CRAFT MAG OK JAN 2020 by craftmagok

CRAFT MAGAZINE OK | SEPT 2019

©2020, All rights reserved. No part of this publication may be reproduced without written permission 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 • LEE BRENNAN MIKE HALL • DAVE KNOTT • NICK PARSONS LACY RICHARDS • JOHN ROTHROCK JEREMY STRUNK • JEFF THOMPSON MANAGING PHOTOGRAPHER & ART DIRECTOR BEN ALLEN CONTRIBUTING PHOTOGRAPHY: LEE BRENNAN • NICK PARSONS • LACY RICHARDS • JEREMY STRUNK VISIT CRAFTMAGOK.COM FOR THE ONLINE VERSION OF THE MAGAZINE AND TO CONTACT US FOR STORY IDEAS OR ADVERTISING OPPORTUNITIES. FOLLOW US @CRAFTMAGOK ON:

About the Cover: 2020. That sounds so weird to say, but that’s what I said last year and each year it changes. Speaking of changes, you might notice some new additions to the columns this month with the introduction of Okie Bros Pharm for a special 6 month educational series. You will also see the newest addtion with Nick Parsons from Tulsa BBQ School and Forge BBQ giving tips and tricks to grilling on your outdoor grill or kitchen. We are excited to have Hearts of Steel Foundation on the cover with founders Chef Ben & Natalie Alexander. They have a story of overcoming something that is hard for any parents to deal with when it involves your child. It’s a great place to invest your time and dollars into that will definately impact other families having to face hardship with medical bills and other expenses. Check out the many amazing local restaruants in the Tulsa and surrounding area we are talking about in this issuue too. As always thank for to our readers and advertisors for making Craft Magazine successful, Cheers! 6

CRAFT MAGAZINE OK | JAN 2020

From Hardship Comes Hope: Hearts of Steel Foundation Helps Oklahoma Families BY: JEFF THOMPSON Above: Founders, Ben & Natalie Alexander with their kids

o say that parenthood is hard is an understatement. Whether it’s the uncertainty of the times we live in, how to navigate puberty, or what to tell your kids that will get them to appreciate David Bowie, all parents have special challenges and situations that stretch us outside of our comfort zone. All of us who’ve raised kiddos would say that the trouble and challenges are definitely worth the rewards and joys of parenting. For 40,000 US families every year those joys and rewards can be usurped by the unthinkable situation of a child who struggles for life due to a congenital heart defect. Thousands of these children will not reach their first birthday & thousands more die before they reach adulthood. This lifealtering experience affects one out of every 100 families. It has impacted

hundreds of Oklahoma families, including local chef Ben Alexander and his wife Natalie Whaley Alexander. Three weeks before their beautiful son, Sawyer was to be born, they learned that he had been diagnosed with Severe Ebstein’s Anomaly, Wolff-Parkinson White Syndrome as well as two Atrial Septal Defects. This led to an extremely grim prognosis and a very rough beginning for their family, who spent the next year in and out of hospitals across three states, living in Ronald McDonald houses and searching for hope while they and their medical team battled for Sawyer’s life. Life at home included over 75 doses of medication each week, physical

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therapy three times each week, as well as speech therapy, neurology and cardiology appointments plus regular checkups. This was taking a toll on the family financially as well as emotionally. The situation was compounded by a wait and see attitude that left Ben and Natalie feeling powerless to act. In many of these cases, where a transplant seems the best recourse, doctors (and frustrated families) must wait until the heart fails before the patient is “eligible for a transplant”. Natalie recalls that “something just didn’t feel right’ about waiting for a disaster to qualify Sawyer for a transplant, so through some research and social networking with other families, she discovered a procedure that may actually save Sawyer’s life. So through some serious legwork on their part, as well as difficult family decisions, they made the decision to move forward with a unique procedure which had proven successful in similar cases. On May 20th, 2014 Sawyer underwent open heart surgery where Dr. Joseph Dearani executed seven different procedures in an effort to remodel the right side of the heart, his one chance to avoid a heart transplant (or worse). Getting Sawyer to the Mayo Clinic in Rochester, MN saved his life and gave the family a fresh start. They still participate in therapies and they struggle with the developmental delays and other residual issues from his harsh first few years on earth, but Sawyer had amazing results from the surgery and nearly six years later, he is playing sports and living the rich, full life of a joyful six year old. When I asked them how their experience led to the creation of the Hearts of Steel Foundation, Ben recounted that once the dust settled, they had time to reflect on their time spent battling CHD. “It wrecked havoc on our baby, our emotions and also our bank account.” Even with the best insurance, the families battling congenital heart defects are often saddled with thousands upon thousands of dollars in annual costs. This doesn’t even include missing work to be with their child in the hospital, losing jobs due to absence while providing care to their child, traveling for medical care, lodging expenses, and out-of-state or co-pays to see specialists. So Ben and Natalie started the Hearts of Steel foundation in 2015 with the goal of providing financial relief for local Oklahoma families, so they can focus on one thing: Fighting for the life of their child.

Above: Ben & Natalie Alexander speaking at fundraiser Here are some of the things that Hearts of Steel provides to take pressure off of families dealing with CHD treatments: • Mortgage, rent and utility payments • Car payments • Medical bill payments • Lodging and airfare expenses for out of town care • Gas expenses for ground travel to other cities • Providing grocery and clothing necessities • Medical supplies not covered by insurance Each year Hearts of Steel Foundation hosts a fall fundraiser which leans heavily on the amazing restaurant and chef community here in Tulsa. Through the generous support of Tulsans, and some private anonymous donors, Hearts of Steel has been able to help hundreds of Oklahoma families defray some of the costs associated with walking through through life with a “heart kid”. Another local family who has experienced the life-altering generosity of the Hearts of Steel Foundation is the Johnston family of Broken Arrow. Mariah and Andy Johnston were married in 2016 and halfway through Mariah’s pregnancy, they discovered that their son Elliott would be born with four distinct birth defects (specifically double outlet right ventricle with non-committed VSD, transposition of the great arteries, and aortic hypoplasia) which were complicated by the position of his heart. Elliott was four days old when he had his first surgery at Children’s Hospital in Oklahoma City. Mariah had to have his birth induced so there could be

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Center: Ben & Natalie Alexander’s son Swayer

some predictability around his arrival, which allowed them to coordinate the surgery. This first surgery would be the first of seven that Elliott has had since August of 2017, with the most recent having happened in October of 2019. The Johnstons were told initially that Elliott may only need three surgeries over the course of his lifetime, and his first surgery went fairly well, with only about a month in hospital, but for some reason, the second surgery had major complications. The Glenn procedure (as it’s known in the medical community) is usually fairly straightforward, but the post op

