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
C
M
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CM
MY
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CMY
K
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
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|
PAT I O S
|
CABANAS
|
DESIGN
| BUILD
elegance! Creating outdoor
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free
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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
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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
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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
BRUNCH . LUNCH . DINNER
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Historic District Lifestyle | October 2019
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33
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
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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
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