Explore!
We live in an efficiency and productivity-obsessed age. And I admit - I often fall into that trap! The trap of believing the only things worth doing are those for which I can make an exact calculation of the time, effort and investment it will cost me. The things that result in the highest level of control and least amount of uncertainty.
But the truth is - that is really a sad and unfulfilling way to go through life.
We must leave some room for exploring, for trying new places and things, for being a beginner, even for getting lost. It is those times that are unstructured and open-ended where the space exists for connections to be made, friendships to be fostered and trust to be built.
Some of my favorite family memories have been the wrong turns on a trip that helped discover a new area, start a further journey or become the but of a now ongoing joke. For us it's always been the ability to laugh at these things and focus on the adventure we call life, never to take it too seriously as no one gets out alive!
In the last few months, I've really been analyzing my relationship with my kids, how our family operates as a unit and what we love spending our time doing. The way I made this more clear, was to first focus on the things that I don't love spending time on. For our family - it’s screens. For yours, it may be too many busy weeknights away from home or not enough dinners around the table together. But I've noticed that "adventures" and “exploration” doesn't even have to be something big and crazy. It can be playing a board game out on the patio, walking a new trail or going out to find a fun cookie place we've never been to before in a different part of town.
Our hope is that this issue encourages you to make room for exploration. To prioritize time away from the regular schedule of life. To lose yourself on a trail or in a book. To book that trip you’ve been thinking about, to make time for the things that matter most to you, but often come last on the calendar.
CHRIS KING, PUBLISHER @TULSACITYLIFESTYLE
July 2024
PUBLISHER
Chris King | chris.king@citylifestyle.com
EDITORIAL COORDINATORS
Chelsey Juarez | chelsey.juarez@citylifestyle.com
Kartik Rajendran | kartik.rajendran@citylifestyle.com
CONTRIBUTING WRITER
Julie Brown Patton
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Rhiannon Coffman
YOUNGSTERS EXPLORING THROUGH NATURE
GOOD FIELDWORK TEAM PROVIDES BACKYARD CLASSROOMS TO HOME, SMALL DAYCARE CENTERS THROUGH STATE'S OPSR FOUNDATION
Learning life skills from nature's ambiance became easier for many regional and Oklahoma youngsters, thanks to creative efforts of a Tulsa team at Good Fieldwork. This team excels in focusing on designing and executing outdoor classrooms, operating as a branch of Jonesplan.
“We've learned how to best create hands-on, innovative opportunities for children to grow and develop outside. It’s about kids learning from interacting,
ARTICLE BY JULIE BROWN PATTON
making decisions, being self-aware, falling down and yes, getting dirty. It’s what's called ‘risky play.’ It feels good to make a beneficial impact like this," says Mary Jones, an architect who serves as a designer and marketing manager for the company.
Good Fieldwork experts currently are working with leaders of the statefunded program Oklahoma Clearinghouse for Early Childhood Success (Clearinghouse), a project of Oklahoma Partnership for School Readiness Foundation (OPSR), to provide natural learning environments for qualified home daycares and small daycare centers.
Playing outdoors and exploring nature engages children's senses, which fosters their cognitive growth, creativity and critical thinking. Early child development educators confirm these types of experiences help children develop social skills, learn to share, solve problems and work together.
Mary says they get to reimagine typical playgrounds, sensory-driven setups and how nature can channel learning. "It's so satisfying to transform backyards into fun and engaging outdoor classrooms."
Prior to this present initiative for home daycares and small centers, a Jonesplan crew, as the official construction partner of Good Fieldwork, built six state-of-the-art
"EACH BACKYARD OUTDOOR CLASSROOM HAS A UNIQUE ENTRYWAY." ~MARY JONES, GOOD FIELDWORK
outdoor classrooms at Tulsa Educare’s flagship campus. Each classroom is uniquely age-appropriate for three separate age groups and designed to maximize developmental opportunities for outdoor learning in both the physical and mental sense. Each has a wide array of child-safe landscaping and several types of natural play and walking surfaces, explains Mary.
For example, children can explore sciences by learning in a butterfly garden, climbing over logs and developing gross motor skills, or working with peers and developing communication skills while tending to a vegetable garden.
Among the grant recipients as childcare providers were Tulsa-based Early Stages Childcare and Jewel’s Place Enrichment Childcare.
