Oyster fry, craft show set
FREDERICK — The Frederick Fantastic Oyster Fry and Craft Show will be Feb. 22 at the Prather Brown Center, 211 S 13 St. Visitors can enjoy fried or raw oysters as crafters convene to show their wares. First celebrated in 1952, this event is an annual southwest Oklahoma tradition. Feast on delicious oysters on the half shell, or try them fried in the festival's secret recipe batter plus homemade coleslaw, potato chips, bread, iced tea and coffee. Desserts will be sold separately. The craft show begins at 11 a.m., and the oyster fry start at 4 p.m. with festivities ending at 7 p.m.
The Oklahoma County 4-H Food Fest will give children the chance to show off their cooking skills and their nutrition know-how from 5 to 8 p.m. March 3 at the Oklahoma County Extension Service, 930 N Portland Ave. Kids ages 9 to 18 can register to compete in up to two categories to test their knowledge of food preparation, safety and nutritional value. The different categories include main dish, breads and cereal, ethnic favorites, fruits and vegetables, nutritious snacks and desserts. No 4-H membership is required to compete. For more information, go online to oces.okstate.edu/oklahoma. Choose the 4-H tab on the left. Registration deadline is Feb. 24.
Butcher to compete
Stillwater butcher Matt Farney will compete in the semifinals of the National Meat Cutting Challenge, presented by A-1, on Feb. 25 at The Ice Factory in Kissimmee, Fla.
Farney will join 87 professional meat cutters from across the nation, all vying for the title Meat Cutter of the Year and a grand prize of $20,000.
The semifinals begin with three regional competitions to narrow the field. On Feb. 26, the top 24 meat cutters in the nation will face off. The top eight will move on to the final competition to be held April 27 at Amelia Island, Fla.
As a meat cutter, Farney is responsible for hand-cutting every steak served at Stillwater's Texas Roadhouse. In an average year, Farney will cut about $1 million worth of meat and spend seven to eight hours a day in the 35-degree walk-in cooler where he works, making sure the meat stays fresh.
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