CRAFT MAGAZINE OK APRIL 2019 by craftmagok

CRAFT MAGAZINE OK | APRIL 2019

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©2019, All rights reserved. No part of this publication may be reproduced without written premission from the publisher. Craft Magazine OK,LLC. is published monthly 2706 W. WASHINGTON PL. BROKEN ARROW, OK 74012 ben@craftmagok.com 918-398-6844 OWNERS / PUBLISHER BEN & ALISHA ALLEN EDITOR PETER BRENNAN CONTRIBUTING WRITERS BEN ALLEN • AMANDA JANE SIMCOE CHRISTINA WINKLE • JEFF THOMPSON JEREMY STRUNK • JILL MEREDITH LACY RICHARDS • PETER BRENNAN “POPPY” • TIM LANDES • SHANNON SMITH MANAGING PHOTOGRAPHER BEN ALLEN

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CRAFT MAGAZINE OK | APRIL 2019

About the Cover: The “Chef Issue”, a peek behind the curtain into the real lives of Tulsa Chefs. Special thanks to Chef Ben Alexander from McNellie’s Group for participating in the cover photo. Thank you to all of the Chefs who took the time to invite us into there lives and allowed us to take some candid photos too.

Letter From The Editor

inally- sunshine and warmth is coming on, the Bradford Pears are bursting white, & the Redbuds are blooming pink! Spring is springing in Green Country.

I love summer, & springtime means that summer is right around the bend. The shorts come out, flip flops, don’t have to worry about being chilled when you go outside- easy living. For me, it’s the best. Whether you like charcoal or gas, it’s time to fire it up, and cook some meat. Or hey, get crazy- grill some veggies. Make some sweet tea, with fresh lemons. Be sure and get those homemade side dishes going, too. One thing I can guarantee- life is short, so enjoy it whenever & where ever you can. Is there ever a shortage of things to do around Tulsa? Not likely. Used to be a time when lots of us went out to dinner, and maybe a movie, and that was about it. Real excitement was hanging out down at the Woodlands Hill Mall. Now, don’t get me wrong- there’s still fun in any of those activities. But now the choices are way beyond that. The Gathering Place.Mother Road Market.Blue Dome.Pearl District. And on and on… If you are bored around here, its’ not Tulsa’s fault! Our city is bursting out all over the place, just like one of those Bradfords. But unlike those fast growing trees, snapping at the first heavy spring storm, hopefully we’re building to last. Takes a strong and sure foundation to build things right. As a Tulsan for thirty years, I’m happy to see it. I’ve loved this town from my very first day here.. Thoughtful people, who actually care about their neighbors. We still have some courtesy on the roads (haha, help me out here guys and gals). We generally respect others, yet at the same time, we’re all fiercely independent. And that’s OK. As we continue to grow, we’ll have some growing pains. What I think is really important is that we remember our foundation, our roots. What I fell in love with when I first came to Tulsa was the people. I actually was greeted in the grocery store, not run over by someone trying to cut in line. It’s up to all of us to hang on to those kinds of things. We get to decide the kind of city we live in. “To whom much is given, much is required.” All this goodness has to be carefully guarded & sustained. Live life as full as you can, knowing that others are out doing the same thing. Enjoy! Thanks for reading!

Peter Brennan CRAFT MAGAZINE OK | APRIL 2019

CRAFT MAGAZINE OK | APRIL 2019

Left to Right: Natalie, Ben, Nolan, the youngest Dawson, Sawyer is not pictured.

CRAFT MAGAZINE OK | APRIL 2019

Chefs: Behind the Curtain We know them as the men and women responsible for our nights out on the town. They are the ones who create and produce our favorite dishes throughout the city. We watch them prepare signature dishes on the local news and contribute recipes for local publications. In a way, some chefs become elevated to an almost celebrity status for the work they do in their kitchens, but what about the real people behind the apron? I sat down and talked to four popular Tulsa chefs to find out just how different their personal lives are…or are not when the restaurant work is finished for the day.

Chef Ben Alexander McNellie’s Group

hef Ben Alexander has worked in the food industry for twenty-one years. A Tulsan since 2011, Alexander is the VP of Culinary Operations for the McNellie’s Group. With eleven concepts across two states, he admits that he is a workaholic, particularly since his wife Natalie Alexander also works for the company. The exceptions to their busy schedules come courtesy of their three sons Nolan, Sawyer, and Dawson; and a foundation very literally dear to their hearts. When their second son Sawyer, 6, was born, the Alexanders learned that he had four rare and extremely dangerous congenital heart defects. In the months that followed, both Ben and Natalie left their jobs to travel with him for hospital stays in multiple states, and extensive open-heart surgery. During this time, an organization called The Mighty Oakes Heart Foundation paid their mortgage and electric bills for four months.

Three years ago, the Alexanders started The Hearts of Steel Foundation, to help other families who are going through the same terrifying scenario they faced with Sawyer. So far through various fundraising efforts, the foundation has helped over one-hundredfifty heart families pay bills and support themselves while caring for their children. On the March afternoon that I sat down to chat with Ben, he had a busy day left ahead of him. Nolan, 7, is now on a school baseball team at Bixby, and Coach Ben was due to lead practice that evening. Ben says he had previously avoided coaching sports, because he is a perfectionist, as is Nolan. He is using this as an opportunity to take a little more time out of the kitchen and teach his son to have patience with himself. Nolan and Sawyer also both play soccer, and Ben is an avid hockey player, belonging to a local men’s league. As with many chefs, food travel is also a hobby. Though they don’t get away as often these days, Ben and Natalie try to take an adults-only vacation once a year when the boys visit with family in Arizona and California. Until the boys are older, local family time at the zoo or aquarium is always appreciated. CRAFT MAGAZINE OK | APRIL 2019

Chef Miranda Kaiser Cosmo Café & Bar, Laffa Medi-Eastern Restaurant & Bar

or chef Miranda Kaiser, much of her time outside of her two Tulsa restaurants still revolves around food. A native of the UK, Kaiser met her husband and business partner Phil while living in Israel, where they eventually opened the county’s first internet bar in Jerusalem. Twenty-six years of marriage and three children later, they are household names in the Tulsa community. Two of their children have left Oklahoma to attend college, and the third is nearly old enough to drive, affording some extra time in the couple’s schedules. When asked about time outside of her restaurants, Miranda immediately answers “I teach kids to cook!” She is referring to an after-school elective program at Hale Junior High. In its second year, “Chef Club” is now offered twice-a-week as one of the AfterSchool Ops activities. Students can choose from many clubs, where they learn and enjoy activities such as biking, film, and cooking.

CRAFT MAGAZINE OK | APRIL 2019

In Chef Club, students enjoy an after-school snack before heading into the kitchen to learn basic, economical, and versatile recipes. They learn to make staples such as marinara, béchamel, and basic dough; and in the following weeks use them to make multiple dishes that the students can easily re-create at home. She says she created the program because Home Economics has almost entirely been removed from schools, so too many kids live off the dollar menu rather than learn the skills to cook at home. Following the success of the program at Hale, an expansion to Will Rogers Junior High will begin in the fall. Aside from Chef Club, the Kaisers enjoy traveling, particularly discovering American cities where talented chefs are creating amazing food. As for non-culinary activities, Miranda loves comedic dramas from New Zealand. She recommends “Eastland” and “The Almighty Johnsons.” While she enjoys her activities outside of the restaurants, don’t expect Miranda to step back from day-to-day kitchen operations anytime soon. "People ask me all the time why I'm still active in the kitchens at this point. I love the adrenaline. I could be addicted to drugs, or I can do this. This is probably better. Not necessarily better for my health, but better."

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Left to Right : Adam Green, Owner of Mac’s BBQ in Skiatook, Chris West, Owner LaSalle’s New Orleans Deli.

