Craft Magazine Nov 2018 by craftmagok

CRAFT MAGAZINE OK | NOV 2018

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2705 E 40th St Tulsa, OK 74105 918-398-6844 or 918-978-2278 CO-FOUNDERS / PUBLISHERS BEN ALLEN & ZACH DOSS EDITOR SARITA DOSS CONTRIBUTING WRITERS JUDY ALLEN SARITA DOSS ZACH DOSS TIM LANDES BRIAN WELZBACHER CHRISTINA WINKLE MANAGING PHOTOGRAPHER BEN ALLEN #GETOUTGETLOCAL PHOTOGRAPHY CREDIT: CAINS BALLROOM BOK EVENT CENTER BRADY THEATER RIVER SPIRIT - PARADISE COVE HARD ROCK TULSA - THE JOINT GATHERING PLACE & GUTHRIE GREEN VISIT CRAFTMAGOK.COM FOR THE ONLINE VERSION OF THE MAGAZINE AND TO CONTACT US FOR STORY IDEAS OR ADVERTISING OPPORTUNITIES. FOLLOW US @CRAFTMAGOK ON:

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About the Cover: Locally sourced is the Thanksgiving trend we all could get behind. Special thanks to Prairie Creek Farms for hosting. Photo Credit: Ben Allen

CRAFT MAGAZINE OK | NOV 2018

Prairie Creek Farms

Letter from the Editor, Sarita Doss

s we were working to create the November issue, I kept being reminded about the wonderful things happening in the Tulsa area this Fall.

For one, we have great artisans like Amanda Simcoe, featured in our #nolimitwomen column this month. She is an extraordinary person. The way she sees food and flavors and combinations is truly out of this world. I am by no means an expert when it comes to food, beer and happenings in this town. I’m on this journey with you. For someone of her caliber to be willing to take the time to share with, not only us, but this community is a rare gift. Another exciting tidbit that we want to celebrate is Prairie Creek Farms will be supplying all of Fassler Halls pork needs. This deal really shows that we are working towards locally sourced food in more venues. Congrats to all the partners at Prairie Creek! On a personal sidenote, if you ever have the chance to try Judy Allen’s recipes, like we are so fortunate to in this issue, make them. Run to the store, get what you need and do it. My new fav are the Sheet Pan Nachos. They. Are. Phenomenal. I’m not kidding. Something about the way she crafted all the ingredients together does something magical in your mouth. Make them. You won’t regret it. (Also, thanks, Judy, for sharing!) We are so excited to share this issue with you! We hope it provides some inspiration for your Fall Feasts, new outings to take visiting family and above all information about what we’ve got going on, Tulsa!

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CRAFT MAGAZINE OK | NOV 2018

by Judy Allen

o other holiday revolves around food and eating as much as Thanksgiving. Gathering with family and friends around a huge meal is the perfect time to reflect on all that we are thankful for, including the food on the table, and importantly, those that raised or produced it. Where did your turkey come from? How was it raised? Did those eggs travel 1000 miles to become deviled in your kitchen? When you buy your ingredients or prepared foods locally, connections are made with those producers and cooks and those relationships foster the growth of our local food community. Many of Tulsa’s chefs and restaurateurs have embraced the connection between farm and table by sourcing ingredients both locally and seasonally. The farm-to-fork concept works just as easily for the home cook, with all of our state’s offerings at farmers’ markets, butcher shops and specialty food stores. Considering that the average food item in America has traveled over 1500 miles to get from the farm to your plate, eating local has a more far-reaching purpose than just supporting local businesses – better health, sustainable practices and community growth. This being said, let’s allow the food for this year’s Thanksgiving feast to speak for itself – there is no shortage of talent in Tulsa’s food scene, from the most popular restaurateurs to the novice home cooks. In-between, the possibilities for creating your own farm-to-table feast this Thanksgiving are virtually endless. Whether you want to make it all yourself or not lift a single carving knife over the holidays, this guide provides a good starting point to enjoying the most delicious fourth Thursday in November. Before you get started… If the mere thought of organizing, shopping for and preparing Thanksgiving dinner makes you want to throw in the kitchen towel, Candace Conley of The Girl Can Cook Cooking Studio and Kitchen, has just the thing to nudge apprehensive cooks through the big day. Conley’s “Alternative Thanksgiving Dinner”, one of her favorite classes to teach, is a 3-hour, hands-on class that will allow you to take control of the entire feast. Students will create turkey dinner “alternatives” that are easily replicated in a home kitchen, then sit down to enjoy an early Thanksgiving dinner - one you’ll really be thankful for. Plan on learning alternatives to roasting a whole turkey, to cornbread dressing and mashed potatoes...the main dishes that typically strike fear into the hearts of home cooks. Conley’s always-fun classes include hands-on instruction, prepared food, recipes and complimentary wine pairings. This is sure to sell out, so sign up quickly! Other classes offered include: Knife Skills 101, Amazing Thanksgiving Pies and Kids Can Bake for Thanksgiving. The Girl Can Cook Cooking Studio and Kitchen: www.thegirlcancookschool.com 315 South Main St., Broken Arrow, OK 74012 CRAFT MAGAZINE OK | NOV 2018

The Centerpiece According to the National Turkey Foundation, Americans will eat an estimated 46 million turkeys this Thanksgiving alone. While nearly all of them will be the same supermarket bird eaten every year, a few lucky families will carve into a tastier, more authentic turkey. Gary Greenwood raises organic, free-range heritage breeds on his family farm in Big Cabin, Oklahoma. Greenwood Farms’ turkeys could actually fly to Tulsa if they desired but will instead be available for delivery or to pick-up at Greenwood’s booth at the Tulsa Farmers’ Market. To order turkeys ranging from 8 to 25 pounds ($6 per pound), visit their booth at the Saturday market or call 918-323-0330. Do you typically find yourself with a big bird

The Ingredients

There is more to visiting a farmers’ market than selecting a pint of tomatoes or a bag of freshly picked corn. The variety of offerings at each vendor’s table tells the story of the farmer, rancher or producer that brought that product to market. When you buy a dozen eggs from a farmer who knows and loves the chickens who laid them, you’ll understand. There is nothing more authentic. The Tulsa Farmers’ Market on Cherry Street is a prime example of how farmers gather together to not only offer goods but celebrate family and friendships as much as the products they offer. The state’s largest farmers market moved from Cherry Street to Brookside after the summer season ended in October but is open every other Saturday throughout the winter (starting Nov. 3rd), offering everything from 10

CRAFT MAGAZINE OK | NOV 2018

and no idea what to do with it? Chef Ben Alexander of McNellie’s Group typically takes his family out to Mandarin Taste for Thanksgiving dinner – not a shock, since he spends most days in the kitchen. However, Alexander is a big fan of juicy turkey with crisp skin - he insists it’s all about the brine, ‘bout the brine – See next page, for his recipe. Prairie Creek Farms in Kellyville is a fairly new, regenerative, 80-acre farm, just west of Tulsa. Established in 2016, Prairie Creek Farms provides grass-fed beef, and pastured Berkshire pork, chicken and eggs to the Tulsa and Oklahoma City regions. Owners, Jason Ketchum, Nate Beaulac and Peter Prulhiere model many of their practices after Joel Salatin of Polyface Farms in Swoope, Virginia

– using animals to prune the pasture, heal the land, and rebuild the soil. For Thanksgiving and on through the holiday season, Prairie Creek Farms will be offering frozen bone-in Berkshire hams, 9 to 12 pounds each for $8 per pound. For $10 per pound, get your ham honey-glazed by chef Joel Bein and delivered the Tuesday before Thanksgiving. To order, visit: www.prairiecreek.farm or call 918-7281356.

turnips to turkeys, making it a no-brainer for stocking up on local ingredients for your holiday feasts. Keep your eyes peeled for sweet potatoes, dark leafy greens, turnips, carrots and other vegetables as well as fresh turkey, ham, dairy products and even wine.

needs marshmallows when you have cheese! Every Thanksgiving, Farrell Family Bread sells loaves of “stuffing-bread”, a Tuscan loaf studded with fresh sage, scallions and parsley, as well as cornbread, so if your stuffing leans toward sourdough or more towards cornbread or somewhere in the middle, Farrell has you covered. Be sure to order ahead, because the bakery will sell out of both during the week of Thanksgiving – don’t forget to add on a bag of dinner rolls (choose from 6 varieties), a loaf of pumpkin-cranberry bread or a pumpkinchocolate marbled cheesecake.

