ALT Magazine Dining Guide Spring 2012

Resource Guide

Spring 2012

SPRING 2012 / contents

F E AT U R E

BUSINESS

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Crossroads Business Park

F O O D F E AT U R E S

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Kosmis Girlz and Koltrane Band

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Financial Focus

Tw o L i v e s We l l L i v e d

A LT ’ s F i r s t R e c i p e C o n t e s t W i n n e r s !

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HELPFUL INFO 54

Resource Guide

Publisher and Editor / Debbie Brower

k / TWO LIVES WELL LIVED

Associate Editors / Jaclyn Gooding, Miranda Johnson

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Photography / Image Forward Photography, Debbie Brower, Jaclyn Gooding, Miranda Johnson, Rozana Page, Sherrie Hewitt

Vincent Senatore has worked several places, including the Breakers Luxury Oceanfront Hotel in Palm Beach. During his tenure, he was responsible for the first wine tasting ever conducted in the hotel. Now, a citizen of our wonderful community, he shares his knowledge of wines with his friends, family and customers.

Right: Our first ever Facebook Recipe Contest winners! Check out this wonderful Cornbread Salad!

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Sales & Marketing Manager / Charlie McMurphy

w w w. a l t - m a g . c o m

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info@alt-mag.com 200 Heather Dr., Texarkana, TX 75501 (903) 334-9605

Š2012 ALT Magazine

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by Jane Bouterse

W

hat should he be called— musician, gourmet, aficionado, oenophile, sommelier, vintner, entrepreneur, teacher, humanitarian, columnist or romantic? Among ALT’s staffers, he is known as columnist, since his entertaining and informative “UnCorked” appears in the magazine every month. Perhaps the most widely used designation is “friend.”

Vincent Senatore, better known as Vince, is from the south—South Brooklyn, that is, of Italian parentage. His father’s family was from the province of Messina, region of Sicily, Italy while his mother was from the more remote instep of Italy’s boot, the Basilicata region, an underpopulated, agricultural mountainous area of Italy.

As he was growing up, Vince learned to play the guitar and sing. During

his high school days in New Jersey he organized, played guitar and was the lead singer of several bands. Even though his band members occasionally would unplug his amplifier, he still enjoyed playing and singing their rock ‘n roll music. In fact, singing and playing in his bands, he feels, provided him both the confidence and training to stand in front of audiences and “perform”—an invaluable talent in both of his lives. That’s right—BOTH of his lives. Vince will quickly explain that he has had the good fortune to live two lives—both similar yet distinctly different.

At the time of his high school graduation, Vince was convinced his future was playing football for the University of Arkansas Razorbacks. Injuries quickly cancelled that decision, so he returned

home for a series of “learning” jobs. At ages 20-21, he sold insurance on Staten Island, New York, and actually watched the building of the Twin Towers. “I took ownership in the Twin Towers,” he explains. “They went up in one year. Twenty years later, I was part of a panel of experts meeting at Windows on the World, a club right at the top of one tower.

You could actually feel the building sway.”

Eventually, Vince moved with his parents to South Florida, and he needed a job. He went to work in a liquor store which, as he calls it, happened to be his entry into the wine business, i. e. his entry into what he calls his “First Life.” His first day? Not a predictor of his subsequent success. He spent the entire day washing—one tile at a time—the ceiling tiles of the discotheque attached to the store. Nonetheless, he was March 2012

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stepping stone. When executives from hooked.

Seagram’s exclusive Chateau and Estates

No doubt his employers recognized Wine Company saw Vincent selling cases his precocious personality; therefore, he was of their wine ($3,000 sale) to a very private given three days to learn the prices of every customer, they employed him without delay. item in the store’s advertising; then three to

Florida, for Vincent, became a four days to learn the PM (the commission state filled with memorable sheet) for all the wines moments. For example, which came from principally Vincent also worked at the France, Germany and Italy.

Breakers Luxury Oceanfront Any employee taking the Hotel in Palm Beach. subsequent test had to During his tenure, he was score at least a 90% or be responsible for the first fired…on the spot. Vincent wine tasting ever conducted passed. This information in the hotel. Every July a comprised the base of his Russian princess would knowledge, then he had two visit the hotel. Room weeks to learn all the pages temperatures would have of Alexis Bespaloff’s NEW to be turned down in every SIGNET BOOK OF WINE. room she visited so she He did and never outgrew could be comfortable in his appreciation of this her fur coat. “She used to resource. “Over the years, come into the store, buy I must have purchased one bottle, and want it over 250 of these books delivered,” Vince chuckles. for my classes, but it’s no “She would never pick up longer in print.” [Available a bottle. On another day I now is Alexis Bespaloff’s was standing in our store’s COMPLETE GUIDE TO window, and a guy came WINE: REVISED AND up to look in the window. It EXPANDED EDITION] Today, only one bottle of was Frank Sinatra. He didn’t

Once he got Vince’s own wine still exists, come in; however, lots of past the first three levels, and he calls it “My Baby.” It famous people were there Vincent’s employer left him remains one of his treasures. all the time.” alone, but he had been “ When Vincent suddenly hooked.” He was unable moved, it was to Texas— to put down Bespaloff Dallas, Texas, where he became the first and any other information he could locate.

Regional Representative for Seagram’s His curiosity turned into expertise, so he C&E Southwest Market. “It was dopey,” moved on. His next big job was manager of Vincent laughs, “to move a 30 year old from Scotti’s. This famous Palm Beach hangout a store manager to a regional manager.” welcomed the “rich and the famous.” Interest For three years, however, that is just the in what the elite people did during the winter job he enjoyed until he became weary of when other folks were dealing with the cold all the discipline imposed by Seagram’s— resulted in a nationally televised NBC show from attire to conduct. He stayed in Texas, which was filmed by TV cameras rolling however, now the wine guy for the 22 stores for one week at Scotti’s of Palm Beach. of Fort Worth’s Majestic Liquors.

