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©2019, All rights reserved. No part of this publication may be reproduced without written permission from the publisher. Craft Magazine OK,LLC. is published monthly 2706 W. WASHINGTON PL. BROKEN ARROW, OK 74012 ben@craftmagok.com 918-398-6844 OWNERS / PUBLISHER BEN & ALISHA ALLEN EDITOR PETER BRENNAN CONTRIBUTING WRITERS BEN ALLEN • LEE BRENNAN BRYAN EDWARDS • MIKE HALL LACY RICHARDS • BILL ROTHROCK JEREMY STRUNK • JEFF THOMPSON CHRISTINA WINKLE MANAGING PHOTOGRAPHER & ART DIRECTOR BEN ALLEN CONTRIBUTING PHOTOGRAPHY: LEE BRENNAN • KELLY KURT BROWN • JEREMY STRUNK • CHRISTINA WINKLE VISIT CRAFTMAGOK.COM FOR THE ONLINE VERSION OF THE MAGAZINE AND TO CONTACT US FOR STORY IDEAS OR ADVERTISING OPPORTUNITIES. FOLLOW US @CRAFTMAGOK ON:

About the Cover: Cold, chilly and rainy. November is here. That means Tulsa Press Club is putting on another First Draft! This is First Draft’s 15th Anniversary, and Craft Magazine is proud and honored to be able to be a sponsor this year and write about it. One of its former presidents, pioneering beer enthusiast, and local blogger is Tom Gilbert. Tom is the Chief Photographer at the Tulsa World and founder of “What the Ale” blog. We have a great story to tell about Tom and his involvement with the Tulsa Press Club over the years. We also have great stories and colums about amazing local businesses from our talented Craft staff. As always make sure to go out and show some love to our local business owners who support the magazine. We look forward to seeing you all at First Draft this year too. Cheers!

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Pitcher This

Above: Tom Gilbert with his wife Karen Gilbert

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ou’ve probably seen him at any given event around Tulsa, but probably wouldn’t recognize him. Stepping quickly through the crowd, a goal in mind, he’s looking for a shot he’s gotta get. You might not recognize him, but you’ve seen his pictures. Shooting concerts or memorable moments in Oklahoma history, he’s there. Most of the time his pictures are front page of the Tulsa World, passing your eyes as you scroll Facebook. He photographs everything from everyday stories to global headlines like the flooding Tulsa experienced back in May. But he’s so much more than the man behind a camera. He’s an advocate, an artist, and a community backbone, while being just a really normal guy.

BY: LACY RICHARDS

Tom was born in Tulsa where his family resides today but spent many of his formative years living overseas in Saudi Arabia. His dad was a geologist for the Army Corps of Engineers which meant there was little to do while living on the military base. But that’s where Tom is pretty special; he took this time to dive into several hobbies that he’s still passionate about 20 some odd year later. First and foremost, Tom started teaching himself about photography at 12. He talks about loving the process of film development and the reward of seeing a great shot arise from a darkroom he created. This year, Tom celebrates his 31st year at Tulsa World, currently as Chief Photographer. Early in life, he also started playing racquetball which CRAFT MAGAZINE OK | NOV 2019

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he had a real knack for, landing him in a national tournament. And lastly, Tom starting making beer in his early teens (you read that right), another process-heavy hobby that escorted Tom into what his long term plans and career would be.

Beer, in particular, is still a passion project for Tom. Often the first press a new brewery gets is when Tom ushers them into the spotlight through his beloved What the Ale section of the Tulsa World. Weekly he highlights a special beer on tap from area breweries, and CRAFT MAGAZINE OK | NOV 2019

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2009

2010

2013

2014

FIRST DRAFT fills the rest of What the Ale with the happenings and development in Tulsa’s brewing community. Tom talks passionately about the evolution of not just the beer that’s being created in Oklahoma but the stature of the taprooms and events in development. He heavily advocated for the progression of the new laws formatted to allow breweries and liquor stores to accommodate families and wider selling opportunities. “Tulsa’s breweries are not afraid of flavors 12

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and varieties which means there’s really something for everyone”, Tom states. He notes that the scene has evolved dramatically from male-centric man cave motif to family and female friendly, gaining a much wider circle than the beer experience purveyed 10 years ago. With Oklahoma still at the tail end of breweries-per-capita, Tom knows that the only thing the Tulsa beer scene can do is grow… and he’s helped push it in the right direction


2011

2015

2012

2016

2009-2016 Tom, along with Ashley Parrish and Michael Overall, began Tulsa’s first beer festival, First Draft. Born from the enthusiasm of the the ever-growing brewery scene that’s bloomed from just a few to a few dozen, they developed a festival that would allow patrons to try multiple beer styles in one evening. Tom credits this event, and others like it, to helping patrons understand their own palette more, allowing them to try more local beer more frequently.

Admittingly, since the breweries were so few and far between at it’s inception, First Draft’s original attendees were macro beer companies from out of state. But as the brewing scene in Tulsa grew so did First Draft, now hosting primarily local brewery’s flagships and specialty beers. 2019 is First Draft’s 15th year! Still not old enough to drink but CRAFT MAGAZINE OK | NOV 2019

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2017-2018

absolutely deserving of attention, this beer festival was brought to life through the Tulsa Press Club. If you’re like me you’ve heard a lot about events that the Tulsa Press Club hosts and coordinates but never really what the Press Club is. Becki Watson, the Press Club’s General Manager, tells me a little bit about it’s longstanding history. At 113 year old, the Press Club is a social organization that originated as a break room point for journalists and those in the broadcasting industry. Now, the club offers the same kind of camaraderie and community effort but through local events, happy hours, educational series, and foundations. Many scholarships and opportunities are formed through the donations and tickets sales of events like First Draft that the Press Club hosts. Tom served on the Press Club board for years, and was active as a president there as well. 14

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Tom loves the end result, but thrives off the process. When recounting his interests it became apparent that he loves working through the journey, tweaking the in-betweens, plugging away at the middle parts for the end goal. He takes personal interest in many aspects of Tulsa’s communities that hadn’t even developed and understood their potential, giving spotlight to local people and businesses that would otherwise stay hidden.

Tom, thank you for the years of community advocacy, friendship through local business, and great taste for beer and it’s development.


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Hamtastic Holidays

Start With

The Hamlet BY: JEFF THOMPSON

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obody who is in the restaurant business wants to be considered the best kept secret in Tulsa, because it’s a numbers game. More people through the door equals more dollars in the bank at the end of the week. The Hamlet, a Tulsa institution, originally opened in 1986 near 71st and Lewis. Over the years it has gone through various iterations, including breakfast, dinner with full bar, and in 1995 they opened a second location at 91st and Sheridan, where they currently serve an amazing lunch Monday through Saturday 11am to 3pm.

