Odyssey de Culinaire
This year’s Odyssey de Culinaire events are scheduled for Thursday at the Skirvin Hotel in Oklahoma City and July 31 at Renaissance Hotel in Tulsa.
As usual, the two-part fundraiser will feature local chefs working with culinary students to create a dinner to benefit the Hospitality Career Initiative of the Oklahoma Hospitality Foundation. The students are in the ProStart program.
Unlike previous years, the chefs will stay in their own metro areas to cook. Those who attend the Tulsa event will be fed by Tulsa chefs Grant Vespasian (The Hen Bistro/The French Hen), Tim Slavin (Juniper), Erik Reynolds (Smoke on Cherry Street), Chad Horvath (The Renaissance) and Lia Lewis (The Culinary Institute of Platt College).
In Oklahoma City, chefs Jonas Favela (Boulevard Steakhouse), Mark Vannasdall (Nebu), Kathryn Mathis (Big Truck Tacos/Mutt’s Amazing Hot Dogs/Back Door BBQ/Pizzeria Gusto), Christopher Pope (The Skirvin) and David Henry (The Coach House) will cook. Both events begin at 6 p.m. Tickets cost $125 per person for one event, or $200 per person for both evenings. Register online at okrestaurants.com or by calling (800) 375-8181.
Watermelon Fest set
VALLIANT — The annual Watermelon Festival begins at 6 p.m. Friday with a downtown parade including various car show entries. A gospel music concert follows in the city park at 7 p.m. While that’s happening, the Big Melon Weigh Off will take place. The event continues at 7 a.m. Saturday with family fun, games and live entertainment. Watermelon Festival contests include a watermelon-eating contest, seed spitting, a horseshoe tournament, weenie dog races and turtle races. One block over from the city park in the Blackard Garden will be a classic car show, and in the Terry Building there will be a photography and quilt show. Food and craft vendors will offer something for everyone, including watermelon salsa and slushies, plus free watermelon slices while they last. An 8 p.m. concert in the park closes out the festival.
Beer dinner at Hensley’s
YUKON — Hensley’s Top Shelf Grill, 1551 Garth Brooks Blvd., will host a Bridgeport Beer Dinner at 7 p.m. July 30.
Chef David Sullivan’s special menu begins with a reception serving Pan-Fried Alligator Cakes with Lemongrass Aioli paired with Bridgeport Trilogy 1. Dinner begins with Organic Arugula Salad with Peppered Applewood Bacon, red onion and a Poblano-Lime Vinaigrette paired Bridgeport Kingpin. Main course is Pecan-smoked Pork Shoulder over Sharp Cheddar Grits with Roasted Garlic Braised Kale and a Chipotle-Pinot Reduction served with Bridgeport Hop Czar. For dessert is Dark Chocolate and Peach Mousse Torte with Caramel Syrup and Candied Pecans paired with Bridgeport IPA.
Cost is $50. For reservations call 265-4076.
FROM STAFF REPORTS