Above: Andy & Mariah Johnston with son Elliott complications from this procedure left Elliott on life support and in the hospital for most of 2018 with multiple surgeries, and each one having a lower percentage success rate that the previous. It was during that time that we found out about Hearts of Steel foundation through a family friend. Mariah said that despite the emotional rollercoaster of surgeries and recoveries and days upon days in the hospital, “real life never stops, the bills keep coming, even if we weren’t at home.” Her husband Andy took time off work, Mariah took time off, and with bills stacking up, Hearts of Steel paid four months of their rent, and among other things, provided gift cards for Uber eats, so they could eat while they were in the hospital with Elliott. Parents dealing with CHD “Heart Kids” experience sleep deprivation, major emotional stressors, and many couples don’t make it though the experience as a couple. When I asked Mariah, about her and Andy’s experience, she said, “It’s not easy, and there were difficult times and fights, but you realize that you have to be there for each other.” There is also the grief that parents and kids feel for the loss of a “normal childhood” and that takes an immense emotional toll as well. I asked Mariah what Elliott’s prognosis is and she said, “No one can tell us what the future holds, but it’s likely he will need a heart transplant in the near future.” Craft readers who would like to follow Elliott’s journey can do so at their Facebook page: @heartsforelliott. Mariah and her family stressed that the Hearts of Steel Foundation didn’t just provide them with financial support, but also connected them with a community of families that are also going through the same types of issues. It’s amazing how a hardship like the one Ben and Natalie have experienced could lead to the creation of an amazing foundation like Hearts of Steel. God does use our hardships to make the world a better place. Readers who want to donate to Hearts of Steel Foundation or learn more about their work, can contact them through the following methods: Facebook: @heartsofsteelfoundation Web: www.heartsofsteelfoundation.org PayPal: natalie@heartsofsteelfoundation.org CashApp. $heartsofsteel

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Fork

Fitting In BY: LACY RICHARDS

ook, I’m just a regular-ass Tulsan. I see Rhema in the winter, I seethe at the traffic cones on the BA Expressway, and when I was a kid I hugged the Driller shoes after a trip to Big Splash. But as you grow up here you recognize that the landscape and concrete things in your life are actually jelly and everytime you take a step forward they disappear underneath you. The parts that defined your identity (RIP Zingo) get carted away in the back of a dumptruck while you’re left holding the corndog. So how do you find a new place to fit in? Where do you find that? Is it a place at all? Do you follow where you were going or do you acknowledge all the outlier parts that make you absolutely the weirdest but most unique thing to ever drive down Brookside? Do you take what

feels right but it doesn’t look right to the rest of the world? Do you chance taking the road less traveled? The first thing that becomes clear about Philip Phillips is that he identities as a misfit; a sharp square peg to society’s perfectly round hole. But the training, the motivation, the personal principles that pull him from his bed every morning are the things of a mountain of motivational books. The TED talk that this guy could give would convince anyone that actually anything is possible… but that’s because he’s made that happen himself. Years of professional training amongst Tulsa’s finest chefs and restaurants garnered with a drive to just improve on the improvement’s improvement placed him and his wife, Danielle, in their first food truck. CRAFT MAGAZINE OK | JAN 2020

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Above: Phillip & Danielle Phillips, owners of Lone Wolf

Just a few years ago when I thought about Lone Wolf I went back to the time where I saw this line of people downtown that was a block long, following the last show at the Center of the Universe Festival. I said “damn, whatever it is, it must be good”, and convinced my husband to wait in line with me. Spoiler: I had never had rice like that. He had never had Banh Mi like that. And obviously, neither of us had ever had kimchi fries like that. It was like we were trying a totally different subset of food and it was both familiar to my favorite Asian flavors but completely off the wall. It was worth sitting on the dirty curb to eat this food we couldn’t wrap our head around. Lucky for us, Philip and Danielle pushed forward with a brick and mortar location that opened in 2016 (although we probably would still on a dirty curb). After trying out a carry-out only situation, Lone Wolf ’s first home still sits just across 11th street from TU. Philip relishes in the opportunity to take the expert level thing and turn it on it’s head, marrying flavors and sauces and techniques that would make a Vietnamese grandmother faint. They constructed a considerable name for Lone Wolf built on “Best Food Truck” awards, maximum accolades in culinary realms, more Tulsa World articles than I can count, and even a spot on CNBC’s show Restaurant Startup. It's always been obvious that Tulsan’s flock to their spot. Get there after 12.15 and good freaking luck finding a seat (may I suggest the curb?) so adding a second location was really a no brainer for

them and soon this Tulsa “thing” was also downtown. It’s sleek, it’s dark, it has some edge and by-God the food is still the same as the day I ate it downtown. Another part of Philip’s drive is not just developing the absolute best product that hands can make but that every batch of fries you take out will be consistent with the last time you went to town on them. This takes trust on his part… trust in the process, trust in the ingredients, but most importantly, trust in the people making the food behind the scenes. Not surprisingly he describes his staff a lot like he describes himself: unconventional, a little out there, but dedicated and insanely hard working. He shares their commitment to creating jobs and healthy work environments that create little turn over; developing staff into Tulsan’s who are passionate and excited about where they spend a lot of their time. Philip estimates about 80 employees between both Lone Wolf locations, and their newest venture Chicken and the Wolf. Just one last thing: you know what Philip said when asked what was important that hadn’t been discussed? He said gratefulness. The appreciation he feels down in his bones day in and day out to a community that takes a chance on wild Asian food every day. The joy he feels knowing that there isn’t much around like his spot in Tulsa, but so many echo the idea that you don’t have to fit into just anything. He thrives in the deep gratitude that he gets to watch a misfit’s dream be launched into a this full blown Lone Wolf. CRAFT MAGAZINE OK | JAN 2020

Painted Horse Bar and Grille a Bartlesville Treasure You Will Want to Add This to Your Bucket List by Lee Brennan

he drive up to Bartlesville was pleasant enough. It had been a while since I had been up to the Ville and I found it surprising that as soon as the drive seemed to just be getting started I was there. After heading through town after turning off the highway, I passed the iconic Price Tower as I pulled into downtown before taking a left and pulling up to the front of Painted Horse Bar & Grille at 110 SW Frank Phillips Blvd. I arrived for my interview with their General Manager, Nicole Hill and Owner, Mark Spencer, before they opened for the day and was greeted by three employees standing at the host stand. I was immediately impressed as they all paused their conversation and turned to me smiling asking how they could help. “This is a good sign,” I thought as I told them why I was there. I was led to a table where I would be conducting my interview and was instantly wowed by the visual impact of Painted Horse.

The space is set in a building constructed in 1904 with a two-story wrap around seating area covering the perimeter of the main dining area. Front and center is a beautiful wood framed bar bustling from the inside out with taps, spirits and prominent décor. Perhaps, not surprisingly, the walls were lined with paintings of horses but they were not the old-fashioned signature western pieces you may expect. Instead, these paintings were colorful, unique to a piece and vibrant with a modern feel to them. “We wanted to have a ranch feel but not western,” Mark would go on to say. “We are more salt of the earth.” But more on that later… I was greeted for the interview first by Nicole and she offered me a cup of coffee, which I gladly accepted. I could see it in the cup and smell its aroma before taking a sip confirming another pleasant surprise. “This is not pre-packaged coffee!” I exclaimed. It turns out they use Topeca and get their beans in fresh, grind them fresh and brew them fresh. Be impressed readers, most restaurants do not make

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this kind of investment in their coffee service. More impressive still, is that it just proved to be more evidence showing the intention and process they put in to everything they do. Mark Spencer walked up as we were getting acquainted and I immediately liked him. He carried an easy smile with him as he walked up to our table and greeted me with the same natural friendliness I had recognized in his staff just a few minutes before. He got his own cup of delicious coffee and we got right into the interview. The Painted Horse opened in November 2013 and Mark explained to me that is was one of the first new restaurants in central downtown. “We wanted an emphasis on community and we wanted to revitalize downtown,” he said. “And this was the best location, it had great bones.” I asked him how the Painted Horse got its name and he told me a great story. “I am half Cherokee and my family before me is full Cherokee. Growing up I spent time as a kid on my Great Grandmothers ranch on our lot of land and there was paint by numbers painting my Great Grandma had done of a horse. When I was eight years old the painting was given to me and I still have it,” he said. After receiving that painting at eight years old, he continued on a path that seemed destined to bring us the Painted Horse. He started out in the industry working as a dishwasher when he went to Arizona State University. “I stayed with the industry and became a Chef with Marriot,” he said. “Eventually, I went to the French Culinary Institute in New York in SoHo.”

