Tuesday 29 Jul
 
 
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OKG Newsletter


Topic: good egg dining

From despair to delightful

OKC migrates ‘uptown’ as local businesses along N.W. 23rd Street thrive.


Food and Drink Features

Carmen Forman
In recent years, Oklahoma City and N.W. 23rd Street district has shifted from a blighted strip to a hipster haven bustling with local businesses.
 
Wednesday, November 30, 2011

Quinn Carroll

Chow Chat

Quinn Carroll, 23, is a one of those talented, self-taught chefs who has worked in several venues, but is now happily settled. Carroll is currently the sous chef at Cheever’s Cafe, 2409 N. Hudson.

Worked as a chef: “Began making onion rings for Coit’s, then worked at Hideaway Pizza, moving on to Deep Fork, a brief stint at The Metro and then Red Prime for more than two years.”

Your immediate past: “I became a sous chef at the age of 20, and I have been with Good Egg Group for five years.”

Special recognition: “I recently received my second Hospitality Award for Culinary Excellence from the Oklahoma Restaurant Association.”

A culinary luminary you would love to meet: “Rick Bayless, from Oklahoma, because I love his twist on Mexican cooking.”

Thoughts on Oklahoma City: “I’ve seen how much it has advanced. I am proud of what our city has produced in the restaurant business.”

A splurge for you: “Would be a steak, but also game such as elk and foie gras.”

But you’d never eat: “Fast food.”

In your own restaurant, you’d serve: “Food with a Southwestern flair, and game dishes such as roasted duck breast.”

Imperative to you: “A chef’s knife.”

You look somewhat like: “Ben Folds Five or Aidan Quinn, the actor. Hey, my my name is Quinn and my brother’s is Aidan!”

Date night: “I am off on Friday nights, so we go out to a restaurant and to a movie.”

Your main squeeze: “She is a speech pathologist. We went to high school together.”

How do you reboot each day: “I have a strong passion for the business, and I am ready to be there because I want to be there. My inspiration comes from my dad, Jerry Carroll, and brother, Aidan, and chef Clay Falkner.”

Most difficult thing you have ever done: “As one of the chefs at Red Prime, I worked for a month and one-half without a day off — lots of stress — but it taught me so much.”

Fav cookbook: Larousse Gastronomique by Pierre Larousse.”

Funny happening: “Our prep guy was trying to gain muscle mass and needed protein shakes. Someone substituted flour for the protein power in his shakes, and he’s [was] drinking the gummy stuff, and we [were] all laying on the ground laughing.”

by Carol Smaglinski 12.05.2012 1 year ago
at 12:00 AM | Permalink | Comments (0)
 
 
 

Open Kitchen


Food and Drink Features

Greg Horton
Keith Paul and his posse are the bee’s knees, the cat’s pajamas, good eggs — A Good Egg Dining Group, to be precise.
 
Wednesday, December 5, 2012

Kitchen creations

Even with all the hype, Kitchen 324 doesn’t disappoint.


Restaurant Reviews

Greg Elwell
Kitchen No. 324
324 N. Robinson
kitchen324.com
763-5911

What works:
open-faced toast, braised short rib, pretty much everything else
What needs work:
It can be very busy at practically any time.
Tips:
Bring quarters for parking. Try not to shove your butt in anybody’s face getting in and out of the booths.
 
Wednesday, May 29, 2013
 
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