CRAFT MAGAZINE JANUARY 2019 by craftmagok

CRAFT MAGAZINE OK | JAN 2019

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2705 E 40th St Tulsa, OK 74105 918-398-6844 or 918-978-2278

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EDITOR SARITA DOSS CONTRIBUTING WRITERS JUDY ALLEN • JENNAH JANE SCHALE • TIM LANDES CHRISTINA WINKLE • JULIE WENGER WATSON SARITA DOSS • ZACH DOSS ADAM DOSS • JEREMY STRUNK MANAGING PHOTOGRAPHER BEN ALLEN PHOTOGRAPHY: ZACH DOSS • MISSY BRUNS/SNAP KEY • CHELSI DENNIS • JENNAH JANE SCHALE #GETOUTGETLOCAL SUPPLIED PHOTOS: 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: Tulsa is famous for its Neon signs atop the iconic buildings that make up the local food scene landscape. We wanted to make our own!

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by Judy Allen

ith all of the new restaurants opening at a fairly good clip in T-Town it is sometimes hard to keep up and visit them all. Given that the average run of a restaurant is seven years, we might not even get the chance. With any luck, many of them will be around as long as some of Tulsaâ&#x20AC;&#x2122;s oldest spots, which have found the way to stand the test of time. On your next night out, take a trip down memory lane with a meal at one of Tulsaâ&#x20AC;&#x2122;s long-standing restaurants, one of which opened shortly after statehood.

El Rancho Grande (1953)

Francisco and Guadalupe Rodriquez opened El Rancho Grande on old Route 66 in 1950 when Tex-Mex was still an emerging cuisine here in Oklahoma. When the Walden family took it over in 1984 ( John and Jeff Walden still run it today), they worked side-by-side with the staff to learn and preserve the recipes. Look for the historic sign that still hangs over the entrance and stop in to one of the few remaining restaurants from the original Route 66, for a frosty margarita and some Queso Flameado (baked creamy jack cheese and house made chorizo), or one of the many combinations named after regions in Mexico – the Jalisco features guacamole, tacos, rice and beans. Other specialties include soft tacos covered in queso, spicy Chile Colorado and homemade tamales as well as the infamous Night Hawk combo, named as one of the Five Greatest Mexican Meals in the United States in Gustavo Arellano’s book, “Taco USA.” In 2017, El Rancho Grande opened an upstairs Cantina with bar, outdoor patio, and private meeting room. The ‘Tacos & Tequila’ bar boasts its own Mexican street food menu, including street tacos and enchiladas, Mexican shrimp cocktail, chicharrones, and a special weekly torta (Mexican sandwich) as well as an impressive collection of 50-plus tequilas and mezcales. 1629 E 11th St, 918-584-0816 elranchograndemexicanfood.com

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Ike’s Chili (1908) In 1908 Ike Johnson and his nephew, Ivan Johnson, bought the Robert Morris restaurant at 2nd and Boston and opened Ike’s Chili Parlor, serving bowls of chili for 15 cents. Ike’s moved locations a few times before settling in at 7th and Boston, where countless bowls of chili were served before the building was bought in 1996. After several additional relocations, Ike’s moved to the current Pearl District location on Historic Route 66 in 2014. Noted diners included Will Rogers, and my former boss, Martha Stewart, who I sent in when she visited Tulsa over a decade ago. Cooks cut and grind the meat for the chili in-house where guests can order it ladled over spaghetti, hot dogs, burritos and of course, Fritos. 1503 E. 11th St., 918-838-9410, www.ikeschilius.com

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White River Fish Market (1932) O.T. Fallis opened White River Fish Market in 1932 and added the restaurant a decade later. The fish market is known for having the freshest fish around, not because of the fact that, according to lore, and local writer Jeff Martin â&#x20AC;&#x153;some say Oklahoma boasts more miles of shoreline than the Atlantic and Gulf coasts combinedâ&#x20AC;?. Rather, its close proximity to the Tulsa International Airport makes it possible by allowing seafood to be flown in from coastal cities all over both North and South America. Garry Cozby, a native Texan, bought the business in 1981, and continues the tradition of providing a family-style restaurant where everyone feels at home. Today, White River is still the place to go for fresh Gulf catfish, fried flounder, red beans and rice and undoubtedly, hushpuppies. 1708 N. Sheridan, 918-835-1910, www.whiteriverfishmarket.com

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Tulsa Iconic Eats CRAFT MAGAZINE OK | JAN 2019

