CRAFT MAGAZINE OK SEPT 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 • BRAD JOHNSON • PETER BRENNAN MIKE HALL • LACY RICHARDS • JEREMY STRUNK JEFF THOMPSON • CHRISTINA WINKLE MANAGING PHOTOGRAPHER BEN ALLEN CONTRIBUTING PHOTOGRAPHY: JEREMY STRUNK • JESS KARIN • 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: The “Craft” in Craft Magazine isn’t always about Craft Beer, sometimes we also are talking Craft Cocktails. This issue is THE COCKTAIL ISSUE. We are excited to go around the Tulsa area and showcase not only the amazingly delicous, sweet, savory, spicy drinks but also a sneak peak behind who is crafting them too. A special thank you to Inner Circle Vodka Bar for being on the cover with the Tulsa Thyme cocktail. So find a nice comfy chair, kick back and relax while you read about what we found out in this months issue of Craft Magazine. Cheers!

CRAFT MAGAZINE OK | SEPT 2019

THE C O C KT A I L ISSUE Story by: Lacy Richards Photos by: Christina Winkle & Ben Allen

ulsa’s creative soul doesn’t sleep after it’s musical performances, nationally recognized parks, or world class art; it’s got cocktails to make. From craft to draft, bartenders throughout Tulsa are reaching for new heights that teeter the balance of yesterday’s draws with the driving drums of those shouting “what’s new?” We see it in the dive bars tucked into the nooks and crannies of shopping centers to the newly developed drinking spots, bright with larger than life windows, reclaimed wood, and every potion and elixir topping the bar imaginable. This the beauty of Tulsa’s drinking sceneit’s alive and ready to slide you the exact drink you didn’t even know you needed. Like the perfect pair of jeans, you’re destined to stumble (no pun intended) onto something that feels like a chance meeting. When in fact, we’ll be your cocktail conductor, liquor leader… the booze boss. Inspiration is around every corner, literally. We drank at 14 spots, mostly spanning downtown and midtown Tulsa. We found what you’re looking for, cause well, we looked for it all. In this article we’ll cover styles ranging from the classic to the contemporary, bold and brave to light as a feather. Maybe you’ll venture out, on the hunt for the newest and warmest offering that fall has to offer or you’ll set your sights for a drink that’s quick and refreshing. Regardless, you’ll get to taste the passion, creative dexterity, and the local artist’s touch on the fine art that is cocktail crafting.

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Nola’s Creole and Cocktails Ashley Porter – Bar Manager Let’s Give Them Pumpkin to Talk about Let’s Give Them Pumpkin To Talk About and hey, we’re listening now too. A beautiful take on a lovingly fall inspired cocktail, Ashley Porter, Nola’s bar manager, deems this warm and welcoming cocktail a new addition to their upcoming fall menu. Pisco, a light and fruity Mexican brandy, is mixed with pumpkin purée, pimento dram, and cinnamon, shaken into warm submission. Please hold my flip flops while I dig out my plaid scarves. Only having been open since April of 2018 Nola’s has cemented its delicious stance in the heart of many Tulsans, known not only for their elevated cocktail menu but also for its delicious next level food. In the fall months Nola’s will be featuring industry nights and a cocktail contest that is not one to miss. 10

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El Rancho Grande Trinity Carter – Head Bartender Mojito Margarita Passion and knowledge? If you’re offering that as a double I’d like to buy everyone a round. Eager to be well versed in the wells, Trinity knows her stuff and suggests up a killer mojorita with a big notes of juicy lime and punches of mint, sweet enough to convince you to have another... but always saying please firts. Before she was even 21 Trinity was passionate about learning drink recipes, liquor nuances, and flavor pairings. She serves a mean drink with a sweet spirit and hopes you’ll leave her bar with more than just a good feeling but knowing a little bit more than when you walked in. CRAFT MAGAZINE OK | SEPT 2019

MixCo Bar Hank Hanwinkel – General Manager Razzmanian Devil

Doc’s Wine & Food Maxwell Harp – Bartender Solstice Flip

Razzmanian Devil, a fiery beauty concocted with Bobby’s gin, raspberry, apricot, lemon and their own Carolina Reaper tincture that affectionately won the name “creeper reaper”. GM Hank Hanwinkel developed this balanced cocktail along with many others dawning the summer menu at Mixco. Year round the drinks are top notch in this dark and cozy hideaway, but Hank says the cooler weather brings a big menu shift focused on warmer flavors along with specialty drinks focused on events like Hamilton, and other Tulsa centric happenings.

Leaning just over the cliff of normalcy you’ll see a sparkle off in the distance that is the Solstice Flip. Made by the inspired and passionate hands of Maxwell Harp with his learning spirit and natural abilities on each shoulder. Maxwell takes inspiration from the Fenway flip for this dramatic cocktail that blends mezcal, Pimm’s, bourbon, cinnamon and fresh orange. It’s a simple yet rustic drink delighting the taste buds of many through it’s deep complexity of smoke and sweet. Leave your comfort zone at the door but bring your ticket for a cocktail that you don’t want to miss out on.

Jane’s Delicatessen Jack Crawford – Bar Manager Eastwood Featuring 1907 OK Distilling Whiskey Have you ever tasted sunshine? Like walking down the streets of Brooklyn on a warm day after a boozy lunch with friends? Me neither but we all can transport ourselves though this classic New York style cocktail, aptly named the Eastwood. Made with Tulsa’s own 1907 blended whiskey it’s hinged on a heavy smoothness between blossoms of rosemary, lemon, and sturdy whiskey. Jack, Jane’s bar manager, began when the beautifully spacious and inviting spot was still in the remodeling phase. A drink for everyone, this one is.

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Molly’s Landing Jerry Louellen – Bartender Jalapeño Margarita Regular margaritas are a snooze and if Molly’s Landing specializes in anything it’s bringing beautiful things to life. Jerry Lewellen has been behind Molly’s bar for over 30 years and developed this popping twist on a classic that’s now a fan favorite. Jerry shows off the giant bottle of top shelf tequila that has way more than a handful of jalapeños swimming in it. This heavy hitter doesn’t scare off tame palettes though as their own sweet and sour mix provides a backbone for all that spicy goodness. Like an ex you can’t say no to, the burn will always bring you back.

Inner Circle Vodka Bar Monica Hernandez - Bar Manager Tulsa Thyme Sprite lovers rejoice! The Tulsa Thyme is a light and airy cocktail that‘s an adult version of our beloved lemon lime soda. Monica, Inner Circle’s bar manager since it’s inception, remarks at how easy drinking this light cocktail is all year round. Speaking of all year round, you might know Inner Circle has fantastic vodka infusion classes (like the one coming up on 9/5) but did you know about their Harry Potter Party, the Hero’s and Villians Bar Crawl, or their insanely fun 90’s nights? The $5 Happy Hour starts at 4 every week day and with the drink selection they have on hand it’s going to be a VERY happy couple of hours.

