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Bite Size: April 4, 2012


Carol Smaglinski April 4th, 2012

Sunday is Easter, and whether you celebrate for religious reasons or because you like pastels and cute animals, there’s a place for you at the Oklahoma City Zoo.

Hop to it

Hopabaloo will include a day pass and brunch at 10 a.m., 11:30 a.m. or 1 p.m. The event costs $12 for children ages 3-11, as well as seniors, and $17 for adults. Kids under 5 will be signed up for the Tiny Tot Egg Scramble. Tickets must be purchased in advance at okczoo.com.

Another eggcellent option is Nonna’s Easter brunch at 10:30 a.m. Sunday. Enjoy the lunch menu, or try the chef’s special: salmon croquettes Benedict. Make reservations by calling 235-4410 or online at nonnas.com.

Happy Passover and Easter!


Films for foodies

Calling all foodies and film buffs! Your worlds are colliding in the “Three- Star Chefs on Film” showcase at the Oklahoma City Museum of Art.

At 7:30 p.m. Thursday; 5:30 p.m. Friday and Saturday and 2 p.m. Sunday, you can view the documentary Jiro Dreams of Sushi; Three Stars screens at 8 p.m. Friday and Saturday.

Jiro features 85-year-old Jiro Ono, who’s considered the world’s greatest sushi chef. He owns and operates a tiny sushi-only joint in the Tokyo subway that’s received prestigious awards. It goes to show that good food doesn’t always come with a side of pretension.

Three Stars documents the creative and business sides of nine acclaimed chefs from three continents and their day-to-day routine of ingredient sourcing and developing dishes.

Tickets are $8 for nonmembers, $5 for members and $6 for seniors and students. For more information, call 236-3100 or visit okmoa.com.


The sun’ll come out tomorrow

Actually, the sun came today and will come out every day so forth. Sunflower Farmers Market is blooming in Oklahoma City and today opens another metro location at 24 E. Second in Edmond.

The grand opening festivities begin at 7 a.m. and include live music and kids activities. The first 200 customers receive a free reusable shopping bag filled with healthy groceries.


Gone to the dogs

Ever felt sorry that you had to leave your dog behind when you go out?

Well, get its tail wagging with this: West, 6714 N. Western, is doing something pretty distinctive for your pooch. Bring it along while lunching outside on the patio each and every Saturday.

Meanwhile, West will donate 10 percent of your tab to the Oklahoma Humane Society.

The restaurant will provide snacks and bowls for your canine friends.


Farm time

Mark your calendars! Starting at 8 a.m. to noon Saturdays and Wednesdays you can enjoy the 32nd season of Norman Farm Market at 615 E. Robinson in Norman.

Grab your fresh products through the end of October. Also stock up on annuals and perennials, bedding and house plants, trees, shrubs and vegetable transplants.

Of course there will be fresh eggs, asparagus, hothouse tomatoes, greens, lettuce, radishes and lots more.

In addition, honey, Angus beef, dog treats and bakery items will be available, too.

For more information, call 360-4721.


Max-imum wine glassage

Maximilian Riedel — the 11th generation of the famous Riedel glassmaking dynasty — will make his first Oklahoma appearance, sponsored by Gourmet Gallery in Edmond, 6:30 p.m. Tuesday at Will Rogers Theatre, 4322 N. Western.

Riedel will demonstrate the relationship between the shape of a glass and the way we perceive and enjoy wines. A reception will follow the tasting.

Tickets are $100 plus tax and include a three-piece Vinum XL redwine tasting set (a $100 value). What a deal!

Tickets must be purchased in advance by calling 715-3663.


CHOW CHAT

Recently, the Museum Cafe pastry chefs participated in Franco Mondini-Ruiz’s exhibit Poodles & Pastries (and Other Important Matters): New Paintings.

Congratulations are in order for Oklahoma

City native Henry Boudreaux, sous chef at the Museum Cafe, for his recent 10th anniversary wine dinner that left guests swooning.

Nickname: “No, never, I’ve just got this old man’s name. But when I played

baseball, they called me ‘Hank.’” Favorite food: “Duck breast and eating at Ludivine.”

Eat to excess: “Cheese — Maytag blue, and the stinkier the cheese, the better.”

Would love to meet: “The hardcore chef Marco Pierre White, who worked with Anthony Bourdain and Mario Batali.”

Hobbies: “Gardening and listening to the Red Dirt Rangers.”

Married: “No, and trying to keep it that way; I’m married to my job.”

Nice time in your life: “I worked in Italy where I gathered my own eggs and pressed grapes. I love homemade pasta with butter, sage and white truffles. Frankie Piccolo is my grandmother, and I eat her cooking every Sunday.”

Discovery moment: “As a student in a math class at [Oklahoma State University] I was reading No Reservations by Anthony Bourdain. It clicked. I got up and the teacher said, ‘Where are you going?’ I said, ‘To become a chef.’” 

 
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