Chef Chris West LaSalle’s New Orleans Deli

ulsans know Chris West as the native New Orleanian gumbo genius who moved to Tulsa following Hurricane Katrina, but there is a smokier side to West that many may not know.

West is the chef behind Lasalle’s New Orleans Deli in Downtown Tulsa, which he owns with his wife Amanda West. Chris has been winning fans with his Cajun and Creole cuisine since 2014, but in 2017 he teamed up with fellow restaurateur and friend Adam Green to win over Kansas City Barbecue Society judges. Chris and Green, of Mac’s BBQ in Skiatook first created their competitive barbecue team partly as a Facebook joke to see how people would react. It worked, and LaMac's began entering competitions around the region. The first competition they entered was in Kansas, and they lost badly. That same day they saw a fellow competitor slip and drop his entire tray of chicken. That’s when they got the competitive BBQ bug, with the thrill of a win versus a loss.

After seeking guidance from Donny Teel at Buffalo’s BBQ in Sperry, subsequent competitions were more successful. They have since won several awards. Want the winning recipes? Too bad, those are top-secret. They don't even allow close friends or family in the trailer on competition day. “You get there Friday night, and everybody’s hanging out and it’s a community, but as soon as the sun pops up on Saturday at about 4:30 in the morning, it’s game face.” Chris is also a musician. He began playing instruments when he was 5. Amanda buys him a new instrument for each birthday and Christmas, and he now owns more than thirty. When traveling, Chris likes to take along an instrument or two. Dining out in the Tulsa area is another way they enjoy time together. Their top two favorite spots to visit are India Palace and Sisserou’s. The Wests have been together since the seventh grade and have a 9-year-old son. As a family of enthusiastic New Orleans Saints and Louisiana State University fans, Chris says his son knows that LSU is the only option when it comes to attending college. He adds that perhaps that is when he and Amanda will move back to New Orleans and open an Oklahoma-style barbecue restaurant.

CRAFT MAGAZINE OK | APRIL 2019

The 8th Annual Oysters and Ale is a fundraiser for Hospice of Green Country will take place at the Greenwood Cultural Center on April 4th.

Chef Tim Richards Bin 35 Bistro

hef Tim Richards got his start in the Tulsa culinary scene nearly thirty-five years ago as a dishwasher at Charlie Mitchell’s, before working his way up through restaurants to become a well-known executive chef. While he has worked in several popular restaurants over the years, most Tulsans associate him with the twelve years he spent in the kitchen at Bodean Seafood, and five years at Doc’s Wine and Food. Richards is currently the new executive chef at Bin 35 Bistro. Not unlike other chefs, Richards spends time outside of the kitchen contributing to charities through his culinary talents. He says his current project is a fundraiser for Hospice of Green Country. In its eighth year, Oysters and Ale will take place at the Greenwood Cultural Center on April 4th. Attendees will slurp 3,500 oysters, and enjoy food and drinks from 20 restaurants, 15 breweries, and Oklahoma Distilling Company. 16

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The interest that Richards partially credits for his love of kitchen life is music. He says that being a chef is one of the few jobs that would allow him to listen to music all day every day. He and his wife of three years, Caitriona Harris love to attend concerts together locally and while traveling. Locally, Richards says that Cain’s Ballroom is his top choice to see a show. He enjoys the ability to walk around and enjoy the crowd. Outside of Oklahoma, the Red Rocks Amphitheater in Denver is his pick. Even a quick thirty-six-hour trip to see a show is worth the effort. An appreciation for spontaneous travel and a shared connection with Colorado were two of the factors that brought them together over a decade ago. The couple met at Bodean where Harris frequently dined at the bar. She thought he was cute, but it was when her mother came to town and joined her for dinner that the interest began. “My mom started flirting and chatting him up,” Harris says. Richards adds that he didn’t catch on to Harris’ interest until his co-workers pulled him aside and pointed it out. Richards and Harris now enjoy dining out at local restaurants together. Favorites include Pho Ni, Jinya Ramen, Fat Guy’s Burger Bar, Oren, and Stonehorse Café.

CRAFT MAGAZINE OK | APRIL 2019

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CRAFT MAGAZINE OK | APRIL 2019

Serving Up Passion One Plate at a Time By: Jill Meredith

hiladelphia may be known as the “city of brotherly love”, but there is plenty of it going on here in Tulsa. Brothers John and Jake Robinson include love and passion galore as main ingredients in everything they make at 2 Bros. Catering, located in South Brookside, at 6015 South Peoria Ave. The space formerly housed Casey’s Catering, which had been in existence since the ‘80’s, and was named after the owner’s daughter. Born and raised in Tulsa, John, Jake and their brother Jeff always loved to cook. The three boys and other visiting friends would each take turns making dinner for the family one night a week. When they were teenagers, their mom decided that taking turns cooking for the family would help them develop skills they could use for the rest of their lives. Looking back, John said that it was something that gave them a great sense of pride and that they learned from each other. Jake reminisced about each of their specialties – memories that have stayed with him all these years later. His specialty was something he learned how to make in the Boy Scouts, called “Hobo Dinner,” which was a foil packet filled with beef, veggies and then grilled. 20

CRAFT MAGAZINE OK | APRIL 2019

John, the oldest of the three, loved to make breakfast for dinner, while their middle brother, Jeff, now a local fireman, made lasagna. Often they would have a house guest who made spaghetti on his appointed night. John fondly remembered those times and how Sundays were always designated as their dad’s day to cook. “He especially loved to smoke meats, and we would swim and enjoy time as a family outside,” John said. The brothers took those early lessons from their childhood kitchen and turned that passion into careers. Jake continued on to study Culinary Arts at OSU-IT, and later began working at Atlas Grill when he was 19 years old. He’s now the owner and executive chef, and has been since 2005. Similarly, John owns and operates Deco Deli, which opened in 2014, featuring sandwiches, wraps, soups and more. Interestingly enough, the general manager of Deco Deli, Stephanie McKnight, is a local artist, and her artwork

adorns the walls of the deli. All of her artwork is for sale and proceeds go to local charities. Both of the businesses are located in the same building at 415 South Boston Avenue, in the Atlas Life building. As if they weren’t busy enough, in April of 2018 they purchased the 2,000 square foot kitchen that is now the home of 2 Bros. Catering. When asked how they juggle the restaurants and a thriving catering business, John replied that they start at the catering kitchen in the morning, and then go on to their respective restaurants. Known as the “one stop catering shop,” 2 Bros. Catering offers a wide variety of fresh, homemade dishes, including Italian, Mexican, BBQ, Baked Potato/Salad Bar, as well as seasonal desserts, created by their pastry chef, Lisa McGirt.

having to leave the building. According to John, they set up a 6 ft. table and load it up with all sorts of fresh food and desserts. The service is prearranged and the menu changes daily. 2 Bros. Catering whole-heartedly believes in giving back to the community and local support. To help do their part, they waive the delivery and setup fee for first-time, local catering customers. John and Jake are optimistic about the future of their catering business and their plans are simple: “We want to be as busy as possible, while offering phenomenal service.” It is obvious that the Robinson brothers love what they do. John summed that sentiment up best for both of them when he said, “If you love your job, you’ll never work a day in your life.”

