Bluffs & Bayous Nov 2011

Bluffs & Bayous { November 2011 {

{ November 2011 { Bluffs & Bayous


House, further north in Ruleville, Mississippi. Along with our coverage of these features, come a number of recipes to try in your own kitchen at holiday time or at anytime that company comes calling. Having celebrated through October’s month-long run of festivals, ending with the sundry hauntings of Halloween, we turn our thoughts to appreciating the gifts and privileges of living in our blessed country and, in particular, to enjoying the richness of our part of the South. We continue to count our blessings each day as we enjoy the people and their talents who make our area such a versatile, hospitable, nurturing place to live and who provide us challenges to preserve the excellence we have and to improve the shortcomings we find. As we move closer to Thanksgiving and near the season of multiple religious holidays, be sure to keep our “November . . . Up & Coming!” events listings close so you can take part in our communities’ many celebrations of the season, musical arts performances, theatre performances, and historical lectures and symposiums. Also, remember Bluffs & Bayous is now an

This month, we bring to our readers interesting articles regarding our staple of life, food! In particular, we

spotlight some of the fabulous restaurants in our Bluffs & Bayous region; and we also share a salute to long-time food editor Laurin Stamm of Vicksburg, Mississippi, who recently published a cookbook of favorite recipes from her 50 years as the only Food Editor for The Vicksburg Evening Post. Another salute this month goes to the recently held Natchez Food and Wine Festival in Natchez, Mississippi, during which “An Invitation to the Natchez Table” welcomed chefs from the Natchez and New Orleans areas who created scrumptious Southern fare for a packed crowd at The Carriage House restaurant on the grounds of antebellum Stanton Hall. Our Delta writer Jenni Guido continues this focus on food and restaurants as she features another of her favorite spots to dine, The Carlyle

From Your Publisher . . .

interactive book online…just a click away to keep you abreast of all that is going on…and makes a great read during any of your travels. Download us, or email us to your friends and family throughout the country and even overseas. We are global!! Enjoy this issue as much as we continue to enjoy sharing life along and beyond the Mississippi with all of you!


p u b l i s h e r

Cheryl Foggo Rineharte d i t o r s

Jean Nosser BiglaneCheryl Foggo Rinehartg r a p h i c d e s i g n e r s

Jan RatcliffAnita Schilling

m e d i a c o o r d i n a t o r

Adam Blackwells t a f f p h o t o g r a p h e r s

Van O’GwinElise D. Parker

Cheryl Rineharts a l e s s t a f f

Susan HarrisCheryl RinehartDonna SessionsJoAnna Sproles

Bluffs & Bayous is published monthly to promote the greater Southern area of Louisiana and Mississippi in an informative and positive manner. We welcome contributions of articles and photos; however, they will be subject to editing and availability of space and subject matter. Photographs, comments, questions, subscription requests and ad placement inquiries are invited! Return envelopes and postage must accompany all materials submitted if a return is requested. No portion of this publication may be reproduced without written permission of the publisher. The opinions expressed in Bluffs & Bayous are those of the authors or columnists and do not necessarily reflect the views of the publisher, nor do they constitute an endorsement of products or services herein. We reserve the right to refuse any advertisement. Bluffs & Bayous strives to insure the accuracy of our magazine’s contents. However, should inaccuracies or omissions occur, we do not assume responsibility.

o f f i c e423 Main Street, Suite 7

Natchez, MS 39120601-442-6847 | fax 601-442-6842

[email protected] [email protected]@bluffsbayous.comwww.bluffsbayous.com

Jean Biglane

C o n t r i b u t o r s

Columnist Alma Womack lives on Smithland Plantation

on Black River, south of Jonesville, Louisiana. In addition to her duties as

maitresse des maison, she is the keeper of the lawn, the

lane and the pecan orchard at Smithland.

Adam Blackwell

Jennie Guido is a graduate of Delta

State University with a Bachelor’s Degree in Arts and Master’s Degree in English Education. She

currently lives in the heart of the Delta in Cleveland, Mississippi, but she still

calls Natchez home.

Cheryl Rinehart Donna SessionsAnita Schilling

Van O’GwinSusan Harris Elise D. Parker

JoAnna Sproles

Fred Emrick, M.D., a mystery and thriller novel buff, is a noted physician and native of Natchez, Mississippi. He

and his wife Mary live at The Gardens in Natchez, and she is the proprietor of Turning

Pages, Books & More.

Jan Ratcliff

Columnist Ross McGehee, a lifelong resident of

Natchez, Mississippi, owns a diversified and far-flung

farm operation.

Columnist Dr. Gary R. Bachman is an assistant

extension professor of horticulture at Mississippi State University’s Coastal Research and Extension

Center in Biloxi, Mississippi.

on the coverChefs Kelly Fields, Todd Pulsinelli, Chuck Subra, Red Owens, and Tom

Wolfe plate one of the courses during ‘‘An Invitation to the Natchez Table,’’ one of the signature events

of the Natchez Food & Wine Festival. Photograph by Cheryl Rinehart

(See article on pages 28 through 31.)


Laurin Fields Stamm’s New Culinary Chronical:

From The Kitchen of The Cypress House

pages 24-27

Roca—Traditional Southern Fare with a

Twistpages 34-37

November 2011FEATURESSomething ScrumptiousLaurin Fields Stamm’s New Culinary Chronicle: From The Kitchen of The Cypress House ......................................... 24-27An Invitation to the Natchez Table with Bingo and Friends ............... 28-31Roca—Traditional Southern Fare with a Twist ..................................... 34-37Delectable Dining at Rusty’s Riverfront Grill ........................................ 38-40Just Up Highway 61: The Carlyle House, Ruleville, Mississippi ............ 48-50

FAVORITESAll OutdoorsA Cowboy ............................................................................................... 20-21

EventsNovember. . . Up and Coming! Premier Events ......................................... 60November. . . Up and Coming! .............................................................. 61-75

From the StacksA Dream Land of Romance, Suspense, and Mystery ................................... 8

In the GardenColorful Fall Bedding Plants ....................................................................... 15

Southern SamplerWelcome to the Movies Natchez Style ................................................. 22-23Wrapping Up Harvest and Awaiting the Holidays ............................... 54-55

THE Social Scene2011 NRMC Healthcare Foundation Gala ............................................. 10-14Over the River Run ...................................................................................... 16King’s Daughters Foundation’s Think Pink Celebration ........................... 19Leonore O’Malley’s Eightieth Birthday ................................................. 32-332011 Brookhaven’s Taste of the Trust Ticket Pick-up Party ....................... 41Friends of the Library Annual Social .......................................................... 45May & Company’s Family Picnic ............................................................. 52-53Book Signing at Turning Pages .................................................................. 56Chi Omega State Day .................................................................................. 59Mary Sue Parks Ladies Golf Tournament ................................................... 59Thompson Retirement Dinner .................................................................... 76Brookhaven Little Theatre “Meet Me at the Haven” Annual Membership Party ..................................................................... 77Sweet 16 ................................................................................................. 78-79Eighth Annual “Live a Dream” Golf Tournament ..................................... 80-81

Weddings, Engagements, and AnniversariesMexican Fiesta Honey Do Shower .............................................................. 46Wedding Shower for Braswell and Brown ................................................ 47

Delectable Dining at Rusty’s Riverfront Grill

pages 38-40


The Night Circus by Erin Morgenstern

Debut novels are always a leap of faith for the reader since there is no well-worn path to easily glide

along. Occasionally, initial novels such as John Grisham’s A Time to Kill, Donna Tartt’s The Secret History, and Kathryn Stockett’s The Help break through to attain near-classic levels of appreciation. Such is the potential with Erin Morgenstern’s The Night Circus. The book opens intriguingly: “The circus arrives without warning…the towering tents are striped in black and white…the black sign painted in white letters…reads: Opens at nightfall/closes at dawn. ‘What kind of circus is only open at night?’ the people ask. Le Cirque des Reves…the Circus of Dreams.” The story follows Celia and Marco, two young illusionists locked in a battle of magic that can only end when one completely defeats the other. Unfortunately

A Dream Land of Romance, Suspense, and Mystery

for their behind-the-scenes teachers who are mortal enemies, these two young people fall in love. The course of their story extends over several decades and is set in the turn of the nineteenth century to the twentieth century. Morgenstern’s prose is mesmerizing, elegant, and enchanting. The descriptions of the quirky circus characters, the bite of coolness in the fall air, and the mouth-watering smell of caramel apples all contribute to the enjoyment of visiting this dream land. However, throughout the story, there is a feeling that is beyond sensory reality, a feeling of the real and unreal, a subconscious world that we experience in the last moments of vivid dreams when we awake at dawn. This story makes us question just how much of our own lives is really within our control and how unaware we are much of the time. Could certain occurrences in our lives be magic or the supernatural? It’s a compelling question throughout Morgenstern’s The Night Circus.

From the Stacks | review by Fred D. Emrick

A delightful and imaginative read, The Night Circus is very different from the fiction now on the shelves. It is a love story, a thriller, and, most of all, a mystery. You won’t regret visiting the Cirque des Reves. Erin Morgenstern is a writer and multi-media artist who lives in Massachusetts with her cat. She has a degree in theatre from Smith College and describes all of her work as “fairy tales in one way or another.”


THE Social Scene

2011 NRMC Healthcare Foundation GalaIt was a night of memories and tributes as the newly formed Healthcare Foundation of Natchez Regional Medical Center in Natchez,

Mississippi, held its first gala on September 15. Over 220 guests enjoyed a presentation entitled “Memories in Medicine,” posthumously honoring the physicians who were a part of the hospital medical staff since its opening in 1960. Family members of the honored physicians shared pictures, doctor bags, coats and ties, and other memorabilia that took guests back in time as they viewed the displays.

Edie Christian, John Christian, and Deanne Tanksley

Dr. Kathryn Nutter, Sonny Gwin, Carolyn Gwin, Chris Nutter, and Mandy Brown

Patricia Lazone, David Cothren, and Marla Farmer

Rusty and Colleen Wilkins Lewis, Alan Massengale, and Alex Harrison Danny O’Beirne, Virginia O’Beirne, and Melanie Sojourner

Lynn Perry, Kay Ketchings, and Sherri LeMay Joan Evans, Joyce Washington Ivery, and Bonita Reed

Dr. Bob Barnes, Kim McAndrews, and Dr. Betina Barnes


Dr. Bruce Kuehnle, Lindsey Devening, and Lana StamperAgnes Holloway, Edie Christian, Scott Christian, and Elizabeth Gillon

Front—Julia Rachel Kuehnle, Dr. Bruce Kuehnle, and Eleanor and Bill Ernst; back—Nancy and Bruce Kuehnle, Jr.; and Margaret and Reverend Travis Fulton

Paul and Linda Melancon with Agnes Holloway

Rainne Ikonomidas, Lindsey Gwin, Christina Hall, and Stephanie Rehems

Kathy Blankenstein and Lucianne Wood

Kim McAndrews, Sue Purvis, Lana Stamper, and Maryrose Welch

Colleen Wilkins Lewis, Marcia Passman, and Joan Evans

THE Social Scene


Mark Coffey with Kathy and Bob Sizemore

Dr. Ruth Nichols and Debbie Hudson

Sabrina Rouse and Mitch Ballard

Johnny Byrne, Agnes Holloway, Joe Stedman, Charlotte Byrne, Brenda Rasco, David Cothren, and Patricia Lozone

THE Social Scene

Scott Christian and Deann Tanksley

Rusty Lewis and Vance Custer

Betina Barnes, Dale Steckler, Nikki Read Hicks, and Faye Lehman

Sara and Chandler Russ

Walt and Teri Roddy

Kay Ketchings, Dr. Brad LeMay, and Sherry LeMay


Gerald Jones, Freda Lawrence, and Gregory Reed

Arthur Person and Dr. Tom Purvis

Carolyn Doughty and Stratton Hall

Suzanne, Dale, and Dr. David Steckler

THE Social Scene

Front—Nikki Read and Carolyn Read; back—John and Eileen Ball

Margaret Perkins and Sue Stedman

Al, Suzanne, and Aimee Guido with Troy Eliser

Sandra and Eddie Burkes

James and Nancy Biglane

Sarah Tillman, Dr. Barry Tillman, and Terri Tillman


THE Social Scene

Hal Hicks, Claudia Malone, Marsha Passman, Butch Brown, and Missy Brown

Rusty and Colleen Wilkins Lewis and Representative Bob M. Dearing Kay and Andrew Ketchings, Bill and JoAnn Heburn, Sarah and Chandler Russ, and Sessions and Mandy Brown

Dr. Carl Passman, Walter Brown, and Dr. William Godfrey


In the Garden | story and photos by Dr. Gary R. Bachman

Colorful Fall Bedding Plants

Now is the perfect time to embrace your garden’s ability to support beautiful, colorful fall bedding

plants. Garden centers are offering some great choices for fall bedding plants. Telstar dianthus is one of my favorite cool-season plants because it offers seasonal continuity for your landscape. Its flower colors include carmine rose, pink, and white. Like most members of the dianthus family, its fragrance is delicately floral. The flowers have a fringed margin and are available in single, double, and semi-double petal arrangements. The colors are from the same dianthus palette of pinks as the spring-blooming landscape varieties and summer varieties such as Purple Bouquet and Amazon dianthus. Telstar dianthus will grow to be 8 to 10 inches tall. The bushy plants have a stout structure with linear toothed foliage, and plants should be spaced about 8 inches apart in order to form beautiful and fully massed landscape beds. I am sure you have seen the brightly colored pansies at your favorite gardening center. These are another great way to add color to the winter garden. These plants are tough, cold-tolerant, and flower nonstop.

