Oxford Spotlight: Hot Wangs.com

Hot Wangs 003By Danny Toma, staff writer

Don’t bother looking it up on the Worldwide Web; it simply does not exist. Hot Wangs.com owner Chris Jones admits that he has not quite worked out the website bit, he just likes the name. But when the wings are this good, you’ll forgive him for not spending enough time on the computer. Says Jones, “Every order is fresh done. There is no pre-cooking. We don’t start preparing the wings until you order.”

Jones was always close to his mother, and she spent some 40 years cooking in a number of Senatobia locales. Watching her cook, he learned the trade and never considered another career. After working a few years in Memphis, Hot Wangs 001-1he came back home to Senatobia and opened C.J.’s Restaurant in 1996. A slowdown in business after 9/11 caused him to shut down that operation, but a few years later, he opened his dream restaurant, Hot Wangs.com, when a property on Front Street in Senatobia became available.

A little over two years ago, Jones thought the time was right to expand, so he entrusted the Senatobia operation to his brother and opened up his Oxford outpost of Hot Wangs.com (on the hill past the Kroger on University Avenue). Business has been pretty good, says Jones. He gets a lot of student traffic, from Oxford High School and Lafayette High School (the latter is practically around the corner) and also from Ole Miss. In fact, word is that Hot Wangs.com is a popular hang-out for Ole Miss football players.

Hot Wangs 004-1Hot Wangs.com is mostly a take-out place. There is a fair amount of outdoor seating, which is popular when the weather is nice, but most folks prefer to take their wings home. In fact, you don’t even need to show up. Hot Wangs.com will cater your event or come out to your site to make some wings. Just give them a call at (662) 281-1100.

Despite the name, Hot Wangs.com isn’t just wings. The menu also features hamburgers, fish dinners, barbecue bologna, and Philly cheesesteaks. The big seller is still the wings, both the traditional variety and the “boneless wings.”  Fried to perfection, they are then rolled in your choice of some 10 sauces or spice mixtures, with flavors such as “Sweet Heat BBQ” and “Honey Gold” (the latter similar to a South Carolina mustard-based barbecue sauce). For the thrill seekers, they offer “Liquid Hell,” a cayenne-habanero sauce.Hot Wangs 002

Hot Wangs.com is located at 2028 University Avenue and is open Monday through Thursday, 11:00 a.m. to 11:00 p.m. On Fridays and Saturdays, they are open 11 a.m. until midnight. The restaurant is closed on all Sundays except for one: Super Bowl Sunday – the “wingiest” Sunday of the year.

About Danny Toma:

After spending time exploring Italy, Ireland, Poland, Israel, Iraq, Germany, and, perhaps most exotically, Washington, Danny Toma is now back in Oxford to stay after a 22-year career with the U.S. Department of State. He enjoys dining out, as well as cooking in, and contributes to EatingOxford.com on a regular basis.

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Throwback Thursday: L&M’s Kitchen and Salumeria

L&M's kithcn and salumeria -oxford derek moreton

Credit: Derek Moreton

For Throwback Thursday, I want to talk about one of my old Oxford favorites–L&M’s Kitchen and Salumeria.

I say old because I moved to Oxford in 2006 and was only able to enjoy L&M’s for a couple of years before it closed.

The place had such a warmth about it. You’d walk down the long hallway entrance, past a variety of meats hanging in a glass room where someone in the group would usually pause to say, “I’ll take that one!” Once you reached the dining room, the smell of marinara, steaks and garlic hit you in the most delightful way. The clinking of wine glasses and the dull roar of diners disappeared as you bit into crispy bruschetta, perfectly al dente pasta, and herbacious local sausage. That’s just dinner. Don’t even get me started on brunch!

Oxford history says that L&M’s Kitchen closed (and Boure moved) because of the Vieux Carre construction project (you’re familiar with the building housing Pita Pit on the corner of Lamar and Jefferson?). There was scheduled to be a second Vieux Carre tower. That was six years ago. You can probably see where I’m going with this.

In my opinion, Oxford sacrificed one if its best restaurants in order to make room for a project that never came to fruition.

