USExtra09

Extra Arabian Horse Times

2009 U.S. Nationals

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The 43rd Annual U.S. National Arabian & Half-Arabian Championship Horse Show

Tulsa Time!

It just doesn’t get any better than spending time with friends and horses. Now in its second year at the Tulsa, Okla., venue, this year’s U.S. Nationals promises to showcase what brings us all together—the beautiful Arabian horse.

According to the Arabian Horse Association, 129 classes will be held during the nine-day show.

The largest number of entries in a single class is in the Arabian Hunter Pleasure Championship, with 52 as of mid-September.

Close behind, with 51 entries, is the Arabian Country English Pleasure AAOTR 36-54.

Competition begins Friday,

by Colleen Scott

October 23, and concludes Saturday, October 31.

Based on feedback from last year’s show regarding the size of the show ring in the Pavilion, many performance classes have been moved exclusively to the Ford Truck Arena. Other changes for the 2009 show include additional warm-up space near the Ford Truck Arena and relocation of the arena’s in-gate to allow trainers and coaches to stand on the rail near the gate.

For complete coverage of what’s new on the fairgrounds, pick up a September issue of Arabian Horse Times at the booth located in the commercial exhibit hall.

Besides visiting the Times booth, check out the show coverage at our website, www.ahtimes.com. We’ll be videotaping daily updates between sessions and interviewing competitors and trainers. Photos from around the grounds and a daily blog will also be on the website.

In this edition of the new Arabian Horse Times Extra, you’ll find insightful thoughts from the late industry icon Russ Vento on the state of the industry. He will be sorely missed not only this year, but for many to come. Typical of Russ, before his untimely death on October 11 he had filed a

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Colleen Scott special column—his hope for unity in the Arabian breed.

Good luck, have fun, and be sure to catch up with what’s happening at the 2009 show by logging on to our website or stopping by the booth.

Polo Grill’s awards include the Wine Spectator Award for 12 consecutive years and the “Best of Award of Excellence” for the past 12 years. A selection of over 1,000 wines is available for every taste.

In addition, AAA has honored Polo Grill for nine years with their Four Diamond Award, and Mobil awarded their Four Star Award for the past 7 years.

The restaurant’s 25 years of continued growth attests to the excellence owner Robert Merrifield and his staff has achieved in providing the finest service and cuisine to their guests.

Whether dining in the main room, lounge or one of five private dining rooms, exemplary service by a friendly wait staff ensures your total enjoyment.

Call for Reservations: 918-744-4280 Polo Grill 2038 Utica Square Tulsa, OK 74114-1635 www.PoloGrill.com

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all pressing our points because we want to improve the industry so that we and others can do better—but the end result of how we’re going about it is hurting everyone.

An Amateur Point Of View

If We Came Together, Can You Imagine What We Could Accomplish?

by Russ Vento October 2009. We’ve come through almost a whole show season already, and now we’re getting ready to go to U.S. Nationals. It’s been a hard year for the whole country, and not an easy one for the Arabian horse breed as we try to get our bearings in a world where nothing seems certain. Our horses should be our antidote to the stress of daily life, which is one reason that all the infighting going on in our breed now is so exhausting. I never thought I’d say this, but we’re beginning to sound like the Democrats and the Republicans. Is all this bickering a way of life now? I hope not, because I want to say clearly: This isn’t good for us.

As far as I can tell in our breed, everybody believes that they know best, and they have the right voice and the right idea and they’re going to help us all: The show horse people do it better than the Class A people and the sport horse people do it better than the show horse people, and the trainers do it better than the amateurs—and it goes on and on. Halter is better than hunter and western is better than English and park is the ultimate. It’s a whole domino effect. I think the time has come that we need to work together and do what is best for the horse and for the group, to benefit everybody. We’re never going to have the success we want until we have the unity.

Why, I wonder, when we have so many really difficult issues to face outside the breed (such as the economy and a changing society), are we complicating matters by bickering among ourselves? A friend pointed out to me that years ago, when 1,700-horse shows were common and everybody was getting a piece of the pie, there was relatively little argument.

