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Free Pancakes at IHOP Tuesday, Feb. 5

5 Feb

ihop

For the eighth year in a row, IHOP is celebrating National Pancake Day by offering its guests a free short stack of buttermilk pancakes on Tuesday, February 5, from 7:00 a.m. until 10:00 p.m.

For every short stack served, IHOP guests are invited to make a voluntary donation to Children’s Miracle Network Hospitals. Donations made in the Oxford area will benefit the program at Le Bonheur Children’s Medical Center. IHOP hopes to raise $3 million this year, with an overall goal of more than $13 million.

For more information, or to donate online, visit www.ihoppancakeday.com

Game Weekend Sunday Brunch at Char Grille

31 Aug

 

Char Grille at 1518 Jackson Avenue is introducing Sunday brunch on Ole Miss game Sundays from 9:00 a.m. to 3:00 p.m. starting this weekend. Thanks to new local laws that allow liquor to be served on special holiday and game-day-weekend Sundays, you’ll be able to enjoy mimosas and bloody mary’s along with your meal as well.

Brunch menu items include selections ranging from Shrimp and Crawfish Creamy Etouffee Smothered Biscuits to Bourbon and Banana Bread Pudding served French Toast Style.

See the complete menu above or call Char Grill for more information at 662-701-8285.

Old-Fashioned Grocery in Water Valley

1 Aug

When you’re in the mood for a lazy drive away from the Square, consider the quaint little grocery called The B.T.C. just up the road at 301 N. Main St. in Water Valley.

According to co-owner Alexe van Beuren, The B.T.C. is first and foremost a grocery, but it also houses a small, informal cafe, which serves breakfast and lunch Monday through Saturday, and breakfast all day on Sunday. Breakfast highlights include housemade sausage gravy and grits, while lunch features an array of soups, salads, and sandwiches. It may be a simple menu, but Alexe says it’s made with love by Dixie Grimes (former head chef at Oxford’s Downtown Grille). Dixie also makes the grocery’s deli spreads; salads, such as watermelon feta; and frozen casseroles and entrees.

B.T.C. also stocks deli salads such as Tex-Mex pimento cheese and hand-pulled chicken salad; take-home casseroles (think hoop and havarti macaroni, jalapeno grits); and deli meats and cheeses that are sliced daily. Have a sweet tooth? Cora is on hand creating fried pies, chocolate buttermilk cake and other decadent treats.

The cafe is informal, with a playhouse for children, and affordable pricing, including some $2 sandwiches and a full-plate breakfast (eggs, bacon, biscuit and grits) for $5.99.

According to Alexe, the grocery carries several items not found anywhere else in the state, such as Eduardo’s handmade pasta from San Francisco. And B.T.C. Grocery offers delivery service to Oxonians who can’t make the trip to Water Valley, meeting customers at the local Garden Center on Fridays (same prices as if you had driven to Water Valley and shopped yourself).

B.T.C. Old-Fashioned Grocery on Urbanspoon

New Menus at Lusa Pastry Cafe

26 Feb

Lusa Pastry Cafe has introduced updated menus for breakfast and lunch, which include new sandwiches and a daily soup menu.

The newly expanded restaurant and Portuguese bakery is open Tuesday to Friday 8:00 a.m. to 5:00 p.m., Saturday 8:00 a.m. to 3:00 p.m. and Sunday 8:00 a.m. to 2:00 p.m.

A new Facebook group page has also been setup here.

Lusa on Urbanspoon

Main Squeeze Loses Its Lease

27 Nov

After three years on University Avenue, Ron Shapiro has lost the lease on the building housing Main Squeeze.

Shapiro is currently seeking any leads or ideas regarding alternate locations for Oxford’s only organic juice bar, and can be contacted through Facebook  or via email at ronzo7@bellsouth.net.

Main Squeeze on Urbanspoon

BBB Pain Perdu Recipe

15 Sep

credit: Bob Chamberlin/L.A. Times

If you’re a fan of Big Bad Breakfast, maybe you’ve ordered the Pain Perdu, a brandy-spiked French toast with berries and chantilly cream, on one of your visits.
 
Last week, the Los Angeles Times shared a recipe for the breakfast favorite, which I’ll pass along below. Be sure to send a photo if you make your own!
 
Big Bad Breakfast’s pain perdu
Total time: 35 minutes
Servings: 4
 
Chantilly cream
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

In a large bowl, whisk the cream, powdered sugar and vanilla until soft peaks form. Cover and refrigerate until needed; the chantilly cream can be made up to 1 hour in advance.

Pain perdu and assembly
4 eggs
2 tablespoons sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
1/2 cup half-and-half
1/4 cup brandy
Peanut oil for frying
6 slices Texas toast or country white bread cut into 3/4-inch thick slices
Powdered sugar, fresh berries and/or Chantilly cream to garnish

1. In a large bowl, whisk together the eggs, sugar, vanilla, salt, half-and-half and brandy until thoroughly combined to make the batter.
2. Add enough oil to come up the sides of a deep cast iron skillet by about 1 inch. Heat the oil until a thermometer inserted reaches 325 degrees.
3. Halve the bread slices diagonally. Dredge a couple slices in the batter until both sides are thoroughly soaked. Lift the slices out of the batter and allow to drain briefly.
4. Carefully place the bread into the fry oil and fry each side until golden-brown, approximately 1 minute per side.
5. Remove the toast from the oil and drain on paper towels. Repeat with the remaining slices until all are fried.
6. Serve the pain perdu, three pieces to a plate. Garnish as desired. The restaurant serves the dish topped with powdered sugar, berries and chantilly cream.

Each of 4 servings: 675 calories; 13 grams protein; 45 grams carbohydrate; 2 grams fiber; 46 grams fat; 20 grams saturated fat; 305 mg cholesterol; 14 grams sugar; 566 mg sodium.

 

Big Bad Breakfast on Urbanspoon

Mink’s Welcomes Back Students with Extended Hours

29 Aug

Mink’s On The Park has once again extended its hours until 7:00 p.m. Monday through Friday now that students are back in town. Free WiFi also attracts those looking to finish last-minute assignments.

An expanded menu now boasts 27 sandwiches, including one for chicken lovers, which combines buffalo chicken and barbecue chicken, called The Double Down, and a new veggie sandwich called Victoria’s Garden.

Full hours are Monday – Friday 7:00 a.m. to 7:00 p.m., Saturday 8:00 a.m. to 5:00 p.m. and Sunday 10:00 a.m. to 2:00 p.m.

Mink's On the Park on Urbanspoon

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