I stopped in to meet Shannon and Ron Glenn who own The Hamlet earlier today and I felt like I had struck gold. This place was amazing. It was one of the first October cold days, rainy and grey, and they started me off with a small dish of ham n’ beans and their signature cornbread. It was better than grandmas, and perfectly dense and rich. Savory but not too salty, and the cornbread perfectly slightly sweet and oh, so moist. Ron had recommended I try the Reuben, and Shannon wanted CRAFT MAGAZINE OK | NOV 2019

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me to try their Original Grilled Ham sandwich, and I thought to myself, “Wouldn’t it be perfect if they had a thing where I could get half of each of them.” -and then I thought, “That would make me seem so high maintenance if I asked for that.” Lo and Behold, I then discovered that they had that thing and it was called “The Delectable Duo”, and I realized that dreams do come true - and they come with a side of house made potato chips. Yes! While I waited for the sandwich, Shannon and I talked about the history of the Hamlet, and how her aunt and her dad had bought the place in 1994, when it was just one location. We also talked about the work they do supporting John 3:16 mission with food

donations, and how two of their key employees, Maggie and Randy, work with youth ministry organizations, and it’s clear that honey-kissed hams aren’t the only thing that’s sweet around here. Ron brings over my dual halves of sandwich, and as he looks across the booth and out the window, he comments, “there’s Mary”, as a blue Saturn pulls into a space near the door. I assume Mary is an employee of theirs, but as she enters, Shannon says, “Hello Miss Mary… ham and beans today?” Mary nods. She’s speaking to Mary Doughan, who’s been coming to Hamlet every other day for four years or so. Mary is 63 and sweet as Oklahoma iced tea.

of their

Shannon spoke fondly about her regulars, and about the way they embrace The Hamlet as “their place”, as I took my first bite of the Original Ham… and oh, my gosh. It was beautiful. Drippy, with a sweet glaze, tangy honey mustard and melted Boar’s Head Swiss Cheese. Shannon speaks proudly loyalty to Boar’s Head for all their meats and cheeses (except Ham of course), and even the sauerkraut for the Reuben. Full disclosure: I don’t love sauerkraut, and by extension a Reuben isn’t my usual first choice, but the Ginger Wasabi dressing on this, along with the snappy crunch of the kraut, makes this an amazing sandwich. And as mentioned elsewhere in this issue (Lassalle’s article for those keeping score at home) I’ve learned to trust the chef when they recommend something. Ron and Shannon generously let me taste their house made Waldorf chicken salad, which was savory, fresh and simple, but delicious, as well as their amazing ham salad and broccoli cheese soup, which was perfectly balanced between clean and comforting, with al dente broccoli pieces and excellent home-made flavor.

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The Hamlet is perhaps known best for their Holiday Hams and Turkeys, and they do amazing volume every year, for families, individuals and corporations. They have lines around the corner, and that’s part of the experience for people’s Holiday meat shopping. When I left the Hamlet, I posted on Facebook chastising my friends for not telling me about the Hamlet sooner. Perhaps they did and I didn’t listen, but from the 41 comments and reactions, I learned that there are plenty of people who know of the magic that is The Hamlet. Maybe after this issue comes out there will be hundreds more. You can order holiday hams and turkeys for Thanksgiving and Christmas, and you can see their full menu on their website at hamlethams.com

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The Hamlet 9107 S. Sheridan Road Tulsa, OK 74133 (918) 496-2242 91st & Sheridan:
Mon - Sat 11AM - 3PM
 Sunday - Closed


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Fresh Made Dreams

Above: Christina & Chef Trey Winkle, Owners of Levain Kitchen & Bakery

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t is so quiet in here, and yet it’s 3pm on a Saturday. It’s been raining off and on all day, creating that perfect Oklahoma rain scent that the candle companies haven’t yet capitalized on. The place is secluded, almost tucked away from the busy streets of Tulsa, yet the drive was less than five minutes. Dinner prep happens between 2pm and 5pm so the patrons have scurried away to their weekend duties while the later menu comes to life post breakfast and lunch rush. A perfect playlist, cocktail ingredients being discussed, sourdough being prepped; I must have found heaven in south Tulsa.

BY: LACY RICHARDS When I come in to meet Trey and Christina they’re happily working together with their three young daughters in tow, each showcasing their own personalities in big ways. It kind of feels like family. Trey is meticulously prepping food in their open concept kitchen while Christina begins to unfold how a few conversations over drinks has materialized into their long term goal of owning their very own restaurant. Both Trey and Christina have worked in the food industry for years; Trey as a sous chef for several restaurants in Tulsa such as R Bar and Juniper, and Christina working as general manager and other positions alongside. While they love the industry CRAFT MAGAZINE OK | NOV 2019

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#1 #2

#3 #4

1.) Prince Edward Island Mussels with fennel, pickled shallot, toasted sourdough and meunierre broth.

3.) 100% Dorper Lamb Ribs with a glaze of orange flower honey, apple vinegar and aromatics.

2.) Gnocchi Parisienne with pan roasted cabbage, butternut squash, baby kale, crimini mushroom, and parmigiano reggiano.

4.) Ginger Glazed Duck Breast with sweet potato puree, pan roasted cabbage, and cauliflower.

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a lack of their delicious blueberry muffins in the wintertime) the payoff is extremely high quality food at a price that is… dare I say, actually affordable. So let’s talk about that for a second, because sometimes when things are priced lower than perceived value, some get leery that there is a lack of quality lurking somewhere in the kitchen. Trey’s vision was to work closely with local farmers and vendors that produced product he couldn’t turn down. There’s nothing bagged, microwaved, or processed at Levian- a literal feat in the modern restaurant. In fact, you can find Trey daily, making and forming every baked good in that place. The sourdough starters are yielded into their beloved baked goods that accompany their sandwiches, star in their biscuits, and are the showstopper in their cinnamon rolls (I know!) He is a one-man army alongside his very lean staff of about 10 total. His goal of serving perfectly crafted food for the best possible price to Tulsa’s families heavy in his mind. Outside of the obvious reasons to grab a bite at Levain, their offerings in way of cocktail and wine selection are second to none. Trey speaks poetically about the relationship grapes have with their environment and the translation it has to the final product. Wine offers to complete the story that the plate starts telling. He’s gathered numerous winemakers from the pacific northwest to educate and meet his customers that are eager to learn more about the progression and innovation taking place the industry. This gives way to not just tasting, smelling, or seeing a product… but learning. Where should we place our focus on? The daily made bread? The family led business? The super scratch meals that are paired beautifully with their respective beverages? Or just there. Leave it right there. A shining gem in the coziest nook of all, one that leans on freshness and creativity, born from dreams and conversations that take flight all because a couple said “let’s do it”.

they were born from, they both dreamt of a place where they could make the big leap of not just food production and development, but the touching and feeling of ingredients, the relationships with the farmers, the direct contacts to winemakers. They understood that a deep love and appreciation for the details with quality of work would translate into something inviting and intimate. And they really did. Nestled at the northeast corner of 91st and Yale, Levain sits, the beautifully curated restaurant developed by the Winkles. Formerly the Café Seville, Levain opened December of 2017 and with it, some modern and luxurious updates were introduced. Deep tones, clean wood accents, fixtures that steal your gaze, plus the intimate setting that can seat less than 50 people is the perfect environment for the food being plated at Levain. Every couple of months the menu is turned on its head by Trey as he focuses and develops a menu around what’s fresh and in season locally. While it can have it’s drawbacks (like CRAFT MAGAZINE OK | NOV 2019

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Water’s Edge Winery in Broken Arrow is Pushing the Edge of the Extraordinary by Lee Brennan

T

he first thing I noticed walking up to Water’s Edge Winery for the

on site. As with their patio, the seating inside is well designed, comfortable

first time was the palpable shift in the atmosphere. I was still a step or

and engaging. I grabbed a spot at one of the tables and sat down with the

two from the front door, but found myself turning around to survey

owner, Michelle Davis, and got to know more about the story behind Water’s

the area, attempting to pinpoint what had happened. Centered in a multi-use

Edge.

building at 116 South Main Street in Broken Arrow’s beautiful Rose District,

the winery has taken advantage of the natural landscaping, using a unique

Michelle has a fantastic backstory. Hailing from upstate New York, she is

arrangement of plants, furniture and décor, as a gesture preparing you for the

a lifer in the industry, having worked in Canada and  eventually the Dallas

experience to come.

area, before making her way to Tulsa as the Regional Manager for Mimi’s

Inside, the décor will make you take notice. Water’s Edge Winery is elegant

Café. She would go on to become the Regional Director at Zoës Kitchen

without being gaudy. The tasting bar stands front and center,  next to their

before opening Water’s Edge Winery.

