Craft Magazine OK June 2019 by craftmagok

CRAFT MAGAZINE OK | JUNE 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 JEREMY STRUNK • LACY RICHARDS PETER BRENNAN • SHANNON SMITH TIM LANDES MANAGING PHOTOGRAPHER BEN ALLEN CONTRIBUTING PHOTOGRAPHY: CHRISTINA WINKLE

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About the Cover: The BBQ issue is here! Smokey, saucy, and of course delicious. We featured some well known BBQ joints, to some hometown local favorites. With so many varieties to choose from you’ll just have to go try them all and see which one might be a new place to make your own. A special thank you to Adam Green, owner of Mac’s Barbeque in Skiatook.

CRAFT MAGAZINE OK | JUNE 2019

ne of the best things about visiting with so many talented pitmasters in one week, was getting a feel for their sense of community. Much like so many of the great chefs in Tulsa, they see themselves as family. They are friends who support each other, talk smack to one another, visit one another’s restaurants, and even collaborate from time to time.

MAC’S BARBECUE

ABOVE: ADAM GREEN,OWNER MAC’S BBQ, AMANDA JANE SIMCOE

BY: AMANDA JANE SIMCOE

quick drive out to Skiatook, OK will land you on the doorstep of Mac's BBQ, a family-owned restaurant opened in 1985 by Mike McMillan. Mac's is currently owned by Adam Green, who bought it from his father-in-law seven years ago. Green quit his corporate job and went to work full-time at Mac's. Six months later, McMillan decided it was time for Green to take over. Seven years later, Green seems confident that he's done right by the family restaurant. Having recently landed the number five spot in Southern Living magazine's top-ten list of "The South's Best BBQ Joints 2019" (two places above the famed "Franklin's Barbecue" in Austin, TX) I would say he's right.

Q&A WITH ADAM GREEN AS: There are many different equipment options available. Do you prefer a single type of smoker, or do you want ALL of the toys? AG: For work, I want a single type of smoker just because I'm looking for consistency. It is an Old Hickory insulated rotisserie smoker. It's all wood, no artificial wood, no artificial heat. At home...I have everything. I have a Hasty Bake, I have a Weber, a custom made barrel, a trailer smoker, I've built barrels... I'll just keep buying them until my wife gets angry and tells me to stop, and I'll stop for a while, and then I'll buy some more. I just bought a Yoder for competitions. I think refusing to try everything is stopping yourself from getting better at your craft. I want to dig a hole in the ground and bury a pig in it. I want to do it all.

AG: My mother cooks a lot. I grew up in the kitchen helping her with whatever she was cooking, on a stool over the counter. One of the first memories I had in the kitchen...she had one of those oldschool Bosch mixers, and you'd pulse it when you'd get it started, and she told me to mix something, so I just cranked it on, and cake mix and flour and butter went all over the kitchen, and there was just stuff everywhere. It's still one of my favorite memories ever... spending time with my mom in the kitchen. She made me love cooking. AS: What's your barbecue origin story? Or how did you catch the barbecue bug? AG: I grew up in Chattanooga, TN. My dad likes barbecue a lot, so I was always eating it. How do you not love it? I think when I met my wife, and I found out her dad had a restaurant, and it was barbecue, and I asked: "can we go?" I just started watching him and noticed how much cooler it was to be using a big huge smoker than with a little $90 grill on the back porch of your apartment. So, I started going to cook-offs to watch, and thought, "well I can do that." I borrowed a smoker from him, and some meat from his walk-in, and some ideas for seasonings, and his truck. My first cook-off was Bixby, and it's been over ten years now. I just want to cook barbecue all day every day.

MAC’S BARBECUE 1030 W ROGERS BLVD, SKIATOOK, OK 74070 918.396.4165 MACSBBQOK.COM

AS: Do you come from a family that cooks? CRAFT MAGAZINE OK | JUNE 2019

CRAFT MAGAZINE OK | JUNE 2019

BURNCO. BARBECUE

ABOVE: ADAM MYERS,OWNER BURN CO BBQ, JEFF THOMPSON

BY: JEFF THOMPSON

at down with Adam Myers, owner of BurnCo, and once we got past our mutual love of Edgar Allen Poe’s Tell Tale Heart, and our appreciation of the recent Adam McKay movie Vice (Dick Cheney

biopic), we got into a wide-ranging discussion of all things BurnCo.

Q&A WITH ADAM MYERS JT: What’s your barbecue origin story? Or how did you catch the barbecue bug? AM: When I worked at Hasty Bake, my relationship with Grant Hastings really shaped me, and helped me realize that the food I made on the grill was a thing that people wanted. I had actually wanted to make high quality durable, but the challenge is that if you make them really well, your market disappears, but with food, I get to still be in the manufacturing industry, it’s just the product has a really short shelf life and a very quick turnaround. JT: Did you come up in a family that cooked? AM: My dad was a huge influence, with biscuits and gravy and chicken fried steak. My Aunt Diana was a huge influence, and in my house is the 1950s Chambers Model B gas range that she cooked on, my dad cooked on, and I cooked on; my great aunt Waltina was a huge influence, and I almost called my restaurant BFYEFYLO (pronounced “Beefy-eeffalo”), which is an acronym for “Best Food You Ever Flopped Your Lips Over”, and is the inspiration for our acorn squash and our dumplings. I was also influenced by local greats like Ken Schafer of Boston Deli and Grill, and Donny Teel was really nice to me and shared his ideas and experience with me, which meant a lot. JT: Barbecue is known for clinging to tradition methods and the old ways. Are there any innovations or new directions for barbecue in terms of where it’s headed that you find exciting? AM: As far as trends going forward, there is a real open spirit of sharing information and collaboration. You can come into my shop and I’ll sell you the same raw meat I cook, and the same seasonings I use. I have no secrets.

AM: It would be Nirvana’s Nevermind, because that’s my favorite album. JT: It’s also fitting because your restaurant came onto the scene a lot like that album and exploded into success and changed the landscape of the barbecue scene. AM: I’m glad you said that… (laughs). JT: Oh, yeah… I’m a BurnCo fangirl. JT: What is the most unusual food you have ever barbecued? AM: Probably the craziest thing would be vegetables, we do some amazing things with asparagus, one of my latest inventions is the “hornet’s nest” which is an Anaheim Chile stuffed with pulled pork, jalapeños, cream cheese, wrapped in bacon. JT: There are many different equipment options available. Do you prefer a single type of smoker, or do you want ALL of the toys? AM: The whole reason we use exclusively Hasty Bakes is that it was the best piece of equipment for the job. Most commercial smokers don’t have this versatility. I can turn it over from cooking ribs to cooking a burger. If you like “just smoke flavor” we’re not that barbecue for you. That’s literally the only way we can cook is over wood fire. There’s no fryers here, it’s all we do. We didn’t even start out to be pigeonholed as a barbecue joint, our official legal name is Just BurnCo, because our burgers, our steaks, our seafood - and the things we can do at a catering gig, like 5 lbs of asparagus. JT: Every cook has a guilty pleasure food, something that is largely seen as total crap, but you love it anyway. What is yours? AM: My jam is the cat down at the flea market at the traffic circle, and his pastor tacos, my wife knows I can’t drive past a taco truck without stopping.

BURNCO. BARBECUE JENKS RIVERWALK | 18TH. & BOSTON CAIN’S BALLROOM BURNBBQ.COM

JT: If your barbecue was a classic rock album which album would it be and why?

CRAFT MAGAZINE OK | JUNE 2019

BUFFALO’S BARBECUE

ABOVE: DONNY TEEL,OWNER BUFFALO’S BBQ, AMANDA JANE SIMCOE

BY: AMANDA JANE SIMCOE

onny Teel may not be a regular household name around all of Tulsa, but those who REALLY know barbecue know why people travel from out of state to Sperry, OK to take his sold-out competition barbecue class. Offered to just 20 students, once a year, the class is set up like a barbecue competition, showing students how the events work, from start to finish, and allows students plenty of time for one-on-one instruction. For those less in the know, this little trailer in small-town Oklahoma has some pretty big bragging rights. With over 40 Grand Champion awards across 8 states (including the world’s largest competition which draws in over 500 teams), it is no wonder that no one can claim a higher KCBS (Kansas City Barbecue Society) contest score. If you aren’t looking to learn how you might someday attempt to give him a run for his money on the competition circuit, a plate of Teel’s barbecue is most definitely worth the drive on its own.

Q&A WITH DONNY TEEL AS: What is the most unusual food you have ever barbecued? DT: Goat, the whole goat, for a barbecue contest. AS: There are many different equipment options available. Do you prefer a single type of smoker, or do you want ALL of the toys? DT: I’m partial to my Jambo. It’s made down South of Fort Worth, and it is the best cooker out there. AS: Do you come from a family that cooks?

DT: Yes, both of my grandmas and my mom were all very good cooks. AS: Did you learn from them? DT: Well, not as far as barbecue, but as far as cooking, yes. AS: Do you associate with/prefer one regional style of BBQ, or do you mix it up? DT: It’s all good if it’s cooked right, it’s all good, so it don’t matter where you’re at. If you like barbecue, you like barbecue. AS: Every cook has a guilty pleasure food, something that is often seen as total crap, but you love it anyway. What is yours? DT: Smoked bologna. It’s an Oklahoma thing so if you get outside of Oklahoma, everybody puts their nose up in the air. AS: What’s your barbecue origin story? Or how did you catch the barbecue bug? DT: I had some friends who did contests, and I asked them how I’d go about doing it, and I became a member of the Kansas City Barbecue Society. Now I’ve been doing it for over 23 years. AS: What sets your barbecue apart from your competitors? DT: I’m the only one touching it. There’s no other hands, it’s just me. Tell Adam (Green, of Mac’s Barbecue in Skiatook) he’s behind me. BUFFALO’S BARBECUE 201 N HIGHWAY 11, SPERRY, OK 74073 918.288.6200 BUFFALOSBBQ.COM CRAFT MAGAZINE OK | JUNE 2019

CRAFT MAGAZINE OK | JUNE 2019

RIB CRIB

FROM LEFT TO RIGHT:CODY ROBBINS, MANAGER OF HARVARD RIB CRIB, JEFF THOMPSON, AND JOSHUA A SNEAD, MULTI UNIT GENERAL MANAGER OF RIB CRIB

BY: JEFF THOMPSON

had the pleasure of sitting down with Andrew Timmons, Executive Chef for Rib Crib Corporation, at their recently remodeled original location on Harvard. They kept much of the original materials and tried to honor the location’s original look. Rib Crib opened location #1 in 1992 and now they are in seven states. Personal note, I think the standard burger at Rib Crib is one of the best burgers in town. It’s more under-appreciated than Arrested Development.

JT: Do you associate with/prefer one regional style of barbecue, or do you mix it up?

Q&A WITH ANDREW TIMMONS

AT: Cheetos and Doritos.

