Historic District, OK October 2019

OCTOBER 2019

LifestylePubs.com/HistoricDistrict

MOTHER ROAD TRIP: CRUISE HISTORIC ROUTE 66 AND TASTE TULSA WITH THE CHEESE WENCH

REMEMBERING AN OKC CULINARY LEGEND

BATTLE OF THE RAMEN IN THE PLAZA DISTRICT

BEER & BARBECUE IN THE BACKYARD

RE ALT Y RE PORT | OKC U R BAN COR E NEIGHBORHOOD

DAYS ON MARKET 2019 2018

AVG PRICE 2019

2018

AVG PRICE PER SQ FT 2019

2018

HIGH PRICE 2019

2018

HIGH PRICE PER SQ FT 2019

2018

Heritage Hills

39 44

$531,386 $808,818

177.09 199.30

$965,000 $1,250,000

242.29 303.35

Downtown / Midtown / SoSA

68 77

$477,027 $431,980

261.80 230.55

$964,238 $1,700,000

446.20 319.75

Waterford Condos

75 121

$483,575 $324,056

200.16 154.55

$920,000

$595,000

333.33 248.45

Crown Heights / Edgemere Heights

36 36

$535,478 $428,385

198.31 169.46

$895,000

$885,000

374.74 244.73

Mesta Park

42 28

$480,332 $394,930

204.50 180.76

$825,000

$950,000

330.26 283.52

Brookhaven

45 32

$311,543 $310,700

198.77 204.56

$676,529

$580,000

312.77 289.29

Belle Isle

34 40

$301,467 $267,233

145.56 142.16

$615,000

$430,000

201.54 183.37

Lincoln Terrace

31 46

$339,602 $320,817

127.40 137.11

$550,000

$440,000

169.02 160.17

Douglas Park / Edgemere Terrace

36 33

$232,417 $205,785

136.93 132.86

$550,000

$510,000

170.87 232.88

Classen Ten Penn

52 37

$191,187 $166,146

115.70 110.54

$540,000

$375,000

205.00 193.01

Putnam Heights Historic

13 63

$395,374 $401,205

140.93 149.85

$515,000

$405,000

172.70 156.13

Gatewood

35 37

$242,294 $254,882

139.74 130.51

$485,000

$700,000

236.24 246.83

Linwood Place

16 47

$241,313 $222,092

135.01 116.62

$445,000

$437,500

185.37 162.18

Edgemere Park

31 68

$307,979 $297,818

182.60 171.66

$420,000

$405,000

230.39 233.60

Cleveland

25 25

$221,409 $190,895

126.36 106.64

$380,000

$447,500

176.81 158.81

Shepherd

43 25

$192,250 $216,360

117.99 130.89

$295,000

$338,000

138.71 179.50

Crestwood

31 34

$172,230 $165,708

114.54 109.04

$280,000

$350,000

142.20 172.31

Jefferson Park

40

4

$145,750 $218,778

103.28 143.85

$231,000

$350,000

149.93 195.88

Bush Hills

7 84

$205,000 $403,500

94.69 140.18

$205,000

$420,000

94.69 177.77

Paseo

5 14

$146,650 $161,613

124.79 123.81

$204,500

$210,000

166.52 143.30

Source: Copyright 2019 MLSOK, Inc. We do not attempt to verify the currency, completeness, accuracy or authenticity of the data contained herein. Information is subject to verification by all parties and is subject to transcription and transmission errors. All information is provided “as is”. The listing information provided is for consumers’ persona, non-commercial use and may not be used for any purpose other than to identify prospective purchasers. This data is copyrighted and may not be transmitted, retransmitted, copied, frames, repurposed, or altered in any way for any other site, individual and/or purpose without the express written permission of MLSOK, Inc. Information last updated on July 2019. Data includes January–July 2018 compared to January–July 2019.

Historic OKC. We live and breathe it.

405.757.7001 verbodegroup.com

InTrust Mortgage, LLC NMLS #1708787 | 7500 San Jacinto Place, Plano, TX 75024 | Office 469-480-7799 | info@InTrustLending.com | www.InTrustLending.com

405.824.8320 InTrustLending.com

beauty. craftmanship. timelessness.

We get it. Give us a call and we’ll help you find your perfect match.

405.757.7001 verbodegroup.com View our current real estate listings at verbodegroup.com or call for an in-person appointment (our favorite way) at 415 N. Broadway Ave.

@verbodegroup @verbode

LIFESTYLE LETTER

OCTOBER 2019 PUBLISHER

Bobby Mathis | bobby.mathis@lifestylepubs.com EDITORIAL COORDINATOR

Amanda Jane Simcoe | amanda.simcoe@lifestylepubs.com ADMINISTRATIVE DIRECTOR

Steve Richards | steve.richards@lifestylepubs.com CONTRIBUTING WRITERS

Amanda Jane Simcoe, Dave Cathey

WELCOME TO FALL, MY FAVORITE TIME OF THE YEAR, AND WELCOME TO OUR FOOD ISSUE, MY FAVORITE TOPIC OF... ALL TIME.

CONTRIBUTING PHOTOGRAPHERS

Joshua Officer, Josh New, AJ Stegall

Even the most devout food fanatic can sometimes get into a rut, and in this issue, we hope to bring you some delicious inspiration to try something new, set out in search of culinary adventure, and even evoke some nostalgia.

As a chef, cheesemonger and travel-obsessed food writer and educator, I have spent years searching for the most delicious stories and plates to share. This month I stayed focused on another favorite food location: home. Our beautiful state has so much to offer, and I am delighted to share some of it with you, our reader.

This month's issue for me was all about experiencing food with some of my favorite people, and that is just what I did.