Kiss My Ale Bryan Kiss – Owner Randy In Manhattan Well... Randy is in Manhattan, about half of the year anyways. Bryan Kiss and Carissa Hull own Kiss My Ale and Randy is Carissa’s father who spends his time bouncing between Tulsa Manhattan. Unironically, Bryan has always taken serious pride in his Manhattan making skills but has taken this curious cocktail to the next level. Warm as a blanket out of the dryer in December, this cool drink starts with Oil Fire, a cinnamon whiskey smooth with warm vanilla notes. Then Bryan shakes in sweet Vermouth and a couple Italian cherries and their juices, mixing just a few flavors into something brilliant. Check out Kiss My Ale for an inviting evening of creative cocktails and boardgames that create engage any player! CRAFT MAGAZINE OK | SEPT 2019

Osage Casino Christy Willeby – Head Bartender Adult Chocolate Milk Sweet and rich, this Adult Chocolate Milk flirts with you through Godiva chocolate syrup, a sweet dose of Kahlua, Malibu rum, Bailey’s, and amaretto. Head Bartender, Christy Willeby designed this dessert in a glass that sweeps you off your feet and into a chocolate paradise of rich notes that even Agustus Gloop would appreciate. It’s a craft approach to a newly welcomed addition to Tulsa, the Osage Casino, on 36th street north. This cozy drink isn’t the only ingenious drink this bar is creating, their mules are next level, mixed with fresh herbs, fruit, and syrups, along with new shot lineups that are being freshly featured this fall.

Sisserou’s Victor See – Director of Bar Pamplemousse Victor See has been the spirits director since Sisserou’s opening in 2014 and has summoned the Willy Wonka within himself to create new and fascinating Caribbean cocktails constantly and consistently. Outside the spirits themselves, Victor identifies as a chef who spends a good deal of his day creating the infusions and fresh blends that go into every custom cocktail. In over his 5 years at Sisserou’s, Victor relays that he’s created over 300 recipes which is no surprise when he creates new cocktails every other week to pair with the fresh fish flown in. Made with fresh broiled grapefruit and decadent top shelf rum, Victor serves up the Pamplemousse; a delight to all your senses far before you ever take a sip.

The Tulsan Bar Faith Brookshire – Spirits Manager The Midtowner Focused on the downtown spirit of community, the Tulsan Bar focuses on accessibility and balance within their custom drink menu. Faith, the spirits manager, has an eclectic history of cocktail making; she prides her creations on meeting somewhere in the middle of not-too-sweet, not-too-dry, but just right and the Midtowner is the perfect example. Happily shaken, this smooth drink incorporates ginger simple syrup, bourbon, grapefruit juice, and lime juice. It’s everything you need for the nail-biting soccer game of the year, or the industry night that keeps you going. With their proximity to downtown events like St. Patrick’s Day and now, Mayfest, the Tulsan bar is the perfect place to celebrate a big day or a perfectly content Tuesday. 14

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Pure Food and Juice Jacob Wright- Bartender Grapefruit Champagne Cocktail Specializing in the organic and fresh, owner Cynthia Beavers doesn’t end her dedication to quality with her varied and expansive food menu. And while the food is derived from culinary pillars across the world, her cocktail menu is just as welcoming as it features classics that suit any palette at the bar. The Grapefruit Champagne Cocktail features fresh grapefruit, rosemary, and organic gin and champagne, a light and refreshing drink that tastes like… what’s that? Actual grapefruits! There are no packaged mixes or sugary additives to the bright and fun drinks being served at Pure, and this includes their colorfully stocked grab-and-go fridge that offers any options while you’re on the run. Maybe this is why you leave feeling, dare I say, better than when you walked in?

Saturn Room Gavin Hatcher – General Manager Trade Winds Like an oasis in a concrete jungle Saturn Room is poised for all the action in Downtown Tulsa. The vibe is dark and moody with heavy wood accents, flower leis, classic tiki music, and raffia roofing most of the tables. Perfectly coordinated with umbrellas in the drinks, Saturn Room makes me never want to return to reality that’s only about a mile and a half away. While every inch of Saturn Room has me intrigued Gavin, Saturn Room’s GM, brings out his favorite cocktail to make, the Tradewind. Tart and refreshing, this classic Tiki drink doles out 2 aged runs, coconut cream, lemon juice, and apricot. It’s delightful balance brings me to the menu which is filled with so many alluring drinks that are just waiting to be relished. While you can’t get these drinks to go you can be the proud of owner of the custom tiki glasses that are mesmerizing on any shelf and make every drink taste better.

Cinergy Casey Neville - Bartender Killer Kool Aid Ah, the reminiscent nostalgia for the cherry popsicle. Chilled, sweet, and now, a little too good to feel like it’s “adult’ with this vodka, amaretto, midori, and cranberry juice beauty. This Killer Kool Aid dashes all rainbow dreams and replaces them with a red balloon as it’s named in honor of the IT Chapter 2 movie releasing September 6. Cinergy also features a full bar below the giant tv screen positioned perfectly for this fall’s football season. Whether your team wins or loses though, you’ll always be in the lead with their refillable stein deal. Buy the 44 oz stein with a full pour of any draft beer for $19.99, this means draft refills on your next outing are just $12.99. If adulthood does beckon, it’s not too loud as the bowling alley, spacious and brilliant arcade, movie theatres, fullservice restaurant, and escape room keep everyone in the family eager to find the next phase of fun. CRAFT MAGAZINE OK | SEPT 2019

Brunch Now At Nola’s BY: JEFF THOMPSON

ne of my favorite things about walking the French Quarter in New Orleans is that the air itself is imbued with a haunted humidity. An unmistakable sense that one is walking through the ghosts of history itself. This is the foundational genius of Brett Rehorn’s Nola’s Creole and Cocktails. He has not only flawlessly captured the decor and cuisine of historic New Orleans, he’s imported the beautifully relevant historicity of the place as well. I had the pleasure of watching Nola’s take shape over time, and I happened to drop by on the day the blue velvet high backed booths arrived. There was this dissonance between their newness, and the surroundings, which seemed imbued with years of memories already. Today, sitting down with Manager Jay Howell, there have been a year’s worth of memories imbedded into the walls and furnishings since that visit, but the place sparkles like new, even while reflecting a distinctive roaring ’20’s style. As we toured the Prohibition Room, Rehorn’s deep commitment to creating an authentic sense of place is on display with