Pansies seem to have “faces” that give the flowers a variety of personalities.

The Telstar dianthus’ flowers have a fringed margin and are available in single, double and semi-double petal arrangements.

Pansies are known botanically as Viola wittrockiana and have a mounding growth habit of 4 to 10 inches tall. There are many different cultivars and selections in a rainbow of colors. Older selections have multicolored flowers in yellows, purples, blues, and whites. These flowers seem to have “faces” with features of color blotches that seem to give the pansies a variety of personalities. Matrix pansies, especially the Coastal Sunrise mix, have been outstanding landscape plants for several years in Mississippi. The Coastal Sunrise plants are loaded with large, colorful flowers. The flowers are held high above the plant and are a terrific landscape display. The plants branch quickly, increasing the enormous number of flowers produced. Violas are related to pansies and are another good choice for cooler weather. These tough plants will grow well in the landscape or containers. Violas can be hardier than pansies, blooming right through winter and well into the spring season. Violas are known botanically as Viola cornuta and are commonly called Johnny Jump Ups. It is quite common for viola to become perennial in the home garden

because they are prolific reseeding plants. Garden centers usually carry wide selections in a nearly endless variety of colors. For the best performance, be sure to plant any of these bedding plant choices before cold weather sets in, allowing the root systems to establish. If these plants are exposed to freezing temperatures, any current flowers will be lost. The flowers will, however, start to show again once moderate temperatures reappear. Add one pound of slow release fertilizer and a good layer of mulch to keep these plants well fed and comfortable during the colder temperatures of winter. They will be ready to continue blooming in the spring. Take advantage of Mississippi’s mild winters and add these beautiful, colorful fall bedding plants to your garden.


THE Social Scene

Over the River Run The Twenty-third Annual Over the River Run, an annual family event

sponsored by the Southern Cultural Heritage Foundation and support-ed by dozens of promoters and volunteers, welcomed hundreds to Vicks-burg, Mississippi, on October 8, with its five-mile run, five-mile walk, and one-mile fun run for children. Volunteers from May and Company manned various water stations during the race. Following the race, complimentary entertainment, fun, and refreshments awaited all runners, walkers, and vol-unteers in the Ameristar Delta Point parking lot. Musical entertainment by the party band Slaphappy highlighted the post-run celebration. Nancy Wansley, Paula Shores, Mari Stoudt, Katie Feibelman, and

Lindsay Jones

Runners participating in the Over the River Run

Katie Feibelman and Will FurlongPaula ShoresLindsay Jones and Nancy Wansley


Natchez k vidalia k Ferriday k Natchez k vidalia k Ferriday k

Bluffs & Bayous { November 2011 { Page 17

On the River k On the River k On the River k On the River



Natchez k vidalia k Ferriday k Natchez k vidalia k Ferriday k

Page 18 { November 2011 { Bluffs & Bayous



THE Social Scene

King’s Daughters Foundation’s Think Pink Celebration

King’s Daughters Foundation of King’s Daughters Medical Center presented its annual THINK PINK event on October 4 at First United Methodist Church in Brookhaven, Mississippi. Guests were treated to lunch and heard from a panel of experts regarding breast

health. Keynote Speaker was Cynthia Stuart of the Susan B. Komen Foundation. Participants also were invited to ask questions and take home timely information.

Cynthia Stuart

(L to R) Sherri Mathis, Linda Moak, Susan Aycock, Shirley Estes, Dott Cannon, Martha Wilbert, Anna Peavey, Cindy Moore, Cynthia Stuart, Johnny Rainer, Shannon Clark, Pat Smith, and Karen Braden


All Outdoors | by Ross McGehee

A Cowboy

no central heat; the fire was smoldering, and all the wood outside was too wet to burn. Fleas were in the hut, and no one had eaten in two days. The flip-side was 90 degrees at night in August, no screened windows and plenty of mosquitoes. Not a breath of air was moving, and the fire had to be kept going all night so cooking could be done whenever there was something to put on it. In those terms, “you ain’t no Indian” would seem to be more of a blessing than an insult. But that’s not what LJ meant, and Cowboy knew it. I suppose Cowboy may have had a Napoleon Complex or “little-man” syndrome. He tried too hard to over-compensate without realizing that nobody cared about his height, for goodness sake. So he always wanted to get the biggest deer, or the most fish, or the most expensive gun. The problem was that he really never learned to hunt. Sure, anybody can read a few magazine articles about topographic maps and how to figure where wildlife will “funnel” through an area. Usually, if

Mark C got himself a nickname. It wasn’t exactly his idea, but it made sense to the guys at the

hunting camp. And given the propensity of hunting companions to rib one another, the tone of voice used to refer to “Cowboy” usually indicated whether or not he had pushed the envelope a little too far once again. What would happen at a deer camp to bring about nicknaming someone “Cowboy”? You have to know Mark C and a little something about hunting! Like every other activity, hunting involves many different types of people. It can vary from the laid-back woods-walkers that just enjoy the scenery and solitude to the competitive maniacs that take all the fun out of hunting. Some folks come to the hunting camp solely for the social component and rarely if ever put on camouflage and venture into the cold dawn. There’s also the thoracic surgeon who shows up with his quarry and becomes an analytical vivisectionist at the skinning shed. And for every hardwired accountant that takes a book to read on the deer stand, there is a guy claiming that he hunts to feed his family. Mark C was in a class all by himself. He was obsessive about whitetail deer! And we’re not just talking about the ridiculous silhouette of some fantasy antlers in the back window of his truck with the camo paint job; he drove his friends to distraction with his behavior. Every night there would be an email from him with a picture of a deer that some guy had killed in Iowa or Alabama. At the camp he’d rattle off the Boone and Crocket score of a deer he’d heard had been taken in Ohio, just in case anybody would care to know. He had a list of lodge owners across the country that he’d harass on a regular basis to learn what they were seeing in the woods weekly and when the “rut” was expected to peak in their area. He didn’t just schedule his vacation around deer season. On two occasions he quit his job entirely to hunt for three months! So why did he get the nickname “Cowboy”?

What is the opposite of cowboy? As LJ said to him one night at supper, “Hell, Mark, we gonna have to call you Cowboy on account of you ain’t no Indian! ‘Cause if you was, you’d a killed something by now!” Mark swole up pretty good about that. He didn’t swell up big because he was only five-foot four to start with so “big” wasn’t an option. The conversation (if you could call it that) devolved into a discussion of just what LJ meant by “you ain’t no Indian.” Imagine what it must have been like to live in the woods in the Deep South six hundred years ago. Think about the weather conditions year-around and surviving in the humidity, heat, and cold without Thinsulate, Gore-Tex, Lacrosse Boots, Buck Knives, Coleman Stoves, or Muzzy Broadheads. All they had was what they made themselves from what they found in the woods. Sure, they ate plenty of roots and lizards. But they also caught fish without a rod and reel and learned to hurl a stick accurately enough to take rabbits or squirrels. If the Native Americans wanted to eat something larger than rabbits or squirrels, they had to make their own artillery from bois d’arc trees and bowstrings from sinew, both cut with sharp rocks. They learned to slip up on game undetected through dry leaves or go hungry. They knew where the game trails were and where muscadine vines grew. Patience had to be deeply ingrained in them. But where else did they have to be if they weren’t hunting? They had no appointment at 2:30. Twenty degrees and sleeting all night in the winter must have been horrific for them. Essentially barefoot, they had no comforter,


you have time to read such stuff, you’re not spending enough time in the woods. So Cowboy hunted fast to make up for the time he lost by not scouting. He set up trail cameras to record deer movement. Whenever a camera got a picture, it would automatically call Cowboy’s cell phone or work computer with an instant picture. He bought corn and poured it out to induce deer to stay in the vicinity of his favorite hunting spot. He used an expensive four-wheeler to quickly transport himself to and from his deer stand so he wouldn’t waste any time walking. He erected an elaborate deer stand with all the comforts one could want—sliding windows, carpet, swivel chair, heater, and blinds to slide down on the sunny side when it got too hot. My, my. The range-finder, GPS, and ice chest just completed the deal, and the gang was so happy that Cowboy was set up so well. The only problem with Cowboy’s efforts was that they produced no results. He never got a deer! Why? He was what we call a “microwave hunter.” He rushed everything and never learned to read the signs. Hunting is not like baking a cake. You don’t add ingredients, stir, bake, and voila! Cowboy expected the deer to come to him after he announced his presence with his entrance on a four-wheeler. Then, once he’d sat in his stand for thirty minutes, he’d go looking for the deer to see why they hadn’t come to the party. His stealth in the woods was noteworthy since he had on so much gear that he looked like the Michelin Man and could not sneak up on a glass of water! Of course his blundering around in the woods instead of sitting tight messed up everyone else’s hunt. That usually leads to blundering from one hunting club to the next. There is really no right way to hunt but there are plenty of wrong ways to go about it. Learning to be still is a good way to start and a very large part of enjoying the outdoors whether an actual hunt is involved or not. If you think about it, nothing in nature rushes unless it is being pursued. If you disrupt that rhythm, you’re probably a “Cowboy” cause you ain’t no Indian.