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He opened his first business, a management company, at 27 and has gone on to open several other successful businesses and restaurants. This includes Wolf Creek Ranch, which is instrumental in the Painted Horse brand. “Wolf Creek raises all of the beef we sell at the Painted Horse,” Mark said. And when it comes to his menu, that’s just the start of the quality they offer to their clientele. “We also make all of our own sauces,” Nicole said. “And we are constantly trying to improve.” Going through the menu, it was interesting to look past the veil of what, at face value, seemed to be a very casual menu to get a sense of their process. The names and descriptions on their menu are straight up funny. Their Pot Roast has a line that says, “Slow-Cooked & Massaged for Tenderness by the Ladies Quilting Club Known for Their Tiny Hands…” They have other items such as the “Heap of Heifer”, a sandwich called “Tween the Buns” and a signature dish they call their “Tish Faco”. Hilarious… Past the laughs, though, a more intent look at the menu saw a very serious approach to good food. The funny names and upbeat descriptions almost seemed a distraction to allow diners to celebrate the good food they were there to eat, rather than brag on behalf of the restaurant. They have these incredible ingredients and fresh, expertly made recipes in a completely casual environment. And those recipes are priced very fairly for what you come to enjoy. “We always look how we can make that (recipes) as good as we can, and offer it as best as we can,” Mark said. Some of their more popular items are the Firecracker Shrimp and the Steak Salad. I had that Steak Salad on my visit and it was fantastic. Again, the process they use in their ingredients is phenomenal. They grilled my steak to order and served the salad with these fresh parmesan roasted potatoes and roasted brussels sprouts that were insanely delicious. And yes, the balsamic vinaigrette dressing was house made. Past that, they have a Rueben with house made corned beef slow cooked in Guinness. The menu has an array of sandwiches and burgers with a list of feature items that sample an eclectic variety of recipes. Of course there are steaks, as well as salads and there is a “Bowls” section on their menu that features a nice blend of ethnic

recipes. Plan on having room for an appetizer, as something on their extensive list of options will grab you. We mentioned the bars prominence but their offerings follow suite. Their creative cocktails are a nice compliment to their menu and they boast of 24 drafts on hand. Because of their selection they are able to offer up some fun beer blends and they have a nice rotation of winter, spring and summer seasonal menus. They also offer catering. Everything is backed with great service. I was there long enough that I saw a Tuesday morning become a very busy lunch crowd. The demeanor of the staff impressed me; they were relaxed, consistent and friendly in handling a significant rush. My made to order steak salad come out right on time and perfect and I was reminded of something Mark had said as I left. “We knew to be the best we needed good food and (to offer) an incredible time, but it was important to have great service,” he said. “We’re always asking, ‘how can we make coming here an event to remember’.” They certainly made my visit one to remember and I’m counting the days until I have a chance to go back. Now that you know, go and make your own memories at the Painted Horse Bar & Grille in Bartlesville.

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FIRE AND ICE:

Outdoor Cooking in Oklahoma by Nick Parsons

his time of year, we’re more likely to be huddled around a fireplace than a grill. Cast iron skillets and crockpots replace the usual cooking arsenal when temperatures start to plummet, and we often retreat to recipes we know rather than experimenting with something new. While this month we’re doing a twist on chuck roast, it’s not the brown, soupy concoction you’re used to. This garlicky, coffee-crusted chopped beef is savory, succulent, and anything but ordinary.

often hidden in standard roasts. As an ingredient, coffee should stand out from the pack of usual spices. It needs to be the star. Mix up a rub of kosher salt, black pepper, granulated garlic, dried parsley, chipotle powder and smoked paprika. As a rule, whatever amount of garlic you add, toss in 2-3 times the amount of coffee. Ground coffee may be potent on its own, but when added to a recipe it tends to mellow. Season the roast and grab your coat. We’re headed outside.

While you’re at the market purchasing your chuck roast, grab a pound of single origin coffee. Single origin coffees put more money in the hands of farmers and are often bolder and more unique in flavor, as they’re not blended for mass-market appeal. You’ll find notes of fruit, hints of chocolate and even black pepper that are

Your mind likely turns to brisket when you think of smoking beef, but chuck roast is a great alternative. It has a similar amount of intermuscular fat to keep it moist, and is significantly easier to handle than that big 15-pound brisket. This isn’t going to be a 12hour outdoor ordeal, either. We’re going to get some smoke and

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bark onto this roast, and then retreat back into the house to let the oven do the heavy lifting while we catch up on that Hallmark movie. You know the one where the blonde, high-powered businesswoman goes home for Christmas, only to fall in love with her childhood friend who never left town? Yeah, that one. After a few hours in the 300-degree smoke, double-wrap the roast tightly in heavy duty foil and pop it in the oven at 325 degrees. You can basically ignore it for the next few hours. Once your roast hits 215 degrees internally, you’re good to go. Vent the foil and, as always, let it rest for about 20 minutes on the counter so the juices redistribute throughout the roast. You’re now going to shred the beef, which should break apart easily, as we’ve rendered all the internal fat that holds it together. Your crockpot roasts may be super tender, but they’ve got nothing on the flavor of this little gem. Savory, salty bits of crunchy bark, highlighted by a smoky heat from chipotle peppers and the rich, earthy tones of coffee. Serve it on a fluffy tortilla from one of Tulsa’s awesome local tortillerias, or pile it high on a Kaiser roll. Since we didn’t season it with any barbecuespecific seasonings, it’s versatile enough to be used on anything, from baked potatoes to salads and everything in between. And with enough for left-overs, you can get creative with a few daysworth of meals! At Tulsa Barbecue School we teach our clients traditional outdoor cooking recipes and processes, innovative techniques, and introduce them to proteins and cuts they’ve never experimented with before. In 2020, we’ll be doing the same in this column. We hope to inspire you to branch out, try something new, and maybe even join us for a weekend class! Find out more at tulsabbqschool.com. CRAFT MAGAZINE OK | JAN 2020

Brunch reaches new heights at Toast on Main by Jeff Thompson

hen I sat down with Clint McKinney to discuss his two amazing restaurants, Toast and Franklin’s on Main in Broken Arrow, two things became clear: He is passionate about the restaurant industry and he loves what he does. The Toast Menu has changed a little over the four years since the last time I ate there, but I was pleased to see that the Pastrami Hash is still on the menu, and has

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been upgraded in status to the Toast Signature Hash, with the welcome addition of sausage cream gravy and queso fresco. This dish is one of those magical dishes with spiritual healing power. Comforting and familiar, with some surprising contrasting flavors. Simplicity in harmony with complexity.

lived in Broken Arrow, and makes BA residents grateful that the Main Street / Rose District Renaissance is still alive and well.

