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About the Cover: Aaawww it’s the month of love and romance. What better way to celebrate then with a nice date with the person you love. Valentine’s Day is approaching fast and we have plenty for places to talk about going including checking out this month’s cover event K-Dub Grub + Suds in the Kendall-Whittier district. It’s a new event combining to different popular past events into one and it’s sure to be a hit! Roka is the perfect place to take your special someone for a unique dinning experience that you won’t forget. Make sure to also check out our article about Chicken and the Wolf at Mother Road Market, talking about putting some spice into your love life...WOW it’s HOT, but oh so good too. We are also featuring the new Tulsa Club Hotel in downtown Tulsa, a art deco gem. Remember readers this all wouldn’t be possible without the loyal, dedicated, amazing local business owners. Make sure to visit them and support local! We hope you have a great time on your date nights this month, Cheers! Special thanks for the cover photo of Jane’s Delicatessen special burger “Dick Richardson” Grain mustard, cheese curd skirt, burger patty, Swiss, pastrami, sauerkraut, pickled tomatoes, Russian dressing.




K-DUB Grub+Suds by: Jeff Thompson


f you experienced the 1980s and 1990s as a teen or older, you probably recall that across America, small town main streets were fading into nostalgia. The advent of big box retailers like Target, Walmart, and the shopping centers that grew up around them, took commerce in small towns to the outskirts, which contributed to sprawl and pulling populations away from main street America. This led to boarded-up and vacant brick buildings and higher crime in these former beautiful, vibrant neighborhoods.

During the 1920s and 1930s the Kendall-Whittier area was at the eastern edge of Tulsa, along with the University of Tulsa. It had its own "downtown" business center located along Lewis Avenue between Third and Archer Streets. Over the decades since then, Tulsa had grown far to the east and southeast. The neighborhood and its people aged. Retail, industrial enterprises, and major highways encroached on its formerly quiet residential streets. Real estate entrepreneurs placed higher density apartments where houses CRAFT MAGAZINE OK | FEB 2020




once stood. Aging, the transition of land use in the area, and an economic downturn in the region, combined to cause considerable physical and social deterioration beginning in the late 1970s. The area suffered from an alarming crime rate (primarily prostitution and drug related), such that the neighborhood began a very effective law enforcement advocacy during the late 1980s. This energy and activism gained momentum into the 2000s and eventually became The K-Dub Main Street Association. Thanks to Kendall-Whittier Main Street, a 501(c) 3 non-profit dedicated to revitalizing the Kendall-Whittier area (Or The K-Dub, if you’re dope, like me), at least one of the former gems of Tulsa’s history has come back and come back strong. Anchored by the amazing Circle Cinema’s courageous remodel and rebirth, The Kendall-Whittier District has been a nationally recognized comeback story, including winning several Main Street awards, and other recognition received by the neighborhood. Leading the charge for this upturn has been the Kendall-Whittier Main Street Association. As a non-profit, they rely on contributions to continue their important work and advocacy. 10


One of the fun ways you can participate in this work is by simply attending the inaugural K-Dub Grub & Suds, a mashup of two of your favorite Kendall-Whittier events - the Taste of KW and the Ale Trail. KW restaurants and eateries will be set up inside breweries at the corner of 6th and Utica. Visit several breweries to sample locally-created drinks and handcrafted tasty bites from KW chefs. “People love food, and they love local craft beer. We knew Kendall-Whittier had a plethora of both, so why not celebrate them together?”, said Jessica Jackson, executive director of Kendall Whittier Main Street, the event’s host. Participating Breweries include: Marshall Brewery, Heirloom (at Marshall), Cabin Boys and American Solera. Participating Restaurants and vendors include: Jane’s Delicatessen, Howdy Burger @ Mother Road Market, Fair Fellow Coffee, Calaveras Mexican Grill, Circle Cinema, Dena’s Lebanese, Flo’s Burgers, Rozay’s Wingz, and US Foods. Eric Marshall of Marshall Brewery says, “We’ve participated in this event every year, and it’s great to expose more and more people to the amazing things Kendall-Whitter has to offer.” Howdy Burger is a new participant this year, and General Manager Steve Gleeson says, “Our mission is always to give back to the community, and it’s even better when we can give back to someone right around the corner. We love the work Kendall-Whittier Main Street is doing to bring energy back to this part of town.”


Trent Morrow, President of KWMS Board of Directors said, “A lot of the breweries participating are often associated with the Pearl District, but are part of Kendall Whittier, so it’s important to have people see all that our district offers outside of just the amazing businesses at Admiral and Lewis.” General admission tickets will be available for $50 until February 15th. Tickets include tastings from all restaurants and two fourounce pours from each brewery. Additionally, ticket holders will receive a custom taster glass, and a $5 Uber credit for safe travels home. Kendall Whittier Main Street is a nonprofit organization that inspires the ongoing revitalization and growth of a historic and cultural neighborhood in Tulsa, striving to transform it back to a thriving, walkable commercial district. Kendall-Whittier is a Certified Cultural District.

February 18, 2020 6-9pm | 6th/7th & Utica visitkendallwhittier.com/grubsuds






There is More to Savor than Great Flavor at Roka This Gem off of Cherry Street is Shining Brightly by: Lee Brennan


oka, such a short name tells such a big story. Loosely translated, the “Ro” stands for a social gathering, while the “Ka” is meant to convey warmth. You wouldn’t have needed a translator, though, to realize this. Pulling up to the stand alone location at 1616 South Utica, the open parking lot is surrounded by unique landscaping, framing in a beautiful building, which welcomes you in through stylish walkways and décor that accentuates your approach. Your experience has already begun… Executive Chef and Operating Partner Chad Stanger told me, “We wanted to go for that hearthstone feel. A place that was cozy and comfortable and has excellent service.” The effect of this intention is felt immediately upon walking in. Even from the host area, Roka is visually stunning. Their elegant floor plan is brimming with intriguing artifacts and artwork, basking in the glow of expert lighting, with a backdrop of uniquely crafted wood working throughout. Before you are even seated, you are having a feast for your senses, and you know you have arrived at a place you want to be, and will want to be again. Chad runs Roka along with managers Patty Watson and Mike Thomas. They opened in 2016 and, in addition to their incredible décor, have created quite the name for themselves with their menu and service. They seem to operate with a great dynamic as well, with Patty remarking about her years running the show with Chad, “I love this guy! Not only has he been my boss for many years, he’s become a best friend.” The menu boasts of incredible main and side dishes, along with a delicious



