CRAFT MAGAZINE OK OCT 2019 by craftmagok

CRAFT MAGAZINE OK | SEPT 2019

©2019, All rights reserved. No part of this publication may be reproduced without written permission from the publisher. Craft Magazine OK,LLC. is published monthly 2706 W. WASHINGTON PL. BROKEN ARROW, OK 74012 ben@craftmagok.com 918-398-6844 OWNERS / PUBLISHER BEN & ALISHA ALLEN EDITOR PETER BRENNAN CONTRIBUTING WRITERS BEN ALLEN • PETER BRENNAN LEE BRENNAN • BRYAN EDWARDS • MIKE HALL • LACY RICHARDS GERARD RAYMOND • JEREMY STRUNK • JENNAH JANE SCHALE AMANDA JANE SIMCOE • JEFF THOMPSON • CHRISTINA WINKLE MANAGING PHOTOGRAPHER BEN ALLEN CONTRIBUTING PHOTOGRAPHY: JEREMY STRUNK • CHRISTINA WINKLE VISIT CRAFTMAGOK.COM FOR THE ONLINE VERSION OF THE MAGAZINE AND TO CONTACT US FOR STORY IDEAS OR ADVERTISING OPPORTUNITIES. FOLLOW US @CRAFTMAGOK ON:

About the Cover: Wow! One year got here fast. Craft Magazine turns 1 in October and we are excited to take a look back at what this past year has been for us. Tony Peck and his crew from Dead Armadillo Craft Brewery are featured this month. Find out what’s behind their name and what their plans for 2020 are as well. We also want to welcome two new writers Bryan Edwards aka Moody Foodie Tulsa and Lee Brennan. Thank you Tulsa and surrounding areas for the support and business,for going out and showing local business owners that you care about them, their products, and services. We’re looking forward to many more years ahead. Cheers!

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Above (left to right):Tony Peck, Travis Moore, Jake Nutt and Marion Gooding

DEAD ARMADILLO CRAFT BREWING E

stablished in 2013, Dead Armadillo Craft Brewing offers a year-round selection of brews, as well as seasonal and one-off offerings. Check out their 2019 Release Schedule at DABrewery.com. The next beer to be released is the Black Hop – Black IPA. This beer is one of the original home brew recipes that has actually survived the long journey from garage to production facility. Located at 1004 E. 4th Street in Tulsa’s up and coming Pearl District, Dead Armadillo specializes in experiences for every palate. However, you might know them for their flagship beers, Amber and Tulsa Flag. “Amber is where it all started for us years ago, but the Tulsa Flag blonde ale has quickly become our number one seller. More than 400 cases sold out in a day when we released the first batch. Now, flash

BY JENNAH JANE SCHALE

forward a year or so, the Tulsa Flag series is growing. We now have Tulsa Flag IPA, and soon we’ll have even more varieties,” said Managing Partner Tony Peck. But there’s more to discover from the taproom at DAB. Stop by and check out the special one-off beer releases, flights, crowler / growler fills, as well as packaged beer to-go. We caught up with the brains behind these brews, and talked with the people who make the magic happen every single day:

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Dakota Cason has been an Oklahoma Sales Rep for six years, and has spent the last half a year representing Dead Armadillo’s brand. Her deliveries infiltrate bars, restaurants, liquor stores and anyone else who wants to carry the product. Dakota Fun Facts: Sign: Aquarius Hobby: Traveling Favorite part about working for DAB: “Traveling and telling people about it. We do the classics really well, and we do stuff that appeals to everyone at affordable prices. We are approachable. We are easy-going and inclusive.” Favorite Animal: Fox Pets: Ted the bunny and Jager the dog Favorite DAB beer: Pickle Gose--sour beer.

Marion Gooding is Operations Manager at DAB. He started home brewing 10 years ago, then three years ago, he picked up marketing and events. He started working at DAB a year and a half ago. Marion oversees general scheduling, inventory levels (so the beer doesn’t run out), some brewing and operating the canning line. “I’ve always loved brewing beer. I’ve always loved brew culture.” Beer is an ancient unifier and currency of social lubrication, whether celebrating war, peace, revolution, family events, births, or deaths. Marion is also involved in FOAM (Fellowship of Oklahoma Ale Makers), a brew club that meets monthly. As far as DAB production, “Right now we can’t make it fast enough to satisfy our audience--we want to be able to do that.” Marion said that the brewery continues to increase production to meet the needs of the partakers. Last year they brewed 1900 barrels. This year, DAB will top just over 2500. That included a little interruption with getting their new 30bbl brew house set up. “Next year we hope for 3000 to 4000 barrels,” as time allows. Marion Fun Facts: Sign: Aquarius Hobby: Playing music and singing with my band Favorite part about working at DAB—I enjoy putting out experimental beers. Favorite animal: Otter Pets: Luca Brasi- Italian Greyhound; Professor Henry Jones- Ragamuffin Cat; Gustard America- Standard Poodle Favorite DAB beer: Inland Porter “Everyone is passionate about beer, about craft, and dedicated to the process and each other.”

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«The Evolution of the AMBER Travis Moore, Director of Sales and Marketing. Travis originally was hired to be Oklahoma sales rep for DAB. As things picked up and got busier, he had to step back into the production facility and help make and package the beer. “We all work in production and packaging, shipping and receiving. I make sure our products are in hands that want to buy them. I’ve been working for DAB for three years.” Travis says that the idea is to grow the business to pursue new passions. “Idea is to create good consistent beer that people enjoy.” When I asked about how early is too early for a breakfast buzz, “Beer with breakfast is a real thing.” “Coffee oatmeal stout! That’s what I have with eggs and bacon.” “The beauty of a small company is you wear 100 different hats and learn to do everything.” Travis Fun Facts: Sign: Leo Hobby: Metal detecting Favorite animal: Ducks Pets: No Pets but do love them. Favorite DAB Beer: High Tops - Hoppy Wheat

Above (left to right):Tony Peck, Travis Moore, and Marion Gooding at ONEOK FIELD holding a new six pack of Tulsa Flag IPA, part of the new series of Tulsa Flag beers.

Jake Nutt is a recent graduate from brew school. He has been with DAB as a production assistant for the last 2 months. Jake Fun Facts: Sign: Leo, Virgo cusp Hobby: Brewing beer Favorite Animal: Kittens Pets: Dogs Lucy and Coco; Cats Cleo and Diego Favorite DAB beer: High Tops - Hoppy Wheat

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«The

Taproom

Sarah Strickland is the DAB taproom manager. She handles all the day-today operations of keeping the taproom open and ready for the public to come in and enjoy the on-site experiences of hanging out at the brewery. Besides managing the bartenders and the work schedule, she books the bands, handles the social media, and also schedules the special events that happen in the taproom and the Boneyard (beer garden). She’s a busy gal!

were the second or third brewery in Tulsa. Finding the right building was difficult, but so was navigating the city permitting process. There wasn’t much experience with brewery needs and how to handle it, but we got through it and found our home in the shadow of downtown.” In October 2014 they started working on the building renovations—pouring the brew floor and curbs, setting up the tanks and fermenters, and finally getting the brew house properly set up and tested. This took an excruciating eleven months. Finally, the first batch in Tulsa was brewed in September 2015. The first batches brewed were Amber and IPA. Current status: Running out of room, trying to expand. “We would love to see it grow into a production/restaurant. We have a full scale beer garden out back, with live music three times a week.” What’s in a name? The name Dead Armadillo finally topped a list of about 100 ideas that Tony, his friends, family and even strangers, brainstormed to come up with. Nothing had been jumping off the page. One weekend, while helping his parents move lumber at their farm in Kansas, Tony found a “nest” with a dead armadillo in it. Inspiration hit…and the name made it on the list. Eventually, after working on logos for a few months, they had the concept ready and decided to unveil it at the annual beer tasting event Wild Brew. Tony had been home brewing for about 5 years at the time, but he really didn’t know what was about to bust loose. “The Wild Brew event staff were gracious enough to take a chance on some home brewers, and let us come share our beers with the patrons. We decided to try the Dead Armadillo name out.” Folks at Wild Brew confirmed what Tony had hoped“People went nuts for it! And they loved the name and logo!” Great beer could not be contained. And the name stuck, too. “The best armadillo is a dead armadillo.”