Welcome to the MoviesNatchez Style

Natchez, Mississippi, has been taken over by another movie—Rise Again, a story of human

struggle and conflict in the immediate wake of the Civil War, all with a strong supernatural overlay. Natchez, of course, is not new to film crews, audition casting, company costuming, and the like, having hosted the mavens of movie-making for sixty years or so. And religiously during these decades, folks come from all over the region to be a part of the spotlight on

this area’s history and culture that create the unique combination of perfect setting, enthusiastic extras, cooperative local film officials and aficionados, and genuine community hospitality. Writer and producer Jerry Quicklye confirmed that the geographical sites of Natchez were perfect for filming this story. Will Godfrey, a Natchez native, served as location manager and assisted in securing the antebellum homes Longwood and Hawthorne as well as historic Jefferson

College to begin the filming. Andrew James Adams, production designer, spent weeks scouring the antiques shops of Natchez to find authentic props for the film and was enthusiastic about his finds there—period firearms, satchels, furniture, and other items perfect for creating the film’s post-Civil War realism. In addition, Adams oversaw the set design and used local artisans to construct and build sets in pieces that could be taken apart, moved on site, and rebuilt for filming purposes. During the time Bluffs & Bayous visited the actual production site, we realized the tremendous amount of time the company already had spent in planning, organizing, and repeatedly conferencing before the first camera came into play. This orchestration was on going as the action got underway

Far left—Jean Luc Charboneau inspects an authentic pistol used during the filming.Left—Andrew James Adams, Set and Art Designer, holds a period rifle on loan from a local gun collector to be used in the filming.Below left—Working in the temporary office are Tatiana El-Khouri, Jane Chase Wells, and Jerry QuickleyBelow—During one of the many script reads, staff members Andrew James Adams, Tatiana El-Khouri, Jane Chase Wells, and Director Craig Ross, Jr., discuss each action carefully prior to filming.


so all involved in direction, location, camera angles and action, set details, and costuming were on that essential “same page” as the story unfolded for filming. Look to the future of this exciting movie that is a boon to our economy and showcases Natchez, its eclectic culture,

and its historic backdrop to the nation and the world. Get that popcorn ready, be on the lookout for local extras, and settle in to embrace this suspenseful tale with its intriguing title that alludes to what the South Shall do through struggle, conflict, and an aura of the supernatural, which is, of course—Rise Again! Visit the Rise Again website— w w w. r i s e a g a i n f i l m . c o m — a n d Facebook page for day-to-day updates.

Left—One of the sets, constructed by local artisans and designed by Adams, is built to be moved in parts to set up at film sites.Top right—During a staff meeting, members listen carefully as each person discusses planning for each scene to be filmed. Pictured l-r Craig Ross, Jr., Cheryl Bedford, Will Godfrey, Carl Bartels, and Jerry QuickleyBottom right —Adams and Wells attend to every detail of production during a staff meeting.


Unique among many of Vicksburg, Mississippi’s treasures and traditions, is a new publication from one of the River City’s own, a local icon for over 50 years who is sharing some of her “hometown” savories and secrets from over

the decades. Laurin Fields Stamm, the first and only food editor for The Vicksburg Evening Post, has recently published her first cookbook—From The Kitchen of The Cypress House. However, it is more than a mere cookbook; it is a tribute to Stamm’s career as a food editor, wife, mother, neighbor, friend, and civic-minded citizen. The first six pages of the book explain who Laurin Stamm is and impart her reflections on the beginnings of her journalist aspirations and on her fond professional respect and admiration for then city editor and publisher Louis P. Cashman, Sr., and later for his son, Louis P. Cashman, Jr. Therein, she defines her family-like relationship with the Cashman family and chronicles her years of writing for The Post. In 1998, Charlie Mitchell, managing editor of The Vicksburg Evening Post, wrote in his Conversation column that he was “awaiting Laurin’s Book,” indicating how long anticipated her new publication has been. His tribute to Stamm’s talent and status reflects the long-standing “family” atmosphere at The Post where opinions and comments are dealt out, respected, and often beloved.

Laurin Fields Stamm’s New Culinary Chronicle

From The Kitchen of

The Cypress House

by Cheryl F. Rinehart

Stamm takes careful

consideration to make sure the cooking is as

enjoyable as the eating...


In the next few pages, she explores the origin of From The Kitchen of The Cypress House—the name of her long-time newspaper column and now the title of her new book. Her remarks throughout the book reflect on the times of raising a family when her career was always front and center and on times of preparing and enjoying meals from hundreds of recipes she has found, been given, created, and shared over the years with her column’s fan base and now shares with all who select and treasure her new book. Laurin Stamm worked for a solid year on sorting through the recipes—1,064 of them—along with notes and photographs, entering these items individually onto an Excel spreadsheet and organizing them, all to bring her years as a food journalist to life in a bound publication. Her daughter, Story Stamm Ebersole, a certified public accountant and one of Vicksburg’s esteemed caterers—featured in past issues of Bluffs & Bayous with her business Storycook Favorites—assisted in this ardent endeavor. The result, derived from the experiences of Laurin Stamm’s decades as a Vicksburg resident, is actually a history book about the life, people, and food of Vicksburg as its Facebook page attests:

“The cookbook features 10 recipe sections with over 300 recipes—from mouth-watering appetizers right down to delectable desserts and all the meat and side dishes that come between. Each recipe is accompanied by an anecdote straight from Stamm’s prized food section, providing a dated snapshot of the community through food. Through the pages, Stamm celebrates different ethnicities, all of the seasons and food-focused family traditions, such as family beach trips, tailgating at college football games and church bazaars. “Until now, these recipes have been accessible only through the now-yellowed newspaper clippings collected in kitchen drawers and recipe binders throughout the homes of the many devoted Food Section readers. “This cookbook is unlike any other, because, through the stories that accompany each recipe, Stamm takes careful consideration to make sure the cooking is as enjoyable as the eating. The recipes are tried and true and many are the result of her creations from her own kitchen, which in her 1977 kickoff column she coined ‘a cafeteria, short order house, office, teenage hangout, recipe testing center, and the center for a good party.’ The recipes include, when needed, pronunciations, clarification on amounts and her signature ‘P.S.’ which would typically run in subsequent columns to address reader questions about certain recipes.”

Connie Hinnman with Laurin Stamm during Stamm’s book signing held at the B’ni Brith Literary Club, known as the “BB Club,” recently in downtown Vicksburg, Mississippi. Family and friends came to celebrate the long-awaited book by Stamm.


To order the book, visit the website at www.kitchenofthecypresshouse.com or log onto Facebook at From The Kitchen of The Cypress House. Better yet, come spend a day or weekend in Lauren Stamm’s Vicksburg and enjoy the shopping, restaurants, bed-and-breakfasts, and other entertainment venues this historic river town has to offer. So now.......from the ‘first folio’ of Vicksburg’s well-known culinary journalist, from Stamm’s creative touch to our region’s thousands of readers, we offer the following sampling, a taste-tempting trio of delectables in their derivative settings:

ChoColate Chip Banana BreadSeptember 29, 1999Page 47 Several weeks ago, I visited in Dallas to welcome my new granddaughter, 9-pound, 2-ounce Lauchlin Davis Langston. A fellow student of Lauchlin’s mother at the Art Institute of Dallas welcomed the new baby with a large loaf of Chocolate Banana Bread her husband had made. It was delicious, and made such a hit that I brought home the recipe. According to the cook, he just added chocolate chips to a recipe he saw in Better Homes and Gardens magazine. Here is his recipe.

1¾ cups all-purpose flour2 ripe bananas (heavy black spotting)2/3 cup sugar2 teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt1/3 cup margarine2 tablespoons milk2 eggs¾ cup chocolate chips In a mixer combine half the flour with the sugar, baking soda, baking powder and salt. Mix until smooth. Add bananas, margarine and milk. Beat on low until blended; then beat on high for 2 additional minutes. Add eggs and remaining flour; beat until blended. Stir in the chocolate chips by hand. Pour batter into a greased loaf pan. Bake in a preheated, 350 degree oven for 70 minutes or until butter knife inserted in center comes out without wet batter (a little chunky is all right). Note: I thought I wouldn’t like this combination, but I did. As someone reminded me, “Chocolate-covered bananas are the thing.”

Left—Frances Morrison (of Jackson) and Story Stamm Ebersole

Right—Lauri Stamm Collins and Brenda Ware Jones (of Jackson)

Right—Story Stamm Ebersole and Maggie Stamm Langston (of Dallas )

Left—Brenda Ware Jones (of Jackson) and Story Stamm Ebersol

Friends and family share the fun at Laurin Stamm’s book signing.


Venison ChiliJanuary 14, 1981Page 70 Thanks to Ben Lamensdorf of Cary, 15-year-old Craig Stamm got his first deer this season. As a result we’re playing the “game” with some 75 pounds of venison. What fun it is! Venison roasts we prepare by an old Tallulah, Louisiana recipe, but because not everyone has venison, I have been hesitant to give the recipe. But when we made the Venison Chili, we found it so easy to prepare that the recipe could also be done with ground beef. See how you like this cold weather dish.

2 pounds ground venison3 tablespoons bacon drippings2 large onions chopped3 cloves garlic, minced2 bell peppers, chopped2 cans (16 oz. each) tomatoes2 cans (8 oz. each) tomato sauce4 tablespoons hot chili powder1 teaspoon paprika2 (or more) teaspoons saltWater to rinse cans, 1 to 2 cupsBlack pepper to taste1 teaspoon ground cumin2 cans chili hot beans or kidney beans Heat bacon drippings in heavy pot. Add meat and cook until meat is slightly brown. Add onions, bell peppers and garlic and sauté until limp. Add tomatoes, tomato sauce, chili powder mixed with a little water, cumin, paprika, salt and pepper. Stir to blend. Rinse cans with water and add to chili. Simmer about 30 minutes. Add beans and continue to cook until beans are thoroughly heated, about 30 to 45 minutes.

Beef Bourguignon, stamm styleNovember 12, 1980Page 118 When you like beef stew as much as we do, you want to serve it to guests. But whoever heard of having friends to a dinner of beef stew! That must be the reason someone came up with a recipe for Beef Bourguignon (say BOOR-GEEN_YAHN if you want to be somewhere close to the French pronunciation). The recipe is not nearly so difficult to prepare as it is to pronounce. So easy, in fact, you don’t have to have company to serve it, but it’s delicious enough to serve your favorite guests. Try this with a green salad, good red wine, French bread, and cheese and fresh fruit for dessert.

4 slices bacon3 pounds lean boneless beef, cut in 1-inch

cubes (we like chuck roast, cut and trimmed)

1 can beef bouillon1 tablespoon tomato paste1 teaspoon thyme1 teaspoon saltCoarse-ground black pepper to tastes1 bay leaf2 cloves garlic, minced2 cups (or more) dry red wine (we prefer

Burgundy)1 can boiled onions6 to 8 carrots1½ pounds fresh mushrooms, choppedButter and minced parsley Simmer bacon in water for 10 minutes; drain, dry well. Cut into ½-inch pieces, place in heavy skillet, and fry until crisp. Transfer bits to heavy casserole. To fat left in skillet (add a little oil if necessary), brown beef on all sides. Do not crowd beef. Put browned pieces in casserole with bacon and deglaze skillet with a little wine. (Swish it around to save all the browned bits. Pour this into casserole.) Add bouillon, tomato paste, thyme, salt, pepper, bay leaf, and garlic. Pour in wine to almost

cover meat. Cover and bake at 300 degrees for 3 to 4 hours, or until meat is tender, basting occasionally. If liquid cooks down, add more wine, bouillon, or juice from canned onions. While meat cooks, prepare the vegetables. Drain onions, rinse, and sauté in a little butter. Sauté mushrooms in a tablespoon or two of butter for 3 to 4 minutes. Peel and cut carrots into 1-inch-long pieces. Add carrots to casserole about an hour to an hour-and-a half before meat is done. Add mushrooms and onions in the last 30 minutes. Adjust seasonings. Serve meat and vegetables with gravy over hot rice or noodles. Sprinkle with parsley. If the gravy is not thick enough for you, thicken with a little flour and water paste, or cream together a tablespoon of butter and one of flour and gradually blend a little hot liquid, and then add back to gravy.


During the Natchez Food and Wine Festival, held July 29 and 30 in Natchez, Mississippi, this year’s agenda heralded

the region’s most remarkable culinary experience from one event to the next during this three-day festival. With such extraordinary events as Tastings along the River, the Progressive Lunch and Home Tours, a Wine and Cheese Tasting, the Mint Juleps and Calliope Concert, Brews and Burgers, and a Champagne Jazz Brunch, there was something to fit everyone’s taste. Lucky for me that I was beckoned to the opening event, Tastings along the River, to experience An Invitation to the Natchez Table – Bingo style! One of my dear, respected friends, Bob “Red” Owens was part of Bingo’s team of esteemed chefs for this culinary feast, and he was excited about sharing this unique and one-of-a-kind event with a table of friends. I gathered up my dates for the night, Kitty Bray, John Burns, and his guest Milford Thomas from Atlanta, Georgia; and off we went to dine, enjoy, and experience an evening of laughter, amazing wines, delightful dinner guests, and the most amazing food I have had the privilege to taste.

