February 2022

BREAKING

CELEBRATING

DOWN

OUR 25TH

BRUNCH

ANNIVERSARY

DESSERTS BY DESIGN

Get to Know Our Doctors

Noel Williams, MD Gynecologist

Optimal Health Associates is an integrated medical practice focused on wellness and personalized treatment strategies for complex hormonal and gynecological issues. As the community experts in hormone therapy, the clinic has vast expertise in handling menopausal and testosterone depletion in both men and women. Optimal Health Associates and its providers have particular interest in providing holistic natural approaches when possible to medical conditions. This includes nutrition, hormones, stem cell derived therapies and many others all based on the best science available.

Benjamin J. Barenberg, MD Urogynecologist

Urogynecology is a sub-specialty of OBGYN that focuses on complex surgical gynecology and disorders of the pelvic floor. I chose this specialty of gynecology because I am able to directly and quickly improve the quality of life of my patients by utilizing cutting edge therapies and surgical techniques that are not commonplace in general gynecology.

I tailor medical, surgical, and alternative complementary therapies for each of my patients. I strive to maintain patient centered care by using shared decision making with my patients when treating their medical concerns.

Cassie Smith, MD Endocrinologist

Endocrinology is the study of all glands that secrete hormones. I practice endocrinology because of its complexity, and my fascination with human physiology. Understanding how hormones work with or against one another throughout the body helps provide superior patient care. My favorite part about endocrinology is helping patients understand their disease processes, and then providing them with the knowledge, resources, and treatments they need to help them live their best lives.

Comprehensive, complex and compassionate healthcare for both women and men.

Call to schedule an appointment. Telemed appointments available.

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F E AT U R ES

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Desserts by Design

Exploring OKC’s best yummy confections

VOLU ME EI G HT I S S U E T WO

54

Breaking Down Brunch Behind the scenes for the business of brunch

405MAGAZINE.COM

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D E PA R T M E N T S

VOLU ME EIGHT I S S U E T WO

Trending

Culture

16

STYLE Coordinating couple looks

68 ARTS Downtown OKC funds microgrants to spread joy

18

SOCIAL HOUR People and events in the 405

70

IN CONVERSATION WITH Ink painting fine artist Kasie Sallee

20 PERSON OF INTEREST OU student Baruc Lara opens international doors

72

SPORTS Esports give gamers new ways to compete

22

74

TRAVEL Wander Memphis for music, food, and history

76

LOOKING BACK Celebrating our 25th anniversary as a publication

78

ONE MORE THING TV show “Reservation Dogs” has deep Oklahoma roots

FASHION Adventurous date night fashion

Dining Home 28 ENTERTAINING 101 Hosting the perfect Galentine’s Day celebration

58 THE DRINK Mimosas add a lovely splash of flavor 60 LOCAL FLAVOR 10 ideal restaurants for Date Night

30 DESIGN A Sweet home in more ways than one

80 WHAT’S ONLINE

ON THE COVER Photo by Lexi Hoebing.

Brown Egg Bakery Chef Allison Dake’s chocolate tart.

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FEBRUARY 2022

F E B R U A RY 2 0 2 2

VOLUME 8 • NUMBER 2

OWNER | PUBLISHER

SENIOR WRITER

EXECUTIVE DIRECTOR OF ADVERTISING

Jordan Regas

Greg Horton

Cynthia Whitaker-Attalla

jordan.regas@405magazine.com

greg.horton@405magazine.com

cynthia.whitakerhill@405magazine.com

D I G I TA L M E D I A S P E C I A L I S T

DIRECTOR OF BUSINESS DEVELOPMENT

VICE PRESIDENT

Kaley Regas kaley@hilltopmediagroup.com

Hannah Ticer hannah@hilltopmediagroup.com

Drew Smith drew.smith@405magazine.com ACCOUNT EXECUTIVE

EDITOR IN CHIEF

Julie Partin julie.partin@405magazine.com ART DIRECTOR

Christopher Lee christopher.lee@405magazine.com A S S O C I AT E E D I TO R

Evie Klopp Holzer evie.holzer@405magazine.com

CONTRIBUTING WRITERS

Lavinia Creswa, Jake Durham, Addam M. Francisco, Kristin Grace, Bennett Hill, Melissa Mercer Howell, Marissa McCurtain, Linda Miller, Annabella Potts CONTRIBUTING PHOTOGRAPHERS

Dale Carty II, Lexi Hoebing, Kim Martin, Charlie Neuenschwander, Rachel Waters, Shevaun Williams

Jack Ellis jack.ellis@405magazine.com PRODUCTION MANAGER

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READER SERVICES

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405 Magazine 1613 N. Broadway, Oklahoma City, OK 73103 Phone 405.842.2266 Fax 405.604.9435 info@405magazine.com, 405magazine.com

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Story Ideas and Letters to the Editor Your views and opinions are welcome. Include your full name, address and daytime phone number and email to editor@405magazine.com. Letters sent to 405 Magazine become the magazine’s property, and it owns all rights to their use. 405 Magazine reserves the right to edit letters for length and clarity.

Volume 8 / Number 2, 405 Magazine (periodicals 21350) is published monthly, 12 times a year, by Hilltop Media Group, 1613 North Broadway Avenue, Oklahoma City, OK 73103. Periodicals postage paid at Oklahoma City, OK and additional mailing offices. POSTMASTER: Send address changes to 405 Magazine, P.O. Box 16765, North Hollywood, CA 91615-6765.

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FEBRUARY 2022

405 Magazine Volume 8, Number 2, February 2022. 405 Magazine is published monthly by Hilltop Media Group at 1613 N. Broadway, Oklahoma City, OK 73103, 405.842.2266. ©Copyright 2022 Hilltop Media Group. All rights reserved.

Reproduction of 405 Magazine content, in whole or part by any means, without the express written consent of the publisher is strictly prohibited.

405 Magazine is not responsible for the care of and/or return of unsolicited materials. 405 Magazine reserves the right to refuse advertising deemed detrimental to the community’s best interest or in questionable taste. Opinions expressed in this magazine are those of the author and do not necessarily reflect those of ownership or management. Basic annual subscription rate is $14.95. U.S. single-copy price is $4.95. Back issues are $9.50 each

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F R O M

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The Sweeter Things in Life W E L C OM E T O F E BRUA RY, T H E L OV E L I E S T little month!

Here at 405 Magazine, we are celebrating a massive milestone: This is our 25-year anniversary issue! Recently at the launch party for our new 405 Business Magazine, Mayor David Holt said in his speech, “A great city needs mythology. It needs people out there telling our stories. You’ve got to have somebody out there writing the first or second draft of our city’s history, and 405 through multiple sources does that for our city. So thank you.” This magazine and OKC have been through a lot together. The publication began in 1997 as Nichols Hills News and grew into several (at least seven) separate publications, which then merged together to form Slice. In 2015, it took on the name you know today, 405 Magazine. Some of you reading this have been a part of our community that entire

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FEBRUARY 2022

time—and for that, we are deeply grateful. Read more about the magazine’s history and evolution in a special Looking Back (pg. 76) I’ve always been a “treat yourself to the finer things” kinda gal. You only live once, so why not indulge a little?

Numerous studies have confirmed that kindness to oneself is healthy, not frivolous. It boosts happiness, motivation, and self-worth. Something as small as fresh flowers in your kitchen, a manicure, or a fancy latte can brighten a dark day. I consider a good macaron a form of self-care—and there isn’t a dessert in existence that I could ever say no to.

In this issue we highlight three of the best things in life: dessert, brunch, and date night. Senior writer Greg Horton explores the sweets scene in OKC by interviewing five top pastry chefs about their signature confections (pg. 34). The story contains such golden nuggets as a mother/daughter team carrying on a family recipe and the science behind creating a dish that appeals to all three types of taste buds in the mouth. He also takes a look at the side of brunch you may not consider when toasting mimosas with your friends at 11am on a Saturday (pg. 54).

Just in time for Valentine’s Day, we journey through a jet-setting fantasy date night (pg. 22), inspiration for a Galentine’s Day party (pg. 28), and a beautifully romantic home nestled in Nichols Hills (pg. 30).

We also cover a weekend trip to Memphis (pg. 74), the growing esports movement (pg. 72), and an OU student making international waves in the best way (pg. 20).

Enjoy this month of love—and bon appétit!

Julie Partin EDITOR IN CHIEF

BEHIND THE SCENES

A collection of Oak City Vintage rings for the date night fashion shoot.

Inside Elvis’ Graceland tour for our travel section.

Cover photographer Lexi Hoebing capturing a tasty pie for our feature story.

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FEBRUARY 2022

TRENDING STYLE 16

SOCIAL HOUR 18

PERSON OF INTEREST 20

FASHION 22

Date Night

SHEVAUN WILLIAMS

Looks to complete a rendezvous for two p.22

San Diego Hat Co. hat, Just Female leather crop Faherty hoodie, pants,white and Little LiesSteven top all Giles from jacket rosegold; and and pants, and Zelli shoes fromCreative.

Steven Giles; necklace from Samia Moses heart print dress by Sister Jane from Gretta Sloane; rings from Oak City Vintage

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S T Y L E

T R E N D I N G

1

3

Flirty for February

2

4

Show your ensemble a little love

BY B E N N E T T H I L L

F E BRUA RY IS A T I M E T O let those around you know how much you care for them, but it is just as important to remind yourself how amazing you are. Let your clothes reflect the flirty nature of this month. Try something flowy yet fitting. For the gentlemen, a sharp sports coat is the perfect way to dress up any outfit. February is the perfect time to treat yourself and the ones you love.

