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Bite Size: 11-15-11


News and notes on OKC dining.

Carol Smaglinski November 16th, 2011


OSU-OKC FARMERS’ MARKET UPDATE
Market manager Cheryl Camp informed us that the Wednesday farmers’ market hosted by Oklahoma State University in Oklahoma City is closed for the fall and winter.

“What we do have is the Saturday OSU-OKC farmers’ market from 10 a.m. to 1 p.m. at 400 N. Portland,” Camp said.

If you can’t do without a fresh market, check out the brand new Earth to Urban space at 1234 S.W. Second for year-round seasonal fruits and vegetables, as well as an array of jams, baked goods and other locally grown and prepared goodies. They also have the city’s first certified kitchen that can be rented and used for the purpose of baking and selling goods, cooking classes or serve as a hub for a mobile food operation.

TACO TUESDAY, TOO
Switch up your Tuesday ritual with Indian Taco Tuesday. Amy and Krystal Caesar are serving up vegan wholewheat fry bread for tacos, meat pies, grape dumplings, corn soup and more at The Jacobson House Native Art Center (609 Chautauqua in Norman; 366-1667). They deliver from 11 a.m. to 2 p.m. every Tuesday in the OU campus vicinity. Proceeds directly support The Jacobson House.

SHARE THE WARMTH
Earl’s Rib Palace teams with Allegiance Credit Union and The Education and Employment Ministry (TEEM) to kick off the third-annual “Operation Winter Warmth.” Through Dec. 12, the group will accept any cold-weather wear donations (coats, scarves, hats, gloves, shoes and socks). Drop off the gear at any local metro Earl’s location and receive 10 percent off your meal.

“Earl’s takes pride in supporting the efforts of TEEM, and Operation Winter Warmth gives us a chance to provide an important resource,” said Jaime Brown, general manager for Earl’s Rib Palace in Bricktown. Donation locations: 6816 N. Western, 4414 W. Reno and 216 Johnny Bench Drive.

OPEN WIDE; NOW START SWEATING
Beef Jerky Emporium and Gourmet Foods, now with three locations, marked its 10th anniversary in 2011. Garvey now stocks a candy bar with a warning named “Do Not Eat This Candy Bar,” and he’s not blowing smoke. That treat is a serious blend of chocolate and ghost chile peppers.

SONIC SANTA
In November and December, warm up with local favorite Sonic and its newest menu addition: the Toaster Melt (bacon cheddar or mushroom Swiss), which comes in two sizes with pure beef, grilled onions and melted cheese. While you’re trying out these limitedtime treats, stock up on gift cards for all those stockings that need filling.

WHOLE ENCHILADA IS THROUGH
The Whole Enchilada Cafe at 4 Santa Fe Plaza in downtown Oklahoma City, east of the Chase Tower, had its final day of operation on Nov. 4.

The Whole Enchilada opened in 2009 and was known for catering in the downtown area. The business is just one of many owned by J & L Restaurants, consisting of Joe Jungmann and Lesley Rawlinson. Among their operations are Paseo Grill at 2909 Paseo and Sauced at 2912 Paseo, plus the Hefner Grill at 9201 Lake Hefner Parkway, keeping them plenty busy.

GENEROUS FOLKS
Oklahoma Pork Council, Seaboard Foods and M2P2 Pork donated more than 7,000 pounds of sausage, pork tenderloin, turkey breast and bacon and $750 to the Regional Food Bank of Oklahoma. Blue & Gold Sausage Co. of Jones agreed to process all of the pork into sausage.

This donation will provide more than 38,000 meals to hungry families, seniors and children in Central and Western Oklahoma.

“I anticipate that this donation is the beginning of a long-standing partnership with the Regional Food Bank,” said Roy Lee Lindsey Jr., Oklahoma Pork Council executive director. “In this tough economic time, the work the food bank does is increasingly important and the pork industry is pleased to support them in this way.”

CHOW CHAT
West (6714 N. Western), Johnnie’s Charcoal Broiler (several locations) and Pachinko Parlor (1 N.W. Ninth) are owned by Chief  Financial Officer David Haynes, with his brother Rick Haynes, who is CEO. When David Haynes was just 14, his father, Johnnie Haynes, then manager of the Split T, called him on the phone and said, “Come on down here.” Thus began his career in the business. 

Family: “Wife, Debbie, and Mike, who is 27, and Jennifer, 25.”

Date night with Debbie: “Besides my own, we like Michael’s Grill, La

Baguette and The Ranch.”

Famous person you look like: “I like looking like myself — not too bad; it’s gotten me this far.”

Most difficult thing you’ve ever done: “A mission trip to Central America and built two churches from scratch 10 years ago. It was hard work from sunup to sundown.”

Day off: “I like to play in the dirt in my garden with perennials and vegetables.”

Personal motto: “Live by your word.”

Talent: “I am a good teacher. I’ve taught pre-marital and post-marital classes. Difficulties are mostly about problems with communication, sex and money.”

Favorite kitchen gadget: “A good knife.”

Look for employees: “With an ability to sell themselves and a willingness to learn.”

Favorite menu item at West: “Ahi tuna.”

Re-boot with: “Good coffee and a 20-minute afternoon nap.”

Nickname: “‘Uncle Ice’ for the serious stare I once gave someone on a ski slope.”

Pet peeves: “Theft and dishonesty.” Quick cooking tip: “Don’t be afraid to try anything. Get a good recipe book and go for it.”

BYTES
With so many new local restaurants opening their doors, we asked our Facebook friends which they have tried, and what menu items particularly sparked their interest. Here are the verbatim answers:

“Not new, But I LOVE Ted’s!” — Kimberley Sue Carver

“Bill’s Island Bar!” —Justin Brooke

“Tucker’s has been great! Love the turkey burger.” —Jessie Loeffler

“Cajun King. Best buffet ever. Their catfish is perfection.” —Heather Graham

“Cajun King is pretty sweet. I thought the catfish could have used more seasoning though.” —Justin Brooke

“Taste of Egypt. One chef makes everything on the buffet line and there are some really deliciously surprising food combinations! Also, everybody who works there is SO NICE! A must try.” —Anna Jacoby

“The airline chicken at Picasso On Paseo is delicious!” —Christi Reinig Dawson

—Carol Smaglinski

Photo by Shannon Cornman

 
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