CRAFT MAGAZINE JULY 2019 by craftmagok

CRAFT MAGAZINE OK | JULY 2019

©2019, All rights reserved. No part of this publication may be reproduced without written premission from the publisher. Craft Magazine OK,LLC. is published monthly 2706 W. WASHINGTON PL. BROKEN ARROW, OK 74012 ben@craftmagok.com 918-398-6844 OWNERS / PUBLISHER BEN & ALISHA ALLEN EDITOR PETER BRENNAN CONTRIBUTING WRITERS AMANDA JANE SIMCOE • BEN ALLEN CHRISTINA WINKLE • JEFF THOMPSON JENNAH JANE SCHALE • JEREMY STRUNK LACY RICHARDS • MIKE HALL • PETER BRENNAN SHANNON SMITH • TERRY MUDGE MANAGING PHOTOGRAPHER BEN ALLEN CONTRIBUTING PHOTOGRAPHY: CHRISTINA WINKLE • DARCY DANIELS 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: Summertime! The sun is out, the kids are bored, and need something fun to do. The answer is Safari’s Joes H2O Waterpark! Check out this month’s issue to hear what is happening at the pool and it’s not just for kids, teens have a their own night too! Special thanks to Darcy Daniels, Marketing Manager, for the cover and article photos.

CRAFT MAGAZINE OK | JULY 2019

Safari Joeâ&#x20AC;&#x2122;s A Wild and

Whimsical

Water World STORY: LACY RICHARDS PHOTOS: DARCY DANIELS

CRAFT MAGAZINE OK | JULY 2019

s H2OT

he aroma of sunscreen and chlorine are transportive. I have fond memories of being 6, sitting with my best friends and mowing down turkey sandwiches and pringles between explorations while roasting in the Oklahoma sun. Our feet and hands wrinkled like raisins, goggles still attached to our sunburnt faces, planning which terrain to traverse next. The wave pool? The lazy river? The curly slides- with or without our tubes?? How were we to make such a monumental choice? Each section its own world and with figurative miles between them your decision had to be calculated. These were the imperative thoughts and conversations I remember as I happily wagged my legs back and forth under the picnic table slathered in 100 SPF. The park in reference is Tulsa’s only water park, formerly known as Big Splash; an oasis in our landlocked state. Having opened in 1984, Big Splash was well loved and subsequently worn by area Tulsans for decades, hosting perhaps millions of people over its 30 years. If you’re reading this it’s likely you have your own childhood memories of Big Splash and even memories of your kid’s time there as well. As the park aged and the generation turned over the park got its much-deserved upgrade, and in came by way of animal lover.

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Joe Estes owns and operates Safari Joe’s Exotic Wildlife Rescue, a sanctuary for animals that surpass the needs of everyday pets. More than 250 animals inhabit this rescue and now, proudly, many animals have found their home at Safari Joe’s H2O since 2015, the refaced Big Splash. When the opportunity to redirect what was known as Big Splash to an altogether different direction, Joe took it; always intending for it to not only tie a community together but to bring a large group of animals where the people were- to the heart of Tulsa. Many of the tried and true features of the water park are unmoving and holding steady, but with cutting 12

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renovations and even animal exhibits. The beloved Silver Bullet is now the Reptile Rush, still boasting an 11 story high, 72 feet slide that’s as infamous as ever. Close your eyes while the Shark Beach Wave Pool transports you to a beachy coastal cruise with 650,000 gallons lapping in 24,000 square feet. Want to take it even slower and enjoy the ride? Rex’s River is a sauntering circular water retreat around the Raptor Rapids, the only water roller coaster in Oklahoma. The Tiny Turtle Lagoon is where little ones get to free play in only about 8 inches of water, guaranteeing a safe yet interactive experience for those not ready to take on the big pools. These tried and true water features are just the tipping point of things to do at Safari Joe’s H2O.

When hunger strikes Safari Joe’s H2O also has you covered with plenty of one-of-a-kind options aiming to please the whole crowd. On site you’ll find the Ocean View Café, Gambino’s Pizza, and even Josh’s Sno Shack for something cold and sweet. If grabbing a bite before hitting the waves is important, Joe recently opened Shark Beach Grill at 21st and Yale; a free-standing restaurant right outside the park that offers fan favorite food in a beach themed atmosphere. Bring your kid out on a Monday where they eat for free. From just inside the Shark Beach Grill, you can get a front row view to the parkgoers twisting and turning down the Flume Slides across the street! Lunch and a show!

There’s still more to the park that has it all! Safari Joe’s H2O hosts tons of events throughout the year but the summertime is when they shine- literally! Birthday packages abound for any size of group with lots of animal inspired add-ons. You can find magical Mermaids throughout the park on Mondays. Tuesdays are teen nights from 7-10pm where ages 13-19 can be dropped off to hang with just their friends. Thursday evenings are for the adults! The park closes to those under 21 and opens to adults who need a pool party getaway. The adult Thursday Shark Beach Party finishes across the street at the Shark Beach Grill with a full bar! In addition to these weekly events, July is bringing movie nights, so check their Facebook page for updates ( Jaws, anyone?) If the water feels like home and basking in the sun is of high priority (you might be part amphibian and) you need to experience all that Safari Joe’s H2O has to offer. What other water park combines a day full of mellow water rafting with greetings from a tortoise? Where else could you take the rocketing Reptile Rush and run through the park to meet a monkey? Is there another location that features exotic animals and then a nightly movie or karaoke night? Let me know- I’ll be waiting for you at the Wave Pool! CRAFT MAGAZINE OK | JULY 2019

CRAFT MAGAZINE OK | JULY 2019

OG Tex Mex on Route 66,

The Legacy of El Rancho Grande BY: JEFF THOMPSON

hile the icebergs are melting, and the world slouches toward entropy, there is comfort in the familiar perfection of the cheese enchilada/soft taco combo known as The Nighthawk at El Rancho Grande. Gustavo Arellano, in his 2012 book, Taco USA: How Mexican Food Conquered America, proclaimed “The Nighthawk” to be one of the five best Mexican Food meals in the United States. Since my experience with Mexican food is limited to less than half of the states in our great nation, I can’t say whether I concur with Mr. Arellano or not, but I can say one thing about the Nighthawk: It has an eternal, almost sacred quality that hasn’t changed since the first time I tried one in 1980.

“There are probably less than 10 people who have made these recipes over the years, and people who haven’t been in for 30 years remark that the dishes haven’t changed,” Walden recounted

There is a humble beauty in consistency. While the world praises innovation and progress, there are things which provide the true building material of our world, operating as sort of dark matter holding it all together; and the repeat excellence of El Rancho Grande is a comforting strength in this age of come and go peak experiences. On display here is a greatness that doesn’t “There are probably less than 10 people who have made fade, and at the helm is the calm leadership of owner these recipes over the years, and people who haven’t been in for 30 years remark that the dishes haven’t changed,” John Walden. Walden recounted when we recently sat down to discuss John’s family acquired ownership of El Rancho Grande the history of El Rancho Grande. in 1982, although they had owned the property for decades. John and his brother Jeff learned the recipes from veteran cook Inez Lara, who learned them from Ruby herself. John still cooks occasionally to ensure that the food reflects the deep history of the restaurant and is consistently good.

