Woo-hoo ... It’s Fall!
Woo-hoo! Fall is full on now, and wowzers ... was I ready?!
My abbreviated fall checklist:
• Purchase pumpkin spice coffee and creamer
• Buy or make autumn wreath and decorations
• Change out wardrobe (hello, sweaters!) What's on your list?
I'm always excited about pulling together the October (Food & Drink) issue, and this one was no exception!
In my mind, fall is the BEST time for road trips and checking out local eateries along the way. If that's your thing, check out Brooke Barnett's piece on Arcadia's Chicken Shack (and now, Pizza Shack, too). While in the area, check out Route 66's iconic Round Barn, too! (It's only a hop away.) Make sure to read about this new fav on Route 66, page 24.
Pizza and pasta are good year-round, but to my mind they taste even better when the air turns crisp. Bellini's has you covered for both, and they're offering two new and exciting versions of each right now that you won't want to miss. Read about it on page 14.
We've also included a piece in this issue on a chef who's found her calling preparing meals for special-needs children at Trinity School at Edgemere. Find out how she's been preparing for her role there as chef and head of child nutrition her entire life. It's a fascinating story. See page 18.
Last and not least, we're launching a new column in this issue by Melissa "Mel" Drake and Lestari Kusumawardani, titled "OKC VIBES: Mel & Lestari's Insider Scoop to the City!" which I'm really excited about and that I'm sure our readers will love, too.
Don't forget to check us out on Facebook. Happy October!
JERRI CULPEPPER, MANAGING EDITOR @CITYLIFESTYLE_OKC
October 2024
PUBLISHER
Jimmy Darden | jimmy.darden@citylifestyle.com
405.541.5650
MANAGING EDITOR
Jerri Culpepper | jerri.culpepper@citylifestyle.com
SOCIAL MEDIA COORDINATOR
Tiarra “Tea” Harper
STAFF PHOTOGRAPHERS
Melissa "Mel" Drake
Harlea Robinson
CONTRIBUTING WRITERS
Brooke Barnett, Jerri Culpepper
CONTRIBUTING PHOTOGRAPHERS
Noa Azoulay: Feather Love Photography, Mackenzie Bentley, Marshall Hawkins @ Sundance Photography, Shevaun Williams
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Kirstan Lanier
Learn how to start your own publication at citylifestyle.com/franchise.
Proverbs 3:5-6
Haunt the Zoo Returns for 41st Year!
Haunt the Zoo, presented by News 9, returns to the Zoo for its 41st year of trick-or-treating fun! Haunt the Zoo stretches out over eight days, Saturdays and Sundays, throughout October. Trick-or-treat bags are $7 for ZOOfriends, $8 for non-members, and they will sell out, so visit OKCZoo.org/htz now to reserve your bag. General Zoo admission or ZOOfriends membership and official Haunt the Zoo bags are required to participate and must be purchased in advance!
Scan to read more
Historic Home Tour Set for Oct. 26-27
The 58th Annual Heritage Hills Historic Home Tour, set for Oct. 26-27, will benefit Historical Preservation Inc. and Wilson Arts Inc. The self-guided, ticketed walking tour allows attendees to visit six private, historic residences. A ticket holder may complete the tour on one or both days for a more leisurely pace. For details and ticket info, visit heritagehills.org/home-tour-2024.
Carpenter Square Announces Season
Season 41 at Carpenter Square includes eight productions including contemporary issues, an updated classic and a period holiday comedy. Visit Carpenter Square for an unforgettable night of theater in an intimate setting with an art gallery and a bar. Carpenter Square is located at 1009 W. Reno in downtown Oklahoma City. Find more information and ticket prices at carpentersquare.com . The box office is open from 1-6 p.m. Monday-Friday and one hour before showtime.
By Popular Demand
ARTICLE BY JERRI CULPEPPER
PHOTOGRAPHY BY NOA AZOULAY: FEATHER LOVE PHOTOGRAPHY
BELLINI’S OFFERS NEW PIZZAS AND PASTAS
“Please stop and take a look and let the bartender know what your favorite top-shelf, bourbon, scotch or tequila is, and we’ll happily pour your shot!” “
Since its opening in 1990, Bellini's Ristorante & Grill ( BellinisRistoranteGrill.com) has become a favorite venue for family gatherings, romantic dinners, birthday and anniversary celebrations, business meetings, and other occasions.
