5521 North Pennsylvania Ave, Oklahoma City, OK 73112
(405)-608-8802
OfďŹ cial Sponsor of the Oklahoma Sooners
www.diamondsdirect.com
JULY 2019
INSIDE
TA B L E O F C O N T E N T S
P.10 P.20
• OKIE MADE FOODS
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• CHEFS 20 • FUN IN THE FACTS 48 FROZEN FOOD
• TRUTH IN THE NUMBERS FRESH PRODUCE
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• SO6IX EATS 52
P.52
THE JONES ASSEMBLY
• SO6IX SUPPORTS
55
• CALENDAR OF EVENTS
58
PROJECT 66 FOOD & RESOURCE CENTER JULY 2019
P.58
LEGAL AND CREDITS
PUBLISHER
Jack McBride jack@so6ix.com
CHIEF OPERATING OFFICER
Lauren Wright lauren@so6ix.com
COPY EDITING
Brittany Dory
PHOTOGRAPHY Lauren Wright
GRAPHIC DESIGNER Kristen McGregor
DISTRIBUTION
Trinity Smith Will Liebl Casey Roberts Jack McBride Lauren Wright
FOR ADVERTISING jack@so6ix.com
ON THE COVER
ROCOCO PHOTOGRAPHY: LAUREN WRIGHT ALL LEFTOVER MAGAZINES RECYCLED
©Copyright 2019 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 $25 per year. Single magazine rate is $6.99 per copy.
Hello! I am so excited to bring you this month’s issue. Each quarter in our food Issues, we visit dozens of great local restaurants to bring you an inside look at their food, story and atmosphere. We proudly show off their food like the beautiful (and tasty) works of art they are.
inside some of the best local restaurants and introduce you to the artists behind it all. We sat down with each of these great chefs to find out what inspires them, what’s their expertise, and where they came from, and of course to show off some of their delicious work for you to see as well.
The culinary scene in OKC has grown so wonderfully and respectably over the last decade. Fresh and original new concepts open daily in our great city and bring us tastes from all over the world. All these wonderful flavors and amazing eats have one very important thing in common: they are dreamed up and created by culinary artists who have focused their lives on making flavors that wow us. I’m talking about all the beyond talented chefs that call OKC home. So it’s time we honor the men and women who fill our bellies with so many goodies that have become staples in our lives.
Working on this issue opened my eyes to how much talent we have in OKC, and it is my pleasure to showcase all of these great artists and their work for you in this issue. Please go see each of these chefs at their awesome restaurants, and make sure to give your regards to the chef!
This issue is dedicated to several of the top chefs throughout our city. We are proud to take you
Bon Appétit!
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Cooking with chef CHEF HENRY BOUDREAUX Foodservice Consulting & Sales phboudreaux@benekeith.com (405) 323-6479
GRILLED STONE FRUIT SALAD INGREDIENTS • 3 semi-ripe peaches, pitted, cut into medium-size wedges • 2 semi-ripe nectarines, pitted, cut into medium-size wedges • 1/3 cup toasted pistachios, crushed • 1/3 cup feta cheese • 1/4 cup Italian parsley, picked • 1/4 cup fresh mint leaves, picked (small-medium size) • 1/4 cup fresh basil leaves, picked (small-medium size) • 2 tbsp honey, warmed • 2 tbsp extra virgin olive oil • 1 lemon for zesting • Fresh cracked pepper
INSTRUCTIONS 1. On a cleaned & lightly oiled grill, locate the hottest part of the grill and place each peach and nectarine wedge diagonally onto the grates. Be sure to place them diagonally so they do not fall through. 2. Cook them just long enough for marks to form. You do not want to cook them too much as they will become mushy. Set aside. 3. Lightly toss peaches and nectarines in olive oil, then add half of the
parsley, mint, basil, pistachios, and cheese, gently tossing again to combine. 4. Transfer fruit to serving platter and top with remaining herbs, cheese, and nuts. 5. Drizzle with warmed honey. Zest half the lemon on top, being careful not to use any of the lemon’s white pith.
FINISH WITH FRESH CRACKED PEPPER & ENJOY!
PLATE: LIZ BOUDREAUX CERAMICS
OKIE MADE
FOODS There are so many great things about Oklahoma, and one of those is how many delicious, original and wonderful Okie Made foods there are. Sweets, salsas, rubs and spices, and coffee – you’ll find something for every taste bud. These local owners are putting their heart and soul into the foods they know and believe in, and you can certainly taste it in every bite. Buying local not only keeps the revenue in our city, but it helps our state continue to grow, keeps our communities unique and supports these local makers. Check out these locally made foods, and as always, we encourage you to buy local when and where you can!
Compadres Trading Company compadrescoffeeroasters.com Owner: Tim Herbel
WHAT’S MADE Freshly Roasted Artisan Coffee
SO YOU KNOW Compadres ethically sources their coffee beans, which means they’re making sure the beans they import meet their standards for sustainability. They roast each batch to order so you know you’re getting quality. Your purchase of Compadres coffee supports Kibo Group, which helps Ugandan villages get access to long-lasting, clean water sources.
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Sweet Prairie Home sweetprairiehome.com Owner: Annette Gunter & Imalee Crow
WHAT’S MADE Homemade Toffee & Fudge
SO YOU KNOW Every batch is made small and made fresh, and available in dozens of flavors. They won best fudge in America in 2015 and 2016! You can find this fudge at their local store in Bethany, in 23 retailers across the state or at several different local festivals and fairs.
Ace in the Bowl aceinthebowl.com Owner: Susan Witt
WHAT’S MADE Salsa
SO YOU KNOW For over 20 years, Ace in the Bowl Salsa has been a staple at many family and social events, and it finally became available to the public in 2012. The salsa has a unique flavor because it contains ingredients not found in other salsas you’ll see on store shelves. The salsas come in mild, medium and hot. You can find Ace in the Bowl in over 75 locations (yes, 75!) across the state. so6ix.com | JULY 2019
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Dane’s Famous Peach Salsa Owner: Dane Lemons
WHAT’S MADE Peach Salsa
SO YOU KNOW One taste and you’re hooked. The perfect combination of flavors in this peach salsa has made it a crowd favorite.
Kernels & Kandies kernelsandkandies.com Owners: Ron & Stacey
WHAT’S MADE Fresh-Made Gourmet Popcorn
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SO YOU KNOW Kernels & Kandies offers over 45 flavors of gourmet popcorn, from buttery to cheeses, candies, chocolate and more. They do gift boxes and tins that make great gifts for any celebration or holiday. You can visit their retail store on N.W. Expressway in Oklahoma City.