Sign: Aquarius Hobby: Music and Plants Pets: Bizzy the Cat Favorite DAB Beer: Dunkleweizen

Tony Peck, Managing Partner

Talking with owner Tony Peck, we walked around the Boneyard, an outdoor extension of the taproom. Here you will find a nice stage for live music (3 times a week), picnic tables, another bar, more restrooms and space for food trucks. The Boneyard holds up to 120 people, and has an amazing view of the downtown skyline. The grand vision is to eventually gut the original taproom and convert it with glass doors looking out at that super cool downtown Tulsa skyline. DAB started in 2013 as a contract brewery--”gypsy” brewing it’s called—renting space at Roughtail in OKC. Tony was working in the oil & gas industry as an IT professional here in Tulsa at the time. He told me that the goal from the beginning was to find their own space in Tulsa, but it was hard to find just the right spot. “We

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Tony Fun Facts: Sign: Libra Hobby: Riding Motorcycles Favorite animal: non-live armadillos Pets: Louie the Cat (destroyer of sleep); Barley the Dog Favorite DAB Beer: Breakaway APA

Dead Armadillo Taproom Hours: Wed - Thurs: 4pm – 10pm | Friday: 2pm – 11pm Saturday: Noon – 11pm | Sunday: 1pm – 6pm

Above :Dru Jackson, Catering Manager for Andolini’s

Forget Boring Boards - Meet the Lady Who Makes Grazing, Amazing by Lee Brennan

e’ve all heard the terms. Some call them snack trays, others antipasto, charcuterie boards, horse d’ oeuvres, cheese plates or just plain fancy finger food. In any case, we love them! Pairing variety with some food before the food is fun, and it’s fun to look at also. Certainly, you can’t go wrong if you’ve got game enough to appetize your get together with one of these creations, but what if I told you there was a Jedi among us. Someone who is gaining fame in the game, who is Lord of the board and who makes grazing, amazing. 14

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Meet Dru Jackson, Catering Manager for Andolini’s and one of the more creative food assemblers we will see in a generation. She calls them Grazing Boards, or in some cases Grazing Tables, and they are wowing crowds everywhere. The food she serves certainly is fantastic, but it is her creative touches that have really set her apart in the work she does. “It doesn’t have to be fancy to be great,” she says. “The visual alone is great.” Once you see her work you start to get a feel of what she

With her Grazing Tables setting a new bar in catering I asked her what inspired her. “I just saw a need,” she said. “The Grazing Board brings everyone to the table. The different items are a conversation starter, it’s like the water cooler.” With her work taking her from everything to weddings to corporate events I asked her how she determines what goes on each board and she pointed to a variety of inspirations. “We (Andolini’s) are an Italian theme so we have that influence. Otherwise, I look for what’s in season. Anything local is great. Farmer’s Market’s are great. Past that we have Whole Foods, Reasor’s and Trader Joe’s. Really, it’s about finding a story to tell.” Past her beautiful Grazing Tables I was interested in getting her take with wine pairings so, perhaps, we could glean from her knowledge. Her take was refreshing to say the least. “People get real nervous about cheese and wine,” she said. “I would say our (Andolini’s) Italian theme pairs very well with Italian wines but people should blow out the rules of red with red and white with white. You can do things like pair a Tuscan cheese with a Tuscan wine, just try and see what you like.”

is talking about. Just like with any art, chancing upon one of her Grazing Boards is a baptism of the senses. Your eyes initially dance around, stimulated by the variety of detail and an excitement to discover what flavors and treats await you. And there is no cookie cutter approach to her work either. “I don’t know what I’m going to do when I go to set it up,” she said. The obvious benefit being that each event she does gets an individualized approach with an experience uniquely its own.

Beyond the Grazing Boards she does professionally, she spoke at length about doing grazing plates for her kids and friends as well. Her passion really comes through and she has her sights set on more amazing ideas and themes as well. Before our conversation was over she mentioned ideas such as a smores board, snack boards for kids and a breakfast board to name a few… In the meantime, we will be waiting to see what comes next with eager eyes and expectant pallets.

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Immerse Yourself in Fun

by Lacy Richards

t’s all fun and games.. and then drinks and bowling and virtual reality, just to name a few. Tulsa’s newest entertainment facility, Cinergy, has more to do than you could really accomplish in a day (trust me, we had a great time trying). Having opened in April 2019 they may be young but Cinergy’s amenities pack a punch. With so much to see and do there’s no member of the family who can’t find something they like under this roof ! CRAFT MAGAZINE OK | OCT 2019

Let’s start where it counts: football season! Just because the kids want to drag you away from Monday night football doesn’t mean you have to be the designated token carrier- far from it! Cinergy offers a full-service bar just off the main floor with 20 screens so your eyes can be on both the kids and your favorite team. And 18

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these screens host a ton of different entertainment that’s always hi-definition with satellite options as well. I haven’t even gotten to the best part… Monday night has football specials, so you and your wallet stay happy. Grab a cheeseburger and fries for just $4, a Cinergy Frozen Spiral for $5, and $2 off any draft beers. With

the ten beers on tap the stein special really comes in handy too. For $19.99 you can get the 44oz stein filled with any beer on tap and refills are only $12.99 If propping your feet up and relaxing is more your style, you’re in

luck. Despite being new to the area Cinergy has already cornered the market on watching the blockbusters in style. With the cheapest ticket prices in town for the quality it can’t be beat. Within their eight theatres every chair has full lumbar mobility with heating options, and for these winter nights approaching soon I bet we’ll CRAFT MAGAZINE OK | OCT 2019

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all be retreating there. With a touch of a button the full food menu is at your disposable via chair-side waiting. Take your pick from a huge menu that features pizzas, nachos, burgers, and that’s just the start. You can also grab a shareable plate that feeds a few. It’s a luxury experience for under $8.50 a ticket! When you’re all rested back up meet us at the arcade where the lights and sounds are stimulating like a good shot of espresso. Gone are the days of boring arcade games; the 21st century is in full swing with fully immersible game experiences. Would you like to be flying, living in the digital land of Mario, or fighting zombies? Maybe basketball is more your speed, or hey, claw machines for insane prizes are dotting the floor so you’re bound to walk away

with more than just great memories. Also, with the Cinergy Fun Cards your pockets aren’t weighed down by tokens or tickets since all your credits are loaded onto the card and you redeem it when you’re finished. Cinergy also boasts an onsite virtual reality game, aptly named the Hologate virtual arena. You get dropped into the center of a breathtaking and consuming reality and it’s your job to save the day. Bowling comes along for the fun with 14 lanes packed with mesmerizing lights, massive screens, and the new revolutionary Hyper Bowling. Every shot counts, as Hyper Bowling adds a new video game element to your play. Hit the lights as they pop up along the side and earn extra points, which is great news for those CRAFT MAGAZINE OK | OCT 2019

of us who struggle with a strike. Just like the movie theatres, it’s easy to grab your favorite snack with the attending waitstaff as each table is equipped with a button for fast menu service. The night’s not over yet! Don’t miss out on the Escape Room set up to challenge you and your closest friends. Designed by Hollywood stage designers, the Escape Room is another fully immersible and authentic encounter that bends the mind and makes you think just outside the box. With ultra-sensitive additions and features, hints and clues will open-up hidden doors, rooms, and tasks you didn’t even know existed! The Escape Room the perfect place to bring a group! 22

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And the group is the key part of Cinergy’s motivation. They are driven by the goal of you enjoying your family, friends, or coworkers in an atmosphere that’s alive and electric, full of possibilities and memories. If your style is solo or family centered the loyalty program means that your fun goes farther with the people who count. Plus there’s multiple packages with tons of options and exciting features are available for your group of any size during anytime of the year. Bring the whole group for a night (or day!) of limitless fun!

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Perfectly Out Of Place

by Lacy Richards

here are times in everyone’s life where they don’t know what they need. They want something out of the ordinary, or maybe the unordinary pieces make sense but the whole picture hasn’t come together. Perhaps it’s a happy accident with a stumble into a

new obsession. Whatever the case may be the journey into a new found love is remarkable, transforming and tasty? I think we’ve found all these things at Maryn’s Taphouse and Raw Bar in Jenks. CRAFT MAGAZINE OK | OCT 2019

Owner Corey Crandall not only has the vision to back up his innovative concepts but he has the experience too. Formerly bartending for over 20 years, Corey stocked away the capital, firsthand experience, and big dream to open what’s now George’s, an English Pub, positioned lovingly at the end of Jenks’ Main Street. George’s hosts its own events focused on curated drinks and a great time but Corey wanted something new and more accessible to his life at hand. George’s had been established in the public with a great reputation and as a father and a friend to others with young families he worked towards a new concept… This blossomed Maryn’s in May of 2017; a Southwestern Maine style pub where the food, atmosphere, and charm are anything but ordinary. Named after his daughter, Corey set out to create a restaurant and fullservice bar that never settled for mediocre or traditional- he wanted the unexpected. His drive was to have a spot that was inspiring but accessible. For the people wanting a high-end experience or are celebrating an anniversary Maryn’s serves perfectly hand 26

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cut steaks and beautiful seafood. For the people with younger children the comfort foods of the Midwest are ready at hand to keep you warm and happy. All that aside, the real star of the show is Maryn’s seafood. Remember a few lines up where I casually mentioned “Southwestern Maine style”?

What I really meant was next level lobster rolls and full equipped raw bar serving over 2400 oysters a week in just about any way you can imagine. Flown in twice a week the quality cannot be beat on these succulent tiny half shells.

bar has 40 draft beers, eight draft wines, 40-60 bottled wines, and over 60 varieties of bottled and canned beers. It’s paradise over there! The food may be Maryn’s most talked about aspect but the open floor plan, live music, and happy hour specials are what sets them apart. The space is a mix of modern yet comfortable, clean and sleek but accessible and dang, how handy are the highchairs? It’s hard to find a place where I can actually get a perfected steak with my three-year-old with me. If your baby is of the fur variety the patio is pet friendly and the perfect place to enjoy the river view. This culmination of accessible food, vast drinking menu, plus outstanding site makes a visit a no brainer. Corey tells me that their

The Riverwalk has been the perfect place to set up this “paradise” too, Corey says. Placed alongside other local businesses the Riverwalk features family and community focused events year-round with consistent growth and development expected. Even more exciting, the shopping center construction south of the Jenks Aquarium is underway which will bring new faces to the area, gaining the chance to see what all Jenks has to offer. Often, the businesses lining the Riverwalk hold barbecue competitions, or participate in Tulsa staples like Restaurant Week. With Maryn’s celebrating it’s third year soon there has

never been a better time to try out this completely unique experience. When you’re thinking about grabbing dinner with your family or drinks with work friends keep Maryn’s on your short list. More likely than not, a drink special, brunch, or local musician will also be on the menu. Bring the people you love to try the comfort food you didn’t even know you needed. Maryn’s source of continually fresh seafood will help you escape our landlocked state and enjoy the coastal appeal of Maine inspired dining.

