So6ix Magazine April 2015

APRIL 2015

FOOD ISSUE

SIPS & SNACKS Photography By Lauren Wright P. 32

SPRING DRINKS AND BITES P. 16

Use The 6 App 'Interactive' here for bonus content

Let It Grow!

TIPS & TRICKS FOR THE PERFECT FOOD GARDEN

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APRIL 2015

INSIDE

TA B L E O F C O N T E N T S

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• CAN YOU STOMACH THE CHALLENGE?

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• SPRING DRINKS AND BITES

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• TRUTH IN THE NUMBERS

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• FUN IN THE FACTS

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• LET IT GROW!

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• SIPS & SNACKS

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• VAST:

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• SO6IX EATS

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• HOROSCOPES

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• CALENDAR OF EVENTS

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• SO6IX PROFESSIONALS

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FOOD CHALLENGES IN OKLAHOMA

CONDIMENTS

SEASONINGS & SPICES TIPS & TRICKS FOR THE PERFECT FOOD GARDEN

photography by Lauren Wright

THE OVERHAUL

APRIL 2015

by Dadhichi Toth

APRIL 2015

APRIL 2015

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LEGAL AND CREDITS

PUBLISHER

Jack McBride jack@so6ix.com

PUBLIC RELATIONS & CLIENT SERVICES Lauren Wright lauren@so6ix.com

PHOTOGRAPHY Lauren Wright

MANAGING EDITOR Lauren Wright

COPY EDITING Brittany Dory

SOCIAL MEDIA DIRECTOR Lauren Wright

DISTRIBUTION

Nathan Stager, Connor Kach and Jake Reid

STAFF WRITERS Dadhichi Toth

FOR ADVERTISING: jack@so6ix.com

ON THE COVER...

PHOTOGRAPHY: LAUREN WRIGHT RESTAURANT: BROADWAY 10 DISH: SALT & PEPPER SHRIMP

©Copyright 2015 JM Publishing L.L.C. and So6ix Magazine. All rights reserved. No part of this publication can be reproduced without prior written consent of Publisher. So6ix Magazine is published monthly and distributed in Norman, Oklahoma City and Edmond.

Oklahoma annual subscription rate is $22 per year. Single magazine rate is $3.50 per copy.

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L E T T E R F R O M T H E S TA F F Spring is here and so is the beautiful weather that comes with it. I know I’m tired of being stuck indoors and having 15 hours of darkness every day. Now that the cold weather and snow are behind us, it’s time to get out and enjoy our great city and all the fun, food and festivities it has to offer.

Every day in our city new things are popping up. New places to eat, new entertainment and new adventures await everyone who gets out to explore them. This month we dropped in over a dozen restaurants to see what fun eats and drinks are out there for our “Sips and Snacks” section.

Restaurants, bars, bistros, prime steakhouses, coffee shops, chophouses and supper clubs all opened their menus up for us to try artfully crafted and delicious sips and snacks of all kinds. We can’t wait to show all of them off to you in this issue and give you ideas of where to go this spring to try some of the city’s best.

This month we sat down with well-known and well-respected Chef Kurt Fleischfresser, who took over operations at Vast a few months ago. Working with numerous professionals within the industry, Vast has transformed into a phenomenal dining and entertainment experience. There has been a

complete overhaul in everything: the food, drinks, service and even the décor. We were extremely impressed with everything that has been done atop the Devon tower to turn Vast into one of the best experiences our city has to offer.

Also in this awesome foodie issue you will find great recipes from our Chef Benjamin Robinett, who always pleases the palate and helps show us how to be great home chefs. Then turn a few more pages to read up on all the great food challenges happening in our state. Even if you’re not up for eating till you explode, it’s still fun to watch others who are up for the challenge.

We love our great city and hope this issue gets you to try some exciting new eats and experience new places. Get out there and enjoy OKC!

Jack McBride

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CAN YOU STOMACH THE CHALLENGE? Food Challenges in Oklahoma 20" EMPIRE PIZZA CHALLENGE

80-OZ STEAK CHALLENGE CATTLE RUSTLER’S STEAKHOUSE

PAPA ANGELO’S

MEAL CONSISTS OF: One 6-pound, 20-inch pizza 3 toppings, doubled MEAL CONSISTS OF: RULES:

One 80-ounce (5-pound) steak

Mamma Mia! A pizza as wide and round as a tire, and it has to fit in your belly, quickly. At least they let you customize what ginormous pie you want going in your stomach. You get to choose your toppings, but two of the three

This one is simple, yet so difficult. How could that be? Oh, I don’t know, maybe for

must be of a meat variety. Don’t try to pull

the fact that you have to scarf down a five-

one over on them and leave off the crust.

pound steak by yourself. Luckily, there are

The pizza in its entirety (crust and all) must

no sides to accompany the steak like in most

be consumed in under 45 minutes. Keep it

food challenges, so you can focus on the

down, or else you’re out! The motivation?

Your pizza is free, you receive an Empire Challenge t-shirt and you won’t end up on the embarrassing Wall of Shame. Even

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RULES:

task at hand. The cost is $55 and you have one hour or less to finish an 80-ounce steak.

Could you handle this? If you can, you win

more motivation? Only one man has ever

your meal for free and you get your picture

completed the challenge. Will you be next?

on the wall of fame!

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SIX SHOOTER CHALLENGE

CHICKEN FRY CHALLENGE

COW CALF HAY

KENDALL’S RESTAURANT

MEAL CONSISTS OF: Six 1/2-pound chuck patties

MEAL CONSISTS OF:

12 pieces of American cheese Hamburger bun Dressed how you like it!

Full order of onion rings Full order of curly fries Piece of cow pie cake RULES: I don’t know what’s the bigger enemy here, the amount of food required to be eaten or the time restraint. The entire meal must be completed in 45 minutes. If any of

Salad Ginormous chicken fried steak with gravy Mashed potatoes or fries Green beans Biscuit Cinnamon roll

RULES: Now this is some delicious down-home cookin’! We Okies might have a bit of an advantage, because we can already stomach a chicken fried steak, but this challenge is no

the meal is not consumed (swallowed), you

normal meal. You have to eat the chicken

lose! Once you have started you are not

fry challenge in one hour! The cost is $25,

allowed to stand up, leave your table or

and you must start the challenge before 7:00

have anyone else touch the meal. Seriously,

p.m. Don’t even think about having someone

no cheating and no getting sick, or else it’s

help you – it has to be done all on your own.

over! Can you handle it? You’ll get the $35

Winner wins a t-shirt and a free meal! Don’t

meal paid for and your name and picture on

you kind of want to do it just to say you ate

the wall!

a chicken fried steak bigger than your head? so6ix.com | APRIL 2015

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SPRING DRINKS AND BITES PARMESAN ZUCCHINI + CORN \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: damndelicious.net The crisp flavors of this dish, combined with bold Parmesan, make it the perfect fresh spring side dish or snack on its own.

Ingredients: 2 tablespoons olive oil 2 cloves garlic, minced 4 zucchinis, diced 1 cup corn kernels, frozen, canned or roasted 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme Salt & pepper to taste Juice of 1 lime 2 tablespoons chopped fresh cilantro leaves 2 tablespoons grated Parmesan

Instructions: • Heat olive oil in a large skillet.

