A little about a lot in the Oklahoma City dining scene

The Food Dude shares a little about a lot in the Oklahoma City dining scene.
by Dave Cathey Modified: February 5, 2013 at 4:15 pm •  Published: February 6, 2013

The winner of the Beefed Up Beginnings appetizer category was Moore's Michelle Mitchell Robertson from Moore. Copies of all the finalist recipes can be found online at okcattlewomen.com.

OSU guest chef

The School of Hotel and Restaurant Administration welcomes Nick Badovinus, owner/chef of Neighborhood Services Restaurant in Dallas, Wednesday and Thursday as part of the school's Distinguished Chef Scholarship Benefit Series.

Chef Badovinus opened Neighborhood Services in 2008, following it with Neighborhood Services Tavern, Neighborhood Services Bar & Grill and now Off Site Kitchen. Nick was a semifinalist for the James Beard Foundation's 2012 Restaurateur of the Year Award.

He will conduct a demonstration luncheon for sponsors starting at 10:30 a.m. Wednesday, and a reception and reception and dinner at 6 p.m. Thursday

For information on how to sponsor the event, call 744-6713, or go online to humansciences.okstate.edu/hrad and click on the Distinguished Chefs Series tab.

Ins and outs

Chef Christine Dowd has left the Metro Wine Bar and Bistro, and has been replaced by Jonas Favela of The Ranch Steakhouse ... Chef Ryan Parrott has left Local in Norman, with chef Kyle Mills taking over the stove ... The sushi fusion concept Pachinko Parlor has closed ... Custino's Italian Kitchen will soon be called Taste Bud's Diner. Some of the recipes from Custino's will remain, but they will make way for favorites from Johnny's Lunch Box, which closed last year. Former Lunch Box owner Ed Strawn has joined forces with Custino's owner Bud Elder to bring the sorely missed flavors of the longtime downtown lunch spot back into the market. Strawn is already working at Custino's; changes both cosmetic and to the menu are in the works.


by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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