So6ix Magazine October 2014

OCTOBER 2014

FOOD & RESTAURANT

ISSUE

Use The 6 App 'Interactive' here for bonus content

Foie Gras The George

EASY AS

1-2-3 TWO TO THREE INGREDIENT RECIPES P. 12

EDUCATING

Your Diet P. 18

CHEF FEATURE

KURT

FLEISCHFRESSER so6ix.com | OCTOBER 2014 P. 60 1

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OCTOBER 2014

INSIDE

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

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12

• EASY AS 1-2-3

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• EDUCATING YOUR DIET

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• FOOD

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• FUN IN THE FACTS

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• A SPOOKTACULAR PLANNED PARTY

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• SO6IX HEALTHY LIVING

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• COOKING WITH CHEF ROBINETT

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• SO6IX EATS

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• HOROSCOPES

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• CALENDAR OF EVENTS

50

• CHEF FEATURE

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TWO TO THREE-INGREDIENT RECIPES

TRUTH IN THE NUMBERS RESTAURANTS

HALLOWEEN THEMED PARTY PICS & DIY's

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by Scott Do

TAILGATING TIPS AND TRICKS

OCTOBER 2014

by Dadhichi Toth

OCTOBER 2014

KURT FLEISCHFRESSER

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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

CONTRIBUTING WRITERS Scott Do

FOR ADVERTISING: jack@so6ix.com

ON THE COVER...

PHOTOGRAPHY: LAUREN WRIGHT RESTAURANT: THE GEORGE PRIME STEAKHOUSE CHEF: JOSHUA VALENTINE DISH: FOIE GRAS

©Copyright 2014 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 We are so excited to bring you our annual food issue this month. As a huge foodie, I always love when this issue comes around, because I get to try so many unique restaurants in the city. Oklahoma City continually grows in the culinary arts with new, fresh, authentic, and artistic cuisine. Original restaurants are popping up all over the metro every day with great local and out of state chefs bringing us a flair for our taste buds. Oklahoma is continuing to quickly to take the culinary world by storm, with a major impact coming from world renowned Chef Kurt Fleischfresser. We had the privilege of sitting down with Chef Kurt this month and were in awe of his stories, experience, and his accomplishments over the last several decades.

His passion and excitement for the culinary arts is inspiring and shows how far Oklahoma is coming in the food world. We are excited for the culinary advancements continuing to happen in our state.

We recommend getting out in this beautiful month of October and taking full advantage of the

weather and the holiday season starting. There are great events going on like haunted houses, pumpkin patches, and more. Many new restaurants have just opened or plan on opening soon. We recommend The George Prime Steakhouse, Bleu Garten, Revolve Pizza, RJs Supper Club, or any of our delicious food trucks. It’s the perfect time to get out with friends and family, taste Oklahoma and enjoy the patio weather.

We hope you enjoy this food issue and get out and take part in all of our great experiences, both food and non-food alike, that Oklahoma has to offer. Nothing can triumph experience.

Get out, grow, taste, sip, and enjoy!

Jack McBride

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EASY AS 1-2-3 TWO TO THREE-INGREDIENT RECIPES You don’t always need a lot of skill, time or ingredients for a simple and quick snack, meal or dessert! These simple recipes call for no more than three basic ingredients that you probably have on hand in your pantry or refrigerator. Impress your guests or family without going to all the trouble. Keep it simple: it’s as easy as 1-2-3!

Flourless Nutella Cake • 4 large eggs • 8 1/2 ounces Nutella

PREP TIME: 10 MINUTES COOK TIME: 25 MINUTES TOTAL TIME: 35 MINUTES kirbiecravings.com • Preheat oven to 350F. • Grease a 6 or 7-inch round springform pan. Line with parchment paper on sides and bottom and grease paper with baking spray or butter.

• Beat eggs on highest speed with stand mixer until they triple in volume, about 6 minutes.

• Measure out Nutella into a bowl.

Microwave for about 20 seconds to make it softer. Add in 1/3 of the egg mixture. Gently stir until all of the eggs are mixed in. Add another third of the egg mixture and fold again until no egg streaks remain. Pour in the rest and repeat.

• Pour the batter into the lined pan.

Bake for 20-25 minutes or until a knife comes out clean.

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2-Ingredient Pizza Dough • 1 cup self-rising flour • 1 cup Greek yogurt

PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 30 MINUTES

kidspot.com.au

• Preheat oven to 400-450F. • In a bowl, combine the flour and yogurt and gently mix to bring together until it forms a ball.

• Sprinkle a little additional flour on the board or counter to prevent sticking, and knead and roll the ball out.

• Knead for 5-8 minutes and roll out into the desired shape.

• Place sauce and toppings and bake for 20 minutes.

For a more well-done crust, prebake on a stone in the oven for 10 minutes before adding toppings.

Cheese Crisps These are delicious on their own, as a garnish for soups or salads, for a dip or spread.

or as crackers

• Block or bag of shredded cheddar or Colby-Jack cheese are delicious!

• 1 package Cheez-Its. Any flavor is fine—Original and Hot and Spicy

PREP TIME: 5 MINUTES COOK TIME: 8 MINUTES TOTAL TIME: 13 MINUTES celebrationsathomeblog.com

• Preheat oven to 375F. • Place a small pile of cheese on a baking pan (shred with a grater if using a block of cheese).

Spread out the pile into a circle with even thickness.

• Crumple up a handful of Cheez-Its into a bowl.

Sprinkle over the shredded cheese and distribute evenly.

• Bake in a preheated oven for 5-8 minutes or until golden brown. If taken out too soon, they will be chewy instead of crispy.

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Banana Oat Cookies • 2 large very ripe bananas • 1 cup of oats (quick or regular; if you use regular, we recommend chopping them a little so everything holds together better) • Additional mix-ins (chocolate chips, crushed walnuts, cinnamon, raisins, etc.)

PREP TIME: 5 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 20 MINUTES theburlapbag.com

• Preheat oven to 350F. • With a fork or spoon, mash bananas in a bowl and stir in oats until combined.

• Add in mix-ins if desired.

• Form cookies onto a baking sheet and pop in the oven for 15 minutes or until the desired texture is reached.

Strawberry Fruit Leather • 1 1/2 pounds strawberries, halved (4 1/2 cups) • 3/4 cup sugar

PREP TIME: 5 MINUTES COOK TIME: 3-4 HOURS TOTAL TIME: ABOUT 4 HOURS

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• Puree strawberries with sugar in a blender until smooth. Strain through a mesh sieve into a saucepan.