One of the newest market vendors is Hellim Cheese Factory from Stroud, Oklahoma.Their Cyprus-style cheese is delicious and versatile – throw a slab on the grill and it doesn’t melt! The cheese is delicious during the summer months, grilled and combined with locally grown tomatoes, cucumbers and the like, but I plan to use it this year on my Thanksgiving table to compliment an array of charcuterie and condiments and crumbled over baked sweet potatoes from the market – who

Chef Bein, known for his award-winning Rub truck as well as the farmers’ market-to-fork meals he serves at events around town, is also set to offer a limited number of turkeys, prime ribs and beef tenderloins for Thanksgiving. To order, visit oklahomarub.com.

To order, stop in or call the bakery at 918-477-7077.

Herb-Brined Roasted Turkey with Compound Butter Serves 8 to 10 with leftovers (depending on how big the bird) Chef Ben Alexander stuffs compound butter between the skin and meat, similar to the preparation of Peking Duck, which is separated from the skin to achieve crisp skin. When roasting the turkey, 165° is the magic number – not a degree more or less. For the Brine: 1 gallon water ½ cup salt ½ cup sugar Other flavorings, such as: sliced orange, fresh sage, fresh thyme and whole peppercorns 1 10 to 12-pound turkey Combine water salt and sugar, stirring until everything is dissolved. Add other flavorings

if desired, then add thawed turkey. Let the turkey sit in the brine for 2 days, then remove it from the brine, transfer to a rimmed baking sheet and let it sit one day in the refrigerator, uncovered, to let the skin dry out. For the Compound Butter: 1 pound unsalted butter, room temp 2 teaspoons kosher salt 1 tablespoon dried sage (rubbed) 1 tablespoon finely minced garlic Kosher salt & freshly ground black pepper ½ cup chicken stock

from the meat, to create pockets in the breast meat area, thigh meat area, and around the drumsticks. Smoosh the butter mixture all around in the pockets, rubbing the skin gently to spread it evenly. Place the buttered turkey onto a roasting rack in a roasting pan, then season the outside of the bird with salt and pepper. Pour stock into the pan. Roast until the meat registers 165° in the thickest part of the thigh and breast, 4 to 4½ hours, basting every 30 minutes after the 2-hour mark. If the skin is getting too dark too quickly, cover the bird loosely with foil. Let the turkey rest for 20 minutes before slicing and serving.

Heat oven to 225°. Mix butter, salt, sage and garlic in a bowl until well combined. Using your fingers, carefully separate the turkey skin

Farrell Family Bread Stuffing Serves 8 to 10 This is delicious with only the stuffing bread, but feel free to replace half of it with cornbread or even rye. For the best results, allow the bread to dry out on a sheet pan overnight. 8 cups Farrell Family stuffing bread or sourdough, cubed or torn into pieces 2 tablespoons olive oil or butter ¾ cups finely diced carrot ¾ cups finely diced yellow onion ¾ cups finely diced fennel bulb, optional ½ cup fine diced celery 4 cups chicken, turkey or vegetable stock ¼ cup finely chopped flat-leaf parsley, sage and/or green onion Salt and pepper to taste

Place the bread in a large mixing bowl and set aside. Heat oven to 375°.

dried cranberries or dried apricots, or even oysters.

Heat olive oil in a large skillet over medium heat. Add carrot, onion, fennel and celery and let them sweat until just softened. Add 2 cups of the stock, bring to a gentle simmer and let the vegetables cook until tender, 2 to 3 minutes. Strain the vegetables out of the stock with a slotted spoon or strainer and mix in with the dried bread along with the chopped herbs. Reserve the hot stock. Season well with salt and pepper.

Add a total of 3½ cups of the stock to the bread, tossing until it is well combined. Reserve the last ½ cup of stock in case the bread is still too dry for your taste. Transfer the mixture to an 8-by-8-inch baking dish or pan, cover with foil and bake for 30 minutes. Uncover and continue to bake until the top is golden, 10 to 15 minutes more.

* This would also be the time to add any other ingredients you may want to use, browned sausage or other pre-cooked meats, rehydrated CRAFT MAGAZINE OK | NOV 2018

The Sweets If slinging flour throughout the kitchen during Thanksgiving week isn’t your thing, Tulsa has many saving graces. Antoinette Baking Company is known for “pie night” as well as for the other amazing sweets coming out of their North Main Street kitchen. Thanksgiving offerings include bourbon pumpkin, apple crumb and classic pecan as well as pumpkin cheesecake, pumpkin spice macarons and bread pudding. But don’t think they only master sweets – the duck fat Chex mix is to-die-for and you can grab an herbed goat cheese ball or take-andbake biscuits to satisfy the savory cravings. Visit www.antoinettebakingco.com for the complete holiday menu.

The Takeaway

Fortunately, there is no reason to dirty even one pan to provide a Thanksgiving feast. From appetizers to pie, these Tulsa stalwarts will take care of the entire meal for you. Hope Egan has had her hand in many of Tulsa’s kitchens over the years. Now she runs Red Thistle Catering Co. from a quaint storefront on Harvard, offering take-away and onsite catering as well as sit-down dinners through her seasonal dinner series. Egan’s family-style holiday menu is available for pick-up and includes everything from locally sourced spinach salad to free-range turkey to made-fromscratch desserts and all else in between. Visit www.redthistlecateringtulsa.com to see the entire menu. All you need to do is set the table and chill the wine – and if you don’t want to 12

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Queenie’s Café and Bakery has been a Utica Square staple since 1985 for good reason – I think that reason is the Ultra Egg Salad sandwich, but customers will likely argue it is the case of baked goods staring you in the face the second you enter the cozy sidewalk café. The pies – including the sour cream lime tart – are sinful, and it’s impossible to leave without a lemon bar or gingersnap cookie. For the holidays, the bakery will offer a seasonal assortment of desserts. Stop in or call to order, 918-749-3481. Saint Amon Baking Co. in Bixby may be the new kid on the block, but their handmade authentic French pastries and breads are something to be found in the oldest Parisian lift even a finger, book her kitchen for a private Thanksgiving dinner and leave the dishes to the pros. Boston Deli is offering their infamous HastyBake hickory-smoked turkey and a brown sugar-cured oven-roasted turkey as well as vegetable sides, cranberry sauce or salsa and one of a number of amazing pies – the bourbon pecan pie with Bailey’s whipped cream is a favorite. Visit www.thebostondeli.com for the complete menu and ordering information. Lambrusco’z To Go hooked us with white queso in 1985 and has kept customers flocking in for made-from-scratch casseroles and baked goods, hearty sandwiches and deli items and, let’s be honest, the friendliest at-

bakeries. For the holidays, owners and bakers Jean-Baptiste and Sara Saint Amon will craft pies (pumpkin, pecan, coconut cream and fruit, to name a few), quick breads and stollens - “Even though they’re German”, Sara says – as well as the usual croissants, chocolatines, mousse cakes and “whatever else we think up”. Why not dress up the kid’s table this Thanksgiving with a platter of cookies – or call it an enticement to try that one bite of Brussels sprouts. Cookiedoodle in Jenks and OK Cookiemomster in Midtown both offer darling handmade, seasonally-decorated cookies, including cornucopias, pilgrims, pumpkins and the like.

mosphere in town. Owner Nancy Bruce kicks it up a notch over the holidays, roasting dozens of turkeys for her traditional Thanksgiving dinners. The complete menu, which serves up to 12 guests, includes everything from turkey and ham to dressing, potatoes and gravy and the like. To order, visit the deli or call 918496-1246. Let the staff of 624 Kitchen and Catering cater to you this Thanksgiving. The full menu – including starters, turkey, sides and dessert – is available for 4 to 15 people. Orders must be received by 5pm on Thursday, November 15th. Ordering online is easy – visit www. 624catering.com/thanksgiving.

Baked Sweet Potatoes with Roasted Cheese and Kale Serves 8 to 10 Heat oven to 400°. Place 4 or 5 sweet potatoes on a baking sheet. Bake until the potatoes are easily pierced with a knife, about 1 hour. Meanwhile, place a few handfuls of baby kale and a block of Hellim or halloumi

cheese that has been sliced into ½-inch slices on another baking sheet. Drizzle kale and cheese with olive oil and season with kosher salt, freshly ground black pepper and a sprinkle of crushed red chili flakes. Bake until golden and crispy, 8 to 10 minutes. Set aside to cool slightly. Halve sweet potatoes and top each with a dollop of Greek yogurt, kale and cheese.