For Vincent, this 1980 show provided a

Thirty-one years later, Vince still vividly recalls a dinner at Fort Worth’s Petroleum Club shortly after his Texas arrival. The 12 course dinner was to honor a visiting Belgian Prince who was the managing director of Perrier Jouet Champagne. A youthful Vince was overwhelmed by what he saw: a gorgeous table setting—fine china plates surrounded by 13 gold forks, 7 spoons, too many knives to count and 12 glasses at each chair. “Just do what I do,” his boss reassured him, but Vince and his boss were separated by several guests when everyone was seated. Everything moved smoothly until the entrée—filet of beef and brussel sprouts— was served. “Never cut your brussel sprouts if you don’t know what you are doing,” Vince hastily advises. On cue, he attempts to cut his brussel sprout with one of his knives and forks. The brussel sprout is launched and heads toward the ceiling only to fall back to the table and land in his water glass.

“Voila!” The Prince claps. “Allow me to try,” and he attempts to repeat my blunder. Even today, I can still see that brussel sprout headed toward the ceiling.”

That event remains more memorable than humorous for Vince.

To his credit, this Brooklyn transplant refused to succumb to the Lone Star Beer bashes which often dominate the Texas landscape. With Majestic’s encouragement, he developed a Beginner’s wine class, a six week course (tweaked over the years). Vincent describes his upcoming class in his newsletter, “Vincent’s News:

Beginners Wine Classes The current class is under way. If you’re interested in furthering your understanding of wine, you need to enroll in our Beginners Wine Class. This 6 week adventure in wine is held once a week for 6 consecutive weeks. We explore the “how to”; food and wine pairing, tasting and storing, as well as, tasting 6 wines per class and matching cheese etc. Each class has a specific theme and an outline is supplied at all classes. Cost for this class is $125 per person.

The next class is open. If you are interested, please call 870-774-7217 for details and reservations.

We will begin on Tuesday, March 6th 2012 For Vincent, the wine classes provide opportunities to revisit many of the countries to which he has traveled.

His knowledge of wine is not just book knowledge, but as a result of his numerous job experiences he has enjoyed “being there.” He has traveled to the vineyards, allowed the

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soils of France, Germany, Italy and Spain to filter through his fingers, tasted the grapes he pulled from the vines, and touched the barrels. He understands the differences among the still wines, sparkling wines and fortified wines and knows the appropriate occasions and companions for each kind of wine. For Vincent, wine is like a special friend—to be treated with tenderness and respect and a touch of awe.

From Majestic—yet another stepping stone—Vincent was recruited by the Vintage Wine Merchants. “This job was the difference between being a player and spectator in the profession,” he acknowledges. Now he was representing 10 California wineries, so Vince traveled often to California as he delved into the growing of grapes and the making of wine.

“This was my favorite job in my life.” A sad smile accompanies his shaking head. “When they closed, I literally cried.” For Vincent, the marketing expert, the closing was even more tragic because he believed with the right marketing the closing could have been prevented. Nonetheless, his favorite job ended.

Confused and disappointed, Vince decided to take a month off to decide what he was going to do. His month lasted one day. When Tyfield Importers heard he was on the loose, they came calling. Their principal product was Tosti Asti Sparkling Wine which WINE & SPIRITS in 2011 called “Fairly sweet and very lively. A perfect aperitif for a warm afternoon. Good value, too.” Their French and Italian portfolio was also very attractive. Immediately, Vincent was made their Southern Division Manager, and six months later Vince and his (Texarkana native) wife Peggy moved to Detroit. Vince was tapped to become their National Sales Manager. “While I wasn’t really happy living in the Michigan market, “he admits, “it was great for my career and both of my children were born there.”

By now, Vincent was a wine aficionado, i.e. one who is enthusiastic and knowledgeable about wines. The one project he had not undertaken was that of vintner—maker of wine, so even as he spent lots of time as VP of Sales and Marketing, he supervised the making of his own wine.

During the wine-making, Vince describes himself as “the best soccer mom in the world, since I used the soccer moms as my tasters.” After much revision of the blend and relocation on the label, he accepted the Mona Lisa, Sangiovese di Toscana label he had designed. When the wine was ready, it was bottled, labeled, crated and shipped.

Shortly after the wine had been sent on its way, a traffic lady came into his office, “You had better sit down,” she directed. His first shipment sank with the freighter transporting it. The second shipment, designated for wine writers, was lost in a K-Mart parking lot. Star-crossed?

The third deal was a special promotion for his staff. If the sales would reach 10,000, the entire National sales force would be treated to a luxury cruise. “We took over the whole top floor of the ship. Our wines

were everywhere.”

Eventually, 15,000 cases of Vincent’s wine were sold, and he surrendered the title of vintner. Today, only one bottle of Vince’s own wine still exists, and he calls it “My Baby.” It remains one of his treasures.

By now Vince has returned to Coral Springs, Florida, where he, Peggy and his two daughters could be close to family.

While in Florida, Vince and partner Ray Paponetti started Casa Vino (an import and wholesale company) and producer of Italian wines. BUT… The corporate world in which Vincent had matured was changing.

Big companies were swallowing little companies so that what might have seemed like lots of little wineries all belonged under the same corporate umbrella.

He made a decision

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to begin his second life…in Texarkana. The Senatore Family moves.

Texarkana, Arkansas-Texas, like Coral Springs, Florida, is its own place. For Vincent Senatore, there were two pillars on which he could immediately rely: first, his family; second, his knowledge of wine. He settled his family, then he opened a boutique wine store on East Street in College Hill. His business languished there until he joined forces with Rodney, Alan and Linda McDaniel, and they moved the business— Vincent’s Fine Wine-- to the intersection of Sugar Hill Road and State Line Avenue.

From the moment one enters the store concern for the customer’s welfare is obvious. The staff understands that the key to customer service and satisfaction is pairing good food and good wine. They know how.”Our goals are clear,” Vince explains that:  Our prices must be good if not better than most.  Value is our guide. We still believe in letting value rather than price determine our customer recommendations.

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 It is important to me to do as much as possible for the community. (“People hear me talk and flip out. I never talked this way before.”)  I want to make a difference. I want to help people as much as possible. Anything we can do to help out, we walk away feeling better.  I want to stick with the store. Right now we have one of the best selections of beer—if not the best—in the area. Our selection of wines is also better and more reasonable than a customer can usually find.  It is important to run a first class establishment.

