The Holiday Issue

NOVEMBER | DECEMBER 2023 | ISSUE | VOL 4

A WORD FROM THE PUBLISHER

You’re Cordially Invited

By Joe Tetro

Every family has their own traditions when it comes to the holidays. Of course, these vary for a lot of reasons. It could be based on which region or state someone came from. Or it can be based on religious beliefs or simply family history. When it comes to the South though, variety is the spice of life.

For most Southerners, the type of protein served isn’t always the most important thing. While turkey is pretty traditional, for Southerners, you can’t forget the dressing. Be it cornbread or oyster, it’s a must have. And under no circumstances shall this holiday staple be referred to as “stuffing”. Join us as we delve into the real stars of the holiday meal - the side dishes.

Gulf Coast culinary traditions are a matter of pride and in The Holiday Issue of TableScape Magazine, we take a look at a few of these. Starting with everybody’s favorite, we visit the dessert table and sweet treats that cap off our holiday festivities. We explore the plethora of wine and craft beer choices to best pair with the traditional holiday feast. And our very own Jax Petro looks at the coffee Gulf Coasters put in their mugs and how it adds to the holidays magic.

These are just a few of the Lower Alabama culinary traditions we explore in the November/December issue of TableScape. So, cut yourself a large slice of pie and pour yourself a steaming cup of Joe. Because as Julia Child once said: “people that love to eat are always the best people”.

Happy Holidays

J. Tetro

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01

A Word from the Publisher

08

Tale of Two Thanksgivings

15

Pecan Pie

20

Holiday History

29

Oyster Stew

32

Southern Sides

37

Southern Buttermilk Pie

41

Bananas Foster French Toast

46

Happy Endings

51

Corn Pudding

You‘re Cordially Invited

Table Stories

Holiday Perfection

How Did It All Begin?

A Bowl Full of Delicious

It’s All About the Sides Yes Please

A Timeless Treat

The Sweet Desserts

Golden Goodness

SDG

54

350 with Donnie D’Aquin, CSW

61

Oyster Dressing

64

Holiday In A Cup

67

Cheesecake

71

Advertiser Index

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Alabama Crown Distributing Company 3 Questions | 5 Minutes | Tasty Answers A Classic The Joy of Java

A Real Crowd Pleaser Show our sponsors some love

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Publisher Graphic Design | Editor In Chief Editor Danielle Rose Writers J Anthony Allison Marlow Jax Petro Danielle Rose Amber Derr Photographers Ken Fay Jason Leggio Sales Kimberly Cain | Kimberly@TableScapeMag.com Kevin Cooper | Kevin@TableScapeMag.com Jason Leggio | Jason@TableScapeMag.com Payton Moran | Payton@TableScapeMag.com Michael Steele | Sales@TableScapeMag.com Technical Support

Nicholas Kearley

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251-955-1233

www.BrickOvenFoley.com

21040A Miflin Rd, Foley, Alabama Across the street from OWA

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A Tale of Two Thanksgivings

By Allison Marlow

Laurence Agnew will be cooking for hundreds the week of Thanksgiving.

As Group Executive Chef at Jesse’s Restaurant in Magnolia Springs and the newly opened Jesse’s on the Bay in Gulf Shores, he crafts holiday menus that revelers nab reservations for weeks in advance.

R

Shrimp and grits, turkey, stuffing, and cranberry will top the restaurant's R

holiday menus for Thanksgiving and Christmas. The New Year meal will feature Gulf fish that Agnew said he likes to dry age in his kitchen.

At home, though, the chef, his wife, and three children craft their personal favorites for the holiday.

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“I gotta have some kind of oyster dressing,” he said. “I usually take that with Gulf oysters, po boy bread, and lots of butter. It’s always a staple for my family.”

Agnew says his days as a chef have given his children the opportunity to taste more regional offerings than many of their friends. Holiday dinners at their house include the traditional staples, but cornbread dressing also includes sausage and duck depending on the holiday.

“It is a nice luxury for them to be a little more open to trying new foods,” Agnew said. “We have a rule at our house, you have to try it, but you don’t have to love it.”

What his kids love maybe more than dressing is whipped potatoes, with R

heavy cream, salt, and a whole lotta butter. That, Agnew said, is what dreamy holiday meals are made of.

“Every holiday, we’ve got to have it,” he said.

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On Thanksgiving morning in Fairhope, Kerry Lambert’s holiday meal comes together with a lot of this, a little of that, and no one can tell you how much of anything.

She and an army of volunteers host holiday dinners at the Veterans of Foreign Wars Post 5660 to a crowd that seems to double or even triple each year.

She starts the night before with the ham.

But it’s got to be a short and fat ham, no long, skinny mess. That’s what her mom taught her and what her grandma taught her mom.

Short and fat. Got it?

Just Coke? Just Coke.

How much? Lambert said she doesn’t know. Has never known and that is precisely what has made holiday meals perfect in their family.

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She chops bell peppers, onion, celery, boiled eggs, sage, salt and pepper, and adds lots and lots of butter and mixes it all.

“Just put it all in ‘til the pan’s full,” she said.

She’ll make pies and sides the same way.

