Spring is in full swing, and summer is starting to beat its war drums, which means it’s time for the return of “Open Flame,” sponsored by American Propane.
On May 15, chefs Kathryn Mathis, Jeffrey Holloway and Jonas Favela will join me at The Cabana at American Propane to showcase their favorite dishes made on outdoor cookers.
I can’t share the whole menu yet, but I can tell you Mathis will offer a preview of her new restaurant Gusto, which will revolve around a wood-fired oven. Holloway and Favela come from Park House and Boulevard Steakhouse.
Besides fantastic grilled and smoked foods, the chefs will offer recipes, tips and wisdom to take home to your outdoor kitchen.
Not only will I serve as host, but I’ll have some appetizers from the grill to start the evening.
This year, Homeland Stores join us as a sponsor and will offer goodie bags, recipes and some ideas on how to protect your healthy lifestyle.
The event begins at 6 p.m. Call American Propane at 843-6868 to get your tickets.
By George, the opening is near
It’s been far longer than any of the parties involved dared believe, but The George Prime Steakhouse will soon be open.
I have seen with my own eyes the dining room, kitchen and bar perched atop the Founders Tower, and I can report it is ready for business. However, the restaurant concept conceived by Kevin George, of the Interurban restaurant group, and executed by chef Josh Valentine still had a of couple i’s and t’s in need of dots and crosses from the city before it opens its doors to the public.
With even a modicum of good luck — which George, Valentine and staff are way overdue in receiving — the restaurant will be open by June 1. You’ll excuse George and his staff from offering an official opening date right now for fear of waking some yet unforeseen jinx on what’s already been a trying time.
Be patient and rest assured you will be able to eat a prime steak while watching the Fourth of July fireworks from high above northwest Oklahoma City at The George. And when you do, there’s a great chance it won’t be on your first visit to the new restaurant.
Pie in the sky
Congratulations to Nancy Meoli, co-owner of Othello’s Italian restaurants, for taking home first place in the Open Cream division at the American Pie Council’s National Convention in Orlando, Fla.
The award-winning pie is available at both Othello’s locations, which are at 434 Buchanan on Campus Corner in Norman and 1 S Broadway in downtown Edmond.
Spoil Mom on Sunday
Mother’s Day is the god of consumerism’s way of reminding you to celebrate your mother. By now, brunch reservations are as precious as diamonds.
When the sun sets on this Mother’s Day, remind yourself that mom has done a lot more for you than can be acknowledged in one day.
As a child, I liked to ask my mom why kids didn’t get a day like mothers and fathers. She would always say, “Every day is children’s day.” She wasn’t speaking for all children, but it certainly was an accurate description for me thanks to the way she fought to make my young life feel like a succession of dreams coming to fruition.
As many of you know, I lost my mother March 3, so this will be my first Mother’s Day since losing her. Sounds like as good a time as any to celebrate her memory with one of those back-of-the-box recipes she made her own over time. We ate this dish at least four times a month.
One day, I will deconstruct this recipe and elevate it with fresh ingredients and the kind of attention to detail that converts into love in the final product. But having lost her so recently, I’m not ready to start changing things that remind me of her. So, fresh from her recipe box comes this baked chicken dish. The recipe calls for bone-in chicken, but boneless, skinless breasts and/or thighs will suffice. This is how my mom made it.
Cream of Mushroom Chicken
1 pound chicken, use thighs and/or breasts
1 103/4-ounce can condensed cream of mushroom soup
1 pouch of instant onion soup mix
8 ounces sliced mushrooms
1/2 cup chicken broth
•Preheat the oven to 400 degrees.
•In a small mixing bowl, thoroughly combine the cream of mushroom soup, onion soup mix, mushrooms and chicken broth.
•Place the chicken parts in a shallow 2-quart baking dish. Cover the chicken parts well with sauce, cover and bake until chicken is done, 25 to 30 minutes.
•Serve with steamed rice, vegetable medley and plenty of rolls for sopping.
SOURCE: Lila Cathey