The nonprofit Fine Arts Institute of Edmond hosts “Rhythm Qs & Blues,” an inaugural barbecue and music celebration, May 28.
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. The People’s Choice sampling kits will be available from 10:30 a.m. until 2 p.m., or the barbecue runs out.
This will be a first for Edmond, and there is more than $10,000 in prize money that will be awarded to the field of barbecue teams. Money raised from the event will benefit the programs of the Fine Arts Institute.
Fiddler Kyle Dillingham will showcase his speed, precision and endless love of music from 10:30- 11:30 a.m. Later in the day, pianist Matt Schinske will perform, followed by guitarist Edgar Cruz.
The May 28 event will also include children’s activities and a muscle car show.
For more information, visit www.rhythmqsandblues.com.
NO THANKS!
In the March 11 issue of Entertainment Weekly, Anthony Bourdain, the host of Travel Channel’s “No Reservations,” listed a few of the most “terrifying” meals that he has eaten in his culinary career. Among them were rotten shark in Iceland, warthog in Namibia and natto, which are Japanese fermented soybeans.
Of the stinky-smelling natto, Bourdain said, “The texture is horrifying and the flavor is horrifying.”
DOORS OPENING AND CLOSING
Mad Dog British Pub, a concept headquartered in San Antonio featuring British-inspired food and drink, is opening 20 new locations across the U.S., two of which will be in Oklahoma (OKC and Tulsa). Also, watch for HuHot Mongolian Grill to open soon on Memorial Road.
Mr. Sports Bar & Restaurant, 307 E. Main in Norman, has closed and is now The Garage.
Oklahoma Gazette reader Michael Johnston wrote about the loss of Sterling Produce, 311 S. Klein.
“I’ve been going to them since 1978 simply because I found they offer great vegetables, fruits, nuts, and bread at a better price than any grocery store could ever offer. I came to know the Sterlings as really good people whose lives enriched my own.
You could track the seasons by visiting their market,” Johnston wrote.
“I could despair over their closing. But, I’ll choose to think fondly of the bounty Oklahoma has to offer through their store. I’ll have to think quick and linger on the thought, I’ve got to find another outlet for Oklahoma’s harvests; not the overpriced and bland offerings in the chain grocery stores,” he said.
CHOW CHAT
Judy Walterscheid is a server who loves people who eat at Jimmy’s Egg. And not just one Jimmy’s Egg. Walterscheid moves around to three different Jimmy’s Egg restaurants: 8000 N. MacArthur, 7128 W. Hefner and 2621 S. Broadway. “I hopscotch,” she said.
A famous person you liked to look like: “Marilyn Monroe. She was a big girl, and I want to be her for Halloween.”
On your day off you: “Garden and chase rabbits out of my garden. I grow lettuce, tomatoes and other vegetables and flowers.”
You would never touch: “Sushi with raw fish.”
A particular meal you love: “Oldfashioned top-of-the-stove pot roast like my grandmother used to make.”
How do you treat other people? “Like they are part of my family.”
People don’t know: “How much I love my grandbabies and … I am waiting for the right man to come along.”
Where would you like to live someday? “Back home in Muenster, Texas. I came here to be a police officer, and my son, Ron, has fulfilled my dreams, as he is a policeman.”
Favorite movie: “‘Dirty Dancing.’”
Where would you like to be incognito? “Michael Bolton’s bedroom.”
Eat out? “Sometimes at Cimarron (Steak House) and at DK Seafood on Lincoln Boulevard for the best seafood, catfish and frog legs.”
Wildest thing that ever happened: “I had two men (OU fans) in the restaurant tell me that they did not want me to wait on them because I had a Texas T-shirt on, and they made me cry. Pricks! But they came back at Christmastime and bought us all cologne. Me, too!” —Carol Smaglinski
This article appears in May 18-24, 2011.