floor to ceiling shelving holding the arrangement of their wine selection made

I asked her what the driving force behind starting her own concept was and she

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Above: Michelle Davis, Owner Water’s Edge Winery told me, “I have a real passion for wine. Our Must all comes from California or Italy, and our wine is made here.”  For those of you who may or may not know, “must” is basically the freshly crushed fruit juice that contains all of the skins, seeds and stems, and is the first step in making wine. All of their wine is barrel aged and made on premises,  and they have an amazing selection. “We’ve got an open canvas,” she said. “My goal was to bring the winery experience here… I love it!” I was intrigued, and being a foodie, I was excited to see what their menu was like. “I try to do food everyone enjoys, but add a little twist to it,” Michelle told me. “And everything is fresh.” From what I had already seen in her décor and floor design, it was evident that fresh intention was in everything she did. Sight unseen, I believed that everything she was telling me about her wine and food was true, but for your sake, the reader, I did the only sensible thing and decided to “research” her craft first hand. In doing my due diligence I ordered a Wine Flight and paired it with some of the wonderful offerings from their menu. I had a friend with me and we started with Tammie’s Choice Gewürztraminer from Mosel Valley, Germany. Next, we enjoyed a Kathy’s Reserve California Chardonnay,  before enjoying a couple of reds. Our first one was a Pinot

Noir from Sonoma Valley called Deanos Pinot, and we finished with 2017 Cabernet Sauvignon from Alexander Valley, Sonoma, California. Each variety was an adventure possessing a lovely array of flavor and fragrances. All were a tantalizing experience for the palette and paired incredibly well with the plates they recommended. To that end, we enjoyed their Grilled Cheese with Tomato Basil Drip, Mediterranean Chop Salad with Chicken, a Baked French Feta, and a Capers and Smoked Salmon Flatbread.  Oh yeah, we also took down their Beignets & Maple Bourbon Pecan Ice Cream for dessert…. wow!! The food was a step above. Michelle had told me it was fresh but she didn’t brag on it near as much as she could have. I was fortunate that a food representative of hers, John Nixon with US Foods, was there and listening in through the interview. He sat down with me for a minute and gave me some insight on the dedication she puts into her ingredients. “The quality she buys is outstanding,” he said. “She buys single sourced items, and by that I mean they come from the region they are derived from.“

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the Wine Club opens up a whole new experience. It includes monthly wine tastings with food pairings, as well as discounts available for when you are dining in. “Our goal is to open peoples’ pallets to taste flavors they’ve never had,” Michelle said. “The more you introduce yourself to more wines, the more you will find you like.”  Otherwise, if you’re not looking to dine in, and just want to pick up some wine for the home,  you can’t find a more ideal spot to shop. With their variety of wines on tap at the tasting bar, you can sample new flavors and get expert guidance on what to buy. If you know what you want already, you are ensured to find something you can’t find anywhere else. He listed a few highlights saying, “Her pancetta, prosciutto, an authentic grain mustard, sesame oil, authentic Romano and multiple other cheeses.  She gets the real deal from all over the world that you just can’t get anywhere else around here.” His insights definitely helped to explain why everything was so refreshingly tasty… When you go to Water’s Edge Winery you are going to want to look into their Wine Club. With the stand up tasting bar next to their retail shelves, and their wine flights, they do a lot to introduce a variety of wine to people, but

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Also, FYI, they do their own labeling on site, and can do personalized labels. With Christmas coming this is a great gift idea, and this is a good time to get some shopping out of the way before the holidays get into full swing. When you get your first bottle of wine from Waters Edge Winery be sure to read the story on the back. They derive their namesake from the history of the area and their clean natural springs. The conveyance tells a story of coming to the edge of something pure, clean and refreshing. It’s a hint that, once you have made it there, you have made it to the edge of something extraordinary.


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Prologue: The Pickle Story BY: JEFF THOMPSON

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ll my life, up until meeting Chris West (owner of Lassalle’s New Orleans Deli) I had rules about pickles. I preferred them Ala carte, but didn’t mind if they were “in” things (like Tuna Salad). My least favorite way to experience a pickle was “on things”- like a sandwich or burger. Just wasn’t into it. Here’s how Chris West changed that for me, and ultimately how he changed my life.

Lassalle's has a sandwich called “The Ferdi” taken from its namesake at Mother’s Restaurant in New Orleans. It takes courage to name your sandwich after a sandwich in your hometown that calls itself the best sandwich in the world, but Chris, Amanda and their team pull it off. It’s perfect. Roast beef in an amazing au jus (debris is the technical term), with ham, Swiss cheese, mayo, lettuce, tomato and ….

pickle. Every time I’d order this sandwich, I’d order it without pickle, and one day, I had a realization. Literally everything I’d ever had at Lassalle’s was excellent. Consistently amazing. Maybe if Chris and Amanda thought the sandwich was better with pickles, I should trust them. So I stopped ordering it without pickles. And it wasn’t long before I stopped customizing altogether. Not just at Lassalle's. Anywhere CRAFT MAGAZINE OK | NOV 2019

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Above: Chris West, Owner Lassalle’s New Orleans Deli I go now, I order off the menu with no modifications. Lassalle’s amazing cuisine is the reason I trust chefs to prepare the food the way it’s supposed to be. Game changer. “If you’re from New Orleans, you come out of the womb cooking.” - Chris West, owner Lassalle’s New Orleans Deli Chris West has a kind intensity that makes sitting down with him a joy. He has become a friend over the past few years, and I have to imagine that his regulars all feel the same way about him. While it’s true that 2005’s Hurricane Katrina was instrumental in bringing Chris and Amanda to Tulsa, it’s really his passion for food and his dream of opening a restaurant that made them stay. “I had never written a business plan, so I bought some software, wrote up a business plan, and showed it to some family members, and they took a chance on me.” says West. In Spring of 2014 they opened Lassalle’s in the original location at 601 S. Boston. Lassalle’s was an immediate hit, selling out of most menu items daily, and to this day, over 80% of their customer base are regular diners. The menu at Lassalle’s reads like a master’s course in Nola Deli cuisine. Po-Boys and Muffulettas made with bread shipped in twice a week from Leidenheimer. I’ve never met a true Nola resident who tried Lassalle’s and didn’t love it. The menu consists of recipes 36

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from both Chris and Amanda’s families going back generations, as well as some recipes they’ve inherited from O’Henry’s Food and Spirits, but I won’t say which ones. Chris even has a recipe he’s been sitting on for years, and is just waiting for the right time to spring on Tulsa. I asked him how he could be so disciplined and hold it in his back pocket. He just looked at me and said… “I”m just waiting for the opportunity to do it right. There’s a time and a place for it, and it’s just not time.” I won’t spoil the surprise, but I bet if you ask him, he’ll tell you. My favorite sandwich at Lassalle’s is The Ferdi. It’s inspired by the OG Ferdi from Mother’s Restaurant (Home of the World’s Best Baked Ham) which is a New Orleans mainstay. It’s the sandwich that made me love pickles on a sandwich, and changed my life as mentioned previously. This sandwich is messy, and worth it. Best side at Lassalle’s? Tough call, but I always get either the Crawfish and Corn Bisque or their potato salad. Both are good, but their potato salad is “stop you in your tracks” good. When I took my first bite at my most recent visit with Chris sitting across from me, I straight up interrupted him and said, “Man, this is so f—ing good.” He laughed and said, “like a loaded baked potato” and just kept on with his original point. Like I’m sure Van Gough looked at the Mona Lisa and said, “yeah, it’s ok”. Lassalle’s potato salad is the Mona Lisa of potato salads. On this most recent visit, I had their muffuletta for the second


