MUNCH SPRING 2013 - ISSUE 1
- CREPES - FISH MONGER - TART - HIBISCUS TEA - SHORTBREAD -
Lucas Dunn Dunn is a fish monger extraordinaire, a pescaterian who resides in Edgemere Park with his girlfriend Jenny, his cat Holdy Paws & their bunny Hun Bun. When he isn't slicing up succulent fish filets he is playing drums for local band, Purple Church. - we just love his essay on page 12 and hope to feature more of his work in the future -
Liz Drew Drew is baker on a mission to bring treats to the world. She resides in the Plaza District with her boyfriend Randy and their cats - Mabel, Captain Rap, Pickles and Henry Doom. When not baking she can be found helping out at Oklahoma's food coop. - the cookies Liz created were gone in a flash, so make your own using the recipe on page 24 -
Cameron Epley A connoisseur of fine drinks, and procurer of our town's best papusas, Cameron resides in the Paseo Arts District of Oklahoma City. Known for concocting infused tinctures, and his excellent homemade bitters, Cameron is also an avid bike rider and a true “wild card�. - we had a fine time creating (and drinking) with Epley for his refreshing cocktail on page 22 -
CONTRIBUTORS 2 - MUNCH SPRING 2013
FEATURES P6 CREPE EXPECTATIONS - a story of brunch, crepes, and possibility P 12 FISH MONGER - an essay by Lucas Dunn P 16 MUNCH LUNCH - at Bunny's Onion Burgers P 26 #MUNCHMAG - our favorite instagram shots
RECIPES P 10 leek & mushroom crepes, fresh fruit ricotta crepes P 18 fennel chard tart P 22 hibiscus tea & pisco cocktail P 24 orangey shortbread with pepper & almond
C O N T E N T S
EDITORS
Lacey Elaine Dillard photographer
Kimberly Hickerson editor
I am a lover of food, but I've always hesitated to call myself a foodie. I'm frequently out of touch with the restaurant scene, behind on which food blogs are the most popular, and known to throw canned (yes, canned) potatoes into my Spanish tortillas. Short-comings aside, my heart belongs to food. It bonds me to my loved ones, my home, and my body. I've had a long-standing fascination with the history of food and cookery, a subject on which I've read more than a few books. It may be that I shrink from the term “foodie” because I don't want to pin my edibleinfatuation down to one cultural movement or one perception of what the love of eating means. I'd like to keep my doors open to all types of food enthusiasts, admirers, and noshers. In Munch I see a chance to share what I truly enjoy about cooking and eating. At my core, I am not an innovator as much as an opportunist, an interloper in the culinary world. To me, a great plate of food is a vehicle for learning, not a shot at cutting-edge deviation. As a photographer, I first learned my trade when attempting to make food look as good as it tasted. As a person, I've made so many memories with friends that seem to rotate around a table of great eats. I'm better because of both. Munch is a labor of love for Kim and me, and an open invitation of sharing to all those who are “munchers” no matter what philosophy or taste. From the most simple sandwich to most elaborate souffle I've ever pulled off, the inspiration came from those who shared their creations with the world. Munch is our contribution.
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SEASONAL FRUITS & VEGETABLES APRICOTS
ASPARAGUS
BLACKBERRIES
ARTICHOKES
BLUEBERRIES
BEETS
CHERRIES
BROCCOLI
GRAPEFRUITS
CABBAGE
LEMONS
CARROTS
MELONS
CAULIFLOWER
ORANGES
CUCUMBERS
PEACHES
EGGPLANT
STRAWBERRIES
FENNEL FIDDLEHEAD FERNS GARLIC GREEN BEANS HERBS LEAFY GREENS LEEKS ONIONS PEAS PEPPERS RADISHES SPINACH SQUASH 5 - MUNCH SPRING 2013
CREPE EXPECTATIONS By Kimberly Hickerson
A STORY OF BRUNCH, CREPES, AND POSSIBLITY I love brunch. I love taking anything, putting an egg on it, and declaring it better.
Kacao. It's kind of a tradition. Even though we're not traditional sort of people, we love eating breakfast in the afternoon.
The word brunch always conjures up scenes from Anthropologie catalogs in the early 2000s. You know, that cute, hip, rich-lady stuff I can only afford on sale. I subscribed to the catalogs for years and I remember scenes of bohemians playing croquet with lemons and drinking champagne in their backyard.