From a road trip down a historic highway to eat our way through my hometown

CORPORATE TEAM

of Tulsa to a barbecue with friends in my OKC backyard, our team had so much

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

fun. We tackled the tough question of "which noodle reigns?" at Gorō Ramen in

CHIEF SALES OFFICER Matthew Perry

the Plaza District and celebrated the life of an Oklahoma City legend I am proud

CHIEF FINANCIAL OFFICER DeLand Shore

to have been able to call a friend.

ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson

I sincerely hope you enjoy reading this issue as much as I enjoyed writing it.

Cheers!

EDITORIAL MANAGER Nicolette Martin AD MANAGER Chad Jensen REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell

Amanda Jane Simcoe, Editorial Coordinator

ARIZONA | CALIFORNIA | COLORADO | CONNECTICUT | FLORIDA | GEORGIA IDAHO | ILLINOIS | KANSAS | MARYLAND | MINNESOTA | MISSOURI | MONTANA NEVADA | NEW JERSEY | NORTH CAROLINA | OHIO | OKLAHOMA | OREGON SOUTH CAROLINA | TENNESSEE | TEXAS | VIRGINIA | WASHINGTON

514 W 26TH ST., KANSAS CITY, MO

ON THE COVER Fettuccine il

Proverbs 3:5-6

Vero at Prossimo Ristorante in

Historic District Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed

Tulsa, Oklahoma

Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No

PHOTOGRAPHY BY JOSH NEW 4

LifestylePubs.com/HistoricDistrict

Historic District Lifestyle | October 2019

via the US Postal Service to some of the Historic District areas’ most affluent neighborhoods. portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Historic District Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

Checking and Savings Accounts Consumer Loans Mortgage Loans Money Markets Certificates of Deposit Business Accounts and Services Mobile and Online Banking IRAs Safe Deposit Boxes

WE HAVE EVERY TOOL YOU’LL EVER NEED in your banking toolbox.

When our great state turned the corner from territory to statehood in 1907, we too began our existence as The Groves National Bank of Hollis, Oklahoma.

As the years passed, the name of our bank evolved and the area we served began to grow. We’ve also grown our product offerings to better serve our customers, but we haven’t forgotten what has made us great. It’s the relationships we create with people, the partnerships we build with communities, and our belief in moving forward - together.

601 NW 13th Street, Oklahoma City

405.720.4772

Visit gpbankok.com for a full listing of all 19 branch locations

Great Plains National Bank

INSIDE THE ISSUE OCTOBER 2019

FEATURES 12 Barbecue & Beer The Perfect Pairing for Fall

16 Food Fight: Battle of the Ramen A Showdown at the Plaza District’s Gorō Ramen to Find Our Judges’ Top Pick

20 Mother Road Trip A Short Drive Up Route 66 Leads Us on a Delicious Visit to Tulsa

16

26 Remembering an Oklahoma Legend A Look Back on the Life and Career of Chef John Bennett

20

12 26 DEPARTMENTS 4

Lifestyle Letter

8

Around Town

12

Hops & Vine

26 Local Limelight 28 Culinary Creations 34 Lifestyle Calendar

AROUND TOWN

VOLUNTEER WITH THE HOMELESS ALLIANCE How You Can Help Volunteer The Homeless Alliance has a variety of volunteer opportunities throughout the year. To find out more about the latest needs, visit HomelessAlliance.org.

We dedicate this space to highlighting one way to help.

Art Supplies The Homeless Alliance and City Care offer the “fresh stART” art program to provide people experiencing homelessness in Oklahoma City with a supportive environment for creating art. In addition to providing a potential source of income, open studio art programs enable people experiencing homelessness to express

themselves

creatively,

manage

emotional

issues, develop social skills through positive interaction with a peer group, and develop confidence and skills transferable to employment. Fresh stART is in need of art supplies of all kinds including paint, canvas, sketch pads, watercolor paper, mat board, paper towels, etc. For more information, contact FreshStart@HomelessAlliance.org.

SAGE/SOTHEBY'S For the past three years, Sage Realty Partners has focused on serving the needs of home buyers and sellers across the Oklahoma City metro. Their commitment to provide quality service and satisfaction in every area of the real estate transaction and deliver this service on a consistent basis is always top of mind.

"Sage is very proud of our progress and accomplishments, but in today’s fast-moving world of real estate, it is crucial to be aware of every opportunity to better serve our clients and customers," said Rob Allen, managing broker of Sage Realty. "So it is with great pleasure that we announce our affiliation with Sotheby’s International Realty Affiliates LLC. We will be operating as Sage Sotheby’s International Realty. We want to assure you that although our name has changed, it will still be backed by the same personal, professional service that you have come to expect from Sage."

Visit Sage at their newly opened Film Row location at 10 N. Lee or SageSIR.com.

ENERGY FC Experience Energy FC this 2020 season! The Culture.

The Passion. The Fun. As little as $11 per match, $16 per month or $187 for 2020 season!

Tickets@EnergyFC.com, 405.235.KICK CONTINUED >

8

Historic District Lifestyle | October 2019

c a r d s - c a n d l e s - c l o t h i n g - c r y s ta l s - g i f t s - i n c e n s e - b o o k s - d é c o r - j e w e l r y

CRAIG’S

The most Magical place in Oklahoma!

s: Hour -9P 0 1 t A M-Sa 11A-7P n u S

405-524-9447

1209 Northwest 23rd Street, Oklahoma City on Rainbow corner, where OKC’s Asian District meets Uptown

Divorce

DIVORCE FAMILY LAW

Child Custody Paternity Civil Trial Work

Holly Hefton Law P.C. 600 West Sheridan Avenue Oklahoma City

(405) 312-3366

hollyhefton.com

October 2019 | Historic District Lifestyle

9

AROUND TOWN

Designing and building kitchens and baths in Oklahoma since 1999

(CON TI N UED)

Member Benefits: + Same great seat location – all 17 matches + Personal account executive + 10% discount on Energy FC merchandise + Exchange unused tickets for future matches + Bring-A-Friend tickets + Exclusive season seat-holder scarf + Exclusive access to special events + Exclusive access to ownership and players + Private VIP events with ownership and players + Playoff priority

OKLAHOMA SHAKESPEARE PRESENTS THE TEMPEST BY WILLIAM SHAKESPEARE On a distant island, a man waits...