On the downside, that meant that whip marks, bloody jaws and unsound horses went by with little comment. Over the years, to our credit, we have managed to deal with many issues like that, and I can’t help thinking that he has a point. The business is tougher now; everybody has to work harder. Is that making it more difficult to get along and to solve problems that arise? If that is the case, then what is happening now is doubly sad. We’re

In my opinion, we need to look at the whole picture—everything from open shows to Class A shows to regionals and Nationals, and that goes for sport horses, Arabians, HalfArabians, everyone in our breed. The time has come to get someone from every discipline and every function, and establish a committee to find some answers. If the idea of another “committee” turns you off, let’s just agree that it doesn’t matter what we call it—we need to put together a group with representatives for everyone, sit them down, get them to talk, and start using their knowledge and ideas.

I’ve given some thought as to who might be on the list for this panel, and suggest the following categories as a place to start: amateur and professional representatives from purebred Arabians, Half-Arabians and National Show Horses; people from the different show disciplines, like English, hunter, western, reining, dressage, sport horse; and veterinarians, farriers, and horse show managers.

When we’ve done that, then let’s agree on one fundamental: We have to respect each other. There are many different factions in this breed because with the Arabian horse, there is something, literally, for just about everyone. In the English division alone, we have a choice of country English pleasure, English pleasure and park; in hunters, they have two different types, and so on in other disciplines. It’s our choice as to what we do. To me, that’s good— but the fact that I choose country English pleasure doesn’t make someone else’s selection of hunter or western or sport horse any less valid. They just have different preferences, and we all need to respect each other’s choices.

Another thing we need to work on is patience. In the Arabian breed, we’ve developed a history of wanting some particular change, and then once we get it, deciding we don’t want it anymore— without even giving it time to work. If we can put together a blue-ribbon panel like I’ve described, we also need to agree to trust and respect their decisions and give those changes a fair chance to work.

Tearing something down before it has had a real chance to serve its purpose hasn’t benefited anyone.

We’ve had think tanks in the past, and they’ve been successful. I know that in this economy, it’s hard for everybody to take the time to do something like this and stick with it—and the committee can’t work in a vacuum. All the rest of us need to take the time to come up with ideas and submit them.

And when we’re making our suggestions, we need to agree to stop being argumentative.

Let’s leave the sensationalism and drama to the nightly news broadcasts, and put our energy into being constructive. If we could put this much effort into something positive for our discipline or our horse, can you imagine what we could achieve?

I don’t have a solution. All I have is a big mouth. And I have a message: Let’s stop and talk. I’d also recommend that we agree to stop emailing and texting quite so much.

True, emails and texts are a good way to get a lot of information out fast, but they are also an impersonal way. When we’re discussing important topics like our Arabian horses, we need to do it face to face, or at least voice to voice. We need to be able to read each other’s emotions. Emails and texts are too dependent on how the reader interprets the message; too often, that interpretation is not what the sender meant at all. On a passionate subject like this, making it harder to understand each other is just one more roadblock.

This is what I hope for the Arabian breed as we go forward: The most important thing now is for us to work together, and come up with a sensible, well-thought-out plan not necessarily for us, but to benefit our horses. n This is Russ’ last column, and his wishes for the good of the horses he loved.

The late Russell Vento Jr. was involved in the Arabian industry for more than 30 years, and from 1989 until his passing, was a partner in Battaglia Farms. He was honored twice with APAHA Amateur Horsemen’s Awards, and was a Large R USAE/AHA judge from 1996 on. He had owned or shown more than 30 U.S., Canadian and National Show Horse national champions, many of whom he shared with his daughter Skyler, a national champion rider in her own right.

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While you’re here

in Tulsa to admire the beauty and elegance of the horses at the U.S. Nationals, be

sure to stop by Utica Square, Tulsa’s most beautiful and distinctive outdoor shopping center. Featuring the city’s best shopping and dining, Utica Square is located just a few miles west of the U.S. Nationals at 21st and Utica.

For a complete list of restaurants and merchants, visit www.uticasquare.com.