In short, Bellini's has become the go-to place for people who enjoy and appreciate fine dining in a beautiful setting, along with a genuinely hospitable staff.
Shawnna Underwood, general manager, notes that many families and individuals return repeatedly to enjoy their favorite dishes—like their Pesce Capellini, tossed in Pomodoro sauce with spinach, shrimp, scallops, crab and baby clams sautéed in olive oil, garlic and white wine—or one of their signature pizzas.
To help keep things fresh and relevant, however, the restaurant from time to time samples new selections on their lunchtime menu. Those that prove popular often find their way to the main menu, she said.
Recently, two new pastas and two new pizzas were deemed worthy for this honor.
The Burrata A'La Vodka features a traditional vodka sauce tossed with penne and sauteed red onions, topped with toasted burrata and fresh basil.
The Shrimp Scampi features sauteed shrimp, peppers, onions and asparagus served atop capellini pasta and finished off with a fresh garlic butter sauce.
The Mob Boss Pizza features the house red sauce, spicy capicola ham, prosciutto, pepperoni, Italian sausage and mozzarella, and is finished with a drizzle of hot honey. The Caprese Pizza features basil pesto, fresh mozzarella, sliced Roma tomatoes and basil and is finished off with a balsamic glaze.
Shawnna shared that Bellini’s also recently added a liquor display that’s prominently situated in the entrance corridor toward the host stand.
“Please stop and take a look and let the bartender know what your favorite top-shelf, bourbon, scotch or tequila is, and we'll happily pour your shot!” Shawnna said.
ABOUT BELLINI’S RISTORANTE AND GRILL
Bellini’s Ristorante and Grill is located at 63rd and Penn, where it overlooks Waterford Pond. From the very beginning, its goal has been to offer patrons fresh, delicious and authentic Italian dishes, traditional American favorites, contemporary cuisine and wine selections chosen to perfectly complement the meal. Reservations are suggested and may be made online or by calling 405.848.1065.
Stay connected with Bellini's and explore more of their offerings by following them on social media at @bellinisristorantegrill.
Top: Bellini's Burrata A'La Vodka and Shrimp Scampi | Bottom left: Bellini’s Mob Boss and Caprese Pizzas Bottom right: Bellini’s talented kitchen staff (from left) Selena, Anabel, Alfredo and Werner
Meet Trinity School’s Chef Mac
MACKENZIE
FINDS CALLING IN LIFE CREATING MEALS FOR SPECIAL-NEEDS
CHILDREN
ARTICLE BY JERRI CULPEPPER
Mackenzie Bentley has found her calling as chef and head of child nutrition at Trinity School at Edgemere. (Marshall Hawkins, Sundance Photography)
Chef Mac's Pho with rice noodles, beef tenderloin and broccolini in a miso broth (Photo: Mackenzie Bentley)
If you’ve ever tried to prepare healthy meals for a child with strong food likes and dislikes, you know it’s a daily challenge that can prove very stressful over the long run.
For those laboring to prepare nutritious meals that kids with allergies (nuts, gluten, etc.)—as well as autistic and other special-needs children, to whom color, texture and other factors come into play in addition to taste—meal preparation can take on seemingly epic proportions.
It’s a challenge that Mackenzie Bentley tackles with passion and relishes in her role as chef and head of child nutrition at Trinity School at Edgemere (trinity schoolokc.org ) in Oklahoma City. And it’s a role that she unknowingly prepared for during most of her life.
EARLY JOURNEY
Mackenzie’s self-described “relationship to food” started root while a child helping her sister deal with food allergies and continued in high school with a personal health issue.
“I struggled with anorexia starting in sixth grade to my senior year in high school,” Mackenzie explained.
“This journey for me is a personal healing and redemptive story,” she added. “My little sister was diagnosed with severe food allergies, opening my world up to looking closely into food and nutrition, what is in the food we buy at the store, what is gluten, and how much is hidden in the food we eat.”