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Dinner, With A View BY: AMANDA JANE SIMCOE

n a beautiful Summer Sunday evening, I finally got around the visiting the Vista at the Boathouse, the newest dining option at Ther Gathering Place. The Riverside Park may only be a year old, but the George Kaiser Family Foundation project has garnered national attention since opening in September of 2018.Â The 80-seat "elevated casual" dining room on the top level of the Boathouse overlooks Peggy's Pond through floor-to-ceiling glass windows. A large patio area offers visitors beer, wine, cocktails and appetizers as they watch the kayaks, canoes, and paddleboats on the pond below.

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Classic and house-specialty cocktails feature custom ice from Vault Ice, and include options such as the Old Fashioned (Knob Creek Bourbon, Cane Sugar, Orange Bitters & Luxardo Cherry on Vista Ice) the Aviation (Larios London, Dry Gin, Dry Sherry, Lemon & Violet on Vista Ice), the Guthrie Green (Bedlam Vodka, Cucumber Juice, Mint, Lime, Simple Syrup & Black Pepper), and a Jalapeno Pineapple Margarita (Tres Generaciones Plata Tequila, Jalapeno, Pineapple & Lava Salt).

The Vista at The Boathouse 2650 S. John Williams Way E. 918.779.1000 GatheringPlace.org/Vista

The Crab Cake appetizer served with crawfish Americana sauce is a great way to start the meal. The Bibb Wedge Salad includes roasted corn, edamame, cherry tomatoes & pearl onions with tarragon vinaigrette. Three flatbread options include a classic Margherita; Goat Cheese with pickled onion, arugula, and ginger balsamic glaze; and the Italian meat and cheese served on a cauliflower crust. Chef Tiffany Tisdale-Braxton joined the culinary team that also originally included chefs Kirk Swaby and Alfredo Zuniga at The Gathering Place more than a year ago. The other food concepts were preparing to open as the menu for The Vista first began to take shape. Tisdale, who lives in Tulsa with her husband and three children began her culinary career as -time caterer an event planner. She named her company, Tisdale23 Catering, and Event Planning after her father, the late Wayman L. Tisdale Sr. After her first restaurant job at Del Frisco's in Dallas, TX, Tisdale-Braxton spent six years working as a private chef for the Washington Redskins, Minnesota Vikings, and Houston Texans. After returning to Tulsa, she enrolled in the Kitchen 66 Startup Program to further hone her skills. While menu favorites remain year-round staples, additional seasonal items will be joining the menu this fall. The Vista at The Boathouse is open Sunday through Thursday, 11 a.m. to 8 p.m. (Last Seating), and Friday & Saturday, 11 a.m. to 9p.m. Reservations are not accepted.

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Above: Megan and Scott Sherrill , Owners of Ludger’s Catering

Behind the Curtain at Ludger's Catering by Lee Brennan I

t all started with two high school sweethearts back in the 90's. Although they didn't know it yet, the couple that would soon become Scott and Megan Sherrill were on a journey that would one day flourish to bring the Tulsa area a phenomenal catering company. That through their own love story, and life as business partners, they too would impact other couple's love stories and the business community at large. Before we get into that, though, let's look back in history to see what brought them here. Unsurprisingly, they have both been lifers in the service industry. Scott started out as a busser at Charlie Mitchell's when he was 15. When he was a senior, his Dad suggested culinary school. Coupled with his Dad's wisdom that there was always a demand for chefs, and his own interest and aptitude towards cooking, Scott enrolled in culinary school at Oklahoma State University upon graduating high school. While working at a variety of places during, and after, graduating culinary school (notably Bellini's, Michael

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Fusco's and Montereau) he had a strong drive to return to OSU as a teacher. After a number of years working as a leader in the industry, he returned to OSU to teach with a wealth of knowledge and experience in what would become a decorated teaching career. Meanwhile, Megan was building a strong career early becoming a Steak and Ale Corporate Trainer after high school. I know this well because she was the trainer for a team I was a part of in opening Steak and Ale Dinnerhouse back in the day. She would go on to work at Outback Sports Café before running Baxter's Interurban Grill as the General Manager until 2009 when she and Scott purchased Ludger's Catering. Not to be confused with the bakery of the same name in south Tulsa, Scott and Megan have run Ludger' s Catering for the Tulsa area from their original location near 31st and Sheridan until last summer. After nearly a decade of creating an incredible reputation as a premier catering company in the area,

they remodeled an existing building at 1628 South Main Street in downtown Tulsa. The new space is incredible. With the new liquor laws they were able to build facilities that allowed them to offer full bar services to their clientele. Additionally, they have a beautiful showroom with nicely designed office spaces and a back of house built to be a catering machine. The intelligent design of their facilities is a chef 's dream. With massive walk-ins and spacious facilities, with everything needed to execute the most ambitious events, it is clear they capitalized on their combined experience to build an optimal catering kitchen. However, beyond smart facilities and a beautiful showroom, Scott and Megan have built a wonderful team at Ludger’s Catering. In observing the team there, it was impressive how they managed what appeared to be a heavy workload with a natural capability that made it look easy. When I asked Chef Scott what the secret was to building a team like

enough because some people are super casual while others have a very detailed vision of what they want. We start with a phone call with a Catering Coordinator to get a feel for the vision. We want to get the details to make sure, even for the simplest of events, that we can exceed expectations.” Scott and Megan have made a name for themselves along these lines with Ludger’s Catering. With all the weddings, events and caterings they have done, they have fed so many of us through the years. The reputation of their food, and their attention to details, stands the test of time so it was nice getting a peak behind the curtain.

theirs he said, “We go for quality over quantity with our team members. It’s not about ego, it’s about teamwork, humility and team over self ” In speaking to what that looks like on a day to day basis he said, “We need a team that works well with one another, understanding that we do a lot of things differently. We need to recognize our own needs, that everyone has families and a life. We need to take care of ourselves too so we can better focus on our customers and their events. In the end, with all the jobs we’re doing, we’re all working towards a common goal.” I asked him what that common goal was specifically he spoke a great deal about service. “We are always striving to do things better because customer service is wicked important. When service is great, people notice,” he said. He went further to say, “Whether it’s a big event or a drop off it needs to be on time, it needs to be hot and it’s really important that the people working are neat and friendly.”

With catering being somewhat of a general term I asked him what all Ludger’s Catering does specifically. “We do everything from corporate events, weddings and 10 – 20 people drop offs. And we place the same importance down to the smallest events” he said. “Even with a drop and go catering someone took the time to research our menu, to find out what their people and staff want and to schedule it and order it.” For the bigger events he said, “It takes a full team. From DJ services, service staff, linens and service ware. We have done a lot of work over a lot of years and it has brought a lot of consistency.” Preparing, delivering and executing well on catering services is one thing. Another challenging area I observed they had mastered was the ordering process. With their extensive menu, and the variety of events they do, I wondered how their customers went about getting things translated from their minds, to their tables. Chef Scott explained, “It’s unique

The two share a complimentary balance with Megan taking lead on the front office functions, and managing the team of Catering Coordinators, while Scott heads a team of Chefs and Caterer’s who are among the best in the business. Both are native Tulsan’s and they have been married over twenty years. In addition to a thriving business, they are also raising a happy family with three boys. It’s an incredible story really. A tale of how two kids fell in love and grew together to add to the culture of our community through amazing food and an understanding of what it takes to make events turn into memories. To learn more about Ludger’s Catering visit ludgerscatering.com. You can also find them on Instagram and Facebook. If you’d like to inquire more about an event, or catering, you can reach them at 918-744-9988.

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“Sauced Up”

Salted Caramel Apple Crisp

Fall is here with all its sweet tricks and treats! What better way to bring it home then with this ooey gooey Salted Caramel Apple Crisp recipe from our family to yours. Just in time for all those ghosts and goblins. Enjoy! 38

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#COOKSNOTCHEFS

10 apples ( about 3#) Honey Crisp & Fuji are best.... 1/8 cup lemon juice1/4 cup flour 3/4 cup brown sugar 1/4 cup OkieSpice Salted Caramel sugar 3 tsp OkieSpice Smoked Cinnamon 1 tsp Mexican vanilla 1/2 tsp nutmeg Peel and slice apples. Mix together all ingredients and pour in a 9 x13 dish. Cover and bake at 350 for 40 minutes. Let cool a bit before topping with the “crisp”! “CRISP” 1/4 cup brown sugar 1/4 cup OkieSpice Salted Caramel Sugar 1/4 cup old fashioned oats 1/2 tsp OkieSpice Smoked cinnamon 3 Tbs OkieSpice Brown Butter Powder 1 dry yellow cake mix Mix together and sprinkle over apples.Thinly slice 1 1/4 sticks butter/margarine and scatter over the dry mix. Bake 350 for 30 minutes or until browned and crisp on top. Drizzle with caramel sauce. “Sauced Up” Caramel Sauce 3/4 cup “any brand” caramel sauce 3 Tbsp Caramel Moonshine 1 tsp OkieSpice Mesquite Smoked Sea Salt Mix together in sauce pan and let simmer while stirring for about 5 minutes. Let cool a bit and drizzle away! Or eat with a spoon!