Vincent’s second life is so different from his first. He would be the first to admit this life, too, has bumps and starts; however, he admits, he has his priorities straight. Now he thinks more of others. “I love to have fun with people,” which he does so successfully in his wine classes, with his customers and at the dinners he coordinates with local chefs. These dinners provide dining experiences unknown to Texarkana before Vincent’s arrival. Here he serves somewhat like a sommelier, since he chooses the wines that agree with the chef’s menu, shares with the diners both the story

and the characteristics of the wine while he also adds instructions on discovering and savoring the distinct qualities of the red or white or pink blend.

In addition, he writes—his own newsletter, “Vincent’s News” and his “UnCorked” ALT column. In both publications, his dedication to the consumer’s delight is evident: “Guys, this Valentine’s Day, woo the girl of your dreams with a bottle of Russian River Chardonnay and some delicious chilled shrimp with a rich cocktail sauce. While you are grazing on the shrimp, have the grill ready to meet a couple of Filet Mignon steaks. Serve this with some asparagus, twice baked potatoes and an elegant bottle of Napa Cabernet Sauvignon.

Now save some of the Cabernet for a slice of double chocolate cake with a dab of whipped cream.” (February ALT) Hungry and thirsty yet?

So, which of the titles should Vincent Senatore claim: musician, gourmet, aficionado, oenophile, sommelier, vintner, entrepreneur, teacher, romantic, writer, humanitarian…friend? Perhaps the best decision is to appreciate that he comfortably wears all of these titles, wish him well in his second life and thank him for sharing so generously his knowledge and unique talents in our community.

“Thank you, Vincent!”

To receive “Vincent’s News,” in your e-mail, contact vincentsfinewine@msn.com.

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Excitement...the word that describes what is happening at Crossroads Business Park in Texarkana, Arkansas!

A catalyst for new growth, Crossroads Business Park is bringing new business to Texarkana, Arkansas. Conveniently located north of Interstate 30, between Stateline and Jefferson avenues, this 1,000 acre business park is booming!

Two hotels are already serving the area -Best Western Plus Texarkana Inn and Suites, and the Holiday Inn Express. The announcement of a new Holiday Inn Select and Convention Center will add to the choice selection for visitors to our city.

The Best Western Plus Texarkana Inn & Suites offers the best in customer service and amenities. This brand new Texarkana hotel features 76 well-appointed guest rooms and suites, each featuring cable satellite television and high-speed Internet access. This 100% non smoking hotel also features an array of amenities including a complimentary full breakfast, free parking, a full-service business center and meeting space accommodating up to 10 people.

When you stay at the Holiday Inn Express速 Hotel & Suites Texarkana East, you will have access to a great 24-hour Business Center and 1,200 square feet of event space for your use. Amenities, including an indoor pool, a 24-hour Fitness Center and free Express Start Breakfast Bar, to make your stay a great one. Each guest room is equipped with free high-speed, wireless Internet access, a 32-inch LCD HDTV and a spacious work desk. You can sleep like a baby in a plush king or queen bed with triple-sheeted bedding.

The newest addition, the Holiday Inn Select and Convention Center, will be a “hub” for the area. From conventions, to weddings, to reunions, visitors will be able to take advantage of all the amenities that Texarkana, Arkansas has to offer. A water park, connected to the hotel and convention center, will add an additional enticement for young and old!

Of course, with hotel growth, attraction to restaurants was inevitable. Copeland’s of New Orleans originated in a place with its own unique flavors, fashions and passions.

Over 25 years ago, the tradition began that the family is proud to carry on today: to serve an authentic, hometown New Orleans taste and ambiance to guests who enjoy truly exceptional food and hospitality.

A casually festive atmosphere combines New Orleans flavor and comfort with an upscale sensibility. From the Creole favorites that embody the heart and soul of Southern Louisiana, to the flavorful takes on seafood, pasta, salads, steaks and desserts, Copeland’s offers something for everyone.

Everything on our menu is made from scratch with only the freshest, premium ingredients. The chefs take pride in blending mouthwatering sauces and seasonings to bring out the robust signature flavors they are famous for nationwide. And please, enjoy dessert — delicious

homemade signature cheesecake is the ultimate in decadent delight!

At Copeland’s, the goal is to provide a superlative dining experience like no other -- an experience you will not be disappointed with!

Aven Williamson, developer of the property, has met the standards set by the city, including underground utilities and upscale landscaping.

Harold Boldt, Texarkana city manager, says, “We are trying to carefully find the right partners. With a a traffic count between 60,000 and 70,000 cars a day on I-30, which is expecting to double in the net few years, it is the ideal location.”

With an ideal location, great places to stay, and a new convention center and water park, the decision to locate at Crossroads Business Park is an easy one! Boldt hopes to attract additional businesses to build on the base already in place.

Halfway between Little Rock and Dallas, Texarkana is the perfect spot for travelers to stop, enjoy the outdoor opportunities in the area, shop, and relax. Come see what is going on at Crossroads Business Park!

The Kosmic Girlz and Koltrane Band Defy Gravity!!!

I

t seems there is nothing in the world that can hold back “The Youngest Pop Country Band In History.” To the three sisters, Klaira(13), Katie(12), Krystal(16), and their unearthly talented drummer, Colton(12), their supercharged entry into the music business is only the beginning.

In the last few months, The Kosmic Girlz and Koltrane Band have written their own music, recorded with award winning producer Frank Pryor, and released their critically acclaimed new E.P., ”Hope.”

Immediately upon impact, the band began performing at showcases and meeting with record labels such as Virgin, Mercury, and most recently, Sony.

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Even with the early success their cd release has had, the band has no intention of taking a break from the rocket fueled frenzy that is the music industry. They are currently still promoting their debut E.P., while writing and recording songs for their followup full length C.D. This is your chance to catch a shooting star, and support a hard working and talented group of kids with a vision!!!

Check them out on Itunes, CDBaby.com, friend them on Facebook, or follow them on Twitter!!!

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Relax and enjoy!

Polywood Outdoor Furniture At Oak Creek Furniture, you will find many different styles of polywood furniture. The material used is water and weather resistant, and most importantly, created from recycled polyethylene. For this reason, our polywood lawn furniture is considered a green product.

There is no maintenance required, no cracking or splinting, and the polywood material does not promote bacterial growth or mildew. Choose from seven different colors and products such as swings, gliders, benches, deck chairs, table & chair sets, bridges and footrests.

Why all the fuss about details?

