Barbecue Under the Oaks was started by Sprabery and her husband, Dr. Don Sprabery, when the symphony was looking for a way to raise money to cover operating expenses. Initially, a few barbecue teams were invited for a friendly competition on the Sprabery’s front lawn off Menge Avenue for her and her guests. Over the next 26 years, the event grew to as many as 34 teams with well over 1,000 guests – and the event is still held on their front lawn.
 
“That was obviously my passion,” said Sprabery. “Music is my passion. And it brought the community together with the businesses. A lot of friendly camaraderie.”
 ​

 
Sprabery said that what really made the event successful was the tremendous participation of the business community, which included building contractors, banks, lawyers, doctors, and the individuals who paid $35 to enjoy the food, music and fellowship. The event would raise over $100,000 a year during the last years of the fundraiser.
 
“It was really cool,” said Sprabery. “We started with a goal of raising about $5 thousand, and we doubled it almost every year. When we added a silent auction and a patron party, it was big time. It was a lot of fun.”
 ​

 
Sprabery recalled that in the best year of the event, more than $50,000 was raised in sponsorships alone.
 
She said that she misses interacting and communicating with the teams and businesses for Barbecue Under the Oaks, but she understands that everything has its season. She is clearly honored by her involvement with being a co-host and her role in planning and making the event a success. It appears to have been the perfect event at the perfect time for her.
 ​

 
And although the huge event is no longer held (the final Barbecue Under the Oaks was held in 2014), music continues to inspire and motivate Sprabery, years since her father first pointed out different notes to her when she was a child. Those exposures blossomed in her marriage as her appreciation for music grew along with Don’s love for music.
 ​

 
“When I married Don, I knew nothing about classical music, and he knew everything,” Sprabery explained. “He had educated parents who just loved music. We had a radio in the kitchen, XM Pops, and they would identify the composer, the piece of music, and it helped me to learn the difference between baroque, classical and romantic. And I just fell madly in love.
 
“So I went from going to a concert with him and mentally making my grocery list, not being there, not present, to ‘Oh my gosh,’ my heart was being touched by what I was hearing.”
 ​

 
Over the past ten years, Don and Peggy have hosted a different gathering at their home: the Oaklawn Concert Society, which features a concert in the living room of their home for its 38 members, six times per year. The entertainment list for this event has included musicians from the Louisiana Philharmonic, Gulf Coast Symphony Orchestra, the Mobile Symphony Orchestra, the Pensacola Symphony Orchestra and the Meridian Orchestra.
 
Sprabery said this event is not a fundraiser; it’s strictly for the enjoyment of the members of the Oaklawn Concert Society and their guests.
 ​

 
A lifetime member of Gulf Coast Symphony Orchestra Guild, Sprabery’s involvement in the community has gone far beyond musical events and organizations. She served as president of the Coast Medical Alliance; trustee of the Ohr-O’Keefe Museum of Art and chairperson of several of their fundraisers; vice president of Mississippi State Medical Alliance; PAL board of directors; and chairperson of the Cat Cora and Chefs for Humanity Gala, One Big Table with New York Times cookbook author Molly ONeill and One Big Southern Table. 
 
Dave Dennis, a longtime resident of Pass Christian, said, “Peggy’s unconditional commitment to maintaining and promoting musical and artistic cultural traditions is unparalleled on the Coast. She is simply amazingly generous with her talents and hospitality.”
 ​

 
A graduate of Mississippi University for Women, she served the university as a member of the Executive Council for the Alumni Association. Her board membership involvement is extensive, including the Salvation Army, the Great Southern Club, Humane Society, DuPont Delisle Community Advisory Board, Gulfport Exchange Club, Mental Health Association Annette O’Keefe Humanitarian Award, and American Heart Association, where she served as chair of Go Red for Women and Circle of Red.
 