“At OPSR we are excited to bring, by program end, 27 new outdoor learning classrooms to the state of Oklahoma," says Carrie Williams, OPSR executive director. "We know young children learn best through imaginative play, and we believe these outdoor classrooms will have a huge impact on children in these communities.”
Carrie says through the Oklahoma Clearinghouse for Early Childhood Success, OPSR provides an avenue for
public and private partners to invest in early childhood care and education.
"We're able to support childcare providers who make a significant impact on the communities they serve and on the state’s economy. Research shows quality early child care is the best predictor of longterm academic success for students, making child care the first step in preparing the workforce of tomorrow," she shares.
This project is just one example of the successful outcomes Oklahoma can achieve through wise investments in the early years, Carrie asserts.
Mary Griffin, Clearinghouse director, says the Clearinghouse program was developed in response to the needs they heard directly from childcare providers across the state.
"Highlighted by the experiences during the pandemic, providers told us about their desperate need for outdoor learning spaces. Through this open grant program, the Clearinghouse received more than 190 applications from 55 different counties in Oklahoma," says Mary.
Carrie says the level of response received regarding these backyard classrooms "not only speaks to the need, but also the potential impact.”
Each grant recipient is committed to supporting outdoor, nature-based learning environments that encourage students to use their imaginations and engage with their surroundings.
GoodFieldwork.com Jonesplan.com
Mary Jones, architect, Good Fieldwork
“Find
the things that you love. Take the stress out of food. Feed people because all they really care about is spending time with you. Bring joy back into the kitchen.
Bringing Joy
Back into the Kitchen
Chef Dennis Prescott Talks Falling in Love with Feeding People and the Connection Food Creates
Whether you know him from the Netflix hit Restaurants on the Edge or from his absolutely mouth-watering food photos as @DennisThePrescott on the ‘gram, this former-musician turned internationally-renowned Chef is an amazingly talented, thoughtful, and globe-trotting force to be reckoned with. When it comes to inspiration for creating experiences around food and your community, as well as creating travel bucket lists to some of the world’s most unique and delicious destinations off the beaten path, Chef ‘Dennis The Prescott’ is a culinary change maker whose feed you’ll want to feast on.
Originally an aspiring musician, Canadian-born Dennis Prescott’s journey began while in university with a single invitation from another solo musician
who asked him to tour with them around the US. This eventually took him to Nashville where they began making records and pursuing their musical dreams. After searching for nearly 10 years, Dennis felt he finally found a home in Nashville living amongst an entire city of creatives.
Yet, in the midst of all of this, Dennis was not taking care of himself — eating take out, dollar menus, etc, had become a way of life. A friend had a “come to Jesus” moment with him and stressed that he needed to start taking care of himself. Having no idea exactly what that meant or how to do so, the advice was simple: “You need to start eating better.” The problem was that the world was different then, and the accessibility to knowledgeable guidance had Dennis at a loss. He knew his bad eating habits weren’t good for mind, body or spirit, but he didn’t know where to begin to make changes. YouTube didn’t exist and he was not going to culinary school yet at this stage in his life. However, Prescott thought to himself, “I KNOW good food because I have literally traveled all over America, all over Canada, and into Europe with my music, eating great food and learning what I like.”
The Start
“Go to the library and borrow some cookbooks,” his friend suggested. Dennis went to a nearby library and borrowed three books only to have his friend ask why he chose those in particular. Dennis remembers saying verbatim, “I don’t know? The guy on the cover looks kinda good looking, and I feel like I could probably pull these recipes off, and he seems really happy too!” As it turned out they were three books by Jamie Oliver; it’s just that he had no idea who Jamie Oliver was at the time.
Flash forward and Dennis’ first dinner-hosting experiment was made up of twenty people from the music studio, all sitting in camping chairs with beer koozies and makeshift tables in his apartment.
“I remember at the time this moment of, okay, the food is on the table, it’s a stressful thing, and then everybody tucks in and they take their first bite, and there’s a moment of hush that kind of came over everyone; it got really quiet just for a second, and then everyone started talking and getting into it and I fell in love with food right there at that moment. I didn’t realize that you can create these beautiful experiential moments at the table in the same way that I did playing someone’s favorite love song. Knowing that that was a thing to me was the most fascinating thing in the world.”
From that point on it felt like he was cooking constantly and he realized very quickly that he was actually better at food than he was at music — go figure.