But not pumpkin pie. Not at this table.

“That’s not Southern," she said.

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Association Management & Consultation

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RECIPES

Pecan Pie A traditional flavor of the season wrapped up in a warm and inviting slice of goodness!

INGREDIENTS

• 1 cup Light OR Dark Corn Syrup • 3 eggs • 1 cup sugar • 2 tablespoons butter, melted • 1 teaspoon pure vanilla extract • 1-1/2 cups (6 ounces) pecans • 1 (9-inch) unbaked OR frozen deep-dish pie crust Nov / Dec 2023 | www.TableScapeMag.com

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RECIPES

Pecan Pie

Continued

INSTRUCTIONS

1 Preheat oven to 350°F. Place rimmed cookie sheet on the center rack in oven while preheating.

2 Mix corn syrup, eggs, sugar, butter and vanilla using a spoon.

Stir in pecans.

3 Pour filling into unbaked pie crust or frozen pie crust.

4 Carefully place pie on the preheated cookie sheet on the center rack of oven and bake for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done.

For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

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Happy Holidays

TableScape A Food Magazine for Foodies by Foodies

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H a p p y H o li d a y s !

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Holiday History

By Allison Marlow

There will be no threat of snow.

Along the most southern, coastal regions, ice is not going to slow your roll over the hills and through the woods this holiday season.

Ancient glaciers that pressed South Alabama flat toward the sea made it likely that you won’t even drive over hills. Maybe not even through woods.

Grandmas' houses on the Southern Alabama coast have backyards that often stretch out toward the white sand dunes of the Gulf of Mexico. The camellias and pansies in yards here burst with pink, purple, and yellow, harkening a holiday season that is as warm and inviting as a spring day.

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The sun will shine above. By noon, any sweatshirt or sweater you bring will be draped over the back of your chair.

The holiday season in South Alabama is as sweet and love-filled as it is anywhere across America. But for a long time, it wasn’t kicked off by a gathering of family far and wide around the turkey.

You see, Thanksgiving is a Yankee holiday. Ahem, well, originally anyway.

The first Thanksgiving meal is recognized as an autumn harvest feast shared by Plymouth colonists from England and the Wampanoag people in 1621. In the decades after that event, individual colonies and states unofficially celebrated that coming together with their own feast. Southern governors too took part in the growing tradition.

But as the states began to bicker, the holiday became entwined with the idea that it was a traditional, Puritan, northern holiday crafted by an abolitionist state. Southerners simply wouldn’t have it.

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In the North, historians say religious sermons on the holiday expounded on the evils of slavery. Support and dissent on both sides of the Mason-Dixon line swelled until Sarah Josepha Hale wrote to President Abraham Lincoln.

Hale, the editor of a popular woman’s magazine and author of “Mary Had a Little Lamb,” argued that the nation, as one, needed a national day of Thanksgiving.

In 1863, Lincoln made it so.

War came and went, it took a while, and there are a lot more ups and downs to the story, but eventually, Thanksgiving became a national tradition, as did the dishes that had graced northern tables: turkey, cranberries, and pumpkin pie.

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In those early years, these recipes were unknown to southern palettes since pumpkins and cranberries only grew in the most northern of territories.

As the popularity of the holiday grew, newspapers filled with recipes and cranberries were shipped southbound by freight car.

In 1882, an article in the Augusta Chronicle hailed, "We dare say most of the Thanksgiving will take the form of gastronomic pleasure.” Indeed.

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A century and a half later, it’s best to wear your stretchy pants to dinner. That original, simple Thanksgiving meal has morphed into mountains of side dishes, desserts, and appetizers.

Vegetables are sautéed, baked, air-fried, and deep-fried, rolled in cheeses, a rainbow of sauces, or served simply with a dusting of spices.

Stuffing has become the host of a who’s who of high-end accompanying ingredients: oyster, shrimp, pineapple, herbed apple, and Conecuh sausage.

Oh sweetie, it’s Conecuh. Always and only, Conecuh.

There are plates of food circulating when guests arrive. There are dishes circulating while we wait for the turkey to finish.

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There are plates of food still being picked at as the meal ends and the conversation heats up.

Plates of food will be pulled from the fridge over the next few days, as leftovers are savored ‘til the very last morsel.

The smell of cinnamon wafts in the air for days. Chocolate, apple, pumpkin, pecan, they all wait their turn wrapped in pie crusts and croissants, crafted as cookies, tarts, and cakes.

Cider is poured, and sweet tea is here too. And Coke.

What is Thanksgiving without Coke?

All of this, delicious and delightful, all of it is just waiting in the wings, backup dancers for the star of the show, the turkey.

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Deep fried, smoked, or in the oven at 4 a.m., the turkey is irrevocably the tradition that crosses boundaries. It brings communities and families together like few other traditions can.

The office holiday party? Turkey. The school lunch line the week before Thanksgiving break offered a turkey meal.

Scout winter campout? They cooked a turkey over the fire.

Bet your parish serves a turkey sometime in the next few weeks too, maybe twice.

As you celebrate this holiday season, as you make sure to sprinkle your dad’s favorite spice in or follow a recipe card that has been passed down through three generations, know that this is our American tradition.