Knight Creek Farms Grand Champion Pecan Pie No Thanksgiving meal is complete without a slice of pie, and Oklahomans definitely favor their native pecan. Knight Creek Farms is a family owned & operated farm in Sapulpa, overseeing growth, production and harvest over 300 acres & 3000 pecan trees. Bob Knight

is a past president of the Oklahoma Pecan Growers Association and twice a recipient of the pecan industry’s Grower of the Year award. Knight Creek sells five varieties of pecans as well as pecan oil at both the Tulsa Farmers’ Market and their retail store at 84th & Elwood .

Makes one 9-inch pie:

white vinegar and vanilla extract. Add eggs and salt and whisk until mixture is even. Fold in pecan halves.

2½ cups raw pecan halves 1 9-inch pie dough (store bought or homemade) 6 tablespoons unsalted butter, melted and cooled 1 cup light corn syrup 1 cup light brown sugar 2 teaspoons pure vanilla extract 3 large eggs, lightly beaten ½ teaspoon salt 1 tablespoon white vinegar

Pour mixture into pie crust and spread evenly with a spatula. Take pieces of aluminum foil and gently cover edges of pie crust. Place pie on preheated baking sheet and bake for 60 to 70 minutes or until pie is set in center. Remove pie and allow to cool completely before serving or chilling. Pie can be made the day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.

Place baking sheet in oven. Preheat oven to 350°. Gently line pie pan with rolled out pie dough. Be sure to press into edges and up the sides. Use fingers or a fork to create a decorative edge of your choice. Set aside. In a large bowl, whisk together butter, corn syrup, brown sugar, CRAFT MAGAZINE OK | NOV 2018

The Beverages If slinging flour throughout the kitchen during Thanksgiving week Of all the advice you’ll get this year about what wines to bring to Thanksgiving, none are more pertinent or relevant than these two rules: Keep it simple and make people happy (including yourself ). Don’t bother with the particulars of pairing this with that or worrying how the wines will fare with the holiday feast. I’ve never heard of a Thanksgiving feast that was ruined because the Pinot was too tannic for the green bean casserole. Instead, grab one of these bottles and celebrate winemakers with Tulsa ties. Jeff Fischer lives a triple life: Norman native-turned winemaker, actor and voice-over specialist and, for the last 12 seasons, as the character Jeff Fischer on “American Dad!” He’s got equivalent talent in his winemaking; this Loire Valley-inspired Habit Cabernet Franc has pretty floral scents of lavender and Earl Grey tea, with juicy fruit flavors of raspberry and red cherry, and a driving, mouthwatering acidity.

“Did you know that the Pilgrims were forced to stop at Plymouth Rock because they had run out of beer?” - Wes Alexander,/Marshall Brewing Co. About $30 at Ranch Acres or Village Wines and featured on the menu at Amelia’s. www.habitwine.com Other wines with Tulsa ties include: Darms Lane, Far Niente and 32 Winds, all of which craft exceptional wines suitable for 14

CRAFT MAGAZINE OK | NOV 2018

any feast. All are available at Ranch Acres, Village Wines or Parkhill’s. “Did you know that the Pilgrims were forced to stop at Plymouth Rock because they had run out of beer?”, says Wes Alexander, Director of Sales and Marketing at Marshall Brewing Co. “Beer was a main form of sustenance on the open sea in the days of Columbus. It was caloric and kept the crew hydrated as sea water could not be consumed. Those early settlers would have no doubt sought to brew beer once landed, making it plausible that beer was part of the first Thanksgiving.” Alexander suggests Marshall’s Big Jamoke porter, named for the B-25 bomber Eric Marshall’s grandfather flew in WWII. It has bittersweet chocolate coffee dark roasted malt flavor profile which pairs well with many of the rich sauces and gravies as well as the tart cranberries and other fruit served on the Thanksgiving table. Fortunately, Marshall Brewing Co is only one of dozens of craft breweries that have opened recently in the Tulsa area. Heirloom Rustic Ales sells their small-batch brews in display-worthy cans, but the beers themselves are works of art. Jessica Hermann, Taproom Manager at Heirloom, recommends Morning Devotion, “A milk stout built on a myriad of bready, Munich malts, and self-actualized through lactose, Fair Fellow cold brew, and supermarket cinnamon”, or Nightcall, a robust winter warmer, but the fun thing about brewing beer is that the brewmaster can change everything on a whim. So, these may or may not be available, but the guarantee is that whatever IS available will be a winner for your dinner.

The Ditch-it-all-and-eat-out

The Day After, according to Chef Joel Bein

The only thing better than making Thanksgiving dinner is not having to make Thanksgiving dinner. If the whole thing just seems too overwhelming, or if turkey and all the fixings are not your cup of holiday tea, book a table at one of many local restaurants open to serve you on the big day.

It’s the day after Thanksgiving, you’re hungry for breakfast and you’re all turkeyed out, but thankfully you also got a honey glazed ham from Prairie Creek Farms. Start by removing leftovers from the fridge - ham, stuffing, gravy and cranberry sauce – as well as some eggs (preferably from Prairie Creek Farm). Grab an optional can of chipotles in adobo to blend with the cranberries to kick it up a notch. Put the gravy in a pot to start warming up and also get a pot of water going for poaching eggs.

The French Hen will serve an a la carte seasonal menu from 12 to 4pm on Thanksgiving. Offerings include traditional turkey and dressing as well as other French Hen classics such as fried oysters with creamed spinach. Reservations are required and can be made by calling 918-492-2596. Michael V’s is offering their traditional Thanksgiving buffet brunch for the 13th year from 11am to 2pm. The menu includes all the traditional Thanksgiving offerings as well as a chef-carved New York strip loin, broccoli-rice casserole and coconut cream pie shooters. Reservations are required and usually fill up quickly: 918-369-0310. Juniper restaurant is hosting a five-course Harvest Dinner created by Chef Neil Trumpy on Sunday, November 11th. Chef Trumpy is a huge supporter of local farms and growers, and his seasonal menus reflect that support. It may not be on Thanksgiving, but the Thanksgiving-themed Harvest Dinner will provide a turkey to Iron Gate for every seat sold to give to families in need. Iron Gate’s mission is to feed the hungry and last year served over 200 thousand meals to families in Tulsa. Seating is limited – to make a reservation, call 918-794-1090. Local breweries and local produce. US Foods will match their donation.

“Put some of the cranberry sauce in the blender with a few chipotles” -Chef Joel Bein Take a couple cups of stuffing and mix an egg into it then form a couple of patties and brown them in an oiled skillet over medium-high heat on both sides. Put some of the cranberry sauce in the blender with a few chipotles and blend until smooth, pour into a bowl and reserve for later. At this point you can either grill or pan fry the ham to get it hot. Once your stuffing patties are done put them on a plate and top them with the ham. Poach your eggs, usually takes about three minutes, or you can fry them, and place them on top of the ham. Spoon the gravy over the eggs like hollandaise and drizzle the outside of your plate with the cranberry salsa and BAM! you have the best Thanksgiving Leftover Eggs Benedict. CRAFT MAGAZINE OK | NOV 2018

Thanksgiving Tips from Local Chefs “I am a big fan of the freezer for the two weeks before Thanksgiving. I make my cornbread for the dressing and freeze it. I make my chicken stock and freeze it. Breakfast casseroles and sweet rolls for breakfast will also freeze well and reheat the morning of thanksgiving. Set the table for Thanksgiving dinner two days before, including table centerpieces. Assign jobs to friends and family members a week ahead of time and let them know what you expect from them the day of service.” – Shannon Smith, Beads and Basil

“Holidays can be stressful! The way I get through it is plenty of wine – my current favorites are Presqu’ile and Wonderwall Pinot Noirs.”

“I have five steps for getting dinner to the table on time. First, read through the recipes twice. Then make a checklist of all your ingredients. Figure out before you start cooking how long each recipe will take. Respect the order of things when it comes to each recipe – timing, adding ingredients and the like. Finally, get familiar with each recipe before going rogue. Once you are comfortable with each – Joel Bein, Rub recipe you will have a better idea of how to change it up.”

