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Win a Year of Free Oxford Dining

25 Apr

dineout fundraiser

It’s time once again for the annual Ultimate Dine Out fundraiser for the Boys and Girls Club of the L-O-U Community.

More than 50 Oxford restaurants have donated gift certificates, giving you the chance to win more than $2,000 worth of dining with just a $10 donation (donate $100 and get 15 chances)! Second prize is $1,000 in gift certificates and third prize is $500 in certificates.

Tickets can be purchased by:

· Contacting parents of Club members or Advisory Board members

· Visiting bgcnms.org/and using a credit card

· Calling the Oxford Clubhouse at 832-0602

Last day to purchase a ticket/tickets is Monday, April 29, at noon. The winner drawing will be televised at noon, April 30, on WTVA.

Participating restaurants include: Abner’s, Ajax Diner, Applebee’s, The Beacon, Big Bad Breakfast, Blind Pig, Bottletree Bakery, Boure’, Char, Chick-fil-A, City Grocery, The Corner, Emileigh’s, Funky’s, Handy Andy, Holli’s Sweet Tooth, Honey Bee Bakery, IHOP, Irie on the Square, Jimmy John’s, Kabuki, Lamar Lounge, LaPaz, Lenora’s, The Levee, Lindsey’s, Lusa, Maharaja, Mama Jo’s, McAlister’s Deli, McEwen’s, McDonald’s, Newk’s, Oby’s, Old Venice Pizza, Oxford University Club, Panini/Oxford Catering, Petra, Phillips Grocery, Proud Larry’s, Ravine, Rice & Spice, Rooster’s, The Round Table, The Sizzler, Snackbar, Sonic, Soulshine Pizza, South Depot Taco Shop, Tacky Shack, Taco Bell, Taqueria El Milagro, Taylor Grocery, Tequila’s, Toyo Japanese, Two Stick Sushi

 

Rob Ray Recipe: Oatmeal Stout Cookies

22 Apr

rob talk

For a really interesting twist on the traditional oatmeal cookie, McEwen’s executive chef Rob Ray used The Flare Incident, Lucky Town Brewing Company’s oatmeal stout brew, for these uniquely delicious cookies he prepared at the Oxford Beer Fest.

Lucky Town Oatmeal Stout Cookies from Rob Ray at McEwen’s Oxford

  • ½ c. Butter, Softened
  • ½ c. Maple Syrup
  • 1 tsp. Vanilla Extract
  • 2 c. All-Purpose Flour
  • 3 c. Quick-Cooking Oats
  • ½ c. Brown Sugar, Packed
  • 1 tsp. Baking Soda
  • 1 tsp. Ground Cinnamon
  • 1 tsp. Salt
  • 1-1/4 c. Lucky Town Oatmeal Stout (Room Temperature)

Cream together butter, maple syrup and vanilla extract. Cut in flour, oats, sugar, baking soda, cinnamon and salt. Slowly add the Oatmeal Stout to form a soft dough. Scoop dough by the teaspoonful and place on cookie sheet. Bake cookies for 12-15 minutes in a 350 degree F oven, until lightly brown. Let cookies cool for 5 minutes before placing onto a wire rack.

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

Erika Lipe Recipe: Chicken Skewers with Lemon Cucumber Salsa

22 Apr

erika

A great recipe for backyard grilling this summer, Erika Lipe from Lenora’s made Chicken Skewers with Lemon Cucumber Salsa on Saturday at this weekend’s Oxford Craft Beer Festival and paired them with Velvet Rooster, a Belgian-style tripel, from Tall Grass Brewing Co.
erika skewers

Chicken Skewers with Lemon Cucumber Salsa from Erika Lipe at Lenora’s

  • 4 lemons
  • 2 Cuties oranges
  • 1 English cucumber, finely diced
  • 5 green onions, chopped
  • 1 fresh cayenne pepper, seeded and minced (may substitute garlic chili sambal)
  • 1 tsp. Kosher salt
  • 1 tsp. sugar
  • ¼ c. chopped fresh cilantro, divided
  • 1.5 lbs chicken thighs, cut into 1” cubes
  • ¼ c. plain Greek yogurt
  • Cracked black pepper, to taste
  • 1 tbsp. vegetable oil
  • 2 garlic cloves
  • 1 tbsp. cracked coriander seeds

Salsa:
Cut away all peel and white pith from lemons. Slice segments between membranes with a sharp knife, releasing them into a mixing bowl. Peel Cuties and chop, adding them to the bowl with lemon segments. Combine cucumber, green onions, cayenne pepper, and season with salt and sugar. Add a tablespoon of your chopped cilantro.