• Bring purée to a boil, then simmer over medium low heat until thick enough to mound slightly, 45 minutes to 1 hour.

• Preheat oven to 200F with rack in the middle.

Line a large baking sheet with a nonstick liner.

• Pour hot purée onto the liner and spread thinly.

Dry in the oven until it no longer sticks to your fingers, about 2 to 3 hours.

• Cool on a rack until completely dry.

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Egg Drop Soup This is a very basic recipe, but you can add spices like garlic, ginger, chives and soy sauce for more flavor.

• 1 quart store-bought chicken broth (salted) • 3 large eggs

PREP TIME: 2 MINUTES COOK TIME: 10 MINUTES TOTAL TIME: 12 MINUTES

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• In a medium saucepot, bring chicken stock to a simmer.

• Crack eggs into a bowl and whisk together.

• When the stock is at a low bubble, stir clockwise with one hand and slowly and steadily pour the whisked eggs into the stock.

• Cook for just a few seconds and serve.

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BEAUTY SHOWCASE 2014 CORRECTION FANTASY:

HAIR: ANDREA LEMONDS MAKEUP: CHARITY MARSHALL MODEL: CYNDA MCELVANA, TABB/FORD MODELS PHOTOGRAPHER: SHEVAUN WILLIAMS SALON: TRICHOLOGY SALON

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EDUCATING Your Diet PALEO What Is It? This modern nutritional diet is designed to bypass the, ironically enough, modern culture of food.

The idea behind this diet is to take our eating habits back to the Paleolithic era, when the human diet consisted of wild plants, animals, fruits and vegetables. Nowadays trans fats and sugars are commonly found in foods to the degree that some question the need for such additives at all. There is evidence that these ingredients are at the root of several degenerative diseases and conditions, including obesity, cancer, diabetes, heart disease, Parkinson’s, Alzheimer’s, depression and infertility. Looking to become Paleo? Here are a few tips to remember.

What Can I Eat? Okay to Eat: Fruits, vegetables, lean meats, seafood, nuts & seeds, healthy fats Avoid: Dairy, grains, processed food & sugars, legumes, starches, alcohol

Health Benefits: With a simple shift, practitioners of the Paleo diet are removing the foods that fight against their health and are increasing their intakes of vitamins, minerals and antioxidants. Not all, but some, document more efficient workouts, stable blood sugar, burned-off stored fat, reduced allergies, clearer skin, better teeth, and improved sleep patterns.

VEGAN What Is It? The ultimate animal conservationists, vegans do not eat or use any products that derive from an animal. Commonly mistaken for vegetarians, who do not eat meat, fish or poultry, vegans take it a step further by avoiding products such as eggs, dairy, honey, leather, fur, silk and wool. Many choose to be vegan for health, environmental or ethical reasons, or to promote a more humane and caring world.

What Can I Eat? The key to a nutritional vegan diet is variety. Without the proper education, it’s easy to have an inadequate protein or calorie intake.

Okay to Eat: Fruits, vegetables, leafy greens, whole grain products, nuts, seeds and legumes Avoid: Any product that derives from an animal, such as beef, chicken, fish, eggs, honey, dairy, and butter

Health Benefits: Because they cut out certain animal products, such as high-fat meats and eggs, vegan diets are typically free of cholesterol and low in saturated fat. Over time this has been shown to reduce the risks of heart disease and cancer. Because of the lack of dairy, calcium needs to be attained through sources such as okra, soybeans, tempeh, almond butter and broccoli.

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GLUTEN-FREE What Is It? What in the world is gluten? It’s a protein found in wheat, barley, rye and the derivatives of these grains, including malt and brewer’s yeast. The gluten-free diet is one of the fastest-growing nutritional movements in America. Though it is necessary for those with celiac disease, a severe allergy to gluten, many people believe going gluten-free helps with gastrointestinal distress, peripheral neuropathy, headaches and joint and muscle pain.

What Can I Eat? Okay to Eat: Fruits, vegetables, meats, poultry, fish, beans, legumes and most dairy products Avoid: Barley, rye and wheat. Unless labeled gluten-free, items such as beer, breads, cakes and pies, cereals, pastas, seasoned rice mixes, matzo and croutons

Health Benefits: In America, an estimated 18 million Americans, 17% of the population, suffer from gluten sensitivity, and 3 million, or 1%, suffer from celiac disease. For some, going gluten-free relieves symptoms of gastrointestinal distress, joint and muscle pain, mood disorders or “brain fog,” unexplained infertility and other reproductive health problems, multiple sclerosis, thyroid disease and ADHD. Some gluten-free diet supporters have also reported weight loss. Of course, moderation and exercise are still important. Also keep in mind that many gluten-free foods, especially if processed, can contain the same amount of or even more calories, fats and sugars as their counterparts with gluten.

PESCATARIAN What Is It? While we all know what vegetarianism is, we might not all be familiar with pescatarianism. Pescatarians abstain from eating all meat and animal flesh, with the exception of fish. Many adopt this diet for health reasons or as the first step into a fully vegetarian diet. Many pescatarians believe that the moderate consumption of fish or fish oils is necessary for optimum health. These diets are rich in omega-3 fatty acids, which are believed to have major health benefits.

What Can I Eat? Okay to Eat: Fish and seafood, vegetables, fruits, butter, oils, breads, pastas, beans and legumes Avoid: Meats, including chicken, pork, beef, lamb and turkey

Health Benefits: In avoiding red meats and some forms of poultry, a pescatarian’s diet is lower in saturated fats, which in turn can bolster cardiac health. Eating foods that are rich in omega-3 fats, like salmon, tuna and mackerel, is a great way to lower triglycerides, a type of fat in the blood. In addition, pescatarians typically get a great mix of calcium, potassium, iron, zinc and other vitamins and minerals from eating fish, which is high in B6, B12, riboflavin and niacin, and fish oils, which are high in vitamins A and D. so6ix.com | OCTOBER 2014

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FOOD TRUTH IN THE NUMBERS The most expensive pizza in the world costs $12,000 and takes 72 hours to make

An average ear of corn has an even number of rows, typically 16 McDonald’s sells 75 hamburgers every second of every day

There are

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50 MILLION Americans per day are served fast food

The popsicle was invented by an

11-year-old in 1905

7,500

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varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all

FUN FACTS RESTAURANTS IN THE

On average, the food we eat in the United States travels 1,500 miles before it hits our tables. Restaurants can reduce their environmental impact by sourcing local ingredients

Americans and restaurants are throwing out the equivalent of $165 billion each year

The U.S. restaurant industry has 13.54 million employees

Chipotle buys some of their avocados from singer Jason Mraz

Pizza Hut made a delivery to the International Space Station in 2001. It cost around $1,000,000

The restaurant industry generates $683.4 billion in sales each year so6ix.com | OCTOBER 2014

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A Sp ktacular Planned Party Halloween Themed Party Picks & DIY's

WHITE CHOCOLATE + CANDY BARK \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Who says bark is just for Christmas treats? This is a delicious Halloween version that is combining the perfect salty and sweet combo. Serve it as a dessert, a pre-party snack, or in a take home goodie bag.

