Along with the live music, corned beef and cabbage, and shepherd’s pie, there will be a professional face painter, LED lights and a man on stilts. For more, visit bakerstreetpub.com.
Also honoring Irish roots, the 2012 Bricktown St. Patrick’s Day Block Party will kick off at 7 a.m. Gather at the corner of Sheridan and Oklahoma avenues and enjoy green eggs and ham while they last. The party goes until midnight, with live music and Irish step dancing.
Gone with the Wine
The talented company players of the Whodunit Dining Room will perform Gone with the Wine Thursday at Ted’s Cafe Escondido, 2836 N.W. 68th, and Friday at Cattlemen’s Steakhouse, 1309 S. Agnew. Tickets include the show and a dinner. Dinner starts at 6:30 p.m. For more details, call 420-3222 or visit whodunit.net.
Chow chat
Calvin Castaneda, 22, is the twin brother of Carrie Castaneda. His email handle is “dreambigchef” and he is studying to become a chef at Platt College. He was at the recent state ProStart Student Invitational, a competition for culinary arts students.
Hometown: “Duncan, where I was voted Mr. Debonair in 2007.”
Graduate from Platt: “In December of 2012, but I am doing my externship in July, and I would like to do it in Texas.”
Famous person you look like:
“Dwayne ‘The Rock’ Johnson from the wrestling world.”
Superstitions: “If my left eyelid is twitching, I’ll be mad, sad or something bad is going to happen.”
What is your greatest extravagance: “Shoes.”
Imperative kitchen item: “My seasonings. I make my own dry rubs.”
I’d like to meet: “Rachael Ray.” Die and come back as: “Superman.
I could help save the world.”
When you decided to become a chef: “I was in the kitchen making salads at 1 or 2, and I decided to become a chef at the age of 12.”
Wine and food tastes: “Relax wine (by Schmitt Sohne) and the barbecue of Juan Castaneda, my late father.”
Cherished piece of your wardrobe:
“My grandfather’s sweatpants.”
Nickname: “Kevin Chevy” and “Prince Charming.”
You are most creative: “With a mystery basket of food.”
Something funny: “Once I looked in the Platt College refrigerator and threw out a salad that had nobody’s name on it. Later I found out it was the lunch of chef Rob Ferris, one of the college instructors.”
Bytes
Recently Oklahoma Gazette Facebook fans were asked what it would take for a new restaurant to attract business. Here are the results!
“Creativity, originality, fresh, local ingredients.” —Tim Heitzman
“Great food with affordable prices.” —Virginia Compton
“Buzz about a signature dish or drink.” —Lacey Masterson Hamilton
“Fresh. Local. Open kitchen. Clean, simple menu. Execution and consistency.” —Dena Bleeker
“We love restaurants that serve local and sustainable food.” —Green Oklahoma
“A unique concept carried out with taste and style.” —Matthew Armisted
“Advertise accurate, quality pictures, offer a sampler plate to let customers try a little of each dish and grand opening discount.” —Carolyn J. McHand
“Great steaks, along with a choice of vegetarian dishes. My wife never gets much of a choice.” —Rick Lewis
—Carol Smaglinski