Owner Clint McKinney comes alive as well, when he talks about the people that make him excited to come to work every day. “There’s not a morning I wake up where I’m Meats cured in house. All not looking forward to coming to ingredients and dishes made from work!” he says. “I love the people, scratch. Toast is one of those places and I love the food, but most of all, that makes midtowners wish they I love my employees.” A refreshing perspective in a world where some restaurateurs would say that the challenges of managing people are one of the drawbacks of this industry, and here is someone who takes joy in it.

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It shows in the loyalty of his teams at both for Craft, and I’m pleased to see she is well regarded all restaurants, where his employee retention is nearly up and down Main Street. double the national average for the food service industry. Toast has so many amazing menu items, I feel like I Stephanie, who waited on me on a recent visit, said might need to move closer to BA so this place can be that she enjoys working for Clint, and despite his more in my regular rotation. House made Cinnamon compassionate views on helping others, he holds his Rolls as big as your face, Daybreak Poutine with team to a high standard. “I couldn’t be any happier Watonga Cheese Curds… Clint knows how to put a than right now with the staff I have.” You can tell that menu together. he cares and Clint largely attributes his success to his employees, but it’s clear that he is not a passive, back- Their December breakfast special was pulled pork office owner. He is engaged in the day to day operations pancakes with a bourbon syrup drizzle, and I can’t wait and keeps an eye on all of the details. It shows. The food to see what they have in store for January! is top notch, and the customers are smiling and happy. Monday through Sunday 7am to 2pm 201 S Main St Clint also knows that his success is part of the Broken Arrow, Oklahoma revitalization of the Rose District, spurred by an engaged m.me/toastonmain city council, who know how to attract and retain great (918) 286-6770 businesses. We both.stopped for a moment to sing the praises of BA City Councilor Debra Wimpee, who has done so much to make downtown BA great. I had the pleasure of interviewing her for one of my first articles

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Old Favorites and New Delights at

Franklin’s on Main by Jeff Thompson

ne of the hazards of food writing is that you will occasionally

Let’s talk about their burgers. Bacon-infused ground beef. House

You can’t stop thinking about it. A restaurant is lucky if

Sriracha burger because I’m a freak like that. Then there is the

try a meal that gets stuck in your head like a song lyric.

they have one or two entrees that create that kind of response. The

genius of Franklin’s on Main in Broken Arrow is that they have several. Just wait. You’ll see.

cured bacon. My eye immediately went to their Peanut Butter and special little message about how even well-done burgers have a

tinge of pink to them due to the bacon infusion, and I am thinking “I’ve truly found my people.” Owner Clint McKinney says people CRAFT MAGAZINE OK | JAN 2020

often tell him the Franklin’s Burger is the best burger they’ve ever

cuisine will love the “bowl of green”, which rivals any pork verde

Franklin’s started off under a different owner in 2015 with the

Franklin’s potatoes are hand-cut for their french fries, and as

directions since taking over, with even more exciting changes

experienced before. I live a good 30 minutes from downtown BA,

had.

“Pork and Barrel” subheading, but Clint has taken it in some new

coming soon. I had a chance to take a sneak peek at their upcoming

menu, and I was so excited to see the newly added steak section. Certified Angus cuts of Sirloin, Filet Mignon and my personal favorite, the 12 oz Ribeye.

I’ve had in the southwest, and brother, I’ve had a few of ‘em.

weird as it might sound, they are memorable in a way I’ve never and even now, in this cold and drizzly evening weather, part of

me wants to drive there and have some of them. But, it’s Sunday, and Franklin’s is closed on Sundays, so I’ll have to make due some other way.

The new menu reminds people that Franklin’s is “more than

As it turns out, “some other way” turned out to waiting a day and

Franklin’s in that category. It’s place where multiple taste profiles

new menu had just hit the streets, so I was eager to try that ribeye,

just barbecue”, and I’m astonished that people would even put

joyfully collide. Southwest and straight up southern comfort food

harmonize with the Avocado Caprese Salad. Fans of New Mexican 30

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heading to Franklin’s the very next evening to have dinner. Their

but first, a plate of those Franklin’s Fries. The appetizer version includes the house-cured bacon and cheese blend, and I was

thrilled to see that kitchen wizard Sandra had layered the dish, so

that once I ate through the top layer of melty-magic, there was a whole new layer underneath the first one. That’s the difference between good and great, people.

My adorably humble and warm server Emily had already put in my

order for the ribeye, and I had my hands full with this plate of fries, and I noticed it was a quiet Tuesday night. Emily brought me a

ramekin of the house-made ranch, and we visited briefly. I learned

that she had worked for Clint for over a year, and she has also

worked kitchen and host positions at Franklin’s. She said, Clint

was “the most patient teacher” when showing her a new task, and when I passed on the compliment later, he replied, “My staff means the world to me.”

Clint really sees his role as job creator as more than a conservative talking point. It’s clear that he sees it as a life’s mission to provide

jobs for real people, and he’s proud of the difference he’s made. It

was easy to notice the dedication when his “kitchen right hand” Sandra came out from the kitchen and did table touches herself to

make sure people were happy with the food. Again, one of those personal touches that takes a good restaurant and makes it great.

When my ribeye came, it was accompanied by vivid and snappy

fresh green beans and skin on mashed potatoes. It was perfectly

medium rare plus, and the grill marks were perfectly positioned. Tender and marbled, and seemingly more than 12 ounces (but

don’t tell Clint - I don’t want him cutting back on the portion sizes).

I didn’t save room for dessert, but this time of year there’s no shortage of sweets around. Plus, I have a feeling I’ll be back to Franklin’s soon. I hope to see you there!

Mon-Wed 11am-9pm

Thurs-Sat 11am-10pm Sun Closed

203 S Main St

Broken Arrow, OK (918) 286-6770

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Destressing in the New Year BY: LACY RICHARDS

t’s no surprise that many people’s new years resolution is to reduce stress in the new year. We often close out the year on a happy but hurried note that can be paired with financial, familial, and general stress. We often put ourselves in a “yes” position to participate in more functions and spending than we can genuinely accomplish. This can in turn make the end of the year feel so ragged, much like we’ve run a festive marathon when the holidays were intended to be merry, bright, and peaceful. That’s why January 1st often feels like such a great time to start fresh. We hope to drop the heaviness of the stress that is so burdensome and overwhelming. Intending to lighten the load is one thing, but to put your plan into action is a whole other. I encourage you to take a few hours with a pen and paper (and unbiased eye) to asses your current state and they progress you’d like to make. Sometimes seeing the whole picture and knowing what tasks can stay, what have to leave, and what needs to be brought in can shed light on a sometimes chaotic pattern.

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Here are some simple steps to decrease immediate stress: •

Streamline your task list- delegate tasks, make charts for families that keeps in mind their strengths. The holidays are over but families never get a day off. Highly organized people might prefer the laundry over vacuuming while thorough family member may excel at cleaning the bathrooms.

•

Employ the Eisenhower matrix that interprets what tasks are important and urgent, what are important but can wait, and what needs to go by the wayside.

•

As you put away the tree reorganize a space that doesn’t bring you joy

•

Say “Hello” more often with a smile – physical action tricks the brain into being happy

Calendar in a meeting with yourself that is non-negotiable. This could be as small as grocery shopping alone, or as big as scheduling a massage.

