Win My Food Press Trip! Nourish – Reclaim Real Food

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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

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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

Saturday

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

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Photo: MS Modern Homestead

5 o’clock  Dinner is Served

7:30pm  Hot cocoa and visit by the fire

Sunday

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.

STUDENT TESTIMONIALS
“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

Class Wrap-Up: Juicing for Health and Energy

IMG_5027Our first class in the Eating Oxford Institute series was held Wednesday night at The Powerhouse.

Attendees learned the benefits and techniques of juicing from Melody Sharp, owner of Living Foods (formerly Local Flavor).IMG_5096

Melody showed the difference between styles of juicers, how to get the most bang for your buck out of fruits and vegetables, tips for any fruits that need to be peeled/cored before juicing, and more.

The class sampled fruit and vegetable juices, participated in questions and answers, and all departed with a full-size juice, recipe card and coupon.

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We loved having Melody share her knowledge at a fun evening of culinary learning!

Check out the great write-up by LaReeca Rucker in today’s Oxford Eagle, too!

Don’t miss next month’s class, Southern Foods Done Light, taught by Tim Woodard on July 15 at the Activity Center. Details Here.

 

***Eating Oxford Institute is a collaboration between EatingOxford.com, the Yoknapatawpha Arts Council, and the Oxford Park Commission.

(Thank you to Giana Leone IMG_5021of the Daily Mississippian for sharing her photos from the event.)

Calendar of Classes for Eating Oxford Institute

juice for flyer 2Will we see you at our first Eating Oxford Institute Class this Wednesday, June 18? Ticket sales end Tuesday night. Secure yours here.

The Oxford Citizen ran a story last Friday about our upcoming classes. In case you missed it, here’s a rundown so you can mark your calendars…

Wednesday, June 18: Juicing for Health with Melody Sharp from Living Foods (formerly Local Flavor)

July 15: Southern Foods Done Light with Tim Woodard from Little Easy Catering

August 5: Kid’s Shopping/Cooking Class with Sunny Young from Good Food for Oxford Schools

September 16: Holiday Flaming Desserts with Roland Schnider from Locals

October 7: Easy Flatbreads with Chef Lee Craven from Tu Country Catering

November: TBA

December (day TBA): Know Your Champagnes with Kevin Brooks from The Wine Bar

***Eating Oxford Institute is a collaboration between EatingOxford.com, Yoknapatawpha Arts Council and the Oxford Park Commission.

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Opening Soon: A Food Truck with No Wheels

oxford canteen photo1Story and photo by Leah Hawkins

“A take-out window, blackboard-style menu, and outdoor food counter was the concept I had in mind,” says Oxford Canteen owner and head chef Corbin Evans. “The rest just fell into place.” Evans’ unique new concept will open Tuesday, March 25, at 1006 Van Buren, in the alleyway between The Lyric Theater and South Depot Taco Shop.

Oxford Canteen will be different from every other eatery in Oxford. In addition to being situated in an alley on the Square, lunch menu items will offer a unique twist, including a beef brisket grilled cheese with Sriracha mayo, fideos of the day, and ketchup fried rice with pork or tofu.

Getting curious about the rest of the Oxford Canteen menu? Check out the full  menu here. Weekly specials will soon be listed on the Facebook and Twitter pages.

Evans says he will always try to have locally grown and in-season produce on his menu (Panzanella salad of the season for example) so be on the lookout for those. Also, expect to see Oxford Canteen open on the Saturday of Double Decker weekend. Oxford Canteen offers a catering service as well for office parties, private dinners, book club luncheons and more.

Hours:
Tuesday – Saturday 11 a.m. – 3 p.m.
Brunch on Saturday’s and Sunday’s are in the works!

 

Leah Hawkins is an Oxford-based freelance writer.

