CRAFT MAG OK MARCH 2019 by craftmagok

CRAFT MAGAZINE OK | MARCH 2019

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McNellie’s Pub

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

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CRAFT MAGAZINE OK | MARCH 2019

About the Cover: Shamrock The Rose District, along with the Broken Arrow community celebrates annually and donates funds to Solider’s Wish. Pictured from Left to Right: Austin Ferguson, Debra Wimpee, MSgt. USAF Ret. Tony Heineman, and Executive Director, Ret. Colonel Mark Ochsenbein.

Letter From The Editor

s anyone else ready for spring? I know I am. Birds. Green. Sunshine. Grilling. Redbuds. Of course, we are talking March in Oklahoma- we’ve got plenty of warm, beautiful teaser days coming up, but don’t put away your cold duds just yet. I can guarantee you that old man winter will have a few frosty things to say as well. How many times have I seen it snow in March? Alot. Hopefully, he won’t say much, & Spring will be buzzing all around us before we know it. My wife & I just found out that our family tribe is growing again- two of our daughters are pregnant! For the one, it is their first, & for my other daughter, it will be their second. And the childhood dream of sisters- they are both due within a week of each other! So fun. Life can be so great sometimes, vibrant, can’t it? Doesn’t mean we don’t get some bumps, or have to navigate some curves once in awhile. Potholes. There’s ups & downs, highs and lows. Roads are like that. But the key is: Keep Driving! Get out on the open roads of life- make sure your tank is filled up, keep air in your tires, hands on the wheel, and ride! There’s so much to do, so many places to hang out, lots of fun to be had. Enjoy friends & family. Breathe in that glorious sunshine when the sun is out. Live life. Isn’t Tulsa such a great town? Every time you turn around, there’s something new popping up. There’s so much life in this city. Entrepreneurs abound, people living out their own American dreams, wanting to share their unique brand of goodness with others. Of course, with that comes some growing pains- the roads again! Everywhere you drive, it seems there is orange cones & narrowed lanes, bunches of guys in neon green, waving flags. Take the hint when you can- there comes a time to take a break from the road, & pull in somewhere. Find a quaint, cozy restaurant, and enjoy a fine meal, one that you didn’t have to cook. Be pampered, be served. Or maybe for a change of pace, go check out one of the latest happening brew clubs, scattered all around town, and meet some friends. Lots & lots of choices there, for sure. Lift a fork, raise a glass, & enjoy. It can’t be all highway in life. Thanks for reading!

Peter Brennan

CRAFT MAGAZINE OK | MARCH 2019

Heart Of Gold At The

Debra Wimpee presenting a check to Solider’s Wish

n March 16th, Broken Arrow welcome’s the fifth annual “ShamRock the Rose” St. Patrick’s Day celebration -the free festival which hosted over 15,000 attendees last year, and promises to be even more exciting this year, with double the size of last year’s Craft Beer Garden experience. The event is for Soldier’s Wish, which grants wishes for soldiers and veterans who need financial assistance. The family-friendly event includes an awesome Kid Zone, sponsored by Young Living Oils and benefiting the BA Football Booster Club. The event is the brainchild of Debra Wimpee, Broken Arrow business owner, and member of the BA City Council. She wanted to create an event to highlight the growth and excitement of the businesses in the Rose District, and year over year the event has grown. Since the event has no major corporate or government sponsors, the growth is driven by the “little local businesses that contribute what they can”, and it really expresses the diverse and passionate community of Broken Arrow’s Rose District. 10

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Dave Barnes, the owner of Scissor-Tail Construction Company, said that the main reason they are a repeat sponsor of the event, is the inspiring and great work of Soldier’s Wish. “I’ve been in ministry, it’s always important to me to give back - this is a great event, and even last year’s hail storm couldn’t dampen the spirits of the people in attendance. We’re excited to be a a sponsor of this year’s event as well.” Soldier’s Wish has been the main recipient of proceeds from the event for the last two years, and if you were in attendance last year, you may remember the inspiring story of Matt Stephens, who was injured fighting for our country and experienced traumatic brain injury and PTSD, then came home and was diagnosed with Stage 4 Colon Cancer. Soldier’s Wish provided resources for his family to travel and enjoy a family vacation. Soldier’s Wish also made a difference for Stephanie and Tim Farlow, who had been working extra jobs to make the extra

e End Of The Rainbow By Jeff Thompson

money needed to pay for their daughter’s BA Pride Color Guard activities. Tim is active duty military, and was volunteering more of his precious time to be a co-presenter with Debra Wimpee at a recent Soldier’s Wish unveiling. But Deb and Soldier’s Wish had a surprise for them. They presented a second wish that night,

one for Stephanie and Tim: paying off the significant expenses for their daughter’s Color Guard account, allowing the Farlow family to spend more time together, unburdened by the stress of having to make that extra money. This year’s event boasts a Craft Beer Garden experience with twice CRAFT MAGAZINE OK | MARCH 2019

ABOVE: left to right, Bud Farris, Austin Ferguson, Jason Northern. BELOW: Broken Arrow Brewery Taproom