Savoy Café (1925) Nick Kelamis immigrated from Greece to America in 1910, entering through Ellis Island and leaving behind a wife and young son, hoping to build a better life for his family here in the states. Tragically his wife died before she was able to make the voyage, so his 4-year-old son Tommy stayed with family in Greece. Work for the railroads brought Nick to Tulsa, where he would eventually make his home, and after working and saving, he opened the Kelamis Café at 2nd and Boston in 1925. Tommy joined him a few years later, and washed dishes at the restaurant until he learned to speak English. Many years down the road, after a stint in the military and the death of his father, Tommy desired to reopen the restaurant. When he went to have a “Kelamis Café” sign made, the shop owner offered him a good price for a “Savoy” sign that was never claimed. The rest is history. Savoy Restaurant has operated at its current location since 1975. Today, Tommy’s son Bill runs the restaurant with his son, Evan. Savoy serves up delicious diner classics as well as some unique dishes (the Mexican skillet is essentially breakfast nachos!) But if you could only order one thing at Savoy, make sure it’s a cinnamon roll – the Kelamis’ version is the one by which I judge all others! 6033 S. Sheridan, 918-494-5621, www.eatsavoy.com

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Celebrity Club (1963) Mike Samara, a Lebanese immigrant, opened Tulsa’s legendary Celebrity Club in a then far-out location, 31st and Yale. He ran other restaurants until a colon cancer diagnosis in 1978, which he beat, and went on to run the restaurant until stepping away shortly before his death in late 2018. His daughter, Paula Osko, now manages the day-to-day operations with her brother, Nick Samara. Many diners also have Samara to thank for helping get liquor-by-the-drink passed in Oklahoma back in 1984, securing for himself the first permit offered by the ABLE commission in 1985. Celebrity Club has been known, most notably, for their tableside Caesar salad preparation, which they have offered for more than 50 years. But slip in to the red-velvet adorned space on any given night, and you will be treated to incredible skillet-fried chicken served with biscuits and gravy – fried so perfectly crisp that, on a past visit to Tulsa, Willie Nelson and company ordered 60 plates of it. 3109 S. Yale, 918-743-1800 • www.celebritytulsa.com

Tulsa Iconic Eats

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Summit Club (1967) In mid-1960’s Tulsa, the construction of the Fourth National Bank building promised what was to be Tulsa’s first modern skyscraper, with plans to include an elite dining club, one that could compete with any European establishment. It also became the tallest in town upon its completion in 1967. Hours of detailed planning had gone into the building’s design to ensure panoramic views from every room. With the Arkansas River to the west and the Osage Hills to the north, the new private club occupied the 30th and 31st floors. The 30th floor featured a high-ceiling dining room and ballroom with a majestic staircase to the “Top of the Summit”, as well as three private dining room; the 31st floor boasted a cocktail lounge, a men’s grill, card room and bar in addition to a service kitchen. A renowned interior design firm culled luxurious finishings from around the world. Swiss chef Emile Magg became the Summit Club’s first chef thanks to his reputation for creating elegant, European cuisine. With an emphasis on superior cuisine, attentive and meticulous service and the ambience of stylish comfort, the Summit provided Tulsa’s most distinctive dining experience. At the grand opening on October 16th, 1967, new members streamed into the facility, getting their first glimpse of the twinkling, city lights far below and the breathtaking, panoramic view. Today, The Summit Club is the only city club in the Tulsa area, and Executive Chef Bill Lyle and his culinary team boasts views, food, beverages and services that are unmatched in Tulsa. The club is a 501(c)7 tax exempt social dining club, so to experience the club and its many dining areas, guests need to be accompanied by a Summit Club member. 15 W. 6th St., 918-582-5243, www.summittulsa.com

Coney Island (1926) Tulsa’s original Coney Island Hot Wiener Shop shuffled around the city in various locations recently settling in to a large space in the Brady Arts District. Christ Economou would be proud - the Greek immigrant founded the Coney Island 5 Cent Hot Wiener Shop in the heart of downtown in 1926 after recently settling in Tulsa. His son, Jim, took over the restaurant after Christ’s death in 1973 and ran the business until he retired in 2014. The day-to-day operations are still in the family, with Jim’s daughter-in-law Vicki (as well as her husband Jim and the rest of the family) at the helm. Grab a trio of chili, cheese and onion-topped Coney dogs and nestle in to one of the original school desks used for seating. 107 N. Boulder Ave, 918-587-2821

French Hen (1978) Over the past 40 years, The French Hen would have almost always been included in the category of “special night out places” or “romantic restaurants”. In its four-decade run there have been only three owners. Terry Turner was at the helm for the first 20 years, and the Clark family, which included former French Hen executive chef Richard Clark and his parents, had it for the next 10. When the Clark family finally decided to sell, it would be only to someone they knew would keep the tradition going. Kathy Bondy was just that person, for she had partnered with Richard Clark on the local concept, Table 10. Bondy vowed to keep much of the restaurant the same, including many menu items and the ambience, adding some lighter dishes and occasional wine dinners. Notable and signature menu items include escargots, sweetbreads, French onion soup, and mushroom-crusted rack of lamb. For certain, Bondy retained The French Hen’s high standards for food and service and continues to contribute to many local charitable events each year. 7143 S. Yale Ave., 918-492-2596 www.frenchhentulsa.net

