Historic District, OK June 2020

JUNE 2020

CityLifestyle.com/HistoricDistrict

FAMILY, FRIENDS, AND FIRE! LET'S LIGHT IT UP! THE GIN TONIC, IN CLASSIC SPANISH STYLE

DEADCENTER FILM FESTIVAL, GONE VIRTUAL!

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

DAYS ON MARKET 2019/20 2018/19

AVG PRICE 2019/20

2018/19

AVG PRICE PER SQ FT 2019/20

2018/19

HIGH PRICE 2019/20

2018/19

HIGH PRICE PER SQ FT 2019/20

2018/19

Downtown / Midtown / SoSA

65

78

$430,485

$459,170

250.91 255.72

$950,000 $1,700,000

387.62 446.20

Heritage Hills

59

27

$717,778

$631,107

196.91 205.38

$1,490,000 $1,000,000

281.39 303.35

Mesta Park

60

40

$408,100 $437,694

187.46 195.00

$660,000

$950,000

283.39 330.26

Brookhaven

52

40

$272,408 $303,033

183.28 202.22

$599,000

$676,529

280.43 312.77

Crown Heights

36

43

$475,750 $433,409

194.16 179.53

$895,000

$885,000

374.74 267.58

Lincoln Terrace

53

33

$350,563 $381,000

137.24 129.41

$579,950

$690,000

232.61 181.29

Douglas Park

25

33

$212,800 $209,042

151.73 131.43

$585,000

$550,000

236.27 166.16

Belle Isle

32

40

$296,088 $285,195

142.60 143.40

$615,000

$545,000

209.35 201.54

Putnam Heights Historic

16

9

$382,203 $263,382

151.51 104.31

$515,000

$470,000

172.70 156.13

Edgemere Park

76

56

$348,310 $298,584

171.50 179.66

$440,655

$428,000

225.36 233.60

Cleveland

26

30

$218,978 $206,619

129.77 112.04

$460,000

$380,000

176.81 158.81

Classen Ten Penn

33

42

$211,027

$174,061

132.58 110.36

$540,000

$375,000

199.65 210.67

Linwood Place

22

23

$247,725

$227,012

138.73 120.83

$580,000

$480,000

185.37 193.78

Shepherd

25

40

$218,986 $200,866

122.13 120.39

$302,000

$295,000

155.81 166.67

Gatewood

40

43

$293,854 $242,769

153.21 126.06

$845,000

$759,000

259.04 244.44

Crestwood

42

45

$185,566

$175,129

120.17

114.19

$285,000

$269,000

162.94 160.66

Paseo

25

6

$173,392

$161,700

132.09

131.12

$269,000

$278,000

177.31 181.70

Jefferson Park

33

12

$207,747

$176,118

131.20 122.77

$335,000

$350,000

219.61 195.88

Bush Hills

36 104

$224,654 $432,500

102.98

99.18

$460,000

$745,000

172.57 139.08

Waterford Condos

76 135

$427,165 $394,832

177.17 164.57

$870,000

$850,000

262.76 352.10

Source: Copyright 2020 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 April 2020. Data includes May 1 2018–April 30 2019 compared to May 1 2019–April 30 2020.

Contact us if you’re thinking about buying or selling!

View our current real estate listings at verbode.com or call for consultation.

Our Oklahoma City office is temporarily closed to support social distancing.

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@verbodegroup @verbode

We’re stronger

together.

To serve our neighbors during the Covid pandemic, Great Plains Bank branches helped over 1,000 small business owners secure more than $120 million in SBA Paycheck Protection Program funding.

That is the community banking difference.

Experience it for yourself.

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

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Great Plains National Bank

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LIFESTYLE LETTER

JUNE 2020 PUBLISHER

Bobby Mathis | bobby.mathis@lifestylepubs.com

From Our Family to Yours, Happy Father's Day. IS THERE ANYTHING BETTER THAN GRILLING WITH YOUR FAMILY ON A BEAU-

EDITORIAL COORDINATOR

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

Steve Richards | steve.richards@lifestylepubs.com SOCIAL MEDIA COORDINATOR

Lisa Wheeler | lisa.wheeler@lifestylepubs.com

TIFUL SUMMER EVENING? While I've had my share of wins as well as setbacks this

AD DESIGNER

year, some things will always be true. Family and friends bring it all back together. It

Miranda Williams

doesn't matter if they are family by blood or the ones we choose.