Ol’ Dads BBQ Rub WHAT’S MADE BBQ Rub
SO YOU KNOW They’re using the highest-quality ingredients to create a BBQ rub that is perfect for all of your grilled (or even baking) needs.
Diane’s Signature Dressing dianessignatureproducts.com Owners: Diane Mashore & Brooke Franklin
WHAT’S MADE Dressing
SO YOU KNOW Diane’s is selling only the finest all-natural products. Diane’s dressing is a blend of vinegars, oil, fresh herbs and spices, and minced garlic. No preservatives or sugars are added and it still has a shelf life of two years. You can find them online or in gourmet shops, meat markets and grocery stores across the state.
Gram’s Kitchen WHAT’S MADE Jams
SO YOU KNOW Gram’s Kitchen Jam is homemade from scratch and comes in two flavors: Hot & Sweet Jalapeño Jam and Apricot Jam.
2 Okies Salsa 2okiessalsa.com Owners: Douglas & Janetta Tesch
WHAT’S MADE Salsa
SO YOU KNOW The Tesches tested their salsa recipe on family and friends for years. They were always encouraged to sell it, and eventually they did just that! They use the freshest ingredients and you can taste it.
Gold Strike Chili goldstrikechili.com Owner: Ken Brown WHAT’S MADE Chili Mix SO YOU KNOW Their chili recipe was crafted in the late 1800s by a man named Thomas Blocker while he was mining for treasure. His blend of spices was well loved and was eventually passed down to his great-grandson, Ken Brown. The current recipe is made from the freshest premium chilies and spices, giving you the best quality and flavor possible.
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Suan’s suansfoods.com Owner: Suan
WHAT’S MADE Scotch Bonnet Pepper Jelly, Jams, Relish and Sauces
SO YOU KNOW Inspired by a night in Jamaica, when Suan fell in love with the heat of the local Scotch bonnet pepper. She’s always enjoyed cooking for her family, and now you can taste her creation and its unique flavors that are out of this world.
Ben Jack Larado’s benjacklarado.com Owners: Michael & Pamela Foreman
WHAT’S MADE Gourmet Foods
SO YOU KNOW Ben Jack Larado’s has been creating quality food products that add a unique touch to your dinner table, like pickled vegetables, BBQ sauce, bloody mary mix, spices and cookbooks, for the last 36 years. They have won over 14 different awards across the nation for their tasty creations, and their products have expanded to 14 different states, sending a taste of Oklahoma across the United States.
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NOW OPEN!
Old School Comfort... New School Approach!
2925 W. Britton Road info@smokingboar.com 16 | so6ix.com JULY 2019
@smokingboarokc
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10 years BE ON THE LOOKOUT AS WE CELEBRATE
OF SO6IX NEXT MONTH
August 2019
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Chef I
t’s no secret Oklahoma’s food scene is quickly becoming renowned across
the nation. That’s because of the number of restaurants that are coming onto the scene as it rapidly grows, and also because of the number of award-winning, famed chefs we have in our state! We may be biased, be we personally think Oklahoma has some of the best, if not THE best, food around. We have some seriously talented chefs that are taking our culinary scene to a whole new level. From their passion for food and their knowledge in the kitchen to their love of the community, Oklahoma has some of the best of the best and we think they definitely deserve a little praise! Photography: Lauren Wright
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r o f k o o L f e h C e th s e t i r o v Fa so6ix.com | JULY 2019
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Chef Jeab Chansahdee SUSHI NEKO Head Sushi Chef FAVORITE PART OF BEING A CHEF Chef Jeab loves to make new menu items and monthly specials. This is a time when she can be creative, put her crazy-awesome knife skills to work and create flavors that are unique and so tasty.
Years as a Chef 17 SUSHI
Style of Cooking
SO YOU K NOW Chef Jeab became interested in working with sushi 17 years ago, when it was relatively “new” in Oklahoma City. It was a job in the kitchen, but a whole different world of cooking. She started all the way at the bottom with food prepping, worked very hard and made it all the way up to head sushi chef. Her sushi rolls are as stunning as they are tasty. You’ll find some of her most loved creations are the unique rolls that feature items like bacon or lemon wedges.
COWBOY ROLL Inside: tempura shrimp, cream cheese and spicy sauce. Outside: crab salad, tempura flakes, tobiko and eel sauce. 22
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VOLCANO ROLL California roll topped with baked spicy scallops, masago, green onion and sesame seeds
te
i r o v a F s ' f Che Y EL
A IL L OW T
S PE C I
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il, f yellow ta , o s e c li s 7 epper lapeĂąo p lemon, ja ved ntro, ser and cila zu sauce w ith pon
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Chef Brent Hickman BRENT’S CAJUN Executive Chef & Owner
FAVORITE PART OF BEING A CHEF The people. Chef Brent loves getting to talk to his customers and seeing how they react and enjoy his food. Food brings people together, and watching his creations do just that is priceless.
Years as a Chef 30 AUTHENTIC CAJUN
Style of Cooking 24
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SO YOU K NOW Chef Brent opened up Brent’s Cajun in August of 2016 and it’s been busy ever since. Serving up authentic Cajun food in the heart of Edmond is what he loves to do. He was taught by his grandmother, who was an authentic Cajun chef, and he grew up in a family with a long, successful history of food. One thing you should know is Brent will never sacrifice the integrity of his product. He makes sure you’re getting the freshest and highest-quality dishes possible. It’s more than just a seafood spot: they’re whipping up delicious burgers, pork chops, salads, po’boys and more.
Chef 's Fa CA J U
vorite
N ST U F FED P OR K CHOP Gr il led p
ork chop stuffed w ith bou d in, topp ed w ith mushroo m sauce and ser v ed w ith d ir t y r ice
CRAWFISH HALF AND HALF Étouffée and fried tails with rice
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Chef Smith Chantakoon PANANG 2 THAI Head Chef FAVORITE PART OF BEING A CHEF Chef Smith loves to be creative. He finds joy in creating new recipes and bringing a fusion of traditional Thai and American-style Thai together in beautiful, flavorful dishes. SO YOU K NOW
Years as a Chef 15 MODERN THAI
Style of Cooking 26
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Chef Smith grew up in Thailand and when he came to America he learned to cook in a 5-star hotel, operating the kitchen. So he knows the traditional Thai food he grew up on like the back of his hand. He is a stickler for details. He checks every dish for composition, taste and presentation. If you’ve ever eaten at Panang, you know their food is as beautiful as it is delicious. Chef Smith helped create the Panang menu you know and love.