The only significant change they've made over the years has been to remove the paneling to expose the brick in the 1990s, pull up the carpet downstairs, and add a fun and youthful full bar Cantina upstairs, which opened almost two years ago. CRAFT MAGAZINE OK | JULY 2019

I remembered dining upstairs shortly after the Cantina opened, and I was almost crushed that I couldn’t get a Nighthawk upstairs, but I was grateful to learn that it’s since been added to the upstairs menu, along with some other “downstairs” favorites. The Walden family has had to contend with the passionate loyalty of their customers that are quick to point out if anything veers off course from the traditions they’ve grown accustomed to. Not just service, but the taste, texture and look of their favorite El Rancho Grande entrees.

there are some things which are eternal and it’s those things which matter most.

Sadly, not everything lasts forever, and it was with an obvious sadness that John recounted the loss of his best friend and brother Jeff, who passed away in February of last year. There wasn’t any sappy sentiment, but just the humble and brief acknowledgment of a deep loss. An endearing, human moment which reminded me that all good things eventually pass away. John and Jeff both acknowledged that there is a soulful energy in this When I dined there most recently, I had to go place, and he says he hears it a lot. “We’ve always been downstairs, and find a table off in a corner to really bask aware of that quality to the space, and we didn’t want to in the historicity of the place. It’s as if the energy of change too much, but we were cautious when we made Ruby Rodriguez is still imbedded in the exposed wood the changes. I try to be careful with what I do down of the ceiling, which is also the underside of the floor there.” of the new Cantina. Looking into that ceiling is like As I walked out into the early evening sunset looking back in time, and it’s a precious reminder that over downtown Tulsa, I was bathed in the summer warmth of an Okie June evening, and what gave me the most comfort was the deep faith that no matter what happens along Route 66 in the coming years, El Rancho Grande will still be there, holding space for tradition, and making amazing Tex Mex that hearkens back to our collective youth. The Nighthawk Abides.

CRAFT MAGAZINE OK | JULY 2019

“The Nighthawk”

Tequila FlightBlanco

CRAFT MAGAZINE OK | JULY 2019

PRAIR

Bone-in Pork Chop with fried potatoes and brussels sprout salad with chunky apple bacon BBQ sauce

ince opening in 2016, Prairie Brewpub in the Tulsa Arts District has been serving up American Pub fare along with a wide variety of craft beers, many brewed in-house. It's a great place to grab a drink or some dinner before a downtown show, or when trying to introduce out-oftowners to several local craft beers.

Those who have visited in the past few months may have noticed some subtle, but artful changes in the menu. Executive chef Antonio Godoy joined the Prairie team nearly two years ago, but it was last year when he took on the lead role in the kitchen.

Executive Chef Antonio Godoy

CRAFT MAGAZINE OK | JULY 2019

RIE BREWPUB STORY: AMANDA JANE SIMCOE | PHOTOS: CHRISTINA WINKLE

Pan-Seared Scallops served

with creamed spinach, cubed potatoes, crimini mushrooms, and red pepper jelly

Godoy came to Prairie from Bodean Seafood, where he worked for ten years, beginning his time there as a line cook, and working his way to chef de cuisine. In that time, Godoy says he gained the knowledge that has helped shape him into the chef that he is. Originally from Acapulco, Mexico, Godoy moved to the United States at 16, joining his family's hardwood flooring business in Virginia. Eventually, he moved to Tulsa, since his only sister was living and raising her children here. While they don't have time to see each other as much as he would like, he says that there is comfort in knowing that he has family nearby. This was the first of many times during our conversation that Godoy mentioned that while his work is his passion, family always comes first. Needing a job when he arrived in Tulsa, Godoy went to work at Sonic, where he quickly learned that the pressure and fast pace of kitchen work suited him. When the opportunity to join the kitchen team at Bodean came about, he jumped on it. "When I went to Bodean, I kind of had the skills for it, but I didn't have the knowledge."

Aside from the experience and knowledge gained while working at Bodean, Godoy considers himself to be a self-taught chef. After leaving home to live on his own at age 15, he taught himself to cook. The first meal that he mastered on his own was steak and vegetables. He loves the simplicity and versatility of the ingredients. He credits his passion for his craft as the reason behind his success, adding that he regularly challenges cooks to examine their own. "Being passionate is what got me where I am. "Outside of his work, Godoy's interest lies firmly with his family. Traveling the country with his two daughters (5 and 12) is his favorite hobby. When I visited the Brewpub, Godoy prepared two of the new additions to the menu. Pan-Seared Scallops served with creamed spinach, cubed potatoes, crimini mushrooms, and red pepper jelly; and a Bone-in Pork Chop with fried potatoes and brussels sprout salad with chunky apple bacon BBQ sauce.

Ten years later, Godoy has both. Ryan Stack, owner/operator at Prairie Brewpub, has known Godoy for years and was thrilled to hire a chef with the artistic and presentation skills that he possesses.

Keep an eye on the brewpub's seasonal menu releases to see what Godoy adds next!

While pub food isn't Godoy's background, he has embraced the challenge of melding his knowledge and style with the upscale casual menu. He confirmed that he is making some changes, but they will occur very slowly.

Prairie Brewpub

"I don't know if I want to put a lot more seafood dishes on the menu, but it is in my mind. It is definitely in my mind."

223 N Main St, Tulsa, OK 918.936.4395 | PrairiePub.com CRAFT MAGAZINE OK | JULY 2019

CRAFT MAGAZINE OK | JULY 2019

Elephant’s Toothpaste

by: Terry Mudge

hen we were kids, summer time was our chance to do experiments that were too dangerous to perform indoors. Our experiments were crude and usually consisted of blowing things up, setting things on fire, and see how far we could launch items with homemade cannons. Here’s a chemistry experiment that isn’t quite that dangerous called Elephant’s Toothpaste that you can perform outside.

flask in a large shallow basin.

Please experiment safely. Kids, please do not attempt this experiment without the help of an adult.

Step 4. Add liquid soap to the flask. We recommend about 10mL, which is just enough to thinly coat the bottom of the flask.

This quick experiment is called Elephant’s Toothpaste because of the large amount of foam produced, which usually looks like a pile of oversized toothpaste, but that really just depends on the container shape.

Step 5. [Optional] Add food coloring to the flask to give your experiment a custom touch. Step 6. While wearing gloves, quickly but carefully pour the 50mL of hydrogen peroxide into the flask. The reaction will happen rapidly so take a step back.

For this experiment you’ll need the following ingredients. To make it easier, we have created a kit at The STEMcell containing all of the hard-to-acquire items in this experiment so you don’t have to hunt them down. Ingredients: 50mL 30% or higher concentration of Hydrogen Peroxide (H2O2) 5 grams Potassium Iodide (KI) About 10mL water About 10mL liquid soap (dish soap is recommended, but hand soap will work as well) Food coloring of your choice (optional) Equipment: 1 container with a narrow opening, we use a plastic 500mL Erlenmeyer flask. Protective gloves Goggles

Precaution: Hydrogen peroxide at this concentration is a strong oxidizer, and so goggles and gloves should be worn for your protection. After the demonstration, the foam will be warm and may contain some unreacted H2O2. Avoid touching the foam or flask without protective gloves. Procedure: Step 1. Place the flask on a firm surface you don’t mind making a mess, such as a sidewalk. If you want to avoid a mess, place the

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Step 2. In a separate container, dissolve the potassium iodide powder in a minimal amount of water. Step 3. Once the powder is completely dissolved, pour the aqueous potassium iodide into the flask.