Presently, Sprabery keeps busy with yoga, and she lifts weights four times a week. She also has chickens and peacocks. The Raw Oyster Marching Club is another of her joys. She said that she doesn’t know how much longer she’ll participate with the marching club, but at the present time, she greatly enjoys the camaraderie with the ladies.
 
“I feel very validated with my life. And blessed,” said Sprabery. “I have a great husband that I cherish. He’s great. My motto in life is carpe diem, which translates to seize the day.”

The sight of flashing blue police lights at every intersection leading into downtown Pass Christian could mean only one thing: the annual Christmas Parade was ready to start! Cars, golf carts, marching bands, dance troups and walking clubs took to the streets of "The Pass" for a holiday party to end all parties. Food vendors, craft vendors and artists, face painting, living Nativity - this event had it all. What a great way to welcome the holiday season!

- Photos by Melanie Cole

Tucked away on the corner of Henderson and Kiln Delisle, Savory Roots is a gem savored by many locals. This spot is the place for fresh, local seafood, a unique twist on chicken and waffles, and decadent desserts.

- by Lisa Monti

 
Owner Reanna Miller’s family has been in the restaurant business for years, out front and in the kitchen, but she said her career took a turn and she became an accountant and now handles that end of things. She and her friend and former classmate Jessica Calvert, who took the culinary career route, opened the restaurant together. It was Jessica who came up with the name of the restaurant, which Reanna said Chef Jessica found soothing. Jessica has since moved on to kitchens in Maine, so now Reanna’s mom, Denise Bartula, oversees the kitchen. As a veteran of the Great Southern Club dining room operations, cooking and making the creole sauces and out-of-this-world desserts comes naturally to Bartula.
 

 
Over the years, Reanna said, “We have built up a clientele. People know we are here. We deliver to the Chemours DeLisle Plant every day. We also offer catering for the holidays, and we do weddings.” In addition to a holiday menu, Savory Roots offers a healthy meal prep service year-round, which includes meal delivery to your door.
 
Savory Roots has a private dining room for up to 25 guests, perfect for private parties. The main dining area is open Monday through Friday for dine-in and carry out lunch and it has extended hours on Friday. That’s when customers come for small gatherings like birthday parties and business meetings. The restaurant is closed Saturday and Sunday.
 

 
Reanna said the menu features a variety of seafood, daily blackboard specials, and po'boys. “It’s a good mix. Our most popular appetizer is blackened shrimp nachos, and our main sellers include the fish of the day and our chicken and waffle sandwich.” Jerry Forte, local seafood wholesaler, delivers the fresh seafood to the kitchen regularly.
 
Starters include Pig Fries, which are sweet potato fries loaded with barbecue pulled pork, Monterey Jack cheese and a sweet and spice slaw. For lighter fare, there’s Savory Root’s signature salad of grilled chicken, mixed greens, honeyed goat cheese, cherry tomatoes, toasted pecans and dried cranberries, all dressed with a tangy balsamic vinaigrette.
 

​ 
If you’re craving a po'boy, you’re good here, too. Savory Roots serves fried shrimp, cheeseburger, and shrimp remoulade po'boys on Leidenheimer bread, the prized New Orleans French loaf that makes seafood, or anything else, just a bit better.
 
More seafood makes its way into Bang Bang Shrimp Tacos, which I enjoyed on another lunch visit, and blackened tuna salad, which is always a solid choice.

 
Further down the menu you can find hamburgers, firecracker shrimp on a bun, chicken-fried steak, and a bourbon-glazed pork chop.
 
On this Monday lunch menu, the fish specials were redfish and catfish, a toss-up for me, plus hamburger steak with garlic potatoes, an option for another day. My pick was the blackened redfish served with fresh squash and garlic-y mashed potatoes. I rarely pass up a fish dish, and this one is not to be missed. The generous portion of redfish, both sides nicely seasoned, was exceptional.
 