SEAFOOD COMBINATION Jumbo shrimp, squid, mussels, scallops and catfish stir-fried with onions and bell peppers in a house chili oil sauce, topped with cilantro
Chef 's Fa GREE
vorite
N CU R RY FR I ED R ICE Fr ied
r ice w ith chicken, cu r r y s p g reen ices, soy s auce, ba onions, b s il , chili, ell pepp ers, bam slices, g r b oo een bean s and eg g
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Chef Rachel Foster MONI’S ITALIAN Executive Chef & Owner
FAVORITE PART OF BEING A CHEF Chef Rachel warned us she’s no master baker, but she absolutely loves making bread dough, of all things. Moni’s makes a majority of their menu from scratch, so that means baking fresh bread every single morning.
Years as a Chef 10+ CLASSIC FRENCH & ITALIAN
Style of Cooking 28
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SO YOU K NOW Chef Rachel has been a chef for 10+ years, but she’s been in the food industry itself for 17 years. She worked every single position of a restaurant before moving all the way up to executive chef in her own restaurant that she co-owns with her husband. Moni’s is serving up delicious Italian food that is out of this world. Chef Rachel mentioned to us that she strives to be better every day and to always be learning by experience. That’s a real driving force in both her life and in the kitchen, and it shows. The food at Moni’s will leave you wanting more and more every single time.
BLACKENED CHICKEN FETTUCINE ALFREDO Fresh, made-to-order rich, creamy cheese sauce with salt and pepper, topped with fresh blackened chicken spiced to a high heat level with house seasoning
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Chef Juan Torres MICKEY MANTLE’S STEAKHOUSE Executive Chef FAVORITE PART OF BEING A CHEF Being creative is up on the list of Chef Juan’s favorite parts of his job. It’s a time when he can put all of his skills and food knowledge to work and come up with specialty items that are one of a kind.
Years as a Chef 19 Style of Cooking CLASSIC AMERICAN WITH A MODERN FLAIR 30
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SO YOU K NOW Chef Juan has been a chef for 19 years at Mickey Mantle’s, and this year the restaurant is celebrating its 20th year, so much of the Mickey Mantle’s you know and love has had a lot of hard work and time put in from Chef Juan. He started at the very bottom of the kitchen line, in the dish pit. From there he learned something new every single day (and still does!) before eventually working his way up to executive chef. Past Mickey Mantle’s chefs taught him along the way. Chef Juan had a big helping hand in creating the newest menu for Mickey Mantle’s, which has many crowd favorites. His creativity and love for cooking is evident in his food.
ite r o v a F s Chef ' B OY OW E “C M I R P YE R I BE ” T U C ser ved
r ibeye ions 24 -oz. cco on a b o t y isp w ith cr
PAN ROASTED SEA BASS Served with lobster risotto so6ix.com | JULY 2019
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Chef Jim Camp THE GREENS COUNTRY CLUB Executive Chef FAVORITE PART OF BEING A CHEF Making people happy. There’s nothing quite like the satisfaction of making people happy, and Chef Jim does a quite good job at it because, after all, great food = happiness.
Years as a Chef
25
Style of Cooking NEW AMERICAN: CLASSICS WITH A MODERN, COMFORTABLE APPROACH 32
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SO YOU K NOW Chef Jim got his start in cooking at the infamous Legend’s in Norman while he was attending OU back in the day. Funny story, cooking wasn’t what Chef Jim intended to do. He applied for a busboy position, but the position had just been filled so they offered him a prep cook position instead, and the rest is history. Chef Jim has owned his own restaurant, has worked in hotels and both independent and chain restaurants, and is now an executive country club chef creating not only some of the most beautiful food around, but some of the tastiest. His talents won the Hangover Brunch competition for The Greens last spring.
GRILLED ATLANTIC SALMON Summer pea-truffle puree, shiitake mushrooms, citrus reduction and fennel slaw
Chef 's Favorit THE K IT CHEN S I N K BU RGER
e
Cand ied baco n, fr ied egg, tr uffle aioli and LT O slaw on b rioche
HOUSE-SMOKED SALMON BRUSCHETTA Avocado spread, cucumber, goat cheese, confit baby tomato and basil
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Chef Kurt Fleischfresser WESTERN CONCEPTS Director of RESTAURANT GROUP VAST
Operations Partner
FAVORITE PART OF BEING A CHEF Chef Kurt really enjoys the day-to-day work of being around creative people. He likes working with chefs to not only help develop their menu items, but to help them be the best they can be.
Years as a Chef 35+ AMERICAN REGIONAL
Style of Cooking 34
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SO YOU K NOW It’s no secret Chef Kurt is one of the best known and most awarded chefs to ever come out of Oklahoma. With his previous apprenticeship program at the former Coach House, he trained and taught 45 successful chefs, with more than half of the graduating students staying in Oklahoma to create their own path in the industry. So essentially, Chef Kurt has had a hand in a major part of the Oklahoma food scene that we all know and love. His work and food is thoughtful and it shows in both the presentation and the taste. Chef Kurt’s legacy is far from over, but the impact he’s already had on the culinary world is astounding, and we’re lucky to have him as one of our great state’s own.
Chef 's Favorit
e
W I L D GU L F SH RI MP Roasted in th e shel l w ith smoked pap rika oil
ASPARAGUS “FETTUCCINI” Sautéed crimini mushrooms and basil with roasted grape tomatoes
GARLIC ROASTED CHICKEN With fresh thyme so6ix.com | JULY 2019
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Chef Disty Simpson THE MANHATTAN Executive Chef
FAVORITE PART OF BEING A CHEF How dynamic and multifaceted the food industry is. Being involved in many different aspects of the restaurant keeps Chef Disty busy, and he loves it. SO YOU K NOW
Years as a Chef 5 EAST COAST CUISINE
Style of Cooking
Chef Disty went through a little self-reinvention a few years back that’s brought him to where he is today: Executive Chef of The Manhattan. The Manhattan is one of famed Chef Bruce Rinehart’s creations that sits in the heart of downtown Oklahoma City. It’s the swanky little sister of Rococo. Chef Disty has always loved food and cooking with his mother growing up, but he really fell in love with cooking about 7 years ago when he worked his way to The Manhattan. He has a creative take on dishes and he packs in the flavor every single time, which makes for some really, really great food.