There is a silver lining here, though. For those who fell in love with the sausage and pork served at L&M’s, I believe you can still obtain it from the restaurant’s original supplier, Stan’s Country Store on Hwy 6 or the Farmers’ Market on Old Hwy 7. And if you can whip up some pasta and bruschetta like Dan Latham used to make, call me up and I’ll head right over.


P.S. Wondering what happened to chef/owner Dan Latham? After closing L&M’s, he moved to Atlanta and began Moto Bene, a successful mobile pizza truck, before moving on to open his own restaurant consulting business, LQC Ventures, in 2011.


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Oxford Spotlight: No Time 2 Cook

karen kurr from no time 2 cook

Karen Kurr, No Time 2 Cook

By Danny Toma, staff writer

A decade ago, Karen Kurr was a mom known for her outstanding Cajun cooking. This Shreveport, Louisiana, native, with deep Mississippi roots, got so many compliments on her recipes that she and her sister decided to take it all on the road–literally. Working out of her home kitchen,  Karen started selling her favorite dishes at the flea market in Byram, Mississippi, before moving on to Jackson. People could simply not get enough of what she was making, so she kept it coming and started hitting farmers’ markets and trade events in Tupelo, Oxford, and Memphis.

She found that her little kitchen just could not keep up with the demand, so she got licensed and expanded her operation into other parts of her house and sold in rented spaces in antique malls across the state. But it simply could not go on like that anymore. Five years ago, it was time to “go pro,” and Karen and her sister made plans for the next stage, opening what is to this day the only USDA-inspected small casserole plant in the state of Mississippi, and it is located right here in Oxford. no time 2 cook dressing

Since its humble beginnings, No Time 2 Cook has expanded beyond its original Cajun focus to feature solid comfort foods with quality ingredients, providing meals that taste like homemade for those without the time to put them together. The attention to quality has not gone unnoticed. Several No Time 2 Cook products began to show up as seasonal offerings in a number of Kroger grocery stores and did so well that the Delta division of Kroger (which covers most of Mississippi, eastern Arkansas, west Tennessee, and parts of Kentucky) began carrying them permanently in March 2014. Today, in nearly every Kroger in the area, you can buy No Time 2 Cook’s top selling dishes–chicken and dumplings and chicken pie–along with its three other main products (chicken and dressing, tamale pie, and crab and mushroom penne). No Time 2 Cook foods are also distributed through Sysco in Memphis and are currently available in select Albertson’s locations in Texas.

no time 2 cook krogerBut it all comes back to Lafayette County. The little casserole factory, which employs six people and is located just outside the city limits of Oxford, focuses on taste, while enjoying the benefits of automation. No Time 2 Cook is capable of producing some 800 units per day (versus 75 or so when they were still working out of Karen’s house), and hope to expand yet again to double production. Karen oversees the entire operation to ensure that the final product lives up to the reputation that she has earned over the years. In addition, she has developed packaging that is not only visually attractive but also environmentally friendly, with all components being recyclable.

Oxford is not only No Time 2 Cook’s home, but also its test market. You can purchase the company’s top sellers at Kroger and also find No Time 2 Cook products in the cooler at the Mustard Seed Antique Mall on University Avenue. This is where the company tests new items, such as caramel cake, and run old favorites, like its famous gumbo base, appreciated by cooks across the area, including by those at B’s Barbecue, who uses it as a starter for their popular gumbo.

You cooked enough over the holidays; now is the perfect time to give No Time 2 Cook a try. Check out some of the best sellers at Kroger, or swing by the Mustard Seed to see what new dishes are in the works for the future.

About Danny Toma:

After spending time exploring Italy, Ireland, Poland, Israel, Iraq, Germany, and, perhaps most exotically, Washington, Danny Toma is now back in Oxford to stay after a 22-year career with the U.S. Department of State. He enjoys dining out, as well as cooking in, and contributes to EatingOxford.com on a regular basis.


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Master of the Pit: Nick Reppond

Lamar Lounge pig danny toma

Nick Reppond monitors the pit at Lamar Lounge.

By Danny Toma, staff writer

In the beginning man discovered hogs. The hogs were cooked over a slow fire. Man discovered that they were good.

