GET ‘TERRITORIAL’ FOR GOOD CAUSE
Plan now to attend “A Territorial Christmas Carol,” set in the days of the Oklahoma Land Run. The party starts at 7 p.m. Dec. 1 at the Pollard Theatre, 120 W. Harrison in Guthrie. A $50 VIP admission includes a preshow reception with appetizers at the Pollard Inn and preferred seating inside. General admission tickets are $30.
All proceeds benefit Central Christian Camp, home of Make Promises Happen, a campaign geared toward providing outdoor recreational opportunities for individuals with special needs. For more information, call 282-2811.
MEET THE MEAT HOUSE
After months of anticipation, The Meat House, a grocer and butcher shop at 2245 W. Danforth in Edmond, has opened its doors. James Kraham and several silent partners own the franchise, and it is the first location in Oklahoma.
Reach The Meat House at 509- 2900, or check out themeathouse.com for recipes and weekly specials.
CHEF PASSES
It is sad to report that chef John R. DiGiovanni has died at the age of 63. He passed away earlier this month in Kansas City, Mo.
Along with owning and working in restaurants in the Oklahoma City area over the years, DiGiovanni hosted several delightful and informative radio shows on KTOK. Among them were “The Chef’s Show” and “What’s Cooking?”
In 1991, he was the first visiting chef in the Distinguished Chefs program at the Oklahoma State University School of Hotel & Restaurant Administration.
A Navy veteran, DiGiovanni is survived by his wife, Amber; daughter, Heather; sons Rob and Ryan; and three grandchildren.
In lieu of flowers, the family asked that donations be made to the Chef John OSU Scholarship Fund, 11304 E. 55th Terrace, Kansas City, Mo., 64133.
LOCAVORES, MEET LOCAPOURS
The Oklahoma Restaurant Association (ORA) and the Oklahoma Grape Industry Council (OGIC), as members of the Made in Oklahoma Coalition, partnered up in a campaign to get more local wines into local restaurants.
They are circulating a printed postcard to customers who visit the state’s winery tasting rooms. Customers are asked to leave the cards in their favorite restaurants to encourage them to add state wines to the menus.
Gene Clifton, OGIC president, told The Norman Transcript that state wineries will donate $1 to the ORA’s Victim’s Impact Fund for every case of Oklahoma wine sold to a local restaurant. That fund was established by the ORA to support restaurant employees who have become victims of on-the-job crimes.
The campaign will run through December 2012. OSU’s Robert M. Kerr Food & Agricultural Products Center aided the project by designing the postcards, which were printed by students at the Caddo Kiowa Technology Center in Fort Cobb.
‘IMPOSSIBLE’ SHOW POSSIBLY COMING TO TOWN
The Food Network series “Restaurant Impossible” is looking for local restaurant owners interested in being on its show. The program likes to feature eatiers in need of extra help.
The restaurant must be full-service, and being family-run is a definite plus. The owner must have a strong, outgoing personality, and be willing to take guidance from celebrity chef Robert Irvine (pictured), which could include an overhaul of the restaurant’s menu, theme and decor.
For more details, apply online at restaurantimpossible.com. There is no cost to apply or to appear.
TURKEY TIME IN EDMOND
Have nowhere to go for Thanksgiving dinner? Join an expected 3,000 at the University of Central Oklahoma’s Nigh Center Ballroom, 100 N. University Drive in Edmond. From 11 a.m. to 3 p.m. Thanksgiving day, the traditional meal will be served free of charge.
Home-delivered meals also are available by calling 341-3602.
The meals are made possible by six participating Edmond churches, coordinated through the Edmond Community Thanksgiving Association nonprofit organization.
To volunteer, call 340-0161, extension 343.
CHOW CHAT
Steve Johnson is a district sales manager at the Oklahoma division of Ben E. Keith Company and has been with the company for more than 10 years.
The essence of your job: “To help with our salespeople and eliminate any barriers. I put out a lot of fires. At Ben E. Keith, we’ve got the cream of the crop.”
Famous look-alike: “No one famous, really, but people always tell me, ‘You look so familiar.’” Night owl or morning dove:
“Morning person.”
Day off: “On the golf course or hunting. I am a pretty good golfer.”
People don’t know that: “I was named after Steve Owens, the Heisman trophy winner at the University of Oklahoma, and he won it the year I was born 42 years ago.”
Favorite kitchen gadget: “My barbecue grill.”
Things that keep you awake late:
“Kids. I have two. Reagan is 15 and just got her permit and Bryce is 11.”
Last meal: “A prime rib and a baked potato.”
Vacation spot: “Anywhere with a beach.”
Date night: “I like to go downtown or into the Bricktown area.”
Pet peeve: “People who drive (on the expressways) in the left lane going the speed limit or below.”
Hilarious happening: “At another company, we delivered some bags of products to a place and set the bags down against the wall and set off the fire suppression, and five employees came out covered in foam. We shut down the kitchen for a whole day. It looked like snow.” —Carol Smaglinski