At Historic District Lifestyle, we are a family. Some of us were born that way. Some married into it. Some of us just chose one another. We celebrate milestones and support one another when things turn upside down.

This month we want to share with you some stories and traditions from within our own Lifestyle family. Our Editor, Amanda Jane Simcoe, is also a chef, cheesemonger, longtime food writer/food show host, and travel nut. You can be sure we end up with

LAYOUT DESIGNER

Dana Rudolph CONTRIBUTING WRITERS

Amanda Jane Simcoe CONTRIBUTING PHOTOGRAPHERS

Amanda Jane Simcoe, AJ Stegall, J. Wiggans

some exciting stories to tell. She and her husband, Brandon Burt, are now our family.

Steve and I enjoyed Christmas dinner with them in Tulsa this past year, and now celebrate Father's Day together here in Oklahoma City. I hope you enjoy the recipes and traditions the Burt family shared with us for a holiday or just a weekly family meal.

I've always thought of my father as a Bourbon drinker. I know he would be on board with the "Perfect Serve" Gin Tonic recipe and ingredients Amanda brought home

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore

from Spain. If you didn't know that they make gin out of grapes in Catalunya, keep

ART DIRECTOR Sara Minor

reading. I, for one, am grateful that we can get everything we need to make one right

OPERATIONS DIRECTOR Janeane Thompson

here in OKC, without a passport.

One of the hardest parts about this year is knowing how much work people have put into our events. There are so many organizations that mean so much to our

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

community, and a lot of them are worried that missing even one year could mean the end. We loved talking to the organizers of the deadCenter Film Festival. They turned a situation that could have crushed them into a way to reach more people. They are a testament to the commitment of our arts community.

Finally, we want to wish a very heartfelt CONGRATULATIONS to one of our most delicious Urban Core restaurants. They were our very first "Hot Spot" in our launch issue nearly one year ago, and they were the culinary powerhouse behind our launch party. I believe that makes them family. Now they are celebrating their TENTH year in business.

ARIZONA | CALIFORNIA | COLORADO | CONNECTICUT | FLORIDA | GEORGIA

To Lori Burson and the entire team at Stella Modern Italian Cuisine, we can't wait for the

MINNESOTA | MISSOURI | MONTANA | NEVADA | NEW JERSEY | NEW YORK

next ten years! Cheers and love to you from your Historic District Lifestyle family!

IDAHO | ILLINOIS | KANSAS | MARYLAND | MASSACHUSETTS | MICHIGAN NORTH CAROLINA | OHIO | OKLAHOMA | OREGON | PENNSYLVANIA SOUTH CAROLINA | TENNESSEE | TEXAS | VIRGINIA | WASHINGTON

Cheers to the rest of our family,

514 W 26TH ST., KANSAS CITY, MO

ON THE COVER Grilling out,

Bobby Mathis, Publisher

Burt family style

PHOTOGRAPHY BY AMANDA JANE SIMCOE 6

Historic District Lifestyle | June 2020

Proverbs 3:5-6 Historic District Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Historic District areas’ most affluent neighborhoods.

CityLifestyle.com/HistoricDistrict

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

INSIDE THE ISSUE JUNE 2020

FEATURES 10 20 years of deadCenter How this Oklahoma City festival is adapting to our unique situation, as the torch passes to a new Executive Director

16 Cheers to Ten Years!

Stella Modern Italian Cuisine celebrates a decade of success

20 Family Dinner, from Father to Son Join our family at the table for a meal generations in the making

20 16

30 The Perfect Gin Tonic, Step-by-Step A trip to Barcelona leads to a private gin tasting and cocktail lesson

10

30 DEPARTMENTS 6

Lifestyle Letter

10

Giving Back

16

Local Limelight

20 Culinary Creations 30 Hops & Vine 34 Trend Setter

preservation

A Passion for LifestylePubs.com/HistoricDistrict

AUGUST 2019

LifestylePubs.com/HistoricDistrict

MARCH 2020

Kids & Pets

Marvelous Mesta Park

PET-FRIENDLY PATIOS

SHOP DOGS

LifestylePubs.com/HistoricDistrict

NOVEMBER 2019

SEPTEMBER 2019

LifestylePubs.com/HistoricDistrict

ON BEHALF OF OUR KIDS

DECEMBER 2019

Thankful

LifestylePubs.com/HistoricDistrict

LifestylePubs.com/HistoricDistrict

FEBRUARY 2020

In the Studio with Artist Nicole Moan

Shiny & Bright

Art &Romance

CELEBRATE IN THE CITY

STYLISH COCKTAILS HOLIDAY GIFT GUIDE BACKSTAGE WITH OKLAHOMA

FESTIVE COCKTAILS

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For advertising inquiries, email bobby.mathis@lifestylepubs.com or call 405-463-7117.