“Cook what you enjoy cooking, delegate or buy the rest. Do as much in advance as possible. Not enough ovens to get everything hot at the same time? Use an ice chest as a hot box - casseroles, mashed potatoes, ham, and even the turkey will stay warm in an ice chest for over an hour. Put stuffing or things that you want crisp on top in the last round in the oven, while everything else stays hot in the ice chest.” – Nancy Bruce, Lambrusco’z To Go

– Candace Conley, The Girl Can Cook

“Keep it simple – make 4 or 5 dishes really great. And involve the whole family when they arrive – heating gravy, warming rolls. Get everyone involved so you are not overwhelmed. Or go for a potluck dinner so everyone can chip in and spread out the work.” – Justin Thompson, JTR Group

CRAFT MAGAZINE OK | NOV 2018

The Remains of the Day

any Americans consider Thanksgiving to be the feast of the year. Frankly, I see it as a means for a quality selection of leftovers. Sure, the big dinner is delicious, and I do love gathering with the family over a big spread, but I love my Thanksgiving leftovers sandwich in front of a football game (or to be honest, a laptop open to Amazon) more. But leftovers can be transformed into many things beyond the typical turkey sandwich – here are but a few of my favorites. Bird in a Blanket Makes 8 Typically, by go-to post-Thanksgiving meal is a loaded Thanksgiving sandwich. Skip the white bread, grab an extra can of crescent dough during the Thanksgiving shop, and you’ll be set to whip up this savory treat. 1 tube refrigerated crescent rolls 1 cup shredded roasted turkey 1 cup prepared stuffing 1 cup mashed potatoes 1 cranberry sauce Warmed gravy, for dipping Heat oven to 375°. Line a baking sheet with parchment paper. Unroll crescent roll dough on a lightly floured work surface and separate into triangles. Top each triangle with a smear of mashed potatoes, a small spoonful of stuffing, some turkey and a dollop of cranberry sauce. Roll up the dough, starting at the narrow side of the triangle and transfer to prepared baking sheet. Bake until golden, 12 to 15 minutes. Serve with warmed gravy for dipping. Turkey, Arugula and Farro Salad Serves 4 Raise your hand if you said you would never eat again after the last Thanksgiving feast. Instead of stuffing down stuffing and turkey sandwiches, opt for a lighter salad that utilizes leftover turkey and vegetables while adding fresh vegetables and healthy grains. Kosher salt and freshly ground pepper

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1¼ cups farro 1½ teaspoons Dijon mustard ¼ cup cranberry sauce 3 tablespoons white-wine vinegar ¼ cup extra-virgin olive oil2 cups shredded cooked turkey 2 stalks celery, chopped 2 cups arugula or baby kale, tough stems removed 4 ounces crumbled feta or blue cheeseIn a medium saucepan, bring 6 cups water to a boil.

Herbed Gravy Mayo

Add 2 teaspoons salt and farro; cook until tender, 18 to 20 minutes. Drain and let cool completely, about 1 hour. Meanwhile, whisk together mustard, cranberry sauce, and vinegar. Season with salt and pepper. Whisk in oil. Toss farro with turkey, celery, celery leaves, and 1/3 cup dressing. Just before serving, fold in watercress and season with more salt and pepper. Serve, topped with cheese, with remaining dressing on the side.

Whisk together gravy, mayo and lemon zest and juice in a bowl, breaking up any lumps. Stir in herbs and season with salt and pepper.

Cranberry Turkey Melt with Herbed Gravy Mayo Serves 2 to 4 Herbed Gravy Mayo, recipe follows 1 baguette, halved lengthwise 8 ounces sliced roasted turkey 8 ounces grated fontina or white cheddar ½ cup cranberry sauce or relish Heat broiler. Smear both cut sides of baguette with gravy mayo. Top bottom half with turkey and sprinkle with cheese. Broil until cheese melts. Spread cranberry sauce over top half of bread and place over melted cheese. Slice and serve immediately.

If you insist on eating turkey sandwiches all weekend, at least dress them up with a flavorful condiment. Makes 1 cup chilled leftover gravy ½ cup mayonnaiseGrated zest and juice of 1 lemon 3 tablespoons finely chopped herbs such as chives, thyme and parsley Kosher salt and freshly groundblack pepper

Tips for Successful Leftovers The number one rule of leftovers is “beware the danger zone”, between 40 and 140°F. Hot food should be kept hot and cold food below 40, or else it should be refrigerated within 2 hours. So, wrap up leftovers before you head to the couch for pie and coffee.To be safe, toss anything that has been sitting out for longer than two hours. Break down the turkey by slicing or shredding all of the meat off of the bone before refrigerating. Save all of the bones in a separate zip-top bag for when you need to make stock. Pecan and apple pie can be stored at room temperature, but any custard or egg-based pies should be refrigerated. If you want to keep anything past November, wrap it up and freeze it right away. No matter what, toss all leftovers after four days in the refrigerator. There’s always next year!

Sheet Pan

D Nachos Serves 2 to 4

on’t you dare try to tackle Black Friday on an empty stomach. Pile some cheese, turkey and leftover veggies on tortilla chips, give them a quick blast in a hot oven and top them all with zesty salsa made from cranberry sauce.

1 jalapeno or serrano, seeded if desired and finely chopped

Tortilla Chips

1 cup roasted butternut squash or sweet potatoes

8 ounces shredded fontina cheese 8 ounces shredded white cheddar cheese

1 cup cranberry sauce or relish

Sour cream, pomegranate seeds and roasted pepitas for serving

1 cup roasted Brussels sprouts, thinly sliced into shreds

½ cup chopped white onion ¼ cup chopped cilantro

1 cup roast turkey, chopped or shredded

Heat oven to 400°. In a bowl stir together the cranberry sauce, onion, cilantro and jalapeno. Lay down a bed of tortilla chips on an ovenproof plate or platter. Scatter the squash, Brussels sprouts and turkey over the chips. Sprinkle with cheese and bake until the cheese is melted and bubbly, 7-10 minutes. Serve, topped with cranberry salsa, sour cream, seeds and pepitas. CRAFT MAGAZINE OK | NOV 2018

More Than J I

have a confession to make. I’ve lived in midtown Tulsa for more than a decade, but I had never tried Boston Deli Grill & Market. Plenty of people had told me I’m foolish for never going there. It took me one visit to realize they were right, and I was indeed a fool for waiting so long.The lunch menu features nearly 20 sandwiches with the Reuben on Jewish Rye being the most popular choice according to owner Ken Schafer. There are also more than seven different salads featuring ingredients that are nearly all locally sourced. I opted for the grilled panini featuring pepperoni, salami, provolone, red onion, black olives on a homemade focaccia bread. For the side I went with the Knarley Quinoa Tabouli comprised of garbanzo, kidney beans, corn and parsley. The panini was unlike any I’ve had before. Instead of a flat, crunchy sandwich it was stacked with meat and the bread was thick and soft but pressed just long enough to give the crust a crispness. The tabouli was piled high in bowl. It tasted fresh, had great flavor and wasn’t the least bit dry, which is a common problem. I was too stuffed to try any of the pies made from scratch that are displayed near the register, but I’ll definitely be back to eat the Key lime cheesecake.I shouldn’t be surprised the food is amazing. It’s one of 11 Tulsa restaurants to earn a 5-star rating from Tulsa World food critic Scott Cherry. It also makes sense after talking to Schafer, who is extremely passionate about his work. His excitement increased as he scrolled through photos of incredible looking dishes on his phone. There were lots of pics of his seasonal dinner menu that features Hasty Bake twin bone pork 20

CRAFT MAGAZINE OK | NOV 2018

chops, Hasty Bake chicken and chili gingered pork tenderloin. The dinner menu is available Tuesday through Saturday from 5-9 p.m. He continues to pour his heart and soul into his restaurant, market and catering operation. The previous week he said he worked 90 hours between the kitchen and two catering jobs -- one for 50 people and two days later a job for 2,000 people.Many of the day-to-day operations are overseen by chef Rodney Stephens, who trained under Tulsa chef Rick Kamp. Stephens, who has experience in many other upper-end kitchens, is comfortable with all cuisines, but his main focus is on grilling and smoking proteins and vegetables with elaborate sauces. Schafer said he never thought he’d go into the restaurant business. As a student at The University of Tulsa, he majored in geology before switching to marketing. During school and after graduation he worked at a country western club where he became a manager. It was there he got recruited to work in corporate food and beverage for Doubltetree (pre-Hilton), where he learned about cooking

