Sunday 13 Jul


OKG Newsletter

Topic: beef

Where’s the beef?

Local, grass-fed beef makes for a healthy meat option

Food and Drink Features

Vivian Boroff
When I first started shopping at farmers’ markets and with local purveyors, it was simply a way of supporting local farmers and ranchers. But as I connected with those involved in raising food locally, I became increasingly aware of how much better grass-fed meats actually are for you.
Wednesday, January 26, 2011

Bite Size

Contestants chosen for contest

Bite Size

Carol Smaglinski
The Oklahoma Cattlewomen’s Association and the Made in Oklahoma Coalition have announced their choices for the Beef Cook-Off this Saturday in the Carriage Hall building at State Fair Park. The competition is part of the annual Oklahoma City Home & Garden Show.
Tuesday, January 18, 2011

Bite Size

Beef winners announced

Bite Size

Carol Smaglinski
Chefs and good cooks alike competed recently during the annual Oklahoma City Home & Garden Show. The statewide cooking event drew a nice crowd and was sponsored by the Oklahoma Cattlewomen’s Association and the Made in Oklahoma Coalition. The audience gathered in the Carriage Hall Building at State Fair Park to watch the action.
Wednesday, February 9, 2011

Border town

Tasty, traditional south-of-the-border specialties mix with familiar, hearty Tex-Mex fare at Alvarado’s.

Restaurant Reviews

Doug Hill

Alvarado’s Mexican Restaurant
11641 S. Western

Wednesday, March 23, 2011

Summer sizzle

With every inch meticulously planned, Hensley’s is brought back to life from decades ago. It’s a win-win arrangement.

Restaurant Reviews

Carol Smaglinski
Since June, Hensley’s Top Shelf Grill, 1551 Garth Brooks Blvd. in Yukon, has become a magnet for beef lovers.
Wednesday, August 24, 2011

Asian persuasion

With an international presence, Golden Phoenix is an authentic Asian restaurant with no reservations.

Restaurant Reviews

Carol Smaglinski
Travel down Classen Boulevard toward downtown Oklahoma City, and it would be difficult to miss the Golden Phoenix, where people sink their teeth into roasted, sautéed, barbecued or glazed duck.
Wednesday, September 7, 2011

Aging gracefully

When it’s dry-aged versus wet-aged steaks, good things come to those who wait.

Food and Drink Features

Carol Cole-Frowe
Never let it be said that Oklahoma meatlovers don’t appreciate a tender, flavorful, cuts-like-butter steak.
Wednesday, October 19, 2011

Any way you slice it


Gazette staff
You've heard of the New York strip steak and the Kansas City strip. Well, meet their younger, party-ready brother: the Vegas strip.That's right, the crew at Oklahoma State University's Robert M. Ke
Tuesday, July 3, 2012