JT: What are three crucial elements of good barbecue? AT: Heat Source (type of wood), Time and Temperature, and Retaining Moisture Content are the important things as far as cooking great product goes. Wrapping is critical to the process because that’s essential to retaining the moisture, but if it’s wrapped too early, you sweat off all of your seasonings and lose your bark. (Personal sidenote: I’m a huge fan of bark. I like the word, and I like the texture.) JT: What’s your barbecue origin story? Or how did you catch the barbecue bug? AT: I got a culinary degree from Oklahoma State and came right to Rib Crib out of college. And then five or six years ago we started competing, and I eventually took over the team, and it grew my passion for barbecue. JT: What is the most unusual food you have ever barbecued? AT: We did a leg of lamb for this farmer in Texas and we used basic salt, pepper, olive oil and rosemary and it was fantastic. JT: Do you come from a family that cooks? AT: I got the bug of cooking from my grandmother, she made amazing chicken and dumplings, and I just always wanted to be in the kitchen with her. Luckily she didn’t mind having someone and I was able to learn from.

AT: We are a Kansas City Style, with the traditional Oklahoma additions of bologna and brisket. JT: Every cook has a guilty pleasure food, something that is largely seen as total crap, but you love it anyway. What is yours?

JT: Barbecue is known for clinging to tradition methods and the old ways. Are there any innovations or new directions for barbecue in terms of where it’s headed that you find exciting? AT: Core barbecue is just cooking the meat, then you get to play with different flavors to differentiate it. Just playing with different flavors. We just finished up our Rib Fest so we did some nice experimenting with some new flavors. We’ve also learned a lot from the competition process, and they didn’t all have application in our restaurants, but some of these methods really influenced our restaurant, and as people got more interested in the craft of barbecue it became essential for us to improve our game. JT: What sets your barbecue apart from your competitors? AT: It’s the passion of our staff and our operators, and our corporate culture is one of constant improvement. We smoke our brisket from raw every day, and even though we are a chain, we have the same processes and practices that a mom and pop joint has. We smoke our meat all night long, we get here at 6 in the morning to make ribs. We still put the same art and passion into it that the single unit operators do.

CRAFT MAGAZINE OK | JUNE 2019

RUB

ABOVE: JOEL BEIN, CHEF/OWNER RUB, AMANDA JANE SIMCOE

BY: AMANDA JANE SIMCOE

oel Bein, chef/owner of Rub food truck, didn’t get into the barbecue business in the traditional way. You could say that one of Tulsa’s most popular food trucks was born from a Dad’s stint as the President of the PTA.

Open since 2014, Rub has been breaking the rules of traditional barbecue, putting Bein’s personal flair on a menu that combines smoked meats with innovative sandwiches, tacos, and even brunch.

Q&A WITH JOEL BEIN AS: What is the most unusual food you have ever barbecued? JB: As far as the traditional low and slow method, I’d have to say octopus. I was doing some smoked tako tacos for Taco Tuesday. It didn’t turn out as good as I wanted. I mean, it seemed like a good idea at the time, but it wasn’t super awesome. I’ll probably try them again sometime, just because…getting it right. AS: Every cook has a guilty pleasure food, something usually seen as total crap, but you love it anyway. What is yours? JB: Well occasionally late at night on my way home, the dollar menu at Taco Bell is pretty bomb. There is some disgusting shit on there that is pretty awesome for a dollar. AS: What are three crucial elements of good barbecue? JB: Well, the three crucial elements are your rub seasoning, the type of wood you use, and the meat. I prefer apple & pecan. Because they are both mild and work well together, which allows you to actually taste the meat instead of just the smoke.

AS: What’s your barbecue origin story? Or how did you catch the barbecue bug? JB: Well I mean, I don’t know who just doesn’t love eating barbecue, but once I kind of got into smoking it and stuff, I guess coming from a background of not cooking professionally but loving to cook, once you start learning new things and doing different stuff, it’s kind of addictive. Then, when I was the PTA president for two years and had to cook for all of the school picnics, cooking for 4...5...600 people at a time, and everyone thought it was catered in from some good barbecue place, I realized that maybe I’m not terrible at this, and maybe I could take this to the next level. AS: What sets your barbecue apart from your competitors? JB: Everything. I think people forget that I can get nitty gritty and throw down traditional barbecue...with anybody, but I’m more known for my non-traditional approach to barbecue, the kind of fusion stuff. Like the ribs we sampled, I started them out traditionally with a good rub and the smoke, but then I deep-fried and then glazed them. That’s just the tip of the iceberg of the weird shit I like to do. There’s nothing we don’t do or won’t try. AS: If your barbecue was a classic rock album which album would it be and why? JB: I would say “Appetite for Destruction,” you know since I came out of the gate, destroying people’s perception of what traditional barbecue can and should be. Plus, you should always bring a big appetite when you come to see me. Also, I have personally cooked for Axl Rose before, 2 years ago when he came to town.

RUB 918.850.2579 OKLAHOMARUB.COM CRAFT MAGAZINE OK | JUNE 2019

CRAFT MAGAZINE OK | JUNE 2019

MONTY’S BARBECUE

ABOVE: NORVELL “MONTY” WILLIAMS,OWNER MONTY’S BBQ, AND JEFF THOMPSON

BY: JEFF THOMPSON

at down with Norvell “Monty” Williams at his location in the classic Dawson neighborhood of North Tulsa and was immediately made to feel at home. Monty’s place has the classic feel and great food of a community restaurant that’s been there for decades, so it’s surprising he’s only been open a little over two years. His front of house server, Anita, warmly brought baskets of food to us over the course of the visit. Monty himself has the welcoming but no BS demeanor of the archetypal barbecue-joint owner/operator, and his place is in demand. Even during storm and tornado warnings, there was a steady flow of customers into his place (including my friend, local music legend Charlie Redd) and when I left, I was blessed with a warm hug from Anita.

Q&A WITH NORVELL “MONTY” WILLIAMS”

silky, smooth and loving.”Monty and I proceeded to discuss how Luther’s rendition of “A House is Not a Home” at the NAACP Image Awards is one of the greatest live performances of all time. Seriously. If you can watch this without crying, I don’t know if you’re a human being. JT: There are many different equipment options available. Do you prefer a single type of smoker, or do you want ALL of the toys? NW: We started out with Hasty Bake, but now I’m using a Southern Pride with a conveyer system, wood-burning, which can accommodate 18 inch sticks. JT: Do you associate with/prefer one regional style of barbecue, or do you mix it up?

NW: “Taste, Smoke and Tenderness. A lot of people like the meat to stay on the bone, but I like it when the meat has a hard time staying on the bone.” True to his word, when Monty and I were eating ribs, the meat fell right off the bone. Legit.

NW: I think my style is completely unique, because I make my own rubs, my own sauces, and I build it all from the ground up. When I first opened, I went on the internet and got a little overwhelmed with all the options, and so I just went into my kitchen sorta like a mad scientist and made what I wanted to make. I had to document everything all the time since I was making it from scratch. Then I found a bottling company so I could start making the seasonings in larger batches, allowing me to focus on other things.

JT: What’s your barbecue origin story - how did you catch the barbecue bug?

JT: Every cook has a guilty pleasure food, something that is largely seen as total crap, but you love it anyway. What is yours?

NW: “I bought me a Hasty Bake, you know… there wasn’t any good barbecue around here. People would be having events and gatherings at their place and then would come to my place to get a plate, and I figured I should at least start making some money since people liked it (he smiles). It was a premonition… I was going to something completely else. Actually this building was going to be a garage, and trucking / towing company. Then it occurred to me I was supposed to do barbecue. Like a higher power greater than myself was like “Hey” - gave me this divine inspiration.”

NW: (without hesitating) “A bologna, egg, and cheese sandwich on white bread”

JT: What are three crucial elements of good barbecue?

MONTY’S BARBECUE 6150 TECUMSEH ST TULSA, OKLAHOMA (539) 664-4099 MONTYSBBQ.COM

JT: If your barbecue was a music album which album would it be and why? NW: “It would have to be something by Luther Vandross… something

CRAFT MAGAZINE OK | JUNE 2019

STONE MILL BBQ

ABOVE: DAVE OHMAN, STONE MILL BBQ, AMANDA JANE SIMCOE

BY: AMANDA JANE SIMCOE

teve Ohman was 28 years into a career as a pipe fabricator and welder when, after visiting his sister’s barbecue restaurant in Houston over Christmas, he realized that what he really wanted to do for a living was barbecue. 16 years later, Ohman runs Stone Mill BBQ and Steakhouse along with his wife, son, and granddaughter. I sat down with him and his Son Dave Ohman, to learn a little bit about the success of the Broken Arrow restaurant.

Q&A WITH STEVE OHMAN & DAVE OHMAN AS: What is the most unusual food you have ever barbecued? SO: Dove, for a customer that brought his own. Yuck, just as I suspected. There’s no fat on it, so it dried out. I smoked a pheasant once for somebody that brought it, and it was awful...dried out. AS: There are many different equipment options available. Do you prefer a single type of smoker, or do you want ALL of the toys?

DO: Nachos, with tons of cheese, three or four different kinds of cheeses. SO: Chips with barbecue sauce, baked beans, and cheese on top. AS: What are three crucial elements of good barbecue? SO: Quality of meat, quality, and type of wood, and the cooking temperature & time. AS: What sets your barbecue apart from your competitors? DO: The meats SO: We get our meat from a few places that have the highest quality meats AS: Where do you get your meat? SO: Next question... AS: Barbecue is known for clinging to traditional methods and old ways. Are there any innovations or new directions for barbecue in terms of where it’s headed that you find exciting? SO: We’ve been doing this the exact same way for 16 years, so no. I started with the stuff that I have right now.

SO: I have an Old Hickory, and I’ve had it for 16 years. If it breaks, I know how to fix everything on it.

AS: If your barbecue was a classic rock album which album would it be and why?

AS: Do you associate with/prefer one regional style of BBQ, or do you mix it up?

SO: Stairway to Heaven

SO: I prefer Texas and Oklahoma style, and sauces. You can use hickory, mesquite, pecan. I like to use hickory. Hickory and pecan are abundant. AS: Every cook has a guilty pleasure food, something that is often seen as total crap, but you love it anyway. What is yours? SO: Bologna, also known as Oklahoma Prime Rib.

DO: Highway to Hell, I think.

Stone Mill BBQ & Steakhouse 2000 West Reno, Broken Arrow, OK 74012 918.258.4227 stonemillbbq.com CRAFT MAGAZINE OK | JUNE 2019

CRAFT MAGAZINE OK | JUNE 2019

1907 BARBECUE J

LEFT TO RIGHT: JOHN KARR 1907 BBQ CO-OWNER, JEFF THOMPSON, AND JUSTIN CARROLL 1907 BBQ CO-OWNER

BY: JEFF THOMPSON

ohn Karr and Justin Carroll combined their love of barbecue with a passion for supporting local farmers to create 1907 BBQ. You can find their iconic food truck most weekends at Cabin Boys Brewery. If you are lucky enough to catch them with their amazing beef ribs, you are indeed fortunate. I caught up with them recently for some great ‘cue and conversation.

Q&A WITH JUSTIN CARROLL AND JOHN KARR JT: What are three crucial elements of good barbecue?