Visit OKIESPICE 501 West 2nd St. Sand Springs, OK 74063 918-514-0045 Tues-Fri 10:30-6:00 | Sat 10:00-4:00 Closed Sun/Mon CRAFT MAGAZINE OK | OCT 2019

#NOLIMITWOMEN

Mary Ellen Slape, Owner of The Hunt Club, located in Downtown Tulsa.

Mary Ellen Slape, The Huntress

Story & Photos: Christina Winkle

Above:Mary Ellen Slape, Owner of The Hunt Club Meet the woman behind the bar. Mary Ellen is the owner of The Hunt Club located in downtown Tulsa in the Arts District. The club has been a long time feature of downtown before the Arts District, was the Arts District. But before we dive into the club, let’s meet the woman who made it all happen.

ary Ellen was born in Des Moines, Iowa. She wasn’t in Des Moines long, at the age of five she and her family settled in Northwest Arkansas. She grew up in Springdale. Arkansas’ fourth largest city. At the age of twenty-two she began working with Southwestern Bell, now known as At&t. In 2002 she received a promotion, with that promotion she was required to relocate to Tulsa Ok. Moving to Tulsa was a stressful time in her live. She was going through a divorce, pair that with the normal stresses of packing up your life and relocating to a new city was tough.

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It didn’t take her long to fall in love with Tulsa. Her staff here were very welcoming and played a pivotal role in making Tulsa her home. She made a career out of her work with At&t. She worked for them for twenty-eight years. “It was a great training ground for basic business knowledge, I wouldn’t trade it for anything,” said Mary Ellen. Outside of learning basic business knowledge, she met amazing people that she still keeps in-touch with today. “I stay in touch with many of my friends and former employees from those days, I miss the people, but I don’t miss the corporate environment.” She retired in 2009, and was ready for a new adventure. The plan was always to move back to Arkansas. It wasn’t until sitting around with friends, that she decided that her next adventure would be to open a bar. It was almost as if that idea grew legs and

just started to walk off. Before she knew it she had a location and was indeed opening a bar. The Hunt Club would soon come to fruition. As things were coming together at Main and Cameron, there was not much in that area to draw a crowd. “Someone asked me the other day what is one of the main difference between now and 10 years ago. Well, 10 years ago I could park anywhere. Day or night, today not so much. The growth we’ve achieved in the Arts district is phenomenal and I couldn’t ask for a better neighborhood to have a business. Not only because of the growth we’ve had but because of the people that have made that growth happen. We all support each other, as friends and business owners.” Since 2009, the bustle in the Arts District has easily quadrupled. The area has morphed into an eclectic collection of bars, restaurants, residences, retail, additional businesses, performance venues, museums

#NOLIMITWOMEN

and arts establishments. One thing that Mary Ellen is quick to point out, she couldn’t do all of this without help. She knows that she has an amazing support system. People that want nothing more than for her and her business to succeed. There is however one person that she credits the most. Her bar manager Jon Paul has been with her since day one. “I couldn’t do it without him,” she says. “ It makes a huge difference when my staff grows with me along the way, same vision and dedication to making it a fun place and a well ran business. “ Mary Ellen has a way of keeping employees around. A lot of her staff have been there for over five years and counting.

When you walk into The Hunt Club you are greeted by stuffed animals of the taxidermy kind. Which includes a black bear, bob cat, caribou, deer, elk, buffalo, duck, turkey and a boar. All of these furry creatures were all provided by Mary Ellen herself. I think you all might be getting the idea on how Mary Ellen settled on the name of the club. Hunting is a passion of hers. “Its very peaceful in the woods, I love it and the challenge of hunting.” These are not just trophies for her, these animals have contributed too many meals with friends and family. It’s not just the hunt she enjoys, bringing people together over food that she provided brings her a great deal of fulfillment. In addition to Taxidermy and her amazing staff, you can always

count on The Hunt Club being a place to check out live music. When the weather is cooperating, the huge patio is jamming with not just local musicians, but touring bands too. Follow The Hunt Club on social media to keep up with the music scene or just head to thehuntclubtulsa.com.

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#GRACIELANDTIPS “HUGGLY SNUGGLY”

By: Mike Hall, Owner Gracieland Pet Resort

t’s coming, it’s coming! and no, I’m not talking the pumpkin spice latte’s that beckon us with its creamy, foamy, coffee goodness, although those are coming as well!! I’m talking about my favorite season of all, hoodie season, a.k.a. Fall season! When the sun starts getting lower in the sky, your pets are known to roam around the room, trying to sneak in some Z’s in the falling rays of the afternoon sunlight. You may need to make some comfort changes for the anticipated cooler weather. Here are a few tips to help ease the transition from Summer to Fall. 1. Make sure your pet stays well groomed. A thick coat will help to keep your pet warm when the temperatures dip but try not to let it get matted. A matted coat could harbor bacteria and skin infections. Brushing them more often will be well worth it when they’re clean, warm and huggly snuggly. 2. Stay clear of gardens and wooded areas. Certain plants or weeds that sprout in the fall can be deadly to your pets if ingested. Fall showers and cooler temps sprout up wild mushrooms in Oklahoma, your pet will undoubtedly investigate the new growth so it’s wise to avoid all mushrooms so there’s no guessing if it’s poisonous or not. It’s very important to keep an eye on your pet in your yard or on walks because they will, if given the chance, taste test anything suspicious. 3. Watch for snakes. Cooler temperatures don’t automatically mean snakes are not present. They don’t move much in the Winter, but Fall in Oklahoma gives us up and down temperatures. If we get a 60 degree plus day, they will become active. Rattlesnakes, as we all know, can be deadly to humans and our furry companions, are even active on warm Fall days. Continue to be diligent, scan for snakes on walks or in your yard. 3.Change up walk times. Your summer walks with your dog may be early mornings to beat the heat but the in the Fall and Winter change your walks to late mornings or an early evening to beat the dark. A sudden change in your pet’s schedule may cause behavior problems for a short time. To avoid these problems try moving to the new schedule in 10-minute intervals over a few weeks to acclimate him/her to the change. 4. Keep lights on in the house. During the Fall and Winter months of the year, you may leave for work in the dark and come home to a dark house. Leave a light on for your pets so they’re not left alone in the dark. You may think about a timer for your lights. 5. Invest in a warm snuggly new bed. Inspect your pets bedding and blankets to ensure their comfort in the coming Fall and Winter months. If they need to be replaced, go shopping! Who doesn’t like to shop these days especially when you don’t even have to leave the house to do it! Lol, hello Amazon! 42

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Fall and Winter weather brings a variety of concerns to any responsible pet owner. Extreme cold and biting winds can cause discomfort for your pet. Paying attention to signs of discomfort and being proactive in preparing for the change in weather will ensure you both enjoy the season to the fullest. With that tasty pumpkin spice latte in hand and pumpkin treats for your pet, take a walk in the park in your matching hoodies and keep these tips in mind as Fall brings in cooler temperatures.

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

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ONLINE EYEING...AND THEN BUYING!

by Lacy Richards

ABOVE (LEFT TO RIGHT) : MARIO LLAMA, WILL REYNOLDS, CHARLIE MACDONALD, CHAD JENNINGS, JASON MONTALVO

hile we haven’t reached Jetson status with flying cars and robot maids, it’s undeniable how internet-forward everyday life has become. We talk with friends online, find dinner recipes, and now we can even start the car buying experience online. This model is a far cry from just a few years ago when on average, families would visit 4-5 car lots before they’d settled on a certain car. Now that statistic has changed drastically, with most hitting less than 2 before they’ve made their decision and purchase. What’s pushed everyone along so far? Well, that would be the convenience of the world wide web. Charles McDonald is the sales director at Regional Hyundai in Broken Arrow. With eight years of experience and the benefit of holding multiple roles over that time he can genuinely speak to what his customers are wanting from their car buying experience, and more times than not, it’s convenience. Charles specifically oversees the internet sales department for the store which is staffed by three times more people than their physical car lot- that’s a lot of online shopping being done! All of this team has been specifically hand-picked and selected after proving to be integral parts of the sales team on and off the floor, most having held several roles around the company like Charles. This creates a powerhouse of personalized assistance and care for any buyer. “That’s what sets Regional Hyundai apart”, Charles says. With the flexibility and ease of the online platform they can create customized selling approaches for anyone. This allows for the sales team to tune into customer needs, providing almost instantaneous answers to questions and requests. Often, you’ll hear from a team member in less than 30 minutes in your preferred communication style: text, email, or phone call. You can even request a full “walk around” of a specific car. This means that a salesperson will hop on the lot with your desired features in mind and take a full video of the car you’ve asked about. Say you want to really check out the rear camera or the seat colors- just let them know! The video will be personalized to what your specific needs are! The financing process can be started online as well with over 60 lenders ready to get you in the car you’ve been eyeing. Allowing for busy days to remain productive, ending the often arduous act of bringing a whole family down to a car lot for test drives, bargaining, and waiting on paper work.

