Happy Thanksgiving! November News

Chefs and the City 2011

Get your tickets NOW for Chefs and the City- they're going fast!
Friday, November 18, 2011
Six of the city's top chefs plus 2 great causes equals one fantastic Taste of Hollywood Weekend Event!

To Purchase Tickets:
601-948-3429 ext. 314

Chefs to include:

Gary Hawkins (Sophia's), Dan Blumenthal (Bravo!), Eric Bach (Strawberry Cafe), Luis Bruno (Palette Cafe), Takahiro Higuchi (Sakura Bana),
and Jesse Huston (Parlor Market).

www.chefsandthecity.net

Thanksgiving 2011

Going out of town or have no time to cook anything for Thanksgiving? Grab and go with Sophia's to-go Thanksgiving items!

CLICK HERE FOR ITEMS/PRICING

Please call 601-948-3429 for ordering or more information.

All orders must be placed by Monday, November 21 by 5PM. Orders will be available for pick-up on Wednesday, November 23 between 2PM & 8PM. Or, on Thursday, November 24 (Thanksgiving morning) between 9AM & 11AM.

Sophia's Culinary Tour

Tour of New Orleans

Only TWO stops remain on Sophia's tour around the U.S., get your passport stamped for your chance for a trip for two to California Wine Country.
Two chances left!

Sophia's Culinary Tour of America continues with a Tour of the South- New Orleans on November 11 and 12.

Attend 8 of the 12 culinary tour dinners and have your Tour of America Passport stamped at each dinner and be entered into a drawing to win a week long trip for two to California Wine Country! This trip includes accommodations in a luxurious bed and breakfast, personalized wine tours, and so much more!

First Course

Gulf Oysters- Rockefeller Style

spinach ~ celery fondue ~ pernod gratinee

Boudin-Pear Stuffed Quail

bourbon-molasses glaze ~ rainbow chard

Pan Fried Frog's Legs Persillade

parsley ~ lemon ~ olive oil ~ garlic

Chandon, Blanc de Noirs

Soup

Smoked Rabbit & Sausage Gumbo

file powder ~ rice ~ holy trinity

Salad

Baby Spinach

candied pecans ~ chevre ~ sweet peppers ~ fried okra
creole honey mustard vinaigrette

Thomas Fogarty, Gewurztraminer

Main Course

Grilled Hanger Steak

duck fat fingerling potatoes ~ asparagus ~ bearnaise

Crispy Fried Soft Shell Crab Almondine

warm crab/haricot vert salad ~ sauce meuniere ~

Marcona almonds

Sauteed Louisiana Red Fish

smoky creole tomato broth ~ mussels ~ jalapeno slaw ~ delta grind grits

Berkshire Pork Tournedos

andouille pudding ~ sweet potato gravy ~ smothered greens

Sarapo Chardonnay, Cotes-du-Rhone, E. Guigal

Dessert

Chocolate Croissant Bread Pudding

white chocolate-mint anglaise

Bananas Foster Crepe

brown sugar ~ rum soaked bananas ~ toasted pecans

almond ice cream

Sweet Potato Beignets

cafe au lait shot ~ pepper jelly

Antoine's, Cafe Brulot

$55.00 without wines

$75.00 with wines

RESERVATIONS

or call 601-948-3429

Not familiar with our Culinary Tour Dinners?

What they are:

One weekend each month Sophia's Restaurant features a different region of the United States. This means we will create a four course meal themed around a specific region's cuisine; each course is is also paired with a wine and the attendee has the option of having the meal with or without wines. We also decorate the restaurant to fit the theme and find entertainment to accompany the meal. We think the Culinary Tour idea is a great way to give people a culinary escape in their own backyard (we also give away an incredible grand prize for one lucky winner- see about for rules and more info).

For more information, please call 601-948-3429

Looking for the perfect Holiday gift?

GIFT CERTICATES

Gift certificates from the Fairview Inn are the perfect Holiday gift for anyone on your shopping list!

Gift Certificates are available for:

- Guest Rooms/Suites

- Sophia's Restaurant

- nomiSpa treatments

or anything you want to create- these gift certificates are completely customizable!