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antique bottles of whiskey, and booze receipts and invoices from a bygone era. Details that make the place come alive with historical gravitas. An almost church-like reverence hangs in the air. Our conversation took place in the Napoleon Room, which reflects a sumptuous home dining room, complete with bricked-over fireplace and classic literature (many of them first-editions) on the mantle. I’ve known Jay for years, so we were able to jump right into a discussion about the varied and strong opinions about Cajun cuisine. Howell remarked, “yes, it’s often easier to discuss religion or politics than to discuss how to make Gumbo correctly.” As a seasoned server, Jay acknowledges that there is no winning an argument about who’s grandma makes the best étouffée, but also acknowledges that Nola’s had to make some choices about level of spice and other ingredients to ensure that their cuisine has the best chance to appeal to the widest range of customer palates. No easy task to be sure, and some of their recipes and presentations have evolved over time. One of the most exciting evolutions is the development of Nola’s Brunch

Menu. Rehorn’s earlier cajun incarnation, Bourbon Street was known as one of the best brunch locations in Tulsa “back in the day”, and from the looks of Nola’s Brunch Menu, happy days are here again! , Eight different variations on Eggs Benedict, Boudin Scotch Eggs (clearly imported from Kilkinney’s Irish Pub - a “sister restaurant of sorts”), or Gri Gri Shrimp, Grits and Eggs are all stand-outs along with a craft cocktail inspired Mimosa Bar and a full blown menu of signature boozy brunch cocktails. For those who’ve experienced Kilkenny’s just across the street, you’ll agree that brunch is something this group knows how to do right. Another strength of Brett Rehorn’s is creating destination experiences that truly transport diners into another locale and time-period. He has outdone himself with the decor inside Nola’s - especially the bar area, with gorgeous period black and white floor tile in a classic greek pattern, and an ornate tin ceiling, which completes the speakeasy vibes that permeate the space. Manager Jay Howell jokes, “I wonder if we made it too pretty?” But that lived-in look will come with time, and Nola’s certainly has all the indicators of a Tulsa institution-in-the-making.

Nola’s Hours Sun -Thur 11am-11pm  Fri and Sat 11am2am Kitchen Closes At 1am Industry Night on Mon 8pm - 12am  Brunch Hours On Sat and Sun 9am - 2pm 1334 E. 15th St.  (Cherry Street)   Tulsa, OK 74120  • 918.779.7766

The staff at Nola’s is also mindful that the beauty of the furnishings and decor don’t create a pompous air. I don’t want it to seem uppity or stuffy. In my most recent visit, I noticed the service was attentive to details, but balanced with a casual, “Big Easy” tone that bespeaks the leisurely pace of New Orleans itself. When you can make five star service seem approachable, you’ve hit on a real sweet spot. The Creole cuisine at Nola’s is a real stand-out. I had the muffuletta and a cup of turtle soup, and both exceeded my expectations, which were already high. The olive tapenade on the muffuletta had a tangy, rustic flavor, and retained an al dente chop which was perfectly balanced against the smooth flavor and texture of the melted provolone. Jay let me know that they took pains to find the right muffuletta bread, and the effort shows. Their round loaf has the perfect balance of baguette crunch with the soft yielding texture of a brioche bun. Whether you’re an avid cajun food aficionado or brand new to the cuisine of New Orleans, Nola’s is your perfect next culinary journey. You’ll be transported to one of my

favorite cities and you can save the $350 on a plane ticket.

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Above: Eli Huff, owner of Salt Food Group (SFG)

Chef’s! By: Christina Winkle

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alt Food Group is a Hospitality Management & Design Consulting Firm. What does that mean? SFG is unique, they specialize in Corporate, Commercial, Non-Proﬁt, Tribal, Collegiate and K-12 Design Consulting. Their Mission is to Build Functional Foodservice Facilities and Programs through Creative Management & Design. But their services don’t stop there. Imagine wanting to open a restaurant but not sure how to get started, look no further. SFG can help you come up with a concept, create your logo, design your restaurant and kitchen, design your bar, custom beer draft system and or service station, they can even help with the menu and recipe development, and also help train your staff. How can they do all that? What makes them so special?

Eli Huff, owner of SFG studied Culinary Arts and Hospitality Management as OSUIT and has served on their advisory board since 2009. He also spent a decade-plus in the food and beverage industry, even at one point owning his own restaurant. He and his staff are chefs and industry professionals that have a combined 75 plus years of experience. So SFG understands what it takes to create, build, own and operate a restaurant. Some of his projects just this year include Crushed Red, Andolini’s Jenks and Tokyo Garden in South Tulsa, just to name a few. However, their reach doesn’t stop in Tulsa. SFG has had projects as far as Bella Gusto in Arizona and SushiFork in Dallas. They also do non commercial projects such as Union Public Schools, Meals on Wheels Tulsa, and the remodel of Greenwood Cultural Center, just to name a few. Let’s learn a bit more about some of SFG’s local projects.

Andolini’s Jenks, like SFG sets the bar high! SFG designed their kitchen along with a custom bar including 32 tap perlick beer draft towers. Craig Thilsted was the Project Architect, and did an amazing job, said Eli. The passion for excellence is something that these two companies have in common and it starts from the very top and trickles down to every employee. Andolini’s Jenks delicious food is made from scratch with attention to detail. Dinning at Andolini’s located in Jenks Riverwalk is an opportunity you should run not walk to.

Crushed Red with the help of SFG have created fast and easily assessable healthy food options. In addition to helping with the design and build out of Crushed Red, SFG manages operations at all Tulsa locations. Offering a wide variety of fresh salads along with side whole-grain pizzas made with organic tomato sauce. Crushed Red has healthy options served fast in a comfortable atmosphere. Whether you’re conscientious about eating right, or you just want to kick back with a pizza and beer, check out Crushed Red, they will not disappoint.

Tokyo Garden South is one of the newest clients of SFG. Their new location is still under construction. The new location will be at 108th and Memorial. Due to open this fall. This place is going to be amazing! Designed with eighteen hibachi stations, (also known as teppanyaki) a full sushi bar and to top it all off, a Japanese Whisky Bar! What more could you ask for? Feel free to follow them on Instagram to keep up with the buildout and when opening day will be! CRAFT MAGAZINE OK | SEPT 2019

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Cameron Mackintosh presents the new production of Alain Boublil and Claude-Michel Schönberg’s Tony Award-winning musical phenomenon, Les Misérables, direct from its acclaimed Broadway return.

