CRESTVIEW — A local resident is going to the SEC Championship on Saturday to participate in a recipe contest.

Sherri Williams was named of one of two finalists in the Johnsonville Tailgate Throwdown, a contest she almost missed.

“I was going through my email one day and I saw they were doing the contest,” Williams said. “It was due the next day so I was like ’Oh gosh I’ve got to run to the store and get ingredients.’”

Williams submitted her dish, called the Apple Bacon Man-Eater Brats with Truffle Hot Sauce, with about 15 minutes to spare.

The dish was inspired by her favorite college football team, the LSU Tigers.

“I’m an LSU fan so I thought of a man eater, which is a tiger,” Williams said. “Of course, bacon goes good with anything and I figured it’s something easy to carry while you’re at a game.”

Williams also added that the truffle hot sauce on top of the sausage, which is red like tiger’s blood, took the taste of the sausage “over the top.”

Eventually, Williams received an email saying that she was chosen as a contest finalist by a panel of Johnsonville judges.

“I was surprised when I got the email,” Williams said. “I was really excited because I love football and tailgating.”

The final round of the contest is a live cook-off that will occur in Atlanta on the morning of the championship game between LSU and Georgia.

Former NFL and Alabama running back Shaun Alexander will be among three judges who will decide the contest winner. According to Williams, both contestants will receive tickets to the game, but only one will be crowned as the Johnsonville Tailgate Throwdown Champion and given bragging rights.

“It’s going to be fun,” Williams said. “If I win this contest, that would be great because I haven’t entered many contests recently so to win would say ’Alright Sherrie, you still have it.’”

While Williams said she is most looking forward to the camaraderie of the contest and meeting everyone involved, the trip is extra special because she and her husband will get to watch LSU play for the championship.

“Just being there and possibly seeing them win and have an undefeated season would be awesome,” Williams said.

This article originally appeared on Crestview News Bulletin: Crestview resident headed to SEC Championship for recipe contest

Gingerbread is a broad term that can describe anything from a firm and crispy cookie to a moist, soft cake.

Traditionally, gingerbread is seasoned with ginger, cloves, nutmeg, and other aromatic spices. Molasses and brown sugar counteract the spice with sweetness.

North Americans have been baking gingerbread in various shapes or forms for more than 200 years, and the recipes even pre-date the American revolution. However, gingerbread dates back even further to the Shakespearean era, with The Bard having mentioned it in one of his plays.

Gingerbread's name can be trace to medieval England and once referred to any kind of preserved ginger. The term went on to reference ginger-flavored cakes in the 15th century, and gingerbread eventually became popular throughout the world.

Even though gingerbread cakes and cookies have been made for centuries, Germans are often credited with creating gingerbread houses, according to Smithsonian. They were probably modeled after the witch's candy cottage in the German fairy tale, "Hansel and Gretel."

Even though gingerbread can be made any time of year, it is particularly associated with the Christmas season, with gingerbread men and other fanciful shapes turning up on cookie platters.

This article originally appeared on Crestview News Bulletin: Gingerbread goodness — a history

CRESTVIEW — Get ready to Instagram. Polar Bear Ice Cream and Coffee brings an internet sensation, rolled ice cream, to the north end of Crestview.

Alex Ou, the owner, emigrated from China to America 14 years ago. While living in Queens, New York, Ou had a dream of owning his own coffee shop. A week ago, he turned his dream into reality by opening an ice cream and coffee shop in Crestview.

While driving through the area, Ou saw the opportunity for business.

“I checked every shopping center of Crestview,” Ou said. “Here, it’s non-stop.”

Weeks after looking at different shopping centers, Ou found an open location and began speaking with the owner.

“I’m this people (sic) — I want to do something; I will just go and do it,” Ou said.

Ou said he was happy to create 10 jobs for the area, some of which he gave to high school students. For four of the students, this was their first job ever.

Located next to Crestview High School, Ou said he trusts he chose the perfect location for an ice cream and coffee shop.