JC: Something by Back Street Boys or O-Town. JT:What is the most unusual food you have ever barbecued? JK: We did an assortment of wild game from friends at a Super Bowl party which included venison, Wild-caught Alaskan Salmon, wild pheasant and that was fun. There are many different equipment options available. Do you prefer a single type of smoker, or do you want ALL of the toys? JC: We use a custom smoker build by Big Phil’s Custom Smokers out of Texas. (Shout out to Big Phil!) We use a drum type during competition, which works great for competition, but also meet our needs for daily production. We move the meat to different temperature zones by hand throughout the cook to make sure it’s ready. When we move up to a 1000 gallon tank, Big Phil will be doing that as well.

JC: Excellent Cuts of Meat, which we’d prefer to be local if possible, but we use a lot of beef, and it’s hard to find that quantity and quality locally, so we’re beginning to source from a regional farm that can meet our demand. Attention to Detail, which is using your senses to know when the meat is ready. and Knowing your pit, how it performs, what the hot zones are, how it draws. Having a food truck and competition have really helped us understand how it would perform in wind and rain and various weather.

JT: Do you come from a family that cooks?

JT: What’s your barbecue origin story - how did you catch the barbecue bug?

JT: Do you associate with/prefer one regional style of barbecue, or do you mix it up?

JK: Growing up my dad (shout out to Gene) was always barbecuing, Youth sporting events, Scouting events, and he bought me my first smoker when I graduated college, and it was around that time I met Justin… he had a passion for food, and I’m not a cook, but I love barbecue and it just came together and we started doing competition and it grew from there.

JC: We are central Texas all the way, heavy on beef, we don’t prescribe to the postoak wood, we use a lot of what is available in Oklahoma which is pecan. Most of which we get from Skiatook.

JT: What sets your barbecue apart from your competitors? JC: We use high quality meats for our barbecue, and our rub is nothing but salt and pepper. We keep it simple. We use nothing but wood (No pellets or briquettes) JT: If your barbecue was a classic rock album which album would it be and why? JK: Pink Floyd’s Wish You Were Here. We’re trying to grow a style of barbecue that’s not necessarily traditional to Tulsa so …. “Hey Tulsa, we wish you were here!”

JC: I grew up with a woman who was basically my second mom, Ms. Brown, who was from Alabama, and she would put a pot of collards on in the morning and then let it cook all day, and they were the best collard greens I’ve had in my life. Ours aren’t as spicy as hers, and we use a shorter cook time to keep some of the texture there, but that’s a definite family recipe that influenced our menu.

JT:Every cook has a guilty pleasure food, something that is largely seen as total crap, but you love it anyway. What is yours? JK: Bacon-wrapped jalapeños JC: Pork Rinds and Boiled Peanuts (When Justin says boiled peanuts, it’s pronounced “bowled” yet for some reason he can say “boil water” perfectly).

1907 BARBEQUE 1717 E 7th St Tulsa, OK 74104 Thursday: 4-Sold Out Friday: Lunch 11-2 Dinner 4-Sold Out Saturday: Lunch 11-2 Dinner 4-Sold Out Sunday: Brunch 11-2 Dinner 4-Sold Out

CRAFT MAGAZINE OK | JUNE 2019

Grill, Bake or Smoke? BY: PETER BRENNAN

ost everyone who’s lived in Tulsa for any length of time has heard of Hasty Bake. Maybe you know someone who has one, or have one of your own. This definitive Tulsa company has been around since 1948. Not many companies can say that. Another thing that not many companies can say is that they are seriously “International”. They actually have a dealer in Norway, among other far-flung places. There are lots of really cool, neat, and interesting things about Hasty Bake. I was really impressed to learn that they are actually made here in Tulsa and shipped all over the world. American made, locally crafted product! But perhaps the neatest aspect of the Hasty Bake world are their owners. People who have a Hasty Bake Charcoal Grill are generally super passionate about them. I’m serious. These aren’t your typical go down to the local box store and buy a grill on sale folks. No sir. They quickly get wrapped up in the Art of Backyard Cooking. Why? Because the thrill of owning a Hasty Bake compels them! These finely made cooking machines are something else. Made of top materials, with a simple yet pure genius design, they first win you over with their superior quality, but then what totally blows you away is their versatility. Hence the Grill, Bake or Smoke- want to bake a wonderful Turkey outside instead of inside? You can do

that. Got some beautiful steaks, along with some gorgeous fresh vegetables, that you want to grill up right for some unexpected company? Yep. Or maybe you want to try your hand at smoking some award- winning ribs? You can do all that on a Hasty Bake. And one thing that lots of people absolutely LOVE about cooking on a Hasty Bake grill is the taste. There’s something about that charcoal grill fired flavor that can’t really be duplicated with propane or natural gas. And the enthusiasm of the Hasty Bake grilling community is what really gets the folks excited to share their experience. “We are really about community involvement at Hasty Bake, we love giving back to Tulsa, and being involved with what’s going on in the city,” says Jennifer Bussell, Marketing Director. It shows. About ten years ago the company wanted to do more for their local owners, so they opened up the Tulsa Grill Store. Located at 1313 S. Lewis in south Tulsa, it is crammed full of top-notch cooking accessories, wonderful seasonings, rubs and sauces, books on grilling, and of course, grills galore. They even have free one on one demonstration classes, twice a month. There is a huge Tulsa community of Hasty-Bake owners, and they love to share and help each other make the most of their grills. Speaking of community- I met Jennifer at one of the most beautiful smelling places in the world- Burn Co. “Ahhhh”- was what I thought when I stepped into that Tulsa BBQ shrine. And guess what they cook on- HASTY BAKE CHARCOAL GRILLS!!! I never knew it, I probably would never have guessed it, but it’s true. I met Nick Corcoran, the Burn Co Pit Master, and I asked him-”what is it about BBQ? What say you?” And he didn’t mince words- “Dawn of time, man- men have been cooking on live fire from day one!” Suddenly I’m realizing it’s a primitive thing. The smell of meat cooking on a grill- what says “It’s time to eat!!” better than that? It stops us in our tracks, and makes us look around to see where it’s coming from. I also asked Sexy Nick (his stage name) “why Hasty Bakes?” “Versatility- with our setup I can have 11 different cooking zones going at one time,” he replies. He can get his day going with different heats, different levels of fire intensity, to cover the various items they cook at Burn Co on a daily basis. Nick also shared what makes Oklahoma style BBQ special- “Oklahoma is

CRAFT MAGAZINE OK | JUNE 2019

ABOVE: NICK CORCORAN, THE BURN CO PIT MASTER, AND HUNTER STONE GAMBILL, OWNER OF OKLAHOMA DISTILLING COMPANY

special because we do a mix of dry rub, with wood fire cooking”. Oh, and Oklahoma tenderloin- smoked bologna. He says we’re the only area that does that as much as we do. Oh, that reminds me- probably the most impressive thing about Burn Co. They are totally fresh, each and every day. They cook their day, and that’s it. They don’t save anything over from day to day. They sell through most of it, but in the rare instance of having anything leftover, they donate it. Sometimes Nick heads down to one of the brewpubs in town, and brings down some goodies. Or maybe there’s someone else who gets the hookup.

Company, creators and makers of some of the finest and smoothest spirits ever found. Hunter brings his grains that he uses in his distillation process to Burn Co for authentic smoking on those very same Hasty Bake Charcoal Grills. He’s totally into nothing but the best for what goes into his products, and that’s why he brings his bag of grains to Nick to fix up for him. That taste. Nothing like that smoked charcoal grill flavor, can’t be beat or duplicated. It’s all about the authenticity.

Which brings me to Hunter Stone Gambill. He’s the owner of Oklahoma Distilling

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sk any Oklahoman what our state bird is and they’ll likely know. The scissor-tailed flycatcher. State Rock? Rose rock. We actually have dozens of “official” symbols for our state, but one that often goes overlooked is our state dinosaur. Do you know what it is?

Acrocanthosaurus atokensis

(Pronunciation: ak-ro-can-tha-saw-rus at-uh-ken-sis) A huge, bipedal theropod, Acrocanthosaurus was quite similar in stature to Tyrannosaurus, but with tall neural spines forming a ridge down its back. In fact, the name Acrocanthosaurus is derived from Greek for “high-spined lizard”. Although it was similar to Tyrannosaurus, they never met each other. According to fossil record, Acrocanthosaurus died out 42 million years before the earliest Tyrannosaurus showed up. So why did a group of Homo sapiens pass a statute in 2006 codifying a creature that lived 116 million years prior as an official symbol of their territory? Well, as the second term of the taxonomic name of this species alludes to, it’s remains were first discovered in Atoka County, Oklahoma. The first bones were found by Joe Southern in the spring of 1940 on a farm near Darwin, OK. The bones were sent to J. Willis Stovall, a paleontologist and director of the University of Oklahoma Museum (now Sam Noble Oklahoma Museum of Natural History). He and a student, Wann Langston Jr., with the help of a crew from the Works Progress Administration, visited the area and found a partial skeleton. It was resting in a soft yellow sand which had solidified around the bones, making the work of cleaning the bones extremely difficult. Upon further exploration of the area, they discovered a second, more complete Acrocanthosaurus skeleton ¾ miles away in a wooded section of an adjacent farm. This one was slightly smaller, and likely died younger than the first. It was only a few inches below the surface of the ground, embedded in a sandy, red-brown shale. Millions of years had taken their toll on both skeletons; the second was especially mistreated by penetration of tree roots in the dense woods. Both were found incomplete, but when combined they nearly formed a full skeleton—the smaller size of the second skeleton being the only discernible difference between the bones of the two. Although they only had a skull fragment between the two, the paleontologists could easily tell, mostly based on the unique vertebrae, that this dinosaur was unlike any known at the time. They had discovered an unknown species. The second skeleton found was more complete, so it would become the holotype (a single organism that defines a species) of the new dinosaur. The first skeleton found would become a paratype (an organism that helps to further define a species). Langston first formally described and named the species “Acracanthus atokaensis” in his master’s thesis in 1947. He and Stovall later published the paper in The American Midland Naturalist journal in 1950, altering the name to Acrocanthosaurus atokensis.

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Thirty years later, only 70 miles away in McCurtain County, Kristi Silvey discovered remains of what would be identified as another Acrocanthosaurus. A pair of amateur paleontologists would uncover much of this skeleton with a backhoe before an expert was brought out in 1987. This specimen was unique in the fact that it also had complete skull. To date, there have only been a handful of confirmed Acrocanthosaurus found and most of them have been in Oklahoma. So why here? Was Oklahoma once “Acro” country? Acrocanthosaurus may have lived elsewhere around the world, in fact since its initial discovery, several related species have been discovered around the world. These include Tyrannotitan in Argentina, Concavenator in Algeria, and Eocarcharia in the Sahara. There is broad consensus that these animals were related, though there is still some debate over the exact arrangement of the family tree. This discovery raises the question of how these dinosaurs crossed the oceans. Keep in mind that plate tectonics cause the continents to drift up to 160mm/year. This is about the speed of hair growth, which may not sound like much, but that adds up over 116 million years. During the Early Cretaceous, what is now North America had relatively recently separated from the other continents, but they were still close enough that the Atlantic Ocean was merely an inland sea and land bridges may have still connected the landmasses at large. The climate was also much different when these animals lived. The planet was warmer, due to higher atmospheric CO2 levels, which was likely caused by increased volcanic activity. This means there were no polar ice caps, and higher sea level. A seaway was beginning to bisect our continent, splitting the modern US into east and west landmasses. As major bodies of water shifted, so did the rivers, tributaries, and streams. At least some of the skeletons discovered in Oklahoma were found in ancient streams where rains and waterflow had carried the bones, where they would eventually be buried from millennia of geologic activity. So for all we know, Acrocanthosaurus may have lived across the globe—this is unlikely, but we know their relatives did. The fact that Acrocanthosaurus has primarily been found locally could be unsatisfyingly arbitrary. The ones that died locally may have just happened to die in areas where their bones would be well-preserved. This is merely speculation of course. There very well may be many undiscovered Acrocanthosaurus remains scattered around southern Oklahoma and beyond. So start digging!