Chicken:
Place cubed chicken in a large mixing bowl. In a blender, add cilantro, yogurt, black pepper, vegetable oil, garlic and coriander. Process until smooth and pour over chicken, tossing to coat. Allow to sit for at least 20 minutes, or as much as 24 hours (refrigerated) ahead of time. To cook chicken, thread 4 pieces onto a skewer and lay on lined baking sheet. Broil, turning halfway through, until chicken is cooked through and browned on all sides. Alternatively, you can grill the skewers. Serve topped with lemon cucumber salsa.

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

Official Food Preview for Oxford Craft Beer Festival

19 Apr

beerlogoeating_oxford_logo_final_smallbeer fest chefs

Hot off the press! The official food lineup for this weekend’s Oxford Craft Beer Festival is here!

SATURDAY, APRIL 20

VIP Area (food included in VIP ticket price)

1:30 p.m.: Sean Adams from Honey Bee Bakery is demonstrating Beer Cheese Soup using Back Forty Kudzu porter

2:30 p.m.: Erika Lipe from Lenora’s is demonstrating Chicken Skewers with Lemon Cucumber Salsa and pairing it with Tall Grass Velvet Rooster

3:30 p.m.: Sam Thamutok from Rice & Spice is demonstrating Hmok Pla (fish wrapped in banana leaf) and pairing it with Diamond Bear Southern Blonde

4:30 p.m.: Rob Ray from McEwen’s is demonstrating BBQ Sliders and pairing them with Lucky Town Ballistic Blonde as well as Oatmeal Stout Cookies using Lucky Town Oatmeal Stout

General Admission Area Food Vendors (VIP ticket holders will receive a meal ticket)

Jambalaya from Louisiana

Gyros from Petra Cafe

Crawfish

Bratwurst, Nachos and Hot Dogs from K&B Catering

SUNDAY, APRIL 21

VIP Area (food included in VIP ticket price)

1:30 p.m.: Erika Lipe from Lenora’s is demonstrating Betta Chedda Dip with accompaniments and pairing with Abita Strawberry Harvest Lager

2:30 p.m.: Tim Woodard from Little Easy Express Lunches and Catering is demonstrating Smothered Chicken and Grits and pairing with Shipyard Monkey Fist IPA

3:30 p.m.: Jon Myrick from Proud Larry’s is demonstrating Steamed Mussels with leeks and tomatoes and pairing with Crooked Letter Stabello

General Admission Area

On Sunday, Colonel’s Quarters will offer the following menu items for purchase for general admission (VIP ticket holders will receive a meal ticket)

Caesar Salad (with or without chicken)

Pimento Cheese Fritters

Buffalo Chicken Tenders

Fried Green Beans

Oysters on the Half Shell

Castle Hill Burger with home fries or sweet potato fries

Buffalo Chicken Tender Po-Boy with home fries or sweet potato fries

Fried Catfish Po-Boy with home fries or sweet potato fries

Chicken & Waffle

Shrimp & Grits

Fried Catfish with home fries or sweet potato fries

 

Find more event information and tickets on the Beer Fest site here.

 

New Spring Lunch Menu at Honey Bee Bakery

4 Apr

honey bee spring lunch

Honey Bee Bakery just introduced a new spring lunch menu with interesting new items such as a sesame-crusted salmon salad and the Henry Hill sandwich, featuring Stan’s locally cured Prosciutto and salami. Chef Sean Adams is still cooking up rotating soups throughout the week and says the bakery is also now selling NY-style bagels during weekend brunches.