Just A Deli. by spending time with corporate executive chefs. After a brief stint in Scottsdale, Arizona, he returned to Tulsa. He worked at the downtown Doubletree and one day at lunch stumbled across a small deli at 708 S. Boston. After talking to the owner, he learned she was only selling $80 worth of food at lunch. Tired of 100-hour weeks in a cutthroat corporate environment, he negotiated a deal to purchase Boston Deli and devote long hours into his own business. Within a short time, he was making $1,000 a lunch and then expanded to the current location. Shortly after that he closed the downtown spot and put everything he had into the 61st and Sheridan location.“ When I opened here it was just us and Whataburger. Now there’s restaurants all around us,” said Schafer. “There aren’t many restaurants that stay open 20 years, much less stay in the same spot.”He loves the current location. Schafer’s had numerous offers to relocate, but he’s a numbers guy. He knows the amount of people working in the area, the number of cars that pass his business every day. He’s seen the sales. Instead he expanded into a thriving catering business that

picks up tremendously during this time of year. He said he will always entertain offers and if there’s the right one he may take it, but he’d prefer to sell it to someone who has worked for him and understands his business model.“I think I have about 10 years left in me,” said Schafer. “I’m currently playing the back nine, but I love a challenge. I don’t have an exit strategy in mind.”After 27 years of a highly-successful operation, he could at least slow down and let his 22 employees run the show, but he doesn’t see that as an option.“I love it too much. I love our customers,” said Schafer. “At this point I could work less, but it’s the immediate gratification I get when I watch a customer bite into their meal and smile that keeps me going. I often overhear conversations at a table where people talk about how they want to come back and try something different.”

CRAFT MAGAZINE OK | NOV 2018

QUESTIONS

wner & Head Brewmaster of Dead Armadillo Brewery, Tony Peck, has made Tulsa’s second oldest brewery a big success. Not to Mention, one of the most noticable beer brands in Green Country. Tony is one of the most approacable guys in the industry and is always open to sharing is knowledge and his love of craft beer. We took a minute to ask Tony five questions and get to know him a little bit more, Cheers!

#2 Go to Non-Dead Armadillo Beer?

#1 What is your favorite style of beer?

I’ve always enjoyed drinking beer and trying as many craft beers as I could over the years. When I started home brewing in 2006, the endless styles I could make had me hooked. I had been in my career as an IT professional for about 14 years when I decided to start looking into what it would take to start my own business. My parents had owned restaurants when I was growing up, so I got the entrepreneurial spirit from them. Combined with my love of beer and my interest in brewing, the choice seemed clear.

I really like trying everything I can get my hands on. And I like most styles. But my go-to style has to be a hoppy one. I love IPAs and really hoppy Pale Ales. I really enjoy brewing hoppy beers also. Being able to play around with the different combinations; Big bittering hops, doing late addition whirlpool hops, and everything in-between is awesome.

One of my favorite breweries is Deschutes. Their Fresh Squeezed IPA is certainly near the top of the list for me.

#3 Why did you choose to brew beer?

#4 Where do you want to see DAB brews at, that they currently are not found? Since I’m originally from Kansas and still have family and friends living up there, I would like to eventually distribute our beers up there. We also have plans for NW Arkansas and possibly Missouri.

#5 What can we expect from DAB in the future? We are working to continue to grow our barrel program. We also want to do a summer seasonal release of a sour, and we are working on some collaboration brews that people will start to hear about early next year. 22

CRAFT MAGAZINE OK | NOV 2018

For the

Love of bbq

by Sarita Doss

CRAFT MAGAZINE OK | NOV 2018

For the love of bbq

f you want to find Joe Davidson, look to one of his restaurants where he could be meeting with managers, chatting with customers or prepping turkeys currently for this autumn season. Unless you knew who this highly energetic, well-dressed man was you might be surprised to find out he is none other than the Oklahoma Joe of Oklahoma Joe’s BBQ. Born and raised Oklahoman, Joe’s whole life has been focused on his love of BBQ and sharing that with others. “Most days you find me in one of the stores. I like to be out and interacting. I keep giving my office away,” says Davidson. As a young, graduate student at Oklahoma State University, Joe started tinkering around with making bbq smokers from oil field parts. “I liked to weld and I loved barbeque so I just made one,” said Davidson. “I used oil field parts because they were more heavy duty and higher quality than what was around.” He gifted a few around OSU’s campus to other students and professors. In the late 1980s, Joe saved up what he could to cover expenses to build twelve smokers. He then took these twelve to the State Fair. He sold out the first weekend and had close to 200 orders to take back home. “It was crazy! But everyone wanted one. Either they were that good or I was selling them too low,” Davidson laughed. With his newfound success, he hired another grad student and got to work welding the smokers to fulfill the orders. Soon, his secret was out, and he had to expand into a new facility in Perry, OK. It was here that he met Ed. “Ed just came in to the shop one day from across the square, sat down and started talking. He’d ask me about my business and what was going on. He came in every morning before I started my day for a cup of coffee,” said Davidson.

CRAFT MAGAZINE OK | NOV 2018

This older man that spent his morning encouraging Joe would turn out to be Ed Malzahn, owner of Ditch Witch. Joe looks to Ed as his business mentor as Ed offered him financial advice when they were first starting out, loaned him engineers when there were issues and even helped him move into their original factory. “One day these two men came to my office. I could tell they were executives, but I didn’t know who they were. They said ‘Mr. Malzahn wants to know if you are interested in the factory’…It was a large facility. I knew we couldn’t afford it,” said Davidson. “I told them so, but they continued saying ‘Mr. Malzahn said to find out what you can afford.’ We were paying $500 for the shop we were in, so I told them we could afford $600 and they took it. When they were leaving I asked them ‘Who’s Mr. Malzahn?’ Turns out, that was Ed!” Moving into this larger facility allowed operations to really expand but by the mid 1990s they outgrew it. A brand new factory was built in Stillwater, OK and from there Oklahoma Joe’s smokers notoriety grew. Today, Oklahoma Joe’s is part of the Char-Broil brand and are sold nationwide. Oklahoma Joe’s smoker business was started out of his love for good Okie barbeque and to help build his brand Joe started to compete in barbeque competitions. “I wanted every champion pitmaster to be smoking on one of my smokers so to build that following I started to compete,” said Davidson. “It was rough in the beginning. We had lots to learn but we loved the barbeque. It was a challenge.” Although it may have been rough, Oklahoma Joe went on to win as the only pitmaster earn the Grand Champion Overall triple crown of BBQ competitions: the Jack Daniel’s World Championship Invitational BBQ, the World Pork Barbequlossal and the American Royal World Series of Barbeque. Additionally, he has won Best BBQ Sauce on the Planet three times as well as numerous awards for his rub.

Once he felt he conquered the competition world, Joe started his restaurant business with a pitmaster rival with locations in his beloved Stillwater and Kansas City, where his business partner, Jeff Stehney, was located. For a short while, there was only the location in Kansas City as Joe was working as a consultant with Char-Broil during their acquisition of his smoker business. However, the moment that was complete, Joe had big plans for his next restaurant endeavor. He moved his family from Texas back home to Oklahoma. He opened his first location in Broken Arrow in an existing kitchen. His kitchen set-up at his 61st location is his pride and joy. Setup with two huge smokers, Joe smokes everything right there using his award-winning rubs and pecan wood from Okemah, where he grew up. No large walk-in freezers in his kitchen. He only has reach-in refrigerators and freezers strategically set-up for his staff to easily reach. “When we came and saw this location it was in bad shape, but I knew we had the opportunity to really build it the way I wanted it,” says Davidson. “We took the time to develop the smokers how we wanted. The prep line is all about the steps and ergonomics for an employee. We have better times than most McDonald’s.” Corporate offices located in Tulsa and four area restaurants, Joe stays busy and is always up for his next challenge with his wife, Page, by his side. With a true entrepreneurial spirit, Joe is always looking for his next success. He plans to start franchising with locations in Florida and Nebraska. “Our goal is to have Oklahoma Joe’s BBQ in front of everyone in America so that they can really taste Oklahoma-style barbeque,” says Davidson. In the future, he hopes to take his sauce nationwide with major retailers as well as expand his brand to other dishes he’s known for such as his baked beans. His passions for his craft and brand is evident in everything he does as he continues to build the Oklahoma Joe’s empire all because he just loved barbeque.

