Eating Oxford

On Cooking Southern: the Sporting Life Never Ends in Oxford

Published

11 years ago

June 10, 2015

SOUTHERNISM OF THE WEEK

If wishes were horses, then beggars would ride: Just thinking about wanting something won’t get you there. If you want to accomplish something, do what it takes… adopted by Southerners most notably from the Collection of Proverbs in Scots by James Carmichael, who died in 1628.

Life is slowly returning to normal (whatever that is) for The Old Bride and family, after a delightful escape to the exotica of Spain and Morocco. Originally, I had planned to focus last week’s column on the many wonders of mint, in homage to that favored herb of Morocco. But in typical ADD fashion, I got sidetracked — too many current sporting events were in play, one of them right here in Oxford.

First, there was the personal preparation needed for the much-anticipated Belmont Stakes horse race. It’s Part Three of the American racing world’s Triple Crown. Anticipation is always sweeter in years like this one, when there’s actually the potential for a Triple Crown winner.

Jeff Bergman

Time to uncork the bubbly and gather a group of friends, is what I always say…what better excuse than a great horse race? It’s a life lesson learned from ritzy horseracing acquaintances during my younger days, and I’m sticking with the philosophy.

But even before the Saturday race in which American Pharoah made Triple Crown history, some of us Oxonians were immersed in our favorite Southern sport. What it wus (to quote Andy Griffith) wus FOOTBALL.

Most locals were unaware, but 12 NFL and 5 SEC refereeing officials were in town to assist with the Fifth Oxford Football Officiating Clinic, held June 5-6. The 17 participating officials volunteered their time and experiences for the event.

The clinic, founded five years ago by Steve Freeman, NFL Back Judge No. 133, himself a former player, and his son Brad Freeman, NFL Field Judge No. 88, is designed to provide case studies of genuine officiating situations for officials seeking to hone their skills.

Steve Freeman

“This clinic is not to be confused with audition clinics where aspiring officials hope to get scouted by Division I leagues or the NFL,” Steve Freeman explained. “We have four NFL officials living in Oxford, six total in Mississippi now, and a few years ago we decided that someone needed to put on an officiating clinic that teaches real-life on-field situations. Our goal is to help develop better football officials. There’s nothing political about the clinic, it’s not affiliated with any league or conference, and we do no advertising — it’s all word-of-mouth.”

This year, more than 160 refereeing officials heard the word and came from as far away as Michigan, New Jersey, New York, the Carolinas and Florida. They represented high schools and small college leagues, many of them feeders to the Division I leagues. On Friday, the attendees received real-life instruction based on actual experiences of the seasoned officials. On Saturday, they spent the day on the field assisting with the Ole Miss 7-on-7 camp for high school teams who had come in from across the state.

The NFL officials included both Freemans, Steve Stelljes, Head Linesman No. 22 who moved to Oxford recently from Kansas; fellow Oxonian Jeff Triplette, Referee No. 42; Tom Hill, Side Judge No. 97; Tom Symonette, Line Judge No. 100; Tom Stephan, Line Judge No. 68; Jeff Bergman, Line Judge No. 32; legendary referees Jerry Markbreitt (now a referee trainer for the NFL) and Bernie Kukar, whose 86 is now worn by participating Field Judge Jimmy Buchanan, of Ridgeland, MS; and the NFL’s first regular female official, Sarah Thomas, Line Judge No. 53, of Brandon.

The participating SEC officials included Line Judge Tim Beard, Umpire Russ Pulley, Umpire Tom Quick, Referee Tom Ritter, and Line Judge Mike Taylor.

The host officials always make sure their volunteer colleagues are well fed while in Oxford. On Friday night the participating instructors and families consumed a delicious family-style dinner at the College Hill Store, complete with homemade chicken and dumplings, pork loin and fried chicken, corn, squash casserole, mashed potatoes, seasoned green beans, marinated tomato salad, cornbread, and six desserts for which the College Hill Store ladies are renowned — banana pudding, pecan pie, chocolate cake, key lime pie, blondies, and brownies.