 
The real dilemma was choosing dessert, listed on a separate blackboard, including white chocolate caramel bread pudding, pecan-caramel Key lime pie, coconut pie (which I don’t see on menus often enough), and a more traditional bread pudding with rum sauce. All of them are made by Denise in Savory Root’s kitchen. The white chocolate bread pudding is a customer favorite, and how could it not be with that combination of ingredients? The wedge of Key lime pie was tart and rich, and the coconut pie was a sweet throwback to your grandmother’s kitchen. We can assume that the fourth pick, the traditional bread pudding, is just as delicious as the other three.
 
Savory Roots is a little off the beaten path but well worth the drive up Henderson Avenue or along Kiln Delisle Road. There’s plenty of parking in the back of the building, the dining room is bright and comfortable, table service is great, and the menu has enough variety to keep things interesting on every visit.

Savory Roots
6340 Kiln Delisle Road, Suite G, Pass Christian
(228) 222-4227
Hours:
   Mon-Thurs 10:30 am to 2 pm
   Friday 10:30 am to 8 pm
​ 

Help save the oyster industry and help the environment by gardening oysters. Oysters are a critical part of the coastal ecosystem and our local economy. Raise young oysters until they are ready to move to established Gulf reefs. Join the efforts to keep the Coast prospering!​

- by Susan Putnam

During hurricane season along the Coast, it’s easy to remember the destructive nature of storms. A hurricane’s devastation, however, goes well beyond destroyed homes and blown-over trees. Major storms can obliterate the local economy. Seafood is a critical component of the economy, and we feel the loss all along the Mississippi Gulf Coast. In particular, there has been a rapid decline of the oyster industry in the Gulf of Mexico. This decline affects our economy in multiple ways, primarily in the reduced income for oystermen, loss of revenue for restaurants and seafood markets, and loss of local jobs, not to mention the negative effect on our water quality. But there is renewed hope for the revitalization of our beloved oyster industry.
​

Citizens, meet the Mississippi Oyster Gardening Program. This program is designed to leverage the personal drive of citizens to get directly involved in the “gardening” of very young oysters (spat), caring for and cultivating them until they are ready to be “transplanted” by program managers onto an established reef system. The additional spat not only vastly supplements the natural colonies of existing oysters but also powerfully impacts rebuilding our oyster beds.
​

You may wonder, What does an oyster gardener do? Or you may think, This seems too complicated for me. However, it is easy to be an oyster gardener. The gardens are suspended on a pier and placed by program managers. All a gardener needs to do is perform simple tasks every one to two weeks to ensure the garden is free of debris and predators. Keeping the garden clean allows water to flow, bringing in oxygen and vital nutrients to the young oysters, allowing them to grow toward maturity. Your tour of duty will last about six months, after which the garden will be transplanted to an established reef system in the Gulf. 
​

Oyster “gardening” is a fun and rewarding experience and a great way for local citizens to provide a valued service. You can participate in rebuilding the oyster industry while improving our environment. You can learn more about this program and how you can help here through the links below.
​
https://oystergardening.org/mississippi/

https://masgc.org/news/article/oyster-gardening-programs-produce-nearly-1.2m-oysters-since-inception

https://www.usm.edu/news/2023/release/oyster-hatchery.php
​

Our lovely Pass Christian is providing a safe environment for developing sea turtle eggs – Yes, you read that right, we are growing ENDANGERED BABY SEA TURTLES!
​
– By Susan Putnam

The Harrison County Beach Sand Patrol is trained to look for sand tracks made by sea turtles after they lay their eggs. Approximately two weeks ago, The Institute for Marine Mammal Studies (IMMS) received a call that the Sand Beach Patrol found telltale signs of a new sea turtle nest on Pass Christian’s beach. 
​

The IMMS scientists immediately leaped to action by confirming the location of the nest, then placing protective ropes around the area to keep people away. They will continue to monitor the eggs, which usually take between 50 to 60 days to hatch.