Years later, man began cooking only select pieces of the hog, and the memory of whole hog barbecue faded away, left to be carried on by latter day keepers of the flame.

nick reppond lamar lounge danny toma

Barbecue runs through Reppond’s veins.

One of these flame keepers is Nick Reppond, pitmaster for Lamar Lounge, the only commercial whole hog barbecue operation in the state of Mississippi. While smoking the entire pig is the oldest, most traditional way of making barbecue, and is still the norm in much of eastern North Carolina, it had all but died out in Mississippi until Lamar Lounge brought it back in the summer of 2013. Now, barbecue aficionados can make the pilgrimage to 1309 North Lamar and taste the difference for themselves.

Lamar Lounge smokes three to four hogs per week, on average. The process starts between 8:00 p.m. and 10:00 pm. Reppond fires up the blend of oak and hickory (with some pecan) and gets the hog fest underway. He starts with a relatively high temperature of around 300 degrees to sear the pig, but then drops it to around 200 degrees for the rest of the cooking time. It’s not a scientific process, as the heat is usually measured by placing a hand on the cooker, but the product comes out consistently well–the result of years of barbecue experience. He leaves the smoker in the hands of his associate for the rest of the night and returns early in the morning to finish it up. By 10:00 a.m. or 11:00 a.m., the meat is ready to be served in the restaurant for lunch and supper.

Reppond has spent his entire life around pork. Growing up in Memphis, barbecue runs through his veins like smoky sauce, and he even spent a few years on the Memphis in May competition circuit. In addition, he worked many summers on his family’s hog farm in north Louisiana, so making barbecue as a living seemed foreordained. Perfecting his skills with such luminaries as Rodney Scott of Hemingway, South Carolina (Scott’s Barbecue) and Sam Jones of Ayden, North Carolina (The Skylight Inn), he returned to Mississippi to take on the role of pitmaster at Lamar Lounge.

All of Lamar Lounge’s hogs are sourced through Homeplace Pastures of Como, which breed pasture-raised, heritage hogs (Red Wattle-Duroc mix) that are well-taken care of and humanely slaughtered in a special facility in Summerville, Tennessee. These hogs forage well on their own and are never housed on concrete. In addition, the Red Wattle breed goes back to the very origins of the American colonies, so, in tasting Lamar Lounge’s barbecue, one gets a chance to sample pork as it used to taste before factory farms and mass production.

Lamar Lounge exterior danny toma

Find customer reviews for Lamar Lounge on EatingOxford.com by clicking the photo above.

Reppond says that the restaurant’s focus is to continue concentrating on making consistently good barbecue. Because of the long absence of whole hog barbecue from the Magnolia State, it doesn’t have the strong following it does in other parts of the South, but Reppond is confident that as more people come to know it, they won’t settle for anything less.

About Danny Toma:

After spending time exploring Italy, Ireland, Poland, Israel, Iraq, Germany, and, perhaps most exotically, Washington, Danny Toma is now back in Oxford to stay after a 22-year career with the U.S. Department of State. He enjoys dining out, as well as cooking in, and contributes to EatingOxford.com on a regular basis.

New York-Style Bagels Coming to 6 ‘N Tubbs

6 n tubbs logoBy Danny Toma, staff writer

For the last three years, Oxonians who crave New York-style pizza have been enjoying it at 6 ‘N Tubbs at 2625 W. Oxford Loop. And soon, you’ll be able to find authentic New York-style bagels there, too.

Serving everything from the traditional, impossibly cheesy round pies that one associates with the Big Apple to thick, rectangular Sicilian pizzas that are tough to find even in New York, this little, unassuming pizzeria feels like a neighborhood joint in Brooklyn rather than a business located in a non-descript strip mall at the edge of a north Mississippi town.

6 ‘N Tubbs owner, Dennis Vanoostendorp, a graduate of the Culinary Institute of America and a native of Orange County, New York, worked in the food business for many years in New York and New Jersey while learning the fine art of pizza-making, New York-style, nearly a quarter century ago.

