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Feast of love

Tune in to the 26th annual Chefs’ Feast aims to entertain audiences and raise money for Regional Food Bank.

Alyssa Grimley March 27th, 2013

Chefs’ Feast
6 p.m. Thursday
National Cowboy & Western Heritage Museum
1700 N.E. 63rd

Twenty-five restaurants will serve wine, spirits and television-inspired dishes for the 26th annual Chefs’ Feast. At this year’s sitcom-themed event, attendees will have the chance to sample some of the best food in the metro and visit with local chefs. Guests must be 21 to attend.

Proceeds from ticket sales will benefit Regional Food Bank of Oklahoma’s Food for Kids program. Last year’s event drew about 1,000 people and raised almost $115,000 for the nonprofit organization.

Event co-coordinator Christine Dowd said it’s a great opportunity for chefs to use their talents for charity.

“It’s what we do: We feed people,” said Dowd, executive chef of Aunt Pittypat’s Catering. “It’s fun and creative and a great use of our time, feeding people who need it.”

In addition, she said it allows chefs to interact one-on-one with patrons, “which doesn’t always get to happen. It’s more personal.”

At the same time, the chefs engage in some friendly competition.

“From the chefs’ point of view, we all try to put our best foot forward,” Dowd said. “You know, competition breeds strength.”

Gages Steakhouse, Gopuram Taste of India and Mutt’s Amazing Hot Dogs are among the participating restaurants.

Dowd said the crew starts planning for the next Chefs’ Feast about three months after the last one. The event theme is usually determined by December. Then the true preparation begins.

Co-coordinator and chef Don Thiery said his team will represent Gilligan’s Island and go all-out in serving a tropical-themed menu.

“I may even dress up,” Thiery said.

“It’s going to be a lot of fun.”

After being a part of Chefs’ Feast for years, Dowd said she has seen Oklahoma City’s food culture grow dramatically.

“People don’t just think fried chicken anymore when they think of Oklahoma City,” Dowd said. “We’ve got great fresh, local options. We’ve really gotten on the food map.”

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