Because the Amish craftsmen build furniture that your children and grandchildren will be proud to inherit. Come see our Amish-built bedroom furniture and oak dining room furniture. The selection of the boards and the grade of the hard wood, along with dovetailed drawers, mortiseand-tenon construction and the multi-step finish are all just small parts of the build process that add up to an heirloom quality piece of oak or cherry furniture.

Make your Spring blossom with Oak Creek Furniture!

Did you know...

Lasting elegance...

That most of the furniture made today uses substitute materials such as particleboard. Because particleboard is made from wood fragments bonded with resin, it is considered an all wood product BUT IT IS NOT solid wood.

There is no better place to sit for a meal than around Amish dining room furniture. Amish dining room furniture is made for a family to sit around and enjoy not just the meal, but each other’s company, as well. All of our dining room furniture is sturdy and durable your family and future generations of your family will be able to sit at and around our dining room furniture for years to come.

Our Amish furniture is made of SOLID Oak, Cherry, Maple, Hickory or Quartersawn Oak.

Why is Oak Creek Furniture Different?

We have chosen Amish furniture craftsmen who are recognized leaders in the solid wood furniture industry. Amish furniture is made by hand in small Amish wood shops so every piece of furniture receives the same attention to detail. Our Amish handcrafted furniture is built to last.

Furnitur e, food, furnishi ngs & much m ore!

by Vincent Senatore

Spice of Life

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rom the beginning of time, man has always endeavored to find more flavor to their lives. We have tried so many different variations of flavors and tastes. In fact, many of today’s beverages and food would be considered bland to someone who lived 2000 years ago.

While salt has always been a major component in our culinary lives, the addition of spices is as old as our beginnings. Some traces of spice usage go back around 50,000 years. Further, there is a great deal of evidence that the trading of spices (in the Middle East) goes back over 4000 years and was commercially very significant. By 1000 BC, medical practices were based around herbs that could be found in China, Korea, and India. Some of the early uses (of spices) were connected with magic, medicine, religion, tradition, and preservation. The Greeks and the Romans added spices and resins to their wines to make them more robust and to preserve them. Retsina, from Greece, is still produced with the addition of pine resin to the wine; a very interesting flavor with the Greek Cuisine.

So, what is a spice? A spice is a dried seed, fruit, root, bark, or vegetative substance used in small quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria. Besides flavor, spices have been used for other purposes, such as medicine, religious rites, cosmetics, perfumes, or for eating as vegetables. A spice may be available in several forms: fresh, whole dried, or pre-ground dried.

Generally, spices are dried and their usage is as varied as the different types and styles.

The flavor of a spice is derived in part from compounds that oxidize or evaporate when exposed to air. Grinding a spice greatly increases its surface area and so increases the rates of oxidation and evaporation. This is similar to wine being swirled in a glass so the liquid can line the inside walls of the glass and begin to evaporate. We know the vapor commonly as “bouquet”. That’s why the wine glass tilts inward and we don’t fill the glass to the very top. We try to trap the vapor in the glass so we might have a more concentrated aroma.

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This effect is most important because we taste all things (including wine) with our nose. The olfactory system detects odors and smells through a network of olfactory receptors and they are passed on to the brain. The brain then disseminates the information and gives you the “smell” information. All this “Mumbo Jumbo” means is; you taste with your nose, not with your mouth.

Don’t believe me? Taste something and hold your nose. You will not be able to taste it or even know what it is that you taste. That’s why spices can be either an asset or a liability to any dish. Further, when matching wine with a dish, one must take into account the spice and the amount of spice utilized in the dish. Have you ever over-salted a dish? Or, put too much black pepper on a dish? Imagine if you over spiced a dish with saffron, ginger or cloves. The effect would be a disaster. Certainly, the beverage selection would be equally difficult. Two of my favorite herbs and spices are basil and garlic. When utilized together, the have a very distinctive aroma and taste. If you use too much of either one, the flavors will be drowned out by the other.

A good example is the pesto sauce.

This sauce has a very rich, herbal aroma. The best wine matching would be a Sauvignon Blanc or Pinot Grigio. If you use too much garlic, a Sauvignon Blanc might give you a sour taste. An oaky style Chardonnay would be

needed to stand up to the garlic. Also, if the spices are hot, i.e., jalapeno, chili, cayenne or habanera, one might need a wine that counteracts the heat with sweetness, like Gewurztraminer or Riesling.

Needless to say, there are thousands of spices and herbs that we can use to season our foods. Finding the right balance of flavors can be very rewarding. We usually try to season our food with balance. And, when we get the seasoning just right and we perfectly match the accompanying wine, it’s Fuggetaboudit!!!

Remember to consume all of your adult beverages in moderation!

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1st

2nd

3rd

Baby Granny’s Cornbread Salad Serves 8 – 10 1 (8.5 oz) pkg. cornbread mix

(or make a pan of your own cornbread recipe)

1 (1 oz) envelop Ranch salad dressing mix 1 (8 oz) container sour cream 1 cup mayonnaise 3 large tomatoes, chopped 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1/2 cup chopped green onions 2 (16 oz) cans pinto beans, drained (but save a little soppin’ juice!)

2 cups shredded cheddar cheese 10-15 slices bacon, cooked and crumbled 2 (14.5 oz) cans whole kernel corn, drained Prepare cornbread muffin mix according to package; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes and next 3 ingredients; gently toss. Crumble half the cornbread into a 3 quart salad bowl. Top with half of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours.

- Cathy Smith

Tomatillo Chicken

1 onion, chopped 2 garlic cloves, chopped 1 lb tomatillos, quartered 1 lb Chicken breasts 1 cup chicken broth 1 can green chilies, chopped 2 cans green enchilada sauce 1 tsp cumin salt & pepper

Salt and pepper both sides of chicken breasts. Heat skillet with 1-2 T of olive oil and brown. Meanwhile, in a food processor, add tomatillos and pulse until chunky like a salsa mixture. Remove chicken when browned, and to same skillet, add 1 T olive oil and chopped onions. Cook for about 1-2 minutes to soften, and add chopped garlic.

Cook for another minute then add 1 cup of chicken broth. Stir with a wooden spoon to lift the chicken bits from pan, and add tomatillo salsa mixture, enchilada sauce, chilies and cumin. Stir to combine and add chicken. Simmer about 30 minutes. Serve over rice. Enjoy!