We took smokers the time to develop the

how we wanted. The prep line is

all about the steps & ergonomics

for an employee.

We have better times than most

McDonald’s. -Joe Davidson CRAFT MAGAZINE OK | NOV 2018

#NOLIMITWOMEN

AMANDA SIMCOE BY: SARITA DOSS

n a recent, crisp autumn evening, I had a chance to sit down and listen to Amanda Simcoe at American Solera Sobo discuss, of course, cheese but also life, philosophies and general musings from where she sits. Amanda, for those that don’t know her, is the creator and owner of The Cheese Wench. She specializes in uniting people with amazing cheeses that they might never encounter. She teaches classes such as Cheese 101 as well as pairing classes to the public. Additionally, she works as a private chef, food critic and in general food know-it-all around Tulsa and OKC. We started talking as she begins to pull out all these cheese and accessories from her bag. She carefully arranges them on her cheese plate in a manner that is so graceful and all-knowing. She calls it a “cheese board on the fly.” It looks gorgeous and professional but that’s what happens with an abundance of experience, studying and love for food gets you. Why is cheese your thing?  “I love other stuff as well. I love a lot of it but I’ve always loved cheese. So a few years ago, and by few I mean a

CRAFT MAGAZINE OK | NOV 2018

lot, my doctor told me that I had to get off the line; I had to stop cooking. I have some back and neck injuries. But the doctor said you have a couple of options. You can get off the line right now and have back/neck surgery in like 15 years. Or, you can stay on the line and have back and neck surgery like 2 or 3 years. And as much fun as that sounded, I got off the line. So, I got a call one day asking if I wanted to come in and talk to the people that were opening the Grocer and the Gourmet. They called me in and said we're looking for a pastry chef. I kinda laughed; I hate pastry, I don’t do pastry. It requires rules, chemistry, measurements. All the things in life that don’t float my boat. And like a week later I got a call back. And they said, okay, yeah, we can get it no pastry, no baking, no measurements, numbers but we hear that you’re really, really, really into cheese. We need a cheese monger for our

#NOLIMITWOMEN gourmet grocery that we’re going to open next door. so that I can help you with.

So, I went in and talked to them. Linda Smalley was the general manager and I went in there and she just said here's the artisan cheese department and I need you to just roll with it.As we were gearing up to open, we hired a lot of young people who were the less experienced in the whole artisan cheese world. Believe it or not, I didn't want to work every single day. So, I thought we need to teach these young guys and gals about it so that when I am not there they could sell it, they could pair it.So I worked out a system where every time you printed a cheese label it says what it is, where it comes from, whatever. Tt would tell you what kind of milk , was it pasteurized or unpasteurized, vegetarian or traditional rennet. And then what to pair it with because there was a bodega liquor store next door. That way customers could grab their cheese, go next door and read the label that says I need a Pinot Noir.

Linda suggested that I do like a Cheese 101 class for the staff. It was fun. Watching everyone’s face light up when they would say I hate blue cheese but this is amazing. Linda then suggested we do a class for the public next week. I said hey, we’re not going to do that. She said hey, yes we are. It’s Tuesday. We’re already selling tickets. It turned out really well and that’s when it all started.”

Amanda says one of the more common trends she finds in her classes and interactions with clients is the fear of cooking from scratch. She often teaches classes about making pasta at home. She knows it’s time intensive to make your own pasta or mozzarella or ricotta, but that it’s worth it. Her hope is that everyone tries it once to have that experience.

“I start out with a really really mild cheese. See, that’s not so scary! This is really easy cheese and we gradually work up to you're eating a blue cheese that you thought you hate and you love it. I got you there by getting you to trust me so when I'm done you want to go buy the scary, stinky cheese you never thought you liked.

I want to go to the birthplace of all the things.”

Amanda goes on to talk about why cheese, for her, is such a great tool to get people to step out of their culinary comfort zone to try new tastes, skills, ideas.

It's one of those things that people are afraid of. They just don’t know and have always been told it’s hard or gross or whatever. If you look at my Facebook page yesterday I asked the question: What food, what ingredients, what recipe, what cooking method are you scared to try? I want to demystify that for people.”

Amanda is all about the learning of new information and passing that knowledge on but there are still things that freak her out in the cheese world.“

Everyone always want to know if i’ve tried case marzu. It’s a Sardinian cheese that if you look online it’s also referred to as the maggot cheese. It’s illegal by the way so you have to know someone, who knows someone to introduce you to the guy. It is made using the introduction of maggots to the cheese and they eat the cheese, they expel the eaten cheese which produces this very creamy, soft texture which I also imagine has a pungent odor.I don’t love me some maggots.”

For Amanda, some of her favorite stories revolve around meeting the artisans, such as Mary Quicke of Quicke’s Traditional Cheeses in the UK, and seeing their processes, soaking in the knowledge they are willing to share. These are people who tried something different and excelled so that they now bring consumers the very best products on the market.“I want to go to where all the good food is made and learn from the people making it.

This all plays into Amanda’s philosophy she shared with me.“Every night when I go to bed, I ask myself three questions. What did I learn today? What did I share or impart today? How did I make someone’s life better today? I don’t feel like it’s a satisfying day unless I can answer all those questions.” Tulsa is beyond lucky to have someone of her caliber calling it home.

“I love Tulsa. I love Oklahoma. I am proud to be from here. There are great things happening here.”Amanda’s vision and talent needs to be broadcasted and will be soon. At one point, she was hosting Taste of Oklahoma but has now decided to be part of a new online show to be announced soon.Check out one of her classes or catch up with her at a local restaurant. And, if Amanda tells you to try it, TRY IT! It’ll be delicious. You won’t regret it. P.S. If you see Amanda, ask her about her unique travel and cheese presentation tips.

CHEESE TRAY: Humboldt Fog, Cypress Grove Chevre. Arcata, CA Pleasant Ridge Reserve, Uplands Cheese Company. Dodgeville, WI Gouda Pittig, Cheeseland. Holland Bleau d’Auvergne, L'Or des Dômes. Auvergne, France Délice de Bourgogne, Fromagerie Lincet. Burgundy, France Mancego El Trigal, 6 Month, Forever Cheese. La Mancha, Spain Red Hawk, Cowgirl Creamery. Petaluma, CA

CRAFT MAGAZINE OK | NOV 2018

SOCIETYBURGER.COM

Great burgers are even better with a great beer. We know the very best brews live where you do â&#x20AC;&#x201C; so you can enjoy thirty Oklahoma brews and twenty local Tulsa craft beers here at Society.

CRAFT MAGAZINE OK | NOV 2018

BLESSED THROUGH FOOD, NO ONE GOES HUNGRY AT TALLY’S! BY CHRISTINA WINKLE

wo restaurants, the original Tally’s Good Food Cafe (11th & Yale) and now Tally’s South (61st & Sheridan), create a tangible nostalgia for novice and venerable diners alike. One could even feel as if they’ve stepped out of a time machine to “the good ol’ days.” You’re greeted by the King, Elvis Presley, himself, iconic photos of Marilyn Monroe and James Dean cover the walls, even Betty Boop watches over you while you eat. This is a classic,1950’s diner with Americana at its core. “That was precisely the vibe we were going for. I studied American-themed diners all over the world to get just the right vibe for our new location” says James Alame, the son of Tally Alame, the latter being the mastermind behind this concept. As a young man growing up in Lebanon, Tally found himself daydreaming of opening a restaurant while making plans to move to the U.S. His family found it vital for him to be far away from the ongoing Lebanese civil war. So, in 1979 they sent him to live and work with his cousins in a town he had never known. Lucky for us, he and 30

CRAFT MAGAZINE OK | NOV 2018

his family would leave their mark on Tulsa. His cousins, the Elias family, have been feeding Tulsans for decades at Jamil’s Steakhouse. Tally found himself in the heart of the country when the opportunity of opening a restaurant began coming to fruition. When he thought

long and hard about the style of restaurant he wished to open, he knew exactly what he wanted to do: to open a classic, American diner on the most famous road in America. In 1987, Tally’s Good Food Cafe opened its doors on Route 66. The food is just as the decor would suggest. American-style cooking with bold flavors, large portions and great prices. The dishes that have made them famous: cinnamon rolls, chicken and waffles, the chicken fried steak sandwich, Tally’s Hamburger Heaven have all become benchmark diner meals in Tulsa. When you find yourself in the need of a comforting meal, Tally’s is the place to end up. In recent years, they’ve even added a full bar offering everything from signature cocktails to craft beers.

you do that fulfills you. The long hours, physical demand and stress push a lot of people out of the industry. Some might wonder why James, Tally’s son, would even dream of entering such a demanding business after seeing first-hand the toll it took on his father. “I had the dream of carrying on my fathers legacy, I wanted to bring Tally’s to the people out south. When you have the true calling into this business, there is something about this that makes you so happy to feed people,” said James.