The Spudder (1976) John Brennemen and his partner John Phillips, son of famous oilman Frank Phillips, opened The Spudder in 1976, and it has been in continuous operation since. Current owners Steve and Kim Jeffery bought The Spudder in 2011. This longtime oil town favorite echoes the past with walls covered in memorabilia from Tulsa’s oil boom years. Wet-aged Prime beef is hand-cut every day and cooked over an old-fashioned charcoal fire. The flame-grilled steaks and chops paired with soup, salad and a loaded baked potato as well as buttery rolls brought to your table in an old-style lunch box. The casual restaurant’s namesake sits just outside. “The Spudder”, a cable tool rig made for drilling shallow wells, was made in Wichita Falls, Texas in the late 1920s. 6536 E 50th Street, 665-1416, www.thespudder.com 16

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Tulsa Iconic Eats

I can’t wrap up this feature without mentioning some of the oldest and best restaurants that have made Tulsa the food city it is. Our long-standing burger joints may not be fancy, but boy they deliver on taste. Those steamed, shiny and tender buns with smashed patties and just-melted cheese cooked on well-seasoned griddles have been luring in diners young and old for decades. There is certainly no shortage of burger joints in our cattle-heavy state but wondering where to stop can sometimes get the best of you. Some of the city’s long-time favorites are: Ron’s (1925) - multiple locations, www.ronschili.com Hank’s (1949) - 8933 E Admiral Pl. (918) 832-1509, www.hankshamburgers.com Claud’s (1954) - 3834 S Peoria Ave., (918) 742-8332 Weber’s Superior Root Beer Restaurant (1933) - 3817 S. Peoria Ave., (918) 742-1082, www.webersoftulsa.com

Weber’s is a family-owned and operated restaurant that was started in June of 1933. Located in the heart of Brookside at 3817 S. Peoria, the oldest and longest-running business of any kind located in Brookside. Weber’s Superior Root Beer was the creation of Oscar “Weber Bilby” back in the late 1800’s. Oscar and his wife Fanny moved to Oklahoma from Missouri to a 640 acre farm just north of Sapulpa to an area now know as Bowden, Oklahoma in 1884. Oscar was a farmer but he enjoyed experimenting with different soft drink condiments. Through trial and error, he put together a secret recipe consisting of 14 natural ingredients which were “fire brewed” then stored and aged in birch bark barrels. His famous Weber’s Superior Root beer was then served at the peak of the flavoring cycle. Oscar used yeast to carbonate his root beer. CRAFT MAGAZINE OK | JAN 2019

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new brew in Town 9 band Brewing comes to Tulsa. by Tim Landes

CRAFT MAGAZINE OK | JAN 2019

yan Smart is exhausted. It’s the morning after a 15-hour workday and he’s dealing with a mechanical issue he needs to fix in a short window of time before attending an event inside Osage Casino and Hotel. Then it’s likely some more work before finally going home to get some rest before doing it all over again. This is the life of the casino’s lone Nine Band Brewing Co. employee. It would be one thing if he was just brewing beer for local casino patrons. Still a lot of work, but that’s just the beginning for Smart. There’s also overseeing the distribution of beer to the six other Osage casinos that feature Nine Band beers. Then there’s the growing distribution of kegs to bars throughout the Tulsa metro. CRAFT MAGAZINE OK | JAN 2019

This month, Smart will also start canning beers with the intention of distribution to commercial retailers throughout Oklahoma. He hopes you’ll soon be able to a six pack at places like QuikTrip or Reasor’s for $8.99-$9.99. On top of all that, Smart is working hard to get a really large population of Bud Light drinkers to branch out and try one of his eight craft beers on tap. “One thing I didn’t take into consideration is how much I’d have to introduce craft beer to so many non-craft drinkers,” says Smart. “It’s pretty cool. It’s something I strived to overcome in sales in my previous work.” Smart has 13 years in the beer business. He previously worked for Jarboe Sales, where he oversaw the sales of alcohol products brought into the state, including Nine Band. Nine Band Brewing is based out of Allen, Texas. Osage Casino officials signed a licensing agreement with the company to use the branding and ingredients, making them the first casino in the state to feature a brewery when it opened in August. Smart oversees an operation that features a 20-barrel brew house in a space that encompasses more than 4,000 square feet just inside 22

CRAFT MAGAZINE OK | JAN 2019

the main entrance of the casino. It’s prime real estate within a gaming operation that features more than 1,600 electronic games. While there could be a few hundred more games in the space, casino officials see an opportunity to generate income without some people ever setting foot on the property that’s located a few miles north of downtown Tulsa. “It’s the first time I’m aware of a casino creating a revenue stream outside the four walls,” says the 38-year-old. “I’m very honored to be a part of it.” With that, comes pressure to deliver. Something Smart seems to embrace and use to motivate him. If all goes as planned, he will soon be overseeing an operation that includes numerous employees. “Osage has been nothing but generous in trusting me to do this,” says Smart. “We’re not just about creating beer, we’re about making jobs.” In an industry that tends to average 5-10 employees for an operation of this size, Smart is at it alone. He has hired an assistant that will soon start and is looking to possibly hire another employee early this upcoming year.