-Janet Bolls

Roasted New Potatoes 6 - 8 Red New Potatoes 2 - 4 tablespoons olive oil minced garlic fresh rosemary Preheat oven to 400.

Wash new potatoes and dry with a paper towel. Slice potatoes very, very thin.

Toss in olive oil and minced garlic, and stack in round baking pan.

Bake for 45 minutes and then add chopped fresh rosemary. Bake until slightly brown.

-Cathy Smith March 2012

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Antipasto Bars

(Appetizer or Party Favor)

2 (10 oz) cans refrigerated crescent dinner rolls 1/4 lb thinly sliced boiled ham 1/4 lb thinly sliced provolone cheese 1/4 lb thinly sliced Swiss cheese 1/4 lb thinly sliced Genoa salami 1/4 lb thinly sliced pepperoni sausage 1 (12 oz) jar roasted red peppers, drained, cut into thin strips 3 eggs 3 tablespoons grated Parmesan cheese 1/2 teaspoon ground black pepper Preheat oven to 350 degrees F. Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.

In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers.

Brush with the remaining egg mixture. Cover with aluminum foil.

Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown.

Cut into squares. Serve warm, or at room temperature.

-Lorie Turnage

Coconut Cake Bake one boxed white cake mix as directed on package. Poke holes throughout the baked cake (while hot from oven). Pour Eagle Brand sweetened condensed milk into the holes in cake. Let cool. Cover with Cool Whip, sprinkle with coconut shavings and chill. Easy cake, served chilled!

-Karen Lansdell

Grilled asparagus Wash and cut off ends of asparagus--about one inch. Line grill sheet with foil if desired. Spray asparagus generously with olive oil Pam and sprinkle with garlic salt. Toss frequently and cook until tender! *Can also be roasted in oven.

-Beth Pesek

Broccoli Salad 3 broccoli tops, chopped 1 cup grated cheddar cheese 1 medium size red onion, chopped 10 slices of bacon, cooked and crumbled

Dressing: 1 cup mayonnaise 4 T red wine vinegar 1/2 cup sugar

Mix broccoli, red onion, grated cheese and bacon in a bowl. Mix red wine vinegar, mayonnaise and sugar in a separate bowl and blend well. Pour dressing mixture over broccoli mixture. Cubed ham or turkey may be added if desired. Chill an hour and enjoy!

-Karen Lansdell 50

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Ramen Noodle Salad One package Chicken Ramen Noodles (uncooked) One Granny Smith apple, diced, not peeled One lb bag of shredded cabbage One cup shredded carrots 4 green onions, chopped 1/2 Cup sliced almonds

Dressing: 2 T salt 3 T vinegar 1/2 Cup sugar 1/2 T black pepper flavor packet from ramen noodles

Mix dressing. Then add noodles, apple, cabbage and onions. Mix well and chill overnight. Enjoy!

-Karen Lansdell

Mac ‘n Cheese

Elbow macaroni Velveeta cheese Shredded sharp cheddar cheese Extra Sharp WHITE cheddar cheese Butter Black Pepper Milk

*Quantities of first 4 items depends on how big a dish you want to make.

Cook the macaroni per it’s directions, drain, and set aside.

Cut the white extra sharp cheddar cheese into slices about 1 / 4 inch thick and set aside.Cut the velveeta into chunks and place in a skillet/sauce pan big enough to add cooked macaroni. Melt the cheese on low to medium heat, careful not to burn. Once melted, work the cooked macaroni into the velveeta cheese until macaroni is completely covered.

Preheat Oven to 350 F. In a casserole dish or foil pan, make layers beginning with the velvetta coated macaroni and place evenly in bottom of your dish/pan. Next, sprinkle some shredded cheese evenly over the macaroni. Next, take the slices of white extra sharp cheddar and line side-by-side over the top of the shredded cheese, until covered. Add about 3 teaspoons of butter on top of the white cheddar cheese.

Repeat layering, but do not put butter on top of the final layer.

Sprinkle black pepper to taste on to top layer. Add milk. Start pouring down into a corner until you see the milk has come over everything a little more than half way up the sides. Place in the oven and bake at 350 degrees (approx. 1 hr). Cover with foil until all cheese is melted, and then remove foil if you want some crispness on the top.

Note: You may want to place foil down in the oven or place the dish / pan on something in the oven, as there may be a slight overflower during cooking.

-Carol Pope

Banana Pudding

1 cup sugar 1/2 cup all-purpose flour

1/2 tsp salt 2 cups milk 1 tsp vanilla extract 1 TB butter (not margarine) 4 egg yolks (large or better) Box of vanilla wafers 4-5 ripe bananas

Meringue:

4 egg whites, at room temperature 5 T sugar 1/4 tsp cream of tartar 1/2 tsp vanilla extract

Preheat oven to 375 F. Line the bottom of a 9x9 baking dish with a layer of vanilla wafers. Peel the bananas and slice into 3/8 inch rounds. Cover with plastic wrap and set aside.

Combine the sugar, flour and salt in a bowl; stir well to mix, removing any lumps. Set aside. In a heavy saucepan, beat the egg yolks well with a whisk. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil. When the mixture begins to thicken, add the butter, continuing to stir, until it reaches a pudding consistency. Remove from heat.

Place a layer of banana slices in the baking dish on top of the vanilla wafers. Spread half of the pudding mixture on top of the banana layer. Add another layer of wafers and bananas and top with remaining pudding mixture.

Beat the egg whites at high speed until soft peaks form. Add cream of tartar. At high speed, gradually add the sugar, one tablespoon at a time, and beat until stiff peaks form. Fold in the vanilla and spread meringue over the pudding, sealing it at the sides of the dish. Bake in preheated 375 oven until meringue browns, 12 to 15 minutes.

-Camille Warren

Spring Vegetable Spring Rolls with Two Dipping Sauces

A variety of seasonal leafy and root vegetables, finely sliced or grated, such as: Baby Bok Choy, finely sliced Arugula, finely sliced Carrot, grated Red Cabbage, finely sliced Green Onion, finely sliced For six spring rolls, use about 2-3 cups total of fresh prepared vegetables in whatever combination you like.

Seasonings, such as: Fresh Ginger, minced - about 2 T Fresh Garlic, minced - about 2 T Fresh Parsley, minced - about 1 T Best quality Soy Sauce, Tamari or Shoyu - 2 T Cooked meat or other protein, about 2 oz for six spring rolls.

altogether.