Please contact us at 601-948-3429 to purchase a gift certificate or you can purchase one online at our website

Gift Certificates

Upcoming Events

November 2 - 5- Mistletoe

M holiday shopping arketplace: Holiday shopping extravaganza highlighting more than 100 merchants from across the United States. Sponsored by the Junior League of Jackson, more info: Mistletoe Marketplace

November 6- Battle of the Bands: Enjoy the sounds of the JSU, Alcorn, and other bands as they battle for the best of the best. Tickets are $10. More info:Battle of the Bands

November 8 - 12- Harvest Festival: Observe the operation of the cotton gin, sawmill, cane mill, and blacksmith shop, live music, wagon and train rides.

More info: Harvest Festival

November 13- Forks and Corks, MS Farmers Market: Walk from table to table, tasting foods from local chefs and drinking wines that have been specifically chosen to go well with each dish with all female sommeliers and chefs, including the fabulous, James Beard Award-winning Martha Foose! Tickets are $30. For more information, call 601-326-3001.

November 14 & 15- My Fair Lady- Thalia Mara Hall, tickets start at $25. More info, My Fair Lady

November 17-20- Disney on Ice- MS Coliseum, Mickie and Minny's Magical Journey. Disney on Ice

November 17- Fondren Unwrapped-

The merry merchants of Fondren host this annual open house party to welcome the Christmas season by extending their hours for shopping, food, drink, and music. More info: Fondren Unwrapped

November 18-19- Handworks Arts & Crafts- Browse handmade arts and crafts, more info: Handworks

December 3 - 4- Chimneyville Crafts Festival: Shop works by the most talented craftsmen around. More info: Chimneyville

December 2 - 20- Christmas at the Governor's Mansion: The Mansion is beautifully decorated with traditional holiday greenery and fruit for regular morning tours on Tuesday through Friday, 9:30 to 11:00 a.m. on the half hour. More info: Governor's Mansion

Get to Know Our Staff

caro

Caroline Fox
Caroline was recently featured in our newsletter as one of Fairview's newest additions. Starting at the end of January, she will become the Event Coordinator while Amy Grace Warren is out on maternity leave!
Caroline is very excited to meet everyone and help plan your most exciting occasions.
If you haven't already done so- contact either Amy Grace or Caroline about booking your holiday parties. Few spots remain and we would love to have you celebrate the season with us!
Stop by and meet Caroline!

What's in this Issue?

Thanksgiving 2011
Chefs and the City 2011

Guest Room of the Month

Sophia's Kitchen Corner

Sophia's Culinary Tour

Gift Certificates

Fairview Ornament

Holiday Parties

Stay Connected

Upcoming Events

Get to Know Our Staff

Guest Room of the Month

Hayloft Suite

This spacious suite located in the Carriage House boasts a comfortable King bed. This room is named the "Hayloft" Suite as it is where they once stored the hay. The Suite also has a large separate sitting area and a walk-in shower and large whirlpool tub. Perfect for a weekend getaway.

Single Occupancy $249/nightly

Double Occupancy $264/nightly
Rate includes a full Southern breakfast and complimentary wireless internet access.

Fairview Ornament

Know someone who had their wedding, birthday, or anniversary at the Fairview? Help them to always remember their celebration with a handmade Fairview ornament.

Available in the Fairview Gift shop. Not from Jackson? Let us ship it to you!

$22.95

(not including tax or shipping)

Sophia's Kitchen Corner

Creme Caramel

Ingredients:

1 C sugar

5 eggs

1/4 tsp. salt

3 C milk

1 tsp. vanilla

Fresh whipped cream, for garnish

Sprigs of mint, for garnish

Directions:

Preheat oven to 350 degrees. Butter 8 (6 oz) custard cups. In a small skillet over medium heat, melt 1/2 C sugar with a couple drops of water, stirring constantly until it is a light brown syrup. Pour syrup into buttered cups. Place cups in baking pan for easy handling. In large bowl with mixer at low speed, beat eggs, salt, and remaining 1/2 C sugar until lemon colored. Gradually beat in milk and vanilla. Once mixture has settled, with all air bubbles out, pour mixture into cups. Pour hot water into baking pan to within 1-inch of top of cups. Bake 1 hour or until knife inserted in center comes out clean. Cool, loosen custard with knife; invert. Cook's note: Try sprinkling ground nutmet on each custard before baking.