The Tulsa Voice | No. 5 Vol. 15

HOMEMADE CINNAMON ROLL FROM TALLY’S CAFE

J U LY 1 8 – 3 1 , 2 0 1 8

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VOL. 5 NO. 15

THE FOOD ISSUE

MORE STORIES FROM TULSA’S THRIVING FOOD SCENE | P20

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July 18 – 31, 2018 // THE TULSA VOICE

ENJOY SOME OF THE BEST DINING TULSA HAS TO OFFER

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YOKOZUN A w w w . y o k o z u n a s u s h i . c o m DOW N TOWN’S BES T SUSHI 2ND & DE T ROIT

FA S SL ER H A L L w w w . f a s s l e r h a l l . c o m HOUSEM A DE S AUS AGES A ND A GRE AT BEER G A RDEN 3RD & ELGIN

EL GUA P O’S w w w . e l g u a p o s c a n t i n a . c o m

EN JOY ME XICA N FOOD A ND M A RG A RITA S ON DOW N TOW N’S ONLY ROOF TOP PATIO 1S T & ELGIN

T HE TAV ERN w w w . t a v e r n t u l s a . c o m

FINE DINING IN T HE T UL S A A R T S DIS T RICT M AIN & M.B. BR A DY

DIL LY DINER w w w . d i l l y d i n e r. c o m BRE A K FA S T SERV ED A L L DAY LONG 2ND & ELGIN

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PIZZ A, HOUSE-BRE WED BEER, WINGS, 60 + T VS ELGIN & M.B. BR A DY

THE TULSA VOICE // July 18 – 31, 2018

CONTENTS // 3

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July 18 – 31, 2018 // THE TULSA VOICE

July 18 – 31, 2018 // Vol. 5, No. 15 ©2018. All rights reserved.

PUBLISHER Jim Langdon EDITOR Jezy J. Gray ASSISTANT EDITOR Blayklee Buchanan DIGITAL EDITOR John Langdon

CHOWING DOWN IN T-TOWN P20

CREATIVE DIRECTOR Madeline Crawford GRAPHIC DESIGNERS Georgia Brooks, Morgan Welch PHOTOGRAPHER Greg Bollinger

BY TTV STAFF

Stories from Tulsa’s thriving food scene

AD SALES MANAGER Josh Kampf CONTRIBUTORS Becky Carman, Alicia Chesser, Charles Elmore, Richard Foss, Barry Friedman, Ryan Gentzler, Valerie Grant, Greg Horton, Eric Howerton, Jeff Huston, Clay Jones, Victoria McArtor, Adam Murphy, Kathryn Parkman, Michelle Pollard, Mason Whitehorn Powell, Zack Reeves, Andrew Saliga, Damion Shade, John Tranchina, Brady Whisenhunt The Tulsa Voice’s distribution is audited annually by

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HOMEMADE CINNAMON ROLL FROM TALLY’S CAFE

J U LY 1 8 – 3 1 , 2 0 1 8

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Justin Thompson’s bistro frisee, featured in his new cookbook | VALERIE GRANT

NEWS & COMMENTARY 8 ON TOP OF THE WORLD

B Y RYAN GENTZLER

14 PETS ALLOWED

B Y ANDREW SALIGA

Oklahoma should stop accepting our highest-in-the-world incarceration rate

The self-proclaimed martyrdom of Todd Lamb and Scott Pruitt

MUSIC

Josh Logan blazes his own path as Chief White Lightning

ON THE COVER Homemade cinnamon roll from Tally’s Cafe PHOTO BY VALERIE GRANT THE TULSA VOICE // July 18 – 31, 2018

to leave the couch

12 PASS THE PLATE TV & FILM

BY RICHARD FOSS

Cuisine comfort in a wild world 44 ‘A SONG AND DANCE MAN’

BY MASON WHITEHORN POWELL

40 GARAGE ROCK FROM

THE CORNFIELDS

BY DAMION SHADE

THE FOOD ISSUE

An inside look at bartender pet peeves

16 TASTES LIKE HOME 10 OKLAHOMA’S GOD BOTHERERS B Y BLAYKLEE BUCHANAN

BY BARRY FRIEDMAN Drink recipes for when you don’t want

VOL. 5 NO. 15

MORE STORIES FROM TULSA’S THRIVING FOOD SCENE | P20

FOOD & DRINK

41 CONSTITUENT DISSONANCE

B Y JOHN LANGDON

‘ …Patriots…’ make a campaign trail stop at Living Arts

The second showcase of the Bob Dylan Center’s ‘Tarantula: On Film’

44 SORRY, NOT SORRY

B Y CHARLES ELMORE Boots Riley’s ‘Sorry to Bother You’ upends audience expectations

45 GRACELESS LAND

B Y JEFF HUSTON In ‘The King,’ Elvis in decline is a case study of America in decline

ARTS & CULTURE 30 WORD ON THE STREET

B Y TTV STAFF

Tulsa’s favorite local fare

32 FIVE REASONS TO STAYCATE

B Y VIC TORIA MCARTOR Dancing to Pitbull on a Tulsa staycation at River Spirit Casino Resort

34 THE DIALOGUE GOES BOTH WAYS

B Y ZACK REEVES EXCHANGE Choreography Festival promises a frank look at the art of dance

35 THE DIGS

B Y JOHN TRANCHINA

World-class volleyball coming to Tulsa

ETC. 6 EDITOR’SLETTER 11 CARTOONS 18 DININGLISTINGS 36 THEHAPS 42 MUSICLISTINGS 45 FULLCIRCLE 46 ASTROLOGY + SUDOKU 47 CROSSWORD CONTENTS // 5

editor’sletter

I

grew up in rural southern Oklahoma, about three hours southwest of Tulsa—about three hours from anything, really.

My grandpa raised cattle in Love County and my dad worked nights at the Michelin tire factory in Ardmore, so my winding up in a newsroom wasn’t exactly inevitable. But here I am, writing my first letter from the editor’s chair at The Tulsa Voice, my heart somersaulting with gratitude for the opportunity to be here.

I’ve lived in Tulsa for one week and four days, but it already feels like home. I’m coming from Oklahoma City, where I wrote web content for the Oklahoma Department of Tourism & Recreation.

By day, I edited fishing reports and covered every peach festival

6 // NEWS & COMMENTARY

and rattlesnake round-up from Beavers Bend to Black Mesa. By night, I wrote stories like the one I contributed to the May 2 issue of The Tulsa Voice (“Teaching moment”) in which I shadowed a Tulsa Public Schools teacher on her first day back in the classroom after the walkout.

The last newspaper I edited was The Madill High School Paw Print—hi, Mrs. Peercy!—so you could basically fill the offices of Langdon Publishing with things I don’t know about this job. But I do know something about The Tulsa Voice. I know this weird and wonderful paper is the gold standard of local alternative journalism in Oklahoma, thanks in large part to the direction of outgoing editor Liz Blood. I couldn’t be

more thrilled to continue her great work of speaking truth to power and bringing you stories and voices you won’t find anywhere else.

Lastly—this issue is dedicated in memory of my mom, Kimila Bond Behrens, who passed away last year. She loved food and showed love through it. She baked the cake for my wedding. It was lemon poppy seed, my favorite, slathered in thick cream cheese frosting and garnished with rustic crowns of lavender. I can still taste it.

My mom had a serious sweet tooth, and she would have loved the big honkin’ pastry on the cover of this special food issue.

She would have insisted that we try all the “snails” featured in TTV assistant editor Blayklee Buchan-

an’s Tulsa cinnamon roll tour (pg. 21); that we explore the booths at the Mother Road Market (pg. 24); and that we grab a bite at one of the concepts scheduled to open at Gathering Place (pg. 23).

I wish we could.

My mom would have been so proud to see my picture at the bottom of this letter. She would have told everyone back home all about it. He’s got some fancy newspaper job in Tulsa, she’d say—and yes, thank you, he’s really happy. a

JEZY J. GRAY EDITOR

July 18 – 31, 2018 // THE TULSA VOICE

THE TULSA VOICE // July 18 – 31, 2018

NEWS & COMMENTARY // 7

okpolicy

W

ON TOP OF THE WORLD Oklahoma should stop accepting our highest-in-the-world incarceration rate

by RYAN GENTZLER

8 // NEWS & COMMENTARY

e knew the day would come when Oklahoma surpassed Louisiana as the highest-incarcerating state in the highest-incarcerating country in the world. As it turns out, Oklahoma has had the highest incarceration rate in the world since the end of 2016; we just didn’t know it because federal statistics are released on a yearlong lag.

Oklahoma incarcerates about 1,079 per 100,000 of our residents, according to the Prison Policy Initiative study that’s received attention recently. These numbers put Oklahoma over 50 percent higher than the national incarceration rate. And we’re far out of step with the rest of a country that is already far out of step with the rest of the world. Our incarceration rate, for example, is nearly 10 times higher than that of Canada.

With this milestone, Oklahomans should be asking our officials, our neighbors, and ourselves: Why is our current level of incarceration appropriate here when it’s not needed literally anywhere else in the world?

With incarceration this common, it seems that just about every Oklahoman should have several family members, friends, or acquaintances in jail or prison, but we know that the burden of the justice system falls much more heavily on low-income communities and communities of color.

For black Oklahomans, the incarceration rate was five times higher than for white Oklahomans. This mass incarceration of black Oklahomans—especially black men—is so widespread that it warps our sense of reality. The communities impacted most heavily by incarceration have thousands of men of prime working age, who could be earning an income and contributing to their families and communities, but are instead locked up for years and released with badly diminished work and life prospects.

This is an enormous loss to all of us, even those who don’t know

anyone who is incarcerated. We’ll never know what these people might have contributed to our state—economically, creatively, in schools, in jobs, in families—because we’ve essentially thrown them away.

Even broadly popular reforms have brought alarmist criticism from elected law enforcement officials and legislators. While voters approved SQ 780 by large margins to change drug possession and minor thefts to misdemeanors, district attorneys have maintained their opposition.

“It is giving the drug dealing culture exactly what they want.

They’re going to feel emboldened if all they have to worry about is a misdemeanor crime,” warned Tulsa County District Attorney Steve Kunzweiler.

It’s much harder to accept that argument if we step back and look at where our prison-addicted justice system has left us. If incarceration keeps us safer, we should expect that the highest incarceration rate in the world should bring with it the safest, most prosperous communities in the world. Instead, we have aboveaverage levels of crime, devastated communities, and stubbornly high rates of poverty.

Are Oklahomans more dangerous, more prone to addiction, more given to stealing from our neighbors than the rest of the world? We must challenge everyone who opposes meaningful criminal justice reform to answer those questions in a serious way.

Doing so will elevate a key truth: The real radicals in the reform debate are those who believe that what has worked to reduce crime and incarceration elsewhere would lead to chaos in Oklahoma.

This isn’t just wrong; it’s a disturbing idea that reveals the lowest imaginable opinion of the people of our state. a

Ryan Gentzler is a policy anal yst with Oklahoma Policy Institute (okpolicy.org).

July 18 – 31, 2018 // THE TULSA VOICE

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left: Hopi with Manta, 1976, Oil on canvas, 45.5 x 40 in. Anne Aberbach and Family, Paradise Valley, Arizona. Center: Cloud Madonna, 1975, Acrylic on canvas, 60 x 54 in. Collection of Charles and Karen Miller Nearburg, promised gift to the Hood Museum of Art, Dartmouth College, Dartmouth, New Hampshire, EL.2010.86. Right: Small Catcher, 1973-78, Oil on canvas, 36 x 30 in. Collection of Christy Vezolles and Gil Waldman.

Kick off your weekend with us and celebrate our newest exhibition, T.C. Cannon: At the Edge of America.

AT THE EDGE OF AMERICA

July 27

Cash Bar • Live Music • Open Galleries

At the Edge of America is organized by the Peabody Essex Museum, Salem, Massachusetts.

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THE TULSA VOICE // July 18 – 31, 2018

Detail: Two Guns Arikara, 1974-77. Acrylic and oil on canvas. Anne Aberbach and Family, Paradise Valley, Arizona. © 2018 Estate of T. C. Cannon. Photo by Thosh Collins

gilcrease.org

NEWS & COMMENTARY // 9

viewsfrom theplains

Oklahoma’s God botherers The self-proclaimed martyrdom of Todd Lamb and Scott Pruitt

by BARRY FRIEDMAN

L

et us begin at the Renaissance Waterford Hotel in Oklahoma City1 where Republican Lieutenant Governor Todd Lamb, even though he has been the state’s lieutenant governor for eight years, even though he was running against a moderate OKC mayor and a Republican businessman who doesn’t vote2, and even though he had the backing of Donald Trump and the GOP establishment, still somehow managed to finish third in his party’s gubernatorial primary, thus missing the August runoff.

That’s some underachieving.

Worse, even this guy let him down.

Jesus Christ is still Lord and the sun will come up tomorrow. That’s my belief, that’s my theology, but I’m quoting somebody. I’m quoting my dad, Norman Lamb, when he was not successful on election night years

10 // NEWS & COMMENTARY

ago. I lost my dad this past January and I thought about him a lot tonight and I remember him saying that on election night when he wanted to win—he should have won—and he did not.

All right, let’s leave his dad out of this.

What was infuriating about the concession speech was the immodesty of it all, the thanking of his “prayer warriors,” the nativist dog whistle, and the smug attempt to school the rest of us on his particular Christian perspective.

As Adam Shatz wrote in a blog for The London Review of Books, this is actually standard fare these days on the American right, which is why it’s so dangerous and polluted.

Chasing after Evangelicals— or the fabled ‘white working-class’—sounds a lot like compromise with the forces

of social conservatism, if not a resurgent white nationalism. 3

Lamb was speaking in code— the entitlement and arrogance (and false modesty) that comes from believing in the exclusivity, superiority, and rewards of one’s faith over all others’. Thirty-eight percent of the electorate in Oklahoma are non-Christian (Jewish, Muslim, Buddhist, Hindu), unaffiliated (atheist or agnostic) or “Nothing in Particular,” and they have one thing in common: They do not believe Jesus is still (or ever was) Lord.4 Should that have mattered to Lamb?

Perhaps.

Let’s go to the adding machine for this one: 452,194 people cast votes in the GOP primary. Even if 95 percent of those voters are evangelical Christians, that still

leaves about 26,000 voters who aren’t.

Lamb lost by 2,451 votes.

It doesn’t take Euclid to figure out you have a better chance of winning elections, at least statewide, by expanding (not contracting) your base.

Mocking Lamb’s self-serving fatuousness is easy for those who aren’t and don’t want to be Christian, but what of the people who are? What of those whose faith is strong and genuine (and dare I say quiet?) and are convinced of Jesus’ footprint in modernity, in the everyday moments? Are they not outraged when politicians, like Todd Lamb, prey on the prayerful,5 make outlandish claims—like State Senator Nathan Dahm—about God and governance,6 and declare God, in fact—like Senator James Lankford—is a campaign adviser7?

Jesus, it seems, not only works July 18 – 31, 2018 // THE TULSA VOICE

in mysterious ways; he always, fortuitously, seems to get his work done before the filing deadline.

One day after praying, Lankford read that his local congresswoman, Mary Fallin, was running for governor.

“It’s as if it jumped off the page and I heard God say, ‘That’s what I want you to do,’” he recalled. “And it wasn’t audible; it wasn’t a big boom. It was just this overwhelming sense: ‘You asked me before what I was looking for. That’s it.’”

For centuries, mankind has been searching for God, longing for a connection, a word, a sign, and we are to believe He came to Edmond to advise a camp counselor to get into politics?

Pat Campbell, who hosts conservative Talk Radio 1170’s (KFAQ) morning show, and does take matters of faith seriously, is leery of politicians who channel Jesus. This was especially the case, he believes, in the Republican Primary in Oklahoma’s First Congressional District where it played a “big, big role.”

(Full disclosure: he’s been adventurous and gracious enough to have me as a guest on his show a number of times.)

Senior Pastor Danny Stockstill, Brookside Church, who ran in that primary and, arguably, one of the candidates you could have excused for actually tether-

THE TULSA VOICE // July 18 – 31, 2018

ing himself to Christ, admirably didn’t. I profiled8 Stockstill in an earlier column this year and found him to be a sane breath of GOP fresh air.

He finished dead last.

He agrees with Campbell on this, though, and they don’t agree on much.

“At times we all—and I have been guilty of it in the past—use God as the ultimate endorsement,” Stockstill said. “Jesus becomes our top job reference and I am qualified because I am a Christian. I am usually leery of candidates for a job or a political office that lead with their religion.

When I am following the example of Christ, it will become most obvious by my actions and not by my words.”

Here’s Campbell again: “As you correctly pointed out,” he reminded me in one of our rare moments of agreement, “God is being used as a prop.

It cheapens Jesus, it cheapens religion. I’m often fond of saying on the program, ‘Don’t listen to what people say. Watch what they do, because their actions always betray them.’ You should be able to tell somebody is a Christian by the way they behave, by the way they conduct themselves. It’s like when the used car salesman tells you he’s a Christian. That means hold on to your wallet with both hands. You’re about to get screwed.”

Speaking of holding on to

your wallet, we now head to Washington to peruse the resignation letter9 of Environmental Protection Agency Director Scott Pruitt, a breathtaking piece of self-aggrandizement not seen since former Senator Tom Coburn wrote last in his own diary.

Pruitt let us know he suffered mightily for his public service, reminding us all of God’s plan to free power plants from the undue burden of controlling the arsenic, benzene, dioxin, and mercury in the air, and of His love for, admiration of, and belief in . . . Scott Pruitt.

My desire in service to you has always been to bless you as you make important decisions for the American people. I believe you are serving as President today because of God’s providence. I believe that same providence brought me into your service. I pray as I have served you that I have blessed you and enabled you to effectively lead the American people. Thank you again Mr. President for the honor of serving you and I wish you Godspeed in all that you put your hand to.