Oxford Canteen on Urbanspoon

7 Things You Need to Know About My Michelle’s

Hot Buffet 1

Photo by Paul Gandy

Last week, we gave away a $25 gift certificate to My Michelle’s on the Eating Oxford Facebook page. The contest drew nearly 100 entries, and helped to provide dozens of new buffet ideas to My Michelle’s. During the process, several questions came up about menu offerings, location and specials. This post will answer all of your questions and more.

1.       New Offerings: Over the past few months, My Michelle’s has grown its meals-to-go and catering model to one that includes those offerings alongside a full sit-down breakfast and lunch buffet Monday through Saturday.

Salad Bar

Photo by Paul Gandy

2.       Menu: The buffet menu at My Michelle’s changes every day, with the help of new chef Trey Bridgers who hails from City Grocery, Oby’s and Aramark. Menus are posted daily on the My Michelle’s Facebook page and include items such as wheatberry French toast; whole wheat biscuits; gluten-free buckwheat pancakes; steel-cut oats; eggs; Applewood-smoked bacon; and a granola, fruit and yogurt bar for breakfast, and a salad bar; smoked turkey pot pie; meaty pasta bake; Cajun shrimp and quinoa; and grilled sticky soy Hoisin chicken thighs for lunch. Breakfast is 7-10; Lunch is 11-3.

3.       Location: My Michelle’s is located at 1308 N. Lamar Blvd., Ste. 3. It will be four years in June since owner Michelle Rounsaville moved her business from just off University Avenue into a shared kitchen with Nancy Nations of Nations’ Best Catering, and just a few months back when they expanded the 1308 Lamar space to create a sit-down restaurant.

4.       Casseroles and Catering: For fans of Michelle’s to-go casseroles, grab-and-go dips and catering, these are all still very much available. My Michelle’s regularly caters weddings, parties and tailgating events, and by signing up for the newsletter you can keep track of the freezer sales they regularly run on casseroles, soups and dips.

5.       Vegetarian/Vegan/Gluten-Intolerant Friendly: For those with special dietary needs, the buffet always features a vegetarian soup, most of the vegetables are vegetarian (marked if not), and the vinaigrettes offered on the salad bar are gluten-free.

My Michelle's Buffet

Photo by Paul Gandy

6.       Know Before You Go: The menu is buffet style, but you pay according to weight, similar to the Whole Foods pay-per-pound model. This model fits in nicely with the whole/locally grown/organic concept at My Michelle’s.

7.       Insider Tips: Grab a loyalty card while you’re there; it will get you a free trip to the buffet after 10 punches. Students—use your campus ID for free coffee or tea!

To find out more, visit mymichellesoxford.com or the My Michelle’s Facebook page.

 

My Michelle's on Urbanspoon

An Oxford Favorite for 20 Years and Counting

proud larrys exteriorThere’s always something going on at Proud Larry’s; whether it’s chef Jon Myrick whipping up his latest specials in the kitchen; bartenders pouring the newest craft beers from the taps; or a band setting up on stage for a waiting Ole Miss crowd. This constant flurry of activity is just part of what has kept Proud Larry’s at 211 South Lamar a local favorite for the past 20 years.

Recent activity at Larry’s includes the introduction of a new menu, which is just days away from debuting. Jon Myrick tells EatingOxford.com that, among other drool-inducing items, there will be a chili dog that’s braised in beer and topped with black bean chili (stay tuned for the full menu announcement).

In order to fully understand the diversity of Proud Larry’s, just walk past it on a weekday afternoon, a Friday night or a Sunday morning. You’ll find lunch crowds enjoying the outdoor patio on a sunny day, families gathering for brunch on Sundays, and music lovers piling in to see popular bands on a weekend night.

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Scott Caradine (pictured), and his wife Lisa, own Proud Larry’s.

