Nuggets Food Briefs: Outstanding in the Field and more! 

Standing out

Farm-to-table food returns to the farm as Outstanding in the Field returns to Oklahoma this fall.

The touring dining experience takes place 2 p.m. Oct. 17 at Carlton Landing in Eufaula and includes a meal by chefs Jonathon Stranger and Russ Johnson of Ludivine and The R&J Lounge and Supper Club.

“We’re really grateful to do this again,” Stranger, who will provide the ingredients from his farm, said. “Not everybody who does it gets to become a part of the tour.”

Guests will enjoy hors d'oeuvres and a reception with wine and local beer before touring the farm and its facilities.

Afterward, chefs will prepare a three-course meal and dessert, all served family-style.

Stranger promises this year will be the best yet, with a meal that is rural, remote and — thankfully — held on a Saturday.

“We hope people come camp or spend the night at an inn, do the dinner and then hang out afterward,” he said. “This is going to be a truly unique Oklahoma dining experience.”

Tickets are $195 each and are now on sale. Visit

click to enlarge The Rabbit Hole
  • The Rabbit Hole

Full glasses

A new bar is on the way to the Classen-Ten-Penn area as owner Keith Edwards preps The Rabbit Hole for a late spring or early summer opening.

The Alice in Wonderland-themed venture at 1234 N. Western Ave. takes over the spot that previously housed Michael’s Pub and The Antique Lady.

“We’re focusing on being a bar, but there will be a food menu,” Edwards said. “If anything, it will be comfort food. Because of the space, we’re kind of limited on what we can fix.”

One dish he knows will be on the menu is a teapot roast.

He’s also developing a house cocktail, the Mad-hatten, as he wants to incorporate molecular mixology into the city’s drink culture.

“Some people might say it’s a trend, but so are reviving classic cocktails,” he said. “It’s still bartending; it’s about nailing the details.”

Edwards’ restaurant experience is strong; for 15 years, he worked with Michel and Alain Buthion of La Baguette Bistro.

“I’ve seen how customers are treated, so I can tell you what we will offer is great service,” he said. “I won’t have it any other way.”

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