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Articles from The Oklahoman food editor Dave Cathey
  • Turning the Table on Hunger: Packard's rolls out 300 plates of charity at Oklahoma City homeless shelter

    BY DAVE CATHEY Food Editor dcathey@oklahoman.com | Updated: Tue, Sep 1, 2015

    Chef Chris McKenna brought a small army from Packard's American Kitchen to deliver a lunch service for about 300 guests at the WesTown Resource Center in the continuing effort by local chefs to turn the table on hunger in the Oklahoma City area.

  • OETA to air 'Truth About Wheat'

    BY DAVE CATHEY Food Editor dcathey@oklahoman.com | Published: Wed, Sep 2, 2015

    Other dining notes of interest to Oklahomans include that The Drake has opened in Oklahoma City; and The Coach House continues to welcome alumni of its apprenticeship program as guest chefs while celebrating its 30thanniversary.

  • Tsubaki has Kobe beef so you should probably go get some

    Dave Cathey | Updated: Tue, Sep 1, 2015

    A quick note to let you know Tsubaki Sushi & Hibachi, 5900 W Memorial Road, is currently carrying Kobe beef. I stopped by earlier this week for lunch and was treated by chef Henry Yang, who sent out a succulent selection of Kobe slices delicately topped with green onion. The beef is tender...

  • Is The Drake the Goodest Egg So Far?

    Dave Cathey | Updated: Tue, Sep 1, 2015

    With the opening of The Drake Seafood and Oysterette, Keith and Heather Paul’s mastery of the restaurant business has become conspicuous. The principals behind A Good Egg Dining Group, they began with Cheever’s Cafe. They purchased the former home of Cheever’s Flowers and turned it into an...

  • Doggin' Trail: The Food Dude sets out in search of the metro's best hot dog

    BY DAVE CATHEY Food Editor dcathey@oklahoman.com | Published: Thu, Aug 27, 2015

    Frankly (apologies), the disparity for hot dog passion between Oklahoma City and Chicago or New York City is as wide as our proximity to Coney Island. But that doesn't mean we don't love us a good dawg. Just ask Schwab Meat Co., which has feasted on Oklahoma's appetite for hot links and...

  • Bavarian dream: Oklahoma City's Fassler Hall is decked with German beer and gourmet sausage

    BY DAVE CATHEY Food Editor dcathey@opubco.com | Published: Wed, Aug 26, 2015

    Elliot Nelson's Fassler Hall made its Oklahoma City debut in December, opening simultaneously with Nelson's Oklahoma-centric Dust Bowl Lanes and Lounge, in the heart of Midtown.

  • All diggity: Made in Oklahoma Coalition spotlights hot dogs that hit the spot for all ages

    BY DAVE CATHEY Food Editor dcathey@oklahoman.com | Published: Wed, Aug 26, 2015

    The Made in Oklahoma Coalition's August recipes under the spotlight are, frankly, aimed at expanding your hot dog horizons.

  • Cooking for Community: Oklahoma City-area chefs continue volunteer work on behalf of the Homeless Alliance

    BY DAVE CATHEY Food Editor dcathey@oklahoman.com | Updated: Wed, Aug 19, 2015

    The folks who eat lunch at Oklahoma City's WestTown day shelter regularly are always happy for a meal served by one of Oklahoma City's chefs. But when chef Jonathan Krell served them classic Beef Bolognese, response had never been as intense.



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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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