line up of shareables and sushi rolls. The menu is rounded out nicely with an array of specialty soups, salads and desserts. “We are Asian inspired and want to be as authentic as possible,” Chad said. “We also like to have some things on our menu for folks that they are more familiar with. Our menu is made from scratch and we take a lot of time on prep everyday. “ Indeed, hearing Chad talk about the Roka menu was a lot like story telling. Buzzwords such as “fresh” and “never frozen” were frequent guests to the conversation, and the process that goes not just into their recipes, but into their ingredients and sauces as well, impressed me. For this visit, I indulged in the recipes Chad and Patty recommended. I started with the Asian Nachos and wow, what a dance of flavor that was. It certainly impresses as it approaches the table, and the crisp, mingled with the cheeses, Asian flavors and fresh touches, made for a nice start.

Dojo Margarita

The entrée was a bit of a toss up between the Thai Green Curry or the Shaking Beef, and I ended up opting for the latter. First bite in I realized why I had heard the word “fresh” as much as I had. The meal is a wok seared mix of beef, balanced nicely with a mix of caramelized onions, bacon and roasted potato, with sliced grape tomatoes in spinach that has a lime sauce with a sweet, tangy kick to it. The recipe had a nice heat to it also, and I did not want to stop eating it once I got started. I washed it all down with a Dojo Margarita, a signature drink of Roka, and it did not disappoint. It had an excellent flavor, was smooth and really got the job done. Business handled, it was time for dessert. I was surprised to learn they made all of their desserts fresh as well. Even some of your more dedicated chefs will outsource some of their desserts, but not Roka. They take their fresh approach to the end of the experience and I am so glad they do. I had the Banana Cream Pie. As with everything else, it was artfully presented and yes, fresh is always



better. The crust was delicious and the mix of chocolate, banana and cream were perfectly balanced. It was fantastic and I ate every bite. Not being a stranger to Roka, I can attest to their high service standards. The staff if friendly, helpful, and it’s easy to relax in that amazing seating of theirs, knowing that the staff has everything taken care of. It is a perfect place to grab a nice lunch, and settling in for an enjoyable dinner over drinks at Roka is always time well spent. For the in between, they have one of the best Happy Hours in Tulsa. The quality and prices for their food menu, along with fantastic drinks, makes Roka a choice spot for Happy Hour. Roka is open from 11am – 10pm Monday through Thursday and 11am – 9pm on Sunday. You can take a deeper dive on what they are up to on Facebook, Twitter and Instagram, or just visit their website at rokatulsa.com. Happy dining!

Shaking Beef

Banana Cream Pie







#CLUCKYEAH by Lacy Richards


ou scan Tulsa’s restaurant scene and think “hey we’re more diverse than we get credit for”. Even though we’re a landlocked, red-dirt state that values Budweiser it’s fair to say that culturally we support a decent spectrum of food options. You can find some mean taco trucks, some “diamond in the rough” Indian restaurants with a sprinkling of southern specialties that will make your grandma blush. One thing that Tulsa lacked, sadly, is a staple

in other cities and that’s hot, firey, make-you-sweat, “what the hell is this?” Nashville Hot Chicken. But not anymore. Chicken and the Wolf is Philip Phillip’s second restaurant concept after smash-hit success with his Asian fusion restaurants Lone Wolf, located at 11th and Utica and Tulsa’s Downtown Arts District. We combed through Lone Wolf ’s journey in Craft Magazine’s January issue if CRAFT MAGAZINE OK | FEB 2020


you’d like to read up on how he and his wife morphed a busy food truck into a beloved restaurant Tulsan’s didn’t even know they wanted. While Lone Wolf was born out of a love of breaking down all the walls of tradition, Chicken and the Wolf returns the reigns and shows you why some of the best games are played by the rules. Philip began this journey with a destination in mind and a need to show Tulsan’s just what they were missing. The same high energy for perfection lead the way to Chicken and the Wolf, just like it launched Lone Wolf into a cult craving. Today’s menu includes the staples: hot chicken sandwich with traditional garnishments meant for cooling, fries, salads, potato salad and coleslaw, even your littles can get single tenders. New combinations sprout up on their social media accounts often as they process new and develop new ways to serve this hotness. Philip and his trusted team tested out 30-40 various dredging techniques to maintain the perfect crust on the chicken while still maintaining different spice levels. They agonized over 45 different flours to test various gluten structures. Buttermilk, milk, water brinethey tried them all often obsessing and meticulously nailing down which pulled together and seamlessly crafted the chicken sandwich they put on the tray today. I haven’t met someone that walks away from their first meal there saying anything but “oh my God…” More times than not, this is how they articulate a sandwich that was far and away from what they expected, but a lot of times it’s their way of exclaiming that they bought into a sandwich that was way out of their heat league. While on the ground in Nashville, Philip and his wife researched dozens of Nashville hot chicken joints to find out what they liked and how to bring that authentic taste back to Tulsa. After trial and tastings, and more trial and tastings they landed somewhere between “woah” and “this is gonna hurt”. Regardless, most find the heat levels at the top of their tolerance, and at this point a freshly made sign now dawns the edges of the menu iterating to choose your spice level wisely- no returns. And no, I never got to hear what type of pepper is hiding in these cranked up pieces of chicken. While Philip’s motivation could fuel rockets he makes his moves deliberately and steadily. Instead of launching Chicken and the Wolf into a standalone brick and mortar restaurant he wanted to get the structure and nuances rooted before expanding to the masses. This fit perfectly into Tulsa’s now touted Mother Road Market, Tulsa’s first (and only) 22


I haven’t met someone that walks away from their first meal there saying anything but “oh my God…”