Add garlic and stir frequently for about one minute.

• Add zucchini, corn, basil, oregano and thyme. Stir occasionally until zucchini is tender but not mushy.

• Stir in lime juice and cilantro.

• Serve immediately, sprinkled with Parmesan.

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SPARKLING STRAWBERRY LEMONADE *KID FRIENDLY! \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: lifesambrosia.com This is perfect for sipping on in the sunshine with friends and family any day of the week.

Serves 4 Ingredients: 6 lemons 1 to 1 1/2 cups simple syrup 1 (16 ounce) container strawberries, hulled and halved 1 quart sparkling water Ice cubes Mint for Garnish 1 Part Sugar 1 Part Water Instructions: • To make the simple syrup, combine the sugar and water in a saucepan over medium heat. Bring to a boil, stir until sugar has dissolved. Cool completely.

• Roll the lemons back and forth a couple of times on the counter to release the juices. Cut the lemons in half and juice into a bowl. Remove any seeds that may have fallen. This should equal around 1 cup of lemon juice.

• Using an immersion blender or regular blender, blend the strawberries with 1/2 cup of the simple syrup, until smooth.

• Pour lemon juice, strawberry puree, 1/2 cup simple syrup and sparkling water into a pitcher. Ad more simple syrup if you want a little more sweetness. Add ice cubes and let chill.

• Place extra ice cubes in each glass, pour the chilled lemonade, garnish with a mint sprig and enjoy!

FROZEN LIMEADE CUBES \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: foodpractice.com These are the perfect addition to any fruity cocktail or simply give a fresh flair to a glass of water.

Ingredients: 20 limes 2 cups sugar Mint sprigs Ice Tray Instructions: • Roll the limes back and forth on a hard surface to get the juices flowing.

• Juice the limes into a bowl. For every 1 cup of lime juice, add 1/2 cup of sugar to the mixture. (The sugar step can be omitted if you don’t want sweet cubes).

• Pour the mixture into the ice trays and fill each cube with a few sprigs of pulled mint.

• Carefully place in the freezer. Enjoy in any drink once frozen! so6ix.com | APRIL 2015

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BLT CUPS \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: theendlessmeal.com Who doesn’t love miniature bite-sized versions of a classic favorite? These BLT cups taste just as amazing as they look.

Prep Time: 20 minutes Yield: 24 servings

Ingredients: 24 grape tomatoes 24 small pieces of lettuce, arugula or baby spinach 1/4 cup crumbled crisp cooked bacon (about 3-5 pieces) 24 small pieces of bacon for garnish (about 2-4 pieces) Mayo Sriracha

Instructions: • Cut the bottoms of the tomatoes off (they will stand on their tops).

Gently squeeze and roll the tomatoes between your fingers to remove the pulp. This step can be done up to 1 day in advance.

• To make the spicy mayo, mix 2 parts Sriracha sauce to 1 part mayonnaise. This will depend on how much sauce you want. I recommend 4 tablespoons of mayo to 2 tablespoons of Sriracha. (If you want it less spicy, add less Sriracha.)

• Stuff 1 piece of arugula (or other lettuce) into each tomato cup. Then place about 1/2 teaspoon of bacon (you don’t have to be exact here!) into each. Top with a squeeze of spicy mayo and a piece of bacon for garnish. Plate and enjoy!

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SPICY CRAB CUCUMBER CUPS \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: domesticfits.com Spicy, creamy and cool. Perfect for a sunny Saturday or a girls’ afternoon.

Prep Time: 20 minutes Yield: 24

Ingredients: 3 long cucumbers, preferably English 1/4 cup sour cream 1/4 cup cream cheese, softened 3/4 cup crabmeat, excess water removed 1 teaspoon hot pepper sauce (Tabasco, Sriracha, etc.)

1 teaspoon brown mustard Salt and pepper to taste 1 tablespoon minced green onion Chili powder or paprika for garnish, if desired

Instructions: • Remove the peel from the cucumbers using a vegetable peeler. You can remove some rine and leave some on, creating a vertical stripe effect.. Cut the cucumber into 2-inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact to hold the goodies.

• In a bowl, combine the sour cream and the cream cheese with a fork until well combined. Add the remaining ingredients in and stir until combined. Fill each of the cucumber cups with the crab dip.

• Refrigerate until ready to serve. so6ix.com | APRIL 2015

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CHAMPAGNE MARGARITAS \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: mantitlement.com Two of the worlds best things combined into one tasty drink! I may have a new favorite.

Serves 4 Ingredients: 4 tablespoons fresh lime juice 2 oz. Hornitos Plata Tequila (or tequila of choice) 2 oz. pineapple juice 2 oz. Triple Sec 1 bottle of chilled champagne Lime wedges for garnish Salt for rimming the glasses Instructions: • First rim your glasses. Dip the rim of the glass in a shallow dish of water and then into a shallow dish of salt.

• Mix all of the ingredients together (minus the champagne) and pour into each glass 3/4 of the way full. Top off the rest 1/4 with champagne. If you want the drinks colder, stick the ingredients in the fridge beforehand or once mixed together.

• Garnish with a lime wedge and serve!

SPIKED RASPBERRY SWEET TEA \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: thecookierookie.com Down here in the south we love our sweet tea, but adding fresh ingredients and kicking it up a notch is always a crowd favorite.

Serves 6-8 Ingredients: 8 cups water 2 family-sized tea bags or 6 regular-sized 1/2 – 1 cup granulated sugar (depending on your sweetness desired) 1 1/2 cup Chambord Liquor 1/2 cup quality vodka 1/4 teaspoon baking soda Mint sprigs, raspberries, oranges, etc. for garnish Instructions: • Bring water to a boil then remove from the heat • Add the tea bags and cover. Let steep for 15 minutes. Remove the tea bags and then add the sugar and baking soda, stir until sugar dissolves.

• Add in the Chambord and Vodka, let the mixture cool.

• Pour into ice-filled glasses and garnish with a mint sprig, raspberries, oranges, or whatever you have.

• Enjoy!

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CANDIED BACON-WRAPPED PINEAPPLE WITH HONEY-SRIRACHA SAUCE \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: cafesucrefarine.com Pineapple, bacon and honey-Sriracha wrapped into one? Count us in! You won’t be able to stop at just one. Guys and gals alike will love this one.

Prep Time: 10 minutes Cook Time: 25 minutes Yield: 20

Ingredients: 10 strips thick-cut applewood smoked bacon 20 chunks fresh pineapple 3/4 cup packed brown sugar 1/4 cup honey 2 teaspoons Sriracha 2 teaspoons soy sauce 4 teaspoons fresh lime juice 1 tablespoon finely sliced fresh cilantro stems

Instructions: • Preheat oven to 400 F. Line a sheet pan with foil.

• Cut bacon strips in half width-wise.

• Put brown sugar on a large plate.

Wrap each pineapple chunk with bacon.

• Roll each bacon-wrapped pineapple in brown sugar to coat. Pat on a bit more sugar, if needed, to completely coat.

