{contributors} KELSEY WELLS is a news writer at Lawrence County Press in Monticello. She is a graduate of Southwest Mississippi Community College where she served as editor of The Pine Burr. She earned her Bachelor’s degree in Communications at William Carey University and served as a staff writer and life editor of The Cobbler student newspaper until she became managing editor her senior year. She currently resides in the Divide community where she is active in her church and community.
LEIGH ANNE WHITTLE is a freelance writer from Newton. She earned a degree in Elementary Education from the University of Mississippi in 1985 and began a home baking business in 1994. Her catering experience helped her reach the 3rd level of the Fox Network Master Chef Competition in 2010. She is a current recipe columnist for The Newton County Appeal and The Meridian Star 360 publication. Leigh Anne has written one small cookbook titled Meal Appeal. She is very active in theatre productions in Meridian and the Mississippi Bankers Association. She is also the former host of The Cowboy Maloney Viking Cooking Show on networks in Meridian and Hattiesburg.
Save the Date APRIL 5, 2014
coming to terms
IN
E
TH
Kitchen WITH JULIAN BRUNT
WHERE? RENAISSANCE AT COLONY PARK MORE INFORMATION? WWW.SANTESOUTH.COM (601) 987-0020
BENEFITTING THE
IN PARTNERSHIP WITH
10 DECEMBER/JANUARY 2014
This skirt steak was prepared by Chef Alex Perry of Vestige in Ocean Springs and was cooked for 48 hours.
Sous-vide Sous-vide is a cooking technique in which food is sealed in a vacuum bag and cooked in a low temperature water bath, normally 130140 degrees F, for extended periods of time. It requires a special machine or an immersion circulator, that controls water temperature to within one degree. The technique is more than two hundred years old, but it was rediscovered in the 1960s and is still popular in fine dinning restaurants. The results can be spectacular, in particular with meats such as beef short ribs, which can be cooked for as long as seventy two hours. When properly utilized, the results are extremely tender and juicy and has the appearance of being rare or medium rare.