GARLIC-BUTTERED PORK SHANKS With house grits and pan-seared brussels (also available in BBQ or Cajun) 36
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Chef 's Favorit N E W E NG LA ND L OB ST E R ROL L
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L obster mea t sautéed in butter and served o n an authen tic New Englan d– st yle roll
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Chef Bruce Rinehart ROCOCO & THE MANHATTAN Executive Chef & Owner
FAVORITE PART OF BEING A CHEF Making people happy. We see a trend here with the chefs: when they’re creating great food, they’re making people happy. Chef Bruce says the secret to great food is salt, butter and fat. SO YOU K NOW
Years as a Chef 40 Style of Cooking EAST COAST FRESH, FREE & EASY WARM LOBSTER ROLL Sautéed with butter served with lemon and slaw
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Famed chef Bruce Rinehart is an award-winning local chef that has created an amazing culinary legacy in our city, and it shows no signs of stopping anytime soon. He owns both Rococo (two locations) and The Manhattan, a newer, chic sister to Rococo in the heart of downtown Oklahoma City. He’s passionate about his family, friends and community and it shows. Chef Bruce brought all of his knowledge of East Coast cooking here to the city so you know when you’re eating at either spot, you’re getting the real East Coast deal. Chef Bruce makes you feel like family when you walk in, and you know without a shadow of a doubt you’re going to get food that has a lot of love poured in and tastes fantastic.
Chef Jason Bustamante ROCOCO Head Chef
FAVORITE PART OF BEING A CHEF That it doesn’t feel like a job. Chef Jason loves cooking so much that being a chef is just what he does. It’s a part of his life, but he doesn’t consider it a job. That’s when you know you’ve found your passion.
Years as a Chef
20
Style of Cooking
EAST COAST
SO YOU K NOW Chef Jason was introduced to cooking when he was 17 and met owner and executive chef Bruce Rinehart. Bruce took Jason under his wing a little, and with his guidance Chef Jason started working his way up to where he is now. He owes a lot of who he is to his hard work and dedication to cooking. His food is one of a kind in flavor and presentation and brings a taste of the East Coast right to Oklahoma City.
ite Chef 's FavToArBLES
R V EGE SU M M E US SE L S WITH M UINE & L I NG
Island ce Edward n ri P , e in u L ing etables, onfett i veg c , ic rl a g , mussels epper, asted red p spinach, ro asil corn and b
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Chef Ned Shadid NED’S STARLITE LOUNGE Executive Chef & Owner
FAVORITE PART OF BEING A CHEF The people. Now that he owns his own restaurant, Ned gets to interact with the daily customers and diners, and it’s a joy. He loves getting to know regulars and what they like. He enjoys getting the feedback and engaging with everyone who walks through the doors.
Years as a Chef 10+ AMERICAN COMFORT FOOD
Style of Cooking
SO YOU K NOW
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Chef Ned grew up in the food business. His family has owned a catering business for the last 35 years, so although he’s only been professionally cooking for somewhere around 10 years, he’s truly been cooking his entire life. After college, he went straight to work for his dad. They worked up quite the impressive résumé catering for famous entertainers like Jason Aldean, Justin Timberlake, Bon Jovi, Luke Bryan and many more. They still cater all OU football games at the club level – so they’re whipping out enough food to feed 10,000+. You don’t make it this far without quality product, so you know the Shadids are insanely good at what they do. In opening up his own restaurant, Ned has really put a lot of love and time into making the best food possible. There’s a little bit of everything on the menu, for everyone. It’s a locally owned family business that is using a ton of local ingredients when and where they can – something we love! Ned’s Starlite Lounge is a spot that feels like your own living room, where you want to hang out with your favorite people, and we can’t get enough.
GRILLED SALMON FILLET SALAD Mixed greens, grape tomatoes, dried cherries, feta cheese, and house-prepared croutons with balsamic dressing
BLACK ANGUS FILET Topped with two grilled shrimp over couscous and fried kale
Chef 's Favorit NOM A D
BU RG E R
e
SautĂŠed onio ns, red bel l p eppers, fr ied pepper oni, melted mozzarella a nd roasted g arlic tomato redu ct ion
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Chef Jonathon Stranger OSTERIA Executive Chef & Owner
FAVORITE PART OF BEING A CHEF The people. Chef Jonathon finds joy in working with his team as well as the people he gets to serve. His mantra is using food and restaurants to create a positive moment for someone – and he’s doing just that.
Years as a Chef 10+ A LITTLE BIT OF EVERYTHING
Style of Cooking 42
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SO YOU K NOW Chef Jonathon started cooking when he was 16 in high school, needing a job. He wouldn’t know until many years later how passionate he would become about food and cooking, which has led him to where he is today (along with a whole lot of hard work). After working in the culinary scene in New York City, he brought his knowledge and skills home, where he’s had a hand in some of the most successful and popular restaurants in the city: Osteria, En Croûte, St. Mark’s Chop Room, I2U Culinary Wellness Center, Prairie Wolf Spirits, and Bar Cicchetti (set to open this fall in Deep Deuce). He’s all about building people up and helping them succeed. His team is soon to break over 100 employees, and each and every single person was interviewed on character rather than on a list of what they’ve done or awards they’ve won. That’s changed the game for Jonathon and his restaurants, which are succeeding at a rapid pace. By creating unique restaurants throughout Oklahoma, he’s making great culinary moments for people, which in turn result in wonderful memories that last a lifetime. He’s not scared to try something new or to do things differently, and that’s what makes his restaurants so special. You’ll probably find something you know, but in a whole new light – a truly life-changing culinary experience.
SPAGHETTI AGLI OLIO With wild garlic scapes and New England Bay scallops
Chef 's Favorit L O CA L W AG Y U FL A N K S TEA K
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Ser ved w ith a sa lad of lo ca l g reens, capers, and pick led onio n w ith a burnt lemo n dressing
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DONATE WITH EVERY
TRANSACTION LEARN MORE AT QUAILCREEK.BANK
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FU N IN THE FAC TS
FROZEN FOOD Frozen foods DO NOT REQUIRE ANY A D D E D P R E S E R VAT I V E S to keep them safe, because microbes (the kind that make you sick)
A M E R I C A’ S F I R S T C O M M E R C I A L FROZEN FOO D LIN E WENT ON SALE IN
1930.
THE FIRST COMPLETE FROZEN M E AL (meat, vegetable and a potato) W A S A C T U A L LY AIRPLANE FOOD, IN 1945.
