The Tulsa Food Blog

India Palace Buffet – $10 All You Can Eat

Brian Schwartz — Fri, 30 Jul 2010 11:48:02 +0000

“I don’t know Indian food at all. What should I order at an Indian restaurant?” In any discussion of world cuisine, this question always comes up. If someone gave a class on ordering at Indian restaurants and charged $10 to get in, he’d get lots of takers. Well, how about learning just what to order for $10, and getting all the Indian food you can stuff in your belly, all for $10? Sounds good? Then head for the lunch buffet at India Palace.

The India Palace buffet gives you a good sample of what’s available at just about any Indian restaurant in the U.S.A. It does not, though, give you much idea of the glorious tapestry of dishes and flavors that is the cuisine of India. That’s because the repertoire offered by Indian restaurants is derived entirely from the cuisine of Delhi and the Punjab region of northwest India (and Pakistan), heavily influenced by the Imperial kitchens of the Mogul Empire. (Incidentally, these dishes don’t use much chili, so they’re never fiery hot.) Usually, it’s the “wet” (“tari” in Hindi) dishes which make it to American menus: a blend of ground spices called a masala is made into a rich gravy… which the English rulers, for whom all these spices were exotic, called “curry”. Some of those Mogul dishes are as smooth and rich as butter. That’s because they’re full of butter! Indian food, even the vegetarian variety, is not good if you’re on a diet. The last time (before yesterday) I went to an Indian buffet, I gained four pounds in an hour.

But those butter dishes taste so good, so I went straight for them. I picked what seemed like the best three, and that’s basically what I ate. I won’t show you that plate. Instead, I’ll show you my friend Cathe’s plate. It’s so much more artistic in its presentation.

The bright salmon color at the bottom left is probably the most famous Indian dish outside India, Chicken Tikka Masala. In England, it’s as famous as fish and chips. Many people say it was invented in an Indian restaurant somewhere in Britain. It is creamy and smooth and superbly addictive. I’ve had far better versions that the one at India Palace, but it’s nonetheless quite good, and the flavor of the spices comes through. You could get a huge dish of that and make it your meal. The mustard yellow dab in the center is what they call “Punjabi Curry” (Of course, everything there is Punjabi curry.) It’s a vegetable curry with a cream sauce similar to the chicken, but with slightly different spicing. The dark green on the left is spinach curry. It’s a good introduction to Indian vegetarian food. I’ve had far better, but this one is more than adequate. The fresh spinach flavor blends with the spices and the butter (as always, a lot of butter) to make a real treat that would seduce any spinach hater.

Those are the three rich dishes I gorged on. But Cathe is wiser than I, she picked a lot of the sauceless dishes too, and they’re definitely noteworthy (and more healthful). The bright red slab just above the spinach is chicken tandoori, or chicken thighs roasted in a tandoor, a very ancient (at least 4000 years old) form of oven that looks like a big clay jar with a fire underneath. The meat was surprisingly juicy. On top is “Cabbage Masala”. Cabbage and other vegetables stir-fried, perhaps in a wok (or the Pakistani version thereof, called a tawa), with spices. Crunchy and good. The brown spheres are pakoras. Indian hush puppies. Flatbread (either naan or chapati, not sure which) on the right. And the golden rice at the bottom is a biryani. Rice is browned in oil and cooked in a spicy broth. I’ve had far better biryanis (in fact biryani is a sort of art form, and the best take all day to make) but this wasn’t bad.

Okay, class is finished. But if you have any room in your bloated abdomen, the buffet also offers rice pudding and a delicious mango pudding too.

India Palace
6963 S. Lewis Ave.
Tulsa, OK
(918) 92-8040
www.indiapalacetulsa.com
Lunch buffet 11 AM – 2:30 PM everyday
Dinner (a la carte, each dish prepared to order) 5 PM to 10 PM

About Brian Schwartz:

Born in NYC, age 0, on my birthday. College in Oxford at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately. Still, I’m the only Tulsa member of the little-known Omega Society. www.theomegasociety.com

I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola.

“A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.

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Dinner at The Boston Deli

Brian Schwartz — Thu, 29 Jul 2010 11:46:16 +0000

Think of Boston Deli and you’ll conjure up an image of a little shop back east, sausages hanging from the ceiling, an old guy slicing pastrami. Walk through the front door of Boston Deli on 61st Street and it’ll be a lot like you imagined. A smallish space with glass cases laden with meats and prepared appetizers. But go on through, past a tiny door in back, and you’ll see this:

This ain’t your average deli. In fact the only thing it has in common with your average deli is the original German meaning of the word: delicacies, fine foods. If it’s after 5 PM any day between Tuesday and Saturday, you’ll be greeted by a printed menu that could serve as a good working definition of delicacies and fine foods. This “Chalkboard Specials” menu changes every day and is available a week in advance at the store or on the website so you can plan ahead. There are $10 specials (such as chicken breast on linguine with tomato basil wine sauce) available on Tuesday through Thursday from 5 till 6. Later in the week things get even more elaborate with choices like filet mignon with sherry and raisins ($16) and blackened shrimp on linguini with bok choy, seafood stock and coconut milk ($14). But Tuesday’s choices were just fine, so we arrived at 6, ordered and sat down to wait.

45 minutes later, the place was packed and there was no sign of our order. Oh, the order hadn’t been mislaid and from the front counter I could see the chefs slaving away in the kitchen. Every order is lovingly made by hand, no corners cut, and it just takes time. A lot of time. But we were hungry and what food could be worth such a long wait? Well, behold a dish well worth the wait:

One look at the dish set before me and the wait was forgotten. That’s “Red Chile Dusted Center Cut Pork Chop with Apricot-Serrano Chili Sauce”($12) We hurried through grace and I dug in, grudgingly handing my companions a tiny taste. I wanted it all to myself! I’d ordered the chop medium-rare and it was grilled exactly as ordered, which isn’t easy with such a thick chop. Since I normally buy my chops at Stonehorse Market, my standards are impossibly high, but this hefty, juicy beauty delivered. Rich, flavorful, pink and buttery in the middle (you’ll probably want to get it medium or well-done, but then you lose that flavor). And the sauce. Let me sing its praises. It’s hard to find a sauce that won’t detract from the meat, but this one complemented it perfectly. A hint of fruit, almost like applesauce, and the serrano gave it a smoky depth and flavor. Alongside to sate my hunger were Yukon Gold smashed potatoes and a tasty ear of corn. This was the perfect meal.

My companions weren’t as lucky. Betty got “Grilled Canadian Salmon with strawberry cilantro pinot sauce” ($17).

Lovely to look at, and the sauce, as with my chop, was a subtle blend of wine, fruit and herb that enhanced the fish rather than smothered it. But the salmon was mushy and, for the price, far too small. Cathe got a quesadilla, and I tried to persuade her to order something else, but it turned out to be surprisingly good.

That’s barbecue chicken quesadillas with smoked gouda, cilantro, and chili buttermilk dressing ($10). There was a rich, smoky, delicious flavor throughout. Perhaps they used chipotle peppers or perhaps it was the grilling, but though I’m not a quesadilla fan I thought it was just fine.

There by the wall is a big case of cakes and pies to tempt you, and we ordered a slice of raspberry chocolate wall cake ($6, most cakes are $4 and $5). I hope it doesn’t take another hour, I said, and in fact it came right away.

“It’s so moist!” Cathe was ecstatic. “This is the best chocolate cake I’ve ever had!” And indeed it was a fine cake but not even the finest cake on the planet could take my mind off that pork chop.

Boston Deli
6231 E 61st Street
492-4745
http://www.thebostondeli.com/

Dinner Tues – Sat 5 PM to 9 PM with $10 special until 6
This week’s dinner menu: http://www.thebostondeli.com/MenuChalkboard.aspx

Lunch Mon – Sat 11 AM to 3 PM features hot and cold sandwiches and salads plus a daily special until 2 such as Wednesday’s grilled sirloin sandwich with muenster topped with sauteed onions and mushrooms

Brian Schwartz:

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The New Wolfgang Puck on Brookside

Brian Schwartz — Wed, 28 Jul 2010 19:39:22 +0000

Wolfgang Puck, like Dior and Armani, is one of those names that seeps into your subconscious without your being quite aware of it. You know little or nothing about the man, but the very sound drips glamour. Wolfgang Puck, the man, is worth knowing about. Born in Austria, he worked with some of the world’s top chefs in Paris. Moving to Los Angeles, he became a major player in the culinary revolution that swept California in the early ’80s, along with Alice Waters and Jonathan Waxman. He melded his classic French training with the homegrown simplicity of California cuisine. He also revolutionized restaurant design. Before he opened Spago in Los Angeles, a top restaurant had Louis XV furniture, was as hushed as a temple, with menus all in French. But Spago was brash and brassy, warm and welcoming though very exclusive. ”It should always feel like a party in the restaurant,” said Wofgang Puck’s wife, and it did .You could come in jeans. Menus were simple. The food was outstanding. Now Wolfgang Puck has opened a restaurant in Tulsa.

Walk through the heavy blond wood door of Wolfgang Puck Bistro in Brookside and you’ll feel the shock of the new. There are Wolfgang Puck restaurants in other cities, but the Tulsa design is different, and a lot of thought has been put into it. There’s a buzz to the place. You feel excited. You wonder if you should have worn a better tie. The decor is stark and modern, with sunlight streaming in huge plate glass windows, but it’s sleek and elegant too. The staff works in harmony like a great well-oiled machine. Hostesses in designer dresses, headwaiters in slick black suits, platoons of waiters in dark grey shirts and ties, all have a level of training and professionalism rare to find outside New York.

