LATE NIGHT DINING
David Callaway, the new bar manager at Ingrid’s Kitchen, 3701 N. Youngs Blvd., wrote to tell about My Bar, the name of Ingrid’s new bar space that will serve food until 1:30 a.m.
“The menu will also expand late night with new sandwiches and amazing hamburgers,” he said.
Ingrid’s will be feature live music on Friday and Saturday starting at 8 p.m., plus dancing in the main dining room Saturday afternoons.
Reach Ingrid’s at 946-8444.
CHANGES AT KAMP’S
A belated happy birthday goes out to Kamp’s, 1310 N.W. 25th, that celebrated its 100th anniversary. James Vu said owners have done major renovations and have expanded the menu.
DON’T MISS THIS
The Yukon Czech Festival is this Saturday and, as always, will feature traditional food (like Czech kolaches) that has been anticipated for months. But there’s so much more to the annual festival held in Yukon and at the Czech Hall, 205 N. Czech Hall Road in Yukon. There will be a parade, carnival, craft booths, music, dancing, singing, games and the crowning of new royalty, plus a banquet. For more details, visit yukoncc.com.
Also, the Watonga Cheese Festival is Oct. 7 and 8 in Watonga. Go for the cheese tasting, music, art show, classic car show and 5K run. Visit watongacheesefestival.com.
The new Sunflower Farmers Market, 6401 N. May, swung open its doors recently. The first 200 lucky customers through the doors were greeted with a grocery bag filled with free items.
Headquartered in Boulder, Colo., and Phoenix, Sunflower occupies some 28,000 square feet and is located in the Country Club Corner shopping center near Half Price Books.
Along with flowers and fresh produce, Sunflower features Watonga cheese and other local items, such as Big Sky Bread and Head Country Barbecue sauce.
Roland Hernandez has been the executive chef at Remington Park racetrack since 2007. He heads up a kitchen of more than 15 people that know how to cook glutenfree meals. He was born in Jacksonville, Texas, 41 years ago.
Your best feature? “Back in the day when I was young and pretty, my long, black, curly hair.”
A fun thing to do on your day off? “Hang out with the kids.”
Things you learned from your wife: “Allison is teaching me how to paint, and I teach her how to cook. We have Payton, Rylan and 10-month-old Geo, short for George.”
A signature dish in your own restaurant? “I like doing all kinds of cuisines, such as Latino with an Asian twist, all by the way of South Florida, where I spent eight years with Cuban and Haitian foods.”
I’d kill for: “Tamales made by my mom, Maria Loving, in Texas. She was my influence in cooking.”
Food I’d never eat: “Liver.” Staying slim: “By running down seven stories at Remington when I don’t have time to wait for an elevator.”
Tip for amateur cooks: “Keep your knives sharp and your fingers back.”
Equipment obsession: “I love my Alto-Shaam, a halo-heat oven. (It’s) a slow cooker for prime rib and brisket, and the food from there goes down to track five to Tres Amigos.”
I’d come back as: “Myself with all of the knowledge I’ve acquired so far.”
Set me up with a: “Shiner Bock.” Pet peeve: “When a mise en place is not set.”
Nickname as a kid: “Ro-Ro.” Most ridiculous request by a customer: “Hey, hold the meat. I am a vegetarian, but can I have the bacon?” —Carol Smaglinski