Cook the meat, chop all the veggies and seasonings. Sauté the meat, veggies and seasonings together in a hot pan very briefly, just a couple of minutes to bring out the flavors. The veggies should still be bright and crisp.

Prepare the wrappers by sliding them one at a time under water, then laying the wrapper on a large plate. In a few seconds the wrapper will soften and become pliable. Put a few tablespoons of filling on the wrapper in the center, but toward the bottom, fold up the bottom over the filling, then fold each side in over the filling. Roll the filling up from the bottom up to the top, and you have a folded spring roll! Set the roll aside on a damp plate. Repeat for the remaining rolls and filling.

Keep the rolls separated on the plate so they don’t stick together.

The rolls can be eaten now, or they can be lightly pan fried. I prefer to fry mine, and I just use a hot pan with a spray of cooking oil so they don’t get too greasy. Watch them closely and turn often with cooking tongs. Serve promptly with dipping sauces. (Recipes below.)

Spicy Peanut Dipping Sauce: 1/4 cup smooth natural unsweetened peanut butter 2 t best quality soy sauce, shoyu or tamari 1 T brown sugar (scant) 1 T lime or lemon juice 1/2 c water 1 clove garlic, crushed and minced 1 T fresh ginger, minced red pepper flakes, to taste Sriracha hot chili sauce, to taste (I used a little over 1/2 t, but I like it spicy) Mix it all up in a bowl until it gets smooth.

Fish Sauce for Dipping: 4 t fish sauce 1/4 c water 2 T lime juice 1 clove garlic, crushed and minced 2 T sugar 1/2 t Sriracha hot chili sauce 2 T very finely chopped green onion tops Mix until sugar is dissolved. Serve spring rolls with dipping sauces.

-Georgiaberry Mobley

THANK YOU

to everyone who submitted recipes and everyone who voted, making our Reader Recipe Contest a success!!

If you would like to participate in future ALT Magazine Facebook contests, please “Like” our page today, and begin watching for what we come up with next!

For this recipe, I used ground pork, but shrimp is always delicious, as is pork sausage or shredded chicken. You could also use mushrooms, chopped, in the place of meat, or leave out the meat March 2012

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Financial Focus...

Pursue Tax-Advantaged Income with Municipal Bonds

W

hen it comes to bond yields, sometimes less is more. While municipal bonds, or “munis,” usually have a stated yield several percentage points below those on comparable corporate or government bonds, the interest paid on municipal issues is generally exempt from federal and, in some cases, state and local taxes. For that reason, a municipal bond may actually provide a similar or higher yield than those other options after taxes are taken into account.* Are Munis Right for You? You can easily compare the yield on a municipal bond with a taxable investment to help determine whether tax-exempt investing might benefit you. For example, if your income tax rate is 25%, a $1,000 municipal bond yielding 6% may actually be a better investment than a taxable bond yielding 7.9%. Why? While the taxable bond will provide $79 in interest per year, federal taxes will leave you with $59.25. The municipal bond, on the other hand, may pay $60 a year free of taxes.

To determine whether you might come out ahead with a municipal bond, use this formula to calculate its taxable-equivalent yield: Municipal bond fund yield / (1 - your marginal tax rate) = taxableequivalent yield For example: 6.0% / (1 - .25) = 8.0%. In this instance, if you are in the 25% federal tax bracket, a taxable investment needs to yield 8.0% to equal the lower, but taxexempt, return offered by a municipal bond that currently yields 6%.

How Should You Invest in Munis?

In addition to the thousands of municipal bond issues that are outstanding at any one time, professionally managed funds offer you additional alternatives for investing in munis. Municipal bond funds generally invest in a diversified mix of highquality bonds whose interest income may be exempt from federal and state taxes.

In addition, with initial investment requirements that are generally lower that those for individual municipal bonds, funds that invest in them may make it easier for more investors to participate in the muni market.

Note that investments in Municipal bonds are subject availability and change in price. Market and interest rate risks exist if sold prior to maturity. Bond values 52

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March 2012

Submitted by Dustin Stringer Stringer Wealth Management LPL Financial

will decline as interest rate rise.

If you’d like help determining whether you might benefit from an investment in a municipal bond or bond fund, be sure to consult a qualified financial professional.

Investors should consider the investment objectives, risks, charges and expenses of the investment company carefully before investing.

The prospectus contains this and other information about the investment company. You can obtain a prospectus from your financial representative. Read carefully before investing.

*Income from some municipal bonds may be taxable under alternative minimum tax rules. Capital gains are taxable.

Lower maximum tax rates on capital gains, dividends and other income would make the return of the taxable investment more favorable, thereby reducing the difference in performance between the accounts shown.

Also, changes in lax rates and tax treatment of investment earrings may impact the comparative results and investors should consider their personal investment horizon and income lax bracket, both current and anticipated before making an investment decision. © 2010 Standard & Poor’s Financial Communications. All rights reserved.

March 2012

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Ark-La-Tex R e s o u r c e

Guide

Air and Heating Central Air 450 S. Kings Highway Texarkana, TX 75501 903.832.1212

Banks Guaranty Bond Bank 2202 St. Michael Dr. Texarkana, TX 903.792.8600

Kraus Heating and Air 200 Industrial Blvd.

Nash, TX 903.831.3912

Peoples State Bank 5600 Richmond Rd. Texarkana, TX 903.838.2300

Alterations Bea’s Alterations 2917 N. Stateline Ave. Texarkana, TX 903-792-2955

Red River Federal Credit Union 2700A University Ave. Texarkana, TX 75503 903-735-3000 800-822-3317

Apartments Arista Apartments 3515 Arista Blvd.

