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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 EatingOxford.com 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
RESERVE TICKETS HERE

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 EatingOxford.com 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: liz@eatingoxford.com

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

credit: cookhereandnow.com

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 EatingOxford.com, “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 foodie@eatingoxford.com 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

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