The dining room is quiet, restrained and reeks of luxury.

The kitchen is open and right next door so you can watch the chefs at work. But we preferred to eat at a table near the bar. It was only 5 PM — a good time to go if you haven’t made a reservation and want to have a hope of scoring a table — and the bar was packed. The menu features some of Puck’s most famous dishes and a few designed just for Tulsa. It is surprisingly affordable. Big plates of pasta run between $9 and $11. Wolfgang Puck is for some reason known for wildly extravagant pizzas, and you can sample those for about the same price, though some with exotic ingredients run higher. But we focused on the entrees, big full-blown plates that can be yours for between $12 and $16. Any restaurant in New York, or Utica Square for that matter, would charge twice that price for entrees.

As we waited for our entrees, the chef sent out an amuse-bouche.

A sprightly cup of gazpacho, and true to the name it amused our mouths. “I’m excited!” I said. I’d been saying that since we walked through that blond wood door. And then came the entrees and the excitement paid off.

Before Wolfgang Puck was a great restauranteur, he was a great chef. New York Times critic Ruth Reichl once wrote that some of the dishes he prepared were among the best things she has eaten in her life. All our entrees proved this true. They looked deceptively simple but were perfectly prepared using the finest (and whenever possible local) ingredients. They sang in my mouth. Here’s what I got:

Pan Seared Filet of Sole with lemons, capers, almonds and raisins ($16). The sole is actually prepared a la meuniere, lightly coated in flour, pan-fried, this classic presentation enhanced by the capers and raisins and hints of citrus. The fish, thicker than the sole I’m used to, was perfectly cooked, flavorful, just incredibly good. It’s not easy to do a la meuniere just right, but the chefs here have talent and flair.

One of my friends got Viennese Beef Goulash ($14). This is, so the story goes, prepared according to Wolfgang Puck’s mother’s recipe. And it looks like plain, hearty comfort food.

But it’s more than that. It’s so hard to find stewed or slow-cooked beef that isn’t tough and stringy. These beef cubes were so tender I ate mine with a spoon. The rich spicy flavor of the sauce permeated the meat. I was hoping my friend would leave a lot over but sadly she ate just about all of it. I’ll have to order this next time.

Betty got the salmon ($16)

Roasted Atlantic Salmon Filet with Tomato and Fennel. A fine thick piece of salmon, it was cooked to a perfect medium-rare, and it had a nice citrusy zing to it.

All too soon we’d finished. “This is the best meal I’ve eaten in a LONG time!” Cathe said. Yeah.

Wolfgang Puck Bistro

3330 S. Peoria

292-8585

dinner starts 5 PM every day, reservations recommended

Click HERE for the Menu

About Brian Schwartz:

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Global Table Adventure: Brunei

Sasha Martin — Wed, 28 Jul 2010 15:13:43 +0000

Something is fishy in Brunei, and I like it! With miles of coastline, fish and seafood (such as shrimp and squid) make regular appearances at the dinner table. Even if you’re not eating fish, your meal may include belachan, or shrimp paste.

The tiny country of Brunei (about the size of Delaware) boasts rain forests, low-lying plains, and oceanfront vistas. Sweet tropical fruits (such as mango, membangan, papaya, watermelon, durian, kembayau, Brunei cherry, and rambutan – like lychee) are beloved throughout Brunei.

The food blends local flavors with Malaysian, Chinese, and Indian cuisines. Typical of the region, most meals are served with either rice or noodles and seasoning is usually hot. In fact, curries are the norm. For example, Sayur Lodeh, vegetable curry, is a lovely blend of cabbage, long beans, and other vegetables, simmered in creamy coconut milk and spicy rempah (a popular seasoning blend). Shrimp, fish, or tofu can be added for protein. Yes, please!

For chicken lovers, satay is a popular skewered preparation available with dipping sauces. You may have had chicken satay before with peanut dipping sauce at a Thai restaurant.
This is the week you get to dust off your spice rack – the cuisine of Brunei uses all sorts of lovely seasonings. Recipes often feature hot chilies and chili powder, cinnamon, fennel, cumin, coriander, turmeric, lemongrass, garlic, ginger, pandan leaf, and onion.

If you’re thinking about washing down the hot curry with some booze, think again. Alcohol is prohibited by law in Brunei and, although some exceptions can be made for foreigners, no liquor is sold in the country.
Rice can simply be steamed in water or coconut milk, or even wrapped and cooked in banana leaves and cut into coins (this is called lontong). Any of these preparations makes a perfect bed for the stews, soups, and curries found throughout Brunei.

Desserts can include rice as well, including Kueh, steamed sticky rice with coconut milk, eggs, and vivid green pandan leaves. Sweetened cassava is another popular dessert (getuk lindri).

P.S. Happy belated birthday to the Sultan of Brunei, who celebrated his 64th birthday on July 15.

For recipes and photos: http://www.GlobalTableAdventure.com

Like Global Table on Facebook at facebook.com/pages/Global-Table-Eat-Your-Way-Around-the-World

Sasha Martin - GlobalTableAdventure.com

Do you love International Cuisine? So does Sasha Martin. After all, she lived in Europe for six years and traveled to 11 countries before her 18th birthday. Then, while earning her B.A. at Wesleyan University (Middletown, CT), she wrote an honors thesis entitled “The History of Artisan Bread Baking in France.” After college, Sasha attended the Culinary Institue of America for a year (Hyde Park, NY). In 2005, her CIA internship brought her to Bama Pie’s R&D kitchens, right here in Tulsa, Oklahoma.

Not long after she got here, Sasha met the love of her life and decided to stick around. There was just one problem: she missed the foreign foods she grew up with. A lightbult went off when she realized “Hey, I can make international foods right here in Tulsa!” and that’s just exactly what she’s doing.

Today Sasha is on a mission to cook one meal for every country in the world. That’s 195 meals! And, guess what? She’s doing it in 195 weeks. You can can follow her journey at the Global Table or by checking out her weekly update on Wednesday’s here at TulsaFood.com

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Food Photo Scavenger Hunt Winners! [Photos]

Staff — Wed, 28 Jul 2010 01:30:25 +0000

And the top 3 winners for the 2010 Tulsa, Oklahoma Food Photo Scavenger Hunt….

Thank you to everyone that participated. We enjoined all of your great food photo submissions! A Specials Thanks to Diner Connection, The Stock Pot, The Canebrake and Melting Pot for sponsoring the HUNT!

A Huge thank you to Molly Martin for organizing this great foodie event. For more information about what Molly is doing visit antoinettebakingco.blogspot.com & thevelvetmacaron.blogspot.com

— Now for the Winners!!! —

Rachel Kastelic – 1st Prize!!!!!

1. Our first stop was Pie Hole. I had a HUGE slice of pepperoni pizza and it
was delicious. One of those places I have always driven by but never took
the time to stop in.

2. Golden Gate, another place I have heard a lot about but never been to.
It was really delicious and had a good time there.

3. Bar-B-Que! I love the brisket there at Albert G’s. Had never had the
key lime pie there and it was SO GOOD! Next time i’m back i’ll be getting
another

4. After BBQ we went to Cafe Ole on Brookside. Their queso was so different
from any other place i had been to and it was awesome! Got a margarita to
cool off since we sat outside, totally worth it

5. Shades of Brown has the BEST chai latte’s so i had to get one when we
stopped there next. I had never had a pastry there so it was a great excuse
to start.

6. Vintage is one of my favorite places. The artisan cheese plate is
literally something i get on a regular basis when I’m there. The champagne
was definitely something new for me, but i thought it was really cute and
enjoyed it!

7. The next evening we went to one of my favorite childhood restaurants,
Casa Bonita! Delicious meal in the cave with great desert. Yum

8. Afterwards we went over to the Palate but the sign outside said it was
closed through August 3rd! We thought we’d take pictures to let you know we
attempted to dine there with no luck.

9. The next day for lunch i went to Caz’s with a friend. Had eaten there
before but again, had never had the pucker chips you requested. Super
good! I walked out of there so stuffed it was ridiculous.

10. i love that you had White River on the list. I made sure it was one of
the places we went to because it is one of my family’s favorite
restaurants! Love the hush puppies and had the crab for the first time!

11. Cooking with my girls is one of our favorite past times. This time
around we were in the mood for cooking, and what is better desert for the
middle of the summer than s’mores!? They were amazing and messy and we all
had a great laugh.

12. I have never been to Fresh Berry but had been to a similar place and it
was super good! I love desert and this was a perfect one!

13. Our last hoorah was this morning. We “splurged” and went to the
Philbrook’s La Villa for brunch. HOLY DELICIOUS. It had everything and i’m
pretty sure I had some of everything . The picture is of me in the desert
line (go figure!) getting some amazing peach cobbler. Ugh i think i’m still
full.

So, add them up as you feel is appropriate and i hope I got all the bonuses
we went for! Please keep in touch to announce who the winners are and i
hope to do this again next year! Thanks again!

Amanda Hall 1st Runner Up!!!!!

Pie Hole- The pollo blanco was awesome!
Golden Gate eggrolls- such a cute place.
Albert G’s- I had never been, but will certainly be back again. And
the Key Lime pie was KILLER!
Cafe Ole
Shades of Brown- I am now addicted to their Soy Chai- so tasty!
Vintage 1740- Champagne in a can?! I was so food drunk at the point,
I found this hilarious!

