Erika Lipe Recipe: Betta Chedda Dip

Here’s a great dip for parties or just for snacking on while watching a movie. At the Oxford Beer Fest, Erika paired this addictive dip with Abita Strawberry Harvest Lager.

Betta Chedda Dip from Erika Lipe at Lenora’s

10 oz. white cheddar cheese, grated
1 large bunch green onions, chopped
3/4 c. walnuts, chopped
1/2-3/4 c. Dukes or Blue Blate mayonnaise
1 tsp. fresh garlic, minced

Bake walnuts at 250 degrees F for 15 minutes, being careful to not burn. Combine all ingredients and serve with toast points, bagel chips, apples, pears or grapes.

Serves 6

 

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

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.

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.

April 20-21: Oxford Beer Festival

We are mere days away from the Oxford Craft Beer Festival, which will take place from 1:00 p.m. to 6:00 p.m. Saturday, April 20, and Sunday, April 21, at Colonel’s Quarters at Castle Hill.

I have a special interest in the event since I’m organizing the VIP area, which involves six Oxford chefs being teamed up with craft brewers to create unique dishes that either integrate or pair with craft beers. All VIP ticket holders have access to the general admission area as well, and will have access to special brews, complimentary food and water/soda, and entrance into the festival one hour early (at noon).

Also happening in the VIP area will be a silent auction featuring beer-themed items as well as items donated from local Oxford businesses such as RockIT Computer Solutions, Sweet Cheeks, Deal’s Auto Repair, Lafayette Carpet Cleaning and more.

Some things to know before you go (for all ticket holders):

• Online ticket sales are ending soon.
• There are only 100 VIP tickets available per day.
• Ticket prices increase by $10 at the door.
• There should be enough free parking, but for those who would like a ride to the event, there will be a shuttle going to/from the JCPenney parking lot ($10 fee).
• There will be some fun gifts/crafts for purchase at the event, so don’t forget to bring some extra pocket change with you.

Check out the Oxford Beer Festival site for event information and ticket comparison. General admission is $35/pp/day and VIP admission is $75/pp/day.

Find out more about the VIP chefs in the videos below.

Tim Woodard from Little Easy Express Lunches and Catering (Cooking Sunday, April 21)

Sam Thamutok from Rice & Spice (Cooking Saturday, April 20)

Sean Adams from Honey Bee Bakery (Cooking Saturday, April 20)

Erika Lipe from Lenora’s (Cooking Saturday and Sunday)

Jon Myrick from Proud Larry’s (Cooking Sunday, April 21)

Rob Ray from McEwen’s (Cooking Saturday, April 20)

New Fall Menu at Waltz on The Square

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

Revamped Menu at Waltz

Right on the heels of its new brunch offering announcement, Waltz On The Square has revamped its entire menu, adding new, lower-priced options for those watching their wallets, and enticing all types of diners–even vegetarians–with mouth-watering items never before offered at the upscale eatery.

Bravo to Waltz On The Square chef Erika Lipe for introducing Oxford to a fresh lineup of appetizers; several flatbreads including one with sundried tomatoes and another with caramelized onions; small and entree-sized salads; small plates such as grilled cheese with guacamole, shrimp with greens, and an asparagus and brie omelette; entree plates including flat iron steak, grilled veggie lasagna, vegetarian orzo paella and pork chops; and new sides such as chipotle honey mashed potatoes, Parmesan potato wedges, Texas caviar and truffle orzo with cheese.

The above is just a sampling of the new menu, which is being offered in full throughout the week and during brunch on Sundays.