He acknowledges the rare opportunity of a brewery having the help of a corporate marketing team with a large advertising budget, a finance department and a facilities team that assists when he can’t tackle an issue alone. “At most breweries you have to be able to do it all of it yourself,” says Smart. “It’s good to have the help in those areas. We’re being advertised all over. That’s huge.” Smart says he has the capabilities to brew twice a day, which means 40 barrels or 80 ½ barrel kegs. He currently brews up to three times a week. There is a storage capacity for four double runs. Osage Casinos serve eight full round and two seasonal beers. All beers are $3 a pint, except for the 10.6-point barley wine, which is $3 for 8 ounces. Taproom hours are 11am-midnight on weekdays and 11am-2am on the weekend. The beers are also served in Thunder Bar, which is open daily 11am2am.

“Portions of sales from The

Badge Honey Blonde

go to the American Sniper Foundation, while the

Stay Gold T-Town Lager

helps support the Outsiders House.”

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The brewery has partnerships with non-profits. Portions of sales from The Badge Honey Blonde go to the American Sniper Foundation, while the Stay Gold T-Town Lager helps support the Outsiders House. The casino gift shop also sells Nine Band Brewing hats, shirts, bottle openers, pint glasses and tap handles. Smart says they offer tours and are happy to host any group for a private walkthrough. He is of course always happy to talk to patrons who want to learn more about the beer he’s brewing. “I welcome anyone to come in, and if they can catch me, I’m happy to talk,” says Smart. “Last night after working that really long day, I was wrapping up at 11 pm when two people stopped me. We talked for an hour and a half. Smart’s passion for what he is building at Osage is truly evident. “I love the interaction and the enthusiasm from the beer super fans. It’s nice to have people who appreciate what we’re doing here. It keeps me motivated.”

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New Beers Resolution A

by Jennah Jane Schale

hhhh, New Years. A time for cleanses and commitment to healthier ways. For lager lovers, it just got more convenient, which means making excuses for not getting in shape just got more strenuous.

Last summer I opted out of a 5k beer run for fear of the hops hopping up my throat and onto the sidewalk. Since my training back then, I’ve opted into ‘sweat it out’ and then replenish with a cold one. Many locally owned gyms get those workout endorphins going, THEN earn their seat at the pub. Some champs might prefer simultaneous training and chugging. Well, if you’re into multi tasking--nursing a brew while burning those calories--there are options for you, too. We’ve made a list of Tulsaarea activities you can enjoy, whether beginner or advanced. Fleet Feet Tulsa has a brewery night that meets up weekly. During the colder months, it’s once a month, but in the spring it picks back up to every week. They also provide training for upcoming 2019 pub runs. Go to their site fleetfeettulsa.com to sign up.

Cabin Boys Brewery (1717 E 7th St.) yoga meets every other Saturday at 11am. Check Facebook events for the latest. The $15 class is one hour and comes with a beer! BYOM (Bring Your Own Mat) New to yoga or experienced yogis are all welcome!

Renaissance Brewery (1147 S Lewis Ave.) located at 11th and Lewis offers a quaint setting with tall windows to let in the natural light as the patrons inside honor the light in each other by participating in Wednesday yoga. I’m told that groups from Be Love Yoga Studio gather to sip suds while mastering the mountain pose for only $15, which includes a pint! They’re been known to build at the bar with acro yoga. The local owner and brewer, Glenn, gets a workout himself as he maneuvers kegs and pallets of grain. He lives in the neighborhood so has option to walk or bike to work. Speaking of biking, he got his wheels spinning to hopefully incorporate a bike tour soon. Willows Family Ales (418 S. Peoria) hosts “Wednesday Night Taproom and Tacos Ride” every week. The group from City Cycles rolls out at 6pm for a 14-mile bike ride down Riverside. Then they return for taps and tacos! Also check out their fresh-brewed Big Oak Kombucha on tap!

The Machine Tulsa says they hope to incorporate brewery tours in the near future.

At Fuel 66-(2439 E. 11th St.), StudiOne (studionetulsa.com) does a beer and yoga class every Sunday at 10am, by donation only. BYOM. Flex918 (flex918.com) does a turbo kick class the first Saturday of the month at Fuel 66, and yoga sculpt the third Saturday at 10am. From Yoga and running to bike rides and rolling, Gymology Fitness goes out about once a month to nearby pubs, and there’s plenty of local ones to choose from in the area. Even nearby historic Tally’s on Route 66 recently started serving beer and spirits. For events such as St. Patrick’s Day or birthday parties, Gymology allows beer inside the gym to fuel up for those burpees. For the not-so-committed in the fitness realm, there’s always Lime Scooters to make your way to each brewery. You can find them virtually everywhere in midtown and Downtown Tulsa. But, be sure you’re ‘good to go’ behind the handle bars so you don’t have a bloody wipe out.

