Friday 25 Jul
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OKG Newsletter

Topic: anthony bourdain

Bite size

Rhythm and barbecue

Bite Size

Carol Smaglinski
Kicking off at 10 a.m. in Edmond’s Hafer Park, the festival will spotlight more than 40 barbecue teams from across the country that will compete in a cook-off officially sanctioned by the Kansas City Barbeque Society. To vote for your favorite barbecue, sampling kits will be available for $10.
Wednesday, May 25, 2011

How’s it hangin’?

Hanger steak, the beef from the bottom of the belly, is the butcher’s best-kept secret. Quit laughing.

Food and Drink Features

Carol Smaglinski
Chef and TV personality Anthony Bourdain wrote about eating his first real French steak in The New York Times. The “kidney-ish” flavor of the pan-seared onglet struck him as not overly tough, and not overly tender, with more character than the average filet, sirloin or rib-eye.
Wednesday, May 25, 2011

‘Glory’ be

Anthony Bourdain talks food, booze and his new graphic novel during his 11-city tour.

Food and Drink Features

Jenn Scott
Guts and Glory: An Evening with Anthony Bourdain
7 p.m. Sunday
Rose State College Performing Arts Theatre
6420 S.E. 15th, Midwest City

Wednesday, November 7, 2012