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imeless stories of strength and resilience sail through modern day normalcies. We read Tolstoy on our Kindles, listen to Chopin through Spotify, and we don’t stop to think much about the mashing and meshing of old world principles that apply to 2019. How could they? We aren’t currently ravaged with civil wars or struggling through the mire of women’s suffrage anymore, yet, we reap the benefits of understanding history. We build appreciation for the simple fact that we are free to live how we see fit. And story of Fantine in Les Miserables continues to remind us. Mary Kate Moore plays the role of Fantine in the current two year long tour of Les Miserables, which stops in Tulsa September 24-29. As a powerful fit for her character she recounts how much she’s always loved theatre “I knew it’s what I wanted to do since I was in high school…” Growing up in Lincoln, Nebraska, Mary Kate followed this dream all the way to Oklahoma City where she got her bachelor’s degree in musical theatre at the Oklahoma City University. She relays that their program is so renowned that her younger sister is following in her footsteps and recently graduated herself from there with a similar degree. After Mary Kate wrapped up her college career she made a home in New York City, took every audition thrown her way, and grabbed roles where she could. She eventually landed hefty roles in Into the Woods, CATS, Rocky Horror Picture Show, and finally, Les Miserables…

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Displayed in all of it’s tragic yet honorable glory, Les Miserables takes place in the Post-Revolutionary French war era. Jean Valjean creates a new life for himself after being imprisoned for 19 years following his theft of bread for his starving family. He strives to create a new life that distances himself from his past but alas, he is constantly pursued by an officer that is on the hunt to detain him. While Jean is in the throes of turbulence and strife, beautiful Fantine lives among the middle class and wants for little. She falls in love with a rich student with whom she has a baby out of wedlock and does not yet know the drastic turn her life will soon take. Fantine’s life changes in an instant when her lover writes to her that he has left for the war. The intrinsic “young and unafraid” aspect of Fantine is not stolen though. This abandonment is not the same as it would be at this point in time, but being a single mother was blasphemous and grounds for social rejection on all fronts. Once her child, Covette, is born, Fantine requests that a local inn-keeper’s family take her with the penance that she will send money to them for Covette’s care. Fantine begins to work in a factory to sustain this arrangement but once her boss becomes aware that she had a child outside of marriage she is promptly fired and left to find income by any means possible.

Strength, resiliency, grit, drive, ambition could all be said of Fantine as she tirelessly dedicates her life to providing for her daughter monetarily, despite little interactions. The innkeepers fraudulently request more money over and over from Fantine while also abusing and enslaving Covette; a bitter turn to a ruined scenario. Fantine, desperate to provide, sells her hair, teeth and eventually turns to prostitution to meet the demands of the innkeepers, assuming they are caring for her in the best way possible. Eventually, the unstoppable drive a mother has to provide for her child overtakes her body, and sickness, in the form of tuberculosis, ends her life. While this story line may be framed with the despair realization that life’s timing may be cruel the glorified picture is that all will be made right as Jean Valjean valiantly brings home Covette to save her from the cruelty of the innkeepers family, connecting the narrative from one misunderstood character to another.

Presented by Celebrity Attractions, LES MISÉRABLES comes to the Tulsa Performing Arts Center for eight performances only September 24 – 29. The performance schedule is Tuesday, Wednesday and Thursday at 7:30 p.m., Friday at 8 p.m., Saturday at 2 p.m. and 8 p.m., and Sunday at 1 p.m. and 6:30 p.m. Tickets go on sale Friday, August 9 at 10:30 a.m. and may be purchased via phone 918.596.7111 or 800.364.7111, in person at the Tulsa PAC Ticket Office, or online at CelebrityAttractions. com. Groups of 10 or more may be placed by calling 918.796.0220.

Ticket buyers are reminded that for Celebrity Attractions’ productions, the Tulsa PAC Ticket Office and Celebrity Attractions are the only official retail ticket outlets and the only way to guarantee that you are paying face value for legitimate tickets for all performances at the Tulsa Performing Arts Center. Ticket buyers who purchase tickets from a ticket broker or any third party should also In accordance, Mary Kate relays that this be aware that the Tulsa PAC Ticket Office and Celebrity show has been so dearly loved that it’s been Attractions are unable to reprint or replace lost or stolen performed for over 30 years but the recent tickets and are unable to contact patrons with information rendition is something to be seen in person. regarding time changes or other pertinent updates Costumes, sets, and even character story pacing regarding the performance.   has all been updated with fresh takes on this long time classic. For those in the digital age, this Get social with Celebrity Attractions by becoming a fan timeless tale on dedication, heartbreak, resiliency on Facebook.com/BwayTULSA. Follow us at Twitter. and timing is a beautiful story to step into at this com/BwayTULSA and Instagram.com/BwayTULSA. day and age. Join in the conversation by using #BwayTULSA.

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BY: JEFF THOMPSON

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ABOVE: COREY CRANDALL, OWNER

good Pub is the heart of any community, and since 2010, the community of Jenks has been home to one of the most traditional, legit pubs in the 918 area code: George’s Pub. Owner Corey Crandall admits that the first few years were rough going, but for the past six years, George’s has become an institution, and has been “proudly not fitting in on Main Street since 2010” according to one of my favorite t-shirts they’ve made. Maybe that’s part of the secret sauce at George’s - a sense of belonging for misfits. And aren’t we all misfits in one way or another? George’s was named after George Streetman, who unfortunately passed away five years before George’s Pub opened. Corey was bartending at the Gray Snail (in the location currently housing Nola’s, which is coincidentally also featured in this issue of Craft) and George was one of Corey’s regulars. Corey bonded with Streetman over the years, and at one point made a vow: “If I ever open my own place, I’ll name it after you.” True to his word, Crandall did just that, and for nearly nine years, George’s legacy has lived on creating and serving regulars and building community at 108 E. 1st Street, just north of Main. Crandall speaks fondly if not humbly about his place, “We really just want to create relationships.” He is proud that his bar has become the home of the Tulsa Gooners, who fanatically support the Arsenal Football Club, out of Islington, England.

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His bar has a warmth that is informally carried by everyone on staff there. Their slogan is “You’re only a stranger here once.” One thing I’ve noticed is that on my first visit there I saw two people I know, and by the time I left, I learned why they felt so connected to George’s. During that time I saw no fewer than four people hug each other upon entry, and it had the sincerity and connectedness of the airport scene in Love, Actually. Beautiful, human moments.  “We’ve had two of our best fights here.” says one of my friends, and his partner jokes, “When we come in they already know what beers to pour for us, and whether we are going to need tissues (for crying).” George’s is doing that often unsung service that every good bar or pub does well: providing dark corners to converse in private, while providing a communal atmosphere to celebrate with friends and acquaintances. The food at George’s is not your typical bar food either. All house sauces are made from scratch, and their famously popular Fish and Chips are hand cut and dipped to order in their amazing Guinness batter. It’s a level of painstaking detail that makes a huge difference. On a recent visit, I had the cheese cubes appetizer, and the batter was perfect, and the cook was a crisp, golden hue. The ranch dressing was perfect. Like, I want to have that ranch dressing be the only ranch dressing I ever eat ever again. I hope Angela Evans has tried it. It’s the best “Oklahoma ketchup” I’ve ever had.