CRAFT MAGAZINE OK | MARCH 2019

LEFT: Cody Bayer, Liz Gresham. RIGHT: Jarrod Major

the area as previous years, and there are many local and regional brewers who are participating. Probably most notable is Broken Arrow’s only craft brewery and taproom, Broken Arrow Brewing Company. There are many things that set Broken Arrow Brewing Company apart from other local craft beer makers. It could be that they are an integral part of the Rose District revitalization happening in BA. Perhaps it could be that they are the only Native American-owned brewery in Oklahoma, and one of a few in the US. But since I”m writing this here article, I’ll tell you what I think it is. It’s heart. Plain and simple. These guys genuinely care. About causes. About people. About making the craft beer movement better. And mostly, they care about making really good beer. “People comment on our consistency a lot,” said Founder and Owner Austin Ferguson, as he sipped a glass of one of his Resilience IPAs, which was brewed to generate proceeds for the Camp Fire which ravaged Butte County, CA earlier this year. Even when they brew a batch that doesn’t exactly meet their rigorous standards, they’ll offer it as an “out of spec” limited offering. Austin’s Fatherin-law (and co-founder and co-owner) Bud Farris cautioned him. “People will think you don’t know what you’re doing.” That’s not something Austin’s worried about. He’s such a believer in the goodness of people, that he willingly shares his best industry secrets and practices with up-and-coming brewers, because he wants the whole craft beer movement to be as good as it can be. Whether you

call that transparency, faith or authenticity, it points to the genuine heart of BABC. Good beer brewed by good guys. The same can be said of BABC Co-Owner, Jason Northern. Today at his shop, he wanted to ensure that any publicity they get also gets shared with the other local brewers in this growing craft movement. Northern said, “We always try to shine the light on others.” They are always looking for opportunities to connect with the larger Tiny Lab Concert Series. They have this really cool brewer’s lab that is outfitted like a little jam room, with a rug that ties the room together, guitars, and a full drum kit. The idea is to get together and jam with other brewers and build community and maybe even throw the video of the event out on social media. Eric Marshall has been known to sit in, and it’s the unpretentious creative energy that’s aways on display at Broken Arrow Brewing Company. It’s an infectious sense of fun and play that invites people to collaborate with them. As regulars started to pour in, I got the chance to meet Todd Sullivan, whose go-to beer is the signature BABC Brown Ale. He was there on opening day, and comes back frequently for his old stand by, but he’s not afraid to mix it up and try something a little adventurous. “I used to be into the hoppier beers, but now I appreciate the browns and porters as well.” Another great thing I noticed about both of the owners of Broken Arrow Brewing Company is their humility and willingness to shine the light on other people who have made their success possible. Speaking about Deb Wimpee, Austin said “She is directly responsible for the resurgence of the Rose District, and we wouldn’t be where we are without her.” That may be true, but having phenomenal beer served in a welcoming pub environment probably doesn’t hurt either. CRAFT MAGAZINE OK | MARCH 2019

CRAFT MAGAZINE OK | MARCH 2019

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Great burgers are even better with a great beer. We know the very best brews live where you do – so you can enjoy thirty Oklahoma brews and twenty local Tulsa craft beers here at Society.

CRAFT MAGAZINE OK | MARCH 2019

McNellie’s Pub: Tulsa’s St. Paddy’s Day Destination

By Thomas Locicero

or nearly 15 years, James E. McNellie’s Public House has managed to permit its patrons the privilege of passage from the streets of Tulsa to the world of Ireland, if only for a pint. The pint will keep you coming back, but even a teetotaler will return for the ambience and the food. Founded in 2004, the first of three locations opened its doors less than a week before St. Patrick’s Day and immediately became a staple in downtown Tulsa.

While the pints and pub fare can be enjoyed every day, McNellie’s has become Tulsa’s St. Paddy’s Day premier destination. St. Patrick’s Day is traditionally celebrated on March 17th, to honor the traditional death date of Ireland’s most notable patron saint. This year, the date falls on a Sunday, but McNellie’s will start the festivities early. The party will begin at 6:00 p.m. on Saturday the 16th, and continue until midnight on the 17th.

The brainchild of publican Elliot Nelson, the vision revealed itself when he was a junior at Notre Dame and decided to study in Dublin, Ireland. The idea to bring a new food-and-drink establishment to Tulsa occurred while visiting some of Dublin’s centuries-old pubs. He was drawn to the atmosphere and history, and now that atmosphere is part of Tulsa’s history.

The doors will open again at 10:00 a.m. During the day and a half celebration, patrons will have the option of staying indoors amid St. Patrick’s Day decorations, dining on traditional Irish or American food, or strolling through the beer garden, which seats 350 people.

CRAFT MAGAZINE OK | MARCH 2019

The street in front of the pub is closed off, so that the only traffic in the area is foot traffic, under and around McNellie’s giant tent. On Sunday, a local deejay will lend to the revelries. The party will also include McNellie’s famous Guinness Gig Rig, a refrigerated semi-trailer, which features 30 beer taps, some of which are traditionally Irish, such as Guinness, of course; and Harps, as well as a variety of other choices, including those from Marshall Brewing Company, the first production craft brewery in Tulsa, founded in 2008. Nelson and Marshall founder, Eric Marshall, forged a bond over a Guinness, naturally. But McNellie’s is more than an Irish pub. It is a traditional Irish pub. What makes it so is that it’s focus is not on turning over table, but rather on encouraging patrons to take their time, and visit with family and friends, and to enjoy the pub culture with conversation, the way Nelson did in Dublin. There are about 70 beers on tap and more than 350 in cans and bottles. The menu is what one would expect—

Reubens, charburgers, sweet potato fries— only better. For vegetarians and vegans, the Impossible Burger is mind-blowing. For dessert, the Irish crème brulee, made with Bailey’s custard, is outstanding. Any item on the menu is a can’t-miss. Nelson has assembled a downtown Tulsa leadership team that includes General Manager, Scott Sipes; head chef, Jason Ashing; and bar manager, Amy Stutsman. While Sipes oversees the pub’s operations, Ashing tweaks the menu each month, and Stutsman ensures that every employee, whether bartender or server, is trained at McNellie’s Beer University. They are educated, so that they can educate their customers. Several times a year, Beer U is open to the public with a different emphasis. A past class included an exploration into European beers, while another focused on the best beers to take on a hike. Prices vary depending on the length of the class.

