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Four Weeks of Cooking Classes

20 Feb

cooking classes at UM

Several people have emailed recently asking about local cooking classes.

Yesterday I found out about one being offered inside Lenoir Hall (Kitchen 111) starting on February 27. Perfect timing!

The University of Mississippi is offering a 4-Week Healthy Cooking Class, taught by Mary Roseman, PhD, RD and Margaret Wright, dietetic student teaching assistant.

The classes will be held Wednesdays from 5:15 p.m. until 7:00 p.m. Cost is $125/pp and includes all food and supplies.

All those interested must register by Friday, February 22 via email to


Kids Invited to Meet Chef Dough Dough

24 Jul

As part of the free Summer Children’s Series at Baptist HealthPlex, local children are invited to meet with Chef Dough Dough this Thursday, July 26, and participate in pizza making and a mini Zumba class. Chef Dough Dough is Dolores Grisanti Katsotis (of the Memphis Grisanti’s). She recently wrote a children’s book, Chef Dough Dough and the Giant Purple Grapes, in response to the childhood obesity epidemic in America and the correlation between processed foods and cancer.

According to community relations coordinator Clayton Kelly, the event will start off with Chef Dough Dough meeting with children, and reading her book. After the reading, Chef Dough Dough will have a short health discussion with the kids (making better food choices, what obesity is, etc.).  After the discussion, the children will learn how to make English muffin pizzas.  While the pizzas are baking next door at Panini, Chef Dough Dough will join the kids in a mini Zumba class. When they’re done, they’ll make fruit skewers and eat their mini pizzas (all children will receive chef hats and plastic pizza cutters to take home).

There will be two classes, the first from 11 a.m. to 12 p.m. and the second from 12:15 p.m. to 2:00 p.m.

To find out more and to register for this free class, contact Clayton Kelly at 662-232-8109 or


Studio Whimzy Oxford Series

29 May

The five-week Z Event Oxford Series offered through Studio Whimzy started tonight. These step-by-step painting events invite artists to create their own masterpiece in just one night! The events include a selection of food provided by My Michelle’s featuring Nations’ Best Catering.

$50 Per Artist/Event (includes all art supplies and menu for the night)
$225 for Entire Series

Z Event Art Subject Schedule

Oxford’s Phone Booth – May 29th
The Oxford Square – June 5th
Oxford’s Courthouse Clock – June 12th
Oxford’s Double Decker Bus – June 19th
NEW! Faulkner’s Bench – June 26th

All Z Events will be held at 6:00 p.m. at Studio Whimzy’s new location at 807 College Hill Road (Old Fluff and Fold next to Sky Mart)

Reserve your seat at 662-236-1512 or

Free Lunch and Computer Help Tuesday, February 28

23 Feb

On Tuesday, February 28, from 11:00 a.m. to 1:00 p.m. at the Oxford-Lafayette County Chamber of Commerce at 299 Jackson Avenue West, the L.O.U. Entrepreneurial Alliance will present an educational workshop: TECHknowledge by CambinoTech

Admission is free and lunch is provided by My Michelle’s/Nations Best.

TECHknowledge is an open forum discussion for anyone with questions about computers or technology. Bring your questions regarding computers, software, printers, smartphones, and anything related to electronics. The event will be hosted by Cameron Wilson, a certified computer technician with CambinoTech, who will answer any and all questions regarding information technology, whether the topic is Microsoft or Apple-related. Questions are FREE.

RSVP to Samantha Pepper at by Friday, February 24.

This event is sponsored by The Oxford-Lafayette County Economic Development Foundation and The Oxford-Lafayette County Chamber of Commerce.

Entrepreneurial Workshop Tuesday, January 24th

18 Jan

Interested in the restaurant industry?

The L.O.U. Entrepreneurial Alliance is hosting a free workshop, Entrepreneurial Successes and Opportunities in the Food Industry, on Tuesday, January 24, from 5:30 p.m. to 7:30 p.m. at FNC Inc. at 1214 Office Park Drive.

RSVP to Christy Knapp at before January 20, and attend to hear advice from Dr. Don Newcomb, founder of Newk’s and McAlister’s Deli; John T. Edge, director of the Southern Foodways Alliance; and Elizabeth Heiskell, owner/operator of Woodson Ridge Farms and director of Viking Cooking School.

Canning Workshop Monday, July 25th

23 Jul

The Oxford Community Garden Association and the Department of Nutrition and Hospitality Management at the School of Applied Sciences are holding a Hands-On Summer Canning Workshop Monday, July 25, 5:30 p.m. to 7:00 p.m.

Kerry O’Donoghue of Poultry in Motion Farm in Water Valley (you probably know her from the Taylor Farmer’s Market) will lead a group of 24 workshop participants through the processes of making pickled cucumbers and pickled vegetables. You will walk in with fresh vegetables, and walk out with pickled vegetables! This is a fascinating and useful topic, and a great way to preserve the produce being grown on your plot!

Since space in the teaching kitchen is limited, reservations are requested. Sign up for this workshop here.

The workshop is free, but donations of $5.00 to cover supplies are apprecated. The workshop will be providing canning jars, vinegar, spices, sugar, salt, etc. They are hoping to cover their costs with your donations.

5:30 p.m. Review recipes and schedule with participants as jars sanitize
5:45 p.m. Cucumber Pickle Recipe
6:15 p.m. Pickled Vegetable Recipe
6:45 p.m. Clean-up; Additional Q&A — Ask for tips your particular vegetables

4-5 small, or 2 large cucumbers
0.5-1.0lbs of a pickle-able vegetable from your garden (for example, okra, broccoli or cauliflower flowerets, carrot in 1″ pieces, 1″ cubed, unpeeled cucumber or zucchini chunks, red or green bell pepper in 1″ squares, onions cut in wedges, green beans, radishes, green tomatoes or pre-roasted beets.) You need enough to fit a pint-size jar.

Because you’ll be handling hot liquids, wear closed-toe shoes, long pants or skirts, and hair ties for long hair.

Lenoir Hall
127 Sorority Row
Oxford, MS

Contact Anne McCauley ( or Walter Flaschka ( for more information.

An Experiment in Hospitality

24 Jun

shrimp and scallop skewer over lemon couscous

Lenoir Dining, the Ole Miss student-operated restaurant, is back in the swing of things, serving up lunch and dinner on Tuesdays and lunch only on Thursdays. The menu changes every week, so you always have a new experience.

Students and faculty of Ole Miss pay $7.50 for beverage, salad, entree and dessert. Those not associated with the school pay only a few dollars more.

It’s a great way to try something new and help students learn the hospitality industry while you’re at it.

Find more details on the Lenoir Dining website here and see the original post from last year here.

caesar salad

butter cake


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