Credit: Brit.co Ingredients: • 2 cups white chocolate chips • Peanuts • Candy corn • Reese’s Pieces Instructions: • Place chocolate chips in the microwave for 1 minute, stir. Continue to microwave in 30-second intervals until completely melted.

• Pour melted chocolate onto a cookie sheet lined with wax paper. Spread to an even thickness.

• Sprinkle peanuts, candy corn, and Reese’s Pieces onto the chocolate. Set the bark aside to firm at room temperature or in the refrigerator.

• Once the bark is completely set, break into chunks. Enjoy!

BALLOON-DIPPED CANDY CORN JARS \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ This super simple decoration can be used as a festive glass to drink out of, place spooky decorations in, delicious treats, or even as a glowing candle holder.

Credit: Brit.co Materials: • Mason jars • White, yellow, and orange balloons • Scissors Instructions: • Cut off the skinny “stem” of the balloons.

• For the white and yellow balloons, also cut off the rounded end. For the orange balloon leave the round end intact.

• Pull over your mason jar so that the white is on top, yellow in the middle, and the orange is on the bottom, just like candy corn!

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BLACK + ORANGE RUM PUNCH \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ We have the most spooktacular drink for your party that is sure to pack a punch for your guests. It’s a nice break from everything pumpkin flavored (don’t get us wrong we still love it).

Ingredients: • 4 ounces orange juice • 4 ounces pineapple juice • 1 tablespoon lime juice • 2 ounces dark rum • 2 ounces light rum • 2 ounces soda water • 4 ounces blackberries • ½ cup sugar • Black food coloring Instructions: • Mix together all of the liquid ingredients (not including blackberries, sugar or food coloring) in a cocktail shaker or measuring cup. Shaking with ice or refrigerate until chilled.

• Place sugar in a small bowl and add food coloring. Mix until uniform in color.

• Run an orange, lime slice or dip the rims in water. Coat rims with the black sugar mixture.

• Place 3 to 4 blackberries in the bottom of each glass and crush. Slowly pour cocktail mixture over blackberries.

HAPPY HALLOWEEN BURLAP \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ This is the perfect sign to welcome your guests or to decorate over the food and drink table. We chose to spell out “Happy Halloween”, but you could put any number of spooky sayings on your banner.

Credit: Brit.co Materials: • Burlap • Letter Stencils • Acrylic Paint • Paint Brush • Baker’s Twine • Needle • Rule • Glue Gun + Glue Sticks Instructions: • Cut 14 rectangles measuring 7 inches by 4 ½ inches wide out of the burlap.

• Using the letter stencils, pain each letter that you desire on the burlap rectangles. Let fully dry.

• Plain a think line of hot glue across the top of the edge of the rectangle, then fold over about 1 inch to create a seam. Repeat with remaining rectangles.

• Threat the baker’s twine through your needle and then thread through the top of each square.

• Hang on the wall using tape or thumbtacks. so6ix.com | OCTOBER 2014

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CARAMEL APPLE BAR \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Who says you can’t take the DIY theme into the food? Instead of preparing another dessert or snack, let guests custom make their own caramel apple at a fun and festive caramel apple bar.

Credit: Spoonful.com Ingredients: • 2 (14 ounces) packages caramel candies • ¼ cup water • 8 apples • Candy sticks or wooden sticks • Crockpot • Variety of your favorite toppings (i.e. sprinkles, chocolate chips, peanuts, toffee, Reese’s, etc.)

Instructions: • Place unwrapped caramels and water in your slow cooker crockpot. Cover and warm on high stirring frequently for 1 to 1.5 hours on high.

• Wash and dry assorted apples • Remove the apple stems and carefully insert a stick into each apple’s stem end.

• When caramels are entirely melted, reduce the crockpot to “warm.”

• Arrange candies into bowls or plates around the table, some accompanied by spoons or scoops.

• Give guests a plate and let them start to dip their apples and once not dripping, start sprinkling, dipping and rolling apples into desired toppings.

PUMPKIN PARTY BOWL \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ What better way to keep your favorite party drink chilled or house your favorite snack than an actual pumpkin bowl? This is an easy Halloween or fall decoration.

Credit: Marthastewart.com Ingredients: • Pumpkin • Serrate knife or keyhole saw • Glass or plastic bowl slightly smaller in size than your pumpkin Instructions: • Choose a wide pumpkin. Cut off the top third with a serrated knife and scrape out the pulp and seeds.

• Line the gourd with a glass or plastic bowl to prevent I from becoming waterlogged. If the pumpkin opening is a bit too small for the bowl, carefully shave the inside edge with a spoon.

• Fill the bowl with ice and drinks as a cooler or a snack, dip, or soup.

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OUR SCARETASTIC STATE Trail of Terror & Haunted Barn: A challenge to survive the frightening fun.

2701 W 10th St. El Reno, OK

The Sanctuary: Four stories of terror.

530 S. Broadway Ave. Oklahoma City, OK

Haunt the Zoo for Halloween: A “spooktacular” trick-ortreat tradition.

Oklahoma City Zoo Oklahoma City, OK

Guthrie Haunts: Meet ghosts, monsters and mystery creatures.

4524 Riverside Circle Guthrie, OK Dead Woods Haunted Forest: 110 acres of dark, mysterious woods.

20100 N.E. 178th St. Luther, OK

PUPPY OF THE MONTH

Pomeranian The Pomeranian, also known as a Pom or Pom Pom, is a small toy dog breed named for the Pomerania region in Central Europe. This compact dog is extremely active and has an alert character.

