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Articles from The Oklahoman food editor Dave Cathey
  • Cook-offs are all the rage in Oklahoma

    BY DAVE CATHEY, Food Editor | Published: Wed, Sep 3, 2014

    The Food Dude shares news from Oklahoma City’s growing dining scene.

  • Tailgating game plan

    BY DAVE CATHEY, Food Editor | Published: Fri, Aug 29, 2014

    The beginning of the football season for the University of Oklahoma and Oklahoma State University signals the beginning of another tradition — tailgating.

  • Barbecue Blitz: Oklahoma City-area chefs attack palates by land and sea

    BY DAVE CATHEY, Food Editor | Updated: Tue, Aug 26, 2014

    The Food Dude hosts a surf-and-turf “Open Flame” at American Propane in Oklahoma City, and collected the techniques and recipes to share.

  • 'Boyhood' proves low and slow isn't just for barbecue

    Dave Cathey | Updated: Sun, Aug 24, 2014

    When Richard Linklater wasn’t watching movies or waxing existential during his own boyhood in the Texas Hill Country, he mustiv’e been eating a lot of good barbecue. How else can you explain a film that adheres so closely to the credo of legendary Texas pit masters, which is to develop deep,...

  • Fatty Brisket, Live Music and the Whole Karmic Bowl of Queso

    Dave Cathey | Updated: Sun, Aug 24, 2014

    A couple of weeks ago I made a pilgrimage south to my hometown of Austin for various reasons, which I described here. Part of the reason for the trip not discussed in the previous post was a chance to throw open the hood on my creative engine, and there is no better place to find […]

  • Going Greens: Edmond's Upward Harvest lives the gospel of local, sustainable growing practices

    BY DAVE CATHEY, Food editor | Published: Tue, Aug 19, 2014

    Edmond’s Upward Harvest has developed a proprietary aquaponics system that could revolutionize how we harvest our food.

  • Now it can be told: The Food Dude's origin story revealed

    Dave Cathey | Updated: Thu, Aug 14, 2014

    As those of you kind enough to follow my food ramblings, you know few places cause me to wax more nostalgic than Austin, Texas, the town where I grew up. I recently took a trip back home and found myself face-to-fork with the one dish in the one restaurant most responsible for my ongoing...

  • Things looking up for Coach House chef and his apprentices

    BY DAVE CATHEY, Food Editor | Published: Wed, Aug 13, 2014

    Chef Kevin Lee graduates from The Coach House Apprenticeship Program in Oklahoma City with precision and aplomb.

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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