And then signed it “Your Faithful Friend.”

Jesus facepalmed.

Pruitt’s “desire” has always been to “bless” the president? Later, Pruitt writes of the presidency of the Two Corinthians-loving, thrice-married Donald Trump:

“I count it a blessing to be serving you in any capacity.”

Let’s take a break. I need a cigarette, a Diet Dr. Pepper, and a nap.

For Pruitt and Lamb, God was a scrim in which they covered themselves when things got hinky.

In Lamb’s case, the Almighty was used to bathe the lieutenant governor in succor when he revealed himself to be an incompetent empty suit who lost an immensely winnable race; in Pruitt’s, the Almighty was carted out to deflect the EPA administrator from the criticisms of those who rightfully believed he was a two-bit sycophant who saw government as a bottomless trough full of treats for the taking. a

1) 2)

3) 4) 5) 6)

7)

8) 9)

youtube.com: Lamb concession speech enidnews.com: Political newcomer in governor’s race has scarce voting record lab.co.uk: American Carnage wikipedia.org: Oklahoma gubernatorial election, 2018 publicradiotulsa.org: Former D.A, to Run for Congress tulsaworld.com: Broken Arrow Sen. Nathan Dahm blames rogue game wardens for bill that would give ‘Almighty God’ ownership of Oklahoma’s wildlife cbn.com: Unlikely Candidate: The Call of God This Senator Just Couldn’t Shake thetulsavoice.com: What’s wrong with the Right vox.com: Read Scott Pruitt’s totally unapologetic resignation letter

NEWS & COMMENTARY // 11

community

Pass the plate Cuisine comfort in a wild world

by RICHARD FOSS EDITOR’S NOTE: This story was provided by a national syndicated news service and edited by TTV editorial staff.

F

ood has the power to change our minds. But can it change the world?

In the last few decades, food from cultures around the globe is finally being treated with respect it deserves. This is true at all price levels and in all communities, and it has the power to break down silos within society. Both in traditional and fusion form, at budget cafes and pricey hotspots, there is interest in cuisines that were previously obscure. Some items have become mainstream to the point where they’re now just lumped in as another American dish.

Twenty years ago, the average American had never tasted Pad Thai or Korean-style short ribs, and now you can get both in the frozen section at Costco. Neither is as good as you’d get at a real Thai or Korean restaurant, but the Costco meatballs aren’t as good as an Italian grandmother can make either.

Twenty years ago, if you photographed your meal in a restaurant, the entire staff was alerted that a critic was in the house.

Nobody else did that. I bought a small camera and a jacket with large pockets, but sometimes I was still caught. Fast forward to now: as soon as your plates arrive, at least one person at the table has a phone camera out. The shot is on the internet seconds later with a pithy comment.

“Food porn” has actually been a thing since Gourmet Magazine pioneered luscious food photography in the 1940s, but it has 12 // NEWS & COMMENTARY

“IT’S TRENDY TO TRY FOOD THAT’S SOMEONE ELSE’S TRADITION, BUT DON’T FORGET ABOUT THE PEOPLE BEHIND THE DISHES. THEY ARE OUR NEIGHBORS AND FELLOW CITIZENS, AND WE NEED TO UNDERSTAND THEM IN THIS COUNTRY WE SHARE. THAT’S WHAT FOOD HAS TO OFFER.”

become a sport of the masses in the smart phone era. The term “celebrity culinary explorer” would have been so much gibberish only a decade or so ago.

The fact that Anthony Bourdain’s death affected so many people so deeply shows how he and his endeavors touched both the self-selected elite and the masses.

For another example of the way food has changed in our minds, take a look at the bar.

Classic cocktails went from drinks for old men to hipster accessories in an astonishingly short time, and new brands and flavors of the straight stuff proliferate. Beer became the new wine, and wine became a gold mine for boutique producers. Local draft cider is now a thing. Farmer’s markets went from natural food enthusiast destinations to tourist attractions with live entertainment and vendor booths.

The fact that this could happen in an era when fewer and fewer

people actually cook from scratch marks a trend that feels almost countercultural. So does the rising interest in food history, both online and in person. Museums are scheduling culinary programs to woo foodies through their doors, and organizations of culinary historians that welcome amateurs are seeing an influx of curious younger members.

Today more than ever, we’re putting our creative energy, enthusiasm and intelligence into thinking about food. How could anything possibly be bad about that? As a food writer and food historian, I can’t see a problem— but as a citizen, I think I do. The obsessive interest looks a lot like a reaction to the strident, brutal, confrontational rhetoric that is all around us. Thoughtful, sensitive and aware people are so repelled by current events that they tune out and seek something else. They may focus on food, music, sports or some other passion, and that’s

healthy if it’s really a respite from the daily grind and they reemerge invigorated.

I worry that they won’t. The people who flocked to Berlin cabarets in the 1930s to get away from the brown shirts in the streets, or who attended Dada art shows in the new Bauhaus-style buildings, undoubtedly thought that sanity would soon return. The Romans who debated abstruse philosophy while Caligula declared himself a god were no doubt happy to ignore the crowned buffoon who was sinking deeper into madness.

(And if anyone is casting a historical play about that era, I have a great idea for the costuming. It involves a wig in a color and style not found in nature.)

It’s unusual for me, a person who has put over three decades into the study of cuisine, to give this warning, but I have a platform so I must do it. Escapism has its dangers. I urge you to go out and explore the cuisines of the world and our country and our neighborhood, and teach yourself to recreate the items you like at home.

While you’re in those international restaurants and ethnic grocery stores, learn a bit more about the cultures represented there. It’s trendy to try food that’s someone else’s tradition, but don’t forget about the people behind the dishes. They are our neighbors and fellow citizens, and we need to understand them in this country we share. That’s what food has to offer. Go and learn, maybe check out some books on the topic, but at some point shut the books and turn off the computer. Reengage with the world outside, and put some effort into making it a better one. And after you do, reward yourself with a good dinner.

You will have earned it. a July 18 – 31, 2018 // THE TULSA VOICE

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THE TULSA VOICE // July 18 – 31, 2018

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NEWS & COMMENTARY // 13

downthehatch

Pets allowed

An inside look at bartender pet peeves

by ANDREW SALIGA

S

lurping sounds. Reversed toilet paper rolls. Double parking. To have a pet peeve is to hold an opinion on acceptable behavior. While many peeves are commonly agreed upon, others may remain invisible to those outside a niche segment of the population. When that niche is one that many people interact with weekly, it’s worth investigating. Bartenders serve us at our best and our worst, so understanding their peeves is a small way to return the favor.

I discussed pet peeves with more than 40 Tulsa bartenders, representing the spectrum of everything from dive bars to high-end steakhouses. It is worth noting that, for any bar worth its weight in hand-carved ice, peeves never trump hospitality. A good bartender strives to serve guests within good reason and aims to maintain the experience as a whole.

It would be wrong to assume that, because Tulsa bartenders have pet peeves, they are begrudgingly making drinks behind the bar. That’s not the case. Alex Conlon-Kremer of Valkyrie explained: “I give people the benefit of the doubt, because some people are genuinely unaware of how to behave.”

Of the many peeves that were mentioned, there are five that came up most frequently.

TOUCHING GARNISHES AND BAR TOOLS Have you ever walked into the kitchen of a restaurant and proceeded to touch the skillets, lick the serving spoons, and sample the seasonings? If you’re curious about a bartender’s shiny tools, elaborate garnishes, strange bitters, or crystal clear ice, ask before touching. Treating the garnish trays as a buffet is also frowned upon.

14 // FOOD & DRINK

fiable “pet peeve,” it’s also one that, at times, requires bartender intervention. Several bartenders reported witnessing guests demonstrating predatory behavior, particularly upon those who may have been intoxicated. This is generally a man approaching a woman. Men, if you’re truly a “gentleman,” don’t force unwanted conversation upon a woman, and always ask before buying her a drink. Don’t assume that she wants or needs another drink, and don’t ask the bartender to deliver the drink for you.

Alex Conlon-Kremer at Valkyrie. | GREG BOLLINGER

ARGUING WITH THE BARTENDER Arguments are most commonly in regard to the bill, perceived amount of alcohol in a drink, being cut off, and last call. When you’re cut off or told it’s last call, it’s because a bartender is doing their due diligence and wants to keep their job. The bar is not your home, and it’ll be at least two hours after closing until bartenders get to go to theirs.

ASSIGNING A GENDER TO GLASSWARE Stemmed glassware has a stigma that it is used to serve “girly drinks.” Some may associate stemmed glassware with a more feminine aesthetic, but it’s not uncommon for its contents to be

boozier than its rocks or Collins glass counterparts. Cocktails have specific glassware that they are traditionally served in, and often this comes down to function.

Shaken drinks are both chilled and properly diluted during this process to create a balanced cocktail, and stemware prevents your hands from warming a drink that is not served with ice. If the glassware used by Winston Churchill, James Bond, and Frank Sinatra isn’t masculine enough for someone, then they have underlying issues that a neat pour of Lagavulin 16 won’t resolve.

PREDATORY BEHAVIOR This is not only the most justi-

DEHUMANIZING THE BARTENDER This was the number one pet peeve, and rightly so. Whistling, waving money, and snapping fingers in an attempt get a bartender’s attention is simply treating them as a vending machine rather than a fellow human. This behavior is a childish and a selfish declaration that you believe yourself to be superior to anyone else at the bar. The best way to get a bartender’s attention is to lean forward into the bar, make eye contact, and have your order ready before they arrive.

With all these peeves, context plays a critical role as well. While vaping may be a peeve at one bar, it may be the norm at another. As a guest, know your host bar. Don’t be the guy who orders a Negroni at a dive bar and asks for a flamed orange peel.

The list of bartender pet peeves is endless, but professional bartenders won’t allow the petty ones to interfere with providing genuine hospitality.

Ultimately, the goal is to serve and educate guests who can be just as fallible as bartenders. A neighborhood bar is a community space, and its proper function relies on mutual understanding and respect. a July 18 – 31, 2018 // THE TULSA VOICE

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THE TULSA VOICE // July 18 – 31, 2018

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downthehatch

Breakfast

Lunch

Dinner

A Restaurant Like No Other For your dining pleasure, Wednesday night is Cabaret Night with Rebecca Ungerman & Mark Bryan featuring jazz, blues & old favorites.

5:30 to 8:00

TASTES LIKE HOME Drink recipes for when you don’t want to leave the couch

by BLAYKLEE BUCHANAN

A concoction by @johnnycocktails. | MICHELLE POLLARD

In Utica Square • For Reservations: 918.742.0712 • wildfork.com

It’s back!

L

ast month, we produced an issue featuring a compendium of breweries in Tulsa. This time, we wanted to write something for the summer homebodies—those who don’t want to empty their pockets to get a good buzz going. We asked TTV readers on Facebook and Instagram for their favorite mixed drinks to make at home, and this is what they had to say.

APEROL SPRITZER by Chris Gausvik 2 oz. Aperol 3 oz. Prosecco Splash of soda on the rocks Garnish with an orange wedge.

FRESH GIN & TONIC

by Janice Dae Jones Put several sprigs of basil and a quarter of a lime in glass and muddle. Fill with ice, pour in gin, then tonic. (I use sugar-free tonic.)

Stir. Drink.

MINT CHOCOLATE CHIP FREEZE by @white___buffalo 2 oz. Fernet Menta 3 large scoops of mint chocolate chip ice cream

16 // FOOD & DRINK

Blend together, garnish with homemade vanilla bean whip cream, mint sprigs and shaved dark chocolate.

“So simple and found in the Amaro book. There’s no better way to cool off!”

A CONCOCTION by @johnnycocktails 2 oz. Aperol 2 oz. sweet vermouth (preferably Dolin) 2x2-inch slice of watermelon Combine. Shake and strain into a pint glass filled with ice. Top with prosecco and a slice of watermelon for garnish.

“If you really want to kick it up a notch, add 2 oz. of Letherbee Vernal Gin (with notes of strawberries, vanilla) and cut back on the Aperol and vermouth a half oz. each. OMG!” THE EASIEST SUMMER DRINK by @powell_m A rocks glass with ice 2 oz. rye whiskey Fill glass with lemonade.

Sip and enjoy. a July 18 – 31, 2018 // THE TULSA VOICE

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1616 S UTICA AVE // Cherry Street Adjacent 918.382.7777 • rokatulsa.com FOOD & DRINK // 17

UTICA SQUARE

dininglistings

GREENWOOD Fat Guy’s Burger Bar Lefty’s on Greenwood Wanda J’s Next Generation

BLUE DOME Albert G’s Bar-B-Q Andolini’s Sliced Dilly Diner El Guapo’s Cantina Fassler Hall Hurts Donut James E. McNellie’s Public House Jinya Ramen Bar Joebot’s Coffee Joe Momma’s Juniper Restaurant Rose Rock Microcreamery Sabores Mexican Cuisine Yokozuna

DECO DISTRICT Atlas Grill Billy’s on the Square Boston Avenue Grille & Catering Deco Deli Elote Cafe & Catering Oklahoma Joe’s BBQ Poke Bowl Love Roppongi Tavolo: an Italian Bistro The Vault

DOWNTOWN Baxter’s Interurban Grill The Boiler Room The Boulder Grill Cafe 320 Daily Grill East Village Bohemian Pizzeria Foolish Things Coffee Co. The Greens on Boulder Lassalle’s New Orleans Deli Lou’s Deli Made Market (in the DoubleTree

by Hilton) 18 // FOOD & DRINK

PEARL DISTRICT Cirque Coffee Corner Cafe Freeway Cafe Ike’s Chili JJ’s Gourmet Burgers Papa Ganouj El Rancho Grande Soul City Gastropub & Music House

CHERRY STREET Andolini’s Pizzeria Cafe Cubana Chimi’s Mexican Food Coffee House on Cherry Street Crushed Red Hideaway Pizza Jason’s Deli Kilkenny’s Irish Pub & Eatery Lucky’s Restaurant Main Street Tavern Mary’s Italian Trattoria Mi Cocina Nola’s Creole & Cocktails Palace Cafe Panera Bread Phat Philly’s Prairie Fire Pie Roka Roosevelt’s SMOKE. On Cherry Street Tucci’s Cafe Italia

MIDTOWN Albert G’s Bar-B-Q Bamboo Thai Bistro

I-44/BA INTERCHANGE Bill & Ruth’s Billy Sims BBQ Binh-Le Vietnamese Boston Deli Grill & Market The Brothers Houligan Chopsticks D’Oro Pizza Desi Wok Fiesta Cozumel Cantina & Grill Gogi Gui Korean Grill Hideaway Pizza Himalayas Aroma of India Jumbo Burgers La Roma Pizza Margaret’s German Restaurant Mazzio’s Italian Eatery Monterey’s Little Mexico Nelson’s Buffeteria Pho Da Cao Rice Bowl Cafe RibCrib BBQ & Grill Savoy Restaurant Sezchuan Express Shawkat’s Mediterranean Grill Speedy Gonzalez The Spudder Steak Stuffers USA Ti Amo Italian Ristorante Tokyo Garden The Tropical Restaurant & Bar Uncle Bently’s Pub & Grill Viet Huong Villa Ravenna Yutaka Grill & Sushi Buffet

SOUTH TULSA

WOODLAND HILLS

Arizona Mexican Restaurant BBD II The Deuce Baja Jack’s Burrito Shack The Brook Restaurant & Bar Cajun Ed’s Hebert’s Specialty Meats Camille’s Sidewalk Cafe Cardigan’s Restaurant & Bar Charleston’s Restaurant El Guapo’s Cantina El Samborsito Eritrean & Ethiopian Cafe First Watch Flavors of Louisiana The French Hen Bistro & Wine Bar Gyros by Ali Hideaway Pizza India Palace La Flama Los Mariachis Mexican Grill Leena’s Mediterranean Grill Mahogany Prime Steakhouse McNellie’s South City Goodcents Deli Fresh Subs Napa Flats Wood-Fired Kitchen Naples Flatbread & Wine Bar Nordaggio’s Coffee OK Country Donut Shoppe Pita Place Redrock Canyon Grill Ron’s Hamburgers & Chili Siegi’s Sausage Factory Sura Korean Japanese Cuisine Sushi Hana Japanese Fusion Thai Village Cuisine Tres Amigos Mexican Grill & Cantina TWL Bistro White Lion Whole Foods Market Yokozuna Zio’s Italian Kitchen

Asahi Sushi Bar Billy Sims BBQ The Bistro at Seville Bluestone Steakhouse & Seafood Charlie’s Chicken Chuy’s Fat Daddy’s Pub & Grille Fat Guy’s Burger Bar Fish Daddy’s Grill House Fuji Sushi Bar Firehouse Subs Hungry Howie’s Pizza In the Raw on the Hill Jameson’s Pub Jason’s Deli Jay’s Original Hoagies Keo Asian Cuisine Kit’s Takee-Outee Lanna Thai Logan’s Roadhouse Louie’s Grill & Bar Mandarin Taste Manos Peruanas Marley’s Pizzeria Mekong River Restaurant Oklahoma Joe’s BBQ Oliveto Italian Bistro Ri Le’s RibCrib BBQ & Grill Ridge Grill Ron’s Hamburgers & Chili Shogun Steak House of Japan Siegi’s Sausage Factory Sobahn Korean Cuisine & Sushi Wranglers Bar-B-Q Zio’s Italian Kitchen

WEST TULSA Arnold’s Old Fashioned Hamburgers Charlie’s Chicken Hideaway Pizza Jumpin J’s Linda-Mar Drive In Lot A Burger Monterey’s Little Mexico Ollie’s Station Restaurant Pachac Peruvian Food Ron’s Hamburgers & Chili Union Street Cafe