In a college town like Oxford, co-owner Scott Caradine understands that in order to keep a business running during slow summer months, you must diversify. So even though Proud Larry’s originally started in 1993 as a bar where you could get pizza and hear live music, over the years the menu and space have expanded in order to cater to his customer’s needs and wants. “We wouldn’t be here today without the support of Oxford locals and students,” says Scott. “We’ve done a really high volume of food over the years, and it’s thanks to the great staff and management who care and understand that it’s about the whole experience for the customer.”

Today, in addition to the popular pizza, you can find appetizers, salads, sandwiches, calzones, and a full kid’s menu, including the following menu favorites.

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Chef Jon Myrick always has a new special
up his sleeve.

Fried Larry: mozzarella sticks, toasted ravioli, fried mushrooms

Lobster Nachos: Chilled lobster knuckle salad, avocado salsa, and Sriracha sour cream on house-fried corn tortillas

lobster nachos

Lobster Nachos

Fat Larry Pizza: Italian sausage, beef, pepperoni, Canadian bacon, peppers, onions, mushrooms, black olives and mozzarella

Basket of Fries: Fresh-cut Idaho potatoes, deep fried and seasoned with Larry’s Original Fry Spice (same recipe since 1993)

Larry Burger: 8 oz. seasoned certified Angus beef grilled to order, served on a whole wheat bun with mayo and creole mustard, lettuce, tomato, red onion and pickle on the side

Larry Burger

Larry Burger

Larry’s Creole Catfish Sandwich: Creole seasoned pan-fried Mississippi catfish filet on Gambino’s French bread with lettuce, tomato, red onion, pickle and Larry’s remoulade sauce on the side

Shrimp & Grits: Sauteed Gulf shrimp, tasso ham, andouille sausage, onions, bell peppers, mushrooms and scallions in a spicy creole cream sauce on Mississippi Grit Girl cheese grits

“We make almost everything from scratch, including our pizza dough, sauce, meatballs, fry spice and more,” says Scott. “When people think of Proud Larry’s, I want them to think about our fun, laid-back, family friendly environment and our high-quality, fresh food.”

Daily Lunch Specials

  • Any lunch-portion pasta with salad and drink for $9.95
  • Featured pizza slice of the day, cheese, pepperoni, BBQ chicken or Fat Larry with salad and drink for $8.95

In addition to the specials above, chef Jon creates a new lunch and dinner entrée special each day, ranging from crab cakes to Carolina barbecue pork sandwich to pork with caramelized onions and more. The Blue Cheese Cole Slaw was a hit a few weeks back, and Jon is sharing his recipe with us below.

pork w caramelized onions and humboldt fog cheese

Pork po’ boy with caramelized onions and Humboldt fog cheese (special)

 

Proud Larry’s Blue Cheese Cole Slaw

Recipe courtesy of Jon Myrick

  • 1 3-lb. bag shredded cabbage/carrots/purple cabbage
  • 1 c. mayonnaise
  • 2 c. blue cheese crumbles
  • ¼ c. green onions
  • ½ c. sugar
  • Hot sauce, to taste
  • Worcestershire sauce, to taste
  • Salt and pepper, to taste

Mix all ingredients to combine. Pairs well with pulled pork.

So whether you’re new to Oxford or have lived here your whole life, there’s always something you haven’t seen or tried happening at Proud Larry’s. And if there’s a special dish you fall in love with, try asking Jon for the recipe; you may get lucky.

 

 

 

Proud Larry's on Urbanspoon

Snackbar’s Vishwesh Bhatt Nominated for James Beard Award

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Photo: Snackbar

The list of semifinalists for the 2014 James Beard Foundation Restaurant & Chef Awards has been released and two Mississippi chefs have made the list in the Best Chef: South category.

One of those chefs is Oxford’s very own Vishwesh Bhatt from Snackbar; the other is Derek Emerson from Walker’s Drive-In in Jackson, MS.

The James Beard Foundation Awards will take place on May 4 and 5.

Congratulations to Vishwesh from everyone at EatingOxford.com!