John said, “We have a few staple desserts, and then Lisa creates other desserts based on the event and client wishes.” Some of the regularly featured desserts include Key lime bars, strawberry shortcake, assorted cookies and more. Both brothers commented that the majority of their orders and their most favorite to prepare are custom orders. Whether the clients want sushi, or just about anything else, John and Jake are more than happy to oblige. They are happy to prepare the food and deliver it, or they will cook it in your own kitchen.

and that don’t

Besides the brick and mortar shop, 2 Bros. operates a food cart, which is perfect for offices other businesses have access to a cafeteria, and want their employees to be able to grab a quick lunch without CRAFT MAGAZINE OK | APRIL 2019

CRAFT MAGAZINE OK | APRIL 2019

tor of Marketing

r Art & Frame- Direc

Trent Marrow, Zielge

ne thing in life that is really, really cool is when something gets restored. Have you ever found an old piece of furniture, maybe at a yard sale, perhaps? That piece that’s been used a lot, it’s worn, maybe it’s got some paint drips on it. It’s stuck in a corner, nobody paying it much attention. But in your mind’s eye you catch a glimpse of quality; the fine details are there, the old craftmanship, but they need some (well, maybe a LOT) of tender, loving care, to bring them back. But you just know that all that precious time spent on your new project will be really worth it. And you do it, you tackle that project, you put in the long hours & hard work, & “voila!”, it’s perfect. Restoration complete. Welcome to Ziegler’s. Iconic Tulsa at it’s finest, Ziegler Art & Frame is on Whittier Square corner, smack dab in the middle of the Kendall Whittier district. The transformation of this wonderful area has really been going on for years, and it shows. Beautiful old buildings have been rehabbed & redone, refilled with new and vibrant businesses. It’s clean, it’s lit. The brand new & booming Mother Road Market is 24

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right around the corner. And in the middle of all this awesomeness is Ziegler’s. Born in 1973, it seems like Ziegler’s has always been part of Tulsa. It’s this seamless collection of buildings stretching back from the corner, all tastefully & sharply redone, in a way that says “Come on in!”. Once inside, you’re confronted with choices- left, right, straight? The place is inviting, and huge. Turn left, you’re in a fully stocked art supply store, with countless tubes of paint, paintbrushes, blank canvas- you name it, they’ve got it. And local well known artists, as well as everyday dabblers, come in all the time to stock up. Turn right, and you’re in what seems like an art studio- there’s people painting, there’s tables setup with paper on them for more classes, there’s art instructors walking around- it’s art class, right there. Trent Morrow (Ziegler by marriage), third generation in the business, is giving me the tour. “We love having the art classes in here,” Trent says, sharing that they don’t charge the instructors for the time and space, because the people who attend buy supplies

Above: Local Photographer, Tyler Layne

there. Plus it’s a super neat vibe for the place, seeing that going on as you’re shopping. Before you turn right or left, you have to take a look around. Frames. And framing- I’m talking custom. They’ve got any & all kinds. They stock all the pieces right there on location. They MAKE them right there. But I’m getting ahead of myself- look around! You are surrounded by all these wonderful memories. Pictures & prints galore, in various framed pieces. Examples of what they’ve done, but often for sale as well. As you continue back into the store, every which way you turn seems like a brand new shop, with it’s own unique look & taste.

“Charlie” Trent’s Loyal Shop Pup

There’s this awesome area called the Tulsa room. Looking for a piece with local flavor, maybe for your business or office? Or maybe you want a big slice of Tulsa, or Oklahoma, smack dab on your living room wall. They’ve got it. And they’ve got a vast database on computer as well, all these timeless pics, to create something special. And they have pics for surrounding towns and areas as well. CRAFT MAGAZINE OK | APRIL 2019

They took the old Food Truck festival, and rolled it into an even bigger & better event, and it’s going to be fun. Streets will be blocked off for strolling, and dogs on leashes will be allowed. A part of my time with Trent I really enjoyed was seeing some of the behind the scenes stuff. He took me back to this big, open area where they were making the custom frames, & it was fascinating. They’ve got all the actual materials on site, the woods, the metals, and all the hardware, and they’ve got all these nooks & crannies where they store it. He took me upstairs, & showed me the old Dance Hall from the 30’s- it was called Woodman Hall. Still has the original wood floors up there, & the actual ticket window, where people would climb up the steps to pay to come in. Now, that would be a restoration project…

Or maybe you’re looking for that little something that will complete a room, that final item that is going to finish it with style. They’ve got cool stuff all over the place. It’s like a museum in there. Walking around, you’re senses are on pleasant overload. One thing that Ziegler’s is really about is local community involvement. Trent is super excited about an upcoming event in AprilThe Kendall Whittier Art Festival • April 11th, 12th & 13th • Food trucks, local art vendors, live music, kids’ activities

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Maybe the most surprising thing I learned was when Trent shared an interaction with a recent customer. Now, I’m going to admit, when I hear the word “custom”, as in “custom framing”, my initial thought is “costly.” I know I’m not the only one. His customer had been to a very well known (national) place to get pricing on a frame job. He didn’t tell Ziegler’s the price, he wanted to see what they came up with. He brought in his own prints, & wanted them framed. It was SIGNIFICANTLY less (I’m talking a third of the price) at Ziegler’s! Customer jumped on it, of course. Pleasant surprise. About sums up my visit- very pleasantly surprising.

ulsa is one of the few cities in the world where you can find a science shop. That is, a place where the nerds, brainiacs, or just curious people can find all the scientific items they need. From actual equipment like beakers and microscopes, to gifts like t-shirts and books, and even collectible artifacts and fossils—we provide a sanctuary for all sorts of thinkers. “What made you want to open a science shop?” We get this question almost daily. In addition to building something great in our community, there are two main reasons a married couple in Tulsa, OK would decide to open a shop dedicated to exploring science. 1. Science is Fun Growing up,the concept of science represented this mystifying force which was mostly used to demonstrate interesting features of our universe. Prior to Yo u T u b e , we got much of our science from entertaining programs like Bill Nye The Science Guy, Beakman’s World, and The Magic School Bus. These programs used creative demonstrations to describe how things work. At an age where we’re told to believe in all manner of whimsical holiday characters and unexplainable stories, these shows filled our minds with real knowledge—not about some fantastic, fictional realm, but about our actual world! Afterall, science isn’t an activity confined to researchers in stuffy laboratories. Anyone can be a scientist and the universe is your laboratory. Everything that exists involves complex scientific ideas. Think about the fact that you can stream live video from the orbiting space station wirelessly on your phone at any moment, or the way microorganisms that spend their lives fermenting sugar to help brewers produce the perfect craft beer. Science is everywhere and it’s fascinating! 2. Science is Necessary As an adult, the concept of science is no longer just mystifying experiments and impressive facts, but a foolproof, rigid system used to construct our view of nature. With the scientific method, we use observations, evidence, and peer review to build an increasingly precise idea of how and why things happen. Science is not a collection of knowledge, it

is a tool for humans to discover and adapt to our environment. But now, at a time when more people have access to more information than ever before, a movement has emerged which regards proven science as merely opinion, suggesting people have the choice to not believe in facts. Topics like human-induced climate change[1,2,3,4], the efficacy and safety of vaccines[5,6,7,8], and even the shape of our planet[9,10,11,12] all have their own mountains of evidence that are dismissed by small, vocal groups (which even include our current president) thanks to the rampant spread of misinformation. If we don’t fight this problem of misinformation, some of these issues can present a danger to all humans, regardless of whether they believe the science. So we opened our science shop to do our part to help tackle this problem head on. By disseminating proven facts and debunking misinformation, perhaps we can help make the world a smarter and safer place. By providing curious minds with the inspiration and tools they need to explore their world, perhaps they can find ways to make it better. By providing products that demonstrate how utterly impressive our universe is, perhaps we can spark someone’s newfound interest in science. By hosting our Think & Drink events, perhaps a unique point of view on a problem can lead to a critical breakthrough. By making our subscription box (boxofmatter.com), perhaps we can help spread scientific wonder and knowledge around the world. Not bad for a couple of Tulsans. For more information, visit stemcelltulsa.com, follow @stemcelltulsa, or swing by the new shop in Kendall-Whittier at 2415 E Admiral Blvd. Citations: 1 https://nca2014.globalchange.gov/report/our-changing-climate/observed-changehttps://climate.nasa.gov/evidence/https:// www.ipcc.ch/report/ar5/syr/https://www.climate.govhttps://annals.org/aim/fullarticle/2727209/mmr-vaccineassociated-risk-autismhttps://www.cdc.gov/vaccinesafety/research/publications/index.htmlhttps://www. healthychildren.org/English/safety-prevention/immunizations/Pages/Vaccine-Studies-Examine-the-Evidence. aspxhttps://www.fda.gov/BiologicsBloodVaccines/SafetyAvailability/VaccineSafety/default.htmhttps://www.nasa. gov/audience/forstudents/5-8/features/nasa-knows/what-is-earth-58.htmlhttps://oceanservice.noaa.gov/facts/ earth-round.htmlhttps://www.ustream.tv/channel/live-iss-streamhttp://www.planetary.org/explore/space-topics/ earth/pics-of-earth-by-planetary-spacecraft.html