We became so enamored of the idea that we recently thought about opening our own little brunch spot in the Plaza District. The district's recent renaissance inspired us (as did our love of toast). We even put a whole business plan together, complete with financial plans for ten years. Though I enjoyed all the planning stages—picking out butcher paper, tables, menu planning— the commitment of owning a restaurant is not something a brunchy person like me feels ready for yet.
Often, I picture those scenes when I hear the word brunch (well, that, and putting eggs on things). I eat brunch at least once a week, usually on Saturdays with my husband at Cafe Antigua or Cafe 8 - MUNCH SPRING 2013
Søren Kierkegaard said, “If I were to wish for anything, I should not wish for
wealth and power, but for the passionate sense of the potential, for the eye which, ever young and ardent, sees the possible . . . what wine is so sparkling, so fragrant, so intoxicating, as possibility!” That's what planning is for me—possibility. That's what brunch is, too. I could get drunk and play croquet with lemons; I could feel inspired to finish several culinary projects I've had in the works; I could put an egg on something, and it could be ridiculously tasty. I could make my first crepes and have them turn to mush or they could be good enough to put in a magazine (a magazine that I made myself). When Lacey and I set out to make crepes for this project, we had a
loose idea of what we wanted to do: one savory crepe and one sweet crepe. I've had this World Market crepe mix sitting on my shelf waiting to be tested since the holidays. Though Lacey and I love and eat crepes, neither of us had ever actually made this tasty food. A Crepe Disaster seemed certain, but, as it turns out, there's not much to regular crepe batter. They're basically really thin pancakes, something the two of us make pretty well. Crepes seem fancy, but they're so easy, and they're a great way to feed a large group of people. My first crepe memory involves being a fourteen-year-old Air Force brat living in Italy. I looked forward to Carnivale season every year in February. It was cold, but the Italians across the country took to town squares all month to celebrate. At the time, I didn't really understand what the celebration was all about, other than being an excuse for a lot of large parties and festivals. One year, a hot pink, fifty-foot Eiffel Tower appeared in the middle of our town square. Near it was a row of Italian women gathered at tables, serving jam-filled crepes and warm wine. I don't remember my mother asking if I wanted any; she just put a crepe into my left hand and a small cup of warm wine into my right. The crepe was hot, sticky, and delicious. It was my first and, for a long time, I thought crepes were Italian because of that experience and for me they always will be. My memories of that day are vague except for the crepes. They were special. This simple, small offering of food just made everything seem so welcoming. Nothing envelops my feelings for brunch quite like the crepe. They give both a feeling of casual celebration and high-minded fanciful leisure. Crepes can be served with eggs, fruit, cheese, or vegetables. Their versatility and ease of use make them seem like they were invented for brunchy folk like myself. Our recipes turned out well, but my advice would be to go forth and create whatever crepe combination you can imagine. The possibilities are endless.
CREPE CREPE CREPE CREPE
Søren Kierkegaard said, “If I were to wish for anything, I should not wish for wealth and power, but for the passionate sense of the potential, for the eye which, ever young and ardent, sees the possible . . . what wine is so sparkling, so fragrant, so intoxicating, as possibility!”
Leek & Mushroom Crepes
Fresh Fruit Ricotta Crepes
Ingredients
Ingredients
Makes enough filling for four crepes
This combination is delicious and could fill enough crepes for a crowd
3 small leeks, halved and sliced 6 oz. crimini mushrooms, sliced 1T extra virgin olive oil 1T AP flour 1/4 cup low-fat milk 4 oz. double glouster cheese (substitute a high-quality cheddar)
Fresh strawberries, sliced Fresh blackberries Whole-milk ricotta for spreading Honey or good jam for topping
How To
How To
Slice and rinse the leeks and mushrooms. Heat the olive oil in a small sautĂŠ pan. Add the leeks and cook over medium heat, stirring frequently. When they begin to soften, add the crimini mushrooms and stir to coat with oil. Cover and cook until the mushrooms are tender. Sprinkle the flour over the mixture and stir to combine. Bit by bit, add the milk until you reach a wet but not soupy consistency. Mix well. You may not need all of the liquid for your crepe filing; a little reserved milk could be used to thin the mixture after it comes together. Bring the heat to high and cook until the milk bubbles. Back the burner down to low and stir until mixture thickens.