On Saturday night, Holly and Linda Raney hosted the group in their newly renovated horse barn-turned-wedding venue. Nobody ever turns down Holly’s acclaimed red beans and rice, served with tossed salad, cornbread, brownies and homemade vanilla ice cream.

LET’S HEAR IT FOR THE FOOTBALL LADIES WHO LUNCH (OCCASIONALLY)

While the officials met on Friday, several of the spouses convened for a light ladies lunch at the Triplette home. The luncheon was intended to tide us over until the College Hill Store feed. Our gathering was really all about the company, but the food helped.

SUMMER RICE SALAD

One of my guests has an allergy to mint, so I omitted it from this rice salad. This rice salad — with or without the mint — combines beautifully with plain chicken salad to create a summer chicken-and-rice salad. Mix together equal parts of each salad.

1/4 c minced sweet onion

3 T white wine vinegar

1 T lime zest

2 T fresh lime juice

1 tsp Dijon mustard

1 tsp honey

1/2 c extra virgin olive oil

4 c cooked basmati rice, chilled

1-1/2 c thin-sliced English or Kirby cucumbers

1 c diced red or green bell pepper

1/2 c chopped green onion

1/3 c fresh chives

1/3 c chopped flat-leaf parsley

1/2 c chopped fresh mint, OPTIONAL

Salt to taste

Combine the first six ingredients in a non-reactive bowl. Whisk in the olive oil until blended. Combine the rice, cucumbers, bell pepper, onions and herbs in a large bowl and toss to blend. Pour dressing over the rice and toss again until completely blended. Add salt to taste. Cover and chill for 1 to 4 hours. Serve on a lettuce leaf or bed of mixed spring greens, OR combine it with chicken salad.

PLAIN CHICKEN SALAD

This is the “starter” recipe for most chicken salad variations. I combined it with the summer rice salad – tossing together equal parts chicken salad and rice salad. Feel free to add roasted, salted pecans or walnuts.

6 boneless, skinless chicken breasts

2 T garlic powder

1 T ground thyme

1 T salt

2 tsp black pepper

1-1/2 to 2 c good mayonnaise (I use Duke’s)

1/2 c fine-chopped celery, including some leaves

Salt and pepper to taste

Place the chicken breasts in a stockpot and cover with water (2 inches above the chicken). Add the garlic powder, thyme, salt and pepper. Bring to a boil, covered, and boil for 45 minutes, until fork-tender. Remove breasts from the broth and chop. Chill.

Combine the chopped chicken with the mayo and celery, using enough mayonnaise to keep the chicken from being “dry.” Add salt and pepper to taste. Serve with crackers or crusty bread.

HERB-Y MELON AND MOZZARELLA SALAD

This mixed-fruit salad is forgiving and works well as a layered salad. Feel free to add assorted fruits; just make sure to keep the watermelon and honeydew ratio greater than that of all other fruits, and remember that some fruit quickly becomes soggy.

2/3 c extra light olive oil

1/2 c white granulated sugar

1/3 c fresh lemon juice

1-1/2 tsp poppyseeds

2 tsp fine-minced sweet onion

1 tsp Dijon mustard

3 T fresh, fine-chopped basil

1/2 tsp table salt

4 c cubed watermelon

4 c cubed honeydew melon

2 c cubed cantaloupe

2 c sliced, cubed peaches or mango

2 c sliced strawberries

1/2 c blueberries

8 to 12 oz mozzarella balls (about 1 c), cut in half

Fresh mint for garnish

Combine first 8 ingredients together in a medium non-reactive bowl and whisk to blend. Combine fruit in a large bowl. Add the mozzarella and drizzle with the freshly made Lemon-Poppyseed Dressing. Toss gently to coat fruit and cheese completely. Chill up to 4 hours. Garnish with fresh mint.

QUICK TINY CHEESE ROLLS

These are yet another iteration of quick biscuits-turned-rolls, but they work every time. They even stay moist and taste great the next day, so are excellent make-ahead items.

2 c biscuit mix such as Bisquick

1 c sour cream or crème fraiche

1 stick salted butter, melted and cooled to lukewarm

3/4 c grated Colby/jack cheese

Preheat oven to 400°F. Grease two 12-cup mini-muffin tins with nonstick cooking spray.