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If You Want Pizza Without Pretension,

The Piehole Delivers

By: Jeff Thompson

t’s not often a person has a chance to take over a business where he’s spent three years as an employee, but that opportunity came for Tulsa’s Andy Park when then owner Zachary Matthews asked him if he’d like to take over ownership of The Pie Hole Pizzeria back in 2008. “Basically, I was tired of being laid off,” he said with an understated humor. Park has a humble and simple demeanor. “We didn’t change much when I took over, except we started sourcing and prepping our produce daily.” -and it’s those small changes that have built a strong, loyal following of fans and customers that keep coming back to The Pie Hole. My friend Breckyn swears their Veggie Pizza is one of the best in town so the daily effort to source and prep fresh veggies must be paying off. “We toyed with our dough recipe over the years to arrive at what we currently use, and we make our sauce daily from scratch.” The staff at The Pie Hole have resisted the urge to bend to trends by expanding their menu to pasta or chicken wings, and this simplicity is clearly

CRAFT MAGAZINE OK | APRIL 2019

Andy Park, Owner Pie Hole Pizzeria

one of the strengths of The Pie Hole. People love its “hole-in-the-wall” vibe, and smattering of pop culture decor. It’s a very unpretentious place that is welcoming to all. Many of the staff have been there for multiple years, and of his team, Park says, “These are genuinely good people, who I enjoy spending time with at work and outside of work.” The Pie Hole’s Classic pie recently was mentioned in a list of Tulsa’s Best Pizza Slices, and when I sat down to eat, I enjoyed their Pesto Pie with fresh tomato, goat cheese, chicken and pesto sauce. The owner’s favorite pie? That’s the Pollo Blanco, Alfredo, Chicken, Bacon, Mushroom and Tomato. Plus mozz. That’s what we pizza guys call mozzarella cheese. Mozz. We’re cool like that. The first thing I noticed about the Pesto Pie I enjoyed was the beautiful presentation and bubbly golden crust. I gave the first warm slice my “Is it New York Style” fold test, and it perfectly folded, despite the ample groceries on top. The flavors of each of the elements played nicely with no one ingredient hogging the limelight for too long. Nice tangy fresh tomatoes, excellent pesto sauce. Tender chicken.

Pollo Blanco

and one of them thinks Pie Hole Pizza is “Stupid Good.” Maybe they both do. But I agree with both of them. Or one of them. Pie Hole Pizza is stupid good.

Oh, and did I mention that Modern Problems was on? Classic Chevy Chase genius. If you haven’t seen it, I recommend it. A solid 80s comedy that deals with love, rejection, reconciliation and psychic powers brought on by a toxic waste accident. But I digress. Tuesday night is a busy night of the week at The Pie Hole. Any regular human being can get a two topping large or a 12 inch gourmet pizza for $10.99. They don’t have to do that. They’re just that cool. Epilogue: I discovered a new musician tonight. Tulsa’s own Adam Howard. Turns out he shares a name and a mutual Facebook friend with another Adam Howard. One of them makes amazing ambient smart person music in a band call The Duke of Norfolk, CRAFT MAGAZINE OK | APRIL 2019

The Boston Deli Welcomes Chef Raquan Bennett BY: AMANDA JANE SIMCOE

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or 39 years Tulsa has enjoyed smoked meats, gourmet sandwiches, contemporary Midwest comfort food, and decadent desserts at Ken Schafer’s The Boston Deli. Some things will never change, such as Schafer’s love for all things Hasty Bake. One new addition to the kitchen is chef Raquan Bennett. Bennett, 27, signed on in December of 2018. A native of St. Croix, he came to the US at the age of 16 to live with his grandmother in Florida. His appreciation of traditional American food began with his grandmother’s pot roast and the amount of flavor that resulted from the straightforward preparation of simple ingredients. Bennett, who has always felt a connection to food, spent some time in Albany, GA studying the culinary arts while also working in a school cafeteria. The women in the kitchen taught him the proper way to cook fried chicken and collard greens, the beauty of Motown, and a love of Southern food. Bennett says that love comes from the honest relationship between the dish and the ingredients, much like Italian, which he also loves. Even in a finedining atmosphere, he doesn’t like a meal to lose that connection and believes that sometimes it does. “I mean, you took asparagus and turned it into a foam, and the foam is on the bottom of the plate, and the tomatoes are a tuille now, and the chicken is like a mousse, and in between is ostrich wrapped in bacon. Sometimes I feel like we be takin’ it a little too far.” One of the things that Bennett enjoys most about cooking at The Boston Deli is featuring ingredients in an approachable way, using classic techniques. He also likes that the average Tulsan can enjoy an exceptional dining experience without breaking the bank. Bennett is slowly adding his influence to the restaurant menu. On a recent visit, we sampled his new crispy skin chicken dish with Caprese risotto, basil oil, and balsamic vinegar. Desserts, another passion, express his style of creativity and artful plating. Daily lunch and dinner entrée specials are available, including the ½ Hasty-Bake chicken on Fridays, and Hasty-Bake Glazed Baby Back Ribs on Saturdays. Additionally, Bennett offers a chef 's special menu on Thursday evenings from 5 pm – 9 pm which includes three courses for $24. This menu changes monthly. For the current selection, visit www.thebostondeli.com. CRAFT MAGAZINE OK | APRIL 2019

CRAFT MAGAZINE OK | APRIL 2019

Chef Matt Amberg, Owner Oren

Tulsa trusts Oren’s Matt Amberg to take them someplace wonderful by: Jeff Thompson

itting in Oren with Matt Amberg today, you would not get the sense that he’s facing adversity. Matt has a direct and matter-of-fact demeanor that is comforting and surprising. It’s the focus that becomes possible when you truly know yourself, and that could be said to be the defining quality of Oren Restaurant on Brookside: a restaurant that knows itself. I had not been inside that space since it had been Montrachet, and it was remarkable to see the “bones” of the old place intact. Matt came out of the kitchen and warmly greeted me, and his staff continued to make the restaurant ready for service. What started out as a small plumbing problem has morphed into a full-blown jackhammer situation, which has given Matt a chance to tweak his kitchen layout a little bit, and to pause momentarily. It was in this

window of time that I was able to capture a few moments and learn about the origins of Oren, and what’s next. Matt said Oren was not begun with a bold vision to change the dining palate of average Tulsans, but it was rather a chance to focus on what Matt considers the most interesting part of a meal. While most Oklahoma restaurants put emphasis on the protein or “the main course”, Oren emphasizes and deepens the culinary impact of the sides - with an emphasis on fruits and vegetables. Or as Matt said, beautifully, “Their afterthought is our primary thought.” It’s bold and innovative to create a dining experience that pushes people outside of their comfort zone, and then leaves them wanting “just a little bit more.” CRAFT MAGAZINE OK | APRIL 2019

dining. “We do ask for a little extra trust from the customer,” said Amberg, in response to that delicate balance between maintaining an artist’s vision and responding to the preferences of the public.