Show your state pride with our new Acrocanthosaurus atokensis shirts. Available in adult and youth sizes at The STEMcell Science Shop or stemcelltulsa.com. Dino diagram credit: Jaime A. Headden www.deviantart.com/qilong/art/A-LoneStar-161258769 (CC BY 3.0)

CRAFT MAGAZINE OK | JUNE 2019

Jane’s Delicatessen is a Magical Mystery Tour of Deliciousness BY: JEFF THOMPSON

have this theory about The Beatles. You know, the band that Paul McCartney was in before Wings? The theory goes like this: There are a finite number of perfect songs in the universe, and the Beatles got more than their fair share. It seems as if they didn’t just write some of them, it’s almost like they were already there on some proverbial tree of songs, and Lennon and McCartney just picked them like ripe fruit. Jane’s Delicatessen is like that. It’s a restaurant that needed to exist. Like the universe was waiting for it. Cousins Dane Tannehill and Jeremy Auld had the joy and responsibility of bringing it into existence. But it feels like Tulsa wanted Jane’s before they even knew they needed it. And full disclosure: I lobbied hard for this article. Because I freaking love this place. What’s not to love? Amazing food, great staff, late night hours, right on Route 66. Here is an unassuming, approachable restaurant, where almost any time I visit, I see one of the owners. Their passion and life journey is on display in every dish. Auld admits that most the vision is Dane’s. An eclectic weaving together of family history, traditional East Coast Jewish Delicatessens, and the creative energy of their staff. Dane brings the passionate creativity and Jeremy tempers it with a more grounded business perspective. But both of these owners are essential to the Jane’s Delicatessen magic. It’s a little like John Lennon and Paul McCartney. As individuals they are talented but together, they are the Beatles. Both Auld and Tannehill will also agree that their vision doesn’t stop and start with them either. Jeremy said he considers his kitchen team to be true collaborators. His least favorite thing to hear from them when creating is “well, it’s your restaurant” - he said, “If I can’t trust you to give me feedback and make improvements, then what are we doing here?” You can see their love for their team in their singing of praises about their baker, Cinda, and their reverence for her work ethic and the quality of her finished baked goods. Jeremy refers to Maurice as “the best egg man” in town, and credits him with finding ways to streamline and optimize their more complex recipes. When I asked about any bumps and hurdles in the early months following their opening last year, Auld remembers that there was a significant learning curve with even their most experienced chefs, and that it was a hurdle they didn’t anticipate. “It took us a while to get over that hump”. It’s true with the front of the house staff as well, because servers also needed time and experience to push outside 32

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of their comfort zone. The time and energy they devoted to the process shows, because their staff and the greater Tulsa dining community have deeply connected with Jane’s. Jane’s scores another hit with their decision to be open late nights, offering Tulsans an opportunity to enjoy amazing cuisine as late as 11pm during the week. An inviting bar with a strong local emphasis and great cocktails,I recently visited with three friends and we split four different sandwiches four ways and it was a revelation of flavors. There was a moment in the conversation, where you could hear a twinge of pain in Dane’s voice discussing the misconceptions about Jane’s. One of them is that it’s a “problem” that Jane’s runs out of certain items from time to time. What many diners fail to realize is that it’s good thing when restaurant run out of things, because it means that they are preparing it daily and preparing it fresh from scratch. My go-to favorites are the Chas for sandwiches, which is familiar and adventurous at the same time. Every ingredient sings a verse in this choir of flavor, and even down to the Apple Butter, their scratch kitchen chops are on display (it’s Jeremy’s Grandma’s recipe). For dinner, my absolute favorite item is the bone-in pork chop with pierogis. It’s perfect, and tastes like it was made by someone who loves you. Dane says that’s the vibe they are going for with everything they do at Jane’s Delicatessen. In his words, “It’s like going home, Grandma’s always gonna love you..”

Left to Right: Jeremy Auld, Dane Tannehill co-owners of Jane’s Deicatessen

2626 E. 11th St. Tulsa, OK 74104 Breakfast Mon - Sun 7 am - 11 am Brunch Sat - Sun 10 am - 2 pm Lunch & Dinner Mon - Sun 1 am - 11 pm Upcoming Events: Father’s Day is coming up, and they will have a Poutine Eating contest and some specials on the menu, so if you have a dad, or if you are a dad, Jane’s would be a great choice for your Father’s Day meal.

CRAFT MAGAZINE OK | JUNE 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:

She has formed partnerships with local artists and seems poised for success as Tulsa’s Pillow Mogul. But none of the success has gone to her head. She’s just as down to earth as anyone I’ve ever met. We both share the same struggles with being overly self-critical that many creative people I know have. Local retail visionary and friend Mary Beth Babcock, owner of Buck Atom’s Cosmic Curios on Route 66 was a big source of inspiration and early encouragement for Brooke. “I don’t think I would have even thought about selling these pillows as a business if it weren’t for Mary Beth”, Brooke said to me recently. As is her nature, Cox presented Mary Beth with a pillow as a gift, and it led her to her first retail showcase at Tulsa’s Mother Road Market. She had significant success at Mother Road Market in the early stages of her business.

The Nap Nook:

Above: Tulsa Mother Road Market Mural Pillow

Above:Brooke Cox, owner of The Nap Nook There is a rule of success popularized by Malcom Gladwell which is referred to as the 10,000 hour rule. The premise is that no one gets good in business without about 10,000 hours of practice. When Brooke Cox started making pillows she said she made over a 100 before she got anywhere close to good at it. Interestingly enough, Brooke never planned to turn her hobby into a business. She never really even planned to find a new hobby. However, as a means for coping with the depression and cascading symptoms of her chronic narcolepsy, Brooke taught herself to sew and began making pillows. She gave the first group of pillows that she felt were good enough to friends, and family, but wasn’t sure she was “ready for retail”. Sitting down with Brooke earlier this week was such a treat. Her lifelong symptoms have formed a crucible of sorts that has shaped her into one of the most interesting, kind and substantive people I’ve had the pleasure of knowing. It’s so beautiful that she’s found a form of release and self expression in something as simple and beautiful as handcrafted pillows.

Brook also credits her success Mother Road Market with keeping her in business during those early, doubt-filled months. She said, “I don’t think I would have continued my business if it wasn’t for Mother Road Market’s vault. I was already beginning to doubt whether I should even be doing it, but the first time I came and popped up on Small Business Saturday, and by the end of the day I didn’t have anything left.” Cox continues, “My most recent three days at Mother Road Market, I did 249% more sales than I did everywhere else combined for the entire month.” Since that first pop-up, Brooke’s business has captured the imagination of the Tulsa community, and become the boutique item that customers never knew they needed. She has a simple and endearing business motto. “Give to those that need, and sell to those that want.” Her “Nappers” are not just an great gift but they serve as an awareness piece that tells people, “You’re not alone”. You’re not alone either, Brooke. We love having you as a part of our community. Brooke’s Nappers will also be available on Saturday, June 22, 2019 from 10 AM – 8 PM at the Kendall-Whitter 918Makers Market. Brooke’s Nappers can be purchased at thenapnook.com as well as the Mother Road Market Pop Up Vault.

CRAFT MAGAZINE OK | JUNE 2019

A new ‘Society’ of burgers is here to stay BY TIM LANDES

here’s a good chance if you talk to someone who has visited Society in its first year on Cherry Street, they will mention the layout of the restaurant before they talk about the food.

The covered patio is really nice. It sets off the busy street where it’s tucked in between Hideaway and Kilkenny’s, so there’s some room to breathe. There’s a designed intimacy to make you feel like you’re somewhere just a little cooler than Tulsa. It’s not happenstance that you may feel this way. You should feel this way. That was all part of the plan when Chandler Hospitality Group, aka Rib Crib’s parent company, got into the burger business last June. Garret Mills, the company’s recently promoted President and CEO, says there were lots of trips to a variety of popular burger restaurants to find inspiration for what they could create that would standout in Tulsa. It means lots and lots of burgers. Something he still enjoys frequently. Perks of the job, right?“ When you go to the sixth place in Dallas in a day, you get tired of it,” says Mills as we enjoy lunch in a corner booth. He enjoys a bite of his burger and then resumes. “Then you wake up the next day ready to eat another burger and probably more.” Tulsa is a burger town. There’s a strong argument to be made it’s our city’s signature dish. There’s no BBQ Brothers segment on a local news broadcast, but there’s the Burger Brothers finding no shortage of greasy booths to sit in and enjoy a delicious

beef patty on a bun. Sometimes with cheese and condiments. Mills says they recognized the popularity of the burger and how it so often helps bring people together. They used that as a starting point then focused on creating an environment for people to enjoy their time together while eating a meal.“ From a business standpoint, people love burgers,” says Mills. “We saw a space where we could do burgers, but do it in a different way. Obviously we’re not out to try to do it better than the Ty’s, Claud’s and Brownies of the world. There’s a special place for those in Tulsa. Those are places I enjoy going to. It wasn’t an attempt to say we can do it better, it’s an attempt to say we think we can offer Tulsa something different they can enjoy.” That’s not the say the burgers are an afterthought. They devoted a lot of time tasting all sorts of burgers, including their own. Mills mentions they created numerous different styles in the test kitchen, then tested some in the restaurant. After some minor tweaks, he says he likes where the menu is today. There are 10 different burger options, including the Classic ($7), Everything ($9) and the popular Theta ($8), which features melted cheddar cheese skirt, fried pickles, barbecue sauce and mayo. Mills casually mentioned among his personal favorites is the Pim’ & Jam ($9.5), so that’s what I chose for lunch. It features pimento cheese, bacon jam, lettuce, tomato and house sauce. It was delicious. The warm pimento cheese, oozing down to cover each exposed bit of meat and preparing the burger for your next bite. While the brand is built around the burger, Society also features a wide variety of sandwiches and

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salads, which Mills says have also become a among the most popular items. There are three to choose from: Chopped ($10.50), Farmhouse ($10.50) and Caesar ($10). When the former Jenks and TU football standout learned I’m a sucker for hot chicken sandwiches, he ordered one for us to split. Society’s Hot Chicken ($9) has great flavor with a mild to medium heat depending on your taste buds. It’s a great spicy chicken sandwich that only comes in that heat level. For a side, I bypassed the fries ($3) and the sweet potato fries ($4) because they serve homemade jalapeno cheddar tots ($4). When they arrived at the table in a heaping pile of crunchy brown goodness, I dropped my burger and all my attention went to the tots. They’re not the diced variety, but stringy on the inside with melted cheese and small pieces of jalapeno throughout. I didn’t want to share the bowl. I considered ordering more, but there was the vanilla milkshake ($5) featuring locally-sourced Rose Rock ice cream. The microcreamery is based in the Boxyard. Part of the philosophy of Society, Mills says, is to partner with as many local companies as possible to help bring as local an experience as possible. This can also be seen on the bar menu, which features 16 taps of all Tulsa beers, plus 40 percent and counting of the bottled

and canned beers come from within the state. American Solera, Marshall, Dead Armadillo, New Era, Broken Arrow Brewing and many more are among the options. Overall, Mills says everyone is extremely happy with how the first year has gone for the restaurant. “It has definitely exceeded expectations, and there’s lots of room to grow,” says Mills. “We’ve done barbecue for 27 years. For us to venture into something new and have this success is great. We plan to build off that.”Up next for Society is a second location coming later this summer to 101st and Mingo. It will feature similar concepts like the covered patio, but there will be more seating, up from 120 to 140 seats. There could be another one following close behind it, but Mills says he’s keeping that location to himself for the time being. He says they don’t have a set number of restaurants in mind, but the plan is to continue growing the brand. It appears there’s room for even more burgers to be served in Tulsa, and it appears there is lots of growth ahead for Society. Mills points out the biggest contributor to their success has been and always will be their employees. “The best feedback we get is how friendly our staff is,” says Mills. “We take pride in that. We want to deliver a great experience that goes beyond the food. Your business is only as good as your employees and we have great employees.”