Combine the biscuit mix and sour cream in a large bowl. Add the melted butter and fold until completely blended. Stir in the cheese. The dough will be sticky. Using a teaspoon, fill each cup; the cups will be very full.

Bake for about 15 minutes until golden brown. Allow to cool for about 10 minutes before removing from the tins.

TRIPLE CROWN JEWEL

Here’s a “healthful” ladies luncheon cocktail. Let’s all toast the first Triple Crown racing winner since 1978!

1/4 c chilled star ruby or ruby red grapefruit juice

1/4 c chilled pomegranate juice

1/4 c chilled watermelon juice

1-1/2 to 2 oz vodka

1 oz simple syrup

10-oz chilled bottle of club soda

Watermelon wedges and blackberries for garnish

Combine first 5 ingredients in cocktail shaker and shake well. Strain into pitcher and add the club soda. Stir and serve immediately with garnish of watermelon and blackberries. Yields 4 to 6 cocktails.

Laurie Triplette is a writer, historian and accredited appraiser of fine arts, dedicated to preserving Southern culture and foodways. Author of the award-winning community family cookbook GIMME SOME SUGAR, DARLIN’, and editor of ZEBRA TALES (Tailgating Recipes from the Ladies of the NFLRA), Triplette is a member of the Association of Food Journalists, Southern Foodways Alliance and the Southern Food and Beverage Museum. Check out the GIMME SOME SUGAR, DARLIN’ website and follow Laurie’s food adventures on Facebook and Twitter.

Eating Oxford

The Velvet Ditch brings seafood and steady service to Oxford

A new hot spot offering seafood, bar favorites and steady service in a setting that fits both weeknights and game weekends

Published

10 months ago

November 15, 2025

Andy Hodges

OXFORD, Miss. — The Velvet Ditch has become a regular stop for people looking for seafood plates, sandwiches and a sports-bar setting near the Oxford Square.

Its menu leans toward familiar items, and the service is one of the reasons diners say they return. The restaurant sits on South Lamar Boulevard, close enough to campus and the Square to draw steady traffic on most nights.

The interior features televisions, open tables and a bar that stays busy during major sporting events. Staff members move between areas at a quick pace.

A visitor can see at a glance that the restaurant is built to handle crowds during football weekends or spring baseball series.

The menu includes catfish, shrimp, burgers and pasta dishes. One food-travel site highlighted the “Catfish with Grits” and the “Lobster Mac and Cheese” as standout items.

Another review praised the staff, noting that a server “went above and beyond to ensure guests had a memorable experience.” Those comments help show why service is often mentioned in accounts from diners.

Guests also mention that the kitchen keeps wait times short. Even on harder nights, food tends to reach tables in a steady rhythm. For people on a schedule, that can be a deciding factor.

Some patrons report that visiting in the early evening brings a quieter atmosphere. Later hours often mean a louder bar setting, especially during games or campus events.

One commenter on social media wrote that the place was “packed” but said staff and management stayed active and remained helpful. That reflects a common pattern in local feedback.

The porch and outdoor seating add to the appeal, especially during fall and spring weather. The spot offers extra room for groups and keeps the dining room from feeling crowded when traffic picks up.

For diners seeking a consistent seafood option that works for friends, families or visitors, The Velvet Ditch meets those expectations without trying to be a fine-dining restaurant.

Most guests seem to accept it as a casual place where they can get reliable favorites.

Menu impressions and pacing

Portion sizes fall on the larger side. Some customers report leaving with leftovers, which adds value for a college-town audience.

Pricing falls within the range expected for a restaurant near the Square, though the seafood dishes push slightly higher than the sandwiches.

Most tables seem to order at least one fried dish. For people choosing wings or fried seafood, asking about crispness is a reasonable step.

One local blog gave the wings a 6.8 out of 10, citing texture but praising the seasoning and service.

It is not unusual for fried items to vary between busy and slow shifts, and guests sometimes adjust their orders based on earlier visits.