Above: Phillip & Danielle Phillips, owners of Chicken & the Wolf

food hall, at 11th and Lewis. This site allows this always improving design the flexibility to make changes and additions in a welcoming environment rather than throwing a buoy out in an ocean of “what-ifs”. This is a good segue into the future of Chicken and the Wolf. Since it’s truly one-of-a-kind for our blossoming city, most regions and suburbs are clamoring for this spicey chicken and it’s following to land in their area. You can see Philip’s wheel’s turning as he traces around the parts of Northeast Oklahoma where his pride and joy would fit, for him and his family. He intends to expand and plan it’s landing at just the right spot where it would fit community and the concept. Regardless where it goes, you know it’s always be fiery.

the o







Days of Wine and Sirloin


he central coast of California has long been known as wine country. The fertile soil and consistent climate make it one of the world’s best regions for growing a myriad of agriculture, especially wine grapes. As early Mexican vaqueros (cowboys) made their way up the state to work the coastal ranches, they brought with them the flavors and cooking styles of their native homeland. Firepits, dug in the ground and filled with local red oak logs would serve as the cooking flame for skewered cuts of beef, especially whole sirloin roasts. These cuts would

by: Nick Parsons

be slow roasted for hours over oak smoke, seasoned with salt, pepper, locally grown garlic, and the vaquero’s beloved dried chilis. As time went on, this tradition of “California barbecue” spread across the state. Switching to more manageable cuts like tri tip sirloin, the central coast, specifically the Santa Maria region, became known as the barbecue Mecca of the west. This month we’re combining some California red wine with a beautiful tri tip roast. Thru the magical process of marinating, we’ll let the tannins and acids of the wine do some work in breaking down this tougher piece of CRAFT MAGAZINE OK | FEB 2020


meat. After acquiring your roast, trim off any visible fat cap and silver skin and place it in a Ziplock bag. Toss in a few cups of red wine, ¼ cup of quality olive oil, a few cloves of minced garlic, a teaspoon of honey and a tablespoon or more of fresh cracked black pepper. I usually like to marinate the roast in the fridge for about 4 hours. I also like to double-bag it, just in case the first bag starts to leak.

the rolling hills of the west coast, overlooking vineyards and enjoying a good cheese plate while sipping on a jammy pinot noir. Or just go swap the laundry and take the trash out while you wait – whatever floats your boat. Once we hit 105 degrees, we’ll move it directly over the flame, flipping every 30-40 seconds, constantly, until it builds a great bark and reaches 128 degrees.

As with any cut of meat, rest your roast for about 10-15 Fire up your grill to a medium heat (about 275 degrees) minutes to allow the temperature to settle and the juices and let it warm up while un-bagging your tri tip. I like to redistribute. Paired with a great red wine and a side to pat it dry with a paper towel and season it with kosher of grilled asparagus or polenta, this makes a decadent salt, black pepper, and garlic powder. If you’re cooking meal for a romantic Valentine’s Day dinner at home. on a gas grill, you might add some smoked paprika to Happy grilling! get that authentic wood-fired flavor. We’re going to slow cook this roast over indirect heat at first, slowly bringing the internal temperature up to about 105 degrees. It’ll take a little while, so pour yourself some of that left-over wine and daydream about relaxing in 26












Devoted to Deco T by Lacy Richards

hey say history repeats itself but 115 E. 5th St has lived all of it’s nine lives in unusual and various ways. Towering at eleven stories, the Tulsa Club was originally built in 1927 by renowned architect Bruce Goff amidst the height of Art Deco architecture and style. These 92,000 square feet were built for luxury on the backs of oil tycoons and their affluent counterparts; Tulsa Club welcomed the elite with open arms to several top floors of lounges, gyms, and suites. Once the roaring 20’s tapered to a low rumble in the mid 50’s the Tulsa Chamber of Commerce occupied the bottom five floors making this building the epicenter of Tulsa business relations But like many things in life the shine dulled and the sparkle faded, and eventually the wildly popular club and all it’s businesses’ within closed their doors in 1994. This once surging pressure cooker of million dollar deals and America’s future fell victim to severe decline. Vandals, three separate instances of fire, and structural damage brought it to the brink of near destruction when the City of Tulsa deemed it a public nuisance. From 1994-2015 the building sat vacant21 years of Tulsan’s both turning their eye to formerly beloved building while simultaneously having to clean up within it. Luckily, this city took a leap when the Ross Group planned a 24 million dollar project to renovate the once derelict building sitting at the heart of the Deco District.

Fortunately for Tulsans the glitz of Tulsa’s “Crown Jewel” has been restored to it’s previous glory. Full blown restoration began in 2015 and the doors to the Tulsa Club Hotel, Curio Collection by Hilton, reignited a former flame April of 2019. Elevated to it’s original art deco aesthetic, lines and opulent fixtures adorn the walls. Rich textiles and textures meet every angle of the furniture. Bright and unwavering details and touches catch the eye and turn your head. It’s hard to know where to place your focus when there’s so much to take in. Boasting a fine dining American faire restaurant and two separate lounges, these exquisite settings are appropriately named “Chamber” and “Commerce” respectively- an ode to the history 34


the hotel incites. Any of the 96 rooms and 16 suites make for an unforgettable visit. ”Our hotel group with Promise Hotels wanted to not only breathe new life into this art deco gem & showcase its stunning 1927 designs, but also incorporate bold & modern designed flare to its interior aesthetics. We wanted to set our hotel apart from any other in the state with luxury, charisma & artful designs.” says Kimberly Honea, VP of Sales & Marketing. The Tulsa Club Hotel’s atmosphere sets the stage for perfectly curated romance. Their focus on dramatic passion and the richness of the setting builds a weekend getaway that’s unlike any other in the area. This year they’re offering a decadent Valentines package for you and your special person. This includes a 5 course meal for two, breakfast for two, in room chocolate covered strawberries and truffles with champagne, and late check out. With this package you’d choose your stay in a suite or the opulent kinging premiere. It would be hard to walk out on anything but Cloud 9. With a setting this dreamy, a certain big question is not off the table either. Staff at the Tulsa Club Hotel have assisted those who have wedding bells in mind, so planning for the proposal and even a wedding is all in a day’s work. Imagine a wedding that takes place in 9th story ballroom that’s been restored fully back to it’s exact design in 1927. It would be one for the books. Like a time capsule that sits amongst the hustle of modern culture, a visit to the Tulsa Club Hotel is warranted for anyone; the history buff who’s enamored by its larger than life past, the lover of style who relishes in design and elegance, the romantic who begs for a few sweet moments, or just the regular Tulsan who wants to pay homage to the lives this building has lived. CRAFT MAGAZINE OK | FEB 2020