Today, Tally’s is a staple in the Tulsa food scene; however, their success was not built overnight. It has taken a lot of hard work and dedication. many 12-hour plus days to make the restaurant what it is now. Running a successful restaurant is not a 40-hour work week gig. It may be romanticized and seen with esteem, but weekends come and go, holidays come and go, and it’s the love for what

That spark is apparent in Tally and James, both. Like myself they had this calling to take care of those around them by showing compassion to people through food and drink. Although it might sounds crazy, the joy that you get from turning someone’s bad day into a great day just by showing them kindness and feeding them a hot, delicious meal is what makes all of the long days and nights worth it. The culmination of all this dedication, hard work and community spirit is embodied in their annual Thanksgiving Dinner hosted at the restaturant. 1987 was also the first year that Tally’s had their immensely popular,free Thanksgiving Dinner. “I couldn’t stand the thought of people going hungry, not any day and most of all not on Thanksgiving Day,” said Tally. Seeing the compassion while he spoke of why they host their Thanksgiving Day Dinner was inspiring. “I just really cannot stand the thought of people going hungry” he reiterated while recounting

CRAFT MAGAZINE OK | NOV 2018

some of the moments he has fed people in need on the house. The two of them have a true love for feeding people and staying connected with their community. Members from all over the community come together with Tallyâ&#x20AC;&#x2122;s Diner to help serve their Thanksgiving Dinner Feast which is no small operation. Tally serves between 1,000 â&#x20AC;&#x201C; 1,200 people annually for this event. The meal is as traditional as an American dinner with turkey, dressing, and the usual suspects. Tally said they serve everyone from TU students, to families, homeless and, of course, veterans. The dinner is served on Thanksgiving Day from 11AM-3PM. This year being the first year of the new location being opened, they have decided to keep their traditional Thanksgiving dinner at the original location. They will be closing down the south location and concentrating all efforts on the dinner at 11th and Yale. Hearing these gentleman, Tally and James, talk about their Thanksgiving Dinner sparked something inside me. I found myself wanting to help. I could just see how passionate they were about giving back to the community and, at the root of it all, doing what they love most: providing meals for hungry guests. Donâ&#x20AC;&#x2122;t be too surprised to see me there on Turkey Day next to Tally and James helping serve up a delicious feast!

CRAFT MAGAZINE OK | NOV 2018

icture this: It’s the mid-90’s and you have settled up to the bar at Cherry Street Brewpub in midtown Tulsa. Brick oven pizzas waft through the establishment as you hungrily await your order. You order a beer that was brewed there at the taproom and tuck in to experience something new and refreshing. This little fantasy is just that, because the short-lived brewpub was extremely ahead of it’s time in a state where brewpubs could only serve 4% ABV beer made on premise. Tulsans were not used to these introductory craft beers of wheats and pale ales. They could not, unfortunately, get past the BMC (Bud, Miller, Coors) that they had grown accustomed to drinking. According to former GM, James Ross, he described how the customers wouldn’t even try the beer.

“I’d go through the tasting notes and such of our beers and they’d ultimately order a Miller Lite. It was infuriating,” laments James. As you approach Elgin Park brewery from the south you’re instantly greeted with large signage on the building that is reminiscent of headlines from the early 1900’s. ‘Strong Beer. Served Here.’ it reads in bold red letters. “Our regular customer base has said it tastes better, has a better backbone and just better in general,” states J.L., general manager of Elgin Park. Before the major changes, the head brewer Ben Birney had people look at him in disgust while giving tours when he mentioned all the beer is under 4% ABV. In rebuttable, J.L. mentions the fact that they can brew strong beer gives Elgin Park more credibility and look to have more tap room visitors looking for those unique beers that can be brewed to style.

CRAFT MAGAZINE OK | NOV 2018

Back that with a talented brewer who has had leadership from Austin McIlroy of Cabin Boys Brewing and Eric Marshall as the main consultant to the brewpub. Ben, hailing originally from

Arkansas was a home brewer turned professional after helping manage the tap room at Ozark Beer Co. in Fayetteville. Brewing low percentage beer is actually more difficult to do than when brewing a beer as originally intended. That being said there is certainly room for lower strength beers to be made at Elgin Park. “I brewed a Belgian Single not long ago and decided to take it to Hop Jam to change things up a bit. People ended up loving it and kept coming back for more,” reflects Ben. The Slow Pitch session IPA is a good example of a small beer that was scaled up to about 5.6% ABV. “We need to be mindful in a sports bar setting that we don’t need to be serving a lot of high alcohol beers. We serve pitchers of beer and we don’t need someone drinking on a 7% IPA and it’s something we constantly need to consider for CRAFT MAGAZINE OK | NOV 2018

everyone’s safety,” says J.L. Serving a beverage that caters to the masses, pizza can almost take that same seat as it continuously gets paired up with beer. “Our food concept is important here as we do an east coast New Haven style pie with super thin crust,” claims J.L. Paired with a stellar brewhouse built for quality and room for expansion by Eric Marshall, the McNellie’s group worked tirelessly, almost 3 to 4 months, to perfect the dough for these pizzas. Their fifty-cent wings now with even more sauce choices as well as boneless wings has brought more people to the table. It doesn’t hurt to have a captive audience being next to the ONEOK ballpark with the Tulsa Drillers and Roughnecks. The best draw which has plagued this state has been the lack of happy hours. Before they were just a joke but now places like Elgin Park can offer weekly specials to entice new consumers and late night crowds. Driving down Main street in the Brady Arts District, you have an eclectic family of businesses, bars and restaurants. Most are known by name alone around Tulsa, but one place is known worldwide. You can’t help but see the large marquee sign which was locally fabricated in Tulsa and those iconic letters spelling out Prairie. Prairie Brewpub is managed

CRAFT MAGAZINE OK | NOV 2018

by members of J.P. Crafters and formed a unique partnership with Prairie Artisan Ales. These six partners are behind other staples of Tulsa like R Bar and Roosevelt’s.

whether brewed in Tulsa, OKC or Krebs, are served on the 20 taps. Crowlers are available as well. So, with some of those heavy adjunct stouts you need something to nosh on.

“When we conceptualized the brewpub, Chase was still the owner of Prairie and continued the partnership with them to this day,” notes Ryan Stack, managing partner.

“We change up our menu seasonally and so we just changed it over with our new head chef who is from Germany originally. The new menu will feature American brewpub fare highlighted by a few German items,” claims Ryan.

Head brewer, Greg Anderson, has taken on the task of continuing the Prairie tradition keeping 6-10 house beers on draft at 4%. Additionally, every Prairie beer that is released,

With the new laws changing you’ll see Prairie Brewpub make a turn into heavier and delectable beers to pair with the food like an imperial stout aged in Buffalo Trace barrels as well as IPA’s and sours of what Prairie has been known for in the past few years. Along with those beers they plan on transitioning into a typical brewery with bottle release, canning beers and do brewpub exclusive releases as well. “We certainly strive to appeal to a broader mass of people that enjoy our beers and our new menus,” claims Ryan. Prairie certainly has humble beginnings growing to a larger scale than ever imagined. In the early days of Prairie Artisan Ales, Chase carefully crafted beers for hot Oklahoma summer days and stouts that comfort and please our nostalgic senses. When crafting the look and aesthetic of the brewpub Ryan stated a remarkable fact: “Everything you see in here that is wildly unique is made by a local craftsman. We take pride in hiring these individuals so that they can showcase their talents as well as enhance the beauty of the pub. The fireplace is original from the Ford dealership. Some of the tables were made of old bowling lanes in Tulsa and metal work came from the old Petroleum club.” You can tell there is just enough love and care that went into presenting this place to the public as there is in making quality beer known around the world. CRAFT MAGAZINE OK | NOV 2018

for promotion

for events

f f u t S m o t s u C l o o C t Ge

and make a great impression prairiecustomproducts.com 38

CRAFT MAGAZINE OK | NOV 2018

McNellie’s Centennial Club by Adam Doss

dam Doss is working his way through McNellie’s Centennial Club on behalf of Craft Magazine. The Centennial Club is a specific brew list to drink your way through in order to be part of the elite group. For the first 100, you earn membership and a t-shirt; 200 completed, you earn $100 gift card and a plaque; 300 completed is the highest level where you earn your personal mug on the wall at McNellie’s. Each month he will report what he chose for the month and highlight its flavor and any unusual characteristics. Here’s to Adam’s first 100 beers! So, if you see Adam out buy him a drink (he might have some swag he can toss your way) or ask him what he’s drinking for a good recommendation. • Marshall Oktoberfest: It’s a solid Oktoberfest beer that drinks smooth, slightly sweet with a little bit of a bitter finish, and a nice malty flavor. Prost! • Prairie “Consider Yourself Hugged” Peanut Butter Stout: I was so intrigued by the name that I had to try it. It definitely has the body and flavors you would associate with a stout with strong flavors of coffee with a charred smokiness. There’s also super sweet caramel and peanut butter flavor. It was a very interesting beer indeed. • Cabin Boys Huntsman IPA: It is a very nice, smooth IPA with just enough bitterness and some good citrus, tropical flavors in the finish.