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Utica at Twenty First Tulsa, Oklahoma

9/23/09 12:08:27 PM

2009 Tulsa Restaurant Guide

by Linda White

A year ago, Arabian horse enthusiasts were warily eying Tulsa, Okla., the latest in a succession of U.S. National Championship Show sites. Many wondered whether they would even be able to get a decent meal in what most pictured as a dusty little cow town. Ah, but Tulsa is a sophisticated Midwestern city, with a population approaching one million. The metro area is filled with wonderful, often unique eateries, catering to every taste and pocketbook. The following restaurants are highly recommended by local media and publications, but 2009’s Tulsa visitors will also find hundreds more: everything from upscale, fine dining establishments, to familiar fast food joints.

Asahi Japanese Restaurant Tulsa’s version of this popular restaurant chain gets a fivestar rating from its many Tulsa patrons. One frequent guest had this to say: “The people who run Asahi are very kind, and the sushi is great. It is not a fancy, trendy place, but at the same time, it is pleasant and clean.” Asahi serves you all the taste, at half the price,” says a local resident who dines there often. Asahi is conveniently located at 7831 East 71st St. (918) 307-7915.

Bangkok Restaurant Tulsa residents agree that, as Asian restaurants go, Bangkok Restaurant, at 3313 E. 32nd Place, may be their city’s finest example. Traditional Chinese dishes and authentic Thai selections are presented on always-hot buffet tables here.

The diverse, flavorful offerings are created using fresh vegetables, fruits and grains, unlike the cheap fried foods many other Asian buffet-style restaurants serve. Every dish is monitored and frequently replaced or restocked by a conscientious staff member.

Don’t be fooled by Bangkok’s rather inconspicuous location.

The restaurant’s excellent food and “all-you-can-eat” dining has popularized it among locals and visitors alike.

(918) 743-9669.

Bodean Seafood Restaurant Established in 1968, Bodean Seafood Restaurant serves perhaps the widest variety of fresh seafood in the Midwest.

Executive Chef Tim Richards and his team prepare and present every tantalizing menu item.

Bodean’s desserts are familiar to guests at a restaurant of this caliber, but boy, is their selection tempting! Cappuccino and espresso are available on request.

Bodean’s exceptional wine list is regularly updated, offering fine wines by the glass and by the bottle. Bodean Seafood Restaurant is at 3376 East 51st St. (918) 743-3861.

Bodean Fish Market The Bodean Seafood Restaurant’s affiliate concern, also at 3376 East 51st St., flies in its fresh seafood twice daily from locations all over the world. The talented staff makes fresh salads and sauces and their own special, fresh mozzarella cheese. The market also sells a tantalizing assortment of pasta, meats and spices. Open seven days. (918) 743-3861.COD, CHILEAN SEA BASS, The Brasserie Restaurant And Bar The Brasserie rivals the finest New York and Parisian dining experiences. This excellent restaurant features a menu filled with delectable, Frenchinspired hors d’oeuvres, brunch specialties, mouth-watering lunch and dinner entrees, and classical desserts. Complementing the fine cuisine is a connoisseur’s list of aperitifs, cognacs, ports and more than 75 carefully chosen wines.

Owner and creator Tim Baker has shown Tulsa and its many visitors that French gastronomy is actually just good food, made of the finest ingredients, and prepared simply. Monday through Thursday, The Brasserie also offers a special prix fixe dinner menu.

Located midtown, at 3509 South Peoria, the Brasserie Restaurant and Bar lies in Tulsa’s popular Brookside district.

(918) 779-7070.

Corner Café This popular spot, with its “famous for our chicken fried steak” logo, is open for breakfast, lunch and dinner. The menu here features traditional, full breakfasts, breakfast burritos and other Mexican fare, as well as pancakes and waffles. Lunches and dinners, hot or cold, are priced reasonably, and served with three sides. A selection of rich, tempting homemade desserts stand ready to top off your feast. Highly rated by local trade publications, the Corner Café has two locations: 1103 S.

Peoria, Tel. (918) 587-0081; and 731 N. Sheridan, (918) 835-3961.