Above: The Muffuletta at Lassalle’s New Orleans Deli time. Other than at the Napoleon House, I’ve not had many true Nola Muffulettas but, Lassalle’s is one of the best I’ve ever had. More flavorful and textured than the Napoleon House, but frankly I eat that sandwich in that place for the same reason I have a double espresso at Caffe Trieste every time I go to San Francisco; because it’s a historical experience. Chris’s muffuletta is complex, bright and comforting all at once. Cool it down with some of that Mona Lisa potato salad, and you’re golden. I knew Chris and Amanda had been lately plagued with frustrations from the City of Tulsa’s construction, road closures, and shut downs due to water disruptions, as well as just diminishing sales due to nearby construction. So I shouldn’t have been surprised at Chris’s answer when I asked him if there had been any dark times where he wasn’t sure if Lassalle’s would make it. He didn’t miss a beat. With all the authenticity and genuineness I’ve ever seen, he looked me dead in the eye and say, “Yeah, right now.” My heart broke. A place that I love is at risk. A person I love may lose his livelihood. Tulsa may lose one of its best restaurants. I wanted to start a Go Fund Me. I wanted to write a letter to the City of Tulsa. Maybe I’ll just email this article to GT Bynum. (I totally did). There was more to Chris’s answer about dark times than just the circumstances of his current downtown block. Chris was

beautifully candid with me about his own depression, and we had a fruitful and honest conversation about how this industry (food service) chews people up. I recently had a similar conversation with local restauranteur, Justin Thompson, and we agreed that the restaurant industry is like the Island of Misfit Toys. It attracts people with their own demons and darkness, and as we all know from the loss of several local and national chefs in the past year, addiction, alcoholism and suicide claim more than their fair share of talented, creative people. Craft Magazine and I will be delving deeper into this important topic in an upcoming issue. So this article is a call to action. 1. Go to Lassalle’s and eat something, because life is too short to eat food that isn’t made with love and butter. 2. Go to Lassalle’s and eat again, because we want them to be around for a long, long time. 3. Hug a chef today, or anyone in this industry, because I guarantee someone you know suffers from depression, anxiety or addiction. Love 'em up, and feed them some of that amazing Lassalle's Gumbo. My friend and Kitchen Witch extraordinaire Sally Batten-Jones is up before the sun making gumbo, gravy and a whole mess of great food because Lassalle’s loves you. Go love ‘em back.

15 W 5th St, Tulsa, OK 74103 | 918-582-NOLA Monday-Thursday 11-4, Friday- 11-9

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Brian Franklin with DoubleShot Coffee Company is a Double Dose of Fascinating Story by: Lee Brennan Photos by: Kelly Kurt Brown

A

t Craft Magazine, we like to find an individual for each issue where we look a step past the concepts and companies that make our community tick to find out more about the people behind them. In digging into the story of Brian Franklin, with DoubleShot Coffee Company, we discovered a wealth of stories vivid in detail and compelling in their uniqueness. So settle in and grab a cup of coffee, as you will surely want one as you read on… DoubleShot is not new to Tulsa but their new 6,000 square foot location, The Rookery at 1633 South Boulder, has created more space to accommodate an ever-increasing stream of fans, and to bring about a broader base of services in an incredible atmosphere. Many know that the Rookery was built from a deconstructed 170-year-old barn from Indiana. Some may not know that, poetically, the new location opened on the day of DoubleShot’s 15th anniversary. Pretty neat. More fascinating still, is the story behind the man that started it all in March 2004. Brian was born and raised in Galesburg, Illinois. His father was the owner of a commercial flooring company, whose obsession with things being done right gives some roots to the reputation Brian has built into the

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DoubleShot brand. I was surprised to learn that he went to Oklahoma State University to study architecture upon graduating high school. “From the time I was ten I was going to be an architect,” he said. However, after that first year, his interests took him back to Illinois, where he attended Monmouth College, graduating top of his class with a degree in accounting. He was also an All-Conference Defensive End for their football team and was invited to the NFL Scouting Combine, where the nation’s top players go to be evaluated for the draft. “I was fully committed to going to the NFL,” he said. He hired a trainer and went after it with the dedication that has become synonymous with his name. As fate would have it, though, an injury during the combine prevented that journey, turning him on course towards caffeinating the masses. NFL be damned, Brian has remained a top tier athlete, and has accomplished a great deal in endurance sport throughout the years. Having had some familiarity with Tulsa already through his aunt who lived here, Brian determined this would be a good place to develop a career as a personal trainer. But on the inside, there was a deeper passion coming into clarity, a passion that was found in his pursuit of creating coffee at its best.


have honest facilities that are clean and the coffee is not a fluke.”

Above: Brian Franklin, Owner DoubleShot Coffee Co., roasting coffee beans

Brian had personally been pursuing excellent coffee for some time. “I remember searching for coffee (around) 1998, when there were like 5 pages on the Internet,” he said. He would go on to find influences and techniques he practiced at home, doing his own roasting, grinding and brewing. Finally, after years of research and development, he said, “I got to where I knew it, and I knew nobody else knew it, and that’s why I opened up DoubleShot.” Interesting side note: I was talking to Brian about his opening process and I loved the story surrounding his logo. The number “2” with the coffee stain ring around it has become iconic in representing the DoubleShot brand. “I did an enormous amount of research and needed a logo to go with the name,” he said. “Finally, I just put a cup of coffee on a napkin, took a picture and asked the graphic designer to digitize it.” I wonder if that may possibly be the most noteworthy coffee stain ring in the whole of the world, but I digress… His opening years were not without their challenges. He had a huge smile on his face as he said, “My business plan was very optimistic and I thought I was being a realist. I thought I was going to be successful quickly.” But forging a new concept is hard. Tulsa has come a long way in terms of coffee culture in recent times, but there just wasn’t the natural demand for what he was doing 15 years ago. “There was a choice between income or quality based decisions, and I was only going to base my decisions on quality,” he said. “I did what I thought was right and we had to make it work. The beginning was a loyal group of customers, who were really friends, who helped make it work.” But, slowly at first, it did come together. Over time, the story got out that there was a guy in town whose coffee was far better than the norm. Not because of the sugar, cream and other additives often used to make coffee tolerable, but because of his process, a process that starts with a purity that can’t be outdone in terms of sourcing. Brian has been all over South America and overseas, to places such as India and Tanzania, sourcing the beans he roasts. “Rather than use a broker, I want to know the people I sell from,” he said. “Every place I’m getting coffee from I’ve shaken their hands, I’ve seen the trees, I know they

His dedication to a pure process and the quality he strives to represent has come through in a variety of infamous stories as well. There was a time when they were just getting started that a certain large coffee company based out of the Northwest fought them over the use of the name DoubleShot. Brian fought back and, in the end, his tenacity paid off and they dropped it. “I was planning on going to law school,” he said. “It would have been cheaper than hiring a lawyer!” Most know that there was a storyline on the TV show Portlandia (What is it with the Northwest?), spoofing a list of rules used to have in line to order coffee. The bit was done in good humor, and worked as a bit of a promotion for DoubleShot. Brian’s reaction: “I pulled the rules down,” he said. “This place is about coffee!” Are you starting to see the man’s laser focus on quality? He takes no quick steps and accepts no compromises. This is even true when it comes to the challenge visitors bring when they are critical of DoubleShot for not serving recipes they typically get at other places. Over the years, that dedication has built an increasing base of fans who have come to appreciate great coffee. With that, Brian is also building an amazing team of professionals as DoubleShot continues to go forward. His secret: “My staff knows I’m all in and I only hire full time. I’m looking for people open to the idea of (doing) coffee the rest of their lives.” In the meantime, he is continuing to build more and more into the future. He has designs on bolstering his wholesale and internet sales, and DoubleShot’s retail side is flourishing. They continue to offer incredible coffee, and add coffee related products, with the bakery providing an incredible selection to enjoy with your favorite drinks. A growing number of products from the bakery are available retail as well. Additionally, together with Mark Brown, Brian runs the AA Café and DoubleShot Folk Podcasts, where they cover a variety of stories from travels to products, and various happenings within the DoubleShot community. It’s funny- I asked him what advice he would give to any other burgeoning entrepreneurs and he said, “Don’t do it!” However, he went on to explain, “People say if you work hard and have a great product, you will make a lot of money. It’s more than that. It takes a willingness to suffer, and there is some value to being desperate.” It’s an edge you can still see Brian working with. Even with all he has accomplished, and influenced, there is an evident hunger in him that continues to innovate his craft into the future. For all of DoubleShot’s thirsty fans, it’s all part of the fun to see what he has brewing up next.