Nelson believes that sitting and chatting over a beer Dublin-style brings a certain quality of life to the Tulsa area. But for those who desire more activity, the pub has an upstairs game room that features a full bar, two pool tables, two shuffleboard tables, and dartboards. It also has two private rooms for parties or reunions. Nelson is also the founder of The McNellie’s Group, which owns and operates several restaurant concepts in Tulsa, Oklahoma City, and Arkansas, including Dilly Diner, Dust Bowl, Elgin Park, El Guapo’s, Fassler Hall, The Bond, The Tavern, and Yokozuna. McNellie’s Pub is located at 409 East 1st Street. For more information, call 918-3827468, or visit www.mcnellies.com. Other locations are in South Tulsa at 7031 South Zurich Avenue and in Oklahoma City at 1100 Classen Drive. Bring your friends and family to McNellie’s on St. Paddy’s Day and let McNellie’s bring Ireland to you. CRAFT MAGAZINE OK | MARCH 2019

CRAFT MAGAZINE OK | MARCH 2019

It’s About Time! By: “Poppy”

an we honestly place a value on our time? Do we ever have enough?

At Yale Cleaners, time is what it’s all about. Specifically, your time, & helping you save it for things & activities that you really value. They want to help free you from “laundry prison”, so you can spend your precious time on more fun stuff. I recently sat down with John Rothrock, president of Yale Cleaners. Locally started & locally owned, Yale is a family business if there ever was one. He’s 3rd generation in the business, one of five siblings (all in the business, btw). And the 4th generation is starting to come on line as well! Shoot, Dad is still around, too. Started by John’s grandfather 75 years ago this year (wow-how many businesses can say that??), Yale Cleaners is really an iconic slice of Tulsa. Their presence in our local communities is strong, with twelve locations in the Tulsa area. Jenks is set to open this year, making 13.

CRAFT MAGAZINE OK | MARCH 2019

John’s love of the business shines through, as he tells me about what makes Yale Cleaners tick. When asked what the focus for the business is, he immediately responds,“Everyday clothes, really well, & really fast.” If there was one word in my mind to describe them, it would be EFFICIENT. I mean, these guys are the gold standard for efficiency. Same day service? Yep- in by noon, out by 5.Car hops? Oh yeah.Saturday, too?? Uhuh. And guess what: each location stands strongly on it’s own, with all the capabilities of the other stores. They don’t have to madly drive your clothes all around town, to some central cleaning place, & then drive them back, for you to pick up. No-they save a ton of time by doing all their cleaning in the same place you drop it off. TIME saver, BAM!

As he shows me around their location at 91st & Yale, he beams at each work station, proudly explaining how this piece of equipment works, or how their in house team has modified this other machine, to make it function better. Or how they custom designed their own bar code system to track garments. They can tell who’s it is, how it needs to be laundered, when it’s due out…AMAZING. They’ve built custom safety guards to protect their employees. They’ve engineered, designed & built their own controls, to make them more easy & faster to operate. All to make their dry cleaning business run as efficiently & quickly as possible, without sacrificing quality. Everything they do is centered around customer service. Here’s the kicker- not only are they the unsurpassed leader in dry cleaning service & quality, BUT they are also the Price Leaders at the same time. I mean, it nearly defies economic logic- but it’s true. John takes alot of pride in that, & rightfully so. Add in their coupons- whoa, blowing the competition out of the water.

But perhaps the biggest priority for John & his team at Yale is being part of the Tulsa community. They are all about being a part of the local fabric, filling a need for people, providing a quality custom service, to make our lives a little bit easier. They seriously care- about their family of employees, and equally about the families & individuals they serve, everyday. They know the business end from front to back, but they also know what life is all about- family time, spending time doing the things we love, living life. Our time is something that we can’t put a value on. Everyday, a few more grains slip down to the bottom of the hourglass. What does Yale Cleaners do supremely well? They help us capture a few extra grains of time, for ourselves. I asked John “How do you do it- what’s your secret?” Without hesitation he replies, “I stand on the shoulders of giants.” He sees himself as the “steward” of the company, protecting & nurturing the wonderful legacy passed down to him. Here’s to 75 more years of Yale Cleaners in Tulsa!

CRAFT MAGAZINE OK | MARCH 2019

Visit The French Quarter Without Leaving Cherry St. BY: TIM LANDES

h yes, the month of March. It’s one of the best months of the year. College basketball goes mad. People wear green and drink matching stale beer for a day. Baseballs are being thrown around parks across America. But before all that we try to party like our brothers and sisters in the Big Easy on Fat Tuesday, which is the culmination of Mardi Gras. This year, Tulsans can celebrate by doing lunch or dinner at Nola’s located at the corner of 15th and Peoria. For them it will be business as usual. If you’re reading this before March 5, you might still have time to make an evening reservation. This is a monthly magazine, which means it will be available long after Fat Tuesday, and that’s cool because you can still celebrate New Orleans culture any time by enjoying a sazerac or hurricane with a po boy or gumbo at Nola’s. It was a cold dreary February Friday afternoon when I visited with Nola’s staff over lunch inside the restaurant’s Prohibition Room, which is often used for private dining events of up to 50 people. A collection of antique liquor bottles are displayed in the walls. The 24 CRAFT MAGAZINE OK | MARCH 2019

room has a dark, warm intimate feeling. To get there I had to go down stairs from the entrance and walk through the main dining area. It was as if I was transported to a French Quarter restaurant rich with tradition. “Everybody is blown away the first time they come in here,” says Emilia Hudson, who is is the private events and catering manager. “They always say they feel like they’re stepping back in time.” I ordered a bowl of crawfish gumbo, a side of red beans and rice, and a pair of crab cakes. I went with my gut. And I love gumbo. I didn’t even open a menu. While I waited for lunch, Hudson discussed the wide variety of options you’d expect to find in a restaurant of its kind. She talked me through a culinary journey that included everything from crawfish, oysters and turtle soup to baguettes then on to pastas, steaks and then to the beignets before finally gushing about their bread pudding. Hudson noted many recipes came from owner Brett Rehorn’s previous popular Tulsa Cajun endeavor: Bourbon Street Cafe.