Casa Bonita- Warm, hot sopapillas…and a honey bottle in the ear. Good times.
The Palate- is closed until August 3rd- what is an Alex, anyway?

White River Fish Market- The only crab I could find was stuffed, so I
got that. The fried catfish was prefect, though!
At home- we all wanted dessert after that yummy fish, so made s’mores!

The Savoy- Oh my goodness, that cinnamon roll. Ooey, Gooey, and sooo
bad for you!
Joe Bot’s- I was told that this is “Chai tea the way it is supposed to
be made.” It was yummy, and I got my picture with Holt! I also got to
meet Alex and Luke from Alexandulke.com, a social media powered cross
country tour- they were super nice and thought downtown was very cool.
Fresh Berry- The fresh berry tarte is always tasty- with strawberries,
coconut, and chocolate chips, it was the perfect Summer evening treat
after spending a while at the pool.

Philbrook’s Brunch- the Cheese Blintz was to die for. Marscopone and
cinnamon wrapped in a crepe and covered in blueberries. It was a
little bit of heaven.

Now, please excuse me while I go languish in pain from the amount of
delicious food and good times I’ve eaten since Wednesday night.

Melissa Webb – 2nd Runner Up!!!!

Photo #1-Freshberry
Photo #2-Golden Gate
Photo #3-Philbrook
Photo #4-Stadium
Photo #5-Farmers’ Market Breakfast Burrito
Photo #6-Cafe Ole (margarita and queso)
Photo #7-Vintage 1740 (Sofia and cheese)
Photo #8-Albert G’s (key lime pie)
Photo #9-Cooking with a friend
Photo #10-Siegi’s
Photo #11-Shades of Brown

The Point System breakdown by location:

1. Joebot’s, picture holding a coffee drink of your choice 7 points, extra 3 points if you include a pic of yourself with a Dwelling Spaces Worker
2. Sage Culinary Studio South Coffee Shop holding a coffee drink or smoothie 5 points
3. Order the $5 Combo at Stadium Subs & Cream – (103rd & Memorial) and (Owasso) Locations Only! (4 points)
4. White River Fish Market eating a crab 10 points, extra 3 if you show yourself eating hush puppies
5. Ollie’s Train Station drinking a root beer float, 5 points
6. Pie Hole eating a slice of pizza of your choice, 6 points
7. The Palate eating an Alex, 8 points
8. Casa Bonita eating a sopapilla 8 points
9. Melting Pot River Walk eating Cheese fondue with the Riverwalk sign in the background, 7 points
10. Circle Cinema popcorn must have movie ticket stub in picture, 10 points
11. Eating egg rolls at Golden Gate 5 points
12. BBQ from Albert G’s, 6 points, extra 3 if you have a key lime pie in picture with you
13. Drinking Sofia at Vintage 1740 wine bar 5 points extra 6 if you order a cheese
14.Eating BBQ at Babb Boys BBQ Stand at 31st and Sheridan, 6 points
15. Seigi’s Sandwich must show meat counter in picture, 7 points
16. Savoy eating a cinnamon roll 6 points
17. Cafe Ole white queso, 6 points, extra 3 if your show yourself drinking a margarita
18. Pucker Chips at Caz’s 7 points
19. A Meal at The Canebrake (full meal) 20 points
20. Farmers Market buying breakfast burritos from Palace Cafe 6 points, must have burrito in hand in pic
21. Shades of Brown , coffee and a dessert made by Antoinette Baking Company 7 points
22. Cooking at home with a friend 3 points
23. Ice Cream of your choice at Fresh Berry 5 points
24. Cheese Grits at Queenie’s Plus 5 points,
25. Philbrook Sunday Brunch picture of you in buffet line 15 points
26. Ike’s chili, picture of yourself eating a bowl of chili 5 points

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El Rio Verde – What’s that Monster?

Brian Schwartz — Mon, 26 Jul 2010 06:02:02 +0000

El Rio Verde is one of those places that seems like it’s been there forever. I don’t remember how I first discovered it. I used to wander quite a bit around that part of the Northside, so I might have come across it in one of my explorations. But its location is so obscure and hidden that I think someone must have told me about it. I think there used to be a thriving market nearby and it was probably built to serve the workers there. The workers are gone but the place is always full. Its reputation has spread.

I went several times in years gone by and was always somewhat disappointed. I’d try to order the most authentic-sounding dishes, things like Mojarra al Mojo de Ajo, a whole fish deep fried with garlic and butter ($9) or Camarones a la Diabla, shrimp in a spicy sauce ($8.50), and while they were good they were far from outstanding. Two exceptions were Caldo de 7 Mares, fish and shrimp and crab legs swimming in a light broth redolent of spices ($10.75), and the Ceviche ($4), minced raw shrimp marinated in lime juice, fresh and refreshing. Both of those dishes were indeed outstanding. Still, I wanted more. And though the owners, the Gonzalez family from Jalisco, know how to make my favorite Mexican recipe, the glorious Mole Poblano, they don’t serve it at the restaurant.

I first discovered Rio Verde’s true glory on a hot day in June. We’d tried to go to Yokozuna but it was closed for renovations. Stranded with nowhere to eat, I thought of Rio Verde. It’s not far at all from downtown. I decided to order, not the most authentic things on the menu, but the least. Standard Tex-Mex. Maybe even a Burrito. But that is so inauthentic it scared me off and I compromised. I got the very dish that had proved so disappointing at downtown’s Elote. Enchiladas ($6.75) and they were fantastic. Though it’s not on the menu they made a wonderful green sauce for me. “Ohhhh if only Elote had been like that!” I said. That afternoon the place was so packed that we had to share a table. A huge and marvelous thing arrived for the other diners. “What’s that monster?” I asked. Wet Burrito.

We went back yesterday and ordered Wet Burritos ($5.50, what a bargain!). You get your choice of meats, and there’s a long list. Grilled beef, marinated pork, Carnitas, chicken, tongue, sausage, steamed pork, beef cheek. Carnitas is indeed an authentic Mexican dish. It’s pork shoulder that has been cut into chunks, seasoned with thyme, garlic, bay leaf and other spices, and then either braised or roasted at a low temperature for up to twelve hours. Of course I chose that as my filling.

And so we waited, with lots of false alarms as platefuls of delicious-looking food came out of the kitchen and headed for other diners. Then we saw three huge plates on the counter, and a waitress struggling to carry all of them at once. “I wonder how many she’ll drop,” I said. But they came to our table without a hitch. They were HUGE! Here’s mine.

And what a delight! The tortilla was soft, with crispy edges, the red sauce that formed a lake around it had just the right amount of spicy zing, and the carnitas were soft and tender as they should be. There’s supposed to be beans, rice, lettuce and cheese in there, but there was such a generous portion of pork that I barely noticed it. If Hemingway had eaten one of these before writing “The Sun Also Rises”, he would have included a scene in which Jake and Brett and all the rest eat Wet Burritos in Pamplona. He wouldn’t have cared whether or not they are authentic. And neither do I.

El Rio Verde
38 N. Trenton Av (take Utica one block north of the bridge to Admiral Place and go one block west)
592-2555
8:30 AM to 9:30 PM every day with breakfast omelettes served until 11 AM

Brian Schwartz:

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Odyssey de Culinaire – Tulsa Chefs + Oklahoma City Chefs, Two Nights…

Staff — Mon, 26 Jul 2010 06:00:11 +0000

What happens when Tulsa’s finest chefs switch places with the best chefs from Oklahoma City for a single night? Come taste for yourself at Odyssey de Culinaire, an elegant evening of fine wine and delicious culinary creations.

The Oklahoma Restaurant Association (ORA) will set sail its annual voyage of Odyssey de Culinaire on Thursday, July 29 in Tulsa at the Renaissance Hotel & Convention Center. The event, a one-of-its-kind in the various “Taste” arenas, will feature Oklahoma City chefs Christine Dowd (Tratorria il Centro); Brad Evers (Gaillardia Country Club); David Henry (The Tasting Room and Lobby Bar); Ryan Parrott (Iguana Mexican Grill); and Cally Johnson and Kathryn Mathis (Big Truck Tacos).

Attendees will enjoy a Six-Course Meal and an accompanying Wine Selection, as well as a dish preparation presentation from each of the chefs and their assisting ProStart Student.

One of Chef Sam Bracken's Seasonal Dishes at "The Canebrake" near Tulsa

One week later, on Thursday, August 12 in Oklahoma City, Tulsa chefs Tuck Curren (Biga, The Local Table); Justin Thompson (The Brasserie, Sonoma Bistro & Wine Bar); Jakub Hartlieb (Elements of River Spirit Casino); William Doyle (Renaissance Tulsa Hotel & Convention Center); and Sam Bracken (The Canebrake) will prepare a fabulous dining experience for Oklahoma City attendees at Gaillardia Country Club.

The event’s coordinating chefs also include Kurt Fleischfresser (The Coach House), Robert Black (A Good Egg Dining Group) and Alain Buthion (La Baguette Bistro).

A wine reception will begin both evenings at 6:00 p.m. Dinner will follow at 7:00 p.m.

Want to go?

Tickets are $125 per event or $200 for both evenings.
Those wishing to attend may register online at www.okrestaurants.com or call (800) 375-8181 ext. 212 or ask for Sarah Vejil.

Seating is limited, so reservations will be taken on a first come, first served basis.