Robbed of his position, power and

wealth,

his

enemies

have

left him in isolation. But this is no ordinary man, and this no ordinary island. Prospero is a magician, able to control the very elements and bend nature to his will. When a sail appears on the horizon, he reaches out across the ocean to the ship that carries the men who wronged him. Creating a vast magical storm, he wrecks the ship and washes his enemies up on the shore. When they wake, they find themselves lost on a fantastical island where nothing is as it seems. Performances: Oct. 3–26. Get your tickets at OKShakes.org/The-Tempest.

Celebrating

our

20 th YEAR in

2019

Urban Kitchens

Jo Meacham, Owner | Designer Neila Crank-Clements, Partner

405-702-7747

4410 N Western Avenue Oklahoma City, OK 73118 See us on HOUZZ or visit urbankitchensok.com

We are always accepting submissions

for

announcements

you’d

like to see included in our Around Town

section.

Submissions

are

accepted via the Contact Us tab at LifestylePubs.com/HistoricDistrict.

10

Historic District Lifestyle | October 2019

HistoricDistrictLifestyle.pdf

1

9/3/19

1:33 PM

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MY

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CMY

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Season’s Eatings & Drinkings from

Per fect gifting made easy.

Oklahoma City 905 North Broadway Avenue

(405) 228-1014

tinlizziesokc.com

October 2019 | Historic District Lifestyle

11

HOPS & VINE Serving the crowd a crowler of Rapture Brewing Ale

BARBECUE ARTICLE AMANDA JANE SIMCOE | PHOTOGRAPHY JOSHUA OFFICER

&

B e e r

THE PERFECT PAIRING FOR FALL

12

Historic District Lifestyle | October 2019

JUST

BECAUSE

THE

"SUMMER

GRILLING SEASON" IS COMING TO AN END, DOESN'T MEAN IT'S TIME TO COVER UP THE GRILL AND HEAD INDOORS. Fall is definitely my favorite time to step outside and gather friends for a barbecue feast. Add in some local craft beer to pair, and it is even better.

My friend Natasha Ball of Head Country Bar-B-Q drove down from Tulsa to join us, bringing along their lineup of sauces, marinade and seasonings to spice up the autumn festivities.

I also called my friend and usual partner in crime chef Joel

Chefs Amanda Jane Simcoe and

Bein, known in Tulsa for his creative take on barbecue, and

Joel Bein grilling for a crowd

invited him to OKC for some grill time. Tulsans know that the barbecue sauce offered on Bein’s food truck called Rub is almost always sure to be Head Country. We fired up the backyard grills (a Hasty-Bake Legacy, made in Tulsa and an OFYR Classic) and welcomed some friends over for dinner.

Founded in 1947, Ponca City-based Head Country Bar-B-Q offers sauces in six flavors including Original, Chipotle, Hickory Smoke, Hot & Spicy, Apple Habanero and Sugar-Free for those following a low-sugar diet. Their three Championship Seasoning options are Original, Sweet & Spicy and High Plains Heat. Their Premium All-Purpose Marinade pairs beautifully with beef,

Meat and stuffed veggies marinated in Head Country's All-Purpose Marinade

pork, poultry and more.

Ball put together some mini bacon-wrapped meatloaves, seasoned with the Original Seasoning and the Premium All-

and onions. Also in the mix were elk striploin,

Purpose Marinade. Bein seasoned a duck with the marinade

boar tenderloin, chicken drums, beef-stuffed mini

and seasoning, plus some Chinese five-spice and a sesa-

eggplant, shishito peppers, bell peppers, jala-

me-soy glaze. Pork chops from Prairie Creek Farms in Kellyville,

penos, mushrooms and garlic. Both the Original

Oklahoma, were glazed with Head Country's Apple Habanero

and Sweet & Spicy seasonings add great flavor to

Sauce (my personal favorite) and served with grilled apples

veggies and peppers.

It wouldn't be a grill day without including my

OTHER LOCAL BBQ BREWS:

favorite grill snack, Hellim grilling cheese from my friends at Emre Natural Foods in Stroud.

Named after Daren and Sara Beth Ertugrul's son Emre, the company is a division of Hellim Cheese Factory, opened in 2014 by Daren's parents who are from Cyprus. Try the cheese grilled and topped with balsamic macerated berries or your favorite fruit compote. Find the Ertugrul family's cheese at Gourmet Gallery and Urban Agrarian.

