The oak that is Oklahoma City’s dining scene and has sprouted and grown sturdy over recent decades lost its roots on July 22 with the passing of chef John Bennett at the age of 77. Bennett, who counted culinary luminaries James Beard and Julia Child as lifelong friends, helped push Oklahoma City out of the […]
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Posted inFood & Drink
Myriad Gardens’ Dining Series gets fresh with Summer Vegetarian Dinner by chef Ryan Parrott.
“[Chefs] come in and prepare meals, we charge a fee and everyone gets to enjoy a nice dinner outside in the gardens,” Elkins said.
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Odyssey de Culinaire returns to OKC July 27
Local chefs work with aspiring chefs to create a five-course meal.
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Summer Guide: Chef Chris Becker shares tips (and recipes!) for making the most of farmers markets
Be flexible. Going in with a recipe in mind is fine, but the magic of farmers market cooking is finding the best fresh ingredients and making them work for you.
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“You can’t soak up love making television, but when you walk into that theater, you’re getting that investment,” he said.
“You can’t soak up love making television, but when you walk into that theater, you’re getting that investment,” he said.
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Food Briefs: Cuppies & Joe, Heard on Hurd and more
The season’s final Heard on Hurd of 2016 features a corn hole tournament and live music from Kyle Dillingham & Horseshoe Road, Shane Henry and Matt Stansberry & The Romance.
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“It’s always my goal to change people’s ideas about what vegan food is,” he said. “It can be filling and satisfying.”
“It’s always my goal to change people’s ideas about what vegan food is,” he said. “It can be filling and satisfying.”
Posted inArts & Culture
Entrepreneur magazine ranked OKC as the nation’s No. 1 city worth moving to if you want to start a business.
Entrepreneur magazine ranked OKC as the nation’s No. 1 city worth moving to if you want to start a business.
Posted inFood & Drink
Food Briefs: Mama Sinmi’s Chop House, farmers markets, The R&J Lounge and Supper Club and more
Mama Sinmi’s Chop House closes, SNAP users benefit at farmers markets, The R&J Lounge and Supper Club hosts Independence Day festivities and The Red Cup Supper Club plans vegan dinner with peaches.
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You’ve Been Served: New Saints head chef Mitchell Dunzy strives for originality
The life of a chef can be simultaneously nerve-wracking and mind-numbing.