Sharing food with friends, families, and strangers. Sharing warmth, love, and Thanksgiving for all the joy and love we have in this world.

From our families to yours, happy holidays.

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When:

January 26 - 28, 2024

Where:

The Barn Reid Loper 20451 Matthew’s Way Silverhill, AL 36576

To Register and Details:

The Men's Coaching Weekend is a unique environment for men committed to learning a relational paradigm for growth.

Throughout the weekend, men learn new relationship skills and benefit from interaction with other men.

The goal for each participant is to learn how to communicate openly and assertively, and receive constructive input that will serve as a blueprint for how he can begin to grow in all areas of his life.

Led by Philip K. Hardin, M.A., M. Div. LMFT, LPC a Licensed Marriage & Family Therapist and Certified Life Coach who specializes in couples in crisis, men's issues, and life & relationship issues. He is the Director of Business & Professional Outreach, Intl., which seeks to bring men, couples, and families into wholeness and full maturity.

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RECIPES

Oyster Stew This savory oyster stew is the perfect food for a cold night

prep time 5 MINUTES total time 30 MINUTES

INGREDIENTS

4 tablespoons butter 1 large onion, finely diced 2 garlic cloves 1/4 teaspoon red pepper 1/4 teaspoon paprika 1/4 teaspoon salt 1/2 teaspoon ground black pepper 6 cups whole milk or half and half 1 teaspoon dried parsley 16 ounces fresh raw oysters, undrained

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RECIPES

Oyster Stew Continued INSTRUCTIONS

Heat butter over medium heat in heavy bottom 3-quart saucepan.

Add diced onion and saute until tender, about 5 minutes.

Grate in garlic (or mince), continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.

Drain oysters and reserve liquid (oyster liqueur). Reduce heat to low, add milk, parsley and oyster liqueur.

Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge.

Do NOT allow to come to a boil. Salt and pepper to taste.

Add oysters and continue to cook over low heat until oysters begin to curl on edges.

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Southern Sides

By Danielle Rose

Nobody does a traditional Thanksgiving dinner better than they do in the South. With comfort foods, soulful side dishes, and show-stopping Thanksgiving pies, it's no wonder so many families look forward to preparing a southern Thanksgiving menu.

In the South, planning for Thanksgiving usually consists of turkey and ham with all the fixin’s, including cornbread dressing, green bean casserole, and sweet potato pie. Sometimes, you'll find Thanksgiving side dishes like collard greens and corn pudding; other times, you'll see potluck recipes like deviled eggs and buttermilk biscuits.

Even those who wait all year to make a big, roasted turkey can agree that the holidays just wouldn't be the same without the Thanksgiving sides. It’s the dishes that fill your table, add a pop of color, and lots of delicious flavor to your Thanksgiving menu that really make it all worth it.

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Sautéed Mustard Greens When you think “greens”, what comes to mind? For many southerners growing up, the image was of a large pot of Southern-style braised greens, swimming in seasonings, the bitterness mellowed in a long, slow cook. Infusing it all: smoky ham hocks or bacon ends and a dash or two of spicy pepper vinegar or hot sauce. Greens speak to your southern roots like no other food. There’s a history and comfort there that has a way of transporting you back to the days of campfires, short pants, and stories on grandma’s knee.

Corn Casserole Is corn casserole the same as corn pudding? Almost. Although they're made with mostly the same ingredients and technique, corn pudding has a looser texture, while corn casserole is slightly denser and typically leans a bit more savory. Both dishes (as well as cornbread, johnny cakes, and spoonbread) are derived from an Indigenous American technique that combines cornmeal water to make corn pone. Dried corn kernels are ground into cornmeal and mixed with water before being shaped into loaves or cakes and baked over hot ashes to create unleavened bread. As corn and Indigenous cooking methods became more incorporated into the Colonial American diet, corn pone evolved into cornbread with the addition of fat and eggs, and into dishes like corn pudding and corn casserole with the addition of milk and heavy cream. The crunchy edges offer a texture reminiscent of a childhood snack and are a treat for young and old alike.

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Baked Macaroni and Cheese Believe it or not, macaroni and cheese has a history as rich as its flavor. It was initially considered a delicacy and served to the wealthy, though it was notably prepared by enslaved African-American chefs, contributing to its induction into the Soul Food category. A classic comfort dish, mac and cheese has its place amongst many southern meals, including that of Thanksgiving. What distinguishes southern mac and cheese from other versions is its richness and creaminess. It typically features a cheese sauce made from a blend of cheeses, often including sharp cheddar, which gives it a tangy flavor. Some recipes call for additional cheeses like Gruyere, Monterey Jack, or Colby for added depth, and some people like to add extras like crispy bacon, diced tomatoes, or even jalapeños for a kick.

Southern families everywhere hold on tight to their treasured, traditional macaroni and cheese recipes. As they say, “You need at least three to five years of work experience and three references to make the Thanksgiving mac and cheese.”