TH E FROZEN FOO D INDUSTRY EMPLOYS CANNOT GROW on any food that is
colder than 0°F. March 6 N AT I O N A L FROZEN F O O D D AY
6 7 0,0 0 0
I N D I V I D U A L S N AT I O N W I D E A N D H A S A C U R R E N T M A R K E T VA LU E O F OVER $53 BILLION. AMERICANS T H AT S AY T H E Y PURCHASE FROZEN FOO D O R FROZEN PR E- PR EPAR ED MEALS
72%
TRUTH IN THE NUMBERS
FRESH PRODUCE SPINACH IS CONSIDERED T H E H E A LT H I E S T V E G E TA B L E ON THE PLANET 1 CUP PROVIDES 56% of your daily vitamin A your entire vitamin K 2 types of cancer-fighting antioxidants just 7 calories
C O N T R O L L E D AT M O S P H E R E STOR AGE ALLOWS APPLES TO B E “ P U T TO S L E E P. ” They can be
6-12 months old before you actually buy them.
95% P E O P L E S AY T H E Y G E T THEIR FRESH PRODUCE FROM A GROCERY STORE O N LY 5 % F R O M T H E I R O W N GA R D E N O R FA R M .
O N I O N S H AV E
over 100
SULFIDEC O N TA I N I N G COMPOUNDS WITH A NUMBER OF MAJOR H E A LT H B E N E F I T S .
HOP SHOOTS ARE THE MOST EXPENSIVE V E G E TA B L E , R I N G I N G I N AT
$ 4 2 6 PER POUND.
A P O M E G R A N AT E C O N TA I N S BETWEEN
600 and 1,400 seeds.
SUMMER READS
Cookbooks
DAYS OF THE MONTH
J U LY
Healthyish Lindsay Maitland Hunt This cookbook is filled with seriously satisfying, truly simple, good-for-you, but not too good-for-you recipes for real life. For anyone on the move, working long hours, and trying to eat a bit more healthfully, these 131 satisfying recipes have straightforward instructions using as few pots and pans as possible. The Love & Lemons Cookbook Jeanine Donofrio Sometimes all you need is a little spark of inspiration to change up your regular cooking routine. “The Love & Lemons Cookbook” features more than 100 simple recipes that will help you turn your farmers market finds into delicious meals. Magnolia Table Joanna Gaines “Magnolia Table” is infused with Joanna Gaines’s warmth and passion for all things family, prepared and served straight from the heart of her home. This cookbook features family favorites and classic comfort selections. Cravings: Hungry for More Chrissy Teigen Chrissy Teigen is back and taking us further into her kitchen and life. It’s a life full of pancakes that remind you of blueberry pie, onion dip that you’ll want to eat with a spoon, banana bread that breaks the internet, and so much more.
02
01
International Joke Day
05
National Bikini Day
08
Video Games Day
World UFO Day
06
International Kissing Day
12
Pecan Pie Day
16
17
World Snake Day
World Emoji Day
21
22
National Ice Cream Day
27
National Day of the Cowboy
Hammock Day
29
International Tiger Day
04
Independence Day
07
Chocolate Day
14
Shark Awareness Day
20
National Lollipop Day
24
National Tequila Day
30
International Day of Friendship
PuppyMONTH OF THE
MEET THEODORE AKA “TEDDY”
Owners: Trace Thews and Sadie Dunaway Say hello to Mr. Teddy, a 10-month-old American Staffordshire Terrier and American Foxhound mix. Teddy was abandoned at an OKC fire station when he was around 3 months old, and that’s when his new parents stepped in and gave him his forever home! This happy-go-lucky guy has never met a stranger and he’s often out and about on the town. He loves walking around his home in Deep Deuce, going to the Crossfit gym, and frequenting any dog park he can get his paws into to play with his other furry friends. You’ll likely become his favorite person if you feed him veggies, apples, peanut butter and watermelon, his absolute favorite snacks. If you see him out and about be sure to say hi to this friendly fella. 50
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Want your puppy to be entered for our local puppy of the month? Email: LAUREN@SO6IX.COM
TAPPING TO
the tunes
YOUR SONG ELTON JOHN HOLLOW CROWN ELLIE GOULDING RESCUE ME ONEREPUBLIC
COCKTAIL RECIPE Credit: thesouthernthing.com
HOT MEXICAN STREET CORN DIP SUMMER DIPS IT
OM
CR
ED
: T IE HECO OK OKIERO
.C
INGREDIENTS
RASPBERRY LIMONCELLO PROSECCO INGREDIENTS:
• • •
1 bottle of prosecco 1 cup limoncello 1 cup raspberries
• •
2 lemons, for garnish Sugar for glass
INSTRUCTIONS: 1. Coat the rim of a stemless wine glass with sugar. 2. At the bottom of the wine glass, muddle approximately 4-5 raspberries. 3. Fill each glass halfway with prosecco, then fill the remainder of the glass with limoncello. 4. Garnish with fresh sliced lemon and raspberries before serving.
Sip & Enjoy!