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Add one healthy new food to your plate

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Set a goal to make at least 2 compliments a day

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Recognize former habits that threw you off track and acknowledge their lack of bettering you. When you struggle with a new habit remember that you already know the outcome if you give up now.

Identify the people who support you and help you grow. Make conscious efforts to connect with them often.

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Be in bed about an hour before you need to go to sleep and attempt to keep the phone away. This can help your body ease into a rest mode rather than pushing it and getting frustrated.

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Find ways to thank yourself and acknowledge strides. Rewards offer us more incentive to continue a positive track.

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When you find music that you really enjoy check out the suggested artists that have similar sounds.

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Try your hardest to be intentional but adding stress to yourself if you didn’t make a final goal only serves to hinder progress and guilt trip you. If your goals aren’t always met, or your task list isnt tidy, don’t fret. Part of destressing is keeping your intentions, not just your successes.

CRAFT MAGAZINE OK | JAN 2020

Best Dry Cleaning Price-Best Dry Cleaning Service by: John Rothrock, CGCP

id you know, Yale Cleaners has the BEST prices for dry cleaning and laundry services in Tulsa, Broken Arrow, and Owasso? From time-to-time, I hear someone say that Yale Cleaners is the most expensive dry cleaners in town. But that could not be further from the truth. Over the last 18 years, Yale Cleaners has invested heavily in computer technology, equipment, and training to keep costs down. Simply put, our goal is to provide customers with a quality product, at a reasonable price, and on their schedule. Don't believe me, check this out. In a recent survey of full service dry cleaners in the greater Tulsa area, I found Yale Cleaners has the cheapest prices on the clothing items most commonly worn. Posted below is the current market prices for dry cleaning and laundry in our area. (Price Comparison as of May 2, 2018)

As you can see from the chart, Yale Cleaners has the lowest prices for dry cleaning and laundry in T-Town. But what about coupons or special offers? Some cleaners in the area offer weekly specials on specific garment types. But that does not save you any money on the rest of your order. Other cleaners offer a coupon, but itâ&#x20AC;&#x2122;s usually only $5 off a $20 order. At Yale, we proudly offer our customers different coupons each month; with savings from 28 - 50% off your order. These great money saving coupons can be found on our website, app and even on Facebook. So, Yale Cleaners has the best prices on dry cleaning, but what about service? Most cleaners in town still offer same day service. However, at our competitors, you will have to get your clothes to the cleaners early in the morning. At Yale, we proudly offer Same Day Service; drop off by Noon, and your order is ready by Five! Need your clothes cleaned on a Saturday? No problem, Yale Cleaners has you covered! Our Same Day Service is standard, and always available on Saturday! Plus, Yale even offers order status alerts, so you know the moment your order is ready. These free alerts can be sent by Text, E-Mail or App Notification.

CRAFT MAGAZINE OK | JAN 2020

Yale Cleaners award winning dry cleaning service doesn’t stop there. When you drop-off or pick-up your order, you never have to leave your car. Each of our locations offer covered in car service. For even faster service, use our Blue Bag Express when dropping off your order. Blue Express Bags are free to all customers. Yale will put your contact information and cleaning preferences on the bag. Then simply fill the bag with your dry cleaning and drop it off at any of our 12 locations in Tulsa, Broken Arrow, Owasso, or Sapulpa. Lastly, Yale Cleaners is the only dry cleaner in our area that has received the coveted Award of Excellence from the Dry Cleaning and Laundry Institute. This honor is earned through a series of rigorous dry cleaning performance evaluations, stain removal challenges, customer service requirements, and community involvement.

Yale Cleaners has been proudly serving the Tulsa area for 74 years. For three generations, the Rothrock and Stevenson family has been committed to serving our customers and providing them with the best dry cleaning experience. Yale Cleaners’ award winning services, combined with our low prices and great moneys saving coupons sets us apart from the competition. Trust the “guys in the white hat” for the best value on professional garment care.

John Rothrock, CGCP

John Rothrock is the President and CEO of Yale

Cleaners, a local family business focused on pro-

viding high quality, same day dry cleaning with exceptional customer service. He earned a degree in

Business Administration in 2005 from The University of Oklahoma. John is a graduate of the Drycleaning and Laundry Institute and is a Certified

Professional Drycleaner (CPD), Certified Professional Wetcleaner (CPW), and a Certified Environmental Drycleaner (CED). Having all three of

these certifications makes him a Certified Garment

Care Professional (CGCP), a distinction held by few people in the dry cleaning industry.

CRAFT MAGAZINE OK | JAN 2020

#NOLIMITWOMEN

Owners Candance Conley and Natalia Banjac of That Girl Can Cook! in Broken Arrow

Hungry to Learn

Story & Photos: Lacy Richards

e’re living in an experiential culture; a time where things or the arbitrary “stuff ” just isn’t cutting it anymore. We’re pivoted our focus from the shiny gaze of the new and improved to asking ourselves how it improves us as people. Instead of hitting the town for dinner and a movie, many strive to take their rare night off and turn it into an outing that can turn a few hours into an unforgettable night. That’s why you need to know about The Girl Can Cook! in Broken Arrow.

Co-owner Natalia Banjac roasting veggies

Owners Candance Conley and Natalia Banjac

CRAFT MAGAZINE OK | JAN 2020

Owners Candance Conley and Natalia Banjac aren’t your typical cooks or educators, but their mix of styles, experiences, and passion transform a meal into a night of learning, laughing, and eating. With open minds and creative goals in the kitchen, their passion is sharing it. The Girl Can Cook! is a recreational cooking class with a kitchen and dining area that doesn’t require special tools or stringent program guidelines. They want to make cooking in the

#NOLIMITWOMEN

Owners Candance Conley and Natalia Banjac kitchen feel as good to you as it does to them and both of them have centered their life around their love of making great food. Originally set on Cherry Street, Candace and Natalia moved The Girl Can Cook! to Broken Arrow’s Rose District. Serving up about four classes a week they’ve narrowed in on what’s really on people’s mind and what they want on their plates! Classes range from light and health focused to downright decadent. Any night though allows for a range of skill levels to either get the first taste of how to boil pasta or perfecting the skills of a more seasoned home cook. Classes on Saturdays are even offered for kids between the ages of 8 and 12. This is an invaluable way to build skill, confidence, and a night off from cooking while your kid subs in! Both Candace and Natalia relish in the opportunity to bring together people in a comfortable atmosphere and develops a bond over something everyone has to do: eat. Quarterly a 12 person wine

dinner is held but the “bring your own drink” option for any class is always welcome. Bachelorette parties, team building, and holiday outings are just a few of the ways this dynamic team brings people together but gift certificates are a gifting favorite. Their menu for the upcoming 2 months can be found on their website thegirlcancookschool.com so that scheduling a fresh night out is really simple and can be centered around a meal you know you’ll love and want to keep cooking at home. Their expertise doesn’t stop at their studio though, Candace and Natalia host a weekly podcast called “Not a Single Fork”, focused on the more skillful yet raw side of the kitchen where they share their thoughts on a ton of topics. When planning the next night out with friends remember that you can either settle for the usual (and tired) or you can walk away from dinner with a story, an experience, and full belly. CRAFT MAGAZINE OK | JAN 2020

#GRACIELANDTIPS “NEW YEAR...NEW GOALS”