It can be a great family dog with the right amount of training. Contrary to popular belief, Poms are intelligent dogs that love to please. They can be found in a wide variety of colors, patterns and grooming styles.

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Reding Farm Haunted Maize: This corn maze is known as the “Harvest of Fear.”

614 Reding Road Chickasha, OK

LOTTERY SCRATCHER OF THE MONTH

*NOT VALID SCRATCHER - PURCHASE MUST BE MADE.

TAPPING TO THE TUNES

CELEBRITY FEATURE Chef Bobby Flay

Silhouette Active Child Burnin’ It Down Jason Aldean Life Size Ghosts Mt. Wolf

AMERICA’S FAVORITE HALLOWEEN CANDY Whether you’re handing it out or raking it in, odds are you’ll see a lot of candy this month. Each year chocolate dominates the Halloween candy market. Here are the top five Halloween candy brands according to sales figures:

Reese’s – $510 million M&M’s – $501 million Snickers – $457 million Hershey’s – $325 million Kit Kat – $307 million

American celebrity chef, restaurateur and Food Network television personality Bobby Flay is taking American eating by storm with his elegant southwestern cuisine. Flay owns and operates five restaurant chains scattered across the United States and the Bahamas: Bar Americain, Bobby Flay Steak, Bobby’s Burger Palace, GATO and Mesa Grill. Flay can grill just about anything, from avocados to watermelon to lemons for grilled lemonade. You can catch him on various shows on the Food Network, including “Throwdown! with Bobby Flay,” where an average at-home cooking enthusiast challenges Flay to a recipe competition, each dish blind tested by judges. He is a winner of and nominee for many awards, and he was recently inducted into the Culinary Hall of Fame.

Fun Facts: • Flay said he’d pick black pepper as the sole spice to be stranded with on a desert island.

• His most memorable childhood gift was an Easy Bake Oven at eight years old.

• Flay is a three-time Emmy award winner. so6ix.com | OCTOBER 2014

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HEALTHY LIVING WITH

Scott Do

AT HOME EXERCISE Who says you have to have an expensive at home gym to get a decent total body workout? There are countless ways to workout at home with items that you are surrounded by daily. No more excuses! Here are just a few:

A DINING ROOM CHAIR • Use a chair to do triceps dips. The requirement is that it does not move (no rocking chairs). Sit in a sitting position in front of the seat of the chair with your legs at 90-degrees, place your hands on the edge of the seat, and bend down and push yourself back up. Do 3 sets of 30.

• Use the chair for one leg squats. Do squats with your back facing the chair and the top of one foot bent back and the top of it resting on the seat. Bend your leg on the ground at the knee in a

womenshealthmag.com

90-degree angle and come back up. Do 3 sets of 15.

PAPER PLATES • Use paper or plastic plates to do mountain climbers. Start in a push-up position and place the paper or plastic plates under each foot. Without rocking or swaying your hips, slowly slide your right knee towards your chest then push it back. Repeat with left knee. Once you get the hang of it, move at a swift pace. This is a total body workout, including targeting your lower abs. Do 3 sets of 30. fitbie.com

CANTALOUPE, WATERMELON, GALLON WATER JUG, OR SOUP CAN • Use a weighted item to do Russian twists. Sit on the ground with your legs in front of you, bent.

Raise legs/feet off the ground about six inches.

Use the weighted item and move it from hip to hip.

Your top body is twisting, while the bottom is staying stable. This works your abs and back. Do 3 sets of 30.

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we-heartliving.com

instagram.com/scottdo_fitness

OCTOBER INSTAGRAM CONTEST WINNERS!

NOVEMBER CONTEST: SHOW US YOUR SPACE! WE WANT TO SEE YOUR FAVORITE SPOT IN YOUR HOUSE, A REDECORATED AREA, OR A HOME DIY PROJECT YOU COMPLETED!

#SO6IX @SO6IXMAG

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Bloody Mary Coronamaria Angry Balls

Sirloin Chimichurri

Tomato Feta Soup Our all-natural tomato feta soup is a twist on your favorite comfort food. Made with vineripened, slow simmered crushed tomatoes and tangy feta cheese, this vegetarian soup is gluten-free and under 150 calories.

Lotsa Loaded Potatoes Crispy potato tots loaded with hot queso, crispy bacon and green onions. Served with Sriracha ketchup.

Black Raspberry Proseccorita

Thai Crunch Salad

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Cream Pie This delicious slice of pie is homemade in their bakery and is the perfect finish to your meal.

Filet Mignon A choice cut of beef tenderloin with all the sealed in savory juices, bacon wrapped and broiled to your taste.

Lamb Fries A Cattlemen’s specialty for many years served with a baked potato and includes Cattlemen’s salad and homemade rolls.

T-Bone Steak This hearty portion is sort of “two steaks in one”.

It combines the full flavor of the Strip Sirloin, the impeccable tenderness of the Filet and joined together by the famous “T”. This is the steak President Bush preferred when dining in Oklahoma City. so6ix.com | OCTOBER 2014

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Jalapeno Bacon Mac & Cheese

Oreo Mocha Ice Cream Pie

Cowboy Cut Rib Eye 22oz

Applewood Smoked Bacon Berkshire Pork Chop with brown maple butter Pepper Filet Filet Mignon pressed in peppercorns with Cognac Papper Sauce

Bacon Bourbon Grilled Shrimp with Boursin Cream Beefsteak Tomato Salad

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1492 NEW WORLD LATIN CUISINE 1207 N Walker Ave Oklahoma City, OK 73103 405.236.1492 • 1492okc.com Looking for great-tasting authentic Latin cuisine here in the city? Located in the booming district of Midtown, 1492 New World Latin Cuisine is bursting with great flavors, an enjoyable atmosphere, and delicious drinks to make anyone happy! They are serving up traditional favorites such as Pollo Mole, Skewered Chipotle Shrimp, and Pineapple Espresso Pork. For those who favor traditional Tex-Mex flavors, try the enchiladas (you can't beat them) and a side of their Queso Fundido. Don't forget to stop by and try their brunch served up on the weekends. This Latin gem is right in our backyards, take advantage of it and their bold flavors!

ABUELO’S NW OKC • Bricktown abuelos.com Since their first opening in 1989, Abuelo’s has consistently been on the leading edge of Mexican cuisine, combining menu creativity, outstanding food and beverage quality, colorful plate presentations and superior service in an impressive Mexican courtyard-themed atmosphere. Every dish is made to order from scratch using only the freshest premium ingredients. Abuelo’s has received numerous national accolades as the top-ranked Mexican food restaurant, one of America’s top chains, and for offering great meals for less than $20. Escape to the courtyard under the beautiful sky, enjoy the inspired surroundings and savor the exceptional food and drink that is Abuelo’s signature.

