Monday, March 14, 2011
Saturday, February 26, 2011
Friday, January 21, 2011
STOCK POT DEMO
Thursday, January, 27, 2011
January, 27th, 2011 - An Evening of Light Gourmet with Alex ForsytheChef: Alex Forsythe
Native Tulsan Chef Alex Forsythe with Tulsa Philbrook will be teaching a class on a delicous but also healthy Valentine meal for you to share with family and freinds. As Chef Alex returns to Tulsa from The Cordon Blue in Paris and The Apricus in Tuscany he is eager to bring the unique worldly flair that he has experienced in his travels back home to the Philbrook Art Museum. Alex's menu will consist of Goat Milk Tartlets, Parker House rolls, Heart Beat Salad with Champagne Foam Dressing and Gary Danko No Cholesterol Strawberry Souffle. Be sure to come to this event and meet the chef and learn more about the creative flair and changes happening at Philbrook! http://www.thestockpots.com/index.cfm?Fuseaction=cookclassdetail&SID=4&classmonth=1/31/2011
January, 27th, 2011 - An Evening of Light Gourmet with Alex ForsytheChef: Alex Forsythe
Native Tulsan Chef Alex Forsythe with Tulsa Philbrook will be teaching a class on a delicous but also healthy Valentine meal for you to share with family and freinds. As Chef Alex returns to Tulsa from The Cordon Blue in Paris and The Apricus in Tuscany he is eager to bring the unique worldly flair that he has experienced in his travels back home to the Philbrook Art Museum. Alex's menu will consist of Goat Milk Tartlets, Parker House rolls, Heart Beat Salad with Champagne Foam Dressing and Gary Danko No Cholesterol Strawberry Souffle. Be sure to come to this event and meet the chef and learn more about the creative flair and changes happening at Philbrook! http://www.thestockpots.com/index.cfm?Fuseaction=cookclassdetail&SID=4&classmonth=1/31/2011
Thursday, January 20, 2011
Randa Warren to visit La Villa
Randa Warren, in Tulsa Oklahoma, is one of 196 men and women worldwide to pass the prestigious Master Sommelier in the world. Let Randa entertain and educate your friends, clients or employees on the basics of wine tasting, food and wine pairing and many other fun wine-related topicshttp://www.randawarren.com/
When Randa joins your in-home dinner parties, she turns the evening into an affair to remember. Gain a better understanding of why the foods you’re enjoying are compatible with the accompanying wines. If you prefer not to cook, Randa will team up with a local caterer to insure you have an evening free from work and worry. Have your menu designed as if you were at one of the city’s best restaurants. Randa also conducts customized wine dinners in her home.
***Dinner parties utilizing Master Warren can be held at your favorite restaurant as well
http://tulsawine.com/tulsa-deco-label.php
When Randa joins your in-home dinner parties, she turns the evening into an affair to remember. Gain a better understanding of why the foods you’re enjoying are compatible with the accompanying wines. If you prefer not to cook, Randa will team up with a local caterer to insure you have an evening free from work and worry. Have your menu designed as if you were at one of the city’s best restaurants. Randa also conducts customized wine dinners in her home.
***Dinner parties utilizing Master Warren can be held at your favorite restaurant as well
http://tulsawine.com/tulsa-deco-label.php
A tale of Two Buffets
A recent food blog about the Sunday Brunch.
http://tulsafood.com/buffet/a-tale-of-two-buffets-with-apologies-to-charles-dickens
We by chance made reservations for the Sunday brunch the day the new chef first had authority over the brunch. Well, they are definitely on the upside of their swings. Smoked Mahi Mahi on a buffet? A enlightened choice as it could still be exceptional after resting warmly in a pan for a while. And this was. The pieces of fish had a dark glazed appearance but were tender, not overcooked and the smoke and chili’s ( I think) complemented the mildness of the fish.
The appetizer table, layered with salmon, oysters, cheese, salads and roasted vegetables reminded me of La Rampa in Florence. That restaurant, no longer there, specialized in wood grilling beef in a huge fireplace visible to all patrons. But, while your beef was slowly becoming Tuscan you could graze over appetizers, salads, cheeses, etc. lavishly displayed on a table a good 20 feet long. La Villa is not that extravagant, but it gives La Rampa good competition. A recent Sunday saw oysters on the half shell in a bed of shaved ice. The oyster was still attached to the bottom shell, better insuring freshness, and that shell was brimming with the oyster liquor and yes it was salty. They have the obligatory omelette station a hunk of beef, ofttimes dry, carved to order, with horseradish sauce offered and a desert table with numerous choices, tasty but lacking the finesse of the promoted pastry chef.
The setting is amazing. A Twenty foot high glass wall overlooking the gardens with the Pergola in the distance. In the background a guitarist is playing the strings just right, you can hear him but you can still hear the murmur of other conversations and, most importantly, that of your companion. The service is smooth, unobtrusive, and they remember what wine we prefer.
http://tulsafood.com/buffet/a-tale-of-two-buffets-with-apologies-to-charles-dickens
We by chance made reservations for the Sunday brunch the day the new chef first had authority over the brunch. Well, they are definitely on the upside of their swings. Smoked Mahi Mahi on a buffet? A enlightened choice as it could still be exceptional after resting warmly in a pan for a while. And this was. The pieces of fish had a dark glazed appearance but were tender, not overcooked and the smoke and chili’s ( I think) complemented the mildness of the fish.
The appetizer table, layered with salmon, oysters, cheese, salads and roasted vegetables reminded me of La Rampa in Florence. That restaurant, no longer there, specialized in wood grilling beef in a huge fireplace visible to all patrons. But, while your beef was slowly becoming Tuscan you could graze over appetizers, salads, cheeses, etc. lavishly displayed on a table a good 20 feet long. La Villa is not that extravagant, but it gives La Rampa good competition. A recent Sunday saw oysters on the half shell in a bed of shaved ice. The oyster was still attached to the bottom shell, better insuring freshness, and that shell was brimming with the oyster liquor and yes it was salty. They have the obligatory omelette station a hunk of beef, ofttimes dry, carved to order, with horseradish sauce offered and a desert table with numerous choices, tasty but lacking the finesse of the promoted pastry chef.
The setting is amazing. A Twenty foot high glass wall overlooking the gardens with the Pergola in the distance. In the background a guitarist is playing the strings just right, you can hear him but you can still hear the murmur of other conversations and, most importantly, that of your companion. The service is smooth, unobtrusive, and they remember what wine we prefer.
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