Cowboy Sharkies Visitors quickly discover that this eatery, a.k.a. Cowboys American Grill, serves generous lunches and tasty dinner fare. A traditional Midwestern menu features steaks, barbecue and seafood, with most entrees made from scratch. Famous locally for its comfortable sports bar, affordable daily lunch and dinner specials, and its delectable baby back ribs, Cowboy Sharkies serves cocktails, wine, 20 kinds of beers

The Brasserie Tulsa’s splendid Brasserie Restaurant and Bar easily matches the finest New York and Parisian restaurants in every way but location. Arabian horse show folk will fall in love with what Tulsa appetites have already discovered—the Brasserie’s menu of timeless, French-inspired epicurean fare. The Brasserie’s repertoire includes hors d’oeuvres, classic brunch dishes, mouth-watering lunch and dinner offerings, and delicious French desserts, each piece a small masterpiece, artfully prepared to delight eye and palate alike. Complementing the restaurant’s culinary offerings is a connoisseur’s list of aperitifs, cognacs, ports and some 75 fine wines, offered by the glass.

When owner Tim Baker launched the restaurant in 2006, he was determined to de-mystify French cuisine, to familiarize diners with it as honestly good food, made of the finest ingredients, and prepared simply. Baker is an experienced, eminently knowledgeable restaurateur, passionate about every aspect of his life’s work. He and his staff are gratified by the Brasserie’s growing popularity, and by patrons’ increasingly well-informed enjoyment of world-class dining. The Brasserie Restaurant and Bar is Tulsa’s source for the finest French-inspired cuisine, prepared with masterful technique and presented with style and aplomb.

What’s on the menu? Check it out at www.thebrasserietulsa.com. You’ll find dinner entrees from steaks (this is cattle country) to rack of Australian lamb with mint orzo, spinach and fresh blueberries; braised beef short ribs with Vidalia onion and tomato gratin; crispy duck breast; seared New Zealand black cod, with foie gras butter and brioche, and much more. That’s just a sampling!

The authentic tartes, fois gras, steak tartare and special French way with seafood openers are all on display. But save enough room for dessert, because The Brasserie’s are to die for.

The Brasserie is open seven days a week. While it does not offer lunch, it is well known for its outstanding Sunday brunch. Its hours are: Monday through Thursday, 4 p.m. to 10 p.m.; Friday and Saturday, 4 p.m. to 11 p.m.; and Sunday, 10 a.m. to 9 p.m. The Brasserie is located at 3509 South Peoria, in Tulsa’s popular Brookside district. (918) 779-7070.

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on tap, and more than 40 in the bottle. Its new menu includes pizza and such items as ahi tuna, pulled chicken sandwich, garlicky smoked chicken, and the always-tempting smoked chicken chimichanga. Hungry tourists (and locals) can find Cowboy Sharkies at 5840 S. Memorial Drive. (918) 280-9000.

Fleming’s Prime Steakhouse & Wine Bar Locals frequently make it a point to stop by this top drawer dining establishment to satisfy their food cravings. Fleming’s outrageous prime burger bar serves deluxe creations: the sliced filet mignon burger, with sautéed mushrooms and Béarnaise sauce; or maybe the Portobello mushroom burger, complete with goat cheese and sautéed spinach. Perhaps the ahi tuna burger, served with soy ginger sauce, will just hit the spot. Executive Chef Russell Stall sees to it that only the finest ingredients go into Fleming’s huge variety of appetizers, salads, meats and seafoods, and deluxe side dishes. Among Fleming’s more than 100 world-class wines is one sure to be the ideal complement to your meal— which will be incomplete without one of Fleming’s decadent desserts. Conveniently located in Tulsa’s popular Utica Square Shopping Center, Fleming’s is at 1976 Utica Square. Call for directions: (918) 712-7500.

Gina And Guiseppe’s Italian Ristorante Gina and Giuseppe’s Italian Ristorante, in Jenks, a close-in Tulsa suburb, serves its patrons a truly astonishing variety of authentic Italian foods. The list of offerings in every category is breathtaking—and irresistible.

