Class Wrap-Up: Juicing for Health and Energy

IMG_5027Our first class in the Eating Oxford Institute series was held Wednesday night at The Powerhouse.

Attendees learned the benefits and techniques of juicing from Melody Sharp, owner of Living Foods (formerly Local Flavor).IMG_5096

Melody showed the difference between styles of juicers, how to get the most bang for your buck out of fruits and vegetables, tips for any fruits that need to be peeled/cored before juicing, and more.

The class sampled fruit and vegetable juices, participated in questions and answers, and all departed with a full-size juice, recipe card and coupon.

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We loved having Melody share her knowledge at a fun evening of culinary learning!

Check out the great write-up by LaReeca Rucker in today’s Oxford Eagle, too!

Don’t miss next month’s class, Southern Foods Done Light, taught by Tim Woodard on July 15 at the Activity Center. Details Here.

 

***Eating Oxford Institute is a collaboration between EatingOxford.com, the Yoknapatawpha Arts Council, and the Oxford Park Commission.

(Thank you to Giana Leone IMG_5021of the Daily Mississippian for sharing her photos from the event.)

New Thai Restaurant Now Open

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Photo: Urbanspoon

Pick Thai has opened in the former location of Bangkok Thai at 1101 Frontage Road inside the Days Inn.

pick thai 2 urbanspoon

Photo: Urbanspoon

While efforts to contact the owners have been unsuccessful, there’s an Urbanspoon page that’s been set up, showing a menu, which includes items such as traditional curry dishes; rice plates; noodles; fried rice; salads; appetizers; entrees; soups and desserts.

Pick Thai is open Monday through Saturday 11:30 a.m. to 2:30 p.m. and 3:30 p.m. to 9:00 p.m. Closed on Sundays. For more information, call 662-380-5428.

 

 

Setting a Local Table in Oxford

In honor of last week’s Earth Week and the second season of Oxford City Market, I asked Betsy Chapman from Yokna Bottoms Farm to submit a post about Oxford Farms and Farmers. Check out her post below, and say hi the next time you see her at the farmer’s market. –Liz

We’re All in This Thing Together

betsyBy Betsy Chapman

It might come as a surprise, but there’s not a whole lot of “mudslinging” among Oxford’s community of growers and producers. Mud, yes. Slinging, no.

Despite our differences in philosophy and farming practices, the prevailing theme among local farmers: We’re all in this thing together

Whether we’re all under the big tent at Oxford City Market or side-by-side at Midtown, there’s a strong sense of mutual respect, support, and admiration. We know better than anyone the tremendous amount of hard work, time, and dedication it takes to bring thousands of pounds of food into town twice a week to feed our friends and neighbors.

Sure, more farms mean more competition, but it’s healthy competition and that competition is what will drive the market as we work together to build a strong local food economy. Simply put: No farmer wants to sit alone at the market….Fewer farmers means fewer customers.

That said, let me introduce you to the Multi-Farm Dinner my family and I enjoyed after last Tuesday’s first Oxford City Market (OXCM) of 2014:

On the menu:

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Yokna Bottoms spring salad mix with mild, crisp radishes from Charlie Dawson of Canebreak Farm tossed with Yokna Bottoms Green Garlic Vinaigrette – sweetened with Mardis Honey.

Sauteed kale from Will and Amanda Reed of Native Son Farm mixed with Yokna Bottoms collards, seasoned with Yokna Bottoms green onions and spicy peppers, slow-smoked on the farm.

Yokna Bottoms Chow Chow deviled eggs with the farm’s green onion and smoked sweet peppers and my freakin’ awesome homemade chow chow from neighbor and friend Stacey Sanford of the Yoknapatawpha Arts Council.

Delicious homemade whole wheat bread from Christy and Marie of M&J Farm.yokna post 2

Peas from Bost Farm of Mid-Town Market, frozen from last year – still really good!

Iced sweet tea with Yokna Bottoms mint and Mardis Honey.

Dessert: Native Son strawberries with M&J Farm chocolate sauce!

See what we just did there? We made an incredible meal from the collective efforts of several local growers….

What’s on your local plate?

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Betsy Chapman works at Yokna Bottoms Farm and cooks up a storm in her tiny, ill-equipped Oxford, Mississippi, kitchen. Find her and her farmer friends at OXCM Tuesdays from 3-6:30 p.m. on West Oxford Loop and Saturdays 7-11 a.m. at Mid-Town Market, in the Sears parking lot off of North Lamar. For more information on Yokna Bottoms, give Betsy a call at 662-380-2367.

 

***On the subject of our community of local farmers, Will and Amanda Reed (Native Son) are facing a tough time. Their baby Magnolia Jane was recently diagnosed with a rare cancer and is undergoing treatment at Lebonheur in Memphis. Find out how to help support these incredibly hardworking Tupelo farmers: Thoughts and Prayers for Magnolia Jane.

 

Opening Soon: A Food Truck with No Wheels

oxford canteen photo1Story and photo by Leah Hawkins

“A take-out window, blackboard-style menu, and outdoor food counter was the concept I had in mind,” says Oxford Canteen owner and head chef Corbin Evans. “The rest just fell into place.” Evans’ unique new concept will open Tuesday, March 25, at 1006 Van Buren, in the alleyway between The Lyric Theater and South Depot Taco Shop.

