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Bite Size
 

Bite Size: 8-31-11


News and notes on OKC dining.

Carol Smaglinski August 31st, 2011


COME THIRSTY
Who knows who might need money for urgent medical care this year? That’s the basic idea behind the annual Thirst for the Cure, which is set for Sept. 14 from 6:30-9 p.m.

The money raised might come to the rescue of a needy person in the local hospitality business who couldn’t otherwise afford to pay. The party, one of the best wine and food events in the metro, will be held at the Jim Thorpe Museum, 4040 N. Lincoln Blvd.

The team at Thirst Wine Merchants has brought together topnotch local restaurants, including Boulevard Steakhouse, The Coach House, La Baguette Bistro Sushi Neko and more. Along with the fantastic food, more than 30 winery reps from around the world will come to OKC for the event. Tickets are $75 and are 100 percent tax deductible. Call 942-9463.

PLENTY TO EAT AT THE NEW OUTLET
Local and national brands opened up restaurants recently at the new outlet mall at Interstate 40 and Council Road. Among them are Auntie Anne’s Pretzels, Orange Leaf Yogurt, Bella Pizza, Primo’s, Smashburger, City Bites and Chao Praya. For more info, call 787-3700.

WINE QUESTIONS ANSWERED
From a recent article on the website of Reader’s Digest: “Keep white wine in your fridge and take it out 30 minutes before serving. Keep red wine out of the fridge and put it in 15 minutes before serving.” This information comes from the book “Rules of Thumb: A Life Manual — Brilliant Guestimates, Shortcuts and a Few Shots in the Dark,” by Tom Parker.

By the way, here are cork removal tips: For best results, use a waiter’s corkscrew with Teflon-coated auger. Insert the auger into the center of the cork and twist clockwise. Sink the auger deep enough to get good leverage, but do not puncture the bottom of the cork. Draw the cork out slowly, holding the corkscrew lever securely against the bottle lip with the opposite hand.

IS THIS WHAT YOU’VE BEEN LOOKING FOR?
Fresh Healthy Vending announced a new franchisee in Oklahoma City.

Dennis Courtney franchised the healthy vending machines and is now selecting where each machine will be located.

Based in San Diego, Fresh Healthy Vending began in 2010 and is filling machines with healthy, natural food options. The machines offer 100-percent juices, fresh veggies, fruits, smoothies and yogurts. They will be placed in schools, offices and other locations.

“We are happy to bring this to the Oklahoma City area. People are ready to embrace this as a way to obtain healthy food on the run,” CEO Jolly Backer said in a release.

CHOW CHAT

Chris Cochrane, 50, is the owner of the Lumpy’s Sports Grill, 5909 Northwest Expressway, and also owned the former Lumpy’s in Edmond with Brad Grow that sold in 2005.

Self-taught chef: “I cook the brunch at Lumpy’s and once ran a resort in Northern California … for six years. I was not trained, but worked and watched and learned. Plus I was at Steak & Ale for 12 years.”

Kinda look like: “Alan Alda and James Taylor.”

Divorced after 25 years, but:

“My ex-wife does my books. Time heals all wounds.”

Your children: “Brooke, Blake, Bailee and Clayton.”

Difficult time: “Sitting at the dinner table with a big Catholic family and telling them I had knocked up their daughter and we were in love. Dead silence! Her mom gets up and smashed the dishes and her dad starts showing me how much everything costs. I was making $2.35 an hour. We got married.”

No way you’d eat: “Sweetbreads (which is the thymus gland and pancreas). I saw a bag of them sitting on a table in California. No more.”

Kill for: “Abalone. In California, we would wait for the minimum tide and go out and get them and cook them. A friend brings them back from California to Oklahoma now.”

Quick cooking tip: “Multitask.” Talent: “I should have been a psychiatrist like my sister, Maureen. I deal with it every day, and I’m good at it.”

Wildest happening: “Cooking for a bunch of attorneys at a private dinner who complained that dinner wasn’t out in time. A German chef came out holding her chef’s knife, speaking German and we had to pull her back in the kitchen.” —Carol Smaglinski

 
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