Spoke House Bicycles (25 E. 21st St.) group goes for a ride and cools off at American Solera.

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#NOLIMITWOMEN Hope Alexander of Esperance Bakery

ope Alexander has a special skill that many, even a good chef, are envious of. She can bake.

Now, in theory, as you read this you might scoff at the idea of classifying baking as a special skill ala Liam Neeson. Go to Esperance. Eat her pastries, then let’s talk. Alexander has made baking a true art form at Esperance. Her pastries are perfect. “I see Esperance as a friendly place with excellent food. I want it to be the type of place that you can walk in and instantly feel happier. Maybe even inspired! That’s why we put quotes out for customers to grab; we all need some inspiration and a kind word from time to time.” Alexander is never simply satisfied with her status quo. She’s always working to grow, not only her business but her skills as well. “As much as I like things to be simple, I love a challenge. It’s hard to get bored when such slight changes to a recipe can make a big difference in the outcome. When I want to try something new,

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I will start with a recipe and let customers try it and get their feedback. Then I ‘fix’ it or maybe add an “Esperance” twist to it and, we compare and contrast. I keep doing that until my taste testers and I think that it can’t get any better. We are actually going to make some of the changes I have been thinking about, and customers have been asking for. In 2019 we are going to be open more, Tuesday-Saturday instead of Thursday- Sunday, we are going to increase our offerings. Think Babka, hot tea, and other indulgences!” Esperance wasn’t created overnight and without its own set of challenges. “Everything can be a challenge when opening your own business, and those challenges can be extreme. Time management can be a bit difficult when trying to weigh how much we can get done with the variety of things customers ask for. My biggest success happens when a customer comes in and might not be in the best of moods, but by the time they leave, they are beaming from delicious food and a happy environment. One gentleman told me that he loves our shop because he feels like a real person when he comes in.” However, her shop is exactly what she hoped to create.

Babka Bread

“This is my dream baking job. I get to try new things, meet wonderful people and feed them great food. What more could I ask for?” With a bakery like this, Alexander could settle in many places across the county, but she loves the Tulsa area. “I love that there is such diversity in the Tulsa food scene. For being in the middle of the country, Tulsa has so many international travelers and immigrants that we have a wide range of tastes.” In fact, due to her baking skill, people have mistaken where she is from! “We had a customer come in after a friend of his gave him an apple rose with brie. He then argued with me about my country of origin. He was sure I couldn’t be American and that I must be European because of how good our pastries are. That was flattering and he was

shocked to lose that argument.” Alexander, of course, has her staples, her “don’t even ask for it” and her “I’m just showing off.” “I think Cookies are the easiest thing I make. The most detailed thing I make is Marjolaine. It is an almond merengue cake with layers of ganache, crème d’ore, praline butter cream, and stabilized whipped cream. It is delicious but very time consuming. The thing that I HATE making? Gluten Free Croissants. They make me insane. I don’t do them very often because of the insanity they inspire but when I do, my gluten free people are so happy! My favorite thing to bake- dough. Not trying to be smart but I love the way a good dough feels to work. There are doughs that I work and they just feel beautiful to me and I love that feeling.” Definitely make the drive to Jenks to pop in and visit with Hope. You won’t regret it. Undoubtedly, you’ll leave with a box of goodies, a good feeling and a plan to return.

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CRAFT MAGAZINE OK | JAN 2019

Renaissance Brewing Company

lipping the calendar over to a new year, for most people, means reflecting on the events of the previous twelve months and looking ahead to what the next set of twelve has in store. It’s often viewed as a fresh start. Last January, Renaissance Brewing Company opened their taproom doors to the public. In the year since, much has changed for Tulsa’s only brewery built from the ground up. The number of taprooms open in Oklahoma is exponentially higher than it was one year ago. They also have a new neighbor in the form of the Mother Road Market. One thing that hasn’t changed is the commitment to making great beer. Looking to the month of January and the year 2019 as a whole, exciting things are happening at Renaissance. First, plans are underway to host an event in January they are calling “Scientific Suds”. Participants will get to learn from owner/ brewer Glenn Hall and brewer Kelsey Schumacher as they break down the difference in yeast strains and what they mean to the process of brewing a beer. Participants will get to sample two beers made with different yeast as Glenn and Kelsey discuss. Renaissance also recently added two 7-barrel fermenters to their brewery, which will be used for experimental, smaller batch beers. The first two beers they plan to release brewed on this system are

by Jeremy Strunk

a NightHawks Coffee Porter, which is an American porter that is made using coffee from local roaster Happenstance Coffee, and Lewis Lager, which is an easy drinking, light American lager intended as an entry level beer for anyone who may be looking to dip into the craft beer adventure. If you have been to the Renaissance Taproom (located at 1147 S Lewis Ave), you have likely noticed they are not using the full scope of the building they are housed in just yet. That will change eventually, with plans underway to expand to 24 taps, double the taproom space, and include an event center. The hope is this will be completed by the end of 2019. Stay tuned to Renaissance’s social media for announcements of an exact date for Scientific Suds, as well as new beer releases and other happenings in their taproom.

