Observance features farmer’s market, cooking demonstrations, panel discussion and more Eating locally produced foods is the focus of the University of Mississippi’s third annual Food Day...
Even before the Gulf War, it was hard to get a bottle of wine in the Middle East. The heavy, teetotaling hand of Islam has long...
Potable salve for Rebel fan wounds. Six home games in a row means six consecutive Sundays of legal on-premise (that means at a restaurant or bar)...
Laurie Triplette’s recap of last week’s tasty proceedings. By Laurie Triplette ldtriplette@aol.com Oxford was flooded with foodies last weekend, as 405 gourmets and gastronomes descended on our...
The growing movement to support organic food production is becoming more evident every day. Accordingly, the term organic has become very sticky. It is easy to...
Meet the man behind the tamales at Vaught-Hemingway. Jerry McCray is determined to expose his tamales to as many people as possible. What better place, he...
Park it at College Hill deli’s full bar. Mink’s on the Park quietly has been turning out some of Oxford’s best Boar’s-Head-meat-packed sandwiches for the last...
This weekend’s symposium attendees enjoyed Mississippi farm-raised catfish, impeccable service from Oxford’s City Grocery Group and the award-winning cocktail wizard Jayce McConnell, and a lively meal at the famed Taylor Grocery. What our...
Items from Newcomb’s eatery are ‘simple and delicious’. Oxford’s Derek Moreton recently looked to new restaurant Embers Biscuits & Bar-B-Que, the latest Don Newcomb (of McAlister’s...
It’s time to go over the basics of tailgating. I have a lackluster record in the kitchen, but I have never lost while hostessing a party....