Welcome to Chow Chat!

With the launch of this blog, I will introduce you to some interesting people in the food industry — as well as some notable foodies — bandy around thoughts on local restaurants and keep you up-to-date on the latest news.

Feel free to check in often. You don't even need a reservation!

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Out and about and see an ice carving? Most of the time, it’s a piece by Ken Burkemper from Ideas In Ice. For more than 25 years, he’s even created them for any kind of event from weddings to funerals. The St. Louis native is Oklahoma’s only National Ice Carving Associated Certified ice carver.

Family: “Wife, Cheryl, and daughter, Jessica, 27, in Austin, and [son] Eric, 25, who is in St. Louis.

Met each other: “In Florida, where I was a regional chef for hotels — I was once in charge of 14 restaurants — and she was a waitress trainer.”

Website you are obsessed with: “My own! Ideasinice.com for celebrations of all sorts.”

Best feature: “Well, I used to have nice hair, but it would be my wife, Cheryl.”

Owned your own restaurant: “Yes, from 1989 to 2001, it was the Down Under Deli and I did ice-carving on the side.”

The restaurant is still remembered for its: “Clam chowder and subs with melted Parmesan cheese on fresh bread.”

Date night for you and Cheryl: “We like dinner and shows and like Cafe 7, Abel’s, Jamil’s, Red Prime and also the Chuck House and TapWerks.”

Carved for celebrities: “Yes, Carol King, ZZ Top, Jackson Browne, Bon Jovi, Bob Weir, Chicago and Crosby, Stills and Nash.”

Is carving dangerous stuff: “I always have chopped-up fingers and years ago, as a chef, I once slipped and my hand landed in a deep fryer.”

Artistic:  “No, I can’t draw worth squat, but I’m creative (with ice) and have hands, and I am an idea man.”

More unusual carvings: “I carved a terrier for a couple’s wedding and another wanted a longhorn steer.”

Personal motto: “Do your best and be prepared.”

Ever dropped a finished carving: “Is anybody perfect?”

Hey, OKC diners: When at a restaurant, what's the first thing you notice about its design? What are some of the best-designed restaurants around the metro?

Here are some of your answers via our Facebook page:

“Red Prime” —Erin Elizabeth Ames

“Well, if it's not in a corrugated aluminum building.” —Joe Nathan Stovall

“Matthew Kenney!” —Samantha Renee Ruble

“Cafe 501 Classen Curve” —Michelle Smith Ponder

“Whether or not you can carry on a conversation. Charleston's is good; Republic is deafening.” —Jeanmarie Nielsen

“Firs thing I notice, where are the TVs and how can I get away from them. Second thing I notice, where is the bar area, and how can I get away from it?” —Red McCall

“Red's Southern Diner has really cool design. Their ceiling fans are old mowers. And one of their booths is a trailer that you can eat in!” —Kristopher Gene Graham

“I like Toby Keith's with their tailgate benches!” —Christina Rivas

"Pho Cuong on Classen will always be my fave and I hope it never stops being turquoise and pink!” —Sarah Morgan

“Lighting. Noise. Comfort. Visual interest.” —Amy Brandley

The very accomplished Robin L. Obert is the executive chef at the Governor’s Mansion in Oklahoma City and has held that position for more than eight months. The former instructor at Platt College has a son, Sterling Sullivan.

The Governor’s favorite food:  “Gov. Mary Fallin likes light and healthy.”

What did you wish you knew five years ago: “Patience.”

Favorite indulgence: “A long, hot bath with a glass of wine.”

People say you remind them of: “Linda Ronstadt."

You would show off Oklahoma to a visitor at: “The Governor’s Mansion, of course, and then to Bricktown or to the airport where they could see all the people.”

Never eat: “Blowfish”

But would kill for: “Sweetbreads (the thymus gland of small animals).”

Most difficult thing you’ve done: “I have finished off my under graduate with Le Cordon Bleu (on-line out of Scottsdale, Ariz.) and made a perfect 4.0. An article was written about me that went to all of the Le Cordon Bleu’s.”

A real challenge: “I did all that while I was carrying two full-time jobs.”

If you owned your own restaurant, the food would be: “Light and healthy or normal, happy comfort foods.”

Quick tip for amateur cooks: “Have sharp knives and measure.”

Greatest extravagance: “When I travel, I always get the best hotel rooms. I stayed at the Ritz in Chicago where they even push the elevator button for you.”

People don’t know: “That I was on the rodeo team in high school and the first-ever girl captain of a boy’s swim team. I appear to be an extrovert, but am an introvert."

Die and come back: “As myself with a few tweaks; mostly in the Men Department.”

Inspired by:  “My parents, William and Lillian Obert.”

Fave trade magazine: “Wine Spectator.”

Funny kitchen happening: “On an important dinner, I worked on a sauce reduction all day and then went outside and had trouble lighting the grill and took two minutes too long. Came back in and the sauce was burned and gone. I had to laugh. What else could you do?”

We recently posed this to our Facebook readers:

American, Italian or Asian: Assume you had to choose between those cuisines. To which local restaurant would you head?

“Bella Vista is great for Italian food!” —Michael Shoopman

“Grand House.” —Joe Meinhart

“Jana's in Norman: Thai and Italian.” —Gene Glaser

“Spaghetti Warehouse in Bricktown.” —John O'Connor

“My new fave: Charm, for Thai.” —Sara C. Jacoby

“Bistro Lorene in Chickasha.” —Lorene Fite Wood

“American: Cheever's. Italian: Vito's. Asian: Thai Kitchen Cafe downtown.” —Rot Job

“You simply cannot beat that old American standby … Taco Bell.” —Adam Orendac

“P.F. Chang's, Texas Road House, Olive Garden.” —Benjamin A. Pena

“Pachinko Parlor for sushi!” —Bekki Liles

“Papa Dio's.” —Suzanne Pennington Short