The restaurant’s stylish, upscale atmosphere complements Gina and Guiseppe’s Italian bakery, and a deli that stars popular and classic Italian meats, cheeses and pastries. No one who has ever eaten at Gina and Guiseppe’s was surprised when Tulsa People Magazine readers voted it “The Tulsa Area’s Favorite Italian Restaurant.” Be sure to

visit this one at 400 Riverwalk Terrace, Suite 100, in Jenks. The unmatched dining experience is more than worth the short drive.

(918) 296-0111.

Hibiscus Caribbean Bar & Grill Tulsa’s only Jamaican-Caribbean restaurant is the Hibiscus, where native Jamaican chefs create mouth-watering, culturally authentic versions of exotic island fare. The famous rum bar is popular for serving a variety of cocktails, from all over the world. The Hibiscus promotes the healthy foods recommended by its Jamaican chefs, with fresh house salads a mainstay. Enjoy dressings, sauces and desserts made from natural ingredients, and flavored with traditional Caribbean spices. Try the fried plantains, followed by the Rasta Man salad, served with mango.

The Caribbean curry chicken wrap makes a satisfying entree.

Situated in Tulsa’s fashionable Brookside district, visitors can discover this unusual restaurant at 3316 S. Peoria Ave. (918) 749-4700.

Palace Café The horse show crowd will find the Palace Cafe in Tulsa’s historic Cherry Street district, at 1301 E. 15th St. Owners James and Brooke Shrader create their seasonal menus around fresh, local ingredients. While the Palace Café definitely serves fine dining fare, it does so with a wink and a smile. The Shraders’ whimsical lunch, dinner and brunch menus feature old familiar favorites, but duck terrine and lobster corndogs lurk among the appetizers. Entrees like roast chicken or the catch of the day mix comfortably with innovative selections in full haute cuisine mode. Another tasty culinary mystery is afoot! (918) 582-4321.

Polo Grill The Polo Grill, its owner, Robert Merrifield, and his celebrated chefs have become widely recognized and much honored for the world-class lunch and dinner offerings that have been wowing

Polo Grill The “Wow!” factor at the Polo Grill is very high. In the 25 years since its opening, the restaurant has become widely recognized and much honored for the lunch and dinner offerings that dazzle diners year after year. Polo Grill owner and chef Robert Merrifield and his celebrated team have won many awards, each placing the Polo Grill among Tulsa’s finest dining establishments.

Among the most prestigious recent kudos is Wine Spectator magazine’s “Best of ” Award of Excellence every year since 1997.

“We are very proud of our awards,” states Merrifield, “but we are most proud that our customers come to visit often.”

Fine service, a relaxing ambience and attractive decor all contribute to the Polo Grill’s stature, but the perennial allure is the uncompromising quality. Merrifield and his team prepare and present world-class entrees and accompaniments without the prohibitive costs that can discourage repeat business. Here, frequent patrons and delighted newcomers can choose from lunch and dinner menus featuring something for every taste.

“Our menu changes seasonally,” explains Merrifield, “and each item is carefully prepared by our experienced, award-winning culinary team. It is they who choose the selections, taking advantage of each season’s available fresh meats and produce.”

When catering is called for, the Polo Grill ranks high on the list. A current sampling of their tasty hors d’oeuvres trays includes a domestic cheese tray with fruit and house honey, serving 15 to 20, or a Roquefort torte with fruit and crostini, also serving 15 to 20. Or perhaps a tray holding 50 pieces of assorted dessert tartlets, or fresh pico de gallo with corn chips, that serves 25, is more to your liking. And hors d’oeuvres like Parmesan shells with Caesar salad, bruschetta with oven-roasted tomato, or mini salmon cakes with remoulade, are available by the piece.

Lunchtime starters are varied. Numerous options include crab or lobster bisque, garlic cheese toast, or gazpacho—or how about a salad of chilled, grilled salmon Niçoise, with grilled asparagus, green beans, Yukon gold potatoes, kalamata olives and field greens?