Odyssey de Culinare is sponsored by The Culinary Institute of Platt College, Republic National Distributing Company, Oklahoma Tourism and Recreation Department, Bryan Close, The Restaurants at Chesapeake, U.S. Foodservice, Ben E. Keith Foodservice Distributors, Funnel Design Group, Arby’s, Dr. Pepper, McGregor Insurance Group, Heartland Payment Systems, GoFresh Produce, SYSCO Oklahoma, Superior Linen Service, United Linen & Uniform Rental, Farrell Family Organic Bread, Trochta’s Flowers, Morrison Printing Company, Courtyard by Marriott, and Veazey’s Party Store.

Each chef will work side by side with a ProStart® student assistant. ProStart® is a school-to-career program created by the National Restaurant Association Educational Foundation and designed to give high school juniors and seniors work experience combined with a practical curriculum that imparts real-world skills and food service concepts.

Odyssey de Culinaire is a fundraising and awareness dinner to benefit the ORA’s Hospitality Career Initiative, which provides education and mentor programs to help young people develop the skills needed for careers in the culinary and hospitality industries. Funds will be used to provide support to students, teachers and schools who are part of the Hospitality Career Initiative, and will include teacher training and development, materials and resources for student recruitment, assistance with job placement for internships and graduate employment and industry-driven events for hospitality students.

Support the important educational endeavors of young hospitality students in the state of Oklahoma! Join us as we embark on “Odyssey de Culinaire!”

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Win Tickets to Wild Brew – Tulsa’s Premiere Beer Tasting Festival: July 31st

Staff — Mon, 26 Jul 2010 05:28:12 +0000

Wild Brew, Tulsa’s premiere beer tasting festival, will be held Saturday, July 31 at the Exchange Center at Expo Square. The event begins with a special patron-only hour at 4:00 p.m. and doors will open to the general public at 5:00 p.m.

Wild Brew is an annual fundraiser for the Sutton Avian Research Center and features more than 80 premium beers from around the world. In addition to great beer, Wild Brew also features food from some of Tulsa’s best restaurants, and live music from Shelby Eicher and Mark Bruner, and the fabulous Mid-Life Crisis Band.

“If you enjoy great food, great music and most importantly great beer, then Wild Brew is for you,” said Steve Sherrod, executive director of the Sutton Center. “You get to taste some of the best beer on the market and all the proceeds help the environmental work of the Sutton Avian Research Center, it’s a win-win for everyone.” All proceeds from Wild Brew help support conservation, education and research on endangered, rare and neglected species of birds and their habitats.

“Wild Brew is truly the greatest party idea that was ever hatched,” said Culp. “There is no other event like Wild Brew where guests can sample some of the finest beers from around the world, eat delicious food from all over Tulsa and kick back and have a great time at one awesome party.”

The growing list of beers to be previewed include Wild Brew, a collaboration ale by Oklahoma’s own Choc Beer Company and Marshall Brewing Company.

Additional Oklahoma brewers to be featured include: COOP Ale Works, Mustang Brewing Company and Battered Boar Brewing Company.

For a full list of beers and brewers to be featured visit HERE.

Participating restaurants include: Albert G’s BBQ, Bodeans, Brother’s Pizza, Buns and Roses, Caz’s, Charleston’s, Dilly Deli, El Guapo, McNellies, Yokozuno, Herbert’s, Rib Crib, Te Kei’s, The Brook, Louies, Leon’s, Dave & Buster’s, Bakers Street, Oliveto’s, Chilis, Kilkenny’s, J J’s Habanero Grill, Panera, In the Raw, Mexicali, Council Creek Cheese and Cuisine, Elote Cafe, Blue Dome Diner and Expo Square Food and Beverage Services.

If you are interested in winning tickets, we are giving 2 tickets away to 1 lucky Winner! You will have 3 Chances to win.

1.) Comment on This Post telling us why you want to go to Wild Brew.
2.) Comment on the Tulsa Food Facebook Page telling us why you want to go to Wild brew,
3.) Re-Tweet this post: “2 Free tickets to Wild Brew this weekend from @tulsafood! Visit here for details http://www.tulsafood.com”

We will select a winner Tuesday at Noon using the random number generator at Random.org. Get Ready…Set…Go!

General admission tickets are $50 and must be purchased in advance, and attendees must be 21 or older. Tickets purchased after July 23 are $55. Patron-level tickets start at $100. To purchase tickets or to become a sponsor, please visit www.wildbrew.org or call (918) 633-1308.

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Sakes to Savor!

Mark Stenner — Fri, 23 Jul 2010 16:36:26 +0000

We’ve all been to Japanese restaurants or sushi joints and consumed that insipid warm junk that passes as sake.

Believe me fine folks, that juice resembles fine or premium sake like Bud or Coors resembles great beer (apologies to all Bud & Coors drinkers out there!).

Sake is one of those beverages that confuses nearly everyone, myself included. It’s essentially brewed like a beer but is considered a wine. But to my way of thinking, this is like trying to fit a square peg into a round hole. Sake is neither beer, nor wine. It is sake, and should be respected as such. Think about it – it is a totally unique beverage, very much a product of Japan, and in the vein of a nation with such a rich history, something to be venerated. It is truly a fascinating beverage, with a long and rich tradition.

If this article inspires just one person to go out and try some premium sake I will consider it mission accomplished. There are some beautiful examples out there – even in Oklahoma!

So, what is sake? It is a simple product, being produced from just four components – water, rice, yeast and koji. Like the production of great scotches, bourbons and so on, the end product is a direct result of the base ingredients. Integral to this is the quality of the water. As finished sake is comprised of roughly 80% water, the water composition and quality is extremely important to sake brewers. Traditional, small brewers are nearly always located near a great water source such as pure, deep wells, or underground streams.

If you love crisp white wines, especially herbal Sauvignon Blancs from the Loire or New Zealand I would heartily recommend searching out some of these delicious drops from half way around the world. Below I’ve provided tasting notes on some of my very favorite sakes – all of which you can order from your favorite liquor store.

Yokozuna, which now serves some fantastic sushi (my faves include the Hot Mess, Spicy Salmon, and two amazing pineapple rum laden rolls, the Drunken Money and the Rising Sun) also has two excellent sake flights (for $10 and $18) which are very reasonable priced and make a perfect accompaniment to their dishes.

Grades of Sake

Sake grade levels are determined by the percentage the rice is milled before the brewing process. In general, the more the rice is milled (polished), the higher the quality. The brewing process for higher grade sake is also more labor intensive and most steps are commonly done by hand and over longer time periods. Think of the Junmai and higher grade levels in similar terms to craft beer brewing, or artisan wine makers.

Futsu (“Table Sake”)

Made with regular table rice, often using automated brewing processes, and plenty of distilled alcohol. Futsu represents about 75% of the entire sake market with premium sake (those sake above this level) constituting the remaining 25%.

Junmai/Honjozo

Until recently, the minimum milling rate for Junmai was 70%, but the law changed and now no minimum milling rate exists for Junmai sake. Unlike for other sake grades, the milling rate must appear on the bottle. Honjozo sake is often a bit lighter than Junmai sake, due to the small amount of alcohol added at the end of fermentation.

Junmai Ginjo/Ginjo

Indicates a special and painstaking brewing process where fermentation proceeds at lower temperatures and for longer periods, and pressing is often done by hand. This extra effort produces a sake that is layered and complex, light, and fragrant. All Ginjo and Daiginjo sake are considered “super premium sake”. Less than 6% of all Japanese sake falls into this category.

Junmai Daiginjo/Daiginjo

An even more painstaking, labor-intensive brewing process than Ginjo, which results in sake that is even lighter and more fragrant and fruity than a typical Ginjo. Daiginjo often goes as far as a 35% seimaibuai (65% of the rice polished away). Junmai means “pure rice”, so no distilled alcohol was added to the sake during the brewing process.

Enjoying sake

Sake is best served around 50 degrees, slightly chilled but not too cold because there are complex aromas going on.

A small wine glass, that you would serve white or a dessert wine in, is fine, or you can go with a more traditional vessel.

Sake should be consumed as fresh as possible and once opened a bottle, stored in the fridge, will last about a week. I actually freeze my sake once I open a bottle so it last over several months. Your mileage will vary.

Tasting Notes

These are some of my favorite premium sakes. I’ve split them into two sections, what I would classify as clear, or table, sakes (for sipping and with dinner) and nigori sakes, which are what one might consider dessert sakes, given that they give an impression of sweetness. None of these sakes will be widely available so you might have to special order them. Any good store will do that for you (if they don’t, you should take your business elsewhere). As such these prices are best guestimates….All prices are for 300 ml bottles. Larger formats (720 ml) might be available.

Premium Clear Sakes

Tozai “Living Jewel” (Junmai) – $10.99

This is a beautifully aromatic sake, with white grape, banana and cantelope aromas. The sake is medium-bodied, very clean, and finishes with white pepper. Absolutely fabulous.

Kikusui (Junmai Gingo) – $12.99

Aromas of banana and honeysuckle, with a soft, almost off-dry palate with good white fruit flavors. A good aperitif or introductory sake.

Tentaka Kuni “Hawk in the Heavens” (Junmai) – $14.99

This is an earthy style of sake, with wet mushroom, walnut, even hints of nutmeg all over the nose and palate. Incredibly rich, with a long finish, this is a complex and satisfying sake. For sake purists, this is perfection. It is also a serious value at this price!