6 n tubbs pizza

6 ‘N Tubbs New York-Style pepperoni pizza

Following in the footsteps of his brother Dutch, who moved to Mississippi working with the golf industry and later became the proprietor (along with wife Becca) of the famous Tribecca Allie Cafe in Sardis, Dennis came to Mississippi and opened up the kind of place where a true New Yorker (or anyone who has ever visited or wanted to visit the city) would feel at home. Starting in Batesville, Dennis soon moved 6 ‘N Tubbs to Oxford, and is now looking at a major expansion in the near future.

Vanoostendorp says that he began making his style of pizza because it’s the pizza he grew up with. “Pizza to a New Yorker is like barbecue to a southerner,” he says. “Everyone has his favorite place that makes it just right.” Now that he has begun to spread the New York pizza gospel to southern climes, he wants to share yet another northern delicacy with his adopted home–the New York bagel. “Most people around here have never really had a bagel,” explains Vanoostendorp, “The difference being that authentic New York-style bagels are boiled before they are baked, and the entire process is quite labor intensive.”

But Vanoostendorp is a man with a mission. He plans to use the former site of his pizzeria in Batesville as his bagel factory and then sell the bagels–both plain and as sandwiches–out of 6 ‘N Tubbs. While he’s currently missing one crucial piece of equipment needed to be able to start, he believes that he can be in production as soon as the first of the year. When that happens, expect a veritable pilgrimage of homesick northeasterners making their way to West Oxford Loop to pick up yet another reminder of their culinary heritage.

About Danny Toma:

After spending time exploring Italy, Ireland, Poland, Israel, Iraq, Germany, and, perhaps most exotically, Washington, Danny Toma is now back in Oxford to stay after a 22-year career with the U.S. Department of State. He enjoys dining out, as well as cooking in, and contributes to EatingOxford.com on a regular basis.

5 Books for Food Lovers

Looking for a gift for the food lovers on your holiday shopping list?

I’m recommending the below five food-centric books, written by authors based right here in Oxford and the surrounding areas. Now you can keep things delicious and local!

Click on the book title to be linked to purchase information at Square Books or elsewhere. Most of these titles can be purchased at Square Books.




Square Table

Published by the Yoknapatawpha Arts Council

An awesome collection of bygone recipes from around Oxford, Mississippi. Proceeds from the book go to support arts in Oxford.



daily journal cookbook


A Taste of the Season Cookbook (2014 Holiday Edition)

A Collection of 500 recipes collected and compiled by The Daily Journal.




pizza book cover


Pizza: A Slice of American History

By Liz Barrett

An insider’s guide to the history of America’s favorite food. Packed with new and historic photographs, fun facts and delicious commentary from pizza journalist and publisher of EatingOxford.com, Liz Barrett.



sfa cookbook


The Southern Foodways Alliance Community Cookbook

Edited by Sara Roahen and John T. Edge

Containing more than 170 recipes for some of the south’s most iconic foods, this book will appeal to anyone who has ever appreciated the community written, spiral-bound cookbooks of our past.




Inside My Italian Kitchen

By Luisa Bosco Arico

Born in Italy and recognized for her “Cooking Italian Made Easy” column in the Oxford Eagle, Arico has compiled a cookbook with all of her favorite recipes, ranging from risotto to tiramisu.



Free Lebanese Cooking Classes Nov. 20 & Dec. 4

lebanon flagBy Danny Toma, staff writer

Lebanon, the home of the ancient Phoenicians and the site of the Biblical cities of Tyre and Sidon is one of the great crossroads of the Middle East. Inhabited by Catholic and Orthodox Christians, Sunni and Shi’ah Muslims, and the mysterious Druze, its people speak Arabic and French, with minorities of Armenian, Greek, and Kurdish speakers. With such a rich and cosmopolitan heritage, Lebanese cooking is widely considered to be one of the richest in the region and shows Arabic, Turkish, and French influences.

Now, right here in Oxford, Mississippi, you too can learn the secrets of this delicious cuisine and best of all, can do it absolutely free of charge. The Oxford Activity Center (corner of Price St. and Molly Barr) will host two nights of Lebanese cooking classes, presented by Ms. Lena Hand, on Thursday, November 20th from 5:30 p.m. to 8:30 p.m. and on Thursday, December 4th from 5:30 p.m. to 8:00 p.m. If interested, contact Deb Helms at (662) 236-1157 or at dhelms@oxfordms.net. As of this writing, there are still about 10 spots available, so act fast so as not to miss out on this one-of-a-kind opportunity!