Check out the new menu above or call Honey Bee at 662-236-2490 for more information.

 

Lenoir Dining Featured in eat. drink. MISSISSIPPI

28 Mar

eat drink ms coverlenoir story

If you haven’t seen the latest issue (April/May) of eat. drink. MISSISSIPPI magazine, grab yourself a copy at Off-Square Books and check out the feature written by yours truly about Oxford’s Lenoir Dining located on the Ole Miss campus.

I’ve posted the cover and first page of the article here, but inside the issue you’ll find additional photos as well as recipes for the restaurant’s meatloaf, jalapeno-cheddar cornbread muffins, sweet potato pecan pie and more.

 

Ezell’s Catfish Cabin Replaces The Shak

24 Mar

ezells

Many of you have been wondering about the status of The Shak out on Thacker Rd. It will not be returning.

In its place will be an Ezell’s Catfish Cabin, which currently has two other locations (a third nearing completion) in Alabama. The company that’s opening La Paz on the Square this coming Wednesday will also be opening Ezell’s in the next month or two, according to La Paz general manager Joe Vaculcik.

While they work on the restaurant design, you can check out the menu here, which is chock full of all types of fish.

O.E.C Moves and Bistro Burger Moves In

19 Mar

bistro burgerbistro page 2bistro burger menubistro page 3

I can’t say enough great things about the followers of EatingOxford.com! I got a tip last night on Twitter from Hildon Sessums that a new restaurant was moving into the O.E.C. Japanese Express space in the Walmart shopping center.

I went to investigate today and it turns out that O.E.C. has moved a couple doors down and is now sharing space with Maharaja Indian Cuisine. You can dine in or get delivery, and they’ve kept the same phone number (662-234-8088).

In the O.E.C. space, a new restaurant, Bistro Burger, will be opening soon. I’ve been unable to find out much info, except that they have started a Facebook page here. Hoping to have more news for you soon. If you know anything, let me know.

You Said It: Best Appetizers in Oxford

27 Feb

Pizza Puffs served with four dips

On February 15, EatingOxford.com asked Facebook and Twitter followers to give their opinion on the Best Appetizer in Oxford. Below are their responses. Do these opinions match your own?

Facebook Responses

Rob Cornelius: Pimiento cheese at Volta or artichoke hearts and crab at Lenora’s

JJ Carney: It used to be the Beggar’s Purse at Downtown Grill

Brigitte Rankin: The dip plate at Volta, egg rolls and wontons at Two Stick

Erika Lipe: Red bean roll from Ajax

Kimberly-Erin Fears Ward: Hotty toddy balls at Volta

Ibrahim Tabanca: Petra Platter at Petra Cafe

Najlaa Salameh: Falafel app at Petra Café

Rob Winkler: Pimiento cheese at Volta

Jennifer Herndon Roberts: Boure Spinach Dip

Twitter Responses

@danfmiller: hummus at Volta; sausage and cheese platter at Taylor Grocery

@mbwhitti: BBQ mushrooms at snackbar

@katj_the_great: spicy pimento cheese at Volta

@cadydale: cheese fries with gravy and Louisiana hot sauce at Ajax

@jcchurch: fried pickles at Ajax

 

 

Best of Oxford Voting Has Begun

18 Feb

best of oxford

Voting is open for the annual Best of Oxford awards in The Oxford Eagle (click on the logo at the top of the Eagle site to enter the survey). If you haven’t gone online to vote yet, give yourself at least 15 minutes since there are quite a few categories, ranging from restaurants to dry cleaners to florists and more. (I believe) at least 50% of the survey needs to be filled out in order to be accepted. Voting ends March 22.

As always, I would love to receive your vote for EatingOxford.com in the Best Oxford-Themed Website category (Thanks to your votes, the site won the last two years!). Be patient, however, as this is the second-to-last question in the survey.

Thank you in advance for all of your votes and for being such dedicated foodies throughout the year!

Liz

P.S. If you don’t have someone in mind for the “Most Eligible Bachelorette” category, I’m OK with you using my name in that category as well. 😉

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