HERE’S LOOKING AT YUZU ford’s london dry gin, st.germain elderflower liqueur ,yuzu, orange bitters

Matt was five days away from his upcoming homage to the amazing New York Fine Dining Restaurant, Eleven Madison Park. For the first selection of his “inspiration series”, Oren uses the opportunity to shout out to some luminaries of the global culinary scene, while inspiring his staff to push the envelope of creativity, and create multi-course meals which give Tulsans a taste of another place without having to leave the 918. Another restaurant he’d love to add to the inspiration series is the famed Mugaritz, a well-known restaurant in Guipúzcoa, Spain, which opened in 1998 under Chef Andoni Luis Aduriz. What is perhaps most refreshing about Matt Amberg’s approach to cuisine is his emphasis on no pretense, not appearing stuffy or fancy. In a very non-threatening way, it feels like Matt is challenging us to think of well-crafted and beautifully presented cuisine as our human birthright. “I feel like we are becoming a special occasion restaurant,” he said, with a lift of kind questioning in his tone.

CASSINI SUNRISE coconut washed vodka, sunflower orgeat, lime, pinot noir, mint

One of my favorite things we discussed about Oren’s beginnings was when Matt boldly and proudly said, “We are an American Restaurant!” It was surprising, because I consider what they do to be so bold, fresh and alive, that my brain thinks of it as exotic, or other-worldly. In an odd way, it made me proud to be an American for that moment, to identify with America’s place in the global culinary conversation. In that sense, Oren is a quintessentially Tulsan restaurant as well. Tulsa is fundamentally an American city, with a rightful place among Paris and Rome, as well as Branson and Nashville.Another way Oren creates a memorable experience is by eliminating the traditional method of splitting an entree. They absolutely encourage sharing, but it’s two or more people eating from the same plate; a truly intimate experience that reflects the sincere desire to remove the stuffiness that can accompany fine

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He then followed with, “We want to be a every day restaurant. This was always meant to be the place to come in and get a broccoli, get a risotto, and a glass of wine.” Oren continues to make amazing food and drink accessible to everyday Tulsans, with events like Wine Wednesdays, which offers a rotating incentive to encourage pairing wine with cuisine, and even exploring Sephardic Jewish cuisine. Like their philosophy indicates, they are a restaurant that moves fluidly and organically with the seasons, and challenges us all to reset the clock of urgency to stop and bask in the moment. I’ll see you at Oren sometime soon!

SPRING PEAS & BIBB LETTUCE BUTTERMILK—MINT DRESSING, FRIED ONIONS

AVOCADO

GREEN GODESS, TOGARASHI, FETA CHEESE

GRAPEFRUIT SORBET

PORK TENDERLOIN

FERMENTED BLACK BEAN, BABY KALE, ORANGE SUPREMES, ALEPPO YOGURT

CASTELVETRANO OLIVES

ROASTED BROCCOLI CASHEW, CRÈME FRAICHE, OREGANO

BEET SALAD

MINT, ORANGE, PISTACHIO, CHILI VINAIGRETTE

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#NOLIMITWOMEN

Linda Ford and Lisa Becklund, co-owners of Living Kitchen Farm & Dairy.

A Kitchen Takes Life on the Farm by Christina Winkle

Above Left to Right: Linda Ford and Lisa Becklund, co-owners of Living Kitchen Farm & Dairy.

arm-to-table is a concept we are all familiar with by now, but what is it really? Is it just a fad? It may be to some, but not to Linda Ford and Lisa Becklund. Since 2006, they have taken farm-to-table to new heights. At Living Kitchen Farm & Dairy they are the farm, and the table. While having lived in Oklahoma for over a decade now, neither Linda or Lisa are Okie born. Lisa is from Seattle, Washington, and Linda the Midwest, just south of Kansas City, Missouri. Each moved to Oklahoma for very different reasons- Lisa had been a chef in her previous life in Seattle and had a dream to become a farmer. While Linda, on the other hand, moved to green country for an opportunity at Phillips Seminary. Their paths crossed when Lisa found herself in need of a farm sitter. “Linda was with a group of friends who farm-sat for me.” Their relationship continued to grow and blossomed over veggies at the farmers market. Soon they become partners at the farm and in life. Living Kitchen started as a market farm selling at Tulsa’s Cherry Street Farmers Market. It was not until things became financially

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straining that they started hosting their farm dinners. Linda added, “Although farming- raising vegetables, goats for milk, and chickens for eggs- has always been our greatest focus, the dinners have been our greatestpassion.” Their seasonally themed dinner series debuted in July of 2006 with ‘Lavender’. It was a 5-course dinner based on what they had growing at that time on the farm, and infused with lavender from their friends, Denise Bell and Chris Dykes, who owned Clear Creek Lavender. Lisa kind of joked as she said, “This was an act of pure desperation. At the time I was such a terrible gardener, I was not making enough selling vegetables and needed a quick infusion of cash. I jokingly say the dinners help support my goat habit, but that’s truthfully how it started.” Since that first dinner, things have grown significantly. In the beginning they were just hosting their meals randomly, but as a result of their popularity they host dinners every Friday, Saturday and Sunday during season. The tickets just went on sale for their Spring season. (You’ll probably have to add your name to their wait list.) However, the next round of tickets will go on sale starting Saturday, June 1st, at 7:00AM. Depew, Oklahoma may seem like an unassuming scene for a multi-

#NOLIMITWOMEN have spent the last years honing their craft, and 2019 will be their most ambitious year yet. Lisa plans to really dial in- “I feel like I’m more focused and inspired than I have ever been. I have a tremendous amount of energy that I want to direct towards each menu, to tell some really good stories.” Linda is all about being even more intentional in providing hospitality, adding, “I want to make sure that I make guests feel like a trip to the farm is an extraordinary experience, one that leaves them thinking about it long after they’re back on the paved roads of the city.” Theirs is a truly remarkable story full of warmth & feeling, and it paints a knowing portrait of time and place. Tickets go on sale for their next season Saturday, June 1, at 7:00 a.m., for all dinners from June 28 through the end of September. Set a reminder in your phone, their website is flooded on reservation day.

course tasting menu, but Chef Lisa, Linda, and their Team have cultivated a truly progressive dining experience with a gorgeous, rural backdrop. They feature many, many ingredients grown onsite, and allow you a chance to walk the fields before your meal, which takes place in an exquisite, old log cabin right out of a Thomas Kincade painting. As the actual meal begins you are directed to a large, enclosed porch with family-style seating. The details, from your branded name card place setting and woodland views from the table, create an amazing environment that almost feels magical. “Seeing strangers sitting at a long table in an old log cabin becoming friends, finding common ground, communing in the community of a meal, is remarkable,” said Lisa. Taking advantage of arriving early for a farm tour really sets the tone for the warmth you feel while the story, and meal, unfold before you. There you will walk a bit of the land, seeing some of the vegetables growing that future diners will consume, along with the goats, alpaca, chickens, and the land’s true guardian, Gergo, a loving Komondor, mixed heritage dog that escorts you along the journey. Just like artists, chefs are influenced by the world around them. “I get my inspiration by walking through the garden and the farmers’ market. Walking through the market often sparks a vision and a certain flavor I want to share with my guests. I am a story teller, and I want to share a story of a carrot through a dish I am working on. We both get a lot of inspiration at museums. Being immersed in art brings a kind of reverence to our work. I think we both feel called to do this work and feel a deep responsibility of care toward our guests,” said Lisa. Linda adds, “eating at other restaurants around the world when I travel gives me new ideas and helps inspire my own thinking about hospitality.” Rest assured a trip to Depew is well worth hearing this story. The pride they take in what they do is unmistakable, and seeing their guests leave happy has been vital to their feeling of success. They