The Polo Grill’s current luncheon selections range from prime filet mignon or crab cakes to the humbler-but-heavenly chicken fried steak, along with many other mouth-watering treats. A dinner selection could be the Colorado rack of lamb; an Asian barbecued center cut pork chop, or perhaps the roasted, stuffed French chicken breast, with white truffle oil. For dessert, try the mango sorbet and pineapple sherbet with raspberry sauce, the key lime pie, the pistachio shortcake, or perhaps a selection of artisan cheeses, accompanied by Trinity lemon curd, lavender honey and seasonal fruit. The website www.pologrill.com has complete menus and other information. The Polo Grill is located in the Utica Square Shopping Center, between E. 21st and E. 22nd Streets, at 2038 Utica Square. (918) 744-4280.

diners for the past 25 years. Often voted Tulsa’s Best, its fine service, pleasant, relaxing ambience and attractive decor contribute to this restaurant’s stature in the city.

The Polo Grill offers perfectly prepared, stylishly presented entrees, without prohibitive costs.

Patrons choose from a delicious lunchtime menu that features something for every taste. That may be grilled and chilled salmon Niçoise, crab cakes, tasty chicken fried steak, or one of many other

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toothsome offerings. Dinner selections include Colorado lamb rack, an Asian barbecued pork chop, or perhaps the roasted, stuffed French chicken breast with white truffle oil. For dessert, try the mango sorbet, the key lime pie, or perhaps a selection of artisanal cheeses. The Polo Grill, at 2038 Utica Square, is conveniently located in the Utica Square Shopping Center, between E. 21st and E. 22nd Streets. (918) 744-4280.

Silver Flame Steakhouse And Seafood Restaurant This popular restaurant, described as Tulsa’s only authentic Syrian steakhouse, serves mouthwatering, moderately priced steaks and seafood for lunch and dinner. Beef offerings include prime rib, filet mignon, Kansas City strip steak and Porterhouse steak, an old favorite for the larger appetite. Lobster tail, Alaska king crab legs and shrimp scampi join jumbo fried shrimp and orange roughy as

seafood choices. Proprietor Abdul Alhlou and his chefs have created unique house specialties like their barbecued baby back ribs and savory lunch items such as chicken Caesar salad, steak or chicken sandwiches.

Every selection is served with the Middle Eastern delicacies of tabouli, hummus, tahini, and cabbage roll, along with bread and the less exotic potato.

Among the tempting desserts are strawberry cheesecake, chocolate truffle mousse cake, and the Silver Flame’s premium carrot

Silver Flame Steakhouse & Seafood Restaurant “Theirs is the best prime rib in Tulsa, and I think the food and the service are excellent!” wrote one recent reviewer. “It’s the only choice for steak at lunch, and the portions and prices cannot be beat.”

“We have eaten there several times, and consider the Silver Flame very special,” wrote another. “The service was very good, and the food quality was super!”

The Silver Flame, which bills itself as Tulsa’s only authentic Syrian steakhouse, has been pleasing Tulsa palates since June 1987. Open seven days and most holidays, it offers live entertainment four nights a week, but its biggest attraction is its mouthwatering, moderately priced luncheon and dinner menus.

Proprietor Abdul Alhlou, born in Damascus, Syria, has more than 30 years’ experience in the restaurant business. He and his talented chefs have created a tempting lunch menu that offers classic French onion soup, shrimp cocktail, and chicken Caesar salad, just for starters. Specials include broiled salmon filet; shrimp, served scampi or fried; steak or chicken sandwiches; and cabbage rolls.

Filet mignon, rib eye and Kansas City strip steak lunch entrees join broiled orange roughy, rotisserie chicken, and the restaurant’s signature smoked, barbecued baby back ribs.

Dinner appetizers, all reasonably priced from $4.95 to $5.95, feature escargot Dularé (sautéed in butter, with white onions, garlic and mushrooms), shrimp scampi and other delicacies, plus a rich French onion soup. Beef offerings range from filet mignon and Kansas City strip steak to the Porterhouse, and are priced from $21.95 to $26.95. Seafood includes shrimp scampi, lobster tail and Alaskan king crab legs, and surf and turf combinations for every taste. Desserts, if you have room, are strawberry cheesecake, chocolate truffle mousse cake, and a favorite with locals: Silver Flame’s irresistible carrot cake.