Oxford Canteen will be different from every other eatery in Oxford. In addition to being situated in an alley on the Square, lunch menu items will offer a unique twist, including a beef brisket grilled cheese with Sriracha mayo, fideos of the day, and ketchup fried rice with pork or tofu.

Getting curious about the rest of the Oxford Canteen menu? Check out the full  menu here. Weekly specials will soon be listed on the Facebook and Twitter pages.

Evans says he will always try to have locally grown and in-season produce on his menu (Panzanella salad of the season for example) so be on the lookout for those. Also, expect to see Oxford Canteen open on the Saturday of Double Decker weekend. Oxford Canteen offers a catering service as well for office parties, private dinners, book club luncheons and more.

Hours:
Tuesday – Saturday 11 a.m. – 3 p.m.
Brunch on Saturday’s and Sunday’s are in the works!

 

Leah Hawkins is an Oxford-based freelance writer.

Oxford Canteen on Urbanspoon

Open: New Cafe and Market on College Hill Rd.

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Photo: Local Flavor

Story by Katherine Bailey; photos by Local Flavor

Local Flavor, a new café, market, and catering kitchen specializing in organic and local food has replaced Olivia’s Too at 809 College Hill Rd. near Pat Lamar Park.

Owned and operated by Melody Sharp, Local Flavor’s menu offers options ranging from sandwiches to burgers to salads. The cafe also squeezes its own fresh juices and brews its own teas daily.

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Photo: Local Flavor

Sharp says she chose to label Local Flavor as a café and market because she hopes to grow the market side of the store. There are currently refrigerators full of fresh local eggs, grass-fed beef, hormone-free and free-range chickens, as well as to-go casseroles. Additional coolers display fresh local produce that will continue to expand as the growing season continues.

In a tempting case at the counter, an array of cookies, brownies and cakes are available every day. Local Flavor also caters, offering many of its selections for special events.

Hours are Monday through Friday 9:00 a.m. to 6:00 p.m. (perfect for grabbing a juice in the morning and/or produce in the evening) with lunch starting at 11:00 a.m. Saturday hours are 9:00 a.m. to 4:00 p.m.

For more information, call 662-234-4443 or visit the Local Flavor Facebook page here.

 

 

Katherine Bailey is a freelance writer from Oxford now based in Atlanta.


 

 

Local Flavor on Urbanspoon

7 Things You Need to Know About My Michelle’s

Hot Buffet 1

Photo by Paul Gandy

Last week, we gave away a $25 gift certificate to My Michelle’s on the Eating Oxford Facebook page. The contest drew nearly 100 entries, and helped to provide dozens of new buffet ideas to My Michelle’s. During the process, several questions came up about menu offerings, location and specials. This post will answer all of your questions and more.

1.       New Offerings: Over the past few months, My Michelle’s has grown its meals-to-go and catering model to one that includes those offerings alongside a full sit-down breakfast and lunch buffet Monday through Saturday.

Salad Bar

Photo by Paul Gandy

2.       Menu: The buffet menu at My Michelle’s changes every day, with the help of new chef Trey Bridgers who hails from City Grocery, Oby’s and Aramark. Menus are posted daily on the My Michelle’s Facebook page and include items such as wheatberry French toast; whole wheat biscuits; gluten-free buckwheat pancakes; steel-cut oats; eggs; Applewood-smoked bacon; and a granola, fruit and yogurt bar for breakfast, and a salad bar; smoked turkey pot pie; meaty pasta bake; Cajun shrimp and quinoa; and grilled sticky soy Hoisin chicken thighs for lunch. Breakfast is 7-10; Lunch is 11-3.

3.       Location: My Michelle’s is located at 1308 N. Lamar Blvd., Ste. 3. It will be four years in June since owner Michelle Rounsaville moved her business from just off University Avenue into a shared kitchen with Nancy Nations of Nations’ Best Catering, and just a few months back when they expanded the 1308 Lamar space to create a sit-down restaurant.

4.       Casseroles and Catering: For fans of Michelle’s to-go casseroles, grab-and-go dips and catering, these are all still very much available. My Michelle’s regularly caters weddings, parties and tailgating events, and by signing up for the newsletter you can keep track of the freezer sales they regularly run on casseroles, soups and dips.

5.       Vegetarian/Vegan/Gluten-Intolerant Friendly: For those with special dietary needs, the buffet always features a vegetarian soup, most of the vegetables are vegetarian (marked if not), and the vinaigrettes offered on the salad bar are gluten-free.

My Michelle's Buffet

Photo by Paul Gandy

6.       Know Before You Go: The menu is buffet style, but you pay according to weight, similar to the Whole Foods pay-per-pound model. This model fits in nicely with the whole/locally grown/organic concept at My Michelle’s.

7.       Insider Tips: Grab a loyalty card while you’re there; it will get you a free trip to the buffet after 10 punches. Students—use your campus ID for free coffee or tea!

To find out more, visit mymichellesoxford.com or the My Michelle’s Facebook page.