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Another great tool for searching for cars is the Regional Hyundai website; it’s continually updated and improved with an overall design that’s similar to an app! Charles talks about it’s ease of interface and how user friendly it is, along with hosting multiple features that can give you the entire experience of being on the lot without sweating the Oklahoma summer. With this sales team working so closely with the public, their buying patterns, desires, most questions and head scratchers can be instantly found through the site. This is in addition to their Facebook presence where they are consistently updating status’, responding to questions, replying to reviews, and creating relationships. Often, they’ll run certain specials and deals through their Facebook page. Regional Hyundai understands that you want to buy a car where comfort and accessibility are the forefront of the experience, so they make it easy to find them with a transparent presentation. Now more than ever families are able to find what they want, for the price they want, and how they want it. Regional Hyundai and Charles’ team understands those needs while creating a seamless and comfortable experience for any buyer’s walk of life. With a customized mentality paired with extended customer service experience, this teams’ attention to detail and tailored approach maximizes your time in and out of the car lot.

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:

but this deadly disease is preventable and curable and in most cases a mosquito net is the solution. A net can be bought in America for about $25 but costs a Ghanaian one week’s wages. Kairos 10 developed a model that not only uses Ghanaian made goods to generate income to purchase the mosquito nets, but the wholesale purchases of the glass beads, made in Africa also generates income for the residents which can help break the cycle of poverty. In a partnership with Ghanaians, beads produced from recycled glass, vinyl, and plastic are purchased from bead merchants. Kairos 10 then pays Ghanaian women four times the minimum daily wage to make the jewelry. African fabric is purchased and a local woman is paid to sew gift bags for the jewelry. The result is sustainable income for women in West Africa.

Kairos 10:

airos 10 is fighting Malaria by selling jewelry created by impoverished African artisans.

The idea for Kairos 10 began in September 2010 when on medical mission trips, children with fevers in excess of 104 degrees were seen in clinic after clinic, year after year. Malaria is a serious disease caused by a parasite that commonly infects a certain type of mosquito which feeds on humans. In 2017, there were an estimated 435 000 deaths from malaria globally. Children aged under 5 years are the most vulnerable group affected by malaria. In 2017, they accounted for 61% of all malaria deaths worldwide. The African Continent accounted for 93% of all malaria deaths in 2017. Most hard hit, is the country of Ghana, where Kairos 10 focuses its effort to make a considerable impact.

Above: One of many different designs available.

In October, you can shop for “beads that bless” at the Kairos 10 pop up in The Vault at Mother Road Market or online at kairos10.org In the Vault October 4th and November 1st at Mother Road Market.

Malaria is often associated with poverty stricken countries,

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Above:Janna Cheek, Owner of NueroLinks

Janna Cheek Is A Renaissance Woman Among Us by Lee Brennan

e all love an epic story. In all our favorite books and movies, we involve ourselves in narratives where our favorite protagonist sets upon a journey or a goal beyond the norm. Through it, they exhibit great courage, resourcefulness and grit as they overcome unforeseen challenges and setbacks. Only by risking it all do they win the day, victorious because, in the end, they were able to go beyond what is common to achieve the uncommon. Well, isn’t life just like that sometimes too… Janna Cheek is a local businesswoman with such a story of risk, courage and accomplishment. She owns NueroLinks, a medical diagnostic imaging center, but is also an accomplished artist, rancher and champion of several other entrepreneurial projects as well. Not to mention she is the matriarch of a happy and growing family. At the center of it all with her is her husband, Pat, who has taken all the risk, and walked it all out, with Janna through the years. Before we unpack that story, though, let’s look at NeuroLinks, the incredible company they fought so hard to bring to Tulsa. NeuroLinks focuses on Nuerodiagnostics and Intraoperative Neuromonitoring. Neurodiagnostics will use Electroencephalography (EEG) to record patterns from your brain to look for patterns that indicate seisures, tumors and sleep disorders using the body’s own electricity. They can do this on location but, in some cases, will use an Ambulatory EEG (AEEG) to test a patient over several days. 46

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Intraoperative Monitoring is used for Neuro, Vascular and ENT procedures. In all these procedures, the patients are monitored by an online reading neurologist working with the surgical team giving real time information on any changes during the procedures. The details and focuses they monitor through the different procedures is fascinating. If I weren’t so excited to tell you more about Janna I would love to make this an article where I tell you what I got to learn about this world. Instead, I’m going to encourage you to go to neurolinksgroup.com. Perhaps, in your own experience, or that of a loved one, you will realize you have come across them already. They, and the technology they use, have been right there in plain sight for a long time now, providing services that see things which keep us safe through some of our more precarious situations. Thank you NeuroLinks…

Now, to our protagonist! Janna hasn’t always been in Tulsa. In the late 90’s she was working in Neurophysiology in the Houston area where she, and her husband Pat, also raised livestock. Her talents reached the people at Hillcrest hospital and they went through a process over multiple weeks of recruiting her to come to Tulsa to work. At first, she was closed to the idea. But after talks with Hillcrest, and through the encouragement of her husband, she considered it. The decision to

a Neurodiagnostic company, and she decided to go for it. This is the story I want to tell. This is where Frodo gets the ring, where Arthur pulls Excalibur and Neo takes the red pill. They did start that company, and they put everything on the line to do it. Leaving one’s livelihood, especially a successful one, takes real guts. Janna left her job and they sold their cattle to fund their start up. She set up office in the basement of their two-bedroom home and landed their first contract in Wagoner. Her second contract was in Cushing, so she was splitting her work across a broad geographic area in the beginning. In addition to all the physical work, she handled her own marketing, office administration and she did the leg work to get all her reports done. It’s noteworthy that she guaranteed her work within 48 hours, something no one else was doing. It was tough in the beginning. They sacrificed a great deal to grow. “There were times when we didn’t even know how we would eat.” She said. But she pushed through it and, in time, NeuroLinks did grow. Slowly, they were able to take on more contracts, add more technicians and Neurologists and, now, they are all throughout Green Country. She has done it the right way also becoming HIPPA compliant early on out of her two-bedroom home. NeuroLinks is also JACO approved and accredited with highly trained technicians who are registered nationally. “It was a different lifestyle.” She said. “We had to go without to keep things afloat and to support the vision. I’m just thankful and blessed to have had such a great and supportive husband.”

do it came when she set some impossible goals to encourage her to say yes. First, she wanted to put a “For Sale” sign on their land with the requirement that it sell within six weeks and that they double their money. Further, she required that she would only move if the transportation of her cattle were funded through her future employer. Sounds like she’d be staying in Houston, right? Not quite. All those things happened and, just like that, they were on a new adventure. I asked her what life has been like over these last two plus decades and she said, “I love Tulsa! It took me about two and a half to three years, but it became home. I love downtown and, as an artist, I love the arts. And I love the culture here. There’s something going on every year and it is a place that is appreciative of people like me.” I really appreciated that last part. Because if there is anything that’s great about Tulsa, it’s that we appreciate the arts and entrepreneurship. It’s great to hear that same sentiment expressed in those who chose to reinvest their lives here. But I digress… Janna did work for Hillcrest for a time. However, during that time, the entrepreneurial bug got a hold of her as she saw a need for

NeuroLinks is continuing to do well and is impacting lives all throughout the area. With their success, Janna and Pat are continuing to expand into new ventures. They have recently relocated onto 200 acres and built their dream home where their family can gather, and they can continue to pursue new dreams. They are already raising bees but are also developing a Bread and Breakfast with a petting zoo and plan to raise livestock once again. “It’s just nice to go back to a simple way of life after such a fastpaced life.” she said. “I’m just kind of a home-grown person and I have a caring spirit. Plus, my husband sold our land and cattle to get NeuroLinks started and now I want to give back.” I asked her for any parting wisdom that she may pass on from her experience as a CEO and a business owner. I really appreciated what she had to say. “Just be a listener and hire the right people,” she said. “I’ve never micromanaged because it can be a detriment. You have to delegate to the right people. You just have to be honest and trustworthy. If I say I will do it, I keep my word.” “Tulsa is growing and offering new things for entrepreneurship,” she said. I agree with her, and I’m thankful we have examples such as hers to remind us of the potential that exists right here in our own community. That with the right idea, the right people and the right focus and ethic, you can create your own epic story.