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Carrot Soufflé A unique dish found in the south, carrot soufflé is quite different from a traditional soufflé in the classic French sense. Rather, it is a sweet and creamy casserole-like dish made primarily from carrots. Pureed carrots are combined with sugar, butter, eggs, and flour, as well as a bit of vanilla extract, cinnamon, and salt. The result is a sweet and fluffy dish with a texture reminiscent of a soufflé, granting the dish its name. The carrots lend natural sweetness, while the addition of sugars, butter, and spices enhances the flavor profile. The versatility of this dish allows for variations in sweetness or spice levels according to personal preference. Some recipes may include additions like orange zest, nutmeg, or even a splash of citrus juice to brighten the flavors. You can also opt to dust the top with powdered sugar before serving for a decorative touch.

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Sweet Potato Casserole (with Marshmallows) This indulgent and beloved dish offers a perfect balance of sweet and savory flavors by combining creamy mashed sweet potatoes with a topping of gooey, toasted marshmallows, making for a decadent treat that's often considered a dessert-like side dish. It's a comforting addition to many southern holiday meals and gatherings, and variations might include additions like chopped nuts, a streusel topping, or even a drizzle of maple syrup for added sweetness. What makes sweet potato casserole special is the range of flavors and textures it offers. Some recipes tend to emphasize the sweetness, while others focus more on the spices or incorporate additional elements like citrus zest, coconut, or even a touch of bourbon for depth of flavor.

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RECIPES

Southern Buttermilk Pie

INGREDIENTS

1 1⁄2 cups sugar 3 tablespoons all-purpose 7our 3 large eggs 1 cup buttermilk 1⁄2 cup butter, melted 1 tablespoon loosely packed lemon zest 3 tablespoons fresh lemon juice 1 teaspoon vanilla extract Perfect Pie Crust Garnishes: fresh berries, whipped cream, fresh mint Nov / Dec 2023 | www.TableScapeMag.com

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RECIPES

Southern Buttermilk Pie

CONTINUED

INSTRUCTIONS

Preheat oven to 350°F.

Whisk together first 2 ingredients in a large bowl.

Whisk eggs and next 5 ingredients into mixture.

Pour into Perfect Pie Crust.

Bake at 350°F for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes.

Transfer to a wire rack, and cool 1 hour.

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RECIPES

Bananas Foster French Toast Breakfast Casserole A timeless treat to share on any holiday morning

INGREDIENTS

1 loaf French Bread 1 stick Butter 1 1/2 cup Brown Sugar divided 2 tsp Cinnamon divided 3 tsp Vanilla Extract divided 5 Bananas peeled and sliced 8 Eggs 1/4 tsp Nutmeg 1 cup Half and Half 1 cup Milk

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RECIPES

Bananas Foster French Toast Continued Breakfast Casserole INSTRUCTIONS

Grease 9x13" baking dish. Set aside.

Cut bread into cubes and set aside.

Melt butter over medium high heat in large skillet until melted.

Add 3/4 cup brown sugar, 1 teaspoon cinnamon and 1 teaspoon vanilla.

Stir until mixture thickens a little, then add bananas and stir until coated.

Remove from heat and set aside.

In a large bowl, beat eggs.

Beat in remaining brown sugar, cinnamon and vanilla.

Add nutmeg, half and half and milk.

Whisk until blended.

Add bread cubes and gently stir until bread has soaked up liquid.

Pour bread mixture into prepared baking dish.

Pour banana mixture over bread mixture.

Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350.

Remove plastic wrap and bake for about 50 minutes until golden brown.

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What’s Your

FAVORITE

Holiday Dessert?

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Happy Endings

By Amber Derr

When the holiday mealtime ritual of heaping plates is coming to an end, don’t be too quick to make a hasty retreat away from the table. Whether a leisurely lunch or an elegant dinner has been enjoyed, there is still time to make room for desserts ripe with delicious flavors and textures. Part of the Southern tradition of gathering family and friends together is a food culture that compels people back to the table again and again.

The hardest part of the meal is deciding which dessert should be eaten first!

Some of the favorite desserts enjoyed around Southern tables are pies of all types. Using ingredients that are available to create sensational treats helps use abundant local resources. Pecan, sweet potato, and pumpkin are some of these delicious pies that are loved year-round.

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The numerous pecans come from trees in the fall, the sweet potatoes or pumpkins can be grown, and they are all readily available for baking in the holiday season. These pies start with a light, flaky crust. Then by adding just the right amount of sugar, vanilla, and butter, a culinary creation of flavor is an unexpected treat from basic earthy staples.

For some pie versatility, add a tart citrus-y pie to the repertoire with a Key Lime Pie or Lemon Icebox Pie. Any of these pies offer a savory flavor at the end of the meal.

If pies aren’t a favorite, then perhaps this year’s holiday gathering is all about ease; and luscious candies are the way to go for these dessert tastes. Pralines, crockpot candy, or fudge are some choices that have been found on Southern tables for years.

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These delectable candies can be made ahead of time, providing more time for visiting with family and friends on the day of the feast.

The simplicity of needing just a few components to create these delicacies makes them even more desirable. Or if you’re looking for something a little more complicated and heavenly, then divinity is a treat that simply must appear for the holidays! With its cloud-like whipped texture, the craft of making divinity takes desserts to a next level of candy delight.

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Sometimes, treats that seem more filling might be the best idea.