Unlike the more coastal ice cream shops Ou owned in Mirimar Beach and Destin, he said this one doesn’t have an off season which made Crestview even more appealing.

The taste of rolled ice cream separates it from traditional ice cream. Made with real fruit, the strawberry ice cream has miniature pieces of fresh strawberries and crunchy graham crackers with a distinct vanilla taste from the cream opposed to store-bought strawberry ice cream made with artificial flavors. Polar Bear has dairy-free options as well.

Along with the ice cream, Polar Bear offers hot and cold coffees and bakery items like muffins and biscuits.

Ou said he likes the idea of having a unique ice cream and coffee shop that offers cultural items like the Japanese soda Ramune and Taiwan Boba Tea — a drink mixed with tapioca balls at the bottom.

Polar Bear Ice Cream and Coffee is located at 1328 N Ferdon Blvd in Crestview.

This article originally appeared on Crestview News Bulletin: Polar Bear is more than an ice cream shop

Farmers markets are open for business all across Florida as the summer months offer opportunities to sell produce that is fresh and grown locally. 

In Okaloosa County, we have two farmers markets that are supported by the local Okaloosa County Extension Office. One is the Crestview Farmers Market at Spanish Trail Park, 205 Stillwell Ave. It operates from 7 a.m. to 1 p.m. on Tuesday, Thursday and Saturday. The second location is the Okaloosa County Farmers Market at 1954 Lewis Turner Boulevard, Fort Walton Beach . Operation hours are 7 a.m. to 1 p.m. Tuesday, Thursday and Saturday.

Our Agriculture Agent, Jennifer Bearden, can give growers certificates that will allow them to sell their locally grown produce at both markets.

Produce that is available now includes bell peppers, blueberries, cantaloupe, cucumber, eggplant, okra, southern peas, summer squash, sweet corn, tomato and watermelon. Visit https://wfrec.ifas.ufl.edu/panhandle-produce-pointers/harvest-calendar to view a complete listing of local produce availability. For best selection, shop early in the day and have a conversation with your grower. In many cases, if you want larger quantities they can accommodate.  

Many people prefer to preserve or can their produce to extend the season and have locally grown produce all year long. If you decide to preserve, use the latest United State Department of Agriculture recommendations that can be found here: https://nchfp.uga.edu/. This site is the National Center for Home Food Preservation and is supported by the University of Georgia. All current recommendations for preserving food may be found on this site. 

Try some these recipes that feature using fresh produce:

Tomatoes

Select tomatoes that are firm to the touch. Tomatoes will continue to ripen once picked. Store unwashed out of direct sunlight. It is best to not refrigerate tomatoes for best flavor.

Tomato and Cucumber Salad

2 large tomatoes, diced

2 large cucumbers, diced

1 cup diced green pepper

1/4 cup chopped green onion

Italian salad dressing to taste

Fresh basil leaves

Directions: Mix all vegetables in bowl.

Drizzle salad over salad to taste.

Chill for one hour before serving.

Zucchini Quiche

One can of refrigerator crescent rolls

2 tbsp. of brown spicy mustard

4 cups of thinly sliced Zucchini

1 tbsp. of olive oil or other oil for sautéing

1/2 onion minced

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

3 eggs, beaten

1 cup of shredded cheese (cheddar or mozzarella)

Fresh herbs: 2 or 3 leaves of basil, parsley or chives (may use dried if not available)

Directions: Heat oven to 375 degrees. In a skillet, cook zucchini and onion in olive oil until tender (about 10 minutes). Stir in herbs and spices. Blend in eggs and cheese.

Separate dough into triangles. Place in ungreased 11-inch quiche pan or 10 inch pie pan. Press over the bottoms and up the sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake for 18 – 20 minutes or until knife inserted in the center comes out clean. Let stand 10 minutes before serving.　

Pamela H. Allen is the interim county director and an agent at the University of Florida's Institute of Food and Agricultural Sciences Extension office in Crestview.