Through their shared journey, the sisters realized that, despite dietary restrictions, flavorful and nutritious food choices were available—with a little thought and creativity.
After earning a degree in public relations from the University of Oklahoma, Mackenzie spent two-and-ahalf years in a war-torn region of West Africa, helping to raise funds for various infrastructure needs. Though her service ended with her spending time at Mercy Hospital in Oklahoma City after contracting a severe case of malaria, the experience whet her appetite for helping others.
Mackenzie’s career in food service was launched in 2006 at the Coach House (a popular fine-dining establishment located in Nichols Hills that closed in 2012),
where she worked under chef Kurt Fleischfresser. After her apprenticeship there, she helped open and create the menu for Coolgreens in Nichols Hills.
She then worked as a line cook at the Komi Restaurant in Washington, D.C., which earned a Michelin star in the 2018 Michelin Guide for D.C., and at Meadowlark Farm Dinners, in Boulder, Colorado, where Mackenzie had the opportunity to help frame the farm-to-table restaurant’s vision.
WORK AT TRINITY
In 2021, Mackenzie joined the staff at Trinity School at Edgemere, which serves special-needs children and where she is able to combine her passion for nutrition and cooking with her passion for helping others.
At Trinity, she has worked to develop menus that are mostly made from scratch and free of dyes, preservatives and fillers, and sometimes gluten-free as well.
“Integrity in the food I serve these kids is at the heart of all I do, and it’s done with great love, care and attention to detail,” Mackenzie said.
When Mackenzie first arrived, the school was serving around 12 kids for breakfast and around 45 for lunch. Today, that number has grown to approximately 32 for breakfast and 140 students for lunch.
“It has been a beautiful thing to watch this growth,” she stated.
In preparing the meals for the kindergarten through 12th-grade students, Mackenzie starts by preparing meals that include a protein, a starch, a vegetable, fruit and occasional sweet treat. Each week is structured around a themed day: Pasta Monday, Taco Tuesday, Asian Wednesday, Americano Thursday and Pizza Friday.
“I try to give each week at least one day that is gluten-free,” she said. “And since there is such a wide spectrum of students and staff to feed and, many with textural/sensory issues as well as picky eaters, I give options for the sides, such as salad, refried beans or black beans. I also like to prepare different sauces to complement the meal, such as salsa, guacamole, my special sauce and different vinaigrettes.”
“Integrity in the food I serve these kids is at the heart of all I do, and it’s done with great love, care and attention to detail.”
“I
feel this space at Trinity is the whisper in the wind, the ground where I was to land, the calling I was created for, the echoes of my time in West Africa. It’s the full circle of my culinary journey.”
Chef Mac’s Homemade blue corn taco with shrimp, guacamole, kale slaw, Mexican street corn and Mango sorbet (Photo: Mackenzie Bentley)
Chef Mac’s Hummus, tzatziki, quinoa and tabouli (Photo: Mackenzie Bentley)
She adds, “Texture is a huge deal, along with food touching, for a lot of these kids. … I put things separately on the tray and encourage the students to try small bites together because they all complement each other and have a purpose, a story, for the entirety of the meal.”
In hopes of developing in their students a passion for gardening and growing their own vegetables that will stead them in later years, Mackenzie recently coordinated a partnership between the school and Savory Spice in OKC, owned by her friends Able and Kari Blakley, with funding from a grant from Whole Foods. She also established a garden club where students can “get their hands in the dirt” while learning about growing and harvesting food.
“Mackenzie is an extraordinary individual and an even more remarkable chef,” said Lisa Schade, Trinity’s chief executive officer. “She shares her love and acceptance for our students through her culinary creations, encouraging them to step outside their comfort zones and explore new foods and flavors.
“Understanding that proper nutrition is vital for cognitive function, focus, and overall brain health, especially for students with learning differences, Mackenzie talks with students every day about the importance of wholesome food choices. Teaching students to care for their bodies is essential to their growth and learning and is an extension of our school's mission and culture.”
Mackenzie measures her success at Trinity, in part, by student and parent feedback.
