ORA names 2013 leadership winners,
2012 award winners
The Oklahoma Restaurant Association held its annual meeting earlier this month at the Civic Center Music Hall where it named 2012 Culinary Excellence Awards and its 2013 leadership team.
Award recipients included: Restaurant Hall of Fame Award: Mexicali Border Cafe, Tulsa; Stables Cafe, Guthrie; Bill's Fish House, Waurika; Freddie's BBQ & Steakhouse, Sapulpa; Hamburger King, Shawnee.
Individual Hall of Fame Award: Ken Selby (posthumously), Mazzio's Pizza, Tulsa; Tony Salas, Salas Mexican Restaurant, Lawton; James Fidler, Fidler Marketing, Oklahoma City.
50-Year Member Recognition: Cusack Wholesale Meat Company, Oklahoma City
Hot New Concept Award: Health Nut Cafe, Oklahoma City; The Garage, Edmond/Norman; Hollie's FlatIron Steakhouse, Moore; Gabriella's Italian Grill and Pizzeria, Oklahoma City; Flint, Oklahoma City; Local, Norman; Kitchen 324, Oklahoma City.
ProStart Mentor of the Year: Sam Bracken, The Canebrake, Wagoner.
ProStart Teacher of the Year: Melody Hunter, Autry Technology Center, Enid.
The meeting also included the installment of the 2013 board of directors, which includes the following: executive committee: chairman, Kathy Bondy, The French Hen, Tulsa; vice chairman/treasurer, Kim McLendon, Emerging Brands, Oklahoma City; and 2nd vice chairman, Dennis Patrick, Clanton's Cafe, Vinita.
Hiland names awards finalists
LISLE, Ill. — Quality Chekd Dairies announced the selection of both Hiland Dairy and its ice cream division — Hiland Ice Cream Company — as finalists for the 2013 Irving B. Weber Distinguished Award for Quality Excellence. Named for Quality Chekd's first board president, the invitation-only Weber Award is modeled after the esteemed Malcolm Baldrige National Quality Award from the U.S. Department of Commerce.
The Irving B. Weber Award recognizes those member dairies that have earned the highest annual scores from Quality Chekd in the areas of production quality, business ethics and leadership, customer satisfaction, marketing communications and staff development. Quality Chekd, a member-owned organization of independent dairy processors, will announce the winner at its 2013 QCS Leadership Conference April 21-24 at the Hilton Riverside Hotel in New Orleans.
To be eligible for the Irving B. Weber Award, Quality Chekd member dairies must surpass requirements in each of the following categories: leadership and commitment to total quality improvement; human resource development and management; facility improvement projects; customer and employee satisfaction programs; inventory efficiencies and loss control programs; and outstanding plant sanitation.
Young chefs invited to compete in 4-H Food Fest
Kids 9 to 19 who want to show off their cooking skills can enter their best dishes in the 2013 4-H Oklahoma County Food Fest from 6:30 to 8 p.m. March 4 at the Oklahoma County OSU Cooperative Extension Service, 930 N Portland Ave. The event is open to all youth across the metro area. Participants in the Food Fest will bring in their prepared dishes, which will be placed in one of six classes: Main Dishes, Breads and Cereals, Ethnic Favorites, Fruits and Vegetables, Nutritious Snacks and Desserts. Each participant can enter up to two dishes in the 4-H Food Fest within one of two age categories (9 to 12 and 13 to 18). Exhibitors will also be interviewed by the judge, who will question the participating chefs about nutrition knowledge, food safety elements, preparation techniques and even taste issues.
Participants must register by Feb. 27. Registration is available online at oces.okstate.edu/oklahoma/4-h/food-fest-registration or may be submitted at the 4-H office. There is no charge for this event.
For more information, call 713-1125.
Stella plans pig roast
Stella Modern Italian, 1201 N Walker Ave., will host its second annual pig roast at 6:30 p.m. Monday. Chef Jonathan Krell sourced an Oklahoma-raised Berkshire Hog to roast in the brick oven and serve family style at communal tables.
The menu also includes scripelle and escarole soup, baked white beans with pancetta and cippolini, garlic confit sauteed kale with Romano cheese, chilled sweet and sour cabbage salad, and banana chocolate cream pie.
Cost is $45 per person plus tax and gratuity. The bar opens at 6 p.m. Reservations are required; call 235-2200 for reservations.