Take a fresh crepe and smear evenly with ricotta. Fold the crepe in half, with the ricotta enveloped inside, and then fold in half again. After folding all the crepes, move them to warm plates. Top with as many berries and as much honey as you like. A great high-fruit jam or juice reduction would also be great. Perhaps a sprinkle of confectioners sugar would be nice.
Divide the mixture into four parts. Fill each crepe, and sprinkle generously with double glouster cheese. Wrap the crepe around the filling and eat immediately.
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I BECAME COMPELLED BY, ALMOST OBSESSED WITH, LEARNING ALL I COULD ABOUT SEAFOOD. OVERDUE FINES MOUNTED AS I PORED THROUGH EVERY BOOK I COULD FIND, BRINGING HOME HEAVY STACKS FROM THE LIBRARY AND SLOWLY MOVING THROUGH THEM ALL. I READ ABOUT WHERE THE FISH CAME FROM, WHETHER OR NOT THEY WERE SUSTAINABLE OPTIONS, HOW TO FILLET THEM, HOW BEST TO PREPARE THEM. THESE WERE WONDERFUL, BEAUTIFUL CREATURES THAT CAME THROUGH MY SHOP EVERY DAY, AND I WANTED TO TREAT THEM WITH THE REVERENCE AND DIGNITY DESERVED. BY EDUCATING MYSELF, I COULD SPREAD THE KNOWLEDGE AND PASSION TO MY CUSTOMERS. SEAFOOD IS THE LAST TRULY WILD SOURCE OF FOOD LEFT IN THE WORLD, AND IT IS AMAZING TO BE ABLE TO BUY THESE CREATURES THAT COME FROM EVERY CORNER OF THE PLANET. WE SHOULD BE INFORMED ON WHAT WE CONSUME.
FISH MONGER an essay by Lucas Dunn
D
ays and years ago, when I was very young, my father would take my brother and me hiking. He took us to many state parks, ones like Beavers Bend, the Great Salt Plains, the Wichita Mountains, and Black Mesa in the panhandle. My brother and I would cautiously follow behind as we were led through narrow trails, dodging brambly undergrowth and keeping watch for sumac. We would scale rocky hills, shimmy alongside the narrow overhangs of minor cliffs, trying to reach the high vantage points that provide the best views. When crossing shallow streambeds, especially at Black Mesa, I would survey the smooth stone underfoot in search of preserved footprints of the Triassic creatures that once wandered these same grounds. Sometimes, men in pocketed khaki vests would be standing further towards the shore, casting lines into the deeper sections of the clear water. They had brightly colored chests nearby, eager to store on ice their prized catches. I would straggle behind, watching their lures bob gently on the surface. “Come on, Luke,� my father would call impatiently, and I'd carefully wade across the rest of the crossing. When it came time to lunch, 14 - MUNCH SPRING 2013
we would not join the anglers with attempts to capture our own food. The speckled trout, pink and brown and green and leaping from streams, they would be left for another family. We would tiredly trudge back to dad's maroon Jeep Cherokee for a meal of ham and cheese sandwiches with mayonnaise, potato chips, and juice boxes. Not exactly a communion with nature, but city boys need to be fed, too. Like a great many landlocked Okies, my family never had much of a taste for fish. It was never served at home, aside from frozen fish sticks. Other than our state's outdoorsman, most of us rarely had the opportunity to eat truly fresh seafood, and therefore encounter difficulty in enjoying it. Before trying much fish other than canned tuna and Captain Gordon's, I became a strict vegetarian in high school. The idea was to avoid killing everything in sight and still manage to eat things to stay alive. It was a little difficult at first, but soon you don't even think about eating meat. I loved a good Braum's burger as much as anybody, but after about a year the cravings stopped. And desire for seafood almost never entered into the equation, unless I was celebrating a friend's birthday at a sushi joint and looking in curiosity at everyone else's striped orange