By: Mike Hall, Owner Gracieland Pet Resort

o here we are, we once again find ourselves thinking about what we could’ve, should’ve and would’ve done differently this year and start making vows to be a better human next year. Generally, my efforts to become a better human start off with great intentions. Then… my intentions slowly proceed into a stagnate state of “life get’s in the way”. One thing that’s always a constant in my life, my deep love of all animals!! My animals and the animals at Gracieland Pet Resort are my first thought when I wake each morning and keep me busy throughout the day. So rather than making resolutions that I know I won’t keep, I want to make some that I know I WILL keep. I’ve come up with a few resolutions that your pet might make in the event that Santa granted your wish that your pet could talk! Haha. Maybe some of the resolutions listed will inspire you and your pet a healthy New Year. And who knows, some of your own “great intentions” will get resolved without even knowing it. Be Active Every Day- Resolve to walk/run your dog or engage in active playtime every day (not just potty walks!), regardless of the weather or how busy your day becomes. Learn new tricks- Even older dogs and the most cantankerous of cats love a challenge; if for no other reason than it’s an excuse to spend time with you. Dogs in particular love to exercise their bodies and their minds by learning new ways to please you. Change How You Feed Your Pets - One of the easiest ways to regulate how much your dog eats is to measure out their food with a measuring cup. Eyeballing how much food your pour into their bowl is probably pretty inaccurate, my dog Missy happens to love my “heavy hand” lol. Regulating treats you give to your pet is a good way to help your pet with weight control. Rather than packaged treats consider substituting pet-friendly fruits or vegetables. Also, avoiding table scraps can save your pet some unwanted calories. Less screen time and more attention - Work, life, technology, social media, and other distractions can sometimes take attention away from our little loved ones. This year, resolve to put down the phone, turn off Netflix, and give your pet the attention and love they deserve. There’s always time to watch Hulu or play Fortnite. This year be sure to provide them with the extra 30-60 minutes of attention when you can. They’ll love you for it! Focus on Grooming- You know that amazing feeling you get after a nice long relaxing hot shower? What about how your mouth feels after brushing your teeth, flossing and a good rinsing? Guess what? Your pet’s love that feeling too! This year, help them feel their best by getting into the routine of brushing their teeth, cleaning their ears, bathing them, and brushing as often as possible. A clean pet is a happy pet. Get on the training train- Wouldn’t it be great to have a 42

CRAFT MAGAZINE OK | JAN 2020

perfectly well-behaved pet who can do some neat tricks? Like catch a frisbee, shake hands, speak or play dead. Maybe just learn to go in the other room to lay down the cover fire of the most horrendous farts you’ve ever smelt! However, most of us don’t. Start small this year by training your pets at home or find a professional. Training can improve communication, reduce or eliminate behavior problems, builds confidence, and can even save your pet’s life by becoming more active. So, whether you’re focused on a New Year’s resolution for your dog, yourself, or both, you don’t have to wait for the ball to drop to begin. Work toward these goals at any time of the year for a healthier and more fulfilling life with your pup. From my fur family to yours, have a wonderful, safe and a banner New Year! By the way. If Santa did in fact grant your pet the ability to talk… Just look him in the eyes, awkwardly tilt your head and bark. He’ll know what it means. Hahahaha.

Mike Hall is the owner and operator of Gracieland Pet Resort for over 12 years. His experience with pets give him a wealth of knowledge that he is eager to share. Follow Gracieland Pet Resort on Facebook, Instagram and Twitter for his question of the day.

CRAFT MAGAZINE OK | JAN 2020

BY: JEFF THOMPSON

ere at Craft Magazine, we are moved and inspired by the growing number of craftspeople and artisans who are finding unique pathways to get products to market. The internet has made this possible, but many times, people need to see, touch and feel a product and maybe even meet the maker and hear their unique stores to fall in love with their next treasured possession. At Tulsa’s Mother Road Market (located just off Route 66 at 11th and Lewis), there is a unique and special place, called “The Vault” where local makers can bring their products to sell and get them in the hands of Tulsans who’ve already demonstrated a passion for supporting local business. Thanks to the generosity of the Lobeck Taylor Family Foundation, the costs for makers and artisans are a fraction of the usual market rate for a pop-up retail opportunity, and each month we have the privilege to feature one of the many upcoming (or recurring) local craftspeople who are in The Vault at Mother Road Market. This month, we feature:

Cheeky Things Diaper Service

Cheeky Things is a locally owned and operated business, advocating for healthy families and a healthy planet. This diaper service serves Tulsa, Jenks, Broken Arrow, and surrounding areas. Maddy Martin started Cheeky Things after a friend introduced her to cloth diapers while she was pregnant with her son. Eight months after he was born, she decided to make cloth diapers easily accessible to the Tulsa area, and opened a prototype version of her current business that consisted of online retail and consultation diaper services. After testing the model and refining it based on customer feedback and research, Maddy adapted her business model.

to learn about diapers first-hand with a diaper consultant (no more pesky, daunting research on all the different options). If a customer doesn’t want a consultation, they can go straight into subscribing to a pick-up and delivery cleaning service on the diaper service page. Cloth diapers are healthier for your baby and healthier for the earth. Over the diaper years, cloth diapers can save families thousands of dollars, and keep tons of non biodegradable waste out of our landfills. Owner Maddie Martin says, “There are a plethora of reasons to switch, but most parents are unaware of the toxins in disposable diapers that can impact a child during critical development phases.” The goals of Cheeky Things is to make reusable diapers just as convenient as disposable diapers. Limiting waste production is important for our future, and Cheeky Things strives to make your sustainability efforts… well, effortless.

Above: Have your dirty diapers replaced with clean cloth diapers at least twice a week, delivered right to your front door.

During their Pop-Up at Mother Road Market, customers can sign up for Cheeky Things diaper service, but also learn about ways to move toward a low / zero waste home. Cheeky Things will also be selling reusable flannel hand towels, hand wipes, soap and low waste cleanser bars. Cheeky Things will be at Mother Road Market, on Sunday, January 5th as well as on Thursday and Friday, January 9th and 10th 2020 cheekythings.org

Cheeky Things transformed into Tulsa’s cloth diaper service. Now, customers could book free diaper dates

CRAFT MAGAZINE OK | JAN 2020

Above: Purple Sunset 50 days into flower

Okie Brothers Pharm is a New Dispensary with a New Approach by Lee Brennan

klahoma cannabis users have a wide variety of causes and benefits that motivate their usage, and an ever increasing line up of options to match their interests. Everyone from cancer patients to regular people suffering from fatigue or insomnia has a sea of options to choose from. That’s a good thing, but every dispensary is different, and there are a lot of new products in the market, so finding consistency can be a challenge for users.

Okie Brothers Pharm (OBP), a new dispensary in Sapulpa, is taking an innovative approach to directing their clients to matching their needs with the options available through the use of a technology called a Cannabiscope. At OBP, when an individual comes in to make a purchase, they have access to the OBP Cannabiscope right there in the lobby. “We ask how people prefer to medicate,” says manager, Steele Sensintaffar. “Then assess which product may be best for their specific needs.” CRAFT MAGAZINE OK | JAN 2020

EASY AS...1-2-3 TO GET STARTED First is checking in, with a friendly staff member at OBP. They will be asking for your MM card and drivers lincense, so be prepared to have both on your first and every visit to OBP.

1 Second is a unique intutitive tool that’s called the Cannabiscope. It’s user friendly and helps you dial in the strain that’s perfect for you.