Texarkana, TX 903.255.7869

Texar Federal Credit Union Richmond Rd. Texarkana, TX 903.223.5626

Legacy at Pleasant Grove 5911 Richmond Rd. Texarkana, TX 888.763.2676 Richmond Oaks Apartments 2815 Richmond Rd. Texarkana, TX 903.832.6150

Texarkana First Bank 3601 East 9th St. Texarkana, AR 870.772.0222 615 Sam Houston Dr. New Boston, TX 3625 Richmond Rd. Texarkana, TX 903.793.6955

Summerhill Woods Apartments 4501 Summerhill Rd. Texarkana, TX 903.793.7888

Cakes Coldstone Creamery 4228 St. Michael Dr. Texarkana, TX 903.838.2653

Westwood Apartments 101 Redwater Rd. Wake Village, TX 903.832.8446

Julie’s Deli 4055 Summerhill Sq. Texarkana, TX 903.792.3354

Attire Abby Gayle’s 4012 Summerhill Square Texarkana, TX 903.792.0088

Reception Arts Becky Risinger Ashdown, AR 870.898.5273

Gayle’s 4059 Summerhill Square Texarkana, TX 903.792.0056 54

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Caterers/Private Chef Chappo’s Italian Restaurant 1617 New Boston Road Texarkana, TX 75501 903.791.1726

Chef on the Run Jeff Loving 903.276.8081 Christine Corley Private Chef 850.728.0900 Culinary Creations Pam Elliott 903.831.4674 Julie’s Deli 4055 Summerhill Sq. Texarkana, TX 903.792.3354 Twisted Vines Florist and Cafe 218 W. Broad St. Texarkana, TX 903-792-2700 Wendy’s 4201 Stateline Avenue Texarkana, TX 2902 Richmond Road Texarkana, TX 3737 New Boston Road Texarkana, TX 1615 N. Hervey Hope, AR 124 N. Loop Highway 59 Atlanta, TX Wingstop 2700 Richmond Road, Suite 14A1 Texarkana, TX 903.255.0090 4501 N. State Line, No. 106 Texarkana, TX 903.792.9464 Church Highland Park Baptist Church 2401 Hazel St. Texarkana, TX 903.792.6996

Clothing Abby Gayle’s 4012 Summerhill Square Texarkana, TX 903.792.0088 Gayle’s 4059 Summerhill Square Texarkana, TX 903.792.0056 OMG Lulu 3211 Kennedy Lane Texarkana, TX 903.223.8135 116 Polk St. Jefferson, TX 903.665.8855 DJ Services DJ C2 Christian Cisneros 870.397.0837 Dry Cleaning Holiday Cleaners Locations throughout Texarkana Area 870.773.4072 Entertainment Bounce-A-Lot Texarkana, TX 903.792.0113 www.bounce-a-lot.org Oaklawn Opry 124 Oaklawn Village Texarkana, TX 903.838.3333 Event Locations Garrison Gardens Texarkana, AR 71854 870.773.0275 www.garrisongardens.net Regional Arts Center Cabe Hall 321 W. 4th Street Texarkana, TX 75501 903.792.8681 www.trahc.org

Silvermoon on Broad West Broad at Texas Blvd.

Texarkana, TX www.silvermoononbroad.com Twin Oaks Mansion 903.244.7070 www.twinoaksmansion.com Event Planner/Producer Elite Event Production & Rentals 200 Heather Dr. Texarkana, TX 75501 903.334.9605 www.eliteeventproduction.com Financial Planner Dustin Stringer Stringer Wealth Management 1620 N. Kings Highway Nash, TX 903.223.0011 Fitness Centers Anytime Fitness Richmond Road 3415 Richmond Road.

Texarkana, TX 75503 903.794.5348 Zumba with Lyndsay Central Mall (Next to Sears) 903.293.3647

Florists Queen City Floral Highway 59 North Queen City, TX 903.796.2891 Ruth’s Flowers 3501 Texas Bllvd.

Texarkana, TX 903.793.6711 www.ruthsflowers.net Twisted Vines Florist and Cafe 218 W. Broad St. Texarkana, TX 903-792-2700 Unique Flowers 4801 Loop 245 Texarkana, AR 870-774.1300 Furniture Oak Creek Furniture 8024 West 7th St. Texarkana, TX 903.832.0793 Gifts Dot’s Ace Hardware 3411 Richmond Rd. Texarkana, TX 903.838.0059 Pleasant Grove Pharmacy Baits and Blades 3302 Richmond Road Texarkana, TX 903.832.4545

Queen City Floral Highway 59 North Queen City, TX 903.796.2891 Twisted Vines Florist and Cafe 218 W. Broad St. Texarkana, TX 903.792.2700 Hair Care Headmasters Hair Salon 3703 Mall Drive Texarkana, TX 903.832.6261 Style Studio Lisa Harris 3201 Kennedy Lane Texarkana, TX 903.223.1719 Home Designs/ Remodeling G&A Carpet 1019 N. Kings Hwy. Nash, TX 903.832.0553 Hospice Dierksen Hospice 6500 N. Summerhill Road, Suite 2B Texarkana, TX 903.793.6350

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Hospitals Christus St. Michael Health System 2600 St. Michael Dr. Texarkana, TX 903.614.1000

Insurance Brian Purtle Allstate Insurance 3301 Richmond Rd. Texarkana, TX 903.832.5881

Health South Rehabilitation 515 West 12th St. Texarkana, TX 903.793.0088

Elite Insurance Tammy McDowell 1705 N. Kings Highway Nash, TX 903.794.0000

Wadley Regional Medical Center 1000 Pine St. Texarkana, TX 903.798.8000 Hotels Best Western Texarkana Inn & Suites 5219 Crossroads Parkway Texarkana, AR 870.774.1534 Clarion Lacross Hotel 5100 N. Stateline Ave. Texarkana, AR 870.774.3521 www.lacrosse-hotel.com Courtyard by Marriott 5001 North Cowhorn Creek Texarkana, TX 903.334.7400 Fairfield Inn and Suites by Marriott 4209 Mall Dr. Texarkana, TX 903.838.1000 Holiday Inn Express & Suites 4545 Cowhorn Creek Road Texarkana, TX 903.223.0008 TownePlace Suites by Marriott 5020 North Cowhorn Creek Texarkana, TX 903.334.8800

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March 2012

Farm Bureau Insurance 4413 Morris Lane Texarkana, TX 903.838.8707 911 W. US Highway 82 New Boston, TX 903.628.3451

Blue Isle Expressions 3402 Richmond Road Texarkana, TX 903.791.9992 Crocker’s Jewelers 3117 Kennedy Lane Texarkana, TX 903.832.8686 Micah’s Jewelers 2812 Richmond Road Texarkana, TX 903.735.2336 Make-up Gayle’s 4059 Summerhill Square Texarkana, TX 903.792.0056

Greg Cockerell State Farm Insurance 4807 Texas Blvd.