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1. Pelle Moda, Cam Pump; Betsy King Shoes, betsykingshoes.com 2. Shy Creations, Medium Hoops; Naifeh Fine Jewelry, naifehfinejewelry.com 3. Camden Medium Blue Trouser; Q Clothier, qclothier.com 4. Olivia Riegel, Gold Diana Wine Coaster; BC Clark, bcclark.com 5. Dean Melange Check, Grey Heather/Brown; Rye 51, rye51.com 6. Tizo, Lucite Tic-Tac-Toe Black Tray; Cayman’s, shop-caymans.com 7. The Byron Jacket, Marzoni Pomegranate Hopsack; Q Clothier, qclothier.com 8. Juliska, Amalia Full Body Red Wine Glass; BC Clark, bcclark.com 9. Rixo London, Isabelle Dress; Gretta Sloane, grettasloane.com

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FEBRUARY 2022

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T R E N D I N G

Aslan Maleki, George Cayechis, Michael Callaway

Amber Reeser

Naifeh Fine Jewelry’s Ultimate Guys’ Night P H O T O S BY DA L E C A R T Y I I

This dapper gentlemen’s curated experience featured Dress to Impress

by Rohit Mahbubani; Carwin’s Shave Shop, exhibiting the best for the distinguished man; an Ash Cigar Lounge with Omar Khoury and Todd Naifeh; and Naifeh’s new, instore Men’s Lounge.

Rohit Mahbubani and Wendell Fynt

Brennan Clay and James Vu

Michel J. Buthion and David Attalla

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FEBRUARY 2022

S O C I A L

H O U R

Alexis Hancock and Austin Hodges (Cloner)

Betsy Worrell, Danielle Webb, Shannell Hulley, Adrian Crawford, Stacie Pitzer

Dustin Simmons and Michael Hodges

Moss and Magnolia Salon Event P H O T O S BY K I M B E R LY D P H O T O G R A P H Y

Anna Simmons and Ashley Neely

The stylists and team of Moss and Magnolia Salon had an upscale party—not only to celebrate the holidays but also to honor each other as successful women in business.

Food was provided by Elite Catering and the venue was XO Cocktail Lounge, a Jeff Rodgers concept.

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T R E N D I N G

Bridging the Gap OU student Baruc Lara and the work for a stronger, more connected community

BY K R I S T E N G R A C E P H O T O S BY C H A R L I E N E U E N S C H WA N D E R

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FEBRUARY 2022

P E R S O N

W I T H H IS BASE BA L L H AT ON BACKwards, sitting in a coffee shop on campus, Baruc Lara could be any OU student during finals week—a little weary around the eyes, very ready for Christmas break to begin. But Baruc Lara has more than finals on his mind.

In early November of this year, Lara accompanied Governor Stitt on a diplomatic visit to Mexico, where part of the trip’s agenda included discussions about establishing a Mexican Consulate in Oklahoma. Lara explained, “Having a consulate in this state will help immigrants get documentation such as IDs and work visas from Mexico. It also opens dialogue and partnership with Mexico for future business development.

This emphasizes that our state wants to embrace the cultures and practices of its citizens, and will lead to a better place to live for all Oklahomans.”

Lara was also recently appointed to the newly

“My passion to make change comes from them.

My work ethic comes from my dad, and my love for others and my community comes from my mom.”

established Hispanic Initiative Council, which will serve as a liaison between the Hispanic community in Oklahoma and the government.

“The goal is for the council to provide assistance and information to the Hispanic community in Oklahoma, and for the council to bring the needs

O F

I N T E R E S T

and concerns of the Hispanic community before the government.”

Although Lara won’t graduate from the University of Oklahoma until December 2022, he has already published a book about his life and guiding principles, The Incredible True Story, and also developed The Gap Between Foundation, which provides students in underserved communities with scholarships, mentors, and leadership opportunities. In 2019, he was a speaker at TEDxYouth, and named one of that year’s Forbes Under 30 Scholars.

When asked what set him on the path of serving others so early, Lara spoke glowingly about both of his parents, who came to this country as immigrants.

“My passion to make change comes from them. My work ethic comes from my dad, and my love for others and my community comes from my mom.” A middle child of seven kids, Lara said that his parents taught them all that they were meant for greatness, but that greatness has to be actively pursued.

A defining moment in Lara’s life was the trip he took with his father over the winter break he was 13. Backpacking through Europe, Egypt, and Israel, learning about world history and culture, he said that the trip to Auschwitz-Birkenau changed everything. After touring the camp with his siblings, his father sat them down outside the camp and asked them, “What are you doing to stop this?”

The kids, a little confused, protested that this genocide was over. Roberto Lara pushed them to think further.

“Through poverty, hatred, racism—it is happening now. It will happen again.

What are you doing to stop it?” Lara’s mother, Ana Rosa, said, “When Baruc came home from that trip, he was a very different young man than the little boy who had left.”

If you watch Baruc Lara walk away from the coffee shop on this cloudy gray morning, baseball cap turned backwards, cup of coffee in hand, you’d probably mistake him for any college student during finals week. But after this interview, for just a moment, our potential first Hispanic American President becomes visible.

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T R E N D I N G

Vintage print top, jeans, necklace, and rings from Oak City Vintage

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FA S H I O N

Adventure Is Calling Unexpected touches to shake up your ensemble

BY L I N DA M I L L E R

C L O T H E S C A N SE T T H E MO OD FOR many adventures, whether it’s a romantic dinner at a new local restaurant, a leisurely drive exploring the state’s many wonders, or a week-long getaway to the Big Apple.

It’s less about the perfect outfit and more about continuing to express ourselves with the clothes we wear as we eagerly anticipate and dress for what’s ahead. These days, that often means skipping the predictable and embracing the unexpected. For some, that’s an adventure in itself. Instead of wearing a cashmere sweater under a plaid jacket, consider a whimsical T-shirt. Invest in a bold or colorful print that lifts the spirit and embraces creativity. Slip into a shoe that’s so not you—but exactly what you want at the moment. Wear a hat, especially if you’ve never worn one. It’s the perfect accessory any time of the year. Shield your eyes from the sun with hot pink sunglasses.

This is also a good time to find inspiration in vintage clothing and accessories, which can be another kind of adventure for some. Not only is vintage popular and one of the best sustainable options, it’s also an easy and sometimes unexpected way to add interest, flair, and a little romance to an outfit.

Slip on a 1950s-style princess coat with a more modern dress. Add a couple of vintage necklaces, rings, or bracelets to your jewelry box. And while you’re shopping, pick up a vintage scarf or two that can be tied around a handbag, wrist, or neck. Why not start an adventure with clothing that already has history? Who knows where those pieces have taken others?

Clothes can help set the expectation for any adventure, but if we’re being honest, sometimes clothes are the adventure.

Hermanos Koumori jacket, stripe rugby top by XL, and jeans

by Purple, all from Grinmore

PHOTOGRAPHY: SHEVAUN WILLIAMS & ASSOCIATES STYLING: SAMIA MOSES CREATIVE MODELS: BLADE MASSAD AND SERENE BROOK, TABB AGENCY HAIR AND MAKEUP: SYDNEY CARTER AND JAMEY OLSON, TABB AGENCY AND THE GLAMPER MOBILE BEAUTY BAR SPECIAL THANKS: LÚA RESTAURANT, OKLAHOMA AVIATION AND VINTAGE ROVERS OF OKC

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Emma’s Closet white T-shirt, Skies Are Blue metallic pants, belted vest, scarf, and Merci handbag, all from Black Scintilla; Kat Maconie tall patent boot from Betsy King Shoes

ABOVE LEFT:

Hermanos Koumori shirt and pants with Karhu sneakers, all from Grinmore

LEFT:

Trucker hat and Hermanos Koumori T-shirt from Ginmore; AG jacket and white jeans by S.M.N. Denim from Steven Giles; earrings, Cielo sweater vest, and Just Black Denim jeans from Black Scintilla; blouse from Oak City Vintage

LEFT:

Meri croc bag and scarf from Black Scintilla; top and skirt from Oak City Vintage; Cecelia boots from Betsy King Shoes

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Studio M is ready to turn the vision you have for your outdated kitchen or dingy bathrooms into elegant spaces of serenity and beauty. Drop by our showroom to let your imagination run wild, or make an appointment to start loving your home again in 2022! NOW OPEN: Studio M furniture!

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DESIGN 30

Sweet Style

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Sara and Kyle Sweet’s interiors are filled with personality and heart p.30

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E N T E R TA I N I N G

H O M E

A Dinner to Remember Female friendships that are cause for celebration

BY M A R I S S A M CC U R TA I N , C U LT I VAT E E V E N T PL ANNING INC.

T H I S G A L E N T I N E ’ S PA R T Y WA S 5 0 shades of pink! When some feel somber on February 14, this group of girlfriends decided to celebrate their friendship over an elegant Dinner to Remember.

The evening’s event was catered by Chef Andrew Black of Culinary Edge Concepts, everything from the bubbly drinks to the delectable desserts. The tablescape was made perfectly pink thanks to Marianne’s Rentals for Special Events’ wide variety of glassware and linens, and each place setting was complete with a rosette napkin fold. Every guest was sent off with MEND Lip Balm wrapped in its own “little pink box.”