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 | JAN 2019

CRAFT MAGAZINE OK | JAN 2019

Lagers (McNellie’s Centenial 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.

January: Lagers: Lagers use a process of cool fermentation, followed by maturation in cold storage. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. The German word “Lager” means storeroom or warehouse. Lagers are also bottom fermented using a different type of yeasts.

• Marshall This Land Lager:

This is a great example of a lager. It is a sweet malty, slightly hoppy beer with a little bit of a lemon/citrus flavor inspired by Eric Marshall’s time in Germany. One of Wes’s Favorites!

Beer Counter: 18 Down | 282 To Go

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TulsaCraft Breweries

32 CRAFTMAGAZINE MAGAZINEOK OK | |JAN OCT2019 2018 32 CRAFT

wner & Brewmaster, Austin Ferguson decided to do what no one had done, bring a brewery to Broken Arrow. Man did he bring it, starting with an amazing remodel of one of the coolest and oldest buildings in BA, into a first class taproom and patio. Making killer brews, the BABC crew, look to be a major player for years to come. We took a minute to ask Austin five questions and get to know him a little bit more, Cheers!

#1 What is your favorite style of beer?

“Barley Wine would have to be my #1. Saison than IPA. Barley Wines have so much depth to them. They change over time. I enjoy that the beer becomes more complex as it ages.”

#2 What is your go-to NON BABC Brewery Beer?

#5 What can we expect from BABCO in the future?

“We are very close to distributing our beer. We are excited to be able to extend our reach in our local market and share our passion with even more people. We are also planning on increasing our variety of barrel aged beers.”

“It would have to be La Fin du Monde. I have loved this beer for a long time. It like drinking history to me.”

#3 Why did you choose to brew beer?

“Ever since I was kid I was always working with my hands and building things. I love having people enjoy things I have made. From the second I had my first craft beer I knew I wanted to brew for a living. I love the history of brewing and it is amazing to be apart of the brewing culture.”

#4 Your Brew Day iPod/music song playlist or band?

“Foo Fighters. Since I began brewing over 10 years ago I have always mashed in listening to the Foo Fighters. Hopefully one day we can brew a beer for them and call it our FOO BREW. So if Dave Grohl or anyone else in the band is reading this, reach out to me and we will make it happen.. “ CRAFT MAGAZINE OK | JAN 2019

STAYING GOLD

oragen “Heartbreaker” Ferrell comes from a long line of dancers – everyone from her great-grandmother to her mom and her three aunts. When the 23-year-old Tulsan took up boxing two years ago, the response was less than enthusiastic.

Fast forward to 2019, and all of that has changed. The 152-pound Ferrell is a nationally ranked amateur fighter, preparing to compete in the Oklahoma State Golden Gloves tournament in Tulsa at the end of the month. When she steps into the ring, some of the loudest fans in the audience will be her family. The Golden Gloves Tournament of Champions began in 1923. It’s the longest running national amateur boxing tournament in the U.S. The upcoming state tournament is the first step on the road to that prestigious national event, and Ferrell plans to be among those fighters competing in May in Chattanooga, TN for a national title, joining a long line of boxers with names like Muhammed Ali, Sugar Ray Leonard and Oscar De La Hoya.

Moragen Drew Ferrell By Julie Wenger Watson

Contributing Photos by: Missy Bruns/Snap Key & Chelsi Dennis

tournament allows boxers to be seen and inspires other people to join boxing and promote the sport,” she said. “I’m grateful for the support I have around me, especially here in Tulsa. This is where I grew up, so it’s great to come back and have people know my name and for me to be able to show them what I’ve been doing.” Aaron Sloan is Head Coach and owner of Tulsa’s Engine Room Boxing Gym in the Pearl District. He’s also Vice-President of the Kansas-Oklahoma Golden Gloves Franchise. Sloan believes an advancing tournament like Golden Gloves, where fighters must win at both the state and regional levels in order to go to nationals, is imperative for developing both fighters and fans.

“It’s a really important part of a grassroots program, especially at the state and local levels, to be able to highlight local boxers,” he explains. “It’s a good opportunity for the fans, too. From a promotional standpoint, we’re trying to educate the general public on boxing as we build up this state tournament. As a fan, you’re benefitting because instead of just coming out to watch the fights, we’re hoping Ferrell, whose grandfather was a Golden Gloves boxer, is to showcase some of the history.” looking forward to the chance to box in her hometown. It’s an opportunity for her to showcase her talents and For the curious who’ve never attended an amateur fight, put aside preconceived notions. gain the experience she’ll need to eventually turn pro. “I think most people who have been competitive boxers have competed at some level in Golden Gloves. The state While the boxers are fiercely competitive, sportsmanship 34

CRAFT MAGAZINE OK | JAN 2019

Jeremiah Milton is a large part of the culture, and many of the fighters are friends outside of the ring. At a local event, the audience is packed with family, friends and fans of all ages, giving it a celebratory, almost festive, feel. There’s even a DJ who entertains between rounds with everything from dance contests to giveaways. With a concession stand and beer sales, it’s equal parts sporting event and extended family-reunion, complete with some of the best people-watching available outside of the state fair.