Explanation: Anyone who’s ever gotten a scrape and used hydrogen peroxide to disinfect it is familiar with this reaction on a small scale. Household H2O2, which is typically around 3% concentration, is broken down into water and oxygen. An enzyme in your skin called catalase makes this happen quicker (catalyzes). Heat and bubbles are produced by this reaction. In the experiment, high concentration H2O2 is used, so there are many more molecules to be broken down, and potassium iodide acts as the catalyst. The yellowish color of the foam is from the iodine, which remains chemically unchanged in the reaction. Hypothesize: What other variables do you think you could try next time? How would a different shaped container affect the reaction? What would happen if more liquid soap was used? What would happen if you added the glowing chemicals from a light stick? Elephant’s toothpaste kits are available at The STEMcell Science Shop.

International Flavor. Locally Handcrafted. by: Jennah Jane Schale

CRAFT MAGAZINE OK | JULY 2019

Above: Maria Baquier, Owner: Tomas Baquier Baldonado, Angela Baldonado

CRAFT MAGAZINE OK | JULY 2019

n Spanish, ultimo means “last” or “ultimate.” If you stop by Ultimo Cigar located at 6390 E. 30th Street in Tulsa this could be the final place you’ll ever have to stop in to find what you’re looking for. The goal of the micro factory, as Owner Tomas Baquier Baldonado calls it, is to create an authentic experience for guests that is approachable, educational and accessible. This method to unwind brings people together for the one- to two-hour craft that takes dedication. Ultimo is a destination for fulfilling Tomas’s passion of infusing cigar culture into the community and other franchising markets. For now, the small-scale operation of Ultimo creates a cultural identity for the brand, infiltrating and educating the community and keeping the culture alive. In 2017, Tomas began the process of putting together Ultimo, LLC. All the cigars are hand-rolled in house, and Tomas would want nothing different about that as he fulfilled his vision. In fact, Ultimo made the list in Cigar Aficionado’s 50 factories in the United States in 2019 that still roll their own cigars day in and day out. When Tomas traveled to more than two dozen countries by age 25, he didn’t realize it would be setting him up years later to own Oklahoma’s only licensed manufacturer of premium handcrafted cigars. The leaves are sourced from a number of different countries, many that Tomas has visited on his excursions: Nicaragua, Honduras and Dominican Republic. Tomas started out years ago working seven years in a cigar shop then as General Manager and grew the two retail stores to five and developing proprietary cigars. That turned into an opportunity to travel, build an online business and eventually move on to the wine and spirits industry, which succeeded in their own rite. The wines earned several medals and recognition in Wine Enthusiast Magazine. Tomas says the process of opening the shop in October 2018 was a 10year feat of self-funding the passion. From building the press, the aging room and doors, Tomas adopted the model he wanted to bring patrons together. Below: Aging room, located in the back of the store.

His growth strategy includes hiring and training 10 full-time rollers who will produce Ultimo cigars as well as private label cigars for future clients. The cured plant is selected for flavor then bunched into the body of the cigar and wrapped into a binder leaf. Tomas takes special care to ensure the process gives attention to detail to each roll of tobacco. His humidor is filled with leaves hanging from the ceiling in optimal conditions. The cigar bunches are placed into a cigar mold for shape and size consistency and then pressed. After drying overnight, each cigar is put through a draw test machine to ensure optimal smoking experience. Once a cigar passes the test, it is wrapped in the final leaf and trimmed. The Scissortail by Ultimo is the first cigar launch and homage to the state of Oklahoma and to the city of Tulsa with its art deco design to represent the oil boom. The Scissortail offers versatility in size and flavor with its smooth aroma and earthy flavor with a sweet finish. You might just have to see the setup he’s created to believe everything he has built—and you can! Private classes on cigar rolling are available for booking groups of five or more. Before you light up and pair up, stop by for a private class. Even an experience for non-smokers to gift to somebody. After the cigar process is mastered then the pairings begin, whether it’s wine, cocktails or beer. On July 13 Dead Armadillo hosts Ultimo Cigar Class beginning at 6pm at 1004 East. 4th Street in Tulsa. Tickets are available at ultimocigars.com. Class participants will make their own Amber Double Ligero and pair it with the flagship Amber beer. Tomas says the art of cigar smoking is a neutralizer, transcending social status and other barriers. The common thread creates a community.

CRAFT MAGAZINE OK | JULY 2019

Summertime Salads

by: Amanda Jane Simcoe

ummertime in Oklahoma can take on so many different meanings, depending on who you ask. For some, it is vacations, or time spent with kids while they are out of school. For others (I'm looking at you Mother) it is time to hide indoors from the heat and impatiently count the days until Autumn. For me, it is a perfect opportunity to take advantage of the abundant offerings from local farmers. While I do love a good cookout complete with veggies and local meats, some evenings call for a simple, fresh salad. Here are three of my favorite recipes, all made with locally-grown ingredients. *Please see the "Get it Locally" section below.

Caprese Salad Nothing says "summertime" like vine-ripened tomatoes. July is my favorite month to make fresh mozzarella from scratch. Want to know how? E-Mail amanda@thecheesewench.com and I will send you instructions.  3 large vine-ripened tomatoes, cut into wedges (cut them on a rimmed paper plate if you want to reserve the juices to add to the vinaigrette)* 1 pound fresh mozzarella cheese, cut into half-moon slices or wedges* 4 or 5 leaves fresh basil, chiffonade (or 2 tablespoons globe basil leaves, as pictured) * 3/4 cup extra-virgin olive oil 1/4 cup balsamic vinegar Reserved tomato juices, if using Sea salt and freshly ground black pepper Whisk the oil, vinegar and tomato juice together in a bowl — season to taste with salt and pepper. Arrange the tomatoes and cheese on a platter, and drizzle with the vinaigrette. Garnish with the basil leaves, sea salt, and freshly cracked pepper, Serve immediately.

Roasted Corn & Tomato Salad I love this salad because it is also the perfect way to use leftover grilled corn after a cookout. 5 ounces arugula* 4 ears of corn, shucked and silks removed* 2 tablespoons butter, softened* 2 pints cherry tomatoes* A few sprigs of fresh thyme, stripped from the stems* 3 tablespoons olive oil

Sea salt and freshly ground black pepper Balsamic vinaigrette (see recipe above) or another favorite vinaigrette. This salad is very versatile. Preheat oven to 450 degrees. Remove husks and silks from corn. Butter the corn and wrap in foil. Slice the tomatoes in half. Place on a sheet pan (line with foil or a silicone mat for easy cleanup). Drizzle with olive oil and sprinkle with fresh thyme leaves. Place the corn on a separate sheet pan and roast both pans for 20 to 25 minutes. Allow to cool and then cut kernels from the cob.For extra flavor, whisk the juices from the tomato pan into the vinaigrette. Once cooled, toss the veggies and arugula together with the vinaigrette. Season with salt and freshly cracked pepper and serve immediately.