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ABOVE: LEFT TO RIGHT, CHEF ROBERT CARNOSKE, CHEF JOEL BEIN, CO-OWNERS OF “THE LANDMARK”

The Landmark

BY: AMANDA JANE SIMCOE

etting your kicks on Route 66 just got even more delicious with the recent opening of Tulsa's newest food truck. The Landmark, the new and permanent fixture at Fuel 66, celebrates various points of interest along America's Mother Road with its creative, and often surprising, menu. While many visitors might not walk up to the window already knowing that they want "Potchos," a spin on nachos made with waffle fries in place of chips; or a Monte Cristo sandwich turned into a "Waffle Dog," they walk away knowing that they will be back for more. The Landmark is a collaboration between three truck owners. Robert Carnoske, chef/owner of Masa and owner/operator of Fuel 66, was collaborating on a project with Joel Bein, chef/owner of Rub, late last year, when they decided that they should work together on a larger-scale project. Running into a mutual acquaintance that same day directed them to Bret Perkins, who had acquired the Airstream trailer that was formerly Lola's. The three decided to team up to create a concept that would pay tribute to some of the quirkiest and most visited stops along the highway that connects Chicago, IL to Santa Monica, CA. Carnoske, who has operated Masa since, felt that the opportunity to make this particular trailer a permanent fixture at Fuel 66 was perfect. "What better fits Route 66 than a vintage airstream trailer?" For Carnoske and Bein, who operate their other trucks both on and off-site, the new concept allows them another level of creativity. "It's something that's not Masa and something that's not Rub, just something that we can have fun doing different things with, that opens up the possibility of doing all kinds of weird specials... whatever we feel like doing," says Bein. Carnoske added that while he's been wanting to experiment with "Waffle Dogs," stuffed waffles on a stick, no one he had worked with before took it seriously until he pitched the idea to his partners on The Landmark. The "Cuban Pickle Crisis" takes the flavors of a Cuban sandwich, puts them on a stick, wraps it in waffle batter and then griddles it. My personal favorite is the Blue Dog, a sausage link that has been blueberry waffle-dogged (yes, we made up that word during our interview) and served with syrup. It takes me back to the days of eating slices of sausage along with a bite of my grandfather's blueberry pancake, after dredging them through blueberry syrup. For those unfamiliar with Fuel 66, the food truck park offers a full bar inside, a dog park, lawn games, and rotating trucks and activities throughout the month. They are now open seven days a week, with at least one truck serving food part of each day. Fuel 66 hours are from 3 pm - 2 Monday - Friday, and 10 am - 2 am Saturday & Sunday. To check out The Blue Whale Sandwich (blue cornmeal-crusted catfish fillet, Cadillac Ranch Slaw, Cosmic Space Sauce, pickled red onion, local brioche) or the Buck Atom's Sliders (bison patty, Muenster cheese, pickled red onions, Cosmic Space Sauce, local brioche), stop by The Landmark Wednesday through Sunday. To keep up with the latest specials, follow them on Facebook at facebook.com/ thelandmarkonroute66/.

The Landmark on Route 66 • 2439 E 11th St • Tulsa, OK CRAFT MAGAZINE OK | JUNE 2019

CRAFT MAGAZINE OK | JUNE 2019

The Traditions of the New Generation BY: LACY RICHARDS

raditions! A resounding theme to the ever-classic musical, Fidler on the Roof, this intrinsic thought is what comprises the time-honored story line. The ebb and flow of young versus old, the desire for autonomy while honoring expectations, to hold both one’s desires in one hand their roots in the other. Ruthy Froch gushes over her role as Hodel, the younger of Tevye’s daughters, in Fiddler on the Roof. “You know, this was actually my dream role” she replies, after I ask what big roles she’d like to take on inevitably. “Hodel is so intelligent and powerful, she’s got so much to offer”. Ruthy remarks about how deeply relational and applicable this story is despite its original debut being in the ‘70’s. I shamefully admit to Ruthy that I had actually… never seen Fidler on the Roof… in any form. “What!” Ruthy says

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“this is so exciting!” Her voice transcends, “you’re going to love it! It’s an invested journey that you won’t forget” and just by the way she says it, I know I will. Staged in the deeply entrenched mystique and hallowed traditions of the Jewish culture in pre-revolutionary Russia Fiddler on the Roof features Tevye, the father to 3 daughters approaching the age of marriage. Tevye initiates the tempo and feeling of the musical as he introduces the theory of traditions, how there are guidelines and mores that guide almost every behavior, even the most basic ones. You take a headfirst dive into their warm and culturally rich world, a world very unlike this 21st century one where we pride ourselves on the sleekness and efficiency in every aspect of life. The thick colors

and heaviness of old-world sensations are a distant world from our own. No one is checking their Instagram for followers in Anatevka and you don’t see people tag the restaurant they’re at during dinner. They’re not talking about the latest iphone version; they’re talking about the past. This peak into this tiny village during a very intense time feels like a camera flash, like a teleportation. For a few hours I’m not concerned about the reach of the event I launched or if my latest Facebook post is getting enough likes. I’m wrapped up in the charm of ideas and tightly bound expectations from a family. And in the moment, what matters to them is how they all operate and honor this world. But honestly, that’s just it. The world that Hodel lives in, where her and her sisters are bound by tradition by their most passionate

the relationship between roots and dreams, how many young people are pushing themselves outside their boundaries and even breaking cycles within their own families. It’s obvious how passionate Ruthy is about not only honoring where she comes from but also where she’s headed. We move through how the story carries themes that everyone can relate to, and for Ruthy, that’s all that matters. “Every time I do this show I remember what my purpose is, who I’m dedicating my time to. Even after hundreds of shows there are still parts that jump out at me and I find new meaning in them. If it didn’t inspire or touch someone, then what’s the point?” For Ruthy, her own tradiation is finding meaning for any and all who come see Fiddler on the Roof.

and obliging selves are pushing up against their own autonomous drives. While their environment and family instructed and ingrained in them a sense of honor towards where they came from, a small (or big) part of them innately longs for their own, a passionate tale into independence. Ruthy recalls the forbidden dance that Hodel and Perchik, her love interest, complete after discussion of new and old customs. She calls it a powerful connection between two people who are not matched

by their town matchmaker but by their heart, feeling led by their intuition instead of their cultural calling. Ruthy is passionate about finding a balance between where one comes from and where one is headed. She has a very distinct connection to Fiddler on the Roof, as well, which is poignant considering the topic. Ruthy was raised in a Jewish home and she’ll get to play one of her most desired roles on the first stage she ever saw a show on, back home in California. We discuss and dissect

The Cast of Fiddler on the Roof. Photos by Joan Marcus

Welcomed by Bank of Oklahoma and presented by Celebrity Attractions, FIDDLER ON THE ROOF comes to the Tulsa Performing Arts Center for eight performances only June 18-23. Performance times are as follows: Tuesday, Wednesday and Thursday at 7:30 p.m., Friday at 8 p.m., Saturday at 2 p.m. and 8 p.m., and Sunday at 1 p.m. and 6:30 p.m. Tickets are on sale now and may be purchased via phone 918.596.7111 or 800.364.7111, in person at the Tulsa PAC Ticket Office, or online at CelebrityAttractions.com. Groups of 10 or more may receive a discount and may be placed by calling 918.796.0220.

CRAFT MAGAZINE OK | JUNE 2019

#COOKSNOTCHEFS “Just wondering...?”

he term “BBQ” can mean so much to so many...from an actual barbecue...with a fire and coals...(and maybe a spit and a hog....) to simple grilled hamburgers. And you can bet most folks have their own tried & true methods on what makes a good BBQ too! From old fashioned charcoal grills that take FOREVER but are so good...to easy no-fail (well, usually!) 1-click gas grills...does a “BBQ” even have to specifically include a sauce anymore? Is it an event or is it a cooking method? (And should there always be some sort of potato salad...again just wondering?) How about an ice chest full of cold beer? Our belief here at OkieSpice and Trade Co is that everything should ALWAYS be an event....with lots of food, sweet tea and adult beverages, of course! So pile on the potato salad-(thanks mom!), add some baked beans...get saucy(or get sauced up)...and most important... go cook something outside! That’s a BBQ!

What’s not to love about a Beer Can Chicken? Seriously it’s THE summer hit at our place! “It’s like Friday night, a 3-day weekend...something in a jar just made for sippin....” (Thanks Kenny!) Our own beer can chicken rule is that the weather has to be warm enough to enjoy a few hours of doing absolutely nothing but waiting on the chicken. And maybe a cocktail or two...most definitely! Just turn on the music, enjoy the patio, and most definitely no work when waiting on it...!

ken

Beer Can Chic

2 or pour out) Style Lager(drink 1/ 1 can of American ) ( insides removed 5 # W hole Chicken oked Paprika Sm e 2 Tbsp OkieSpic oked Hot Paprika 2 Tbsp OkieSpice Sm r 2 Tbsp Brown Suga oked Garlic Powder 4 Tsp OkieSpice Sm 4 Tsp Onion Powder akes 2 Tsp Kosher Salt Fl er 1/2 tsp Black Pepp Beer-B-Q ue Sauce 1 cup Smoklahoma side. g burners off other remaining spice ll to med/high, leavin gri o into beer can of int e re sid e xtu on mi le vegetable oil and t ea litt ice H a sp th sp wi Tb en 2 n ick oo ch redients. Sp Rub down der skin of chicken. Mix together dr y ing tsp spice mixture un 3 b Ru . le) litt a z (it will fiz p the steam in. ening in order to tra op mix. ck ne e e th se clo place on unheated sid gh the skin to r with foil tent and d a toothpick throu ve rea Co Th . eck . up ch can st en e ick ..ju th ch er r... e wn, ov prop th take longe Push chicken, legs do the can and legs to the chicken , it may ue disposable pan, using epending on size of 13 (D . x s with the Beer-B-Q 9 gh gle in an rou en th all ick ay m ch lfw fro d ha t bir Place ou e ab th , n ste ing pa ba ok ng d co hen finished minutes, rotati , remove foil an of grill for about 90 oked thoroughly.) W ring last 15 minutes co Du be at) to r it’s ete ere om wh d therm and see es with an instant rea temp at 90 minutes ist the can off. register at 160 degre to mitts to carefully tw s ed en ne ov n ing ke us hic e (C for be tes Sauce. nu mi 10 st d let rest at lea remove from heat an

CRAFT MAGAZINE OK | JUNE 2019

Grilled chicken doesn’t have to be boring! Marinades don’t have to be store bought! Jack doesn’t need coke! (Well...sorta!) But for this particular concoction, skip the coke! You can decrease the sodium if you so choose...or add more sugar.....but definitely leave the whiskey(or add more!) for great flavor! Just mix it up and let it do its magic for a few hours! (This marinade works great for pork as well!) Now lets mix up the Jack & Coke!