Dennis even got to the point where he was cooking so much that he started to forget what recipes he had successfully made, so he began a photo journal and started taking photos of all his completed dishes. The same friend who guided Dennis into finding his path to eating better foods asked, “Have you heard of this app called Instagram? It’s pretty cool, and I think you should download it.” And so it began like it does for most; Dennis began posting photos for the next few years, with every one of them being a food photo.
He soon realized there was a “whole global food community who loved to share food stories.”
If I can inspire more time as a community at the table, then that’s a win.”
“All of that was initially with no agenda, no intentionality; I just loved it and I wanted to share. I fell in love with feeding people.”
“If I can inspire more time as a community at the table, then that’s a win.”
Regarding social media, Dennis’s professional advice is to check your DMs. A person who worked at Food & Wine Magazine at the time sent him a DM, asking if he would do recipes for the magazine, which turned into writing a monthly column. That experience helped him land a cookbook deal, which led to a wealth of TV and media publicity and Dennis feels he owes a lot of his success to that first opportunity with Food & Wine Magazine for taking a chance on him and giving him an elevated platform. Oh, and did we mention he is a self-taught photographer who now does all of his own food shots? This guy has drive.
His drive and innate talents ultimately led him to the opportunity of a lifetime via another DM. This time, it was a Netflix executive producer who offered him the chance to work for two seasons on Restaurants on the Edge, a show where “three food and design experts travel the world to revive failing restaurants by connecting them to the local culture beyond their gorgeous views.“
What followed were 13 episodes over nine months where they traveled to and filmed restaurant revivals that included three in Canada, one in the continental US, one in Hawaii, and others outside of North America, including Hong Kong, Slovenia, Austria, Malta, St. Lucia and Finland.
“I ate food and experienced new ingredients, and I grew so much as a chef just working on this show.”
Dennis stresses what a spectacular journey it is to eat foods in their most natural state.
“We can all eat a mango that you buy from a great grocery store, and then you eat a mango that you picked from a tree and you go, AHHH that’s what it’s supposed to taste like! And I think that’s what travel does. I’ve been so fortunate to travel and co-write The Chefs’ Manifesto for the world food program for the United Nations’ Sustainable Development Goals,” which takes him to a lot of developing communities in places like Kenya, Ethiopia, and Somalia.
CONTINUED >
“When you get off the beaten path a little bit, you learn the difference between vacation and travel.
Travel Recommendations for Foodies
“Slovenia borders Italy and Croatia, which is to say there are a lot of shared values in and around food; they have really great cheese, dairy, beef, pasta, but very few tourists, hardly any. So if you love Italy, that kind of specific travel and food experience, particularly Northern Italy, because you can see the Alps from where they are. It’s picture perfect, a beautiful place, and also where orange wine is from.”
Dennis also highly recommends Costa Rica, Hawaii and Finland.
“Most people love the idea of travel, but we tend to pick the same places when we travel, and there is nothing wrong with that, they are amazing for a reason, but when you get off the beaten path a little bit, you learn the difference between vacation and travel.”
In his travels, Dennis is a huge advocate for supporting local businesses.
“Everywhere that you live now you can access local goods. There are farmers markets everywhere. There are also stores that only bring in local products. Chefs understand that we can only operate with the actual heroes of the culinary world, who are our fishermen, our farmers, our producers and providers.
Restaurants on the Edge is important and meaningful to Chef Prescott because it tells stories of hope and joy and redemption around the kitchen. Oftentimes the food space can be very stressful, but he believes that at the end of the day, people just want to spend time with other people that they love.
One of the most common fears Dennis hears from people cooking and/or grilling at home is, ‘where do I start? I don’t know how to get going, so I just don’t.’
Rather than overcomplicating it, Dennis recommends cooking the things that bring you joy — things that are on a restaurant menu you can’t NOT order because you’re so pumped that those dishes are on there. Learn how to make those dishes and they will inspire more ideas and creations.
“Find the things that you love. Take the stress out of food. Feed people because all they really care about is spending time with you. Bring joy back into the kitchen.”
Dennis is also a @traegergrills Pro Team Ambassador.
“Grilling is inherently communal. You talk to your neighbors, they smell it, they ask you what you’re cooking; the whole act of it is a community.”
Ultimately, Dennis warns it’s all about the slippery slope of falling in love — falling in love with a better, more meaningful lifestyle, new dishes, new ingredients and traveling to find those things. All of it turns into something that’s much bigger than you expected, but at the end of the day it’s because you fell in love with feeding people.
