olive oil, first deciding between the virgin and extra virgin varieties. The flatbread contains a number of advantages for the pizza, he notes. The bread contains the right size and texture, along with good nutrition and fewer calories. The flatbread also doesn’t stick to the work surface, Huff says, easily pulling up the bread from the counter. “I use Pillsbury dough for the crust. You can get pizza dough for $2.50 to $3,” he says. “It serves four adults, possibly six, depending on the ingredients and how hungry everyone is.” He fills up the flatbread with a variety of toppings, including carrots, brussel sprouts and smoked chicken. This is definitely one way to get your meat, vegetables and bread all in one delicious bite. He uses goat cheese for the flatbread pizza. “It’s very flavorful and very impactful,” he says. “It also makes for a good presentation, and it has a low melting point.” The steak nachos and flatbread pizza combine flavor and nutrition, he says. They also require less time in the kitchen and can be prepared ahead, freeing up the hosts to spend time with their guests. Then again, it may prove difficult to keep the guests away from the kitchen. The aroma and festive appearance are sure to lure hungry guests who are craving the finished products. The Spice Of Life When it comes to his food, Huff prefers something with bite and zip. He revels in using a variety of peppers and spices. Don’t expect bland offerings, especially for the Super Bowl party. Make sure you have water or another beverage at hand when digging into his culinary work. When it comes to zest, Huff holds a particular fondness for sriracha and gochujang. Sriracha, named for a region in Thailand, is a hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar and salt. Gochujang, which has Korean origins, is a red chili paste containing glutenous rice, fermented soybeans, salt and sometimes sweeteners. The paste appears thick and sticky. In addition, Huff recommends Bee’s Knees Spicy Honey, a sweet and spicy mix of chili peppers and honey. He also likes chipotle kafe, a red salsa with fresh roasted peppers, tomatillos and a rich coffee finish. While he’s partial to a kick in his food, Huff remains mindful of his guests’ various tastes and their dietary and health needs. “I do have friends who tell me about anything special that they need,” he says. “I can do gluten-free, vegetarian and even vegan.” Huff admits he doesn’t write down recipes. Besides his own experimentation, he has learned a great deal from “Chef Staci” at Hy-Vee. Whatever the food, Huff tries to offer beverages for any tastes. He finds that people are experimenting and trying a wider variety of potent potables. “You’re seeing more and more craft beers. And there are many good wines, both red and white, which are great complements for food,” he said. “You also see a large number of people who enjoy cocktails.” As far as libations, he notes popular drinks such as a Manhattan or a Negroni. What about those who don’t partake in alcohol? “We have a sparkling grape juice,” he said. “Welch’s is good, and you can add some carbonation to give it that fizz.” The drinks aren’t the only colorful part of the beverages. Huff enjoys creating unique ice cubes filled with aronia berries — a type of red chokeberry — or dragon fruit, a cross between a kiwi and pear. Master Chef Huff ’s culinary pursuits give him a creative outlet, particularly after a long day in court or at the law office. “I need a release,” he says, continuing his vigor in the kitchen. Huff can handle quantity as well as quality. “I have 15 racks of ribs waiting to be done,” he said. But that’s far from his largest challenge. He offered up a meal for bidding at a fundraiser. The winner of the meal gave a call one afternoon, asking for a larger meal than originally planned. The man requested 40 Porterhouse steaks — for that evening. Huff admits he was taken aback. “I told him, ‘Dude! It’s 2:30 in the afternoon, and you want 40 Porterhouse steaks by tonight?’” However, Huff was up to the challenge. A few hours later, he gave his friend a truly memorable steak dinner for the large gathering. “When I make a meal, some people tell me to be creative and surprise them,” he says. “Others want it planned carefully.” However, all of his planning for the upcoming Super Bowl party may be for naught. One development could force cancellation of this year’s party. “With the Super Bowl in Minneapolis this year, I want to go if the (Minnesota) Vikings or Pittsburgh Steelers get in,” he says. “Even if I don’t have tickets, I just want to be there for it.” vBy Randy Dockendorf 1981. A lawyer, a tax accountant and a financial advisor walk into a bar. Seriously. That was the start of a well-coordinated plan that’s still paying off in 2017. Managing wealth is no joke. And advice coordination is essential as wealth grows, and grows more complex. From thoughtfully planning for a long retirement to addressing unique needs, a Raymond James financial advisor can pull the pieces together to orchestrate a properly synched approach. LIFE WELL PLANNED. Bob Willcockson Investment Representative 225 Cedar Street, Yankton (605)665-4950 First Dakota Brokerage Services, Inc. A subsidiary of First Dakota National Bank. Securities offered through Raymond James Financial Services, Inc. Member FINRA/SIPC an independent broker/dealer. Securities offered through Raymond James Financial Services, Inc., member FINRA/SIPC, and are not insured by any financial institution insurance, the FDIC/NCUA or any other government agency, are not deposits or obligations of the financial institution, are not guaranteed by the financial institution, and are subject to risks including the possible loss of principal. Raymond James is not affiliated with First Dakota National Bank and First Dakota Brokerage Services. HISVOICEvJANUARY/FEBRUARY 2018v5