Jacked Up Chick en Thighs

6 boneless chicken thi

ghs

Smoky Pepper Sauce: 1 cup Boudreaux’s Sm oky Jalapeño Grill’n Sau ce 2 Tbsp OkieSpice Sm oked “Butchers Grind ” Black Pepper Mix these two....divide into half and set both aside. Marinade: 1/4 cup Apple juice 1/4 cup Jack Daniels 1/4 cup Olive Oil 1/8 cup Soy Sauce 1/8 cup Smoked Brown Sugar 1/2 tsp OkieSpice Sm oked Garlic Powder 1 Tbsp Kosher Salt 1 Tbsp OkieSpice Sm oked “Butchers Grind ” Black Pepper Mix together marinade and whisk well. Place thi ghs and marinade in free or overnight).W hen rea zer bag and store in frid dy to grill, heat grill to ge for 3 or 4 hours medium/ high heat. Gr turning once, baste usi ill thighs for about 10ng some of the 1/2 cup 13 minutes or so, before Sm oke coating with leftover sau y Pepper Sauce. Conti turning. After nue grilling for anothe ce. Let cook another 2 r 10-15 minutes. Turn or 3 minutes. Ser ve wit once more, h the remaining 1/2 cup Smoky Pepper Sauce.

Our OkieSpice Pineapple Serrano Rub is great on this combo. No mixing anything special and if you buy your shrimp already peeled/deveined...just cut up the pineapple and you are good to go! This sweet/spicy shrimp & pineapple mix is perfect added to grilled vegetables or a fresh salad but it usually doesn’t last that long because it’s also a great snack while you are waiting on the Beer Can Chicken!

BBQ Shrimp &

Pineapple

small chunks ed, sliced or cut into d deveined Fresh Pineapple, cor -25 count), peeled an 21 p( rim Sh bo Jum or rge La sh 1 1/2 # Fre Rub e Pineapple Serrano 2 -3 Tbsp OkieSpic Q Sauce BB & ng illi Gr e’s Wayn 1/3 cup Truman & p onto metal of Pineapple & Shrim ut 4 to 5 pieces each h Pineapple abo wit d lly rea era Th lib ll. es gri sid at th He en both. Sprinkle bo we ting bet bas , ng tes ati nu ern mi alt skewers, heat for about 8 over medium/high another 7 or 8 for g llin gri e nu Serrano Rub. Grill nti joy. ht before turning. Co ve from grill and en with grilling sauce rig aining sauce. Remo rem h wit g tin bas minutes while

CRAFT MAGAZINE OK | JUNE 2019

#NOLIMITWOMEN

Lia Lewis, is the General Manager and Chef of Take 2 Cafe

Take 2 and Second Chances

Story & Photos: Christina Winkle

LIA LEWIS, IS THE GENERAL MANAGER AND CHEF OF TAKE 2 CAFE

s first glances go, Take 2 Cafe looks like your average restaurant. Approaching it’s storefront you’re greeted by a quaint, side walk patio nestled on the corner of 3rd and Main Street in downtown Tulsa. Stepping into the cafe you enter a large dinning space, making your way to the back of the space you can’t help but notice the giant chalkboard filled with the menu selections ranging with everything from soups and salads to burgers, and their famous meatloaf sandwich. A friendly face awaits your order, but try not to be distracted by the hustle of the open kitchen. Watching employees make bread pudding from scratch is commonplace. Just take a second glance, that’s when you realize all of the employees are women. Why is that? That’s because Take 2 is not just any cafe. Take 2: A Resonance Café provides tasty meals and a positive, educational environment where women recently released from prison can learn valuable skills in restaurant management, food preparation, customer service and sales to help them secure future employment. Additionally, the women live in housing adjacent to the restaurant with additional resources to help them succeed and keep them away from negative influences. The goal is to help these women change for good by giving them the skills and confidence

CRAFT MAGAZINE OK | JUNE 2019

to secure a job and find a fulfilling life outside prison walls.As patrons of the restaurant, you aren’t just purchasing food, you are contributing to a better future for someone’s mom, wife, daughter, sister or granddaughter. It’s the simplest way you can help and make a difference and break the cycle that women releasing from prison often find themselves: no money, no support, no job, which leads them back to negative influences, negative environments and negative consequences. Now that you’re familiar with what Take 2 is all about, we should take a moment to get to know the woman that helps keep the picture rolling. Lia Lewis, is the General Manager and Chef of Take 2 Cafe. Think of her as the director on set, managing all aspects of the restaurant, front and back of the house. She is a chef, manager, role model, sister, councilor and much more to the women of Take 2. Lewis started this role in late July of 2018. Before that her career included everything from private chef, to mentoring novice restaurateurs. She graduated from the Culinary Institute of America in Hyde Park, NY in 2001. After graduation she spent time in New Mexico and Utah as a private chef before returning

#NOLIMITWOMEN

to Tulsa, OK. Upon her return to Tulsa she found herself working at Flavors with the very talented Micheal Fusco, her mentor. After leaving Flavors and taking a leap of faith out of the Fusco nest, Lewis opened River Spirits Casino as their Executive Pastry Chef, taught and wrote the pastry program at Platt College, Consulted and opened up many restaurant baking programs, and so much more before landing in the directors chair at Take 2. Take 2 really helps these women get back on their feet. It provides them a safe place to earn a living and get things in order. The program requires the ladies to put back a percentage of their wages into savings so they have a little nest egg when their six month program is up. “Its amazing to watch these women grow and come out of their shells and taking real pride in what they make. You can see their self confidence grow. It’s awesome to know that they are given the opportunity to make a bright, healthy, real future for themselves. It’s amazing, “ said Lewis. Lewis and her crew make everything from scratch, and says she “believes in these women very much.” “Just because you have a past does not mean you can’t have a future”, says Lia. Learning from a chef with such a pedigree grants these ladies a crash course that culinary students across the world will pay thousands of dollars for. After leaving this program these ladies will have a life skill they can thank Chef Lewis for. Keep in mind the cafe doesn’t just limit itself to dining in. They also offer catering. So, next time you’re planning that office meeting over lunch, don’t call Dominos or Jimmy Johns, call the ladies at Take 2 Cafe and let Lia and her team make you something special! CRAFT MAGAZINE OK | JUNE 2019

The Spices of Life by Shannon Smith

here are many things we take for granted in our world of comfort and convenience, especially the foods we eat. Many of the flavors of our foods come from spices around the world that were once so precious to gather and transport that lives were sacrificed. It’s easy to take for granted the salt and pepper we casually sprinkle on our food, and the endless jars of spices we keep for months and hardly use. I’ve traveled to many of the countries that have traded spices for centuries, and I’ve tasted exotic dishes that wouldn’t be special if it weren’t for the spices that bring those dishes to life. I’m actually a spice collector, in that I collect spices and other flavorings all over the world in my travels. People ask me how I get them past the customs agents in the airports, and my answer is that I always tell them I’m carrying spices. To date, I’ve not had them confiscated, and I’m very thankful for that. Fortunately, I know how to cook with many spices, but it took years of cooking and eating to learn. It can be very intimidating to cook with spices that are unfamiliar, such as turmeric, coriander seed, pimenton, allspice, and cardamom. The spice I use the most in my cooking is cumin. When I teach my cooking classes, I emphasize the importance of buying the whole seeds, and toasting and grinding them for the most aromatic fragrance you can imagine. Freshly ground coriander seed is another spice I use often. Cumin and coriander seeds compliment each other, and can be used together in many dishes where you want to add extra flavors, such as braised meats, soup, salad dressing, and grilled vegetables. Make it even more exotic with ground chiles, but that is a whole other story! In India and Morocco, as well as many other countries on the spice routes, you can shop for spices in the markets, but I always ask for the ones that aren’t kept in the open air. They look beautiful when they’re piled high and brilliant with color, but they’ve likely lost much of their flavor, and may be contaminated with insects. The most expensive spice in the world is saffron, and I’ve heard the argument about which country produces the best. I’ve actually been to the saffron festival in Consuegra, Spain where they claim to have the best saffron in the world. I learned that saffron is the stamen of the purple crocus flower, and there are only three small threads in each flower. When the crocus are ready for harvest, the red-colored stamen are plucked from the flowers and dried. They’re sold by the gram, and are very expensive due to the labor and small yield. Personally, I believe the best is from Iran, and I’ve purchased it in specialty shops in Dubai where it is much less expensive than what we get in the U.S. Unfortunately, a lot of saffron is counterfeit since it is so easy to use dried grass that has been dyed red, so make sure you’re buying it from a reputable source. Saffron is used in many Persian and Moorish dishes, and it gives food a delicious floral flavor

CRAFT MAGAZINE OK | JUNE 2019

ABOVE: SHANNON SMITH HOLDING SPICES and yellow color. It is also an important ingredient in Spanish paella, the rice dish that is cooked slowly and packed with intense flavors. I’m sharing a tasty recipe for Jerk Chicken Pasta that I learned at a restaurant in Grand Cayman. When cooking with spices, develop your own mixtures. It won’t take long to find the ones you like the best. One of my favorite Caribbean islands is Grand Cayman. I’ve been many times, and was able to cook with Chef Manny at the Ortanique Restaurant where he taught me some delicious recipes using Caribbean ingredients with variations from other countries. This Jerk Chicken Pasta was one of my favorites, and it’s a great dish to make for a crowd any time of year.