 

My Michelle's on Urbanspoon

New Menu Items at Lenny’s

italian lennysHave you been to Lenny’s Sub Shop lately?

It’s a rare occasion when they change the menu, but it happened in January. They added fresh deli wraps, which are under 500 calories and available on flour or spinach tortillas.

If you haven’t been into Lenny’s for the past couple of years, you also don’t know about the Ultimate BBQ Melt, Black Bean Veggie, or Buffalo Chicken Philly they added in April of 2012.

Have you tried any of these additions to the classic menu? Let us know your thoughts.

 

February 13: Empty Bowls 2014

empty bowlsDon’t miss the annual Empty Bowls fundraiser for The Pantry happening Thursday, February 13, from 11:00 a.m. to 1:00 p.m. at the Oxford University Methodist Church at N. 9th St. and University Ave.

More than a dozen Oxford restaurants will bring soups to the event (last year, Mayor Pat Patterson even made a soup to share). You’ll receive a collectors bowl crafted by the University of Mississippi Mud Daubers and local potters along with bread and a bottle of water in exchange for your $15.00 donation.

The event’s purpose is to remind us all that someone’s bowl is always empty.

Some of the soups you’ll find at this year’s event include:

Chicken tortilla; loaded potato; asparagus potato; chicken noodle; shrimp and okra gumbo; steak and loaded potato; black-eye pea chicken stew; creole tomato basil; Brunswick stew; vegetarian vegetable; butternut squash bisque; broccoli and cheese; Charleston she crab; tomato basil; and jambalaya.

Restaurants that have signed up so far include:

  1. Ajax
  2. Applebee’s
  3. Boure’
  4. City Grocery
  5. Country Club of Oxford
  6. Lamar Lounge
  7. Lenora’s
  8. McEwen’s
  9. McAlister’s
  10. Newk’s
  11. No Time 2 Cook
  12. Oby’s
  13. Old Venice
  14. Oxford Grillehouse
  15. Panini
  16. Proud Larry’s
  17. Ravine
  18. Snackbar
  19. Taylor Grocery
  20. University Club
  21. Volta

***Stay up to date on all upcoming food-related events with the EatingOxford.com event calendar found here.

 

My Michelle’s Introduces Lunch Buffet

my michelle buffetHave you been to My Michelle’s/Nations’ Best at 1308 N. Lamar to try the new lunch buffet?

If you’ve been looking for a healthier option for lunch, look no further. Today’s buffet featured fresh salad; fruit and dip; white chicken chili; three bean soup; meaty pasta bake; BBQ chicken; twice-baked sweet potato casserole; smoked turkey breast; garlic mashed potatoes, asparagus; spinach; baby carrots and squash; mushrooms; and red onion medley.

The buffet is available from 11 a.m. through 3 p.m. Monday through Friday, and each day’s menu is posted on My Michelle’s Facebook page here.

 

 

Only a Few Weeks Left of Farm-Fresh Produce

popsicleA couple of weeks ago, friend and EatingOxford.com reader Sandra Summers sent me some beautiful photos that she took at the Midtown Farmer’s Market. I’m sharing some of them with you here as a reminder that there are only a few weeks left to take advantage of nature’s bounty.

The Midtown Farmer’s Market is open every Saturday from 7:00 a.m. to 11:00 a.m. and Wednesdays from 8:00 a.m. until 1:00 p.m. through October.

Vendor updates can be found on the market’s Facebook page here.     pumpkinsokra

peachesmarket

Where is Two Stick?

two stick“Where is Two Stick?” That’s the question I’ve been asked by several people since last Friday when the restaurant suddenly closed its doors and locals were left wondering what happened.

It turns out that Two Stick is in the process of moving locations and hiring new management. You can find them working on the new location behind The Lyric, which was formerly inhabited by Hullabaloo, and before that, Red House.

No opening date has been announced. Follow the progress on the Two Stick Facebook page here.

Two Stick on Urbanspoon

New Spring Lunch Menu at Honey Bee Bakery

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.

 

Honey Bee Bakery on Urbanspoon

O.E.C Moves and Bistro Burger Moves In

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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.

March 24: Turkish Night with Ibrahim Tabanca

sold out

Have you been missing Turkuaz Cafe? Join its former owner, Ibrahim Tabanca, for a special Turkish Night being held at Petra Cafe on March 24, from 6:00 p.m. to 8:00 p.m.

Turkish music will play, with the possibility of a live performance, while you dine on Turkish delights.

MENU:
Starter Plate: Cracked wheat salad (kisir), dolmas, Turkish pastry (borek)
Main Dish: Sultan’s Delight (Hunkar Begendi) and rice pilaf [[Hunkar Begendi: Stewed lamb meat (vegetables for vegetarians) over creamy roasted eggplant]]
Dessert: Baklava, kataifi and a chef’s special serve with Turkish coffee

PRICE: $30.00 (cash only)

Contact Ibrahim by March 18 to purchase tickets at itabanca@hotmail.com or via phone at 662-801-3587.

Find out  more details on the Facebook event page here.

You Said It: Best Appetizers in Oxford

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