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Chow chat

Carol Smaglinski May 4th, 2011

Fred Langford is the director of fresh foods and catering at Buy For Less at 3501 N.W. Expressway.

He has been with the company for more than three years and has recently expanded its sushi and cheese deli. “The cheese would blow your mind,” Langford said.

What do you wish you knew five years ago? “What the industry changers were. But we are doing good.”

Family: “Two daughters: Stacey Adams and she has three children and my other daughter, Jenifer Langford.”

Your best feature: “I am able to look ahead to the future and predict where we will be in six months to a year. I am pretty clear.”

Biggest vice: “Coffee.”

Favorite indulgence: “Wine and steaks.”

If you had a restaurant, what would be your signature dish? “Chateaubriand, a steak for two, which was pretty popular back in the ’60s and ’70s.”

A recent Oklahoma City dinner that you attended: “I went to a wine dinner a few weeks ago at Papa Dio’s when winemaker Ridge Watson, the winemaker from Joullian Winery was here. Bill Bonadio did an outstanding job. “

Since you are single, do you have a dating tip? “No, I do not. Each to their own.”

Epiphany wine experience: “A glass of Pride Mountain Merlot.”

You die. Who would you come back as? “Some winemaker — I envy them.”

Chow time finds you: “At as many places as I can try. I just enjoy the different places.”

Recent travel: “To Dallas to see upper-end stores and I am excited about Whole Foods coming. I think it will raise the awareness to what we do at Buy For Less in our deli.”


The fifth annual Fondue Fandango will be presented from 7 to 11 p.m. on May 12 and for the first time, the happening will be hosted at the Harn Homestead, 1721 S. Lincoln Blvd. The Melting Pot at 4 E. Sheridan Ave., will provide a buffet-style meal comprised of cheese fondues, a salad, entree fondues and chocolate fondue courses. Drinks will be complimentary.

Event co-chairmen are Robert Painter and David Leader; Dannie Bea Hightower has been named honorary chairwoman.

Event proceeds will benefit the museum’s educational programs on Oklahoma history. The celebration will commemorate the museum’s 25 years of public education regarding the territorial history of Oklahoma. Other Fondue Fandango activities will include live music and live and silent auctions. To complement the event theme, “Welcome to the Weird Wild West,” guests are invited to arrive in Western wear or cocktail attire.

Tickets to Fondue Fandango are $50 in advance and $60 at the door. Call 235-4058 for tickets. Reserved seating sponsorships are also available. To learn more, visit www.


“The most remarkable things about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found.”

—Calvin Trillin, taken from “The Quotable Cook,” edited by Kate Rowinski


Members of the International Wine and Food Society of Central Oklahoma gathered recently for a dinner at the Museum Cafe presented by sous chef Henry Boudreaux. Seen at the party were hosts Toby and Elizabeth Muller, along with Kim and Bob Helgeson.

Among the many others at the party were Linda Saleski and Robert Shapiro, Dr. Karen Mahlmeister and Nick Massey, Pamela and Marty Turman, Susan and Trey Bize, Geni Thomas Woodward and Neil Woodward, Bob Shaw, Mike and Karleen Krywucki, David Johnson, and yours truly. The group dined on the second level of the museum in a private dining room. Just before the dinner, an Argentine tango exhibition was presented by Hazel Lopez and her partner, Luis Angel.

Boudreaux presented shrimpstuffed zucchini blossoms; a fig, prosciutto and honey appetizer made with local honey; roasted striped bass with faro and leek confit; spiced, crusted duck breast; a cheese course; and for dessert, macerated strawberries with aged balsamic ice cream. Among the wines tasted were Schlink Haus Spatlese 2009, Chateau de Cruzeau 2001, and a Pricipessa Gavia 2009.


Several new cookbooks have just been released, among them are two celebrity releases: “My Father’s Daughter,” by Gwyneth Paltrow, and “Eva’s Kitchen,” by Eva Longoria. Now it’s not only chefs and good cooks that are writing, but movie and television stars are also getting in on the cookbook scene.

But those aren’t the only new cookbook releases. Among the many that have come across my desk lately are a few that are most interesting and downright fun!