Just moments before guests arrived, Blayke Ryan with B + Co. Studios captured all of the beautiful details by Cultivate Event Planning.

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H O M E

The Sweet Life Joyful designs fill this Nichols Hills home

BY L I L L I E- B E T H S A N G E R B R I N K M A N P H O T O S BY C H A R L I E N E U E N S C H WA N D E R

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A F T E R 1 1 Y E A R S I N H E R I TAGE H I L LS , W H E N SARA AND Kyle Sweet wanted to move from near downtown Oklahoma City to an area closer to her mother’s house and their children’s school, they found a home in Nichols Hills that was perfect for them.

It is cozy, homey, and now filled with the whimsical and outdoors-y touches that Sara Sweet loves, thanks to working with interior designer Amber Foster with Thrown. When the Sweets see their 14-year-old son bicycling to nearby friends’ houses, or 10 teenagers piled up on their couches to hang out, they know that this house was the right move.

Kent Hoffman was the contractor for the Sweets’ home—its blend of classic styles works well for their family, which also includes daughter Vivienne, 18; son Leo, 14; and two dogs, a German Shepherd named Duke and a Jack Russell Terrier named Rocky.

D E S I G N

LEFT: The

dark background of the wallpaper by Cole and Sons adds richness to the whimsy of the butterflies on the dining room walls—and it sets the welcoming tone for the Sweets’ home, as the room is right off the entryway

Sara Sweet initially contacted Foster through Instagram to help refresh the design of her Heritage Hills home, and then pivoted the project to the new one, Foster said, adding she wanted to capture her client’s energy and happiness in the design.

“Her energy is just so awesome,” Foster said. “She’s always so happy and in a good mood. I just wanted to bring the colors and patterns that mimic her personality, keeping it classic at the same time.”

The Sweets’ home also contains art and family items that have personal meanings: Her grandmother’s Syracuse Gardenia china dishes are in the cowhide bar cabinet in their dining room, near a painting of trees by Chicago artist Anna Pales that the Sweets picked up years ago in Gruen Galleries.

A vintage desk in a study came from the original courthouse in Kingfisher County, where Sara Sweet’s grandfather was a city manager.

BELOW: The wormwood ceilings came with the home when the Sweets bought it and add interest to the light and airy living room

A 1962 linocut by Pablo Picasso called “Tête de Femme au Chapeau/ Paysage avec Baigneurs,” which translates to “Head of a Woman with a Hat/ Landscape with Bathers” is a conversation piece in the Sweets’ living room.

It shows a different image depending on whether it’s displayed horizontally or vertically, so the Sweets hung it to make it easy to rotate.

Sweet said the family always has been interested in art. Her husband’s aunt was Oklahoma City artist Dorothy Norris Moses, and Kyle Sweet worked for her after college, helping her with canvases and other projects.

“For me, I have just always been drawn to art and artists and how they look at the world, try to interpret it and put meaning to things that are very beautiful and very sad,” Sweet said.

One piece of art hung prominently in their living room is Greg Burns’ drawing of the “Survivor Tree,” which survived the 1995 Oklahoma City 405MAGAZINE.COM

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H O M E

ABOVE: The

furniture in the bedroom came from Urbane Home and Lifestyle in Oklahoma City, including the Global Views nightstand and the Mr. Brown London armoire

LEFT: The

yellow floral wallpaper from Pip Studios brightens up the guest bathroom and feels happy

RIGHT: The blue paint on the built-in bookshelves in this room—Amalfi from Sherwin Williams— reflects Sara Sweet’s love for color

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D E S I G N

bombing and is now a major part of the Oklahoma City National Memorial. Sara Sweet’s dad, Steve Williams, was among the bombing victims, so the tree is a way to honor him.

“I think the Survivor Tree is one of the most beautiful things and stories that came out of that,” she said. “It’s a visual symbol of how we can all continue to grow and thrive.”

Foster, who has a bachelor’s degree in fine arts and interior design from the University of Central Oklahoma, has been in the design business in Oklahoma City for a little more than seven years. She recently launched her own company. The name Thrown comes from the idea that you throw on your favorite outfit to have some fun, you throw a party, or you throw pillows on a piece of furniture to finish the look. She said she works in business and office spaces for clients who want neutrals and with clients who want to use color, and she loved working with the colors and patterns in the Sweets’ home.

“I love bringing vibrance and life to spaces,” Foster said.

Foster wanted to help the Sweets create spaces and a home they could share with family and friends. The bedroom is designed to be soft, soothing, and romantic, as if the Sweets were on vacation.

The living room can handle the teenagers and the dogs while still feeling cozy, Sara Sweet said. She said she loved working with Foster, who made it easy by bringing her a handful of perfect choices for each room.

“I’m grateful to have gotten to work with them. They are genuinely the sweetest people,” Foster said, playing on their last name.

Throughout the Sweets’ home, guests will find that vibrance in furniture, art, and items that the Sweets love and that make people feel welcome.

“We want people to come in and feel at home,” Sara Sweet said.

ABOVE: Artist

Pablo Picasso created this linocut in 1962 to show a different scene whether viewed horizontally or vertically, and the Sweets hung it so it’s easy to rotate

RIGHT: The wax-panel art featuring dogwoods by Tom Brydelsky hangs above the hutch in a hallway by the living room. Sara Sweet loves dogwood trees, their history and their meaning in stories of hope

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HOW IT IS 34

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DESSERT TAKES THE SPOTLIGHT AT T H E S E O KC EATERIES

SWEET

BY G R E G H O R TO N P H OTO S BY L E X I H O E B I N G

Key lime pie at Frida Southwest

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he blackberry vines extended the entire length of the section of fence guarding a vacant lot between two seldom-used roads near Bowlegs, Oklahoma. In the heat of midsummer, the vines would be weighed down with an abundance of fruit, so the children made their way out during the evening cooldown each day with their grandmother’s admonition still stirring up fear: “Watch out for snakes, and don’t eat ’til you’re sick.”

Gorged on berries, arms sticky with juice, the children still had the good sense to take a small bucket back to the house for the annual cobbler bake. Blackberry cobbler was a seasonal treat once upon a time, and no one seemed to mind superheating the kitchen in August’s brutal heat, nor did anyone complain about churning the ice cream that would eventually accompany the cobbler. That was the price of deliciousness.

My maternal grandmother was a Depression-era woman who could cook and bake with equal skill, and those skills were honed in the back of her shotgun shack—the kitchen was always in the back of those houses— while raising seven kids as a single mom; not a widow, but the wife of a serial absconder. In those circumstances, dessert was a treat, not an everyday event. As her grandchildren, all 30 or so of us spent time in her kitchen nearly every summer at some point in our childhood, and homemade ice cream and cobbler were part of “spending the summer with grandmother,” a phrase that was more a silent wish of our parents, who only managed to foist us off for a few days each summer, not the whole season.

I have no idea what the financial cost would look like in real dollars today, but it was clearly a sacrifice for a woman who regularly got “commodities”—the old name of what would become a food stamp program. But she made summer special for us, and dessert from scratch was part of the experience.

We started planning this story with the assumption that we’d have an abundance of nostalgic material to sift through, hoping to narrow it down to a few poignant stories like my experience with blackberry cobbler. Turns out, all of the luster hasn’t worn off; it’s just that most of us have dessert in restaurants now, places where dessert is simply another menu item, and our choices are driven by things less simple than lack and seasonality.

As a culture, though, we still love dessert. Americans spent nearly $53 billion in 2020 on frozen desserts alone, and a Cheesecake Factory survey of guests found that 31 percent of diners think about dessert before ordering appetizers or entrees so as to save room for the final course. As early as 2013, USA Today announced that U.S. consumers reported eating dessert at least twice a week, and many respondents said they often had dessert in the morning or midafternoon as a snack.

We talked to pastry chefs around the metro about different desserts, especially the ones for which they are best known, and we’ve compiled a list of concepts in the 405 that offer delicious options for that final indulgence after your meal … or whenever.

IS IT STILL CAKE IF IT HAS A CRUST?

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CHEESECAKE

T

Cheesecake is allegedly more than 4,000 years old, originating in ancient Greece. The quality of the proto-cheesecake is unknown, but we have to believe that Carnegie Deli does it better. It’s certain Rachel Porter does. The Mexican Hot Chocolate Cheesecake at Frida (500 Paseo, OKC) is a masterful blend of spicy, creamy, rich, bitter, and slightly sweet.

Part of Porter’s genius is their commitment to balancing sweetness with other components, so that even something heavy like cheesecake feels light-ish. After tasting all Porter’s desserts, give these other worthies a shot: Not Cho Cheesecake, 3933 N College, Bethany The Almond Joy cheesecake is the proper choice.

Ranch Steakhouse, 3000 W Britton, OKC Carnegie Deli cheesecake is as advertised, and Ranch has it.

Dolci Paradiso, 17 E 5th, Edmond If you can refrain from ordering the gelato, get the cheesecake … or get both.

R AC H E L P O R T E R The pastry chef for Humankind Hospitality is probably best known for their work at Frida, where the desserts are as remarkable as the main courses.

Porter and executive chef Quinn Carroll frequently collaborate, as they did on the diet-destroying cinnamon roll, but the Mexican Hot Chocolate Cheesecake is all Porter. They graduated from Edmond North, and after a brief hiatus, headed to culinary school.