Everything Rhymes

Chug Norris Pale

Kolsch, Marshall

Saturday Siren

with Orange IPA,

Ale, Stonecloud

Brewing Company

Dry-Hopped Pils,

Roughtail Brewing

Brewing Company

(Tulsa)

COOP Ale Works

Co (OKC)

(OKC)

(OKC) CONTINUED >

October 2019 | Historic District Lifestyle

13

HOPS & VINE

(CON TI N U ED)

A variety of local meats and vegetables ready for the grill

Grilled Hellim cheese from Emre Natural Foods

Head Country seasonings on a variety of meats, including mini bacon-wrapped meatloaves

FOR MORE INFORMATION ON SOME OF OUR OTHER OKLAHOMA FAVORITES, VISIT:

Since beer pairs so well with barbe-

Rapture Brewing is now available on tap

cue, I stopped by to pick up our beef,

at select venues in Tulsa and hopes to be

pork and chicken directly from the farm-

in Oklahoma City soon, says Prairie Creek

ers at Prairie Creek Farms. Their pastured

co-owner Nathaniel Beaulac. While they

meat products are available in Oklahoma

intend to start bottling for distribution in

City at Urban Agrarian, Red Rooster,

February, crowlers are already available

Fassler Hall and the Little Market on

at the farm, where you can buy their meat

Paseo. In May 2019, they launched their

and eggs as well.

nano-brewery, Rapture Brewing, right

We hope you will visit us on our Facebook

on the farm. Brewer Mitch Hull is cur-

page Facebook.com/HistoricDistrictLifestyle

HastyBake.com

rently rotating a selection of four beers

and share your favorite fall barbecue recipes and pictures!

OFYRUSA.com

at a time. Our guests really enjoyed the

EmreNaturalFoods.com

way the saison complemented the sweet

PrairieCreek.Farm

and spicy meats and vegetables, and the

seasonings, marinade and sauces, visit

OklahomaRub.com

peach sour was unexpectedly comple-

HeadCountry.com/Recipes.

RoughtailBeer.com

mentary of the smoky notes of the meat.

StonecloudBrewing.com MarshallBrewing.com CoopAleWorks.com 14

"Grilling Grant's Way" by Hasty-Bake founder Grant Hastings is always a great resource to have on hand.

Historic District Lifestyle | October 2019

For

recipes

using

Head

Country’s

POOLS

|

PAT I O S

|

CABANAS

|

DESIGN

| BUILD

elegance!

Creating outdoor

START PLANNING YOUR POOL AND OUTDOOR ONSITE VISIT. LIVING AREA TODAY WITH A

free

(4 0 5) 9 9 0 - 8 9 4 4

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2020 SEASON MEMBERSHIPS ON SALE NOW! LIVE WORK

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EnergyFC.com October 2019 | Historic District Lifestyle

15

The overall winner, the Chilled Ramen

A SHOWDOWN AT THE PLAZA DISTRICT'S GORŌ RAMEN TO FIND OUR JUDGES' TOP PICK

Food Fight: Battle of the Ramen

ARTICLE AMANDA JANE SIMCOE PHOTOGRAPHY JOSHUA OFFICER

16

Historic District Lifestyle | October 2019

The judges eagerly sampling the entire lineup of ramen dishes at Gorō

LET'S FACE IT; EVERYONE HAS AN OPINION WHEN IT COMES TO FOOD. My circle of dining companions is no different, particularly since it involves another chef, the spouse of a Cheese-Wenchy chef and the publishers of this magazine.

We gathered on a Saturday afternoon at one of my very favorite restaurants in Oklahoma City. In 2016, partners Rachel Cope and Jeff Chanchaleune opened Gorō in the Plaza District. Their take on a Japanese favorite, along with small plates from their Izakaya-style menu, have kept them busy ever since.

Our mission on this particular day was to determine which of the four ramen dishes was our favorite.

Predictions of the results were all over the board. From "We need an uneven number of judges because there will need to be a tie-breaker" to "Whatever, I know you will all pick my favorite because it is obviously the best." We didn't know what to expect. I must admit that the results were not as the group as a whole predicted. There was a clear winner, but not one that many in the group would have guessed.

After sharing some snacks—including the Brussels Sprouts Salad, Chicken Kara-age and Pork Belly Nikuman—our ramen arrived. It was time to put our judging faces on.

CONTINUED >

October 2019 | Historic District Lifestyle

17

FOOD FIGHT

(CON TI N U ED)

BRANDON BURT Owner, Suburban Contemporary Furnishings; Mr. Cheese Wench

“I DO LOVE SLURPING THE BEST NOODLES IN TOWN, EVEN THOUGH I REALIZE THE SADDEST PART OF THE MEAL WILL BE THE EMPTY BOWL IN FRONT OF ME. ALWAYS BEST TO GET A

“THE YASAI VEGAN IS SMOOTH

SECOND ORDER TO GO!”

AND COMFORTING LIKE GRANDMA’S CHICKEN SOUP— AMAZINGLY DELICIOUS!”

STEVE RICHARDS

“ALL THE RAMEN WE TRIED WERE VERY GOOD, INCLUDING THE VEGAN BOWL, BUT MY FAVORITE WAS THE CHILLED ONE.”

Administrative Director, Historic District Lifestyle

the DISHES TORI PAITAN

Bomb (because we like ourselves, and it is delicious) as well

SPICY MISO

while sharing food?

Rich chicken broth, roasted garlic miso, pork meatballs, corn, menma (bamboo), ajitama (egg), goma (sesame), negi (green onion)

as extra noodles, because who wants to run out of noodles What followed is best described as a feeding frenzy. I am happy to report that no eyes were injured by a chopstick

YASAI

defending a favorite bowl, and there was plenty of excellent

Vegan broth, tofu, roasted tomato, mushrooms, fried shallots, negi (green onion)

ramen to go around.

CHILLED RAMEN Chilled ramen, sesame dressing, shrimp, surimi (seasoned cured fish paste), mustard greens, menma (bamboo), negi (green onion), fried shallots

18

All judges were offered the house-made Garlic Chili

Rich chicken broth, pork belly, menma (bamboo), fried garlic, ajitama (egg), negi (green onion)

Historic District Lifestyle | October 2019

the JUDGES JOEL BEIN Chef, Rub Food Truck

BOBBY MATHIS Publisher, Historic District Lifestyle

“THOSE CHILLED NOODLES ARE JUST ONE BIG BOWL OF HEAVEN.”

