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Potable patios

It’s the prime time for a favorite pastime: outdoor imbibing.


Food and Drink Features

Greg Horton
Farmers’ Almanac promises a mild summer, and we probably deserve it after last year. With warm weather here, it’s already time to hit the patios.
 
Wednesday, May 2, 2012

Artful eating

Eat your arty little heart out!


Food and Drink Features

Greg Elwell
Art is great, right? It’s all … artsy, and it makes you feel stuff. Which is why, when the torrential rains of late April show up, we OKCers like to head downtown and walk around looking at it during the perennially wet and wonderful Festival of the Arts.
 
Wednesday, April 25, 2012

Don’t be crabby

Excellent service and authentic food await you in this Creole hideaway.


Food and Drink Features

Greg Elwell
Crabtown
303 E. Sheridan
funfresh.com
232-7227

What’s good: Crawfish étouffée and shrimp Creole are about as authentic as you’ll get around here.
What’s not so good: The goofy decorations.
Tips: Be sure to ask for the Crabtown Trash when your waitress first comes by, as it sometimes sells out.
 
Wednesday, April 25, 2012

Pretty in pink

The lighter body and refreshing notes of rosés might appeal to red-wine lovers looking for a warm-weather alternative.


Food and Drink Features

Greg Horton
Rosé can be a tough sale.
 
Wednesday, April 25, 2012

Lean and green

If moderation is your maxim, you might be a flexitarian.


Food and Drink Features

Greg Horton
The word “flexitarian” probably first appeared in Dawn Jackson Blatner’s 2008 book, The Flexitarian Diet. The idea was simple: Substitute a few meals each week with vegetarian-only entrées. Among the happy side effects Blatner listed were improved heart health, weight loss and a healthier planet.
 
Wednesday, April 18, 2012

Green guzzling

Here’s your guide to decide if going organic is worth the effort.


Food and Drink Features

Greg Horton
Of the three main categories of booze — wine, beer and spirits —the former is by far the most difficult to produce organically, at least in the U.S. Thanks to the U.S. Department of Agriculture’s certification process, organic wines cannot contain added sulfites, which are chemicals added to wines to inoculate against bad bacteria.
 
Wednesday, April 18, 2012

Bee local

Though it may not help fight seasonal allergies, local honey makes up for it in taste and health benefits.


Food and Drink Features

Greg Horton
First, the bad news: According to a study published in the Annals of Allergy, Asthma & Immunology, local honey does not alleviate seasonal allergies any more efficiently than placebos.
 
Wednesday, April 11, 2012

Unsinkable meal

Rose State offers an 11-course re-enactment meal for the Titanic’s 100th anniversary.


Food and Drink Features

Jenn Scott
The Last Dinner on the Titanic
6 p.m. Saturday
Midwest City Hall Complex
8251 E. Reno, Midwest City
736-0315
$125-$200
 
Wednesday, April 11, 2012

Grand-slam grub

The RedHawks season opens with more options for America’s second-favorite pastime: eating.


Food and Drink Features

Greg Elwell
When the 2012 RedHawks season begins Thursday with a homestand against our most-hated foes and history’s greatest monsters, the Memphis Redbirds, there will be baseball and sunshine. But most important, there will be food.
 
Wednesday, April 4, 2012

Raw appeal

A culinary academy offers one-time or extended courses in raw food techniques and tenets.


Food and Drink Features

Christina Nihira
Tucked away on the Classen Curve, the Matthew Kenney Restaurant and Academy is a place where chefs in white aprons and pants happily bustle about the kitchen.
 
Wednesday, April 4, 2012

Stop and smell the tannins

Metro restaurants slow down to let diners sample food and wine without the rush.


Food and Drink Features

Greg Horton
The first Sunday of each month, Boulevard Steakhouse, 505 S. Boulevard in Edmond, offers customers access to Dinner Club, established in 1998 by Jimmy Stephney. Owner Pete Holloway said the idea is to offer guests a casual dinner with a set menu and hand-selected wine pairings.
 
Wednesday, April 4, 2012

Keep on truckin’

The mobile food trend didn’t waste any time making its way to town.


Food and Drink Features

Greg Elwell
Running a restaurant isn’t cheap. You need walls. You need a parking lot. Waiters. Chairs. Forks.

 
Wednesday, March 28, 2012

Take a Cab

New wines from famous names remind us why Cabernet is king of the reds in Oklahoma.


Food and Drink Features

Greg Horton
The list of winemakers at Lewis Cellars over the years reads like a who’s who of Napa: Joe Cafaro, Helen Turley, Paul Hobbs, Randy Lewis and Brian Mox. Their craftsmanship helped make Lewis one of the world’s most sought-after wines. The newest Lewis, Mason’s Cabernet, is now available in the metro.
 
Wednesday, March 28, 2012

From forest to first course

Wild edibles are getting some plate play with local chefs.


Food and Drink Features

Greg Horton
Remember your mother or grandmother foraging for pokeweed to make poke salad? You might be surprised how many Oklahomans have foraged over the years. Some Native American tribes call it “wildcrafting”; it’s the practice of finding edible plants that grow wild in a given geographic area.
 
Wednesday, March 21, 2012

Nuts for coconuts

Here’s a trend we like! Coconut water is a low-cal way to diversify beverage options.


Food and Drink Features

Christina Nihira
Long ago on a desert island, coconut milk was the preferred drink of Gilligan and The Skipper. Today, coconut water is the craze.
 
Wednesday, March 21, 2012
 
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