An Invitation to the Natchez Tablewith Bingo and Friendsby Cheryl Rinehart

Top—Uncle Doug Depp, Bingo Starr, and Hayes VaughnRight—Bingo introduces the menu for the evening with his dew rag.


Chef Bingo Starr is chef for The Carriage House Restaurant, located on the grounds of antebellum Stanton Hall in Natchez and noted for its “nationally famous, delicious southern cooking.” His yen for cooking began by working alongside his mentor Uncle Doug Depp in his restaurant Bull’s Corner in New Orleans, Louisiana; and it is his “Uncle Doug” with whom he credits his love of cooking. Chef Bingo attended the Culinary Institute of America in New York and has garnered unique culinary experience working at Hotel Crescent Court in Dallas, Texas, and at Windsor Court Hotel in New Orleans, Louisiana, as well as working along with Chef Emile Lagasse in New Orleans. Chef Bingo has a flare for orchestrating the excellence of his cuisine as well as the talents of those alongside him in the kitchen. Such a flare results from his congeniality mingled with his witty, highly energized personality, a most successful formula in the world of culinary creativity. For the opening gala of the Natchez Food and Wine Festival, Starr assembled an extremely talented, quick-witted, and clever-tongued consortium of culinary magicians to mesmerize a dining room packed with guests eager to be amazed.

Top left—Guests enjoy the energetic atmosphere prior to the first course.Top right—Friends Liza Plauché, John Burns, and Eugenie Cates visit following the dinner. Plauché and Cates were the initial organizers of the Natchez Food and Wine Festival.Second row left—Aunt Dixie, Cousin Ann, and Roberto Depp with Hayes VaughnSecond row right—William McGehee, co-owner of Tin Roof Brewing Company, pouring up original brews before dinnerAbove—Janie Moore and Richard MooreLeft—Dorothy Miles, Jackie Matthews, and Mary Starr


Top left—Chefs Bingo Starr, Todd Pulsinelli, Red Owens, Uncle Doug, Kelly Fields, Chuck Subra, and Tom WolfeTop right—Chefs Tom Wolfe and Kelly Fields dress the first course, Crab and Chilled Golden Beet Salad with Baby Arugula, Pickled Red Onions, Fennel Pollen Gastrique, and Tarragon Beet Vinaigrette.Second row left—Second Course: Pan Seared Redfish, Shrimp, Crawfish, and Sweet Corn Couche Couche with Sweet Corn Tasso ReductionSecond row middle—Chef Todd Pulsinelli organizes the fifth course of the evening, Chef Doug Depp’s Smoked Beef Tenderloin with Hoppin John Risotto and Fresh Lady Peas.Second row right—Pit Master Red Owens and Chef Bingo Starr’s fourth course dish, Mr. Red’s Slow Cooked Pork Shoulder with Sweet Corn Pudding and Turnip Greens Above—Chef Bingo visits with diners during the second food course.Right—Pit Master and Ring Leader, Red Owens enjoys the camaraderie with Chef Tom Wolfe.


Natchez Food and Wine Fest Chefs’ Dinner

Chef Tom WolfeCrab and Chilled Golden Beet Salad with Baby Arugula, Pickled Red Onions,

Fennel Pollen Gastrique, and Tarragon Beet Vinaigrette

Chef Chuck SubraPan Seared Redfish, Shrimp, Crawfish and

Sweet Corn Couche Couche with Sweet Corn Tasso Reduction

Chef Todd PulsinelliPan Seared Sea Scallop and Pork Belly with

Heirloom Tomato and Summer Squash

Pit Master Red OwensMr. Red’s Slow Cooked Pork Shoulder with

Sweet Corn Pudding and Turnip Greens

Chef Doug DeppSmoked Beef Tenderloin with Hoppin John Risotto

and Fresh Lady Peas

Chef Kelly FieldsLouisiana Peach and Wild Blackberry Cobbler

Chef John Besh, owner of August restaurant and the World War II Museum restaurant in New Orleans, sent two from his stellar staff, Chef Todd Pulsinelli and Pastry Chef Kelly Fields. Chef Chuck Subra from La Cote restaurant in New Orleans and Chef Tom Wolfe from Wolfe’s on Rampart restaurant in New Orleans completed the ensemble along with Natchez’s own Pit Master, Ring Leader, and chef in his own right, Red Owens. This fusion of NOLA and Natchez culinary mastertalents with their passion for the creative artistry of food and their panache for its chic presentation, staged a six-course meal that astonished us all, even the most discerning of our gourmet guests. With his finesse in creative cooking, his popularized “taste of NOLA” now fused with the flavor of Natchez, and his ease in working among an array of chefs, look for more exciting events to come from Chef Bingo Starr, and be sure to be among those enjoying his delicious dishes as he coordinates and prepares daily menus, Sunday brunches, and elegant catered occasions at The Carriage House in Natchez.

Above left—Pan Seared Sea Scallops and Pork Belly with Heirloom Tomato and Summer SquashAbove middle—Chef Kelly Fields’ simple, but with a twist, Louisiana Peach and Wild Blackberry Cobbler served in mason jars with a lidAbove right—Jimmy Algood and Uncle Doug Depp enjoy Baton Rouge brewed beer from the Tin Roof Company.Left—(r-l) Chefs Chuck Subra, Red Owens, and Tom Wolfe plate the third course.


THE Social Scene

Leonore O’Malley’s Eightieth BirthdayIn September, Leonore O’Malley was honored on the occasion of her eightieth birthday with a Ladies Lunch in the Queens’ Room at the

Carriage House on the grounds of antebellum Stanton Hall in Natchez, Mississippi.

Camille Durkin, Leonore O’Malley, and Jeanie Leckie

Clare Eidt, Sallie Ballard, Pat Dale, and Jeanie Peabody (standing)Leonore O’Malley, granddaughter Laurie Fields, and great-grand-daughter Riley Whalen

Leonore O’Malley, Carolyn Krueger, Clare Eidt, Judy Grimsley, and Rita Holland

Gretchen Gulmon Kathie BlankensteinSherr Anna Johnson

Sherry Hanson and Sally Young Mary Brown Kaiser and Bernice BerdonNancy Byrne and Carolyn Krueger


Margaret Ward and Leonore O’Malley

Denise Fields, daughter, and Leonore O’Malley

Patsy Armstrong, Betsy Feltus, and Beverly Aldridge


Story and photos by Susan Harris

Roca—Traditional Southern Fare with a Twist

To spotlight some of Vicksburg, Mississippi’s finest and best restaurants, I decided there would be no better place to start than Roca. This restaurant is located inside the Vicksburg

Country Club and offers daily lunch specials, a full dinner menu, and a Sunday brunch as well as Sunday football specials in the bar. As I strode to my table in eager anticipation of the fine dining awaiting me, I noticed a medley of others there for the same treat—business professionals, golfers from the course outside, and several groups of young hipsters, all enjoying the fare. Jay Parmegiani, the owner and head chef, came by to greet me and spend a few minutes talking to me about Roca and its expansive menu. Roca has been open a little over two years. Parmegiani explained, “To get to this point has been a long and grueling struggle, but it has finally begun to come together in a pretty picture that I can be proud of.”


Parmegiani is no newbie to the restaurant industry. He grew up in a home with parents who loved international cuisine. His father owns the local restaurant Jacques’ Café and boasts a culinary career that has taken him all over the world. Parmegiani took full advantage of the worldwide culinary influences his dad passed on to him. “I didn’t always want the lessons my father was teaching me,” he reflected, “but somewhere along the way, I decided to be thankful and take advantage of the talents around me and learn what I could.” Parmegiani moved on to attend culinary school in Miami, Florida, and worked in numerous restaurants there. “In the restaurant industry,” he stated, “it is imperative that you work with multiple people so that you have a wide array of knowledge and experience to pull from when you get ready to create your own restaurant menu.” He added that all chefs go through trial and error to find what works and does not work in the creation of a menu, in the preparation and presentation of menu items, and in the ambiance of the dining experience. At the end of the conversation, I asked him for suggestions of what to sample while I was there. He said, “Look around.” I did and saw that almost every patron there was having the fried chicken. I made my decision and put in an order for the same. As I awaited my appetizer, I could not help but notice that Parmegiani was hard at work, concentrating on his kitchen staff and what they were preparing for patrons. I learned Parmegiani is meticulous about what he serves and is in constant communication with his staff to make sure they are performing to his high expectations. I started my lunch with a sampling of the Crab Cake Napoleon as well as the Benton’s Prociutto and Smoked Gouda Fritters. They were both absolutely amazing. I could not believe the flavor Parmegiani was able to pack into this petite crab cake, and the prociutto and smoked Gouda were outstanding as well. Also on the menu for starters are such selections as Shrimp and Grits, Buttermilk Fried Calamari, and Potato Gnocchi, all with the exceptional, traditional flavors we Southerners have come to expect, but with a Parmegiani twist for that extra bit of zing.


Soon I moved on to the entrée. I had been looking forward to this since the moment I laid eyes on the chicken-laden lunch plates passing by me headed to other tables. The menu’s Fried Chicken was not your usual southern fried chicken breast; it was so much more! The chicken had been removed from the bone and cut butterfly style with a sweet honey glaze drizzled over it so that every bite had a small amount of it. Layered beneath this juicy piece of heaven were a few more surprises. The black-eyed peas were seasoned and cooked with more of the Benton’s bacon, so surprising and delicious at the same time. The mashed potatoes were another of Parmegiani’s creations that used small red potatoes, smashing them with the skins on. Roca offers other lunch specials throughout the week that include lasagna, meatloaf, and red beans and rice, as well as a take on beef tips and rice. Also included on the menu are steaks, pastas, and seafood dishes, all of which can be enjoyed during dinner with a glass of wine. Guests can choose from over 40 wines from the ever-changing wine list as well as sample their seasonal martinis. Presently, their seasonal beverages include caramel apple martinis and Oktoberfest lagers. For dessert, I sampled two very different treats. The first was the Milk Chocolate Espresso Torte, one of many house specialties offered on a regularly rotating basis. This espresso torte is filled with mocha-flavored pastry cream and topped with decadent chocolate ganache—the chocolate lover’s dream with an added bonus of coffee flavor. Truly, I thought I had found the most perfect dessert. That is, until I sampled the second one. Again, Parmegiani surprised me with this one—his Pecan Lace Cookie Cup. It was a shell filled with vanilla pastry cream and garnished with the freshest fruits in season. I know it sounds simple; but, trust me, it is anything but simple tasting. Parmegiani took me on a tour of the kitchen and showed me how to make this flavorful dessert. The shell is a combination of pecans, almonds, and sugars all melted together on the stovetop; then it is baked on a sheet pan, cooled, then carefully formed into the shell waiting to be filled with a variety of things. The vanilla pastry cream is a refreshing, light-tasting palette cleanser that is perfect after dinner. Let’s not forget the nod to our Southern roots; the cream is topped with a variety of in-season fruits that can include strawberries, blueberries, blackberries, apricots, bananas, and many others. After talking with Parmegiani and tasting some of his most popular dishes, I highly recommend stopping by Roca. While I did not sample the fire-baked pizzas on this occasion, I plan to save that until I can stop by on a Sunday and enjoy it with my favorite football team on the TV. If I see that Sunday football is not going to work for me, I want to sample it with some live local music. After smelling those pizzas and watching others around me devour them, I am really looking forward to this occasion.

pecan lace Cookie Cup with Vanilla pastry Cream, seasonal Berries, and strawberry Coulis

Vanilla pastry Cream1 quart plus ½ cup milk1 tablespoon vanilla extract2 ounces cornstarch9 ounces sugarPinch salt3 eggs


Filling½ cup strawberries (hull removed and

sliced)½ cup blueberries Assembly: Place a small pool of strawberry coulis in the center of 4 dessert plates. Top with a cookie cup. Fill each cup with a blend of strawberries, blueberries, or other seasonal fruit. Top with 2 heaping tablespoons full of the pastry cream. Sprinkle broken pieces over the top and around the plate. Lightly dust with powdered sugar.