AMANDA JANE SIMCOE Editorial Coordinator, Historic District Lifestyle; The Cheese Wench

“I LOVE MY JOB, EVEN IF IT IS HAZARDOUS TO MY WAISTLINE. THIS PLACE IS ONE OF MY FAVORITE HAZARDS”

NOT PICTURED:

JOSHUA OFFICER Photographer Extraordinaire

the SCORE Each judge awarded points based on their overall rank of the dishes. Four points awarded for their first pick, three for the second, two for third and one for fourth.

TORI PAITAN:

the VERDICT One verdict was unanimous: There was not a bad bite of food on the table. Each dish had something unique to offer, and each judge was surprised in some way. Three of us who had long held other favorites recently saw them bumped into second place by another we hadn’t previously tried.

Our photographer and the sixth judge noted: “I’ve always loved ramen, especially on cold, rainy nights, but “Cold Ramen” blew me

SPICY MISO:

away. Since the dish doesn’t have broth, the other ingredients have to

YASAI:

native to hot versions. Now, I have ramen for whatever mood I’m in.”

carry the flavor. I found it refreshing, satisfying and a flavorful alterI think the takeaway is that while it is great to have go-to dishes,

CHILLED RAMEN:

there is always room to try something new at any restaurant. Grab a group of friends and share several items on the menu. You never know what new favorite you might discover.

October 2019 | Historic District Lifestyle

19

r e th Mo p i r T d a o R A SHORT DRIVE UP ROUTE 66 LEADS US ON A DELICIOUS VISIT TO TULSA

ARTICLE AMANDA JANE SIMCOE | PHOTOGRAPHY JOSH NEW AND AJ STEGALL

A classic convertible, like this one from Iconic Motors in OKC, is the perfect way to cruise the Mother Road in style.

20

Historic District Lifestyle | October 2019

Sometimes we all need a change of scenery, EVEN WHEN TIME IS SHORT. In Oklahoma, we are fortunate to have two thriving cities just 100 miles apart, both with delicious and exciting food and drink options. Having lived in both cities, which happen to be along the famed Route 66 highway connecting Chicago to Santa Monica, I appreciate both. I find the old highway connecting them to be charming as well. Is it the slower-paced and nostalgic travel option, or perhaps my grandfather-inspired lifelong love of Nat King Cole? I'm not sure, but I've always been fascinated by the historic "Mother Road."

Though much of the storied road has faded into history, I do occasionally take an opportunity to skip modern highways in favor of some remaining stretches of Route 66. For this adventure, I enlisted

Ice cream and putt-putt at Tulsa's Mother Road Market are the perfect ending to a delicious local lunch.

Joel Bein, my Tulsa-based favorite "co-chef," to help me show off a few delicious, beautiful glimpses of my hometown. The next time you need a quick overnight or weekend getaway, check out some of these hot spots.

As you leave town, consider stopping in Arcadia at Pops 66 for a bite of breakfast. You can pick up sodas for the road from their selection of more than 700 different varieties. Pops66.com

Stop 1:

MOTHER ROAD MARKET Arriving in Tulsa, I met up with Joel for a visit

to Mother Road Market at 11th and South Lewis.

Opened by the Lobeck-Taylor Foundation in 2018, the Tulsa food hall named after the highway features 20-plus shops and restaurants. Some are independent concepts, and some are spin-off ideas from favorite local restaurant operators. In addition

to several options for our lunch, the market features gift shops, The Farm Stand (a locally sourced stand run by the Tulsa Farmers Market), a bakery, an ice cream shop, a demo kitchen for classes and events, a full-service bar and a patio complete with a Route 66-themed putt-putt course. Putt-putt and a double scoop of ice cream from Big Dipper Creamery were the perfect end to our lunch stop.

MotherRoadMarket.com CONTINUED >

October 2019 | Historic District Lifestyle

21

MOTHER ROAD TRIP

(CON TI N U ED)

Rooftop cocktails with a view at The Penthouse Bar at The Mayo Hotel before dinner.

Stop 2:

THE MAYO HOTEL

After lunch, we're off to The Mayo Hotel, a great place to stay the night while visiting Tulsa. First opened at 115 W.

Main St. in 1925, it closed and sat vacant from 1981 until 2009. Following an extensive $42 million renovation, it once again shines with the vibrant downtown art deco feel that Tulsans have long known and loved.

After checking in, head up to The Penthouse Bar on the rooftop. Friendly bartenders serve beer, wine and cocktails in a swanky indoor setting, or for a drink with a view, step out on to one of two patio levels overlooking the city.

TheMayoHotel.com 22

Historic District Lifestyle | October 2019

Stop 3:

PROSSIMA BUBBLES & PROSSIMO RISTORANTE For dinner, we joined friends on Tulsa's historic Cherry

Street for a taste of the city's newest Italian hot spot, which opened in July. On the east side of this split-room concept is Prossima Bubbles & Libations. The lovely prosecco bar is perfect for a snack or a glass of something sparkly while you wait for a table next door. Making your way into the main dining room at Prossimo Ristorante, you'll likely see tableside carts, where servers stand bringing culinary art to life.

Tulsa Il Vero Alfredo, or "The True Alfredo," prepared and served tableside in a wheel of ParmigianoReggiano at Prossimo Ristorante

Being The Cheese Wench, I have spent years teaching food lovers how to make mozzarella at home. I love seeing students understand firsthand why mozzarella will never taste as good as it does right after it is hand-stretched.

Here, that first warm bite of warm cheese hand-stretched tableside and finished with olive oil and crunchy salt sets the tone for the rest of the meal. Everything is handmade and meticulously crafted.