T H A N K YO U TO O U R A D V E R T I S I N G PA R T N E R S F O R M A K I N G T H I S P U B L I C AT I O N P O S S I B L E .

GIVING BACK

20 YEARS OF DEADCENTER VENTURING AHEAD INTO WHAT SHOULD BE A BUSY SUMMER EVENT SEASON, IT SEEMS EVERY DAY ANOTHER ORGANIZATION ANNOUNCES A POSTPONEMENT OR CANCELLATION DUE TO CORONAVIRUS CONCERNS. It is disappointing but understandable, and the only logical thing to do while we cannot gather in large groups.

The deadCenter Film Festival is set to celebrate its 20th anniversary this year. The festival, which usually kicks off in May with pre-parties and schedule announcements leading up to the main screenings in June, is a staple for both serious film fanatics and people who just love a great local event. The original dates for the festival were June 11th though 14th. More than 35,000 people attended deadCenter Film Festival screenings in 2019, generating an economic impact of approximately $5 million for Oklahoma City.

Fortunately, despite the complications this year holds, the organizers have managed to turn lemons into lemonade. Ten days of lemonade, to be exact.

Already Oklahoma’s largest film festival, and recognized as one of the “Top 20 Coolest Film Festivals in the World” by MovieMaker Magazine, The new extended schedule will include more award-winning films, filmmaker panels, celebrity discussions, screenplay readings, and film classes than ever before. They will feature all of it in social-distancing-approved ways. As a bonus to bring the festival to more Oklahomans through this uncertain time, passes will be half of the regular price this year.

This expanded event will take place between June 11th and 21st, featuring 140 films. The competition was fierce for those spots, with over 1,600 submissions. Of those selected, 20 are feature-length films, while the rest are short-format.

Thirty of the chosen films were made in Oklahoma or by Oklahoma filmmakers. Christopher Hunt and David Tester won Best Oklahoma Short Film at the deadCenter Film Festival in 2015 and 2017. This year, they are leading the lineup with Eddie, the definitive documentary about OSU coaching legend Eddie Sutton.

Other award winners returning with new films this year include Sterlin Harjo (Best Oklahoma Film 2009) with his new documentary Love and Fury; Ryan Staples Scott (Best Oklahoma Film 2015) with his action film Robot Riot; and Jacob Burns (Best Oklahoma Film 2016) with his new thriller Shifter.

10

Historic District Lifestyle | June 2020

HOW THIS OKLAHOMA CITY FESTIVAL IS ADAPTING TO OUR UNIQUE SITUATION, AS THE TORCH PASSES TO A NEW EXECUTIVE DIRECTOR

“we are so excited to proceed with our 20th annual film festival and celebrate these awesome filmmakers and films”

deadCenter is featuring a variety of methods to bring you all that the festival has to offer. Thankfully modern technology is primed for this kind of streaming and at-home social engagement. In addition, as festival organizers monitor the ongoing situation, they are hoping to move ahead with pop-up drive-in movie experiences for passholders and sponsors throughout the festival. As restrictions and public safety allow, they are hopeful that additional outdoor public screening dates at Scissortail Park will be possible. deadCenter will also offer a selection of free films and shorts programs to the public, and sell individual tickets and downloads to selected shorts programs and features.

“We are so excited to proceed with our 20th annual film festival and celebrate these awesome filmmakers and films,” said Executive Director Lance McDaniel. “Moving the festival online will allow our passholders and sponsors to watch more movies and uniquely interact with a wider range of celebrities and industry leaders than ever before.”

This year, the format is not the only thing changing.