• Place rolls, seam side down, on prepared pan. Bake for 20-30 minutes or until deep golden brown. Pieces near edges of pan may cook a bit faster. Check every few minutes towards the end of baking time and remove bacon rolls as needed.

• Place all of the Honey-Sriracha Dipping Sauce ingredients into a jar and shake till well combined. Serve on the side. so6ix.com | APRIL 2015

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CONDIMENTS

TRUTH IN THE NUMBERS The first known tomato ketchup debuted in

1812

Dijon Mustard is ranked #1 among the world for best condiment, according to Huffington Post.

100 MILLION pounds of peppers are harvested exclusively for Huy Fong Foods each year. They make the most popular Sriracha hot sauce.

The world’s largest ketchup bottle is proudly displayed in Illinois. It stands at 170 feet tall.

Ranch is consumed 15 out of 38 times, with Italian dressing a far second, being eaten just 6 times.

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The barbecue sauce industry has a market value of

$

2 BILLION.

FUN FACTS IN THE

Sriracha, the popular hot sauce, does not contain any artificial colors, thanks to red jalapeños!

Chinese Five Spice is a traditional blend, named not after the number of ingredients but after the five flavors (sour, bitter, salty, sweet, pungent).

While Columbus originally named the dried fruit of a certain Jamaican plant pimento, once it arrived in Europe, it became known as allspice.

SEASONINGS & SPICES Pepper is the top-selling spice in the world. Second is mustard.

Saffron is one of the most expensive spices in the world — a bowl of Spanish saffron rings in at $371.

Herbs are derived from a plant’s leaves whereas spices are sourced from the bark, buds, roots and seeds of a plant. This means you can have two very different flavors and products from the same plant.

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Let It Grow!

TIPS & TRICKS FOR THE PERFECT FOOD GARDEN

5 GARDENING MISTAKES TO AVOID NOT INVESTING IN GOOD SOIL Not investing in good soil and not preparing your soil for plants is a sure reason why your plants aren’t thriving. Nutrients is a major part of getting plants to sprout and grow healthy. Without it, the plants will have a tough time. So investing in quality soil and preparing your soil is an extremely important step to a healthy garden.

OVER-WATERING THE PLANTS After planting, excitement will start to grow (no pun intended) and it becomes almost an addiction of wanting to water, then water again and water some more. Over watering plants can lead to the rotting of roots of the plants and eventually kill them. So what you think may be good for the little fellas, may be harmful in the long run. Find a happy medium of watering to keep the plants thriving.

PLANTING TOO EARLY All regions, climates and soils are different. It’s common to think it’s time to get the plants in the ground because it’s warm out, in reality there are different varieties of plants for different seasons and weathers. Some veggies can thrive in cooler weather and make it through a light freeze, like broccoli. Where as, tomatoes are extremely sensitive warmer temperatures for both the air and ground soil. If you’re in question, check with the USDA Planting Zone map online.

PLANTING PLANTS TOO CLOSE TOGETHER Seeds are so tiny; I can fit so many in together right? Wrong. Small seeds turn into large plants that breathing room to grow. Plants legitimately can become stressed and won’t produce as much.

Make sure you actually follow the spacing directions on the packet.

LOCATION OF YOUR GARDEN Three main things to keep in mind: water proximity, sunlight, and convenience. Naturally if you plant a garden two acres away from you, you’re not going to be checking on the plants as often as they may need. Plant somewhere where you can have easy access for the most part. Sunlight is one of the most important things for plants to grow. Make sure your location is receiving a minimum of six hours of full sun each day. Lastly, water proximity. It takes a lot of water to keep a garden thriving. Make sure your garden has easy access to a reliable water source.

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5 VEGETABLES YOU CAN REGROW Celery

Often people base off the cut the Save it and pucelery. glass of wat t it in a er start seeing , once you transfer it to sprouts, soil three days. after

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This is an idencelery. e process to thom and set Save the bott water. in 1/2 of

Garlic

Use your garlic cloves to grow garlic sprouts.

They have a mild sister flavor to garlic. Great for pasta!

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Save your stem tro s of and place th cilantro glass of water em in a Transplant th to regrow. roots become em when the lo They will fully ng enough. regrow few months. in a

DID YOU KNOW? • There are at least 10,000 varieties of tomatoes.

• The world record-holding watermelon was more than 260 pounds.

• The first cookbook was published in 1176 and contained a recipe for watermelon rind pickles.

• Cilantro is a member of the carrot family.

• Broccoli and cauliflower are the only vegetables that are also flowers!

• The largest single flower if the Rafflesia or “Corpse Flower”. They are generally three feet in diameter with the record being 42 inches.

• Asparagus is a member of the lily family.

• Avocados are the highest calories of any fruit at 167 calories per hundred grams.

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TOP 5 GARDENING APPS Sprout It No clue on where to start? Sprout It App is where to start!

It’ll tell you what the best plants are for your zone, when you should ideally plant, and even when to harvest and enjoy.

Beginners, you’ve got this gardening thing in the bag.

Free on iOS

Like That Garden So maybe this isn’t as helpful for planting a vegetable, fruit, or herb garden, but this app is your new walking flower encyclopedia. How many times do you walk by a beautiful flower with no idea on what it is? This app helps you identify varieties of plants, ideal climate, and information on how to grow it! So cool.

Free on iOS

Landscaper’s Companion This is a plant database app directly in your hand for both iPad and iPhone. It holds over 26,000 plants in 17 categories and one of the top garden plant references around. You can keep notes, lists, and even have detailed plant info emailed to you. $4.99 for iOS

Grow Planner Getting organized has been so green.

With this simple app, you can plan your garden before you even head out to get your plants and seeds. It’ll do all of the calculating for you, update you on the weather, and tips on soil and planting times. $7.99 for iOS 26

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Garden Manager Have too much going on? Never neglect your plants again with the Garden Manager app for android. You can set various alarms to never forget to water your plants, fertilize, or harvest. In addition, you can keep a plant photo log. Take pictures and make notes of your plants! Ideal for those busy gardeners.

Free for Android

5 GARDENING HACKS

Line flowerpots with coffee filters to keep the soil from falling out of the bottom.

Use diapers to help retain moisture in plants by placing them in the bottom.

Use plastic forks to keep pets and animals from destroying your garden.

Use eggshells as starters for planting your seeds. They are already in your home, full of calcium, and can stay on when you transfer to the garden.

Homemade Weed Killer: 1 gallon white vinegar, 1 cup of table salt, 1 tablespoon of liquid dawn dish soap! so6ix.com | APRIL 2015

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APRIL INSTAGRAM CONTEST WINNERS!

MAY CONTEST: SHOW US YOUR BESTIE!

TAKE A SELFIE OR HAVE A PICTURE TAKEN OF YOU AND YOUR BEST FRIEND.

#SO6IX @SO6IXMAG

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AROUND THE WORLD IN DESSERTS Egypt Basbousa

Italy Gelato

This street food is a semisweet cake often topped with whipped cream, berries or lime curd.

A frozen dessert made with milk instead of cream.

China Tangyuan

Holland Vlaai

Colorful glutinous rice balls that are filled with black sesame, peanut, and red bean paste.