George’s Pub will be celebrating their Ninth Anniversary on the last weekend in September (September 27th - 28th), and there promises to be tons of giveaways and specials. Check their website georgespubs.com for more details. But don’t just come to George’s for their anniversary. Come hang out in an authentically warm atmosphere, and let the magic of the place work on your tired soul, and see if you don’t come away with a sense of connection to your fellow human. The world needs more of that.

George’s Pub: MON-SAT 11am - 2 am SUN NOON - 2 am 108 N. 1st Street Jenks, OK 74037 918-296-9711

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Ingredients 1 fresh pineapple 1 grilled orange, grilled and strained 4 ounces tequila (I recommend 100% Agave Silver or Blanco) 2 ounces orange liquor 1 teaspoon agave or honey (optional) grilled slice of pinapple, orange, or lime for garnish (optional)

Instructions To grill your pineapple: Cut and core your pineapple. Rings or strips are both fine for grilling. Grill until the pineapple begins to caramelize. Allow to cool, cut into chunks, and freeze overnight in a plastic freezer bag. You want about 2 cups of pineapple. To grill your orange and lime: simply cut them in half and grill flesh down until caramelized. Allow to cool, juice and strain, then store in the refrigerator until pineapple is frozen. It helps to lightly oil your grill before grilling fruit. Place the frozen pineapple, juice from the grilled orange and lime, the orange liquor, tequila, and agave in a blender and blend until smooth. Serve in margarita glasses with plastic straws cut short to fit in the glass. Garnish with a piece of grilled fruit. Enjoy!

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Ingredients Homemade Grilled Citrus Sweet and Sour: 1 cup water 1 cup sugar 7 limes, grilled, juiced, and strained 5 lemons, grilled, juiced, and strained Grilled Italian Margaritas: 1 part Limoncello 1 part tequila (100% Agave Silver or blanco tequila recommended) 2 parts sweet and sour grilled lemon slices for garnish fresh basil for garnish (optional) sugar for rim of glass (optional)

Instructions Homemade Sweet and Sour: To grill the lemons and limes, simply cut them in half, grill them flesh side down until they are caramelized. Allow to cool, juice, strain, and keep refrigerated until ready to use. Tip: It helps to lightly brush the grill with oil before grilling fruit. 1. Bring 1 cup water and 1 cup sugar to a boil and stir until sugar is dissolved. 2. Remove from heat and add the juice from the 7 grilled limes and 5 grilled lemons. 3. Chill, covered in the refrigerator. (Can be made up to a week ahead of time.) Grilled Italian Margaritas: 1. Add limoncello, tequila, and sweet and sour to a shaker with 1 cup of ice and shake until blended and chilled. 2. Serve over ice in pretty glasses with a basil leaf and grilled lemon slice. Enjoy!

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#COOKSNOTCHEFS

Fall is coming sooner then you think. This cocktail is sweet, tart and will definately make you long for cool nights gathered around the fire.

Cranberry Moonshine

1 lb Fresh or Frozen Cranberries 1 (750 ml) bottle Everclear 8 Cinnamon Sticks 2 Tsp Whole Cloves 1 Tsp Whole Mexican Allspice Berries 2 Whole Nutmeg, each quartered 3 1/2 cups Spiced Apple Cider 64 oz Cranberry Juice 1/2 cup sugar Coarsely chop cranberries and add to Everclear in a large glass container. Steep 7 days in fridge. After 1 week, combine cranberry juice, apple cider and spices in large pot. Bring to a boil, reduce heat and simmer for 25 minutes. Remove from heat, stir in sugar and let sit 1 hour. Strain out both cold and warm mixtures and combine in a large glass jar. Stir well and keep refrigerated. Serve warm or chilled. Optional cold drink-float frozen cranberries in moonshine if serving chilled. Optional warm drink- add a splash of pecan whiskey to heated moonshine.

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

#NOLIMITWOMEN

Natalie Whaley Alexander, Co-Founder of The Hearts of Steel Foundation

Do you have the HEART?

Story & Photos: Christina Winkle

Above:Natalie Whaley Alexander, Co-Founder of The Hearts of Steel Foundation Ever since I was given the opportunity to write the #nolimitwomen feature for Craft Magazine, I’ve had a few women in mind to feature, and that I truly admire. I have been waiting for the right time to highlight this kick-ass woman, and now is the time.

atalie Whaley Alexander was born in Slidell Louisiana. Her family moved to Denver and then Houston before settling in South Tulsa. She attended Bixby High School, graduating in the class of 2002. After graduation, she attended both NSU, in Tahlequah, and OSU. It was in college that she entered the food and beverage industry, and where she eventually met her husband, Ben Alexander, the Vice President of Culinary Operations for the McNellie’s Group. Natalie and Ben first lived together in Denver, but got hitched in Tulsa. Their first son Nolan was born in 2012. Unfortunately,

CRAFT MAGAZINE OK | SEPT 2019

he was born eight weeks premature, and with a condition called Hydronephrosis which affects the kidneys. Thankfully, this affliction did not last forever. Just under a year goes by, and Natalie is pregnant again, adding to their sweet family. However, at 35 weeks she learns that her baby suffers from Cardiomyopathy. Due to this complication she has a c-section at 38 weeks, and Sawyer is brought into this world. But again, their family is faced with immediate adversity, but this time the situation is much more catastrophic. Sawyer immediately has to be put on a ventilator just to breathe and hooked up to a bi-pass machine to keep his heart pumping. The road ahead seemed long and grim. Natalie and her husband had to stand over and watch while they shocked her baby’s heart time and again, just to keep him alive. At one point things looked so bleak that she and a friend

began taking Sawyers nursery down, not knowing if he would ever make it out of the hospital. During this journey Sawyer was life flighted to St Louis where Natalie and Ben spent two months with their son. While there, Sawyer had countless procedures all while the guilt a mother can feel was overwhelming due to leaving her oldest son Nolan behind with friends and family. The world doesn’t stand still for heart patients or their families. Natalie and Ben both lost their jobs, and on top of everything else, the worry of losing their home became a constant worry. Good fortune finally came their way, and luckily for them they received assistance from a local St Louis foundation that helped pay their mortgage and saved them from losing their home.

#NOLIMITWOMEN

foundations name is Hearts of Steel. Hearts of Steel Foundation helps provide financial assistance to families with children suffering from CHD, or congenital heart defect. The fact is, when your child is suffering, that is all that matters jobs and bills fall by the waist side.

That’s where Hearts of Steel foundation comes in. Natalie herself has been a rock to some within the CHD community. She helps facilitate relationships with families going through the same thing. She started a Facebook group for support. “Going through something like this is just not something the rest of the outside world understands.” Natalie realizes how important it is to have these relationships with other families going through the same thing.