“I’ve had parents tell me they have never been able to get their child to eat their greens, and now they are eating veggies like Brussels sprouts and cauliflower. And the students are requesting certain things now, like my lemon vinaigrette, sweet and sour sauce, Polynesian sauce, hummus and tzatziki. The most humbling thing to hear is, ‘We love your food, Chef Mac.’
“With these students, my mission in what I serve is sourcing the purest, most honest ingredients possible and being mindful of the allergies kids have. The soy sauce is gluten-free, the oats for oatmeal are gluten-free, there are no dyes in what I serve.
“I am introducing these kids to fermented foods like kimchi, Greek yogurt, kefir, and sourdough, which is so good for their gut health, which is where everything begins with wholeness of body.”
Mackenzie said she also strives to offer a “varied diet that includes a variety of foods and food groups that can help improve any nutritional deficiencies, such as pasteurized eggs, grass-fed beef, apple, avocado,
spinach, grapes, kiwi, strawberry, oranges, banana, purple potato, cauliflower, broccoli, beans, legumes and quinoa.
“And I keep the food clear of preservatives, artificial ingredients, monosodium glutamate and processed food,” she added. “My goal is for a balanced diet with an emphasis on lean proteins, healthy fats, and fibrous foods (fruits, vegetables, whole grains).
“With so many students to serve, and with all their special needs, I aim to provide a nutrient-dense, optiondriven menu to accommodate all and, in so doing, expose these students to honest food made with love.”
“Advice to parents? “Just keep introducing new spices, new vegetables, new textures, and that breakthrough will happen. … Patience is the key,” she advises.
She also suggests starting with something their child is already familiar with, like ramen, then adding new items like chicken or bone broth, miso and bok choy.
“Introduce sourdough instead of white bread, gluten-free soy sauce, rice noodles, homemade vinaigrettes, and Greek yogurt instead of mayo,” she adds.
Mackenzie loves her work at Trinity, and says the experience—"the gift these students are the relationships that have formed”—has marked her for life.
“I feel this space at Trinity is the whisper in the wind, the ground where I was to land, the calling I was created for, the echoes of my time in West Africa. It’s the full circle of my culinary journey,” she said.
“To feed these students and create a hearth of the home, family and a place at the table where all are welcome, this is my mission and my calling. And love is the first and foremost ingredient in all I do each and every day.”
ABOUT TRINITY SCHOOL
Trinity School is the premier institution in the OKC metro dedicated exclusively to empowering students with diverse learning needs, encompassing mild/ moderate autism, ADHD, dyslexia, dysgraphia, dyscalculia, auditory and sensory processing challenges, anxiety, and developmental or intellectual delays. Its programs serve students from kindergarten to 12th grade in a traditional school environment, teaching them to thrive academically, socially and spiritually. Students receive the support they need to excel from diverse educators who deliver personalized instruction within small class settings utilizing accommodations and modifications. Students enjoy school while participating in athletics, clubs, youth groups, and leadership activities that shape their lives and help them reach their fullest potential.
You can always spot the student who spent their summer with Mathnasium.
Summer is the ideal time to do something that will give your child a huge advantage when school resumes in the fall: Accelerate their math skills with Mathnasium.
While most students experience math learning loss over a normal summer, disruptions due to the pandemic have caused many kids to fall behind even more. Mathnasium’s personalized Learning Plans are proven to improve grades and help kids catch up and get ahead in math. With live face-to-face instruction, either incenter or online.
And don’t worry — your child will still enjoy their summer. Because we make learning math fun.
Ask about our summer offer.
Mathnasium of North OKC (405) 412-8758 | mathnasium.com/NorthOKC 14101 N May Ave #116, Oklahoma City, OK 73134
EATING GOOD ON THE MOTHER ROAD
The Chicken Shack and neighboring Pizza Shack are located on historic Route 66 in Arcadia.
THE CHICKEN SHACK AND PIZZA SHACK OFFER CULINARY DELIGHTS
Since 2022, The Chicken Shack has been a popular eatery and tourist destination along the stretch of Route 66 that winds through the heart of Arcadia.
The Chicken Shack now shares a parking lot with its partner restaurant, The Pizza Shack, creating a one-of-a-kind culinary destination.
