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Ravine Announces New Website and Wine Pairing Dinner

24 Jan

new ravine website

In addition to an upcoming wine pairing, Ravine co-owner Joel Miller has announced the debut of a fresh, new website for the restaurant. Along with information about Ravine and local purveyors, you’ll also find links to a new winter menu and Wednesday tapas lineup.

As for the next wine pairing, scheduled for Wednesday, January 30, at 6:00 p.m., Miller and Shanna Flaschka  have chosen the theme “Opposites Attract” and will be pairing wines with foods not typically considered to be a match.

Reservations are recommended and can be made by calling 662-234-4555. Cost is $30 per person.

Ravine on Urbanspoon

Dinner on The Wild Side! Visiting Chef Event October 21 (Event Canceled)

3 Oct

By now you know that when puts on a food event, it needs to stand out from the pack.

The Wild Game & Fish Dinner on Sunday, October 21, at Colonel’s Quarters at Castle Hill will be one of these events.

Wild Game & Fish Dinner
Sunday, October 21, 2012
5:00 p.m. – 7:30 p.m.
Colonel’s Quarters at Castle Hill, 120 Castlehill Dr., Oxford, MS

Jesse Griffiths, a chef and author based in Austin, Texas, will, like many others, be in Oxford soon for the Southern Foodways Symposium. While he’s here, he’ll be teaming up with to cook all of us dinner and sign his new book Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish!

Joining Jesse will be local hunters and a fisherman, including Brad Solomon from Old Thyme Farms and James R. Davis, who will be supplying Jesse with proteins (duck, doves, wild boar, venison) and fish. All will be at the event and available for questions. In addition, fruits and vegetables to be used in main courses and sides will be obtained from farmer’s markets around Oxford.

An Afield-inspired cocktail—sponsored by Cathead Vodka—will be offered to guests to kick off the evening, and the Colonel’s Quarters bar will remain open throughout the evening for those interested in purchasing additional libations.

A portion of the events proceeds will go to support the Yoknapatawpha Arts Council.

Seating is limited; reserve your tickets and books early!

Tickets Starting at $65
Additional info:

Upcoming Book Signings for Foodies

17 Sep

In the market for some food-related books? Check out who’s coming to Square Books in the next few weeks.

Wednesday, September 19, 5:00 p.m.: Blake Fontenay signs The Politics of Barbecue

Saturday, September 22, 5:00 p.m.: Tasia Malakasis signs Tasia’s Table

Thursday, September 27, 6:00 p.m.: Lawrence Norfolk signs John Saturnall’s Feast

Friday, October 12, 5:00 p.m.: Katy Houston signs Sweetness Follows

Monday, October 29, 5:00 p.m.: Kevin Gillespie signs Fire in My Belly


Campus-Based Lenoir Dining Reopens

19 Feb

Following a six-month renovation of its kitchen and dining room, Lenoir Dining has reopened. Housed inside Lenoir Hall on Sorority Row, Lenoir Dining is an educational operation within the Department of Nutrition and Hospitality Management at Ole Miss. The student-run restaurant seats 40 and offers students hands-on experience in all aspects of restaurant operations.

The menu at Lenoir changes weekly, with each meal consisting of a drink, freshly made bread of the day, soup or salad, entree and dessert. The restaurant is open Tuesdays for lunch and dinner and Thursdays for lunch. The cost is $7 for students, faculty and staff; $10 for all others.

More information, as well as the weekly menu can be found online here.

Wine and Food Pairing at Ravine Saturday

10 Nov

This Saturday, November 12, Ravine is having a casual wine and food pairing. Instead of a structured event starting at 6:00 p.m., you can come and go at whichever time you choose (reservations required).

There will be five wines, each paired with food, such as crab and fried green tomatoes, braised short rib ravioli, and spicy potato leek soup—all for just $20.

Contact Ravine at 662-234-4555 for more information and reservations.

Ravine on Urbanspoon

3rd Annual Tomato Dinner at Ravine

6 Aug


While you’re trying to cool yourself down in the 100-degree Oxford heat, think of all the wonderfully fresh fruits and vegetables summertime brings. Several restaurateurs in Oxford are relishing nature’s bounty—one going so far as to dedicate an entire evening to one beautiful fruit—the tomato.

Ravine’s 3rd Annual Tomato Dinner will be held Wednesday, August 17th starting at 6:00 p.m. The structure will be similar to past wine tastings at Ravine, with five wines each paired with food. This time, however, local tomatoes will be incorporated into each course—even dessert!

When asked what attendees can expect from the dinner, co-owner and chef Joel Miller told, “I tend to come up with the menus quite spontaneously, but expect a Ravine take on caprese, probably bolognese, and some tomato sorbet.”

The cost is $35 per person. Reservations are recommended at 662-234-4555.

208 Begins Lunch and Brunch Thursday, October 21

20 Oct

There have been all kinds of changes going on at 208 South Lamar lately.

You’ve no doubt noticed the shiny new blue-tile exterior as you walk past it on the Square, and not too long ago, the owner took measures to minimize the noise level inside (they must have had some insight into this study about how restaurant noise can alter food taste).