• • • • • • • • • • • •
2 blocks (16 oz) low-fat cream cheese, softened 1/2 cup sour cream 2 cloves garlic, minced 2 tbsp Frank’s RedHot Sauce Juice from 1 lime 2 cups shredded pepper jack cheese 2 cans corn (15 oz), fully drained and rinsed 4 oz low-fat feta or cojita cheese 1 jalapeño pepper, chopped 2 tbsp red onion, chopped 1/2 cup fresh cilantro, chopped Chips for dipping
INSTRUCTIONS 1. Preheat oven to 350°. In a high-powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice and 1 cup of shredded cheese until fully combined. 2. Scoop the cream cheese mixture into a large bowl and add the remaining 1 cup cheese, corn, feta or cotija, pepper, onion and cilantro. Stir to combine. 3. Pour mixture into a prepared baking dish. Sprinkle more cheese on top if desired. 4. Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta and hot sauce. Serve with chips and enjoy! so6ix.com | JULY 2019
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EATS There’s no denying that The Jones Assembly is the star of the show on Film Row, near downtown Oklahoma City. The Jones Assembly is packing a dynamite restaurant, trendy bar, and killer concert venue all into one. On walking in, you’ll notice the massive size of the interior and the outdoor courtyard and how stunning the decor is, but comfortable. Now, let’s get to the food – the main reason we’re all here, let’s be honest. The food is insanely-really-extra-specially-delicious (is that a word?). In all seriousness, they’re whipping out great food at The Jones. Well-known local chef Kevin Lee came on board back in January and has brought his insane talent and knowledge of foods and flavor along with him. You could get a sense that every single menu item was carefully thought out. From the flavor profiles to the presentation of the dish, a single detail did not go unnoticed. But one of our favorite things about the experience? It didn’t feel pretentious. In a sense, it’s fine dining without the fine dining price tag. It’s an everyday restaurant that’s elevated but accessible to anyone and everyone. Another thing atop our list of “loves” is how they’re utilizing local ingredients and A LOT, at that. Everything from greens to cheeses to meats: they’re keeping the cooking in Oklahoma and that’s something special. You won’t find anything frozen or pre-made at The Jones; in this chef-driven kitchen, they’re whipping up everything from scratch. Yep, even the pastas, breads and doughs. Even with the high volume of meals and customers The Jones sees, they’re able to continue to keep up with local resources and make everything from scratch – and that’s rare nowadays. They’re working around the clock to make it the highest-quality experience, from the food to the atmosphere, and once you eat there, you’ll give thanks for the effort. If you haven’t been, we have a feeling this spot will quickly become one of your local favorites. They have plenty of really great gluten-free, vegetarian and vegan options that don’t skimp on flavor or quality. (Thanks for making those of us with dietary needs do a little happy dance!) One thing you for sure don’t want to miss out on is the concerts that visit The Jones. They have a separate concert menu on those nights, and we’re told their authentic made-from-scratch concert street tacos are worth the visit alone. If you can’t tell by now, we’re big fans of The Jones Assembly, all the way around. This spot is a gem and our city is lucky to have it. 901 W. Sheridan Ave., OKC, OK 73106 | 405.212.2378 52
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WHAT WE TASTED: HAMACHI CRUDO Avocado mousse, orange segment, orange vinaigrette, arugula, pistachio, radish, olive, and puffed rice noodle LOCAL CHEESE BOARD Artisan selections from Lovera’s, accoutrements and handcrafted bakery pairings BURRATA Tomato three ways, basil blossom and house sourdough TRUFFLED MUSHROOM WOODFIRED PIZZA Spring onion, garlic cream, shitake mushrooms, crimini mushrooms, fingerling potato crisp, chive, and pea shoots CACIO E PEPE House-made spaghetti, crushed peppercorn, pecorino Romano and grana padano LITTLE GEM WEDGE SALAD Candied fig, crispy bacon, heirloom tomato, Lovera’s goat cheese crumble, herbed bread crumb and white balsamic vinaigrette
THE M ULE 1630 N. BLACKWELDER AVE., OKC, OK 73106 405.601.1400 | THEMULEOKC.COM The Mule is a locally owned and operated restaurant & bar in Oklahoma City that serves up delicious gourmet hot melts and grilled cheese sandwiches. If you love hot, melty cheese, this is your place. It tops everything from sandwiches to French fries. Their sandwich menu is extensive and each one is so creative. A crowd favorite is the Macaroni Pony – jalapeño cornbread, chipotle BBQ pulled pork, 3-cheese mac and cheese, and pickles! They even have vegetarian, vegan and gluten-free choices, so no one has to miss out on the deliciousness that is the Mule. While yes, the start of the show is the sandwiches, you can’t ignore their cocktail list, including their mules – hence the name. It’s one of the best bars in town, with a true local feel and some seriously delicious creations. Make sure you get to the Mule on Sundays for brunch from 10 to 3: it’s a must-try.
NAS HBI RD 1 N.W. 9TH ST., OKC, OK 73102 405.600.9718 | NASHBIRDCHICKEN.COM A little taste of Nashville has made a home here in our great state, and once you try Nashbird, we have a feeling you’ll be really grateful it did. Nashbird is featuring all things fried chicken, but don’t worry – they have grilled, too. Of course, the main attraction is the Nashville hot chicken. If you’ve never had it, just know it’s got some heat, and you can choose from four levels of spiciness. You can indulge in the fried chicken in basket form or on a sandwich or a wrap, or even on a biscuit! It doesn’t get much more southern than that. We feel we have to take a moment to mention their sides. From slaw to crispy onion rings, from mac and cheese to potato salad, these homemade sides are worth ordering. This is a great place for the whole family to get down and messy with some Nashville hot fried chicken!
THE MAYAN TAQUERIA & CANTINA 3020 N. WALKER AVE., SUITE A, OKC, OK 73103 405.225.1331 | FACEBOOK.COM/THEMAYANOKC There’s a new little hidden gem in the Paseo District and it’s serving up authentic tacos and Mexican cuisine. The Mayan is a small, quaint restaurant with a laid-back atmosphere. We feel like you can’t really start off a Mexican meal without queso, and their Queso Fundido is a must-order. It’s packed with mushrooms, al pastor meat and asada meat and is extra gooey, just like it should be. The homemade tacos are where it’s at. You can choose from 11 different options ranging from asada to carnitas to chorizo, and there’s even a vegetarian one featuring cactus. Don’t forget to try all of their homemade sauces atop your tacos. Their burritos definitely deserve a mention, if only for the fact that they’re as big as your head and packed full of flavor. We can guarantee you won’t leave this place hungry.
O K IE POKIE 2418 N. GUERNSEY AVE., OKC, OK 73103 405.605.5272 | NOODEEOKIEPOKIE.COM Poke is all the rage right now across the world, and it can be summed up as next-generation sushi from the islands of Hawaii. It’s kind of like a bowl of deconstructed sushi – fresh fish cuts – that is completely customizable, from the rice to the toppings and sauces. They serve the traditional simple poke as well as many different creative creations, and there’s also the option to build your own bowl. Everything is incredibly fresh; they’re ordering fresh fish every 2 days at the absolute most. Every sauce is made in-house, like their dynamite-wasabi, gochujang, ponzu, hoisin soy glaze, shallot cream cheese, and jalapeño cilantro mayo (our personal favorite). You’re going to want to try all of them, trust us. With it being so customizable, you can eat exactly what you want, how you want. It’s quality food that is oh-so-good and different than the “norm” in Oklahoma. We love it!
GIVING FOR GOOD PROJECT 66 FOOD & RESOURCE CENTER
SUPPORTS
Welcome to our monthly section in which we highlight local charities and nonprofits of all kinds that are doing great things in our city. We believe change can come in all sizes and at all times. The smallest act can turn around so much for even just one person, animal or place. If we can lift up one small aspect of one life, imagine what we can all do when we come together for the greater good of the people in this amazing city. Let’s continue highlighting the Oklahoma Standard, together.
In 2017, Project 66 served 16,839 people.
They distributed more than 867,645 pounds of food.
Project 66 logged more than 19,000 volunteer hours.
They supplied more than 500 Thanksgiving baskets.