Often served in a sweet broth of ginger and rock sugar.

This is a traditional Dutch pastry tart.

Phillippines Bibingka

A sweet rice cake covered in butter and sugar and served with grated coconut.

PUPPY OF THE MONTH

South Africa Milk Tart

Similar to a buttermilk pie, a flaky piecrust is filled with a white, custard-like filling and dusted with cinnamon.

PATIO SEASON

TOP PATIOS IN THE CITY

Dalmatian So maybe you don’t need 101 of these cute guys, but we still think they’re super cute!

Dalmatians are large, strong dogs. Back in the day, they were bred to run alongside horsedrawn carriages, so they have a tremendous amount of stamina and energy. These spotted pups are playful, happy, easygoing and very dedicated. Keep in mind that these dogs need attention and consistent training.

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Iguana Mexican Grill Park House West Fassler Hall Bourbon Street Café Musashi’s Mamasita’s

TAPPING TO THE TUNES

CELEBRITY FEATURE James Franco

Any Man of Mine Shania Twain Welcome Home Radical Face Answering Bell Ryan Adams

DAYS OF THE MONTH APRIL 1

April Fool’s Day

APRIL 2

National Peanut Butter and Jelly Day

East

APRIL 1

APRIL 10

APRIL 14

Golfer’s Day

5 APRIL 1

Rubber y a Eraser D

APRIL 19 APRIL 17

APRILar2te1n

APRIL 26

APRIL 22

National Pecan Day

National Garlic Day

National Cheeseball Day

National Jelly Bean Day

APRIL 6

Sorry Charlie Day

Scrabble D 3 ay

APRIL 7

No Housework Day

APRILer5

Kinderg Day

National Pretzel Day

APRIL 24 Pig in a Blanket Day

APRIL 30

National Honesty Day

You may know Franco for some of his most popular movies, which include “Pineapple Express,” “Milk,” “127 Hours,” “Rise of the Planet of the Apes,” and his recent controversial movie “The Interview.”

Franco is commonly known as the funny guy, but he has shown on numerous occasions that he can be serious, too. For his role in “127 Hours,” a survival drama, he was nominated for best actor at the Academy Awards. Though best known for his acting and filmmaking, Franco is also a teacher.

He first taught a class at New York University in feature filmmaking and production, and then in 2013 he took it a step further and took on an entire course in short film production at the University of Southern California, as well as a course in screenwriting at his alma mater, the University of California in Los Angeles.

Fun Facts: • Franco auditioned for the role of Peter Parker in “Spider-Man” but lost out to Tobey Maguire.

• He enjoys painting in his spare time.

• When he first began pursuing a career in acting, Franco worked the late shift at McDonald’s to support himself.

• Franco received his star on the Hollywood Walk of Fame at the age of 34. so6ix.com | APRIL 2015

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SIPS & SNACKS \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\

PACKARD'S NEW AMERICAN KITCHEN

Cold Brew Old Fashioned Bourbon, EOTE Coban Cold Brew Coffee, Strong Tonic, Bitters, Orange Twist This drink is a fun spin on an old classic. The addition of EÔTÉ Cobán cold brew coffee gives it a deeper and richer flavor than ever before. Sip this on their rooftop during the spring!

Lamb Ribs Honey-Chipotle Glaze & Pickled Veggies These succulent ribs are packed full of flavor. They start off with a sweet taste, and the chipotle packs a little kick at the end. It’s not too overpowering, so don’t be scared away. Sure, they’re a snack, but paired with the Cold Brew Old Fashioned these could be a meal on their own.

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BROADWAY 10 Crispy Bacon

Classic Martini with Cheese Stuffed Olives

If it includes bacon, we’re down. If it includes bacon by itself served in a glass, we’re really down! These crispy treats are a perfect little snack to munch on with your drink of choice. Simple yet delicious.

You can’t go wrong with a classic that’s done right. Broadway 10’s craft cocktail makers have perfected the classic martini.

And who doesn’t love a tasty cheese stuffed olive as a treat?

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ALL ABOUT CHA STYLISH TEA AND COFFEE Caramel Macchiato When this was brought out, I was almost too stunned to take a sip! The macchiato has been turned into a beautiful piece of art – the prettiest coffee art I’ve seen! Let me just tell you, it tastes even better than it looks, if you can imagine.

French Macarons French macarons are one of our favorite treats, hands down.

They are light and fluffy, full of delicate flavor, and not too sweet.

Macarons are not too easy to come by 4,820 miles from Paris, but these will make you feel like you’re in a French bakery. Try them, you won’t be disappointed.

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RJ'S SUPPER CLUB Lobster Roll Maine Lobster Roll and House Fries This delicious fresh lobster is cool and creamy.

Handcrafted by the talented chef, one bite will transport you right to the heart of Maine. Pair it with fries and you’ll be in heaven.

Pain Killer Meyers Rum, Pineapple Juice, Orange Juice, Cream of Coconut, Topped with Nutmeg Close your eyes, take a sip, and BAM, you’re on the beach. Okay, not really, but this tropical drink makes you feel as if you’re right on the sand in the sun. Enjoy it on a warm sunny day on the fun and vibrant patio.

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GUERNSEY PARK Neat with a Bit of Heat Uncle Val’s botanical gin, St. Germain, slice of cucumber topped with Sriracha This is a drink unlike any other! You can smell the Sriracha heat before you even take a sip of the cool cucumber martini. Eventually the Sriracha breaks down into the drink, giving you a little zing!

Crab Dip Crabmeat, avocado, cucumbers, shallots, bell peppers, jalapeño, cilantro and lime aioli. Served with butter crackers.

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​FASSLER HALL

Classic German Brat Duck Fat Fries Chicago Dog Beer and brats just go together. Add in homemade duck fat fries, and I’m pretty sure we’ve found a match made in heaven.

These dogs are classic. We have to mention that the buns are perfect, and as we all know, having the perfect bun for your hot dog is key to success! Give them a try at this awesome spot in Midtown.

Paulaner Munchen​Beer A light and refreshing summer brew perfect for sitting on the patio with at Fassler Hall.

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LA BRASA Lotus Flower Grey Goose, St. Germain, Lemon, Agave Nectar, Berries, Edible Orchid Fruity, sweet and refreshing!

Seafood Scampi Scallops & Shrimp sautĂŠed in garlic butter and topped with La Brasa chimichurri.

Served with toast points.

This dish is so delicious and creamy we couldn’t get enough. We recommend ordering one or two to share!

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KNUCKS WHEELHOUSE Prairie Birra Farmhouse Ale

Sriracha Hot Wings Not your typical hot wing. Sure, buffalo sauce is a delicious classic, but these tasty wings are covered in the wonderful Sriracha hot sauce. Pair it with a Prairie beer and you have the perfect game day meal.

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CAFÉ EVOKE Savory Deluxe Waffle Ham, Cheddar, and Chive Waffle topped with a fried egg and house made hollandaise The classic sweet waffle is great, but it’s always fun to mix it up a little. This waffle has a little bit of everything brunch mixed in or piled on top, and we love it!