75

TU/KENDALL-WHITTIER 918 Coffee Big Al’s Healthy Foods Bill’s Jumbo Burgers Billy Ray’s Catfish & BBQ Brownie’s Hamburger Stand The Brothers Houligan Calaveras Mexican Grill Cancun International Restaurant Duffy’s Diner El Burrito El Rio Verde Freddie’s Hamburgers Fuel 66 Guang Zhou Dim Sum Jane’s Delicatessen Jim’s Coney Island & Never on Sunday Las Americas Lot A Burger Lone Wolf Banh Mi Mr. Taco Oklahoma Style Bar-B-Q Pie Hole Pizzeria Pollos Asados al Carbon RibCrib BBQ & Grill Rozay’s Wingz Tacos Don Francisco Tally’s Good Food Cafe Tortas Del Rey Ty’s Hamburgers Umberto’s Pizza

244 11TH ST 75 21ST ST 51 31ST ST

41ST ST 244 44

75

SHERIDAN AVE

Amelia’s Antoinette Baking Co. Bull in the Alley Caz’s Chowhouse Chimera Cafe Coney Island Dos Bandidos The Goods Bodega Gypsy Coffee House The Hunt Club Laffa Medi-Eastern Restaurant Lone Wolf Banh Mi Lotus Sandwich Eatery & Bar Mexicali Border Cafe PRHYME: Downtown Steakhouse Sette Italian Brick Oven Shuffles Board Game Cafe Sisserou’s Caribbean Restaurant The Tavern

Bill & Ruth’s Blue Rose Cafe Burn Co. Barbeque The Chalkboard Dalesandro’s DoubleShot Coffee Company Elwood’s Ron’s Hamburgers & Chili Kitchen 27

Biga Billy Sims BBQ Bin 35 Bistro Blaze Pizza Blue Moon Bakery and Cafe The Brook Restaurant & Bar Brookside By Day Brookside Cookhouse by Reasor’s Brookside Diner Cafe Olé Charleston’s Restaurant Claud’s Hamburgers Cosmo Cafe & Bar Crow Creek Tavern Doc’s Wine and Food The Donut Hole Egg Roll Express Restaurant Elmer’s BBQ In the Raw Keo Asian Cuisine La Hacienda Lambrusco’Z To Go Mondo’s Ristorante Italiano Old School Bagel Cafe Oren Pei Wei Asian Diner Pure Food and Juice R Bar & Grill Señor Tequila Shades of Brown Sin Fronteras Super Wok Sushi Hana Torchy’s Tacos The Warehouse Bar & Grill Weber’s Superior Root Beer Whole Foods Market Zoës Kitchen

YALE AVE

TULSA ARTS DISTRICT

TERWILLEGER HEIGHTS

BROOKSIDE

Bangkok Thai Super Buffet Bodean Bravos Mexican Grill Bread & Butter Kitchen + Bakery Celebrity Restaurant El Tequila Felini’s Cookies & Deli Golden Gate Jamil’s JC’s Pizza Jimmy Hula’s Livi Lee’s Daylight Donuts Super Shop Mario’s NY Style Pizzeria My Thai Kitchen NYC Pizza P.J.’s Sandwich Shoppe Phill’s Diner The Run Trenchers Delicatessen

LEWIS AVE

Admiral Grill Bill & Ruth’s Christy’s Good Food Evelyn’s Freeway Cafe Golden Saddle BBQ Steakhouse Hank’s Hamburgers Harden’s Hamburgers Hero’s Subs & Burgers Las Tres Fronteras Leon’s Smoke Shack BBQ Los Primos Moonsky’s Cheesesteaks and Daylight Donuts The Restaurant at Gilcrease White River Fish Market

Mazzio’s Italian Eatery Naples Flatbread & Wine Bar ONEOK Cafe Steakfinger House The Sushi Place Tabouli’s Ti Amo Ristorante Italiano Topeca Coffee Williams Center Cafe

PEORIA AVE

NORTH TULSA

Fleming’s Prime Steakhouse Goldie’s Patio Grill McGill’s Olive Garden P.F. Chang’s China Bistro Pepper’s Grill Polo Grill Queenie’s Plus Cafe and Bakery Stonehorse Cafe Wild Fork

51

EAST TULSA Casa San Marcos Charlie’s Chicken Cielito Lindo Mexican Grill Doña Gloria’s Restaurant El Gallo Loco El 7 Marez El Refugio Azteca Super Taqueria Fiesta Del Mar Fu-Thai Sushi Bar Garibaldi’s The Gnarley Dawg Hatfield’s Burgers & BBQ Jay’s Coneys Knotty Pig BBQ, Burger & Chili House Korean Garden Leon’s Smoke Shack BBQ Lot A Burger Maria’s Mexican Grill Mariscos El Centenario Ron’s Hamburgers & Chili Señor Fajitas Seoul Bistro Shiloh’s Restaurant Shish Kabobs Stone Mill BBQ & Steakhouse Tacos San Pedro Taqueria la Cabana Tikka Kabab Timmy’s Diner Tortilleria De Puebla

JENKS Andolini’s Pizzeria Burn Co. BBQ Bramble Flying Tee George’s Pub Los Cabos Melting Pot Marble Slab Maryn’s Taphouse and Raw Bar

ROSE DISTRICT 71ST ST 169

91ST ST

Andolini’s Pizzeria Daylight Donuts Fiesta Mambo!

Franklin’s Pork & Barrel In The Raw Broken Arrow Main Street Tavern McHuston Booksellers & Irish Bistro Nouveau - Atelier de Chocolat Romeo’s Espresso Cafe The Rooftop Toast July 18 – 31, 2018 // THE TULSA VOICE

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THE TULSA VOICE // July 18 – 31, 2018

FOOD & DRINK // 19

“Food is everything we are.

It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go.”

— ANTHONY BOURDAIN Like the dearly-departed Anthony Bourdain, we at The Tulsa Voice believe that food is one of the most enduring and effective methods of storytelling.

At its best, our cuisine tells us something about our past,

CHOWING DOWN IN T-TOWN Stories from Tulsa’s thriving food scene

BY TTV STAFF

present, and future: where we’ve come from, where we are—and, perhaps most importantly, where we’re headed. This food issue was built with that in mind.

In the following pages, you’ll find great stories about food in Tulsa—from cinnamon rolls to fish markets to food pantries— which are, in effect, stories about ourselves. Our hope is that, when you learn something about the hardworking people putting food on your plate—like the skateboarding GM behind Gathering Place’s culinary operations, or the non-profiteers working to make the Mother Road Market a destination food business incubator and dining hall—then the story of Tulsa itself will be drawn into sharper, more delicious relief.

It’s also our hope that you’ll put this issue down hungry, ready to explore the great food our city has to offer. BON APPÉTIT! July 18 – 31, 2018 // THE TULSA VOICE

Cinn city A TOUR OF TULSA’S CINNAMON ROLLS

BY BLAYKLEE BUCHANAN PHOTOS BY GREG BOLLINGER

Roll. Bun. Swirl. Snail. Whatever you may call the cinnamon-sugar pastry rolled to perfection and topped with glaze or cream cheese frosting, it’s an important staple of breakfast—or dessert, or lunch, or dinner. (And yes, cinnamon snail is a legitimate term for a cinnamon roll, in case you hadn’t heard it before. I hadn’t.)

I’m something between cinnamon roll fan and enthusiast—not quite sophisticated enough to be a connoisseur—though I’m thinking that probably describes the majority of lovers of this sweet treat. You’ll find cinnamon swirls everywhere in Tulsa, each one different from the next. And as exciting as that variety may be, some of us don’t want to play cinnamon roll roulette when we just need a strong cup of coffee and some sugary bread in our bellies.

These five places are not the only spots with good swirls, but they each have a distinct character worth noting—and they’re available every day of the week, so you can get your fix whenever the craving strikes.

Here’s what you need to know to be an informed cinnamon snail consumer in Tulsa.

DILLY DINER 402 E. 2nd St. | $6.95 Another sweetie, Dilly’s roll comes with either glazed frosting and pecans or whipped cream cheese frosting. (I went ahead and got the cream cheese frosting and candied pecans.) Dubbed “The Jed” after the owner Elliott Nelson’s son, the golden edges offer a warm, flaky greeting when you cut into the roll. The cream cheese icing on top is a tart contrast to the gooey compote between the swirls of bread, and the pecans on top added a nice crunchy texture.

7 a.m. to 9 p.m. Monday–Thursday 7 a.m. to 1 a.m. Friday 8 a.m. to 1 a.m. Saturday 8 a.m. to 9 p.m. Sunday

THE TULSA VOICE // July 18 – 31, 2018

TALLY’S GOOD FOOD CAFÉ 1102 S. Yale Ave. and 6100 S. Sheridan Rd. $3.50, add $1 for pecans If you’re too tired when you order a giant Tally’s cinnamon roll, you might be tempted to use this fluffy, doughy delight as a pillow for your weary head. It’s that soft. Topped with zigzagging frosted glaze, this saccharine swirl will satisfy your sweet tooth and then some. Bring friends to share with, because you probably won’t finish this one by yourself. This is the cinnamon roll dreams are made of.

6 a.m. to 11 p.m. daily (Yale) 6 a.m. to 10 p.m. daily (Sheridan)

CINNAMON ROLLS FROM TALLY’S CAFE AND DILLY DINER | VALERIE GRANT

SAVOY — BREAKFAST ANY DAY 6033 S. Sheridan Rd. | $3.99 I can’t stress this enough: If you want one of these bad boys, make sure you get there early because Savoy’s cinnamon rolls are made fresh daily at 7 a.m.

This softball-sized swirl is perfect if you need a pastry for breakfast. The texture is well-balanced, making this quite the sophisticated, adult cinnamon roll. The cinnamon-sugar mixture twisted inside is present but not too goopy. The bread is soft and light, and as you get to the center, the roll evolves from a slightly golden crunch on the outside to a soft, delectable center.

6 a.m. to 2 p.m. daily

PHIL’S DINER 3310 E. 32nd St. | $1.99 If I had to sum up Phil’s roll in one phrase, it would be cinnamon-sugar explosion. The spongy, delicious bread is topped with a classic glaze that fills the swirl’s nooks and crannies, collecting in a sugary pool in the base of the plate. The cinnamon-sugar mixture wasn’t overbearing, but I appreciated the texture in every bite. This one’s circumference is bigger than a softball but smaller than a football.

6 a.m. to 2 p.m. daily

JANE’S DELICATESSEN 2626 E. 11th St. | $4 or $8+ The cinnamon roll at Jane’s Delicatessen is probably the biggest curve ball of the bunch, because it’s made from sourdough.

The texture isn’t as doughy as your typical roll, but the fluffy bread is easy to tear and share. Mixed with cream cheese frosting, the combination creates a tart contrast to the sweetness in between the swirling layers. “On the weekends we have the ones that are the size of the plate,” said co-owner Dane Tannehill. “Most of the time they’re $8 but can go up to $10 depending on how much they rise.” During the week, they are about half that size.

7 a.m. to 11 p.m. daily

FEATURED // 21

TURNING THE PAGE Tulsa chef Justin Thompson has something new cooking

BY GREG HORTON

JUSTIN THOMPSON AND DISHES FEATURED IN NEW COOKBOOK | VALERIE GRANT

At some point in a chef ’s career, a cookbook feels like a rite of passage: the next point in a progression from student to line cook to chef to owner. It’s where the accumulated recipes and experience of a lifetime of cooking finally come together to be appreciated, evaluated, and replicated. Justin Thompson—owner of Juniper, Prhyme, and other local concepts—said he wrote his cookbook because “it was time to try something new.”

As a chef, owner, and consultant, Thompson understands restaurants from more angles than most people in the business, but food is always at the heart of what he does.

“It’s still fun to get into the kitchen and cook,” he said. “Having a four-year-old daughter around means I cook a lot, and I still do some professional work, like charity functions, wine dinners, and menu changes.”

While tinkering in the kitchen earlier this year, Thompson found himself working through some of his old recipes, all the way back to his first executive chef gig at Ciao, and even to the childhood meal that shaped his career. The stories of those recipes, among others, are told in his new book, “Trial & Error,” due out in October.

The book was self-published by Justin Thompson Restaurants. Evan Wei-Haas was the book’s creative director, and Jeremy Luther was 22 // FEATURED

the designer. All of Thompson’s concepts will use their various media platforms and physical space to sell “Trial and Error,” which will see a first run of 1,500 copies as a way to gauge interest.

“I thought I’d do a chronological approach to the book,” Thompson said, “but the more I looked at my current work, the more I realized I had evolved past the recipes of my youth.”

In the book, Thompson frankly admits that his younger self tweaked recipes just to be different, an approach that amounts to equal parts interesting and no thanks. The beauty of “Trial & Error,” in addition to the recipes and Valerie Grant’s photos, is Thompson’s ability to talk about himself in ways that are deeply honest, personal, and reflective. He’s not hiding anything. He’s just telling the story of where the food comes from.

Early in the book, Thompson tells readers about the meal that started it all. He was looking for a connection to his father at age 14, when cooking a simple chicken marsala dish taught him a valuable lesson that still guides his philosophy as a chef: Food brings people together. You can still find that chicken marsala on a menu in one of his restaurants. As Thompson puts it, “At Tavolo, we crust the chicken in panko break crumbs and deep fry it, along with a much better sauce.”

That evolution shapes the structure of “Trial & Error.” The hardest part about writing a cookbook is choosing the recipes and deciding on the organization of the material. Does the writer organize by style? Proteins? Appetizers, salads, sides, mains, and desserts? For Thompson, the answer was more complicated. He chose to include recipes that are from “benchmark moments” in his career, and because he has gotten older and wiser and better since his early days in the kitchen, Thompson has left behind the compulsion to tweak things just because.

If something can be made more interesting, then it should be. If not, moving back toward the authenticity of the simpler version is the proper course. Thompson does both in “Trial & Error,” and it works, setting up the reader and home cook to use the book in their own evolution.

“Some of these recipes are really easy,” he said. “Some are really difficult, and some have a lot of steps. The chocolate pie, for example, takes a great deal of time and care. These recipes are suitable for professional kitchens, but they will also work for home cooks at different places in their own development. I want people to grow in their own skills as they work through the book.”

July 18 – 31, 2018 // THE TULSA VOICE

GATHER ‘ROUND THE TABLE Meet the man behind meals at Gathering Place

BY GREG HORTON When Vuong Nguyen came to Tulsa to interview for a chef’s position at Gathering Place, he walked away with a job as general manager of culinary services for the expansive urban park. For Nguyen, this new gig meant moving from the back of the house to a position overseeing all culinary operations. The team at Gathering Place is preparing for their September open, at which point Nguyen will manage three brick-and-mortar restaurants, along with food trucks, vendors, and anything else food-related at the Riverside park.

Building community spaces is in Nguyen’s blood.

His parents and grandparents were some of the first Vietnamese refugees to arrive in Oklahoma City, after leaving Fort Chaffee, Arkansas. His grandparents helped establish the Asian District and organized a Vietnamese congregation at The Cathedral of Our Lady of Perpetual Help. Nguyen takes seriously the responsibility to honor the traditions and sacrifices of preceding generations, and he has spent most of his professional life with his culinary feet in two worlds: classic, fine dining cuisine he learned from two of Oklahoma City’s best chefs, Alain Buthion and Kurt Fleischfresser, and the Asian cuisine he grew up with.

Nguyen spoke to The Tulsa Voice about his move to Tulsa, his new responsibilities, and the transition from chef to general manager.

GREG HORTON: When you got the general manager job instead of the executive chef position, did you have any idea of what your list of duties might be, what the job entailed?

VUONG NGUYEN: No. Not at all, but they were great about it. They told me, “We’ll show you all you need to know to do this job, and we’re pretty sure you’ll figure it out.” Now, a couple months later, I really am starting to fully understand the position. They had to remind me occasionally that I’m part of operations now, so that required me to stop thinking in terms of a kitchen mindset. The boss actually told me to think of myself as running Bonjour (one of his OKC concepts) without the kitchen, and something clicked; I got it.

HORTON: You’ve been in kitchens since 2008. Was it a difficult transition for you to move from back of house to operations?

NGUYEN: I still love cooking, and I do as much as I can—at home, a friend’s house, wherever—and not being able to cook for customers everyday has been different. You know, those moments when a regular comes in to your place and you get to say, “Hey, here’s something new I’m working on. What do you think?

How does it taste?” I really do miss that part of the job.

HORTON: Are you going to be involved at all in menu preparation?

NGUYEN: That’s the job of the executive chef. We’ll taste everything and have some input, and he can

THE TULSA VOICE // July 18 – 31, 2018

VUONG NGUYEN COURTESY

take that into consideration, but menu planning is the executive chef’s responsibility.

HORTON: In terms of the scope of your job, how many food outlets are you overseeing?

NGUYEN: Four, really, but three are brick and mortar: Vista, which is kind of fine dining, and then the patio, which has a Shake Shack kind of vibe, and the café.

We’ll also have food trucks and carts on site. The park is big, and so is the job. Soccer, basketball courts, a BMX and skate track—which I’m excited about—and activities along the river. We have to be able to feed 20,000 people a day that come through here. That’s our estimate, anyway. I’ve been provided with a great team to help get the job done, though, and I’m excited about working with them.

HORTON: You’re excited about the skate track?

NGUYEN: Yes! I grew up skateboarding. I can still do a few tricks.

HORTON: What was the main challenge for you when you started the new job?

NGUYEN: Myself, really. I had to change my mindset of being the chef, the person everyone goes to for an answer. I was starting from scratch, learning a new job.

At Bonjour, it was all me; I built it and owned it, so my understanding of the job was pretty seamless. When you come into a project that you didn’t start, it takes time to learn the overall philosophy, where they’re coming from, and how they want to present the park.

HORTON: What did Bonjour teach you that you were able to bring to this new position?

NGUYEN: How to organize tasks and see things differently, not just from the perspective of a chef, but looking at costs, labor, overhead—not just how a dish is going to look or taste.

HORTON: What’s been the best part of this new position so far?