Above: Yale Cleaners (91st & Elm) first Car Hop opened in 1981

Car Hop Service

by: John Rothrock, CGCP


id you know Yale Cleaners debuted parents with kids have to get out of the car to Oklahoma’s first Car Hop Service in drop-off or pick-up clothes. Plus, the canopy protected you and your clothes from inclem1981? ent weather or the scorching heat. When my grandpa Jim and father Bill came up with the idea, no one had ever heard of the The Car Hop concept was so popular, Yale concept. In fact, grandpa asked Dad, “What Cleaners began to add them to every location. are we going to call it?” Dad stated, “Car Hop Service” after the 50’s style waiter or waitress that brought fast food to people in their cars at drive-in restaurants. The two quickly went to work building their dream. In August of 1981, Yale Cleaners opened our first Car Hop in Broken Arrow.

Instantly, they knew they had a huge hit. Customer’s cars filled the Car Hop, backing up all the way to the street. Everyone loved the Above: Yale Cleaners (91st & Yale) with double convenience of the new service! No longer did lane covered Car Hop



A second lane was added to accommodate more cars. The lanes were widened to make the process easier for customers and employees. Yale also developed systems to serve customers faster and more efficiently. Today, Yale Cleaners has a double lane covered Car Hop at eleven of our twelve locations. The canopy is brightly lit for safety and so customers and employees can better see their clothing. Our staff promptly greets you at your car, ready to address all of your dry cleaning needs. Many times, greeting you by name. Yale’s convenient Car Hop service is just one of the many ways we do dry cleaning differently. Bring us your clothes today, we value the opportunity to become your family’s dry cleaner. Yale Cleaners has been proudly serving the Tulsa area for 74 years. For three generations, the Rothrock and Stevenson family has been committed to serving our customers and providing them with the best dry cleaning experience. Yale Cleaners’ award winning services, combined with our low prices and great moneys saving coupons sets us apart from the competition. Trust the “guys in the white hat” for the best value on professional garment care.

John Rothrock, CGCP John Rothrock is the President and CEO of Yale

Cleaners, a local family business focused on pro-

viding high quality, same day dry cleaning with exceptional customer service. He earned a degree in

Business Administration in 2005 from The University of Oklahoma. John is a graduate of the Drycleaning and Laundry Institute and is a Certified

Professional Drycleaner (CPD), Certified Professional Wetcleaner (CPW), and a Certified Environmental Drycleaner (CED). Having all three of

these certifications makes him a Certified Garment

Care Professional (CGCP), a distinction held by few people in the dry cleaning industry.








CEO of Revitalize T Town Jennifer Barcus-Schafer in Tulsa.

Recognizing Revitalization by: Lacy Richards

Above: Jennifer Barcus-Schafer, Revitalize T Town’s CEO


ome things go unseen. To the average Tulsan living, working, and breathing in and out their day to day lives the morning commute may be the only time they even get within a few miles of it. It’s not that people turn a blind eye but that the need is tucked away, quietly handed to the next morning… every morning. When that need is finally unearthed 40


and brought into the sunlight there’s very special group spearheading the improvements and it’s leader grew up passing the areas bouncing around in a school bus. Often spending her time there after school, this part of Tulsa was the once vibrant and humming area that could use some extra care now, Jennifer Barcus-Schafer is moving forward to help those in need.

Jennifer is Revitalize T Town’s current CEO but started out as a volunteer. Rooted in a home with parents who were often helping others, Jennifer has always had a heart for creative solutions, home renovations, and serving. This happens to be the perfect recipe for an organization that provides free home repairs for low income homes. Established in 1997 Revitalize T Town operated under a national affiliate called “Rebuilding Together” before taking the reigns and establishing a more grounded local focus that hinged on safety, durability, and ease of use for homeowners in need. As the years progressed and her involvement increased, Jennifer reports that they’ve increased their staff to


seven full time employees and 5 in-house contracting crews; a huge accomplishment considering this endeavor began with volunteer hands. In 2019 alone over 157 homeowners were assisted, about 2,000 since 1997, and still in the que, 177 are waiting. Many homes have damaged roofs, poor access for aging adults, and safety concerns, Jennifer reports that very few homes are outsight their abilities to assist. Revitalize T Town wraps their arms around the needs of those who couldn’t otherwise make their own homes safe and secure, often giving families a much improved quality of life. A hero without a cape, Jennifer prefers a hard hat and she’s inspiring those around her to do the hard work that comes with the biggest rewards.

Revitalize T-Town is a 501c(3) organization that provides free home repairs for low-income Tulsa homeowners. All repairs focus on safety, security and weatherproofing. For more information or to donate visit: revitalizettown.org or (918) 742-6241 contact@revitalizettown.org