Cappuccino

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KITCHEN NO. 324

Pimento Cheese Sliders Picked Peppers and Chow Chow

Prairie Mary Housemate Yellow Tomato Mary Mix, Prairie Wolf Vodka We love to see people doing things differently. The Prairie Mary is a great alternative to the classic Bloody Mary. With a yellow tomato base and local vodka, this drink is the perfect brunch or dinner addition.

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TUCKER'S ONION BURGERS

Hand-Dipped Strawberry & Chocolate Shake I’m pretty sure the first word out of my mouth was WOW! These shakes were so creamy, thick and full of bold flavor. Anyone can do a shake, but not everyone can make a shake taste this good.

Pair it with a burger or fries and you’re living the American dream.

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MICKEY MANTLE'S STEAKHOUSE

Rosemarys Blushing Citrus Vodka, Cranberry, Lavender Syrup, Lemon Juice, Sprig of Rosemary These ingredients come together to make a deliciously fresh drink that tastes like springtime in a glass.

Grilled Australian Lamb Chops Brandy Button Mushroom Sauce These lamb chops are succulent and flavor packed. The creamy brandy button mushroom sauce is a perfect pairing.

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CHEEVER'S CAFE

Gran Torino Refreshing spritzer of Cocchi di Torino, fresh cucumber and strawberry The Gran Torino is so refreshing! I’d describe it as a grown-up strawberry lemonade, and I will definitely be back to order it again.

Oklahoma Caprese Chicken fried chihuahua cheese, tomato, pickled onion, scallion, arugula, balsamic

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IRON STAR URBAN BARBEQUE Blackberry Mule American Harvest Organic Spirit, Ginger Beer, Blackberry Puree A fun and fruity take on the classic Moscow Mule.

Charred Jalapeno Pimento Cheese Grilled Toast, Fresh Celery & Pepper Ceviche Is it acceptable to eat a ball of cheese with a spoon? Because that’s what I want to do.

This creamy, smoky, jalapeño deliciousness is definitely a new favorite that I can’t get enough of.

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OAK & ORE Beer Flight

Artisanal Cheese & Meat Plate “Snacky” finger foods and beer just seem to go hand in hand.

We love the variety of cheeses and meats used in this platter.

Oak & Ore is the new spot to be, with its minimalist design and relaxed atmosphere. so6ix.com | APRIL 2015

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DAVE & BUSTER'S

Watermelon Margarita This pick of the patch will have your mouth watering. Made with Hornitos Reposado 100% Blue Agave tequila, DeKuyper Watermelon Pucker, margarita mix and cranberry juice for a taste of summer anytime.

Mountain O' Nachos Fresh tortilla chips piled high and smothered with spicy ground beef and melted quest, topped with black beans, jalapeños, tomatoes, lettuce, fresh guacamole and sour cream.

Pretty sure you’ll be saying they’re nach-os, they’re nach-ours! Okay, that was a terrible joke, but really. These are made to share, but it’s pretty hard to when the nachos are this delicious. Order some up before you head to a Thunder game.

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VAST: THE OVERHAUL Overhaul: a perfect word to describe the events atop the famed Devon Tower over the last seven months. The restaurant Vast sits 49 floors high, and its sister spot, V2 Events at Vast, sits on floor 50. The previous concept for Vast never truly hit its peak or resonated with the city in the way many had hoped and anticipated. With a space unmatched to any other in the city, it was time for a complete overhaul to raise the bar. World-renowned Chef Kurt Fleischfresser of Oklahoma City came on board as Director of Operations seven months ago. His passion is, of course, in the kitchen, but he also truly has a passion for the guest experience as a whole. Even with the experience of opening over 28 restaurants under his belt, overhauling Vast has been a huge challenge for Chef Kurt. There are a lot of logistics to running a restaurant on the 49th floor of a building. It becomes more complicated than a street-level restaurant. It wasn’t just a sign change; in many ways, the renovation was from the ground up. They completely revamped the menus, retrained the staff, remodeled the spaces and added new touches that will bring Vast back to life.

Typically when working on a new restaurant concept, Chef Kurt brings at least 30% of the staff with him into the new project. With Vast, he only brought two people with him who he had worked with before, and he chose to retrain everyone who had previously been with Vast. They brought in a professional company from out of state that trains restaurant staff to superb levels, proving that the quality of the experience at Vast is bar none. It was about getting everyone on the same page and filled with the knowledge needed to make the 49th and 50th floors succeed.

Common Misconceptions: • It’s a private spot for Devon: It’s not! It’s the perfect spot for anyone in the city to enjoy, with views unlike any other.

• It’s only formal: It’s not! They have created a comfortable and relaxed environment.

Want to grab a beer with buddies in your ball cap? You can do that in the new lounge, complete with large screens for watching sporting events!

• Dinner only: No way! They have a lunch menu, a lunch buffet, and a completely new bar menu that makes it perfect for a happy hour stop.

This fresh new Vast (and V2 the Event Center) is something completely new. It’s very adaptable for every type of occasion. The commitment from everyone at Vast is evident. Vast is now the showcase it should have always been, and it’s the go-to spot for a unique and quality experience, with views as far as the eye can see.

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EATS As you can read on the previous page, overhauling Vast has required much work and effort. It has not been an easy feat, but we can tell you that it has paid off. Walking into Vast and knowing it had been going through a transformation, I was a little unsure what to expect.

My first impression, from the layout and the atmosphere, was that it is classy but not too formal.

Most people probably don’t know what a challenge it is making a 49th-floor restaurant in the nicest building in downtown Oklahoma City feel comfortable. There’s already an elegance that comes from sitting atop the Devon Tower, but under the direction of Kurt Fleischfresser, Vast has become a versatile space for occasions of all types. How am I just now getting to the view? WOW. Without being in airplane or helicopter, this is the best view you can get of Oklahoma City and the surrounding landscape. The vista is unmatched by any spot in the city. We sat in probably the most comfortable dining chairs of any restaurant I’ve ever been to, right next to the gigantic windows.

The staff was friendly, prompt and knowledgeable of every dish and drink. Our cocktails were perfectly crafted by one of their creative craft cocktail bartenders. The food was swiftly brought out and the smells were heavenly. It’s one thing to have food that tastes and smells delicious, but for it to be beautifully plated as art elevates a meal into a whole new experience. Patrick Williams is the Executive Chef, and he has an affinity with the South. The food is inspired by New Orleans and the Low Country, and it is truly representative of that region. Chef Kurt and Chef Patrick complement each other, coming together for a perfectly unique and delicious cuisine. There’s a completely fresh flair to this spectacular spot that the entire city needs to get out and try at least once, though you won’t be able to stop there! Vast is a spot to be proud of.

What We Sipped and Tasted: Vast Manhattan Bulleit, Punt e Mes vermouth, strong tonic, bitters, sherry rinse, amarena cherry Saint Sage Old Tom, St-Germain, lemon, agave, raspberries, sage, lavender bitters Quail Stuffed with Pickled Shittake Rack of Lamb Smoked Lamb Ribs & Roasted Loin This was definitely our favorite, and it’s Chef Kurt’s too! They cut the ribs off the bone, then brine and smoke them. The loin is seared, and the variety of flavors in this dish is phenomenal.