The Silver Flame is open Monday through Friday for lunch and dinner, and for dinner only on Saturdays and Sundays. Carryout orders and party trays are also available. It is located in southeast Tulsa, at 6100 South Sheridan.

(918) 496-3311.

Fleming’s Prime Steakhouse & Wine Bar Locals frequently make it a point to stop by this top drawer dining establishment to satisfy their culinary cravings. Fleming’s outrageous prime burger bar serves deluxe creations: the sliced filet mignon burger, with sautéed mushrooms and Béarnaise sauce; or maybe the Portobello mushroom burger, complete with goat cheese and sautéed spinach. Perhaps the ahi tuna burger, served with soy ginger sauce, will just hit the spot. Executive Chef Russell Stall sees to it that only the finest ingredients go into Fleming’s huge variety of appetizers, salads, meats and seafoods, and deluxe side dishes. Among the restaurant’s more than 100 world-class wines is one sure to be the ideal complement to your perfect meal, incomplete without a decadent dessert from a wide selection. Conveniently located in Tulsa’s popular Utica Square Shopping Center, the address for Fleming’s Steakhouse is 1976 Utica Square. Call for directions: (918) 712-7500.

cake, a local favorite. Serving Tulsa diners for more than 15 years, Silver Flame Steakhouse and Seafood Restaurant is located at 6100 S. Sheridan Road, in southeast Tulsa. (918) 496-3311.

South Of The Border This popular, affordable (dinners $10 to $15) Tex-Mex eatery has multiple Tulsa area locations.

Several are your typical fast food joints, but East Tulsa’s South of the Border Grill and Cantina, at 8205 East Regal Ct., Suite 101, is perhaps the most convenient choice for the horse show crowd.

The authentic Mexican menu resonates with, for example, chile verde guisado (marinated pork, sautéed in spicy chile verde sauce), or the carne asada dinner, featuring marinated carne asada beef. A favorite house specialty is the chile relleno, stuffed with beef or chicken, cheese, and topped with a rich sauce. All dinners are served with rice and refried beans. Open seven days, from 11:00 a.m. to 11:00 p.m.

The Wild Fork “The Wild Fork combines casual elegance with talented, imaginative chefs to create an

excellent dining experience,” reads a hotel flyer promoting Tulsa’s restaurants. “The Wild Fork pleases its guests not only for lunch and dinner, but also with extraordinary breakfast fare. Why not start the day with fluffy Cinnamon Pecan Pancakes?” Clearly, The Wild Fork’s proprietors have a whimsical side. There is nothing whimsical about the quality of the food here, however. The fresh produce, fresh meats and fresh fish and seafood, all expertly prepared by a knowing culinary hand, will satisfy the most sophisticated palate. How about some grilled shrimp and sweet corn fritters, with a side of goat cheese, followed by the lemon-garlic lamb chops, with sun-dried tomato syrup? The menu at The Wild Fork holds something for every taste. The restaurant’s wine cellar is filled with boutique wines to go with every course, and a faintly sinister dessert cart, crouching nearby, is loaded with overthe-top desserts. Forget about your cholesterol! Wield your own wild fork, and enjoy a terrific meal here, in high epicurean style.

(918) 742-0712.

www.ahtimes.com

Log on to for live interviews, blogs, and photos from the show.

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November 5-8, 2009 Januar y 16-19, 2010

Cooled-Transported Semen Course

Hands-on laborator y sessions allow participants to prepare and evaluate cooled semen doses for shipment. Discussions include management of mares for breeding with cooled-transported semen and types of semen shipping containers.

November 9, 2009 Januar y 20, 2010

Frozen Semen Course

Participants will learn and practice techniques for freezing, storage, shipment, and thawing equine semen. Discussions include management of mares for breeding with frozen semen.