As we sampled through the menu, the same thought came to mind course after course. No details are spared at Prossimo, from the wine service, gorgeous meat and seafood dishes, to the oversized crème brûlée for dessert. Speaking with the owners, brothers Mike and Jim Bausch, the pride for their Italian roots showed once again. Jim told us the story of the photo on the wall above our table, depicting family immigration papers from Italy dating back to 1901.

Anyone who knows me well can attest that the only food that rivals my love of cheese is fresh, handmade pasta.

Most normal women don't own four sets of pasta rollers, so if I am going to go out for Italian, that's what I want. I must say that the three pasta dishes I sampled were worth the trip alone. The Pappardelle Bolognese and Paccheri alla Vodka were delicious. The most eye-catching and for some, enlightening, however, is the Tableside Il Vero Alfredo. Most people associate "Fettuccine Alfredo" with a thick, creamy, Americanized sauce, rather than the perfect and straightforward dish that originated in Italy.

Here, the only way to make this dish is the traditional way. A wheel of Parmigiano-Reggiano (the real stuff, from Emelia Romagna, which weighs around 90 pounds) arrives at the table on a cart. Brandy is lit ablaze in the hollowed-out "bowl" of the wheel as the cook scrapes cheese into it from the sides. After a considerable amount of cheese has been collected, a runner shows up with a pan of freshly cooked and buttered handmade fettuccine. It is promptly tossed with the cheese scrapings right in the hollow of the Parmigiano and plated up tableside. If you can find me a better plate of traditional fettuccine outside of Italy, invite me to dinner, and I'll buy. ProssimaTulsa.com October 2019 | Historic District Lifestyle

23

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Historic District Lifestyle | October 2019

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25

LOCAL LIMELIGHT

IN MEMORY OF CHEF JOHN BENNETT 11.24.1941 – 7.22.2019

Chef John Bennett, circa 1964

REMEMBERING AN OKLAHOMA Chef John Bennett, with his longtime friend James Beard

Chef John Bennett with Leroy Neiman

LEGEND A LOOK BACK ON THE LIFE AND CAREER OF CHEF JOHN BENNETT

ARTICLE DAVE CATHEY | PREFACE AMANDA JANE SIMCOE

26

Historic District Lifestyle | October 2019

I WAS GOING TO WRITE THIS TRIBUTE MYSELF, BUT IT WASN'T FOR ME TO WRITE. Like my friend Dave Cathey, I met chef Bennett while interviewing him about his friendship with Julia Child. It was 2012 when I met him, the 100th anniversary of her birth. Chef was one of those people you immediately knew you adored. Recently, I approached Dave for some extra anecdotes. "Dave and John" were a packaged deal at events around the city. In talking, it was clear to me that the only person who could adequately honor "JB" was Dave Cathey.

Thank you, friend. –Amanda Jane Simcoe This summer we bid farewell to one of Oklahoma’s most important figures in the culinary arts, chef John Bennett.

I first met JB a decade ago to write a story about his lifelong friendship with Julia Child. Little did I know it was the start of one of the most important friendships in my life. JB was a great mentor, storyteller and chef, but also a loyal friend. He was always generous with his recipes to those who were sufficiently effusive with their praise of a dish. But that wasn’t difficult because JB was a stone-cold killer over the stove.

Of course, he knew over the stove wasn’t where you sold the sizzle. He joined Frank Hightower and culinary icon James Beard to open Oklahoma City’s first fine-dining restaurant beneath the Hightower Building, The Cellar, in 1964. But he spent a short time as executive chef before hiring his own replacement, chef Robert Dickson, to become the restaurant’s director.

As director, he traveled to France to bring back the best wines the world had to offer at the time. JB loved to talk about how the bottles he brought back from those trips were too expensive for most folks, so he had to drink them with friends!

JB worked his entire life to draw attention to Oklahoma cuisine, proudly serving Oklahoma favorites like Arbuckle Mountain Oysters at the James Beard House in New York City. With his passing, the local hospitality community is working to keep his legacy alive and growing.

Look for events around the city in JB’s honor starting this fall to help create a scholarship in his name at the University of Central Oklahoma.

To follow are some of JB’s favorite recipes; the famous Cellar Clam Chowder was a favorite citywide. His crab cakes might’ve been even more legendary.

Many years ago, after I first tried crab cakes at Rococo, I was quick to tell anyone

IF THERE’S ANYTHING JB LIKED TO PREACH, IT WAS, “ANYTHING WORTH DOING IS WORTH OVER-DOING.”

who would listen they were the best in town. I heard more than once: “How do they compare to John Bennett’s?” Make them and decide for yourself.

Finally, there is the famous Parmesan Cheese Toast. Whatever you do, do NOT refer to them as toast points. He will haunt those that do. This is an incredibly simple recipe that yields a highly addictive, extraordinarily versatile fancy snack. They gussy up any spread but work just fine parked next to the recliner with a glass of wine (or three).

If there’s anything JB liked to preach, it was, “Anything worth doing is worth over-doing.” Let these dishes inspire your ambition to entertain.

You’ll find more recipes like this plus the story of chef John Bennett’s life on a new memorial blog called "Chef’s Manor." You can find it online at WordPress.com/Pages/ChefsManor.WordPress.com.

Dave Cathey has been Food Editor for The Oklahoman since 2008 and is the author of “Classic Restaurants of Oklahoma City” and “The Culinary History of Pittsburg County: Little Italy, Choctaw Beer and Lamb Fries.”