Rehorn is also the Kilkenny’s owner. When I mentioned to Hudson the place has a similar feel to his Irish restaurant, she laughed and said people often say the same thing whether or not they know he owns both popular Cherry St. dining options.“

“You can and probably should add voodoo sauce to everything,” she said with a smile that said more than the sentence did. I can now foresee a future where I’m adding the mornay sauce with jumbo lump crab and shrimp to every dish I order.

The great thing about this place is you can come in wearing jeans and a T-shirt or be in a more formal setting and enjoy a beer and a po boy or an Oscar style filet,” said Hudson. “We just want to provide you an authentic memorable experience while you’re dining with us.”

The gumbo was hearty, rich and a little spicy thanks to the Crystals extra hot sauce I poured atop the mound of rice and crawfish in the center of the bowl. They offer eight different hot sauces. Hudson tells me they try to keep their food at about a five on a 1-10 heat scale.

Hudson tells me her personal favorite dish is the choco veggie sandwich with a crab cake and the voodoo sauce. She also informs me their most popular item is the voodoo chicken, and it’s now available half price after 9 p.m. on Sundays.

It’s just a few hours before another capacity Valentine’s crowd as Hudson discusses how business has been booming for the restaurant that opened in April 2018. She acknowledges a bumpy start thanks to a long-delayed opening and then some early turnover that isn’t uncommon in the restaurant world, but says they have found their groove and are excited about what’s to come.

As my meal is delivered, Hudson lets me in on a not-so-secret secret that feels like the type of information that is life changing.

She said they have private events scheduled out six months, but still CRAFT MAGAZINE OK | MARCH 2019

Skiffer Crab Cakes SIDES: MAQUE CHOUX & GREEN BEANS

CRAFT MAGAZINE OK | MARCH 2019

Pro h i bi t ion R o om

have dates available along the way for those looking for a place to host a family graduation dinner party, a wedding rehearsal dinner or any other private event. This spring there will be a weekend brunch that features a special menu and a mimosa and Bloody Mary bar. Plus outdoor patio seating that looks out at the downtown skyline.

Voodoo Chicken

There’s a new business box lunch catering program that features a muffaletta, a cajun turkey sandwich or a smoked ham sandwich. There’s also the gumbo, garlic soup, oyster stew a Caesar salad and a house salad. Hudson says it’s perfect for staff meetings or team lunches.

leave the warm friendly confines, but I’ll be back. It’s the voodoo sauce already calling my name. Haunting me.

SIDES: SMASHED RED POTATOES & RED BEANS AND RICE

They also have happy hour specials that include $8 hurricanes that bar manager Ashley Porter told me has the closest ingredients possible to the iconic Pat O’Brien version. She describes their most popular drink as light, fresh and fruity, and not as syrupy as is often the case. She said it includes a key ingredient called fassionola. The tin-roofed bar section also offers a house French Ale made by nearby Cabin Boys Brewery. Porter says they also feature many OK Distilling Company spirits, including some that go through a barrel-aged program. They also offer Topeca coffee and a cold brew. My gumbo bowl is nearly empty. A few read beans and pieces of rice remain in the side dish. There’s still a chunk of crab cake sitting on a plate. I consider dessert, especially when Hudson W/ COCKTAIL SAUCE & HORSERADISH reminds me there is that Bourbon Street bread pudding. I decline. I’m full. I’m happy. I don’t want t o

Venus Oysters

French 75 W/ COGNAC

CRAFT MAGAZINE OK | MARCH 2019

Paella, The Party In A Pan By Shannon Smith

ne of my favorite memories of Spain besides the tapas bars, churros and chocolate, and Gaudi architecture (it’s not always about food), was my first taste of authentic Spanish paella (OK, it’s really is all about food). Paella is a rice dish cooked uncovered in a wide, flat paella pan. It looks similar to a deep dish pizza pan. Paellas are made in many different sizes and some are made over an open fire to feed 500 people. It is important to use short grain rice, preferably from Spain, which absorbs liquid beautifully and becomes full of all the flavors in the paella. Valencia, on Spain’s east coast just south of Barcelona, is where paella is reputed to have originated. But if you ask someone in Valencia about the proper ingredients in paella, you would get a variety of answers. It would be similar to asking a BBQ master in Kansas and one in Texas what the correct sauce would be for a BBQ chicken. There is no “right” answer. Typically, the ingredients used in Spain are those that are available, or those that are leftover from the previous week’s meals. If you live on the coast your paella will have a lot of seafood. If you live inland you’ll have pork, chicken, or rabbit. But you’ll always have sweet red peppers, olive oil, saffron, smoked paprika, and rich stock.