Green Bean & Chevre Salad with Pecan Vinaigrette

1 pound slender green beans, ends trimmed* 8 ounces fresh chevre, crumbles* 1/2 ounce of micro herbs or greens* 2 tablespoons white balsamic vinegar 1/4 cup roasted pecan oil* 1 teaspoon dijon mustard Sea salt and freshly ground black pepper To prepare the green beans, trim away any tough stem ends. Prepare a pot of boiling water and a bowl of ice water. Blanch the beans in the boiling water for 30 seconds, and then immediately transfer into the ice bath to stop the cooking process and cool. Drain and set aside.Whisk together the oil, vinegar, and mustard — season to taste with salt and pepper. In a serving bowl, toss together the beans and vinaigrette. Top with crumbled chevre and microgreens/herbs. Season with salt and pepper and serve immediately.

GET IT LOCALLY So many of the ingredients in these salads are available from local producers or are easily made with local products. Here is a list of some of my favorite sources. Tulsa Farmer's Market You can get a wide variety of fresh produce, dairy, and condiments at the Saturday and Wednesday markets. From these recipes: tomatoes, green beans, arugula, basil, and corn (multiple farmers); butter (Wagon Creek Creamery), and pecan oil (Knight Creek Farms). You can also get fresh milk from Lomah Dairy if you want to make the fresh mozzarella. TulsaFarmersMarket.org The Farmstand at the Mother Road Market Chevre (Prairie Thyme Farm) and local microgreens are available, as well as salad greens like arugula. MotherRoadMarket.org Urban Greens "Urban Greens Queen" Amanda Strain grows a wide variety of micro herbs and greens in midtown Tulsa. Her products are available at Lambrusco'z and Stonehorse Market. Reasor's Locally grown greens and herbs from Scissortail Farms are available in the produce section at Reasor's.

CRAFT MAGAZINE OK | JULY 2019

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:

using laser cutters at Tulsa’s own FabLab. Each piece is designed on a computer, cut, painted, and put back together like a puzzle. I love puzzles and the sense of satisfaction you get after putting in the last piece - I feel the same way when I cross items off to-do lists. I think I have some sort of compulsion to fit things

Aubree Karner’s Piece Process!

Above:Aubree Karner, owner of Piece Process

Piece Process is a unique method of using wood to build mosaics of all sizes. Some of them are large pieces for the wall, and some of them are small wearable jewelry and art accessories. Aubree’s creative work went from hobby to business started about two years ago when she decided that she had too much of her art in her house, and needed to sell some of it to make room for more art. She had always been creatively focused and after studying art, she realized that her work was preventing her from creating art regularly, and like many artists, she had a deep yearning to create. She moved into a part time roll, and kicked her creative efforts into high gear. In her own words, “I create wooden mosaics and jewelry

Above: Inside “The Vault” at Mother Road Market

together or have them fit together perfectly, maybe because life never works like that.”In addition to her online sales, Aubree also sells her pieces at Made and at the Artery in Downtown Tulsa and at 1907 on Main Street in Broken Arrow. Aubree’s pieces are unique gifts and range from Tulsa themed, to abstract mosaic creations to mandala type designs that evoke the spiritual side of life. Karner says the work has a zen-like calming effect, and is essential to her well-being. Piece Process can be found at Mother Road Market’s Vault Pop Up space on July 19th and 20th. CRAFT MAGAZINE OK | JULY 2019

#GRACIELANDTIPS HOT DIGGITY DOG

By: Mike Hall, Owner Gracieland Pet Resort

t’s SUMMERTIME! And if you’re like me you want to make the most of it by spending time at the lake or the pool. Why not take your best friend with you? Most dogs love the water, in fact most dogs have the natural ability to “doggie paddle”. The dog days of summer (see what I did there…. Dog days of summer ha-ha) in Oklahoma can mean excessive heat and soaring humidity levels, swimming can be a fantastic way for you and your best furry companion to stay cool and get some exercise. If you live by the lake, have a pool at your house or just like to play in the yard with a sprinkler, always remember water safety is important for humans as well as your companion and best friend…. your dog. Let’s review some safety tips, so we can all enjoy hanging out with our dogs enjoying water activities all summer long. The first thing to do before taking your dog into the water is to figure out if your dog is up for swimming or water games. Not all dogs enjoy being in water, puppies and some breeds are quite water shy, especially smaller breeds i.e. Shih Tzu’s, Dachshunds, Chihuahuas and Pomeranians. Some dog breeds don’t typically swim well, especially short snouted dogs like Pugs, English Bulldog or Boston Terriers. If your dog seems afraid of venturing into the water, never force them into it, this would just create a lasting fear of water.

opportunities to jump out and splash around and just have fun. Make sure you have a way for your dog to get back in the boat.

Before bringing your dog to play in the water, ask to make sure the particular lake or pool is dog-friendly. Once admitted, start off slow with a leash on your dog. Stay in the shallow areas of the pool/lake and stay in an area that has little to no activity from other people or dogs until your dog has accustomed itself to being in the water. If swimming in a pool, make sure there are steps for your dog to use. Show your dog how to get out and how to use the steps. Play a game with your dog like fetch to feel your dog out and to see if she/he is enjoying themselves. Whatever you do, never leave your dog alone in the water, even if it’s shallow.

• Dock Jumping. If you’re at a dog friendly lake let your dog jump from the dock, provided there’s an easy way to get back onto dry land. If your dog seems hesitant to jump from the dock, go ahead and lead the way, show your dog how it’s done!

Even if your dog is a strong swimmer consider investing in a life vest for your best friend. If this is a route you choose to go make sure it’s the right fit, has handles, can sustain their buoyancy and make sure it’s a bright color that is easily recognized. If you’ve not taken a doggie CPR class, it is highly recommended that you do.

If you and your dog are old pros at water activities or newbies to the Splishing (Yep, there’s that made up word again) and Splashing always remember to make your time in the water a fun occasion so your dog can look forward to it. And as always, stay safe and bark on!

Now let’s talk about the importance of keeping your dog hydrated. Playing fetch and other games in the water can wear your doggie out. Don’t let them over do themselves, some dogs don’t have an off switch and will play until they can’t move any longer. It’s best to give your kiddo lots of breaks in the shade and have plenty of water on hand so they don’t end up drinking the water they’re playing in, i.e. lake water or chlorinated water. The bacteria and parasites in lakes and chemicals in pool water could make your dog sick When you feel confident that your dog is used to swimming, it’s water playtime! Splishing (I know, not a word ha-ha) and Splashing in the water with your best friend can lead to a deeper bond with your dog. The following are some good games and activities that you can engage in. • Water games. If you play fetch or tug with your dog on dry land, chances are your dog will adapt very quickly in the water as well. • Row boating. If you and your dog are the adventurous type, consider a day trip on a quite lazy river. Slowing gliding down a river gives your dog

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• Pulling. If your dog is capable and strong enough, show him/her how to pull you around on an inner tube. Your dog get’s the exercise and that feeling of accomplishment and you get to sit back and enjoy the ride, it’s a win win!

