By Ginna Parsons
FULTON – Chip Prestage is passionate about food.
Most every evening he makes dinner for himself and his wife, Sabrina, although he says she’s an excellent cook herself.
“Every afternoon, I get a text from her, saying, ‘What do you want for dinner?’ and I say, ‘It doesn’t matter,’ and then she says, ‘It doesn’t matter to me either.’ And it just goes on. The afternoons are real trying times for us.”
Because Prestage, who has the family business, C&P Auto Parts in Fulton, gets home before Sabrina does, he usually is the one cooking the meal.
He might prepare taco salads or grilled chicken with salads or a pork loin with baked beans and green beans.
“I’ve been surrounded by wonderful cooks my whole life. My mother, gosh, and my grandmother,” he said. “I think when I got interested in cooking was when Daddy and I would go to fish cookings and dove hunts and would wind up helping whoever was there cooking.”
However, he said, Sabrina would say he got interested when he started watching Emeril Lagasse on the Food Network.
“I do love Cajun cooking,” he said. “I probably have 20 cookbooks. I love to try new Cajun recipes.”
Prestage and his buddy, Tommy Kline, do a lot of cooking at Kline’s cabin near Belmont.
“I spend the winter with him deer hunting,” he said. “I go up there on Friday night and come home Sunday night and all we do is cook. He has a big kitchen with two double deep fryers and a griddle. We cook whole hog, shoulders, butts, fish, deer. In October every year, he and I make 30 gallons of gumbo to feed a wild game supper – Johnny Crane hosts it – and we never come home with more than a gallon.”
When the weather’s warm, the Prestages entertain friends and family – they have a son, Chance, a daughter, Noel, and a grandson, Cayden – at pool parties at their home in Fulton.
“We put an outdoor kitchen out there, and in the summertime we have people over here just about every weekend,” he said.
Prestage doesn’t have to go far to find new recipes he wants to try, and he is always trying new recipes.
“The wonderful thing about today’s technology is if you get to wanting something, all you have to do is type it into Google and, boom, you got it,” he said. “At New Year’s, I went online about a week before and started looking and got everything I needed for the meal.”
Do you know a good cook? Send your nominations to Ginna Parsons, Cook of the Week, P.O. Box 909, Tupelo, MS 38802. Or you can fax them to (662) 842-2233 or email them to firstname.lastname@example.org.