9 1 8 - 6 6 5 - 1 0 1 1
w w w . M y - F i r s t C a l l . c o m
P E R S O N A L C A R E
O u r e x p e r t c a r e g i v e r s c a n p r o v i d e a s s i s t a n c e w i t h g r o o m i n g , p e r s o n a l h y g i e n e , m e d i c a t i o n r e m i n d e r s o r o t h e r p e r s o n a l a s s i s t a n c e t h a t y o u o r y o u r l o v e d o n e m a y n e e d t o m a i n t a i n t h e i r a u t o n o m y a n d i n d e p e n d e n c e .
O u r c a r e g i v e r s a r e t r a i n e d i n m a i n t a i n i n g a s a f e e n v i r o n m e n t w i t h i n t h e h o m e , e l i m i n a t i n g s a f e t y h a z a r d s ,
a n d e n s u r i n g q u a l i t y n u t r i t i o n i s b e i n g
o f f e r e d a t e v e r y m e a l S p e c i a l d i e t ? W e
a r e h a p p y t o c u s t o m i z e y o u r c a r e a n d
m e a l p l a n !
O u r q u a l i f i e d N u r s e s c a n w o r k u n d e r a
P h y s i c i a n ’ s o r d e r t o s e t u p r o u t i n e m e d i c a t i o n s , e n s u r i n g y o u a r e p r e p a r e d t o t a k e t h e c o r r e c t d o s a g e s a t t h e c o r r e c t t i m e N e e d a s s i s t a n c e w i t h w o u n d c a r e , I V
T h e r a p y , t u b e f
RO A D CHOW
FUN AND CREATIVE TRAVEL SNACKS GUARANTEED TO SATISFY EVERY TASTE PALATE IN THE FAMILY.
ARTICLE BY PAULI REEP
Planning to load up the family truckster and head out on an adventure? These easy-to-pack and satisfying snacks are a great way to keep growling tummies quiet while you’re behind the wheel. Grab the kids, prepare them together, and try not to eat them all before you hit the road!
DIRECTIONS:
1/ Preheat oven to 325°F. Line 2 large baking sheets with parchment paper.
INGREDIENTS:
• 2 cups quick oats
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup peanut butter
• 1/4 cup honey
• 1/3 cup apple butter
• 1 large banana, mashed (1/2 cup)
• 1/2 cup dried cranberries
• 1/2 cup pepitas
• 1/2 cup raisins
2/ Combine all the ingredients into a large bowl of a stand mixer (or hand mixer). Mix until all the ingredients are combined and the dough is thick and heavy.
3/ Portion 1/4 cup mounds of cookie dough onto prepared cookie sheets. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
4/ Bake for 16-18 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool.
5/ Cover leftover cookies and store at room temperature for up to 5 days or 10 days in the fridge.
TRAIL MIX
INGREDIENTS:
• 1 cup puffed quinoa or puffed millet
• 1/4 cup unsweetened coconut flakes
• 1/2 cup whole roasted almonds
• 1/2 cup raw pepitas
• 1/2 cup raw cashews
• 1/2 cup dried banana chips (broken in half)
• 1/4 cup chopped dried mango or papaya
• 2 tablespoons candied ginger
• 1/4 cup dark chocolate chunks (or chocolate chips)
DIRECTIONS:
1/ In a medium mixing bowl, toss all ingredients together until evenly combined.
2/ Store in an airtight container for up to 1 month or in the refrigerator for up to 3 months.
Listening
Incorporating
Taking
PHOTOGRAPHY BY
PAUL VERSLUIS
Spending time outdoors and enjoying friends and family over good food and drinks is a great way to enjoy the season’s beautiful weather. From the fresh flower arrangements, produce, and herbs, this earthy spread is brimming with character and flavor. The earthy ceramic and clay vases give the perfect vessel to fill with organic cut herbs and handpicked wildflowers. We arranged a beautiful medley of Queen Anne’s lace, mint, sage, rosemary, lavender, lamb’s ear, nigella, buddleia, oregano, dill, feverfew, and geranium to name just a few of these beautiful blooms.
Al Fr es co STYLE
We love a good home-cooked menu mixed with a signature drink, so we paired our meal with a delicious craft cocktail. Buttermilk brined fried chicken was a must for this outdoor party. A delicious peach bread pudding with salted vanilla caramel cream rounded out our meal for the perfect sweet treat. We wanted to share a few of our favorite recipes for you to try at home. Enjoy!