CRAFT MAGAZINE OK | MARCH 2019

Although you don’t need a paella pan, it is helpful to make a great presentation, and to create the crisp crust of rice that sticks to the bottom of the pan, called the socarrat, which is a delicacy. Of course, cooking it over an open fire adds a smoky aroma that makes nearly everything taste better. In Valencia they burn orange and pine branches because there is an abundance of them, and they add an even better aroma. Here in Tulsa, Oklahoma I make paella for special occasions, especially when there is a crowd to feed. Sometimes I make it on my gas stove, using the entire cooktop with my giant pan, but my favorite way to make it is on my wood-fire grill on a spring day with a glass of Sangria. You can find two of my favorite paella recipes, as well as my Rosé Sangria recipe, on my website www.beadsandbasil.com

Catalan-Style Paella 2 tablespoons almonds 2 tablespoons pinenuts 4 cloves garlic, minced 4 tablespoons fresh parsley, chopped 1 pinch saffron threads Kosher salt 6 cups chicken broth 1/4 cup olive oil 1/2 pound boneless, skinless chicken breasts (or thighs) 1/4 pound diced ham 1/2 pound spicy sausage, sliced 3 red bell peppers, chopped 2 yellow onions, chopped 2 tsp. sweet smoked paprika 2 medium tomatoes chopped 3 cups short grain rice (preferably rice for paella, but can use Arborio) 6 tablespoon fresh or frozen green peas 12 artichoke hearts (frozen or canned)

Preheat oven to 350 degrees. Spread almonds and pine nuts on a baking sheet and toast in the oven until golden, about 7 minutes. In a mini-processor, grind the almonds, pine nuts, garlic, parsley, saffron, and 1/4 teaspoon salt. Add about a tablespoon of water and continue to process until it becomes a paste. Pour the broth into a saucepan and keep warm on the stove until needed. Heat 2 tablespoons of olive oil in a 17” paella pan or large Dutch oven over medium high heat. Saute the chicken, ham, and sausage until lightly browned. Add remaining oil, red peppers and onions. Saute until the vegetables are softened, then stir in paprika and tomatoes. Lower heat and cook for 15 minutes. Stir in the rice and stir, coating the rice well with the pan mixture. Pour in the hot broth and bring to a boil. Taste for salt, then add the nut mixture, peas, and artichokes. Continue to boil, stirring until the rice is tender and done to your liking. You may need to cover pan with lid or foil to cook a bit faster. Remove from heat and serve.

CRAFT MAGAZINE OK | MARCH 2019

#NOLIMITWOMEN

Kim Zieg, co-owner of OkieSpice and Trade Co.

Life is always better with a bit of spice by Christina Winkle

im Zieg is no stranger to spice. Quite the contrary: she surrounds herself in it. She and her husband Steve are the owners of OkieSpice, a fantastic retail store filled with sugar, spice and everything nice. Kim, an Oklahoma native, was born and raised in Sand Springs, where she spent most of her adult life as a barber. She loved cutting hair, and listening to her clients’ triumphs and troubles in the business world. She often dreamt of a day where she might own her own business as well. A few things in life had to take place before that dream would come to fruition. One being meeting her partner in crime. Roughly eight years ago, she met her fellow condiment loving husband. She recalls opening his fridge and being in awe. Walking down memory lane, she recalls a time of telling her mother and saying “Mom, his fridge looks just like mine!” Their dating life consisted of a lot of adventure. Love of the outdoors and road trips. They would go on spontaneous trips, looking for quaint little stores along the way. Their trip to DC resulted in an idea they brought back home with them. They walked into a spice shop and thought how fun it would be to have something like this at home. Returning to Oklahoma, the idea continued to take shape. In November of 2017, OkieSpice went from a dream to reality. The shop is an inviting space, just off of highway 412 in Sand 30

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Springs, and packed with every spice imaginable. Their clients come from all over. “We have guests coming from all over the country, even from Europe. I would venture to say that probably 60-70 percent of our customers come from other areas. They love our store and love picking up some Okie souvenirs and spices they cant find at home.” It’s not hard to see why people are seeking Kim out. Her place has everything one might need to spice a dish. But it’s not only about the spice- they have novelty items, candles in upcycled bottles, honey, oils, and cheese. This attention to detail led to them being voted Business of the Year by the Sand Springs Chamber of Commerce for 2018. Walking into OkieSpice, you get this overwhelming feeling of home, which is very intentional. “Steve brings the grill down on the weekends, and we just have fun!” They keep their children involved in the store. There truly is an undeniable cozy feeling to the store. They host multiple events each year. The next one on the list is Westival. It is their event that runs in conjunction with Sand Springs Herbal Festival, and will be held this year on April 13th. At Westival, you will have the opportunity to meet different vendors that sell product at OkieSpice. It’s the perfect chance to get to know the store on another level. In addition to meeting the vendors behind the products so many of their customers have fallen in love with, you will get the opportunity to dive deep into

#NOLIMITWOMEN

a plate of food provided by Three Feathers BBQ. Kim’s shop also plays host to a salsa competition later in the year. Along with the fun festivals and competitions Kim throws at OkieSpice, she has another very exciting adventure on the horizon. She and Steve are starting to make their own cheese. They hope to have the cheese ready for purchase Fall 2019. “We are excited to have finalized the acquisition of The Cheese Factory. It will be nice to offer another made in Oklahoma product to our customers.” Her excitement was transparent, and evidence of the continued

drive to offer her customers the best array of products possible. When you find yourself sitting and staring at your sweetheart searching for things to do, spice things up and grab the keys and head to Sand Springs to meet Kim. Or when you’re putting together your grocery list, don’t forget to head to OkieSpice and grab something nice. Keep it simple and shop local!