planks of salmon, or Jolly Rancher-pink slivers of toro. Eleven years later, I began to have intense cravings for fish, especially sushi. I had never even eaten raw fish before, but suddenly it became very tempting. Maybe it was an iron deficiency, or perhaps curiosity over a world of food I had never truly experienced. I felt cheated, having not tried so many of the strange and edible fruits of the sea. After watching a few nature films narrated by Sir Richard Attenborough and being convinced that most fish are dumb as rocks and exist to be eaten by anything larger than themselves, I went to the best sushi house in town and gorged myself. Things have never been the same since. As a pescetarian, my food world expanded a bit. Instead of having to rely on the one obligatory meatless dish on every menu, I now had access to the obligatory fish dish. Seafood was not yet an everyday thing for me, but I would eat it when I could. It wasn't until years later that my focus turned towards it. The catalyst was becoming a fishmonger by chance. I was working a very dull, life-sucking job in the office of a medical billing company. A specialty supermarket was opening in Oklahoma City and posted a listing for a job fair. The terminal boredom of an office
job made anything seem like a more exciting life decision. When I applied, my first choices were to work with cheese or vegetables, but they stuck me in the seafood department. I was a bit apprehensive at first. I liked fish, but was I prepared to butcher and sell them in huge quantities? It was nervewracking the first time they put a twelve-inch fillet knife in my hand and asked me to chop apart a beautiful tenpound salmon. But it was real work, visceral, something that engaged all the senses and seemed to have practical real-life applications. It quickly occurred to me that I had not just taken up a job, but a trade. I became compelled, almost obsessed, with learning everything I could about seafood. Overdue fines mounted as I pored through every book I could find, bringing home heavy stacks from the library and slowly moving through them all. I read about where the fish came from, whether or not they were sustainable options, how to
fillet them, how best to prepare them. These were wonderful, beautiful creatures that came through my shop every day, and I wanted to treat them with the reverence and dignity deserved. By educating myself, I could spread that knowledge and passion to my customers. Seafood is the last truly wild source of food left in the world, and it is amazing to be able to buy these creatures that come from every corner of the planet. We should be informed on what we consume. In order to pay the proper respect to these noble beasts, I began learning to cook them properly, which improved my general cooking technique. With so many fresh critters coming through, there was always something new to try. Wild king salmon, rainbow trout, Prince Edward Island mussels, Gulf prawns, bluefish, Spanish mackerel. My tastes toward shellfish and strong, oily fish developed, always on the lookout for the exotic, a taste from some new waters.
There seems to be a more wide diversity of things to eat that come out of the water than live on the land, and I wanted to experience them all. I've never been happier at a job than with that of fish mongering. There are new things to be learned daily, and my awe and interest in all food continues to develop. Nothing is more important than the things we put in our body to sustain existence; conversely, we have a responsibility to ensure the sustained existence of the things we put in our body. Making responsible decisions about what we buy today is key if we want to be able to buy the same things again tomorrow. I am reminded of this daily by working with the precious bounty of the sea. Having such an intimate involvement with food keeps one engaged and aware of it. It is the difference between a butterflied trout in a cast-iron skillet over a riverside campfire, and a ham sandwich from a Ziploc bag eaten in the back of a Jeep.
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Munch Lunch
at Bunny’s Onion Burgers On the weekend, after a long stretch of healthy but quick meals on a tight schedule, I wake to the day with only one craving: a big, greasy, delightfully juicy, onion-filled burger. I may regret the decision later, but on that spring morning, everything that is good in the world is grilled, and served in a basket with a side of fries as an Oklahoma City classic. They're known as Bunny's Onion Burgers.