Pasta selections, including shrimp-based dishes, tend to draw positive remarks for flavor.

Several diners have shared online comments praising the seasoning balance, which can be harder to maintain in larger kitchens on crowded nights.

Service remains one of the restaurant’s strengths. Reports mention hosts greeting guests quickly and servers keeping check-ins consistent without becoming intrusive.

These basic steps stand out in a setting that often juggles game-day crowds.

The bar area typically fills first. Guests wanting a quieter space may choose tables near the front or the patio. Staff usually offer guidance on where noise levels are lower.

Visitors should expect a mixed crowd. Students, families, alumni and travelers pass through during busy weekends.

The range creates a social atmosphere without shifting the restaurant’s identity into a full bar.

When the pace picks up, the kitchen maintains a workmanlike rhythm. Though the menu is wide enough to challenge any staff during peak hours, food tends to be steady.

This consistency is part of why the restaurant keeps its place among Oxford’s regular dining choices.

Final thoughts

The Velvet Ditch presents itself as a casual dining option that fits Oxford’s blend of campus life and regional visitors.

Diners visiting early in the evening, before louder crowds settle in, often get a more relaxed experience. Later hours tilt toward a sports-bar feel, but service remains attentive.

The restaurant’s strengths lie in its steady approach. It does not try to compete with upscale dining rooms in town.

Instead, it focuses on familiar dishes, efficient service and a setting that suits both weeknight diners and visitors in town for a game.

For people seeking seafood or bar favorites near the Square, The Velvet Ditch offers a dependable choice.

Key takeaways

The Velvet Ditch delivers steady service and familiar seafood-and-bar dishes near the Oxford Square.
Early visits offer quieter meals, while later hours bring louder sports-bar energy.
Portions are large, and service remains a strong point even on busy nights.

Eating Oxford

Captain Morgan’s Pirate Ship Grounds on the Oxford Square for Three Days of Swashbuckling Fun

Captain Morgan’s Pirate Ship drops anchor in Oxford Square for a three-day rum-filled adventure supporting local arts programs.

Published

10 months ago

November 12, 2025

Andy Hodges

The Oxford Square is about to get a taste of the high seas as Captain Morgan’s legendary Pirate Ship makes landfall for three days of rum, revelry, and community celebration. The nearly 40-foot vessel will drop anchor right in the heart of downtown, inviting residents and visitors alike to climb aboard for photos, exploration, and a chance to join the pirate crew—if they dare.

The festivities kick off Thursday, November 13, with the Captain Morgan Pirate Pub Crawl, benefitting the Yoknapatawpha Arts Council. The crawl begins with a 7:30 p.m. check-in at The Powerhouse Community Arts Center, where participants will experience the Captain’s Tailgate Tour Ship and enjoy a signature cocktail.

From there, crews will sail through town—stopping at Moe’s Penny Bar, Back Nine, Quack’s, and The Blind Pig Pub—collecting treasure map stamps, stories, and plenty of pirate memories along the way. The night culminates with a grand drawing for a Captain Morgan Yeti Cooler, stocked with spirits and exclusive gear.

The event is free, with donations and drink proceeds directly supporting the Arts Council’s free community arts programs throughout Oxford.

Participants are encouraged to arrive in full pirate regalia for extra raffle entries and bragging rights.

So grab your eyepatch, raise your glass, and prepare to set sail without ever leaving the Square. The Captain Morgan Pirate Ship may be grounded—but the adventure, and the cause it supports, will lift everyone’s spirits.

To learn more, visit www.oxfordarts.com.

You can register for the event here: Pirate Pub Crawl

The first “docking” of the boat will be at the Powerhouse Thursday night

Eating Oxford

Lenora’s in Oxford delivers solid Southern fare with attentive service

At Lenora’s Restaurant in Oxford, Mississippi the seafood is fresh, the staff attentive, and dishes like rib eye and catfish stand out

Published

12 months ago

September 17, 2025

Andy Hodges

OXFORD, Miss. — At Lenora’s Restaurant in the heart of Oxford, Mississippi, quality doesn’t come from gimmicks or gimmickry.