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.

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Dropping Beets: Bobby O works two kitchens like turntables BY: JEFF THOMPSON

CRAFT MAGAZINE OK | JULY 2019

Above: Bobby Oertel, Owner of Bobby O’s : Tulsa Pizza By The Slice

obby Oertel (or Bobby O, to his friends and customers) developed his love for pizza when he was helping run the popular Lawrence, Kansas pizza spot, Papa Keno’s. Bobby grew up in Leavenworth, Kansas and lived in Kansas City with his wife prior to moving here but says he loves Tulsa. “I like Tulsa because it has all the amenities of a big city like Kansas City, but everything is accessible.” Bobby’s restaurant Bobby O’s is smack dab in the revitalized Route 66 area, across from Buck Atom’s Cosmic Curios and right next to the Meadowgold Sign. As his pizza place idea was taking root, Bobby toyed with finishing his master’s degree at TU (he already had a degree in industrial design, which came in super handy when designing his restaurant space). While the idea was marinating, he was trying out recipes in his home kitchen and starting to hone in on a respectable sauce and crust recipe. Bobby’s sauce is really where the artist and the designer in 40

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him are on display. He finds a sweet spot between the cook or no-cook traditionalists of New York Style Pizza-ism. He pushes a lot of flavor and herbs into the cook with the roasted tomatoes and blends them with some uncooked tomatoes for balance. I said it’s like when you get the high-end and the bass perfectly blended in a song. See how I keep trying to make this DJ metaphor work? The owner had originally intended BobbyO’s space to be two separate units, but this space really lent itself to allowing the separate gluten-free kitchen. Bobby saw the design in his mind immediately, and was able to combine two buildings into one dining room with two kitchens. Bobby weaves the whole thing together like a masterful club DJ combining a Bob Dylan track with Massive Attack. I’ll let the reader decide which one is the gluten free crust. Ok, I’ll stop with the DJ metaphors. Bobby-O’s puts a lot of focus on offering

gluten free crust prepared with integrity. It requires a separate kitchen which also means an extra employee, and some of the specialty ingredients have limited availability, so they do run out from time to time. “We add some pretty cool other ingredients in there that I’m pretty confident no one is using.” I asked the rookie question about the GF dough: “Can you toss it?” His very kind response: “Zero Percent”. But make no mistake about Bobby-O’s. They are not simply a gluten-free pizza shop. Bobby O’s is a traditional New YorkStyle Pizza shop that happens to offer dope gluten free pizza as well. While Bobby and I were talking, I tried a slice of cheese pizza, just to get a sense of the crust and sauce, and it was a beautiful New York-Style slice with the dappled char on the bottom, and the nice blend of high and low frequency acidity in the sauce. Their cheese blend has mozzarella

Swamp Thang (GLUTEN FREE OPTION) Andouille Sausage, Spicy Pepper Mix, Caramelized Onion, Pepper Ring

Homeslice Pepperoni, Roasted Red Pepper, Romano, Spinach, Feta

MIXED GREENS Mixed Greens, Carrots, Bell Pepper, Cherry Tomatoes, Mozzarella, Dressing and is heavy on sharp provolone, with some buffalo milk as well. Bobby’s tone shifts slightly with a lilt of romance as he’s describing the ingredients of the Roasted Root 66. This is a unique pie with parsnip, red and golden beet, carrot and turnip, caramelized onions, Italian sausage and feta cheese. A perfect reflection of their concept and location. Bobby and his wife spent some time in Jackson, Mississippi and that cajun culture there inspired the Swamp Thang with andouille sausage, spicy pepper mix, caramelized onion, finished with a pepper ring. Bobby’s personal favorite is the Homeslice with pepperoni, roasted red pepper, romano, spinach, feta. Bobby says it’s their signature pies like the Cheese Louise, or the El Supremo or the Queen of Savoy (their take on the classic Margherita) that really give the customer a sense of journey and story.

Last but certainly not least, is the important fact that Bobby O’s focuses on environmental sustainability as part of their business model (no plastic or glass bottles, and their local beers are either on tap or canned) and as far as I’m concerned that puts them on the top of the list. In case Route 66 isn’t on your regular circuit, I’d like to recommend you swing by and show our brother Bobby some love. He will show it back to you, I’m sure of it. CRAFT MAGAZINE OK | JULY 2019

#COOKSNOTCHEFS Wishing you had the perfect patio drink for summer weather? Or a refreshing frozen sipper to indulge in poolside? Maybe it’s just a “day drinkin” kind of summer and you need some new ideas! Our selection of mixers, along with OkieSpice salts/sugars, will help inspire your creativity! (Then go watch the movie Cocktail & get to mixing it up! Just be careful tossing the bottles!) Visit OKIESPICE at 501 West 2nd St. Sand Springs, OK 74063 | 918-514-0045 | Tuesday-Friday 10:30-6:00 • Saturday 10:00-4:00 • Closed Sunday/Monday

Pomegranate & Watermelon Cocktail Mixers are made for summertime patios...OkieSpice Salts & Sugars can be used to create sweet/spicy rimmers for even more fun!

CRAFT MAGAZINE OK | JULY 2019

Sangria is always a hit—and this easy mix is full of fresh fruity flavor! Add extra or different fruit blends based on what’s in season...It will still be amazing!

Hot Ruby Sangria 1 Bottle Hot Ruby, chilled 1 Bottle Ménage a Trois California Red Blend, chilled 1 cup Triple Sec 1 cup Spiced White Rum 1/4 cup Lime Rum 1/8 cup Apple Sugar Stir together and add: 1 Each— Sliced Fresh Orange, Lemon & Lime 1 Fresh Peach, diced 1/2 can Pineapple chunks ( or fresh) 1/4 jar maraschino cherries(optional) (Strawberries and Blackberries are great too!) Don’t forget to rub the rim of glass with slice of an orange and dip glass in OkieSpice Apple Sugar before pouring in the Sangria! It’s all about more fruity flavor!

OkieSpice “Adult Slushies” are fun to

sip on and will keep you cooled off on a hot Oklahoma day! They are easy to mix up-then just throw them in the freezer overnight! Ready when you are!

CRAFT MAGAZINE OK | JULY 2019

#NOLIMITWOMEN

Lisa Merrel, the Tomato Man’s Daughter

You Say Tomato, and I say LISA!!!

Story & Photos: Christina Winkle

eet Lisa Merrel. Lisa is known to many as the Tomato Man’s Daughter. If you’re unfamiliar with this local legend, you might be wondering what that means? Lisa’s father Darrell ,The Tomato Man, had a small, but much beloved farm off of 81st street W. where he would sell tomato plants. Today Lisa has taken over the business and has expanded it quite a bit.

which led her to becoming a sponsored athlete and cycling at the professional level. Sadly, that came to a halt due to injury. However, she had discovered while in Seattle and through her years in the food industry just how much she loved food. Even more, the urge to grow your own and to learn horticulture. That’s when she felt a calling to come back home and help her father on the family farm.