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#MOODYFOODIETULSA

brought to you by:

Moody Foodie Tulsa Synopsis: My food blog started when I first met my wife. We lived in the gym. We had no children at the time and our days consisted of several hour gym sessions, hiking and making different types of protein shakes. My blog began offering these different protein shakes, workout plans, meal prep ideas and tips of fitness. I loved it! It was a direct reflection of what our life revolved around. Then, SURPRISE! A baby was on the way! The gym sessions slowed down; the protein shakes began to be replaced with homecooked meals. I wanted my growing child and wife to have the best I could provide. So, my blog began to reflect these differences. I loved that as well. Then, our beautiful daughter was born and OH. MY. GOSH. The sleep deprivation. The lack of time. The lack of money. The lack of patience. My blog began to take on shades of quick, easy, cheap, do-able, affordable, because that was my life at that time. My wife would try my recipes one handed while feeding our newborn and my blog posts got just a bit shorter and to the point. Despite that being one of my tougher “moods”, I loved that as well. Now, my daughter is two, my wife and I feel (somewhat) back to our normal selves and I’ve been blessed to really stretch my wings of creativity and find a new “mood” I’m really loving. Fine. Dining. The design aspect, the art of plating gorgeous food, the scenery. It’s magical! On top of all that, my food is great. Like, really great. It takes talent to make what I’m making at this time. It takes finesse. But it’s so fun and I’m having the time of my life. Who knows what mood MooyFoodieTulsa will take on next? Stick around to find out!

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Pasta Step 1: Pour 4 cups of water in a pot and heat until the water is boiling. Step 2: Add your Angel Hair pasta and let boil for about 12-14 minutes (stir occasionally). Step 3: Drain the water once the noodles are cooked through. Add 1 tbsp of butter with your noodles and stir them until the butter is melted. Alfredo Sauce Step 1: Place 3 tbsp of butter in a saucepan and let it melt completely. Step 2: Pour 1 cup of heavy whipping cream into the melted butter and turn down the heat to low. Stir the butter and cream together until it comes to a light simmer around the edges of the pan. Step 3: Pour the Lamb Chopper and Sarvecchio Parmesan into the blend and stir on level 3 heat. Step 4: Add in your garlic powder, onion powder, Better Than Bouillon Chicken and stir everything together. Step 5: Add ½ cup of heavy whipping cream for the final touch and stir. The sauce should have all the cheeses completely melted and have one of the best tasting alfredo sauces you have had. Step 6: Place your pasta on your plate, pour the alfredo sauce on top of the noodles, and squeeze your garlic clove over your pasta for the final touch. Enjoy!

Bryan’s Birthday Alfredo 1 package angel hair pasta 2 cups fine Creamline Lamb Chopper cheese 1 cup fine grated Sarvecchio Parmesan Sartori cheese 1 1/2 cup heavy whipping cream 1 tsp garlic powder 1 tsp onion powder 1 tsp Better Than Bouillon Chicken 4 Lg Garlic Cloves (Feeds 4 people) 4 Tbsp Olive Oil 4 Tbsp salted butter Baked Garlic (Bryan’s favorite)

Step 1: Preheat the oven to 400oF and set a timer for 60 minutes. Step 2: Take your whole garlic clove and chop the top of the clove off. Step 3: This should expose the top parts of each clove and place in some foil. Step 4: Pour some olive oil over the clove and then push all four corners of the foil together. Step 5: The clove should be completely wrapped up and should not be exposed (this will help keep the clove from burning). Step 6: Place the cloves into a pan and place in the oven for 60 minutes. Step 7: Once the time is up, pull out of the oven and get ready for the best flavor. Oh, don’t forget these will be extremely hot so be careful!

My name is Bryan Edwards. I’m a 25-year-old husband and father born and raised in small-town Coweta a little outside the Tulsa area. I have a big, southern family that revolved around the kitchen. Every celebration, holiday, and everyday school nights were spent in the kitchen talking, doing homework and of course; cooking. Since it was always around, I never appreciated the art of cooking until my wife became pregnant and I started really paying attention to our nutrition and the quality of our food. This is when my childhood knowledge and memory really got to come alive in my adult life and my passion was re-ignited. I’ve had a food blog for a little over 2 years now and already it’s taken on many shapes and forms, hence the name “Moody Foodie”. I think as people we naturally adapt over time, which ultimately affects one of the main aspects of our lives, food. My goal is to create a career where I can utilize my passion and talents and provide for my growing family. CRAFT MAGAZINE OK | OCT 2019

The North American Tour Company of CATS. Photo by Matthew Murphy. 2019

Hamilton Choreographer Andy Blankenbuehler Gives Cats a New Spring in Its Step by Gerard Raymond “So many millions of people have a love affair with this show; I feel it is important to give them what they remember,” says Andy Blankenbuehler, who is choreographing the first Broadway revival of Andrew Lloyd Webber’s Cats, the musical phenomenon that has captivated audiences since the 1980s.

lankenbuehler, who is best known for creating the dazzling kinetic moves in this decade’s musical phenomenon Hamilton, will base his work on the original choreography by Gillian Lynne. The new production of Cats also retains director Trevor Nunn, and set and costume designer John Napier — both of whom won 1983 Tony Awards for the original production. “I don’t want to break the DNA of the show, but I want to move it a little more quickly, deepen the storytelling, and strengthen the characterizations, so that when audiences see the show, it will be something they remember, but which happens in a way that is not familiar.”  Letting the memory live again, to quote from the musical’s popular hit song, could be a challenge. “I think the millions of people who saw Cats took away from it very different things,” notes Blankenbuehler. “As an audience member, you have romantic memories that moved you, but decades later you only remember the impact of the show.” He reports that he recently talked to a young woman who recalled seeing the show when she was a preteen. “She remembered how she was sitting on the aisle, and the white cat — which is a sort of idealized vision of feline beauty — [physically] touched her. That image of theatrical beauty stayed with her through her entire childhood. She now works in the entertainment business and she swears it was that moment that changed her creative life.”

Blankehnbuehler himself was just 12, a Cincinnati preteen himself bitten by the theater bug, when Cats first opened on Broadway. As an aspiring dancer in 1990 at age 20, he says, he was inspired by the extraordinary success of the dance-focused mega-musical when he moved to New York City to pursue his dream. “I literally had a photo of the Winter Garden [theatre] Cats billboard over my bed,” he recalls. “More than anything else, the impact the show made on me was that a historic thing could happen because of dancers — that dance could touch the lives of so many people every night and make a difference. It made the sacrifices of making no money and living in a five-flight walk-up in New York worth it. The irony was that I never got to dance in Cats ,” he adds. In the mid-1990s, the young dancer went on tour with Lloyd Webber’s Music of the Night, but he got to know the composer personally only after he took on the job of directing and choreographing the recent national tour of Lloyd Webber and Tim Rice’s Joseph and the Amazing Technicolor Dreamcoat. By this time, of course, Blankenbuehler had received a Tony Award for In the Heights and two subsequent Tony nominations for 9 to 5 and Bring It On. “Andrew reached out to me and asked me to fashion and write a new concert retrospective of his work, and that’s really how we got to know each other,” he explains. And then, not long after Hamilton began its charmed life at the Public Theater at the beginning of 2015, Lloyd Webber asked Blankenbuehler if he would like to choreograph the Broadway revival of CATS. A new, slightly tweaked production had just opened in London the previous fall, but the creators were looking for a fresh take for Broadway. When preparing for the Broadway revival, Blankenbuehler met regularly

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McGee Maddox as 'Rum Tug Tugger' and the North American Tour Company of CATS. Photo by Matthew Murphy. 2019 with director Nunn and other members of the original creative team. “It’s an amazing collaboration,” he reports, talking about the creators of Cats . “Maybe I am being boastful, but it is a similar feeling that I have when I am around my Hamilton friends. There was a feeling during In the Heights and Hamilton — we are all at the top of our craft and all our cylinders are firing — that we were in the sandbox and we just had to get our hands dirty because we had nothing to lose. One person feeds off the other and things that you don’t anticipate happen,” he explains. “I think that’s how Cats was made, that they got into this room and it was this mad, crazy science experiment. So it is a huge flattering gesture to me to just be in the room with these guys.” Blankenbuehler particularly treasures his conversations with Lynne, the original choreographer, who turned 90 earlier this year. “There are lyrics in the show, but there is a lot of music without words — a lot of ballet gestures,” he explains. “Gillian, with Trevor, obviously, did a great amount of work creating the storytelling. In many ways she wrote the book, as the choreographer of a danced-through piece does. So it was important for me to hear what she had to say and to understand why, for instance, she chose to make one section in unison and another with one person. Ultimately, the difference between Gillian and me is that she is balletically and lyrically based, so the pictures are long and sweeping,” Blankenbuehler continues. “I’m rhythmically based, and so my pictures are always about syncopation and shapes that crunch down, as opposed to shapes that expand up. I wanted to take her bible and meet it with my bible; I think in that we are going to be great partners.” In the 30-plus years since CATS opened, not only have audiences changed — we have shorter attention spans, are open to more stimulation, and frequently multitask — but the tools available to a choreographer are also more varied. Blankenbuehler notes that today’s young performers’ abilities have been broadened by dance competition TV shows like So You Think You Can Dance. “You have these dancers coming to us with tremendous skills that range from ballet to tap to [street-dance styles

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like] krumping and popping or [hip-hop’s] locking, to modern and contemporary dance.” “The creative team talked to me a lot about the musical not just being about cats, but about finding the common ground where the audience can see themselves in the cats,” Blankenbuehler continues. “So for me as a choreographer, it’s a great opportunity to further deepen the individual cats within the tribe. As Andrew’s musical styles change, I have them move in different ways. I am also making choreographic adjustments for Rum Tum Tugger, Mistoffelees, for the Macavity fight, and for our younger cats. One thing that’s going to be substantially different is the connective tissue between moments. The archetypal characters are the same but I want to make sure, as I have always done, that in the transitions, the storytelling continues in a very dynamic way.” The design elements of the Cats revival are pretty much the same as the original and, apart from a few cuts and some reshuffling of scenes, the show remains structurally the same. But the production has a new lighting designer in Natasha Katz. “The lighting is the doorway that the audience walks through, so with her changes and my staging changes, I think the show will unfold in a different way,” says Blankenbuehler. “The big gamble is to take something that feels familiar and make it unfold in a deeper and more colorful way.”