Puddings of all types can certainly fill this spot on the dessert buffet.

Bread Pudding at the end of the meal offers a warm, gooey taste explosion for an insatiable appetite. The combination of ingredients in this casserole-type dessert swarm together and are topped with a flavored sauce that completes it to perfection. Or perhaps a Banana Pudding fills this spot on a dessert plate, giving a lighter, whipped taste with cookies and fruit for a unique pudding treat that is typically passed down through generations.

In addition to puddings, pies, and candies, some holiday dessert tables have a spread of cakes for all different palates. Various flavors of Pound Cake, named for the measurements of the ingredients to use, can be served plain or a la mode. And what Southern dessert table would be complete without the classic Caramel Cake with creamy, buttery icing? Other simpler cakes like the regional flavors of Texas Sheet Cake and Mississippi Mud provide sweetness to the pickiest of guests.

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After the big holiday meal, nothing sounds better than finishing it off with something sweet. Southern families have been enjoying homemade desserts for generations, and there is pride in the presentation of a dessert buffet at the meal’s conclusion. Add a cup of coffee or a glass of sweet tea with any of these desserts. Then you’ll be wrapped in nostalgia with family anecdotes around the table, and memories of togetherness and hospitality will be the success of the holiday meal, no matter which desserts are served.

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RECIPES

Corn Pudding

INGREDIENTS

1/4 cup sugar 3 Tbsp. all-purpose flour 2 tsp. baking powder 1 ½ tsp. salt 6 large eggs 2 cups whipping cream 1/2 cup butter, melted 6 cups cups fresh corn kernels (about 12 ears)

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RECIPES

Corn Pudding INSTRUCTIONS

Combine first 4 ingredients.

Whisk together eggs, whipping cream, and butter in a large bowl.

Gradually add sugar mixture, whisking until smooth; stir in corn.

Pour mixture into a lightly greased 13- x 9-inch baking dish.

Bake at 350°F for 40 to 45 minutes or until set.

Let stand 5 minutes.

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0

350 WITH DONNIE D’AQUIN,CSW In this edition of 350 , we had an opportunity to sit down with Donnie D’Aquin, Sales Representative of Alabama Crown Distributing Company in Alabaster, AL. 0

TS: What are you passionate about?

Donnie D’Aquin: That’s a pretty easy question for me, I guess. I’ll answer it several different ways: I’m passionate about food and I’m passionate about cooking. I love sports. In particular, I’m a big football fan.

Born and raised in South Louisiana and New Orleans. I grew up in the Mississippi Gulf Coast, so I was always around food and adults with wine my whole childhood growing up.

So, around 1981, I had the opportunity to go work for a Coors distributor that was coming in to Gulf Port, Mississippi.

And, at that time, Mississippi was the 20th state that Coors was entering the market.

It was like you were traveling around with liquid gold if you were carrying a 6-pack of Coors around. So, I developed my passion for the industry by getting into the beer business at first. And, about 1987, I was recruited by E. & J. Gallo Winery through the distributor that I worked at because we were carrying a wine cooler called Bottles and Chains which was an E. & J. Gallo product at that time. And they recruited me and asked if I would be interested in going to work for them.

At the time, table wines were kind of just starting to be a thing. So, when I entered into the wine industry back in that time frame -1988 - I thought I was going to school all over again because I knew the business itself as far as calling on on-premise accounts, because that’s what I did.

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So, I knew how to service on-premise accounts through the relationships with people that I had. What I did not know was, at that time, I didn’t know a thing about the difference between a Chardonnay or a Cabernet or a Chianti. I knew nothing about those different names regarding wine. And, so, I had to learn - it was like going through first grade all over again - and, at first, I thought, “Oh, what have I done?” This was something that was totally overwhelming to me at first. And I expressed a little bit of dissatisfaction initially, but then I started to see the dividends start to come through for me with what I was learning through repetition and going through the different trainings. And as a result, I really developed myself into a good professional sales representative and I spent 25 years working with E. & J. Gallo.

So, after my 25 years, my parents were both elderly and could not do for themselves so I took off some time to take care of them, and I ended up not going back to work. And I just decided at that point, I wanted to move to Fairhope, Alabama. I’d always loved this area and it turned out that Alabama Crown Distributing, who I presently work for, had a position that was open in Fairhope and it just was a stroke of luck for me that, if I was going to go back to work, this was really where I wanted to be able to live and work, and it just worked out for me that way. I have been with Alabama Crown Distributing working restaurants and bottle shops now with them for 9 years and it’s just really rewarding. I love the people here, I love living here, the quality of life, the quality of just what I have the privilege to do every day is something that you just don’t lose the passion. You just get more passionate about it.

TS: Do you feel like you educate these folks on the products?

Donnie D’Aquin: Yes, that’s constantly what we try to strive to do. We are constantly trying to bring people up to speed as to what trends are going on within the wine industry.

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We are a full-service craft beer distributorship as well. So, we’re always getting new things that are being made, bringing that to market, creating the need for those things in restaurants and such. But, more importantly, it’s not so much the new products of wine that make what I do interesting. You are always constantly trying to help people make more money. You are always constantly trying to show them things that are going to make their wine programs or their beer programs more successful, and that tends to get people’s attention because they like to hear a different perspective from different people in the industry, such as myself, and what we can bring to the table for them.