Beer Counter: 3 Down | 297 To Go CRAFT MAGAZINE OK | NOV 2018

uel 66 Tulsa is a family friendly place to eat at your favorite food truck, drink delicious, local beer or cocktails and enjoy the outdoors along Route 66. Enjoy a rotation of food trucks, a pet-friendly space with a full-service bar, communal seating and a large biergarten. Where you will find a huge variety and selection of regional beers and local craft brews from Cabin Boys, Nothings Left and Marshalls to name a few! 2439 E 11th St • Tulsa, Ok (918) 861-4110.

Food Truckin

Spotlight:

Prairie Fire Grille & Catering by: Zach Doss

erry and Yvette Thompson of Prairie Fire Grille and Catering, have been a prominent fixture in the food truck scene for going on twenty years. “ We’ve been doing Food Trucks since before it was cool to do Food Trucks!” Terry says jokingly. They started out making cajun fare for the peoples, early on and now have a custom, state of the art, new food trailer, that they serve some amazing comfort foods from. It has a lower window that allows for less yelling of your order and good ole face time to their loyal customers. Loyalty that exists, not just because the Thompson’s are genuinely nice people but their food is spot on. The hardest part is making a decision. There is the Lobster Roll or the Lobster Mac, the garlic cheese fries and corndogs and so much more. Not to mention they do BBQ, Hamburgers and a long list of tasty catering options. I ordered the New England Lobster Roll, priced legit at $12 (on this day) and served with some homestyle fries that are good all on their own, more later. This lobster mix, had gusto, it definitely didn’t miss any leg days. A fantastic sea voyage of carefully crafted butterly lobster bits and pieces.Full of taste and beyond delectable, piled on a perfectly toasted bun. I could honestly eat another, not because it wasn’t enough but because it was so dang good. But I resisted, because we where trying the Lobster Mac today too, not to mention I had seen people floating around with those jumbo corndogs and there was not a chance that wasn’t happening too. The Lobster Mac was a great balance of that amazing sea captain and his co-pilot of cheesy pasta goodness that made this cooler, rainy day tolerable out on the Nothings Left Brewery patio, a welcoming place to enjoy a brew and some eats, by the way. Did I mention we got garlic fries too? We did, and they where glorious. Fries are somewhat overlooked by eateries and eaters the same, but you should never sleep on Prairie’s Fries, plain or all dressed up for the party, get them. Yes, I got the corndog, it was the fair food I did’t know I needed that day but this wasn’t chance, it was fate. Long story short, follow and stalk them on Facebook, get by and get to know the Thompsons and their foods, you won’t regret it.

CRAFT MAGAZINE OK | NOV 2018

Gathering Place Park Hours 9 am to 10 pm 2650 S John Williams Way E Tulsa, OK 74114

Spotlight events: *A Tribe Called Red November 2, 2018 @ 7 PM QuikTrip Great Lawn

*Dog Wednesday November 7, 2018 @ 4 PM - 9 PM North Land Bridge Lawn

*Silent Disco w/Funkmaster Flex

#GETOUTGETLOCAL Guthrie Green Park open 24 hours 111 East M.B. Brady Street Tulsa, OK 74103

*First Friday: Art After Dark; A Nocturnal Emporium Fri 11/2 6:00 pm - 9:00 pm

*Global Music Fest Sun 11/4 2:30 pm - 6:30 pm Featured Artists: 2:30 pm- Gemstar Steel Band 4:00 pm- Local Hero Reggae Band 5:30- La Gazodera Latin Band

November 9, 2018 @ 7 PM QuikTrip Great Lawn

*NOLA-Fest November 18, 2018 @ 4 PM QuikTrip Great Lawn

*Glow on the Green Sun 11/25

CRAFT MAGAZINE OK | NOV 2018

CAINâ&#x20AC;&#x2122;S BALLROOM

BOK CENTER 200 South Denver Ave W

423 North Main Street

777 W Cherokee St, Catoosa, OK 74015 Stevie Wonder

Blues Traveler Tue Nov 6th

FRIDAY, NOV 2nd & SATURDAY, NOV 3rd Door: 7:00PM Show: 8:00PM

Door:7PM Show:8PM

Gary Clark JR Thur Nov 8th Door: 7:00PM Show: 8:15PM

Cirque Du Soleil Nov 7th-11th Magdalena Wosinska

Dawes

Celtic Thunder Trans-Siberian Orchestra Nov 15th

CRAFT MAGAZINE OK | NOV 2018

THURSDAY, NOV 8th Door: 7:00PM Show: 8:00PM THURSDAY, NOV 15th Door: 7:00PM Show: 8:00PM

Bastille Wed Nov 13th Door: 7:00PM Show: 8:00PM

Scotty McCreery

TLC

Wed Nov 7th Door: 7:00PM Show: 8:00PM

THE JOINT HARD ROCK-TULSA

THURSDAY, NOV 29th Door: 7:00PM Show: 8:00PM

RIVERSPIRIT PARADISE COVe

8330 Riverside Parkway

105 W M.B. Brady St. Tulsa, Ok Ray LaMontagne FRI NOV 2nd Door: 7:00PM Show: 8:00PM

Jewelâ&#x20AC;&#x2122;s Handmade Holiday Tour THURS NOV 15th Door: 7:00PM Show: 8:00PM

Mercury

Christina Aguilera

Kacey Musgraves

Sunday, November 4, 2018 @ 8:00PM

Thursday, November 15, 2018 @ 8:00PM

#GETOUTGETLOCAL

BRADY THEATER

Venue Shrine

Dull Drums

Freak Juice

Friday November 2, 2018 Door: 10:00PM

Saturday November 10, 2018 Door: 10:00PM

Red Dirt Rangers Friday November 02, 2018 Door: 8:00PM

Indigenous Friday November 16, 2018 Door: 7:00PM

CRAFT MAGAZINE OK | NOV 2018

ON TAP FOR DECEMBER + Local Holiday Shop + The New Era + Sweet Spots + Stouts + Mother Road Trip

CRAFT MAGAZINE OK | NOV 2018

WHY HAVE WE BEEN AROUND SO LONG? ITâ&#x20AC;&#x2122;S EASY. WE HAVE BEEN DOING IT HANDMADE BEFORE HANDMADE WAS A BUZZWORD. YES, WE ARE A LITTLE CRAFTY! FIRST & FOREMOST, WE HAVE NEVER USED A COMMISSARY. WE MAKE THE FOLLOWING IN EACH STORE DAILY (to just name a few): 1. We make our dough fresh daily. Our hand-tossed dough goes through a 3-day cold rise process before we serve it. 2. We get our flour from Shawnee Mills in Shawnee, Oklahoma. We use a high protein red winter wheat flour. 3. We make our sauce daily. We meld our sauce with our propriety blend of spices in a steam kettle for 5 hours and let refrigerate for 24 hours before we serve. 4. We use a brined whole milk mozzarella and shred our cheese fresh each day. 5. We use 100% Real Meat Protein with no fillers made to our specifications. 6. And yes, we Hand Bread our Fried Mushrooms at the time you order them! We get our fresh mushrooms from J&M Farms in Miami, Oklahoma. Now you know. Come taste the difference.

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