November 10, 2009 Januar y 21, 2010

Foaling Course

Hands-on training in prediction of foaling, delivering the normal foal, recognizing a problem with foaling, care of the newborn foal, evaluation of passive transfer, and placental examination. It is a must course for anyone with responsibilities for foaling out mares.

Januar y 30-31, 2010

For more information or to register, visit our website at www.csuequine.com or call 970-491-8626 9 | Ar abian Horse Times | U.S. NATIONALS EXTRA

2 0 0 9 U . S . NAT I O NAL S S H OW COV E RAG E I N T H E N OV E M B E R IS SUE O F ARAB IAN H O R S E T IMES! G et i t H e r e FI RST! The MOST Comprehensive Coverage In The Arabian Horse Industry.

Don't miss your opportunity to advertise your U.S. Nationals Winners in This Issue!

Magazine Mike Villase単or cell: 507-254-7809 mikev@ahtimes.com

Call or stop by the booth to reserve your ad space.

Order your photos from Ferrara Photography today.

Kandi Menne cell: 507-201-0005 kandi@ahtimes.com

John Diedrich cell: 507-461-1587 johnd@ahtimes.com

8 0 0 - 2 4 8 - 4 6 3 7 ~ w w w. a h t i m e s . c o m

Silver Flame Steakhouse and Seafood Present This Ad To Receive Special U.S. Nationals Pricing Filet Mignon 5oz. and Australian Lobster 5oz. - $22.95 Porterhouse 26 oz. - $23.95 Steak and Shrimp - $14.95 Orange Roughy - $11.95 All dinners include tabouli, hummus tahini, relish tray, cabbage roll, barbeque ribs, salad, baked potato, french fries, vegetable or rice.

Hours LUNCH: Monday - Friday, 11:00 a.m. - 2:15 p.m.

DINNER: Monday - Thursday, 5:00 p.m. - 10:00 p.m.

Friday - Saturday, 5:00 p.m. - 11:00 p.m.

Sundays, 5:00 p.m. - 9:00 p.m.

10 | Ar abian Horse Times | U.S. NATIONALS EXTRA

6100 S. Sheridan Road Tulsa, Oklahoma 74133 (918) 496-3311 www.silverflamesteakhouse.com

2009 U.S. Nationals

SHOW SPECIAL *

Payment must accompany order. Please remit in U.S. funds only. Sorry, no refunds on subscription orders.

SUBSCRIBE TODAY FOR 2 OR 3 YEARS and receive the signed and numbered print

“Tranquility”

by Stuart Vesty TRANQUILITY Stuart Vesty, U.S.A.

Complete this portion and submit your payment at the Arabian Horse Times Booth!

U . S . N AT I O N A L S S U B S C R I P T I O N S P E C I A L

____________________________________________ E-mail address (Receive our FREE monthly e-newsletter!)

U.S.

❑ 1 Year $31.95

❑ 2 Years $59.95

❑ 3 Years $79.95

Canada

❑ 1 Year $61.95

❑ 2 Years $119.95

❑ 3 Years $159.95

Check Enclosed

Foreign

❑ 1 Year $91.95

❑ 2 Years $179.95

❑ 3 Years $269.95

Credit Card

__________________________________________________________

I N D I C AT E PAYM EN T M E T H O D

____________________________________________

Name (please print)

Credit Card Number

__________________________________________________________

_____ /_____ Exp. Date

Address

___________

________________

Security Code

Billing Zip

_________________________ ________________ ______________

____________________________________________

City

Name of Cardholder

State

Zip Code

_________________________ _______________________________

__________________________________

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Phone

Signature

Date

Farm (Optional)

* Discount Prices Valid Only During 2009 U.S. Nationals • Customer Service, 800-248-4637 11 | Ar AbiAn Horse Times | U.S. NATIONALS EXTRA

Voted Tulsa’s Best Restaurant

Three Years in a Row

arabianhorse_brasserie_2009_10.indd 1

12 | Ar abian Horse Times | U.S. NATIONALS EXTRA

10/16/09 4:20:33 PM