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Rick Bayless comes home to cook

The Food Dude shares news and notes from around Oklahoma City's food scene, including the impending arrival of celebrity chef Rick Bayless.
by Dave Cathey Modified: January 8, 2013 at 4:50 pm •  Published: January 9, 2013

As part of the Yukon grand opening, diners will receive a free piece of homemade green chili pie with a purchased meal while supplies last. This homemade pie is insanely delicious. Festivities begin at 8:30 a.m. Friday with a Yukon Community Coffee, which will include the official ribbon cutting ceremony by the Yukon Chamber of Commerce.

From 6 to 8 p.m. Saturday, Oklahoma City guitarist Edgar Cruz will perform. Ten percent of the sales on Sunday will be donated to the Re-Light the Mill project to restore the lit sign on top of the historic Yukon Mills.

Green Chile Kitchen Route 66 serves New Mexico-inspired food focusing on red and green chili flavors and traditions of the region.

For more information about the Green Chile Kitchen Route 66, go online to or call 265-4346. The restaurant is open 11 a.m. to 9 p.m. Tuesday through Saturday and 11 a.m. to 4 p.m. Sunday.

Healthy choices

Last week, I mentioned how cool it would be if we all took time this year to learn about the fuel our body needs. I got this great email from Samantha Boyd:

“My husband's little brother came to live with us for six weeks this summer. He is 10 years old.

“He thought dinner meant hitting a drive-thru. Actually his only knowledge of food was fast food or Golden Corral. We educated him on calories, the food pyramid and preparing food. I'm happy to report he lost 15 pounds and has kept it off all by himself!

“We are so proud of him for learning how to make healthy choices even when the grown-ups around you don't.”

It starts at home folks. Take care of yourselves, and take care of each other.

Talk back

In the coming weeks, we will begin filming a new series of videos in the spectacular new demonstration kitchens of Culinary Kitchen. The plan is to highlight local restaurant favorites. I have a few in mind, but I'd like to hear from you.

Drop me a line, letter or email to let me know which local favorites from yesterday and today you'd like to learn how to make. It'll then be up to me to see if I can wrestle the secrets you request from local chefs.

I can be reached at 475-3155, or give me a shout on Twitter (@TheFoodDood) or Facebook: Dave Cathey The Food Dude.

by Dave Cathey
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.
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