Crispy Chicken Breast & Braised “Shank” Cornbread Pudding Dessert Banana cheesecake with banana brûlée

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LAND AND SEA Lakeside Barber Shop, 7523 N. May Ave. Oklahoma City, OK 73116 405.755.2622 • landandseaok.com This spot is a true gastropub. Land and Sea, formally Sean Cummings’ Irish Pub, is serving up gourmet food and a full bar. This small spot in the heart of Oklahoma City, only seating 38, is a perfect little seafood dive. You’ll find yourself in a laid-back atmosphere with delectable eats. Their signature dish is the potato-encrusted Chilean sea bass – YUM! They give true Oklahoma flair to some of the classics, like the BBQ-spiced oysters. It’s not all seafood: you can try dishes like the creamy risotto or the grilled beef tenderloin, topped with a shiitake garlic cognac pan sauce. There is something for everyone. It’s a spot you don’t want to miss!

ND FOODS 2632 W. Britton Rd. Oklahoma City, OK 73120 405.840.9364

DISTRICT 21 12777 N. Rockwell Ave. Oklahoma City, OK 73142 405.717.7700 • francistuttle.edu/district21 Tucked away in the longtime-running Francis Tuttle Center, District 21 is a dining experience that deserves to be applauded. District 21 is designed for students to complete internships after they finish their stent in the Culinary Arts program at Francis Tuttle. The restaurant is a truly exceptional dining experience.

Become immersed in the sights, sounds, smells and flavors of culinary art. They offer seasonal and locally sourced ingredients, and even some gluten-free options. Their menu does change, but that is what makes the experience exciting! Try the shrimp and grits or the beef stroganoff.

TEXADELPHIA 200 S. Oklahoma Ave. No. 110 Oklahoma City, OK 73104 405.208.4000 • texadelphia.com

This gourmet American eatery is serving up quality

Mmm … cheesesteaks! How often can you find a

and fresh menu items that keep the locals coming

delicious cheesesteak so far from Philly? Since 1981,

back for more. This deli-style restaurant offers classic sandwiches, soups, salads, wraps, desserts and more.

Texadelphia has served up delicious cheesesteaks with tons of delicious toppings. Many enjoy the “build-your-own,” where you can choose from their

When available, we recommend the chicken pot pie

scrumptious house-made sauces and toppings

or the three berry pie, although it’s hard to choose

like jalapenos or bacon. You can’t go wrong with

from their many desserts. Customers rave about both the quality and quantity: they have generous portions

the Texican, which comes with beef, grilled onions, mozzarella and a lot of sliced jalapenos, with a side of warm, gooey queso to pour on top. It’s a perfect place

and they certainly don’t skimp. Long wait? Stop by

to stop and eat before Thunder games or before a

their antique |shop 46 so6ix.com APRIL next 2015 door for some perusing.

walk along the Bricktown Canal.

COOKING WITH CHEF ROBINETT HOMEMADE ​PIZZA ​D​OUGH Mix together: 3 fl oz warm water 1 1/2 T sugar 1 T yeast Let sit until yeast is foaming, meanwhile, in a stand mixer blend together: 3 3/4 c all purpose flour 3/4 c semolina flour 1 1/2 T salt 1 1/2 c warm water 2 1/2 T olive oil

Add in yeast mixture to the flour and incorporate. Then gradually add: 2 1/4 c all purpose flour

• Blend until combined.

• Turn out onto floured surface and knead until soft, about 2 minutes.

• Place in oiled bowl, cover with plastic wrap until doubled in size, about an hour to one hour ten minutes.

• Punch down dough, recover and refrigerate for 20 minutes.

• Divide into dough of desired size for your needs and roll or press until desired thickness.

Twitter: @chefrobinett5

Instagram: @chefrobinett5

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APRIL 2015 BY

Dadhichi Toth

www.astrology.com.au

sector shows some really good things about to take off in this area of your life after the 20th.

TAURUS (APRIL 20 - MAY 20)

You have the powerful transit of Mars now activating you physically. You will feel passionate, dynamic and competitive so direct these energies in a constructive manner. Your health will be in focus as the full Moon this month is in your sixth house of work and healthrelated issues. Taking heed of your body’s signals is important to optimize your well-being. Diet may also plan important part in helping you in this area. After the 19th the new Moon will give you a broad-based view of culture and spirituality.

LEO (JULY 23 - AUGUST 22)

You are passionate about your work this month and perhaps aggressively so with Mars in your profession sector! Be careful you don’t get other people offside as the tall poppy syndrome is likely to strike.

Someone in your vicinity may not be too happy with the success you are reaping lately. The new Moon this month brings your attention to educational matters, legal problems and/or long-distance journeys after the 20th. Something completely unexpected may happen to you around this time.

GEMINI (MAY 21 - JUNE 20)

Even though you want to be in the company of friends this month you feel somewhat reluctant to engage others at this time. This may be more pronounced between the 5th and 10th when you start the reappraise your relationships more seriously. The new Moon in your 11th house of friendships indicates you will meet new people in keeping with your changing and ever improving standards around the 20th. Try to get out and forget about your current concerns.

VIRGO (AUGUST 23 - SEPTEMBER 22)

Your generosity is getting the better of you now and you need to carefully assess the people you involve yourself with particularly in commercial transactions.

Mars moving through your legal sector does indicate potential problems in contracts and with those who might otherwise deceive you. The new Moon also requires you to look more deeply into what is not said in communication especially after the 20th.

Continue working on creating inner peace as Saturn is challenging you on this front.

CANCER (JUNE 21 - JULY 22)

Your luck continues now and it’s an ideal time to aspire to a new position and better income. In fact with Mars and Venus transiting your 11th house of profits, making more money is certainly high on your agenda. Friendships come unstuck as Mars brings with it some conflicts due to your overly passionate responses particularly after the 16th. Focus more on your work as the new Moon in your professional

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LIBRA (SEPTEMBER 23 - OCTOBER 22)

You are still undergoing a very unsettled time in your most intimate relationships. Sexuality and intimacy

ARIES

(MARCH 21 - APRIL 19)

You’re excitable this month with the Sun, Mercury and Uranus combining in your Sun sign. You need to be able to deal with this energy especially in close relationships as you are certain to be unpredictable and not easy to get on with. The full moon of the 4th focuses your attention on love and more commitment orientated connections. After the 19th you get some brand-new opportunities all-round.

are important topics to work through and after the 22nd the Moon’s transit of Mars and Venus will trigger some of your sexual needs. The current process of transformation is deep and will touch every aspect of your life and this is due to the unrelenting action of Pluto in your fourth house.

but more on the home front rather than within a professional context. Finding some measure of the stability is required and this will come to head around the 20th when the new Moon forces you to make drastic changes in your domestic environment. You could be impulsive romantically after the 22nd or 23rd but this won’t seem to bother you as you can expect a lot of fun.

SCORPIO (OCTOBER 23 - NOVEMBER 21)

You’re probably giving more attention to others than you really need to be giving yourself just now. The full Moon on the 4th, in your 12th house, is an indicator of excessively giving time, energy and resources to those who are unworthy. The new Moon indicates changes in workplace and a readjustment to perhaps some new people on the scene and your professional arena after the 19th. There may be opportunities romantically in this respect as well.

