t salt their bread. We use salt in the bread, but not too salty.” The restaurant is in what was originally Biaggi’s. Built 15 years ago, the restaurant had great bones. “We did some work to the interior,” Robert says. “The biggest change is in the bar. It is a lot darker. It’s a great ‘happy hour after work’ bar. We also have two dining rooms, a private room and a great outdoor area.” The restaurant was closed for two weeks for the transition from Biaggi’s to Enzo Osteria. “My first and most important goal was to keep everyone on staff,” Robert states. “We paid them all while we were closed. We trained them, worked with the kitchen to teach them the new recipes, and many helped with deep cleaning and renovation. I’m happy to say we opened with a full staff of former Biaggi’s employees.” The restaurant is named after Enzo Corti. “Enzo is one of my favorite Italian friends. He lives in the small town of BarberinoTavernelle in the heart of the Chianti region of Tuscany. He and his wife, Annagloria, are the first people my wife and I met when we traveled to Italy in 2011. We stayed in one of their villas; and we still stay there when we go to Italy. I told Enzo I wanted to name a restaurant after him, and Annagloria asked why we didn’t name one after her. I told her that her name was too long. Besides, Enzo has a z in it, and z’s are cool.” Enzo is a fourth-generation wine and olive oil merchant. “He embodies everything I love about Italian food and culture, and we have patterned our restaurant and its approach after his love of Tuscan food and wine, his zest for living, exuberant charm and infectious personality. At Enzo Osteria, we aim to live up to all those characteristics.” After taking several tour groups to Italy over the years, Robert says now hundreds of people know him. “The Tuscany region is a lot like the American South. That really struck me. It is an agrarian society, but instead of cotton and soybeans, they grow grapes and olives. They love family, and they are very hospitable. They love good food, and they love to have long, leisurely dinners with friends and family.” Robert says the menu includes recipes he has learned in his travels to Italy and recipes his son learned while working in Tuscany. “We chose to keep the inaugural version very limited to make sure all our staff members are on the same page during the opening days. We will be adding more authentic Italian recipes through a daily features program, and many of those items will eventually transition onto the regular menu in the coming weeks.” Enzo Osteria is open daily from 11 am to 9 pm and Saturdays until 10 pm. It is located at 970 Highland Colony Parkway in Ridgeland.

Tupelo is home to several local eateries and restaurants. Check out some of their most popular hotspots that you can only find in Tupelo!