Combine milk and vanilla in a 4-quart saucepot. Bring to a scald. In a stainless steel bowl, blend cornstarch, sugar, salt, and eggs until thoroughly combined. While whisking rapidly, add the hot milk to the egg mixture. Do this slowly to avoid scrambling the eggs. Pour mixture back into pot; and cook over medium heat, stirring constantly until the mixture begins to boil. The mixture should thicken to a pudding-like consistency. Cook for another 10 seconds. Pour the pasty cream into a bowl and cover with plastic wrap. Allow to cool; then store in the refrigerator. The pastry cream will keep for 3 days. Yields 4 cups

peCan laCe Cookie Cups3½ ounces unsalted butter3 ounces sugar1 ounce Karo corn syrup1/8 cup heavy cream3½ ounce sliced almonds (lightly crushed)1 ounce pecan pieces (lightly crushed)1 ounce oats In a 4-quart saucepot, cook butter, sugar, Karo syrup, and cream over medium heat until butter has completely melted. Add crushed almonds and pecans; cook for 2 minutes. Then add oats. While stirring constantly, cook for approximately 4 minutes; the batter should pull away from the sides of the pot. Remove from heat and allow to cool. Using a silpat, place 1 heaping tablespoon of the batter on the center, and bake at 375 degrees for about 8 minutes or until golden brown. Allow to cool just until pliable, and mold cookie over an inverted cup. Repeat until you have 4 cups. Use the breakage for garnish. This will take some practice. If the cookies are too hot, they will fall apart; if too cold, they will become brittle before you have the opportunity to mold them.

strawBerry Coulis1½ pounds strawberries (hull removed)1 tablespoon cornstarch2 ounces sugar2 teaspoons lemon juice In a blender, puree the berries; and add a little water to make 2 cups of liquid. Blend a little of the liquid with the cornstarch to make a slurry. Then combine with the rest of the liquid. Cook in a 4-quart saucepot over low heat, just until the sauce simmers. Add the lemon juice and sugar, and then taste. You may need to add a little more sugar if the berries are not sweet enough.


Story and photos by Susan Harris

While Rusty’s Riverfront Grill is a long-time Vicksburg favorite, I was new to town and had to check it out for myself. Well, Rusty’s has not disappointed me

on any of my visits thus far. When talking with Rusty Larsen, the owner and chef of the restaurant, I discovered the rhyme and reason behind the successful restaurant: Loyal local patrons are what have kept Rusty’s Riverfront Grill going for almost a decade. From my brief chat with Larsen, I learned that the first restaurant burned to the ground from a fire in 2004 and a newer version re-opened at its current location on Washington Street in that same year. Larsen recalled, “I had to keep the restaurant open once I discovered how much the town of Vicksburg loved the restaurant and my family. We opened the new location right at a month after the fire and could not have done it without the compassion and help of the local community.”

Delectable Dining at Rusty’s Riverfront Grill


In deciding on what to order, I asked Larsen what his most popular items were. He answered me without a moment’s hesitation, almost as if he is asked this question regularly—fried green tomatoes for starters and the house specialty for an entrée. He added, “Everything on the menu is fresh and always good to eat, but those seem to be the customers’ picks regardless of season and weather.” He advised that I end the meal with a healthy slice of key lime pie. I followed suit. I learned that Rusty and his wife Stephanie are originally from Florida; but after finishing culinary school and working in the Panacea, Florida, area for over 13 years, they decided to take a chance on Vicksburg where he had heard of a restaurant opportunity from some friends. Turns out, it was a good move for his family. “I could not be happier with the success of the restaurant,” Larsen said, “but I know it can all head south if you don’t put out a good product for the people to enjoy.” After our conversation, I settled in for an early weekend dinner. When I had arrived, shortly after business hours on Friday afternoon, many patrons already had claimed tables in each dining room at the restaurant. Anxiously, I awaited my appetizer; and after its arrival and my first taste, I was more than impressed. It was a luscious, deep-fried green tomato that had the ideal amount of crisp batter paired with the natural tartness of the tomato. As if that were not enough succulence, it was topped with the creamiest hollandaise lump crabmeat sauce I have ever seen or sampled, indeed, a delectable blend and enticing introduction to my dining experience. In the interim between entrée and main course, I took a good look around. What is not to love about this place? Its busy, bustling atmosphere, visions and aromas of delicious food, and view of the Mississippi River ambling by out front are a boon for patrons. Soon, my eagerly-awaited entrée, Rusty’s House Specialty, arrived. The blackened redfish was moist and heavily seasoned with aromatic spices and then topped with a red crawfish cream sauce. It was fresh, well seasoned, cooked to ideal tenderness and taste, and paired with perfect complements—Southern green beans and cheese grits. I realized that the people of Vicksburg knew exactly what they were talking about when I was advised over and over again to visit this restaurant. Also on its menu are


freshly prepared salads, hand-cut steaks, pasta dishes, and the always amazing sandwiches (think seafood po’boys, chicken, and burgers), all of which have the same reputation as the house specialty. At this point of the dinner, I was wondering how Larsen’s recommended dessert could top the superb appetizer and entrée I had enjoyed. So, as he suggested, I ordered his Key Lime Pie, which, he confirmed, “is always a customer favorite and sells out daily.” The pie, a towering marvel, was tangy and zesty, but light and airy at the same time. Its graham cracker crust was pure perfection as well, firm on the fork but meltingly crumbly in the mouth. The entire dining experience was an excellent ending to any day. My recommendation for your next family dinner outing is Rusty’s Riverfront Grill on Washington Street. Vicksburg is a beautiful city with many attractions. Stellar among these is Rusty’s Riverfront Grill, a local favorite and scrumptious dining experience not to be missed. Both as a treat and an enticement, Rusty Larsen shares with our readers the recipe for his restaurant’s most popular dessert.

rusty’s key lime pie1½ cups graham cracker crumbs¼ cup sugar1 stick unsalted butter3 eggs, separated1 14-oz. can sweetened condensed milk½ cup key lime juice1/3 cup sifted powdered sugar½ teaspoon cream of tartar1/3 cup sugar½ teaspoon vanillaCrust: Combine first 3 ingredients, mixing well. Firmly press crumb mixture evenly in bottom and up the sides of a 9-inch pie plate. Bake crust at 350 degrees for 7 to 9 minutes.

Filling: Using a mixer, combine egg yolks and the next 3 ingredients until smooth. Spoon mixture into pre-baked pie crust. Bake at 350 for 25 minutes.Meringue: Beat egg whites and cream of tartar in mixer at high speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating at high speed until stiff peaks form. Add vanilla, beating just until blended. Spread meringue over hot filling, sealing meringue to the edge of the crust. Bake an additional 15 minutes or until meringue is lightly browned. Cool 1 hour on wire rack. Chill at least 3 hours before serving.


THE Social Scene2011 Brookhaven’s Taste of

the Trust Ticket Pick-up PartyA Ticket Pick-up Party for the upcoming Taste of the Trust was given recently at the

home of Dr. Jeff and Shannon Clark in Brookhaven, Mississippi. The annual Taste of the Trust, hosted by the Brookhaven Trust and scheduled for November 10, will be held at the Brookhaven Recreation Department. The event offers a sampling of the most popular menu items from dozens of area restaurants and caterers and also features live music and both a live and silent auction. The Trust uses funds raised from this event to complete pres-ervation and renovation projects in Brookhaven. Tickets are $25 in advance (via telephone at 601-748-1328) and $30 at the door.

Betsy Belk, Nic Belk, and Rachel Powell

Matt Hall, Sloane Smith, and Dr. Jeff Clark

Malisia Smith and Mary White

Lindsey Robinson, Emily Phillips, and Shannon Clark

Carl Smith and Malisia Smith


THE Social Scene

Friends of the Library Annual SocialFriends of the Library in Natchez, Mississippi, recently held its annual social at the home of Bradley and Ginny Harrison where mem-

bers and guests enjoyed a variety of hors d’oeuvres beautifully displayed in the dining room. Special guests were the Harrisons whose home will be featured on the Friends of the Library Christmas Tour in December.

Suzanne Tomlinson, Lucy Miller-Denet, and Leslie Bruning Edwidge Mead, Barbara Aucoin, Ginny Harrison, Ella Young, Chris Shirey, and Mary Ann Raley

Ginny Harrison and Elaine Gemmell

Jean Farrar and Sallie BallardMicki Hartley and Betsy Crawford

Agatha Weeks, Sharon Browning, Betty Lou Hicks and Don EstesMaria Bowser, Judy Wiggins, Lucy Miller-Denet, Ella Young, Edwina Mead, Linda Ogden, Don Estes, and Virginia O’Beirne

Faye Weatherly and Cathy EstesMaria Bowser, Ella Young, and Casey Hughes


DEPOT DISTRICT The Fig Tree Black Hawk Antiques 315 Minnesota Ave, McComb 230 Main St, McComb

Graphics Etc/ St. Andrews Moon Pie Designs Senior Center 218 Main St, McComb 201 Main St, McComb

Westbrookʼs McComb Electric Flea Market Supply Company 108 Main St, McComb 119 S Front St, McComb

Gulf/South Traditions Art Gallery Art & Antiques 228 Fifth Ave, McComb 125 S Broadway, McComb

This ʼn That Gifts Whistle Stop Gifts 713 S Broadway, McComb 711 S Broadway, McComb

Rogerʼs Western Store325 W Presley Blvd, McComb

MID-TOWN Alfordʼs Flowers Dazzlinʼ Dancewear 115 N 6th St, McComb 640 Delaware Ave, McComb

Pineapples Gifts Japonica Gallery/ & Accessories Signatures 704 Delaware Ave, McComb 119 N 6th St, McComb

debecʼs/Sew Be It Edgewood Interiors 529 Delaware Ave, McComb 530 Georgia Ave, McComb

WEST MONROE Selmanʼs Jewelers- Flower Nook Gemologist Inc. 1406 White St, McComb 1311 Delaware Ave, McComb

Friendgirl ThingsEdgewood Mall, McComb

SUMMIT Holmes Stationers Savy Peacock 1136 Hwy 51 & 98, Summit 708 Robb St, Summit

The Paisley Pumpkin The Village 708 B Robb St, Summit 710 Robb St, Summit

Covingtonʼs Ace Hardware Maseyʼs Jewelers 721 Robb St, Summit 800 Robb St, Summit

Southwest Rustic Charm Vendorʼs Mall Vendorʼs Mall 806 Robb St, Summit 810 B Robb St, Summit

Frolic Boutique Girls Gone Junkinʼ 801 Robb St, Summit 803 Robb St, Summit

Page 45 { November 2011 { Bluffs & Bayous


Mexican Fiesta Honey Do ShowerIn honor of their engagement, Betsy Crawley and Joseph Beard, formerly of Vicksburg, Mississippi, were feted with a Mexican Fiesta

Honey Do Shower on October 1, hosted by Jimmy and Renee’ Grigus at the home of Kevin Broussard in Lake Charles, Louisiana. The pool area of the home was transformed into a Mexican villa with lights, fountains, and food, including Mexican wedding cookies. Guests wore Mexican attire complete with sombrero and “mustache.” A December wedding is planned at First Baptist Church in Vicksburg.

Weddings t Engagements t Weddings t Engagements

Nikki Bolton, Joseph Beard, Betsy Crawley, and Allison Walker

Renee’ Grigus and Betsy Crawley

Betsy Crawley and Susan Crawley

Front—Betsy Crawley and Renee’ Grigus; back—Lacey Bryan, Nikki Bolton, Allison Walker, and Laura Tarver

Renee’ Grigus and Jimmy Grigus

Joseph Beard and Susan Crawley

Jimmy Grigus, Renee’ Grigus, Betsy Crawley, and Joseph Beard

Nikki Bolton and Allison Walker

Renee’ Grigus, Kevin Broussard, and Betsy Crawley

Renee’ Grigus, Laura Tarver, and Lacey Bryan


Wedding Shower for Braswell and Brown

Lisa Braswell and Billy Brown were recently honored with a wedding shower by her co-workers at the Mutual Credit Union, Clay Street Branch, in Vicksburg, Mississippi.