Milton, who is ranked among the top ten fighters in his weight class in the nation. “Being able to look around and see people from your hometown getting excited and getting able to showcase everything you’ve been working on, having the local people behind you, produces a different energy. It makes you walk in with a different type of confidence because you know you have that support.”

For Milton, who has competed across the nation, including a recent stop at USA Boxing’s national championTulsan David Perez turns 21 after the state weigh-ins. ships in Salt Lake City where he defeated the number The 123-pound fighter, who’s been boxing for seven two ranked super heavyweight, Golden Gloves is still a years, plans to turn pro soon. First, however, he’s taking special tournament. another shot at a national title. “It has such a brand name and so much recognition. Ev“I feel like every time I go to Golden Gloves, I have a lit- erybody wants to be a part of it; everybody is going to tle more experience. I get a little further every time,” the jump in. Most people can look back at someone in their family who competed at some level of Golden Gloves, young bantamweight explains. “That’s what drives me.” whether it was national, regional or state. It brings out a Although fighting in his hometown can make him ner- lot of history,” Milton notes. “Get to know these fighters now. Your favorite fighter was once a local fighter.” vous, Perez loves it. “It gives me this cocky feeling. I feel like I do a lot better. For more information on the Oklahoma State Golden I have a lot of people coming out to watch me, so I’m Gloves Tournament, visit www.facebook.com/kogoldengoing to feel really good. Mom, cousins, family, friends - gloves. everybody,” he laughs. Oklahoma State Golden Gloves Tournament January 26th & 27th, 2019 Greenwood Cultural Center, 322 N. Greenwood Ave. “I definitely enjoy having the sound and the noise,” says www.ticketstorm.com For super heavyweight, Jeremiah Milton, the local crowd is key to a great fight.

CRAFT MAGAZINE OK | JAN 2019

BY:CHRISTINA WINKLE MARGARITA (THIN CRUST)

t’s the weekend and you are with a large group of friends. Everyone is hungry and wants something now. For most people, the easy solution is to order a couple pizza pies, but this so-called simple decision can quickly spark many the controversial debates over styles, toppings, makers.

CRAFT MAGAZINE OK | JAN 2019

If you looked online “Where does pizza come from?” it pops up Italy and further credits the gentleman Raffalel Esposito of Naples for creating the first pizza pie. However, if the average Okie went to Italy and ordered a traditional Neapolitan style pizza, there’s a good chance it would not

be what they had in mind.For the basics, a traditional Neapolitan style pizza is made with very specific tomatoes and mozzarella cheese, baked for 60-90 seconds in a 905 degree wood fire oven. This delicious style is highly regulated to be a Traditional Speciality Guaranteed product. While our

CRAFT MAGAZINE OK | JAN 2019

DA BOMB

ATW

JUST A BEGINNER (salad)

modern pizza is not regulated, it does pay tribute to traditional, Italian styles. Pizza in America greatly varies due to a multitude of Old World influences but made into something uniquely American. One thing is very clear, when it comes to pizza, we love it! I mean think about it, here in Tulsa there are only a few things more popular than a pizzeria. Churches, QT, pharmacies come to mind. While we do have the chain pizza spots, here in Tulsa we are very fortunate to have some very good, locally-owned 38

CRAFT MAGAZINE OK | JAN 2019

pizza joints. One of the oldest, Oklahomaowned pizza joints in town is Hideaway Pizza. Hideaway has been serving happy customers in Oklahoma since 1957. Their first store opened in Stillwater. Uniquely, they started delivering to Oklahoma State University in the 1960â&#x20AC;&#x2122;s via a VW Beatle fleet. This is extremely impressive considering Dominos did not even open until 1960. Hideaway might not have been the founder of delivered pizza, but they were not far off. Since opening in 1957,

the company has grown substantially. Owned by Darren Lister and Brett Murphy, Hideaway now has 18 different locations. Their commitment to serving quality food is commendable. They make their dough daily in house. They use the highest quality of ingredients including a brined whole milk mozzarella cheese. They source local ingredients such as their flour from Shawnee Mills located in Shawnee Oklahoma. They also strive to keep local beer on the menu, especially their signature