About Danny Toma:

After spending time exploring Italy, Ireland, Poland, Israel, Iraq, Germany, and, perhaps most exotically, Washington, Danny Toma is now back in Oxford to stay after a 22-year career with the U.S. Department of State. He enjoys dining out, as well as cooking in, and will be contributing to EatingOxford.com on a regular basis.

Winner List – Oxford’s Best Eats 2014


A few months ago, we asked EatingOxford.com readers to participate in a 40-question survey to help choose the best in Oxford’s restaurant scene (best burger, catfish, sandwich, shrimp & grits, chef, customer service and more).

The votes have been tallied and the winners are listed below. In addition to finding the list here, you can locate it easily at any time via the “Oxford’s Best Eats” page on EatingOxford.com.

We hope this will inspire you to explore some new restaurants in Oxford; let us know your thoughts about the winner selection in the comments section below.



Newk’s Eatery

newks banner

  • Best Sandwich
  • Best Soup
  • Best Salad
  • Best for Healthy Eating

My Michelle’s

my michelle

  • Best Catering/Tailgating

Ajax Diner

  • Best Plate Lunch
  • Best Vegetarian Selection
  • Best Country Cooking


  • Best Restaurant
  • Best Restaurant for a Date


  • Best Customer Service
  • Best Restaurant for Hanging with Friends
  • Best Restaurant for a Business Meeting

Handy Andy

  • Best Burger
  • Best Barbecue

Oxford Grillehouse

  • Best Steaks


  • Best Biscuits

Tre Amici

  • Best Italian

Soulshine Pizza Factory

  • Best Pizza


  • Best Mexican


  • Best Sushi

Rice & Spice

  • Best Asian

Bottletree Bakery

  • Best Bakery

Big Bad Breakfast

  • Best Breakfast
  • Best Brunch


  • Best Fried Chicken

John Currence

  • Best Chef
  • Best Restaurateur

Buffalo Wild Wings

  • Best Wings

High Point Coffee

  • Best Coffee

Ya Ya’s

  • Best Frozen Yogurt

City Grocery

  • Best Shrimp & Grits
  • Best Bartender (Chip Moore)
  • Best Bar

Oxford City Farmer’s Market (loop)

  • Best Farmer’s Market


  • Best Fast Food

Lamar Lounge

  • Best Fries


  • Best Sweet/Unsweet Tea

Chevron 4-Corners chicken on a stick

  • Best Late-Night Snack

Taylor Grocery

  • Best Catfish


Be the first to know Oxford food news. Click here.

Attention restaurant winners: If any of you still need winner certificates, please contact Liz@EatingOxford.com.




All is New Again at Rooster’s Blues House

roosters signIf you haven’t been to Rooster’s Blues House lately, you haven’t been.

A new kitchen, new menu, new chef (Jeff Robertson), and new specials are all beckoning new and seasoned customers up those familiar wooden steps and onto the balcony of Rooster’s Blues House at 114 Courthouse Square.

Owner Scott Michael says that the newly condensed menu focuses on three amazing burgers, wings, smoked barbecue nachos and Rotel house fries. “Our Coldwater River burger is a hefty 16 ounces of meat topped with bacon, jalapenos, Rotel, and homemade barbecue sauce,” says Michael. “We want people to know they can come here for burgers, fries and wings and find the best prices on The Square.”roosters menu

And speaking of great prices, every Tuesday night, Rooster’s Blues House offers every item on its menu for only $5, and Monday nights have become famous for 25 cent wings and $3 pitchers of beer.

Rooster’s regularly hosts live music on the weekends and tunes into the Ole Miss game on the televisions, but did you also know that you can  grab dinner there any night of the week and enjoy lunch on the weekends? The kitchen is open 7 days a week, from 3 p.m. to 10 p.m., and Friday to Sunday the doors open at 11:30 a.m. for the lunch crowd.