CRAFT MAGAZINE OK | MARCH 2019

TulsaCraft Breweries

FAT TOAD BREWING by Jeremy Strunk

ollowing the modernization of laws surrounding alcohol a few years ago, there has been no shortage of craft breweries popping up throughout the state. However, you don’t have to be in a major metropolitan area like Tulsa or Oklahoma City to find great, Oklahoma-made craft beer. Small town breweries are opening their doors,brewing great craft beer with two very cool side effects. They are introducing smaller markets to the idea that beer can be much more than your typical light lager, while also creating a community gathering spot that brings people together with tasty brews. Tucked about 40 minutes east of Tulsa, Pryor, Oklahoma is a town that might be best known to Tulsans for hosting Rocklahoma. There is another reason to make the trip to Pryor, though. Fat Toad Brewing proudly calls Pryor home, and the community has welcomed the craft brewery with open arms. The reception for Fat Toad opening their doors in January 2018 was so strong that they have already expanded their brewing system. A new 3-bbl (bbl is beer lingo for barrel, or roughly 31 gallons of the good stuff ) brewing system and four new 3-bbl fermenters have recently been added at Fat Toad, and they wasted no time in putting the larger system to work. Fat Toad began self-distribution in February, and also have two new additions to their beer lineup: a Hazy IPA, and a Belgian Witbier. These new choices join the lineup of between 9 and 11 beers kept on draft in the taproom. With warmer weather on the horizon as we enter March, Fat

Toad is a fantastic destination for enjoying a beer or three outdoors. Their enormous deck with fantastic views of fields full of horses, cows, and trees, offers a truly unique beer garden experience. St. Patrick’s Day weekend, Fat Toad is teaming with RAE Family Foundation for a “Mean Green 5K Run/Walk”, with the start and finish line being at the Fat Toad Brewery. The event starts at 11:30 March 16th, and all participants over 21 who finish will receive a Fat Toad beer at the finish line. Keep up with events, news, and other happenings at Fat Toad by following them on social media and checking out their website, fattoadbrewing.com. More importantly, make the drive out to Pryor and experience the amazing taproom environment, friendly staff, and delicious beer Fat Toad has to offer for yourself. They are located at 3986 W 530 Road in Pryor, Oklahoma.

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 | MARCH 2019

CRAFT MAGAZINE OK | MARCH 2019

ead Brewer, Jordan O’Dell, keeps it hopping at Welltown brewery with fresh beer, a fun atmosphere, and customers who keep coming back for more. Welltown is a two-story taproom located downtown in the Tulsa Arts Dirstrict. It’s a great place to go with your friends while waiting for a show at the Brady Theater or afterwards for a late nightcap. Either way you will find a cold craft beer on tap that you’ll be sure to love. When you are there make sure to say hello to Jordan and maybe sit for a beer or two! by Ben Allen #1 How did you go from home brewing to working in a taproom? As intimidating as it was, I went from doing 10 gallon batches in my garage, to the next day brewing a 10 BBL batch. I can honestly say that I got a lot of help from different places around Tulsa and OKC for advice and tips on what was needed to be successful. After I got through the first few batches at Welltown, brewing honestly became more enjoyable than it was in the garage.

question you can. Experiment at home, take your favorite recipe and tweak a few things to see what you like better. Friends are great, but free beer is better...so enter some competitions to get some real feedback, and don’t be discouraged if you get bad feedback- just try again. Opening a brewery? Find a place to work at and see how things work and operate, and don’t be afraid to make mistakes with experimentation.

#2 You guys do a lot of social media (even singing, skits, parodies, etc.)- what’s your favorite thing you’ve done? Whether its beer, events, social media or taproom design, we pride ourselves in thinking outside of the box. One of my favorite videos has been our advertisement for Brew Days, which is our program that brings people in to actually brew a commercial batch of beer with me, and by far it has been my favorite thing we have done at the brewery. A year ago I was dying to be in a production facility wanting to learn how everything worked, and even though I am young and new to this, I genuinely love getting to share what I’ve learned in this short time with people who have the same passion.

#5 What do you see for Welltown in 2019? We honestly have some pretty big things in the works. We are event focused and event driven, so planning some amazing things to come this year. This summer will be huge for us, as well as Oktoberfest at Welltown, coming the first weekend of October. Outside of events, we are also gearing up to grow in distribution during 2019 and expand our barrel aging program.

#3 What’s a beer(s) you like to drink that’s not Welltown? I have some huge brewery crushes on some places around the country. Marble from Albuquerque had a Brett IPA that was top notch. I loved going to Paradox Brewery in Divide, Colorado, who offered tons of barrel aged sours. Also the Two-Hearted ale from Bell’s might be worth its weight in gold. #4 What’s some advice you would give home brewers just starting out? Depends on what their goal is. Making better beer? Find somebody who is an open book and ask them every CRAFT MAGAZINE OK | MARCH 2019

Broken Arrow Brewing Co. “Hader-Weizen” Wheat Beer

Cooking with C

Craft Beer

hili, stew, baked beans, bread…these might be the dishes that come to mind first when you think of cooking with beer. They can be rich and hearty, so a big bold beer adds both flavor and body without overpowering the rest of the dish. Some of my favorite beer recipes, however, require just a little bit more finesse, and can really highlight a much more delicate craft beer or cider. Cooking with beer may sound intimidating to some, however when it comes right down to it, it isn’t much different than pairing your favorite dish with a perfectly-matched pint. I’ve rounded up some recipes, and some local beer and cider that will compliment them beautifully both in a glass and on a plate. Cheers!