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#NOLIMITWOMEN Maria Rose of Grassroots Ranch A Perfect Stranger, Maria Rose

Story & Photos: Christina Winkle

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hile on my drive through downtown Tulsa passing so many locally owned and locally sourced restaurants, I could not help to think how much the food scene has changed. Long gone are the days of asparagus accompanying a char grilled filet in the middle of December. This couldn’t happen without dedication of chefs and restaurants to support local farms and farmers. This relationship has resulted in a complete culture shift in food. The masterminds, or architects if you will, have been environmentally conscious farmers that have dedicated their lives to “the hard way.” Every time you stop in a drive through, order in a pizza, or hit the donut shop for breakfast ask yourself a couple of questions: What am I eating? Where is this food coming from? If you decide to venture down that rabbit hole, you’ll likely find a long list of practices and cost cutting schemes that you vehemently disagree with. That’s where people like Maria Rose of Grassroots Ranch come in. They give you the story and the virtue you have been seeking all along. They make you feel better about the meal you place before your family and loved ones. They assist you in putting importance on a plate. They help you to make a meal truly special and delicious. I took a few turns off Gilcrease Expressway and followed a long drive past a small cow pasture to a farm house. I pulled up to Maria standing with baby on hip in front of the house waiting to greet myself and my family. I immediately felt an instant connection with her. Most likely due to the fact that there she was working with baby in tow. Something I can easily relate to. Here I am dragging two of my daughters along with me for this interview.

Above:Maria Rose, Owner of Grassroots Ranch 40

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Maria was ready and informative, giving us a tour of the farm, and answering my prying questions about herself and her business. We started our tour with a visit to see the baby chickens. A short walk from the farm house led us down a gravel drive and through some tall, lush grass. There, sat the mobile chicken coop, aka “chicken tractor”. Inside were dozens and dozens of little chickens running about. We learned that the chickens are moved through out the farm, not stationed in one location. This differs from your big industrial chicken farms. A lot of large chicken operations keep their chickens in a giant coop


#NOLIMITWOMEN

piggies, I took a moment to see what Adeline, Maria’s daughter was up to. She was exploring the grounds at Maria’s feet, I couldn’t help but to think of myself, how different my daughters day to day routine was like verses Adelines. I asked Maria at this moment, how does she do it? How does she balance being a farm owner and being a home maker? She said “In the beginning things were hard, but at some point I hit this understanding that two weren’t mutually exclusive. By raising animals the way we do, we’re creating the world that we want our child to live in. She learns so much by growing up on the farm that other kids just don’t get access to.” We continued to walk up the hill and into the woods where we got to see the BIG pigs munching on all the tasty treats mother nature had left for them. I thought of something else while these pigs gobbled up all mother natures sweets, one day they would become a meal. I was surprised on how this thought didn’t really bother me. There is a level of peace at Grassroots. The way they raise their animals, is as humane as one can get about raising animals for food consumption. Maria and her husband Daniel take a lot of pride in making sure their farm does things right. They don’t just say words without meaning, they don’t just claim to raise animals in a humane way while keeping what’s best for the environment, THEY DO IT. I asked Maria what it was like being a farmer, “The best thing is feeling like you're a part of something bigger than yourself. Caring for the land and creating quality ingredients for chefs that care and families that want to gather around the table for meals that matter, that right there makes it all worth it.”

house, never seeing a blade of grass, just staring into the eyes of another sad “cooped up” chicken while stepping over each other and often more gruesome scenes due to their confines. Picture that, then imagine this, at Grassroots, their chickens are outside, wind blowing through their little feathers like a music video and with plenty of space to roam. They are protected from the elements within their “tractor” and happily grazing and pecking at new ground daily. The chicken tractor is moved every morning, exposing the chicken to fresh grass. This type of housing permits the chickens to work the soil like a tractor, scratching and pecking, controlling weeds eating nutrient rich insects and, at the

same time, supplying a natural fertilizer that replenishes what they’ve been eating. After the chickens came the baby pigs.This educational pen is where they teach the baby pigs about electricity and the value of staying inside the rest of the fencing they have through their 5 paddocks. The pigs are kept in that pin until they are graduated into the woods where they can munch on pecans, walnuts and persimmons that naturally surround them in the woods. A much better picture than just living in a muddy claustrophobic pig pen, snout to tail, found in a lot of large commercial pig farms.

As we ended our tour and made our way back to the farmhouse I learned a bit more about Maria. Maria is Tulsa born and raised! Some things I found very interesting is she and her husband did not grow up and develop the most conventional set of skills to want to be farmers one day. Maria is a sign language interpreter by trade, and Daniel is a former ballroom dance instructor. They met at a party and it didn’t take long to blossom a romance. Fast forward to marriage and a beautiful little girl. While Daniel tangos his way around the farm and all over the tristate area to processors and to make deliveries, Maria attends to Adeline and holds down the fort, which you can entertainingly view on Instagram daily. Together they make an unstoppable duo. They are not just man and wife, but partners in a family owned and operated business that creates a food source that betters our approach to daily life. Clean food, in its purest essence, is everything that we have lost by trying to avoid “the hard way.” There is so much honor and fulfillment in the work they do. Is it crazy to be proud of strangers?

While my daughter was mesmerized by the

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#GRACIELANDTIPS “HOLIDAY HOUNDING”

By: Mike Hall, Owner Gracieland Pet Resort

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Thanksgiving is almost here!! What????? Seems like just yesterday I was walking my dogs wearing shorts and flip-flops in 80-degree weather, come to think of it, that was yesterday lol. Now we’re talking about Thanksgiving? Which I’m sure to a lot of Okie’s means much cooler temperatures. All’s I can say is if you’re new to Oklahoma…welcome to the ficklest weather in the U.S. purely my opinion so don’t go trying to look up facts. I’m sure a lot of us will be prepping turkeys and running to the grocery store for a last minute can of green beans or a pre-made pecan pie, shhhh don’t tell anyone that’s my secret recipe for my famous pecan pie! The Thanksgiving holiday is a time for friends and family to come together to share an amazing meal, but not many people recognize the dangers that the holiday exposes to our pets. So, with that in mind I present to you the following Thanksgiving safety tips for your pets. Don’t give in to begging. Some dogs will do just about anything to taste just a bite of your Thanksgiving feast, but you should avoid giving in to their begging. There are many things on the table that could hurt your dog. We’re already aware that chocolate is toxic for dogs, we’ll get to that in a bit. Turkey skin or gravy may not seriously harm your dog, but could make them sick, both are full of saturated fats and loaded with salt, (Think about the turkey brine and the amount of salt that went into it), which could lead to diarrhea and vomiting. Don’t give cooked turkey bones to your dog. When turkey bones are cooked in any way, baked, fried or grilled they become very brittle and easy to break apart and splinter. These small, sharp pieces could end up stuck in your dog’s intestines, and most often than not surgery will be required to have them removed. Don’t risk spending your Thanksgiving holiday at the emergency pet hospital with Fido. Keep Chocolate up and out of reach of prying paws. Think about all the cookies and desserts offered during the holidays, many of them contain chocolate. Chocolate is very life threatening and dangerous for dogs because it contains theobromine. Theobromine is sort of like caffeine, which can be toxic to your dog. Dogs are not able to metabolize theobromine as quickly as humans. Complications from eating just a small amount of chocolate, depending on your dog, can include, digestive issues, dehydration, excitability and slow heart rate. Later stages of theobromine poisoning include epileptic-like seizures and possible death. Keep your dog away from any chocolate but especially dark, semi-sweet and baker’s chocolate because they contain higher levels of theobromine. Let’s bark a bit about Xylitol. If you’ve had a chance to catch some of my #GRACIELANDTIPS on Facebook, Instagram or Twitter you may have heard me mention Xylitol a time or two. Xylitol is a cheaper alternative to sugar and more and more foods are being sweetened with this substance. Xylitol can produce a severe rapid drop in blood sugar for dogs along with liver damage. In the past xylitol was only being used to sweeten sugar-free gums, mints and dental products. Now xylitol is being used exclusively as the sweetening agent in a lot of sugar-free or low-sugar baked goods and even Peanut Butter!! A lot of us use peanut butter to disguise medication or a as a treat for our dogs. Always check the label. Quantities that appear to be very small have the potential to quickly become life-threatening to dogs.