“I knew my parents wouldn’t not let me go to college, so I talked them into culinary school,” Porter said. “I went to Platt, where you get a rounded education, but I was drawn to the creativity and science of baking. I loved tinkering with recipes, turning them into what I want them to be.”

Mexican Hot Chocolate Cheesecake at Frida Southwest

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BROWNIES

Flourless Chocolate Cake at Milo in the Ellison Hotel

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Blackberry Cobbler at Cattlemen's Steakhouse

While not technically a brownie, the flourless chocolate cake at Milo (6201 N Western, OKC) is a marvel of technical skill without sacrificing layers of flavor, and the density and richness hit the palate like a perfect brownie, not a flourless cake. Messerly somehow makes it silky so it feels less heavy. The dish has been modified a few times since open, and the final version has peanut butter and banana, both of which are well balanced so they don't take over, as peanut butter especially tends to do. As for the brownie wars (not like Girl Scouts with guns, that debate about center pieces or side pieces), we vote center. You can find excellent brownies at these local spots, too: Big Sky Bread Company, 6606 N Western, OKC It says “whole wheat brownie,” but you won’t care about the composition.

Earl’s Rib Palace, 6 metro locations, earlsribpalace. com If you can say no to the cobbler, “The” Brownie is like your favorite childhood indulgence.

Scratch-Norman, 132 W Main, Norman The brownie sundae is house-made everything: brownie, ice cream, whipped cream, and caramel sauce.

COBBLER

BROWNIES ARE JUST CAKE, SORT OF

COBBLER IS UGLY PIE Cobbler is essentially deconstructed fruit pie, or reconfigured at least, and we’re waiting to hear back from the American Pie Society for a judgment.

The main issue with cobbler, Miller agrees, is the crust, but people are divided on it: Some love crunchy, some soggy, which is an unappetizing term, so we’ll just say poached crust is lovely. Try these other local spots for the city’s best cobblers.

George’s Happy Hog, 712 Culbertson, OKC The peach cobbler is one of the most intensely delicious things in OKC. Swadley’s, 5 metro locations, swadleys.com The pecan cobbler might be the best thing on the menu. And definitely get ice cream.

Cattlemen’s Steakhouse, 1309 S Agnew, OKC. Fruit is seasonal, obviously, but get the blackberry cobbler when available.

STEPHANIE MILLER

K AC I M E S S E R LY

COBBLER: 405 ARCHIVES

The newly opened Milo in the Ellison Hotel has such a concentration of culinary talent that it feels like cheating.

Messerly is a pastry chef, and like the rest of the Milo team, she arrived with a ton of experience and a voice of her own that translates into her baking. “I wrote a paper in third grade about why I wanted to be a chef,” Messerly said, “so I guess I’ve always known what I wanted to do.”

She attended culinary school at OSUIT (Okmulgee Tech), but she started in restaurants at 16. “I’ve only ever worked in restaurants,” she said. “I like structure, organization, making my own schedule, and working away from the line, so baking was perfect for me.”

The executive chef at The Hamilton is the rare combination of chef-pastry chef who does both very well. After a stint in college, the Norman native headed for culinary school with the support of her parents. “I already knew I liked baking,” Miller said. “I come from a big family, so everyone had a kitchen task growing up.” She describes baking as a “science experiment,” an idea that appeals to every baker, it seems. The dessert menu at The Hamilton (12232 N May, OKC) is set, but if you’re lucky enough to be there on a weekend when she’s featuring cobbler as a special, you’re going to want it. She par-bakes the crust so it’s never soggy on the bottom, and she’s not afraid of butter.

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Pear Pie and Butter Pecan Ice Cream at Florence's

FLORENCE JONES KEMP AND VICTORIA KEMP “I can’t imagine my mother didn’t stop by the restaurant on the way home from having me,” Victoria Kemp said.

Florence, her mother, opened the eponymous restaurant in 1952, and now both Kemps run it. Yes, Florence is still in the kitchen at 90, and pear pie is on the menu daily.

“I’m sure the recipe developed from my mother’s childhood in Boley, because my grandmother was the baker of the family,” Victoria said. “I’m not really a baker; I just paid attention in the kitchen.”

An organization called the American Pie Council exists. That’s how we learned the first pies were called “coffins” because they were baked in rectangular pans. When discussing its own organization and its members, the APC capitalizes it as “Pie Community.” It’s hard to escape the sense that the desire for exclusivity just below the surface of that capitalized phrase is missing a much more obvious point: America comprises pie communities. Aside from people with dietary restrictions, some form of pie is part of all our experiences: apple, pumpkin, chocolate cream, lemon meringue, pastilla, hand pie, sfeeha, xian bing, empanada, pastelito, spanakopita, quiche, fruit tarts, etc. We are a pie-smitten country, and that pie has become a mainstream dessert in restaurants and not just a special occasion indulgence is unlikely to trouble anyone.

The pear pie at Florence’s (1437 NE 23rd, OKC) is always at the top of our list for must-try pie. Victoria Kemp said there is no butter in the crust, but you’ll swear there is. The pears— she’s looking for a steady local source—are seasoned with sugar, nutmeg, and cinnamon, but this is truly a situation where, to borrow a cliche, the whole is greater than the sum of its parts.

You’ll also want to give serious consideration to the pies in these places: Pie Junkie, 1711 NW 16th, OKC Just pick one. They’re all delicious, but definitely get the strawberry-rhubarb in season.

Charleston’s, 7 metro locations, charlestons.com Key lime pie. They might have actually introduced it to Oklahoma, and we’re very grateful.

Railyard Pie Company, 19 W 1st, Edmond Black Bottom Banana Cream. Start there, and then explore.

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Victoria Kemp grew up picking blackberries, too, and she remembers her grandmother taking an unnecessary but much appreciated step in the process of making cobbler. “She knew I didn’t like the seeds, so she’d strain them out for me,” she said. “She loved having kids around. At Sunday supper every week, she’d fill a beautiful punch bowl with lemonade, and I can’t believe she wasn’t worried that one of us stampeding kids would break it. And we knew it was the holidays when sweet potato pie hit the table.”

FLORENCE JONES KEMP : 405 ARCHIVES

PIE

AMERICAN PIE

FROZEN Frozen desserts, especially ice cream, are the most popular option in the U.S. every year.

There is something blissfully simple and wonderful about vanilla and chocolate ice cream. They are the flavors of childhood, and the basis for so many other desserts we love. At Domenico Coffee and Dessert Bar at 1332 W Memorial in Chisholm Creek, the ice cream experience is a more complex, wistful, and adventurous experience. The milkshakes comprise layers of cake, whipped cream, candy touches, caramel, and more colorful, sweet options than you can count.

T H E B I R T H DAY S H A K E Top Layer Domenico's birthday cake with cream cheese frosting–always the correct choice, by the way–is the focus of this frozen treat, but it's definitely a much different approach to cake and ice cream.

2nd Layer Funfetti marshmallows with sprinkles and mini M&M's.

Candy in addition to cake can seem excessive, but this is for birthdays, the only time we're really allowed to overindulge without guilt.

3rd Layer The shake itself is vanilla ice cream with caramel drizzles.

You're free to choose your own preferred flavor, but there is something dependable and cohesive about vanilla in a complex melange of flavors; it holds everything together as a delicious base.

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Chocolate Tart by Allison Dake of Brown Egg Bakery

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CAKE, CAKE, CAKE

CAKE

(WITH APOLOGIES TO RIHANNA)

Our first experience of cake is usually in the form of a birthday cake, and if your parents bought it at Walmart, they had two choices: butter cream or whipped cream icing. The former is like a gigantic stone of butter and sugar that overwhelms your palate and fills you up. The latter is just a one-note sugar bomb. Infants have the most taste buds of all humans—roughly 30,000—and the number decreases as we age. This explains how children can get so frenzied in their joy consuming sugar; they taste it with far more intensity. Ideally, as we age, we come to appreciate more complexity, but for many of us, our first love for sweet cakes never abates. At Brown Egg Bakery (browneggbakery. com), Dake has managed to make cakes for adults who appreciate complexity, but she doesn’t sacrifice the dessert-y nature of the product. She only produces custom cakes, so if you need a quick fix, try these local spots: Cheever’s Cafe, 2409 N Hudson, OKC An order of chocolate cake looks like a quarter of one entire cake.

Good for them! Bring it on.

Leo’s Barbecue, 3631 N Kelley, OKC The strawberry-banana cake is a classic, and it’s also a must-try.

Birrieria Diaz, 6700 NW 39th, Bethany Tres leches is a Mexican specialty, and this is the place for your introduction to it.

A L L I S O N DA K E I once watched a group of 30-year olds fence with forks over one of Allison Dake’s birthday cakes. They ate the entire cake, with some having seconds. Dake started Brown Egg Bakery 13 years ago after a very successful career running high-end steakhouses. The list of wedding professionals who trust her as a vendor contains pretty much all the wedding professionals in the state. (Her creativity and skill are on display on the cover of this issue.) What makes the Guthrie-raised baker stand out is the blend of beauty and flavor in her cakes. Wedding cakes can be gimmicky—so can birthday cakes—and often the flavor doesn’t measure up to the clever or beautiful decorations. That is never the case with Brown Egg Bakery. Dake credits her fine dining background with shaping her commitment to building flavor.