This article originally appeared on Crestview News Bulletin: Local farmers markets open for business

Tacos are a traditional Mexican dish with a mixture of various fillings on a flat bread tortilla.

Having recently visited the Yucatan Peninsula and consumed tacos on a daily basis, it became evident to me that even in Mexico, different regions make their tacos with local available produce, meats, beans and rice. The American version can consist of anything from local produce, like zucchini, squash and corn, to the traditional tomatoes, cheese and lettuce.

Since Cinco de Mayo is celebrated on May 5, try this taco recipe for a slant on local flavor and taste.

My goal is to build a taco that is tasty, local and provides creativity in the ingredients. We will use some of the traditional elements, but stick with me as we explore various toppings to make your taco healthy and fresh.

Select your tortilla

Tortillas vary in size, color and grain. For a healthy option, select the smaller size ones made from whole grains. My favorite is a six-inch corn blended tortilla.

Start with a protein

The filling can be made from ground turkey, chicken, pork, fish or hamburger. For a vegetarian option, try tofu crumbles, black beans or refried vegetarian beans.

Brown the meat using your favorite Mexican spice, like chili powder, garlic, cumin, white pepper and onion powder.

Pick your filling

Local vegetables this time of year that will add flavor and color can be used a filling. Try spiral cut squash like yellow squash or zucchini. Cook in a small amount of olive oil to tenderize.

You will not want to overcook — keep them crunchy. Also, shave off fresh corn and add it to your filling or mix it in with your protein.

Pick your toppings

Diced tomatoes make a great topping with color and flavor. A squeeze of fresh lime juice is also a favorite.

Other toppings could include diced avocado, sliced hot peppers like jalapeño, bell or other peppers that grow well in our area. Traditional toppings include various types of shredded cheese and sour cream.

Don’t forget the fresh herbs

Cilantro grows very well in this area, as well as chives, onions and parsley. Fresh herbs add a splash of color and flavor.

Finishing touches

Try the homemade salsa recipe for a side dish with chips or for a topping to pep up the flavor.

Fresh salsa

2-3 medium-sized fresh tomatoes, diced into small pieces

1/2 red onion, diced

Peppers of your choice – jalapeño (hot) or bell pepper (milder)

Juice of one lime

1/4 cup chopped cilantro

Salt and pepper to taste

Add some spices like chili powder or cumin for flavor

Prepare all the ingredients and mix in a bowl. Store in refrigerator for up to 2 days. 

Pamela H. Allen is the interim county director and an agent at the University of Florida's Institute of Food and Agricultural Sciences Extension office in Crestview.

This article originally appeared on Crestview News Bulletin: Building a healthy taco using local produce

CRESTVIEW — Rumors about a new restaurant coming to Crestview have been confirmed by a general manager at the chain.

Jorge Lopez, general manager of Pepper’s Mexican Grill and Cantina in Shalimar, said they are planning to open a Crestview location later this year.

The new restaurant will be located at 1900 S. Ferdon Blvd. in the Crestview Crossing shopping center. The location will be more than 4,000 square feet and will seat around 152 people.

Lopez said they ran into some delays, but they have now signed a lease and applied for permits to begin work on the restaurant. He is tentatively hoping to have the new location open by the end of summer.

“We’re excited going up there and being part of the community,” Lopez said.

Pepper’s offers standard Mexican fare, including a variety of burritos and fajitas, along with a wide range of margaritas. They also feature the popular Loco Burrito Challenge, where customers can win prizes and a spot on the Loco Burrito Wall if they consume a 20-inch Loco Burrito in less than 30 minutes.

Lopez said customers will find the same menu items and quality service they’ve come to expect from the Shalimar location. He also said the chain will be active in the Crestview community.

“I think that’s really important anywhere we go, going into the community,” Lopez said.

The Crestview location will be the chain’s seventh restaurant in the panhandle. The original restaurant opened in 2005 in Port St. Joe.

