Tuesday 22 Jul
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OKG Newsletter

Topic: ludivine

On-pointe provisions

Ballerinas eat! Share a meal and mingle with the lithesome wonders at a special event.

Food and Drink Features

Jenn Scott
Firebird at Ludivine
8 p.m. Friday
805 N. Hudson
Wednesday, February 1, 2012


Let's hear it for our boys!

Food & Wine Magazine has taken notice of what's going on in OKC cuisine, as Ludivine’s Jonathon Stranger and Russ Johnson have been nominated for the publication’s award of The People's Best New Chef.

Voting runs now through Monday, March 12. Support your local chefs by voting here.

Winners will be announced on Monday, March 12, and featured in the July 2012 issue.

right Russ Johnson

“It's a really big deal, and I'm incredibly excited for us and this city,” said Stranger.

by Jenn Scott 03.05.2012 2 years ago
at 09:15 AM | Permalink | Comments (0)

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

Warm your spirits

During the cold days of winter, heat up from the inside out with warm cocktails.

Food and Drink Features

Greg Horton
An ice-cold martini shaken to the edge of freezing doesn’t sound as appealing when the temperatures dip below that. Still, winter provides opportunities to try warmed-up versions of after-work or weekend cocktails.
Wednesday, January 30, 2013

Cooking for a cause

Metro chefs are joined by a nationally celebrated colleague for a delicious fundraiser.

Food and Drink Features

Tim Farley
Some of the metro’s finest chefs are uniting for a unique fundraiser to assist tornado relief efforts, an event that will also feature one of the country’s most celebrated chefs.
Friday, May 24, 2013

Hearty party

Local bartenders know how to make cocktails you can sink your teeth into as the savory drink trend gives “comfort food” a whole new meaning.

Food and Drink Features

Danniel Parker
As chill factors dip below zero, drinkers traditionally gravitate toward the heavier drinks, like mulled wine, cider and nog.
Wednesday, January 15, 2014

Beer and wine

Welcome spring with wines and beers fit for the season.

Food and Drink Features

Greg Horton
“Drink pink” is the rallying cry of spring for many wine lovers. The big reds of the fall and winter are retired in favor of lighterbodied wines for warmer weather, and the more patio-friendly the better. While white wines, especially sweeter ones, dominate the spring and summer, many wine lovers still prefer dry, red wines.
Wednesday, April 9, 2014

OKG7 eat: Fresh off the farm

OKG7 Dining

Devon Green

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.

— By Devon Green

photos by Mark Hancock and Shannon Cornman

Wednesday, April 16, 2014