“There are three taste points in your mouth: front, middle, and back,” she said. “You have to create dishes that appeal to all three, and that requires layering flavors, and using ingredients that create contrasts, not just a sugar bomb. I use salt, smoked dairy, wood and incense flavors, and floral components … whatever it takes to balance out the flavor profile.”

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VISIT 4 05 B U S I N E S S .C O M TO S U B S C R I B E !

P ROM OTI ON

Celebrating

Years!

Since its birth as Nichols Hills News in 1997, 405 Magazine has proudly told our community’s stories for the past 25 years. To celebrate this landmark, we are running a new section to highlight local businesses who have been in business for 25+ years.

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Nancy Farha’s 46

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Clothing and Accessories

PROMOTION

LEGACY Businesses Celebrating

Years!

W

ith 45 years of retail experience, Nancy Farha’s loyal following is fitting. Part of it is the high-end and “elevated casual” looks found within her self-named store in Casady Square. Customers love Joseph Ribkoff, NIC+ZOE, Brighton and Hobo—among other brands there.

However, it’s the shopping experience that keeps them coming back.

“You can find cute clothes almost anywhere, but what we have to offer is our customer service, our help and how comfortable we make customers feel,” Farha said.

The experience typically looks like this: You are warmly greeted when you enter the store. Perhaps you enjoy a glass of champagne while you discuss shopping goals. As you browse and try on items you’ve selected, Farha and her talented team will also pull options to suit your needs. Many times, their finds become your purchases.

“We know how sizes run; anymore, no one is truly a size 8 or 10,” Farha said. “We know what body shapes our lines fit, so we can dress people.”

Nancy and husband Greg Farha have been in the clothing business—and all over Oklahoma City—since 1977. First, they had Gregory’s in Northpark Mall. Then, they moved downtown to the Midland Mortgage Building, and later the First National Center, where they started doing business as Nancy Farha’s.

“Downtown is like being in a small town; I just loved it,” Farha said, noting that she didn’t know what to expect when they relocated to Casady Square in 2016. “The change has been great. We brought our customers from downtown with us, and we have developed a whole new clientele as well.”

Many clients have been shopping with the Farhas for decades.

Even clients who move away remain clients, as Nancy Farha’s ships nationwide. “Our customers have become our friends,” Farha said.

With such welcoming, personalized service, it’s no wonder the store’s following has increased—and continues to grow.

9205 N PENNSYLVANIA AVE, CASADY SQUARE SHOPPING CENTER, OKLAHOMA CITY, OK 73120 NANCYFARHA.COM | 405.775.0404 405MAGAZINE.COM

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John Carl and Keven Calonkey Carl

Mister Robert 48

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PROMOTION

LEGACY Businesses Celebrating

Years!

Bob and Sara Jean Calonkey

T

he Story of Mister Robert Fine Furniture and Design started in 1934 when Dorothy and JR Landsaw opened a furniture store in Downtown Norman. Their daughter Sara Jean and husband Bob Calonkey left Landsaw Furniture in 1958 to open Mister Robert, creating a destination store selling quality, designer-oriented furniture, and accessories. Upon their deaths in 2017 they left the store in the hands of their daughter, Keven Calonkey Carl, NCIDQ who along with her husband John have kept it true to the vision of the founders. The store is still at its one and only location 109 E. Main Street in Historic Downtown Norman.

Since taking over the store Keven has used her design degree to improve the look of the 20,000 sq foot store and add more than 20 lines to the offerings customers can enjoy. “We value the profession of Interior Design,” says Carl. As a professional member of the American

Society of Interior Designers (ASID) and a nationally certified Interior Designer through the National Council for Interior Design Qualification (NCIDQ) Keven places a premium on professionally trained staff, and it shows to everyone who walks through the door.

Customers enjoy the professional atmosphere in this well-appointed store. Mister Robert recently won the prestigious 405 Magazine award for “Best Furniture Store”. Additionally, Keven has twice been featured in “Women who Move the City” by 405 Magazine and has also won “Best Interior Designer” in The Oklahoman’s Readers’ Choice award for 9 years in a row.

Mister Robert offers exceptional design service, quality furniture, customizable upholstery, one-of-a-kind rugs and art, as well as spectacular lighting and accessory options to its customers. Mister Robert has been a 405 advertiser since its very first edition and congratulates the magazine for its 25 years of success.

109 E MAIN STREET NORMAN, OK 73069 | MISTERROBERT.COM | 405.321.1 818 405MAGAZINE.COM

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Quail Creek Bank 50

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PROMOTION

LEGACY Businesses Celebrating

Years!

Q

uail Creek Bank is one of the best known and most trusted names in banking in the Oklahoma City metro, and for good reason. Chartered and opened in December 1974, the bank continues to serve clients as a full-service community bank from its original headquarters in northwest Oklahoma City, 12201 North May Avenue.

“It’s very unique to find a community bank that operates from a single location in a major metropolitan area,” said Erin D. Batey, CCIO and SVP at the bank. “But that’s what makes Quail Creek Bank special and allows us to best serve our clients and our employees, many of whom have been with us for decades.”

Although the bank is locally focused, Quail Creek Bank’s constant and steady growth since opening has led to nationwide recognition as one of the Top Performing Banks in the nation.

The employees at Quail Creek Bank want customers to feel at home,

and its employees make the difference. Whether you need help setting financial goals, resolving an issue, applying for a loan, or simply making a deposit, they will take care of you like family.

“Over the past 48 years, we have committed to maintaining local ownership and preserving our relationships with the community,” Batey said. “We have customers who have been with us since we first opened our doors, and half of our staff have 10 years or more of service.”

Quail Creek Bank’s team is also active in improving the community through volunteer and service projects with numerous local nonprofits.

“I attribute Quail Creek Bank’s success to our extremely loyal customers and dedicated employees who consistently deliver personalized service,” said Doug Fuller, President/CEO. “We’ve created a culture that allows us to excel and make a positive difference in those we serve.”

12201 N MAY AVE, OKLAHOMA CITY, OK 73120 | QUAILCREEK.BANK | 405.755.1 000 405MAGAZINE.COM

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Drop by for Happy Hour

405-607-6787 | opusprimesteakhouse.com 800 W Memorial Rd, Oklahoma City, OK 73114

It’s hard not to save room after date night with choices like Brandy Ice, Chocolate Tart, Créme Brûlée, and Tiramisu

Celebrate Valentines with us

405-608-8866 piattookc.com

2920 NW 63rd Street, OKC Open Monday through Saturday

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Stay for Dinner

DINING GOOD TASTE 54

THE DRINK 58

LOCAL FLAVOR 60

Brunch Basics

LEXI HOEBING

An overview of the business and pleasure of brunch in the 405 p.54

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D I N I N G

Behind the Brunching Industry insiders on the ups and downs of the weekend grind

BY G R E G H O R T O N P H O T O S BY L E X I H O E B I N G

C ONSI DER FOR A MOM EN T T H E singular phenomenon that is brunch—essentially a meal at which diners agree to pay roughly twice the price of a comparable item on a Denny’s menu, for reasons that no one in the industry seems to fully understand.

“I think it’s an excuse to get one more bit of partying in without judgment,” Chef Jonathan Krell said. Krell is executive chef at Patrono, a restaurant that started offering Sunday evening brunch last year. “I did Sunday evenings so our staff could take the morning, and then industry people could also enjoy Sunday brunch after working their own brunch shift.”

LaVeryl Lower, owner of The Metro Wine Bar & Bistro, where brunch is offered twice a year— Easter and Mother’s Day—said she decided many years ago to stop offering weekly brunch for a variety of reasons, not the least of which was staffing.

“We were trying to staff a restaurant seven days a week, and it just wasn’t working,” Lower said. “The morale boost that comes from having Sunday off is very real.”

That morale boost was mentioned by a couple of restaurateurs, including J. Mays, co-owner of The Hamilton. Mays decided on opening that The Hamilton wouldn’t offer brunch service.

“Our staff is small already,” Mays said, “so it would have been difficult to add another service, even before COVID. With the current staffing issues, it would simply exhaust the people we already have. Every time we’ve hired a new server or bartender, one of the selling points is that they never have to work a Sunday or a weekend brunch.”

Talking to chefs and restaurateurs, it became increasingly apparent that there is a massive 54

FEBRUARY 2022

Green chile steak tamales at Frida

difference of opinion about the desirability of brunch service between restaurants and diners.

As someone who has covered restaurants for more than a decade, I can attest that when we announce a new restaurant opening, one of the first three questions readers ask is “Will there be brunch?” The public loves brunch. Restaurants, as a rule, do not. Given that, it seemed a good idea to ask restaurant professionals what they wished the public knew about what it takes to offer brunch service.

At two of the city’s most popular restaurants, Frida Southwest and Scratch-Paseo, brunch service is followed by dinner service—a phrase that holds no dread for the public, but hits differently on the ears of kitchen staff.

“We have to close the kitchen from 3:00 to 5:00 to flip the kitchen,” Quinn Carroll said. He’s the executive chef at Frida, a restaurant where the wildly popular bar remains open between

brunch and dinner. “People at the bar will ask for food between those times, and we have to explain that the kitchen is closed.”