Rihaku Wandering Poet (Junmai Gingo) – $16.99

A herbal nose that leads to banana, this is fresh and delicate in the mouth, light, almost effervescent, and has lots of flavor of honeydew melon and even kiwi fruit. Delicious.

Hisui Red Rice Sake – $14.99

This is an amazing sake, from Japan’s southern most brewery, brewed from heirloom ruby rice. The nose is redolent of cherry and soft red berries, with a delicious rich mouth-filling flavors, including strawberries. This is the closest sake I’ve had to a chilled red wine, and while I can only normally consume an ounce or two of sake at any one time the 300 ml bottle was soon gone. A unique and beautiful sake!

Takasago “Divine Droplets” (Junmai Daiginjo) – $32.99

This is one of the best sakes I have ever tasted. Incredible and so unique. This sake is drip-pressed (shizuku), a rarity by itself, and it is the only sake in the world drip-pressed in an ice igloo!! How crazy is that?! The igloo is rebuilt every year outside the main brewery building in Hokkaido, Japan’s northernmost island. What about the sake itself? A nose of spice and banana, with a palate that is gilt-edged. Melon, herbs and a minerally quality dances over the palate and leads to a lingering finish. It’s very very expensive, but as a special treat I’d certainly recommend it.

Nigori Sakes

This is a sake style that is either partially unfiltered, or clear sake that has had some of the lees of the fermented rice added back. It tends to be murky. These sakes taste off-dry in the mouth, and they are certainly an acquired taste, and won’t be for everyone.

Kizakura Snow Maiden (Junmai Nigori) – $10.99

The color of milk, this is a smooth and rich in the mouth, with flavors of banana and ripe limes. This is a great dessert sake for the price!

Nagaragawi Sparkling Sake (Junmai Nigori) – $14.99

Milky white in color, with aromas of vanilla and rich banana, this is actually a sake that tastes of rice, accompanied by banana flavors. It’s almost like drinking a rice and banana dessert! Bizarre, but tasty!

Health Facts

Sake is gluten-free, sulfite free and also kosher.

More Information

Yokozuna have just updated their website with the new sushi menu, and the Vine Connections web-site is a fabulous introduction to sake and its rich history. The terminology section is particularly useful.

http://www.yokozunatulsa.com
http://www.vineconnections.com/japanese-sake

Mark Stenner – The Tulsa Wine Club:

Mark Stenner is the founder and organizer of the Tulsa Wine Club, a local tasting group that meets once a month to sample wines. The tastings take place in private homes in the Tulsa metro area, and are casual and fun events. Participants of all age ranges enjoy 10-12 wines per event, served alongside the food each member contributes to the evening. They welcome anyone with an interest in wine, whether novice or expert. Mark believes in learning through osmosis, drinking wine and forming your own evaluation of your experience.

For more information about the Tulsa Wine Club Email Mark at tulsawineclub@yahoo.com

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Tres Leches Cake – Pancho Anaya

Jeff C. — Fri, 23 Jul 2010 12:16:08 +0000

Tres Leches (Three Milk ) Cake has become a weakness in my life. I have tried many versions but my favorite is the first one that I tried several years back. None of that strawberry filling stuff, just great dense sweet cake and sweeter milk. It is the made by the folks at Pancho Anaya. They have several locations in Tulsa, but the one I usually find myself in is the one on 21st east of Garnett.

Very few cakes can compete with this dense cake that is soaked in a combination of three milks. This cake uses condensed, evaporated, and straight up milk that is poured over the cake. Others will make the cake moist, but this one is literally dripping with a layer of the three milk liquid on the bottom. It is sweet and has a thick super milk’ness. Then the cake is topped with a whipped cream and a couple marischino cherrys. All in a perfect single serving portion sold nice and cold, found in the fridge. The folks at Pancho Anaya are nice enough to give you a spoon which makes it really hard to wait until I get home to dive into it.

Now this is one of those places that English is rarely spoken and barely understood except if there is a young person around. It is my understanding that they are working on it, but this location didn’t take credit cards yet. So bring your cash. And yes, the cake isn’t the cheapest, hovering around 5 bucks, but man, it is good!

While you are there, check out the other items since this is a Mexican bakery. And to make the experience a little more enjoyable, here’s how it works there. When you enter you will see trays and tongs. Pick up a set and then start your wandering. This is due to the fact that they don’t package any items so you simply pick what you want up with the tongs and put it on your tray where the items will be sacked for you at checkout.

Mexicans seem to not like their pastry items as sweet as Americans so don’t expect those giant cookies to be very sweet. This was a big surprise on my first visit. But if sweet is your thing, the churros and the donuts do fall into that category. And these are some of the biggest donuts around. My other favorite is the giant crescent rolls that are filled with a little cream cheese and jalapeno.

Pancho Anaya, my gold standard for Tres Leches Cake.

Pancho Anaya Mexican Bakery
(21st & Garnett)
7942 East 21st Street
Tulsa, OK
(918) 622-0075

About Jeff C. – ambientchatter.blogspot.com

As a professional audio engineer (soundman) based out of Tulsa for over 20 years, He has had the opportunity to visit over 20 countries throughout Africa, Europe, and the Americas plus 45 states inside the USA. One the most enjoyable experiences while traveling is to experience the culture through local grub. His motto in eating is “Try a bite of anything as long as it isn’t biting back”. This has proven successful except for a few times like the “fish jello” in the former Soviet Union and the “extremely bone filled fish soup” in Nigeria.

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Your Invite: 3 Courses + Wine at The Boston Deli – Monday Night!

Staff — Fri, 23 Jul 2010 04:14:49 +0000

We at Tulsa Food Blog would like to invite you to a special Monday night Dinner event. Next week, we plan to kick off the beginning of the week with the Progressive Wine Dinner at the Boston Deli. Many of you have been to The Boston Deli and know that they serve up a unique variety of memorable and delicious dishes. Bottom line is…this place is not your average deli.

Mark your calendars for Monday Night (July 26th) and be sure to make reservations by calling (918) 492-4745.

Check out the menu below and before you get stuck day-dreaming…pick up the phone and join us this Monday night! Don’t Miss It!!!!! Here are a few pictures from one of the past Progressive Wine Dinners…

1st Course:
Food Pairing: Applewood Seared Rare Tuna Salad Nicoise w/ New Mexico Dressing, Green Beans, Boiled Egg, Sweet Potato, English Cucumber, Grilled Peach and Cotija Cheese
Wine: 2009 Mourvedre Rose Contra Costa County – Ancient vine series

2nd Course:
Food Pairing: Grilled Vegetable Stack, Portobello, Roasted Pablano, Zucchini, Eggplant, Roasted Red Bell, Yellow Squash, layered w /Ricotta & Fresh Basil
Wine: 2008 Cashmere California

3rd Course:
Food Pairing: Pecanwood Roasted Boneless Beef Short Ribs on Sweet Potato Risotto w/Herbs & light Beef reduction Sauce, Shaved Manchego Cheese
Wine: 2007 Cool Climate Syrah Sonoma Coast

Dessert:
Lemon Scented Pannacotta w/ Watermelon Sorbet, Local Blueberry’s & Mint

Progressive Wine Dinner
Monday July 26, 2010
6:00 pm – 8 ish
Reservations Only (918) 492-4745
$50 per person

The Boston Deli
6231 East 61st St. South
Tulsa, OK 74136-2120
(918) 492-4745
www.thebostondeli.com

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Global Table Adventure: Brazil

admin — Wed, 21 Jul 2010 16:40:48 +0000

From the towering rain forest, to the coastal plains, we could spend a lifetime sampling food in Brazil. Almost as big as the U.S.A, to say that Brazil brings a lot to our Global Table is quite the understatement.

I’m willing to bet you’ve had some of the local specialties.

Take Brazil nuts, for example. These giants are always the biggest nut in a tin of mixed nuts. Grown wild, high in the canopies of the Amazon, locals stir them into all manner of tasty cakes and sinful confections. Until about five years ago I always avoided the Brazil nut. The flavor seemed so unusual – so earthy – and the texture could be… squeaky. It’s true. But, through the years, I’ve made friends with the Brazil nut (as I have with other strange tasting items, like blue cheese and brie). Give ‘em a try!

Coffee is another local specialty. Brazil produces more coffee than any other country in the world. If you’ve ever used coffee to lift the cottony fog of sleep from your brain, you’ve probably had Brazilian coffee. For the most part Brazilians grow Arabica, a slightly less caffeinated bean. My favorite is Brazilian Iced Coffee, a blend of double strength coffee, chocolate milk, and cola.

Brazil’s unique melting pot reflects a varied history with European (mainly Portuguese), African, and Ameri-Indian influences. To the north you’ll recognize many Carribean and African favorites like coconut, sugarcane, beans and rice, and red palm oil, as well as indigenous specialties . To the south, ingredients become increasingly European as illustrated by their use of pasta. However, there is no distinct border and, like any melting pot, many foods are found in both regions.

The most talked-about dish in Brazil is feijoada completa, or black beans with assorted meats. This dish emerged from the creativity of slaves who had to make due with what little scraps of meat they were alloted (like ears, tails, feet). Today, this flavorful, one-pot dish is considered by many to be the national dish of Brazil and there are as many versions of feijoada completa as there are mammas making it!

Manioc flour, made from cassava (also known as yucca), is another Brazilian staple. Toasted in a little butter until golden brown, this crunchy farofa can be used to top many dishes, including feijoada completa.

But, wait, let’s go back to the topic of meat.