Guests enjoyed delicious food and the congeniality of family and friends as they celebrated this happy occasion.

Weddings t Engagements

Lisa Braswell and Billy Brown

Lisa Braswell

Front—Rosie Harris and Linda Evans; middle— Cassie Suchowrski, Nikie Emmons, and Lisa Braswell; back—Gayle Dolan and Heather Blok

Front—Lisa Braswell and Jackie Foster; back—Gayle Dolan, Rosie Harris, Nikie Emmons, and Crystal Sanchez


About ten miles west of Cleveland, Mississippi, on Highway 8, you can find a small little hamlet of a

town called Ruleville, Mississippi. Home to a little less than 3,000 people, the most I have ever been to Ruleville for is to pass through on my way towards Charleston or to make a quick stop in Indianola. However, in July of this year, Ruleville became home to The Carlyle House—a lunch-time jewel of home cooking and fine dining combined in one historic stop. In a building around 100 years old, chef and owner David Crews wanted to introduce the idea of food that is “southern with a little something different.” Being a classically trained chef, Crews claims, “It’s about the food, not the fine dining”; and his goal is to focus on simple southern dishes

Just Up Highway 61

The Carlyle HouseRuleville, Mississippi

such as chicken pot pies, meat loaves, and hamburger steaks smothered in gravy. However, a number of these simple dishes have an interesting spin on them to bring some of our favorite southern-comfort foods from our grandmothers’ tables into our own kitchens today. With a different menu for each season, The Carlyle House uses many local ingredients for each of the exquisite dishes available. Whether it be the Delta-raised catfish or the homemade breads from The Mockingbird Bakery in Greenwood, this new restaurant allows its guests to enjoy delectables from all over the Delta. With one of my best taste-testing friends in tow, I recently visited The Carlyle House where we settled into a southern sampler of some of Ruleville’s favorite dishes to come out of Crews’ kitchen. Starting with the appetizers, Crews delivered the tried-and-true fried green tomatoes along with an

Something Scrumptious | story and photos by Jennie Guido

Above—Shrimp and GritsLeft—The Dining Room


innovative first course of Portabella fries – both complemented with spicy “comeback” sauce. As a fried delicacy, the mushrooms were something to savor to the last nibble; and you can never go wrong with those tangy, young tomatoes. Our next round of dishes covered three of Crews’ personal picks for entrée options. I have never had a grilled cheese taste like the one at The Carlyle House. First of all, it was a grilled pimento and cheese. Secondly, there were three types of cheese in this fabulous concoction of grilled perfection—cheddar, pepper jack, and cream cheese—all between two slices of homemade sour dough. Our next sandwich was the Delta Catfish “Philly Cheese Steak.” This new take on a grilled favorite features farm-fresh catfish in place of the regular steak. Smothered in cheese on top of a freshly made hoagie, this lunchtime staple goes superbly with the signature fries made in Crews’ kitchen. Finally, we got a taste of the Shrimp and Grits filled with perfectly sautéed mushrooms and roasted bell peppers and onions in a yummy butter sauce. With all of these fabulous dishes, it was hard to imagine any kind of dessert option; however, a plate of The Carlyle House’s luscious fried banana pudding graced our table to top off our extraordinary spread of samples. Next to all of these scrumptious comfort foods, I think what I loved most about this place was the connection to home that I felt. Driving up to a big white house with a wrap-around porch always seems to remind me of almost every family home in downtown Natchez; and being three hours from home for me and more hours away for many others, makes you start to miss some of the more familiar trademarks in your memories. The Carlyle House definitely sparks these kinds of memories as soon as it comes into view when driving down Harrison Street in the heart of Ruleville. Not only the old southern charm of The Carlyle House but also the sounds and smells when you walk through the front door are what seem to bring me back home. With possible seating of a hundred people, each dining room is filled with long dining tables for large groups to gather around and catch up on mutual goings-on over a home-cooked meal. The furnishings of this older home add to its charm as well. Crews

Top—Fried Green Tomatoes and Portobella FriesMiddle— Grilled Pimento and Cheese Sandwich with Signature FriesBottom— The Carlyle House


explained that most of the décor is original to the building’s history. All the fireplaces and floors are original with restorative facelifts to bring them back to life. Even the photographs on the walls depict the “olden days” of Ruleville’s small, close-knit community. Crews told me that so many customers have stopped to tell him a story about one of the pictures whether it was about the place or the person captured in the image. If you ever find yourself near Ruleville, Mississippi, I suggest that you stop at The Carlyle House and let Crews deliver one amazing Catfish “Philly Cheese Steak” to you. This place is definitely one of the best when it comes to old southern charm with a little something extra in its simply rustic atmosphere.

delta Catfish “philly Cheese steak”1 3-5 ounce catfish filet¼ red bell pepper, diced¼ green bell pepper, diced½ yellow onion, diced1 tablespoon diced JalapenoMockingbird Bakery Roll or standard

hoagiePepper Jack cheeseSpice Blend:1 tablespoon salt1 teaspoon pepper2 tablespoons paprika1 teaspoon red pepper flakes1 teaspoon cumin1 teaspoon oregano Start by blending the spices together in a blender and set to the side. Sauté the peppers and onions in butter. Season the fish with the spice blend and place in a super hot skillet. After about 4 minutes on one side, flip and pepper on top of the fish. Cook about 2 minutes until fish is tender. Slice fish into 5 pieces, and place fish and the sautéed peppers and onions in the hoagie. Top with cheese and finish in a 350 degree oven for 3 minutes until cheese is melted. Serve hot!


THE Social SceneMay & Company’s Family Picnic

May & Company of Vicksburg, Mississippi, held a family picnic on Saturday, October 8, at the home of Dr. Michael and Alice Ellis in Port Gibson, Mississippi, where the staff shared time with their families and each other before the impending, hectic tax season.

After enjoying a lunch of barbeque ribs and pulled pork, the children and adults had a blast playing in the bouncy house.

Teddy Oliver, John Paris, and Maria Signa Anna Jones, Nick and Karen Jones, and Katherine and Bobby McComas

Daniel and Melissa Hickman with Barbara and Garry Hickman Mari Stoudt, Barbara Hickman, and Nancy Wansley

Linda Cook with daughter Kim Arias and grandsons Jane Paris, Wiley and Amanda Paris, and John Paris

Alyssa Oliver, Maddi Oliver, and Teddy Oliver Alice Ellis, Dr. Michael Ellis, and Amanda Frazier with Avery


THE Social Scene

Kelli Trest and Nathan Cummins

Josh McBride and Blair McBride Mari Stoudt and Linda Cook

Nancy Wansley and Lisa Gwin

Lindsay Jones and Will Carruth

Katie Feibelman and daughter Grace


Southern Sampler | by Alma M. Womack

Wrapping Up Harvest and Awaiting the Holidays

but keep going. I got half of the orchard done and will complete the job next week. Woodrow and I have been working in the yard a goodly bit since the weather improved. He is my helper in getting ready for our annual Class of ‘66 party on October 29, and we have a lot to do. We have trimmed plants, picked up limbs, cleaned out flower beds, and straightened up some areas that needed some help. We have hauled buckets of sand that washed off our gravel road back when Tropical Storm Lee came through with twelve inches of rain. The sand box is full of sand again and loaded with John Deere equipment that digs, hauls, smoothes, and plows the sand. We also went to Champlin’s Net Company in Jonesville and bought a fine net to catch a chicken with when we go to the chicken yard. When I told the men working there that I needed a net to catch a chicken, they said, “Okay?”—which translated into “what in the world are you doing in a fish-net store looking for a chicken net.” We looked over the offerings and found one that was just right; and when we tried it out, it worked wonderfully well. So far, we have caught two yellow pullets and two red pullets; and while they squawk at first, they settle right down and

Harvest is wrapping up, with just two main fields of cotton left; and the last of the late planted milo and

soybeans are ready to go. It will be good to get it all gathered and in the elevator or at the cotton gin. Then it’s time to wash and store the harvest equipment, do some fall plowing, and clean up around the place, since cleanup work was ignored in the 100-degree heat that lasted all summer. Thank goodness for cooler weather and lower humidity; I had about given up on either condition ever reaching the upper confines of beautiful Black River this year. Saturday the eighth was a perfectly glorious day to be outside mowing. The air was dry, the wind was brisk and cool, and the lawnmower was full of diesel, so I mowed all day long under those pecan trees on the lane and in the orchard. The space between the rows of trees in the orchard was cut for hay, which left a grown-up mess around the trees. I mowed what I could with the tractor then finished up with the yard mower. By the time I got to the lawnmower that afternoon, the weather was warmer and less breezy, and the dust was choking. The limbs on the trees hang so low that I have no choice but to mow with the mower, so there was nothing to do

let Woodrow pet them while I am putting out feed and water. I need to take a picture of him for the record, I suppose, but forget the camera every time we go out to the chicken yard. He is quite proud of himself and tells his mama and pop that he “caught that chicken and held it for a long time.” November is Thanksgiving month even though it’s not mentioned a whole lot anymore. From Halloween, it’s almost straight to Christmas if the displays in the stores are any indication of what is on the way. It’s awful to say, but I seem to enjoy the trappings of Christmas less each year even though I do enjoy and appreciate the church programs that focus on the Christmas story for the entire month of December. At Trinity Presbyterian Church in Jonesville, we have a lovely, moving service on Christmas Eve that I look forward to each year. Dot Lazarus is the driving force behind this annual holiday program, and it is always appreciated by our members and guests alike. As for Thanksgiving, it has mostly turned into a good meal, football games, and going to the deer camp. Pilgrims, Indians, and turkeys get mentioned; but except in churches, I don’t see a whole lot of thanks being given to God that we


live in this wonderful, best country in the history of mankind. We seem to take it for granted that we are blessed by right and not because hundreds of thousands of young men and women have given their lives to keep this country a beacon of hope for the oppressed on earth. Our own country is hurting now, but the pendulum is swinging in the right direction for needed change to come. As we give thanks this Thanksgiving Day, let us remember to pray for our country and for those brave young people in our armed services who do their very best to keep us safe and free from the terrors of the world. A Happy Thanksgiving to you all, and batten down the hatches: Christmas is coming.


THE Social Scene

Book Signing at Turning Pages

As part of the monthly Second Saturday celebrations in downtown Natchez, Mississippi, Turning Pages Books & More hosted a Second Saturday book-signing event on Septem-

ber 10. Honorees at the “book party” were Montrelle Greene, Ph.D., and Robie Greene, Ph.D. This husband-and-wife author duo with Natchez “ties” are the authors of a motivational se-ries of books for children—The Magic In Me Series.

Montrelle Greene, Clara Maxine Rounds, Joyce Arceneaux Mathis, Dorethea Woodfork, and Robie Greene

Windelle Greene, Doroethea Woodfork, Lawendellyn Franklin, Tena Payne, Montrelle Greene, Helen Brooks, Robie Greene, and Alvin Clark

Robie Greene, Mildred Chatman, Montrelle Greene, and Lillian Johnson

Montrelle Greene, William Larry, Kidada Rice-Larry, Robie Greene, Doris Rice, Dr. Evaline Foster, and James Foster

Emma Jackson, Montrelle Greene, and Robie Greene

Cynthia McKnight, Montrelle Greene, and Robie Greene

Cylynthia Ware and Montrelle Greene

Dr. Montrelle Greene and Dr. Robie Greene

Bluffs & Bayous { November 2011 { Bluffs & Bayous { November 2011 { Page 57

{ November 2011 { Bluffs & BayousPage 58 { November 2011 { Bluffs & Bayous


Mary Sue Parks Ladies Golf Tournament

The Mary Sue Parks Ladies Golf Tournament was held at the Lake Bruin, Louisiana, Golf and Coun-try Club this past July. Twenty teams participated in the tournament activities.

