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ECRWSS Local Postal Customer + See Our Ad On Pages 6 & 7 March 7, 2015 Moody on The Market M oody Pat Billy Cheatham grew up to the distinctive aroma of an outdoor barbecue grill. He never in a million years intended to enter the barbecue business, but says it became so ingrained in him growing up under the influence of his father it was almost inevita-ble. Especially in light of the fact that both he and his father were heavily influenced by the incredi-ble outdoor cooking talents of his grandfather outside of Memphis and just over the line into Arkansas . Cheatham says his father, Jack , was always a happy man...and perpetually crafting BBQ stylings in the yard of their Benton Harbor home. He was duly impressed by the fact that his father always made the BBQ for family, but had more than enough to go around to help feed the eager neighbor kids who came running when the smoky goodness permeated the air. With that memory in mind, and after a dozen summers with his own roadside mobile rib shack each spring, summer and early fall first in New Buffalo and then in Sawyer on the lots that once housed Joe Jackson’s Fruit Stands , Billy has finally agreed that perhaps barbecue is his calling as he has established a brick and mortar presence in the form of Happy Jacks BBQ & Southern Cooking just off the corner of Cleveland and Hilltop in South St. Joseph . Cheatham worked for several months planning his menu, acquiring his equipment, perfecting his recipes, and hiring his team for Happy Jacks which honors his father’s heritage in putting him on the path to culinary greatness. Happy Jacks opened up shop quietly over the past several weeks in the space that formerly housed Passero’s Pizza at 2112 S. Cleveland Avenue across from Martin’s Supermarket of St. Joseph. He’s been busy working out the kinks, taking delivery on addi-tional new equipment, taking applications from potential employees, and creating his signature barbecue items both inside and on his trusty out-door grilling system. For the time being you will find Happy Jacks BBQ open from 11am until 7pm Monday through Saturday, but he anticipates adjusting the time schedule as he determines the patterns of hungry fans of the restaurant in the coming days and weeks. At Happy Jacks you can find BBQ Pork, BBQ Chicken, BBQ Beef, Broasted Chicken, fries and lots of sides includ-ing Mac & Cheese, Red Beans & Rice, Coleslaw, Yams, Collard Greens, Mustard & Turnip Greens, Potato Salad and Baked Beans. Desserts are also offered and as he settles in Billy says he’ll add Fried Chicken, Southern Fried Fish, Hamburgers, Sweet Potato Pie and more. Above all, Billy Cheatham wants you and your family to find a nice, clean place to enjoy dinner without the hubbub of cell phones, texting, and the like. He purposely has no Wi Fi in the house in hopes it will discourage the use of elec-tronic devices and encourage family conversa-tions. Even the in-house music is a low key jazz that’s simply background, not in-your-face music. Billy also says he takes great pride in recognizing Continued on page 9 Vinyl Replacement Windows and Patio Doors savings % 25 off www.MailMaxOnline.com Paper. News Your Good POSTMASTER: Please deliver on March 7 2015 Volume 16, Ver. 10 pre-season * Made in Michigan for our Michigan Climate! ‡7LOW
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9LVLW2XU)DFHERRNSDJHIRURWKHURIIHUV Inserts & Promotions MailMax is a publication of Far Ahead Advertising, Inc. 2202 Plaza Drive Benton Harbor, MI 49022 Phone: 269.934.7522 FAX: 269.934.3297 email: publisher@farahead.com WWW&#0e;-AIL-AX/NLINE&#0e;COMsWWW&#0e;FACEBOOK&#0e;COM&#0f;E-AIL-AX s(ARDINGS&RIENDLY-ARKET s-ARTINS3UPER-ARKETS s3AVE&#0d;!&#0d;,OT s0ATER4RUE6ALUE )NSERTSMAYVARYBY:IP#ODE

Moody On The Market

Billy Cheatham grew up to the distinctive aroma of an outdoor barbecue grill. He never in a million years intended to enter the barbecue business, but says it became so ingrained in him growing up under the influence of his father it was almost inevitable. Especially in light of the fact that both he and his father were heavily influenced by the incredible outdoor cooking talents of his grandfather outside of Memphis and just over the line into Arkansas. Cheatham says his father, Jack, was always a happy man...and perpetually crafting BBQ stylings in the yard of their Benton Harbor home. He was duly impressed by the fact that his father always made the BBQ for family, but had more than enough to go around to help feed the eager neighbor kids who came running when the smoky goodness permeated the air. With that memory in mind, and after a dozen summers with his own roadside mobile rib shack each spring, summer and early fall first in New Buffalo and then in Sawyer on the lots that once housed Joe Jackson’s Fruit Stands, Billy has finally agreed that perhaps barbecue is his calling as he has established a brick and mortar presence in the form of Happy Jacks BBQ & Southern Cooking just off the corner of Cleveland and Hilltop in South St. Joseph. Cheatham worked for several months planning his menu, acquiring his equipment, perfecting his recipes, and hiring his team for Happy Jacks which honors his father’s heritage in putting him on the path to culinary greatness. Happy Jacks opened up shop quietly over the past several weeks in the space that formerly housed Passero’s Pizza at 2112 S. Cleveland