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Bite Size: 10-26-11


News and notes on OKC dining.

Carol Smaglinski October 26th, 2011


CHEF CHIP’S BOOK SIGNING
Make plans to be at Full Circle Bookstore at 50 Penn Place from 3 to 4 p.m. on Saturday as chef John Bennett will sign “From Chef Chip’s Kitchen,” featuring recipes by Kaye Sears’ son, Chip Sears.

Tragically, Chip Sears passed away as a result of a motorcycle accident near Lake Tenkillerr in June 2010. Proceeds from the sale of the book go to an education fund for Isabelle and Olivia Sears, the daughters of Chip Sears. Reach Full Circle at 842-2900.

CHOW’S OPEN FOR LUNCH
Chow’s, at 3033 N. May Ave., is now serving lunch with top-notch specials, and you won’t have to shell out more than $5 for one. Chow’s is dark on Tuesday, but stays open other days until 11 p.m. Reach them at 949-1663.

THE LIBRARY NOW OPEN ON SATURDAYS
The Library, 119 N. Robinson Ave., is now open on Saturdays from 11 a.m. to 8 p.m. Reach them at 235-8880.

FLAVOR AND FASHION
The University of Central Oklahoma Jazz Lab, 100 E. Fifth in Edmond was the scene of the recent “An Evening with Boulevard Steakhouse,” a fundraiser for the jazz lab.

Executive chef Jimmy Stepney brought over his succulent culinary delights to the sold-out party. Liquid refreshments were furnished by Scott Witherby and Rick Naifeh of Premium Brand Wine & Spirits.

Musician Rick Jawnsun, the UCO Jazz Ensemble and Mark Neighbors of Parkway Menswear at 140 E. Fifth energized the appreciative audience with handsome models and the latest fashion finds.

CHOW CHAT
Talia Morgan, a native of Oklahoma City, is on the sales, marketing and membership staff at The Greens Country Club, 13100 Green Valley Drive, and is impressed with the work of executive chef Jason Schreier.

Last real dream: “Preparing for Oktoberfest at work, and I dreamt about some totally dorky things.”

Family: “Husband Nathan Morgan, and Ethan, Oliver and Delanie.”

I could rant on for hours: “About the basketball lockout.”

An hour to burn: “Mimosas with my girlfriends, but with three babies …” Favorite advice: “My dad, Tracy Prather, would say: ‘Go be great!’” Cooking tip: “Pie crust is not that hard to make.”

Talent: “I love Patsy Cline, and I can sing country well.”

Nobody knows: “I was chosen as the Most Outstanding Female at Putnam City North my senior year.”

Come back as: “Audrey Hepburn.” Junk food: “Just plain Lay’s potato chips.”

Funny happening: “Setting up for an event (at another facility) and we never realized the cameras were turned on. We were so exhausted, the video showed us lying down underneath the tables. Hard work, but we always have a good time.”

GAZETTE FACEBOOK
What do you think about the tip jar at the restaurant register? These verbatim responses were on Oklahoma Gazette’s Facebook page.

“Not a big fan”  —Dan Martin

“Makes sense to me at a Subway......” —Luzibel Sawyer

“If you’re in a restaurant where the server comes to the table, one should leave the tip at the table. When there’s a cafeteria-style serving line, such as at most BBQ restaurants, where the servers are behind the line, and a lot of the customers get take-out, it’s a good thing to have a tip jar by the register.” —Roger Barton

“Tipping is bullshit. Charge whatever amount it takes for you to pay your employees a proper wage and then I will decide whether to eat there or not. And what is up with charging $2.50 for a drink? They cost 10 cents in supplies.” —Rot Job

“Rot job should not go out in public. Eat at home.” —Steve Koch

“I don’t like tip jars. At the drive thru at Starbucks, when we were ordering, the girl set it right in our faces. Obvious much?? She didn’t get a tip.” —Sandra Howard Holt

 
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