Eating Oxford
Karen Kurr, Owner of No Time 2 Cook, Grows Into Kroger From Oxford Base
The Vassallo Interviews — Steve Vassallo is a HottyToddy.com contributor who interviews Oxford’s and our region’s leading personalities.
Steve said:
Karen Kurr
“Some of the most successful ventures throughout US history have begun with the dream and vision of entrepreneurs. From Henry Ford to more modern day technological advances, the American “free enterprise spirit” is alive and well. Oxford has no shortage of these types of individuals. Karen Patterson Kurr, founder and CEO of “No Time 2 Cook”, exemplifies the entrepreneurial spirit. Here’s her story…..”
HottyToddy.com — Tell us about your background.
Karen Kurr — I was a Home Economics teacher with roots in southern Louisiana. My family inspired me to appreciate great food in true Cajun fashion. Though raised in Jackson, I have been in Oxford twelve years because of my husband’s position with the Baptist Cancer Center.
HottyToddy.com — How did you envision such a business?
Karen Kurr — When my children were small I was a very busy mom. I would cook in large batches, freezing in smaller portions for future meals. This saved money and time.
HottyToddy.com — With any entrepreneur what was the initial step?
Karen Kurr — In 2005 I began frequenting farmer’s markets to sell my dishes. It was a highly successful experience as the business expanded into flea markets and festivals. We were incubated via the Belhaven Farmers Market in Jackson, Miss.
HottyToddy.com — Tell us where we can find the product in Oxford.
Karen Kurr — We are in Kroger in the frozen food section directly across from the dairy aisle. Our line of casseroles include chicken pie; tamale pie; chicken & dumplings; chicken & dressing; and crab and mushroom penne. Our other Oxford retail location is inside the Mustard Seed. We also have a food service line that we sell to Sysco. There are numerous restaurants and campus dining halls that serve our Chicken Pie and use our Gumbo and Étouffée bases.
HottyToddy.com — Your future growth plans are not only exciting but quite impressive!
Karen Kurr — We are presently in 45 Kroger stores plus regional gift shops and antique malls. We will be expanding with Kroger into their Texas southwest division putting us into over 100 Kroger stores this fall.
HottyToddy.com — Is the product made here in Oxford?
Karen Kurr — Absolutely! Our plant is USDA and FDA certified and located off North Lamar Blvd. just past Molly Barr. We built this plant four years ago. Prior to that, we were a cottage industry operating out of my home.
HottyToddy.com — How is your product packaged so we the consumer can readily identify it?
Karen Kurr — The product is in a black tray and has a full-color label. Look for the “No Time 2 Cook” logo in the left corner of the package.
HottyToddy.com — Any dessert or additional food line items?
Karen Kurr — Our desserts are seasonal and are most delicious. In the summer we have Key Lime Pie and in the winter Milky Way Cake. Our regional locations also carry our gumbo, Cajun Pimento Cheese, and other dishes.
HottyToddy.com — Most start-up businesses fail and primarily because of insufficient funding. What can you share with others who are contemplating starting their own business?
Karen Kurr — When you have a dream, don’t let go. Have plenty of capital, three times as much as you think you will need. And prepare three times longer than you expect to become profitable. And, one must have a tremendous amount of faith and tenacity to avoid getting discouraged.
HottyToddy.com — Outside of family and running a growing business, what do you enjoy for relaxation?
Karen Kurr — Our family regularly schedules reunions. I started attending as a child and have been to at least 40. We just had our 75th one attended by 75 of our family members. This all began in Calvert, Texas, which is near College Station. The Mississippi cousins are making preparations to host it here in Oxford next year.
HottyToddy.com — How are you getting the “word out” about No Time 2 Cook in Kroger stores?
Karen Kurr — Word of mouth and some advertising! I welcome the opportunity to speak to groups! We also rely heavily on social media and we have a very informative website at www.notime2cook.com with an online ordering option.
Steve Vassallo is a HottyToddy.com contributor. Steve writes on Ole Miss athletics, Oxford business, politics and other subjects. He is an Ole Miss grad and former radio announcer for the basketball team. Currently, Steve is a highly successful leader in the real estate business who lives in Oxford with his wife Rosie. You can contact Steve at sovassallo@gmail.com or call him at 985-852-7745.
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
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
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The Velvet Ditch delivers steady service and familiar seafood-and-bar dishes near the Oxford Square.
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Early visits offer quieter meals, while later hours bring louder sports-bar energy.
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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.
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.
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
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
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Address: 309 North Lamar Boulevard, Oxford, Mississippi 38655
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Phone: (662) 236‑1144
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Hours:
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Monday, Tuesday, Thursday: 5:00 p.m. – 9:00 p.m.
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Wednesday, Friday, Saturday: 5:00 p.m. – 10:30 p.m.
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Sunday: Closed
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Note: On major event weekends, opening hours may shift to 4:00 p.m.
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3 key takeaways
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Southern seafood done right — Signature dishes like the seared catfish and shrimp pasta showcase flavor without overcomplicating.
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Service with care — Staff are consistently described as professional, warm, and attentive, contributing to the calm, composed environment.
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Refined but relaxed — The space strikes a balance between casual comfort and upscale polish, making it accessible to all types of diners.
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