Wednesday 23 Apr
 
 
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OKG Newsletter


Food
 
Top Articles from Food

OKG 7 eat | Grease? Onions? Yes, please.


Food and Drink Features

Louis Fowler

Legend has it that the first onion burgers were created in El Reno during the Great Depression by enterprising burger-flippers looking for ways to stretch increasingly scarce meat. That costcutting measure still lives and breathes today. While El Reno might be the home of the onion burger, there are plenty other metro eateries that offer the delightful fare.

— by Louis Fowler, photos by Mark Hancock and Shannon Cornman

 
Wednesday, March 19, 2014

Claim steaked

Jamil’s Steakhouse celebrates 50 years with few changes to menu or decor.


Food and Drink Features

Greg Horton
At age 25, Greg Gawey had his freshly minted master’s degree in public administration and planned for a career in city government. His uncle, however, had other plans for the budding young bureaucrat.
 
Wednesday, March 19, 2014

Chinese sizzle

Traditional cooking of the Middle Kingdom with an emphasis on fiery flavors at Ba Shu Legends.


Food and Drink Features

Doug Hill

Ba Shu Legends 

1522 W. Lindsey St., Norman

bashulegends.com

310-6659

What worked: Bravely un-Americanized Chinese food.    

What needs work: Lose the insipid canned easy listening music and pipe Chinese classical directly into the dining room.

The tip: The red pepper pods are finely chopped and it can take some time to pick them out of your meal.   

 
Wednesday, March 12, 2014

Devoted to dumplings

Asian dumplings are irresistible little packets of goodness that represent comfort and fun of communal eating.


Food and Drink Features

Angela Botzer
While it’s sometimes difficult to classify what exactly a dumpling is, there are three basic traits — dumplings most often have a filling; they are wrapped in a type of dough; and they are boiled, steamed or pan-fried. Different folds and shapes abound for these goodies: round, crescent, basket, pleated and more.
 
Wednesday, March 12, 2014

Spice it up

Specialty vinegars, oils, herbs and spices are sometimes difficult to find, but Oklahoma City cooks are in luck.


Food and Drink Features

Angela Botzer
It all started when I needed to add green and pink peppercorns to a seafood, citrus and greens salad, a recipe suggested to me by Marc Dunham, director of culinary arts at Francis Tuttle Technology Center.
 
Wednesday, March 12, 2014

OKG7eat pubs and pints (and whiskey and grub)


OKG7 Dining

Devon Green

Break out your green garb and get ready to celebrate the luck of the Irish for St. Patrick’s Day. Whether you are looking for a place to start the day right or a place to make a new tradition, these area restaurants have you covered. Some of them are even Irish 365 days a year.

— by Devon Green, photos by Mark Hancock and Shannon Cornman

 
Wednesday, March 12, 2014

Chickens and herbs

The Myriad Botanical Gardens host a symposium about the changing face of kitchen gardening.


Food and Drink Features

Devon Green

Chicken School 2014

Noon-1:30 p.m. Friday

Crystal Bridge Tropical Conservatory

2nd Floor conference room

301 W. Reno Ave.

$10-$15


Gardening School 2014

From Chard to Chickens: Rethinking the American Kitchen Garden

8:30 a.m.–3:15 p.m. Saturday

Devon Energy Corp. Auditorium

333 W. Sheridan Ave.

oklahomacitybotanicalgardens.com

445-7080

$30-$60

 
Wednesday, March 12, 2014

Peruvian purview

Chicken, fish and a variety of great food from Peru, with love.


Restaurant Reviews

Greg Elwell

La Brasa Peruvian Kitchen

1310 NW 25th St.

What Works: the food. Ceviches, chicken, beef — all tasty and all affordable.

What Needs Work: Service is friendly, but it needs more servers working lunch.

Tips: Get a table shielded from the door. On cold days, it gets gusty.


 
Wednesday, March 5, 2014

Hot and cool

Tandoori cooking blends unique spice and sweetness into traditional Indian fare.


Food and Drink Features

Angela Botzer
What is it that makes the enduring flavor of tandoori cooking so special? It’s the tandoor, a cylindrical clay oven used predominantly in India. The charcoal used in the oven imparts a smoky flavor, the signature of tandoori cooking. Savory dishes commonly cooked in a tandoor oven are kebabs, tikkas, the popular naan bread and tandoori roti.
 
Wednesday, March 5, 2014

Don’t pho around

It’s still chilly outside, and now is the best time for sitting down to a steaming bowl of delicious Vietnamese-style noodle soup.


Food and Drink Features

Doug Hill
It’s great to go back to a favorite Asian District noodle shop or to discover a new one that is probably just around the corner. No doubt, the metro area has a wealth of places to get your pho fix.
 
Wednesday, March 5, 2014

Veggie brunch

Vegetarians and vegans need not be left out of brunch for lack of options.


Food and Drink Features

Greg Horton
Brunch typically evokes images of bacon, waffles, biscuits and sausage gravy, eggs Benedict, coffee and mimosas. If you are super-healthy, you might order a side of fruit. In short, brunch is rarely the healthiest meal of the week, and why should it be? It’s the weekend.
 
Wednesday, March 5, 2014

OKG7 Eat: Eastside eats


OKG7 Dining

Louis Fowler

Even though NE 23rd Street is one of the most historical streets in Oklahoma City, many locals tend to forget that it’s also home to some of the most grassroots and homegrown eateries in town, the best having a specific focus on soul food, barbecue and old-fashioned Southern cooking. NE 23rd Street restaurants are OKC’s culinary history all in a few blocks and really should be revered as such.


 
Wednesday, March 5, 2014

Valentine’s day

A Top Chef contestant returns to Oklahoma to open a new restaurant, but first, he will share his expertise with students and a few lucky diners.


Food and Drink Features

Devon Green

Guest Chef Series, Spring 2014

Josh Valentine

6 p.m., Feb. 28

District 21 Restaurant, Francis Tuttle School of Culinary Arts

12777 N. Rockwell Ave.

francistuttle.edu/district21

717-7700

 
Wednesday, February 26, 2014

Roasted rumors

A coffee shop with a reputation for snobbishness surprises with a courteous staff and irresistible java.


Restaurant Reviews

Greg Elwell

What works: Incredibly smooth Americano, incredibly pleasant staff.

What needs work: The espresso wasn’t my cup of tea ... wait, what?

Tips: Bring a coat in the winter. It gets kind of chilly in there.

 
Wednesday, February 26, 2014

OKG7 Eat: Casino chow


OKG7 Dining

Devon Green

Winning big can be hungry, thirsty work. We scoured Oklahoma’s casinos for your best bets on sustenance whether you are on a winning streak, holding, folding, walking away, running, or just down to your last five bucks.


 
Wednesday, February 26, 2014
 
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