NGUYEN: Meeting new people has been phenomenal. The team they brought on has so much skill and knowledge, so I’m working with the best of the best in their areas. Also, the park is beautiful, and it’s going to be an awesome place for kids to play. I’m excited about it opening and being this place where people can eat and play and get together.

FEATURED // 23

EXTERIOR OF MOTHER ROAD MARKET ON LEWIS AVENUE AND 11TH STREET VALERIE GRANT

Get your fix THE MOTHER ROAD MARKET SEEKS TO BUILD ECONOMIC STEAM BY ADDING INNOVATION TO THE POT

BY BRADY WHISENHUNT

Coming this fall, the Mother Road Market will provide a fun, family-friendly place to enjoy food and community, with the goal of ushering in a new golden era of culinary innovation in Tulsa. The concept will add a unique, non-profit, community outreach aspect to the food hall model found in many major cities around the world. As the latest program of the Lobeck Taylor Family Foundation (LTFF), the Mother Road Market will integrate its vendors with a food incubator philosophy in order to help Tulsans grow their food business ideas.

“To us, food is at the center of community,” said Elizabeth Frame Ellison, Founder of both the Mother Road Market and Kitchen 66. “There’s something really special that happens when people sit 24 // FEATURED

down to eat together. Disagreements become less ardent.”

The Mother Road Market facility will be located at the corner of 11th Street and South Lewis Avenue along historic Route 66 in the newly-renovated Scrivner-Stevens Grocery building. Only the Kitchen 66 resources of the Mother Road Market are currently up and running, as construction is set to continue until sometime this fall.

The program’s brand new commercial kitchen will allow aspiring food entrepreneurs to prepare their goods in a health board-certified environment complete with food prep stations, lockable ingredient shelves and cold storage lockers—all rentable to Kitchen 66 members at an affordable, subsidized rate.

The Mother Road Market’s food hall will feature its own bar called The WEL, along with a grocery stand featuring fresh produce, an indoor wall mural, and a general store for selling packaged goods like hot sauces, salsas, and candies. There will also be pop-up restaurants and a demo kitchen for cooking lessons. The outside of the Mother Road Market will include attractions like a covered dining area, a nine-hole mini golf course, and two more wall murals made by local artists.

The space will also house over 20 vendor booths which will offer subsidized rent rates, designed to help reduce the financial risk of starting a business, and allow the focus to be put primarily on testing and innovation. The booths will offer tenants

the benefit of lower overhead cost compared to a brick and mortar storefront, but without the seasonal and weather-related drawbacks associated with operating a food truck.

Food industry newcomers won’t be the only ones testing their concepts in the Mother Road Market, according to LTFF Chief Communications Officer Ashley Van Horne. Some booths will be rented out to local restauranteurs.

“What we found was that all these established restauranteurs like Andolini’s, Lone Wolf, and Mr. Nice Guys were like, ‘I’ve had this concept in my back pocket that I’ve wanted to do for years, but I’ve never had the chance,’” Van Horne said.

Some of those new concepts have already started a buzz.

The highly-anticipated Chicken and the Wolf, brainchild of Tulsa flavor juggernauts Lone Wolf Banh Mi, will feature Nashville-style hot chicken sandwiches and other variants on the theme of chili oil-infused fried chicken. Surprises like lemon-dill aioli, radish, and arugula will carry on Lone Wolf’s spirit, offering a unique twist on traditional formulas using quality ingredients.

Several other Tulsa food icons are also jumping into the game. Metropolis, from the owners of Andolini’s, will feature regional sandwiches and hot dogs from around the country. Mr. Nice Guys’ booth, Mr. Nice Guys Shrimp Shack, will be leaving behind the restaurant’s usual late night spicy comfort food fare for a beachy seafood concept featuring coconut shrimp, chips and guacamole, and Cuban-style milkshakes known as batidos. Trencher’s Crustacean Station, a lobster roll concept by the sandwich gurus at Trencher’s Deli, will also occupy a booth in the Mother Road Market.

Since 2016, Adele Beasley, Lobeck Taylor Director of Food Innovation, has helped over 100 food entrepreneurs on behalf of Kitchen 66. Over half of those businesses were women-owned, and the program has serviced immigrants from more than 10 different countries. Beasley said she’s learned to spot a good program candidate by their level of personal drive.

“You can see that in somebody’s eyes,” she said. “They have the passion to make something successful. That’s more important than where they went to school, if they got a degree, or where they’re from.”

James Wegner, a graduate of Kitchen 66’s Launch program, is one such success story. The four-month course aimed at teaching entrepreneurship to aspiring food industry companies helped Wegner flesh out his multinational rice bowl concept, Bodhi’s Bowl. Inspired by the versatile grain, his creations draw inspiration from the cuisines of India, Korea, Egypt, the Philippines, Canada and beyond.

July 18 – 31, 2018 // THE TULSA VOICE

MICHAEL PHOTO BY ADAM MURPHY

He’s since grown his business and has been receiving great feedback.

“We had one guy come up and say he hadn’t had a curry that good since he was actually in Thailand,” said Wegner.

Soon, Bodhi’s Bowl will include a “bowl of the month,” which will be the result of collaboration between Wegner and the winner of a monthly drawing.

The lucky winner will get to sit down with Wegner and work out a unique rice bowl recipe together based on the winner’s own concept.

“I think something like Kitchen 66 should exist in pretty much every community, to be honest with you,” Wegner said.

Bakeshop, a women-owned business fronted by another graduate of the Launch program, started out with only one product: a perfect loaf of sourdough. Emily Landry and her partners wanted to take the same quality in their sourdough recipe and carry that out into other offerings.

Landry recalled how Kitchen 66 helped Bakeshop get to the next level as a business. “We were so focused on one item, and they were really good at helping us really understand that product,” she said.

“How do we talk about it? How do we price it?” With answers to these questions, they began growing and have since added pastries, soups, snacks, and more to their repertoire.

Teaching their customers how to get the most out of their bread purchase has become a key element of Bakeshop’s mission. They found that something as simple as providing certain customers a link to a $10 bread knife was able to open up new doors for them.

“We have a certain perspective on food. We want people to feel empowered to make that thing their own,” Landry said.

Jeff Thompson, general manager of the Mother Road Market, sees empowerment and growth on any scale as the key metric for success. “As a non-profit, we get to put our profitability as a secondary consideration to the profitability of our tenants, because we really exist to drive success for them. Did people at every stage of development get to take their business to the next level as a result of being here?”

Discussing the significance of the Mother Road Market venture, Jeff suggested a certain symbolic synchronicity between the Mother Road Market model and the idea of Route 66 itself. After all, Route 66 is a road, and roads inevitably lead somewhere else. Thompson sees the Mother Road Market as a way to help Tulsa pave a route to a new future as a dynamic and innovative food city.

“There’s not a template for it,” Thompson said. “There are a lot of unknowns for us, but that’s what makes it exciting.

That’s what makes entrepreneurship and innovation fun: You’re always kind of stepping out into the unknown.”

THE TULSA VOICE // July 18 – 31, 2018

FACE TO FACE Adam Murphy’s portraits reveal the human dimension of Iron Gate’s mission to feed the hungry

BY ALICIA CHESSER

It’s Tulsa’s largest stand-alone soup kitchen and grocery pantry. Its 1,300 volunteers served almost 210,000 hot meals last year and provided 12,000 families and 14,000 kids with groceries and food packs.

Despite the scope of its impact, Iron Gate, founded in 1978, is one of those organizations whose mission many don’t fully understand. Some assume that the people it serves are mostly homeless. But that’s just not the case, said Adam Murphy, the photographer who shot its eighth annual “Faces of Iron Gate” campaign this year.

“You or I could go there and get breakfast or lunch and they’re not going to ask you a thing,” he explained. “No ID, no religious orientation, no race, creed, or color. Just, ‘Come through our doors; here’s some food.’”

Murphy spent a year at Iron Gate talking with guests and taking their portraits, which hang 360 degrees around the viewer at his Kendall Whittier studio. “Because I could take time with it, I was able to listen to their stories, get a feel for who they are as human beings,” he said. “I’d just shoot a frame through a sentence, while they’re speaking, while they’re laughing. I tried to capture not just their personality but also the character of Iron Gate, the people they help and inspire.

“It’s hard to be inspired without a full belly,” he said.

The portraits are massive, printed on German rag paper, and shot in black and white with a soft, subtle focus and an extremely shallow depth of field that draws the viewer into the subject’s eyes.

Murphy pointed out a photo of Leroy taken in striking profile—a face like an eagle’s.

“This gentleman was a taxi driver his whole life,” he said.

“He has a house. He’s making ends meet, he’s paying his bills, but he’s also getting support from Iron Gate to put food in his stomach.

“He’s worked hard and dealt with the circumstances he was given throughout his life. We’ve all made mistakes. It’s just that some people have a bigger support system than others. That’s what Iron Gate is there for.”

In another portrait, a woman looks up, smiling into a gentle light, her freckles sparkling, her sweater softly fuzzing around her shoulders. “She had two children at the time and was pregnant with her third,” Murphy remembered.

“They have a home and she has a husband and he works, so for them it’s supplementing how they’re able to feed their kids. Her kids were looking up to her, and I got really inspired by that.”

Sales of the portraits support Iron Gate, which moves into a new space next to the downtown Salvation Army this fall, after something of a struggle with prospective locations in recent years due to the stigma around the people it serves. The portraits were unveiled for a one-night showing on July 12 during the Kendall Whittier Art Walk, but Murphy hopes they might make rounds at other galleries. More than anything, he hopes they’ll create awareness about what Iron Gate really does, so the conversation doesn’t end here.

FEATURED // 25

TULSA’S FRESH FISH TIP THE SCALES Bodean and White River Fish Market bring coastal fare to landlocked Tulsa

BY ERIC HOWERTON

AN ASSORTMENT OF WHITE RIVER FISH MARKET FOOD | GREG BOLLINGER

For several years of my childhood my family lived on a small farm in rural Wisconsin. During this time, my father would take my family fishing at the local reservoir where trout, largemouth bass, bluegills, and sunnies could be found in abundant supply—or so I had been led to believe.

Each time I flung my hook into the water, I fantasized about reeling in a majestic, wide-eyed wonder, one large enough to feed my entire family. Sadly, these flights of fancy rarely flourished. While my father and brother had a knack for drawing fish out of the water, I was not so adept.

More often than not, I came home from these outings empty handed, and thus began my lifelong routine of eating fish somebody else had caught.

Landlocked states struggle to earn reputations as seafood forerunners, a disappointment for people who enjoy eating and cooking fish but lack the skills or resources to procure it themselves. But fear not, Tulsa: Inveterate seafood joints like Bodean and White River Fish Market also double as fresh-fish markets, so whether you’re looking for something to throw on the grill or simply want someone else to prepare your favorite gilled, clawed, or tentacled fare, Bodean and White River are here to help.

On a recent visit to Bodean (3376 E 51st St.), general manager Kieron St. Ledger surprised us with the claim that—despite having no coastline—Oklahoma’s centrality makes it uniquely poised to receive shipments from the Atlantic, Pacific and Gulf of Mexico. As J. (my dining companion) and I surveyed Bodean’s menu and the variety of carry-out fish offered at the market, it became clear that St. Ledger wasn’t exaggerating. Bodean’s twice-daily fish deliveries could make even the smuggest stevedore swoon.

A white-tablecloth establishment with a sterling reputation, Bodean has consistently elevated Tulsa’s seafood prestige for 50 years. The restaurant’s interior is dimly lit and elegant, with walls festooned by colorful tiles, hand26 // FEATURED

blown glass, and Warhol-esque fish portraiture.

We started the evening with a dozen raw oysters ($31), a mixed plate of Lucky Limes and Savage Blondes (both from P.E.I.) and Beau Soliels (New Brunswick). The shellfish arrived immaculately shucked, with nary a trace of grit and with severed abductors that allowed for easy gulleting. Horseradish, cocktail sauce, and mignonette sauce accompanied the plate, but with oysters this succulent the condiments were used sparingly.

The most unique-tasting of the bunch, the Beau Soliels expressed a well-rounded salinity with a strong oceanic kick, while the Lucky Limes and Savage Blondes offered classic sweetness, intense minerality, and a hearty wash of “liquor”—or the liquid inside the shell—that both readies and cleanses the palate.

Bodean offers dozens of affordable wines by the glass in addition to a lengthy full-bottle list that has been carefully curated to accent the menu. To wash down the bivalves, we went sparkling. The Francois Montand Brut ($8.75) was light with a floral bouquet, while the La Marca Prosecco ($9) had a more assertive flavor profile, tasting strongly of white wine and stone fruit.

For our second course, J. and I split the heirloom tomato salad ($14) and the truffle asparagus salad ($17). Other appetizer offerings worth noting include the New Zealand cockles ($16), escargot ($11), and pan-seared foie gras with strawberry consommé and fennel pollen ($13).

The tomato salad comprised a bowl of nested arugula, fresh burrata (a fist-sized mozzarella ball with a loose and creamy interior), multiple tomato varieties (including fried greens), bacon lardons, and a basil buttermilk dressing that, when combined with the burrata and tomato, elicited memories of a Margherita pizza sans crust. For those who like a little starch with their salad, Bodean’s airy breadbasket is there for swabbing.

The truffle asparagus salad might seem an extravagance at $17, but the aroma of the dish alone justifies

the cost. The poached asparagus were beautifully splayed across a wedge of truffled goat cheese, sprinkled with crispy shallots, and served atop a sunny pool of egg yolk and black truffle. The jumbo asparagus gave me pause, as finger-thick stalks run the risk of being reedy. However— like everything else at Bodean—the attention to detail in selecting only the finest product and preparing it with care was evident with every crunchy, fiber-free bite.

Depending on your level of lavishness, Bodean offers a variety of entrees to satisfy your seafood cravings. For those looking for economical options, the cioppino (fisherman’s stew), grilled rainbow trout almondine, and smoked paprika-crusted Norwegian salmon with red king crab risotto all fall under the $30 mark. Served alongside the plank of crimson salmon, the risotto positively radiates sweet crabmeat and the inimitable Parmigiano Reggiano.

Staff recommendations included the pan-seared jump sea scallops ($34) with citrus sweet potato puree, apple celeriac chutney and curry butter, along with the Asianinspired seared bluefin tuna ($46) with soba noodles, Sriracha mayo, and wasabi powder. While most restaurants pass off dried and dyed horseradish as wasabi, Bodean prides itself on authenticity and uses real wasabi, which is gentler and less nostril-scorching than the ersatz alternative.

For those looking to splurge, the ultimate foray through Chef Jared Chamberlain’s creativity is the Bodean Experience, a customized, multi-course meal featuring seven to nine customized dishes that lasts approximately three hours. Available Monday through Thursday, the Experience costs $115 per person (or $170 with drink pairings), and reservations should be made a week in advance.

In addition to impeccable food, Bodean also offers some of the most professional service in the city. Wait staff are not only warm and attentive, they are also incredibly knowledgeable about ingredients, preparations, and the daily menu changes. And, as a parting gift, every table receives a Bodean coffee cake to enjoy the next day. This should not, July 18 – 31, 2018 // THE TULSA VOICE

however, discourage anyone from ordering dessert or a glass of port, of which there are abundant vintners to choose from. If you’re new to dessert wines, simply ask St. Ledger for a recommendation and he’ll happily oblige and likely regale you with some culinary trivia.

Fifteen minutes upstream from Bodean lies White River Fish Market, which has been serving up fried catfish, broiled filets, and hushpuppies in a casual environment since the early ‘30s. (In response to White River’s sweet and peppery hushpuppies, J.—who was previously ambivalent— proclaimed with wide-eyed revelation, “Now I understand that a hushpuppy is more than a fried lump of dough!”)

Like Bodean, White River harbors a cornucopia of aquatic species that can all be purchased as prepared meals or packaged to-go for home cooking. Entrees—served with two hushpuppies and two sides—feature a bounty of fried, broiled, grilled, or smoked delicacies. Sides include staples like French fries, coleslaw, onion rings and corn on the cob, as well as alternatives like pinto beans and spiced rice.

Because of the summer heat, we opted for broiled versus fried seafood, ordering the seafood combo ($15.95) and the snow crab dinner ($19.95). The combo arrived with three spiced and buttered scallops, three butterflied shrimp, and a tilapia filet, while the snow crab dinner came with two enormous leg clusters with exceptionally meaty joints. The shrimp were grilled and slightly smoky, the scallops soft and unctuous, and the crab so flavorful on its own that the drawn butter must have felt excluded from the party.

While White River offers power players like salmon, tuna, swordfish, and mahi mahi (all under $20), those looking for something off the beaten path will not be disappointed. The market provides enough of an assortment to give new meaning to the phrase “there are other fish in the sea.”

For those preferring delicate, flaky, white fish dinners to comparatively denser fishes, options include orange roughy, red snapper, whole flounder (all $16.95), Alaskan cod ($15.95), perch ($12.95), and even buffalo fish ($10.95), which Andrew Zimmern of “Bizarre Foods” fame has claimed is “the best tasting fish that no one eats.”

The day J. and I visited, White River’s menu also featured walleye and grouper. Walleye is a delicately-flavored freshwater perciform (meaning “perchlike”) with a thin, mild skin that crisps nicely under the broiler and asserts very little oily fishiness.

Grouper, another perciform, is a saltwater swimmer related to sea bass that has classic fish-stick flake and a stronger, but not overpowering, flavor.

One of the most consumer-friendly aspects of White River (other than its affordability) is that any fish can be added to your meal á la carte. We were charged less than $3 each for the walleye and grouper filets, which allowed us to expand the horizons of our meal so that we could compare several varieties of fresh and saltwater whitefish without breaking the bank.

Also worth noting is that White River makes their own sweet potato and buttermilk pies ($3.45/slice). And for those on the southeast side of town, a second location in Broken Arrow (1105 E. Kenosha St.) opened last year, providing yet another opportunity to add a little coastal flare to your inland summer.