It’s built from consistency, craft, and the quiet confidence of a kitchen that knows its identity of Southern elegance, balanced by seafood staples and a touch of upscale polish.

A first impression that lasts

Situated at 309 North Lamar Boulevard, just steps away from the Square, Lenora’s manages to create a dining experience that feels elevated without being exclusive.

Soft lighting, rustic wood accents, and an uncluttered layout give the space a comfortable rhythm.

There’s a sense of refinement that doesn’t need to announce itself. It simply exists, welcoming guests into a dining room that suits both quiet conversation and shared celebration.

Tables are well-spaced, and the pace is deliberately calm. From the moment diners walk in, staff are attentive but never overbearing, allowing the experience to unfold at its own tempo.

A menu with depth and purpose

The menu at Lenora’s blends Southern influence with coastal finesse.

The star attractions often lean toward seafood—dishes like the seared catfish Lenora and shrimp pasta Lenora exemplify the restaurant’s commitment to familiar flavors delivered with thoughtful precision.

These dishes arrive hot, well-seasoned, and plated with attention that suggests pride behind the scenes.

Steaks are another strong point. The rib-eye, in particular, arrives with a sear that holds its juices and a side of smashed potatoes that achieves that rare feat of being both comforting and composed.

The mixed grill offerings allow guests to sample a little bit of everything—surf and turf combinations that work in harmony.

Appetizers such as the jumbo lump crab cake and the beef tenderloin skewer serve as a warm welcome to the meal. Meanwhile, seasonal salads, grilled vegetables, and expertly prepared greens round out the plate without feeling like afterthoughts.

Service that elevates the experience

While food often gets top billing in restaurant reviews, the service at Lenora’s deserves its own recognition. Guests routinely highlight the staff’s friendliness and professionalism.

In one recent example, a reviewer praised server Emily S. for being “calm, friendly, and super attentive,” even during a particularly busy evening.

That level of consistency isn’t an accident. The staff—from the front-of-house to the kitchen—operate with clear communication and a shared understanding of what makes for a great dining experience: timing, warmth, and a sense of ease.

Even when the restaurant is bustling on weekends or special occasions, the flow remains steady. Courses arrive at the right intervals, water glasses stay full, and special requests are handled without hesitation.

Finishing strong with dessert and drinks

When it comes to the final course, Lenora’s makes a strong case for lingering just a little longer.

Bread pudding with white chocolate sauce is a standout, offering a warm, rich bite without becoming overly heavy.

Other dessert selections rotate seasonally, giving repeat diners something new to look forward to.

The bar program includes handcrafted cocktails, a curated wine list, and premium spirits, creating an opportunity to extend the evening in relaxed fashion.

Whether it’s a classic old fashioned or a house-infused martini, the drink selection pairs naturally with the pace and style of the meal.

Consistency and craft at the center

Lenora’s isn’t trying to be trendy. It isn’t chasing viral moments or social media flash. What it offers instead is something harder to replicate: a sense of place.

A restaurant that knows who it is, knows what it does well, and delivers on that promise night after night.

It’s this combination of skill in the kitchen, warmth at the table, and ease in the atmosphere that makes Lenora’s a cornerstone of Oxford’s dining scene.

Whether it’s a dinner out with family, a date night, or a business conversation over a meal, Lenora’s fits the moment.

Location and hours of operation

Address: 309 North Lamar Boulevard, Oxford, Mississippi 38655
Phone: (662) 236‑1144
Hours:
- Monday, Tuesday, Thursday: 5:00 p.m. – 9:00 p.m.
- Wednesday, Friday, Saturday: 5:00 p.m. – 10:30 p.m.
- Sunday: Closed
- Note: On major event weekends, opening hours may shift to 4:00 p.m.
- More details at lenorasrestaurant.com

3 key takeaways

Southern seafood done right — Signature dishes like the seared catfish and shrimp pasta showcase flavor without overcomplicating.
Service with care — Staff are consistently described as professional, warm, and attentive, contributing to the calm, composed environment.
Refined but relaxed — The space strikes a balance between casual comfort and upscale polish, making it accessible to all types of diners.