Don’t miss happy hour and late-night drink specials, and keep up with the latest food specials and band appearances via the Rooster’s Blues House Facebook and Twitter pages.








Coming Soon: Chef Kelly English Opening Restaurant in Oxford

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Become a member for just $3.99 per month by clicking here.

New Food Truck: Serrano’s Tacos

serrano 2

credit: Serrano’s

If you’ve been on The Square past 11:00 p.m. recently, you may have noticed a new addition to the late-night landscape–a food truck called Serrano’s Tacos serving up Tex-Mex tacos and quesadillas.

Serrano’s Tacos is run by three Ole Miss students: Stuart Monteith, Eric Olsson, Andrew Bracy, and executive chef/general manager Samuel Rubin, who is a third-year culinary student at Johnson & Wales.

EatingOxford.com caught up with chef Samuel Rubin to get the scoop about the food truck, so we’ll all know where to look for it, and what type of food to expect.

Eating Oxford: When and where can we find the truck?

Rubin: The hours vary from weekend to weekend, but will always be posted on our Facebook and Twitter. This weekend we are open from 11:00 p.m. to 2:00 a.m. on Thursday and Friday, 10:00 p.m. to 1:00 a.m. Saturday, and 8:00 a.m. to 2:00 p.m. Sunday. The truck will be parked between Soulshine Pizza Factory and Abner’s.

Eating Oxford: What’s on the menu?


credit: Serrano’s

Rubin: Our two staples are breakfast tacos, which are made up of eggs, cheese, chorizo, and bacon all rolled up in a warm corn tortilla, and chicken quesadillas with avocado, cilantro, grilled onions, and tomatoes. We also make our own green salsa daily from fresh tomatillos. Everything is made from scratch on the truck. The rest of the menu changes daily and is based on what’s fresh and what the chef can dream up (see a sample menu here).

Eating Oxford: How long have you been running a food truck?

Rubin: This is our first time running a food truck and it was in the works for six months before finally opening at the beginning of October.

Eating Oxford: Many have had to fight the city over food truck regulations. How have you bypassed this?

Rubin: It took us a long time and a lot of permits to finally get our truck on the street.

Eating Oxford: Do you set up in locations other than Oxford?

Rubin: We are only in Oxford at the moment. On game weekends we cater and are open more of the time, but on off weekends our goal is to cater to the late-night crowd.

Have you tried Serrano’s Tacos yet? Let us know about it in the comments!





Class Wrap-Up: Flaming Desserts

IMG_8142Flaming Desserts, last Tuesday’s Eating Oxford Institute class held in the downstairs cellar of Locals Restaurant & Bar was fiery and delicious.

Seasoned chef Roland Shnider, with 50 years experience in kitchens abroad and in the U.S., showed attendees how easy it can be to create show-stopping flaming desserts at home–without setting off the smoke alarms.

The class learned how to make Cherries Jubilee, Crepes Suzette, and Bananas Foster, while sipping wine and noshing on appetizers. IMG_8144

With plenty of dessert and ice cream to go around, everyone departed with a sugar high and a new yearning to set fire to desserts.

View more photos from the event below; all photos were taken by the Daily Mississippian’s Giana Leone. Thank you to everyone who came out for a fun evening!










Don’t miss our next class, where you’ll learn to Create Top-Shelf Margaritas and Authentic Guacamole at Casa Mexicana. The class is scheduled for Monday, October 6, at 5:30 p.m.  ($15 admission; limited seating; tickets available here)



Win My Food Press Trip! Nourish – Reclaim Real Food

homestead 1

Photo: MS Modern Homestead

Mississippi Modern Homestead in Starkville, Mississippi, will present NOURISH – RECLAIM REAL FOOD, Friday, September 26 to Sunday, September 28.

Registration is open until September 8, with just 20 spots available.

I’m unable to attend, but the Nourish event coordinators have agreed to let me pass my invitation along to ONE lucky Eating Oxford winner! The winner will receive a full weekend of education, meals and housing (a $290 value). The catch? We just want you to have a good time, snap some photos, and tell us about your trip for a post on the Eating Oxford website. Email me at Liz@eatingoxford.com and tell me why YOU should win. We’ll choose a winner this Friday, August 29.

