Golden Triangle2016 Dining Guide

BetterBrandsDC

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ICE CREAM

Cake ConeKids (1 Scoop) 1.39Single (2 Scoops) 1.89Double (4 Scoops) 2.69

WAFFLE CONEKids (1 Scoop) 1.89Single (2 Scoops) 2.59Double (4 Scoops) 3.39

Dipped Cake Cone 0.50Dipped & Rolled Cake Cone 0.59Dipped Waffle Cone 0.79Dipped and Rolled Waffle Cone 0.89

SHAKES & MALTSVanilla, Chocolate 3.39Strawberry, Cookies n’ Cream Orange Sherbet, Mint Choc. Chip 3.69

SUNDAESCaramel, Strawberry, Chocolate 2.99 3.69Hot Fudge 3.39 3.99Brownie Sundae 4.19Floats 2.79Coke, Root Beer

TOPPINGSDry 0.89Gummy Bears, M&M’s, Nuts, Oreos, Sprinkles, Reece’sWet 0.79Caramel, Chocolate, StrawberryHot Fudge 0.89 Whip Cream 0.60

SPECIAL ORDER - BAKED GOODSA two day notice is needed on all special order baked goods

Dozen 4oz Sausage Cheese Balls 22.20Dozen 2oz Sausage Cheese Balls 11.10Dozen 1oz Sausage Cheese Balls 5.55Dozen Mini Muffins 7.50Dozen Mini Scones 5.67

HOT COFFEE

Sm Med LgBrewed Coffee 1.40 1.60 1.80Café au Lait 1.90 2.10 2.45Latte 2.65 3.20 3.50Cappuccino 2.65 3.20 3.50Mocha 3.10 3.69 4.00White Chocolate Mocha 3.30 4.00 4.30Caramel Macchiato 3.15 3.75 4.20Americano 1.90 2.20 2.60Espresso 1.55 1.75 1.95

COLD COFFEE

Espresso Frozen Dark Mocha 4.00Frozen White Mocha 4.30Frozen Caramel Latte 4.20Iced Latte 3.20Iced Mocha 3.60Iced White Mocha 4.00Iced Caramel Macchiato 3.75Iced Americano 2.20Iced Brewed Coffee 1.60

HOT NON-COFFEE

Sm Med LgLondon Fog 2.00 2.30 2.60Steamer 2.30 2.80 3.10Hot Chocolate 2.50 3.00 3.30Chai Tea Latte 2.95 3.55 3.95Hot Tea 1.50 1.80 2.10

COLD NON-COFFEE

Smoothie 3.85Strawberry, Four-Berry, Pineapple,Peach, Banana, Mango, Strawberry- Banana

Frozen Hot Chocolate 3.80Iced Chai Tea Latte 3.55Iced Tazo Tea 1.80Iced Flavored Tea 2.20Strawberry, Raspberry, Peach, Orange, Cherry

Chocolate Milk 1.20Milk 1.10 1.20Starbuck’s Frappuccino 1.95Starbuck’s Refreshers 2.50Bottled Water 1.20Soft Drinks 1.20Juice (orange, apple) 1.20

60 Brickerton St. | Columbus, MS | (662) 328-5008

...more than coffee It’s the customers

Mon-Fri. 6:30am - 8:00pm Sat. 7:30am - 8:00pmSun. 1:00pm - 6:00pm

Voted Best Coffee in The Golden Triangle.

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Lunch: Mon-Fri Open @ 11:00Dinner: Mon-Sat Open @ 4:30

121 5th Street SouthDowntown Columbus

662-327-6500

GOOD FOOD.....GOOD TIMES

www.hucksplace.comFAMILY-OWNED AND OPERATED

Mississippi Beef Council&

Mississippi Cattlemen’s Association2011 TOP 10 STEAKS IN MISSISSIPPI

2011, 2012, 2013, 2014, 2015Among the Best Steaks, Seafood,

Plate LunchesAward Winner

2009, 2010, 2011, 2012, 2013, 2014, 2015

Among the Best Wait Staff

Award Winner

Best of the Triangle

2014 BEST STEAKS IN MISSISSIPPI

2014 BEST BURGERS IN THE SOUTHMAGAZINE

2010 TOP STEAKHOUSES IN MISSISSIPPI

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217 Main St. Starkville MS662-323-4550

APPETIZERS

FRIED GREEN TOMATOES

FRIED PICKLES

NACHOS

WINGS

7

5

10

9

SOUPS AND SALADS

SOUP OF THE DAY

GARDEN SALAD

SPRING MIX SALAD

SPINACH SALAD

CAESAR SALAD

YARDBIRD SALAD

7

7

7

8

8

8

SIDES

POTATO SALAD

ONION STRINGS

SWEET POTATO CHIPS

HOUSE CUT FRIES

SMOKED GOUDA MAC & CHEESE

LOADED BAKED POTATO

3

3

3

3

5

5

PO BOYS & SANDWICHES

ROAST BEEF PO BOY

SHRIMP PO BOY

RED FISH PO BOY

THE DELTA SANDWICH

DAWGPOUND (CLUB)

