Create the Craic

Kenny Wagoner has been involved in the art of food since a young age. At 13, he was already learning the ropes at fish...

Chef From the West

For Chef James Shrader of Tulsa’s Palace Cafe, what began as a necessity evolved into a lifelong passion and career. “My mom was a...

Small Plates in the Plaza

During her time in college, Shelby Sieg felt uninspired. Working toward a degree she had little interest in, she surprised herself when someone asked...

A Village Mindset

Through a tiny door near Elgin Street, past a bar area full of people waiting for a table, past the open kitchen where chefs...
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Queen of Confection

When chef Allison Dake of Brown Egg Bakery in Oklahoma City veered off her 21-year run in fine dining to focus on baking and...

A Servant’s Heart

He’s a Navy man, and his arms ripple with muscles and tattoos. He looks like a tough competitor. Ben Alexander, executive chef of the...

A Culinary Coat of Arms

Saying that chef Kurt Fleischfresser is a part of the Oklahoma City food scene seems borderline insincere. What may be better to say is...
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Teacher and Student

A few months ago, in the dead of winter, executive chef Kevin Snell took some of the staff of Amelia’s restaurant to Joe’s Farm...

Always On the Go

One Friday evening, Joel Bein, with a boyish grin that deserves to be trademarked, accepted the applause of a well-heeled audience at a charity...

A Graceful Balancing Act

His tale is mesmerizing … idyllic. “I grew up in Manitou Springs, Colorado, right by Pikes Peak, but my best memories are summers at my...
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