Welcome to Chow Chat!
With the launch of this blog, I will introduce you to some interesting people in the food industry — as well as some notable foodies — bandy around thoughts on local restaurants and keep you up-to-date on the latest news.
Feel free to check in often. You don't even need a reservation!
Out and about and see an ice carving? Most of the time, it’s a piece by
Ken Burkemper from Ideas In Ice. For more than 25 years, he’s even
created them for any kind of event from weddings to funerals. The St.
Louis native is Oklahoma’s only National Ice Carving Associated
Certified ice carver.
: “Wife, Cheryl, and daughter, Jessica, 27, in Austin, and [son] Eric, 25, who is in St. Louis.Met each other
: “In Florida, where I was a regional chef for hotels — I was once in charge of 14 restaurants — and she was a waitress trainer.”Website you are obsessed with
: “My own! Ideasinice.com for celebrations of all sorts.”Best feature
: “Well, I used to have nice hair, but it would be my wife, Cheryl.”Owned your own restaurant
: “Yes, from 1989 to 2001, it was the Down Under Deli and I did ice-carving on the side.”The restaurant is still remembered for its
: “Clam chowder and subs with melted Parmesan cheese on fresh bread.”Date night for you and Cheryl
: “We like dinner and shows and like Cafe 7, Abel’s, Jamil’s, Red Prime and also the Chuck House and TapWerks.”Carved for celebrities
: “Yes, Carol King, ZZ Top, Jackson Browne, Bon Jovi, Bob Weir, Chicago and Crosby, Stills and Nash.”Is carving dangerous stuff
: “I always have chopped-up fingers and years ago, as a chef, I once slipped and my hand landed in a deep fryer.”Artistic
: “No, I can’t draw worth squat, but I’m creative (with ice) and have hands, and I am an idea man.”More unusual carvings
: “I carved a terrier for a couple’s wedding and another wanted a longhorn steer.”Personal motto
: “Do your best and be prepared.”Ever dropped a finished carving
: “Is anybody perfect?”