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Let’s not forget Raisins and Grapes. Thanksgiving dinner tables are loaded with some of our favorite dishes that contain raisins and grapes. Small ingestions of Aunt Ida’s world-famous nut and grape salad may seem a like a nice treat for your dog but along with it comes a very serious concern for acute renal failure with even small amounts. And just because a raisin is a dried grape, doesn’t mean all the toxins have been dried up and shriveled away, they’re still a real danger for your dog. Remember to not give into your dog’s begging but a few small pieces of boneless turkey, a quick taste of mashed potatoes, or a bite of my mother’s amazing Thanksgiving noodles, (She spoils me with her noodles, thank you mom!) in their dinner dish shouldn’t cause a problem. However, don’t allow your dog to end up with an upset stomach or the squirts. We all know the old quote “Prevention is the best medicine” but accidents do happen sometimes so it’s always good to keep the ASPCA Animal Poison Control Number, (888 426 4435) and your personal Veterinarian’s emergency info handy. From one Animal Loving, Flip-Flop Wearing, Pecan Pie face stuffing, Okie to another…Have an amazing Thanksgiving Day and as always Bark On Tulsa!

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.


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BY: JEFF THOMPSON

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ere at Craft Magazine, we are moved and inspired by the growing number of craftspeople and artisans who are finding unique pathways to get products to market. The internet has made this possible, but many times, people need to see, touch and feel a product and maybe even meet the maker and hear their unique stores to fall in love with their next treasured possession. At Tulsa’s Mother Road Market (located just off Route 66 at 11th and Lewis), there is a unique and special place, called “The Vault” where local makers can bring their products to sell and get them in the hands of Tulsans who’ve already demonstrated a passion for supporting local business. Thanks to the generosity of the Lobeck Taylor Family Foundation, the costs for makers and artisans are a fraction of the usual market rate for a pop-up retail opportunity, and each month we have the privilege to feature one of the many upcoming (or recurring) local craftspeople who are in The Vault at Mother Road Market. This month, we feature: JL Concepts:

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ohn and Lauren Wagers (the “J” and the “L” in JL Concepts) were some of the first local makers to pop up in The Vault. They have a simple and beautiful business concept: Creating heirloom quality woodcrafts from native trees and timber using only local materials. John says it best, “I’ve always had a connection with nature and felt that too much is being wasted on an annual basis. I found that by utilizing trees recovered from urban development, storm fallen trees, and trees given to me by members of my community, I could give a second life to what would be waste and turn it into functional and visual art incorporating resin, turquoise, and other stones into my turnings and carvings. I aspire to create long lasting pieces that will allow people to see the beauty of nature for generations to come.”

a kid, but one day several years ago, he saw a wooden egg being turned on a lathe on OETA, and he saw the beauty and potential of the craft. “I started with learning to turn, and I was buying wood which was getting expensive, so I learned that I could use firewood, then started asking tree service people and arborists for cast offs and found pieces.” Wagers said recently in a phone interview. Primarily working with locally sourced woods, JL Concepts offers a unique twist on traditional woodcrafts, using turquoise to fill the natural voids and even creating some animal and other unique shapes to allow for the contrasting turquoise to fill the created designs and make a distinctive piece. JL Concepts’ first pop up was in the middle of November just after Mother Road Market opened to the public, and they are excited to be back to celebrate Mother Road Market’s one year anniversary and to showcase their products at Small Business Saturday, on November 30th.

Above: One of many different designs available. When I asked John what people could expect to see at their pop-ups in November, he said, “a lot more live edge pieces and taller decorative pieces. We’re also doing more serving trays and charcuterie boards.” A proud citizen of the Cherokee Nation, John’s woodcraft has a poetic connection to the red dirt of Oklahoma, and Mother Road Market is honored to have been part of JL Concept’s story, and we hope to stay connected as their work gains wider appeal. JL Concepts will be popping up in The Vault on Saturday, November 23rd, Sunday, November 24th and on Small business Saturday on November 30th.

John had done woodworking with his father since he was

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Dry Cleaners' Guide:

Dress Shirts That Last! by: Bill Rothrock, CGCP

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Above: Bill Rothrock

e all know that feeling, the moment you find the perfect dress shirt. From the way it looks, to the way it fits, everything is simply perfect. Now imagine the feeling when your favorite shirt doesn't look or fit the way it did when it was first purchased. It's very frustrating!

what we do. There is nothing more than when I am working with an item of clothing that cannot be restored to like-new condition. No matter what I do, some clothes just can't be fixed. This happens all too often because of how it was manufactured or the material used.

As a lifelong dry cleaner, I can tell you with certainty, that all dress shirts are NOT created equal.

Almost all shirts look and feel great in the store. So, how can you tell if the dress shirt will be durable before you buy?

We all invest our hard-earned money into clothing. Whether you spend $25 or $225 for a dress shirt, you want it to last! Over the years, I have cleaned, pressed, and starched too many shirts to count. As a result, I have been able to compile a list of shirt brands that consistently outlast the competition.

That is a difficult task, even for me. In my experience, the shirt brands I recommend look, fit, and clean great from the first time they are worn until the last. The other brands on this list would never be found in my closet. In the past, I have shared my list with family and close friends. Now, I am sharing my list with you! Please don't buy another dress shirt until you have read through my recommendations. Life is too short for a bad dress shirt!