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Tulsa Farmers’ Market… One Of The Best In The Country! by Shannon Smith

ne of my favorite places to visit when I’m traveling is local farmers markets, to see what kinds of food and flowers are grown in those areas. Sometimes, I get to collect special items I can’t get in Oklahoma and take them home to use in my cooking. Of the many markets I’ve visited, I still enjoy the Tulsa Farmers’ Market the most. In Oklahoma, we have so many dedicated farmers and growers who work tirelessly to produce delicious food for people of every demographic. Tulsa Farmers’ Market accepts SNAP (Supplemental Nutrition Assistance Program), which is a program designed to incentivize healthy eating among low income families, who may not be able to afford fresh and healthy food. The market doubles SNAP benefits dollar for dollar up to $20 per market day. The Cherry Street Market, which has over 70 vendor, is held every Saturday from April until October, on 15th Street near Peoria, 7:0011:00am. A smaller Brookside Market is held every Wednesday from May until September, 7:30-11:00am. All the food sold at the market is certified as “Oklahoma grown”, meaning everything is fresh and supports many small scale farmers, ranchers and artisans. Among the tents and tables full of fresh produce, meats, and flowers, there is a spice market, pottery art, live music, and kids activities at the “Friends of the Market” booth. This year, Mother Road Market at 1124 S. Lewis Ave., an incredible food hall of local food and retail concepts, opened its doors, and offers The Farm Stand, where vendors from the Farmers Market can sell their products seven days a week all year. This has been a huge addition to our community for those of us who want meat, dairy, seasonal vegetables, and preserves at any time. 40

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Many people work hard to keep our Tulsa Farmers’ Markets operating efficiently. Kris Hutto is the market director, and she works closely with Penni Shelton, the finance director, to make sure the farmers are taken care of on market days. They coordinate fundraisers to advance community outreach, and fund transportation for low income families to get to the market. They are working on programs to educate children on the importance of healthy eating, and teaching them where their food comes from and how to prepare it. This summer you’ll see me at the Cherry Street Market, shopping for cooking classes and events. Occasionally, I’ll be demonstrating cooking techniques for preparing some of my favorite market foods. Early spring is one of my favorite seasons, because I get to buy radishes, spring onions, lettuce, new potatoes, and fresh eggs. Here is one of my favorite spring dishes that is easy to prepare and delicious, Spring Onion Risotto. And get more of my recipes at www.beadsandbasil.com

Spring Onion Risotto 6 tbsp. butter, divided 1/2 cup chopped spring onions 1 tbsp. chopped garlic 1 1/2 cups Arborio rice (short grained rice) 1/2 cup white wine 4-5 cups hot chicken stock (or vegetable stock) Kosher saltfreshly ground pepper 1/2 cup Parmesan Cheese Chopped fresh chives (for garnish) Heat half of the butter (3 tbsp.) in a medium saucepan over medium heat. Stir in onions and garlic and cook, stirring occasionally for 3-4 minutes. Stir in rice and cook until all grains are covered with butter. Add wine and bring to simmer. Let reduce about 5 minutes or less.Slowly add 1 1/2 cups of hot stock, stirring frequently over medium heat until most of the stock is absorbed, about 7 minutes. Add another 1 1/2 cups of stock and stir, cooking until most of the liquid is absorbed, about 7 minutes. Pour in the last cup of stock and repeat the process. The rice should be al dente (offers slight resistance when chewed). Salt and pepper to taste. Stir in Parmesan cheese and chives. Serve immediately.

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Does Your Pet Need

A Staycation? by “Poppy”

Mike Hall, Owner Gracieland Pet Resort With “Missy”

et owners are typically Pet Lovers. They couldn’t picture life without their scruffy little Caesar, or their fluffy, purry Luna. They are PASSIONATE!

At Gracieland Pet Resort, they share your passion for quality, hands on care, and tender, loving on animals. When you meet owner Mike Hall for the first time, his love of pets immediately shines through. This isn’t just a business for Mike and his crewit’s a mission. His pride of ownership is evident everywhere you turn, from the beautiful country setting, the neat & orderly outside grounds, and then into the “inner sanctum” of their Pet Resort. First thing Mike tells me as we start the tour- “We are all about CLEAN around here.” His team of helpers knows the rule- they don’t wait on cleaning up any & all messes. They are all tasked to keep everything as clean & fresh as possible, all the time. And it shows. One of the first things I immediately notice- the dogs seem really thrilled to see us! I can obviously see that they are used to interaction with the staff. Wagging tails & happy eyes tell me they are not just boarded here- they are played with, they are petted, they are lovingly cared for. Really a priority for people who’s pets are not just dogs or cats, but family. Second really impressive thing- all animals have their own,

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individual room. Clean and pleasant areas, and there’s plenty of room for people who have more than one pet, so they can stay together. Really sharp setup, & the quality of the place shows. Then we go outside to the play areas- a separate place for large breeds, & nice grassy areas for medium & smaller dogs as well. Which brings me to Mike’s next hard & “in concrete” rule- Safety. The well being of all Gracieland guests is paramount. Mike, his wife (yep she helps out, too) and staff are always aware of keeping a safe & secure environment at all times. One huge added benefit of their place- Mike & family live on the same grounds. It pretty

Outsiders House Museum, Mascot“Spot”

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much means that there is a 24/7 presence on site. I’m serious- these folks watch over your precious family pets like they were their own. Really cool side note that Mike shared with me- are you familiar with the Outsiders House project going on in north Tulsa? Yeah, that Outsiders House, from the movie classic. Well, long story short- the Outsiders folks kind of adopted Spot, a local, “wandering the neighborhood” dog. He got heartworm, & he needed some extended care. Guess who stepped up? Mike, of course. He volunteered to board Spot (free of charge- a worthy cause). He wound up falling in love with Spot, & him & his family adopted him! Sounds kind of like a Hollywood story, huh? That’s the kind of people they are at Gracieland. Another point that Mike wanted me to be sure and make- they just opened up a Cat room! Brand new and fresh, in a totally separate building (but close enough for their same top-notch quality service.) So if you’re like we used to be, and have both a cat and a dog (Lady was our rescue border collie, and “Sammy”Samwise Gamgee, officially- was our “can you watch our cat for us?” present!), you can keep your lovelies at the same location. And btw- now we have Chico the man, our old Chihuahua rescue.

“Cricket”

“Really a priority for people who’s pets are not just dogs or cats, but family.” Which reminds me- particulars. Gracieland Pet Resort, which now has two divisions: Hound Dog Hotel, and the brand new House of Claws. Their web address is Gracielandboarding.com- a lot of people use that for setting up their boarding appointments. And Mike loves the online community they have with their customers & friends- he is all about the “likes”. Phone number is 918-8520789. They are conveniently located at 6210 E. 156th St. N, in Collinsville. They are right off of highway 75; a lot of their clientele come from both Tulsa and Owasso, but they have folks that travel a ways to come see them, as well. Why? Because they are worth it. Established in 2007, they’ve pretty much grown every year since they’ve opened. They’ve built their super quality boarding business on the oldest & best ingredient there is: SERVICE. They strive, in every way imaginable, to make your experience with them the very best it can be. Oh- and they are extremely reasonable on price. Mike gladly welcomes any & all price comparisons, because he knows he’s affordable- especially in light of the extra care your pets receive while there. I want to end it with Mike’s own words. Why would you consider Gracieland, the next time you need a kennel? “Because pets deserve a vacation, too!”