Avenue across from Martin’s Supermarket of St. Joseph. He’s been busy working out the kinks, taking delivery on additional new equipment, taking applications from potential employees, and creating his signature barbecue items both inside and on his trusty outdoor grilling system. For the time being you will find Happy Jacks BBQ open from 11am until 7pm Monday through Saturday, but he anticipates adjusting the time schedule as he determines the patterns of hungry fans of the restaurant in the coming days and weeks. At Happy Jacks you can find BBQ Pork, BBQ Chicken, BBQ Beef, Broasted Chicken, fries and lots of sides including Mac & Cheese, Red Beans & Rice, Coleslaw, Yams, Collard Greens, Mustard & Turnip Greens, Potato Salad and Baked Beans. Desserts are also offered and as he settles in Billy says he’ll add Fried Chicken, Southern Fried Fish, Hamburgers, Sweet Potato Pie and more.<br /> <br /> Above all, Billy Cheatham wants you and your family to find a nice, clean place to enjoy dinner without the hubbub of cell phones, texting, and the like. He purposely has no Wi Fi in the house in hopes it will discourage the use of electronic devices and encourage family conversations. Even the in-house music is a low key jazz that’s simply background, not in-your-face music. Billy also says he takes great pride in recognizing and encouraging the accomplishments of the youth of our community. As such, he has prepared a “Wall of Fame” at the rear of the restaurant which is blank for now, but will be a repository for stories about the good deeds, and great accomplishments of young people from throughout the region. This summer he hopes to capitalize on the outdoor space adjacent to his restaurant by considering live music from time to time to go along with his offerings of what he promises to be “the best food you could ask for,” at Happy Jacks BBQ. My brief sample was superb and featured fall-off-the-bone smoky goodness. You can reach the new restaurant by phone for ordering ahead at 269-983-2126, and he expects to offer delivery service once the business is fully established and operating smoothly. He says he’s always looking for eager young talent to learn the trade, and is taking applications at the restaurant daily.<br /> <br /> In their never-ending bid to bring you the newest and best options in the world of Dairy Queen, local franchise owners Tom & Jean Cellentani are investing in powerful new highspeed ovens to accommodate nine brand new menu offerings coming in the next couple of weeks. Tom tells me that Dairy Queen is rolling out nine new products over the next several months, and he wants DQ Grill n Chill fans in Michigan’s Great Southwest to be among the first to sample each and every one of them. Cellentani is investing in new Turbo Chef ovens for both of his properties on Niles Avenue in Southtown St. Joseph and on Red Arrow Highway in Stevensville. Those new high speed, commercial convection ovens will allow preparation of three new premium sandwiches, three new hot melt snacks, and three new hot desserts at your hometown Dairy Queen. The Stevensville store launched the new items on March 2nd and the St. Joe store is following suit on Monday. New to the menu will be the following items: Chicken Bacon Ranch Sandwich -- Sliced grilled chicken, bacon and swiss cheese roasted in an oven with lettuce, tomato and ranch dressing on ciabatta bread. Turkey BLT -- Turkey, bacon and swiss cheese roasted in an oven with lettuce, tomato, and mayonnaise on ciabatta bread. Chicken Mozzarella Sandwich -- Signature crispy chicken strips, mozzarella cheese and marinara sauce, warm roasted in the oven on focaccia bread. Buffalo Chicken Snack Melt -- Grilled chicken, shredded cheddar cheese, buffalo and ranch sauces wrapped in a warm crisp tortilla. Bacon BBQ Snack Melt -- Grilled cheese, shredded cheddar cheese, bacon and bbq sauce wrapped in a warm crisp tortilla. Chicken Quesadilla -- Grilled chicken, cheddar & Monterey jack cheese, tomatoes, onions, black olives wrapped in a warm crisp tortilla. Apple Tart -- Freshly baked apple tart with oatmeal crumble served with soft serve, and caramel topping. Triple Chocolate Brownie -- Freshly baked brownie served with soft serve, Cocoa Fudge topping, rich cocoa chunks and topped with whipped topping. Fudge Filled Cookie -- Freshly baked chocolate chip cookie with a gooey fudge center topped with soft serve and Cocoa Fudge topping. Tom notes that with the launch of these new products, several existing products at your DQ Grill n Chill will be phased out. He did not immediately identify which items will be eliminated at this time.