9

11

12

10

11

BURGERS

HAIL STATE

DIXIE

PATTY MELT

GOOD BURGER

4 oz | 8 oz

ENTREES

PASTA

STEAK

CRAWFISH ETOUFFE

PHILLY MAC & CHEESE

CHICKEN FRIED STEAK

10

25

12

11

12

CALL ABOUT PRIVATE EVENTS OR CATERING

Open Monday - Saturday11:00am - 12:00pm

SM LG

4

4

4

5

5

CHICKEN & QUESADILLAS

PAW CLAWS

CHICKEN SANDWICH

QUESADILLASSpinach & ArtichokeBuffaloFajitaCBRChicken

9

8

10

10

11

11

12

7

8

KIDS MENU

GRILLED CHEESE

PUPPY BURGER

PUPPY PAW CLAWS

5

5

5

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StartersWings Lost Pizza Co.’s Award Winning Wings. Mild, Hot, Stupid Hot, BBQ, Sweet Teriyaki, Jamaican Jerk, Golden Honey BBQ or General Tso’s. 6, 12, or 24Boneless Wings Mild, Hot, Stupid Hot, BBQ, Sweet Teriyaki, Jamaican Jerk, Golden Honey BBQ or General Tso’s. 10 or 20Garlic Bread Sticks Italian bread sticks with marinaraGarlic Cheese Loaf Fresh Buttered French Loaf. Topped with Our House Cheese.Fried Ravioli Ravioli Pasta Stuffed with Beef & Cheese. Fried with an Italian Breadcrumb Crust. Served with Marinara or Garlic Ranch.Aunt Vickie’s Spinach & Artichoke Dip Made fresh daily and sprinkled with shredded parmesan cheeseBBQ Nachos Tortilla Chips Covered with Pulled Pork, Cheese, & Jalapenos. Drizzled with BBQ Sauce. Ranch Drizzle Optional.Queso Dip Served with Tortilla Chips.Mississippi Delta Hot Tamales (Half Dozen) Straight from the MS Delta and served up with crackers and hot sauce.

SubsTurkey Melt Turkey breast, cheddar cheese, bacon, lettuce, tomato, and our house wine & cheese dressingMr. G Hickory smoked ham, turkey breast, pepperoni, shredded lettuce, tomato, house dressing, olive salad (optional) & our house cheeseThe Yardbird Sliced pieces of smoked chicken breast, herb mayonnaise, shredded lettuce, tomato & our house cheeseThe Mee-Maw Meatballs, our homemade marinara & our house cheeseThe Delta Pizza Pepperoni, Italian sausage, lost pizza sauce, house cheese, served with cup of marinara

Signature PizzasThe Lucille Grilled chicken, bacon, roasted garlic, fresh tomatoes with a ranch dressing drizzle & our house cheeseThe Kujo Bacon, hickory ham, pepperoni, Italian sausage, ground beef, onions, green peppers, black olives, mushrooms & our house cheeseThe Otis The daddy of all meat lovers!! Bacon, hickory ham, pepperoni, Italian sausage, pork sausage, ground beef, grilled chicken breast & our house cheeseThe Popeye Grilled chicken, spinach, onions with a garlic alfredo sauce & our house cheeseThe Pit Boss Pulled pork, sautéed onions, bacon, our house cheddar cheese, a BBQ sauce drizzle & our house cheeseEl Diablo Grilled chicken, bacon, roasted red peppers, banana peppers, jalapeños, a BBQ drizzle & our house cheeseThe Islander Bacon, pineapple, roasted red peppers & our house cheeseFatBoy’s Bacon Cheeseburger Seasoned ground beef, bacon, red onions, our house cheddar cheese, ketchup & mustard, cooked and topped with lettuce, fresh tomatoes & picklesThe Happy Hippie Fresh baby spinach, fresh tomatoes, artichoke hearts, green peppers, onions, black olives & our house cheeseHector’s Taco Pie Seasoned ground beef, onions & cheddar cheese, with a salsa base. Topped with fresh tomatoes and lettuce.The Hot Chick Homemade ranch dressing base, grilled chicken breast tossed in a buffalo wing sauce, onions & our house cheese

PastasSpaghetti & Meatballs Comes with meatballs & our homemade sauce Baked Cheese SpaghettiChicken Rotel Grilled chicken breast served atop angel hair pasta in a Rotel cheese sauceChicken Alfredo Grilled chicken breast served atop angel hair pasta in creamy garlic alfredo sauce