In my dry cleaning facilities, I want the clothes to look perfect. I want my customers to look and feel great. My staff and I truly love 46

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Visit yalecleaners.com/component/yaleblog/?view=blog&id=57 to see the rest of the shirts on this list. Yale Cleaners has 13 locations and growing visit this link to find out where yalecleaners.com/locations CRAFT MAGAZINE OK | NOV 2019

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#MOODYFOODIETULSA

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brought to you by:

o you have a favorite memory as a child? One that takes you back and appeals to all 5 senses. When you close your eyes it paints itself vividly in your mind and for just a brief, precious moment, you find yourself there? Mine takes me back to fall. The first real chill of the season. Mom just set out all the Halloween decorations and a glorious scent of dinner lazily drifts into the living room. I remember Dad’s crisp crack as he opens a beer can while helping my mother set the table. I remember my parents flipping between Football and Hocus Pocus depending on when the commercials came on. For me, cooking is about recreating those memories as the adult and making new ones my child will close her eyes and see. The holidays have a funny way of eliciting those memories. What are your favorites? What do you close your eyes and see? Can you smell or taste what was cooked for you? Enjoy these ribs, crack a beer, flip on the game (or Hocus Pocus if your wife insists), grab those kiddos and settle in to create your own perfect memory in the making.Â

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Instructions: Potatoes 1. Peel 4 potatoes and cut them up into cubes. 2. Place in a pot with about 3 cups of water and crank up the heat. 3. Let the potatoes boil for about 8 minutes or until you can stick a fork in them. 4. Add 4 tbsp of butter ,1/4 cup of heavy whipping cream and stir.  5. Add 1/2 cup of Westminster Smoked Cheddar cheese. 6. Add 1 tsp of salt . 7. Enjoy these marvelous potatoes.  Cabin Boys Brewery Cast - A - Line- 12 Fl OZ ALC By Vol 4.8%. Enjoy in a pint glass at 42 degrees IBU 23, and SRM 3. This is a refreshing west German style ale. It gives you a splash of Biscuit, Lemongrass, and Pear. The crisp finish will reel you in and have you Hook, Line, And Sinker! This beer I chose to pair with the Short Ribs to drink as your enjoying this tasty meal. In my opinion it is a tasty beer that is not too overpowering so you can taste all the flavor of the meat. 

Beer Braised Short Ribs Dutch Oven Style

Cabin Boys Brewery Bearded Theologian- 12 Fl OZ ALC By Vol 8.4%. Enjoy in a Goblet glass at 48 degrees IBU 24, and SRM 20. This Quadruple Ale has deep aromas and flavors of Raisins and Caramel from the malt. Hints of Cinnamon and Spices pair perfectly with a pipe and a good book. BYOB (Bring Your Own Bear).

Ingredients • 3-4 lbs Beef short ribs2 tbsp olive oil • 1 large white onion3 carrots chopped • 1 tbsp Better than Beef Bouillon • 12 oz Cabin Boys Beer Bearded Theologian (For cooking) • 12 oz Cabin Boys Beer Cast - A - Line (For drinking) • 2 tbsp Tomato paste • 1/2 cup brown sugar • 1 tbsp thyme • 3 cloves Garlic minced • 1 tbsp Rosemary • 1 tsp Miso paste • 6 potatoes Instructions: Beef Ribs This first part is prepared the night before. 1. Season short ribs with Bone Suckin' Sauce seasoning. 2. Oil dutch oven, and place the short ribs into the bottom of the pan. 3. Cut up onion, potatoes, and carrots into wedges and place in the pan. 4. In a mixing bowl add in brown sugar, thyme, rosemary, tomato paste, beef bouillon, miso paste, 1/4 can of beer and garlic together. Mix all these ingredients together until everything is mixed together. 5. Pour the mixture and the rest of the beer into the dutch oven. Let this sit in the fridge overnight.  6. Next day, preheat the oven to 325 F. 7. Place the dutch oven into the oven and set a timer for 3 hours. 8. Take a fork and see if the beef ribs will flake apart as you pull on them with the fork. If they do not easily flake apart place them back into the oven for 30 minutes.

My name is Bryan Edwards. I’m a 25-year-old husband and father born and raised in small-town Coweta a little outside the Tulsa area. I have a big, southern family that revolved around the kitchen. Every celebration, holiday, and everyday school nights were spent in the kitchen talking, doing homework and of course; cooking. Since it was always around, I never appreciated the art of cooking until my wife became pregnant and I started really paying attention to our nutrition and the quality of our food. This is when my childhood knowledge and memory really got to come alive in my adult life and my passion was re-ignited. I’ve had a food blog for a little over 2 years now and already it’s taken on many shapes and forms, hence the name “Moody Foodie”. I think as people we naturally adapt over time, which ultimately affects one of the main aspects of our lives, food. My goal is to create a career where I can utilize my passion and talents and provide for my growing family. CRAFT MAGAZINE OK | NOV 2019

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Above:Adam Green, Owner of Mac’s BBQ in Skiatook

WHERE THERE’S SMOKE THERE’S FIRE

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BY: LACY RICHARDS

ook, it’s really hard to make the cut. Some people have jobs

After diving headfirst into barbecue competitions, Adam wanted

and still keep a grip on things. But food is different- in

treasured and traditional legacy through Mac’s. Mac though, isn’t

where they can fake it for a while, pass off a mediocre product,

particular, barbecue is worlds away. There’s a transparency that’s undeniable, with no room for error. Barbecue is either

incredible, or it’s not worth the calories to chew it. Once you’ve proven yourself as a stand out, it’s hard to fade away, as that flame

to take the bull  by the horns (no pun intended), and carry on the just anybody- Adam worked alongside Mac through competitions, in the restaurant, and holidays… cause Mac is  Adam’s father-inlaw, and who better to learn from than part of your family?

is basically impossible to extinguish. When the time arose for one

What this really means is that the bond that anchors Adam to

Adam Green grabbed the torch.

everything Adam now makes forms a family-like-trust around it.

Adam took over the beloved Mac’s barbecue just seven years

out, grabbing their “usuals,” and Adam knew them all, just as if

of Oklahoma’s premier barbecue staple joints to be passed down,

ago, which in barbecue years is youthful. Mac’s has been rocking

awesome bbq since 1985, and has been a Skiatook fixture ever since.

the time-honored technique his father-in-law granted him is that

Even while I posted up in the seating area, regulars churned in and they were neighbors waving at the mailbox. Some even came over to remark to me personally at how much care and consistency goes CRAFT MAGAZINE OK | NOV 2019

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into the barbecue, always guaranteeing the best possible product

Luckily for you, Adam’s crew is doing more catering and off-site

the sauce and smoke they’re braggin’ on. The same familiar smiles

at your fingertips. They can be set up buffet style or set to serve.

day in and day out. Adam smiles just as consistent and genuinely as come across all the faces working behind the counter and in the

kitchen. Adam shares that most of the people working there are second generation employees to the Mac’s business, and they too are following in the footsteps of the people close to them.

The family atmosphere doesn’t stop when you leave Skiatook, because

Mac’s has gained notoriety in many circles. They’ve been featured

events than ever. Parties, weddings, get-togethers, all are right The entire menu is available,  and you can also grab meat by the

pound to take with you. Lots of wedding parties are choosing this southern option for their guests, and it’s undeniable that barbecue

just makes you feel at home (as long as you stay away from the

bride’s dress). Ordering is as easy as jumping onto their website, macsbbqok.com, and checking out their options.

in Southern Living Magazine, Discover Oklahoma, multiple

Adam was kind enough to give us a tour of their kitchen, as well as

it all comes back to the quality at hand. At length we discussed the

everything they need right at hand. He talks about his smokers the

media spots, and even catered to the Sundance Film Festival. And

nuances of choosing the beef that Adam is particular about. There’s

technicality after technicality, that shines light on how every detail matters to Adam.  From the marbling to the lineage, he sets his sights on the best possible end product. He dives into the bologna

recipe, his pork source, the wood he uses, so that every time you bite into your chopped brisket or turkey breast it’s tender, juicy, and leaves you hollering for seconds.

the room where they smoke the meat. It’s no frills but all bang, with way most talk about their children, admiring and showing off their

smokey works of art. It channels that part of you where you just long for a good meal, full of friends and even foes, but definitely

a good beer. One where you can share your day and appreciate

the what’s in front of you, but mostly what’s on your plate. The

fire that’s been passed to Adam is a hot one, serving not just his surrounding community but the state of Oklahoma as a whole. CRAFT MAGAZINE OK | NOV 2019

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Above: Kim and Steve Zieg, Owners of OkieSpice in Sand Springs

Sand Springs is Spicing Things Up

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or those of you who do not know about OkieSpice, let me fill you in. It’s just off of highway 412 in Sand Springs, and packed with every spice imaginable. Their clients come from all over. “We have guests coming from all over the country, even from Europe. I would venture to say that