This is the final year that Lance McDaniel will head the event as Executive Director. Over the past ten years that McDaniel has served, he has led the re-branding and community outreach that increased attendance from 10,000 to 35,000, corporate sponsorships from 8 to 80, and income from $330,000 - $940,000. He Created new programs to expand audience, including deadCenter University, Distribution Forum, Film ICON Panel Series, and a statewide education program that ARTICLE AMANDA JANE SIMCOE | PHOTOGRAPHY J. WIGGANS

reached 26,000 high school students.

CONTINUED >

CityLifestyle.com/HistoricDistrict

11

GIVING BACK (CONTINUED)

â&#x20AC;&#x153;we are thrilled that alyx will lead us into our next decade. we interviewed several great candidates through our national search. but none of them compared to alyx when it came to festival experience, industry connections, a n d a t r u e p a s s i o n f o r f i l m .â&#x20AC;?

12

Historic District Lifestyle | June 2020

McDaniel also produced & Directed 4 narrative features, 2 documenta-

staycation

essentials

ries, 4 shorts, and 1 virtual reality film.

During that time, the deadCenter Film Festival was awarded Oklahoma’s Best Arts & Culture Nonprofit 2018 by the Oklahoma Center for Nonprofits. In this, his final year, McDaniel faced the challenge of leading the transition to a “socialy distanced” format.

To say that his contributions are monumental would be an understatement, but beyond that, those who have worked with him at the festival say that what they will miss most is his infectious laugh and encouraging personality that have been so important to the culture of the organization and festival.

Stepping up to fill McDaniel’s shoes at the end of this year’s festivities is Alyx Picard Davis. Davis has been with the festival since 2006 when she joined as a volunteer. An Oklahoma City native, Davis graduated from Putnam City North High School and the University of Central Oklahoma. Since 2013, she has served as Director of Festival and Operations.

Among the projects within her extensive involvement in the film community, Davis is on the Executive Board for Exchange Rotary on Film Row, and is Vice President of the Board for the International Film Festival Alliance. No stranger to the production side, she has produced films screened at festivals around the world.

“We are thrilled that Alyx will lead us into our next decade. We interviewed several great candidates through our national search. But none of them compared to Alyx when it came to festival experience, industry connections, and a true passion for film.” deadCenter Film Board Chair, Greg Mullen Unlimited passes are on sale this year for $100, which is half the normal price.

For passes and more information, go to DeadCenterFilm.org

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Historic District Lifestyle | June 2020

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LOCAL LIMELIGHT

ARTICLE AMANDA JANE SIMCOE | PHOTOGRAPHY AJ STEGALL

Lori Burson, owner of Stella Modern Italian Cuisine

16

CHEERS TO TEN YEARS!

Historic District Lifestyle | June 2020

FOR LORI BURSON, OWNER OF STELLA MODERN ITALIAN CUISINE, THIS YEAR MARKS A MILESTONE THAT MANY RESTAURATEURS DO NOT GET TO SEE. Ten years in business, as a locally owned restaurant in the Midtown District. Even more unusual, are the circumstances in which Burson has come to it.

Celebrations were in the works. Special menus and dinners involving Stella’s community family were sure to be memorable occasions.

Fear not, however, they are not canceled, simply postponed. Burson intends to reschedule them as soon as it is safe to do so.

Instead of focusing on sadness and frustration over the situation, Burson is feeling gratitude. “we’ve received lots of love on social media.” People have taken to the web sharing stories of favorite meals throughout the years, as well as occasions celebrated with family.

Burson has always been clear that she considers everyone at Stella family, both guests and team alike, and says, “My family celebrates everything with food.” Dining room regulars have now become curbside regulars. As we’ve eased back into dining out, people have the opportunity to come in limited numbers. Either way, Burson is making sure that her family is full.

“Some of our longtime friends and customers who had intended to celebrate with us came by to pick up carry-out since our dining room wasn’t open yet. We celebrated with a champagne toast.”

Just as Burson loves seeing customers, she’s grateful to hire some

STELLA MODERN ITALIAN CUISINE CELEBRATES A DECADE OF SUCCESS

of her staff back a few at a time. Thankfully, there have been catering needs to bring them back. St. Luke’s Church has been supplying meals from a food truck to feed the needy and called on Stella.

While operations may not be back to business as usual, you can still enjoy your favorites from Stella.