Tuesday Trivia 7:00 - 9:00pmAsk Us About Our Catering For Your Next Party or Meeting

Visit us onlinewww.lostpizza.com

Starkville325 Highway 12 West 662-324-0050

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FoodTHE DISPATCH n CDISPATCH.COM n WEDNESDAY, JULY 1, 2015

LIFESTYLES EDITORJan Swoope: 328-2471

I am still in a fog after spending four days last

week in New Orle-ans for the annual Southern Foodways Alliance (SFA) summer field trip. NOLA was chosen because it has been 10 years since our last group visit, July 2005. Hurricane Dennis chased us out our last day, and Hurricane Katrina wasn’t far behind. Katrina came and

left like a drunk and rude relative at a holiday gather-ing — no thought or consideration for the efforts or home of the host. Members of the SFA gave time and labor heading to the city to help rebuild Willie Mae’s Scotch House in the Treme neighborhood and Dooky Chase’s restaurant a few blocks away. We gathered 10 years later

to listen to locals give their view on New Orleans. Joel Dinnerstein, Clark Chair of American Civilization at Tu-lane and author of the forth-coming book “The Origins of Cool in Postwar America,” spoke of the cool factor today versus pre-2005. He talked of the hipster movement, prevalent in NOLA now, which is a more studied cool. I learned that Austin has peaked on the cool curve; Nashville is on the way down; and my hometown of Athens, Georgia, is just at the top of

the cool bell curve. That un-expected edginess and feeling of the unexpected around the next corner are hard to find, says Dinnerstein. Wayne Curtis — who writes about travel, architecture, history, drink and historic preservation and author of “And a Bottle of Rum: A History of the New World in Ten Cocktails” — also spoke of the danger of New Orleans becoming a generic hip town. One of his points was that while gentrification can be good and is certainly prefer-

able to an unrebuilt neigh-borhood, it has a down side as well. Corner groceries are few in 2015 New Orleans, and the neighborhood bar is just a real estate closing away from being polished up and ready to showcase artisanal syrups and shandies.But, it was the photographs of Pableaux Johnson that brought tears to my eyes. I met Pableaux in New Orleans 10 years ago on that SFA field trip and have followed him on Facebook. He is a tireless re-

NOLA, with loveANNE’S KITCHEN

Anne Freeze

See ANNE’S KITCHEN, 6B

BY JAN SWOOPE jswoope@cdispatch.com

R eid Nevins knows tomatoes. The Lown-des County Extension Agent with the Mississippi State University Extension Service is fluent in a vast range of topics in agriculture, natural resources, family and consumer sciences and 4-H youth develop-ment. Lately, he’s been keeping an eye on summer’s prolific tomato crop. He offers in-sight for growers, whether they nurture acres or a 5-gallon container on the patio. “There are a couple of problems occur-ring with tomato fruit I have seen recently,” Nevins begins. One is an area of smoky- or

tangled-thread looking black areas on the side of the fruit. This could be a symptom of blossom end rot. “We normally see blossom end rot on the bottom of the fruit around the blossom scar. It can occur anywhere on or even inside the fruit,” he explains. Blossom end rot prob-lems can occur when water is scarce. It also happens when soil remains saturated for long periods.”

Symptoms occur when the growing cells of the tomato fruit don’t receive enough cal-cium from the roots. This can be caused by both not enough water to keep calcium mov-ing from soil to plant, and by too much water preventing roots from functioning from lack

of oxygen. This discolored area could also be a bruise from the fruit bouncing against a stake, a string or other fruit in a strong wind.The other problem is buckeye rot. This is an area of the tomato fruit that turns brown and watery. It normally has a lighter center and darker outer ring — a symptom of a fungal disease spread by raindrop splash. Large, wind-driven drops in a thunderstorm can cause the soil to splash onto the fruit, particularly when soil is very wet before the rainfall begins. This phytophthora fungus is one of several soil-borne organisms that cause us to stake tomatoes to keep the fruit from contacting the soil.

Rx for tomatoes, plus tips on topics from compost to cannas

Luisa Porter/Dispatch Staff

Lowndes County Extension Agent Reid Nevins shows off a harvest of healthy summer tomatoes Monday in Columbus.

mat T troubleshoot

See TOMATOES, 6B

Food THE DISPATCH n CDISPATCH.COM n WEDNESDAY, JANUARY 13, 2016

LIFESTYLES EDITOR

Jan Swoope: 328-2471

ANNE’S KITCHEN

I don’t understand why, but I never tasted chicken

and dumplings until I was an adult. I

really think it wasn’t

until my jump into

running my own business that I first

tasted heaven. My

cooking partner made the best chick-

en and dumplings.