The two restaurants were born from the creative vision of three friends who grew up together in Iowa. Ed Gochenour,
ARTICLE BY BROOKE BARNETT PHOTOGRAPHY BY MEL DRAKE PHOTOGRAPHY
Bob Protexter (left), manager, Pizza Shack, and Ed Gochenour owner, Chicken Shack and Pizza Shack
Bob Protexter and Troy Bohlke were childhood friends in Sioux City, and they have reunited to bring their unique talents to the table in Arcadia.
Ed is the founder and creative force behind the Chicken Shack. Situated among large shade trees, the restaurant offers a comfortable, backyard-style vibe. With ample outdoor and indoor seating, the Chicken Shack can comfortably accommodate large
groups and is a popular choice for parties, celebrations and live music.
“The Shack was built for families. It is designed to be a place to gather together, and be a place where everyone is welcome. Our only requirement is you like chicken, but we even have options for those that don’t,” Ed said with a laugh.
The Chicken Shack is popular for its perfectly seasoned, crispy pressure-fried
Both "Shacks" are rich in ambiance.
“I AM TRULY GRATEFUL FOR ALL OF THE FOLKS THAT HAVE COME AND THOSE THAT KEEP COMING BACK.”
chicken, as well as chicken wings, pork chops, smoked meat and delectable side dishes.
For those who are new to the Shack, Ed recommends the Thursday Prime Rib special, or Saturday’s Shrimp & Crab boil. Some of his favorite menu items are the broasted pork chop, the mini corn dog appetizer and mashed potatoes with chicken gravy.
“If I had to pick only one thing on the menu, I would pick our broasted chicken wings. The taste is just priceless,” he adds.
After experiencing success with the Chicken Shack, Ed wanted to bring a taste of home to the Sooner State. While thin crust tavern-style pizza is widely loved in the upper Midwest, it hadn’t yet become widespread in Oklahoma.
“The Pizza Shack serves the type of pizza that Bob, Troy and I grew up eating back when we were kids,” Ed says.
“It’s fun to bring something that you loved as a kid for others to fall in love with it, too.”
A former 1920s gas station building sat on the edge of the Chicken Shack’s parking
lot, and Ed saw it as the perfect location for a partner restaurant.
To create the perfect pizza, he called upon the expertise of his childhood friend, Bob. Bob was still living in Iowa, having worked in the baseball and pizza industries for more than 30 years. He started delivering pizzas for a local pizzeria, Jerry’s Pizza, in high school, and continued working there during the baseball offseason for the next three decades.
“Jerry’s Pizza is an institution in Sioux City. There just isn’t anything else like it,” Bob reminisces.
“I always valued being able to return to my job there, I just didn’t know that I was really going to pizza school for 34 years.”
Bob moved to Oklahoma at the end of May 2023, and the trio opened the doors to the Pizza Shack on July 1. Troy serves as the director of special projects for both restaurants.
“We brought this historic space back to life,” Bob recalls. “We went from zero to 60 in about 30 days. We built it from the ground up. Everything from the dough to the employees were specifically chosen.”
After many taste tests, he found the perfect dough, sauce, spices and cheese mix that would become the signature flavor of The Pizza Shack.
CONTINUED >
Top: Chicken’s the star at the Chicken Shack, but the selection goes far beyond just chicken.
Bottom: Specialty of the house: Midwest-style, thin crust tavern-style pizza
“SO GRAB THE FAMILY, CALL YOUR FRIENDS AND HEAD
DOWN ROUTE 66 TO A GREAT SPOT TO ENJOY EACH OTHER.”
Pizzas feature a wide variety of toppings, including pepperoni, Canadian bacon, jalapenos, banana peppers, sauerkraut, spinach and green olives. Customers can build their own pizza, or enjoy “The Everything” pizza, which is loaded with three meats and four vegetables.
“We jokingly started calling our pizza ‘Iowa Stone Pizza’ as a throwback to our childhood, and the name just stuck,” Bob adds.
With the two restaurants in such close proximity, customers can enjoy food from both restaurants at either location. Staff members known as “Chicken Runners” move between the two locations, delivering hot and fresh food.