Story by: Christina Winkle Photos by: Christina Winkle & Kim Zieg probably 60-70 percent of our customers come from other areas. They love our store and love picking up some Okie souvenirs and spices they cant find at home.” It’s not hard to see why people are seeking Okie Spice out. The place has everything one might need to spice a dish. But it’s not only

about the spice, they have novelty items, candles in upcycled bottles, honey, oils, and cheese. This attention to detail led to them being voted Business of the Year by the Sand Springs Chamber of Commerce for 2018. CRAFT MAGAZINE OK | NOV 2019

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All of that sounds amazing, but what if I told you that Kim and her husband Steve are stepping things up. Everything mentioned above was about their old location. And their new location is going to set the bar even higher. Their new location is in downtown Sand Springs proper at 107 N Main Street. If you thought their old place was amazing let me tell you all about the plans for the new space. With their new space comes an extra two hundred square retail space, a packing kitchen, larger office, a cheese making room, extra storage to step up their online presence and a possible event space! The possibilities are endless with their new location. I am excited to see what new CRAFT MAGAZINE OK | NOV 2019

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adventures they set out to tackle at 107 N. Main. “The original plan was to just add on to our old building, but changed our mind when the location on Main St became available. It meets our needs so perfectly, with a full usable basement and more square footage for retail as well. Having so much more usable space will allow us to build an online presence for our spices and cheese, along with just better inventory management also, said Kim.” One of many of their new plans with the new location is, made in house Artisan Cheese. In fact like I mentioned before, they have a whole room dedicated to do just that, make cheese. The cheese is a blended cheese, meaning they start with a cheddar base (or another type) and add spices and various products to create new flavors. It’s then put though a few other processes before being pressed and packaged, and ready to be sold. Their plan is to offer some tried and true favorites to get their feet wet. “Some of our favorites are Italian Sun-Dried Tomato, Spinach Artichoke, Cracked Black Pepper, Bacon Ranch Cheddar and Extreme Jalapeño, we’ll start with those then add more as we go,” said Kim. Once the dust settles from the move and things fall into place, I imagine they will start to experiment a bit more. “We are excited to start playing with our food!  What better way to expand than with something that complements our spice business so perfectly.”  58

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Now there have been some surprises with the remodel of the new store. Steve has taken on a big project, with managing the remodel. He along with a contractor have seen to every nook and cranny in the place. “Having 3 separate spaces to basically rebuild has had its challenges, especially with a 100 year old building. But once it’s done we feel it will be so worth it. Another added bonus is the 100 year old Coca-Cola mural. That was unexpected and so much fun to discover.” Now one thing I can guarantee that won’t change from the old to the new is the feeling of home when you walk into Okie Spice. Kim and Steve cherish this store and they are putting their heart and soul into the place. With all of the time, dedication and love they pour into the space you can’t help to get a sense of home when you walk in. They are shooting to be opened for business sometime in the first half of November. So follow them on instagram and facebook to keep track when opening date will be. But have no fear, they will be open just in time for you all your holiday shopping needs.


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The Rail Taproom Story & Photos: Jeremy Strunk

W

hen I was in college, and really up until a few years ago, when you walked into a local bar you basically had two options – one of the Miller/Coors/Bud light options on draft, or whatever vaguely “fancy” options that particular watering hole had in sometimes dust covered bottles. As craft beer has exploded both nationally and here in Oklahoma, that has changed. Many local bars who used to carry nothing but those macro light beers have started to carry true local craft beer options, and other craft beer centric businesses have opened their doors with sights set on introducing people who think “beer” means “Bud Light” to a whole new world full of delicious brews made by members of their community. The Rail Taproom, located in Muskogee, is a craft beer bar that has more in common with a taproom at your local brewery than it does a true bar. With 12 taps serving nothing but craft beer, most of which come from right here in Oklahoma, The Rail is a must visit location for craft beer lovers in the Sooner State. Of their twelve taps, a couple are always reserved for lighter, approachable options for anyone who is looking to dip slowly into the world of craft beer. For those who want to dive in, and the craft beer lover who wants to explore different styles, The Rail keeps a sour option, a couple of IPAs, and other styles on hand as well. Additionally, The Rail has a become a spot for some of the rare craft beers

from Oklahoma breweries, and they are often one of only a handful of bars/restaurants to have a keg of the latest small batch releases from local breweries on tap. Great beer isn’t all The Rail has to offer. Located just across 4th street from the Muskogee Civic Center, The Rail is a great pre or post option for any event at the civic center. A large outdoor area hosts local musicians at least a couple times a month, and other events such as trivia are frequently hosted at The Rail as well. The Rail Taproom is physically located at 120 South 4th Street in Muskogee. November events include Nathan Elkins performing November 9th, and Dan Martin and Gene Williams performing on the 23rd. Make sure to follow The Rail Taproom on Facebook and Instagram (@therailtaproom) to stay up to date with their events and new beers.

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 | NOV 2019

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Craft Talks Wine and Cheese with Lauren Kim Allen Events by Lee Brennan

I

was fortunate enough to chance upon a Lauren Kim Allen

I found it endearing that Lauren had a successful corporate

Events (LKA Events) event at Mother Road Market, where I

background before LKA Events was born,  through a lifetime of

met Lauren Allen, and we had a great conversation about wine

developing her craft and following her passions. Knowledge is

and cheese. In talking to her and her associate Michelle Dudley,

important- she works with a sommelier, and has clearly done her

it was instantly obvious that I was talking to people who were

legwork, but the innate desire to do well for others has to be the

genuinely enjoying what they were doing. It was refreshing honestly,

wind in the sail of any creative endeavor. So in that light, let’s sit

and was matched by the knowledge and creativity I saw on display

back, relax, and hear what she has to say about creating some great

for their event. Never one to pass up on a great opportunity, I

pairings of our own…

scheduled an interview so we could bring the conversation about

the delicious world of wine and cheese to you.

“I like to push people out of their comfort zones,” she said. Having

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Above:Lauren Allen, Owner of LKA EVENTS a sense of adventure and a willingness to try new things seems

“Your reds will go well with pairings that are higher in salt and

paramount, and she really encouraged that those “new things”

higher in fats, while your whites will go well with cheeses such

weren’t necessarily exclusive. “I’ll make this clear, I steal everything,”

as brie and goat cheese,” she said. She highly recommended

she said. She listed Pinterest, Instagram, and books like “The Art

Gewürztraminer as a white selection. Otherwise, for a full effect,

of Gathering”, websites, and other social media as sources of

she recommended trying four wines for a full tasting on your

inspiration. I truly love this. Even if you know a lot, or have your

own. Besides the Gewürztraminer, she recommended a bottle

favorites already, it’s ok to give yourself permission to be inspired

each of chardonnay, cabernet, pinot noir and sauvignon blanc, as

by others, and it opens up a whole new world of possibilities. For

great selections to get started with.

putting these wine and cheese possibilities together, she gave some

great advice.

To find out more about LKA Events you can visit laurenkimallen.

com. They do a great job of telling their own story on there and,

“Variety is important,” she said. “You want to go with something

fair warning: you will get hungry when you look through their

in the middle such as an ‘Unexpected Cheddar’, or something that

pictures.

is going to challenge, like a ‘Midnight Moon’, or ‘Humbolt Fog’.

Or something everybody loves, like a garlic and herb ‘Boursin’, and

Thank you for joining in on the conversation everyone and, until

try pairing those with something salty and something sweet.” She

we talk again next month, enjoy all of the special indulgences out

listed off a delicious array of ideas, including jams made from figs

there as you celebrate your life!

and sour cherries, pepper jelly, pistachios, pumpkin seeds, honey

and others… CRAFT MAGAZINE OK | NOV 2019

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