By: Mike Hall, Owner Gracieland Pet Resort

After hearing a ton of buzz on the internet about Boycotting Valentine’s day I did a Google definition search of the word Boycott. Boycott means to “Withdraw from commercial or social relations with (a country, organization, or person) as a punishment or protest” That means it’s time to PUNISH VALENTINE’S DAY!!! Haha. My wife and I have never, ever celebrated Valentine’s Day. We both agree that it’s a total waste of time and money to spend countless hours finding the “perfect” V-Day gift or dropping hundreds of dollars for something that will literally go in the trash when the other isn’t looking lol. We’ve decided to punish V-Day by skipping all the traditional trappings of the day and have a group date with our dogs! Why you ask??? Because… YOU CAN VERY EASILY IMPRESS THEM. The whole day of V-Day is filled with expectations, i.e. from the flowers, cards, chocolates to the right restaurant or a romantic gesture. If your dog is your date, you don’t have to put on fancy clothes, put on make-up or worry about if you shaved your legs, your dog has already been impressed just by you grabbing the leash! This V-Day don’t stress about trying to find the nicest restaurant in Tulsa or drop a mint to make them happy. All they need are maybe a few treats, a bone and YOU! THEY’LL KEEP YOUR HEALTHY RESOLUTIONS IN CHECK. A traditional V-Day date night is all about the candy, carb filled dinner and decadent desserts. If you’re one of the motivated ones still hanging onto your New Year’s resolutions, it’s almost a guaranteed that you’ll go off the rails with your diet. As Monica Geller from Friends would say, “It’s gut check time” HA It’s either a food coma and sugar high or some highquality time with your significant “fur-ther” lol. Your dog will certainly eliminate the temptation to overindulge or to even indulge at all. Their perfect V-Day date night might be hiking, running and playing fetch and nobody wants to chow on chocolate while doing those activities, plus as we all know chocolate is toxic for your dog. YOU WON’T BE STOOD UP. Has there ever NOT been a time when you came home from work and you had to wade thru a sea of happy, jumping, excited dogs?, assuming you have a sea of dogs lol. If you’re gone for 5 minutes or 5 weeks your happy, jumping excited dog(s) will always be there with a lick and a tail wag. V-Day is no different. Just tell them when and where and they’ll be waiting on you for a date night. Have you ever met a human that reliable?

don’t crack a smile when spending time with your dog(s) then you’re doing it wrong, just sayin lol. YOU WON’T GO HOME ALONE. You will never have to worry throughout your date night with your dog if you’re making a good impression, am I doing this or that right, am I making a good impression. Spoiler Alert… Whatever you’re doing in the moment with your dog is the right thing, as long as you’re both having fun. A V-Day date night with your dog will be the most laid back and stressfree night of your life. Just kick back and relax, cause at the end of the night, they’re only going home with one person – YOU. On this Valentine’s Day maybe think about forgoing a traditional date night with your significant other and instead start a new group date night tradition with your dog(s). They don’t call them man’s best friend for nothing… dogs are loyal, protective and always excited to be near you. So, if you’re out and about this V-Day and see my wife and I with our pack, Missy, Spot and Josie, stop and say hi and know that we’re Punishing Valentine’s Day! Hahahaha.

THEY’RE TOO CUTE TO GO UN-NOTICED. Your dog is guaranteed to be the best-looking date you’ve ever accompanied anywhere. Their moist nose, floppy ears, waggy tail and deep piercing soulful eyes will have everyone’s attention on them. So, go ahead and dress down, you know where turned heads will be focused on! THEY WILL MAKE YOU LAUGH. What is one of the most important qualities in a relationship? Of course, we all know that it’s a sense of humor. Who makes you laugh more than anyone or anything? Your dog! Unless you’re totally into classic Monte Python “It’s only a flesh wound” HAHA and then, I’m still convinced it’s your dog lol. Try and fight a smile and laughter when your dog suddenly starts fighting their reflection in the mirror, chasing their tail (And actually catching it!!) or just chasing a ball on a hardwood floor, hilarious! If you



Mike Hall is the owner and operator of Gracieland Pet Resort for over 12 years.   His experience with pets give him a wealth of knowledge that he is eager to share. Follow Gracieland Pet Resort on Facebook, Instagram and Twitter for his question of the day.




TOMP, the international percussion sensation is returning to the Tulsa for a five-performance run March 6 – 8, at the Tulsa Performing Arts Center. Last year, the venerable production which began as a street performance in the UK, celebrated 25 Years of performances in New York City. STOMP is truly an international sensation, having performed in more than 50 countries and in front of more than 24 million people. Created by Luke Cresswell and Steve McNicholas, STOMP has continued to change by creating new material. The San Francisco production will incorporate several new pieces. Steve McNicholas said: “‘Suitcases’ is inspired by almost 30 years of travelling around the 44


world with this show, watching people navigate their way through airports and railway stations with their luggage, and watching baggage handlers stacking, passing and occasionally throwing our cases… couple that with the countless movie moments in which bags are mysteriously switched, and we have the starting point for a new STOMP routine.” He described another new number, ‘Poltergeist’: “It takes its inspiration from that moment in the movies when everyday objects take to the air and fly around the protagonist. Whether in Fantasia, Mary Poppins or Poltergeist, it’s a moment when household items take on a life of their own: given that we do not work with green screens, puppetry or black light, the objects need support from our performers,  giving seven of them

an opportunity to challenge one drumming  Stomper to play what is effectively a floating, constantly changing, choreographed drum kit… with just a pair of corn brushes.” STOMP’s overwhelming success has been marked by rave reviews, numerous awards, an Academy Award nomination, four Emmy nominations and one Emmy Award for their acclaimed HBO special Stomp Out Loud, noteworthy TV appearances including The London 2012 Olympic Games Closing Ceremony, The Academy Awards (produced by Quincy Jones), Mister Rogers’ Neighborhood, and a series of award-winning international commercials. It is the winner of an Olivier Award for Best Choreography (London's Tony Award®), a New York Obie Award, a Drama Desk Award for Unique Theatre Experience, and a Special Citation from Best Plays. Tickets start at $25 and can be purchased online at CelebrityAttractions.com, by phone 918.596.7111 or in person at the Tulsa PAC Ticket Office. CRAFT MAGAZINE OK | FEB 2020


No ID needed to enter this

BARRE! By Jennah Jane Schale


ere at BYB we exist to create a space for you to come in and enjoy all the different class types we have to offer from Barre , yoga , hot Pilates , barreflow to intense 30 minute core and barre blast classes. In the month of February we are highlighting our couples membership for $120 a month! Unlimited classes for you and your spouse! Can anything be more romantic than sweating it out with your sweetie? Grab your spouse or Best Friends and come try out all the classes BYB has to offer. Located at 1716 N 9th St. in Broken Arrow. These classes are available to try out using our complimentary *5-Class-Pass* Present your 5 Class Pass in studio to receive your first five classes on us. POWER DOWN AND CONNECT Here are some classes to choose from:

YOGA: Intro To Flow: This class is for beginners as well as anyone who is interested 48


in reviewing the essential elements of a yoga flow practice. Trainers will focus on the shapes of the postures, principles of alignment, utilizing the breath, lines of energy and the language of the practice. TURN UP THE HEAT Hot Yoga Flow 1,2: Flow through a series of postures that are drawn from a variety of yoga styles linking movement with the breath as you improve strength, flexibility and balance. Sweat and move through each of the poses. IMPROVE FLEXIBILITY Hot Yoga Flow 2: Flow more quickly through a series of postures that are drawn from a variety of yoga styles. More advanced postures and inversions are included which will build strength, flexibility and balance. SURRENDER Yin & Myofascial Release: The essence of Yin Yoga is to surrender. Purpose of this class to balance the heat-building, blood-pumping, strengthening "yang" side of the Vinyasa Flow and Barre classes. Yin focuses on postures that lengthen the muscles surrounding the hips, pelvis and lower back. LONG AND LEAN

Barre: This class is intended to create long, lean muscle. Based on the elements of Ballet, Yoga and Pilates, movements consist of high energy, low impact and fat burning exercises. Create a newfound awareness of the body and an appreciation for smart movement. HEART PUMPING BarreFrenzy: In this class we combine a traditional Barre class with high intensity body movements at a fast pace to get your heart pumping. This class is designed to get maximum calorie burn in the allotted time and is not recommended for a beginning fitness level. OPEN UP BarreFlow: This class will begin with a Barre toning session and then lengthen the muscles in a Vinyasa-style yoga class and end with a couple of Yin poses to open up the hips and add more flexibility. Feeling HOT HOT HOT Hot Pilates: Think hot and steamy with your honey as you increase blood flow and burn calories while flushing out toxins. Hot Pilates is a training system which combines Pilates principles with high intensity interval training and is performed in a room heated to CRAFT MAGAZINE OK | FEB 2020


85-95° F and 40 percent humidity. According to BYB site, Hot Pilates creates long lean muscle mass, burns fat, strengthens core muscles, improves circulation and increases flexibility. This zeroimpact workout protects joints and muscles by using small hand weights, a Pilates ball and Thera Bands for resistance. GET CRAZY Core: Focus on building stability and core strength. Core classes have a variety of benefits, including: Preventing back pain, improving posture, slimming your waistline increasing your breath capacity. HOW OFTEN SHOULD I COME? The certified instructors say you’ll get the maximum benefits by coming 10-15 times per month at BYB If all these sultry details have you worked up, take a look at the membership options: Take your pick: • Drop in • Monthly • Yearly • Couples Membership Get hydrated before you come. Mats and towels are available. Childcare is also available Monday-Friday at 10:15am. balanceyogabarre.com/contact-broken-arrow also find us on Facebook or MINDBODY app for a full class schedule.  


1716 N 9th St. Broken Arrow, OK | 918-557-3532


Above: Stone Sensintaffar, Owner White Sage Horticultural Service

From Seed to the Sale

Okie Brothers Pharm Talks the Process Behind Their Product by Lee Brennan


et’s face it, not all of us are experts on cannabis. Sure, plants grow and bud naturally but there has to be a specialized process to all of the wonderful product out there these days, right? Wanting to unpack this process for our readers we went to Okie Brothers Pharm (OBP) in Sapulpa. They are producing some quality products and we asked Owner, Stone Sensintaffar to give us a peak behind the curtain. In addition to OBP, Stone and his family have White Sage, a horticulture services a company where they grow and develop their flower and Blue Sky Labs where they process their solventless products. Starting at White Sage, As soon as I was welcomed into White Sage Horticultural Services facility, I immediately realized how clean and sterile their facility was kept. After dressing out, washing hands, and changing into some very modern gardening shoes, we entered the first layer of the facility. The Clean room lived



up to its name, this is where the cool filtered water was stored along with their nutrients, pumps for automated irrigation, and computers for reporting and plant tracking. The next room of the grow was where propagation took place and genetics were held in the form of happy bushy mother plants. Smells of earth and citrus gently circulated around the room by several precisely placed oscillating fans used for dispersing the heat generated from the hot lamps. He explained to me that all the plants in the facility started as a seed or clone in a one-inch rockwool cube. “Rockwool is a completely inert and sterile media, plants roots can wick moisture to exactly where they need it with zero risk of overwatering.” Stone explained. Rockwool is made in large factories where they us a centrifuge to sling molten glass into that dense yet spongy material that roots go crazy for. The plants in the garden at White Sage are

transplanted from these smaller cubes into rockwool cubes of various sizes and for the remainder of their life or until harvest. Beyond the growth media, the genetics kept at the facility have been carefully selected through vigorous testing in order to find the plants which produce quality aromatic medicine to bring to the rapidly growing community of consumers. The flower room is where most of the excitement is held inside the grow. Upon entering, I was met with the blended smells of ripening uniquely different strains of cannabis and the intensity of a few dozen Gavita High Pressure Sodium (HPS) lamps. Rows of neatly organized blossoming cannabis plants all wearing their identification tags and layers of trellis netting supporting the frosty swollen flowers as they ripen in the climate that has been catered to replicate fall season in very high altitudes.

and dried in a dry clean room for 7-10 days. For curating, the flower is put into jars for 6-8 weeks. Once this process is completed the flower is ready to be sold. Not to waste anything, they will take the trim left over from the cultivation and curating to Blue Sky Labs to be processed into solventless products. To learn more, or to try their quality product for yourself, Okie Brothers Pharm is located at 400 North Mission Street in Sapulpa. It is run by Stone and his brother Steele and they have a full product line representing the full needs of their customers and a knowledgeable approach. If you haven’t been yet go make the short drive to get there. You will find the experience refreshing and, as importantly, will get to see for yourself why they are making such a great name for themselves in the industry.

Once the flowers have ripened they are harvested, hung CRAFT MAGAZINE OK | FEB 2020


Local Craft Breweries





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Valentines Wine Gift Guide


alentines marches through, unsuspectingly, every year. We don’t often hear it in the distance because the droning of our salads and gym memberships but I’m here to do you a solid, actually Kwenchers in Owasso is the real wing man. Offering numerous options with a price tag for all, you can bring to the table (literally) something entirely unexpected. No grocery store after-thought wine here, Kwenchers offers a variety of small and curated wines from wineries that goes unmatched. Owner Jason Hower has hand-picked selections that will impress and add the perfect addition to any night you plan with someone special.