I do a lot of trainings for restaurants when it comes to staff training, helping their staff learn how to properly approach a table, how to open a bottle properly, how to pour the bottle for the guest properly around the table, because that’s half the battle. If they can do that in a restaurant and know a little bit more about the wine than what they did, they’re going to be successful because people are wanting that type of table-side service when they go out to eat. They’re paying a lot of money to go out to eat, they expect to get the full package when they go.

TS: What changes have you seen in your 9 years in this market?

Donnie D’Aquin: The changes that I’ve seen in the last 30+ years overall is just phenomenal. Trends that I’ve seen in this market is that people are now choosing to pour more eclectic wines by the glass. People are starting to feel more comfortable with pouring Bordeaux by the glass. They’re more comfortable pouring high-end wines by the glass, so it’s not just a house wine pour that people are getting when they go to a restaurant. They’re getting the better wines at the higher prices, but people are willing to pay for that. And restaurants realize that that is how they can make more money - by offering things that are higher quality at higher price points. There’s no reluctance there.

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TS: Talk to me about the craft beer trend that we’ve been going through.

Donnie D’Aquin: Well, when I first started with Alabama Crown, we didn’t have anything from a local brewery standpoint. Goat Island Brewing was our first real entry as far as craft beers made in Alabama and it has become a big, big, little brewery, if you will.

When they started in Alabama, we had a lot of success getting people to try other things outside of the box and we now have made Goat Island Brewing Company, with regard to its position in this market, very very high on the radar out there. You know it’s here. It’s really developed a good name for itself because of the strategic places and products that are selling in different venues across the Eastern Shore.

Their Goat Island Blood Orange is one of the best-selling craft beers not only in Fairhope, Alabama, but the state of Alabama. And the fact that it’s made here in Alabama is very meaningful for people that live here. When we say local craft beer, people want beer from Alabama. Now the trend is going more regional as well, so you’re starting to see more regional beers from New Orleans, Mississippi, North Carolina, Georgia. Those are all being positioned in a positive way where, when people go out, they have the ability to choose from an assortment of regional beers that are within the South, which is a good thing. It just shows you how craft beers have really trended that way and how powerful their presence is in the market.

We’ve been seeing the the sour style beers. You see Berliner Weisse beers. Goat Island has a Blood Orange Berliner Weisse which is a really positive and very popular beer for both men and women. It’s got a really good mass appeal for both. Some people, when they taste a sour beer, they either like it or they don’t. Same thing with an IPA. IPA’s are still the go-to beer across America, and here in the South, it’s no different. People like their hoppy style beer, and IPA’s are still by and large the big gun when it comes to breweries and local breweries. It’s the go-to beer for people.

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TS: What about the trends you’re seeing with wines these days? Are people drinking different stuff?

Donnie D’Aquin: Yeah, I mean, people are drinking a lot of European wines now. They’re drinking a lot of Bourdeaux, a lot of Burgundy, a lot of Italian varietals. They’re drinking a lot of wines from New Zealand. They’re drinking a lot of wines from South Africa. So, you can go worldwide, you can go Old World or New World. Those wines from around the world are making their presence in our market now.

TS: And is there something for everybody price-wise?

Donnie D’Aquin: Absolutely. You can find something in everybody’s price range. And, nowadays, the starting point with regard to our wine by the glass in a restaurant, people like to start out around 8 bucks a glass on up, and then the ceiling on a glass generally speaking would be about 18 to 20 dollars a glass. Some people have some higher priced ones, but that is pretty much the window of what people are buying within the restaurants.

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TS: Where is the most unique place that you’re finding quality wine from?

Donnie D’Aquin: With wine, it’s where their grown - where the grapes are produced.

The one thing about California, France, Italy, Spain - all those wines from all around the world - are all the premiere growing areas around the world. Those are where the best grapes grow, particularly in the Old World. Then when you go to the New World, those wines like New Zealand and Australia, those wines all have their own special nuances as well. But, to make a good wine you have to have good soil, you have to have just the right amount of rainfall, too much is not good, and you have to have good climate. So, if you have those three components, you can usually grow very good grapes. And then, however the winemaker decides to take from mother nature out of that vineyard and capture it and put it in the bottle, is what they all aspire to do. So, you’re pretty much finding it all over now.

The technology now allows wineries to really produce the best that they’ve ever been able to do. The technology is shared amongst many wineries because it’s one of those things where these are all farmers, and they all have good relationships with each other. Where the battles begin is when the people like myself are out competing in the marketplace and they are striving to get their product in front of a customer over another guy, but the farmers that grow the grapes get along very well with each other. It’s not a competition to them, it’s like a family that they get together and such.

TS: With the holidays upon us, people are going to be picking up beers and wines that they might not normally drink. So, tell us about the best ways to go about pairing for the holidays.

Donnie D’Aquin: Some of the best wines that a lot of people probably are not as familiar with that are perfect for Thanksgiving holiday gatherings are some Alsatian style wines from the Alsatian region of France, particularly from the Hugel family of wines. They have been making wine for 13 generations and they have been around for a very long time.