Since its start in 2010, Project 66 has been at the forefront of the fight against hunger in central Oklahoma. They are an affiliate of the Regional Food Bank of Oklahoma and are serving the people of Edmond, Arcadia, Jones and Luther who are facing food insecurity. They provide food for those who would otherwise go undernourished, such as children, the elderly, the disabled and families who are facing difficult economic situations. Clients may visit the Project 66 facility once a month, where they are able to pick their own items in somewhat of a grocery store setting, rather than receiving a pre-packaged box. This not only allows each individual to have a choice during this difficult time, but it also significantly reduces the possibility of waste. Local grocery stores are helping taking on this effort by donating food weekly, enabling Project 66 to pass along fresh foods like produce, meat and dairy. Project 66 is so much more than just food. They listen and talk with every new client, hearing out their needs and identifying any other issues they may be able to help with. They’re able to connect these clients with local resources for things like finding community clinics, learning English or getting assistance with rent or utilities. Project 66 is all hands on deck to help out our neighbors in need.
HERE ARE THE WAYS YOU CAN HELP DONATE
VOLUNTEER
When you donate monetarily, every dollar goes straight into action to help. They also accept food donations of non-perishable items. Be sure to contact them to schedule a time for drop-off.
Volunteers help make their work possible. You can volunteer to work with clients one-on-one, stock shelves, or just greet people at the door. There’s a place for everyone!
2612 S. Kelly Ave., Edmond, OK 73013 • 405.341.1353 • project66.org
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CALENDAR OF EVENTS
TANDEM
07 05
Redrock Canyon Grill Oklahoma City
LIVE MUSIC JULY 2
JULY 5
BANANA SEAT
BANANA SEAT
BLANCHARD CITY PARK BLANCHARD
THUNDERBIRD CASINO NORMAN
GRANT WELLS – PIANIST
SHAUN SUTTLE
SKIRVIN HILTON RED PIANO LOUNGE OKLAHOMA CITY
KAMP’S 1910 DOWNTOWN OKLAHOMA CITY
JULY 3
TANDEM
STARS FIRELAKE CASINO SHAWNEE
DAVID MORRIS – PIANIST SKIRVIN HILTON RED PIANO LOUNGE OKLAHOMA CITY
REDROCK CANYON GRILL OKLAHOMA CITY
AVENUE DUO REDROCK CANYON GRILL NORMAN
ERICK TAYLOR
BANANA SEAT
ALYSSA KOZLOWSKI – PIANIST
RIVERWIND CASINO NORMAN
SKIRVIN HILTON RED PIANO LOUNGE OKLAHOMA CITY
STEVE CROSSLEY – ONE MAN BAND
JULY 12
REDROCK CANYON GRILL OKLAHOMA CITY
GRANT STEVENS – PIANIST SKIRVIN HILTON RED PIANO LOUNGE OKLAHOMA CITY
JULY 7 EDGAR CRUZ SKIRVIN HILTON PARK AVENUE GRILL OKLAHOMA CITY
JULY 4
OTHELLO’S ITALIAN RESTAURANT & BAR NORMAN
JULY 11
80’Z ENUF
CHRISTIAN PEARSON – PIANIST
REDROCK CANYON GRILL OKLAHOMA CITY
BUCK THOMAS PARK MOORE
SKIRVIN HILTON RED PIANO LOUNGE OKLAHOMA CITY
SUPERFREAK
JULY 6
CHISHOLM TRAIL PARK YUKON
ALYSSA KOZLOWSKI – PIANIST SKIRVIN HILTON RED PIANO LOUNGE OKLAHOMA CITY
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STARS ROTARY POINT – OKC RIVERSPORT OKLAHOMA CITY
MELVIN RINNER REDROCK CANYON GRILL NORMAN
SQUADLIVE STARS THE LISZT OKLAHOMA CITY
REPLAY SIDECAR BARLEY & WINE BAR CHISHOLM CREEK OKLAHOMA CITY
JESSE ALAN CENTRAL PARK AMPHITHEATER MOORE
HOOK LOUIE’S ON THE LAKE OKLAHOMA CITY
MATT BLAGG REDROCK CANYON GRILL NORMAN
AVENUE REDROCK CANYON GRILL OKLAHOMA CITY
JULY 13 DRIVE REMINGTON PARK OKLAHOMA CITY
SUPERFREAK GRAND CASINO SHAWNEE
AARON NEWMAN REDROCK CANYON GRILL NORMAN
CALENDAR OF EVENTS
SQUADLIVE
07 27
Rotary Point - OKC Riversport Oklahoma City
LIVE MUSIC JASON YOUNG BAND
THE BLAND
NEWCASTLE CASINO NEWCASTLE
REMINGTON PARK OKLAHOMA CITY
OCEAN
ROCKWELL RYAN
REDROCK CANYON GRILL OKLAHOMA CITY
REDROCK CANYON GRILL NORMAN
GRANT STEVENS – PIANIST
JORDAN LAW
SKIRVIN HILTON RED PIANO LOUNGE OKLAHOMA CITY
OTHELLO’S ITALIAN RESTAURANT & BAR NORMAN
JULY 18 DRIVE THE LISZT OKLAHOMA CITY
TIME MACHINE REDROCK CANYON GRILL OKLAHOMA CITY
STARS SIDECAR BARLEY & WINE BAR CHISHOLM CREEK OKLAHOMA CITY
GARY JOHNSON – PIANIST SKIRVIN HILTON RED PIANO LOUNGE OKLAHOMA CITY
JULY 20 THE BLEND REMINGTON PARK OKLAHOMA CITY
JASON YOUNG BAND ROTARY POINT - OKC RIVERSPORT OKLAHOMA CITY
TYLER SMITH DUO
ALYSSA KOZLOWSKI
REDROCK CANYON GRILL NORMAN
SKIRVIN HILTON RED PIANO LOUNGE OKLAHOMA CITY
JADE CASTLE
JULY 19