1201 N. Walker Ave | 405. 235.2200 | https://stella-okc.com/

CityLifestyle.com/HistoricDistrict

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CULINARY CREATIONS

family dinner, from father to son

IN ANTICIPATION OF FATHER’S DAY, I BEGAN THINKING ABOUT MY FAMILY AND OUR TRADITIONS AND CELEBRATIONS OVER THE YEARS. I think this year, in particular, will make a lot of families reflect since it has changed how families have been able to gather.

For some, they can’t gather with loved ones from other gen-

erations due to “safer at home” measures. For others, these past

JOIN OUR FAMILY AT THE TABLE FOR A MEAL GENERATIONS IN THE MAKING

few months have provided a lot more family time than usual, as many are working from home, and the kids are out of school.

One of the main ways my family has celebrated almost everything through the years is with food. Every occasion is an opportunity to come together and share our passion for a great meal.

ARTICLE AND PHOTOGRAPHY AMANDA JANE SIMCOE 20

Historic District Lifestyle | June 2020

When I met my husband’s family in Oklahoma City for the first

Brandon Burt, Jeff Burt, and Jeremy Burt collecting steaks off of the Hasty-Bake

time, it was at a typical “Sunday Family Dinner,” a tradition passed

Jack and Pat had two sons in the five years that followed,

down from one generation to the next. Along with the gatherings

and that meal became a regular tradition, including family

are the family recipes. The classic “Burt Family Dinner.”

time with the previous generation.

In honor of Father’s Day, I wanted to share their story of

When eldest son Jeff married in 1976, the couple received a

these dinners over the years, and how each generation of

vintage 1950’s Sunbeam fryer, and a griscer, very similar to his

Burts has evolved these favorites.

parents’ original. The tradition followed later when younger

The tradition dates back to 1954 when Jack and Pat Burt

son Terry married.

married. They received a Sunbeam fryer as a wedding gift.

After they married, Jeff and wife Sherry began hosting the

Around that time, Jack’s father, Curtis Burt, was giving away

traditional family meal in their Oklahoma City home, adding their

rotary griscers as a promotional gift-with-purchase at the

personal touches. Jeff changed up the cut of meat over the years.

family furniture store. A favorite meal in the home quickly

Sometimes it was tenderloin, and other times, it was less expen-

became a bone-in sirloin, hand-cut by the local butcher shop,

sive butcher cuts, depending on how the economy was treat-

crispy fried matchstick potatoes, and crusty garlic bread.

ing the family furniture store, at that time in its third generation.

CONTINUED >

CityLifestyle.com/HistoricDistrict

21

CULINARY CREATIONS (CONTINUED)

Grilled vegetables and steaks, garlic parmesan bread, and "Burt Taters" ready for dinner

Jeremy Burt teaches daughter Annie and Son Brooks how to cook veggies on the grill

22

Historic District Lifestyle | June 2020

CALM ENVIRONMENT | FRIENDLY STAFF 20+ YEARS GROOMING EXPERIENCE

As their sons, Brandon and Jeremy grew, and family dinner included watching football games and hosting extra family guests at the house, grilled kielbasa sausage began to make an appearance as an appetizer during the game.

Meanwhile in Florida, Terry and his wife Lynn have added onions to their potato recipe.

As son Jeremy became engaged, the search began once again for a vintage 1950s Sunbeam fryer and hand-crank griscer. With a set purchased for each son, the tradition would continue for yet another generation. Jeremy and Rebecca Burt, whose parents also now have adopted the custom and have their own vintage set, now have three children. Brooks, Annie, and Eli love to play in the yard as “Papa Jeff” grills steaks, and “YeaYea” (Sherry) fries potatoes and broils garlic bread.

By the time I met my husband Brandon’s family at Sunday dinner back in 2014, he already had his vintage dinner tools. I

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suppose the family figured that since he was in his mid-thirties, waiting for a wedding to gift them might be futile. Or perhaps they thought it might look more promising to a prospective wife if his kitchen featured more culinary items than a microwave, a toaster, a twice-used oven, and a refrigerator full of craft beer and expired condiments. The man wasn’t much of a cook. He did, however, successfully get a “yes” to a

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first date by offering to cook me dinner, since very rarely does anyone want to cook dinner for a chef or a food writer. My mother-in-law later told me that learning of my profession, she tried to convince him that taking me OUT to supper was a safer bet, but that’s a charming ends-well story for another day. We all know he got a second date.