Cocchi Brachetto d’Acqui

Style: Red Sweet Sparkling Wine $18.49 A seductress in a bottle? This Cocchi wine retains a juicy sweetness, heavy in violet tones but remains playful and fragrant like a basket of fresh fruit on the hottest day. The body is refreshing through it’s sparkling nature and fits many palettes, making it a perfect addition at any party. Known for pairing perfectly with sweeter dishes and desserts this sparkling temptress deserves to be poured chilled and garnished with berries.

Changes Now and Changes Soon!

Liquor stores are now open on holidays (except Thanksgiving and Christmas day). Kids are now welcome inside liquor stores. Vote March 3rd for Sunday liquor store sales on bill



NEYAH Gold Sweet Bubbly

Style: Moscato $15.99 Are you buying for a special person that enjoys drinks with flair? This light yet sweet Moscato boasts a dancing shimmer that catches everyone’s eyes. And it’s not just pretty to look at… NEYAH is sourced from 100% Muscat of Alexandria grapes from Spain that entice notes of grapefruit, orange, and pear. The presentation is a sophisticated spin on glamour and grandeur, beckoning you like the zipper on a sequin dress.

Sidekick Merlot 2017

Style: Merlot- Cabernet Franc $13.49 Based on capturing grace and elegance in female form, the winemakers at Sidekick focused on creating wines that they themselves would love to drink. Their 2017 blend offers a dark and juicy palette from the Merlot, which meets and marries the herbal hints in the Cabernet Franc. This wedded bliss is then aged in French oak barrels for at least 6 months creating an earthy, structured bottle of love with just the right body.

Slo Down Stand Out

Style: Red blend $25.49 Rebels rejoice- a wine crafted for you! Every Slo Down wine comes with it’s own absolute unique personality. This brand does not shy from pushing the envelope (check out their online promo videos for a wild ride). You won’t be disappointed with their very approachable red blend called Stand Out. With notes of cola, dark cherry, clove and vanilla putting the glass down will be the most work you do all day. They’ve crafted this special wine through a balancing act of pulling creaminess through a punch of tannins that hits just the right spot. It’s here to impress.





Emersumnice Brewery


Story & Photos: Jeremy Strunk

wasso is getting its own craft brewery. Those words excite me immensely as an Owasso resident and craft beer enthusiast. As Oklahoma’s craft beer boom continues, it’s only natural that one of Tulsa’s largest suburbs finally has a brewery. Emersumnice Brewery (The name is a play on words, think “them are some nice”, as in “Emersumnice beers!”) owners Donnie and Jennifer Eldridge were kind enough to spend some time chatting with me recently about what got them to the point of opening their own brewery and what patrons can expect when Emersumnice opens their doors sometime in February. Donnie has been homebrewing for 15 years but decided to make the leap to professional brewing in 2018 during his last stint in Iraq. Emersumnice will launch with 8 beers on tap and plans to expand to 12 eventually. When I asked Donnie what styles he would have on, one thing was clear – you aren’t likely to find any sours at Emersumnice. That’s because a decade and a half of homebrewing taught him to appreciate the traditional styles and treat off or “sour” flavors as something gone wrong with a beer. One flagship beer that should be a hit with patrons at Emersumnice is their cream ale, Blonde Moment, which Jennifer jokingly said is named after her. Emersumnice is also offering a Mug Club, limited to the first 150 people who sign up. For $100, you get a 20-ounce numbered mug that you can fill with one of their beers for the price of a 16-ounce pour. Mug Club members will also receive a t-shirt and a dog tag.

The membership is good for one year, at the conclusion of which the membership can be renewed and a new mug is issued so the old one can be taken home. It isn’t just the beer that should get you excited about this brewery, though. Emersumnice has a large wood fire oven for pizzas, a very approachable menu full of burgers, wings, etc., and even a secret menu that must be asked for. The two-story brewery will also host live music in the 21+ upstairs area, which can also be rented for private parties and events. Emersumnice Brewery is located at 102 South Main Street in Owasso. Follow them on social media to stay up to date as the official opening date is announced, and to sign up for the Mug Club, head over to www.emersumnicebrewery.com.

Jeremy is one half of the Pub Talk Podcast duo. Check them out on social media @pubtalkpodcast or online at www.pubtalkpodcast.com CRAFT MAGAZINE OK | FEB 2020




Porters & Stouts By: Dave Knott


eople often ask, “What is the difference between a Porter and a Stout?” Looking at contemporary recipes, the quick answer might be that Stout recipes typically include some Roasted Barley, while Porters usually do not. Roasted Barley has a more acidic and bitter flavor than does Chocolate Malt, and Black Malt (also called Black Patent). It is made from unmalted barley, while the other two are produced from malted grains. These three grains are used to produce the flavors and colors that we associate with these beer styles.



Modern beer recipes have a pale malt base which comprises 80 - 90% of the grain bill. The color and flavors are mainly due to the remaining portion which we generally call specialty grains. This was not always the case. As far back as the late 1600’s brown and black beers were being produced. They were brewed with just one malt, Brown Malt. Different styles were produced with multiple mashes, and the addition of burnt molasses for color, and flavor. Stronger beers were made from the first runnings, which contained more fermentable sugars. Smaller beers were brewed from subsequent infusions of


the mash. Each of these worts were boiled and hopped separately. They were then blended back together to produce different styles of beer. Taxes have often influenced the evolution of beer styles. At the end of the 17th century, as a result of wars with France, the tax on malt, as well as coke and coal which were used to produce malt, increased substantially. As a result, customers began to blend cheaper lower gravity but heavily hopped ales with sweeter stronger, lightly hopped ales to meet their preferences. In addition, a third ingredient of stale beer (called twopenny) was blended. The older beer likely contributed some sourness. This blend was known as the three threads. All accounts of the origination of Porter point to Ralph Harwood of the Bell Brewery, Shoreditch, London. He set out to brew a beer to replace the mixtures, and called it Entire, which evolved into Porter. Most people agree that it was named after the workingclass people who enjoyed it. With its strength and high hopping rate, Porter was a stable beer. This contributed to its large popularity and enabled it to become the first beer style to take over the world. Stouts are widely assumed to have arisen from Porter, and to have derived their name from Stout Porter, which was presumably a stronger darker version. Styles continued to evolve through the 19th and 20th centuries and continue to evolve today. Porter went out of favor during the world wars of the 20th century and was resurrected with the craft beer movement of the late 20th century. Stouts have become very popular and evolved into several substyles.