Jerk Chicken Pasta 1/2 cup packed light brown sugar 1 tbsp. Kosher salt 2 1/4 tsp. Cayenne 1/2 tsp. allspice 1/2 tsp. ground cloves 1/2 tsp. ground nutmeg 3/4 tsp. ground cinnamon 1/2 cup olive oil 2 pounds boneless chicken breasts, cut into small pieces 3 tbsp. butter1 onion, chopped 1 pound cremini mushrooms, sliced 1/3 cup sun-dried tomatoes in oil, chopped 2 red bell peppers, roasted, peeled and chopped 2 cups heavy creamsalt and pepper 3 scallions, chopped 1/4 cup fresh basil, torn 1 pound penne pasta

serves 8-10

In a large bowl, combine the brown sugar, Kosher salt, cayenne, allspice, cloves, nutmeg, cinnamon and olive oil. Stir well. Add the chicken and stir to coat with the marinade. Cover and refrigerate at least one hour. Remove chicken from marinade and discard any excess marinade. In a large skillet, melt butter and saute the onion until soft. Add the chicken and cook until just cooked through. Add mushrooms, sun-dried tomatoes, red peppers and salt and pepper. Stir and let cook for one minute. Add cream and more salt and pepper, if needed. Cook 8-10 minutes, allowing cream to simmer gently and reduce to a slightly thick sauce. Sprinkle with scallions and basil. Meanwhile, cook pasta according to package directions. When pasta is done, drain and add to the sauce. Toss and serve hot.

CRAFT MAGAZINE OK | JUNE 2019

TICK TOCK

ick season is already upon us in Oklahoma despite all the rain we’ve had in May. Tick season in Oklahoma can be dangerous for both animals and humans. As human’s we’re able to see or feel them on our bodies and carefully remove them, such is not the case with our pets. The past few years have been extremely rough during the tick season. Tick infested areas and the number of cases of tick-borne illnesses are on the rise in Oklahoma. Ticks aren’t just bothersome, or nasty blood suckers!” they carry diseases that can cause serious health issues and possibly death for you and your pets. It’s crucial that you are aware of how to keep your pets safe from tick bites and how to avoid them altogether. Tick season, or as some refer to it “Bloodsucking Parasite Season” (Well, maybe it’s just me that calls it that) can sometimes vary in time of year based upon where you reside. An example would be the west coast of the U.S. can last all year long or any region that has constant warm temperatures like the south and southeast. Northern states, that experience changing seasons, can last from early March to early October. Always check for ticks when your pets return from being outside or for going for walks. Especially around tall grass areas, ponds or lakes. You may want to ask your veterinarian for ways to keep your pet tick free. This may include a vaccination (LymeVax Canine Lyme Disease Vaccine). This vaccine may not be suitable for all pets so it’s important to talk with your vet about it. If your pet does acquire a tick or ticks you can ask your vet to do what’s called a “SNAP” test which is a series of quick blood tests that can be done right in your vet’s office. If you don’t want to subject your pet to any further vaccines other than their normal vaccinations it’s still a good idea to talk with your vet about organic ways to prevent ticks from biting your pet. An example of a organic deterrent would be Lemon Juice with a dash of witch hazel mixed in a spray bottle or try Apple Cider Vinegar in a spray bottle as well. It doesn’t matter if you live in the city or country, if you plan on doing any outdoor activities with your pet, i.e. camping or hiking it’s a must to do a full body inspection on yourself and your pet. Be sure to be very thorough to their inner thighs, belly, face and especially the ears. Ticks live on tall grass and vegetation and attach themselves to passerby’s. If you still have leaf piles laying around from your fall cleanup make sure to pick those up, ticks love to make leaf piles home for the summer. 50

CRAFT MAGAZINE OK | JUNE 2019

By: Mike Hall, Owner Gracieland Pet Resort

When you do your tick inspection and find a tick on your pet, it’s critical to know how to remove it. Some old-timers swear by lighting a match to remove a tick. This is a very risky way of trying to remove the tick and often times it doesn’t work. You may end up burning off your pet’s hair or skin rather than removing the tick, plus you’re down a match or two haha. I would advise not to even try it at all. A more efficient way of removing ticks is by cleaning the area with rubbing alcohol first. Using tweezers, locate the head and pull up slightly until you know it has detached. You may try pulling up and clockwise if the tick has burrowed into the skin. If after your pull the tick and notice the head still in your pet’s body, don’t freak out, most likely the head will work it’s way out on it’s own. Do a second cleaning of the area with rubbing alcohol to prevent any infections from occurring. If you feel like the head is too deep to work itself out after pulling the tick you can always talk with your veterinarian for further ways to extract the head. After you have removed the tick put it in a glass or jar covered with alcohol. This preserves the tick for any testing your vet may need to do especially if your pet hasn’t been vaccinated for Lyme disease. Also, don’t flush it in the toilet as ticks have been known to crawl back out. Keeping your pet safe this season shouldn’t be a chore, if you make a game out of doing your tick inspection your pet will love all the extra attention it’s getting from you, so 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.

CRAFT MAGAZINE OK | JUNE 2019

Local Craft Breweries

TONY PECK, OWNER OF DEAD ARMADILLO CRAFT BREWING

Armadillo

Dead T

is Alive

ony Peck is literally living the American dream. Sometimes that means he doesn’t get enough sleep. But he wouldn’t have it any other way.

numbers, grab a sample glass. Nice fringe benefit. So in 2013, Dead Armadillo was born, and Tony made the full time transition into brewing premium craft beer.

Dead Armadillo started out in typical fashion, like alot of American business dreams do. Brewing beer was a hobby for Tony, oh, back in ‘06 or so. He enjoyed drinking beer, like so many of us do, but he really started getting into the process of making beer. It was challenging, it was creative, it was fun. Working in IT for various companies over the years, Tony went thru alot of ups and downs. It was a decent living, but the peaks and valleys, the layoffs and restarts, got old.

And what a bucking bronc of a ride it’s been! Once Tony and crew got the place going, it took off. They started out as a contract brewer, but things exploded, and they’ve been rolling hard since, nearly doubling in production every year they’ve been in business. They opened their tap room soon after going into full production, & it’s grown in popularity every year.

Meanwhile, Tony was quickly transforming from a computer geek into a self-proclaimed beer nerd. He was becoming more and more fascinated by the “how-tos” of beer brewing. Being a numbers guys didn’t hurt. Believe it or not, there is a LOT of math that goes into brewing beer. And when your head hurts from too many 54

CRAFT MAGAZINE OK | JUNE 2019

They recently expanded out back, with a really nice patio area, with live music & food trucks on the weekends. And their beers. Can it get any better than fresh beer on tap, out in front of the actual brewery? Right now Tulsa Flag is their No. 1, although Amber was their long time leader for awhile, and is still really popular. I tried their Johnny Ginger while there, as well as

e and Doing Really Fine

BY: PETER BRENNAN

their new Breakaway, and both were really impressive. The Johnny had, for me, just the right touch of ginger- it was refreshing, but not overpowering. The Breakaway is an American pale ale very smooth, pleasant. Recently the brewery has been going thru a massive upgrade, expanding from a 10 barrel brewing capacity to a 30 barrel capacity. They are still bursting at the seams a bit, but they are constantly looking to advance the business and make things run smoother and more efficiently. It’s a never ending battle, but well worth the fight. They are expertly distributed in all of Oklahoma- Tony specifically shared that making sure Oklahoma was properly covered has been a main priority for him. Expanding into other states is quickly coming into the picture as well.I asked Tony The QUESTION: how did the Dead Armadillo name come about? He said he was brainstorming, trying to come up with the perfect name, looking at what seemed like hundreds and hundreds of choices. Again with

the head hurting. One day, Tony was hanging out at his parents’ house up in Kansas. His brother in law was helping him move some lumber on the side of their barn. At the bottom of the pile was the old skeleton of a dead armadillo, it’s distinctive nine banded shell clearly visible. And it it him- “I’m putting Dead Armadillo on the list.” It stuck, and the rest is history. Big News: June 1st is Dead Armadillo’s 6th Anniversary Party. They are going to have a special, unique stout that they are going to crack out of the wine barrels they’ve been aging in, they will have food trucks on hand, and they are going to have 20 beers on tap. Gonna be fun!

CRAFT MAGAZINE OK | JUNE 2019

Muskogee Brewing Co. by Jeremy Strunk

ocated just under an hour southeast of downtown Tulsa is yet another great craft brewery that has a welcome home in a smaller community. Muskogee Brewing Company opened their doors last August, just a few blocks from the civic center and the mall in the heart of Muskogee. This brewery has an incredibly distinct look and feel to it, largely due to the fact the brewery, taproom, and connected restaurant, Station 1, are in an old fire station. That history gives Muskogee Brewing Companyâ&#x20AC;&#x2122;s taproom a unique feel that is difficult to describe but adds to the experience of enjoying a hand-crafted beer or three. Muskogee Brewing Company may be in a smaller community than Tulsa or Oklahoma City, but they are brewing on a 10-barrel system which is much larger than some of the other breweries in the state. One of their staples is the Little Dixie blonde ale, currently their only beer available in cans at area liquor stores. Of course, if you really want to experience what Muskogee Brewing has to offer, you need to get to the taproom, which is located at 121 S 2nd Street in Muskogee. There you can find over a dozen different offerings, including all of your favorite beer styles such as IPA, Russian imperial stout, lager, sour, pale ale, and many more. Another thing that makes this brewery stand out is the on-site

eatery, Station 1 Restaurant. It is named after the fire station that once occupied the building. They offer a wide variety of sandwiches, soups, and other items for the hungry beer drinker. Their menu can be found online at muskogeestation1.com. This summer look for a new version of their cucumber gose, as well as a new double IPA and a pineapple IPA coming to the taproom. Later this summer, Muskogee Brewing Company will be hosting a 1st anniversary party in August to celebrate one year of bringing craft beer to thirsty Oklahomans. To get the details on that as they are announced, stay tuned to Muskogee Brewingâ&#x20AC;&#x2122;s Facebook page. You can also find out what they have on draft and other information about the brewery, the history of the fire station it is housed in, and more at muskogeebrewingcompany.com.

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 | JUNE 2019

CRAFT MAGAZINE OK | MAY 2019

ead Brewer, Larry Herriman, at Pearl Beach Brew Pub loves to not only brew beer, but loves some volleyball too! With recent new changes to the taproom and the new pro volleyball sand courts this is going to be one epic summer. So pack up the gear and put on some sunscreen and hurry over to grab your place in line for a fun time in or outside Pearl Beach Brew Pub. by Ben Allen

#1 How did you go from home brewing to being head brewer at Pearl Beach Brew Pub? I started home brewing back in 2011. Around 2015 I started helping Heath with Willows Family Ales doing small batches for festivals and events, as well as testing out new recipe ideas. That led to me helping with the opening of that brewery in 2018. When it changed over to Pearl Beach, I was offered the opportunity to take the lead and I jumped on it. #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?

toward consistency in your process and always keep detailed notes. Or, as soon as you nail the perfect batch, you’ll realize you didn’t write down something crucial. #5 What do you see for Pearl Beach in 2019? We’ve got a clean slate to work with so I’m excited to try new ideas and see where it leads. We’ve got an opportunity to expand our customer base with the new facility and interact with many people who otherwise may not have stopped into the brewery. We’ve got a lot planned and I promise we’re going to have some fun.