October 2019 | Historic District Lifestyle

27

CULINARY CREATIONS

ARTICLE AMANDA JANE SIMCOE | PHOTOGRAPHY JOSHUA OFFICER

THE CELLAR RESTAURANT AND CHEF JOHN BENNETT

SHARING CLASSIC RECIPES OF A LATE, GREAT LEGEND

Dining Room Photo Credit: The Metropolitan Library System. MetroLibrary.org 28

Historic District Lifestyle | October 2019

New England Clam Chowder – recipe courtesy chef John Bennett

AS SERVED AT THE CELLAR AT HIGHTOWER CIRCA 1964

NEW ENGLAND CLAM CHOWDER

Serves 8

WITH PARMESAN CHEESE TOAST INGREDIENTS

METHOD

+ 3 large baking potatoes, peeled, cut into medium-sized cubes

In a medium-size pot, cook potatoes in the clam broth with bay leaves until not quite done. Drain and set aside. Discard the bay

+ 4 cups clam broth or clam base and water

leaf and save the broth. Meanwhile, in a large heavy stockpot,

+ 1/4 pound salt pork, rind removed, cut

brown salt pork until lightly browned. Remove salt pork and drain

into small cubes

on paper towel. Set aside. Drain all but 4 tablespoons pork fat,

+ 1/2 stick unsalted butter

leaving that in the pot. Add butter and melt. Add onion and saute

+ 1 medium yellow onion, small dice

in butter and pork fat until translucent but not brown. Stir in flour

+ 3/4 cup white flour

to make a thick roux. Cook until golden but not brown.

+ 1 1/2 teaspoons dried thyme leaves

Add clam broth and stir over medium heat with a whisk until thick

+ 1 bay leaf, whole

and creamy. Add thyme, black pepper and half-and-half. Turn down

+ Black pepper

heat to medium-low. Add drained clams and potatoes and simmer

+ 1 1/2 cups canned chopped clams

for 15 minutes to allow the potatoes to finish cooking. Be careful

+ 1 cup half-and-half

about stirring the potatoes or they will break up. Add the heavy

+ 1 cup heavy cream

cream, Tabasco and Worcestershire sauce. If too thick, add more

+ Tabasco sauce

half-and-half. Taste and adjust seasoning if necessary. When cool,

+ Worcestershire sauce

refrigerate. Will keep a week or so.

+ Salt

When reheating, you may need to add some milk or half-and-half.

CHEF JOHN BENNET'S PARMESAN CHEESE TOAST Editor's Note: I'm not reformatting this one in any way. JB was serious about this one, so I present it to you in his EXACT words, meaning that directions will be listed in with ingredients, so I advise reading the recipe through a couple of times before you begin. It isn't difficult; it is just more charming when read completely in his words.

This is a very detailed method to make these cheese toast. Use exactly what's called for in the recipe and do not substitute.

Combine Kraft grated Parmesan cheese in a bowl (green can) with a little paprika for color and a little cayenne.

Pepperidge Farms "Hot and Crusty" rolls or club rolls. We

Thoroughly coat the buttered slices with the Parmesan cheese

served PF Club Rolls for lunch and dinner and used the ones not

mixture; do not press the cheese down or it will be tough. Just

served to make the cheese toast.

bang the sheet pan on the table and the cheese will settle.

Melted clarified unsalted butter, microwave butter, let set and pour

Place pan in the middle of a preheated 350-degree oven and

the clear butter into bowl, use the rest to season vegetables.Slice the

bake until the bottom of the slices begin to brown. Continue bak-

club rolls lengthwise about 1/4 inch thick, place on sheet pan with

ing until top is brown and bottoms are brown and crisp.

sides. Arrange the rolls side by side leaving no space between them.

Using a wide butter brush, thoroughly coat the bread with the clarified butter pushing down to soak the bread (You can't get too much butter.)

Remove, allow to cool. Do not cover, refrigerate, or put in ZipLok or they will become soft.

Serve with soup or salad.

CONTINUED >

October 2019 | Historic District Lifestyle

29

CULINARY CREATIONS

(CON TI N U ED)

Crab Cake with Herb Sauce – recipe courtesy chef John Bennett

CRAB CAKES INGREDIENTS

METHOD

+ 1 16-ounce can pasteurized jumbo lump or colossal crabmeat

and adjust seasoning. Add crab and toss/mix lightly. Fold

+ 1 cup yellow onion, diced

in some of the breadcrumbs until the mixture will hold its

+ 1 cup celery hearts, diced

shape in your hands (It will be moist). Shape into a ball

+ 1/2 cup diced green pepper

squeezing to hold together then drop in a bowl with more

+ 1 stick unsalted butter, melted

of same breadcrumbs and continue to shape into a large

+ 1 cup heavy whipping cream

disc about the size of a small teacup. The cakes will be flat

+ 2 tablespoons Dijon mustard

on top and bottom and about 2 1/2 inches thick. Place on a

+ 1 tablespoon kosher salt

sheet pan and chill until cakes are firm and easily handled.

+ 1 teaspoon finely ground white pepper

When ready to brown, remove and dust again with more bread

+ 6 dashes Tabasco sauce

crumbs. Melt unsalted butter with some peanut oil in large non-

+ 6 dashes Worcestershire sauce

stick skillet until very hot. Add crabcakes. Do not crowd them, and

+ 2 teaspoons celery seed + Fresh

30

Mix all ingredients but crab and breadcrumbs. Taste

breadcrumbs

made

do not move them until they have browned on one side. Carefully from

turn them and allow to lightly brown on other side. Remove to a

Pepperidge Farms – unbaked rolls

sheet pan. When ready to serve, place in 375-degree oven for

(“Hot and Crusty”) run through a

just a few minutes until warm. ( I don’t like to serve them too hot ).

food processor (not too fine)

Accompany with a hot, honey or herbed mustard sauce.