Chocolate Malt

Roasted Barley

Black Malt

The most common Stout is the Dry Irish Stout. Most people think of Guinness when they hear the word Stout. These days there is a whole world of Stouts. There are Sweet Stouts, which are produced mainly in England, hoppy American Stouts, Foreign Extra Stout produced for warmer climates, Milk Stout sweetened with lactose, Oatmeal Stout and the very strong and usually sweet Russian Imperial Stout. Currently, it is quite common to see Russian Imperial Stout combined with adjuncts such as fruits like cherry, raspberry, and spices such as cinnamon, nutmeg, cacao, maple syrup, coffee, vanilla, and chili peppers. These heavily adjuncted beers are commonly referred to as Pastry Stouts. Some brewers even go as far as adding cookies, candy bars, or doughnuts. The beers are often also barrel aged to add even more complexity. This current trend seems like a sort of one-upmanship on the part of brewers to come up the latest and craziest combination. A big beer like a Russian Imperial Stout is brewed to age well. The addition of the Oreo cookies and a lot of the other adjuncts will generally negatively impact the shelf life of the beer. While this brewer can enjoy a barrel aged RIS with candied ginger and gingerbread cookies, it is difficult to see this trend continue forever. The day will come when consumers demand well-made beers that taste like beer again.


High Gravity offers free beer workshops on the last Saturday of every month. These demonstrations start at 10:30 and finish up by noon.  In a casual cooking show type atmosphere, we go through the steps that are most typical of a homebrewed batch of beer and try to answer all your questions so that you are ready to begin your first batch.   High Gravity is located at 6808 S. Memorial Dr, Suite 146 (just north of Sun and Ski at 68th and Memorial). CRAFT MAGAZINE OK | FEB 2020


Story and photos by: Jeremy Strunk estled in the heart of the Pearl District, Cabin Boys Brewery opened in November 2017 and quickly became a staple of Tulsa’s booming craft beer scene. One of their founders and Master Brewer Austin McIlroy took some time to sit down with me and talk about the beginning, and the future in this installment of 5 Questions. Check out the Cabin Boys Brewery taproom, located at 7th and Utica.


1.How did you go from home brewing to being head brewer of Cabin Boys? I homebrewed with a couple of different friends in the beginning. My friend that I built the cabin with I started homebrewing with originally, and Ryan Arnold who is my best friend and partner in the business shortly thereafter. After that, I moved to Japan with my wife to teach English. There wasn’t a craft beer centric market there. So, I really learned how to write recipes and get creative with it. I got a few guys together and created a community of homebrewers there. We sourced everything from Tokyo, New Zealand, Australia, and China – a lot of places, because homebrewing wasn’t necessarily legal in Japan. So that’s where I really learned that I was able to create something myself. Before, we were having a lot of fun with homebrewing, but it was the recipes that High Gravity was giving us. We (Ryan and I) knew that there was an open market in Tulsa to become a craft brewery. We started building up the idea to create this business in Tulsa. Going from homebrewing to commercial, I thought if we were really going to make ourselves unique, we needed to have a professional background first. So, I applied to Siebel Institute of Technology World Brewing Academy. Once I got back from Japan, I took the test and was accepted into school. I spent seven months in the World Brewing Academy – three months in Chicago at Siebel and then there were four months involved with Doemens Academy and I graduated from Doemens with a Master Brewer certificate. I came back (to Tulsa) and we started the idea of opening the brewery and starting that process. Everyone knows you can’t necessarily start 68


2.What’s your favorite beer to brew so far and do you have any style that you haven’t made that you want to try? I would say one of my favorite beers to make is the Saison, because it is so technical. It’s our Cornerstone Saison, and it’s an old-world beer that is really fun to brew on the hot side because it has a really cool malt bill, but also on the fermentation side it becomes even more complex. I have also enjoyed the process of developing a recipe after you have written it. Finding out how to tweak a recipe and develop what we’re going to produce is one of my favorite things to do. So, my favorite beer is not necessarily one beer, but the process of honing in a beer. There are plenty of styles I haven’t tried yet that I want to brew. One that we’re excited about is a style that died out after World War II; the German Porter. We really want to bring that to fruition and we’ll probably see it in the taproom within the next two months. It’s definitely a brewer’s beer because it’s technically a lager, but it has all of the characteristics that people love in a porter.

3.What’s a beer that you like to drink that’s not Cabin Boys? I would say one of the most impressive beers that I’ve had in my lifetime is a Belgian Quad called Westvleteren 12 or Westy 12. It’s an old Belgian Trappist beer. A favorite style of mine that I can’t necessarily make or drink very often is an old world Geuze. My favorite Geuze, if I’m going to just sit down and have a sour, would probably be the 100% Geuze Drie Fonteinen.

4.What’s some advice you would give to home brewers just starting out? My number one thing would be clean, clean, clean, clean. Also, buy a glass 5-gallon fermenter because they’re easier to clean and to upkeep. They also last a little bit longer. Replace your hoses repeatedly. You will have better results down the line.

5.What do you see for Cabin Boys in 2020?

a brewery instantly. I got a job with Elgin Park Brewing Company. Eric Marshall of Marshall Brewing Company hired me for that because he helped them start that idea. I was there for the first brew of that brewpub and worked there for a year before starting Cabin Boys Brewery. Working at Elgin Park honed in those skills and gave me some practical experience before coming into our own brewery. Then we started Cabin Boys, and it’s been a lot of fun ever since.

We’re going to get into a lot of larger accounts, but also be more creative in the taproom. We’re going to have four different seasonal releases to distribution. Last year we only had one, this year we will have four. We will have four or five collaborations this year. We will continue to do the special R2-Brew-2 beers in the taproom. We will also be releasing 2-4, maybe even more, beers from our barrel-aging program.



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