Texarkana, TX 75503 903.793.7502

Salon Visage Esthetique Mary Ann Robbins 4506 Summerhill Rd. Texarkana, TX 903.794.4007

Kelli Ashbrook State Farm Insurance 3410 Moores Lane Texarkana, TX 75503 903.223.8100 www.kelliashbrook.com

Sanctuary Kimberly Parham, M.D. 3502 Richmond Road Texarkana, TX 75503 903.334.8661

Kristi Smith State Farm Insurance 418 Walton Drive Texarkana, TX 903.223.3276 Ron Morrow State Farm Insurance 3306 Richmond Rd. Texarkana, TX 75503 903.832.5505 www.ronmorrowagency.com Jewelers Alexander’s Jewelers 3701 Mall Drive Texarkana, TX 903.832.3557

Medical Equipment Respiratory Solutions 3101 Kennedy Lane, Suite 1000 Texarkana, TX 75503 903.793.2110 Photographer Image Forward Photography 200 Heather Dr. Texarkana, TX 75501 903.334.9605 www.imageforwardtxk. com

Physicians Express Care 5483 Summerhill Road Texarkana, TX 75503 903.223.5931 Vision Source 4401 Morris Lane Texarkana, TX 903.838.9063 Plumbing Central Air/Roto Rooter 450 S. Kings Highway Texarkana, TX 75501 903.832.1212 Real Estate Connie Walker Coldwell Banker United 3001 Richmond Road Texarkana, TX 903.277.0100 903.832.2486 Impact Realty Bill and Tracy Spradlin 1200 N. Kings Hwy., Suite 104 Nash, TX 903.748.3186 903.748.2477 Satterfield Construction, LLC 903.832.4591 www.satterfieldservices.com Teresa Liepman Remax 5120 Summerhill Rd. Texarkana, TX 75503 903.276.9464 Refreshments Bolls Distributing 700 E. Broad St. Texarkana, AR 870.774.9283

Kendal Dockery Photography Texarkana, TX 903.733.6444

Vincent’s Fine Wines 6900 N. Stateline Texarkana, AR 870.774.7217

Sage Duke Photography Texarkana, AR 870.571.0868

Rentals Bounce-A-Lot 903.276.2961 www.bounce-a-lot.org

Dot’s Rentals 814 N. Robison Road Texarkana, TX 75501 903.792.7011 3413 Richmond Rd. Texarkana, TX 903.838.0551 Elite Event Production & Rentals 200 Heather Dr. Texarkana, TX 75501 903.334.9605 www.eliteeventproduction.com Twisted Vines Florist and Cafe 218 W. Broad St. Texarkana, TX 903.792.2700 Restaurants Amigo Juan Mexican Cafe 4301 Morris Lane Texarkana, TX 903.334.6971 1200 N. Hervey Hope, AR 870.777.0006 611 Loop 59 Atlanta, TX 903.796.2400 Bryce’s Cafeteria 2021 Mall Drive Texarkana, TX 903.792.1611

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Chappo’s Italian Restaurant 1617 New Boston Road Texarkana, TX 75501 903.791.1726

Julie’s Deli 4055 Summerhill Sq. Texarkana, TX 903.792.3354

City Blends 600 N. Kings Hwy, Suite 5 Wake Village, TX 430.200.2814

Los Agaves 5100 N. Stateline Ave. Texarkana, AR 870.773.2300

Coldstone Creamery 4228 St. Michael Dr. Texarkana, TX 903.838.2653

Shorty’s Donuts 2729 New Boston Road Texarkana, TX 75501 903.832.6686

Copeland’s Crossroads Business Park Texarkana, AR

Smokey Joe’s BBQ 300 W. New Boston Road Nash, TX 903.223.8227

Daddy Dougaloo’s 905 New Boston Road Texarkana, TX 75503 903.791.0172 Dairy Queen Locations throughout Ark-La-Tex Golden Corral 3809 Sowell Lane Texarkana, TX 903.334.8399

ALT Magazine

Twisted Vines Florist and Cafe 218 W. Broad St. Texarkana, TX 903.792.2700 Wendy’s 4201 Stateline Avenue Texarkana, TX 2902 Richmond Road Texarkana, TX 3737 New Boston Road Texarkana, TX 1615 N. Hervey Hope, AR 124 N. Loop Highway 59 Atlanta, TX

Ironwood Grill 4312 Moores Lane Texarkana, TX 903.223.4644

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Tasty Donuts 1443 N. Kings Highway Nash, TX 903.838.0422

March 2012

Wingstop 2700 Richmond Road, Suite 14A1 Texarkana, TX 903.255.0090 4501 N. State Line, No. 106 Texarkana, TX 903.792.9464 Retirement/Assisted Living Home Edgewood Manor 4925 Elizabeth St. Texarkana, TX 903.793.4645 Heritage Plaza 600 W. 52nd St. Texarkana, TX 75501 903.792.6700

The Magnolia 4205 Richmond Meadows Texarkana, TX 75503 903.838.7319 Spas/Salons All About You Diana Gregory/Lori Campbell 4100 Summerhill Sq. Texarkana, TX 903.792.7775 Hawaii Nails & Spa 4280 St. Michael Dr. Texarkana, TX 75503 903.832.0198

Salon Visage Esthetique Mary Ann Robbins 4506 Summerhill Rd. Texarkana, TX 903.794.4007

The Sanctuary Kimberly Parham, M.D. 3502 Richmond Road Texarkana, TX 75503 903.334.8661 Sporting Goods Baits and Blades 3302 Richmond Rd. Texarkana, TX 903.832.4545 Wedding Attire Bridal Castle 3209 Kennedy Lane Texarkana, TX 903.838.3886 Wedding Coordinators Abracadabra Wedding and Event Planning Debra Mason, Event Coordinator 903.748.4838 damason@cableone.net Wedding Favors Pop Pop Shoppe 2011 Mall Drive, Suite B Texarkana, TX 903.793.0209 Wedding Planners Abracadabra Wedding and Event Planning Debra Mason, Event Coordinator 903.748.4838 damason@cableone.net Wedding Rehearsal Dinner Locations Julie’s Deli 4055 Summerhill Sq. Texarkana, TX 903.792.3354