AQUARIUS (JANUARY 20 - FEBRUARY 18)

Listening to the good advice of friends is essential now. Trust the movement of Saturn in your 11th house as also the full Moon in your ninth house showing a broadening of your horizons through these trusted and experienced friends. Restlessness may be part of your problem. Laying down your roots and really allowing your energy to settle for a while is very important now. You may feel more able to do this after the new Moon, around the 22nd to the 24th.

SAGITTARIUS (NOVEMBER 22 - DECEMBER 21)

With the full Moon on the 4th in your zone of friendships and in good aspect to Saturn you can solidify friendships and also stabilize profits and business especially those of you who are working independently in your own businesses. And the new Moon in your fifth house on the 19th with Uranus could bring with it a surprising new romance or friendship.

Don’t rush things, rather study people first.

CAPRICORN (DECEMBER 22 - JANUARY 19)

There is some continuing pressure on you to perform

PISCES

(FEBRUARY 19 - MARCH 20)

You have some brilliant ways of making money or at least figuring out how you can stretch a dollar much further and this is due to the presence of Mercury, the Sun and Uranus in your finance house. Mars in your third house with Venus also shows you are mentally astute now and will be able to pick up on opportunities that others miss. The new Moon takes place on the 19th and is a strong indicator that a new stream of income is likely shortly. so6ix.com | APRIL 2015

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CALENDAR OF EVENTS

MERLE HAGGARD April 3 The Grand Casino Hotel Resort 777 Grand Casino Bloulevard Shawnee, OK

CANTERBURY CHORAL SOCIETY: DEFIANT REQUIEM April 12 Civic Center Music Hall 201 N Walker Ave Oklahoma City, OK

ARIANA GRANDE April 3 Chesapeake Energy Arena 100 W Reno Ave Oklahoma City, OK APRIL 1 DEREK HARRIS BAND BAKER STREET OKC OKLAHOMA CITY APRIL 2 DRIVE BAKER STREET OKC OKLAHOMA CITY APRIL 3 CALEB FELLENSTEIN – ACOUSTIC OAK TREE COUNTRY CLUB EDMOND 50

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LUCKY TAPWERKS OKLAHOMA CITY DJ R&R RUSSELL’S OKLAHOMA CITY BLAKE LANKFORD TOBY KEITH’S BAR & GRILL OKLAHOMA CITY APRIL 4 LOWER 40 WORMY DOG SALOON OKLAHOMA CITY

STONE TEMPLE PILOTS April 20 Diamond Ballroom 8001 South Eastern Avenue Oklahoma City, OK

CALENDAR OF EVENTS LOST ON UTICA RUSSELL’S OKLAHOMA CITY JEREMY PHIFER TOBY KEITH’S BAR & GRILL OKLAHOMA CITY APRIL 17 COVER ME BADD MICKEY MANTLE’S STEAKHOUSE OKLAHOMA CITY 2AM TAPWERKS OKLAHOMA CITY DJ R&R RUSSELL’S OKLAHOMA CITY AUSTIN COBB BAND THUNDERBIRD CASINO NORMAN

TROY HARDIN TOBY KEITH’S BAR & GRILL OKLAHOMA CITY APRIL 18 COVER ME BADD MICKEY MANTLE’S STEAKHOUSE OKLAHOMA CITY 100 BONES BAND TAPWERKS OKLAHOMA CITY JARED SUTTON & JARROD BAKER TOBY KEITH’S BAR & GRILL OKLAHOMA CITY APRIL 22 REPLAY – 80’Z ENUF BAKER STREET OKC OKLAHOMA CITY

OK GO April 21 Diamond Ballroom 8001 South Eastern Avenue Oklahoma City, OK REPLAY MICKEY MANTLE’S STEAKHOUSE OKLAHOMA CITY THE BROKE BROTHERS TAPWERKS OKLAHOMA CITY STARS RUSSELL’S OKLAHOMA CITY BRYCE DICUS TOBY KEITH’S BAR & GRILL OKLAHOMA CITY APRIL 8 MIKE HOSTY DUO BAKER STREET OKC OKLAHOMA CITY

AVENUE BAKER STREET OKC OKLAHOMA CITY APRIL 10 JIM THE ELEPHANT BAKER STREET OKC OKLAHOMA CITY AARON NEWMAN BAND TAPWERKS OKLAHOMA CITY DJ SIX RUSSELL’S OKLAHOMA CITY APRIL 11 THE SUSPECTS TAPWERKS OKLAHOMA CITY

BRAND NEW April 23 Diamond Ballroom 8001 South Eastern Avenue Oklahoma City, OK

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CALENDAR OF EVENTS

NORMAN MUSIC FESTIVAL April 23-25 Main Street Norman, OK MODEST MOUSE April 24 Diamond Ballroom 8001 South Eastern Avenue Oklahoma City, OK

OKC PHILHARMONIC: A NIGHT AT THE COTTON CLUB April 24-25 Civic Center Music Hall 201 N Walker Ave Oklahoma City, OK

AIR SUPPLY April 24 Riverwind Casino 1544 Oklahoma 9 Norman, OK 52

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APRIL 23 REPLAY BAKER STREET OKC OKLAHOMA CITY APRIL 24 STARS RIVERWIND CASINO NORMAN AVENUE TAPWERKS OKLAHOMA CITY ROCKY KANAGA – ACOUSTIC TOBY KEITH’S BAR & GRILL OKLAHOMA CITY APRIL 25 ATTICA STATE TAPWERKS OKLAHOMA CITY

TREY ROSENTHAL TOBY KEITH’S BAR & GRILL OKLAHOMA CITY APRIL 29 URBAN ADDICTION BAKER STREET OKC OKLAHOMA CITY APRIL 30 STARS BAKER STREET OKC OKLAHOMA CITY LUCKY OKC MUSEUM OF ART ROOFTOP OKLAHOMA CITY

CALENDAR OF EVENTS

THOMAS RHETT April 25 The Grand Casino Hotel Resort 777 Grand Casino Bloulevard Shawnee, OK

TUMBLEWEED CALF FRY April 30 - May 2 Tumbleweed Dancehall Lakeview & Country Club Rd Stillwater, OK

BLUE OCTOBER April 29 Diamond Ballroom 8001 South Eastern Avenue Oklahoma City, OK so6ix.com | APRIL 2015

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CALENDAR OF EVENTS

MOVIES APRIL 3

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APRIL 10

CALENDAR OF EVENTS APRIL 17

APRIL 24

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CALENDAR OF EVENTS

EVENTS

APRIL 10-11

APRIL 2

WESTERN AVENUE ON THE LAWN CHESAPEAKE LAWN OKLAHOMA CITY WINE FORUM OF OKLAHOMA OKLAHOMA STATE UNIVERSITY STILLWATER APRIL 10 LIVE ON THE PLAZA PLAZA DISTRICT OKLAHOMA CITY 2ND FRIDAY CIRCUIT OF ART NORMAN ARTS DISTRICT NORMAN APRIL 11