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Cajun Style Chicken Wings Traditional chicken wings with a cajun twist

Pink Cadillac Pink lemonade, Ole Smoky Lemon Drop Moonshine, Ole Smoky White Lightening, rimmed with sugar

Quesadilla Stuffed quesadilla pockets with grilled chicken and oozing cheese

Moonshine Mule Ole Smoky White Lightening Moonshine, ginger beer, lime

Personal Cheese Pizza This delectable pizza comes in the options of cheese, pepperoni, and bacon so6ix.com | OCTOBER 2014

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Onion Volcano Musashi’s style of celebration

Musashi’s Volcano Special Signature cocktail purposely made for 2

Sushi Boat Assorted chef choice of freshest fish every day

Sake Box Premium chilled sake served in a cedar box

Sake Flight 3 premium chilled sake of your choice

Appetizer “The Rock” Kobe Style Beef cooked on a volcano rock in front of you

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Osaka Sour Shochu, Midori, Lemon, Simple Syrup, Egg White Irish Ruby Irish Whiskey, Strong Tonic Hibiscus, Lemon, Ginger Beer

G&T Botanical Gin, Honey, Strong Tonic, Lime, Thyme, Celery Bitters

Beat Salad Meatloaf Slider

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In The Raw is OKC's best spot for nouveau sushi, great drinks and atmosphere! Located just 1 block away from Chesapeake arena and right next to all the bars, clubs and nightlife!

Drew and Anna Mains bought this location in October of 2012 and have really done amazing things with the food and service! They have definitely turned the restaurant into one of the best restaurants in the metro! With fresh fish delivered daily and great service they have quickly made this a favorite spot for many sushi fans! In the Raw also has a private party room and easily accommodates large parties, so it makes a great destination for birthdays, bachelorette and bachelor parties!

Rockstar Roll

Baby Gecko

State Fair Roll

Bento Box A lunch special for $12.95...includes miso soup, itr salad, 2 pieces of nigiri, california roll, chicken katsu and pork gyoza

Sooner Roll

Half Hoochie Cuchi/ Half B-Bop Pizza

Sriracha Chicken Wings

Pepperoni Pizza The biggest pepperoni's you have ever seen.. all hand cut in house

Knucks Wheelhouse is OKC's newest pizza joint!

Using coop beer to make their dough and as many local ingredients as possible, and they all sauces fresh daily.

Knucks delivers to Bricktown, midtown, Deep Duece, and downtown! Knucks also offers some of the only late night food availiable in Bricktown, they are Open til midnight Monday-Friday , and til 3am on weekends so it's the perfect spot for after a night out! Be sure to check out www.knuckswheelhouse.com for the menu!

Italian Cheese Fries

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COOKING WITH CHEF ROBINETT TA I LG AT I N G T I P S A N D T R I C K S You must be doing something right when it comes to tailgating if ESPNu places you on their Top 10 tailgates in the country! Such is the case for my good friends Tyler and Lauren

Gray.

The “World Famous” Gray’s Tailgate was

featured on ESPNu’s Road Trip when they visited the University of Oklahoma vs. Notre Dame game in the Fall of 2012, and it just keeps getting better.

Nothing beats hanging out with all your friends, and some strangers, when you have tons of great food, multiple televisions, lawn games, and of course, local craft beer on tap. The setup for any good tailgate will start the day before; you gotta stake your claim well ahead of time. Then early the next morning, regardless if the game starts at 11am or 7pm, it’s time to get things going - tents go up, TV’s on, and the feast begins, you’re ready to cheer on the team!

TYLER’S TOP 5 TAILGATING TIPS • Never run out of food, beer or water.

• Don’t be exclusive – everyone is invited.

• Make sure all the food is homemade – so it feels more like a family dinner.

• Keep everyone entertained – TVs, Games, etc.

• Make friends with the tailgate next door.

Always share ideas, equipment and food.

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RED ROCK DRY RUB:

1/3 c Brown Sugar 5 T Paprika 5 T Smoked Paprika 4 T Kosher Salt 3 T Garlic Powder 1 T Onion Powder 1 T Black Pepper 1 T Dried Parsley 1 T Oregano, ground 1 T Cayenne 1 T Cumin, ground 2 t Coriander, ground

In medium size stainless steel mixing bowl, combine dry rub ingredients, generously coat prepared brisket.

Place in smoker, smoke using your favorite type of wood for one hour; then transfer to roasting pan on wire rack, fill bottom of pan with water until just below the wire rack, cover tightly with aluminum foil – place in middle of a 300F oven for an hour.

After an hour, remove brisket and wrap in plastic wrap, hold in a warm place, reserve pan drippings.

BARBECUE SAUCE makes about 2 cups

1 ¼ c Tomato Paste ½ c Pure Maple Syrup ¼ c Worcestershire ¼ c Brisket Pan Drippings ¼ c Apple Cider Vinegar 3 T Agave Nectar 2 T Dijon Mustard 2 T Butter 1 T Water Pinch Onion Powder Pinch Garlic Powder Blend all ingredients in small saucepan, heat to a boil then turn down to simmer until desired consistency is reached.

Twitter: @chefrobinett5

Instagram: @chefrobinett5

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EATS

REPUBLIC GASTROPUB

A contemporary American Public House, Republic Gastropub, sits right in the middle of the popular Classen Curve in Nichols Hills. Redefined is the perfect word to describe everything about Republic. They are bridging the gap between beer bar and upscale eatery. Their imaginative menu is built specifically to complement the extensive beer menu. This gastropub astonishingly houses over 100 unique beers drawn from custom taps, roughly 250 hand selected bottles from around the world, a superb wine list, and unique cocktails; there is bound to be no shortage of choices. Upon walking in you can’t help but take notice of the modern décor, highenergy atmosphere and an abundance of TVs in all sizes. We chose to sit outside during a lovely fall evening. Patio season is in Oklahoma is just a month or two out of the year unless you want to freeze or melt. While the weather is beautiful and football is on, be sure to try out their large patio. It’s set with separate seating areas and each are accompanied by their own separate large screen TVs, perfect for watching your desired sports events with some of your closest friends. We were served by their wonderful staff who is extremely knowledgeable of both the extensive drink menu and dinner menu. The food came out in a timely manner and piping hot, which is a must in by book when dining out. Each dish was unique in it’s own way and plated in a playful manner. It was all delicious and filling; my personal favorite is the hot onion and bacon dip. Republic Gastropub is making its way through the culinary world with great technique, a wonderful atmosphere, lovely staff, and delicious eats.