I knew this even if I

didn’t have a compar-

ison for them. Rich, flavorful

broth and rolled dough, heavily

peppered.

“Our” version for

the store was simply

chicken, broth and

dumplings, with absolutely no vege-

tables. If you want

vegetables, make

soup, we decided.

The flour from the

dumplings would

enrich the broth,

although we might

pour a tad of cream

into it. When the

finished product sat

and chilled overnight, it would

get very, very thick. We’d thin it

down with water or broth.

Over the past month I’ve

been asked (ahem ... repeated-

ly) to write about chicken and

dumplings, and I have respond-

ed that I may not be the person

to do so. Yes, I’ve made them

several times since marrying

Terry, but I can’t say that they

are consistent. I can make an

excellent full-flavored broth, but

my dumplings have ranged from

perfect to over-puffy, or they

simply fall apart.I researched this and can

find no set answer as to why

dumplings fall apart or dissolve.

The recipes vary greatly, and

although most I looked at cook

the dumplings for 15 minutes,

half call for simmering water

and half call for a rolling boil.

Some use all-purpose flour and

eggs, some use self-rising and

no egg. The Pioneer Woman

uses corn meal (yuck). Some

roll, some drop. What’s a cook

to do?Well, I say try two or three

recipes and then stick to the one

that you like best. Don’t ever

change. Mark it and save it. See,

I can’t remember what I used

the last time I made the dump-

lings. I am hoping you are more

organized than I am.

There is one thing I do

strongly suggest and that is

to use homemade chicken

stock. The weather is perfect for

it, so go on and try one of the

recipes below.

SOUTHERN STYLE CHICKEN

AND DUMPLINGSMakes 4-6 servings

For the chicken stock and chicken:

1 whole fryer chicken2 teaspoons salt1 teaspoon garlic powder

1/2 teaspoon pepper2 bay leaves

A favorite: Chicken and dumplings

Anne Freeze

Small changes,

Luisa Porter/Dispatch Staff

Pictured at Baptist Memorial Hospital–Golden Triangle in Columbus Monday, Morrison’s on-site Executive Chef Drew Dixon, left, and BMH-GT Clinical Dieti-

tian Manager Nikki Chittenden prep some of the fruits and vegetables that add color, flavor and texture to a healthy 2016. Chittenden suggests trying out

one new fruit or vegetable every time you make a trip to the grocery.

Part II

BY JAN SWOOPE

jswoope@cdispatch.com

Last Wednesday, we looked at a few

baby steps that could bolster New

Year’s resolution success for a health-

ier you. They ranged from leaving a few

bites on the plate and keeping a simple

log of what we eat, to walking five minutes

more per day or going to bed an hour earli-

er to stave off late-night snacking.

Today, three local voices add their

knowledgeable suggestions when it comes

our relationship with food.

Nikki Chittenden, clinical dietitian man-

ager at Baptist Memorial Hospital–Golden

Triangle, shared five tips based on recom-

mendations from the Academy of Nutrition

and Dietetics.n Eat breakfast — Fueling the body

from the start of the day helps us stay

focused and prevents hunger from taking

over.

“Get some good protein and good com-

plex carbohydrates and some fruit early

in the morning, and you’re not as likely to

make bad choices later in the day,” Chitten-

den said.n Cut caffeine — The Academy’s recom-

mendation is 3 cups or less a day, whether

from coffee, colas or teas. It can interfere

with sleep patterns, and that can cause us

to become hungrier.

n Brown-bag it — Take lunch to work,

a tasty combination of lean protein and

complex carbs. “That way you don’t have to make a

last-minute decision; you already know

you’ve got something good waiting for you,”

Chittenden said. “It helps save money, too.”

n Fruits and veggies — Add as much

color, flavor and texture to diets as possible

by picking up one fruit or vegetable we’ve

never tried before, every trip to the market.

n Home cooking — Cook dinner at

home. Choose options that can be made

in advance. For example, cook a batch of

soup that can be portioned out during the

week, or bake a whole chicken to slice for

sandwiches, wraps and casseroles. Keep

shortcuts on hand like pre-cut or frozen

vegetables, low-sodium broth, herbs and

lemons for flavoring. Turn leftover meats

into stews or soups. Chittenden cautions against one primary

misstep — attempting an extreme make-

over by swearing off any single major food

group. “If you cut any major food group out, it

will make you want it more,” she said. “All

food groups fit; you just have to learn how

much to eat.”

Quality countsAmanda Dahl is a registered dietitian

with Mississippi University for Women’s

Culinary Arts Institute, where she is inter-

im associate director.

More strategies for New Year’s resolution success

big results

See RESULTS, 6B

See ANNE’S KITCHEN, 6B

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