 

Nov. 15: Cookbook Signing: Robert St. John and Wyatt Waters

italian palateFriday, Nov. 15, at 5:00 p.m., Square Books hosts Hattiesburg, Mississippi, chef and restaurateur Robert St. John and Wyatt Waters who have recently released An Italian Palate, a cookbook, which includes watercolors inspired by the duos travels through Italy.

While this is St. John’s ninth cookbook, it’s the first that takes him away from southern cuisine and into Italian.

 

This post sponsored by James B. Justice, PLLC, Attorney at Law

 

 

 

Mississippi Food Show in the Works

bctv_website_headerHow cool would it be to tour some of Mississippi’s best restaurants without ever leaving your living room?

Imagine getting a personal tour from owners, chefs and bartenders before calling to make your dinner reservations.

This can quickly become a reality with a new project called Brews and Chews, a weekly Web-TV series, based right here in Oxford, and dedicated to showcasing Mississippi’s wide array of culinary offerings and tasty beers.

In order to bring this project to life, however, and ultimately delivered to you at no charge, your help is needed.

A Kickstarter campaign has been created with full details about the project and crew, plus a video here. I hope you’ll consider helping to kick start this project!

 

 

 

 

Cold Beer, New Menus and Ole Miss Football

The Votes are In…and Cold Beer in Oxford Wins!

Hard for some to believe, but the Alderman voted, and cold beer and light wine in Oxford (on Sundays, too!) will indeed be a reality in stores starting September 19 according to social media chatter after tonight’s Board of Alderman meeting. Think of all the money you’ll save on ice! Tonight’s vote did not include additional Sunday sales in restaurants beyond the game weekend/designated holiday Sundays.

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I’ve got a few pieces of food news to report today since I was running around town distributing Ole Miss football schedule magnets. Yep, it’s that time of year again. Are you ready for it? Let me know if you need a batch of magnets for your business and I’ll bring some over. Otherwise, there’s a list of places you can pick one up for yourself at the bottom of this post.

New Menu at McEwen’smcewens shrimp salad

McEwen’s debuted a new menu today and I just happened to be there to try a couple of items (call it foodie intuition). Pictured here is the grilled shrimp salad with spinach, grilled peaches, roasted pecans, feta cheese and topped with a balsamic drizzle and rosemary dressing. Also mcewens farmers platepictured is a new Farmer’s Platter. What used to be the vegetable plate is now a plate that has vegetables chosen by Woodson Ridge Farms and prepared by McEwen’s chefs. The photo shows today’s special of fried green tomatoes, string beans and sugared yams.

New Emileigh’s Concept Opens Thursday

I stopped into Emileigh’s today and they say they are ready to open the doors on Thursday as the new concept which they are calling Roasted Food Company. Breakfast and lunch will be available seven days a week. For lunch there will be three meats, which will undergo a brining and roasting process, and will be served alongside a choice of six rotating sides. The market side of the restaurant will be larger than it was before, and you’ll always be able to get your favorite Emileigh’s baked goods from the same spot.

Pick up a free Ole Miss football schedule magnet at the following locations:

Abner’s, Buffalo Wild Wings, Cafe Salon, Chamber of Commerce, City Hall, Dr. Strong Heart Clinic, Emileigh’s/Roasted, Express Computer Service, Firehouse Subs, Hampton Inn, Holiday Inn Express, Hibbett Sports, High Point Coffee, Holli’s Sweet Tooth, Honey Bee Bakery, Joe’s Craft Beer, Little Easy Express Lunches, McEwen’s, Pita Pit, Powerhouse, Square Books, Tacky Shack, University Sporting Goods, Visit Oxford Tourism office, West Jackson Wine & Spirits

EatingOxford.com Weekly Wrap Up: 8/9/13

Here’s your EatingOxford.com weekly wrap-up for the week of August 4 to 9.