It doesn’t always go over well, but an explanation might make diners more patient and understanding. Imagine your restaurant has an inventory of 100 items for lunch and dinner service. The prep schedule and menu are built around these 100 items, and every item is used in both services and in multiple items. It’s standard procedure for a restaurant. Now, add a third service that is essentially fancy breakfast, and only a few of the items you need to pull it off are already in house: butter, cream, salt, pepper … the obvious ones. Everything else has to be added, so now you have 150 items, but two prep schedules and an additional menu.

“We have to create prep for every service that’s tailored to that service,” Carroll said. “All the brunch ingredients have to be prepped separately,

G O O D

TA S T E

Biscuit and gravy, three sisters salad, and Some Say Tomato at Milo

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G O O D

D I N I N G

TA S T E

Locally sourced fried chicken biscuit at Scratch - Paseo

10 THAT DO IT WELL Stella Modern Italian. Best biscuits in the city, and the lemon-ricotta pancakes are a must.

Milo. The pork chile verde is Chef Josh Valentine at his best: creamy grits and confit pork.

Frida. Hard to go wrong, but the massive cinnamon roll and green chile steak tamales are where to start.

Scratch - Paseo. Get the waffle of the day, and know Chef Zach Hutton will not let you down.

Neighborhood Jam. Bison power bowl or biscuits with house jam and you’re set.

Social Deck and Dining. Baked eggs with delicious lamb kefta meatballs, and yes to the donut.

Cafe 501. Stellar huevos rancheros, and English muffins baked fresh daily.

Unwind Cafe. Can you get a Cuban sandwich for brunch? Yes. And you should here.

Cafe Antigua. The spicy motlueños are perfection, and the proper choice is longaniza.

Pizzeria Gusto. If you can resist the soppressata pizza, the pesto scramble is one of the best bowls in the city.

so dinner prep has to happen after brunch service.

That’s why we have to shut down.”

Basically, one Sunday brunch equals dozens of additional ingredients that are sparingly used, additional storage requirements, more personnel hours, more prep, and more staffing. From a practical perspective, it might as well be a whole separate restaurant, which helps explain why the Snooze style of dedicated restaurants have met with such success.

“Places like Neighborhood Jam and Sunnyside do a great job with brunch,” Krell said, “and that’s because it’s all they do. For us, it’s one more thing on top of what we already do.”

This next bit is tricky. Mimosas are a lovely hangover “cure,” and it’s clear that brunch is often, in Chef Zach Hutton’s words, “for midday drinking.”

Hutton is executive chef-partner at Scratch-Paseo, and he’s up front about the brunch crowd being more demanding and less patient than a dinner 56

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crowd. More than enough words have been spilled on the “Sunday crowd,” and anyone who has worked in the industry knows it’s very real, but no one wants to offend guests. But again, there is something the public may not know that could help.

“Saturday morning is the beginning of a 16-hour shift for our team,” Hutton said. “There are three of us in the kitchen, and the same out front, so we’ll be here for brunch and dinner, close it down late, get home at 2 am, and have to be back up here early Sunday for brunch prep.”

In industry language, that’s a “clopen,” an opening shift that follows a late-night closing shift. They are brutal. The combination creates sleep-deprived or hungover employees taking care of day-drinking guests. Am I saying that your server is hungover? I put a version of the question to everyone we interviewed. To a person, they all laughed.

Imagine being 22 or 23 in a job with flexible (if

long) hours and a high-demand environment with potential for excellent money. And then imagine you just got off your closing shift on a Saturday night. Where are you headed? If the answer isn’t “dive bar with good beer-and-a-shot options,” you probably weren’t in hospitality.

Oddly enough, everyone we talked to also loves brunch. Hutton said it’s the food he loves to eat. Lower said it feels different than going out to lunch because it’s like a little weekend celebration. And Carroll said that he appreciates guests who come to dinner and brunch. “It’s like they love their meal, and now they want to see how we translate the food to brunch, and that feels really good that they like what we do that much.”

Clearly, everyone loves brunch, but mostly if they’re sitting down to eat.

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Mimosa Magic Prime metro examples of the beloved brunch libation

BY G R E G H O R T O N

T H E ONGOI NG POPU L A R I T Y OF Mimosas—the drink, not the tree—comes down to economics. Sure, the brunch beverage has been around since about 1925, but its ubiquity today is inexplicable outside pricing. Talk to Mimosa drinkers about their favorite version of the drink, and they’ll tell you exactly how much it costs, and only occasionally make a comment about the quality of the orange juice or sparkling wine.

The question “Would you spend $10 on a Mimosa?” made the matter plain; everyone said no without even thinking about it. Brunch cocktails run about $10-12, so Mimosas appear on menus as a very attractive option—they taste pleasant, and around the 405, they can typically be had for about two to three dollars.

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There is a definitional problem with what is regularly sold as a Mimosa. The actual drink— it’s not a cocktail, by the way—is 50/50 orange juice to wine. Less orange juice and more wine is actually a Buck’s Fizz, the drink from which the Mimosa evolved. Because good orange juice is more expensive than bad wine (the normal choice for Mimosas if we’re honest), the tendency is to pour heavy on wine, thus making the Buck’s Fizz one of the most popular drinks in the city.

Bartenders are divided on the issue, but more than a few echo the sentiment of Dylan Kremeier, a bartender at Barkeep Supply in Midtown: “Virgin Mimosas are the only way to go,” he said. “Better to just drink quality orange juice than add bad wine.”

Kremeier is correct that fresh orange juice is amazing in its own right, and that’s mostly not what you’re getting with your pitcher of Mimosas. More than one restaurant has been known to make a showing of juicing oranges out front and relying on jugs of very-not-fresh orange juice in the back of house to fill the carafes. There’s nothing wrong with jugged orange juice, but it’s one of the ways that restaurants are able to offer cheap Mimosas. The other way is by using wine you’d never drink by itself. It’s definitely not Champagne going into your Mimosa. If it were,

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your drink would cost considerably more, and if it is, it’s a tragic waste of Champagne, which should never be adulterated. Cheap sparkling wine is the typical choice.

All that being said, the drink manages to taste very pleasant, and remains wildly popular. Places like Scratch Norman (132 W Main, Norman) go one better and use orange liqueur, which definitely improves the drink and brings it closer to being an actual cocktail. It might be kind of cheating, but Cointreau, Grand Marnier, and Dry Curacao do make for a much better experience.

Neighborhood Jam (4 locations, thatsmyjamok.com) makes the drink better by using quality Prosecco, thereby squashing the weird aftertaste of cheap domestic sparkling wine.

Amici in Movimento (15920 SE 29th, Choctaw) uses Prosecco as well, and the Italian sparkler does create a cleaner taste profile and finish.

Good Cava works, too, and that’s the choice at Milo (6201 N Western, OKC), where a carafe can be had for $25. For the truly committed, the “ManMosa” is a standard build plus vodka. Not technically a Mimosa, but if you’re looking for a midday buzz or cure for what ails you from the night before, the vodka will speed up the process and cut the excess sugar … because we all drink to be healthy. Right?

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F L AVO R

A stunning butternut squash carpaccio at Grey Sweater

Special Event Spots to Savor 10 date night dining destinations you need to try now

BY G R E G H O R T O N | P H O T O BY L E X I H O E B I N G

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A DAT E N IGH T R E STAU R A N T D OE SN ’ T H AV E to be a fine-dining experience. Chips and queso with margaritas can be a complete dining experience, as can salads with wine or fish and chips with beer. It’s all a matter of preference.

But for those times you want to splurge, whether to celebrate a major accomplishment or mark an important day, these 10 metro restaurants will make the occasion even more special.

Grey Sweater, 100 NE 4th, OKC. There really is no argument about where to find the pinnacle of dining in OKC. Chef Andrew Black’s tasting menu destination is a spectacular special-occasion indulgence.

The Metro Wine Bar & Bistro, 6418 N Western, OKC. LaVeryl Lower has been the queen of upscale dining in the metro for more than three decades, and her wine list is always the best in the city.

Fait Maison, 152 E 5th, Edmond. When other chefs are referring to chefowner Olivier Bouzerand as the “best French chef” in Oklahoma, it’s time for everyone to take note, and this Edmond restaurant’s menu contains some of the best wine pairings available in the state.

Benvenuti’s Ristorante, 105 W Main, Norman. Chef Anthony Compagni flies further under the radar than he should, given his remarkable talents.

This is the best spot in Norman, and it’s absolutely worth the drive south from OKC. The Hamilton, 12232 N May, OKC. Yes, you should absolutely take a date to the back side of a mall, because The Hamilton’s Okie-centric dining from Chef Stephanie Miller and massive whiskey selection make this upscale casual spot one of the great success stories of the past few years.

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Patrono, 305 N Walker, OKC. Chef Jonathan Krell does everything well, and that includes Italian food. This is not a “red sauce and endless pasta bowls” kind of Italian food, but it’s brilliant start to finish, and the service is among the best in the city.

Mary Eddy’s, 900 W Main, OKC. The restaurant inside 21c Museum Hotel reopened late last year, and the remodel has led to one of the city’s most elegant restaurants. The bar program and Chef Jeff Patton’s menu are both excellent.

Frida Southwest, 500 Paseo, OKC. Between Chef Quinn Carroll’s stunning food, Chef Rachel Porter’s stellar desserts, and what is perhaps the best bar program in the city, Frida is a must-try destination.