Oh, they sure know how to eat meat in Brazil. Link upon link of smoked, dried, and fresh sausage, leathery sun-dried jerky (called charque), anything pork, and all things chicken… incredible. Churrasco, Brazilian barbecue, takes on gargantuan proportions, as huge slabs of meat are served on sword-like skewers. For a delightful change in pace, fish reigns supreme on the seashore and along the endless bends of the Amazon. Locals even eat the sensationalized piranha, whose head is considered an aphrodisiac.

The list of produce is distinctly South American: bitter kale balanced by sweet yam, even sweeter corn, and sweetest sweet potato … Brazilians also enjoy hot peppers, cassava, beans, sugarcane, cocoa, citrus, rice, and wheat.

And now, for the grand finale … dessert. As I read through the giant list of desserts, one lured me in with it’s beautiful, heartbreaking name – Romeu e Julieta (Romeo and Juliet). What a mystery of seduction and intrigue it must be – slices of sweet guava paste layered with soft, creamy white cheese. If that’s not just the most wonderful concept in the history of simple desserts… Brazilians have also mastered the baked custard. Baked custard is a favorite in Brazil, with flavors ranging from plain, to tropical coconut, citrus orange, and sweet potato.

Yummy. I wish I could cover it all.

For Brazilian recipes, check out http://www.GlobalTableAdventure.com and check out our facebook Fan Page.

About Sasha Martin - GlobalTableAdventure.com

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Korean Garden – Another World

Brian Schwartz — Tue, 20 Jul 2010 13:11:34 +0000

“If you took a picture here,” I told my friends, “you could tell people you just got back from Korea.” But I didn’t want to disturb the tables full of Korean families eating, Korean teenagers entertaining their dates, and so I didn’t. But I did photograph the food, and if I told someone who knew that I’d got it in Korea, they’d believe me. It’s that authentic.

I love places where dining there is like a visit to a foreign world, where you walk in the door and think, I should have brought my passport. They are rare in Tulsa, and I didn’t know this one existed until I read about it in an old review by Bill Miller on this very blog. He’d spent a year in Korea and he said the dishes here are just as he remembered them in Seoul. After reading that, I had to go. And cruising east from Garnett on narrow, two-lane 41st Street is a bit like a foreign journey — you can pretend anyway — just scruffy woodland and low-slung industrial parks, it could be anywhere. The outside of the restaurant, though, is pure Tulsa strip mall. Go through the door, it’s another world. Neat blond wood tables dappled by sunlight streaming through the windows.

One of the joys of Korean dining is panchan. Order any entree and before it’s served (and included in the price) out comes a procession of tiny plates, six or seven of them, each with a small appetizer. Each one is intricate and delicious, a tiny work of art. Here they are all together, posing for the camera before we devour them.

That’s kimchi on the upper left, fiery pickled cabbage. It’s Korea’s most famous dish. to the right of that, crunchy pieces of sweet potato, then spinach seasoned with oils and spices. At the bottom, long slices of potato in oil with julienned vegetables, pickles in a spicy sauce, and marinated bean sprouts. A variety of tastes, all strong emphatic tastes but all blending together somehow. And then, as we reveled in the flavors, out came this:

Everyone loves this dish. It’s popular in Korea, and it’s probably the most ordered Korean dish among non-Koreans in the U.S. Everyone loves the name: BIBIMBAP! It just means mixed rice, but it sounds so cool. Everyone loves how it looks, like a vegetable map with little territories for each one. Underneath is rice. You mix it all together and serve it. I can never do it right so I begged the woman who brought our order to help me. Flattered to be asked, she did a great job. We’d ordered dolsot bibimbap ($10), which means it’s served in a burning hot stone bowl which gives the rice a delicious crunchy flavor as it sizzles. Usually you add a sweet chili paste to the mix, and without that it’s lacking in flavor, but this bibimbap was so flavorful, so perfect, I didn’t even need the paste. And then our next dish arrived:

It’s kalbi ($13), a big plate of beef short ribs marinated in a sweet sauce. They are like lovely little steaks and though usually the last thing I’d want to do with a steak is marinate it, here it worked just fine. Sauteed onions complemented the flavor.

And then we were ready to go. Reluctant to end our visit to Korea, we spent a few minutes in the big store just to the left of the restaurant, aptly named Korean Market, packed with every foodstuff imaginable, including imitation Moon Pie cookies made in Vietnam by a Korean company, and also porcelain, cookingware, and a funny sculpture of a pig in overalls ($10).

Check out Bill Miller’s review:
http://www.tulsafoodblog.com/asian/korean-garden-tulsa-ok

Korean Garden
12773 E 41 St (Corner of 129 East Ave, about two miles east of Garnett)
627-9292

Open 10:30 AM to 8:30 PM, closed Monday
They also have a buffet lunch for $8

About Brian Schwartz:

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Foodie Scavenger Hunt – Going on Now! [Prizes]

Molly Martin — Tue, 20 Jul 2010 13:10:09 +0000

Okay, it’s time! The list is here, now go forth, eat and take pics!!!! What do you win??? Oh, it’s good.
Grand Prize: $100 to use at your restaurant of choice courtesy of Diner Connection and a $25 Gift Certificate to the Melting Pot.
1st Runner Up: Two gift certificates for Culinary class of your choice at The Stock Pot ($80 Value).
2nd Runner Up: Two gift certificates for Brunch at The Canebrake ($50 Value).

For more information about the contest visit HERE.

The Fine Print:
When sending your picture emails to me please write FOOD PHOTO in the scavenger hunt, in the body of the email, please include your name, and phone and label each of your pics.

The CONTEST ends Sunday, July 25th at Midnight!

Please don’t cheat, have fun, eat well and try new places!!! Good Luck!!

About Molly Martin – antoinettebakingco.blogspot.com & thevelvetmacaron.blogspot.com:

Molly is co-owner of Antoinette Baking Co. a locally-based company specializing in macarons, delectable cakes, madeleines and many other tasty treats. She is currently at work on a project which consists of creating and perfecting 52 macarons, one per week over the course of a year. The progress of this “52 Macarons” project is chronicled on her blog,”The Velvet Macaron”. Her goal, if not yet attained, is to become the “Macaron Queen” of Tulsa (if not the world). When not baking or blogging, Molly designs and sells aprons at Dwelling Space and Sage Culinary Studio. Some have suggested that Molly may have an unhealthy cake stand addiction.

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Tulsa Talons Pre-Game Party at Bellacino’s [Win Free Tickets]

Staff — Tue, 20 Jul 2010 13:06:45 +0000

There’s nothing like an outing with friends, family or both that includes great food and sports. We have an opportunity for you to enjoy both.

(Contest Info Below)

Mark your calendars! On Saturday, July 24th starting at 5 p.m. Bellacino’s is hosting a Tulsa Talons Pre-Game Party and will be the hot spot for Pre-Game food, fun and free tickets!! Plus everyone that stops by, orders something to eat and mentions TulsaFood.com will get a FREE Fountain Drink!

Picture From – http://www.tulsatalons.com/fanzone/photos/

Come in and try a Grinder, Pizza or our famous wings and register to win 6 tickets to the Tulsa Talons Game that night at 7:00 PM.

Contest Info:

Comment on this post to be entered into the contest. You can also comment on Bellacino’s Facebook , Tulsa Food Facebook and Tulsa Food Twitter for more chances to win!!! There are 4 chances in all. The winner will be selected using the random number generator at Random.org.

One Winner will receive all 6 tickets. The winner will be announced and contacted by Friday at noon. Good luck!!

Already have tickets to the game? Stop by Bellacino’s for your pregame meal and enjoy an exciting night on the town!

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Pie Hole Pizzeria + Pearls Farmers Market…Oh the Possibilities

Natasha Ball — Mon, 19 Jul 2010 21:54:56 +0000

Did you know that, at Tulsa’s Pie Hole Pizzeria on Cherry Street, any pizza lover can purchase dough enough for a large pizza for just $3?

And that just up the street at 6th Street and Peoria Avenue at Centennial Park on Thursday afternoons there’s a wealth of pizza toppings available at The Pearl Farmers’ Market?

It’s true.

What I like to do: Have people over, crank up my oven to 525 degrees and pop in a pizza made with Pie Hole Pizzeria crust. When people ask me how I can produce something so delicious, I put on my Sarah Palin accent and say, “That’s my little secret, you silly man, you.”

And I smile inside. And then I make a note to e-mail my dinner guests after they’ve all returned home to let them know they can get the same delicious pizza crust at Pie Hole. For three freaking bones.

And that I’m sorry I’m a liar.

While it’s hard to fail with one of these pizza crusts and a reusable sack full of goodies from the Pearl Farmers’ Market on a Thursday night, I hope you won’t mind my offering my own recipe for success. And I won’t even leave out steps or important ingredients in an effort to thwart your success and prove my supreme pizza prowess.

Because that would be wrong. And naughty. And I am never, ever either of those things.

First, ask a baby to toss your pizza dough.

Here’s an instructional video on pizza tossing technique to help you:

[Video Link]

It adds flavor. Or something.

Slap that tossed pizza dough on a baking stone.

Lord knows it doesn’t have to be pretty. It just has to be delicious.

Next, grab your favorite tomatoes.

These are fun. Their flavor is strong and plus, they’re freaking gorgeous. Slice ‘em up and sneak one for yourself.

Playfully slap your husband’s hand when he tries to do the same. Then wink at him so he won’t complain as much about having to take out the trash later.

Roll up some basil leaves and slice them into ribbons. Look at you! You just pulled out a mean chiffonade. Fancy.