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Steven Good and Christine Dwyer in the National Tour of WAITRESS Credit Philicia Endelman

Chance won’t come every single day, so don’t throw it away - Waitress By: Lacy Richards

hose words bounce around in my head as I grapple with my coffee on a fast-paced Tuesday. When you own a couple businesses opportunity can spring up in basically any form, even the chance to grab some caffeine. That day I had 6 meetings and an event to coordinate after I interviewed Jeremy Morse, otherwise known as Ogie in the musical Waitress. Lighthearted and upbeat, Jeremy spoke in detail about the dynamics and talent of the cast that he’s been touring with throughout the country over the past year and a half. Waitress is famed after a book turned musical that incorporated music by the celebrated artist, Sara Bareilles. The 2007 film starred Keri Russell, Nathan Fillion, Cheryl Hines and even more 46

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Hollywood heavy hitters, so if the name rings a bell you’re on the right track. The story line features a predominant message of integrity, perseverance, and acknowledgement of self-worth. Jenna works in a diner in a small Southern town and is a genius at creating delectable desserts, but her marriage to an overbearing husband makes happiness impossible, even surrounded by friends in just as rocky circumstances. When Jenna discovers she’s pregnant, she makes plans to skip town before her condition is obvious. Her golden ticket is to win the United States of Pie bake off competition that boasts a $25,000 prize. She keeps her intentions secret as her husband would quickly cut this opportunity off if he learned of what she set out to do. Amidst all of this, Jenna begins a passionate affair with the new town doctor, who is the only one

Maiesha McQueen, Christine Dwyer and Ephie Aardema in the National Tour of Waitress Photo Credit Geo

who knows her secret. Jenna’s life changes forever as she navigates the empowerment of motherhood and a fearless drive to protect her priorities. Jeremy describes the plot and life of the musical as if I was there. For a moment I could see the stage, the passion of the actors, the heart in the message. Together we dove into the nuances of the meaning; how Jenna’s life was a series of identities outside of her own, she worked to please others but a change in her future altered her perspective. The time was now or never to shed the things that didn’t matter- the power was hers. She sought to ensure not only her own happiness but also that of her new baby’s while leaving the rest in her empowered dust. I relayed to Jeremy how powerful this message is to not just myself but to Tulsa in general as many women in the area have found their callings and passion for entrepreneurial and empowerment opportunities. Tulsa was rated in the top 10 cities to start a business and the development of so many small businesses, non-profits, and education-based organizations speaks volumes of the powerful movement we’re seeing here in the Midwest. We’re finding women sculpt their identity from their own hands, in or outside the home. Having a musical that resonates with so many Tulsans will engage a sense of community around finding hope and happiness through even the most desperate times. In the same vein of opportunity Jeremy got a chance to tell me more

about another passion of his, raising funds for Broadway Cares/ Equity Fights AIDS. In total, Jeremy’s touring team has raised about $232,000 from their tour. They’re the third most grossing team in their touring organization. He’s proud to work with such a passionate group that understands the needs these funds provide. Donations are not just seen by those affected by AIDS but those needing meals, counseling services and medical care. Jeremy states “if I have the literal stage to help someone, shouldn’t I use it?” And to that I say, absolutely. My time with Jeremy, the friendly and outspoken opportunist, reminded me of what Waitress is all about, seizing the moments where chance meets opportunity. It translates seamlessly for not just a little big city in the Midwest, like Tulsa, that’s thriving from it’s roots, but it also meant that today, a busy Tuesday full of people and adventure, I can make the most of what whatever chance comes my way. Presented by Celebrity Attractions, WAITRESS comes to the Tulsa Performing Arts Center for eight performances only April 16-21. The performance schedule is Tuesday, Wednesday and Thursday at 7:30 p.m., Friday at 8 p.m., Saturday at 2 p.m. and 8 p.m., and Sunday at 1 p.m. and 6:30 p.m. Tickets go on sale Friday, March 8 at 10 a.m. and may be purchased via phone 918.596.7111 or 800.364.7111, in person at the Tulsa PAC Box Office, or online at CelebrityAttractions.com. Groups of 10 or more may be placed by calling 918.796.0220.  CRAFT MAGAZINE OK | APRIL 2019

Party In A Box Riley’s Wine and Spirits Expanding at Boxyard

By: Tim Landes

Christopher and Diane Riley, owners Riley’s Wine and Spirts

t’s the Monday after St. Patrick’s Day, and the Riley clan is exhausted. Makes sense, they’re Irish.

They devoted 50 hours to Irish Fest on top of running two Riley’s Wine & Spirits stores in the days before one of the biggest drinking days of the year. All while preparing to make a short move into a new spot with their downtown location. Tuesdae Riley, daughter of owners Christopher and Diane Riley, manages the downtown Boxyard store that will soon relocate a few feet away into a space that’s triple the size and will feature even more options than the hundreds of bottles currently sitting on the shelves. “I’m excited to move in and have the opportunity to localize our inventory,” says Tuesdae. “We’re going to have the space to devote to a lot more local beer, wine and liquor. There are so many great local options. I can’t wait.” If all goes as planned, by the time you’re reading this story the move will be completed and you will have picked up this issue on your way out the door. Maybe you dropped it into the sack with your bottle of Radio Boca, which Christopher says is an excellent Spanish import that is the best wine for your money. He also mentions they’ll be carrying Machete’s Orin Swift, which is another of his personal favorites.

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I traveled south to the 81st and Yale store to chat with Christopher and Diane, who called in to talk, while also getting an idea of the inventory they will carry in the new store. The size of the two stores will be comparable as will the inventory.

party in a box.” Diane mentions they will be increasing the organic and gluten-free options as well as carrying Kosher wine. She says you can call either store to learn more about their upcoming private tasting events.

A major change coming to the downtown store is the addition of four beer fridges and a refrigerator stocked with deli meats, cheeses, milk and other basic commodities that either pair well with a drink or fill the basic needs of a nearby apartment resident. There will also be bagged ice. Next door will be Riley’s Coffee, which is not operated by the family.

“At either store, If we don’t have what you’re looking for, let us know and we’ll help you,” says Diane about both stores that are open Monday through Saturday from 10 a.m. - 10 p.m.. “We’re knowledgable about wine and have an extensive selection. If we don’t carry it, we can likely get it for you.”

“With no nearby grocer within walking distance, we want to fill that hole with some basic food items and a wide assortment of liquor,” says Christopher, who doesn’t go by “Chris” because his full-blood Irish grandmother told him he would go by his given name. “People are so comfortable with staying downtown and they like to party. We like to think of ourselves as your neighborhood

Christopher adds: “We provide expert knowledge on wine that’s available at grocery store prices.”Diane likes that line. She applauds her husband and then we end our conversation so they can get back to work. They have a store to open. Visit www.rileyswine.com for more information, store hours and directions to either locations.

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Tulsa Craft Breweries

Vortex Alley Brewing by Jeremy Strunk

ortex Alley Brewing, located in Ponca City, currently has the claim to the second smallest brewing system in the state, at just a one-and-a-half-barrel system. That might sound like a negative thing, but for the crew over at Vortex, it has allowed them to brew a ton of unique beers and keep things interesting, while not committing to huge batches of a beer. This is one of the things that really makes Vortex Alley Brewing stand out in the Oklahoma craft beer scene. They don’t consider themselves to have a “flagship beer”, the one beer that if you walk in you can always expect to find. They like changing things up, trying new recipe,s and keeping their tap list fresh. It requires the avid craft beer drinker to check back often to see what’s new and different at Vortex.Ponca City may not be a bustling metropolis like Tulsa or Oklahoma City, but make no mistake, they have a very devoted base of craft beer drinkers that come to the taproom at Vortex Alley Brewing. Add that to the out of town visitors (such as yours truly) who come in to see what this place is all about, and you have a great recipe for success.So much success in fact, that Vortex Alley Brewing is a finalist for new business of the year for the Oklahoma Main Street awards. They are also in the beginning stages of renovating the space in a building behind the current taproom to allow for a larger production facility, which will allow them to look at eventual distribution beyond Ponca City. Right now, Vortex is waiting for their self-distribution license to get their beer into Ponca City restaurants and bars.One of the amazing things about the whole craft beer industry is the heart and compassion these

small businesses show for their communities. That is evident at Vortex Alley Brewing as well. They will be brewing a special beer in the coming weeks called Princess Silvia. Silvia is the 4-year-old daughter of one of Vortex’s biggest supporters, and she is sadly facing a battle with Leukemia. Proceeds from this beer will be used to help offset the expenses associated with fighting the disease. Vortex Alley Brewing will be at the upcoming Tulsa-area festival Hop Jam, as well as several others around the state, over the course of festival season this year. Stay tuned to their social media and their website (www.vortexalleybrewing.com) to stay up to date. Better yet, use this as an excuse for a road trip, and get over to Ponca City to experience everything Vortex has to offer!Vortex Alley Brewing is located at 220 E Central Avenue in Ponca City, Oklahoma. Upcoming events for Vortex Alley Brewing –Land Run Beer Festival – Enid, OK – April 13thMain Street BrewFest – Ponca City, OK – May 4th