One of the best changes is that 208 South Lamar has acquired chef John Stokes, formerly of L&M’s Kitchen and Salumeria, who has been hard at work developing new fall dinner menu items, while 208 chef Nick Babcock has been creating the new lunch and brunch menu that debuts this Thursday, October 21. Lunch/Brunch hours are Thursday to Sunday 11:00 a.m. to 2:00 p.m. 

Check out the menus below and be sure to comment here or email if you go for a visit.

P.S. A little birdie told me that 208 may be getting a website soon too…stay tuned.

Oh, and for those who are now wondering whatever happened to owner Dan Latham from L&M, he’s running a successful portable brick oven business in Atlanta (Moto Bene) in which he rolls into farmer’s markets and creates delicious pizzas using produce from the day’s vendors.

Fall dinner menu:

208 Oxford on Urbanspoon

Outstanding in The Field Event October 3

26 Sep

Credit: Elaine Skinner

According to its website, Outstanding in the Field is a roving culinary adventure–a restaurant without walls. Since 1999, the group has set a long table at farms or gardens, on mountain tops or in sea caves, on islands or at ranches to honor the people whose good work brings nourishment to the table. Ingredients for the meals are almost all local (sometimes sourced within inches of your seat at the table) and prepared by a celebrated chef of the region.

On Sunday, October 3rd, at 3:00 p.m., Yokna Bottoms Farm in Oxford, Mississippi, will be the location for the next Outstanding in the Field event, celebrating Oxford, Mississippi’s, wealth of local produce and our own chef John Currence of City Grocery, Boure, Big Bad Breakfast and Snackbar as the winner of the James Beard Foundation’s Best Chef in the South award.

Currence has invited additional chefs to join him in preparing dishes for this event. The full lineup of chefs, in addition to Currence, will include Kelly English from Restaurant Iris in Memphis; David Crews from Mississippi Delta Community College in Oxford; Dereck Emerson from Walkers Drive-In in Jackson, Mississippi; and Karen Carrier from Beauty Shop in Memphis.

Cost: $180.00 per ticket (Click here to purchase); these events sell out quickly, so secure your tickets now if you plan to attend.

Check the Yokna Bottoms Farm website for updates.

New Fall Menu at Waltz on The Square

1 Sep

Upon news from Waltz executive chef Erika Lipe that there was a new Fall menu at Waltz on The Square, I didn’t waste any time going in to check out the new offerings. Further inspiration came from a recent article written by Nature Humphries featuring Waltz in The Local Voice (see it here on page 7).

Those who have been to Waltz on The Square know how Lipe enjoys experimenting with menu items and ingredients; the new Fall menu keeps that tradition going (to see the full menu, visit the Waltz site here).

Cheese Plate and Portabella Pizzetta

Sweet Corn Crab Cake, Mussels and Patton Won Ton

Lobster Avocado salad

Grilled Spinach and Haloumi

New Texas Porkchop

Waltz on the Square on Urbanspoon

Petit Millets Opens at End of August

14 Jul

After nearly a year of sitting empty, the space that once housed Blue Pan Grille at 302 South 11th Street (behind the Lyric) is getting a new inhabitant—petit Milletts. Curiosity was piqued recently when flyers were posted in the windows of the restaurant; passersby began inquiring about the type of food that would be served and the meaning behind the restaurant’s name.

The brainchild of former University Club executive chef and 13-year culinary veteran Wesley Turnage, petit Milletts will offer French bistro cuisine with a southern twist when it opens its doors the last week of August. Menu items will include fare such as Aubergines Croquant (crispy eggplant topped with roasted tomato, goat cheese, hollandaise sauce and fresh herbs); Rillettes Fume de Saumon (smoked salmon rillettes with toasted baguette, red onion jam and creole mustard); Quiche Lorraine (traditional custard filled with bacon and Gruyere cheese, served with tomato carpaccio and balsamic salad); Boeuf Bourguignon (tender beef short ribs slowly braised in red wine with mirepoix and placed on a grits risotto); and Glacer Profiteroles de Creme (house-made profiteroles stuffed with vanilla ice cream and topped with warm chocolate sauce).

Wes is particularly proud of the restaurant’s exhibition-style kitchen—the only one in Oxford, which will allow diners a view into the bustling kitchen, where all of the action will happen. Separate menus will be offered for lunch and dinner, specials will be a regular occurrence, and a daily vegetarian option will always be available. The expansive bar menu will also offer several specialty drinks exclusive to petit Milletts.

For those who are trying to stick to a budget, you won’t break the bank at petit Milletts. While Wes wanted to give Oxonians something different and unique, he also understood that he needed to make it affordable. Through careful planning, he succeeded in pricing everything on the menu under $21, with many dishes hovering in the $10 range. “My goal is to offer refined service with low prices,” he says.

Oh, and the meaning behind the restaurant’s name? Stop in and ask Wes; I guarantee it’s not what you think.

Planned hours of operation for petit Milletts are:

  • Tuesday – Friday 11:00 a.m. – 2:00 p.m. (lunch), 5:00 p.m. – 10:00 p.m. (dinner)
  • Saturday 9:00 a.m. – 2:00 p.m. (brunch), 5:00 p.m. – 10:00 p.m. (dinner)
  • Sunday – Monday (closed)

For more information and a sample menu, visit the petit Milletts website.

Petit Milletts on Urbanspoon

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