Above: (left to right) Natalie Whaley Alexander, their son Nolan, Chef Ben Alexander, and Sawyer

For me, this is piece of personal telling. I love this family, and I tell you this story, because I want you to understand how bad things can get. Life for them and other families like them is indescribable and breathtaking. Watching helplessly while your child suffers is unbearable for any parent, and the least we can do is extend a helping hand. If you feel at all moved, please donate to the Hearts of Steel Foundation so you can help these families see the good, and the power that kindness can bring. A helping hand to a family so desperately in need of just a moment of certainty. Certainty that they won’t lose their house, or that their water won’t get shut off, or that they can still afford groceries for their family. Please head over to their website at heartsofsteelfoundation.org

Above: (left to right) Sawyer Alexander in the ICU and today.

Once back to Tulsa things were still tough. Being home included 77 doses of medication per week, multiple visits of physical therapy, speech therapy, and countless doctor’s visits. Sawyer was 100% tube feed, and at 12 months old, there was nothing that could be done to ﬁx his heart without operating. So, at thirteen months, Sawyer had open heart surgery where he had 7 different procedures in an effort to remodel the right side of his heart, his one chance to avoid a heart transplant.

While Sawyer still has doctor’s appointments and has very slight developmental delays today, he is a true super hero and has beaten every single obstacle placed before him. He now plays soccer and runs and plays just like every other kid. But for Natalie, during the thick of things, she didn’t know if this day would ever come. After the dust settled a bit and she could reflect, she and Ben decided to start a foundation here in Tulsa, modeled after the one that helped them save their house while they were in St. Louis. The

But don’t stop there. On September 26th they have their second annual Tulsa Has Heart Gala. Tickets can be purchased at one.bidpal. net/tulsahasheart2019/ticketing Also feel free to keep up with them on social media. Today Natalie is a wife, a mother of three absolutely adorable kids and the Co-Founder of The Hearts of Steel Foundation, my personal favorite local foundation! So Tulsa show some heart and help a great cause!

CRAFT MAGAZINE OK | SEPT 2019

#GRACIELANDTIPS “HAIR OF THE DOG”

By: Mike Hall, Owner Gracieland Pet Resort

t’s shocking and unbelievable to even consider doing it, but some people get a kick out of giving their pet alcohol and watching their reaction. Alcohol is very dangerous and toxic to dogs and cats and can shorten their life. Large quantities of alcohol can even make your pet dead! The next time you have a cookout or family gathering, where alcohol is being served, put your pets in their safe place until all the guests have left. It’s easy to trust your friends/family to not give your pets alcohol but when the hops and barley start to flow sometimes common sense forgets to do its job lol. It’s very difficult to watch every person and your pets, all at the same time. To make sure they’re not secretly beer bonging the keg go ahead and separate them from your guests. Pulling and tugging on the keg nozzle isn’t the only way your pet can easily get ahold of alcohol. If you spill beer or wine on the ground, and let’s face it any party worth talking about starts with a spilled drink or two ha-ha. Your pet can lick up what’s been spilled, if your dog is anything like mine, if it’s on the ground it belongs to her ha-ha. So please clean up any spills before your pets are reintroduced into the party area after everyone has gone. Keep in mind that hygiene products such as mouthwash and perfume have alcohol in them as well as cleaning products for your house. It’s a good rule of “Paw”, HA, to make sure all of these products are kept in a safe place away from your pets. As in humans, alcoholic drinks effect dogs and cats in different ways. When we talk about the consumption of beer and wine, beer has an average 4% concentration of alcohol. Wine on the other hand averages about 10% alcohol by volume. The Kentucky Gold (i.e. Jack Daniels or Jim Bean), as some call it, can have upwards of 95% alcohol by volume! So, as you can imagine your pet will have different responses to say a spilled Dead Armadillo India Pale Ale and a Jack and coke. The long-term effect of alcohol can be deadly to your pet and depending on what kind it’s been exposed to can shorten your pet’s life span. Dr. Bryan Spriggs from SAHO Animal Hospital in Owasso, Oklahoma says “Under no circumstances should your pet be given any alcohol. Alcoholic beverages and food products containing alcohol can cause vomiting, diarrhea, decreased coordination, central nervous system depression, difficulty breathing, tremors, abnormal blood acidity, coma and even death.” He goes on to say “If you suspect that your pet has

CRAFT MAGAZINE OK | SEPT 2019

ingested alcohol, contact your veterinarian or the ASPCA Animal Poison Control Center at 888-426-4435 immediately” The takeaway – Giving or allowing alcohol to a dog or cat is not funny, humorous or cute. It’s disgusting in my eyes and it could possibly harm your pet or even make them dead. Also, it’s very important to keep your personal care products up and away from any prying paws. Your pet has no idea what’s considered good or bad, if it smells good, they will ingest it. Let’s leave the alcohol to the humans and the job of waking you up from a hangover to your dog or cat, besides, who doesn’t like a big wet kiss on the face when waking up after a night on the town? Bark!

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

CRAFT MAGAZINE OK | SEPT 2019

FREEDOM IN FINANCING by Lacy Richards ABOVE (LEFT TO RIGHT) : Robert Rodriguez, Steven Hinojosa, Austin Ward

dulting can be so daunting. The pressure, the paperwork, and most importantly the money? I don’t know about you but when someone in a finance department says “ok, let’s get started” my whole being turns into a ball of nerves and I suddenly forget my middle name and social security number. My birthday? Ask me next week cause I’m too busy mentally locating my 2018 taxes. Do I want some water? No, I need you to call my parents so they can tell me how to do this even though I’ve done this before. Obviously, I’m not the only one who doesn’t feel comfortable in these situations. A car is the second biggest purchase one can make outside of buying their house, so no wonder many feel overwhelmed when walking through the process of a car purchase. Austin Ward, Regional Hyundai’s lead financier, has a widely different approach. Cool and collected, Austin believes that making a purchase of this size should be built on trust and rapport. Austin has worked in multiple aspects of the car industry but has been solely in the finance department since 2014. He even grew up with a dad in the car business, so his values are long standing and deeply rooted. Now that Austin has a family of his own, he can recognize the needs and wants every customer brings him. From big families with a need for lots of car seat room and cupholders, to the newly licensed high schooler who’s just getting wheels underneath him. Austin’s experience brings a wide-angle lens to the small details.

Another aspect that sets Regional Hyundai apart is their dedication to helping you find the right warranty and coverage for your lifestyle and newly purchased car. Because, let’s all say it together “life happens!” Dents, dings, lost keys, and the air conditioning can take a turn for the worst… which in Oklahoma can be disastrous. No one plans for these things, but warranties can be! Products in the finance department can range from gap coverage to environmental to regular maintenance, and everything in between. We live a lot of life in our cars and the stress of being without one can be extreme. Identifying the right coverage for your car and wallet is important. Above all, Regional Hyundai wants you to feel comfortable at every step of the process. From the moment you start the search for your perfect car, to your financing options, all the way down to what kind of warranties work for you. Their ultimate focus is on respecting your needs and assisting in your goals. Austin’s experience and direction in the finance department removes the uncomfortable weight from anyone and builds a relationship that offers options, choices, and freedom.