THE TULSA VOICE // July 18 – 31, 2018

EMPTY BACKPACKS, EMPTY BELLIES

STUDENTS ENJOY A MEAL DURING THE SCHOOL YEAR AT CENTRAL HIGH SCHOOL COURTESY

#FOOD4THOUGHTOK CAMPAIGN COMBATS FOOD INSECURITY FOR OKLAHOMA STUDENTS

BY BLAYKLEE BUCHANAN

When school is over and summer break ensues, consistent access to food is also over for many students. Hunger ensues.

More than half of Oklahoma public school students qualify for free-and-reduced lunches —that’s 61 percent of the student population.

But when school is out, only about 6 percent of those students use the federally funded Summer Food Service Program.

That’s where #Food4ThoughtOK comes in.

Launched in 2017, the public awareness campaign, spearheaded by State Superintendent Joy Hoffmeister and a network of partners, has led to a 9 percent increase in free meals served to Oklahoma kids ages 18 and under, according to a press release. An estimated one in four Oklahoma children are considered food insecure. Research shows that food-insecure students have worse academic and health outcomes than those who have regular access to food.

In Tulsa County, 22.7 percent of children are considered food insecure, and 80 percent of all Tulsa Public Schools students are eligible for free-and-reduced lunch, according to a January article in TulsaPeople.

That’s where TPS Summer Café comes in.

“TPS Summer Café combats food insecurity within our community. The program also grows community trust and builds healthy relationships with our community partners,” director of operations Mikael Harp said in an email.

“We have had steady participation in comparison to previous years,” Harp said. “We continue to analyze our data, find opportunities for growth and stay in communication with our community partners, non-profit organizations, and state agencies to combine resource and discuss best practice strategies.

Like Tulsa, Hoffmeister said she expects statewide participation to grow this summer.

She said in the press release that the #Food4ThoughtOK campaign “effectively leverages federal dollars” to help fill empty stomachs.

The #Food4ThoughtOK campaign is a partnership between Oklahoma State Department of Education (OSDE) and Hunger Free Oklahoma. No registration or paperwork is required to receive a meal. For more information, including locations of sites with meals, text FOOD to 877877, or go to meals4kidsOK.org.

FEATURED // 27

THE WRIGHT STUFF

BY BECKY CARMAN

Contest winner Chef Jimmy Sanabria breathes new life into a Bartlesville landmark

The grits have eyes.

Order the shrimp and grits at Copper Restaurant and Bar, on the 15th floor of the famed Price Tower in Bartlesville, and it looks back at you. A jumbo shrimp, head and all, is charred and perched atop a bowl of creamy grits made from ground rice and smoked gouda, then finished with shaved garlic, micro cilantro and a scampi sauce. Created by Copper Chef Jimmy Sanabria, the dish is bold yet familiar: a fitting representation of what the restaurant has become. For those familiar with the history of Copper—marked by a series of identity crises ranging from fine dining to basic concession stand food and, most recently, standard threestar hotel fare like burgers—Sanabria’s vision is a welcome change.

“Everybody comes for the shrimp and grits.

People have found my personal phone number and texted and called to ask for the recipe,” Puerto Rico-born Sanabria said. “There’s a little bit of my Spanish influence, and the scampi sauce is Latin, from my country.”

Sanabria won “The Wright Chef,” a competition named after the building’s architect, Frank Lloyd Wright, in October. After beating 170 applicants, his prizes for the year-long artist-inresidence position include an apartment in the Tower and control over the restaurant’s menu and decor. The annual program is designed to both showcase culinary artistry and help an up-and-comer learn how to operate an entire restaurant.

“As part of the education component of our programming, we wanted to be able to celebrate a new artist,” said Angelina Boungou, director of advancement at Price Tower. “How many restaurants have you been to where you think, ‘This is amazing,’ and they go out of business because they’re great in a kitchen but they don’t know how to run a business? This allows a chef to express themselves creatively but also teaches business aspects.”

Sanabria grew up spending time in the kitchen with his grandmother, then attended vocational foodservice training followed by culinary school. He’s worked for Wyndham Hotels and Resorts and Hyatt, and he was a chef de partie at the Four Seasons in Dallas when he applied for the Wright Chef contest on a whim.

“There was an ad on a cooking site, and I

28 // FEATURED

CHEF JIMMY SANABRIA | MARK BLUMER

clicked on it,” Sanabria said. “I sent my resume and some pictures. I didn’t think they were going to pick me, then a couple months later they called and said, ‘You’re one of the finalists.’”

Sanabria and five other chefs from across the country traveled to Pawhuska for dinner at the Pioneer Woman Mercantile, managed by program mentor chef Kurtess Mortensen. This leisurely dinner was followed by an intense, two-day showdown that included on-the-fly menu creation and a timed grocery trip. The chefs, each paired with a culinary student from Tri-County Technical Institute, then underwent a marathon prep and cooking session for a panel of 12 judges.

Boungolou notes Sanabria led the pack not only in the flavor department—“I can still taste one of the dishes he made during the competition,” she said—but also in concept. He thoughtfully incorporated elements reminiscent of the Tower, such as high, narrow plating.

After winning in October, Sanabria relocated to Bartlesville in November and spent two months planning Copper’s reopening. His menu shakes up recognizable dishes with unexpected flourishes: An innocent Brussels sprouts and kale salad is turned decadent by frying the greens

until rich and crispy. Pork and beans goes highend with a smoked pork chop (from McFerron Quality Meats in Nowata) paired with black eyed peas and escabeche, a Latin sweet-and-sour sauce.

A springy cheesecake dessert is deconstructed into tiny towers on the plate, topped with blueberries and colorful chocolate leaves.

Sanabria, who admitted he’d never spent time in Oklahoma outside of WinStar before the competition, said he was tentative about making sweeping changes.

“I was scared when I started designing the menu. The food I make, there’s not too much like it here,” Sanabria said. “I said I’d give it a couple of months, and if people didn’t like it, then we could change. But people came in with open minds.”

Before he leaves, Sanabria hopes to update the menu as his staff (including previous Copper head chef Sidney Wiley and Christopher Myers, Sanabria’s assistant from the competition, whom he hired upon winning) learns new skills. Pushing that education on the house staff is just one way Sanabria hopes to leave his mark at Price Tower.

“Before I did all this, my plan was to stay at the Four Seasons a little bit and then open my own restaurant,” Sanabria said. “I still want to do that, but I’ve told Scott [Ambler, Price Tower executive director] that I want to come and do events here to help the Tower. I’ve fallen in love with it.” a COPPER BAR + RESTAURANT Inn at Price Tower | 510 S. Dewey Ave., Bartlesville pricetower.org | thewrightchef.com

July 18 – 31, 2018 // THE TULSA VOICE

Arrive Early. Stay Late.

The Tulsa Arts District is home to retail and service shops, restaurants, bars, clubs, galleries, museums, parks, private businesses, residences and historic music venues. Plan to arrive early and stay late in the Tulsa Arts District!

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THE TULSA VOICE // July 18 – 31, 2018

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FEATURED // 29

WORD ON THE STREET Tulsa’s favorite local fare

BY TTV STAFF

WHAT LONG-GONE TULSA RESTAURANT DO YOU STILL CRAVE?

If you’re from Tulsa, when you think about home you think about fantastic food. We hit the streets to find out what restaurants you dream about when you’re far away, along with your most-missed culinary casualties who left this world far too soon. *EDITOR’S NOTE: Impressions reopened downtown as Take 2: A Resonance Café at 309 S. Main St.

WHAT’S THE LOCAL FOOD SPOT (OR DISH) YOU DREAM ABOUT WHEN YOU’RE HOMESICK?

JEFF WELLS “I still miss Impressions. I think that was one of the better places around. Tom was a nice guy. He did a salad—a potato thing with all kinds of stuff on it—I liked that a lot.

Sandwiches were good. He didn’t have anything bad on the menu that I recall.”*

CHRIS BASILE “15th Street Wok, where Main Street Tavern is now. I loved that shit when I was a kid.

That restaurant closed in, like, ‘95, but I’m still a teriyaki chicken kinda guy. Or Hibiscus on Brookside. It was my favorite first-date restaurant.”

LEIA “Grilled cheese and bacon macarons from Dog Dish in Utica Square.”

AMY SUE HAGGARD “The Real McCoy, out on Admiral and Garnett.

It’s a little dive hamburger joint. They have really great chili cheese burgers, old-school burgers and ice-cold root beer.”

JULIE EDWARDS “Two come to mind, actually.

One was called Diamond Jack’s, the other was CJ’s Chicken. The chicken chunks … it was like Rex’s on crack.”

CARA DILLON “Well, it’s about to re-open, but (the downtown) Bramble. I love Bramble. I think Bramble’s brunch is one of the best in Tulsa.”

GEORGE SCHULZ “Cafe Olé. The food’s just really good and tastes like home to me. It’s so weird to come back to Tulsa and Cafe Olé is still here.

I got my very first job there.”

NICK ERNCE “Coneys from Coney Islander. I know people who are from Dallas and they’ll bring an ice chest, order, like, 60 coneys, and take them back to Dallas with them. It’s a very Tulsa food.”

JENNIFER HUA “I thought you were going to say ‘miss most,’ and I was going to say Mods! They were just right there, and now they’re gone.”

SHERMAN DYCUS “What do I miss most? Yeah, Mods.”

BRIAN HUNTER “Burn Co. is always great. Killer barbeque.

That’s a place I always miss when I’m out of town and looking for good barbeque.”

PAUL HARVEY “Lot A Burger. Double cheeseburger.

Everything on it except mustard.” a

30 // ARTS & CULTURE

July 18 – 31, 2018 // THE TULSA VOICE

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ARTS & CULTURE // 31

staycation

Scenes from a summer staycation at River Sprit Hotel and Casino. | VICTORIA MCARTOR

Five reasons to staycate

Dancing to Pitbull on a Tulsa staycation at River Spirit Casino Resort

by VICTORIA MCARTOR 1.) TULSA GLITTERS I stumbled across the rapper Pitbull about 10 years ago at a Miami nightclub. I was floored by his energy. (Literally: my friends and I were on the dance floor the entire night.) So, when I heard Mr. Worldwide was coming to the 918, I called a few girlfriends and we planned a staycation.

Tulsa has a rich presence—our art deco; our art museums; our artistic entrepreneurs. But me?

Not so rich. There’s something to say about sauntering around the city where you live—especially if you’re wanting to make your moo-la stretch.

Travel time to River Spirit Casino Resort, where Pitbull was scheduled to perform, took about 16 minutes and cost less in gas than a vodka soda. Even though we could have easily Ubered home after the concert, it was worth it to stay close to the action—or close to a toothbrush, dry change of clothes, and cold water bottles.

We got our pool bracelets when we checked in and immediately went to reserve our chairs 32 // ARTS & CULTURE

(pro tip: rent a cabana in advance).

Then we dropped off our suitcases in the room. (Why did we bring so much stuff ? That’s the eternal question.)

Outside there were men wearing gold chains around their necks, women with gold bronzer on their skin, and sunlight pouring down everywhere.

2.) CHANCES ARE YOU’RE ALREADY TIRED Story has it that when Pitbull was three, he could recite the works of Cuba’s national hero and poet, José Martí—which is muy atractiva, if you ask me. My friends and I sipped fruity cocktails, told stories and read poetry. As the sky drank in the sun, the music grew louder and Pitbull sang: Order me another round, homie We about to climb, wild, ‘cause it's about to go down.

Don’t you hate that “I need a vacation after my vacation” feeling? No worries, homie. Since you don’t have a plane to catch, time

can move a little more freely from morning to afternoon. You can piddle while packing. You won’t lose any time being jetlagged, and a time change won’t take any hours away. You can soak in every second of sunshine and spend less time standing in line for a rental car. Overall, the stress of needing to pack every single restaurant, experience, and shop into a short trip is less intense on a staycation.

3.) YOU KNOW EVERYONE / YOU DON’T KNOW ANYONE River Spirit was Tulsa even when it wasn’t. It was a familiar Arkansas River scattered with new palm trees.

One might argue the best part of a vacation is not knowing anyone. It’s the people watching. It’s the game of telling a fictionalized story about the stranger sitting next to you. And in this vein, our stay felt like a vacation when I looked around the crowd and didn’t know anyone.

But that feeling only lasted a second.

As soon as I walked through

that aforementioned crowd of strangers, it didn’t take long to recognize one or two. This turned out to be the best part of the staycation. I started to think of it as a huge-ass pool party that I didn’t have to plan—I just showed up, and there were my south Tulsa friends. My Brooksiders were there. My downtown posse was in full effect and were about to go down.

While my girlfriends put on eyelashes and we dressed for dinner, my phone flashed texts from new and old friends who wanted us to hurry to dinner. It became hard to argue with the poem I was reading: “It’s not where you are / but who you’re with / that makes the difference / between being content / and happy.”

The best part of a vacation might be getting away from your surroundings, but the best part of a staycation is surrounding yourself with the ones you don’t want to get away from.

Later in the evening at will call, a very kind stranger with a handful of hundred dollar bills gave us July 18 – 31, 2018 // THE TULSA VOICE

VICTORIA MCARTOR

two extra concert tickets. Had we not been so close to home, we couldn’t have phoned a friend at the last minute to tell him, “Drop everything. Come to Pitbull.”

And he did drop everything.

4.) BE CURIOUS If the purpose of going on a vacation is to see something different, then I would say the reason to take a staycation is to see something differently.

Seeing St. Louis’ iconic Gateway Arch might be something different for you. But seeing something you’ve seen before—like the Tulsa skyline from the vantage of a 26th floor hotel room—might make you ask new questions about the city you’ve seen a thousand times from a hundred different angles. Flip through a copy of the Official Guide to the Mvskoke (Creek) Nation on the nightstand, and you’ll see how the land has changed from 1837 to now.

Staycation creates space for curious thinking, and suddenly I began to see Tulsa as a tourist. For a long time, I made eye contact with a Dana Tiger painting. I tried to make out the scent coming down from the ceiling—geranium? Maybe a hint of clove?

I asked, “So, where are you from?” to everyone who got on the elevator. Turns out Tulsa really is as fun and friendly a place as I thought.

THE TULSA VOICE // July 18 – 31, 2018

5.) MENTAL HEALTH How far can you carry your practicality? I can carry mine pretty far, but I do have a battery inside my soul that needs detachment in order to recharge.

The slow, back-and-forth walk in the water from one end of the swim-up bar to the other is meditative. River Spirit was clean, the staff extremely friendly, and while it’s a big place, it doesn’t swallow you. From the pool, the towering gem-like hotel sits perfectly in the nook of a blue Oklahoma Saturday.

I recharged while drinking red wine at Ruth’s Chris Steak House with good, local company.

(No one seemed to mind that my friends and I were wearing sundresses over wet bikinis in the dinning room of one of Tulsa’s finest steak houses.) I recharged while dancing off as many lobster mac & cheese calories as possible.

I recharged at 5 o’Clock Somewhere Bar as the bass slapped the beat with precision.

After a full day of drinking in the sun and a long night of dancing, I felt like I hit the jackpot when I remembered there would be no plane to catch the next day.

And after waking up with a hangover, the pillow top mattress and room service combo made it seem like lady luck had returned a bit of my lifeforce.

So, let’s do this again next weekend, shall we? a

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To sign up for text alerts, text the word OZONE to 41411 ARTS & CULTURE // 33

E V E N T S @ T PA C

artspot

Lizzie Tulsa Project Theatre Now - July 22 Hairspray Theatre Tulsa Family July 20-22 1964: The Tribute Celebrity Attractions July 20 Doug Varone and Dancers Choregus Productions July 28 Beijing Dance Theater Choregus Productions July 29 Parsons Dance Choregus Productions July 30 & 31

TICKETS @ TULSAPAC.COM 918.596.7111

Dancers express their movements at The Bellhouse. | COURTESY

THE DIALOGUE GOES BOTH WAYS EXCHANGE Choreography Festival promises a frank look at the art of dance

by ZACK REEVES

THE WOODY GUTHRIE CENTER PRESENTS

40 YEARS OF PUNK IN LOS ANGELES

CURATED BY

102 EAST M.B. BRADY STREET • 918.574.2710

WOODYGUTHRIECENTER.ORG 34 // ARTS & CULTURE

MOST DANCE PERFORMANCES ARE ONEsided: The dancers dance, the audience watches, and everybody goes home.

EXCHANGE Choreography Festival is not like that, according to Rachel Bruce Johnson, the Artistic Director of The Bell House.

“It’s a little different from the traditional two-hour concert. We don’t want to hold onto you for two hours,” Johnson said.

“This is not ‘Swan Lake,’” said Alicia Chesser, the curator and assistant director of the festival.

The festival is presented in cycles of two to three pieces. After each cycle, the audience will hear from the choreographers—their inspiration for the piece, their struggles with it, their questions about it. Then, at the end of the day, there will be an hour-long discussion and audience Q&A related to the pieces seen that day.

“We’re really trying to design it so that the dialogue goes both ways,” said Johnson, who is a founder of the EXCHANGE Festival, which is celebrating its sixth year in Tulsa. “It’s really a back and forth, so that the non-superstar with brilliant ideas can sit next to someone who is a superstar and wants to share their tips and tricks.”

“We’re acknowledging that artmaking is about trying. It’s about a relationship.

It’s about who you are as a person in your community,” Chesser said.

The festival will be come-and-go, so that audience members can have a choice between supporting an artist for one piece or taking in an entire day of dance.

“There’s a wide variety of ideas in the pieces,” Johnson said. “There’s a lot to keep the audience’s interest. It’s not all Butoh [a Japanese style famous for its bodily contortions] on the ground; if that’s not your jam, that’s okay, there’s going to be something new in five minutes.”

There will be pieces with props and a few works in progress. “One man is bringing a piece he’s worked on for 17 years,” said Johnson. “He’s done it as a solo, as a duet, a big group piece. He’s bringing it as a duet this year. There will be audience participation [in the piece] too.”

