Dave Cathey
Features 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.

  • 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 wieners since 1912. The official hot dog of the University of Oklahoma is also the dog of choice for homemade coneys from Norman to Stillwater, Shawnee to Yukon, and the picnic frank most likely to cook over an open fire from Lake Thunderbird to Lake Overholser. Just ask the generations of folks who've kept two local hot dog vendors operating under the name Coney Island downtown since 1928 with a second store carrying the name in Capitol Hill

  • 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.

  • The Food Fight that never was

    Dave Cathey | Updated: Wed, Aug 19, 2015

    In case you’re concerned about a “food fight” rising up between the H & 8th Night Market and a new one the city council approved this week, don’t be. Recent coverage here and here indicates that food truck operator Rick Vick didn't win a spot in H&8th's lottery and found it unfair. He felt so strongly, he took his case before Oklahoma City's city council. All true. What wasn't reported was H & 8th has already been coexisting, not competing, with three independent food-truckcentric entities this year. When H&8th returned for its March through October 2015 run, it did so with two new neighbors: Industry Flea and Bleu Garten.

  • Oklahoma City native Rick Bayless returns to home town for October benefit

    By Dave Cathey Food Editor dcathey@oklahoman.com | Published: Wed, Aug 19, 2015

    Oklahoma City dining notes include items on Rick Bayless; The Drake Seafood and Oysterette and Thirst for a Cause, among others.

  • Tulsa chef takes top prize at state pork competition

    BY DAVE CATHEY Food Editor dcathey@oklahoman.com | Updated: Tue, Aug 18, 2015

    The Taste of Elegance event sponsored by the Oklahoma Pork Council was won by Leland Spence from Renaissance Tulsa Hotel & Convention Center, who prepared Braised Pork Belly with Caramel Maple Foam and Smoked Sweet Potato-Goat Cheese Ravioli.

  • Producers Dinner Series continues with Walnut Creek

    Dave Cathey | Updated: Thu, Aug 13, 2015

    It's not too late to get a seat at the table at The Tasting Room, 4322 N Western Ave., for tonight's Producers Dinner with Walnut Creek Farms. The five-course dinner from chef Jonathan Groth begins at 6 p.m. Walnut Creek owner Kim Barker will be on hand to answer questions about the lamb he raises near Waynoka. Barker uses all-natural methods to raise beef, sheep and goats. They doesn't use fertilizer or pesticides on the grass or to kill bugs. Barker doesn't grain-feed his animals and rotates them on the 1,500 acres so they can diet on a variety of grasses and sustain the land. Wines will be paired with the first four courses, and based on the first three Producers Dinner events this promises to be a spectacular

  • Cafe 501 in Edmond still feels oven-fresh two decades after opening

    BY DAVE CATHEY Food Editor dcathey@opubco.com | Published: Wed, Aug 12, 2015

    What was supposed to be a humble little bakery was an instant success and quickly built up a consistent, passionate following. Cafe 501 in Edmond helped build the Holloway Restaurant Group, which now includes two 501 stores, Boulevard Steakhouse, The Martini Bar, Ice House and Park House in the Myriad Gardens.

  • KD visit is sweet surprise for kids

    BY DAVE CATHEY Food Editor dcathey@opubco.com | Updated: Wed, Aug 5, 2015

    Oklahoma City Thunder star Kevin Durant made a surprise visit to a Moore Orange Leaf to help launch a challenge to children across the country to come up with creative ways to improve their communities.

  • Oklahoma City chef faces vast challenge in New Orleans this weekend

    BY DAVE CATHEY Food Editor dcathey@oklahoman.com | Published: Wed, Aug 5, 2015

    Oklahoma's culinary Big Kahuna, Kurt Fleischfresser, is headed to Louisiana for the 12th annual Great American Seafood Cook-Off in New Orleans.