Brush the crust with a good-quality olive oil. Add mozzarella cheese, tomatoes and basil, and top it all with, surprise, a little more mozzarella cheese.

Then, pop it all into a 525-degree oven. Wait for 8 minutes or so.

Then, slice and enjoy.

And be thankful for a fresh, easy supper that couldn’t get more local, more Tulsa, if it tried.

Post From – http://www.tashadoestulsa.com/2010/07/pie-hole-pizzeria-pearl-farmers-market.html

About Natasha Ball – TashaDoesTulsa.com:

Natasha Ball is the blogger behind TashaDoesTulsa.com, a hub for Tulsans who turn to the Internet to plan their nights and weekends and to learn about the city they love. She brings T-Towners the rundown of the most exciting weekend events every Friday morning on the KRMG Morning News with Joe Kelley and can be seen on 2News Midday with the site that’s the Facebook and more for Tulsa moms, Ttownmoms.com. Natasha also contributes to Tulsa Business Journal and Oklahoma Magazine. She lives in Oklahoma City. Just kidding.

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Salari’s Char-Chicken

Brian Schwartz — Fri, 16 Jul 2010 13:07:54 +0000

You wake up late. It was one of those nights. Suddenly you remember. You promised to cook a gourmet meal for your girlfriend and she’ll be there in half an hour! And you have only $10. Well, now you can offer her “Farm-raised Poussin braised in Thyme, Fennel and Coriander”, served on a bed of pilaf rice with Waldorf salad on the side. Just rush on over to Salari’s Char-Chicken and grab a plate to go.

I was stuffed. I had just eaten lunch at Hebert’s. But, passing Peoria, I remembered that years ago there had been a chicken restaurant there and I went to have a look. It’s hard to find, unlit, basically unmarked, and the tiny bright plastic interior, totally devoid of decor, is the last place you’d look for gourmet food. The place had changed hands. I talked to the new owner, Alex Salari. He’s a veteran, having cooked for almost 30 years at places like Warren Duck Club and Bodean’s. I had no plans to order anything but after he told me the care and time he puts into his chicken, I ordered a dinner to go ($8.30 for half a chicken with two sides). And when I saw it, I ate half. Take a look, you’ll want one too.

He gets his chickens from a farm in Springdale, Arkansas. They are young, about a month old, hence they qualify under French rules to be called poussins. He brines them in lemon juice and then marinates them in garlic and oil and Worcestershire sauce. Then the pampered birds are rubbed with spices, the skin is charred, and then they are slow-cooked to perfection.

And indeed they tasted fine, tender, special. The meat was finer than a regular chicken. I couldn’t taste the separate spices but they combined for a warm, flavorful, memorable experience. Don’t throw away that skin, it has most of the flavor. The rice, a long-grained variety cooked in chicken broth, was a fine accompaniment. Grab some, take it home, serve it on your finest china. It is worthy.

Salari’s Char -Chicken
6835 S. Peoria Ave.
Tulsa, OK 74136
(918) 494-3777
Mon – Fri 11 AM to 2 PM and 5 PM to 8 PM
If your girlfriend is coming in half an hour, you can probably phone in your order.

About Brian Schwartz:

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Mazzio’s New Mouthwatering Menu Items…

Staff — Fri, 16 Jul 2010 04:03:28 +0000

Did you know that Mazzio’s is a Tulsa start-up? Founded in 1961 by Ken Selby, a school teacher that worked long hours after a full days work at Tulsa Public Schools, “The Pizza Parlor” was a hit in Tulsa. Four years later, Ken decided to make pizza his full time job and the one-man pizza place changed its name to Ken’s Pizza in 1965.

Needless to say, in 1979, after expanding in Tulsa, the name changed again to Mazzio’s. In ten years, the Mazzio’s chain grew to over 150 locations in a dozen states, setting new industry benchmarks for sales along the way. The pizza that our families here in Tulsa have known and loved continues to grow with 18 locations in the Tulsa area and a total of 170 restaurants in ten states.

We were lucky enough to be invited to try 4 of Mazzio’s new menu items a few weeks ago. Talk about food coma, we were sure in one after we left, and it was worth every minute! The new menu items are on the lunch buffet and can be tried Monday-Friday for around $6 per person along with the full buffet and salad bar – all you can eat! Take a look….
Mouthwatering Cinnaboli

Warm Fudge Brownies

Cheesy Potatoes, Fresh Fruit Medley, Warm Fudge Brownies and the Mouthwatering Cinnaboli

The fresh fruit medley combines cantaloupe, honey dew, grapes and pineapple into one light and healthy option. The cheesy potatoes bring together hearty potatoes and bacon with savory cheeses until bubbly and warm. Top off your lunch with brownies or a Cinnaboli – cinnamon and sugar wrapped up inside a mouth-watering, buttery crust.

[Video Link]

“Our pizza and salad bar are always fresh and delicious,” said Greg Lippert, current Mazzio’s CEO. “We want to continue to surprise our customers and keep them coming back for something different.”

Never order a pizza without a coupon! Find Mazzio’s coupons online and print them out right HERE.

Find a Tulsa area Mazzio’s location HERE.

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Hebert’s Lunch and Dinner

Brian Schwartz — Wed, 14 Jul 2010 15:12:39 +0000

Hebert’s is world-famous. People in Cajun-deprived locales such as New York and California order Hebert’s Turduckens and Alligator Dips on the Internet. For years I’d wanted to try their Turducken, which is a chicken crammed inside a duck with a turkey wrapped around it. Finally I did, and it was something of a disappointment. But yesterday I revisited the place and I’m here to report that their shrimp etouffee is a landmark and monument to New Orleans culture. These guys can surely cook.

Lately I’ve been reading “A Confederacy of Dunces”, a picaresque explosion of a novel about a man named Ignatius J. Reilly. Immensely big, totally and brazenly selfish, very intelligent and a Medieval scholar but supremely lazy, a total bum, he spends his time slouching through the back streets of roiling, turbulent, tropical, seedy, lazy and impossibly ancient New Orleans. The sunny, friendly, cluttered big room that holds Hebert’s does a good job of capturing this New Orleans spirit. This photo doesn’t really show it, but, still, take a look.

They’re open for lunch and dinner. At lunchtime, you get an entree and two sides for $6. They have red rice and also gumbo but please ignore them and make a beeline for the etouffee. Do as I did and ask to have that etoufee in a separate bowl and not slopped over the rice. You don’t want to lose any of that rich flavor. And this is what you’ll get.

I’ve written before about the roux that is the basis of all good Cajun food and at this point you should definitely go and read that paean to roux Here. The main thing to know is that it is a process that involves time skill and care. Whoever made that etouffee has the process down just right. There is no special roux taste. The roux accents, heightens, takes to a far higher level the lovely taste of the shrimp. It is amazing and I could eat bowl after bowl and I’d love to judge a contest between Hebert’s and Chicory & Chives, since the chefs there are both world-class masters.

I’ve neglected the sides, but they were wonderful too. I got potato salad and bread pudding (yes, your dessert can be a side order), and they were fine. My friends were wiser: they got green beans, slow-cooked and stellar with some nice ham flavor; and something called Maque Choux which is corn simmered with bell pepper and tomato. One of my friends bravely tried the gumbo, and it was good, but in my opinion not nearly up to the level of the etouffee. Still, it’s worth a look; here are the gumbo, beans and corn:

They usually have stuffed chicken too ($8), but they had run out. They’ve started serving dinner now, with things like fried seafood, fried chicken strips, crab legs, but my advice is, whenever you go, just make a run for that etouffee.

Hebert’s Specialty Meats
2101 E 71st St
Tulsa, OK 74136
(just west of Lewis)
298-8400
www.hebertsmeats.com

Lunch: Mon – Sat 11 AM to 2:30 PM (includes Turducken on Thu and catfish stuffed with shrimp Fri)
Dinner: Mon – Wed 4 PM to 7 PM, Thu – Sat 4 PM to 8 PM

About Brian Schwartz:

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Global Table Adventure: Botswana

Sasha Martin — Wed, 14 Jul 2010 14:39:06 +0000

Today is a great day. While learning about the food of Botswana, I raised my eyebrows at least five times. I love days like that. Plus, I almost convinced my husband we were going to be eating worms.

That’s right. Worms.

You should have seen his face.

The people of Botswana prize Mopane worms as a national specialty. This unusual delicacy is actually a caterpillar who earned its name by feeding on the local Mopane tree. The worms are eaten fresh, dried, or canned with tomato sauce or hot sauce. Most families are able to harvest them from the trees near their homes. Luckily we don’t have any Mopane worms in our backyard, so we won’t be eating any for this week’s Global Table. Keith is relieved, to say the least. I hope you’re not disappointed.

In general, meat is saved for special occasions, including beef, goat, and chicken. Preparation is simple – pieces of meat are slowly simmered with onion until very soft, then pounded into small pieces. The taste of the resulting “chunky gravy” depends on the cut of meat. The higher the fat, the richer the flavor.

Most meals include stewed produce such as spinach, pumpkin, squash, tomato, cabbage, or beans. Availability varies by region.
Both vegetables and meats are eaten with the African staple pap, a stiff maize or cornmeal porridge that resembles soft polenta. Maize is grown in Botswana, makingpap a viable option for all households. The porridge is usually scooped up with fingers and then dipped into the stew or sauce for flavor.