CATS October 9-13 at the Tulsa Performing Arts Center Performance times: Wed 7:30pm, Thurs 1pm & 7:30pm, Fri 8pm, Sat 2pm & 8pm, Sun 1pm & 6:30pm Tickets:918-596-7111 or CelebrityAttractions.com  Presented by Celebrity Attractions in partnership with Tulsa PAC Trust

Local Craft Breweries

CRAFT MAGAZINE OK | OCT 2019

BEN & ALISHA ALLEN- PUBLISHER/OWNERS OF CRAFT MAGAZINE OK, LLC.

ave you ever been to a one year old’s birthday party? I have, just this past winter. My granddaughter Avery’s 1st. Her mom sets her in a high chair with nothing on but a diaper, then sets this little personal birthday cake in front of her…the look on her face was absolutely priceless!! Her big beautiful eyes look down at the cake, then all around, and then at Mom and Dad- and with a huge grin and a happy squeal of delight, she dives into that cake with all her might! Now we know why ”only a diaper!” I’m musing- can we make Ben Allen get in a diaper and a big high chair for Craft’s One Year Birthday bash?? I’d bake the cake for that! Ben’s passion for his magazine is clearly and utterly apparent as soon as you ask him about it. He almost oozes excitement about it, talking about the thickness and quality of the paper, or the super professional look and intensity of the photos. Has he told you about the really cool new binding process he’s doing , with the magazine having a top notch “edge” now? No? Haha, give him time, he Will. Get. To. You!! They say if you find a job where you love what you do, you’ll never work a day in your life. Well maybe that’s a tad unrealistic, because I don’t know alot of people who work harder at what they do than Ben, or care more about their life’s work. But I know one thing- this guy pours his heart and soul into each and every edition. Passion. I recently sat down with him to get his take on the past year, and what’s in store for the future. Craft Magazine started one year ago this month. It’s primary focus at the start was really on craft beer. The new Oklahoma state law changes were coming on line, and Craft’s beginning was right there at the start of all those huge changes. The theme was “artisan”, and it swiftly morphed into including the food scene as well. The evolution continued: if your mag is about Craft, what about all the other stuff going on in the local

CRAFT MAGAZINE OK | OCT 2019

scene? There are folks pouring out their passion in the craft beer and food industry in the Tulsa area, to be sure- but there’s also loads of people who’re working their set of skills, too, trying to be a part of making it in the world, trying to fulfill their dreams in life. Building those businesses, fine tuning their craft, working hard to serve people, and be a part of their own communities. And there we have where we are at todayBREW.DINE.LOCAL. In Ben’s mind, one of the really and truly most awesome takeaways from this last year can be summed up in one word- Relationships. Not only did we all get to see the inside workings of some really cool businesses this past year, with all that neat, inside workings info, but we got to meet some truly fine individuals. We’ve found that we’re all really alike, we want alot of the same things. We work hard, busting it day in and day out, we try to maintain integrity in what we do, we strive to treat others like we all want to be treated. We’ve got families, loved ones who care about us, and who we would give the world for. We’ve all got bills, yet we all find a way to carve out some time and money for the fun things, too. Like a big birthday party!! Craft Magazine 1st Birthday Party Nothing’s Left Brewing Co Thursday Oct. 24th, 6:00 pm start Come -n- Go event Pint Night- NEW BEER Exclusive- behold the Crafthewiezen! Going to be a fun night. One other thing Ben wanted to note- this past year Ben got married to his wonderful new love, Alisha. He wanted to make sure that everyone knew- he’s so happy to have his spouse on board, her help, support and encouragement have been invaluable this past year. And they are SUPER EXCITED about this next year. On tap: a new App, which will be used for specials, promos, and “flash” deals;

happy hour and specials info; and expanded coverage and focus on targeted events. I wanted to share a word from Ben- when asked about the current and future state of printed materials, in the midst of an ever expanding Digital age, Ben said: “ I honestly believe that print is not dead!” Holding the latest edition of Craft, thumbing through page after beautiful page, I can do nothing but heartily concur. Happy Birthday Craft Mag! In addition, Craft wanted to shine the spotlight on some of the people that have really made everything happen this past year-

Jeff Thompson-he’s a lifelong lover of language and food. Jeff loves interacting with and highlighting Tulsa’s amazing community of craft brewers, chefs and makers. His day (and night) job is GM of Tulsa’s First Food Hall: Mother Road Market. He’s a published author, and in addition to writing for Craft, he writes for several local mags and trade publications. “I would love to congratulate Craft on it’s one year anniversary! Writing for Craft continues to be a privilege and a joy. Ben and Peter have really raised the bar of what a local magazine can be, and are giving voice and visibility to some of the best that Tulsa has to offer. Thank you also to the advertisers who make Craft possible, because it takes resources to produce a magazine of such high caliber. Prost!”

Amanda Simcoe- she’s a chef, writer, magazine editor, cheesemonger and educator. As a native Tulsan splitting time between Tulsa and OKC, “The Cheese Wench” is content to eat her way across the entire state. “Happy Birthday, Craft Magazine! Congratulations to Ben and the entire team on a successful first year, and cheers to an even better second round!”

Lee Brennan- a native Tulsan, Lee has worked across a broad spectrum, including journalism, culinary arts and life as a local businessman. He’s super busy raising his beloved daughter, and enjoying life with his family and friends. Lee is driven by a love for people and a passion for telling stories. “What is more amazing than the fact that is has been one year already, is how naturally Craft has woven itself into the fabric of Tulsa, in such a short time. But no wonder- when you have such an amazing group of people telling these great stories, good things are bound to happen… Congratulations on the first year, looking forward to the ones ahead!”

Jennah Kester- she’s a Broadcast Journalist with 20 years of experience, in TV news, entertainment mags and food blogging. She started in Arkansas, literally going around the world, before landing in Tulsa. Memorable highlights include making rice candy in Japan and tasting traditional dishes in Hungary. Her family owns a winery in Green Country, and she loves greeting people at events, and giving them samples of semi-sweet and full-bodied wines. When she isn’t writing, Jennah enjoys exploring Historic Route 66, working out, listening to podcasts and raising her two boys. “Cheers to one year! May your beer flow like wine!”

Jeremy Strunk- Jeremy’s our “#wereportthebrews” dude! Prior to hooking up with Craft, Jeremy has been doing Pub Talk with his pal Michael Wood. For the past six years, they’ve been interviewing various local breweries and other craft beer- centric businesses, so Craft was a natural tie in for them. Jeremy loves the local communities that really rally around their breweries, and the support this magazine has seen in that arena has been tremendous. “Writing for Craft doesn’t really feel like a job. I get to write about something I’m passionate about, and work with amazing local brewers, as well as the staff of Craft magazine, so it has been nothing but a pleasure. Here’s to many more years and many more beers! Cheers!”

Lacy Richards- co-owner of Nothing’s Left Brewery, Lacy is also a Therapist at Cancer Treatment Centers of America, and the former owner of Urban Couture. “As a native Tulsan and local business owner, I’ve watched this community blossom in ways that seem unimaginable. Tulsa has big talent packed into a little city, and not only does Craft Magazine showcase Tulsa’s shining stars, it is one! Craft Mag is like a grass roots stage, showcasing some of Tulsa’s best and most brilliant, allowing locals to get to know some of the beauty of the people around them. Keep doing what you’re doing Craft! Can’t wait to celebrate another 20 years with you!”

CRAFT MAGAZINE OK | OCT 2019

Christina Winkle- she’s a military brat- she spent most of her early years in Asia. Currently she spends much of her time caring for her three beautiful daughters, but she does allow for some other passions: painting, writing, photography and cooking. She and her husband own Levain Kitchen and Bakery. That’s along with her own photography business. She calls it- I love this“her side hustle to her side hustle.”

Joe Hause- Craft’s Brand Ambassador “So happy to be part of the team, it was an amazing first year, and can’t wait for more amazement in the future! I’m excited to be a part of watching Tulsa grow, and Craft growing with it!”

“Happy Birthday to Craft! I am so excited to be part of such an amazing team. I can’t wait to see what the future holds for Craft!”

Kim & Steve Zieg- Owners OkieSpice and Trade Co. “Happy Birthday CraftMag! We are so honored and proud to have been part of this journey from the beginning! Your passion for getting “it” right and how that translates to a page in a magazine is just incredible! We are excited to see where this next year takes us all!!”

Mike Hall- Owner of Gracieland Pet Resort “When I think of why Craft Magazine has become so successful this past year I instantly think of Ben Allen. Without his vision and drive to not only bring Tulsans the best restaurants, local beers and festivals, he has taken Craft in directions that bring the true essence of what Tulsa wants to see and know about.”