  • Can’t miss Swiss-Mexican fusion

    BY DAVE CATHEY Food Editor dcathey@opubco.com | Published: Wed, Aug 5, 2015

    Today would've been my mother's birthday, and if she were still with us I would've loved to take her to her favorite restaurant in Austin, Texas, for her favorite dish, Enchiladas Suizas. I posted a blog about how a restaurant called Fonda San Miguel was to the Food Dude origin story what a radioactive arachnid was to Spider-Man's, not only for its inspired interior-Mexican fare but for how it kept me in communication with my parents at a time when we were running out of subjects that didn't turn into arguments. In other words, my teens. By the time you read this, I will be in Austin working on a story for this fall, but tonight my sister and will I dine at Fonda San Miguel raising a toast and a forkful of Enchiladas Suizas

  • Update on Nani-gate

    Dave Cathey | Updated: Thu, Jul 30, 2015

    Chefs Colin Stringer and Andon Whitehorn had the first of what could be a number of days in court before a local judge, pleading to operate their Japanese-Choctaw concept out of the home. Oklahoman reporter Graham Lee Brewer covered the hearing, which will pick up again in a few days. I'm still not sure the guys' argument that they don't advertise to the public is strong enough to win the case because their website openly solicits reservations from the dining public, but I think the larger story here is that the health department conceded the laws for private chefs are fuzzy and antiquated.

  • Oklahoma City chefs gaining notice beyond borders

    Dave Cathey | Updated: Wed, Jul 29, 2015

    Last Sunday, chefs Jonathon Stranger and Russ Johnson's R&J Lounge and Supper Club was featured in the New York Times Travel section and this weekend chef Kurt Fleischfresser travels to New Orleans to compete with some of the countries top chefs. Not bad for the land of chicken-fried everything and Little Kings. Kathryn O'Shea Evans, writing for the Times, notes, "Nostalgia is the main course" the the R&J. Whether the glowing review draws a lot of New York City license plates in the parking lot remains to be seen. Regardless, it's nice to see local talent gain notice in larger markets as long as that notice doesn't encourage them to move away.

  • BLAPTO! (Bacon, lettuce, avocado, pepper, tomato and onion)

    BY DAVE CATHEY Food Editor dcathey@opubco.com | Published: Wed, Jul 29, 2015

    Food Editor Dave Cathey adds avocado, pepper and onion to the classic sandwich, the BLT, to make a BLAPTO.

  • Odyssey to come to a close; restaurants coming fast, furious

    BY DAVE CATHEY Food Editor dcathey@opubco.com | Updated: Tue, Jul 28, 2015

    Dave Cathey discusses this year's Odyssey de Culinaire and various restaurant openings and closings throughout Oklahoma.

  • Presto! It’s pesto: Here's a solution when the Oklahoma heat is on for your garden basil

    BY DAVE CATHEY Food Editor dcathey@opubco.com | Published: Wed, Jul 22, 2015

    Years of basil growing in Oklahoma have taught us pesto is the best way to preserve the powerful flavor of this aromatic, leafy herb so prolific we haven’t planted seeds in years and still have to harvest it not only from all over the garden but between the bricks adjacent to it.

  • Old haunt, new name SAME SPIRIT

    By Dave Cathey  Food Editor dcathey@oklahoman.com  | Updated: Wed, Jul 15, 2015

    Patrick M. Boylan talks about taking over the Haunted House Restaurant in Oklahoma City and how it has reopened on July 4 as J. Bruner’s at the Haunted House.

  • Lobsters and local producers return to Oklahoma this week

    BY DAVE CATHEY Food Editor dcathey@opubco.com | Updated: Tue, Jul 14, 2015

    Rococo is bringing back it's third-annual clambake while Scissortail Farms is gearing up for a special dinner with The Tasting Room and hunters are gathering for James Beard Award winning blogger and author Hank Shaw's visit to The Farms at Carlton Landing.

  • Cool recipes for hot days ahead

    BY DAVE CATHEY Food Editor dcathey@opubco.com | Published: Wed, Jul 15, 2015

    Chill out by using Made in Oklahoma ingredients for summer treats.