Lisa was born and raised in Oklahoma City. Her parents divorced when she was a young girl. She spent her summers in Houston with her father who, at the time, owned and ran a doughnut shop. Like so many of us, it is so hard to talk about where we come from, and who we are, without mention of our parents. The imprint that her father had on her is undeniable. While Lisa was off discovering herself, her father Darrell Marrel hung up his apron and pulled out his gardening gloves and moved back to Tulsa to his small family farm. Darrell spent day in the garden and his nights researching and learning everything he could about plants focusing on tomatoes. Meanwhile, Lisa attended Oklahoma University, moved to Dallas, worked in the food industry as a waitress and studied spanish. Her Dallas adventure was quickly followed up by a move to Seattle Washington. In Seattle she worked as a barista and found a new love of cycling. Her natural abilities in the sport grew,

Moving back to Tulsa in October of 2003, she pitched tent in a Yurt on the family’s property and helped her father with his business in any way she could. Determined to learn as much as she could from her father, but she did not get as much time as she would have liked. Sadly, Darrell was diagnosed with cancer and passed away in April of 2008. After losing her father, she wanted to carry on his legacy. She wanted to continue to grow her fathers business and improve on it where she could all while still remaining true to its roots. When she took over the business she knew that she wanted people to still feel her fathers presence. Darrell believed very strongly in helping preserve history by seed saving, selling healthy plants, and educating his costumers. “Dad was a historian, there was a romance to him about growing plants, and gardening. He also dreamt of being a professor when he was young. In a way he became just that. To a lot of his customers he

CRAFT MAGAZINE OK | JULY 2019

#NOLIMITWOMEN

was their gardening professor. It was important to him that people learn to garden again. That is why we only sell plants, and not the actual tomato,” Lisa said. These are all things that Lisa works to preserve.

is up, and its thanks to Lisa adapting and better understanding what her plants need. Lisa has discovered that in our climate some tomato plants produce better in the hot summer months, and others just before and after. She sells those heat loving tomato plants for just a few weeks in July. Best way of knowing when that day will be is to follow her on facebook and check out her website at tomatomansdaughter.squarespace.com. If you’re unable to make it out there in July don’t forget to check them out when planning out your spring and summer garden next year. Lisa spends all fall and winter planning and planting for the following year. Just remember when you shop at Lowes, you’re just another customer, but when you shop with Lisa, she truly cares about you and your garden. She has the knowledge you won’t find else where. If you want to do business with someone that you can build a relationship with, look no further!

One of Lisa’s biggest decisions came when she had decided they had outgrown their original farm. They didn’t have to move far, just down the road at 2515 W 91st Street she found what they were looking for. Close to the same time of the move Lisa welcomed into the world a beautiful baby girl named Ruby. Who knows, maybe Ruby will some day run the family business as Tomato Man’s Granddaughter. Until then she can leave the business in the trusting hands of her mother. Lisa had a lot of reservations and anxiety of taking over her daddy’s farm. She wanted to do it justice. She wanted to make him proud. She has done just that. Business CRAFT MAGAZINE OK | JULY 2019

my relationship with zucchini. That day, I realized that zucchini needed only the simplest preparation to taste delicious. Although there are several other vegetables for which I’ve still not developed grown-up taste buds, I gained a new appreciation for the zucchini.

ABOVE: SHANNON SMITH

Gourd-geous

Summertime Recipes by Shannon Smith

hen I was growing up I detested zucchini. To be fair, the only zucchini prepared in my house was boiled to a tasteless mush. My mother did make zucchini bread—which was really more like a cake—and that was the only way I would consume the vile vegetable. But a trip to Rome to visit a dear friend changed my opinion of this abundant summertime gourd.

I prefer the smaller, young ones like Diane and I prepared, but even the big ones sold in the markets can be made into tasty dishes—and they never require boiling to the point of mushy oblivion! With summertime in full swing, markets and vegetable gardens are overwhelmed with an abundance of zucchini, and I seem to find new uses for the versatile vegetable each year. It may be no coincidence that two of my favorite kitchen tools are used to prepare the zucchini—the vegetable peeler and mandolin. I use these tools to cut the zucchini into long, delicate ribbons that can be made into salads, faux carpaccio, or pizza topping. One of my favorite salads on a hot summer day is zucchini ribbons tossed with really good olive oil, salt, pepper, and slivers of Parmesan (sound familiar?). I sometimes add sundried tomatoes or capers because I love everything Mediterranean, but zucchini and Parm are a match made in heaven.

While visiting my fellow foodie Diane Seed in her Roman apartment that overlooks the Colosseum, we were discussing what we were having for dinner. She said we were making Spaghetti con Zucchine, a popular summer pasta dish in Rome featuring my nemesis – zucchini.

I don’t make a lot of pizza in my kitchen, but I make a delectable galette, both sweet and savory. Galettes are basically pie without the pie pan, cut and served like slices of pizza. If I’m not filling them with apples or cherries, I’m filling them with my favorite veggies, and zucchini has made its way to that category. Zucchini ribbons on pizza or galette are not only tasty, but they create a lovely presentation.

My first thought was, “Well, that sounds awful.” But as we started slicing tiny zucchini the size of small sausages, then sautéed them in olive oil with a little garlic, my harsh opinion about the green veggie started to change. We tossed in some al dente spaghetti pasta, and finished the dish with salt, pepper, and Parmesan cheese. This dish was a game changer for

As you wonder what to do with the bounty of zucchini this season, I hope you try out two of my best recipes using zucchini ribbons. I am sure these dishes will hopefully be the talk of your table. And don’t forget to try the Roman spaghetti specialty that will knock your socks off, and may just change the mind of the most finicky zucchini eater.

CRAFT MAGAZINE OK | JULY 2019

This is a beautiful vegetarian dish that is a great way to use abundant zucchini in the summertime. The thin ribbons tossed with salty sun-dried tomatoes, Parmesan, and good olive oil make this a great meal itself.

Raw Zucchini Ribbons with - dried Tomatoes Parmesan and SunServes 4 to 6 as an appetizer

2-3 small whole zucchini 1 tablespoon sea salt 3 tablespoons extra virgin olive oil Freshly cracked black pepper, to taste 2 ounces sun-dried tomatoes, drained 2 ounces shaved Parmesan 3-4 basil leaves, torn

Remove the stem end of the zucchini. Using a mandoline, vegetable peeler, or sharp knife, slice off a 1/8-inch strip lengthwise and dispose. Using this long, white exposed shape as a guide, continue to slice very thin pieces off the zucchini and gently set aside in one layer on a platter. Sprinkle 2 teaspoons salt evenly across the strips and set aside for about 10 minutes. Blot with a kitchen towel. Place zucchini in bowl with the sun-dried tomatoes and Parmesan. Toss with black pepper, and garnish with basil. Taste to see if more salt is needed, and serve. Galettes are one of my favorite things to make! They’re like a pie without the pan, and you eat it like pizza. This one is a savory gallette that is perfect as a vegetarian meal or as a side dish with dinner. It’s also good for brunch! The vegetable peeler makes beautiful “ribbons” from the squash that are light and airy on the pie, and the fresh herbs added at the end give it the perfect earthy flavor. You could substitute sweet potatoes and white potatoes if you’re not a fan of squash. I think it would be good with a few strips of apples too!