Dorothy Callaway and Kay Renner, First Flight, Third-place Winners; Sandra Smith and Sandy Renner, Second-place Winners; and Carre Stegall and Debbie Haddad, First-place winners

Chi Omega State Day

Brookhaven natives Amy Sproles Smith, Sarah Sproles Foster, Kathleen Carolla, Leslie Driskell Ashford, and Marilyn Driskell recently celebrated Chi Omega State Day, hosted by the Epsilon Delta Chapter of the Univer-sity of Southern Mississippi in Hattiesburg. A pre-party was hosted at the home of USM President and Chi Ome-ga Alumna Martha Saunders, with a luncheon at the Trent Lott Center on the USM Campus. Natalie Allen, a CNN International Anchor and USM and Chi Omega Alumna, was the guest speaker. Over 150 Chi Omegas from across the state gathered for the event.


November... Up and Coming! Premier Events

november 12tour the lofts of Vicksburgupstairs…downtownVicksburg, mississippi Long known for its unique shopping, museums, and art galleries, downtown Vicksburg is burgeoning as a popular place to renovate a former shop, loft, or upper story and “set up house,” living amidst and even atop downtown businesses. To highlight a handful of these spaces and their views of historic Washington Street and the Mississippi River, on November 12, Vicksburg Main Street will present The Lofts of Vicksburg, a unique tour of downtown living spaces. During this first-year event, downtown residents will open their doors to offer an exclusive look into their homes and showcase the residential side of Vicksburg’s historic district—and, at the same time, raise money for façade grants necessary for downtown building restorations. Tours of the lofts will begin at 10:00 a.m. and run to 3:00 p.m. during the day; and an evening tour, just as the sun sets over the Mighty Mississippi River, will begin at 5:00 p.m. and run to 8:00 p.m. Wine and cheese will be served during the evening tour hours. Tickets are $25. For tickets and additional information, contact Vicksburg Main Street: 1617 Walnut Street, 601-634-4527, [email protected].

november 18 through 20the fifth annual woodville antiques show & salewoodville, mississippi The fifth annual Woodville Antiques Show & Sale will be rolling out the carpet to selected dealers from five southern states to display their wares in Woodville, Mississippi, on US Highway 61 mid-way between St. Francisville, Louisiana, and Natchez, Mississippi. Wilkinson County Park, the show’s new quarters just four miles north of Woodville on US Highway 61, invites visitors to enjoy its 16-acre lake, walk around the scenic park, dine at its popular café with outdoor barbeque, and shop in the area’s two exhibit buildings. In conjunction with this weekend event, the Wilkinson County Museum and the African American Museum on the Woodville town square, two of the town’s most historic buildings, will be open along with the town’s gift shops, antiques shops, and both antiques malls. The museum will be offering for sale its fifth book in the series The Journal of Wilkinson County History. The journals and other books and CDs are also available online at the museum’s website www.historicwoodville.com. Saturday Night Downtown will offer a progressive drinks fundraiser at the museums and dinner at the town’s newest

restaurant, Town Square Café. While in the vicinity, view the current restoration of the old Woodville Hotel Building—The Woodville Lofts—right on Woodville’s historic square. For Saturday evening reservations at $50 per person, call 601-888-7151 or email [email protected]. The three day show is open 10:00 a.m. to 5:00 p.m. on Friday and Saturday and 11:00 a.m. to 4:00 p.m. on Sunday. A $5.00 admission per person is good for all three days. www.historicwoodville.com; [email protected].

december 4friends of the library Christmas tournatchez, mississippi The annual Friends of the Library Christmas tour will take place on Sunday, December 4, from 2:00 p.m. until 5:00 p.m. in historic downtown Natchez, Mississippi. The tour, which raises funds

for the support of public library activities, features four notable properties not often seen by the public—the Callon House, 400 South Pearl Street, home to Katherine and Lindsey Callon; Chesney and Marc Doyle’s home, the Doyle House, located at 704 State Street; the Mapels House, 506 Orleans Street, home to Lisa and Ken Maples; and the Staniforth House, 315 North Rankin Street, home to Kirk Bondurant and Bruce Zabov. Stratton Chapel located in the back of the First Presbyterian Church, 405 State Street, will host a refreshment center for tour participants. The admission fee of $15 per ticket or $25 for two includes all home tours and the refreshments. Tickets may be purchased in advance at George W. Armstrong Library or at the door of any of the homes on the day of the event. Tickets are also available at the Natchez Convention and Visitors Center on Canal Street. For additional information contact Maria Bowser, President of Friends of the Library at [email protected], 601-445-2153, 601-445-2153, and 601-807-4218.

Home of Katherine and Lindsey Callon


November... Up and Coming! through december 31a world turned upside down: Civil war home front perspectiveswest Baton rouge museumport allen, louisianawww.westbatonrougemuseum.com

november 1 - 15Cotton picking & ginning at frogmorefrogmore, louisianaMon. - Fri. 9:00 am - 3:00 pmSat. 10:00 am - 2:00 pm11054 Hwy. [email protected]

november 1st. James november socialst. James episcopal ChurchBaton rouge, louisiana11:00 amLunch w/ program / $13225-387-5141www.stjamesbr.org

november 2 - 5 mistletoe marketplacemississippi trade martJackson, mississippi7:00 am - 3:00 pm1-888-324-0027www.mistletoemarketplace.com

november 3decorating for the holidays

with John Burnsmagnolia hallnatchez, mississippiNGC Meeting & SpeakerCookie Exchange10:00 am - 11:30 am215 South Pearl StreetReservations [email protected] november 3a night of Classic musicConcordia Bank lobbyVidalia, louisiana7 pm / Free


November... Up and Coming!november 3wine and watercolorswest Baton rouge museumport allen, louisiana6:00 - 8:00 pm / Freewww.westbatonrougemuseum.com

november 34th annual Bras for Breast CancerVicksburg, mississippiDonation of Bras for American Cancer

SocietyDrop off @ Riverwalk Casino & Shape

Up Sisters$$ Donations Appreciated8:00 a.m. Healthy Breast Rally9:00 a.m. Ceremony, Old Hwy 80 MS

River Bridgewww.riverwalkvicksburg.com

november 3 - 4Celebrity golf outingnatchez, mississippiBenefiting Natchez Children’s HomeBuffet Dinner & AuctionGrand Soleil601-442-6858

november 4high note Jamthe art gardenmississippi museum of artJackson, mississippi5:30 - 7:30 pmwww.msmuseumart.org

november 4laugh with ginger snappthe Carriage house restaurantst. francisville, louisiana7 pm / Free LoungeReservations 225-635-6278www.myrtlesrestaurant.com

november 4mistletoe & magicmcComb, mississippiHoliday Open House in McComb

& SummitSponsor: McComb Main StreetOpen all day until 8 pm601-684-4942

november 4Classics in the CourtyardBlues, pop & originalsVicksburg, mississippiSouthern Cultural Heritage FoundationMusic & Lunch 12 - 1:00 pm601-631-2997www.southernculture.org

november 5Civil war women perspectives:

a historical performancewest Baton rouge museumport allen, louisiana10:30 am - Noon / Free225-336-2422 ext. 15 Registrationwww.westbatonrougemuseum.com

november 5eXplore! historyVictorian ornamentshistoric Jefferson Collegewashington, mississippi9:00 am - Noon / $15Toni Avance: [email protected]


november 5Charity salenatchez, mississippiBelk / Natchez Mall6 am - 10 [email protected]

november 5, 12; december 3art & soul Beading ClassVicksburg, mississippi10:00 am / $15 20% off beads601-629-6201www.artandsoulofthesouth.com

november 6Vicksburg Blues society

presents grady ChampionVicksburg, mississippi6 pm - 9 pmThe Coral RoomOn the Mezzanine of The Vicksburg801 Clay StreetCash Bar, No SmokingReservations 601-618-9349 Ticket Sales 601-630-2921 [email protected]

november 6Carlow Choir performancefirst Baptist ChurchVicksburg, mississippiSponsor: The Four Seasons of the Arts5 pm / Free$$ Donations Appreciated601-636-0390

november 8music in the Citymississippi museum of artJackson, mississippiTrustmark Grand Hall5:15 pm hors d’oeuvres / cash bar5:45 pm programFree / $$ Donations Appreciatedwww.msmuseumart.org


november 9travel Journal workshopVicksburg art associationVicksburg, mississippi12 pm - 1 pmOld Constitution Firehouse Gallery$50 VAA members; $55 non-members(supplies, journal w/pen, watercolor

set & lunch)[email protected]

november 9 & 11file & folder managementMSU-ES Warren County OfficeVicksburg, mississippi1100-C Grove Street8:30 am - 3:30 pm / $20601-636-5442

november 10mixed nutspeterson’s art & antiquesVicksburg, mississippi1440 Washington StreetArtist works & display5:00 - 7:00 pm / Free601-636-7210


november 10susan haltom lecture & Book signingone writer’s gardensouthern Cultural heritage foundationVicksburg, mississippi4 pm SCH [email protected]

november 10aarp driver safety CourseConcordia parish libraryVidalia, louisiana8:30 am - 1:00 pmFree / Complimentary Lunch55 yrs. and olderPre-Register 318-336-5043 or 336-0904

november 10a taste of the trustBrookhaven, mississippiBrookhaven Recreation DepartmentFood Tasting, Live Music, Silent Auction5:30 pm - 9:00 pm / $25Malisia Smith: 601-833-1329

november 10toast n tailsice house CourtyardmcComb, mississippiSilent & Live AuctionCocktails & AppetizersFree & Open to [email protected]

november 10 - 12Colonial & post-Colonial Ceramics

of the mississippi deltanatchez eola hotelnatchez, mississippiFree [email protected]

november 10 - 13Othellonatchez little theatrenatchez, mississippi319 Linton Avenue / $15Nov. 10 - 12, 7:30 pmNov. 13, 2:00 pmwww.natchezlittletheatre.org


november 11 - 12angels on the Bluffnatchez, mississippiNatchez Visitor Center / $25601-446-6345www.visitnatchez.org

november 11 - 12Choudrant high school rodeoruston, louisianaNorth Louisiana Expo Center318-243-4941Nlec.lincolnparish.org

november 11 - 13Vicksburg national military parkfee free weekendVicksburg, mississippi601-636-0583www.nps.gov/vick


november 12In Their Boots: Poems Inspired by

Soldiers and Their Loved Ones, Book Two: Family

mark lafrancis Book signingnatchez mallnatchez, mississippi12:30 pm - 3:00 pmBased on conversations with and research

into soldiers from Iraq and Afghanistan and their loved ones

Also signing Book One: SoldiersProceeds benefit Fisher House Foundationwww.fisherhouse.org

november 12lofts of Vicksburg toursdowntown VicksburgVicksburg, mississippi10 am - 3 pm; 5 pm - 8 pm$15 day / $25 evening601-634-4527 www.downtownvicksburg.org(See Premier Events, page 60.)