Since that time, Brandon has learned a thing or two in the kitchen. In fact, the man can cook very well. His version of the “Burt Taters” adopts fried rosemary and garlic chips from his favorite restaurant burger & fries combo in Tulsa.

We also add our favorite vegetable side dishes, grilled onions, mushrooms, and asparagus.

On a lovely spring evening, a few of us gathered at our home.. Some family members were missing due to remaining concerns over COVID-19, but those of us still in direct-contact due to work found it to be a welcome opportunity to commune in a social manner. Sometimes all you need during these stressful times is family to make life feel a bit calmer. Of course, with kids visiting, that calm comes with playing with our variety of pets, hunting for four-leafclovers in the park across the street, and cutthroat games of cards (those kids will whip you), and it is absolutely perfect.

We hope you enjoy these recipes that have now become

P U T YO U R C IT Y O N O U R M A P. Start a magazine & build a legacy.

favorites of five generations of Burts, as well as many extended family members and friends. Perhaps you will

Life is short. Love what you do.

even prepare some for the fathers in your life this month.

LifestylePubs.com/OwnIt

CONTINUED >

CONTINUED >

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23

CULINARY CREATIONS (CONTINUED)

grilled steak FOR THE TENDERLOIN: + One beef tenderloin trimmed and cut into individual steaks 2.5” - 3” thick + Salt + Pepper + Onion Powder + Garlic Powder + Dale’s Seasoning + Olive Oil DIRECTIONS: Sprinkle the meat with salt, pepper, onion powder, garlic powder, and marinate in Dale’s Seasoning and olive oil for 30 minutes to one hour before cooking to medium-rare using your preferred grilling method. At home, Jeff uses a TEC Infrared Grill. At our house, we grilled up the steaks over hardwood charcoal on a Hasty-Bake Legacy.

24

Historic District Lifestyle | June 2020

Grilled steaks and garlic-parmesan bread

crispy g a r l i c b r e a d + French bread, sliced 1/2” thick, 2 slices per person + Butter, one stick per 12-slices of bread + Garlic powder + Vegetable oil, 1 tablespoon per stick of butter + Grated parmesan cheese. Much like the recipe we featured from the late chef John Bennett in October 2019, Sherry says that the green-top canister works best for this recipe.

DIRECTIONS: In a small skillet, melt the butter and mix in the oil and a generous sprinkle of garlic powder.

After the butter mixture melts, pinch the bread and dip it in the garlic and butter mixture. Do not let it fall in as it gets too saturated. Once it is buttered, lay it out on a foil-lined cookie sheet and sprinkle with plenty of parmesan cheese.

Turn the broiler in the oven on high and put the Cookie sheet on the second shelf under the broiler. This allows for even browning and crisps it up to just right.

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25

CULINARY CREATIONS (CONTINUED)

burt taters + Russet potatoes, 1/3 to 1/2 potato per person + Vegetable shortening + Fresh rosemary leaves, roughly chopped (optional) + Fresh garlic, sliced into thin “chips” (optional) + Salt and pepper, to taste DIRECTIONS: Wash and scrub the skin of the potatoes, but never peel them. That’s where the “good stuff” is.

Cut the potatoes into quarters.

Add shortening to the fryer, about halfway full, and set the temp to 400 degrees. Sherry says years of trial-and-error have proven the vegetable shortening to be the best frying fat.

Slice the potatoes using the griscer (or similar grater) and set aside until the oil is hot.

After the shortening reaches 400 degrees, fill the basket halfway with potatoes and place in the fryer. IT IS VERY IMPORTANT NOT TO STIR THE POTATOES FOR ABOUT FIVE MINUTES, or the starch from the potatoes will cause them to stick together in clumps. After 5 minutes or so, stir the potatoes, so they stay separated and cook to a light golden brown. These last few minutes are when you will add the rosemary and garlic. Adding them too early will cause them to burn, and overcooked garlic STINKS, as will the remainder of your oil. Dump crispy potatoes in a large paper-towel-lined bowl and repeat to cook the rest of the potatoes.

Season with salt and pepper and enjoy!