With that kind of perspective, the finance department at Regional Hyundai is a great fit for all walks of life but one of Austin’s key points is that the only treatment in his department is equal treatment. One credit score doesn’t hold a higher merit to him than another and there is no way you’ll be denied of a loan. Since the finance department has maintained so many banking relationships over the years, many times financing can be completed far quicker than most car buying experiences. Austin helps customers find a balance between a car for the lifestyle at hand and the economic need of the customer. The best and most reliable product for the best deal is where he tries to meet in the middle. CRAFT MAGAZINE OK | SEPT 2019

CRAFT MAGAZINE OK | SEPT 2019

BY: JEFF THOMPSON

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

Monster Packs to order. She offers a very wide range of choices. Her creative and colorful backpacks are very reasonable, usually priced in the $45 -$55 dollar range. Angie makes them one at a time, takes several hours to put one together. That’s the common misconception that crafts people have to overcome, is that they are spending their own money to buy supplies and materials and then spend more time making each item. Handcrafted and local items cannot be placed on the same measuring scale as mass-produced items from a big retailer. Angie says she has had pretty good success at Mother Road Market, people love the bags. She hopes more people will come out in September to purchase and discover her awesomely fun, conversation starters.

Monster Packs:

Above:Little girl, with a Monster Pack.

ngie Hammond started making her custom, hand made, furry backpacks about three years ago after her daughter found a YouTube how-to video. She learned the basic techniques, wore it as a purse and got tons of comments and compliments. After multiple people told her she should make them, she started up her craft business.

Above: One of many different designs available. Monster Packs will pop up on the following days in September: Saturday, September September 15th.

7th

and

Sunday,

Monster packs are fun, creative monster shaped backpacks that delight kids and adults alike. They are useful for school supplies, or as an overnight bag, and they offer the soft texture comfort for a makeshift pillow or a home-away-from home companion. Monster Packs are durable, adorable, and we still have several styles in stock but they are going fast! Angie does designs of her own creation, as well as designs inspired by popular and familiar monsters from pop culture. She likes to give the customer options to create custom

CRAFT MAGAZINE OK | SEPT 2019

Guide for First Time Cannabis Patients: Finding the right spot, what you need to know, what to know, and who to trust. BY BRAD JOHNSON

Choosing the Right Spot With the passing of 788 there are a lot of new questions being asked about cannabis; what it can be used for and different methods for medicating. It’s going to take time but choosing the right dispensary is an important first step. Most patients choose to use apps like Weedmaps, Leefly, or Leaf buyer to find locations, see reviews, and give solid reviews. The best way I have found to find legit places is to ask friends the old school way, by having a conversation. New patients should know there is a strong cannabis community and a big part of that culture is the sharing of ideas, product, and knowledge.

Your First Visit After choosing a few dispensaries or two, three, or seven then take the time to visit. Get to know the space. You should expect to walk into a check in room/ waiting room where you will provide your state ID and your patient card issued by the state. If you don’t have both the state ID and the patient card the dispensary by law is not allowed to permit entry. So, come prepared to help make this an enjoyable experience.

like a patient or a paycheck. If this is going to be your spot you want to feel welcomed and seen. Every space has its own vibe. Ranging from an Apple store feel to an eclectic coffee house. Whatever you please it should be a place you enjoy coming into. For a new patient and even the expert cannabis user knowing and understanding all the different methods of consuming cannabis can be a constant struggle.

The Cannabis Consultant (Budtender) Do your research before you come in, come with questions, and take notes, the cannabis consultant is your guide. A good consultant should be able to direct you toward the right product that is best suited for your needs. In addition, find a place that makes it comfortable to ask questions, you want a place that listens and is well informed. Brad Johnson is a long-time cannabis advocate. Formal cannabis education received in 2008 from Oaksterdam University, Northern California. Founder, owner, operator of a dispensary in Tulsa, OK.

Finding the Best Fit Once you’ve checked in, take it all in. A few things to think about; how were you welcomed, were you treated CRAFT MAGAZINE OK | SEPT 2019

Local Craft Breweries

CRAFT MAGAZINE OK | SEPT 2019

PHOTO CREDIT: JESS KARIN

CRAFT MAGAZINE OK | SEPT 2019

Travis Richards, Owner Photo Credit: Jess Karin

y first impression of Nothing’s Left Brewery is a really clean, well laid out place, homey and comfy, fun, and very tastefully decorated. Oh- and orange, lot’s of orange. I asked Travis Richards, owner and proprietor, if he’s the one who did the decorating- he laughs, and says“No way- people tell me all my taste is in my mouth!” Classic Travis. And the orange? He takes off his hat, revealing his carrot top. It fits. Born and raised in BA, Travis is a guy that immediately makes you feel like you’ve known him forever. He started home brewing several years ago, and like all the people I’ve talked to in the craft beer business, he’s passionate about it. From the git go, you know that this guy not only loves beer, but he loves the ART of making beer. The huge Nothing’s Left metal sign hanging on the wall has two words under the logo that pop outSuperior Quality. When asked about it, Travis says, “I insisted on that”. That’s his motto, his creed, from day one. He didn’t just want to make beerhe wanted to make it to be the very best that it could be. And there’s only one way to prove that- tasting it. And you can’t fake taste.

“Yeah, that’s what I’m about. I insist on using bunches of rea 54

CRAFT MAGAZINE OK | SEPT 2019

Above (left to right): Travis Richards, Owner, Molly, Abby, Sydney, Kyle, LaQueta, and Lacy Richards, Co-Owner Photo Credit: Jess Karin

Wow! The taste! I tried his summer Salted Watermelon Gose. To be honest, I was skeptical, I just didn’t think that sounded good- boy, was I wrong. The sweet watermelon flavor almost jumps out of the glass, with a really nice touch of salt, and yet- it’s beer! Absolutely delicious and refreshing. His Strawberry Blonde has such a real strawberry punch in it. Travis: “yeah, that’s what I’m about. I insist on using bunches of real and fresh ingredients, to get that really authentic taste.” I’m telling you, passion. You can’t fake it. He loves taking an idea for a beer, and really working it out. Getting the ingredients, mixing them, tweaking it, crafting that brew, until it’s pretty much perfect. He’s thrown out plenty of batches before getting it just right for the public.

