My last column on the sorry “Crack Dixie” caused a flurry of e-mails of others’experiences and a few “thank goodness you are doing this” comments.

Most want to know how they can have an impact. While a week-long action where people would not shop would be advisable, I do not know. What I do know is that you can contact their communications person, Robin Miller, at (904) 327-1445 and tell her of your concerns. I spoke with her a year ago with little luck.

I have called her to get a reaction to my story and allegations of racial injustice, how they respond to the Wal-Mart entrance into the area and how many stores that they own have not been renovated and where they are located. As of press time my phone call had not been returned.

Changes a-plenty

Nansea’s will be opening soon in the old Lakeside Lodge building of Cody Road in WeMo. A bucolic setting, this place was long on view but short on the quality of food. I had one rather expensive not-so-good meal there, but never went back. I miss Nansea’s being on the water, but at least there is a pretty lake to look at while you dine.

In MiMo, the Red and White Wine store, with a location that began over the Bay, will be opening soon across from the Dew Drop Inn.

Just a short drive west on Old Shell, at Upham Street, Bi Vona’s Café will begin operation in a month. According to the head chef, they will be using old-school Italian recipes from one of the owner’s mothers – Bi Vona. He stated that they will be cooking “Italian with a twist” and plans to have “the most wonderful filet in town” along with other specialty seafood.

Additionally, they will have an espresso bar with pastries in the morning hours. Thank goodness someone got their act together and is making this happen.

I hear rumors that the Midtown Café at the Loop has changed hands and will soon re-open as a sport’s bar with food. At press time I had not been able to get in touch with the new owner.

Also, The Roxy, a new supper club that will reportedly combine upscale dining and entertainment will be opening on Azalea Road near Airport.

I’ll have more on some of these new places in upcoming issues.

Awards on the coast

Down the Coast, the Imperial Palace Casino Resort and Space and Thirty-Two restaurant have earned the AAA Four Diamond Award for 2008. According to their press release the IP Casino Resort and Spa, along with Thirty-Two will join the ranks of North America’s finest hotels and restaurants offering creative cuisine, excellent service and upscale surroundings.

Only three percent of the nearly 28,000 restaurants and three percent of the more than 32,000 properties approved by AAA achieve this prestigious distinction.

“The IP has been setting the standard for excellence on the Mississippi Gulf Coast since reopening our doors after Hurricane Katrina in December 2005. Achieving the prestigious AAA Four Diamond status in less than two years of repositioning the property after the devastation on the coast is an honor. I attribute it to our hardworking team of 2,000-plus associates and an outstanding management team. They strive daily to maintain IP’s world class quality and service. The award is a reflection of them,” stated Jon Lucas, President and General Manager of IP Casino Resort & Spa.

Taste arrives

It is also time again for the Taste of Mobile. I have actually enjoyed attending the last two years and especially last year because there were more local restaurants. In the past it has featured mostly chains. Their participation I admire, and appreciate and they usually have the funds to do it.

Flapjack fever

For some reason, this year’s cooler weather and the fall have caused me to think about pancakes. Pancakes and waffles are my favorite breakfast food. I often get high on sugar making waffles with dark chocolate chips – you can only eat one before filling up and bouncing around the room. I have never made sweet potato pancakes but have had this recipe for quite awhile.

Sweet Potato Pancakes

Makes about 24 pancakes.

1/2 cups sifted all-purpose flour

1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 1/4 cups mashed cooked sweet potatoes

2 eggs, beaten

1 1/2 cups milk

1/4 cup butter, melted

Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides.

Cinnamon Oatmeal Pancakes

Serves Eight

Bon Appetit

1 1/3 cups water

1/2 cup old-fashioned oats

5 tablespoons butter, diced, plus more for frying

1 1/3 cups all purpose flour

1 cup (packed) golden brown sugar

2/3 cup toasted wheat germ

2 large eggs

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/4 teaspoon (generous) salt

1/4 teaspoon (scant) ground nutmeg

1 1/2 cups diced fruit (such as pears, apples, or bananas; optional)

Pure maple syrup and/or yogurt

Preheat oven to 250°F. Place large baking sheet in oven. Stir 1 1/3 cups water, oats, and 5 tablespoons butter in heavy medium saucepan over medium-high heat until mixture comes to boil. Cook until mixture is very thick, stirring constantly, about five minutes. Transfer to large bowl and cool 15 minutes. Stir in flour, sugar, wheat germ, eggs, cinnamon, baking powder, salt, and nutmeg. Mix in fruit, if desired.

Heat griddle or two large nonstick skillets over medium-high heat. Brush with butter. Drop batter onto griddle or skillets by generous 1/2 cup for each pancake; spread batter to 4- to 5-inch rounds. Cook pancakes until brown and cooked through, about four minutes per side. Place on baking sheet in oven to keep warm. Repeat with remaining batter. Serve pancakes with syrup and/or yogurt.

Kinnon Phillips is Lagniappe cuisine editor. Contact him at kphillips@lagniappemobile.com.

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