Milo, 6201 N Western, OKC. The new restaurant inside the Ellison Hotel features Chef Josh Valentine’s food combined with a top three cocktail bar. A blend of Okie-centric and straightforward comfort food, the entire menu reflects Valentine’s creativity and skill at building flavor in layers.

Signature Grill, 1317 E Danforth, Edmond. Chef-owner Clay Falkner’s small, intimate restaurant has quietly been an institution in Edmond for many years, largely on the strength of his skills as a chef. The menu is straightforward American chop-house fare with delicious Continental options.

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Private Schools & Education The following is a listing of a few of the metro’s top private schools.

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PHOTOS PROVIDED BY SHANE BROWN/FX AND SYLQUI SNAPPED/MIKE BONE MEDIA

ARTS 68

IN CONVO WITH 70

SPORTS 72

TRAVEL 74

LOOKING BACK 76

ONE MORE THING 78

Reservation Dogs All about the comedy TV show set and filmed in Oklahoma p.78

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Garden of Plenty

by Marissa Raglin

Micro-Grants Bring Macro Beauty Local artists adding to OKC’s aesthetic appeal

BY L AV I N I A C R E S WA

creatives, and organizations out there that might have ideas on how to do this.” From there, the Micro-Grant program was born.

With funding from DOKC and Urban Land Institute (ULI) Oklahoma handling the application process, recipients of each micro-grant received $3,000 to bring their project to life and help bring the community downtown. These are smaller-scale, short-term installations that include everything from one-on-one performances to sidewalk chalk. In 2021, nine projects were approved, some of which can still be experienced.

Garden of Plenty by Marissa Raglin is a wheatpaste mural in the alley of Plenty Mercantile which features the colors, textures, and growth that she and her son experienced in their garden during the pandemic. ACM Walkway Lighting by Nathan Hendrix and Stephen Tyler of True-Façade is a light installation using Pixel LEDs under metal walkways on the Bricktown Canal level. This will

increase interest in the area, as it creates a brilliant backdrop for pictures, as well as improving safety.

CW Think Park by Bekah Hammontree is a fun, interactive park that includes adult puzzles, a large tic-tac-toe board, and seating, directly in front of the Main Street Arcade. Come Together by Poet Laureate nominee and artist Angie LaPaglia and artist Kiona Millirons is a vinyl sidewalk mural that incorporates poetry by LaPaglia. This is outside the north entrance of the Downtown Library, and the poem focuses on the community coming together, especially after the pandemic.

These projects are thoughtfully created, with the goal of allowing social distancing, while bringing the community together.

For more information on these installations, as well as completed Micro-Grant projects, visit https://downtownokc.com/micro-grants/

One previous recipient of a micro-grant was an interdisciplinary company of local artists called SPARK! Its immersive pop-up performances graced the city last summer.

Artistic Director Nicole Poole, an OKC visual and performing artist, founded SPARK!—which stands for Spontaneous Pop-up Acts of Radical Kindness. The troupe’s leader hoped the project sparked joy, love, and connection.

With SPARK! Poole achieved her longtime goal of assembling Oklahoma’s first soundpainting ensemble. Performances included about a dozen local artists from wide-ranging backgrounds.

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PHOTOS PROVIDED

I N 2 0 2 1 , T H E R E A DE R S OF USA T ODAY voted Oklahoma City as the best city in the country for street art. This national recognition would not be possible if it wasn’t for the hard work and endless support of Downtown Oklahoma City Initiatives, Inc (DOKC), which is a 501c3 non-profit organization. Kristen Vails, Director of Placemaking, says that its mission is “to do public art and placemaking downtown,” primarily raising money through fundraising events. From Deep Deuce to Automobile Alley to Midtown, DOKC is working to make our city beautiful.

In 2020, Downtown OKC was forced to turn its focus away from larger installations. Vails said, “When the pandemic hit, we were trying to figure out how we would respond through initiatives and activate downtown, so that we could attract people in a safe way. We thought that it would be interesting to see what ideas the community had—there are a lot of artists,

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Fluid Notions Creativity flows naturally for Kasie Sallee

BY E V I E K LO P P H O L Z E R P H O T O S BY C H A R L I E N E U E N S C H WA N D E R

WHEN KASIE SALLEE starts a new painting, she doesn’t pick up a paintbrush. Her tools are different.

The finished product is, too.

Drippy inks and liquid gold leaf dance across the paper, as Sallee uses air and heat to manipulate their movements.

Sometimes the liquids flow together or pool in unexpected ways—Sallee says that’s the best part. We recently met Sallee at Epic Giraffe Glass and Art in Paseo Arts District to discuss her ink-and-art-resin paintings and natural love of art.

A few years ago, Kasie Sallee began adding soft florals to her nature-inspired collections.

wasn’t watercolor. So I started watching videos of people doing it and experimenting with it myself—and it just became a passion. The medium itself is kind of perfectly imperfect. I can control it, but not entirely.

What inspires your work? It’s always nature inspired,

When did you begin creating art?

Honestly, I can’t remember not creating. My dad is very creative. My grandma was an artist. I remember going to her house and seeing, framed in her living room, a portrait she had done. So I feel like I’ve always been around art. From the time I was really little, the first thing I can remember is wanting to create.

How did you start working with inks?

I did portraits and more realistic work in the past. I would do flowy, soft backgrounds on my portraits. I enjoyed that part, because it’s very relaxing. Five years ago, I started playing around more with flowy art, and I stumbled across inks. I was scrolling through Instagram, and someone had done an ink painting. I was curious; it looked like watercolor but it 70

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whether it’s the animals or the florals or some of the abstracts that feel like a landscape.

Why nature? Nature causes you to slow down and be in the

moment. This morning, I stepped out on my back porch and the sunrise caught me. The rain and the clouds were coming through. I was in a hurry, but I just stopped and looked at the sunrise. It allowed me to slow down and really be in the moment. That’s what art does as well; we’re always so busy and hurrying, and I think art allows you to take that moment to reconnect with beauty. That’s very important.

The bison is one of your most popular subjects. Where did the idea come from? The first year I was in the OKC

Festival of the Arts, for some reason, the idea popped in my head—of the bison and wanting to do something very Oklahoma-themed for the festival—because I love that festival so much. So I just attempted one, and it’s become really popular. People love the bison, I think, because it combines that feeling of a landscape with Oklahoma.

Kasie Sallee at Epic Giraffe Glass and Art gallery

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We’re always so busy and hurrying, and I think art allows you to take that moment to reconnect with beauty.

That’s very important.

This whale painting was inspired by a conversation with a little boy at the Festival of the Arts.

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Have you produced other animals? I’ve done a wolf, a fox, an elk,

bison, scissortail. At the last Festival of the Arts, a little boy came up to me—he was looking through prints—and asked, “Do you have a whale?” I said, “I’m so sorry, I don’t. But if I ever do one, you will know you inspired it.” Later, that idea was just in my head. So, I did a whale. It just takes the spark of an idea to create.

Check out her artwork at www.kasiesallee.com

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Gamers at Cube Esports

Plug and Play The rise of esports offers alternative to traditional competition

BY A D DA M M . F R A N C I S CO

M A N Y OF US BEGA N OU R V I DEO GA M E discovery by playing casually as children with other friends.

From the Magnavox Odyssey in 1972 to the PlayStation 5 in 2021 (if you could get it), video game use has been steadily ascending for decades, influencing at least four generations of people.

Esports organizes video games into competitive gaming.

Much like other American sports, there are different leagues of gamers that compete by playing the same games that many of the rest of us play at home for leisure: Fortnite, League of Legends, Call of Duty, NFL Madden, and many more have become enormous hits in the esports world. These gamers have audiences, with fans worldwide tuning into the competitions to watch them live, just like other popular sports leagues.

Streaming services like Twitch are among the leading outlets for esports viewing.

Esports have gained popularity especially among younger Millenials and Generation Z. But while Millennials have spent a large portion of their lives playing older-style games on their own and possibly delving into the esports lifestyle within the last 10 years, much of Gen Z were born into this new mindset, 72

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or have spent most of their conscious lives with esports being an influential industry.

For kids who don’t have the desire to play traditional sports like basketball, baseball, soccer, or football, many schools at the middle, high, and collegiate levels have esports teams that compete locally and nationally.

“I’ve never really been into playing physical sports, but I’ve always loved to play various video games. Being able to compete, make money, and gain recognition with esports has been an awesome experience for me,” said Seliedy Montes-Calderilla, a sophomore at Southeast High School and a member of the school’s esports team. “It’s finally gaining some popularity, and we’re getting recognition from the school when we do well in our tournaments, as well.”

From the perspective of an educational institution, esports provides another outlet for kids to be involved in something: a healthy distraction from many negative things that plague our youth. As a society, those kids who aren’t star athletes or great musicians and artists often fly under the radar. They don’t get as much recognition for simply being good kids and perhaps making good grades. Now, some of those alienated kids can gain some recognition themselves, go to college and continue esports, and make money in tournaments.

The popularity of esports seems to increase by the year, and as our world continues to embrace a more digital existence, it’s only common sense to presume esports will become a larger part of our society. For many competitors, the future is coming online.

WHERE TO PLAY Moore-based Cube Esports (@cubeesportsgz), founded in 2020, features tournaments for various gaming titles and serves as a hotbed for gamers of all ages at its physical location, 1601 Greenbriar Pl., Oklahoma City, OK 73159. Cube Esports is available to play for leisure, get deeply involved with esports, enter tournaments and more.