Amanda Simcoe is a chef and food connoisseur. She absolutely loves good food and appreciates the art of cooking and trying new things. Also known as “The Cheese Wench,” she knows most everything there is to know about cheese. She loves using fresh ingredients and has a huge garden where she grows much of her own produce. Amanda also enjoys making beer at home and cooking elaborate meals. 38

CRAFT MAGAZINE OK | MARCH 2019

India Pale Ale Macaroni & Cheese One of my go-to beer pairings is India Pale Ale and Cheddar cheese. The hop character of the beer and the sharpness of the cheese complement each other well. Adding that combination to macaroni and cheese adds an extra dimension to a classic comfort-food favorite. In pairing, the brightness of a fresh, hazy IPA cuts through the richness of the melted cheese, and when pairing the beer with the dish the carbonation cleanses the palate between ooey-gooey bites. Choosing the Beer: For this recipe, I have chosen an IPA with a bright, juicy, citrusy hop character, rather than a super bitter one. Roughtail Brewing Company’s “Everything Rhymes with Orange” is unfiltered and makes a refreshing match for the dish. Ingredients: 1 recipe IPA Béchamel sauce (below) 20 ounces Cheddar cheese, shredded

½ teaspoon ground red pepper (optional) 16 ounces elbow macaroni, cooked Panko for topping (optional) Directions: Preheat oven to 400°. Heat béchamel sauce over medium heat. Whisk in salt, 2 cups shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish, and top with remaining cheese, and panko, if using. Bake at 400° for 20 minutes or until golden and bubbly. For the IPA Béchamel: Ingredients: 5 tablespoons butter 4 tablespoons all-purpose flour 2 cups half and half 2 cups Roughtail Brewing Co. (Midwest City, OK) “Everything Rhymes with Orange” 1 teaspoon ground mustard 2 teaspoons salt ½ tsp cayenne Directions: In a small sauce pan, bring the half and half and beer to a simmer.At the same time, in a second, heavy-bottomed sauce pan, melt butter over low heat. Stir in flour and whisk until combined. Let cook for 6-8 minutes. Remove from heat and pour in half and half/beer mixture all at once, whisking vigorously until smooth. Return to stove and cook for 1-minute over medium heat, whisking constantly until the sauce thickens. Season with salt, pepper and freshly ground nutmeg. CRAFT MAGAZINE OK | MARCH 2019

Cider-Braised Pork Tacos w/ Apple-Cabbage Slaw Pork and apples are one of my favorite classic combinations, so a hard cider is an obvious choice for these pulled pork tacos. In 2019, Hunter Gambill opened Oklahoma’s first Cidery in the Kendall-Whittier Neighborhood. His offerings range from the traditional, to creative flavors like “Mint Julep” and “Thai Coconut Green Curry.” For this recipe I’ve used his clean and crisp combination of fresh apples and Asian pears. An apple-cabbage slaw adds crunch, and quick-pickled red onions and carrots are a great finishing touch.

Ingredients: Cider-braised Pork Apple-cabbage slaw Pickled onions and

carrots Sliced avocado Corn tortillas Queso fresco for garnish (optional)Cilantro, for garnish (optional)

For the Pork:

3.5# pork shoulder 1 onion, quartered 1 carrot, halved 2 cloves garlic, smashed ½ tsp ground coriander ½ tsp ground ginger ½ tsp ground cumin (I like to taste and grind whole seeds fresh right before using) 1 whole star anise 1 tsp whole mixed peppercorns 1 bay leaf Kosher Salt 36 oz Local Cider Co. Apple & Asian Pear Cider

Directions: For the pork, you can either opt for a traditional braise, or like

I have below, use a pressure cooker. Season the meat with kosher salt. Using the pressure cooker’s “sauté” setting, sear the pork shoulder. You might have to cut the meat into smaller chinks and sear in batches. Add the spices, aromatics, and cider to the seared meat. Set the pressure to “high” and the time for 60 minutes.   Once the cooking is complete, allow the pot to depressurize naturally for 15 minutes before releasing the remaining pressure. Remove the meat from the pot and shred using 2 forks. Strain the liquid from the pot and remove the fat. Place the liquid in a saucepan and reduce by half before returning to the shredded meat.

Apple & Cabbage Slaw:

½ head purple cabbage, shredded 2 granny smith apples, julienned juice from 1 orange juice from 1 lemon 1 jalapeno, diced 1 tablespoon olive oil 1 teaspoon honey Salt, to taste

Directions: Whisk together the juices, honey, and oil. Pour the mixture over the remaining ingredients, and season with salt.

Quick-pickled Red Onion & Carrots: 1 red onion, thinly sliced 2 carrots, julienned 1 cup water ½ cups apple cider vinegar 1 tablespoon sugar 1 ½ teaspoons kosher salt 1 tablespoon mixed peppercorns 1 teaspoon juniper berries

Directions: Whisk together the water, salt, sugar, vinegar and spices over low

CRAFT MAGAZINE OK | MARCH 2019

heat, until the salt and sugar have dissolved. Place onions and carrots into a glass jar, and cover with the pickling liquid, and allow to sit for at least one hour. These will keep 2 weeks in the refrigerator.