spatula. Bunny's burgers sit atop white buns crowded in by old-school french fries. They're what your grandfather would have called “a good burger”. Bunny's serves up unpretentious, Oklahoma eats that deliver both satisfaction and nostalgia. It may not be calorie-free, but some traditions are worth indulging. Bunny's has been indulging Oklahomans for over twenty years at its location on Meridian Avenue and Northwest 50th Street. by Lacey Elaine Dillard
This is typically the popular season to embrace healthfulness, fitness, and general selfrejuvenation. We all want to look better in a tank top and skinny jeans, but all this talk about what's healthy for you may seem like a onesided argument. My side, however, is slathered with onions and American cheese and abused by a well-worn
Original Location for Bunny's Onion Burgers 5020 N. Meridian Ave Oklahoma City, OK (Northwest 50th & Meridian) 17 - MUNCH SPRING 2013
FENNEL CHARD TART We set out to bring you a spring tart for luxurious lunches, dinner with friends, or whenever you have beautiful produce that you just can't convince yourself to stir-fry. Fresh fennel and red chard are invigorated with the flavors of shallot, lemon, and a blend of goat cheese and white cheddar. Our recipe for a simple pie crust—somewhere between the tenderness of a quiche crust and the fluffiness of a puff pastry shell—is the perfect container for all of that spring goodness. It's true, we added butter and heavy cream for richness, but a tart of this caliber is worth it's weight in calories. Feel free to substitue our filling choices with your prefered farmers' market finds, but keep your ingredient list simple. We promise that you won't have any leftovers. by Lacey Elaine Dillard and Kim Hickerson
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Ingredients
How To
Pie Crust
To make pie crust
1 1/4 cups all purpose flour 1 heavy pinch of salt 1/2 cup butter, diced and very cold Ice water in quantity needed (4 to 8 Tbsp)
Tart Filling
2 1/5 Tbsp butter 1 large shallot, diced 1 fennel bulb, sliced thinly, and green leafy top 1/2 bunch fresh thyme 1 handful flat-leaf parsley, chopped 1 bunch red chard, stemmed and chopped 1 lemon 1/2 cup heavy cream 2 eggs and 2 egg yolks 6 oz. fresh goat cheese 2 oz. white cheddar salt and pepper to taste 20 - MUNCH SPRING 2013
Using your food processor on pulse mode, briefly blend the all purpose flour and salt. Add the chilled butter and pulse until it takes on a chunky or mealy texture. Once the butter breaks up into crumbs within the flour, you're ready for the next step. Don't over process. Heat is bad for crust. Pulsing slowly with each spoonful, drizzle one tablespoon of ice water at a time into the mixture until the dough somewhat comes together. Use only as much liquid as you need. Turn this mixture onto a clean, floured surface and push into a ball. Flatten into a disc, wrap or cover with a towel, and refrigerate for 2 hours.
To make tart filling
Add the butter to a heavy sautĂŠ or sauce pan. Sweat the diced shallot with a pinch of salt for 2 minutes, or until just becoming soft. Add the sliced fennel with plenty of thyme, stripping the leaves from the stem with your fingertips. SautĂŠ the shallot and fennel together for another 4 minutes.
Add the parsley, a few fronds of fennel greens stripped from the stem, chopped chard, and a heavy squeeze of lemon juice. If you love acid with your greens, feel free to use a full half lemon here. Toss the sautĂŠed ingredients, chard and herbs together and bump your heat to high. Cover the pan but continue to toss the chard mixture every minute or so until you notice that it has wilted to about half of it's original volume. Knock your burner back down to medium heat and continue cooking the chard until tender. Put this aside to cool. Mix the cream, eggs, and goat cheese with salt and pepper to taste. Blend the cooled chard mixture with the cream and eggs and then heat your oven to 425 degrees.
Put it together
With a rolling pin, roll your pie dough out to an appropriate size for your tart dish. Lightly dock the bottom of the crust with a fork, tapping the base of the tart crust
with the fork tines. This helps to create a more evenly cooked tart shell. Fill your shell with the chard and cream mixture, and drizzle just a touch more cream over the top. Lightly dust the tart with shredded white cheddar. Add a few grinds of black pepper and just a touch more of those fresh fennel greens. Bake at 425 for ten minutes and then reduce your heat to 350 until the middle of the tart is set (it took about 15 minutes for our tart to finish cooking). To get a perfectly browned crust, you may need to pop the tart under the broiler for a minute or two.
To serve
Cool the tart for 15 minutes before serving. Slice into eight portions and get ready dish out second helpings if they are available.
Ideas to try:
smoked cheese, bacon, apples, figs, nuts 21 - MUNCH SPRING 2013
HIBISCUS
TEA & PISCO
by Cameron Epley
AQUA DE JAMAICA: (Hibiscus Tea) 4 cups of water 1 cup of dried hibiscus flowers 1 cup of sugar Put 4 cups of water in a sauce pan. Heat water over high heat until boiling. Lower heat to medium and add sugar. Stir the mixture until the sugar has disolved. Remove from heat and then mix in a cup of dried hibiscus flowers. Cover and let sit for 20-40 minutes. Strain the mixture into a large pitcher and discard hibiscus flowers. Add 4 cups of cold water. Refrigerate a minimum of 2 hours. This is a base recipe for hibiscus tea. You can add ingredients like lime, cinnamon, ginger, and berries. Serve over ice.
THE DRINK: Hibiscus Tea Pisco Rum Lime Sparkling Water (Topo Chico) Mix about 3 oz. of Pisco Rum with 3 oz. of hibiscus tea. Pour over ice and add a heavy squeeze of lime and sparkling water to taste. Garnish with lime. This effervescent cocktail is an easy spring drink to fall in love with.