Above : Very first limited edition can release of Cotton Candy Chaos , a raspberry and cotton candy milkshake IPA with Idaho 7 and Sabro hops. Photo Credit: Jess Karin

Speaking of brewing, he loves using a five barrel system, that way he can not only come up with lots of different brews, but it also helps keep his beer super fresh. He’s expanding- his

production facility is being moved to a bigger and better space, but the taproom is staying where it is (production is basically moving next door, so no worries on freshness). Upcoming: September 21st will be their One Year Birthday, with some really cool beers and activities in the works. So keep that open on your calendar. Oh, and “Stout Season” is coming- and I can assure you, Travis is pumped about it (like a kid in a Willie Wonka candy shop when he mentioned it!). I asked Travis “What stands out about Nothing’s Left? What’s the appeal here?” He says, “People will come here and find something they didn’t know they wanted!” Can it be said any better than that? The folks at Nothing’s Left are doing just that- they’re giving their all, til nothing’s left…

al and fresh ingredients, to get that really authentic taste.” CRAFT MAGAZINE OK | SEPT 2019

CRAFT MAGAZINE OK | SEPT 2019

MARSHALL BREWING CO. Story & Photo by: Jeremy Strunk

f you know anything about craft beer in Oklahoma, particularly in Tulsa, you have heard the name Marshall Brewing Company. They have been brewing in Tulsa longer than any other production brewery, first beginning operations in 2008. Even with over eleven years in the game, Marshall always has eyes on the future. Last year, Marshall Brewing Company celebrated their 10-year anniversary and opened a brand-new taproom. In 2019, the new taproom expanded to include an expansive Biergarten. Oklahoma being Oklahoma, weather did not cooperate with the grand opening plans for the Biergarten last spring, as we had one of the wettest seasons on record.

With the hottest days of summer now behind us and eyes on the fall and cooler weather, hopes are high for a proper Biergarten season. Marshall Brewing Company is known for brewing German style beers, so it should be no surprise that one of their fall classics is an Oktoberfest beer. To celebrate their fall seasonal, the Biergarten, and Oktoberfest in general, Marshall will host their own Oktoberfest celebration September 21st from 12:00 to 10:00 PM. Eric Marshall himself will lead a procession into the Biergarten at noon to tap a ceremonial firkin of their Oktoberfest lager to kick off the festivities. Throughout the day, patrons can enjoy such Oktoberfest-inspired activities as the Fassler Hall Weiner Dog Race, a bratwurst eating contest, and German food from Fassler Hall. There will also be a variety of

live music on the Biergarten stage throughout the day. This is all in addition to a game of cornhole in the Biergarten, or the many card and board available to play inside their beautiful taproom daily. Of course, there will be plenty of beer flowing as well, with as many as twenty-four beers on draft. The Taproom at Marshall Brewing Company, located at 1742 E 6th Street in Tulsa, is open seven days a week. Stop by for a beer or three, a game of cornhole in the Biergarten, support your favorite team while watching a game on the televisions in the taproom, or even enjoy the canned wine and non-alcoholic beverages available to those who accompany the craft beer enthusiast in their life. Stay tuned to Marshallâ&#x20AC;&#x2122;s social media for more info on beer releases, live music, and other events happening in the taproom. You can also check out their website for more info at marshallbrewing.com.

Jeremy is one half of the Pub Talk Podcast duo. Check them out on social media @pubtalkpodcast or online at www.pubtalkpodcast.com CRAFT MAGAZINE OK | SEPT 2019

reg Anderson, Brewer, at Prairie Brewpub started out as a server worked his way up into management and then in 2016 got the postion as Praire Brewpub Brewer. From the way the beer is flowing off the tap, he’s definately found the right place to be at Prairie. He shows dedication and hardwork brewing multiple styles from the BOMB! Imperial Stout to a Pink Guava Funk Sour all of the beers have a unique taste and flavor profile. You’ll be sure to find a beer to satisfy your thirst, but don’t forget about the delicous food in the taproom guaranteed to pair well with one of the many beers on tap. by Ben Allen

#1 How did you go from home brewing to working for Prairie Brewpub? When the Brewpub opened I worked as a server and then a manager. I got the Brewer position at the end of 2016. #2 What’s your favorite beer to brew so far and do you have any style that you haven’t made that you want to try? My favorite beer so far has been North By Northwest. It’s a West Coast style I.P.A. brewed with Cascade, Centennial, and Chinook Hops. #3 What’s a beer you like to drink that’s not Prairie’s? I have really been enjoying drinking Grodziskie and Pils from Live Oak Brewing Company. #4 What’s some advice you would give home brewers just starting out? Schedule brew days with your buddies and make sure to keep your equipment clean. #5 What do you see for Prairie Brewpub in 2019? We are excited about releasing some bourbon and rum barrel aged stouts in the next few months. We will also be working on some Brett conditioned and wine barrel aged saisons.

CRAFT MAGAZINE OK | SEPT 2019

CRAFT COCKTAILS

BY:BEN ALLEN

o has been a member of the Kwenchers family since 2016, and has been the Assistant Manager since 2017. Mo takes special pride in finding the best products for each customer to help them concoct specialty craft cocktails- a passion he’s been fostering since a young age through food and flavors. Before moving to Oklahoma, Mo spent vast amounts of time with his uncle who, at the time, owned Bay City’s Italian Imports in Santa Monica, California. He quotes this a source of inspiration for pursuing a life in the restaurant business. His fondness for flavor did not stop there- even as he entertains family and friends at this house, they are sure to expect good food and fun cocktails. Mo say that being able to pair flavors is one of the most exciting aspects of his job, and he’s excited to see how the presentation of craft cocktails evolves in the future. Tulsa is a great city to grab a cocktail in. We have several outstanding options all with unique menus, talented bartenders and hip decor. However, sometimes there is nothing better than enjoying a great cocktail from the comfort of your own home. Here are a few tasty and simple cocktail recipes that you can enjoy from your sofa or back patio!

The PBB&B: 1.5 oz 1 oz 3 oz

Skrewball Peanut Butter Whiskey Bakon Vodka Blue Chair Bay Banana Rum Cream

In an old fashioned glass with ice, combine the peanut butter whiskey, bacon vodka and banana rum cream. Stir briefly and garnish with a bacon strip.

Western Bluebonnet: Smoky Paloma: 1.5 oz 3 oz 1 oz .25 oz

Playa Real Silver Tequila Fever Tree Smoky Ginger Ale Mr. Pure Ruby Red Grapefruit Simple Syrup

2 oz 4 oz

Western Son Blueberry Vodka Mr. Pure Lemonade

In pint glass with ice, combine the blueberry vodka and lemonade. Stir briefly and garnish with a lemon half moon.

In a tall glass with ice, combine the tequila, smoky ginger ale, grapefruit juice and simple syrup. Stir briefly and garnish with a grapefruit wheel.

CRAFT MAGAZINE OK | SEPT 2019