Savory Butternut Squash Gallet serves 6

Pastry: 1 1/2 cups flour 1/2 tsp. salt 1 stick cold butter, cut into 1/4” cubes 1/3 cups cold water Toppings: 3 tbsp. olive oil, divided 2 yellow onions, cut into half-moon slices 1 zucchini 1 small butternut squash1 cup baby mushrooms or cremini mushroom, sliced 3/4 cup Monterrey Jack cheese, grated 1 egg, beaten 1 sprig of fresh rosemary handful of fresh sage leaves salt and pepper

Prepare the pastry dough by putting the flour, salt, and butter cubes into the bowl of a food processor. Pulse 20 times. Slowly add the cold water while pulsing the processor about 10 times, or until the dough comes together. You may have to add a bit more water if the dough is too dry. Put the dough into a bowl and form into a disc. Cover it with plastic wrap and place in the refrigerator for at least 30 minutes.Meanwhile, prepare the toppings. In a large skillet, heat the olive oil and add the onions. Cook until they are caramelized and golden brown, about 30 minutes. Add 1 teaspoon of salt to the onions and stir. Let cool. Preheat oven to 450 degrees. Using a V-shaped vegetable peeler, shave the zucchini (with the peel), into long ribbons. Peel the butternut squash and discard the outer skin. Peel the flesh into long ribbons until you have about a dozen ribbons. Remove the pastry dough from the refrigerator and place on a flour-dusted board. With a rolling pin, roll out the dough into a circle (it doesn’t have to be perfect), about 1/8” thick. Place the dough onto a parchment-lined baking sheet. Spread the caramelized onions onto the dough, leaving about 1 1/2” around the edge of the circle. Top with the ribbons of zucchini, squash, and mushrooms. Drizzle the vegetables with 1 tablespoon of olive oil. Sprinkle with salt and pepper, then top with the cheese. Fold over the edges of the dough, forming pleats. Brush edges of dough with the beaten egg, and place baking sheet into the oven. Bake for abut 40 minutes, or until dough is golden. Remove from oven and top with the rosemary leaves and sage leaves. Let cool for 15 minutes before cutting and serving.

CRAFT MAGAZINE OK | JULY 2019

Local Craft Breweries

FAT TOAD BREWING: Pryor Pride By: Peter Brennan

hen I meet Dave Miller at Fat Toad Brewing he’s wearing a ball cap with a big P on the front, and he tells me he’s heading off to his son’s baseball game a little later. It says a lot about him, his family and his business. Fat Toad Brewing is located right off of highway 20, just a hop (pun) outside the Pryor city limits. Inside, it has a cool vibe to it, vintage & homey, with a really neat repurposed bar area, along with wood tables, & seating for 35 or so. They have a seperated room inside, which is often reserved for small business meetings, or even reunions and impromptu gatherings. Outside there’s an awesome deck, lots more seating, with a wide open grass area, surrounded by trees and fields. It has a really nice hangout, backyard feel to it. Dave’s business partner Chris Harrison is the renovation man, Dave is admittedly the helper, and they have put together a cozy and inviting space, both inside and out. But let’s not forget the real reason that Fat Toad Brewing exists: BEER. Dave takes me

on the backroom tour, where the heart of the place is. He proudly shows me the equipment, his obvious love. Although not as big as some other craft breweries, they are no slouches in any way, shape or form. Dave and Chris starting brewing at home about 10 years ago, and passion for quality was, and is, the driving force. They got great feedback from friends and family, so they decided to enter some Brew events, like Wild Brew, and Hopjam. Although they loved their product, they weren’t sure if they were ready to compete- but they were. Response to their beer crafting skills was awesome, and that propelled them to their next step- an actual location to brew and sell. But there’s always the BIG question- what do we call it?? And that’s where the actual real brains of the business comes in- the wives. Angela (Miller) and Kim (Harrison) are the two pillars that stand with Dave and Chris, in their excellent adventure, as it were. I asked Dave about the name search: “Do you know how hard it is to come up with a good name for a BrewPub? There’s so many now, all the good names are taken!”, Dave informs me. They’d come up with this one- google it- taken. “How about this?” Nope, already grabbed. Finally, Angela said something like, “What about frogs? Frogs are fun…” Everybody jumped on it (see how fun?) No to the Skinny Frog, but a big, resounding “Yes!” to Fat Toad, and a new dream is born. People come from all over to check them out, Dave tells me. “I really enjoy meeting people from other states- it blows me away that they would drive that far to see us!”. Dave- you’re a really

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nice guy, with great friends, and a wonderful family, in an awesome town. But it’s the beer, man. That’s where the magic is, it’s the draw that brings ‘em out. I really enjoyed the Hazy IPA- a bit smoother than your more traditional IPA, with a very nice, lighter finish. Delicious. They don’t skimp on ingredients, or quantity. When I was there they had ten different drafts on tap- impressive for a small batch brewery.

Getting back to that ballcap with the big P on it. I know it more than likely stands for Pryor, and rightfully so. But you know what else it stands for? PRIDE. Driving out of their parking lot, I get a sense of what drives folks like Dave and Chris, and Angela and Kim. It’s pride- pride in their work, pride in their place, pride in their craft. Pryor Pride.

They’re in their 2nd year, growing, with expansion plans swirling around. In October, they will host their 2nd annual OkToaderfest (told you- toads are fun!), which will surely be even more packed than last year.

CRAFT MAGAZINE OK | JULY 2019

CABIN BOYS BREWERY by Jeremy Strunk

hen it comes to the current craft beer boom happening in Oklahoma, here in Tulsa there has emerged a bit of a Mecca or must-visit destination for anyone wanting to experience what our city has to offer in terms of craft beer. Within a mile of the intersection of 6th and Utica, there are no less than four craft breweries, a distillery, a cidery, and a brewery in construction. If you expand that radius another mile you add several more breweries. One of the standouts of the craft beer boom in the last few years is Cabin Boys Brewery, which is located at 7th and Utica. Something that makes Cabin Boys stand out is the unique visual presentation of the brewery inside the taproom, outside of their building, and in their marketing materials and product packaging. From the time you first roll up to their building, particularly if youâ&#x20AC;&#x2122;re coming in from the south on Utica, the Cabin Boys name and logo jump out from blocks away. The good vibes continue inside of the brewery, with a taproom featuring two large community tables, a large bar top, and their warehouse area that has several activities such as ping pong for their thirsty patrons to enjoy. Cabin Boys offers plenty to do when you come for a visit, with weekly events including Thursday night trivia with Questionable Company, Friday night live music, and Saturday morning Beer Yoga. In July they also have a few special events planned. July 13th will see a Lab Adoption Event with adoptable dogs and a free tagging service for new or current dog owners. July 20th is the big one, with Cabin Boys hosting their annual Luau party. There will be a tropical themed one-off beer released, as well as their resident food truck 1907 BBQ roasting a whole hog, a

live broadcast from 104.5 The Edge, live music, games, and more! Also in July, Cabin Boys will be celebrating the release of their Goinâ&#x20AC;&#x2122; Stag Belgian Single (a highly crushable Belgian Pale Ale weighing in at 5.2% ABV) in cans by hosting a Pint Night with the full color label art featured on the glass. This is the latest in a series of pint nights featuring the full color label art of their various beers and speaking from experience you should arrive early if you want one of these glasses. Details on the exact date and time are still to come but can be found on their social media accounts when announced (@cabinboysbrewery). You can also now find their beers in the Oklahoma City metro area if you are in OKC and need a taste of T-Town. Make sure to stay up to date with all of the happenings at Cabin Boys by following them on Instagram and Facebook, and stop by their taproom at 7th & Utica for a pint or three.