FARM-TO-TABLE ENTERTAINING
FARM-TO -TABLE
Buttermilk Brined Fried Chicken
INGREDIENTS:
Dried spice mix
• 2 tablespoons white pepper
• 1 teaspoon ground mustard
• 5 teaspoons paprika
• 2 teaspoons fresh black pepper
• 2 tablespoons garlic powder
• 2 teaspoons dried oregano
• 2 teaspoons cayenne
• 1 teaspoon celery salt
• 1/2 teaspoon dried thyme
• 4 teaspoons onion powder
• Palm kosher salt
Buttermilk Brine
• 4 cups buttermilk
• 1 bunch fresh sage
• 1/2 of spice mixture
Dredge
• 2 cups flour
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• Whole cut up chicken or 2 bone-in breasts, 2 thighs and 2 drumsticks
To cook
• 4 cups shortening
INSTRUCTIONS:
Marinate chicken in brine for up to 24 hours. Place chicken in large Ziploc bag and pour marinade over top. Add fresh sage and store in fridge. Preheat oven to 350 degrees. Prepare a baking rack with a sheet pan for raw chicken and one for cooked chicken. Add remaining spice mixture to flour mixture. Whisk together well. Heat shortening to 350 degrees. (Preference is cast iron Dutch oven) Pull chicken out of buttermilk mixture and let drip. Coat firmly in flour mixture and set on raw chicken rack. Complete each piece of chicken. Heat oil to 350 degrees. Place 2 or 3 pieces of chicken in oil and cook 3-5 minutes per side. Place on cooked chicken rack. Put cooked chicken in oven to complete cooking for 15 minutes. Let chicken rest for 5-10 minutes before serving!
Peach Bread Pudding
INGREDIENTS:
• 1 loaf brioche
• 5 fresh peaches
• 2 tablespoons sugar
• 2 tablespoons butter
• 2 cups milk
• 1 cup heavy cream
• 5 eggs
• 2 teaspoons cinnamon
• 2 tablespoons brown sugar
• 2 teaspoons vanilla
INSTRUCTIONS:
Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Dice peaches into medium dice. Place peaches, white sugar, and butter in saucepan. Cook until sugar is dissolved and peaches are soft. Mix all other ingredients together. Spray a 9x13-inch baking pan and add peach mixture with brioche pieces and then add milk mixture. Bake for 45 minutes. Let cool for 20 minutes before cutting.
El Ahumado
“Spanish for Smoky”
INGREDIENTS:
• 1 1/2 ounces Reposado tequila
• 1/2 ounce aperol
• 3/4 ounce lime juice
• 1/2 ounce agave nectar
• 1/4 ounces luxardo cherry syrup
• 1 spritz of Mezcal
INSTRUCTIONS:
Lightly sweet, pleasantly bitter. The Mezcal adds just a hint of smoke to make a beautifully balanced, interesting cocktail.
AND FIND YOUR PEACE GET LOST
Exploring The Lost Pines Resort and Spa
Just on the outskirts of Austin, nestled on 400 acres of luscious and sprawling countryside, this fun-filled resort does not disappoint. Think Texas home-style ranch meets Southern luxury. Hyatt Regency Lost Pines Resort and Spa is a family-friendly destination that offers an array of activities for all ages to enjoy.
Guests are transported to a simpler time where both adults and kids can be seen casually riding bicycles around the property or strolling along the Colorado River that hugs the resort. Open areas with yard games, outdoor game tables, sports courts and a mini golf course invite families to engage in activities that allow for quality time spent enjoying the outdoors.
Choose between an adventurous getaway or a serene escape, as Lost Pines Resort and Spa has something for everyone. Resort experiences include horseback riding, skeet shooting, archery, guided ATV tours, fishing, kayaking and more. Cool off poolside at one of the many pools, or float on the 1,000-foot lazy river. Whether you’re a new or experienced golfer, the expansive,
ADVENTUROUS GETAWAY OR A SERENE ESCAPE
“Resort experiences include horseback riding, skeet shooting, archery, guided ATV tours, fishing, kayaking and more.”
18-hole, 7,200 yard golf course designed by award-winning architect Arthur Hills, allows golfers to enjoy the natural beauty of this championship course.
A Texas ranch-style resort wouldn’t be complete without animals. Visit the Lost Pines corral for daily meet and greets. Guests can interact with longhorns, miniature ponies, miniature donkeys, goats, alpacas and pigs. Families can enjoy nightly movies on the outdoor movie screen, and make s’mores fireside at one of the many fire-pits around the resort. Scheduled kids activities are available day and evening throughout your stay. The expansive grounds allows guests to spend time exploring the activities on the property without feeling crowded by other guests.