This article originally appeared on Crestview News Bulletin: New restaurant coming to town

CRESTVIEW — When Food Network star Guy Fieri's new show airs in November, a Crestview resident will be right there cooking on it.

Sherri Williams and her teammate, Sharon Damante, will compete on "Guy's Big Project," which airs 8 p.m. central Nov. 5. Over six episodes and various trials, Fieri and his team will choose a person to lead the company's new culinary travel show.

While the winner has yet to be revealed, Williams said she will enjoy the experience, regardless of the outcome. That, she said, is because Fieri and other Food Network employees mentored and taught the contestants so well that it didn't even feel like a competition.

"We were really competing with ourselves just trying to grow… it was great," she said, describing it as the best competition experience she has ever had.

Some of her previous Food Network appearances include "All-Star Academy," "Clash of the Grandmas," and "Guy's Grocery Games."

'IT TRULY IS MY LOVE'

Williams said cooking allows her to live out her dreams.

"I just love cooking — it truly is my love and passion. I cook every day, even when I'm on vacation," she said.

That love began when she was a little girl. Her family would travel from their home in Danville, Virginia, to her grandparents' country home in Ringo, Virginia.

"They had a very small, modest kitchen, but magic came out of that place. They had their own little garden with the pigs and chickens and a smokehouse which was underneath the house. I was one of those ones who would love to go in the kitchen and help my grandmother. That was my greatest inspiration," Williams said.

Her grandmother, Sally Ann Logan, is also the person Williams would most love to cook for.

"She never knew what a great inspiration she was. She never knew the impact she had on me," Williams said.

'MOM, YOU CAN DO THIS'

Raised in a military family, Williams herself joined the U.S. Army when she was 18, so she was always on the move.

"I would go back home on my visits and stuff so we'd go to see her [Logan]," Williams said. "She always wanted to cook everything and have everything ready for you when you got there, so I never got to actually cook her a complete meal."

Williams said her love of different food genres also comes from her stepdad, Walter Adams, who exposed his family — Williams, her two brothers and sisters, and mom Nancy — to all kinds of food. He would take them to all kinds of restaurants — and he was always bringing home unusual ingredients for them to try.

"I love frog legs and all kinds of crazy stuff, and I got that from him," Williams said.

Her family members have always been her biggest supporters.

"You always have to have a good support system and I have the very best support system. My husband, Roy C. Williams, always backs me up whatever I do. And my son, Roy C. Williams Jr., is always telling me, 'Mom we all know what a wonderful cook you are, you need to tell the world. Mom you can do this,'" she said.

"I'm extremely proud of him also," Williams said of her son, who is an actor in Los Angeles, California.

He and his wife, Tina, have a daughter, Evangeline.

Sherri Williams' next contests include the following:

•Food Network star Guy Fieri's "Guy's Big Project," which airs 8 p.m. central Nov. 5.

•The World Food Championships, Nov. 8-14 in Orange Beach, Alabama. Williams and her Kansas City Steak Company team members, Alex Callegari and Courtney Disbrow-Riley, will compete in the World Invitational Steak Championships category. This is Williams' fifth time participating at WFC.

Visit Williams' Facebook page, Cooking With Love And Passion, and Instagram page, https://www.instagram.com/logansw62/, for recipes and photos.

FYI

This article originally appeared on Crestview News Bulletin: 'I cook every day, even when I'm on vacation'

CRESTVIEW — Deborah Andreozzi's longing for the Mexican food she experienced while living in Huntington Beach, California was the basis for a Crestview business venture.

Andreozzi and her business partner, Pamela Daniel, took the plunge into food trucking in October of last year with PnD South of the Border Tacos.

"When Deb moved here she loved Mexican food. They had all kinds of taco trucks out there in California. It's a known thing out there and it seems to be all Mexican. It was her favorite, but there was nothing like that here at home," Daniel said.