BIG COUNTRY

FRIED MUSHROOMS

beer created just for them by Marshalls Brewing.One of my personal favorites from Hideaway is their fried mushrooms, which they make fresh to order. I know, I know, not pizza, but nothing pairs better with pizza then fried mushrooms, garlic knots or mozzarella sticks. All of which you can find at Hideaway. Now, everyone has their own idea of what makes a delicious pizza. I personally like to keep it simple. My goto at Hideaway is their Pepperonipalooza pizza. If I am in the mood for a lighter

pie, Pizza of the Gods is where itâ&#x20AC;&#x2122;s at. In addition to delicious pizza pies and appetizers, Hideaway has a very friendly and fun atmosphere. Their staff is very well trained and hospitable. Being a mom of three, finding a place that has great food, locally-owned and kid-friendly is not always an easy task. But Hideaway has all

three! There is a lot to be said about pizza. My advice, is try it all because you really can here! (Thereâ&#x20AC;&#x2122;s a pizza pie where each slice is a different topping!) I mean one must experience to truly understand. Go on a pizza excursion and start at Hideaway. Then, keep going back! CRAFT MAGAZINE OK | JAN 2019

Food Truckin:

I arrived at Cabin Boys Brewery to the smell of a wood burning smoker, and the smells of smoked meat. I imagine when I get to heaven, this is what it might smell like. But today, I was here for some serious business, my first taste of 1907 BBQ. My pal Tyler, from Pearl Brewery Tour fame, happened to be stopping by with one of his tour troupes. He said I would remember this day, the day I was introduced to some amazing Okie Q. Now, it smelled good and I have heard the good word spoke about them, but that was a bold claim. It couldn’t be that good right? I made my order and plans and waited. Not too much longer, I was brought out a platter with all kinds of wonderful food on it. First, Mac n Cheese with Pulled Pork. This mound of cheesy, porked heaven, was over the top, full of flavor and perfectly paired with the pulled pork. They add some other spices and flavoring that was not overpowering but a nice addition to make it an amazing experience. Technically their brisket beans are a side, but lets be honest, they hold their own against any main menu item on their truck and most places around town. Now boys and girls, the star of the show, Sliced Beef Brisket. Dude, I can’t even try to put a string of coherent thoughts and words together that would properly express my admiration for this brisket. Seasoned perfect, to a point that its out of this world, I literally thought I was going to have to ground my kid to keep her from eating it. Because I wanted it all. Im not sure how these guys do it but its magic. Time to go follow them on the social medias (Facebook, Instagram, 40

CRAFT MAGAZINE OK | JAN 2019

1907 BARBEQUE by: Zach Doss

stalking, etc). Justin Carroll and John Karr are doing justice to the the world of BBQ. They have been throwing down competition level Q and they want to share their supernatural smoking gifts with you. So indulge and enjoy! Check out their site 1907BBQ. com and contact them if you’re in need of some Barbecue, and it to be done right.

for promotion

for events

f f u t S m o t s u C l o o C t e G

and make a great impression prairiecustomproducts.com

CRAFT MAGAZINE OK | JAN 2019

Gathering Place Park Hours 9 am to 10 pm

2650 S John Williams Way E Tulsa, OK 74114

#GETOUTGETLOCAL

CAINâ&#x20AC;&#x2122;S BALLROOM 423 North Main St

Hangover Ball 2019 Tuesday Jan 1st Door: 6:30PM Show: 7:30PM

Josh Abbott Band SAT JAN 12th Door: 7:00PM Show: 8:30PM

Guthrie Green

Park open 24 hours 111 East M.B. Brady Street Tulsa, OK

Lindy in the Park Fri 1/11/19 6:30pm- 9:00 pm

Midland FRI JAN 25th Door: 7:00PM Show: 8:30PM

CRAFT MAGAZINE OK | JAN 2019

BOK CENTER

200 South Denver Ave W

BRADY 105BradyW St.M.B. THEATER Tulsa, Ok Brian Regan FRIDAY, JAN 25th Show: 8PM Doors: 7PM

#GETOUTGETLOCAL

W Cherokee St, THE JOINT HARD ROCK-TULSA 777Catoosa, OK 74015

Tulsa Oilers Hockey

*The Four Tops

See January’s’s Schedule Page 43

FRIDAY, JANUARY 4 Door:7PM Show:8P

*David Spade SATURDAY, JANUARY 19 Door: 7PM Show: 8PM

*Clay Walker FRIDAY, JANUARY 25 Door:7PM Show:8PM

CRAFT MAGAZINE OK | JAN 2019

Sinbad

Saturday, January 12, 2019 @ 8:00 pm

Toni Braxton W/Guest SWV As Long As I Live Tour Thursday, December 13th @ 8:00 pm

Boyz II Men Saturday, January 19, 2019 @ 8:00 pm

Mercury

Venue Shrine

A Vulture Wake Sarah Shook Murderous Mary Monday January 21st 2019

Wayne “The Train” Hancock

Friday January 4th 2019 Doors: 10PM

Doors: 10PM

Thursday Jan 10, 2019 Door: 7PM

#GETOUTGETLOCAL

RIVERSPIRIT PARADISE COVe 8330 Riverside Parkway

Vanguard The Human Experiment Friday January 4, 2019 Door: 7PM

CRAFT MAGAZINE OK | JAN 2019

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.

17 LOCATIONS STATEWIDE | HIDEAWAYPIZZA.COM