“This festival is an attempt to express the fact that everybody’s included,” Chesser said. “It’s a way to take the process of making art a little more seriously and also to hold it with some playfulness and some openness.” a

Find more information and ticketing at thebellhouse.info/exchangechoreography-festival EXCHANGE Dance Festival July 26-28 Tulsa PAC Liddy Doenges Theatre 110 E. 2nd St. July 18 – 31, 2018 // THE TULSA VOICE

sportsreport

GETAWAY

FAR AWAY

10 MINUTES FROM DOWNTOWN TULSA 918.425.2112 • POSTOAKLODGE.COM

Depart from evil, and DO GOOD; seek peace, and PURSUE IT.

USA Volleyball High Performance Pipeline athletes play volleyball. | COURTESY

The digs

FIRST CHURCH OF CHRIST, SCIENTIST

World-class volleyball coming to Tulsa

by JOHN TRANCHINA THE BEST YOUTH VOLLEYBALL PLAYERS in the country will gather in Tulsa in late July for an elite training camp followed by a massive, high-level tournament during the USA Volleyball High Performance Championships.

The competition will be split into five different age brackets, featuring boys from ages 14-17 and girls 13-18, pitting the top regional teams in the nation against each other as well as against national teams from other countries, including Canada, Australia, Puerto Rico, and Dominican Republic.

The training camp takes place from July 19-23, and the tournament runs from July 24-28, all at the Cox Business Center in downtown Tulsa.

Fierce, young volleyballers from across the country try out for this prestigious event, but only the best in their regions are chosen to participate.

“Between January and May, we’ll put on 58 tryouts all around the country and we’ll have about 6,000 athletes attend those tryouts,” said Sam Hubbard, USA Volleyball’s coordinator of indoor high performance.

“Each athlete will be evaluated and given a score and, from there, the top athletes will be selected and invited to compete in the High Performance Championships.”

During the training camp, the 128 different teams—regional all-star squads that have never actually played together— will formulate strategies and determine which players will take on which roles for the tournament. Four different Oklahoma teams will be participating across varying age categories.

THE TULSA VOICE // July 18 – 31, 2018

“A lot of that time is spent developing your teams, working on the chemistry, and just getting used to each other,” Hubbard said of the training camp. “You may be playing with somebody that you don’t know, so we’re trying to get them as used to each other as possible, before they go and compete against the region teams and other national teams that have been together for typically longer.”

This will be the second time in the last four years that Tulsa has hosted this tournament.

“Tulsa hosted in 2014. They were an incredible host then, and when they put their bid together for this year, it was kind of a no-brainer to go back,” Hubbard said.

“The Tulsa Sports Commission is incredibly supportive of the event and they’re so easy to work with, and the Cox Business Center event staff is phenomenal.”

The 2014 event was a success, and Hubbard doesn’t expect 2018 to be any different.

“We have tickets available online right now, and then we’ll have the box office open,” Hubbard said. “It is without a doubt, the highest level of volleyball that will be played in a tournament in this country this year. It’s $10 a day to come in and check it out. There are 16 courts playing anywhere from 5-7 matches on each court for the day, so you can really see a lot of volleyball.” a

Tulsa’s independent and non-profit art-house theatre, showing independent, foreign, and documentary films.

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To purchase tickets online, visit shopping.na3.netsuite.com/usavolleyball.

ARTS & CULTURE // 35

SUMMER HEAT INTERNATIONAL DANCE FESTIVAL Thurs., July 28 through Tues., July 31 Tulsa Performing Arts Center, choragus.org

The third annual Summer Heat Festival will feature performances by three renowned dance companies, as well as an intensive program for advanced dancers, and performances and workshops for children on the autism spectrum. Performances include: Doug Varone and Dancers Over 30 years, this virtuosic company has performed in 125 cities around the world. Their program includes four pieces: “Boats Leaving,” “Nocturne,” “Lux,” and “folded.”

July 28, 8 p.m., $20–$50 Beijing Dance Theatre Led by choreographer Wang Yuanyuan and rooted in Chinese tradition, BDT produces innovative contemporary dance. BDT will perform a piece entitled “Haze.”

July 29, 3 p.m., $25–$70 Parsons Dance (Relaxed Performance) This autism-friendly performance will feature modified sensory stimuli and interactive elements (as well as designated quiet spaces for those needing a break) to create an engaging and comfortable experience. July 31, 11 a.m., $25 Parsons Dance Led by David Parsons, this company combines modern sensibilities with the discipline and precision of classical dance.

July 31, 8 p.m., $20–$50

FOOD FESTIVAL

BEER

Have a slice of Americana with a side of peach cobbler at the Porter Peach Festival. July 19–21, Livesay Orchards and Downtown Porter, porterpeachfestivals.com

Sample beer and dance to music by Stephanie Oliver Trio, Girls Club and more at Local Brews. Proceeds benefit Tulsa CARES, which provides support to those living with HIV/AIDS. July 26, 7–10 p.m., $55–$100, Fuel 66, tulsacares.org

SLUMBER PARTY

DANCE

“Sleep with the fishes” takes on a new meaning at Oklahoma Aquarium’s Zzzs In The Seas lock-in event. July 20, starting at 7 p.m., $45, okaquarium.org

EXCHANGE Choreography Festival returns for its sixth year with a series of open, informal performances and discussions. See pg. 34 for more information. July 26–28, Tulsa PAC’s Liddy Doenges Theatre, thebellhouse.info

CAMP

ART

New Music + New Arts Camp Living Arts, in conjunction with the New Music Committee and New Arts Camp, presents an evening of experimental and avant-garde music. For more information, see pg. 41. July 23, 7 p.m., $7, livingarts.org

July’s Gilcrease After Hours event will celebrate the museum’s new T.C. Cannon exhibition and will feature performances by composers Elisa Harkins and Laura Ortman, and transdisciplinary artist Demian DinéYazhi’. July 27, 7–9 p.m., gilcrease.org

36 // ARTS & CULTURE

July 18 – 31, 2018 // THE TULSA VOICE

C O N G R AT U L AT I O N S TO THE WINNERS MARY K AY PLACE AWARD BOB ODLE OUTSTANDING ENSEMBLE CAST OF FOUR WAYS TO DIE - HELLER THE ATRE

OUTSTANDING DIRECTION ROBERT YOUNG - THE CRUCIBLE

DAVID BLAKELY

- FOUR WAYS TO DIE

OUTSTANDING SET DESIGN RICK HARRELSON - DISGR ACED

RICH GOSS

- SE VEN GUITARS

OUTSTANDING COSTUME, HAIR & MAKEUP DESIGN PAULETTE RECORD & CHARLES DAVIS - SE ASC APE

MANDY GROSS, LISA HUNTER, ERIN HALL, K AYLEE BARNES - AMADEUS

OUTSTANDING ORIGINAL WORK FOUR WAYS TO DIE - DAVID BL AKELY

OUTSTANDING PROPERTIES LISA BERRY, DAVID BLAKELY & THE STARLITE LOUNGE - FOUR WAYS TO DIE

OUTSTANDING LIGHTING DESIGN JOHN CRUNCLETON III - THE CRUCIBLE

OUTSTANDING SOUND DESIGN MICHAEL RICE & LAURIE CARLSON - A STE ADY R AIN

OUTSTANDING MARKETING MR. BURNS - THE ATRE POPS

OUTSTANDING YOUTH PRODUCTION THE CRUCIBLE

- CL ARK YOUTH THE ATRE

OUTSTANDING PRODUCTION SECOND RUNNER UP: A STEADY RAIN - AMERIC AN THE ATRE COMPANY

FRIST RUNNER UP: DISGRACED - THE ATRE POPS

WINNER: SEVEN GUITARS - THE ATRE NORTH

THE TULSA VOICE // July 18 – 31, 2018

ARTS & CULTURE // 37

BEST OF THE REST EVENTS Tulsa County Free Fair // 7/19–20, Exchange Center at Expo Square, exposquare.com Movie in the Park: SING // 7/19, Guthrie Green, guthriegreen.com Crime Time with Ace Atkins // 7/21, Magic City Books, magiccitybooks.com Chris Kelsey – Where The Hurt Is // 7/22, Magic City Books, magiccitybooks.com HOME

Find all of your home-improvement needs and more at The Home & Garden Expo of Oklahoma. July 27–29, River Spirit Expo at Expo Square, coxratiotulsa.com

YOGA FESTIVAL

I AM Yoga Festival will take over Tulsa Garden Center, July 28–29, with a free-to-attend marketplace and more than 20 activities, including yoga classes, meditations, workshops, and seminars. $15–$99, iamyogafestival.com VOLLEYBALL

The best volleyball players in the nation will compete in the USA Volleyball High Performance Championships. For more information, see pg. 35.

July 24–28, $10, Cox Business Center, coxcentertulsa.com

BOB DYLAN

The celebration of Dylan’s only published book of poetry, “Tarantula: On Film” continues with its second program, which focuses on Dylan’s personal influences. See pg. 44 for more. July 29, 2 p.m., Woody Guthrie Center, woodyguthriecenter.org

Gabriel Iglesias // 7/20, River Spirit Casino, riverspirittulsa.com Damon Vargas - Attempting 30 // 7/22, Blackbird on Pearl, facebook.com/bazarentertainment Open Mic Comedy // 7/23, The Fur Shop, furshoptulsa.com Carlos Mencia // 7/23, The Loony Bin, tulsa.loonybincomedy.com

Sisterhood Forever: An Evening with Genevieve Sly Crane // 7/27, Magic City Books, magiccitybooks.com

Comedy Night // 7/25, Centennial Lounge at VFW Post 577, facebook.com/ centennilloungetulsa

Film on the Lawn: Ratatouille // 7/27, Philbrook Museum of Art, philbrook.org

Jen Kober // 7/25/18-7/28/18, The Loony Bin, tulsa. loonybincomedy.com

Heroes vs Villains Bar Crawl // 7/28, Blue Dome and Tulsa Arts Districts, facebook.com/ events/415266742285570/

Bazar at Shrine // 7/29, The Venue Shrine, facebook.com/ bazarentertainment

COLLECTIVE ART SHOW

Womxn’s Summer Market This two-day event organized by Holy Mother Collective will feature pieces by artists, dancers, musicians, poets, and more in several Kendall Whittier businesses.

July 28–29, facebook.com/holymothercollective

Rick Gutierrez // 7/18/187/21/18, The Loony Bin, tulsa. loonybincomedy.com

Land Locked Luau // 7/28, Cabin Boys Brewery, cabinboysbrewery.com MUSED. Poetry Night // 7/29, Magic City Books, magiccitybooks.com

PERFORMING ARTS 1964: The Tribute // 7/20, Tulsa PAC, tulsapac.com Hairspray // 7/20/18-7/22/18, Tulsa Performing Arts Center, tulsapac.com

Open Mic Comedy // 7/30, The Fur Shop, furshoptulsa.com

SPORTS Tulsa Drillers vs Arkansas Travelers // 7/17, ONEOK Field, tulsadrillers.com Tulsa Drillers vs Arkansas Travelers // 7/18, ONEOK Field, tulsadrillers.com Tulsa Drillers vs Springfield Cardinals // 7/23, ONEOK Field, tulsadrillers.com

Tikis and Tassels // 7/28, The Venue Shrine, tulsashrine.com

Tulsa Drillers vs Springfield Cardinals // 7/24, ONEOK Field, tulsadrillers.com

Grannies Sunday Brunch // 7/29, Dennis R. Neill Equality Center, okeq.org

Tulsa Drillers vs Springfield Cardinals // 7/25, ONEOK Field, tulsadrillers.com

COMEDY

Tulsa Roughnecks FC vs Fresno FC // 7/28, ONEOK Field, roughnecksfc.com

Comedy Night // 7/18, Centennial Lounge at VFW Post 577, facebook.com/ centennilloungetulsa

FOR UP-TO-DATE LISTINGS: THETULSAVOICE.COM/CALENDAR 38 // ARTS & CULTURE

July 18 – 31, 2018 // THE TULSA VOICE

REAL COLLEGE RADIO

Tune into Tulsa’s eclectic, uniquely programmed, local music loving, commercial free, genre hopping, award winning, truly alternative music station. @RSURadio | WWW.RSURADIO.COM

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Macarons

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Boxed Lunch

Rotisserie Chicken

Grilled Cheese

Birthday Cake

We offer Tulsa’s best selection of baked treats and healthier, premium foods.

THE TULSA VOICE // July 18 – 31, 2018

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ARTS & CULTURE // 39

musicnotes

Josh Logan | COURTESY

Garage rock from the cornfields Josh Logan blazes his own path as Chief White Lightning

by DAMION SHADE

A

t age 11, you could find Josh Logan in a cornfield outside of Amarillo, Texas, picking weeds for cash to help his family. He was the second-oldest of seven kids with a single mom struggling to provide for so many on her own. Today, Logan is the singer in the band Chief White Lightning, a garage rock group from Austin who will be performing at the Mercury Lounge on July 20.

“Because my family is so big, I’ve always thought of it as a tribe,” Logan said. “When I was 11, I learned I could help pay for my siblings’ school clothes. I could just create a little bit of comfort for my family. There was an ultimate irony in being 11 and knowing that I brought home about the same amount of money as my mom. That’s part of where the band name came from. I’ve always felt like a leader in my family.”

“My family also had a form of prayer,” he continued. “We called

40 // MUSIC

it putting the white light on something. That’s where the rest of the name comes from. If it’s said to give white light when people need healing, then I want to be the master of that—to give people positive energy to help them make it through their day. I definitely was on acid when the band finalized in my mind.”

Today, Logan performs in a custom eggshell Nudie suit littered with patches and a bright red heart on the chest monogrammed with the word Mom. All these years later, his family is still at the center of his identity. He’s an unabashed momma’s boy who just finished his first record as Chief White Lightning, to be released on El Camino Media on July 13.

After Logan transitioned out of his first project, The Blind Pets, he found himself exhausted from touring and trying to keep a band together.

“We were just touring constantly. It was a lot,” Logan said.

“This project culminated from me getting sick of searching for a drummer and thinking I could do this on my own. I would stand and play kick drum and snare and play guitar and whistle. That was the beginning of Chief White Lightning.”

Next, Logan met his songwriting partner, multi-instrumentalist Jonas Wilson, at one of those solo shows. Wilson offered to record him. The two later flew to Portland to finish the record and track percussion with former Elliott Smith drummer, Paul Pulvirenti.

Chief White Lightning’s self-titled debut has an amorphous, genre-resistant quality.

Some of the songs contain a post-punk sensibility or drift into guitar-heavy indie rock reminiscent of Ty Segal or Broncho, but that’s only a piece of the sonic landscape. Honky-tonk pianos and languid country bass lines also fill this album with a sound reminiscent of another time.

“The Kinks, Tom Petty, the Pixies, or the Stooges. A friend says this is like ‘Raw Power’ meets power pop. It’s like raw power pop. Really, the older bands are what have gotten me going,” Logan said.

Part of Logan is still that 11-year-old boy, watching his family struggle and desperately working to be the positive energy pointed at their pain. Because of this, Chief White Lightning is firmly rooted in heartbreak—one that isn’t simply connected to lost love, but also to his family and the mother whose connection still defines him to this day.

On the track “Life’s Not Fair,” Logan writes a letter to the mother he misses on the road. “My mother taught me everything that I would I ever need / How to create my own reality / Love is strong and love is fast, and love is all you need / But don’t be scared, life’s not fair / You’ll be here and I’ll be there.” a July 18 – 31, 2018 // THE TULSA VOICE

Though the parody of American politics was created seven years ago, these candidates—and particularly Pinto’s maniacal tirade of a stump speech—feel all too real in 2018. Pinto and Young will perform “…Patriots…” as part of an evening of experimental music at Living Arts on July 23.

Also performing is avant-garde soprano and violinist, Bon-

nie Lander, a free improviser and composer whose company, Rhymes With Opera, commissions and develops new works of contemporary opera in New York City. The show will feature local support from Little Boxes (aka composers/pianists David Broome and Paul Sweet) who perform musical and visual experimentations involving

electronics, puppetry, and myriad keyboards. a

NEW MUSIC + NEW ARTS CAMP: AN EVENING OF TOURING AND TULSA-BASED PERFORMANCE Monday, July 23 | 7 p.m. | $7 Living Arts | 307 E. M.B. Brady St. livingarts.org

Jeffrey Young and Paul Pinto | COURTESY

CONSTITUENT DISSONANCE ‘…Patriots…’ make a campaign trail stop at Living Arts

by JOHN LANGDON

P

aul Pinto and Jeffrey Young want your vote. Their platform includes fighting wars in space, building a new Tower of Babel to preempt the fall of Google Translate, and, of course, walls. The pair of composers and multi-disciplinary performers announce their candidacy in the half-hour satirical piece of musical theatre, “Jeff Young and Paul Pinto, Patriots, Run for Public Office on a Platform of Swift and Righteous Immigration Reform, Lots of Jobs, and a Healthy Environment: an Opera by Paul Pinto and Jeffrey Young.”

Originally created in 2011, “…

Patriots…” presents Pinto and Young as a pair of candidates whose politics is “certainly not a patchwork of platforms on which we but temporarily rest our shiny shoes.” They field questions like, “Can we weaponize our diversity in the face of global terrorism?” and remind us that in the face of national tragedies, “we need only recall these great American inventions: jazz, lasers, barbed wire, Dwayne ‘The Rock’ Johnson, and freedom.”