3 52

CRAFT MAGAZINE OK | JAN 2020

Last you will meet with a certified cannabis consultant that will assist you with your variety of high quality products available at OBP.

The Cannabiscope is an intuitive, user friendly, technology, which does just that. “It helps you dial in on what you expect to find and what you are particularly looking for in our facility,” said Steele. “We can look at a strain, find what helped in that strain and see what OBP has in stock. I feel like the main thing we are trying to show is a way the consumer can make an educated purchase.” To that end, OBP has a wide variety of options for consumers to choose from. He mentioned Tincture droplets, an edible that you drip into your mouth, becoming very popular. It comes in a 30 milliliter bottle and is a one-to-one full spectrum CBD to THC mix that is blended with MCT oil, a Keto friendly oil with no sugar added. “It is easy to dose and tastes really good,” Steele said. “It can be a better option than masking the flavor with baked goods or another edible.” The Tincture droplets also come in options for daytime or nighttime use. Their Purple Sunset flower is also extremely popular. “Everybody loves Purple Sunset,” Steele said. “It’s a pretty balanced strain with a little bit of energetic properties to it. It has a lot of purple hue to it and dense tricomb coverage. It’s really tasty!”

I asked him what else has been a hit and he said, “Clementine has been really popular, it helps with headaches. Other than that, we are all over the place. We sell more flower than anything but edibles aren’t too far behind.” Fortunately, to help their clientele try their wide variety of products they run daily specials that they change every week. “Specials will vary day by day but we will pretty much always have a flower special,” Steele said. OBP also has a conscientious approach, offering discounts to veterans, disabled persons and senior citizens. All of it, the Cannabiscope, the Tincture droplets, Purple Sunset and OBP’s excellent array of edibles and CBD products is housed in a beautiful facility found conveniently right off Route 66. No surprise, as so many great things are found off of America’s favorite highway. Simply go west on the iconic drive as it follows the I-44 corridor and branches off into Sapulpa. OBP appears just up the road on the right as Route 66 curves into town at 400 North Mission Drive. It’s interesting, the song seems to be right after all; you really can get your kicks, and so much more, on Route 66… happy shopping! CRAFT MAGAZINE OK | JAN 2020

A Nice Drive Leads to a Great Place at Life of Riley By Lee Brennan

ascading through the rolling hills as you pass Woodward Park, you split through Maple Ridge neighborhood and cross the 21st Street Bridge to a stop light at Southwest Boulevard. The light turns green and you take one more curve right before a left turn leaves the image of downtown fading off your passenger side. As the road opens up ahead of you the 50 mph speed limit is generous enough and you hit a nice stride as you trek past the outlying industrial side of Tulsa, eventually gliding in to one lane as you cruise past the white stone presentation announcing the entryway to Chandler Park. 54

CRAFT MAGAZINE OK | JAN 2020

The drive is different now. The road snakes and rolls gently against the wood lined hills of Chandler in harmony with the railway tracks as they trace their way westward along the Arkansas River. The drive was not far, but it was long enough that you notice that your shoulders have relaxed, and your mind is a bit more at ease as you curve to the stoplight at Highway 51. Pulling forward, you pass through the intersection up a small hill and around a slight curve and suddenly you are there. A quick left on 34th takes you right to Life of Riley, a place that is just in reach but completely out of the ordinary.

You have arrived at 1 East 34th Street in Prattville, Oklahoma where owner Riley Howard and his wife, Ashley, have created a space uniquely it’s own, and much needed in the growing community. Riley, who graduated from Berryhill, and has worked in the area for 19 years has been waiting for the right moment to make this happen for a long time. “It’s been our dream to have something like this,” he said. “Ashley and I met at a music festival and music has always been a part of our lives.” True to their word Life of Riley is bringing the music. Their stage inside is richly decorated and seems to visually glow with sound. The feel is homey and gives off an intimate feeling you just won’t find many places. It is a place where the great musicians and bands of the area can find a new place to enjoy their connection with their fans and connect to a whole new group of people in the area. When there isn’t live music Riley has an exhaustive collection of vinyl and Life of Riley stays full with the charming echoes of spinning records. It is a truly wonderful environment to settle into…

A fact that goes beyond drinks as well. Life of Riley is a place to enjoy great music, and an amazing variety of drinks, but they have created a space where you can go to enjoy your favorite games in a great environment as well. Life of Riley is open with a great view of a television at any spot in the space with room to roam. There are spots to take in a game of pool, or shoot some darts with your friends while you make yourself at home for whatever event you’re there for, or if you just want to come and relax. Life of Riley is non-smoking on the inside so it is a comfortable environment for everyone. It has brought an excellent location to catch live music or a game, but has also become a great spot for corporate gatherings, birthday parties and get-togethers of every kind. They don’t mind if you bring your own food and there are even some great places to grab a bite if you get peckish while you enjoy your time there. It really is a fantastic place. Life of Riley’s hours are: 2pm – 12am Monday thru Wednesday 2pm – 2am Thursday and Friday 12pm – 2am Saturday (11 on game days) 12pm – 12am Sunday (or earlier for NFL games)

“We opened this here because there wasn’t anything like this anywhere close,” Riley said. The bar, inside, is big and beautiful and also stands as a design of Riley’s mind and creativity. Housed behind it is an expertly chosen stock of choice wines and spirits available to make your signature favorite cocktails and mixes specific to Life of Riley for you to enjoy. “We support a lot of locals and as much of expanding local breweries as possible,” he said. In fact, they have a total of over 60 beers available so there is always something new to try.

Basically, if there is a big game on, they will be open for it. You have their address but their phone number is 918-514-0179. You can email them at LifeofRiley.Bar@gmail.com if you need to. Otherwise, their website is www.lifeofriley.bar and you can find them on Facebook as well to stay up on what’s what so you can make your plans to make your way there. Or you can just go show up.

“We’re not a typical one stop shop,” he said. “A wide variety of drinks appeals to a wide variety of people and we are super welcoming to any and all.”

Either way, make your way. Head up the path just out of town and experience a little bit of the good life or, in this case, the Life of Riley. CRAFT MAGAZINE OK | JAN 2020

Local Craft Breweries

CRAFT MAGAZINE OK | JAN 2020

Eerrie Abbey Ales Story: Jeremy Strunk

ne of the most exciting things for avid craft beer fans in our state the last couple of years has been watching new taprooms opening their doors. For the people who attend beer festivals and try new beers, there is something really special about seeing beer that you are enthralled by at a festival finally become regularly available in a taproom where you can get it fresh any time. Eerie Abbey Ales is one of those – a brewery who has been a festival favorite at things like Hop Jam and Harvest Beer Festival for years now but has not had a physical location for a taproom. That is about to change, with a targeted opening of their new taproom in February 2020. Inevitable construction delays have pushed back the opening date a few times now, but Eerie Abbey Ales is getting extremely close to being open to the public in downtown Tulsa. Eerie Abbey Ales was founded in 2017 and they have been steadily working toward this goal for that long. The original plans would have seen Eerie Abbey Ales open in South Tulsa/Jenks, but ultimately downtown Tulsa was a better fit and offered a more affordable space. This is good news for the many other breweries in the area, as the breweries tend to feed each other customers. Patrons often go to multiple breweries in a single day. Plans for the taproom

Photos: Joshua Schrock of Eerie Abbey Ales

include 12 taps, half of which will be Belgian beers (Eerie Abbey’s specialty) such as Quad, Tripel, Dubbel, Blond, and Witbier. The other six taps will feature American styles. Of course, these will change with regularity, meaning you have to go back often to see what’s new and try them all. Whether you are, as I am, someone who has enjoyed Eerie Abbey Ales beers at festivals and dreamed of the day they had their own taproom, or someone who has yet to try one of their beers, we will all have the chance to enjoy their delicious brews whenever we want very soon. Keep an eye on Eerie Abbey Ales’ social media for official word on an opening date. The taproom will be located in the heart of downtown Tulsa, at 507 S Main.

