Chefs Feast No. 27 set
More than 25 of Oklahoma City’s top restaurants will provide the foods for the 27th annual Chefs’ Feast from 6 to 9 p.m. March 20 at the National Cowboy & Western Heritage Museum.
Proceeds from this food and wine tasting event benefit the Regional Food Bank’s Food for Kids childhood hunger programs.
Chef Don Thiery from Platt College and chef Christine Dowd from Aunt Pittypat’s Catering are coordinating the event for a fourth year in a row.
Participating restaurants and chefs include: Aunt Pittypat’s Catering, Dowd; Platt College, Thiery; US Foods, chef Rob Johnson; Back Door Barbecue, chef Kathryn Mathis; Big Truck Tacos, chef Cally Johnson; Cafe 7, chef J. Mays; Cheever’s Cafe, chef Quinn Carroll; Chef’s Requested Foods, chef Ken Bradford; CocoFlow Chocolate Cafe, executive chocolatiers Kim and Gene Leiterman; Cuppies & Joe, Elizabeth Diefenderfer; Francis Tuttle School of Culinary Arts, chef Marc Dunham; Gage’s Steakhouse, chef Rob Ferris; Gopuram Taste of India, chef Veeral Mehta; Guernsey Park, chef Vuong Nguyen; Kam’s Kookery and Guilford Gardens, chef Kamala Gamble; Kitchen No. 324, Chef Boo Hee Thomas; Local, chef Kyle Mills; McNeal’s Catering, chef Larry McNeal; Mutt’s Amazing Hot Dogs, chefs Amie Gehlert; Republic Gastropub, chef Sam Parrett; Saturn Grill, chef Joseph Royer; Sodexo Dining @ SNU, chef Ian Wagner; The Coach House, chef Kurt Fleischfresser; The Iguana Cafe and the Iguana Mexican Grill, chef Pat Morris; The Metro Wine Bar & Bistro; University of Oklahoma, chef Grant Watson; and Whole Foods.
Individual tickets are $120 in advance. Patron Tables, which include reserved seating for 10 and two bottles of fine wine, are available for $1,400. Purchase tickets online at regionalfoodbank.org. Tickets will not be available for purchase at the door.
Bake-Off with Pillsbury
The 47th Pillsbury Bake-Off Contest is redesigned and calling home cooks everywhere to compete for the $1 million grand prize. This year’s contest will culminate at the finals Nov. 3 at the Omni Nashville Hotel in Nashville, Tenn.
This year, for the first time, America’s vote will be combined with the judges’ decisions to determine the grand prize winner. Also, the ingredient list has expanded to include gluten-free products.
Participants have two chances to enter and vote. The first entry period includes the Simply Sweet Treats and Savory Snacks & Sides categories and is open for entries through 11:59 a.m. March 27. The second contest entry period runs from 1 p.m. March 27 to 11:59 a.m. May 8, and calls for Weekend Breakfast Wows and Amazing Doable Dinners recipes.
For more contest information and to enter, go online to BakeOff.com.
Uptown uncorks fundraiser
The Uptown 23rd District is hosting its first fundraising event, Uptown Uncorked, from 5:30 to 9 p.m. April 17 in the newly renovated TEEMCO Gold Dome.
The food- and beverage-tasting event will feature restaurants and merchants promoting the continued renaissance of the Uptown 23rd District. Money raised from Uptown Uncorked will support beautification of medians and public spaces along NW 23 between Pennsylvania Avenue and Broadway Avenue.
The event will include live music and an opportunity to mix and mingle. Tickets are $50 for VIP and $35 for general admission and can be purchased online at uptown23rd.com/uptown-uncorked.
for adult spring break
Derick Jensen is hosting an Adult Spring Break from 8 a.m. to 6 p.m. March 15.
Jensen will lead a tour through the Yippe Ay-O-K Winery in Clinton, Woods and Waters Vineyard and Winery in Anadarko, and The Range Vineyard and Winery in Anadarko. Lunch will be served at the Bistro at Woods and Waters.
Cost is $69.95. For more information, email Derick at email@example.com.
FROM STAFF REPORTS