They’re still family-owned to this day. The Hugel Gentil, the Hugel Pinot Blanc, the Hugel Pinot Noir, and the Hugel Pinot Gris are perfectly styled wines to go with a turkey dinner, ham, all the different fixings that go with a Thanksgiving or Christmas dinner. These wines are perfectly suited for a holiday meal.

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TS: What about craft beers as a pairing for holiday meals?

Donnie D’Aquin: There’s a lot of ways you can go with that too. I always think a Pilsner is a really nice food beer to go with a food pairing for the holidays. People always like a Pilsner. But, there is such a big area of people that just like beer in general. You could go with a nice, fresh-hopped IPA. Sierra Nevada has a really good fresh hopped IPA that is made specifically this time of year for holiday traditional meals. Fresh hopped means hops that are absolutely from the hops itself, they’re as fresh as you can get and you can taste that freshness in every beer.

TS: Anything else that we should share regarding how to pair for the holidays?

Donnie D’Aquin: One of the most versatile wines is a Pinot Noir. The state of Alabama consumes more Pinot Noir from the state of Oregon, outside of Oregon, than any other state. Pretty spectacular. I think a lot of that is due to the fact that we have an abundance of fresh seafood here and Pinot Noir is a light, delicate wine that really goes well with seafood. You can have it with spicy dishes, steak, fish, chicken, you name it.

It’s just an easy wine to drink with everything. Now, as far as whites go, Sauvignon Blanc has been, for the past two or three years, the fastest growing white varietal wine in the United States, and here no different. It’s crisp, high acidity, and it’s like drinking a sorbet to help you cleanse your palette as you’re trying different things. It’s just a very fun wine to drink and very refreshing in the heat of the summer that we experience down here in the South.

I always tell people to drink what they like. If they like a particular wine, and that’s what they want to drink with what they’re having, then that’s the correct wine for them. As an industry, we don’t try to tell people what they should be drinking, we try to tell them to drink what they like. For many years, that made people uncomfortable because they felt like they didn’t know what they should be drinking, but the industry has changed that approach and we want people to feel more comfortable when they have wine, so now the correct way to go about doing it is to drink what you like.

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RECIPES

Classic Oyster Dressing A classic Deep South dressing, made with torn French bread, vegetables and fresh Gulf Oysters.

INGREDIENTS

1 pound loaf stale French bread, sliced then torn for about 16 cups 2 pints fresh, raw Gulf oysters, strained but liquid reserved 2 cups chicken stock or broth 1 cup unsalted butter, melted 3 cups chopped yellow onion 2 cups chopped celery 1 cup finely chopped sweet bell pepper 2 green onions, chopped 3 large garlic cloves, minced 1 tablespoon dried parsley 1/2 teaspoon dried thyme 1 teaspoon rubbed sage, or to taste, optional 1 teaspoon kosher salt, or to taste 1/4 teaspoon each freshly cracked black pepper and cayenne pepper, or to taste 4 large eggs, beaten

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RECIPES

Classic Oyster Dressing

CONTINUED

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch casserole dish; set aside.

2. Add torn French bread to large bowl & pour strained oyster liquor over; toss with fork.

3. Add chicken broth, mix and set aside to allow liquid to be soaked in.

4. Meanwhile, melt butter in a large skillet and sauté veggies over medium high heat until tender, but not browned, about 6 to 8 minutes.

5. Add seasonings and toss.

6. Add soaked French bread and toss to warm through. Remove from heat.

7. Chop larger oysters into bite sized pieces and add to dressing.

Taste and adjust seasonings.

8. Add egg, mix and transfer to prepared dish.

9. Gently spread out but do not pack. Bake, uncovered, until bubbly and browned on top, about 40 to 45 minutes.

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Holiday In A Cup

By Jax Petro

As the holiday season approaches, many people find solace and joy in the simple pleasures. Residents and visitors in the charming Alabama Gulf Coast region enjoy the combination of festive traditions, warm gatherings, and the soothing aroma of holiday coffees that generate a unique atmosphere that transcends the typical hustle and bustle associated with this time of year.

Picture this: the sun gently setting over the Gulf of Mexico, casting a warm glow on the sandy shores. Families gather on porches adorned with twinkling lights, sipping on freshly brewed holiday coffees that carry the essence of the season.

In this coastal haven, the usual stressors of daily life seem to dissipate, replaced by a sense of tranquility and togetherness.

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The Gulf Coast, with its mild winter temperatures, becomes a haven for those seeking refuge from the cold elsewhere. Families often come together in beachfront homes, exchanging hectic routines for a slower pace. It's not uncommon to find multi-generational gatherings, where grandparents share stories of holidays past, and children build sandcastles instead of snowmen.

Amidst the laughter and shared memories, holiday coffees play a crucial role in enhancing the experience. Local coffee shops, recognizing the significance of these moments, craft special blends that capture the essence of the season. From spiced Gingerbread Lattes to Peppermint Mochas, each cup tells a tale of warmth and comfort, inviting families to savor the present.