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 2020

CRAFT MAGAZINE OK | JAN 2020

Beer.

What is beer made of? By: Dave Knott

eer is usually just four things: Water, Malt, Hops, and Yeast. While this may not sound like much, there are worlds of each of these to explore, as well as a world of beer styles. This is what makes brewing so fun. You can get involved at any level, and take is as far as you want to go.

Malt. What is malt? Simply put, malt is sprouted grain that has been kiln dried to preserve the unlocked food energy in the form of watersoluble starches and sugars. A wide range of malts are produced with different kiln times and temperatures, roasting and toasting. This provides a full spectrum of color, flavor, and even texture that a brewer can play with. The malt is crushed and combined with water to begin making beer in a process which is called mashing. Complex carbohydrates are broken down into simple sugars by maintaining temperatures that favor certain enzymes. The resulting sweet liquid is collected and boiled with hops to continue making beer. Mashing takes time to heat large volumes of water, maintain temperature (typically for an hour), then more time is spent collecting the sweet liquid. It also takes large vessels and energy to boil a large volume of liquid, and more time to cool it down. 64

CRAFT MAGAZINE OK | JAN 2020

Looking at a typical beer recipe, we see that often as much as 90% of the grains are pale malt, with 10% being made up of combinations of specialty malts. It is the specialty malts where most of the flavors and color comes from. While many home brewers like to make beer just like a brewery does, on a slightly smaller scale, with all the required equipment, and many hours to complete a brew day, most people who make beer at home use a big short cut, malt extract. Malt extract represents a large amount of work that has already been done for you. It is made from the same pale malt that might comprise 90% of the original recipe, but mashed, and condensed into a heavy liquid, or a dry powder. By substituting malt extract for the pale malt in the recipe, a home brewer can work with just 10% of the grains and put all the ingredients for a 5-gallon batch of beer together in a couple of gallons on the kitchen stove. This is hugely convenient and saves hours on brew day.

Yeast. What is yeast? Yeast is a single-cell fungus. Strains that are used in beermaking metabolize the simple sugars and produce ethanol, co2, and other flavor and aroma contributing compounds during fermentation. We have spent centuries domesticating yeast strains all over the world that happen to make great beer. Brewers have an embarrassing variety of excellent choices these days. Some beer styles are yeast dependent, requiring very specific strains to produce the flavors and aromas they are known for. Other beer styles can be made with a wide variety of yeasts. Most ales are done fermenting in a week or two. At this point they can be bottled or kegged. Bottles are typically bottle conditioned, which means that they are naturally carbonated in the bottle with a small addition of sugar at bottling time. Even though the beer appears clear, there are enough yeast cells to produce a small refermentation in the bottle. Bottle conditioned beer has good shelf life, and is portable, which is helpful to share with friends and family.

Hops. What are hops? Hops are bitter flowers that contain many flavor and aroma compounds. There is literally a whole world of them to explore. The flavor and aroma profiles can be floral, spicy, citrusy, piney, and tropical fruity. During a one-hour boil, we layer in the bitterness, flavor and aroma of the hops. The bittering hops are typically boiled for the entire hour, with flavor and aroma additions near the end. Some beer styles do not feature much flavor or aroma from hops, but still have bittering hops to balance the sweetness of the malt. Other beer styles will have more additions of hops later in the fermentation stage. This is called dry-hopping, which is funny because they most certainly get wet.

With so many beer styles to explore from all around the world, and all the different ingredients and processes that can be used, it may seem a bit daunting to think about getting started brewing. It can be very easy to get started though. High Gravity offers free beer workshops on the last Saturday of every month. These demonstrations start at 10:30 and finish up by noon. In a casual cooking show type atmosphere, we go through the steps that are most typical of a homebrewed batch of beer and try to answer all your questions so that you are ready to begin your first batch. High Gravity is located at 6808 S. Memorial Dr, Suite 146 (just north of Sun and Ski at 68th and Memorial).

At the end of the boil the heat is turned off, and the liquid is cooled. At this point the liquid is called Wort. Once cooled and combined with additional water to make up the target volume, yeast is added to begin fermentation. CRAFT MAGAZINE OK | JAN 2020

2. What’s your favorite beer to brew so far and do you have any style that you haven’t made that you want to try? My favorite beer to brew right now is probably our summer seasonal Blueberry Kolsch. I pick all the blueberries myself in Pryor at Outback Farms. Summer is a relaxing time of the year and our community and friends anxiously await the warmer weather and the release of this easy drinking Kolsch. It really begins the Summer season for us. We look forward to being able to package it in cans in the future for lake travel, parties etc. A beer that I have never brewed that I would love to try is a nice Belgian Quad. 3. What’s a beer that you like to drink that’s not Fat Toad? The beer that I like to drink the most that is not our own would be Tow-Hearted Ale from Bell’s Brewery in Kalamazoo, Michigan. I first discovered this classic IPA at Comerica Park in Detroit watching my beloved Tigers on a sunny day. I found it at an all-local Michigan beer vendor in the stadium. My seats were half way around the stadium but the beer was so delicious I walked all the way back to that vendor for two additional pints during the game! Try it! 4. What’s some advice you would give to home brewers just starting out?

ocated just to the east of Tulsa in Pryor, Oklahoma, Fat Toad Brewing Company is quietly making amazing beers in a warm, welcoming taproom environment. Co-owner and head brewer Dave Miller took some time to answer 5 questions related to his brewery. It’s well worth the short drive to Pryor to check it out for yourself ! BY: JEREMY STRUNK 1. How did you go from home brewing to being head brewer of Fat Toad? I like to dream big, so I figured if I was compulsively homebrewing, and had a quality product that could stand up in a solid and growing market, that I should probably start a small brewery and take a chance that my community felt the same way about craft beer that I do. I also figured I’d need a partner to get started, so the first person I asked was my next door neighbor (current co-owner Chris Harrison). He said yes, we found a location that fit our needs and the rest, up to this point, is history.

Put your focus on fermentation temperature! Keep recipes simple at first so that you’re making good beer; THEN look at more complex styles if you wish. I also recommend having a brewing partner or at least someone who is interested in your finished product so you can get honest feedback and share your brew and discuss ideas! It’s very rewarding when it all comes together. 5. What do you see for Fat Toad in 2020? 2020 is going to be a huge year for Fat Toad Brewing Co! Plans are in the works for a move to a much larger facility with a much larger brewhouse, event space and taproom. (Up to this point we’ve worked with a 3 bbl brewpub type system.) We will also be offering food at some level. We are continuing to expand our distribution footprint and make the move into the Tulsa market. At the end of the day, we want to create the best possible experience for our friends, family and community in 2020. Stay tuned!

CRAFT MAGAZINE OK | JAN 2020