november 12harvest BallVicksburg, mississippiVicksburg Auditorium6:00 pm - 9:30 pmTracey Wilson: [email protected]

november 12artsnatchez exhibitartsnatchez gallerynatchez, mississippi425 Main StreetArtists: DeMarie Walters & Allyn DeVriesFree / 6:00 pm - 8:00 pm

november 12 - 13wirt adams raid into natchez

Civil war reenactmenthistoric Jefferson Collegewashington, [email protected]

november 13the Vicksburg orchestral societyVicksburg, mississippiThe Church of the Holy Trinity7 pm Concert601-636-0542

november 14 - 174 day stained glass workshopsouthern Cultural heritage foundationVicksburg, mississippi5:30 pm - 7:30 pmReservations [email protected]

november 15lunchtime lecture: invasive specieshistoric Jefferson Collegewashington, mississippiDavid CarterNoon / Free / Bring Sack [email protected]

november 15unburied treasuresmississippi museum of artJackson, mississippiTrustmark Grand Hall / Free5:30 pm hors d’oeuvres / cash bar6:00 pm programwww.msmuseumart.org


november 16Vicksburg Chamber luncheonVicksburg, mississippiNoon, Vicksburg Convention Centerwww.vicksburgchamber.org

november 16lunch time lecture: radical

reconstruction in the sugar parisheswest Baton rouge museumport allen, louisianaAdam ForemanNoon / Freewww.westbatonrougemuseum.com

november 17Jazz, art, & friendsmississippi museum of artJackson, mississippiCocktails & Jazz www.msmuseumart.org


november 17laissez les Bon temps roulermcComb garden Clubfernwood Country Clubfernwood, mississippiLive & Silent Auction w/Dinner / $15Rachel Williams: [email protected]

november 18southern Cultural heritage foundation luncheonVicksburg, mississippiGuest Speaker: Ward Emling,

Director, MS Film Office$12601-631-2997www.southernculture.org

november 18 - 19Chefs & the City: a taste of hollywoodfairview innJackson, mississippiFri. 6 pm, 5-course dinner

with guest chefsSat. 9 am, 5K Walk/Run$$ Donations Acceptedwww.chefsandthecity.net

november 18 - 20miss magnolia state pageantVicksburg auditoriumVicksburg, mississippi$15Chris Shannon: 601-892-3982www.missmagnoliastate.com

november 18 - 20woodville antiques show & salewoodville, mississippiFri. and Sat. 10 am - 5 pmSun 11 am - 4 [email protected](See Premier Events, page 60.)

november 19eXplore! native american arthistoric Jefferson Collegewashington, mississippiAges 6 - 8: 10:00 am - 11:30 amAges 9 - 12: 2:00 pm - 3:30 pm$10Kay McNeil: [email protected]


november 19impact wrestlingVicksburg Convention CenterVicksburg, mississippi7:30 pm / $55 www.IMPACTWRESTLING.com

november 19tree lightingoutlets at Vicksburg Vicksburg, mississippiwww.outletsatvicksburg.com

november 19natchez Claynatchez, mississippiMom & Me Family Clay Day$35 1 adult / 1 childAdditional family members $20601-660-2375www.natchezclay.com


november 25 - 26Christmas in natchez kickoffdowntown natchez, mississippi

~ ~ ~ ~ ~November 25:11:30 am - 1:30 pm Natchez Book Party

with Southern Author / $20Cover to Cover Books401 Main Street www.c2cbooks.com

~ ~ ~ ~ ~4:00 pm - 8:00 pm Hot Cocoa Stand / $2

~ ~ ~ ~ ~4:00 pm - 7:00 pmThird Turkey Gumbo Cook Off

~ ~ ~ ~ ~6:00 pm - 9:00 pmLongwood in Lights / $5 per car

~ ~ ~ ~ ~6:00 pm Live Music8:00 pm Lighting of Christmas Tree8:00 pm. Univ. of Ark. Marching Band

Downtownwww.christmasinnatchez.comNovember 26:9:00 am Turkey Trot 5 K Run / $2510:00 am Youth Fun Run / $5

~ ~ ~ ~ ~10 am / 2 pm / 4pm The Towers

Bejeweled Christmas Tours $15 ~ ~ ~ ~ ~

11:30 am - 1:30 pm Lunch with Southern Authors / $20

Cover to Cover Books401 Main Street www.c2cbooks.com

~ ~ ~ ~ ~6:00 - 9:00 pm Longwood in

Lights / $5 per car6:00 pm Lighting of Bluff & Street

Dance / Free6:00 pm 9:00 pm Music & Light

Show / Free9:00 pm Fireworks on the Riverwww.christmasinnatchez.com

november 25 - 27december 2 - 4Deathtrapwestside theatre foundationVicksburg, mississippiStrad Theatre717 Clay Street6:30 pm / $12 show / $25 dinner & show601-636-8313


November... Up and Coming!november 26Pinocchiohattiesburg, mississippi3:00 pm.Hattiesburg Sanger Theatrewww.hattiesburgsanger.com

november 27old-fashioned Christmas open housedowntown VicksburgVicksburg, mississippi1:30 pm - 5:00 pm601-634-4527www.downtwonvickburg.org

november 27the towers Bejeweled Christmasnatchez, mississippi801 Myrtle Avenue6 pm - 9 pm$15 Adults / $10 Studentswww.thetowersofnatchez.com

november 28 - 29; december 1- 3Caroling ContestVicksburg, mississippiVicksburg Convention Center11/28: 6:30 - 8:00 pm, Preliminaries11/29: 6:30 pm - 9:30 pm, Preliminaries12/1: 6:30 pm - 9:30 pm, Preliminaries12/3: 7:30 pm - 10:30 pm, Finals

november 29holiday appetizer workshopsouthern Cultural heritage foundationVicksburg, mississippiWorkshop / Holiday Party Tips$30 members / $35 [email protected]

december 1Victorian luncheonmagnolia hallnatchez, mississippi11:30 am - 1:00 pm$12Soup & Casserole Sale Back Gallery601-443-9065ntzgardenclub@bellsouth.netwww.natchezgardenclub.com

december 1eola hotel Christmas Concertnatchez, mississippi5:30 pm - 6:30 pm / Freewww.christmasinnatchez.com

december 2the Burn Candlelight tournatchez, mississippi5:30 pmwww.christmasinnatchez.com

december 2 - 4 & 9 - 11It’s a Wonderful Lifeparkside playhouseVicksburg, mississippi$12 adults / $10 Seniors $7 Students / $5 under12 yrs.101 Iowa Ave601-636-0471www.vicksburgtheatreguild.com

december 2 - 4Christmas at melrosenatchez national historical parknatchez, mississippiFri. 6 pm - 9 pmSat. 9 pm - 5 pmSun. 9 pm - 5 pmFree1 Melrose-Montebello Parkway601-446-5790www.nps.gov/natc

december 3Christmas paradedowntownnatchez, mississippi6 pmwww.christmasinnatchez.com

december 34th annual holly days arts & Crafts

showsouthern Cultural heritage foundationVicksburg, mississippi9 am - 3 [email protected]


december 3Breakfast with santaVicksburg Convention CenterVicksburg, mississippi$7 Breakfast, Games, Cookie Decoration,

Photos601-630-2929www.vccmeet.com

december 3Christmas parade of lightsdowntown VicksburgVicksburg, mississippi5 pm601-634-4527www.downtownvicksburg.org

december 3museum merriment family daymississippi museum of artJackson, mississippiTrustmark Grand Hall10 am - NoonFreewww.msmuseumart.org


december 3holiday Bazaar & merry marketnatchez Convention Centernatchez, mississippi9 am - 5 pm / [email protected]

december 3treasures on the traceBrandon hallnatchez, mississippiTour, Carriage Rides, Music1 pm - 4 pm1213 Hwy. 61 N. Mile Marker 8.7 @

Natchez Trace Parkway601-304-1040www.brandonhallplantation.com

december 4holiday open housewest Baton rouge museumport allen, louisiana2 pm - 4 pm / FreeMusic, Gingerbread & Apple Ciderwww.westbatonrougemuseum.com

december 4Brunch with santadunleithnatchez, mississippi10 am - 2:00 pm Photos with SantaDunleith Parlors11 am - 3 pm Brunch in the Castlewww.christmasinnatchez.com

december 4friends of the library Christmas tournatchez, mississippiFour Holiday Homes2 pm - 5 pm$15/person; $24/twoMaria Bowser: [email protected](See Premier Events, page 60.)

Be sure to confirm details of the events should changes have occurred since events were submitted.


THE Social SceneThompson Retirement

DinnerMike Thompson retired from the Mc-

Comb, Mississippi, Post Office re-cently and enjoyed a dinner with his wife and co-workers at The Caboose restaurant in McComb. Photography by Elise D. Parker

Paula Dugas, Brenda Martin, and Randy Carruth

Wilma and Charles Robinson

Jules and Barbara Scott

Tommy and Patrice Cook

Dennis and Renada Taylor


THE Social SceneBrookhaven Little Theatre “Meet Me at the

Haven” Annual Membership PartyThe Brookhaven Little Theatre in Brookhaven, Mississippi, hosted its annual Membership Party on October 11 with a “Meet Me at the

Haven” after-hours reception. Guests purchased their season tickets and enjoyed the good food while listening to live, acoustic music by local musician Tyler Bridge. Season tickets will also be available at the November Taste of the Trust Christmas Parade and at opening night of A Christmas Story, the first play of the new season. For more information visit www.haventheater.org.

Stan Foster, T.A. Boyd, and Logan Cap Buzzy Ezell, Sarah Lloyd, and Tracy Crozier

Asem Zeini, Mrs. and Mr. John Landress, and Shirley EstesKellye Sicks and JoAnna Sproles

Sherri Mathis and Heather Thurgood Mark Mathis, Sharon Ellis, and Zeke Ellis


THE Social SceneSweet 16

Laura Lee Dyar and Mary Elizabeth Stringer from Tylertown, Mississippi, best friends since childhood and classmates at Parklane Academy in McComb, Mississippi, enjoyed a “Sweet 16” birthday bash at Fernwood Country Club in Fernwood, Mississippi. Many

family members and friends attended the semi-formal event; and after the buffet and cutting of the cake, the teens enjoyed dancing to DJ tunes in the ballroom. Photography by Elise D. Parker

Laura Lee Dyar, Mary Elizabeth Stringer, and birthday party guestsJade Kitaif, Laura Sumrall, Lindsey Yawn, Laura Lee Dyar, Mary Eliza-beth Stringer, Taylor Cooper, and Emily Baughman

Brad Ashmore, Ashley Ashmore, and Maggie Clark Hailey Thibodeaux and Marisa Siebert


Ashley Jordan and Robert Loper

James Thornhill and Jessica Knippers

Carlie Thompson and Sarah Lea

Sarah DeLee and Anne Marie DeLee


THE Social SceneEighth Annual “Live a Dream” Golf TournamentOn October 8, 2011, the Marketing Association for Mississippi Healthcare hosted its Eighth Annual “Live a Dream Golf Tournament”

at Quail Hollow Golf Course in McComb, Mississippi. Twenty teams participated in the golf tournament with all proceeds going to the Live a Dream Foundation that grants dream wishes to senior adults.

Jane Flowers, Niece Mabry, Mickey Goff, Kris Chandler, Adam Greer, and Kim Hodges

Michael Anders, Jerry Chambers, Henry Anderson, and Brannon Dickerson

Bobby Quin, Ric Varnell, David Varnell, and Ed Codding

Front—Leanne Jenkins, Tammy Strickland, Tammy Anderson, Kim Hodges, and Lindsey Alexander; back—Sally McCoy, Tina Brumfield, Alison Strong, Donna George, Lacey Weaver, Sabrina Rouse, Jane Flowers, Becky Love, Minor Griffin, Earnestine Varnado, Kristi Berch, Patsy Price, and Talita Roberts

Todd Fortenberry, Charles Aycock, Minor Griffin, and Rob Surrett Dr. Ash Riad, Richard Williams, Danny Easley, and Dr. Don Boone

Bill Covert, Marty Niehaus, Morris George, and Benny May

Paul Luckett, James Lewis, James Kate, and Reverend Edgar Lewis


Tommy Kellar, Don Alford, Larry Hill, and Poochie Kent Bubba Cooper, Ken Dixon, Darrell Morse, and Ronny Ross

Talita Roberts, Earnestine Varnado, Kristi Berch, and Lindsey Alexander Front—Tammy Anderson, Cindy Ashmore, and Sabrina Rouse; back—Tammy Strickland and Becky Love

Minor Griffin and Tina Brumfield Tammy Strickland, Richard Williams, and Leanne Jenkins

THE Social Scene

Bluffs & Bayous Nov 2011

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Transcript of Bluffs & Bayous Nov 2011