The Food Dude

  Better late than never. Cliches might be tired but they got that way because their truth has been passed along for so long. That cliché couldn’t be more cogent than to the mixology movement that’s only recently caught on in Oklahoma City. When Heather Warlick-Moore and I were...

  At a recent beer dinner hosted by the Oklahoma City Museum of Art Cafe, I was introduced to Unibroue beer. Chef Henry Boudreaux’s five-course dinner was a smash from top to bottom, each pairing from the Unibroue line underscoring the progression of flavor and technique. It so...

  For those who might’ve missed it, I recruited the world’s pre-emminent gift-giver to visit with some city food vendors. He even left us a checklist for food gifts and places to find them. As some of you are likely well behind on your shopping, see what the Man in Red was able to...

As promised, below is the entry for for chefs interested in Oklahoma Iron Chef, which is Sunday, January 23, 2011. First prize is $1,000, second is $750 and third is $500. Six entrants will be accepted and get $100. The deadline is January 3. The fax number for entry is at the bottom. General...

  When it comes to chocolate things, Gene Leiterman has an advantage over everyone else: expertise. Mix that with a whole lot of passion, and you’ve got the finest chocolate creations in the city. Gene makes the best hot chocolate I’ve ever had, but he also makes a mean...

  When I first tasted mixologist Jason Ewald’s Ke-Okie Coffee, Zooey Deschanel came to mind. Cheever’s Cafe’s Ke-Okie Coffee among new creations Ewald, the beverage director for A Good Egg Dining Group, was behind the bar at Cheever’s Cafe, the wind outside was bitterly cold,...

  Eggnog is a beverage folks either love or hate. But when poured from the expert hands of a mixologist such as Paseo Grill’s Scott Glidewell, season’s greetings are on every sip. Glidewell is a serious mixer, earning his credentials at bars in Washington, D.C., and bringing back an...

It took David and Rick Haynes about two years to unveil the crown jewel of their growing restaurant empire. The wait for West, 6714 N Western Ave., was well worth it. Using the space where Iguana Lounge was born and Magnolia Cafe stood for years, the Haynes brothers have constructed...

  Superstar chef Emeril Lagasse dropped by Oklahoma City on Friday to share some recipes, sign some books and spread some holiday cheer. He also spent some time in a couple of local night spots. Emeril, who once to Food Network what Vito Corleone was to the fictional Five...

We humans are in imperfect lot. Most days, nature or fate — if not both — remind us in some way. In publishing Aunt Susan’s iconic recipe for Aunt Bill’s Brown Candy, the cosmic tumblers unleashed a heaping helping of good intentions gone wrong. I wrote that we’ve been publishing...

  Had a chance to catch up with the man who keeps The Bar at Ludivine, Kyle Fleischfresser. Don’t call him Little Kahuna because, while he’s the son of chef Kurt Fleischfresser, he’s happens to be one of the city’s finest mixologist. The Bar at Ludivine might be the coolest...

Emeril Lagasse fans unite at Dillard’s in Penn Square Mall Friday at 4 p.m. or earlier to be a part of his cooking demonstration. You’ll watch him make two recipes, including the one you see below.

Superstar chef Emeril Lagasse arrives in Oklahoma City Friday afternoon for a cooking demonstration followed by a book-signing at Dillard’s Penn Square Mall. The demo starts at 4 p.m. and will last 45 minutes. To celebrate the appearance, I’ve been posting recipes. Today, I’ve got one of...

  Here’s some video of Emerilmania in its infancy. As you’ll see in this video from the Great Chefs series back in 1990, there was not yet any BAM! or taking up of notches. His persona is more subdued and his waist line more trim. However, when he finishes the dish you’ll...

With superstar chef Emeril Lagasse set to appear at Dillard’s Penn Square Mall, I’ll post some of his recipes from Planet Green all week.  Watch his video for guidance. Here’s his Stuffed Chicken Breasts Cordon Blue Yield: 4 servings Ingredients:4 (6 ounce) boneless chicken...

  Emeril Lagasse, one of the most successful chefs in television history, is coming to the Dillard’s Department store in Penn Square Mall on Dec. 10. Owner of a dozen restaurants and best-selling cookbook author, will start the day at 4 p.m....

  ARCADIA — POPS Route 66 is getting into the holiday spirit tomorrow evening with its first-ever Christmas Tree lighting. Festivities begin at 5 p.m. Tuesday at POPS, 660 W State Highway 66. The free event is open to all ages. At 6 p.m., the Putnam City North High...

  Bruce Rinehart has escaped the island and done it with style: via cruise ship. The chef/owner of Rococo Restaurant and Fine Wine has long referred to his restaurant as his “little island on 28th and Penn,” but now he’s expanded his interests with a spot in Northpark Mall, three...

  Here’s one of the first stories I wrote as official dude of food. Videographer Tanner Herriott and I met “Cajun Ed” Richard, a really nice guy and descendent of the family that first conceived this dish. Ed ships from turducken from Hebert’s Specialty Meats every day up to...

  Oklahoma City lost a venerable member of the restaurant community last week, when County Line Barbecue shuttered. My relationship with the regional County Line chain dates back 34 years to the original restaurant, which is still open today. As with any loss, reflection is...