Sea turtles have been slowly making a comeback throughout the United States due to efforts to modify the way fishing nets are designed. Commercial fishermen are required to use Turtle Excluder Devices, commonly called TEDs. They promote sea turtle conservation by addressing problems associated with sea turtles getting caught in trawl fishing gear. 
​

These new devices contain metal bars and mesh that go inside the neck of the trawl net. This allows shrimp to pass through the bars and into the net while turtles and other large animals can find freedom through a flap in the mesh. NOAA Fisheries design experts are continuing to improve effective ways to reduce harm to our endangered sea turtles.

IMMS would like to remind everyone that sea turtle nests are Federally protected by the Endangered Species Act. Please do not walk beyond the marked area and keep all pets away.

For updates on the turtle nest, follow the “City of Pass Christian” Facebook page. The nest was identified in mid-July, so we should have baby sea turtles in early September! 
​

On Sunday, May 28, the Pass Christian Main Street Association produced the annual Jazz in the Pass concert. Held in Veterans Memorial Park, the event featured performances by the Clinton High School Jazz Band, Jake's Jazz Trio, Julius J. Handy III, and the Unfazed Show and Band. The evening culminated in the event's first fireworks display, and if the oohs and aahs are any indication, the event was a hit with residents and visitors alike. 

​- Photos by Brenda Comer

If you're in a photo, you're welcome to save these Internet-sized images from our 15 Minutes photo galleries onto your own computer or device. We do ask that if you share on social media, please credit the photographer and the Shoofly Magazine! ​

 
There’s a new barbecue restaurant that specializes in low-and-slow, oak-smoked meats like you would find in Central Texas, the heart of barbecue country. It’s billed as “live fire craft barbecue,” and y’all, with this newest addition to our barbecue restaurant lineup, we’re going to need more napkins.
 
Salt Pepper Oak opened on Kapalama Drive off Kiln-Delisle Road in February. While technically in Pass Christian, the restaurant is located in what locals call the “back of Diamondhead.” They currently offer Saturday-only lunch service, and folks have been lining up for prime meats, dynamite homemade sides, and hard-to-resist desserts. It even offers a sample platter for those interested in trying a little bit of everything.
 ​

 
He’d been working on the development of his Salt Pepper Oak barbecue concept for the last five years. When the old Cuevas Too Restaurant spot became available, he thought it was the perfect location to bring his dream home and said, “Let’s do it.”
 
Vincent said the restaurant name comes from legendary chef Anthony Bourdain’s bottom line description of what makes Franklin Barbecue so good: a simple salt and pepper rub and a low burning oak fire. (Look for a painting of Bourdain in the dining room.)
​

 
Vincent is sticking with traditions for the restaurant. Barbecue is always served for lunch, not dinner, and uses oak, not gas, to cook with.
 
“This to me is what barbecue should be,” he said.
 
At this writing, Salt Pepper Oak customers can pick up their pre-orders on Saturdays from 10 to 11 am. Doors open at 11 am for dine-in and take-out and close at 3 pm, or when everything is sold, which is usually before 3.
 ​

Good news for current fans and future customers: Salt Pepper Oak’s one-day-a-week schedule is about to expand. Vincent plans to unveil Smoked Meat Fridays soon, offering plate lunches with chicken, pork chops, meatloaf and more, using recipes he’s developed. And in the fall, look for specialties such as brisket tamales and chili in addition to brisket slices.
 
Salt Pepper Oak
16940 Kapalama Road, Pass Christian
(228) 332-6342
Hours: Saturday 11 am - 3 pm or when sold out
 
www.saltpepperoak.com
Pre-order: https://salt-pepper-oak.square.site/

It was a perfect day for a parade, with sunny skies, family and fun, and happy faces everywhere! Crowds were at least four deep in many places for the 2023 St. Paul's Carnival Association Parade in Pass Christian. The parade started at noon, but folks started to gather much earlier to get the prized spot to catch those prized beads and toys. Throws flew, kids squealed with delight, and all was right in the Mardi Gras world.

