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Valentine's Day Comes Early to Ludivine: That Means Chef Pork Belly is Doing a Special Dinner in MidTown

by Dave Cathey Published: September 23, 2013

As if Ludivine, 805 N Walker Ave.,didn’t have enough to do with sourcing local ingredients for it rotating, seasonal menu AND getting ready for next month’s Outstanding in the Field event in Hinton, chef/owners Jonathon Stranger and Russ Johnson will host a two-seating, special dinner with chef Josh Valentine next Monday, Sept. 30.

As if all that isn’t enough, Stranger just became a new father this summer.

Danny Bowien, an award-winning chef from Oklahoma with restaurants in New York City and San Francisco, cooks at OK Chefs Relief in Oklahoma City on May 27, 2013. Photo by KT King, The Oklahoman
Danny Bowien, an award-winning chef from Oklahoma with restaurants in New York City and San Francisco, cooks at OK Chefs Relief in Oklahoma City on May 27, 2013. Photo by KT King, The Oklahoman
Ludivine played host of a special Blue Plate surprise with Mission Chinese (New York City, San Francisco) chef, James Beard Rising Star and Food and Wine cover boy Danny Bowien shortly after the spring’s OK Chefs Relief events. Bowien, who graduated from Westmoore, sold out his specialties in five minutes flat. If that’s any indication, be sure to get your reservations for this feast with former “Top Chef” contestant and soon-to-be executive chef of The George Prime Steakhouse on Monday, Sept. 30.

Valentine, who finished one step from the finale on the most recently completed season of “Top Chef” has spent his time awaiting for the rebirth of the space atop Founders Tower by doing special dinners, traveling to Hawaii and California while developing the menu for owner Kevin George. Valentine will take his skills to the farm-to-fork kitchen at Ludivine for a special six-course dinner divided into two-seatings, one at 6 p.m. and the other at 8.

Dinner begins with a course of Pacific Oysters in Vadouvan Consomme, including sunflower, turmeric, and prickly pear. Next up is Chicken Livers with yellow corn noodles, wild herbs and brown butter. The third course is Berbere Fried Oklahoma Catfish with tomato and okra stew, pecans, and espellete peppers. Fourth is Quail & Morcilla Sausage with foraged mushrooms and beauregard sweet potato. Fifth course is Roasted Walnut Creek Lamb Saddle with crispy lamb rillettes, cornbread strata, and black truffle sauce. The dinner, which costs $60, also includes dessert. Recommended beverage pairings will be available for an added charge. Make reservations for this special event by calling 778-6800.

See you there!


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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