Historic District Lifestyle | October 2019

Individual Berry Trifle – recipe courtesy chef John Bennett

TRIFLE CHANTILLY INGREDIENTS

METHOD

+ 1 large sponge cake or pound cake

Take 1 quart of berries and put in a saucepan with 1/2 cup water and 1 cup

+ 1 recipe custard sauce

sugar. Bring to a boil. When the berries have lost their color, remove and

+ 1 cup sugar + 2

quarts

strain, pressing gently. Throw out the cooked berries and return the liquid to strawberries

and/or

the same saucepan. Add 1 tablespoon cornstarch dissolved in 1/4 cup cold

assorted berries, washed, stemmed

water and bring to a simmer, taking care not to scorch it. After it thickens,

and sliced. Reserve a few berries to

remove from heat and allow to cool. When the glaze is cool, add the remain-

garnish the top of the trifle.

ing quart of sliced berries. Layer slices of cake in one large or small individ-

+ Grand Marnier and/or Kirschwasser

ual bowls, and sprinkle with liqueurs. Add a layer of custard, followed by a

+ Vanilla sweetened whipped cream

layer of the glazed berries. Repeat until the trifle reaches the top of the bowl.

Top with a layer of whipped cream, and garnish with berries and fresh mint.

CUSTARD SAUCE/CREME ANGLAISE INGREDIENTS

METHOD

+ 1 cup whole milk

In a stainless steel saucepan, combine milk, 1/2 cup heavy cream, sugar,

+ 3/4 cup heavy cream

egg yolks and cornstarch mixture. Place over low heat and beat well,

+ 1/2 cup sugar

scraping the bottom of the pan as the sauce begins to thicken.

+ 3 well-beaten egg yolks

Meanwhile, place the remaining 1/4 cup cold heavy cream into a bowl

+ 3 tablespoons cornstarch, dissolved

with a strainer on top. When the custard is thick, add the vanilla and stir.

in 1/4 cup cold milk + 2 teaspoons pure vanilla extract or vanilla bean paste

Pour the custard through the strainer into the cold cream; this will stop the cooking. Mix the custard into the cream and occasionally beat to cool.

Chill with a layer of plastic film pressed on top until ready to use.

October 2019 | Historic District Lifestyle

31

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Historic District Lifestyle | October 2019

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OCTOBER

LIFESTYLE CALENDAR

OCT 9 – NOV 2

19

THE ROCKY HORROR PICTURE SHOW

MIDTOWN WALKABOUT

Lyric Theatre

The eighth Midtown Walkabout will

Let's do the time warp again! Live

feature fall vibes and good times for all.

on stage! One of Lyric’s biggest

Midtown merchants will be providing

hits of all time returns in an all-

specials,

new production in 2019! Join us

ties and giveaways. There will also be

for "a night you will remember for

free programming to enjoy throughout

Visitors will hear the spooky stories

a very—long—time!" Contains adult

the district such as face painting, live

of Oklahoma history and get a rare

content. Group and single tickets on

art, kids’ crafts, a photo booth and more.

glimpse inside the Overholser Mansion

sale now! LyricTheatreOKC.comÂ

Event maps are available on the day of

after dark. The tours begin promptly at

For groups of eight or more, please

the event. DowntownOKC.com/

7 p.m., and attendees will meet in the

email Groups@LyricTheatreOKC.org.Â

Midtown-Walkabout

Carriage House. Eventbrite.comÂ

13

24

28

ENERGY FC HOSTS RIO GRANDE VALLEY FC

BAR WARS 2019: DRINKS ON BROADWAY

BRICK-OR-TREAT CANDY HUNT

awarded to the top cocktail creation and people's choice awards.

OtherOptionsOKC.org

Midtown, Oklahoma City

Taft Stadium

discounts,

in-store

activi-

24–26 SCARY TALES AT THE OVERHOLSER MANSION

Henry Overholser Mansion

Mickey Mantle Plaza at the

Oklahoma City Farmers Public Market

Chickasaw Bricktown Ballpark

Join Bar Wars for a Musical Mixology

Bring

Stadium Sunday, Oct. 13, to take

Soiree

Options

Bricktown to trick-or-treat at participat-

on Rio Grande Valley FC in USL

supporting the Friends Food Pantry

ing businesses throughout the district in

Championship action. Kick-off is at

Program to purchase nutrient-dense

downtown Oklahoma City. The evening

6 p.m., and ticket information can be

food

for

will feature candy, a pumpkin-painting

found at EnergyFC.com or by call-

Oklahomans living with HIV. Participate

station, a photo booth and spooky

ing 405.235.KICK (5425).

in a culinary- and beverage-inspired

tunes. The event is free and open to

journey through Broadway’s great-

the public, Trick-or-treaters must be

est

in costume and be age 14 or under to

Energy

FC

returns

to

Taft

benefiting

and

Other

nutritional

performances.

items

Participating

vendors will be competing for prizes

your

costumed

kiddos

receive free gifts or candy.

Be You.

34

Historic District Lifestyle | October 2019

to

JENNA TOLBERT-HARPER Historic Home Specialist

smadAtenaJyByhpargotohP@ yb otohP

"

Sage Realty Partners has joined the iconic brand and marketing powerhouse, Sotheby’s International Realty®. We are now operating as Sage Sotheby’s International Realty. Your trusted, local real estate expert, now providing an even higher level of exposure, resources, and an expanded network with global reach.

Jenna Tolbert-Harper, Broker

10 N. Lee Ave. Suite 104, Oklahoma City, OK jenna.harper@sothebysrealty.com 405-465-6566

Sotheby’s International Realty and the Sotheby’sInternational Realty logo are registered (or unregistered)service marks used with permission. Operated by Sotheby’sInternational Realty, Inc.