Orangey Shortbread
with Pepper & Almonds by Liz Drew
S
et your oven to 250 degrees. If you have a convection oven, you lucky so-and-so, just take a couple minutes off the bake times, and don’t wait for as much browning. To begin: 1.7 oz. raw almonds & 1 wee orange (think cutiesized) Wash orange well and slice the rind off, avoiding the pith. Then scatter almonds and rind slices on a cookie sheet. Toast for 15 minutes or so—almonds could go longer, but rind should be well dried. Run some rice through a coffee grinder to clean it, and wipe with a dry cloth. Allow almonds and rind to cool. Grind the dried rind into sand-sized particles, which should make about a teaspoon. Reserve it all. Grind the almonds as fine as they’ll go. Spread the ground almond on the cookie sheet again, and place back in oven. Now heat the oven to 350 degrees. Let the ground almonds dry in oven about 5 minutes while it heats up. Remove and set aside. In the meantime, cream 8 oz. butter & 2.6 oz. sugar together on high speed until just fluffy, using a paddle attachment or equivalent. Shortbreads take less creaming time than most other types of cookies. Creaming the bejeebus out of your butter and sugar makes some cookies chewy and moist as all getout, but if you do this for shortbreads, your dough will crumble and become hard to work with later on.
Once that’s creamed, add 1 egg, 1/4 tsp. vanilla extract, and the juice from one orange to your sugar-butter duo. Mix until combined, shooting for as short a mix time as you can while still ensuring all bits of butter have come back together again. If any cookie at this stage is mixed longer, the egg will start to lend a fluffy, cakey structure to the dough. Great for cakes, but it feels weird in a cookie. In a dry bowl, whisk together 7.9 oz. flour, 1/4 tsp. baking powder, a pinch of kosher salt, and about 8-12 turns of a peppermill. Then add ground orange rind and ground almonds. Whisking in the almond may make your dry ingredients a bit clumpy. No big deal. Just shake it up as best you can. Pre-mixing that first bit makes sure no chunks of leavener get caught in the almond clumps. Add the dry ingredients to your wet mixture slowly. Scoop dough in tablespoon-sized increments, flattening by hand to about 1/4-inch thick on parchment-lined baking sheets. The dough will be sticky. Flour your hands if you can’t take the texture, but not too much, as you don’t want to dry out the dough. Alternatively, you could take another piece of parchment and put it over the cookies; roll flat, remove paper, and repair cracked edges with hands. Bake for about 15 minutes total; edges should be just starting to brown. Rotate trays halfway through bake time for even browning.
Makes 32 tablespoon-sized cookies.
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#MUNCHMAG Tag us on Instagram at #MUNCHMAG with your own images of homemade recipes and shots of local restuarants, to possibly be included in our upcoming summer issue of MUNCH.
pizzagram, pizza party game night.
Black bean clams!
Lobster Feast
summer squash doin' it's thing arugula looking good too
just layin' down some fine Garfield wisdom this fine morning
@uhohdynamite
made some strawberry almond scones last night
@erikasalinas 26 - MUNCH SPRING 2013
and
Fried tofu, cabbage, soft-boiled egg, and thread bean noodles
Halibut steak, kale & spinach w/ grapefruit/olive oil vinegarette.
Locally made: Prairie Somewhere Sour farmhouse ale.
Juice it.
vegan italian sausage with avacado, mustard and onion
So much sushi! Thanks. at Tokyo Japanese Restaurant
Not my lunch but so cute I had to share!
@slasherflicks
vegan alfredo with capers, bell peppers and siracha tofu
@hillaryan
Drinking gross margaritas
@sdono88 27 - MUNCH SPRING 2013
CALL FOR ENTRIES Munch Magazine is a quarterly, independent, online food magazine produced in Oklahoma City. Our magazine features recipes, essays on foodstuffs, and local Oklahoma restaurants. We are seeking like-minded individuals to get involved, so if you're interested in submitting a piece or recipe, please let us know. We hope to foster a sense of community for local food lovers and would love to hear your ideas and feedback!
WHAT'S NEXT: Issue 2 - SUMMER Submission Deadline - June 1 Publication scheduled for mid-July munchmagazine@gmail.com