The act of brewing and sharing coffee becomes a ritual, a pause button pressed amid the chaos. It's during these moments that families connect on a deeper level, finding solace in the simple pleasures of conversation and companionship. The aroma of freshly ground coffee beans mingles with the salty breeze, creating a sensory experience that lingers in the memory long after the cups are empty.

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Yet, even in this idyllic setting, the specter of holiday demands can rear its head. The pressure to create the perfect holiday, coupled with expectations and responsibilities, can cast a shadow over the joyous occasions. However, the Gulf Coast's laid-back atmosphere serves as a natural antidote. It gently reminds families to embrace imperfections, to appreciate the uniqueness of each celebration, and to prioritize the moments that truly matter.

In the spirit of the season, locals often engage in community-driven events that foster a sense of unity. Whether it's a beach cleanup, a festive parade, or a charity drive, these activities not only spread holiday cheer but also provide an opportunity for families to contribute positively to their community, further alleviating the anxiety that can accompany the season.

As the sun sets on another day in this coastal paradise, families gather once more, this time under a starlit sky. The clinking of mugs echoes through the night as holiday coffees are enjoyed around a crackling bonfire. In these moments, stress is replaced by gratitude, and the true essence of the holidays is discovered in the embrace of loved ones and the serenity of the Gulf Coast.

The Alabama Gulf Coast region offers a unique blend of holiday magic, family togetherness, and the comforting aroma of special coffees. It serves as a reminder that, in the midst of holiday stress, there's a haven where simple joys prevail, and cherished moments are savored like a perfect cup of coffee on a cool winter evening.

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RECIPES

Cheesecake with Graham Cracker Crust A classic dessert that is sure to please.

INGREDIENTS

Graham Cracker Crust • 1 ½ cups graham crumbs • 2 tablespoons granulated sugar • 5 tablespoons unsalted butter , melted

Cheesecake • 24 oz brick-style, full-fat cream cheese • 1 cup granulated sugar • 1 tablespoon cornstarch • 2 teaspoons lemon juice , freshly squeazed • 2 teaspoons vanilla extract • 1 cup sour cream • 4 large eggs Nov / Dec 2023 | www.TableScapeMag.com

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RECIPES

Cheesecake with Graham Cracker Crust

CONTINUED

INSTRUCTIONS FOR THE GRAHAM CRACKER CRUST

Preheat the oven to 350F degrees.

Wrap the bottom/sides of a 9 inch spring form pan with aluminium foil. Wrap it at least 3 times so that no seams are showing.

In a medium bowl stir together the graham crumbs, sugar and melted butter.

Press into the bottom of the spring form pan, creating a little edge up the sides.

Bake in the preheated oven for 8 minutes.

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RECIPES

Cheesecake with Graham Cracker Crust

CONTINUED

INSTRUCTIONS FOR THE CHEESECAKE In a large bowl beat the cream cheese until soft (at least 2 minutes).

Turn off the mixer and scrape down the sides of the bowl as you go.

Beat in the sugar. Then mix in the cornstarch (you may need to sift it first), lemon juice and vanilla extract.

Mix in the sour cream, continuing to scrape down the sides of the bowl as necessary. With the mixer on low speed, mix in the eggs 1 at a time. Only mix the batter until the eggs look just combined. You can turn off the mixer and gently fold them in with a rubber spatula.

Place the spring form pan (wrapped in aluminum) inside a large roasting pan. Pour the cheesecake batter into the pan. Then pour water into the roasting pan so that there's about ½-1 inch of water.

Place the roasting pan (with cheesecake inside) into the oven.

Bake for 40-50 minutes or until the top looks almost set except for in the very middle and there's a little wobble still in the middle of the cake.

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RECIPES

Cheesecake with Graham Cracker Crust

CONTINUED

INSTRUCTIONS FOR COOLING AND SERVING THE CHEESECAKE

Remove the roasting pan and cheesecake from the oven.

Cool the cheesecake in the roasting pan until the water is lukewarm. Then remove the spring form pan from the roasting pan and peel back the aluminum foil.

Cool the cheesecake until the pan is room temperature.

Cover the pan and chill the cheesecake in the fridge for at least 6 hours.

When ready to serve, remove the cheesecake from the fridge about 20 minutes prior.

Cut into slices and top with fruit or your favorite toppings.

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ADVERTISER INDEX SouthPaw Solutions Page 4 www.SouthPawSelling.com The Brick Oven

Page 6

www.BrickOvenFoley.com

ADT | Brent Whitlock Page 11 251.401.9364 Prodisee Pantry Page 12, 36 www.ProdiseePantry.org Hembree Page 12 www.hembreeac.com Sunset Shores Management, LLC Page 12 251.979.3947 Downtown Cigars Page 18 TableScape Magazine Page 27, 50 www.TableScapeMag.com Fish Camp

Page 28 www.MensCoachingWeekend.com

J.Leggio Photography Page 36 Kitchen On Main Page 39 KitchenOnMainDaphne.com Cuestion Spirits Page 43 www.CuestionSpirits.com Bill-E’s Bacon

Page 72 www.BillesBacon.com

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TableScape Digital

Fairhope, Alabama www.TableScapeMag.com

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