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 | JULY 2019

rewmaster/Founder, Eric Marshall, of Marshall Brewing Company put Tulsa on the craft scene map. Over 10 years of doing things right and now with a new biergarten added to the almost year old taproom things are just getting started for him and his team. Oh, don’t forget about the beer! Whether your talking about the classic Atlas IPA or a seasonal Arrowhead Pale Ale there’s bound to be something for everyone. While your enjoying a ice cold beer on tap make sure to thank Eric for following his dream of bringing craft beer to Tulsa. by Ben Allen #1 How did you go from home brewing to starting Marshall Brewing? I studied in Germany my junior year of college and fell in love with the culture of beer. When I returned home from Germany and no longer had fresh beer coming from down the street, I saw a need and an opportunity. So, I started researching what it would take and decided if I was going to do it, I was going to do it right. Fortunately, the stars kind of alighned and a family friend was able to connect me with a German brewmaster with a soft spot in his heart for Oklahoma. So, I returned to Germany and after earning a degree in brewing I apprenticed in 6 different breweries all over the country. After returning to the US, I cut my teeth in the craft brewing world at Victory Brewing in PA before returning home to start Marshall Brewing Company.

might be because you will give them as much as they want just to get rid of it, but hey at least you made someone’s day! #5 What do you see for Marshall Brewing in 2019? Last year was a bit crazy and we are still trying to figure everything out like most people. We are certainly hoping for a little more balance from the chaos, but we are enjoying the challenge and finding new opportunities.

#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? I love beer and I love the innovation in craft beer, but I am definitely a believer in tradition. My favorite beers to brew are lagers and that certainly is because of my German brewing background. Lagers are kind of having a renaissance in craft beer right now, but we were making them before they were cool! I have always loved the challenge, because they are such delicate beers. Meaning, you really have to pay attention to the fine details to really brew these beers well. As far as styles I am wanting to brew, I am really excited to play with more traditional English Cask Ales. #3 What’s a beer you like to drink that’s not Marshall’s? There are a lot of great Oklahoma beers that I really enjoy, especially fresh from the source. However, my absolute favorite beer in the entire world is Augustiner Edelstoff, but it has to be fresh in Munich! It has certainly lost its luster (aka freshness) once it is imported to the US. #4 What’s some advice you would give home brewers just starting out? Cleanliness is the key! Also, have fun and enjoy the process. Consistency and quality control come after years of trial and error. So, if it doesn’t turn out the way you wanted it to, at least you had fun doing it. Also, I guarantee someone will think it is awesome. That

CRAFT MAGAZINE OK | JULY 2019

TEQUILA’S FAMILIA

Photos and Story by: Christina Winkle

AM SURE YOU ALL HAVE HAD TEQUILA BEFORE, BUT HAVE YOU TRIED HER SMOKY AND FOREIGN FAMILY MEMBERS? LEARN MORE AND THEN HEAD TO YOUR FAVORITE WATERING HOLE FOR A TASTE!

TEQUILA THE PRODUCTION PROCESS FOR TEQUILA IS STRICTLY REGULATED.

SOUTH AFRICA GROWS THIER OWN AGAVE Agaves have been growing in the Karoo for a century and a half. Legend has it that the plants were brought to Africa by Spanish and Portuguese sailors, who used the heavy hearts of the three-meter (10-foot) high plant as ballast in their ships.Until the late 1990s, the agaves were used as feedstock for animals. Now being used to make Agave Spirits!

Tequila can only be labeled and sold by that name if blue agave constitutes over half of the fermented sugars in the drink. Premium tequilas are made with 100% blue agave, and labeled as such, but lower quality tequila may include up to 49% cane alcohol or brown sugar alcohol, in which case it is labeled “mixto,” or mixed.

ALL TEQUILA IS MEZCAL, BUT NOT ALL MEZCAL IS TEQUILA. Tequila can only be made from the blue agave, or agave tequilana, but mezcal can be made from over 30 varieties of agave.

THE NAME TEQUILA CARRIES LEGAL WEIGHT AROUND THE GLOBE. Similar to European Union products with protected names (eg Champagne & Prosciutto di Parma), tequila is protected as a Mexican designation of origin in dozens of countries. In the United States and Canada, that protection is written into NAFTA. So don’t try to make anything in your bathtub and call it tequila.

MEZCALS MEZCAL CAN BE MADE FROM ANY TYPE OF AGAVE

Watermelon Mezcal Margarita 6 oz of watermelon juice (I just muddled mine) .5 oz of Lágrimas de Dolores Cenizo Colonial Mezcal 1 oz of Silver American Agave Spirit Squeeze of half a lime Rim glass with chili, salt and lime zest Garnish with watermelon slice

The most popular type used is called Espadín. However others such as Tobala Agave is your higher end stuff. It’s more rare, harder to process, making it more expensive.

MEZCAL GETS ITS SMOKY TASTE AND SMELL FROM THE WAY IT IS BROKEN DOWN PRIOR TO FERMENTATION The agave is placed in a pit dug into the ground and filled with hot coals, where it sits for two to three days, acquiring its signature smoky essence.

LEGEND HAS IT According to legend, mezcal was created when a lightening bolt struck an agave plant, cooking and opening it, then releasing the liquid inside. That is why people often refer to it as the “elixir of the gods.”

AGAVE SPIRITS IT’S NOT TEQUILA… OR IS IT? Despite the fact that the U.S. is the number-one consumer of tequila in the world, spirits made from the agave plant aren’t often produced locally. Now, local distillers are finally making their own agave spirits, like Spirits of St. Louis with their Silver American Agave Spirit.

LOTS OF DISTILLERS ARE IMPORTING THIER AGAVE FROM MEXICO To cut down on time, labor and ingredient costs they importing processed agave syrup, juice or nectar directly from Mexico for fermentation. From there, it’s up to the distiller to shape the final flavor of the product.

Artisan Mezcal 2 oz pour of your favorite Lágrimas de Dolores Mezcal Rim glass with chili, salt and lime zest mixture Garnish orange slice

For more information on Artisan Fine Wine & Spirits, an Oklahoma distrubutor of wine, spirits, cider, and mixers from around the globe visit www.artisanfinewineandspirits.com Artisan Fine Wine & Spirits is locally proud, family owned & operated. CRAFT MAGAZINE OK | JULY 2019

CRAFT MAGAZINE OK | JULY 2019