The first, “Will Cook For Sex Again, Again … and Again,” is a guy’s guide to cooking by Rocky Fino. Among the advice from Fino comes this jewel: “Impressing your woman is a never-ending affair.”

Then there is “Get Naked Fast,” by Diana Stobo. But it’s not what you think. “Get Naked Fast” is a guide to stripping away the foods that weigh you down, and the author demystifies raw food for the mainstream consumer. Her Popeye’s Passion made in a blender with 2 cups fresh pressed apple juice, 2 cups fresh organic spinach and one frozen banana is a winner.

“Too Hot in the Kitchen: Secrets to Sizzle at Any Age,” by Holly Clegg, includes this tip: “If you let fruit rot, it turns into wine, something Brussels sprouts never do.” How true.

Another eye-catcher is “Cooking with Sin,” by Carla Johnson. She has great recipes that have been dipped in alcohol (in other words, food cooked with wines and spirits) and wrapped in a wonderful story. Her publication also includes a unique beer aroma wheel, courtesy of Annette Schmelzle. For more information on that beer wheel, visit

From the “Cooking with Sin” comes this quote from Al McGuire: “I think everyone should go to college and get a degree and then spend six months as a bartender and six months as a cabdriver. Then they would really be educated.”


I have really grown fond of quinoa. Pronounced keen-wah, it is the staple of the ancient Incas, who called it their “mother grain.” It has been hailed as the super-grain of the future. At first, quinoa could only be found in health food stores, but now is available in most supermarkets.

Now, its cousin, kañiwa,  another nutritious grain, is making its appearance, and this is another healthy grain from the Andes. Pronounced ka-nyi-wa, claims are being made that it has clear health benefits and has a sweet, nutty flavor.

Corinne Fay, with the American Roland Food Corporation, wrote in a release that both kañiwa and quinoa are members of the goosefoot family, and the tiny grain that we eat is actually the seed of the plant. In addition, kañiwa is grown high in the Peruvian Andes, and it is prized for its ability to grow in its harsh climate.

“The miniscule size of each grain belies the amazing amount of vitamins and minerals packed in each bit,” she wrote. “With 16 percent protein, kañiwa has a higher protein content than any other grain.”

Watch for the latest product to hit our Oklahoma City specialty stores and markets soon. If not, let’s start asking.


When you need a caffeine jolt, where you do head and what do you get? That’s the question we asked last week on Oklahoma Gazette’s Facebook page. And here are your answers, verbatim.

“Red Cup!” —Apple Angel

“I concur... Red Cup and I love their chai! Otherwsie, Coffee Slingers for a cold brew.” —Megan Elliott

“Bean Juice” —George Johnson

“My kitchen.” —Christy Chandler

“Kitchen. Coffee.” —Ron Black

“A Dr. Pepper from the kitchen or Starbucks.” —Jeanie Willis

“Sugarfree Red Bull. 16oz usually does the trick...” —John Roy

“Beatniks has the best coffee and the best service.” —Rachel Hernandez

“Ceremonial Matcha at t, an urban teahouse. Wow.” —Kristi Rowley

“During the workday - Starbucks. During the weekend - Red Cup” —Pamela Schlegel

“frozen Davio xtra shot of espresso Java Dave’s - or a Red Bull cola from Samir’s grocery if he’s out of those little cans of double shots...” —Luzibel Sawyer

“Java Daves at either location in Edmond. Especially the new one in Kickingbird Sq!!!!” —Shelly Landis-Scovill

“I use my Keurig. And have plenty of variety to keep myself from getting tired of it. Right now in fact I am having a cinnamon role coffee.” —Kris Kight

“hahahaha, still Lee’s Sandwiches!!!!!!!!!” —Warren Potter Allen IV

“I enjoy both PrimaCafe and Elemental Coffee. Both are local roasters. Fresh cups of joe are available at several locales, including Red Cup (Prima) and Beatnix (Elemental). And of course I enjoy them from home too!” —Trina Kopacka Morrison

“Being the antithesis of a ‘hipster’ and not a coffee drinker, I go wherever I can buy Monster. A big green one with all the sugar!” —Julie Riggs

–Carol Smaglinski

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