Event/Retreat Description from website:

Chef Marion Sansing cuts through the bombardment of the latest health craze and brings participants back to the traditional kitchen for real nourishment. Participants will become confident in the kitchen and in making healthy food choices that will impact health for the rest of their lives.

True nourishment is not just about what we eat; it is also about the quality and source of our foods, and how you prepare them. Learn the kitchen crafts of the past, preparing in-season, wholesome, locally and sustainably grown foods for your well-being. You will gain a good understanding of: nutrient-dense foods, beneficial fats, fermentation, bone


Photo: MS Modern Homestead

broths, pasture raised meats and eggs, proper preparation of seeds like legumes, grains, etc., and about health risks in industrial food. We will also cover general kitchen skills like: making the most out of nutrient dense ingredients, making the harvest last, fitting traditional kitchen crafts into a modern life style and the art of the perpetual meal. Feel confident to make good food choices for a healthy lifestyle and learn to make sense of all the nutrition information you hear about every day.

Registration is $245 to $290 (this price includes meals, housing, and workshops)

Schedule of Events:

Friday Evening:

3-5 pm Check-in, relax, find a bunk and meet your retreat-mates.

5:30pm  The best part of our weekend retreat is by far the meals. Chef Marion Sansing rolls out 6 all-star meals throughout the weekend. Join her for dinner and fellowship.

7 o’clock Setting Up Your No Waste Kitchen


8 o’clock  Farm Fresh Breakfast

9:00am-12:00pm  Canning and Drying

12:30-1:30pm  Fresh and Local Lunch

1:30pm  Condiments

3 o’clock  Healthy Fats


Photo: MS Modern Homestead

5 o’clock  Dinner is Served

7:30pm  Hot cocoa and visit by the fire


8 o’clock  Farm Fresh Breakfast

9-11am  Fermentation/Culturing

11 o’clock  Final luncheon, clean-up and farewells

Find Tickets Here


Family Cooking Night: Tuesday, August 12 at 6:30 p.m.

kid cookingEating Oxford Institute: Family Cooking Night with Good Food for Oxford Schools

Family Cooking Night invites parents and children (max 4 per family) to a night of cooking with Sunny Young, director of Good Food for Oxford Schools and Richmond Smith, a former chef of the New Orleans Saints and current nutrition services director for the Oxford School District.

Tickets are not available at the door. Please pre-order via Brown Paper Tickets to secure your place to this limited-seating class.

Attendees will create a salad, dressing, and shrimp dish utilizing ingredients from our local Oxford City Market.

The class will be held at Della Davidson Elementary School on Tuesday, August 12, at 6:30 p.m. Cost is $30 per family (4 per family max).

Find the Facebook event page here.

Eating Oxford Institute is a monthly food-centric class hosted by EatingOxford.com, in partnership with the Yoknapatawpha Arts Council and the Oxford Parks Commission.


July 15: Southern Foods Done Light

tims class flyerTickets are now available for the second Eating Oxford Institute class: Southern Foods Done Light with Tim Woodard

In this class, Tim Woodard, owner of Little Easy Catering, will show you how to make some of the same food he serves inside his popular restaurant, imparting all of the delicious flavor you want, but with less fat and calories than the typical southern fare.

Sample several menu items as Tim walks you through the process of preparation and provides tips and ingredient swaps for lightening up your favorite dishes.

The class will take place at the Oxford Activity Center (corner of Molly Barr and Price St.) at 6:30 p.m. on Tuesday, July 15. Tickets are $35/pp and include food and beverage.

Purchase Tickets

Visit the Facebook Event Page

***Eating Oxford Institute is a series of food-centric classes, held monthly, and hosted by EatingOxford.com, in partnership with the Yoknapatawpha Arts Council and the Oxford Park Commission.

“The Eating Oxford Institute is a wonderful opportunity to engage with smart instructors in a fun, relaxed environment–to acquire new cooking skills and advance one’s nutritional awareness.”
Robert Saarnio
Director, University Museum & Historic Houses
University of Mississippi