Additionally, the YMCA and most area high schools and colleges have formed competitive leagues.

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Walking in Memphis Character and culture in an American classic Beale Street

BY J U L I E PA R T I N

I T ’ S BLU E S , BE E R , BB Q , A N D BA S S for the city known as “the bad boy of Tennessee.” This classic American metro has a distinctly authentic vibe and rich history that are immediately evident to visitors. In fact, the collection of tourist attractions is so obvious and interesting that if you aren’t careful, you might get caught up visiting the usual suspects and entirely miss out on modern Memphis.

For those looking for an events-packed time to visit, during the month of May Memphis hosts the Beale Street Music Festival, International Week, Great River Run, and The World Championship Barbecue Cooking Contest—the largest pork BBQ cooking contest in the world.

Where to Stay: Big Cypress Lodge inside Bass

Elvis’ Graceland mansion

Pro Shops is one of the quirkiest concept hotels in the country and an outdoorsman’s paradise. Built inside the famed Memphis Pyramid, it has 100-foot trees, rooms overlooking an indoor cypress swamp, and the country’s tallest free-standing elevator. Guests can enjoy views of Tennessee wildlife like alligators and 36 species of fish; there are aquariums, daily fish feedings, and underwater-themed bowling.

Rooms are designed to resemble tree houses and duck hunting camps, and each one features its own fireplace, handcrafted furniture, and screened-in porches.

Where to Play: Likely the most famous aspect of

the city is its ties to the American music scene.

Several of the most famous musicians throughout U.S. history were raised or discovered in Memphis, including Johnny Cash, Aretha Franklin, Otis Redding, Justin Timberlake—and of 74

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Old Dominick’s Distillery

T R AV E L

The Lookout restaurant atop Big Cypress Lodge

course, Elvis Presley. The lavish home of the King of Rock and Roll has become a fascinating time capsule featuring tours of the mansion, grounds, and his planes and cars.

Memphis played a prominent role in the American civil rights movement and is home to The National Civil Rights Museum. It is a complex of museums and historic buildings covering the history of the movement in the U.S. from the 17th century to the present. Visitors to the area must also prioritize a stroll down iconic Beale Street, three blocks of nightclubs, restaurants, and shops in the heart of downtown.

scallops, paired with an inspired cocktail menu, make for lovely dinner out.

For breakfast or brunch, The Arcade diner is the oldest cafe in town, founded in 1919 by immigrants from Greece. Four generations later, it is still a family operation. If it’s available, snag the “Elvis booth” (exactly what it sounds like: his favorite spot to eat) in the corner and order the exquisite sweet potato pancakes. After a few meals in Memphis you may begin craving something light and contemporary—South of Beale (also known as SOB) has you covered with a large selection of tasty vegetarian and glutenfree options.

Where to Eat: The Lookout fine dining restau-

rant atop the Big Cypress Lodge pyramid boasts a glass viewing deck with a 360-degree view of Memphis and the Mississippi River. The seafood offerings such as blackened redfish and seared

Where to Drink: Beer and spirits enthusiasts

will have a heyday in Memphis. Two riveting tours top the list of attractions: Wiseacre Brewery has a tour that includes tastings, beer

history, and the science behind the ingredients and processes involved in making great beer. Founded by brothers Davin and Kellan Bartosch, its pilsner “Tiny Bomb” put it on the map within a year of opening in 2014 by winning Bronze at the Great American Beer Festival. The facility is huge, hip, and fascinating. A few miles away, the Old Dominick Distillery tour is a sensory journey that covers the history of the founder, Domenico Canale, and his experience as the largest distributor of alcohol and produce before, during, and after prohibition. It has a close-up view of the extensive grain-to-glass craft distilling facility, and ends with a curated tasting of Old Dominick’s portfolio of unique spirits. The master distiller, Alex Castle, is the first female head distiller in the state of Tennessee. Both locations offer tap rooms to order drinks.

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B A C K

405 Turns 25 The origins and future of a community magazine

BY G R E G H O R T O N

IN 1996, THE LEADERSHIP OF NICHOLS Hills approached Mark Mattison to ask about a newsletter for their community. Cynthia Whitaker-Attalla, the magazine’s current Executive Director of Advertising, was the original sales rep for the young company and is the only remaining team member since that time. She remember Mattison’s response.

“He wanted to help, but he thought newsletters were tacky, so he told them he’d do a magazine,” she said. “The first issue came out in February 1997, and we haven’t missed a month since.”

The January-February issue of 1997 was the very first Nichols Hills News, a fact we almost missed because a misprint on the cover had it as 1996—not the most auspicious beginning.

The first issue had separate pages for Casady, Heritage Hall, and Bishop McGuinness, as well as elementary school news, a home feature, and “restaurant row news,” with stories about The Metro, Coach House, Iguana Lounge, and 76

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Portobello … three of the four of which are no longer with us.

Mattison Avenue Publishing would go on to produce Edmond Monthly (beginning in 1998), Norman Living (1999), Historic Living, Quail Creek News (later Northwest Style), and Downtown Monthly, a new one each year. It published a magazine for Amarillo, a sports-centric one called Sooner U, and Metro Design (2000), which became 405 Home. When Hadley Capital acquired the company in 2010, the five magazines operating at the time became Slice, which then became 405 Magazine.

Jordan Regas, the publisher of 405 and president of Hilltop Media Group, was looking for inspiration to start a city magazine in Corpus Christi, Texas, when a printer in Colorado sent him a box of samples. Mixed in was a copy of Slice.

“I remember thinking it was a great magazine, with lots of stories about the community and people, and I took some cues from that issue,” Regas said.

When Regas was planning to expand his media company to a larger network of community magazines, he learned 405 was for sale. “I didn’t connect the dots at first, but as I started to research the magazine, I realized it was the evolution of Slice,” said Regas. “I believe this magazine has held on through various owners and iterations because of a great community that has invested in it and stood behind it.”

When thinking about the future, Regas doesn’t think in terms of just magazines anymore. “We’ll always have strong community magazines that tell the stories of the people and places, but publishing is changing,” he said. “Print isn’t dead, and rather than see digital as a threat to print, we’re looking at both as different aspects of a larger media company, with more places for people to get involved; to not just read, but interact via events, digital platforms, webinars, classes. We will use various media to tell the stories and listen to the stories of the city coming together to make us what we are: a vibrant, thriving, exciting community.”

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Home on the Rez “Reservation Dogs” entertains, and raises the bar for Indigenous representation

BY J A K E D U R H A M

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OK L A HOM A IS R ICH I N NAT I V E culture, and now, all Oklahomans have a fresh TV show to be excited about. “Reservation Dogs” is FX’s comedy series that follows four Native American teenagers navigating complex realities as they devise schemes to rob, steal, and save their way to escaping their eastern Oklahoma reservation and finding a new life in California.

The show’s writers address many complexities Native Americans regularly face—and in fact, even as “Reservation Dogs” has amassed widespread popularity, it may not be apparent to the show’s non-Native viewers that several genuinely important subjects are veiled in comedic relief. Many Native Americans contend with issues surrounding health, poverty, and violence.

The show has given Indigenous people a muchneeded and well-deserved platform to bring their culture, life, and comedy to the world.

“Reservation Dogs” also has ties to Oklahoma beyond hypothetical settings and storylines.

Filming takes place on location in areas around

Sterlin Harjo, Co-Creator, Writer, Producer, Director

the state, including Inola, Beggs, Sand Springs, Okmulgee, and Tulsa, adding to the sense of realism.

PHOTOS PROVIDED BY SHANE BROWN/FX AND SYLQUI SNAPPED/MIKE BONE MEDIA

Cast members: Devery Jacobs (Elora Danan Postoak), Lane Factor (Cheese), Paulina Alexis (Willie Jack), D’Pharaoh Woon-A-Tai (Bear Smallhill)

O N E

M O R E

T H I N G

CUPID ISN’T ALWAYS RIGHT

Cast members Lil Mike and FunnyBone (Mose and Mekko)

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communities around the world.”

- LIL MIKE AND FUNNYBONE

Co-creator, director, and executive producer Sterlin Harjo was born in Holdenville, Oklahoma. A citizen of the Seminole and Muscogee Creek Nations, Harjo’s characters are based on himself and the people he knew growing up.

Lane Factor, born in Midwest City, takes on the role of “Cheese.”

He is the show’s youngest cast member and a member of the Seminole and Caddo Nations. “The show motivates youth to take pride in their culture,” Factor said. “I want Native people to see they are being accurately portrayed on TV for once, to be proud, and for this to help open the doors for Native and Indigenous talent.”

Born and raised in Oklahoma City, brothers Lil Mike & FunnyBone assume the roles of Mose and Mekko. Both are proud citizens of the Pawnee and Choctaw Nations, recording artists, entertainers, and motivational speakers. To them, the show addresses important issues that include both following your dreams and suicide, which are central themes for the brothers on stage and in their music.

The show has received AFI’s Television Program of the Year Award, and it was recently nominated for a Golden Globe Award for Best Television Series. “Reservation Dogs” has been renewed for its second season, which premieres in 2022. Stream it on Hulu – FX Networks.

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FEBRUARY 2022

T H E O N E . T H E O N LY.

A LEGACY OF FINE FURNITURE FOR 63 YEARS

Keven Calonkey Carl Professional Member ASID NCIDQ Certified

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