THE TULSA VOICE // July 18 – 31, 2018

MUSIC // 41

musiclistings Wed // Jul 18 Cellar Dweller – Grazz Trio Dusty Dog Pub – Robert Combs Hard Rock Casino - Riffs – James Muns Lefty’s On Greenwood – Travis Kidd Los Cabos - BA – The Fabulous Two Man Band Los Cabos - Jenks – Acoustique by Franklin Mercury Lounge – Jared Tyler & Seth Lee Jones Oklahoma Jazz Hall of Fame – Shelby and Nathan Eicher – ($10) River Spirit Casino - 5 O’Clock Somewhere Bar – Weston Horn Riverwalk Amphitheater – James Robert Webb Soul City – Don & Stephen White Soundpony – Sleepspent The Colony – Tom Skinner Science Project The Vanguard – Compass & Cavern, Sabbatical, Steelyface, Follow the Buzzards – ($10) Wyld Hawgz – Open Mic

Thurs // Jul 19 BOK Center – Sugarland, Frankie Ballard, Lindsay Ell – ($31.50-$101) Crow Creek Tavern – SassTones Dusty Dog Pub – Lori Duke Hard Rock Casino - Miracle Max, Stolen Winnebagos Lefty’s On Greenwood – Travis Fite Los Cabos - BA – Local Spin Trio Los Cabos - Jenks – Nick Whitaker Duo Los Cabos - Owasso – Caleb Fellenstein Mercury Lounge – Paul Benjaman Oklahoma Music Hall of Fame – Don Price Band – ($5) River Spirit Casino - Trett Charles Soul City – The Begonias Soundpony – Zoltan and the Fortune Tellers The Colony – Jacob Tovar’s Roots Country Nite The Colony – Chris Lee Becker - Happy Hour The Hunt Club – Blue Dawgs The Vanguard – Kill Vargas, Team Chino, The Backward Few, Men of Action – ($10) Tulsa Botanic Garden – Chris Foster Utica Square – Red Dirt Rangers Yeti – *Jesika Von Rabbit, Roots of Thought, The Dull Drums

Fri // Jul 20 Blue Rose Cafe – Tequila Kim Dusty Dog Pub – James Groves Band Four Aces Tavern – Julie & The Retrospex George’s Pub – Weston Horn Grumpy’s Tavern – Wesley Michael Hayes Hard Rock Casino - Jake Flint, Darrel Cole Hard Rock Casino - Hank Williams Jr – (SOLD OUT) Inner Circle Vodka Bar – Feenix Lefty’s On Greenwood – Sing-Along-Piano Night Los Cabos - BA – The Aviators Los Cabos - Jenks – Stix N Stones Los Cabos - Owasso – Jacob Dement Trio Mercury Lounge – Chief White Lightning, Stiffies, The Shelter People, Cucumber and the Suntans – ($10) MixCo – *Cypher 120 Experience – ($5) Osage Casino Tulsa – Imzadi River Spirit Casino – Tiptons River Spirit Casino – Afistaface River Spirit Casino – Ayngel & John Soul City – Randy Brumley Band – ($10) Soul City – Susan Herndon - Happy Hour Soundpony – DJ WhyNot The Colony – Songwriters in the Round: Joe Baxter, Buffalo Rogers, Larry Spears The Colony – Kalyn Fay - Happy Hour The Hunt Club – Dante and the Hawks The Vanguard – *Escaping the Ordinary Compilation Vol. IV Release Show The Venue Shrine – *Opal Agafia and the Sweet Nothings – ($10) The Wine Loft Bar – Michele Warren Wyld Hawgz – 5th Element 42 // MUSIC

Yeti – Dedboii, Jeff Haze, Skanka, Frank Grimes, Iconic Lighting Yeti – Cucumber Mike’s Happy Hour

Sat // Jul 21 Blackbird on Pearl – Arkansauce – ($8-$10) Blue Rose Cafe – Melissa Hembree Dusty Dog Pub – The 29th Street Band Four Aces Tavern – ECHO George’s Pub – Barrett Lewis Hard Rock Casino - Daniel Jordan, Squadlive Josey Records – Joseph Neville, Susie McCombs, Paul Demer, Ben Grace Lefty’s On Greenwood – Faye Moffett and FM Band Los Cabos - BA – Str8ght Shot Los Cabos - Jenks – Zodiac Los Cabos - Owasso – Nick Whitaker Duo Mercury Lounge – Seth Lee Jones Osage Casino Tulsa – RPM Band River Spirit Casino – Stars River Spirit Casino – DJ Bananas River Spirit Casino – Jake Flint Duo River Spirit Casino – Jacob Dement & Co Soul City – Kalo – ($10) Soundpony – Boots n Cats w/ DJ Kylie The Beehive Lounge – *The Beaten Daylights album release w/ Bringer, Men of Action The Colony – Jillian Holzbauer The Hunt Club – BC and the Big Rig The Vanguard – Summer Fest w/ Unwritten Rulz, Kovalent, Radio X, Let Slip the Dogs, Edge of Zephyr – ($10-$12) The Venue Shrine – SRV Tribute – ($10) The Wine Loft Bar – Guitars Gone Wild Wyld Hawgz – Morgan Reynolds Band

Sun // Jul 22 Elwood’s – Miles Williams IDL Ballroom – Clozee, Megan Hamilton and the Bermudas, Subsqwad, KREWX, Noizmekka – ($18) Los Cabos - BA – Scott Pendergrass Duo Los Cabos - Jenks – The Fabulous Two Man Band Mercury Lounge – Brandon Clark Oklahoma Jazz Hall of Fame – Andrea Baker & Steve Wilkerson – ($5-$20) River Spirit Casino - Brent Giddens Soul City – Bruner & Eicher Soul City – Gospel Brunch w/ Dustin Pittsley & Friends Soundpony – *Mr. Burns Presents: The Majin Show The Colony – Paul Benjaman’s Sunday Nite Thing Wyld Hawgz – Exposure Rock Jam Yeti – Smart Boyz, The Uncouth, The Shame

Mon // Jul 23 Blackbird on Pearl – The Portal Central Center in Centennial Park – The OK Karaoke Chorale River Spirit Casino – The Marriotts Soundpony – Tom Boil Band, Caregiver to a Monster, Carlton Hesston The Colony – Seth Lee Jones The Colony – Ryan Browning - Happy Hour Yeti – The Situation

Tues // Jul 24 Blackbird on Pearl – The Pearl Jam Cain’s Ballroom – Dorothy, Charming Liars – ($17.50$67.50) Guthrie Green – Starlight Jazz Orchestra Gypsy Coffee House – Speaking of Which - Open Mic Lefty’s On Greenwood – Pam & Bill Crosby Mercury Lounge – Wink Burcham Oklahoma Jazz Hall of Fame – Depot Jazz and Blues Jams River Spirit Casino - Jacob Dement Soundpony – Potekomuzin The Colony – Deerpaw - Happy Hour

The Hunt Club – Bonny Rackham The Vanguard – Joywave, Grandson, The Demos – ($15-$30) Yeti – Writers Night

Wed // Jul 25 Cellar Dweller – Grazz Trio Dusty Dog Pub – Robert Combs Hard Rock Casino – Brandon Butler Lefty’s On Greenwood – Soul Cool Los Cabos - BA – Acoustique by Franklin Los Cabos - Jenks – Daniel Jordan Mercury Lounge – Jared Tyler & Seth Lee Jones Oklahoma Jazz Hall of Fame – Shelby and Nathan Eicher – ($10) River Spirit Casino - Weston Horn Riverwalk Amphitheater – Grady Nichols Soul City – Don & Stephen White Soundpony – The Voluptuals, The Dull Drums, Contra The Colony – Tom Skinner Science Project The Hunt Club – Ego Culture The Vanguard – Landon Tewers, Hotel Books, Ky Rodgers, New Time Zones – ($15-$18) Wyld Hawgz – Open Mike Night

Thurs // Jul 26 Dusty Dog Pub – Sweeny & Campbell Hard Rock Casino – Continuum, Jason Nelson Los Cabos - BA – The Hi-Fidelics Los Cabos - Jenks – Maverick and Goose Los Cabos - Owasso – Rockwell Mercury Lounge – Paul Benjaman River Spirit Casino – Trett Charles River Spirit Casino – The Oak Ridge Boys – ($20-$35) Soul City – The Begonias Soundpony – Karger Traum The Colony – Jacob Tovar’s Roots Country Nite The Colony – Chris Lee Becker - Happy Hour The Hunt Club – November The Vanguard – The Strawberry Girls, Night Verses, Andrés, Lilac Kings, Over Cast – ($10-$13) The Venue Shrine – Shamans Harvest, Royal Bliss, Wither, Sign of Lies, Sapphire – ($15-$20) Utica Square – Mary Cogan

Fri // Jul 27 Blackbird on Pearl – Truegrit w/ Smoke, Dev, Marie, J-Rodd, Cre, T-Will – ($8-$10) Chimera – *Manta Rays, The Odyssey, Amerigo, The Shelter People, Moniker – ($8-$10) Dusty Dog Pub – G Force George’s Pub – Weston Horn Hard Rock Casino - Riffs – Scott Eastman, Weekend All Stars IDL Ballroom – Dubloadz, KREWX, Boss Mode, Noizmekka – ($12-$15) Lefty’s On Greenwood – Stephanie Oliver & Timbo Kelley Los Cabos - BA – Born in November ft. C-Plus Los Cabos - Jenks – Str8ght Shot Los Cabos - Owasso – Lost on Acoustica Mercury Lounge – *Deltaphonic Oklahoma Jazz Hall of Fame – Grand Marquis – ($10) Osage Casino Tulsa – Infinity Retro Grill & Bar – J’Parlé Reloaded River Spirit Casino - 5 O’Clock Somewhere Bar – Brent Giddens River Spirit Casino - LandShark Pool Bar – DJ Demko River Spirit Casino - Volcano Stage – The Duo Soul City – Scott Musick & Friends Soul City – Susan Herndon - Happy Hour Soundpony – Soft Leather The Beehive Lounge – Knockin’ Chucks, Sketchy Trench, Kompulsive Child, BKR The Colony – Jared Tyler The Colony – Kalyn Fay - Happy Hour The Hunt Club – Smunty Voje The Vanguard – My So Called Band – ($10) The Wine Loft Bar – Rheva’s Key

Wyld Hawgz – Bottoms Up Yeti – *The Dirty Mugs, Caregiver to a Monster Yeti – Cucumber Mike’s Happy Hour

Sat // Jul 28 BOK Center – Niall Horan, Maren Morris – ($37$107) Cain’s Ballroom – *Band of Horses, Bonny Doon – ($31-$46) George’s Pub – SteneRoller, Lost On Acoustica Guthrie Green – Urban Luau w/ Analea Brown, Netane Hard Rock Casino – Chloe Johns, Wildfire Lefty’s On Greenwood – Chris Hyde Los Cabos - BA – Imzadi Los Cabos - Jenks – DJ & The Band Los Cabos - Owasso – The Fabulous Two Man Band Muskogee Civic Center – Gospel Fest w/ Dennis Jernigan, Point of Grace, Smokie Norful – ($25$125) Osage Casino Tulsa – Travis Kidd Band River Spirit Casino – The Hi-Fidelics River Spirit Casino – DJ Ayngel River Spirit Casino – The Morgan Band River Spirit Casino – Anna Massey Soul City – Don White Band – ($10) Soundpony – Pleasuredome The Colony – Barton & Long The Vanguard – *Stephen Malkmus & The Jicks, Soccer Mommy – ($20-$50) The Wine Loft Bar – Ayngel & John Whiskey Dog – Wade Quinton

Sun // Jul 29 Brady Theater – *Killer Queen – ($20-$39.50) Los Cabos - BA – Weston Horn Los Cabos - Jenks – The Fabulous Two Man Band Mercury Lounge – Brandon Clark Oklahoma Jazz Hall of Fame – Booker Gillespie – ($5-$20) River Spirit Casino – Brent Giddens Soul City – Bruner & Eicher Soul City – Gospel Brunch w/ Dustin Pittsley & Friends Soundpony – Thanks for the Invite Gary Mason Happy Hour Show The Colony – Paul Benjaman’s Sunday Nite Thing Wyld Hawgz – Exposure Rock Jam Yeti – *Mississippi Jake, Jillian Jolzbauer - 3pm Yeti – *Darku J, Kudos

Mon // Jul 30 Blackbird on Pearl – The Portal Central Center in Centennial Park – The OK Karaoke Chorale River Spirit Casino - 5 O’Clock Somewhere Bar – The Marriotts Soundpony – Minihorse The Colony – Seth Lee Jones The Colony – Ryan Browning - Happy Hour Yeti – The Situation

Tues // Jul 31 Blackbird on Pearl – The Pearl Jam Gypsy Coffee House – Speaking of Which - Open Mic Mercury Lounge – Wink Burcham Oklahoma Jazz Hall of Fame – Depot Jazz and Blues Jams River Spirit Casino – Jacob Dement The Colony – Deerpaw - Happy Hour The Vanguard – Tyler Hilton, Caezar – ($15-$50) The Venue Shrine – OTEP – ($15-$20) Yeti – Writers Night

July 18 – 31, 2018 // THE TULSA VOICE

THE TULSA VOICE // July 18 – 31, 2018

MUSIC // 43

onscreen

‘A SONG AND DANCE MAN’ Bob Dylan | THE BOB DYLAN ARCHIVES

The second showcase of the Bob Dylan Center’s ‘Tarantula: On Film’ IN CELEBRATION OF BOB DYLAN’S ONLY published work of poetry, the Bob Dylan Center will host round two of “Tarantula: On Film” at 2 p.m. July 29 at the Woody Guthrie Center. While the first program focused on the volatile union of experimental filmmaking and the writers of Dylan’s generation, the second program looks deeper into his personal influences.

In 1966, Richard O. Moore directed the ten-part television series “USA: Poetry.” Among the featured poets was Dylan’s friend Michael McClure. Clips of McClure discussing the nature of poetry, creating poems with filmmaker Bruce Conner, and provoking lions with a reading at the San Francisco Zoo will be shown from this series.

Before Dylan published “Tarantula” in 1971, John Lennon had already published two books, “In His Own Write” (1964) and “A Spaniard in the Works” (1965). Both works saw immediate success upon release, proving that popular musicians could share in some literary fame.

Two contrasting clips of Lennon reading from his works will be shown: in one, filmed for Swedish television, Lennon and George Harrison deface a copy of “In His Own Write,” and the other is a fairly straight-forward interview and reading done for the BBC. “Do you think you’d be published were you not a Beatle?” the BBC interviewer asks Lennon.

“I could probably get published, you know,” Lennon said. “But I wouldn’t sell as many. They publish a lot of rubbish anyway.”

Both faces of Lennon—jesting on Swedish television and answering serious questions about celebrity with the BBC— are also present in Dylan during his legendary 1965 San Francisco press conference.

44 // FILM & TV

At just over 50 minutes, the press conference will be shown in full during the second installment of Tarantula: On Film.

Dylan chain smokes while answering myriad questions, comically playing off interviewers and not taking their flak.

When asked early on whether he considers himself “primarily as a singer or a poet,” Dylan replies without a beat: “I think of myself more as a song and dance man, y’know.”

The final film, “Fat Feet” (1966), directed by multimedia artist Red Grooms, uniquely blends painted sets, animation, and stop-motion live film. Grooms’ dark humor calls to mind the Marx Brothers, and both his use of painting and the grotesque defamiliarization of his characters are reminiscent of the short films of David Lynch.

Dylan was greatly influenced by Grooms, as he writes in Chronicles: “There was a connection in Red’s work to a lot of the folk songs I sang. It seemed to be on the same stage. What the folk songs were lyrically, Red’s songs were visually—all the bums and cops, the lunatic bustle, the claustrophobic alleys—all the carnie vitality.”

All of that is present in “Fat Feet.”

McClure mused upon the nature of Dylan’s poetics in his 1974 Rolling Stone article, “The Poet’s Poet,” writing: “It is a mistake to wonder which poetry will matter 30 years from now. We should wonder what is wrong if Dylan’s songs do not mean something to us today. We are all moved by spiritual experiences.”

In addition to these short films, rare concert footage from the Bob Dylan Archives will also be screened. The “Tarantula: On Film” series anticipates the opening of the Bob Dylan Center in 2021. Check facebook. com/bobdylancenter for updates and more events. —MASON WHITEHORN POWELL

Lakeith Stanfield in “Sorry to Bother You” | COURTESY

SORRY, NOT SORRY Boots Riley’s ‘Sorry to Bother You’ upends audience expectations IF “GET OUT” WAS THE POST-OBAMA black experience as horror film, then “Sorry to Bother You” is its mind-bending, psychedelic equal. With “Sorry to Bother You,” writer/director Boots Riley lights a molotov cocktail of hot-button social issues and hurls it full force at the audience—and what a delight it is to watch it catch fire.

“Sorry to Bother You” is set in some kind of bizzaro Oakland, California, where citizens participate in a reality show called "I Got the S#*@ Kicked Out of Me!” in which they endure ultra-violent beatings for big prizes. An increasingly large faction of the population is coerced into jobs at WorryFree, a cult-like workforce with Spartan living quarters that allows multinational corporations to increase productivity without all the fuss and muss of health benefits and time off. Cassius Green (Lakieth Stanfield)—an aimless young black man living in his uncle’s garage—isn’t quite that desperate for money, but he’s damn well close, and finds hope in the form of a telemarketing job at RegalView. There, he quickly learns that if he’s going to succeed, it’ll be by adopting a “white voice.”

Once Cassius finds his literal white voice, hilariously dubbed by comedian David Cross, his confidence soars along with his sales, catching the eye of the big wigs on the 49th floor, where the “power callers” supposedly live like kings. It’s a Bay Area “Wolf of Wall Street” with the rage and el-

egant flair of a Spike Lee joint.

Once Cassius is promoted to power caller, his world goes from famine to feast at break-neck speed, catching the attention of WorryFree’s billionaire CEO (Armie Hammer) who proudly doles out glorified slave labor to manufacturers as a way of improving their bottom line and market value. Hammer deliciously embodies the worst essence of a modern tech-bro CEO, in all its entitled Martin Shkreli douchiness and sociopathy.