I most enjoy brewing anything where I get to showcase hop flavors. Pale ales, IPAs and even saisons that are easier drinking beers with layers of hops in the forefront. I’m looking forward to doing some batches of bigger beers this fall/winter like barleywine, stouts and maybe a wee heavy. Stuff I’ve done as small batches getting worked up on the brewery system. #3 What’s a beer you like to drink that’s not Pearl Beach? Most often, I’ll swing by Marshalls before I head home. This Land Lager has become a favorite. It’s always a satisfying beer and it’s become my default choice. #4 What’s some advice you would give home brewers just starting out? Don’t get discouraged with mistakes or beers that don’t meet expectations. Try to figure out the gaps you need to address. Work CRAFT MAGAZINE OK | JUNE 2019

CRAFT MAGAZINE OK | JUNE 2019

EIGHT things you should know about Rosè! Photos and Story by: Christina Winkle How it’s made There are multiple ways to go about making your favorite rosè. The maceration method, in which red wine grapes are let to rest, or macerate, in the juice for a period of time and afterward the entire batch of juice is fermented and finished into a rosé wine. The Saignée (“sohn-yay”)method is when during the first few hours of making a red wine, some of the juice is bled off and put into a new vat to create a rosé. This is a rare method, but still used by a handful of wine makers. Lastly, the blending method is when a little bit of red wine is added to a vat of white wine to make rosé. This method is very uncommon with still, rosé wines, but happens much more in sparkling wine regions such as Champagne. Where it’s made Rosé isn't from a specific grape or even region; think of it more like a red or a white, but with a generally pinkish hue. The biggest producers by volume are France, Spain, Italy, and the United States. However, excellent rosè comes from all corners of the world, with Big Flower Rosè from Stellenbosch being a perfect example. Seasoned wine drinkers know South Africa to have delicious wines, but for your occasional partaker it might not be common knowledge. The Provence region of France is known for being the most popular place for rosè. Provence creates rosé more than any other style of wine. Style The complexity of rosè is it’s greatest asset. Few wines, if any, go from sparkling to still, sweet to dry, full bodied to subtle with as much admissible ease. Now, the craft beer and cider industries are creating their best attempts to ride the coattails of the wine’s popularity, and they’re doing a pretty good job at it, too. Anyday Rosè, from Anyday Brands in San Miguel, CA, makes an incredible rosè cider that is hopped (just like a beer) with floral cascade and citra hops. Color The beautiful rose color is achieved during the maceration method, when the juice is mingling with the grape skin. Generally speaking the longer the juice sits with the skin, the darker the color of rosè. But for lighter grapes, like Grenache, it can take up to 24 hours to develop the desired pinkish complexion. While darker grapes like Mourvedre, the process sometimes only lasts a few hours. Taste

Food Pairings ‘Food Friendly’ is a common phrase you might hear often when pairing rosè. Rosè is the perfect companion to take to a backyard BBQ. If it’s pasta salad or a pulled pork bbq sandwich, the right rosè can pair with just about anything. Next time your in the mood for pizza run to Ranch Acres and pick up a bottle of Pietradolce Rosè from Sicily, it pairs perfectly. If you’re out on the town, Doc’s Wine and Food is another great place to grab a glass of rosè from their extensive list to pair with the eclectic, New Orlean’s toned dishes. Don’t worry if you have not fallen love with rosè like the rest of the world, you have time. Rosè is not going anywhere! If anything its becoming more and more popular. #roseallday

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.

The primary flavors of rosé wine are red fruit, flowers, citrus, and melon, often the finish similar to celery or rhubarb. Of course, flavor will vary from rosè to rosè due to the use of different grapes bringing varying complexity .Some will argue there is a big difference between ‘old world’ (Europe) and ‘new world’ (everywhere else). Generally speaking the basic rule of thumb is, dry = not sweet wine will fall under the ‘old world’ category. Rosès made outside of Europe, ‘new world’ will likely be less dry. But just like everything else in the world, there are always exceptions. For example Maison Marcel Rose is from the Provence region and it is on the sweet side. Although word on the street, the general publics pallets are evolving and we could possibly see more wine makers making more dry rosès to evolve with the publics pallets. Aging  Fresh is best! Rosé, unlike other wines, does not necessarily improve with age. No need buy a case to stash in your cellar for half a century. No need to search for an older vintage when at your favorite bottle shop. Just grab that current vintage and get to drinking! Price Rosés are becoming more and more affordable. These wines are young and should be drank quickly after being made. And since they take up so little real estate, the consumer sees that on the purchasing end. It should be very easy to find an amazing rosè without having to break the bank.

CRAFT MAGAZINE OK | JUNE 2019

Above: Left to Right, Jason Hower Owner of Kwenchers Owasso, Levi Wolski, Manager

PRESENT FOR PROGRESS

BY: LACY RICHARDS

klahomans have always been accustomed to two things: watching tornados on the porch and drinking 3.2 beer- most of the time, it’s simultaneous. A lot of things radically changed after the liquor laws in Oklahoma got a facelift in 2018. Some of the changes at hand have mixed reviews but to this business owner, the only side is up… A spunky little dog named Mack greeted me at the door, and hey, that’s pretty much the only way I like to be greeted these days. I had never been into Kwenchers prior to the day I met Jason Hower, the owner, but his welcoming spirit made it feel like we’d been friends for a while and it was time to grab a beer together. Jason shows me around with a tour and gives me the low-down on how he got into the business, what it’s been like since the powerful 2018 law changes and what’s on his agenda. It’s usually evident during an interview if someone is really “into” the thing they own. I meet a lot of people who are immune to the retail song and dance, perhaps burnt out from working with the public, the push and pull of wholesale, the heaviness of demand or lack thereof for certain products. I’m also sure that the liquor store business is ripe for personal wear and tear, but despite the pitfalls of this type of gig, Jason stands resistant, full of smiles with a down to earth feeling. From one business owner to another, I can really appreciate that. First and foremost, Jason does a fantastic job of providing an in-depth

CRAFT MAGAZINE OK | JUNE 2019

tour- not unlike a proud parent showing off their honor roll kid. As we look around you can tell that he’s been entrenched in the liquor store world for a solid amount of time, but not only that, he strives to be knowledgeable. Jason works with his employees to be vastly educated on lots of topics, everything from whiskey to wine, to pale ales and liqueurs. He tells me that he used to come up with a curriculum for his employees, one that they would study and in a week or so, everyone would take a test on the topic at hand. After a while, he flipped the script and the employees started make the lesson plans themselves, which creates for much more invested work family. Jason’s dedication to all the people around him shows, customers and employees alike. He talks openly about his demographic and their love for craft beer and the appeal of locally made products. Jason reserves a discount for all teachers, police, firefighters, and military personnel. He approaches his own store with the experience and knowledge of an owner but the mindset of a customer who’s shopping on a busy Thursday evening. While he’s owned Kwenchers for about 5 years, he’s managed other liquor stores in the area for around 13, often with his focus narrowed on a certain product at each location. Now, at his own place, his key focus is sheerly being present and available for progress; a dynamic energy in a world where most owners would like distance from the thing they create. Amongst so many implementations in his store Jason is particularly excited about a few upcoming additions. First and foremost, Oklahoma

Kwenchers was sent samples of 3 different barrels that they sampled with a handful of staff and customers. They had a unanimous winner with this barrel. Aged 14 years (instead of the usual 9 years) and full of depth and character with surprisingly little heat on the finish. A true “honey barrel”.

is finally allowing alcohol sales during holidays. It’s like Christmas 10 times in a year. We chat about how the prime seats for the Owasso Fourth of July firework show are literally in his parking lot so this year is going to be extra busy for him. Also, starting later in 2019 those under 21 years old will be able to head inside the liquor store with their parents- all great news for those of us who just really need to grab a 6-pack before heading to the park our kids. What struck a cord with me was just spending a few hours with someone who’s really passionate about the environment he curates. Jason cares about his customers, his product, and the service he provides. His intentionality and draw to providing those around him with an experience that works during a time of expansion and progress just syncs up for him. Jason Hower is a mover and shaker during a time that’s moving and shaking.

CRAFT MAGAZINE OK | JUNE 2019

BA BREWING CELEBRATES FIRST ANNIVERSARY WITH RED DIRT FEST BY TIM LANDES

n June 15, Broken Arrow Brewing Company will celebrate their one year anniversary with a big party featuring a great lineup of musicians. Taking place at the brewery located in Broken Arrow’s Rose District, the Red Dirt Craft Beer Music Festival will feature American Aquarium, Jackson Tillman, Miles Williams, Jackson Taylor & The Sinners, Caleb Caudle, Shaker Hymns, The Black Valley Band and Ghost Dance Band. There will also be acoustic shows inside the taproom.As part of the day’s festivities there will be food trucks, vendors and Oklahoma's Oil Fire Rye Whiskey pouring drinks.The event is 18 and older and costs $20 for general admission and $80 for a VIP experience, that includes access to the front of the stage and a private beer tent, plus more. Broken Arrow Brewing co-founders Jason

CRAFT MAGAZINE OK | JUNE 2019

Northern, Austin Ferguson and Bud Farris took a break from festival preparations and brewing beer to discuss hosting their first of what they hope is many annual parties to come. Your first Red Dirt Craft Beer Music Festival is in a few weeks. What are you most excited about as we get closer to the day? Jason: I am most excited about seeing the whole idea come to life. It’s going to be an exciting day full of great music and great beer. Austin: It's amazing to watch the team work together and pull off so much in not very much time. I'm most excited about how much planning the festival has brought everyone together even closer than we were before.

Bud: Just to see people enjoy two things Oklahoma has gotten good at these days, Craft Beer and Red Dirt music.

Blake Shelton, very excited to see them. Another is Shaker Hymns they have just won a recent song writers award.

What made you want to do the music festival?

Let’s talk beer. Are you all doing anything special for the day or is it business as usual?

Bud: Going to school in Stillwater, the birth place of Red Dirt Country, really gave me a passion for the music. And the fact that The Rose District hasn’t had a craft beer music festival before. Austin: We all play music and love making beer and enjoying it with family and friends. In my mind there is no better way to celebrate our one year anniversary than with music and great beer.

Jason: We will have a special beer release that we think will be a great addition to our outstanding beer menu and one that will be a festival favorite. How has business at the brewery been so far? Settled in to BA and having fun?

You have a lot of great performers coming for the show. Is there one or two you’re most excited to see? Is there one you think fans should make sure they watch earlier in the day?

Jason: This festival will be taking place on our 1 year anniversary which is unbelievable. It has been a dream to be here in Broken Arrow and get to grow a business in a really amazing city and a growing industry.

Jason: I am pumped to have Caleb Caudle back out and on a big stage this time. He played in our taproom July 4th last year and put on an amazing show, and we have been trying to get him back out here ever since. People should really try to get out here from the beginning and see all the acts. One that sticks out to me right now would be Shaker Hymns. New up and coming group that is lighting it up right now.

Bud: We have really been embraced by the community. It has taken on the atmosphere and feel of a neighborhood craft brewery.

Austin: What Jason said! Bud: American Aquarium has some of the best composers and song writers in Red Dirt today and are really hot right now. Also, Jackson Tillman Band is really on the rise and have caught the attention of even

Anything else coming up you want to highlight? Future beer releases? Future events? Jason: We have a lot coming up including our release of this years kettle sour, Mount Saint Melons, as well as some tasty lagers and pilsners. Bud: We do have some very big announcements to come in the future for Broken Arrow Brewing that will be revealed in the coming months.

CRAFT MAGAZINE OK | JUNE 2019