Next to no information is available about prepared desserts in Botswana. If you have a sweet tooth, you’ll have to settle on fruit this week. In fact, I was surprised to learn that Botswana may be the original home of the watermelon. This juicy fruit – present at nearly every family picnic I’ve ever been to – is said to originate in the dry Kalahari Desert which spans Botswana, South Africa, and Namibia. Juicy watermelon is perfect refreshment in scorching hot weather and has the added bonus of not needing refrigeration for storage.

A variety of tasty drinks are available in Botswana. You will find tea from the bush called rooibos tea, English tea – from Botswana’s days as a British protectorate, fruit juice, soda, home-brewed beer, and commercial beer.

For recipes and more go to: Global Table Adventure

About Sasha Martin - GlobalTableAdventure.com

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Food Photo Scavenger Hunt Begins Next Tuesday! [Prizes]

Molly Martin — Tue, 13 Jul 2010 14:32:17 +0000

The first “Food Photo Scavenger Hunt” starts next Tuesday, July 20th. Get ready, get set, and get ready to eat. Here’s how it works…

On Tuesday, July 20th I will post a list of food-related locations with specific tasks and point values assigned. You, and you alone, will pose in a picture performing the assigned task. When you’re done, just email me your photos. More photos = more points.

The people with the most points win the best prizes!

One example of a task might be, “Go to Joebot’s Coffee Bar, order an iced coffee and take your pic while having a sip.” That might be worth 7 points, but if you feature an employee in your photo, you get an additional 5 points! These need to be real photos. The same person (you) has to be in the same picture every time. Think about that garden gnome in Amelie. NO PHOTOSHOP, NO TAMPERING! You can’t do the same task twice. You will have until the following Sunday to get as many points as possible and then email me your photos with a brief paragraph about your favorite finds. Get ready Tulsa, for the first annual (hopefully) TULSA FOODIE PHOTO HUNT!

Get those cameras ready.

If you’re interested in donating a prize, please contact me!

For more information, email me at: mollyjmartin@gmail.com

About Molly Martin – antoinettebakingco.blogspot.com & thevelvetmacaron.blogspot.com:

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Dine for a Difference at Campus Grill – Tuesday July 13th

Staff — Mon, 12 Jul 2010 18:30:52 +0000

Love to eat? The average family eats out at least once a week. Now, you can dine out AND have a percentage of your meal proceeds benefit a family facing a medical crisis.

Hospitality House of Tulsa Kicks Off “Dine for a Difference” starting Tuesday, July 13th at The Campus Grill. This event will give you the chance to fellowship with friends and family, meet local stars, enjoy some awesome food all while benefiting families in need.

Hospitality House of Tulsa is a faith-based, non-profit organization offering a ‘home away from home’ for families caring for loved ones in medical crisis. They serve family members of inpatients hospitalized in any Tulsa hospital. The only stipulation is that the family and patient must live greater than 30 miles outside of the greater Tulsa area to qualify to stay at Hospitality House.

“Dine for a Difference” kicks off Tuesday, July 13th, 5:30-8:30pm at The Campus Grill at 3148 East 11th Street in Tulsa. Come out and meet this month’s special guests, the University of Tulsa Football Coaching Staff, and help provide lodging and basic needs for out-of-town families while their loved ones receive medical care.

Visit tulsahospitalityhouse.org for more information.

Campus Grill
3148 E. 11th Street
Tulsa, OK
(918) 938-7043

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“Mod”-ify Your Downtown Lunch…..

Shawna Simpson — Fri, 09 Jul 2010 15:50:28 +0000

Being a couple who live, work, and play typically in South Tulsa, it’s always a nice treat to find ourselves downtown for a meeting or event, especially during a mealtime. Typically, we endulge with an evening meal, but occasionally lunch offers new opportunities to try something in downtown. Due to it’s business nature, there is never a lack of deli and sandwich shops at lunchtime, but occasionally, my palate seeks something different. Not the typical sandwich, but something flavorful, quick, and light. Today, we found that something different in Mod’s Coffee and Crepes on Boston.

To be honest, when I typically envision crepes, my mind immediately jumps to dessert and thoughts of piles of fruit and whipped cream. But these are far from your typical crepes and Mod’s is far from your typical lunch deli. The owner of Mod’s, Colleen McCarty and Rusty Rowe, have created an urban, welcoming and delicious alternative to the lunchtime sandwich. Options like the Club Crepe with ham, turkey, bacon, to the Spicy Turkey and Cranberry crepe, they have options for lunch that will definitely redefine what you envision in a crepe. During our lunch experience, I chose the Pesto Chicken Parmesan crepe with artichoke hearts. I was initially worried that the combination of pesto and artichoke would be overpowering for the delicacy of the crepe, but the balance was perfect and the result was delicious. My husband chose the Sesame Salmon with Dill Cream Cheese and the flavors melded perfectly for a light, yet filling lunch option.

For those who crave something on the sweeter side, Mod’s also offers an entire menu of dessert crepes, including a S’Mores Crepe, a Nutella Banana crepe, and a delicious Caramel Apple crepe. For those seeking a colder option, they also have an entire line of gelatos, including 3 without animal products. They also have a full service espresso menu.

Saturday, July 10th from 4pm until 10pm, Mod’s will be celebrating their Grand Opening. To celebrate, 100% of their sales will be donated to the Arts and Humanities Council of Tulsa to help fund new programs. Patrons who dress as MODS will receive a free small gelato and those who arrive on scooters will receive 25% off their meals. It’s a great opportunity to make the trip into downtown Tulsa on the weekend to support a great non-profit and a new local restaurant. Mod’s Coffee and Crepes is located at 507 S. Boston and is open most days from 11am to 10pm. For more information on hours and menu, visit www.modscrepes.com or find them on Facebook.

Location:
507 S. Boston
Tulsa, OK, 74120
Phone:(918) 582-6637
Mon:11:00 am – 2:00 pm
Tues – Fri: 11:00 am – 10:00 pm
Sat:4:00 pm – 10:00 pm

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“Pacific Paradise” at The Melting Pot (Ladies Only!)

Staff — Thu, 08 Jul 2010 13:42:46 +0000

Hey ladies! Aren’t we all overdue for a girls night out? I think so. The Melting Pot’s next Ladies’ Night Out on Monday, July 19, and will feature a “Pacific Paradise” four-course fondue dinner.

The menu will begin with the chef’s choice of creamy cheese fondue, followed by a fresh salad and a petite Pacific Island-themed entree, including ahi tuna, garlic chili chicken, kiwi lime shrimp and spring vegetable dumplings. The last course will of course be decadent chocolate fondue to complete your “interactive island experience.”

Tropical cocktails available include the Citrus Kiwi Cooler and the Perfect Margarita. Guests can enter to win door prizes from local vendors and The Melting Pot.

Make a reservation today!!

Cost for the Pacific Paradise dinner is $35 per person, plus tax and automatic gratuity. Reservations begin at 4 p.m. and are recommended.

The Melting Pot
300 Riverwalk Terrace, Suite 190
RiverWalk Crossing
Tulsa, OK 74037
(918) 299-8000
www.meltingpot.com

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Tulsa BBQ Challenge – July 9-10

Staff — Thu, 08 Jul 2010 06:03:35 +0000

This weekend you have an opportunity to sample championship quality BBQ and support one of Tulsa’s finest Children’s Hospitals. Come down to 41st and Yale to enjoy one of my favorite things about summer…. BBQ Competitions!

More information below!

Benefiting The Children’s Hospital Foundation at Saint Francis

100% of contributions raised from this event benefit the patients and families treated at The Children’s Hospital. Gifts to The Children’s Hospital Foundation have purchased needed equipment, supported families, built prevention and safety programs, started Child Life programs, and fed families.

The Children’s Hospital at Saint Francis is a regional referral hospital for sick newborn babies and children up to 18 years old with cancer, cardiovascular illnesses, allergies, genetic disorders, orthopedics and trauma care, just to name a few. We treat over 58,000 patients a year from areas such as Talala, McAlester, Muskogee, the Grand Lake area, Bartlesville and all of our greater Tulsa Metro communities.

Charitable giving from the community is an important and necessary component of providing high quality medical care to these children without regard to their ability to pay.

July 9 6pm – 11pm

Free Parking at Promenade Mall

Free Admission

Want to preview the BBQ? Enjoy a steak dinner and complimentary drinks in the VIP tent $25 call 918-502-6761 Limited supply of passes available-VIP tent is air-conditioned

Full Kid Zone with Bear Clinic

Hotrods & Ratrods Car Show courtesy of Bent Wrench Car Club – vote on your favorite car and 100% of proceeds go to The Children’s Hospital

Band is The Wise Guys from OKC – bring a lawn chair

Tulsa’s 1st Kid’s Cooking Competition. $25 entry, kid’s get to keep the donated Hasty Bake grill after they compete for best hamburger. Jonah White, a childhood cancer survivor will represent our hospital and cook in the Kid’s ‘Que.

Cool Zone for the public

The MidFirst Bank Fundraising Van makes a stop at the event Friday night so please bring coin donations for The Children’s Hospital-round up your spare change! Donations will be matched up to $1500.

July 10 11am – 4pm

Free Parking at Promenade Mall

Free Admission

Kids Zone

$10 Taster’s Kits to sample the meat cooked by the teams. Vote on your favorite in the People’s Choice competition.

Hotrods & Ratrods Car Show courtesy of Bent Wrench Car Club – vote on your favorite car and 100% of proceeds go to The Children’s Hospital

Cool Zone for the public

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