Like a perfectly crafted hip-hop banger, Riley—rapper turned filmmaker—samples from a trove of influences and styles, from Luis Bunuel to “Putney Swope,” Robert Downey Sr.’s 1969 irreverent satire on advertising and counter-culture. Riley crafts a sharp-toothed satire on culture, black identity and art that will keep surprising you at every turn of its tightly-coiled plot. And nothing is off-limits under the Riley’s sardonic eye, from the Black Lives Matter movement to white culture’s complicity in perpetuating black stereotypes for entertainment.

As the credits began to roll, the entire row of viewers next to me kept repeating the same refrain: "That was not what I was expecting." And honestly, with a film so jam-packed with something to say like “Sorry to Bother You,” it’s hard to pin down exactly what they were expecting—but, as for this reviewer, I’m buying what Riley is selling. —CHARLES ELMORE July 18 – 31, 2018 // THE TULSA VOICE

Joaquin Phoenix in “Don’t Worry, He Won’t Get Far on Foot” COURTESY

GRACELESS LAND

A BRIEF RUNDOWN OF WHAT’S HAPPENING AT THE CIRCLE CINEMA

“The King” | DAVID KUHN

In ‘The King,’ Elvis in decline is a case study of America in decline “THE KING” IS A DOCUMENTARY ABOUT Elvis Presley, but that’s just barely scratching the surface. It’s also about America.

Eugene Jarecki’s fascinating film draws a straight line between Fat Elvis and the Trump era, with the former being a metaphor for the latter. It’s what makes this Elvis doc worth doing, even relevant, and much more than a polemical punchline.

There’s an inherent bias in the analogy, to be sure, but the comparison works to provoke introspection about the glory, tragedy, and spectacle of our national identity.

To understand Trump’s America as Fat Elvis, you have to consider both in their historical contexts. Jarecki, who has examined systemic American challenges before (“Why We Fight,” “The House I Live In”) does just that. With keen insight, such as setting Elvis interview sound-bites about himself against images of Americana, Jarecki shows the eerie parallels of each since Presley’s mid-20th century rise.

People’s views on both run just as varied and divisive.

White and black Americans frequently have different perspectives on our nation’s history. The same is true about Elvis, too.

In the most generous light, Presley—who grew up poor in Tennessee, surrounded by black culture—is seen as the first to fuse the music of black and white, rich and poor, old and new.

But there’s another view, best summed up in the lyric by Public Enemy’s Chuck D (who’s interviewed at length in the film): “Elvis was a hero to most / But he never meant shit to me, you see / Straight up THE TULSA VOICE // July 18 – 31, 2018

racist, that sucker was simple and plain / Motherf—k him and John Wayne!”

One side sees trailblazing genius, another sees cultural appropriation. How you see Elvis may very well be how you see America.

But Jarecki’s slate of interviewees— including musicians, actors, artists, and everyday folk—isn’t a simple contrast of ideological left and right. Arch-liberal TV producer and writer David Simon (“The Wire”) argues that Chuck D’s judgment is preposterously short-sighted, but African American political analyst Van Jones can’t segregate Presley from segregation. What else is he to make of Elvis being crowned King over Little Richard or Chuck Berry who, unlike Presley, wrote their own music?

Jarecki’s interview booth also speaks volumes: it’s Presley’s Rolls Royce, which keeps breaking down over the course of its cross-country trek (another metaphor).

Ethan Hawke probably distills things best, and most bluntly, by zeroing in on money instead of race. That’s where Jarecki leans, too, particularly with Presley’s corrupt manager Colonel Tom Parker. He was the Trumpian figure that Elvis (a.k.a. America) made his Faustian bargain with. Yet even in bloated incoherence, Elvis could still show flashes of greatness.

As compelling as this correlation between Fat Elvis and Trump Nation is, even that’s too narrow. In the end, both are what they’ve always been: Rorschach tests. Everyone here has their own take on America, and all of them can point to Elvis as proof.

—JEFF HUSTON

OPENING JULY 20 THE KING The new documentary from Eugene Jarecki examines how late-era Fat Elvis is a metaphor for Trump’s America. The filmmaker conducts interviews on a cross-country trip in Presley’s cherished Rolls Royce.

Interviews with Ethan Hawke, Chuck D, Alec Baldwin, Van Jones, and many more. Rated R. GAUGUIN: VOYAGE TO TAHITI Biopic of the famous French painter’s affair with a young woman in Tahiti. Vincent Cassel stars. Not Rated.

THREE IDENTICAL STRANGERS Documentary of three identical triplets separated at birth who are reunited as adults, with compelling and unforeseen consequences. Rated PG-13.

OPENING JULY 27 LIVES LIVED WELL Forty people between the ages of 75 and 100 share their secrets to a meaningful life through intimate histories and memories.

Not Rated.

DON’T WORRY, HE WON’T GET FAR ON FOOT From director Gus Van Sant, this dramedy biopic

stars Joaquin Phoenix as an artist who embarks on a path to sobriety after an accident leaves him bound to a wheelchair.

Co-stars Jonah Hill and Rooney Mara. Stars Catherine Keener and Tulsa’s Jeanne Tripplehorn.

Rated R. LITTLE PINK HOUSE A small-town nurse leads a class action legal battle against a political and corporate alliance that’s attempting to seize people’s land. Stars Catherine Keener and Tulsa’s Jeanne Tripplehorn (who gives a video introduction). Not Rated.

SPECIAL EVENTS YELLOW SUBMARINE (1968) The trippy animated Beatles movie celebrates its 50th Anniversary with this 4K digitally restored presentation. Admission $10; $6.50 for Circle members.

(Thu. July 19, 7:30 p.m.)

COCO FREE summer kids matinee of the recent Pixar animated adventure about a young Mexican boy’s search for his famous ancestor in the Land of the Dead.

Rated PG. (Tue, July 31, 1:00 p.m.)

Mondays are Free Popcorn Day for Circle members.

FILM & TV // 45

free will astrology

by ROB BREZSNY

CANCER

(JUNE 21-JULY 22):

Self-described skeptics sometimes say to me, “How can any intelligent person believe in astrology? You must be suffering from a brain dysfunction if you imagine that the movements of planets can reveal any useful clues about our lives.” If the “skeptic” is truly open-minded, as an authentic skeptic should be, I offer a mini-lecture to correct his misunderstandings. If he’s not (which is the usual case), I say that I don’t need to “believe” in astrology; I use astrology because it works. For instance, I have a working hypothesis that Cancerians like myself enjoy betterthan-average insight and luck with money every year from late July through the month of August. It’s irrelevant whether there’s a “scientific” theory to explain why this might be. I simply undertake efforts to improve my financial situation at this time, and I’m often successful.

LEO (July 23-Aug. 22): Here are some of the fine gifts you’re eligible for and even likely to receive during the next four weeks: a more constructive and fluid relationship with obsession; a panoramic look at what lies below the tip of the metaphorical iceberg; a tear-jerking joyride that cracks open your sleeping sense of wonder; erasure of at least 20 percent of your selfdoubt; vivid demonstrations of the excitement available from slowing down and taking your sweet time; and a surprising and useful truth delivered to your soul by your body.

VIRGO (Aug. 23-Sept. 22): During the last three months of 2018, I suspect you will dismantle or outgrow a foundation. Why? So as to prepare the way for building or finding a new foundation in 2019. From next January onward, I predict you will re-imagine the meaning of home.

You’ll grow fresh roots and come to novel conclusions about the influences that enable you to feel secure and stable. The reason I’m revealing these clues ahead of time is because now is a good time to get a foreshadowing of how to proceed. You can glean insights on where to begin your work.

LIBRA (Sept. 23-Oct. 22): A reader asked Libran blogger Ana-Sofia Cardelle, “How does one become more sensual?” I’ll ask you to meditate on the same question. Why? Because it’s a good time to enrich and deepen your sensuality. For inspiration, here are some ideas that blend my words with Cardelle’s: “Laugh easily and freely.

Tune in to the rhythm of your holy animal body as you walk. Sing songs that remind you why you’re here on earth. Give yourself the luxury of reading books that thrill your imagination and fill you with fresh questions. Eat food with your fingers. Allow sweet melancholy to snake through you. Listen innocently to people, being warm-hearted and slyly wild. Soak up colors with your eager eyes. Whisper grateful prayers to the sun as you exult in its gifts.”

SCORPIO (Oct. 23-Nov. 21): “If people aren’t laughing at your goals, your goals are too small.” So says bodybuilder Kai Greene. I don’t know if I would personally make such a brazen declaration, but I do think it’s worth considering -- especially for you right now. You’re entering into the Big Bold Vision time of your astrological cycle. It’s a phase when you’ll be wise to boost the intensity of your hopes for yourself, and get closer to knowing the ultimate form of what you want, and be daring enough to imagine the most sublime possible outcomes for your future. If you do all that with the proper chutzpah, some people may indeed laugh at your audacity. That’s OK! SAGITTARIUS (Nov. 22-Dec. 21): This mini-chapter in your epic life story is symbolically ruled by the fluttering flights of butterflies, the whirring hum of hummingbird wings, the soft cool light of fireflies, and the dawn dances of seahorses.

To take maximum advantage of the blessings life will tease you with in the coming weeks, I suggest you align yourself with phenomena like those. You will tend to be alert and receptive in just the right ways if you cultivate a love of fragile marvels, subtle beauty, and amazing grace.

CAPRICORN (Dec. 22-Jan. 19): I swear the astrological omens are telling me to tell you that you have license to make the following requests: 1.

People from your past who say they’d like to be part of your future have to prove their earnestness by forgiving your debts to them and asking your forgiveness for their debts to you. 2.

Place the numbers 1 through 9 in the empty squares so that each row, each column and each 3x3 box contains the same number only once.

NOVICE

People who are pushing for you to be influenced by them must agree to be influenced by you. 3.

People who want to deepen their collaborations with you must promise to deepen their commitment to wrestling with their own darkness. 4.

People who say they care for you must prove their love in a small but meaningful way.

AQUARIUS (Jan. 20-Feb. 18): You will never find an advertisement for Nike or Apple within the sacred vessel of this horoscope column. But you may come across plugs for soul-nourishing commodities like creative freedom, psychosexual bliss, and playful generosity. Like everyone else, I’m a salesperson -- although I believe that the wares I peddle are unambiguously good for you. In this spirit, I invite you to hone your own sales pitch. It’s an excellent time to interest people in the fine products and ideas and services that you have to offer.

PISCES (Feb. 19-March 20): Would you do me a favor, please? Would you do your friends and loved ones and the whole world a favor? Don’t pretend you’re less powerful and beautiful than you are. Don’t downplay or neglect the magic you have at your disposal. Don’t act as if your unique genius is nothing special. OK? Are you willing to grant us these small indulgences?

Your specific talents, perspectives, and gifts are indispensable right now. The rest of us need you to be bold and brazen about expressing them.

ARIES (March 21-April 19): “Take a lover who looks at you like maybe you are magic.” Whenever that quote appears on the Internet, it’s falsely attributed to painter Frida Kahlo. In fact, it was originally composed by poet Marty McConnell. In any case, I’ll recommend that you heed it in the coming weeks. You really do need to focus on associating with allies who see the mysterious and lyrical best in you. I will also suggest that you get inspired by a line that Frida Kahlo actually wrote: “Take a lover who looks at you like maybe you are a bourbon biscuit.” (If you don’t know what a bourbon biscuit is, I’ll tell you: chocolate buttercream stuffed between two thin rectangular chocolate biscuits.)

MASTER

TAURUS (April 20-May 20): Here’s what author Franz Kafka wrote in his diary on August 2, 1914: “Germany has declared war on Russia.

I went swimming in the afternoon.” We could possibly interpret his nonchalance about world events to be a sign of callous self-absorption.

But I recommend that you cultivate a similar attitude in the coming weeks. In accordance with astrological omens, you have the right and the need to shelter yourself from the vulgar insanity of politics and the pathological mediocrity of mainstream culture. So feel free to spend extra time focusing on your own well-being. (P.S.: Kafka’s biographer says swimming served this role for him. It enabled him to access deep unconscious reserves of pleasurable power that renewed his spirit.)

GEMINI (May 21-June 20): Am I delusional to advise a perky, talkative Gemini like yourself to enhance your communication skills? How dare I even hint that you’re not quite perfect at a skill you were obviously born to excel at? But that’s exactly what I’m here to convey. The coming weeks will be a favorable time to take inventory of how you could more fully develop your natural ability to exchange information. You’ll be in robust alignment with cosmic rhythms if you take action to refine the way you express your own messages and receive and respond to other people’s messages.

Tell a story about the time Spirit reached down and altered your course in one tricky, manic swoop. t h i s w e e k ’ s h o m e w o r k // T E S T I F Y AT F R E E W I L L A S T R O L O G Y. C O M .

46 // ETC.

July 18 – 31, 2018 // THE TULSA VOICE

ACROSS 1 Striker’s traitor 5 Raises trivial objections 10 Arcade clutcher 14 Like small angles 19 Musical wrap-up 20 Immature 25-Across 21 Block for small hands 22 Fit for a king 23 Landed 24 Bus passenger 25 Latin egg 26 Fishy breathers 27 Alert pooches?

(Pt. 1) 31 Any musical selection 32 Logging loggee 33 Eliot of Fed lore 34 In a capable manner 35 Deep-thinking reciter 36 Simple horse carriage 37 They showed “Grimm” 40 It cries a laugh 43 Coded pool member 44 Crab cooker 45 Type of survivor or heir 46 Common floor material 47 Place in storage 51 Cabinetwork timber 53 Honor society start?

54 103-Down the internet 55 Not nude 57 Joust with it 58 Way-long span 59 Column total 60 Grind beef?

61 Common hair dryer 62 Alert pooches?

(Pt. 2) 71 Sturgeon yield

72 73 74 75 78

Corn holders Be a competitor Demon drink?

Pupa, later Oil problem to face?

79 Signs of a total loss 82 Furious state 83 Beta follower 85 Supported for office 88 It hears a lot 89 Valhalla notable 90 A U.S. cape 91 Disorganized commotions 92 Thing to “pep” people up 94 Simpsons neighbor 95 Not jog or lope 96 Vehicle that starts with “go” 97 Qom base 99 Collegiate Panthers 100 Singly 101 Overly willing 104 Alert pooches?

(Pt. 3) 111 “It was ___ pleasure!”

112 Far East weight measure 113 One up to something 114 Poker buy-in 115 1 inch = 1 yard, e.g.

116 List bottom abbr.

117 On mom’s side 118 Overflow but good 119 Is destructive, obviously 120 Lions’ congregational places 121 Like some seals 122 Commits sins DOWN 1 Horse mackerel 2 Two dots before a list

3 Gallic farewell 4 Non-PC RBI earner 5 Brick or stone bracket 6 It’s for the birds 7 Ant-Man Paul 8 Stated one’s innocence in court 9 Vital neurotransmitter 10 Coat room 11 Flood embankment 12 Symptom with shaking fits 13 State of femininity 14 Merchant ship fleet 15 Provides an overhead 16 Fruit with a trademarked name 17 Powder ingredient, controversially 18 “Who ___ is coming?”

28 Successor to Arafat 29 Excessive desire 30 Organic fuels from bogs 35 Cabo San Lucas spendable 36 Be outstretched 37 Time for soup and a sandwich 38 Legislative group 39 Hand over, as property 40 Was optimistic 41 69-Down shout 42 Barely getting (with “out”) 43 Quick joke 45 Emulate angry bees 48 Escape, as capture 49 Burial vault 50 Vocal bounce 52 Several cuts above

56 59 60 61 63 64 65 66 67 68 69 70 75 76 77 78 79 80 81 84 86 87 93 95 96 97 98 99 100 102 103 104 105 106 107 108 109 110

Flock’s pasture Snob’s nose?

Some Cadillacs Stop sitting Common gas of 84-Down Southerner’s vocal feature Sprinted All-fours unit Party times, sometimes Bracket-braced window Out in the country Nail-filing board Desktop graphic Conjured up Severely lacking rainfall Furnished with comments Email recipient Dirty chimney coat Shortened time units Dirt or soil Civil rights org.

Harry Potter’s nemesis Make into a cartoon Book features Small grassy hills Picture in one’s mind Jammed “Purple Haze,” e.g.

Writing of King David Pacific, among four Makeup item Board Sprint Deadly whale Stuff for a hiker London gallery “___ Christie” Place for cowards They make jewelry?

Find the answers to this issue’s crossword puzzle at thetulsavoice.com/puzzle-solutions.

UNIVERSAL SUNDAY CROSSWORD MAN'S BEST RAT

By Timothy E. Parker

© 2018 Andrews McMeel Syndication

FREE IT ’S L E G A L

TELL US WHAT YOU’RE DOING So we can tell everyone else Send all your event and music listings to

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7/22

Tulsa’rsee F ONLY u na Marij yaer Law

Free legal representation for first offense marijuana possession.

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Michael Fairchild • Attorney at Large • 918-58-GRASS (584-7277)

ARE YOU CURRENTLY PAIN-FREE BUT WANT TO LEARN HOW TO REGULATE PAIN? A TU IRB-approved research study is being conducted at The University of Tulsa that uses biofeedback to teach participants to regulate responses to pain.

Participants must be healthy, currently pain-free, and able to attend 3 laboratory training sessions (3.5-4.5 hours/day). Behavioral and physiological reactions to painful stimuli will be assessed each day to test the efficacy of the training.

Up to $300 compensation will be provided for completing the study.

CONTACT: Psychophysiology Laboratory for Affective Neuroscience (PI: Jamie Rhudy, PhD)

918-631-2175 or 918-631-3565 THE TULSA VOICE // July 18 – 31, 2018

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REGISTER BY JULY 31

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AROUND TOWN DINING PACKAGE Explore the Tulsa dining scene with FOUR $50 gift certificates: George’s Pub – Jenks Prairie Brewpub – Downtown Wild Fork – Utica Square Prairie Fire Pie – Cherry Street ETC. // 47

Pleas e re cycle this issue.