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Home · Articles · Food · Bite Size · Bite Size: April 11, 2012
Bite Size
 

Bite Size: April 11, 2012


Carol Smaglinski April 11th, 2012

Spring means in-season fruits and veggies and the opening of farmers’ markets!

To market! 

From 8 a.m. to 1 p.m. Saturday, Customer Appreciation Day at the OSU-OKC farmers’ market kicks off extended shopping hours during spring and summer.

While you’re there, stop by the spring plant sale in the campus greenhouse. The sale runs 8 a.m.-1 p.m. Saturday; 9 a.m.-3 p.m. April 19-20; and 8 a.m.-1 p.m. April 21.

Beer me

The annual Beer Sprocket, benefiting the Rotary Club of eastern Oklahoma County, will feature 100 beers from around the world, as well as foods of Old Germany Restaurant and other local favorites, held from 4 to 8 p.m. Saturday at the Choctaw Creek Park Pavilion in Choctaw.

Tickets are $50. For more information or tickets, visit oldgermany.com.

A real corker

The Oklahoma Museum Association will host the Wine and Palette fundraiser 2-5 p.m. Saturday at Put a Cork in It, 115 E. California.

Guests will have the chance to create their own piece of art to take home, fashioned after the “Red Tree” masterpiece, while delighting in Oklahoma wines and hors d’ oeuvres.

Funds support Oklahoma museums. Tickets are $100 and includes canvas, paint, brushes, easel, aprons, art instruction, wine and food. Get them at okmuseums.org or call 424-7757.

Going for the gold

Chef Mark Cochran of Platt College recently returned from Idaho State University, where he was on an American Culinary Federation Education Foundation accreditation team. Now, he and his culinary team are off to Detroit to compete in an American Culinary Federation regional championship.

The winners will advance to the national competition in July in Orlando, Fla.

Striking oil

Think you know all about olive oil? Hang on a sec, as Forward Foods, 123 E. Main Street in Norman, will be conducting a class 7 p.m. Friday on the most versatile of all oils.

The class lets students discover just what qualities to look for in a good olive oil. For more information, call Bailey Schreier at 321-1007 or email bailey@forwardfoods.com.


Chow chat

Jonas Favela has been executive chef at Ranch Steakhouse at 3000 W. Britton since 2007.

Married to: “I met Jennifer McKnight at Iguana and we have a 6-year-old, Jonas Riley.”

People don’t know: “I like to rush home at night instead of going out.”

Special talents: “I am a pretty good artist and I can juggle.”

People said you looked like: “As a kid, Jean-Claude Van Damme, but without the muscles.”

Your own signature dish would be:

“Braised short ribs over jalapeño cream polenta, finished off with a sweet pineapple glaze.”

Inspired by: “The late Chip Sears and by growing up in Las Vegas eating in really fancy restaurants, because my dad was a blackjack dealer at the Golden Nugget and The Mirage. Lots of comps.”

The moment you decided to become a chef: “In Las Vegas at the age of 12. And my grandmothers on both sides were good cooks.”

Never without: “My Food Lover’s Companion by Sharon Tyler Herbst.”

Funny happening: “A waiter took my keys and hid my car out back. I found it and then hid it from him. [It] went on for a couple of hours. He was already thinking how he was going to pay me back.”

 
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