Dave Cathey Fri, Aug. 28 2015 06:31:15 PM CST RT @FlorencesRest: Hey Florence's family and Friends, we're HIRING NOW! In need of 2 cooks and waitstaff. Please share or have them... htt
Dave Cathey Fri, Aug. 28 2015 06:29:20 PM CST RT @heardonhurd: Applications for new vendors closes on the last day of the month, so 8/31 for Sept's #HeardonHurd! DM us for details.
Dave Cathey Fri, Aug. 28 2015 11:16:00 AM CST @ElwellEats @TheLostOgle No dummy they tried to validate Tim Robbins career as a serious actor.
Dave Cathey Thu, Aug. 27 2015 05:12:02 PM CST @UrbanizedOkie @stevelackmeyer @TheDrakeOKC A MILLION times yes! I told @Chef_Black serving something that delicious w/no bread is felonious
Dave Cathey Thu, Aug. 27 2015 02:16:10 PM CST BLT Salad from @TheDrakeOKC #thatbaconthough http://t.co/jrgOluhKzN
Dave Cathey Thu, Aug. 27 2015 01:59:26 PM CST Linguini, Clams and Chorizo from @TheDrakeOKC #groupie http://t.co/MxKpMGD3hB
Dave Cathey Wed, Aug. 26 2015 07:59:06 PM CST @JeffWilson_FWST Too bad there wasn't someone on third because of an error when Revere made his play, too.
Dave Cathey Wed, Aug. 26 2015 03:23:05 PM CST RT @stevelackmeyer: LIVE on #Periscope: Watch if you want free tickets for this weekend's Storytelling Festival https://t.co/YRZfvYl67r
Dave Cathey Wed, Aug. 26 2015 01:59:59 PM CST RT @HomelessOKC: Join us at @RoxysOKC Thurs from 6-9 pm to celebrate the launch of @LifeSquire's new flavor. We get proceeds from every sco…
Dave Cathey Wed, Aug. 26 2015 01:51:07 PM CST RT @DarnellMayberry: Thunder guard D.J. Augustin remembers living through Hurricane Katrina http://t.co/ROr0cFv3fP
Dave Cathey Wed, Aug. 26 2015 01:50:45 PM CST RT @robothouseOKC: Warm Decor. Intimate Ambience. Flash-Fried Frog Legs. @HillbillyPoBoys http://t.co/QsUM7EdjO3
Dave Cathey Wed, Aug. 26 2015 10:37:37 AM CST Bavarian dream: @FasslerHallOKC is decked with German beer and gourmet sausage http://t.co/KIOeaoeMjA
Dave Cathey Wed, Aug. 26 2015 10:35:18 AM CST RT @RococosCrabCake: Clam Bake at @Rococos this weekend! Call 4528-2824 RSVP. http://t.co/lHOipXELxy Thanks for your support @TheFoodDood h
Dave Cathey Tue, Aug. 25 2015 02:28:26 PM CST @BBQsnob @jdsutter World's collide!
Dave Cathey Tue, Aug. 25 2015 12:01:53 PM CST @MBHouseNorman You can count on it!
Dave Cathey Tue, Aug. 25 2015 12:00:02 PM CST RT @TheDrakeOKC: Bring the whole crew in for the treasure chest, our shared seafood star! http://t.co/0yA5vCdFzk
Dave Cathey Mon, Aug. 24 2015 09:29:59 PM CST RT @Marcdunham: This one is better @ElwellEats @TheFoodDood http://t.co/n8n2RI3brS
Dave Cathey Mon, Aug. 24 2015 05:50:19 PM CST RT @NPR: Blue Bell Says Its Ice Cream Will Be Back In Some Stores Next Week http://t.co/x3B60EocVE
Dave Cathey Mon, Aug. 24 2015 02:36:45 PM CST RT @RonRuggless: In market meltdown, at least 2 restaurant stocks — $IRG & $SONC — are in green. @NRNOnline http://t.co/XTkxUP1zpE http://t
Dave Cathey Mon, Aug. 24 2015 01:52:27 PM CST Has anyone been to @Guyutes yet? I want to know what to try when I make it out in the next week or so.

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