New Italian Restaurant Coming Soon…

A new Italian restaurant, Tre Amici, is slated to open in the previous location of Two Stick, at 1107 East Jackson Avenue. Partners in the venture include William Petro from Oxford; James Gaidry, Jr. from Houma, LA; and James Jacobs from Nashville, TN. It will be several weeks before opening. More details to come.

delta steak company

Delta Steak Company and Embers Nearing Opening Day

We talked about the forthcoming opening of two new restaurants–Delta Steak Company and Embers–a few weeks back. They are both looking close to opening any day now.

oliviaOlivia’s Food Emporium Move

Did you catch the move of Olivia’s Food Emporium from S. Lamar? If you’ve been missing your Olivia’s fix, find it over on College Hill Road next door to B’s BBQ (across from Pat Lamar Park). Olivia’s also has a post inside Sugar Magnolia Antique Mall.

fbReaders Speak Out on Facebook

Some insightful conversations have been happening on the EatingOxford.com Facebook page this week… Readers have been responding to questions about parking on The Square; children in restaurants; the idea of a local grocery store near The Square; top Oxford restaurants and more. Log on and tell us what you think here. Don’t forget to like us, too!


EatingOxford.com Weekly Wrap Up

updIn the interest of getting you the most food news in the least amount of space, I’m trying out something new…a weekly wrap up! Let me know how you like this format and I may do more in the future.

Emileigh’s Kitchen Undergoes Redesign

According to Emileigh’s owner, John Henry Fleming, the reason for the restaurant’s brief closing (the bakery is still open), is to changeup the Emileigh’s concept. “We will be heavier on the market side than we have been over the last few years,” says Fleming. “We will reopen with a new name; the bakery will still exist in this location and be a part of our new concept. The new restaurant should debut by August 17, according to Fleming.

Five Guys Burgers & Fries Heads to Tupelo before Oxford

Despite rumors that Five Guys was coming to Oxford, the company has chosen to set up shop with a new location in Tupelo. A representative from Eat Here Brands told EatingOxford.com this week, “We don’t have immediate plans for Oxford, but love the city, and recognize that it is one of the fastest growing municipalities in the state. Don’t be surprised if we show up there someday!”

Doors of Hope Event Planned for August 17

doors of hope flyerDoors of Hope Transition Ministries (DOHTM) is collaborating with notable food, floral, and visual artists on A Summer Bounty, an event to raise funds to help homeless and at-risk families in Lafayette County become self-sufficient. The event will feature City Grocery Restaurant Group Snackbar chef Vishwesh Bhatt, Oxford Floral Company designer David Naron, and portrait and still life painter Jason Bouldin.

The event will take place on Saturday, August 17, from 10:00 a.m. until 12:30 p.m. at the Overby Center Auditorium on the University of Mississippi campus. For more info and to order tickets, visit www.doorsofhopeoxford.org.

 


John Currence Purchases Lamar Lounge

lamar hog

A preview of what’s to come….

Rumors have been floating around Oxford for weeks now about Lamar Lounge and whether or not John Currence would be adding the restaurant to his City Grocery Restaurant Group.

The answer is yes.

However, in an interview with EatingOxford.com today, Currence says that he has every intention of keeping things status quo at the popular establishment. This means keeping the name, the atmosphere, the pricing, the now-infamous burger that everyone loves, and any staff members that choose to stay on. “I want the transition to be as seamless as possible,” says Currence. “I’ve always loved the Lamar Lounge space and that was my reason for wanting to get involved when I was approached by the owners.”

Along with Lamar Lounge menu favorites, Currence plans to offer plates featuring whole hog barbecue and items such as tamales; cheese and gravy fries; ribs; burger steak with onion gravy; and jerk chicken.

Ownership will change hands at the start of August, with Currence looking forward to turning up the smoke on some down-home barbecue.

Update 8/25:

Whole hog bbq is now available at Lamar Lounge. Check out the updated menu below.

lamar menu

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