Citrus & Hefeweizen Tartlets Beer and dessert might not be the most obvious pairing, but with the right combination of flavors, it can work surprisingly well. Bright citrus flavors pair well with a hefeweizen, and Broken Arrow Brewing Co makes a classic Bavarian-style example perfect for spiking this citrus curd. I garnish mine with a little pink peppercorn, which also compliments citrus, particularly oranges. Crust Ingredients: 1 ¼ cups of flour ¼ cup sugar ½ tsp salt 1 stick of unsalted butter, cut into small cubes 3-5 Tbsp ice cold water

Directions: In a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the cubes of butter and process until combined, about 1-2 minutes. Your dough should resemble course meal. Start with 3 Tbsp. of water, pulse until combined. If the crust doesn’t hold together add more water, a bit at a time, until it does.Pat into Tartlet pans or dishes, and prick crust well with a fork. Bake in 350-degree oven until semi-firm. Remove tartlets from pan and place on sheet pan. Return to the oven until light golden brown

Curd Ingredients: 1 cup granulated sugar 8 egg yolks 2 tsp lemon zest 2 tsp orange zest 12 oz Broken Arrow Brewing Co. “Hader-Weizen” Wheat Beer, reduced to 1/3 C 1/3 C fresh orange and lemon juice blend 1 ¼ stick unsalted butter ¼ tsp salt Crushed pink (optional)

peppercorns, for

garnish

Directions: In a pan off heat, whisk together the zest, eggs, yolks, citrus juice, beer and sugar until well-combined. Add the butter. Place the pan over medium heat. Whisk over medium heat until thickened, 6 to 8 minutes. Let cool before filling tartlet shells. Garnish with crushed pink peppercorns, if desired. CRAFT MAGAZINE OK | MARCH 2019

CRAFT MAGAZINE OK | MARCH 2019

arch has arrived and with it, collectively, Tulsans are anticipating warmer weather and new activities signaling the entrance of spring. St. Patrick’s day is in full swing, along with exciting Spring Break activities for the whole family! Break out the green and sunglasses, because things are growing all around. By: Lacy Richards

March Madness in Tulsa

First Friday Art Crawl

Despite unfavorable predictions for Oklahoma teams, March Madness at the BOK center is still slated to be an exciting weekend for basketball lovers. 2019 marks the 8th year Tulsa will host the tournament with TU named as the host school. Beer and wine will be available throughout the BOK arena, a big change to the regular concession offerings. Downtown Tulsa has made big changes to allow for easier shuttling and access to the extensive restaurants and activities offered in the area.NCAA.com

Established in 2007, this year-round monthly event features art galleries, studios and museums as well as the part-time galleries in various shops opening their doors for the enjoyment of the public. Each venue offers something different and creative, a true hallmark of the Tulsa Arts District. This evening is a great time to explore the wonders of downtown Tulsa, art and beyond! Thetulsaartsdistrict.org

March 22 & 24th BOK Center – 200 South Denver Ave. W. Tulsa, OK

March 1, 6-9pm The Tulsa Arts District

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#GETOUTGETLOCAL

Mardi Gras Parade in Blue Dome

McNellie’s Annual St. Patrick’s Day Celebration

Hosted by the Tulsa Art Car group, check out the fabulous and funky cars as they roll through Tulsa’s Blue Dome district.

It’s time again for the annual McNellie’s St. Patrick’s Day party, filled with Guinness, green beer, and maybe even some luck filled debauchery. Mcnellies.com/events/annual-st-patricks-day-celebration

Greater Tulsa Home and Garden Show

ShamRock the Rose

March 7-10 River Spirit Expo at Expo Square – 4145 E. 21st St. Tulsa, OK

March 16 @ 5pm Broken Arrow’s Rose District – 418 S. Main St., Broken Arrow, OK

Oklahoma’s largest home and garden products trade show boasts more than 500 exhibitors who are ready to help you tackle the biggest or smallest home projects you can imagine.TulsaHBA.com

Going five years strong, ShamRock the Rose presents a rocking craft beer garden, boasting tons of local breweries for a great cause. All ticket proceeds go to the Soldier’s Wish, an organization that grants the wishes of military personnel and their families.Soldierswish.com

Tulsa IrishFest

St. Patrick’s Day in the Boneyard

March 5 @ 8pm Tulsa’s Blue Dome District, starting at McNellie’s - 409 1st St, Tulsa, OK

March 15 @ 3pm, March 16 at Noon Guthrie Green – 111 East M.B. Brady Street, Tulsa, OK Join this family friendly music and culture filled celebration of St. Patrick’s Day! Free to the public.Tulsairishfest.org

CRAFT MAGAZINE OK | MARCH 2019

March 16 @ 6pm, March 17 @10am McNellie’s Pub – 409 1st St, Tulsa, OK

March 16 @ Noon – 11pm Dead Armadillo Brewery – 1004 E. 4th St., Tulsa, OK Shenanigans are back in the Boneyard with live Irish music, food trucks, and copious amounts of beer. Enjoy both Irish and modern bands playing the whole day!

#GETOUTGETLOCAL

Spring Break at the Gathering Place March 18 - 222650 S John Williams Way E, Tulsa, OK Oklahoma‘America’s Best New Attraction’ is hosting their first ever spring break week! Join the Gathering Place for a week of wonder filled with fun, learning, and play! Stay tuned for family yoga sessions, story time (daily!), hands on activities with outdoor experts, art projects, and more! New activities are scheduled almost hourly so sneak a peak at the Gathering Place’s events on Facebook for a list of every magical detail.

BIG St. Patrick’s Day Party at Kiss My Ale March 17 @ 2pm - 5336 E Admiral Pl, Tulsa, OK Join them for an epic St.Patrick’s Day Party! This come and go Paddy’s Party will last all day starting at 2PM! Perfectly paired with a triditional Irish Stew from Epicurean Delights with Marita, they will be featuring a GREEN Oklahoma Beer, an original GREEN cocktail creation, a fun Leprechaun Mini to paint, and (Don’t tell Paddy) SCOTTISH car bombs! No tickets are needed for this event. Stew is available until it runs out! 3 Shot Leprechaun Multi Theme Paint Challenge! Show up at 10 to get set up as painting starts promptly at 10:30 on March 2nd, you can find out more about other events on their Facebook page.

CRAFT MAGAZINE OK | MARCH 2019