Desiree & Dave Knott - Owners of High Gravity Brewing Company and Pippin’s Taproom

“Congrats on turning a year old! You start out by crawling. Then you’re ready to walk. Before you know it you’re running! Looking forward to many years of watching you grow!”

CRAFT MAGAZINE OK | OCT 2019

Peter Brennan- Editor Craft Magazine. Finally, I just want to put in a few words myself. Working this past year as the editor of Craft Magazine has been simply amazing. What an eye opener into such a very cool and awesome adventure! Getting to know Ben, working with his super talented crew of writers, bloggers and photographers, seeing the amazing finished product every month- wow, it has been fun! Craft Magazine is truly a craft unto itself. The unwavering standard of quality, the dedication of the writing team; the brilliance of it’s photography, the careful yet tasteful layouts, month after month. It’s truly a consistent product that all of us involved with it are rightfully proud of. Hat’s off to Ben Allen- his hard work, persistence, and perseverance is the driving force behind making Craft Magazine happen, each and every month! Hearty additional thanks go out to all the various contributors, helpers and encouragers! Happy Birthday Craft! Anybody know where I can get a big diaper and a really big high chair?

ne of the coolest things about writing for Craft is seeing how the world of craft brewers and local makers expresses their passion about giving back to the community. In November, an event that beautifully embodies this spirit, is Bartlesville’s Hops for Hope event that raises money and awareness for the Ray of Hope Advocacy Center. Ray of Hope’s Mission is to facilitate a coordinated, community response and to provide hope and support to children and families impacted by abuse. Hops for Hope is an perfect event in so many ways. It highlights home brewers and gives them the spotlight for a refreshing change of focus, in contrast to the many events that feature commercial brewers. This unique element gives attendees a great opportunity to sample one of a kind flavors and styles that really push the boundaries of innovation. The event is held in an actual airplane hangar (number 5) at the Bartlesville Municipal Airport. The event is in its 10th year and all proceeds go to fund the Ray of Hope Advocacy center which provides resources and a pathway to healing for children who have experienced abuse or trauma. Ray of Hope recently moved to a larger facility, as a result, they have been able to expand their services to support victims of domestic violence. Hops for Hope is the only fundraiser that Ray of Hope puts on every year. Executive Director of Ray of Hope, Rhonda Hudson said that the expanded services really make the funds raised by Hops for Hope even more critical this year due to the broadened scope of services the organization provides. Luckily, the event has sold out every year (hint, hint - hurry up and get those tickets). This year’s event will also feature a “Pub Grub” style dinner, and attendees will also receive a Commemorative Taster, bottle caps for voting, wine tickets and a beer guide with one round of beer tasting. Tickets are $40 and everything mentioned previously is included. The event also features live music, a raffle and silent auction items. October is national Domestic Violence Awareness Month, so the timing of this event is even more perfect. Oklahoma is ranked 3rd in the nation for women killed by men in single victim-single

STORY BY: JEFF THOMPSON offender, homicides. In a recent study, in one year Oklahoma had a total of 219 homicides, of which 53 were classified as domestic abuse murders, were reported by various law enforcement agencies to the Oklahoma Bureau of Investigation; 73.1% of the reported homicides involved a firearm. Law enforcement responded to 2,354 incidents of domestic abuse-related assaults in that same year, and the Oklahoma Domestic Violence Fatality Review Board (DVFRB) identified 109 people in Oklahoma who lost their lives as a result of domestic violence. In that same year, 58% of domestic violence homicide victims were killed with firearms. Here is some more information about how your ticket will make a difference in the lives of children, women and families. Ray of Hope Advocacy Center is a child-focused, facility-based program in which representatives from many disciplines (law enforcement, child protection, prosecution, mental health, medical and victim advocacy) work together, conducting joint forensic interviews and making team decisions about the investigation, treatment, management and prosecution of child abuse cases. They are a community-based program designed to meet the unique needs of Northeast Oklahoma. They believe child abuse is a multifaceted community problem and no single agency, individual or discipline has the necessary knowledge, skills or resources to serve the needs of all children and their families independently. Ray of Hope Advocacy Center’s primary goal is to ensure that children are not further victimized by the intervention systems designed to protect them. Hops for Hope is a fun event which makes a difference for Oklahoma families. We’ll see you there! Hops for Hope 2019 Saturday ~ November 2nd, 2019 at 6:30 PM Bartlesville Municipal Airport ~ Hangar 5 hops4hope.org and rayofhopeac.org

CRAFT MAGAZINE OK | OCT 2019

RAPTURE BREWING Story: Jeremy Strunk

ersonally, I never got caught up in the Farmville craze back in the day. I have no idea what you could and could not build in the game. However, I can safely say that if a brewery was something that could be built on your farm, it may have lured me in. One of Oklahoma’s most exciting new craft breweries is Rapture Brewing, who brews at Prairie Creek Farms. Rapture and Prairie Creek Farms are based out of Kellyville, Oklahoma (about 25 minutes from downtown Tulsa). I had the chance to visit the farm, check out the brewery, and enjoy the sights and smells of the brewing process for an episode of Pub Talk in August. If you’re not familiar with Prairie Creek Farms, you should be. They feature some of the best locally made pork, poultry, etc. that you can find. Seeing the farm was a major side benefit of checking out the brewery. If you’re not aware, many of our local craft breweries will donate their spent grain to local farmers to feed to their pigs. In Rapture’s case, they feed the pigs on site there at Prairie Creek Farms the spent grain from the on-site brewery. Of course, we’re here for beer, so back to that. Rapture Brewing has been around at area festivals for over a year, but recently started selling their beer in crowlers (32oz cans) at the Cherry Street Farmers market (super appropriate, right?) and is now on tap at several Tulsa area restaurants, including McNellies, Cirque, and Fassler Hall. Some of their beers include Make

Photos: Mitch Hull of Rapture Brewing

It Snappy (a New England IPA, or NEIPA), Beautiful Little Fool (a hibiscus saison), and Peaches of Promise (a peach sour). Plans for a full blow taproom on the farm are in place with a 2020 opening date. With the Cherry Street Farmers Market winding down for the season, Rapture will be focusing more on restaurant distribution and those taproom plans. However, if you can’t wait until the taproom opens next year, you’re in luck. Rapture Brewing will be having a haunted luau themed Halloween party at Prairie Creek Farms October 26th. Food will be prepared by Joel Bein from Rub food truck. Check out Rapture’s Facebook and Instagram pages for more details on what is sure to be a killer party. They can be found on Instagram @raptureales or on Facebook by searching for Rapture Brewing.

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 | OCT 2019

CRAFT MAGAZINE OK | OCT 2019

ABOVE: JUSTIN AND SHAKIRA BRAUCHIE, OWNERS OF THE TULSAN BAR

BUILDING ON TULSA TIME BY: AMANDA JANE SIMCOE

or Justin and Shakira Brauchie, opening a bar has been an interest for years. Working in point-of-sale system sales for the past decade, Justin spent a great deal of time inside local bars, envisioning what their concept might look like one day. That day grew closer in 2017 when they and friend Kyla Holderness decided to open their own "craft dive bar" in a building Holderness had leased for many years. The spot housed bars in the past, but at the time was being used as artist space.

CRAFT MAGAZINE OK | OCT 2019

Originally meant as a means to hire an artisan to help transform the space, the trio called in Torey Brown. Brown has renovated many downtown spaces, including Hodges Bend, Lowood, and Antoinette's. Before long, Brown was a partner in the project lending his talent and vision to the revamping of the space.

The Waiting Game "We got a hard time because we took like a year to open," says Justin. The trio was adamant about one thing: NO DEBT. They wished to open the bar without having to borrow money from outside sources and to begin with only their investments. Anyone familiar with the industry knows the difficulty this can pose. Between financial setbacks and injuries sustained by Brown from a motorcycle accident, The Tulsan Bar didn't happen immediately. The team stuck to their original plan for a debt-free opening on their terms. Three days before the St. Patrick's Day celebrations ABOVE: FAITH BROOKSHIRE, SPIRITS MANAGER in the Blue Dome District in downtown Tulsa, they joined the ever-growing bar scene in the area. The original concept was an upscale neighborhood dive-bar, which Justin says is what you'll find during the week. Fridays and Saturdays you'll get more of a nightclub vibe. The owners enjoy that the bar has evolved into a diverse crowd. "Tonight there is a ping-pong league that has 24 people in the league, so it's just packed with pingpongers, which to me is community at its finest. You have people from Columbia...we have six people from South America, we have three or four people from India, and then you've got a bunch of Okies in there, and we're all in there hanging out, and that is what Tulsa is...it is a great community that can all hang out, which is what we set out to do." -Justin Brauchie As their first year moves ahead, the bar evolves — a new cocktail menu and website debut at the beginning of October. Their newest team member, Spirits Manager Faith Brookshire recently returned to Tulsa from Austin, where she worked for some well-known restaurants and cocktail bars, including both Uchi and Eberly on Sixth Street. Whether you want a lively club feel or a casual yet upscale cocktail experience, there is a place for you at The Tulsan.

The Tulsan Bar

412 E 2nd St. | 918.409.0085 Sunday - Thursday 4 p.m. - 2 a.m. Friday & Saturday 2 p.m. - 2 a.m. TheTulsanBar.com CRAFT MAGAZINE OK | OCT 2019

CRAFT MAGAZINE OK | OCT 2019