ALTON BROWN LIVE CIVIC CENTER MUSIC HALL OKLAHOMA CITY APRIL 3 FIRST FRIDAY GALLERY WALK PASEO ARTS DISTRICT OKLAHOMA CITY APRIL 4

KEVIN HART CHESAPEAKE ENERGY ARENA OKLAHOMA CITY APRIL 11-12

MADE IN OKLAHOMA FESTIVAL MAIN STREET SEMINOLE APRIL 9-12

OKLAHOMA CENTENNIAL HORSE SHOW OKLAHOMA STATE FAIR PARK OKLAHOMA CITY 56

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REDBUD CLASSIC NICHOLS HILLS PLAZA OKLAHOMA CITY APRIL 12 OKLAHOMA CITY ROLLER DERBY BOUT SKATE GALAXY OKLAHOMA CITY

CALENDAR OF EVENTS APRIL 17-19 OKLAHOMA CITY BALLET: NINE SINATRA SONGS CIVIC CENTER MUSIC HALL OKLAHOMA CITY APRIL 18

APRIL 26 OKLAHOMA CITY MEMORIAL MARATHON OKLAHOMA CITY NATIONAL MEMORIAL OKLAHOMA CITY

SPORTS

APRIL 1 OKC THUNDER VS. DALLAS MAVERICKS CHESAPEAKE ENERGY ARENA OKLAHOMA CITY APRIL 7

HEARD ON HURD BROADWAY & HURD EDMOND APRIL 19 DAY OF REMEMBRANCE OKLAHOMA CITY NATIONAL MEMORIAL OKLAHOMA CITY APRIL 21-26 FESTIVAL OF THE ARTS DOWNTOWN OKC OKLAHOMA CITY APRIL 23 CELEBRITY ATTRACTIONS: MEN ARE FROM MARS, WOMEN ARE FROM VENUS OCC VISUAL & PERFORMING ARTS CENTER OKLAHOMA CITY STEPCREW ARMSTRONG AUDITORIUM EDMOND APRIL 24

H&8TH NIGHT MARKET 815 N HUDSON AVE OKLAHOMA CITY APRIL 24-26 IRON THISTLE SCOTTISH FESTIVAL KIRKPATRICK FAMILY FARM YUKON

OKC THUNDER VS. SAN ANTONIO SPURS CHESAPEAKE ENERGY ARENA OKLAHOMA CITY APRIL 10

OKC THUNDER VS. SACRAMENTO KINGS CHESAPEAKE ENERGY ARENA OKLAHOMA CITY APRIL 13 OKC THUNDER VS. PORTLAND TRAIL BLAZERS CHESAPEAKE ENERGY ARENA OKLAHOMA CITY APRIL 14 OKC DODGERS VS. NASHVILLE SOUNDS CHICKASAW BRICKTOWN BALLPARK OKLAHOMA CITY APRIL 26

OKC DODGERS VS. OMAHA STORM CHASERS CHICKASAW BRICKTOWN BALLPARK OKLAHOMA CITY so6ix.com | APRIL 2015

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MOIRA MCCARTHY

Sales & Catering Manager at V2 the Event Center at Vast

Chicago girl turned Oklahoman Moira McCarthy is taking the dining and event industry to new heights (pardon the pun, we just couldn’t help it). Vast, sitting atop the Devon Tower, is known for its fine dining, but there is more to it than that. As the catering and sales manager, Moira’s days are ever changing, and she loves it.

Her background is in event planning, specifically weddings, but the opportunity that popped up at Vast was just too great to pass up. She explained that when it comes to dining and event spaces, there is nothing else like Vast in our city. Vast truly has that cosmopolitan feel, which puts it on par with locations in Dallas or Chicago. Moira bragged about her team. After undergoing a mini renaissance, the team is all hands on deck, giving 110% and doing whatever it takes to see Vast succeed past expectations. World-renowned chef Kurt Fleischfresser is one of the new team leaders at Vast, and he is doing a phenomenal job. The service, food and views are unmatched.

Moira is able to work closely with clients and bring their ideas to fruition for private parties, weddings, and other events. She converses with them about their budgets, their menus, and how they foresee the event coming to life. And then Moira brings it to life, just like that! Vast is extremely versatile. They love that people share their engagements, birthdays, holidays, anniversaries and more with them, but there is a spot on the 49th and 50th floors for everyone. The lounge just recently opened, where you can wear a ball cap, grab a beer with friends, and truly relax with the big screens. V2, the event space, is great for weddings, work meetings, Christmas parties and more. The service is impeccable. We asked Moira what her favorite dish is: she likes the salmon, and the French macarons from pastry chef Bill.

When Moira is not at Vast, she is spending time with her lovely fiancé, doing spin at Moxieride or swimming. (Growing up, Moira played water polo a lot!) She enjoys hanging out with her sisters. A girl after our own heart, she loves to cook and taste wine … and vodka! Fun fact about Moira: she can say all the presidents’ names in alphabetical order.

(I was impressed.)

Think of Moira and Vast the next time you go out for dinner, to watch a basketball game, or to host a special event – you won’t regret it!

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LANDON VON WOOD General Manager of Iguana Mexican Grill

Meet Landon! Having been in the restaurant business for 10 years now, he has done it all, from bussing tables to washing dishes, to serving as a bartender and a waiter. Landon is now running the show as general manager of Iguana Mexican Grill in downtown Oklahoma City. He has learned from some of the best along the way. Many people in the restaurant business check out after short periods of time. So what has made Landon stay in the hospitality industry for a decade now?

Relationships. He considers himself to be a good networker. He loves the people and enjoys building relationships, not only with the people he works with, but also with the guests who come through the door. Being face-to-face is where he is meant to be, and he wouldn’t have it any other way. His favorite part of being a general manager? New challenges. When he first came to Iguana, a new concept for him, he was faced with many new challenges. He rewrote and restructured many aspects of the previously owned restaurant from the bottom up. Landon helped recreate the menu to add new and exciting features while keeping the old favorites the guests had grown to love.

Iguana’s food is 100% fresh, from scratch. Landon’s great leadership shows in the success of Iguana Mexican Grill. We were curious about his future goals. He explained that anyone who is serious in the restaurant industry will always say that ownership of their own restaurant is an immediate goal. Also, he wants to understand the way people think about and look at restaurants in Oklahoma City as a whole. He is passionate about the people and food of this city and really wants to see more forward thinking. Iguana’s tequila offerings exceed any other restaurant in the city, with close to 100 different types in rotation. Landon recommends the steak mini tacos if you’re looking for something new to try off the menu. He eats them 5-10 times a week. (Yes, seriously!) It’s a fun and delicious dish because of all of the modifications and additions available. When Landon isn’t at Iguana, he is spending time with his family and two little boys.

When not with family, he’s watching the Red Sox; he’s a huge sports fan. Fun fact about himself: Landon is a 6th-time reining fantasy football champion in his league. I’m sure you’re curious who he would eat dinner with, dead or alive. His answer? Chris Farley, Ted Williams and Tom Brady.

Be sure to attend Iguana’s Cinco De Mayo bash. It’s going to be a blast!

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