OTHELLO’S ITALIAN RESTAURANT & BAR NORMAN
ROCKY KANAGA
GRANT STEVENS – PIANIST
KAMP’S 1910 DOWNTOWN OKLAHOMA CITY
SKIRVIN HILTON RED PIANO LOUNGE OKLAHOMA CITY
JULY 25
GARY JOHNSON – PIANIST
LUSH
SKIRVIN HILTON RED PIANO LOUNGE OKLAHOMA CITY
REDROCK CANYON GRILL OKLAHOMA CITY
JULY 27
REPLAY
BOOGIE FEVER
THE LISZT OKLAHOMA CITY
REMINGTON PARK OKLAHOMA CITY
ALYSSA KOZLOWSKI – PIANIST
STARS
SKIRVIN HILTON RED PIANO LOUNGE OKLAHOMA CITY
LANDING ZONE MIDWEST CITY
JULY 26
SQUADLIVE
JASON YOUNG BAND
ROTARY POINT – OKC RIVERSPORT OKLAHOMA CITY
LOUIE’S ON THE LAKE OKLAHOMA CITY
AARON NEWMAN
80’Z ENUF
REDROCK CANYON GRILL OKLAHOMA CITY
REMINGTON PARK OKLAHOMA CITY
DRIVE
WAKELAND
NEWCASTLE CASINO NEWCASTLE
NEWCASTLE CASINO NEWCASTLE
MARK GALLOWAY
MATT BLAGG
THE SHACK – 63RD OKLAHOMA CITY
REDROCK CANYON GRILL OKLAHOMA CITY
JULY 31
AARON NEWMAN
DAVID MORRIS – PIANIST
OTHELLO’S ITALIAN RESTAURANT & BAR OKLAHOMA CITY
SKIRVIN HILTON RED PIANO LOUNGE OKLAHOMA CITY
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CALENDAR OF EVENTS
DAUGHTRY
07 20
Frontier City Theme Park Oklahoma City
CONCERTS JULY 1
JULY 10
X
21 SAVAGE
FRONTIER CITY THEME PARK OKLAHOMA CITY
TOWER THEATRE OKLAHOMA CITY
THE CRITERION OKLAHOMA CITY
JULY 26
JULY 2
JULY 11
REO SPEEDWAGON
CUCO
IRATION
RIVERWIND CASINO NORMAN
TOWER THEATRE OKLAHOMA CITY
DIAMOND BALLROOM OKLAHOMA CITY
PARKER MCCOLLUM
JULY 7
JULY 12
SUNDAY TWILIGHT CONCERT SERIES
WYNONNA & THE BIG NOISE
MYRIAD BOTANICAL GARDENS OKLAHOMA CITY
RIVERWIND CASINO NORMAN
JULY 9
JULY 19
MYRIAD BOTANICAL GARDENS OKLAHOMA CITY
YOUNG THE GIANT + FITZ & THE TANTRUMS
KHALID
ALICE COOPER & HALESTORM
ZOO AMPHITHEATRE OKLAHOMA CITY
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THE JONES ASSEMBLY OKLAHOMA CITY
JULY 28 SUNDAY TWILIGHT CONCERT SERIES
CHESAPEAKE ENERGY ARENA OKLAHOMA CITY
ZOO AMPHITHEATRE OKLAHOMA CITY
JULY 20
JULY 31
ROBERT EARL KEEN
FIT FOR A KING
RIVERWIND CASINO NORMAN
60
DAUGHTRY
DIAMOND BALLROOM OKLAHOMA CITY
CALENDAR OF EVENTS
OKC ENERGY FC VS. EL PASO LOCOOMOTIVE FC
07 06
Taft Stadium Oklahoma City
SPORTS JULY 4-7
JULY 7-12
JULY 19-21
OKC DODGERS VS. ROUND ROCK EXPRESS
INTERNATIONAL FINALS YOUTH RODEO
OKC DODGERS VS SAN ANTONIO MISSIONS
CHICKASAW BRICKTOWN BALLPARK OKLAHOMA CITY
JULY 6 OKC ENERGY FC VS EL PASO LOCOMOTIVE FC TAFT STADIUM OKLAHOMA CITY
HEART OF OKLAHOMA EXPO CENTER SHAWNEE
JULY 17 OKC ENERGY FC VS RENO 1868 FC TAFT STADIUM OKLAHOMA CITY
CHICKASAW BRICKTOWN BALLPARK OKLAHOMA CITY
JULY 26-28 OKC DODGERS VS MEMPHIS REDBIRDS CHICKASAW BRICKTOWN BALLPARK OKLAHOMA CITY
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CALENDAR OF EVENTS
MOVIE S 07 02
07 12
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CALENDAR OF EVENTS
MOVIE S 07 19
07 26
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63
CALENDAR OF EVENTS
RED, WHITE & BOOM
07 02
Oklahoma State Fair Park Oklahoma City
EVENTS NOW – JULY 6 LIBERTYFEST EDMOND
JULY 2 RED, WHITE & BOOM OKLAHOMA STATE FAIR PARK OKLAHOMA CITY
JULY 3-4 FREEDOM FEST 500 W. VANDAMENT YUKON
JULY 4 FREEDOM FESTIVAL ELDON LYON PARK BETHANY
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A CELEBRATION IN THE HEARTLAND BUCK THOMAS PARK MOORE
OKC 4TH FEST BOATHOUSE DISTRICT OKLAHOMA CITY
JULY 6 BEATS & BITES RIVERWIND CASINO NORMAN
JULY 9-14 LYRIC THEATRE: NEWSIES CIVIC CENTER MUSIC HALL OKLAHOMA CITY
JULY 12 FOOD TRUCK FRIDAYS MOORE CENTRAL PARK MOORE
JULY 12-13 BLACKBERRY FESTIVAL VETERANS MEMORIAL PARK MCLOUD
JULY 12 LIVE ON THE PLAZA PLAZA DISTRICT OKLAHOMA CITY
JULY 13 OKC FITNESS EXPO COX CONVENTION CENTER OKLAHOMA CITY
CALENDAR OF EVENTS
LYRIC THEATRE: TITANIC
07 23-28
Civic Center Music Hall Oklahoma City
EVENTS JULY 14
JULY 19
JULY 27
OKLAHOMA SUMMER BRIDAL SHOW
WHEELER SUMMER MUSIC SERIES
NEW WORLD COMIC CON
OKLAHOMA STATE FAIR PARK OKLAHOMA CITY
WHEELER FERRIS WHEEL OKLAHOMA CITY
OKLAHOMA STATE FAIR PARK OKLAHOMA CITY
JULY 16
JULY 20
WHEELER CRITERIUM
HEARD ON HURD
WHEELER DISTRICT OKLAHOMA CITY
32 N. BROADWAY AVE. EDMOND
JULY 30 – AUGUST 18
JULY 18-20
CRUISE IN FOR COFFEE
UPSTAGE THEATRE: ONCE UPON A MATTRESS MITCH PARK AMPHITHEATRE EDMOND
7101 S.E. 29TH ST. MIDWEST CITY
OKC BROADWAY: HAMILTON CIVIC CENTER MUSIC HALL OKLAHOMA CITY
JULY 23-28 LYRIC THEATRE: TITANIC CIVIC CENTER MUSIC HALL OKLAHOMA CITY
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MAGAZINE
FOOD ISSUE
JULY 2019