Spirt of SoLA

SoLa’s chef-owner Erika Lipe shares her passion for Southern traditions, global influences and giving back through Oxford Community Market.

Written by Lena Anderson | Photographed by Joe Worthem

From New Orleans kitchens to Oxford’s SoLa, Chef Erika Lipe brings bold, worldly flavors to Southern traditions. Named Queen of Mississippi Seafood in 2024, she’s also lending her talents to support the Oxford Community Market and its upcoming Hometown Hootenanny fundraiser, taking place Nov. 30 at the Lyric (read more about the upcoming event here: Cultivating Oxford’s Community Market)

Q: What first drew you into the culinary world, and what led you to open SoLa in Oxford?

A: I joke that it was a genetic predisposition, as the men and women on both sides of my family were always involved in mealtimes — from farming and butchering to curing meats and setting the table — but there’s actually plenty of truth in that. It’s just been a natural part of my life, and I’ve been fortunate enough to cultivate that passion into a livelihood.

Q: How would you describe your food or cooking philosophy?

A: My cooking philosophy aligns directly with my personal philosophy: respect your elders and play the hits. Since we do a lot of international fusion at the restaurant, I try to learn as much as I can about traditional cooking in other countries. Much like Picasso’s abstract style came after he had really mastered realism, you need a proper understanding of the basics to be able to riff on them elegantly.

Q: What role do local ingredients and Southern traditions play in your cooking?

A: Our region’s crops and farmers are the Alpha and Omega of Southern foodways. Without them, our food culture would disappear. Local ingredients and traditions write the stories of hundreds of years of life, death and evolution of people. For me, that ties my craft to my roots, which keeps me grounded and feels very wholesome.

Q: How did you first get involved with the Oxford Community Market, and why is its mission meaningful to you?

A: Betsy Chapman is the reason the OXCM has become such an important part of Oxford, and she is how I got recruited. She is one of the kindest, most passionate people I know, and the way she advocates for the farmers and the community, especially those in need, has drawn me to her and to help with her mission.

Q: As the market faces higher costs for its space, what makes the upcoming Hometown Hootenanny fundraiser especially important?

A: It’s important that our community understands that without their support, things like the OXCM will not be able to exist. As Oxford grows, we are at risk of seeing our grassroots businesses and organizations pushed to the side to make way for the big, shiny and new. We have to remember that these things are what make Oxford lovely, and what made it special to begin with, and we have a responsibility to help keep it alive. Oxford can and will do this, I believe.