"I always wanted a taco truck. It was always my dream," Andreozzi said. The Crestview resident launched the truck with the blessing of her six children, who love her cooking and also encouraged her to make it a business.

Andreozzi and Daniel, friends for 17 years, brought their years of experience working at local restaurants to embark on their enterprise.

"We've been at it off and on," Daniel said. "We met at Coach-N-Four (a former Crestview restaurant, and) were both employees there. I've worked at Gator (a Baker café)."

Daniel said she'd been out of the food business for a while before they opened the PnD. She and Andreozzi even trained and worked together as Certified Nursing Assistants at Emerald Coast Hospice at one point. But their love of food and from-scratch cooking made the industry part of their lives once more.

"It's all homemade, except our chips and shells, but we blend our beans. Nothing's premade — we cook and season everything. You've always got to put your own swag," Daniel, a Holt resident, said.

That "swag" includes one of their specialties, hamburger potato taco filling.

Daniel said the hamburger potato is her favorite thing on the menu to cook. "No one else does it around here. Everybody has pork, that's carnitas. But the hamburger potato I don't think it's around this area at all. I don't think any Mexican place has that."

She said the dish hearkens back to times when you have a big family to feed and you want your food to go further. "With a big family, it went further and lasted longer because you added a potato."

Another dish at PnD you may not find on other Crestview menus are elotes, a Mexican version of corn that Andreozzi enjoyed at food stands all around Huntington Beach.

"It's fresh corn on the cob and we coat it with mayonnaise, parmesan cheese and then we put a Mexican cheese on it," Daniel said. They sprinkle a classic Mexican seasoning called tajin to it, a little chili and a little lime.

The menu also includes California smothered burritos, chicken tacos, beans and cheese, queso and chips, and sides, soft drinks and tea. Prices start at $2.95 for a la carte food items, and combination meals, served with chips and salsa or rice and beans, cost $8.95 each. Elotes are $3.95, and drinks are $1-$2.

The truck is open 11 a.m. to 7:30 p.m. weekdays at 1212 Ferdon Blvd. N. in Crestview.

Daniel and Andreozzi also provide deliveries for orders costing $20 and up. There is an additional $2 delivery charge.

Call 612-6510 to pre-order. Visit the PnD South of the Border Facebook page for more information.

This article originally appeared on Crestview News Bulletin: Food truck owners focus on Mexican fare

CRESTVIEW — McAlister’s Deli, a leading fast casual chain, opened its doors with a ribbon cutting 10:30 a.m. July 17 at 2100 South Ferdon Blvd. S. in Crestview.

Known for its "American Regional Favorites Served with a Smile," McAlister’s is home to handcrafted sandwiches, always-fresh salads, giant stuffed spuds, and McAlister’s famous sweet tea.

The Crestview store owner is franchise group DMAC, 81, which owns and operates more than 40 restaurants throughout Florida, South Carolina, Georgia, and Alabama. DMAC, 81 plans to continue growing McAlister’s presence in the coming years. 

“We are excited to offer McAlister’s handcrafted sandwiches, family-friendly atmosphere, and genuine hospitality to Crestview,” said DMAC, 81 franchisee Dale Mulvey.

“We look forward to opening our doors and building long-lasting relationships with the Crestview community.” 

McAlister’s in Crestview will serve guests every day from 10:30 a.m. to 10 p.m.

Call the restaurant at 398-8400, or visit its Facebook page, https://www.facebook.com/McAlisters-Deli-Crestview-328514317580440/, for more information.

McAlister’s guests always have the opportunity to place orders online at McAlistersDeli.com or through the McAlister’s app.

The restaurant offers a variety of fresh, made-to-order catering options including breakfast, snacks, spud bars, salads, sandwich trays, box lunches and desserts, and always comes with a side of genuine hospitality.

Whether it’s for one person or one hundred, a business meeting or a family reunion, the company can cater a feast to please any crowd.

This article originally appeared on Crestview News Bulletin: McAlister's Deli opens Crestview restaurant