Snacks Ahi Tuna Tartar – fried jalapeno and onion, avocado relish, soy vinaigrette & tortilla chips.

The onion rings were covered in a fluffy batter and fried to perfection. The onion wasn’t overwhelmingly powerful and accompanied great with large chunks of succulent tuna and avocado.

Hot Onion & Bacon Dip – accompanied with fresh tortilla chips. – fried jalapeno and onion, avocado relish, soy vinaigrette & tortilla chips.

This dip is so creamy and delicious it should be illegal. There is no skimping on thick bacon chunks married perfectly with onions and various cheeses.

Entrée Republic Burger – Caramelized onion-smoked bacon relish, bleu cheese, Gruyere, arugula and a fried egg.

This burger speaks for itself; try it.

Jalapeño Glazed Salmon – pan-seared and served with your choice of a delectable side.

Subtly spicy yet oh so nice-y (yes I had to rhyme). This salmon is paired with delicious jalapeños that give it a nice little flair.

Side Action Sea Salt Shoestrings Seared Whole Green Beans

Beer Franziskaner Hefe Weissbier – German Beer

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OCTOBER 2014 BY

Dadhichi Toth

www.astrology.com.au

heralds the start of a new cycle with positive impact on your professional life.

SCORPIO (OCTOBER 23 - NOVEMBER 21) The full moon around the 8th to the 10th is important and shows you will have a new lease of life on your work or rather work practices. You may be emotionally involved in what you are doing and realise that you need to segregate your heart from some of the tasks at hand. Increased energy is likely when the sun moves to the sign of Scorpio on the 23rd of October as does Venus on the 24th. You will be attractive and likely to experience successes both in work and in your social environment.

SAGITTARIUS (NOVEMBER 22 - DECEMBER 21) Trying to make too many changes too quickly will present problems on the 4th. A more constructive period takes place around the 9th when Mars and Jupiter enter into an excellent aspect. Mercury and Venus in your eleventh house on the 18th show wonderful social opportunities at this point in time.

New relationships should be avoided between the 18th and 24th however. Your health should improve around the 27th due to the beneficial vibrations of Jupiter and the Sun.

CAPRICORN (DECEMBER 22 - JANUARY 19) This is a lucky month with the Sun and Venus in the upper part of your horoscope. You can do no wrong. Don’t let your social interests interfere with your professional obligations. You may overstep the bounds of good taste. This can happen around the 8th of October and also the 11th when boundaries become blurred. The powerful conjunction of the Sun and Mercury on the 17th and Mercury and Venus on the 18th 48

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AQUARIUS (JANUARY 20 - FEBRUARY 18) Work, work and more work up till the 9th but you will reap the benefits of a powerful connection between Mars and Jupiter at this time. Your professional opportunities start to open up for you at last. Mercury and Venus in your ninth house on the 18th reveal an exciting new phase in learning, travel and foreign cultures. You may wish to take up a new language too. Romance is also favored by this planetary connection and there should be some interesting new friends made.

PISCES (FEBRUARY 19 - MARCH 20) You have an urge to travel but you need to do that in the first week of the month as business and professional responsibilities may get the better of you after that. You may have cut corners and will start to realize that a job just has to be done. You need to look carefully at your expenses and whether or not you are capable of helping someone through their difficult patch just now as well. You really should be helping yourself first!

Caution should be exercised between the 15th and the 20th.

ARIES (MARCH 21 - APRIL 19) This is one of the more loving cycles of the year the Sun and Venus connecting in your marital zone.

LIBRA (SEPTEMBER 23 - OCTOBER 22) You need to deal with someone’s demands emotionally and sexually this month and this peaks around the 9th. By sharing your dreams and your desires around this time you may be give them a different perspective. Monetary issues between the 11th and the 23rd will cause you to be unavailable for your partner but a small gift or gesture of affection on the 14th can bridge the gap you are feeling between each other. An important transit of Mars to your zone of domestic activities on the 26th indicates a push for more independence or a creation of more space in your living area.

You genuinely feel attractive and attracted to your partner or significant other and to those of you who are unmarried or uncommitted, this may well be a time when that changes. This is a pleasurable month and Jupiter continues to offer you good luck, creativity and romance in ample measure.

TAURUS (APRIL 20 - MAY 20) Power plays are likely around the 4th but with some clever side stepping on your part between the 5th and the 8th you can gain control of unruly people, especially if you are an employer or a team leader. A period from the 9th to the 25th may make you feel out of step with your peers. Don’t feel as if you have to toe the line and do everything the way others do. Maintain your individuality this month. Some solution to a financial problem can take place from the 28th.

GEMINI (MAY 21 - JUNE 20) Harsh words, impulsive actions and a clash of wills are likely as a result of the Moon / Mars combination in your marital zone. Business partnerships also can be antagonizing so keep a cool mind and find conciliatory ways to address issues. Brilliant, innovative and creative expression finds its way into your work activities with consequently good reactions from others between the 6th and the 10th.

CANCER (JUNE 21 - JULY 22) New happenings and a more peaceful period should punctuate your life in your domestic sphere. Venus brings renewed activities, social engagements and reconnection with relatives.

An eclipse in your zone of work on the 8th of October is very telling and shows that some new opportunities arise in this sphere of your life. Mars enters your zone of relationships on the 26th, so be careful of becoming embroiled in disagreements.

LEO (JULY 23 - AUGUST 22) You are bold and brazen this month but in a fabulously creative way. Others will look up to you, particularly after the 5th when Mars tyrants Uranus in your houses of spirituality and creativity. This shows an emergence of spiritual feeling. This will be at odds with the Venus square Pluto aspect on the 9th which means there could be a tug of war between your ethical, moral and physical, material interests.