- photos by Gregg Martel 
​

If you're in a photo, you're welcome to save these Internet-sized images from our 15 Minutes photo galleries onto your own computer or device. We do ask that if you share on social media, please credit the photographer and the Shoofly Magazine! ​​

The eclectic mix of artists, craft vendors, and sellers of locally-grown produce are excited to welcome the new food trucks to their weekly market.

- by Lisa Monti

Shoppers at the weekly Pass Market have been picking up farm fresh produce and buying handmade arts and crafts at the War Memorial Park location for some 18 years. Starting this Saturday, the beachfront market will add food trucks to the mix of vendors.

 
A new ordinance allows five food trucks to operate in the city, and a couple of them will be on Scenic Drive, in front of the Pass Market this Saturday. Safety is always a consideration for the outdoor market, and bad weather last Saturday delayed the food trucks’ debut, said Kathleen Johnson, market manager and owner of Backwater Studios. 
​

 
This weekend’s weather looks perfect for shopping at the market. “We always wanted to have food at the market, but it’s hard to keep up with the laws without a truck,” she said.

 
Besides being an added attraction for the market, the food trucks will give people a taste of what the trucks will be serving at popups and special events around the Pass.
 
Susan Putnam, the city’s Community Liaison Officer, said on social media that the food truck ordinance “opened up a whole new facet for the market.”
 

One of the trucks that will be at the market on Saturday is Rolling in the Dough, which specializes in hot, handmade soft pretzels and has had popups at the Pass Christian Pavilion on Second and Davis for a few weeks. The truck serves plain, salted, salted/butter, cinnamon sugar, and garlic parmesan pretzels, as well as its special King Cake pretzel.
 
The Little Wooden Smokehouse Company will also be on hand Saturday to sell their Piggy Pops, described as tender bites of brined pork, skewered and wrapped in bacon, rolled in the Smokehouse’s candying spice and “smoked to perfection over local red oak.” Another specialty is the Clucksicle Lollipop, a smoked chicken leg marinaded in teriyaki and wrapped in bacon.

 
The number of vendors and shoppers at every farmers market rises and falls with the seasons, and the Pass market is no exception. There are a finite number of vendors to go around, and sometimes multiple weekend events can pull vendors as well as shoppers away. Johnson said the number of vendors setting up at War Memorial Park can range anywhere from 15 on a slow day up to 85, depending on the weather and the time of year. The number of shoppers can go from 200 or so to 500 or more. But Johnson said the most important number at a market is the amount of sales the vendors bring in. The busiest market day last Christmas season saw $7,500 in sales. “We’re just a little market, but that’s a pretty substantial number,” she said.
 
The Pass Market
103 Fleitas Ave., Pass Christian
(228) 254-0284
Open Saturdays 9 am – 1 pm

​Before and after opening the café, she sought advice from Bobby Mahoney of Mary Mahoney’s, restaurateur Rob Stinson of Saluté, WWL’s Chef Kevin Belton, and Sean Pittman, who owns Cat Island Coffeehouse in Pass Christian. They shared their advice on restaurant equipment and operations. “I learned a lot,” she noted.
 
The café specializes in American Southern cuisine, all prepared to order. "It's just comfort food," Dorothy says, served like it would be in a good southern home. Unsurprisingly, the Roberts family influence is clear in the breakfast and lunch menus. There’s the Lucimarian based on the breakfast sandwich she made for her family: an open faced, toasted croissant topped with scrambled eggs, cheese, and bacon served with honey butter. The Roberts Place Breakfast covers all the morning meal bases with traditional options for eggs, meats, sides, and breads. You can also enjoy Dorothy’s French Toast and Robin’s favorite egg whites to start your day.
 
Colonel Roberts was partial to Asian flavors, so the Pass Burger on the lunch menu features an Asian-infused barbecue sauce in his honor. Along with a variety of grilled burgers, the lunch menu offers specialty salads, sandwiches, and the popular shrimp and grits. There are also daily southern specials like the traditional red beans and rice on Mondays, Mom’s baked rosemary chicken on Tuesdays, and grilled Pork Chop Day on Thursdays.