The resort offers a variety of dining experiences for the culinary enthusiast including six different on-site restaurants, each offering unique bites and beverages. Enjoy a farm-totable dining experience at Stories, where all food is sourced from local purveyors such as local wagyu beef and fresh garden greens grown at the on-site garden. They also offer an expansive selection of wines, scotch, and mixed drinks. For a unique dining experience, visit the renowned, exclusive 10-seat omakase, Sushi By Scratch, with Chef Philip Frankland Lee. This menu-free establishment boasts a private and unexpected experience that is sure to please. Advanced reservations are required and CONTINUED >
“The views are breathtaking , and all rooms offer elevated amenities that invite relaxation.”
encouraged as dining spots fill up quickly. For a more casual dining experience, visit one of the other four on-site restaurants including Maverick’s Roadhouse, buffet style dining at Heartwood House, or light bites enjoyed poolside at Old Buck’s Place. Eat alfresco at Maude’s Bar and Terrace with appetizers, small plates and cocktails. Listen to live music on the terrace and take in the night sky or cool off with a refreshing beverage after a day of activities at this charming spot. Located at the center of the resort, indoor and outdoor seating is thoughtfully arranged to invite guests to relax, unwind and enjoy the natural beauty that surrounds them.
After a day of making memories, retreat to the newly remodeled and spacious rooms and suites. The views are breathtaking, and all rooms offer elevated amenities that invite relaxation. The Hyatt Regency Lost Pines Resort and Spa is the perfect vacation destination to recharge regardless of what stage of life you are in. For more information visit LostPinesResortandSpa.com
JULY 4TH
Folds of Honor FreedomFest 2024
6:00 PM
Folds of Honor FreedomFest 2024 presented by QuikTrip Corporation from Dream Keepers (formerly Veterans) Park, River West Festival Park and along the Arkansas River including the Gathering Place. freedomfesttulsa.com/
JULY 6TH
Tulsa Farmers' Market
2408 E Admiral Blvd, Tulsa, OK 74110 | 7:00 AM
Market-goers can expect a wide variety of fresh, locally grown produce, responsibly raised meats & dairy, farm eggs, plants, cut flowers, crafts, artisan foods, and much more.
JULY 11TH
Children's Storytime at Tulsa Toy Depot
10114 S. Sheridan Rd Tulsa OK 74133 | 11:00 AM
Join us for a fun and interactive story time with your littles. We'll sing and dance together followed by story time. We guarantee they will have a great time! tulsatoydepot.com
At Tulsa Botanic Garden, JONESPLAN’s team is enhancing the Jim and Cherry Bost Arboretum by adding 124 new trees, featuring 101 different species, varieties, and cultivars. The arboretum will include mulch and concrete paths leading up to a large pergola atop the hill, offering stunning views of the garden. The new addition to the garden is expected to open in the fall of 2024.
Tulsa Botanic Garden - Jim and Cherry Bost Arboretum
We are thrilled to announce the launch of E3 Risk Management as a strategic compliment to E3 Bookkeeping. Through E3 Risk Management, we are dedicated to helping you manage all of your commercial property and casualty insurance needs.
Over the past year, we have been diligently developing E3 Risk Management to provide you with comprehensive and tailored insurance solutions. Our team is committed to understanding and working with your unique requirements toward protecting your valuable assets and the business you have worked so hard to build.
With E3 Risk Management, you can expect:
• Expert guidance in assessing your insurance needs
• Access to a wide range of insurance carriers and policies
• The ability to provide coverage in all 50 states
• Competitive pricing and customized coverage options
• Efficient claims handling and support
• Digital access to certificates and other documents you may need
• Ongoing communication with and access to your broker
Whether you own a small business, manage a commercial property, are involved in real estate investments, manufacturing, trucking, etc. E3 Risk Management is here to provide you with peace of mind and financial protection.
We will be reaching out to you over the next few weeks to share additional information and discuss ways we may be able to help you. If there is something urgent that you would like to discuss, please don’t hesitate to give us a call. We have been honored to be your bookkeeping service of choice; we now look forward to working with you to help you protect the business you have put your heart and soul into.
Thank you for your continued trust in E3 Bookkeeping. We look forward to serving your commercial property and casualty insurance needs through E3 Risk Management.