VIRGO (AUGUST 23 - SEPTEMBER 22) You can be lucky financially this month but at the same time you may overspend because of a sense of financial security. Take your time and save your money wisely. Compulsive spending patterns around the 9th are due to the influence of Pluto in your speculative sector. Curb your tendency to gamble. Improvements financially take place on the 15th, 17th 18th and 21st. Powerful influences on your emotional life and love affairs will be felt on the 26th when Mars spices things up. so6ix.com | OCTOBER 2014

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CALENDAR OF EVENTS

FOSTER THE PEOPLE October 2 OKC Downtown Airpark 1701 S Western Ave Oklahoma City, OK

OCTOBER 1 ATTICA STATE BAKER STREET OKLAHOMA CITY NORTH MEETS SOUTH OU PHYSICIANS OKLAHOMA CITY GRANT WELLS SKIRVIN HILTON HOTEL OKLAHOMA CITY OCTOBER 2 THE WEATHERMEN BAKER STREET OKLAHOMA CITY OCTOBER 3 BLAKE O DJ COLCORD HOTEL OKLAHOMA CITY LUCKY NONNA’S OKLAHOMA CITY THE BLEND REMINGTON PARK OKLAHOMA CITY LIFE OF THE PARTY RUSSELL’S OKLAHOMA CITY 50

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DAVID CHAMBERLIN THUNDERBIRD CASINO NORMAN JAKE MOFFAT TOBY KEITH’S BAR & GRILL OKLAHOMA CITY OCTOBER 4 DEREK HARRIS ACOUSTIC ALOFT OKLAHOMA CITY HOTSTEPPERS BAKER STREET OKLAHOMA CITY DYLAN HAMMETT NONNA’S OKLAHOMA CITY REPLAY RIVERWIND CASINO NORMAN LIFE OF THE PARTY RUSSELL’S OKLAHOMA CITY OCTOBER 5 EDGAR CRUZ SKIRVIN HILTON HOTEL OKLAHOMA CITY OCTOBER 8 LAURA LEIGHE BAKER STREET OKLAHOMA CITY

OKLAHOMA INTERNATIONAL BLUEGRASS FESTIVAL October 2-4 Cottonwood Flats Recreation Area Guthrie, OK

OKC PHILHARMONIC PRESENTS: HORACIO GUTIERREZ October 4 Civic Center Music Hall 201 N Walker Ave Oklahoma City, OK

SHAKERS OF SALT OU PHYSICIANS OKLAHOMA CITY GRANT WELLS SKIRVIN HILTON HOTEL OKLAHOMA CITY OCTOBER 9 AVENUE BAKER STREET OKLAHOMA CITY OCTOBER 10 DJ EVAN C COLCORD HOTEL OKLAHOMA CITY ATTICA STATE NONNA’S OKLAHOMA CITY LUCKY RUSSELL’S OKLAHOMA CITY LOWER 40 THUNDERBIRD CASINO NORMAN RICK JAWNSUN TOBY KEITH’S BAR & GRILL OKLAHOMA CITY OCTOBER 11 100 BONES BAND TAPWERKS OKLAHOMA CITY LUCKY RUSSELL’S OKLAHOMA CITY JAY FALKNER TOBY KEITH’S BAR & GRILL OKLAHOMA CITY OCTOBER 12 EDGAR CRUZ SKIRVIN HILTON HOTEL OKLAHOMA CITY OCTOBER 15 THE WEATHERMEN OU PHYSICIANS OKLAHOMA CITY

GRANT WELLS SKIRVIN HILTON HOTEL OKLAHOMA CITY OCTOBER 16 DRIVE BAKER STREET OKLAHOMA CITY OCTOBER 17 BLAKE O THE DJ COLCORD HOTEL OKLAHOMA CITY ANNIE UP RIVERWIND CASINO NORMAN AVENUE RUSSELL’S OKLAHOMA CITY JASON YOUNG BAND THUNDERBIRD CASINO NORMAN ERIC DUNKIN TOBY KEITH’S BAR & GRILL OKLAHOMA CITY OCTOBER 18 ERIC DUNKIN ALOFT OKLAHOMA CITY DJ EVAN C COLCORD HOTEL OKLAHOMA CITY 2AM BAKER STREET OKLAHOMA CITY KYLIE MORGAN OU FAN FEST NORMAN BANANA SEAT RIVERWIND CASINO NORMAN AVENUE RUSSELL’S OKLAHOMA CITY OCTOBER 19 EDGAR CRUZ SKIRVIN HILTON HOTEL OKLAHOMA CITY

MÖTLEY CRÜE & ALICE COOPER October 10 Chesapeake Energy Arena 100 W Reno Ave Oklahoma City, OK

OCTOBER 22 REPLAY – 80’Z EUF BAKER STREET OKLAHOMA CITY DYLAN HAMMETT OU PHYSICIANS OKLAHOMA CITY GRANT WELLS SKIRVIN HILTON HOTEL OKLAHOMA CITY OCTOBER 23 REPLAY BAKER STREET OKLAHOMA CITY

OCTOBER 24 DJ RNR COLCORD HOTEL OKLAHOMA CITY KYLIE MORGAN REMINGTON PARK OKLAHOMA CITY AVENUE TAPWERKS OKLAHOMA CITY CATCH 23 RUSSELL’S OKLAHOMA CITY JOHN ARNOLD BAND THUNDERBIRD CASINO NORMAN

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BRANDON JACKSON TOBY KEITH’S BAR & GRILL OKLAHOMA CITY OCTOBER 25 DEREK HARRIS ACOUSTIC ALOFT OKLAHOMA CITY BLAKE O THE DJ COLCORD HOTEL OKLAHOMA CITY CUTTER ELLIOTT TOBY KEITH’S BAR & GRILL OKLAHOMA CITY OCTOBER 26 EDGAR CRUZ SKIRVIN HILTON HOTEL OKLAHOMA CITY OCTOBER 29 URBAN ADDICTION BAKER STREET OKLAHOMA CITY DANTE & THE HAWKS OU PHYSICIANS OKLAHOMA CITY GRANT WELLS SKIRVIN HILTON HOTEL OKLAHOMA CITY OCTOBER 30 AARON NEWMAN DUO COLCORD HOTEL OKLAHOMA CITY

STARS BAKER STREET OKLAHOMA CITY OCTOBER 31 DJ EVAN C COLCORD HOTEL OKLAHOMA CITY LOWER 40 MOONSHINERS MUSIC HOUSE OKLAHOMA CITY LUCKY NEWCASTLE GAMING CENTER NEWCASTLE LOST ON UTICA REMINGTON PARK OKLAHOMA CITY AVENUE RIVERWIND CASINO NORMAN THE SUSPECTS TAPWERKS OKLAHOMA CITY URBAN ADDICTION RUSSELL’S OKLAHOMA CITY BLAKE LANKFORD - SOLO TOBY KEITH’S BAR & GRILL OKLAHOMA CITY