Jeremy is one half of the Pub Talk Podcast duo. Check them out on social media @pubtalkpodcast or online at www.pubtalkpodcast.com CRAFT MAGAZINE OK | APRIL 2019

CRAFT MAGAZINE OK | APRIL 2019

Tyler Palmer

Owner, Pearl Brewery Tours

LET TH GOO TIM ROL I

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t’s been nearly a year since Tyler Palmer climbed behind the wheel of his bus and took a small group of folks on a tour of Tulsa’s breweries for the first time. The inaugural trip of Pearl Brewery Tours occurred Cinco de Mayo. “Our first official stop was Prairie Brew Pub,” says Palmer. “I wanted to start the company off with a Bomb.” Business has been booming ever since. Palmer says he has completed 100 tours to date, including one that featured a marriage proposal.There’s a chance you’ve seen his black and white 14-passenger van cruising

T E OD MES LL

By: Tim Landes

the streets near downtown or parked at one of the local breweries. “One of the cool things is seeing all the different reasons people have for booking a tour,” says Palmer. “We do lots of birthdays, bachelor/bachelorette parties, corporate happy hours and date nights. We have also had two families meeting their future in-laws, veterans reunions, an ‘I beat cancer’ party.“ Its great to share in those memorable moments for people and help make them a success. The beer helps too.” Pearl Brewery Tours offers an inside look at local breweries through different tour options. On Fridays, Saturdays and Sundays there are individual tours, which means you can spend some time with other folks as you sample the latest and greatest beers from four breweries.There are also group tours for parties of eight to 14 people who want to celebrate a special event or have fun with friends. Those tours can occur any day of the week.“We plan out the schedule ahead of time for our public tours, but when a group rents a full shuttle, then we usually let them pick a few stops,” says Palmer. “The feedback from people who have been on the tours has been extremely positive. People like being a tourist in their own town.”

If you can name a Tulsa brewery, Palmer has brought groups into the taproom. Originally he planned on sticking close to the Pearl District, but now spends more time in downtown and also makes regular trips to Broken Arrow Brewing Co. “The only challenge is keeping up with all the new beers in town,” says Palmer. “That was a much easier challenge a few years ago with less breweries. I think most people would agree that the more breweries the better. Eerie Abbey Ales should be opening soon. That’s one I am personally really looking forward to.” That’s enough to keep Palmer busy, but he’s already working on an even more tours. “There are a few things brewing. People enjoy the brewery tours regardless of how much they like beer. They come for an experience,” says Palmer. “There are a few different types of experiences that we will be trying out in the future. In April, we will have our first food and cocktail tour.” He also recently unveiled his newest addition to the business.“At the Shamrock the Rose event in Broken Arrow, we unveiled our new tap trailer,” says Palmer. “Imagine a six tap moving kegerator. You’ll be seeing it around town and at more events as the weather gets better. We also rent it out if your event, party, or backyard needs.”It’s been a highly productive and successful first year for Palmer and his Pearl Brewery Tours. He says sometimes he takes time to let it all soak in. “I’ve been in podcasts (shout out to Jeremy and Michael at Pub Talk Podcast), introduced a lot of good people to some amazing beers, given tours to rock stars, and came to appreciate how much great beer our city has,” he says. “Every few weeks I have to stop and smell the hops.”

For more information, visit PearlBreweryTours.com or look them up on on your favorite social media platforms.

CRAFT MAGAZINE OK | APRIL 2019

o-owner & Co-brewer, Zach French, of Heirloom Rustic Ales is taking everything you know about beer and flipping it upside down enlighting the novice to even the brew masters . Wanting to give you not only great tasting beer, but the knowledge, science and background behind why it is the style, flavor, and overall history its become. Opening your eyes, mouth and mind to a brand new world of artistic, rustic brews. The taproom is a relaxing,welcoming, pet friendly fun place to hang out with friends too. by Ben Allen #1 Where does the “Heirloom Rustic Ales” name come from and what does it mean to you?

#4 Looking back was there a significant moment that helped you to get where you are now?

I was drawn to incorporating the word “Heirloom” into our brewery’s name because it holds 2 important meanings to me. One is Heirloom agricultural products, which we try to use at the brewery whenever available, and the second meaning are family heirlooms passed down through the generations in my home.

Well, this question opens up many existential questions. Could it be graduating high School? College? Grad School? Traveling? Friends? Family? All of the above I guess. Man, that’s a heavy question. Sorry to answer with more questions!

#2 What style of beer would you recommend to home brewers who are just starting out? In the world of over the top extremes of beers, I feel that it is important to develop a good sense of balance in your recipe formation and execution. I believe if you are able to brew a simple pale ale that achieves a good balance in your malt, hops, and fermentation, then you can tackle anything. Balance and drinkability are key.

#5 What do you see Heirloom Rustic Ales in 2019? 2019 will have us distributing our beers to a few key states, where we have developed close relationships. Canning- we hope to be releasing more beers in cans.

#3 What’s a beer you like to drink that’s not Heirloom Rustic Ales? I think Jake and I are always drinking quality saisons and pilsners. Basically any saisons from Blaugies, Thiriez or Fantome. I’m always stoked to drink fresh Tipopils, Wayfinder, Suarez, and of course, Taras Boulba from De La Sense.

CRAFT MAGAZINE OK | APRIL 2019

ulsans can’t get enough of the springtime sunshine and it shows for April! Most events this month are held outdoors where local markets, flower vendors, and benefits can get taste of the fresh air and vitamin D we’ve been waiting for! Check out how you can get involved in Tulsa through these fun activities!

By: Lacy Richards

SpringFest at Woodward Park

Luchador Night!

Local plant nurseries and the popular Linnaeus Teaching Garden will offer the newest and best plant selections for sale. In addition to a lovely roundup of the best planting materials and information, food and kids activities will be available as well. All proceeds from SpringFest benefit Woodward Park educational programs

What could be more fun than tacos, margaritas and wrestling? Literally nothing. If you haven’t made it out to one of Elote’s infamous Luchador nights than you are truly missing out on some unique and hilarious action.

April 5 & 6 Tulsa Garden Center At Woodward Park2435 S. Peoria Ave., Tulsa, OK 74114

CRAFT MAGAZINE OK | APRIL 2019

April 6 @ 9:30 Elote Café – 514 S. Boston Ave, Tulsa, OK 74103

#GETOUTGETLOCAL

Opening Day of the Cherry Street Farmers’ Market

April 6 @ 6:30 Cherry Street – 1327 E. 15th, Tulsa, Oklahoma, 74120 Kicking off the 21st season of this popular local market you can find goods from farmers, ranchers, producers and artisans alongside live music and exceptional food. There’s reason this market has such a following! Check it out every Saturday morning till early fall.

Conservation on Tap

April 26 @ 6:30 Tulsa Zoo – 6421 E. 36 St. N. Tulsa, OK 74115 th

Local breweries come together for a night of great beer, food, music, and animal watching for the second annual, Conservation on Tap. 2018’s event gave 100% of the proceeds to preservation of wild chinchillas, and 2019’s event will benefit the Mabula Ground Hornbill. Take a walk on the wild side with this interesting and generous event!

Kendall Whittier Art Festival

Aprill 11-13 Kendall Whittier District – Admiral Blvd & Lewis Ave. The weather is too good to miss this outdoor art festival! Businesses throughout the district will open their doors to show off local artists and pop up shops throughout the weekend. Come for the art, stay for the live music, food trucks and kid activities!

CRAFT MAGAZINE OK | APRIL 2019