26

Historic District Lifestyle | June 2020

"Burt Taters" with fried garlic chips and rosemary

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27

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Historic District Lifestyle | June 2020

SP O EC FF IA ER L

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29

HOPS & VINE A TRIP TO BARCELONA LEADS TO A PRIVATE GIN TASTING AND COCKTAIL LESSON

the perfect gin tonic, step-by-step BCN Spanish gin, Priorat red wine, and various garnish options

+ "the perfect s e r ve "

Stefan Lismond measured out gin to add to the wine-chilled glasses.

+ time to chill

After sampling, Lismond offered to share

Since in Spain, a gin tonic is typically

with us his recipe for the “BCN Gin Perfect

enjoyed after dinner, save some red wine

Serve” and enjoy a round.

from your meal to chill your glass. For mine,

Lismond says what makes BCN so unique,

I use Alvaro Palacios Camins del Priorat. It’s

is the combination of the grape base, and

a wonderfully food-friendly wine and is an

their unique blend of botanicals. While most

excellent match for the rack of lamb featured

standard gin-tonics require a lot of gin to get

in our February issue.

that herbal flavor, Lismond uses about 35ml.

After filling the glass with ice, add the

The second secret of this “perfect serve”

wine and stir until the glass is well-chilled.

is using a rinse of Priorat red wine over ice

Strain out most of the wine. Using wine

to chill the glass, leaving just a hint behind.

instead of water adds a subtle aroma of the grapes from the Priorat region.

30

Historic District Lifestyle | June 2020

ON A RECENT TRIP TO SPAIN, I MET A DELIGHTFUL MAN CALLED STEFAN LISMOND. Lismond is the Co-Founder/ Director at BCN Gin, a boutique distillery in Catalunya, named for the abbreviation for the city of Barcelona.

While the spirits are produced about 2 hours away in the Priorat wine region, BCN has a Barcelona office, which occasionally doubles as an underground speakeasy. On this November afternoon, we arrived to sample Dry Gin, distilled from regional

Simple or over the top, there are endless options for a beatiful and delicious garnish.

A thin bar spoon, or in this case, a chopstick delivers the tonic perfectly.

+ building yo u r d r i n k

ARTICLE AND PHOTOGRAPHY AMANDA JANE SIMCOE

Grenache and Carignan grapes rather than grain, and infused with flavors of juniper, pine, thyme, citrus, figs, and rosemary.

+ add some flair

For the tonic, Lismond uses one 200ml

When it is time to garnish, there are plenty of

bottle of Fever-Tree Premium Indian Tonic

options. Lismond’s favorites include citrus and

Water per drink. Your local bottle shop can

grapes, both prevalent in the Mediterranean. A

walk you through different options since each

variety of herbs, spices, and flowers work as

brand offers unique characteristics. Always

well, which makes this a perfect summertime

make sure to chill the tonic in advance.

sipper while our gardens are in bloom.

Measure the gin into the ice-filled glass.

You can go subtle and straightforward,

Using a thin bar spoon (or in Lismond’s case,

entirely over the top, or somewhere in between.

a chopstick), gently pour the tonic into the glass. Using the spoon fills the tonic in from underneath the spirit, allowing the effervescence to combine the two gently.

CONTINUED >

CityLifestyle.com/HistoricDistrict

31

HOPS & VINE (CONTINUED)

Brandon Burt, Amanda Jane Simcoe, Meredith Webber, and Stefan Lismond at BCN Gin

Walking the streets of Barcelona, you'll frequently see this pattern on the pave-stones.

+ a little history

+ e n j oy a t home

A visit to BCN in Barcelona offers a

Now that you know how to create the “per-

glimpse of the rich history of the Poble Sec

fect serve” BCN Gin Tonic, you can have an

neighborhood In 1916, Escofet Tejera & Co.

excellent after-dinner drink on your own patio.

was chosen by the council of Barcelona to

The gin and the wine, both brought to

pave the sidewalks of the city. The logo on

Oklahoma by my friends Scott, and Kala

the BCN bottle depicts the four-petaled

Large at Provisions Fine Beverage Purveyors

“rose” which the company selected as one of

can be purchased throughout the state. My

the six principal designs for the city’s pavers.

go-to bottle shop is located in the urban

Through the years, that design has become

core. Owners Cody and Savannah Wilson

a very recognizable symbol for Barcelona.

opened George’s Liquors in October 2019 at 1020 West Main Street. 405.724.9889

32

Historic District Lifestyle | June 2020

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Historic District Lifestyle | June 2020

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