FIVE FINGER DEATH PUNCH & VOLBEAT October 18 Chesapeake Energy Arena 100 W Reno Ave Oklahoma City, OK 52

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WILLIE NELSON & KRIS KRISTOFFERSON October 18 The Grand Casino Hotel Resort 777 Grand Casino Bloulevard Shawnee, OK

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CALENDAR OF EVENTS

MOVIES OCTOBER 3

GONE GIRL

OCTOBER 10

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CALENDAR OF EVENTS OCTOBER 17 FURY

OCTOBER 31

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CALENDAR OF EVENTS

EVENTS

OCTOBER 1 - NOVEMBER 1 THE SANCTUARY HAUNTED HOUSE 530 S BROADWAY AVE OKLAHOMA CITY OCTOBER 2-5 OKLAHOMA REGATTA FESTIVAL BOATHOUSE DISTRICT OKLAHOMA CITY OCTOBER 3 FIRST FRIDAY GALLERY WALK PASEO ARTS DISTRICT OKLAHOMA CITY FIT CIRCLE RETAIL SHOP GRAND OPENING 1200 W. COVELL ROAD EDMOND OCTOBER 3 - NOVEMBER 2 TERROR ON 10TH STREET HAUNTED HOUSE 2005 NW 10TH OKLAHOMA CITY FRIGHTFEST FRONTIER CITY OKLAHOMA CITY OCTOBER 4 PEACE, LOVE & GOODWILL FESTIVAL MYRIAD BOTANICAL GARDENS OKLAHOMA CITY

OCTOBER 5 RALLY AROUND THE PITS – MOTORCYCLE RALLY HARLEY-DAVIDSON WORLD EDMOND OCTOBER 10 LIVE ON THE PLAZA PLAZA DISTRICT OKLAHOMA CITY OCTOBER 17-19 OKLAHOMA CITY BALLET PRESENTS: CINDERELLA CIVIC CENTER MUSIC HALL OKLAHOMA CITY OCTOBER 23-26 WALKING WITH DINOSAURS CHESAPEAKE ENERGY ARENA OKLAHOMA CITY OCTOBER 26-31 HAUNT THE ZOO FOR HALLOWEEN OKLAHOMA CITY ZOO OKLAHOMA CITY OCTOBER 28 - NOVEMBER 2 CELEBRITY ATTRACTIONS: DR. SEUSS’ HOW THE GRINCH STOLE CHRISTMAS CIVIC CENTER MUSIC HALL OKLAHOMA CITY

SPORTS

OCTOBER 4 OSU COWBOYS VS IOWA STATE CYCLONES BOONE PICKENS STADIUM STILLWATER OCTOBER 18

OU SOONERS VS KANSAS STATE WILDCATS GAYLORD FAMILY OKLAHOMA MEMORIAL STADIUM NORMAN OCTOBER 25

OSU COWBOYS VS WEST VIRGINIA MOUNTAINEERS BOONE PICKENS STADIUM STILLWATER 56

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CHEF FEATURE

KURT FLEISCHFRESSER Master Chef and Owner of The Coach House

Chef Kurt Fleischfresser is not only taking the Oklahoma culinary scene by storm but making his mark on the entire world. His is a story 30 years in the making. Kurt had a love for being hands-on with food for most of his life, until it became a strong enough passion that he decided to leave college, travel to Chicago and pursue entry into one of the country’s great kitchens, one that until then he had only read about. Chef Bernard Cretier of Le Vichyssois took him in as an apprentice chef, and Kurt began his culinary journey. Now, three decades later and with several of Oklahoma City’s favorite and finest restaurants under his belt, Kurt has created many great kitchens of his own. Kurt’s list of endeavors in restaurants, both in and out of Oklahoma, is quite impressive: he has owned or had a hand in the French room at the Adolphus hotel in Dallas; Enjolie at the Mandalay Four Seasons in Los Colinas; La Champagne at the Registry Resort in Scottsdale; and in Oklahoma City, the Metro Wine Bar and Bistro, Iguana Lounge, Earl’s Rib Palace, the Museum Café, Deep Fork Grill, Irma’s Burger Shack, and the Ground Floor Café, among others. Chef Kurt almost needs an entire book to list his accomplishments, awards, programs and board memberships, but just to name a few: • Has twice been invited to the world-renowned James Beard House in NYC as part of the great regional chefs program.

• Two-time finalist in the prestigious American Culinary Gold Cup Competition, which is the first portion of the Bocuse d’Or. • Awarded the Médaille de Mérite by L’Academie de Gastronomie Brillat-Savarin for his contributions in education in the culinary arts. He is one of only four American chefs with federal accreditation in France, joining the late Julia Child, Alan Wong from Hawaii and renowned celebrity chef Paul Prudhomme.

• Catered a seated dinner hosted by former President George W. Bush.

• Worked with Disney as a guest chef, including a food and wine pairing for 1,400 people.

• Currently serves on the board of directors for the Oklahoma Restaurant Association and is a member of the James Beard Organization and of Slow Food.

This chef has done far more in the last 30 years than most of us can imagine doing. Obviously, his great works aren’t limited to Oklahoma. Chef Kurt has been traveling around the world on behalf of food of the southern U.S. and for the Southern United States Trade Association, opening a café in Paris, serving as chef at a restaurant in Singapore, and visiting other countries, including China, Chile, France and Germany. In recent days, Chef Kurt has taken over Vast atop the Devon Tower, completely revitalizing and revamping everything from the menu to the space. The most rewarding part of his job is his apprenticeship program, through which he is able to provide a unique experience for young chefs. He currently has 35 apprentices out all over the country who have completed their two and a half years at The Coach House. Thinking about taking the leap into the culinary world? Kurt’s piece of advice to you is to gain experience. Get out and taste, try and enjoy the experience—it is the best thing you can do for your culinary education.

Outside of the food world, Kurt loves to build and enjoys carpentry. He is currently building a bar top out of an old pub from England and installing 18th-century paneling in his kitchen. It was an extreme joy to sit down with Kurt and learn about his unbelievable journey of the last few decades.

Be sure to head over to The Coach House and enjoy a delectable dinner. Our advice: try the shrimp and grits appetizer and indulge in the rack of lamb entrée. Bon appétit!

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