<br /> <br /> Some professions allow practitioners to obtain industry certification and simply walk away for the rest of their career. Others expect a commitment to continuing education and ongoing re-certification. Such is the case for the American Board of Audiology or ABA. In St. Joseph, Dr. Terry McIlvaine from Dr. Kasewurm’s Professional Hearing Services successfully achieved renewal of her Board Certification in Audiology. Dr. McIlvaine has been an audiologist on staff with Dr. Gyl Kasewurm for more than 10 years. She was originally certified as a Doctor of Audiology in 2009, but her certification renewal shows her commitment to achieving and maintaining high professional standards and to remain current in the latest audiology developments, issues and technologies. Board Certification in Audiology assists the consumer in recognizing those individuals and practitioners who have completed standardized education and training, and who continue professional development efforts throughout their career. Dr. Terry earned her Masters Degree from Kent State University and a Doctoral in Audiology from Salus University. Prior to joining the staff of professionals at Dr. Kasewurm’s Professional Hearing Services in the Edgewater neighborhood of St. Joseph, she practiced in the Cleveland, Ohio region for many years, providing hearing healthcare to patients of all ages. Dr. Kasewurm was pleased with the news, saying, “Professional Hearing Services is proud of Dr. McIlvaine and her commitment to her professional development. We are fortunate to have her on our team and providing care for our patients.” You can learn more about the team by clicking this link: http://www.prohear.net <br /> <br /> This is one of those events where organizers could easily have decided on one of several names, but inasmuch as this will be the fifth year running, it’s probably best to leave the name intact and throw open the doors this month on schedule. The 5th Annual Art of Beer Festival could just as easily have been tabbed The Love of Beer Festival, because it’s clearly a beer lover’s paradise every time the crew at Lake Michigan College hosts this grand affair. For the most part, let this simply serve as your “hold the date” or “put this on your calendar” alert at this juncture. Suffice it to say you can expect some great live music, an incredible array of 100 Michigan Microbrews on tap, and a whole lot of lobbying to see who’s got the best pour in the house that night. The 5th Annual Art of Beer Fest is coming to the LMC Mendel Center’s Grand Upton Hall in Benton Harbor on Saturday, March 21, 2015 from 5 until 9pm. Once you’ve got your tickets lined up you can make plans to enjoy an array of craft brew and cider samplings, fare from southwest Michigan eateries, and live soulful bluesy reggae rock by the band Slim Gypsy Baggage, fronted by female vocalist, Morgan Ingle. Tonya Martindale is LMC’s Director of Conference & Event Services. She says, “The variety and quality of Michigan Beer just keeps getting better and we have a lot to be proud of.” She adds, “This festival is about celebrating the spirit of our craft beer community and highlight- ing the art that goes into making exquisite beverages.” The intricacies involved in setting up the taps and the battle for space leaves an open-ended gap for now. The brewery and tap list will be announced closer to the time of the actual event. Tickets, however, are on sale now by either clicking the link below or the LMC Mendel Center Box Office at (269) 927-1221, Monday through Friday, 10 a.m. to 2 p.m. Tickets are $35 in advance, and $40 at the door. Admission includes 12 beer tokens, a limited edition festival pint glass, and $10 in food tickets. For those not drinking, designated driver tickets are available for $20. All attendees must be 21 or older. Located on the Napier Avenue campus of Lake Michigan College, the Mendel Center is one mile east of I-94 on Napier Avenue (exit 30) and also ½ mile west of the US-31 Bypass (exit 24) at 2755 E. Napier Avenue in Benton Harbor. For tickets go to www.artofbeerfest.com <br /> <br /> Dot Bond Belke returned several years ago to St. Joseph after an eleven year absence spent in Cleveland, Ohio. When she came home, she signed on with the crew at Affinity Salon & Spa in St. Joseph as a professional Esthetician. Now, she’s marking her fifth anniversary with Affinity just in time to bring soon-to-be spring breakers the deal of the month. Dot is a graduate of the Douglas J. Aveda Institute in East Lansing where she matriculated with honors and a Service in Excellence Award. While in Cleveland she was a counter manager, makeup artist and skin care specialist for several cosmetic lines at retail giants including Macy’s, Dillard’s and Sax Fifth Avenue. She is professionally trained in makeup, elemental facials, body treatments, and eyebrow, lip, underarm, leg, bikini and Brazilian waxing. To celebrate her 5th Anniversary at Affinity, Dot and her colleague Nicole Hardin are offering a Pre-Spring Break Body Polishing & Waxing Package special throughout the month of March. The pair of Estheticians will tee-up consecutive day services over a two-day span bringing you body polishing to exfoliate the skin in preparation for a smoother body wax the following day. The body polish includes a full face massage, a head massage, a body scrub, a 20-minute wrap in a thermal blanket, and a rub-down using only Aveda products containing pure flower and plant essences and essential oils. The service is not restricted exclusively to women. Men can also benefit from shedding dry, itchy skin and potentially follow it up with a back wax. Affinity Salon & Spa is located at 439 Upton Drive and is a full service Aveda Concept salon, offering a full range of services including hair and skincare, makeup, facials, massage, manicures, pedicures, and waxing. You can schedule an appointment by calling 269-982-4166.<br /> <br /> That’s it for this week, folks. Have a great weekend and we’ll see you Saturday right here in MailMax or at www.MoodyontheMarket.com <br /> <br /> Pat Moody <br /> Morning Radio Personality <br /> WSJM Radio <br /> moody@wsjm.com<br /> (269) 925-1111

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