In its first year, The Pizza Shack was named as a Top 16 pizza restaurant by The Oklahoman . Bob lists the pepperoni, pineapple and mushroom pizza as his favorite, while
Ed prefers Canadian bacon, sauerkraut and green olive. Bob also recommends the Savannah Sticks, a delectable cheese bread sprinkled with banana peppers. The popular appetizer is named in tribute to the Savannah Bananas baseball team, which visited the Chicken Shack last summer and proclaimed it one of their favorite spots to visit.
In addition to the Chicken Shack in Arcadia, Ed operates two other Chicken Shack locations in Mulhall and Harrah. He plans to open a fourth Chicken Shack on Western Avenue in Oklahoma City this October.
“When I started on this vision back in 2016, I had a 10-year plan to get ready for the 100-year anniversary of Route 66 in 2026, and I look back and see how far we have come. I am truly grateful for all of the folks that have come and those that keep coming back,” Ed concludes.
“So grab the family, call your friends and head down Route 66 to a great spot to enjoy each other.”
The Chicken Shack and The Pizza Shack are located at 212 E Hwy 66 in Arcadia. Follow them on social media at facebook.com/ ChickenShackArcadia or instagram.com/ pizzashackarcadiaoklahoma. Find more at ChickenShackRT66.com.
Top: Chicken art can be found throughout the Chicken Shack.
Bottom: Bob Protexter with a pizza straight from the oven...yum!
OKC VIBES:
Mel & Lestari’s Insider Scoop!
FALL INTO OKLAHOMA CITY
ARTICLE BY MELISSA “MEL” DRAKE & LESTARI KUSUMAWARDANI
PHOTOGRAPHY BY
HARLEA ROBINSON
Hey there, fabulous OKC lovers! We are Mel and Lestari, your go-to gals for everything amazing about Oklahoma City! Whether you’re a longtime local or just passing through, we’re thrilled to share our personal picks this October! Fall is in full swing, and we’ve got the inside scoop—from award-winning cuisine to vibrant festivals!
Ready to dive into all things OKC? Let’s celebrate the creativity and diversity that make our city shine!
WHERE TO EAT & DRINK
Sip & Savor: Perle Mesta | He’s done it again! Can you believe it?
Nestled in the iconic Skirvin Hotel, Perle Mesta is the culinary gem from OKC’s own James Beard award-winning chef, Andrew Black! Get ready for innovation and creativity like never before! Who’s ready for this delicious adventure? From mouthwatering steaks to divine desserts, this upscale eatery offers a sophisticated ambiance and impeccable service—just as their “Hostess with the Mostess,” Perle Mesta, would have wanted!
Here’s what to order:
Cocktails -
• Smoke & Soil (sprit base: mezcal)
• Call Me Madame (spirit base: Rose + Elderflower Gin)
• Silk Roads (spirit base: tamarind-infused bourbon)
Starters -
• Prawns
• Roasted garlic lemon baby scallops
• Butter bean & tomato with grilled Caribbean Indian Roti (so good! Hot tip: ask for extra Roti)
Mains -
• Roast steak with peppercorn sauce
• Sorghum-glazed sea bass
• Artichokes, asparagus, butternut squash, and mushroom truffle pasta (this dish was an absolute stunner!)
Sweets & Things -
• Flowerless chocolate cake (to be honest, I can’t give too many details because we ate it way too fast because it was way too good!)
• Champagne - a chilled glass of after-dinner bubbles with my dessert? Yes, please!
Perle Mesta | One Park Ave, Oklahoma City, OK 73102 PerleMesta.com
WHERE TO STAY
Spooky Season at The Skirvin Hotel
Fun Fact: The Skirvin Hotel skips Floor 13 (triskaidelkaphobia)! Feeling lucky? Book a room on Floor 14 and see what surprises await!
The Skirvin Hotel | One Park Ave, Oklahoma City, OK 73102 SkirvinHilton.com
WHAT TO DO
Experience the Unexpected Asian Night Market Festival Military Park, Asian District | 1200 NW 25th St Oklahoma City, OK 73106 | Oct. 4-5 AsianDistrictOK.com/anmf
WHERE TO SHOP
The “Most Magical Place in Oklahoma” Craig’s Emporium | 1209 NW 23rd St Oklahoma City, OK 73103 | CraigsEmporium.com
WHERE TO GIVE
The Power of Community Mental Health Matters Hope community service | HopeCSI.org
Until Next Month!
We hope you loved our first issue of “OKC Vibes: Mel & Lestari’s Insider Scoop!” Ready for more insider tips next month? Follow us on Instagram @ThisIsMelDrake and @_le.star_ for more OKC adventures!
Happy fall, y’all! Cheers, Mel & Lestari
Originally from Jakarta, Indonesia, Lestari has made OKC her home since 2001. As the Oklahoma City Ballet's marketing manager, she has a stellar track record of successful campaigns. In her downtime, she enjoys exploring the local performing arts and culinary scenes.
MELISSA “MEL” DRAKE
Melissa “Mel” Drake is a talented photographer and dedicated classroom teacher based in Oklahoma City. In her free time, she enjoys discovering fun local OKC activities, traveling domestically and internationally, and whipping up delicious cocktails.
DON’T LET BLADDER LEAKS OR PROLAPSE LIMIT
Call today for an evaluation. Most insurances accepted | No referral needed
LESTARI KUSUMAWARDANI
Aspen Ranch Wedding Venue filming location for
For over 35 years, Brent Gibson Classic Home Design has been the premier residential custom home designer for Edmond, Oklahoma City and throughout the state, setting high standards of excellence in home design.
“Tulsa King” Sylvester Stallone
events
OCTOBER 4TH
ARTonTAP
Oklahoma City Museum of Art, OKC | 7:00 PM
Art on Tap brings community members together over beer, food and art. Dress up and head to the Oklahoma City Museum of Art to sample 80 different beers. Spend the evening on the Capital Distributing Roof Terrace Beer Garden, pairing cold brews with delicious eats and snacks. Be sure to browse through the galleries full of world-class artwork. OkcMoA.com/Visit/Events/ArtOnTap-2024
OCTOBER 4TH - 20TH
Pumpkinville
Myriad Botanical Gardens, OKC
Kids will have a blast with a variety of planned activities and crafts, including pumpkin decorating, making Halloween decorations and cider pressing. On select days kids will also enjoy storytelling and ghost stories. Myriad Botanical Gardens will also host a Garden Monster Bash, full of ghoulish garden games, eerie entertainment and spook-alicious treats. MyriadGardens.org/Visit-Us/Seasonal/Pumpkinville
OCTOBER 5TH - 27TH
Haunt the Zoo
Oklahoma City Zoo & Botanical Garden
One of the city's most spooktacular events, Haunt the Zoo allows kids and families to enjoy daytime trick-or-treating around the zoo and view the animals. Haunt the Zoo is more about fun than fright, and will thrill children and their parents as they explore the OKC Zoo to discover fantasy-themed booths. OkcZoo.org/Our-Events
OCTOBER 14TH
Indigenous Peoples Day
First Americans Museum, OKC | 10:00 AM
This event will celebrate the 39 tribal nations and Indigenous communities that make up Oklahoma with activities like stickball games, performances, panel discussions and Indigenous youth art contests. Also, take advantage of the discounted admission into the museum's south wing and observe the incredible works of Native art inside the galleries. FamOk.org/IPD/
OCTOBER 18TH - 20TH
Oklahoma City Ballet presents: Peter Pan
Civic Center Music Hall, OKC
Kids and adults alike will enjoy the Oklahoma City Ballet's production of "Peter Pan." The Oklahoma City Civic Center Music Hall becomes a place where dreams come true and you never have to grow up during this amazing performance featuring live orchestration by the OKC Philharmonic Orchestra. OkcBallet.org/Performance/Peter-Pan
OCTOBER 25TH - 27TH
The Oklahoma Mineral and Gem Show
Oklahoma State Fair Park, OKC
Explore educational displays, watch expert demonstrations and discover a variety of unique items including beautiful jewelry and rare minerals at the Oklahoma Mineral & Gem Show in Oklahoma City. OkcFairgrounds.com/Events
